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This 15-Minute Mediterranean Chickpea Salad is loaded with delicious and filling veggies, and is made in just 15 minutes!

I added some grilled chicken for a quick meal on the go!

Ingredients
Chickpea Salad
* 1 1/2 cups chickpeas drained and dried
* 1 cup cubed cherry tomatoes
* 1/2 large red onion chopped
* 1 cup cubed English cucumber
* 1/4 cup feta
* 1/2 cup chopped parsley
*
Balsamic Vinaigrette
* 1/4 cup extra virgin olive oil
* 1 tablespoon balsamic vinegar
* 2 teaspoons lemon or lime juice
* 1 teaspoon dijon mustard
* 1/2 teaspoon sea salt
* 1/4 teaspoon ground black pepper

Instructions
* In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
* Pour the vinaigrette over the salad and toss again to combine.

Enjoy! Xo Jen

These little egg muffins are a perfect on the go version of my egg white quiche! And soooooo simple to make! You will have them prepared in no time flat!

Enjoy! xo Coach Jen

Simple Mini Quiches

Ingredients:

• Egg Whites
• Spinach
• Turkey Pepperoni
• Cheese (Any of your favorite types works!)
• Non-stick cooking spray

Directions:

1. Preheat the oven to 375 degrees.
2. Spray a muffin pan with Pam or any non-stick cooking spray.
3. Layer fresh spinach in the pan and pour egg whites over top.
4. Add a few slices of turkey pepperoni and sprinkle with cheese.
5. Bake for 18 min at 375.

This is delicious but will give you some seriously kickin breath!

Enjoy! Xo Jen

Ingredients

* 1 1/2 lb. large peeled and deveined shrimp
* 1 12-ounce jar roasted red peppers, drained and cut into 1-inch pieces
* 4 scallions, sliced
* 2 cloves garlic, pressed
* 1 Tbsp. fresh lemon juice
* Kosher salt and pepper
* 2 Tbsp. olive oil
* 4 oz. feta cheese, crumbled

Instructions

Step 1

Heat oven to 425°F. In 1½- to 2-qt baking dish, combine shrimp, red peppers, scallions, garlic, lemon juice and ¼ teaspoon each salt and pepper.

Step 2

Drizzle with olive oil and sprinkle with feta cheese. Bake until shrimp are opaque throughout, 12 to 15 minutes.

* I tossed this over from Jasmine rice for a complete meal!

This simple salad with fresh veggies and creamy avocado and feta is to die for!

Xo Jen

Ingredients

* 5 oz mixed spring greens
* 1 cup diced cucumber
* 1 cup cherry tomatoes halved
* 1/2 cup shredded carrots
* 1/2 cup crumbled feta cheese
* 1/4 cup roasted pumpkin or sunflower seeds
* 1 large avocado diced or sliced
For the Citrus-Herb Vinaigrette:
* 1/4 cup extra-virgin olive oil
* 2 tablespoons freshly squeezed lemon juice
* 1 tablespoon orange juice
* 1 teaspoon maple syrup
* 1 teaspoon Dijon mustard
* 1 tablespoon finely chopped fresh herbs such as basil, parsley, or mint
* Salt and freshly ground black pepper to taste

Instructions

* Wash and dry the mixed spring greens thoroughly.
* In a small bowl, whisk together the olive oil, lemon juice, orange juice, maple syrup, Dijon mustard, chopped fresh herbs, salt, and pepper until well combined. Adjust seasoning to taste.
* To assemble the salad:

I a large bowl place spring mix, cherry tomatoes, diced cucumber , and shredded carrots. Drizzle with the Citrus-Herb dressing. Give it a gentle toss to make sure all the ingredients are coated with the dressing.

Finish it off by sprinkling the seeds and feta cheese on top.

Spring is officially here!!!

Enjoy!!

Xox Jen

Ingredients

* 1 lb. sirloin steak, cut into 1 1/2″ cubes
* 1/2 tsp. dried oregano
* 1/4 tsp. crushed red pepper flakes
* 7 Tbsp. extra-virgin olive oil, divided
* 2 Tbsp. fresh lemon juice, divided
* 3 tsp. grated garlic, divided
* Kosher salt
* 1/4 cup smooth tahini
* 1 tsp. honey
* Freshly ground black pepper
* 8 oz. dried orzo (about 1 1/4 c.)
* 2 1/2 cups (or more) low-sodium chicken broth
* Neutral oil, for grilling
* 1 red onion, cut into 1 1/2″ pieces
* 1 large yellow or orange bell pepper, seeds and ribs removed, cut into 1 1/2″ pieces
* 10 oz. grape tomatoes (about 2 c.)
* 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
* 5 oz. baby spinach
* 1 small bunch fresh chives, finely sliced

Directions

Step 1

In a large bowl, combine steak, oregano, red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons garlic, and 1 teaspoon salt. Cover and let marinate at room temperature at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.

Step 2

Meanwhile, in a small bowl, combine remaining 1 tablespoon lemon juice and 1/2 teaspoon garlic; season with a large pinch of salt. Let sit about 20 minutes.

Step 3

Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to dressing. Vigorously whisk, adding more water as needed, until smooth and easily pourable; season with salt and black pepper. Set aside.

Step 4

In a medium skillet over medium-high heat, heat 1 tablespoon olive oil. Add orzo and cook, stirring, until golden, 3 to 5 minutes. Add broth and bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 to 10 minutes; season with salt and black pepper. Cover to keep warm.

Step 5

Prepare a grill for high heat; preheat 5 minutes. Brush grates with neutral oil. Thread 8 skewers with steak, onion, bell pepper, and tomatoes, alternating with 3 to 4 steak cubes per skewer. Drizzle kebabs with remaining 2 tablespoons olive oil; season with salt and black pepper.

Step 6

Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to desired degree of doneness, 8 to 15 minutes total (grills can vary). Transfer kebabs to a plate.

Step 7

In a large bowl, toss cucumbers and spinach with half of reserved dressing. Stir chives into orzo mixture.

Step 8

Divide salad and orzo among bowls; top with kebabs. Drizzle remaining dressing over bowls.

This shrimp recipe is so tasty and easy!

Enjoy xo Jen

Grilled Shrimp with Oregano and Lemon

Ingredients
* 1/2 cup salted capers, rinsed, soaked for 1 hour, and drained
* 1/2 cup oregano leaves
* 1 garlic clove, minced
* 3/4 cup extra-virgin olive oil, divided
* 1 teaspoon finely grated lemon zest
* 3 tablespoons freshly squeezed lemon juice
* Freshly ground black pepper
* 2 1/2 pounds large shrimp, shelled and deveined
* Kosher salt

Directions
1. On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.
2. Light a grill. In a large bowl, toss the shrimp with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Thread the shrimp onto metal skewers and grill over high heat, turning once, until the shrimp are lightly charred and cooked through, about 3 minutes per side. Remove the shrimp from the skewers and transfer them to a platter.