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These healthy oatmeal breakfast cookies need just 3 ingredients and 12 minutes to whip up!

Made with peanut butter and oatmeal, it can be made with or without the banana and is the perfect quick and easy breakfast!

Eggless, vegan and gluten-free

Ingredients

* 2 cups gluten free rolled oats Can sub for quinoa flakes or buckwheat flakes
* 3 large overripe bananas, mashed
* 1/2 cup peanut butter can sub for any nut or seed butter
* 1/4 cup chocolate chips of choice Optional

Instructions

* Preheat the oven to 175C/350F. Line a large cookie sheet with parchment paper and set aside.
* In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula.
* Lightly wet your hands and form 8 balls with the cookies. Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Remove from the oven.
* Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely.

Nutrition

Serving: 1Cookie | Calories: 103kcal | Carbohydrates: 19g | Protein: 6.5g | Fat: 6g | Fiber: 6g | Sugar: 1g | Vitamin A: 1250IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.4mg

Just in time for the Football season!!!

These are amazing!

Enjoy! xo Jen

buff balls

3/4 cup panko (Japanese) bread crumbs
1/3 cup plus 1/2 cup Franks red hot
1/4 cup chopped celery
1 large egg white
1 pound lean ground turkey
Plain greek yogurt + ranch dressing dry packet (optional)

Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add turkey; mix lightly but thoroughly.
Shape into twenty-four 1-in. balls. …
Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

Use “dressing” for dipping!

This salad may or may not be my new obsession!

It makes the best side to any dinner, or throw some protein in it for a quick lunch or dinner!

Fall Chopped Salad

INGREDIENTS:

4 cups cubed butternut squash
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
2 teaspoons Dijon mustard
8 cups packed baby spinach
1 medium diced Honeycrisp apple
½ cup diced sharp Cheddar cheese
½ cup toasted chopped pecans

DIRECTIONS:

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
Meanwhile, whisk the remaining 2 tablespoons of oil, vinegar, maple syrup, mustard, and the remaining 1/4 teaspoon of each salt and pepper in the large bowl.
Add spinach, roasted squash, apples, cheese, and pecans. Toss to coat.
Make this as a side to any dish or throw some leftover protein in it for a quick lunch!

This is one of my favorite chicken recipes to make during the busy Fall sports season!

Ingredients
* Bone-in, skin-on chicken thighs
* Olive oil
* Fresh herbs – rosemary, thyme, sage
* Red wine vinegar
* Garlic
* Brussels sprouts
* Sweet potato
* Fuji apples (or other sweet baking apples)
* Bacon
* Salt and pepper

Directions:
Preheat oven to 450 degrees.

Place pour in 2 Tbsp olive oil, red wine vinegar, herbs and garlic into a gallon size ziplock bag. Add chicken and season with salt and pepper then rub mixture over chicken.
Let simmer while you prep remaining ingredients.

Add sweet potatoes, apples, Brussels sprouts, and shallots to a baking sheet. Drizzle with 2 Tbsp olive oil, season with salt and pepper.

Top with chicken pieces and sprinkle bacon over veggie/apple mixture.

Roast in preheated oven until chicken has cooked through and veggies are tender, about 30 – 35 minutes, broil during last few minutes for more browned crispy chicken skin. Serve warm.

Enjoy!

These brownies are insane!!!

They taste amazing, they’re totally guiltless and you are going to want to eat them all!

Don’t say I didn’t warn you!!

Enjoy xoxo Coach Jen

Healthy 3 Ingredient Flourless Brownies

Ingredients:

• 3 medium, overripe bananas
• 1/2 cup smooth almond butter
• 2 T – 1/4 cup cocoa powder (more = richer taste)

Directions:

1. Preheat the oven to 350 degrees, grease a small cake pan or loaf pan, and set aside.
2. In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, nut butter, and cocoa powder and mix very well.
3. Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.

Notes
For a smoother batter, add all the ingredients into a blender and blend well.
For the best texture, enjoy refrigerated.

So this week, instead of a recipe, I HAVE to share a little tip/hack with you!!!

And it is going to make your life a whole heck of a lot easier!

We eat A LOT of hard-boiled eggs in this house and this hack has saved me SO MUCH TIME!

Place the boiled eggs in a Tupperware bowl with a lid. Then, swirl them around until the shells fall off!

Is your mind blown or what?!!!

Give it a try next time you make hard-boiled eggs!

We get a lot of questions looking for healthy breakfast options!

This one is easy and super quick for those busy mornings! And they can even be made ahead of time, baked and popped into the fridge for an easy grab-and-go breakfast! 

Single-serve Egg-white Spinach Bowls

Ingredients:

• 8 egg whites large
• 1 whole egg
• 1 cup baby spinach torn or chopped into small pieces
• 1/2 cup diced tomatoes
• 1/4 cup feta cheese fat-free
• 1/2 teaspoon black pepper
• sea salt to taste

Instructions:

1. Preheat oven to 350 degrees.
2. Whisk together all ingredients in a medium mixing bowl. Lightly mist 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide the egg mixture into bowls.
3. Place ramekins on a cookie sheet and bake for 20 minutes or until eggs puff and are almost set in the center.
4. Serve hot

Ohhh, baby!!  You KNOWW I LOVE this grilling weather!!

And this has to be one of my favorite recipes to throw on the grill when we need a quick, mess-free meal!

Enjoy xoxo Jen

BBQ Chicken & Veggies in Foil 

Ingredients: 

• 8 aluminum foil sheets large enough to wrap around one chicken breast
• 4 (4-ounces each) boneless, skinless chicken breasts
• 1/2- cup barbecue sauce (use your favorite)
• 1 zucchini, sliced into thin rounds
• 1 red, green, or yellow bell pepper, cut into thin strips
• 8 asparagus spears
• salt and fresh ground pepper and extra virgin olive oil

Directions:

1. Preheat the grill to medium-high heat.
2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
4. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
5. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
6. Drizzle chicken and vegetables with little olive oil.
7. Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
8. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.

Greek Summer Salad

This super-easy and healthy Greek-inspired summer salad takes only minutes to prepare! And its so good!!

Enjoy xo Jen

INGREDIENTS FOR THE SALAD:

• 3-1/2 cups sliced cucumbers
• 1/2 cup sliced red or yellow onion
• 2 cups chopped tomatoes
• 1 small can of sliced black olives, drained
• 4 ounces crumbled feta cheese

FOR THE VINAIGRETTE:

• 1/2 cup apple cider vinegar
• 1/8 cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon poppy seeds

INSTRUCTIONS

1. Place salad ingredients in a large bowl. Toss gently to combine.
2. Place dressing ingredients in a small bowl and whisk to combine. Drizzle over salad.
3. Serve immediately or cover and refrigerate until ready to serve.