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.

These tacos are so good you are going to want to make them once a week.  They make a great meal to get your protein and healthy fats into your diet, and they are so easy to throw together in a pinch! 

Enjoy! xoxo Coach Jen

Spicy Chicken and Avocado Tacos with Creamy Cilantro Lime Sauce

INGREDIENTS:

For the Chicken
1 pound chicken breasts cut into bite-size pieces
2 tbsp olive oil
2 clove garlic crushed or minced
1 tbsp chilli powder
1/2 teaspoon ground cumin
1/4 teaspoon onion or garlic powder
1/4 teaspoon kosher salt
1 tbsp olive oil
Squeeze of lime optional

Cilantro lime sauce
1/2 cup sour cream or Greek Yogurt or Mayo
1/4 cup cilantro
1 clove garlic
1 teaspoon lime juice
salt and pepper to taste

INSTRUCTIONS:

To Make Chicken
Chop 2-3 medium chicken breasts into small bite-size pieces. In a medium bowl whisk together olive oil, garlic, chilli, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours. 

To cook: Heat a large heavy-duty or cast-iron skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 8-12 minutes. Turn off heat and finish with a squeeze of lime (optional). 

To Make the Cilantro Lime Sauce
Add the sour cream, cilantro, garlic, lime juice and salt & pepper to blender or food processor. Blend for 30 seconds to 1 minute or until creamy. 

To Assemble:
Char tortillas on stove-top if desired. Add some of the chicken to the warmed tortillas. Top with avocado and cilantro sauce. 

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.

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!

This was absolutely delicious, I made 2 batches to have for leftovers!

Enjoy! Xo Jen

Ingredients
* 1 (12 oz.) box of protein pasta I used Rotini
* ½ teaspoon salt
* 1 Tablespoon Olive Oil
Toppings
* 1 large cucumber diced
* 2 cups grape tomatoes halved
* 1 cup mozzarella cheese balls
* ¼ cup fresh basil leaves roughly chopped
* ½ cup red onion diced
* 1 cup bell peppers I used mini
* 1 cup favorite Italian dressing (I use Fannys lite Italian)
Instructions
* Boil the pasta with the salt in the water according to the package until al dente.
* While the pasta is cooking, wash and dice all of the vegetables.
* After the pasta is finished, rinse it under cold tap water. Drain well.
* In a large bowl, combine the cooked pasta, and all chopped vegetables. Toss in cheese balls. Drizzle the Italian dressing on top, then toss to combine.
* Serve immediately. Garnish with fresh basil leaves and fresh cracked black pepper.

𝐓𝐡𝐞𝐬𝐞 𝐚𝐫𝐞 𝐦𝐲 𝐧𝐞𝐰 𝐟𝐚𝐯𝐞 𝐠𝐫𝐚𝐛 𝐚𝐧𝐝 𝐠𝐨 𝐟𝐨𝐫 𝐛𝐮𝐬𝐲 𝐦𝐨𝐫𝐧𝐢𝐧𝐠𝐬!!! 🌅

They are so delicious and super filling! You are going to love them! Enjoy! Xo Jen

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

– 2/3 cup roughly chopped pecans

– 2 cups old-fashioned oats

– 2 teaspoons ground cinnamon

– 1 teaspoon baking powder

– 3/4 teaspoon sea salt

– 1/4 teaspoon ground nutmeg

– 1 3/4 cups almond milk

– ⅓ cup organic maple syrup

– 2 large eggs or flax eggs

– 3 tablespoons melted coconut oil

– 2 teaspoons vanilla extract

– 1 pint of blueberries

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:

1️⃣ Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes.

2️⃣ In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt, and nutmeg. Whisk to combine. In a smaller mixing bowl, combine the milk, maple syrup, egg, half of the coconut oil, and vanilla. Whisk until blended.

3️⃣ Use about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats.

4️⃣ Scatter the remaining berries across the top.

5️⃣ Bake for 42 to 45 minutes until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted coconut oil on the top before serving.

