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Now more than ever I need FAST healthy food! These are my go to’s every morning!

EGG WHITE MUFFINS

Spray muffin tin with non stick cooking spray

Layer with fresh spinach

Crack 1 egg white per muffin tin

Place thin slice of tomato on top

Cook for 15-20 min at 375!

BOOM!

Enjoy! xo jen

This Sheet Pan Greek Chicken is an easy dinner during these dark winter months!

Ingredients

• 3 small Yukon gold potatoes, chopped into 1-inch pieces

• 1 lb chicken breasts, diced

• 1 red pepper, diced

• 1 yellow pepper, diced

• 1 zucchini, thickly sliced

• 1 red onion, thickly sliced

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 2 tbsp minced garlic

• 1 tbsp oregano

• 1 tsp salt

• ½ tsp black pepper

• ¼ cup crumbled feta cheese

Instructions

1. Preheat the oven to 400°F (200°C). Add the potatoes to a parchment-lined sheet pan, drizzle with a little olive oil, and season with salt and pepper. Bake for 15 minutes.

2. Add remaining ingredients (except feta) to the pan and toss well to combine. Bake for another 15 minutes, or until the chicken is fully cooked.

3. Remove from the oven, divide into 4 portions, top with feta cheese, and serve.

        Storage: Keeps well in the refrigerator for up to 5 days.

This one was a bit of an experiment but super tasty!

Enjoy! Xox, Jen

Ingredients

• 1 1/2 Tbsp olive oil

• 1 onion, chopped

• Kosher salt

• 1/2 medium butternut squash (about 12 oz), peeled and cut into 3/4-inch pieces

• 1 medium poblano pepper, cut into 1/4-inch pieces

• 2 cloves garlic, pressed

• 1 1/4 tsp ground cumin

• 1 canned chipotle in adobo, finely chopped, plus 1 Tbsp adobo

• 3 cups low-sodium vegetable broth

• 1 (14-oz) can diced fire-roasted tomatoes

• 1/2 cup quinoa, rinsed

• 1 (15-oz) can black beans, rinsed

• 1/3 cup cilantro, chopped, plus extra leaves for garnish

• 1/3 cup roasted pepitas

Directions

Step 1:

Heat the olive oil in a Dutch oven over medium heat. Add the onion and 1/2 teaspoon salt. Cook, covered, stirring occasionally, for 6 minutes.

Step 2:

Add the butternut squash and poblano pepper. Cook, stirring occasionally, for 4 minutes. Stir in the garlic and cumin; cook for 1 minute.

Step 3:

Stir in the chopped chipotle and adobo, then add the vegetable broth. Bring to a boil. When the edges of the pot begin bubbling, stir in the tomatoes and quinoa. Reduce heat and simmer gently, covered, until the quinoa is tender, 12–14 minutes.

Step 4:

Stir in the black beans and cook until heated through, about 3 minutes. Stir in the chopped cilantro. Serve topped with roasted pepitas and additional cilantro if desired.

🦃✨ Thanksgiving Leftover Crunch Wraps

The BEST way to switch things up with your Turkey Day leftovers!

These are so good, you’ll want them all year long—not just after Thanksgiving!

Ingredients

• 4 large flour tortillas (I used Joseph’s flax wraps)

• 1 cup leftover green beans

• 1 ½ cups shredded leftover turkey

• 1 cup leftover cranberry sauce

• 1 cup shredded white cheddar (I used vegan cheese)

Directions

1. Layer each tortilla with green beans, turkey, cranberry sauce, and cheddar.

2. Fold the tortilla around the center to create pleats. Flip the wrap upside down so the pleats stay closed.

3. Heat a thin layer of olive oil in a nonstick pan over medium heat.

4. Place each crunch wrap seam-side down and cook for 3–5 minutes, until golden and crispy.

This is soooooo delicious — but warning… your house will smell like a 💨😂

Enjoy! xoxo Jen

🧂 Marinade

• 1/4 cup olive oil

• 1 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper

• 1/4 teaspoon sweet paprika

• 2 teaspoons fresh thyme

• 2 tablespoons Dijon mustard

• 1 tablespoon honey

• 1 tablespoon apple cider vinegar

🍗 Chicken Sausage & Veggies

• 1 lb chicken apple sausage (5 links), sliced into rounds

• 1 lb sweet potatoes, peeled and diced

• 1 small to medium red onion, cut into large chunks

• 16 oz Brussels sprouts, halved

• 5 cloves garlic, minced

• Chopped parsley & green onion for serving

👩‍🍳 Instructions

1. Preheat oven to 425°F (220°C).

2. Make the marinade: Whisk together all marinade ingredients until smooth.

3. Add the sausage, sweet potatoes, red onion, Brussels sprouts, and garlic to a large mixing bowl. Pour in the marinade and toss well to coat.

4. Spread everything onto a parchment-lined sheet pan in a single layer. Place Brussels sprouts cut-side down.

5. Bake for 25–30 minutes, tossing halfway, until potatoes are tender and everything is golden.

6. Remove from the oven and sprinkle with parsley and green onion.

This is back in the rotation!

I pre-make it, toss it in the fridge, and reheat for a quick breakfast.

