It’s Chili Season! And this Turkey Chili is insanely easy and is done right in the crockpot. It definitely is a go-to meal for football Sunday’s!
ENJOY! xoxo Jen
Turkey Chili
INGREDIENTS:
2 lbs cooked ground turkey breast
28 oz diced tomatoes undrained
6 oz tomato paste
1 packet mild chili seasoning
15 oz can dark red kidney beans drained
15 oz can black beans undrained
1 bag mixed frozen veggies
1 tablespoon minced garlic
DIRECTIONS:
Toss it all in crockpot and cook on low for 6-8 hours!
This not-so-glamorous, one-pan chicken and veg is as simple to make as it looks! Clean-up is nearly nothing either.
So that is WHY this makes the best weeknight meal to get your protein and your vegs all together with little to no effort.
ENJOY! xoxo Jen
Not So Glamorous One-Pan Chicken And Veg
INGREDIENTS:
INSTRUCTIONS:
We all want to get in on some chocolate chip pancakes once in a while! So when you make them, why not make them in a way where you can get some protein into your meal!
Try them this weekend! You’ll love em!!
ENJOY! xoxo Jen
Chocolate Chip Protein Pancakes
INGREDIENTS:
2 egg whites
100g of bananas
1 spoon of chia seeds
30g of vanilla protein (I used Isagenix)
1/2 spoon of baking powder
1/2 cup enjoy life dairy-free chocolate chips
1 full spoon of oats
DIRECTIONS:
Mash the banana in a bowl and add all the other ingredients.
Mix until you smooth.
Heat the cooking pan and add some coconut oil or grass-fed butter.
Scoop 1/2 cup and cook until bubbles start to form, flip until cooked through.
If your kids are anything like my 3, then veggies are the LAST choice they will make when it comes to mealtime!
Check out these veggie muffins they HOUSED this weekend!
ENJOY! xoxo Jen
Vegetable Muffins
INGREDIENTS:
1 pound COMBINED zucchini & carrots
1/2 cup organic chocolate chips
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons coconut oil OR butter, melted & cooled
1/4 cup plain yogurt, at room temperature
2 eggs, at room temperature, lightly beaten
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup honey
DIRECTIONS:
Using a box grater or food processor, grate the zucchini and carrots.
Stir 2 tablespoons honey into shredded veggies, and place mixture in a large colander set over a bowl. As you prepare the rest of the batter ingredients, the sugar will draw the moisture out of the zucchini and carrots. Occasionally press down on them to squeeze more water into the bowl.
Preheat the oven to 375°F. Lightly coat two mini muffin pans with cooking spray.
Place chopped nuts on a sheet pan and bake for 5 to 7 minutes or until toasted. Allow to cool for a few minutes.
In a large bowl, whisk together chocolate chips, flour, baking soda, baking powder, and salt. In a medium bowl, stir together coconut oil or butter, yogurt, eggs, lemon juice, and vanilla. Blend in honey.
Add liquid mixture to flour mixture and stir until just combined. Press on shredded zucchini and carrots in colander one last time to extract any remaining water. Mix veggies into batter.
Scoop batter into mini muffin tins and bake for 10 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
**You will probably have more batter than will fit in two muffin pans. You may bake the remaining batter in an additional mini muffin pan (or reuse a pan after the first batch of muffins comes out of the oven, allowing it a few minutes to cool off). Or you can scoop the remaining batter into small ramekins to make a couple of larger muffins (which will probably take 15 minutes or so to bake).
Looking for a super quick and tasty breakfast idea for you or your kiddos?! This toast is perfect for those mornings where you just need to get out of the house and don’t have much time!
ENJOY! xoxo Jen
Nut Butter, Banana, & Chia Seed Toast
INGREDIENTS:
1 Slice 100% Whole Grain Bread
1 Tbsp. Almond butter
1/2 Medium Banana, Sliced
1/2 Tsp. Chia Seeds
*I opted to add strawberries on the side and 2 hard-boiled eggs for some extra protein!
INSTRUCTIONS:
Toast the bread and spread the almond butter over the top.
Place banana slices over the almond butter and top it off with chia seeds.
This recipe is SO SIMPLE…and PERFECT for FOOTBALL SEASON!
