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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

This “Marry Me” chicken has been all over my feed, so I decided to give it a whirl and it didn’t disappoint!
So creamy, flavorful, and downright delicious!
Enjoy! ✨
Xo, Jen

⸻

🛒 Ingredients

• 3/4 cup chicken bone broth
• 1 cup whole milk cottage cheese
• 2 Tbsp chopped sun-dried tomatoes
• 2 Tbsp finely grated Parmesan cheese (plus more for serving)
• 1 tsp tomato paste
• Salt & pepper to taste
• 4 (6-oz.) boneless, skinless chicken cutlets
• 2 Tbsp all-purpose flour
• 1 tsp Italian seasoning
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 2 garlic cloves, finely chopped
• 1/4 tsp crushed red pepper flakes
• 1/2 cup fresh basil leaves, torn

⸻

👩‍🍳 Directions

Step 1:
In a blender, puree broth, cottage cheese, sun-dried tomatoes, Parmesan, and tomato paste until smooth. Season with salt and black pepper.

Step 2:
Pat chicken dry. Season all over with salt and black pepper. Sprinkle with flour and Italian seasoning, pressing with your fingers to help it stick.

Step 3:
In a large skillet over medium-high heat, heat olive oil. Cook chicken until browned on both sides, about 5 minutes per side.
Transfer to a plate and let rest for 5 minutes.

Step 4:
In the same skillet over medium-low heat, melt butter. Add garlic and red pepper flakes, stirring and scraping up any browned bits from the bottom.

Step 5:
Return chicken (and any juices) to the skillet. Pour in the sauce, add basil, and cook — spooning sauce over the chicken — until slightly thickened (5–7 minutes).
Season again with salt and pepper if needed.

Step 6:
Divide chicken among plates. Top with extra Parmesan and fresh basil.

⸻

✨ Serve with: pasta, rice, or crusty bread to soak up that heavenly sauce!

I love me a good easy turkey meatball recipe!  These meatballs are so delicious AND they were on my food prep for the past week!

I love recipes that are not only really amazing for our bodies, but food that our kids will also love too! This definitely makes dinner time so much easier!

Enjoy!

xo Coach Jen

Turkey Meatballs

Ingredients:

2 pounds ground turkey 93% lean
1 cup rolled oats
2/3 cup onion minced
1/2 cup fresh parsley minced
2 large eggs
3 cloves garlic minced
2 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1/4 cup olive oil

Directions:

To make the meatballs:

In a large bowl, combine ground turkey, oats, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. 

Using a strong spatula or your hands, mix well. Shape the mixture into 1-inch balls.

To bake the meatballs:

Preheat oven to 400 degrees. Line a baking sheet with foil for easy cleanup.

Bale until browned with crispy edges, about 15 to 20 minutes.

Ingredients

2 tablespoons Olive Oil
1 medium Onion diced
4 cloves Garlic minced
1 pound Uncooked Lean Ground Turkey
¼ cup Chili Powder Blend
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
1 teaspoon Sea Salt or to taste
½ teaspoon Black Pepper
1 can crushed tomatoes
⅓ cup tomato paste
3 cans of Beans
2 cups Chicken Broth

Instructions:

So simple it’s silly!

Throw everything into a crock pot , stir and cook for 6-8 hours !

It’s 4pm and 8pm dinner season 😂😂

Our whole family loved this recipe, we used a bag of frozen broccoli and frozen rice and dinner was ready!

Enjoy xo Jen

Ingredients
* 1 lb chicken breast
* 4 cloves garlic
* 1/3 cup low sodium soy sauce
* 3 tbsp maple syrup
* 2 tbsp rice wine vinegar
* 1/2 tsp ginger fresh ginger root or squeeze ginger
* 1 tsp sriracha
* scallions and sesame seeds for garnish
Instructions
* Combine the soy sauce, maple syrup, rice wine vinegar, ginger, garlic, and sriracha on the bottom of the slow cooker.
* Whisk together to combine.
* Add the chicken breast to the slow cooker and toss it in the sauce.
* Cook on HIGH for 2 hours, or LOW for 4 hours.
* Remove the chicken from the slow cooker and shred it with two forks.
* Add the shredded chicken to the slow cooker with the sauce, and toss to coat.
* Garnish with sesame seeds and chopped scallions. Drizzle with more sriracha, if desired.

Listen, guys… back to school means QUICK dinners!

I mean 1 pan to clean? Sign me up!

This one was a fan fave in our house and I will definitely be making this again

(This recipe called for red and yellow potatoes, but I chose to swap them out for sweet potatoes.  So feel free to use whatever you have on hand.)

Lemon Dijon One Sheet Chicken & Veggies

Ingredients:

• 4 teaspoons Dijon mustard
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
• 1 pound fresh Brussels sprouts (about 4 cups), quartered
• 4 boneless chicken breasts
• Coarsely ground pepper, optional

Directions:

1. Preheat oven to 425°. In a large bowl, mix the first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to the remaining mixture; toss to coat.
2. Place chicken and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chicken breast with reserved mustard mixture. Roast 10 minutes.
3. Turn chicken and stir vegetables; roast until a thermometer inserted in chicken reads 165° and vegetables are tender, 10-15 minutes longer.
4. If desired, sprinkle with pepper.
5. Let stand 5 minutes before serving.