Enjoy! xoxo — Jen

Ingredients

• 1 tablespoon unsalted butter or coconut oil

• 1 red bell pepper, diced

• 1 cup egg whites (or the whites of 8 large eggs)

• 2 green onions, finely chopped

• ½ teaspoon Italian seasoning

• ¼ teaspoon kosher salt

• 1 ½ cups roughly chopped spinach

• 2 tablespoons shredded cheddar

• Hot sauce (optional, for serving)

• Sliced fresh avocado (for serving)

Instructions

1. Preheat the oven to broil.

2. Heat an 8-inch nonstick, oven-safe skillet over medium heat. Add the butter.

3. Once melted, add the red bell pepper and sauté for 6–8 minutes, until softened.

4. Meanwhile, whisk the egg whites in a bowl until lightly frothy.

5. Add the Italian seasoning, salt, and green onion to the skillet. Cook for 30 seconds.

6. Add the spinach a little at a time, stirring as it wilts (1–2 minutes).

7. Slowly pour in the egg whites. Let cook undisturbed until the edges begin to set.

8. Using a rubber spatula, lift the edges and tilt the pan so uncooked egg flows underneath. Continue around the skillet. Cook 1 more minute.

9. Sprinkle cheese on top, then transfer the skillet to the oven. Broil for 2–3 minutes until puffed and cooked through.

10. Slide onto a plate or board, cut into wedges, and serve hot with hot sauce and avocado.

One thing I love about the fall are root vegetables!

This recipe is perfect for weekends or for prepping ahead so you have a delicious grab-and-go option during the week.

Enjoy!

XOX, Jen

Ingredients

Vegetables

• 2 beets (preferably 1 red and 1 golden), peeled and chopped into 1-inch chunks

• 1 large carrot, roll-cut into 1-inch chunks

• 3 parsnips, chopped into 1-inch chunks

• 1 medium sweet potato, chopped into 1-inch chunks

• 1 turnip, chopped into 1-inch chunks

• Extra-virgin olive oil, for drizzling

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh sage

• 1 tablespoon fresh thyme leaves

• Sea salt and freshly ground black pepper

Crispy Sage + Sage Oil

• 2 tablespoons extra-virgin olive oil

• 10 fresh sage leaves

Instructions

1. Preheat the oven to 425°F and line two baking sheets with parchment paper.

2. Sheet 1: Add beets and carrots.

   Sheet 2: Add parsnips, sweet potato, and turnip.

3. Drizzle both trays with olive oil. Sprinkle with rosemary, sage, thyme, salt, and pepper. Toss to coat and spread evenly.

4. Roast for 25–50 minutes, until tender and browned on the edges.

   • Parsnips, sweet potato, and turnip will cook faster.

   • Beets and carrots may need more time.

5. Make crispy sage:

   • Line a plate with paper towels.

   • Heat olive oil in a small saucepan until bubbling.

   • Add sage leaves and cook for about 1 minute until crisp.

   • Transfer to the towel-lined plate to drain.

   • Save the infused sage oil for serving.

With the weather starting to change we’ve been craving some soup!

You’ll LOVE this easy vegetarian chili recipe!

Fall Veggie Chili

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can diced fire-roasted tomatoes
• 1 can red beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 cup water
• 3 chipotle peppers
• 1 cup frozen corn kernels
• ½ teaspoon sea salt
• Freshly ground black pepper
• 1 tablespoon lime juice, plus wedges for serving

Serving Suggestions:

• Avocado or Guacamole
• Greek yogurt or sour cream
• Jalapeño or serrano peppers, diced or sliced
• Cilantro
• Pickled Onions

DIRECTIONS:

1. Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
2. Add the tomatoes, beans, water, chipotle in adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
3. Stir in the lime juice and season to taste. Serve with desired toppings.

This was soooo good and I’ll be adding back to our menu this week!

Enjoy xo, Jen 💛

🐔

For the Chicken

• 1½ lb chicken breast (about 3–4 pieces, approx. 1 inch thick)

• 2 tbsp olive oil

• 2 garlic cloves, minced

• ⅓ cup grated parmesan

• ⅓ cup breadcrumbs (Italian or plain — add 1 tsp Italian seasoning if using plain)

• ½ tsp cracked pepper

• ½–¾ tsp sea salt

🥔

For the Potatoes

• 2 lb red potatoes, cut into bite-sized pieces

  (quarter small ones; cut larger ones into 6ths or 8ths)

• 1–2 garlic cloves, minced

• 2 tbsp olive oil

• 2 tbsp grated parmesan

• Salt and pepper to taste

🥬

For the Green Beans

• 1 lb fresh green beans, ends trimmed

• 1 tbsp olive oil

• 1 garlic clove, minced

• 1 tbsp parmesan (optional)

• Salt and pepper to taste

🔥

Instructions

1. Preheat oven to 425°F (220°C).

2. Prepare the sheet pan: Line with parchment paper or spray lightly with cooking oil.

3. Cook the potatoes:

   • In a medium bowl, toss together all potato ingredients until evenly coated.

   • Spread on ⅓ of the sheet pan and bake for 10–15 minutes.

4. Add the chicken:

   • In the same bowl, toss together all chicken ingredients.

   • Remove the pan from the oven, add chicken beside the potatoes, and return to bake.

5. Add the green beans:

   • While the chicken cooks, toss green bean ingredients together.

   • Add to the remaining section of the pan.

6. Bake everything for about 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).

7. Optional: For extra crispy potatoes, broil on high for 4–5 minutes.

8. Rest & Serve: Let cool for a few minutes before serving.

   Enjoy! 😋

This recipe is SO SIMPLE… and absolutely delicious!!! 😋

📝 Ingredients:

• 1¼ lbs skinless, boneless chicken breast halves
• 1 cup chopped sweet onion
• 1 cup organic low-sugar barbeque sauce

👩‍🍳 Instructions:

1. Place chicken breasts in a slow cooker.
2. Top with chopped onion and barbeque sauce.
3. Cook on High for 4 hours.
4. Shred chicken with 2 forks.
5. Continue cooking on Low for another 4 hours.

AND BOOM! 💥 You’ve got perfect shredded BBQ chicken!

ENJOY! ❤️

xoxo,

Jen