ENJOY! xoxo Jen
Spicy Shredded Chicken
INGREDIENTS:
1 1/4 pounds skinless, boneless chicken breast halves
1 cup franks red hot sauce
DIRECTIONS:
Put chicken breasts in a slow cooker and top with franks sauce.
Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 more hours.
AND BOOM! That’s it!
These are almost TOO GOOD!! Don’t say I didn’t warn you!
Enjoy! Xo Coach Jen D
White Chocolate Pumpkin Truffles
INGREDIENTS:
1 cup pumpkin puree
2 tablespoons organic maple syrup
2 tablespoons gluten-free flour
3 tablespoons powdered sugar
1/2 cup almond meal
1 teaspoon cinnamon
pinch of sea salt
1/2 cup white chocolate chips
INSTRUCTIONS:
In a large bowl, combine pumpkin puree, maple syrup, flour, powdered sugar, almond meal, cinnamon, and sea salt. Stir until well combined.
Empty the mixture into a 1-gallon ziplock and refrigerate.
Set aside a plate and keep it close – you’ll use it to freeze the white chocolate cups soon!
In a double boiler, melt white chocolate chips.
Scoop white chocolate into mini muffin cups, using about 1/2 tablespoon each.
As you finish each white chocolate cup, set them on the plate and keep the plate in a safe place in the freezer.
Once the white chocolate cups have frozen, it’s time to fill them with the pumpkin mixture!
Trim a 1/2″ hole in the corner of the ziplock bag and squeeze the filling into the cups. The filling will soften from getting warm in your hands, so it helps to pause and refrigerate again halfway if necessary.
Refrigerate the truffles until you are ready to serve. Sprinkle with cinnamon to garnish, if desired.
These little balls of goodness are so simple to make, and guess what… they are foolproof because they are no-bake! Just mix everything up and chill and you are ready to enjoy these babies!
What is better than a sweet treat that is actually good for you and full of protein!
Enjoy! Xoxo Coach Jen
Almond Joy Protein Balls
INGREDIENTS:
1 1/2 cups of old-fashioned rolled oats
1 cup natural almond butter
1/4 cup honey
2 scoops chocolate protein powder (I use Isagenix IsaPro – Click here or the affiliate link below)
1–2 Tablespoons unsweetened shredded coconut
DIRECTIONS:
Mix all ingredients into a bowl.
Roll into bite-size balls, chill and enjoy!
Live every day like it is Taco Tuesday ….
These tacos are so good you are going to want to make them once a week. They make a great meal to get your protein and healthy fats into your diet, and they are so easy to throw together in a pinch!
Enjoy! xoxo Coach Jen
Spicy Chicken and Avocado Tacos with Creamy Cilantro Lime Sauce
INGREDIENTS:
For the Chicken
1 pound chicken breasts cut into bite-size pieces
2 tbsp olive oil
2 clove garlic crushed or minced
1 tbsp chilli powder
1/2 teaspoon ground cumin
1/4 teaspoon onion or garlic powder
1/4 teaspoon kosher salt
1 tbsp olive oil
Squeeze of lime optional
Cilantro lime sauce
1/2 cup sour cream or Greek Yogurt or Mayo
1/4 cup cilantro
1 clove garlic
1 teaspoon lime juice
salt and pepper to taste
INSTRUCTIONS:
To Make Chicken
Chop 2-3 medium chicken breasts into small bite-size pieces. In a medium bowl whisk together olive oil, garlic, chilli, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours.
To cook: Heat a large heavy-duty or cast-iron skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 8-12 minutes. Turn off heat and finish with a squeeze of lime (optional).
To Make the Cilantro Lime Sauce
Add the sour cream, cilantro, garlic, lime juice and salt & pepper to blender or food processor. Blend for 30 seconds to 1 minute or until creamy.
To Assemble:
Char tortillas on stove-top if desired. Add some of the chicken to the warmed tortillas. Top with avocado and cilantro sauce.
Ingredients: — 1 spaghetti squash
A variety of your fave toppings: — grape tomatoes
— bell pepper
— black beans
— spring onion
— cilantro
— lime
— roasted sweet potato (or leftover cooked chicken/ground beef)
— salsa and guacamole
Instructions:
