All posts by : secure-admin

BROCCOLI & WALNUT SALAD

Serves 10: This delicious salad is high in anti-oxidants and heart healthy ingredients. Perfect for leftovers OR a BBQ because SUMMER IS COMING .
Ingredients:
Dressing:
1 tbsp. Stevia, Splenda or sugar
1/3 cup of red wine vinegar
½ cup of extra virgin olive oil
1 tbsp. red onion finely minced
1 tsp. lemon juice
½ tsp. poppy seeds (optional- alternative is chia seeds)

Broccoli walnut salad mix:
5-6 cups of broccoli florets (washed and thoroughly chopped)
1 medium head of cauliflower- (or substitute your other favorite veg.)
2 cups of raisins
1 medium red pepper (thinly sliced & then chopped)
1.5 cups of chopped red onion
1 cup of walnuts finely chopped

Directions:

Whisk all the dressing ingredients together thoroughly in a small bowl and set aside.

Then in a large bowl toss together the above salad mix ingredients. Next slowly drizzle the salad dressing over the top of the salad, mixing and tossing together.

Serving Suggestion: Set the chopped walnuts on the side for people to serve themselves in case of food allergies or preference. Enjoy!

Healthy Orange Chicken

Skip the takeout and make this Healthy Orange Chicken Recipe for dinner! A simple, delicious dinner that is paleo, gluten free, packed with flavor and done in under an hour!

Ingredients
4 boneless, skinless chicken breasts, cleaned + cut into 1 inch cubes
4 cups steamed broccoli or green beans
2 tablespoons toasted sesame oil
Sauce
2.5 cups orange juice
1/2 cup chicken broth
1/4 cup coconut aminos
3 tablespoons honey
1 teaspoon garlic powder
1 tablespoon fresh ginger***
1 tablespoon orange zest
1 teaspoon pepper

Instructions
In a large frying pan, cook the cubed chicken in the toasted sesame oil until the edges are brown and slightly crispy (Approx 5-10 minutes)
As the chicken is cooking, stir together the sauce mixture in a separate bowl
Once the chicken is thoroughly cooked remove it from the pan and place it off to the side in a separate bowl.
Pour the sauce mixture into the same pan you cooked the chicken in.
Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. (You will know it has thickened when you scrape the pan and it pulls away from the pan)
When the sauce thickens, add the cooked chicken back in + stir to coat the chicken
Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa.
Sprinkle with sesame seeds + enjoy!

xoxo Coach Jen

*** If substituting ground ginger for fresh ginger, cut the amount in 1/4 to 1/4 tablespoon.

BREAKFAST ON THE GO – Egg cups!

Breakfast on the go is key to staying on track!

Check out these delicious egg cups !

xo jen

INGREDIENTS
Cooking spray, for pan
12 slices turkey bacon
1 c. shredded cheddar
12 large eggs
kosher salt
Freshly ground black pepper
Chopped fresh parsley, for garnish

DIRECTIONS
Preheat oven to 375º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of turkey bacon and sprinkle with cheddar. Crack an egg into each turkey bacon cup and season with salt and pepper. Sometimes I even add frozen spinach!!
Bake until eggs are cooked through, 20 minutes

Lately we have been OBSESSED with zoodles… aka zucchini noodles!!!

This recipe is BOMB!!!!!!!!!!!

Enjoy! xo Jen

ZUCCHINI NOODLES WITH AVOCADO CREAM SAUCE

4 small (or 2 large) zucchini, ends trimmed and made
into noodles with a julienne peeler or spiralizer
1 avocado
1/2 a cucumber, chopped
juice of 1/2 a lemon
1 clove garlic
2 tablespoons almond or coconut milk
about 8 leaves of basil
salt & pepper
halved cherry tomatoes & basil leaves for garnish

Instructions
Place zucchini spirals in a large bowl.
In a food processor, combine the remaining ingredients and process until smooth.
Toss the zucchini with the avocado sauce until fully coated.
Garnish with cherry tomatoes and basil leaves, season with more salt & pepper to tast

Everyone has been raving about Coach Nicoles protein pancakes!!!

Enjoy! xo Your NV Coaches

Power Protein Pancakes

3 bananas
3 eggs
1 cup rolled oats (plain)
1 scoop vanilla whey protein powder (we love isalean!)
2 tbl. Flaxseed
1 tsp. Vanilla (optional)
Cinnamon to taste (optional)

Mix all ingredients together well in large bowl with hand mixer or in food processor- until mostly smooth. Bananas can be tough to smooth with hand mixer so start it slow at first
Lightly spray skillet or griddle with nonfat cook spray- medium heat

Use 1/4 meas cup to scoop batter- brown until bubbles form and then flip- makes about 12-15 pancakes!
Jazz it up with apple bits, blueberries- whatever your fav add-in! These freeze awesome too so i usually double the batch and eat for snacks with almond butter!

We love a good turkey taco Tuesdsay at our house!

BUT.. the typical pre packaged taco seasoning is full of JUNK!

Try this for a healthier version!

Enjoy! Xo Jen

Ingredients
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (12 ounce) package ground turkey
1/2 cup water
1 tablespoon cider vinegar
1 1/2 teaspoons brown sugar
Directions
Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes.

We’ve been trying to do a few nights without “meat”… while it isn’t going over too well with the kids … this recipe was a WIN with everyone!

Enjoy! xo Jen

BLACK BEAN BURGERS

INGREDIENTS
2 (15-oz.) cans black beans, drained and rinsed
1 (3.5-oz.) package shiitake mushrooms, roughly chopped
1/2 yellow onion, thinly sliced
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. old-fashioned oats
1/2 avocado, chopped
1/4 c. loosely packed cilantro or parsley leaves
2 cloves garlic, chopped
2 tsp. smoke paprika
1 tsp. chili powder
1 tsp. ground cumin

DIRECTIONS
Preheat oven to 375°. Spread beans in an even layer on a large baking sheet. Place mushrooms and onions on another large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat, then spread in an even layer. Bake beans until they are dry and the skins are beginning to split, 7 to 9 minutes. Bake mushrooms and onions until tender, 18 to 20 minutes.
Add beans, mushrooms, and onions to the bowl of a food processor, along with with oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down sides of food processor as needed. Let mixture rest 10 minutes in refrigerator, then form into 4 patties.
In a large skillet over medium heat, heat enough vegetable oil to coat the bottom of the pan. Add veggie burgers to skillet and cook until outside is crisp and golden and inside is heated through, about 4 minutes per side.

Assemble burgers with preferred toppings.