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Now that it’s summer time, I’m pumped to bring back my favorite way to make pizzzzza!!!  On the grill!!!

And this grilled turkey pepperoni & arugula pizza is up there with top fave combos!!

Enjoy! xo Jen

INGREDIENTS:

• 1 ball pizza dough, I use a gluten-free dough
• 1/2 to 1 cup organic tomato sauce
• Shredded cheese of your choice
• Arugula, turkey pepperoni or any other toppings!
• Olive oil

INSTRUCTIONS:

1. Heat the grill on high.
2. Prep your dough: It should be stretched or rolled out into a thin circle.
3. Brush the dough with olive oil: Brush one side with oil; this is the side you’ll lay down on the grill.
4. Grill one side of the pizza: Lay the dough round on the grill with the olive oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift the dough occasionally, checking on how it is doing.
5. Top the pizza: Flip the dough over with the tongs or spatula. The dough should come up easily and flip without ripping.
6. Cook the pizza: Put the lid on and cook for 3 to 5 minutes.

AND ENJOY!

This may not be first on your list but it sure is a great alternative to eggs every dang morning!

It is simple, savory, and quick to put together!

Plus guys, it’s sooo delicious!

Cucumber-Lox Toast

INGREDIENTS:

• 2 tablespoons plain Greek yogurt
• 1 teaspoon chopped fresh chives
• 2 slices of Ezekiel bread
• 3 tablespoons thinly sliced cucumber
• 1-ounce cold-smoked salmon, thinly sliced

DIRECTIONS:

1. Spread your yogurt evenly over toast.
2. Top evenly with cucumber slices and salmon.
3. And enjoy!!

The boys have been fishing and shall I say catching a ton this season already!

We’ve been loving Black Sea bass this year, it’s light and flaky and so tasty!

It’s so simple on the grill!

Ingredients:

• Black Sea Bass (enough to feed the fam)
• Olive Oil
• Thinly sliced onions
• Thinly sliced tomatoes
• Salt & Pepper

Directions:

1. Place filet in foil
2. Top with olive oil, thinly sliced tomatoes and onions
3. Season with salt and pepper to taste.
4. Grill for 10 minutes or so until fish “flakes” with a fork
5. Enjoy!!

These are not easy or fast to make lol! But, let me tell you… They are amazing!

The kids will love them, the adults will love them and they are refreshing in this heat!

Enjoy!

Xoxo Jen

Ingredients:

• 3 cups seedless watermelon, cubed and chilled
• 1/2 cup superfine sugar
• 2 tablespoons mini chocolate chips
• 1/4 cup coconut milk
• 1 ripe avocado, diced
• Juice of 1 lime
• Six 3- to 4-ounce ice-pop molds with wooden or plastic ice-pop sticks

Directions:

1. Puree the watermelon with 1/4 cup of sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
2. Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes. 
3. Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
4. After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
5. Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
6. Let sit at room temperature for about 5 minutes before unmolding.

This is one of my favorite salads to go with some fresh grilled fish!

And now that we are in the middle of summer, it’s easier than ever to get fresh ingredients.

These are also all ingredients that you can pick up from your local farmer’s market or from your garden which is an added bonus!

Enjoy,

xo Jen

Veggie & Egg Summer Side Salad

Ingredients:

• 150g new potatoes, thickly sliced
• 160g French beans, trimmed
• 160g frozen peas
• 3 eggs
• 160g romaine lettuce, roughly torn into pieces
• For the dressing
• 1 tbsp extra virgin olive oil
• 2 tsp cider vinegar
• ½ tsp English mustard powder
• 2 tbsp chopped mint
• 3 tbsp chopped basil
• 1 garlic clove, finely grated
• 1 tbsp capers

Directions:

1. Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender.
2. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
3. Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavors.
4. Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together.
5. Pile onto plates, top with the eggs and grind over some black pepper to serve.

Let’s keep it real… with busy schedules, nutrition is a struggle for us moms!

My go-to pasta dish for those busier days has been this little gem I whipped together.

Ingredients:

• Sweet Potato Pasta
• Chicken Sausage
• Cukes

Toss it all together in Fannys Lite Italian Dressing! 

–> Chefs kiss on a hot day!!

Enjoy!

Xo Coach Jen

Summer Tomato, Onion & Cucumber Salad

Ingredients:

• 3 tablespoons rice vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 medium cucumbers
• 4 medium tomatoes, cut into ½-inch wedges
• 1 Vidalia or other sweet onion, halved and very thinly sliced
• 2 tablespoons coarsely chopped chives

Directions: 

1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds.
3. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine.
4. Let stand at room temperature for at least 30 minutes and up to 1 hour.
5. Just before serving, add chives and toss again.

Enjoy!

If you love coconut shrimp, you will love this healthier version!

No oil or flour is needed, these babies are covered in shredded coconut and baked under the broiler to give them that bomb crispiness!

And that pineapple chili sauce is the perfect dipping sauce for these!

Enjoy xo Jen

Coconut-Crusted Shrimp With Pineapple Chili Sauce

INGREDIENTS:

• 1 pound peeled and deveined large shrimp, tails removed
• 1 cup unsweetened shredded coconut
• Zest and juice of 1 lime
• Kosher salt and freshly ground black pepper
• 2 large egg whites
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon red pepper flakes
• 1 small clove garlic
• 1/2 small fresh pineapple, peeled, cored and roughly chopped

DIRECTIONS:

**Special equipment: seven 6-inch skewers, soaked for 30 minutes if wood or bamboo.

1. Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
2. Combine the coconut, lime zest, 1 teaspoon salt, and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
3. Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple, and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp. 

Enjoy!

Apple Pie Overnight Oats

INGREDIENTS:

• 1/3 cup old-fashioned rolled oats
• 1/3 cup plain coconut yogurt
• 1/3 cup almond milk
• 1 teaspoon chia seeds
• 1 teaspoon ground cinnamon
• 1/4 teaspoon pure vanilla extract
• 1 teaspoon pure maple syrup
• Toppings: 1/2 chopped apple, chopped walnuts, pure maple syrup

DIRECTIONS:

1. Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir.
2. Cover and refrigerate overnight for at least 5 hours. 
3. In the morning, add additional liquid if you’d like. Once you achieve the desired consistency, add the toppings.

Spring Asian Slaw

INGREDIENTS:

Dressing:
¼ cup cashew or peanut butter
2 tablespoons white miso paste
2 tablespoons lime juice
1 teaspoon sesame oil
1 teaspoon grated ginger
2 to 5 tablespoons water, or as needed

For the slaw:
6 to 7 cups shredded red and/or green cabbage
Mix of peppers: I used 3 Anaheim and 3 banana peppers, or use 1 red bell and 1 poblano.
2 scallions, chopped
½ cup chopped cilantro, including stems
½ cup fresh basil, Thai basil, and/or mint
2 Thai chiles or 1 serrano pepper, diced
Sea salt
¼ cup toasted peanuts, pepitas, and/or sesame seeds
1 ripe peach, thinly sliced

INSTRUCTIONS:

1. Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.
2. In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
3. In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.