This is a delicious and refreshing summer salad my whole family enjoys! xo Jen

Watermelon Caprese Salad!

INGREDIENTS

1 small watermelon, sliced
1 mozzarella ball, sliced
2 tbsp. sliced fresh basil

Pink Himalayan sea salt
Freshly ground black pepper
extra-virgin olive oil
balsamic vinegar

DIRECTIONS

Slice watermelon into 1/2” thick squares, about 3”-x- 3”.

Slice mozzarella into 1/2” slices.

On a serving dish, alternate slices of mozzarella and watermelon.

Sprinkle with basil, sea salt and pepper.

Drizzle with olive oil and balsamic  and serve

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 recipe is soo delicious and makes a great main course or even a side to some grilled protein!

You can even experiment with this recipe by adding different vegetables!

Enjoy! xo Jen

Spring Veggie Grain Bowl

INGREDIENTS:

• 1 1/2 cups uncooked farro
• 3 cups of water
• 1 1/4 teaspoons kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar or white wine vinegar
• 1/2 cup roughly chopped beet greens or arugula
• 1/4 cup blanched English peas
• 2 baby carrots, thinly sliced
• 1 green onion, thinly sliced
• 1 celery stalk, thinly sliced
• 1 small red beet, peeled and thinly sliced
• 2 ounces goat cheese, crumbled (about 1/2 cup)
• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Combine farro, 3 cups water, and 3/4 teaspoon salt in a small saucepan over medium-low; cook, covered, 25 minutes or until farro becomes tender.
2. Place farro in a strainer; drain well.
3. Place hot farro in a large bowl. Add remaining 1/2 teaspoon salt, oil, vinegar, greens, peas, carrots, onion, celery, and beet; stir gently to combine.
4. Top evenly with cheese and parsley.

I love a good protein bowl! Especially when it’s filled with tons of protein, vegetables, and good fats!

This is a great make-ahead meal too!  You can make everything and then just assemble them when you are ready to eat!  Protein bowls are the perfect meal prep for lunches or dinners!

High-Protein Shrimp Burrito Bowl

Ingredients:

For the cilantro black beans and rice:

• 3/4 cup (135 grams) uncooked long-grain brown rice (certified gluten-free if necessary)
• 1 1/2 cups (355 grams) water
• 1 (15.5-ounce or 420 grams) can black beans, rinsed and drained (certified gluten-free if necessary)
• 1/4 teaspoon grated lime zest
• 1 tablespoon lime juice
• 1/4 cup (5 grams) chopped fresh cilantro

For the burrito bowl:

• 1 teaspoon canola oil
• 1 medium (55 grams) onion, sliced
• 2 medium (240 grams) bell peppers, sliced
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1 pound (455 grams) medium shrimp, peeled and deveined
• 2 cups (95 grams) loosely packed chopped romaine lettuce
• 1 medium (125 grams) tomato, seeded and chopped
• 1 medium (150 grams) ripe avocado, diced

Directions:

1. Prepare cilantro black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender. Stir in black beans; cook 2–3 minutes until heated through. Stir in lime zest, lime juice, and cilantro. Set aside and keep warm.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onion, bell peppers, garlic, cumin, and salt. Cook 3 minutes, covered and stirring occasionally until vegetables are tender.
3. Stir in shrimp; cook 2–3 minutes, stirring often.
4. Place 1 cup rice and bean mixture in each of 4 bowls. Top each with 1 1/4 cups shrimp and vegetable mixture. Top each serving evenly with romaine, tomato, and avocado.

Nutrition Information

Serves: 4 | Serving Size: 1 cup beans and rice + 1 1/4 cups shrimp and vegetables + 1/2 cup lettuce + 1/3 cup chopped tomato + 1/4 cup avocado

Per serving: Calories: 450; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 172mg; Sodium: 452mg; Carbohydrate: 56g; Dietary Fiber: 13g; Sugar: 4g; Protein: 34g