Posts in category: Uncategorized

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.

We are coming into summer salad season!!! 

This Steak & Peach Salad will NOT disappoint your taste buds people! 

Enjoy!

Xo Coach Jen

Steak And Peach Salad

INGREDIENTS:

• 1 lb. skirt steak, fat trimmed
• 1/4 c. balsamic vinegar
• 1 clove of garlic, minced
• 1 tbsp. packed light brown sugar
• 1 tbsp. olive oil
• Kosher salt
• Freshly ground black pepper
• 1/4 c. extra-virgin olive oil
• Juice of 1 large lemon
• 6 c. baby arugula
• 2 ripe peaches, thinly sliced
• 1/3 c. crumbled blue cheese or feta

DIRECTIONS:

1. In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate for 20 minutes at room temperature. 
2. Heat a grill or grill pan over high heat. Remove steak from marinade, coat with oil, and season generously with salt and pepper.
3. Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
4. Make the dressing:
   In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
5. Arrange salad:
   In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.

Watermelon Feta Salad

This salad is SO REFRESHING and not to mention so easy to throw together!

Bring this to your next BBQ and I know it will be a HIT!!

Ingredients:

• 8 cups cubed ripe seedless watermelon (5 pounds or 1/2 medium watermelon)
• 1 tablespoon olive oil
• 2 ounces feta cheese, crumbled
• 4 basil or 6 mint leaves, minced
• Lemon zest (optional)
• 1 pinch kosher salt, for garnish
• Fresh ground black pepper

Directions:

1. Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.
2. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then assemble the salad right before serving. Leftovers store for up to 2 days.

You are going to want to make these again and again!

Enjoy xo Jen

INGREDIENTS:

FOR THE SPRING ROLLS:

• 2 pounds boneless chicken
• 3 Tablespoons grapeseed oil
• 3 cloves garlic, minced
• 2 teaspoons
• 1 tablespoon soy sauce
• Fresh basil, mint or other herbs
• Fresh lettuce, chopped
• Carrots, celery, cucumbers, daikon radish or bell peppers, cut into thin strips
• Rice paper, about 8 inches in diameter

FOR THE PEANUT DIPPING SAUCE:

• 1/2 cup Hoisin
• 1/4 cup Peanut Butter
• 1/2 teaspoon sesame oil, or to taste
• 2 teaspoons rice vinegar, or to taste
• 1 teaspoon fresh lime juice, or to taste (optional)
• Sriracha Sauce
• About 1/2 cup water

DIRECTIONS:

1. Make the dip and set aside: In a bowl, combine all dip ingredients except the water together
2. For the Chicken: In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and soy sauce. Cover well and allow to marinate for about 20 minutes.
3. Heat the frying pan on medium-high heat and cook chicken until fully cooked through and nice crispy outside edge. Slice in chicken in thin slices, about 1/4-1/2 inch wide for rolling.

MAKING THE ROLLS:

1. Gather chicken, vegetables, herbs, rice paper, board or surface to roll on,  and a large bowl of warm water
2. Gently dip each rice paper wrapper in warm water for a few seconds until damp. Don’t drown it lol! Place rice paper on a plate, or working surface, begin to add the fillings.
3. On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables.
4. Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
5. Serve immediately with hoisin peanut dipping sauce.

Give me all the buffalo!!

These are so good and so easy to make, you have to give them a try!

Buffalo Chicken Stuffed Peppers

Ingredients:

• 4 cooked & shredded boneless skinless chicken breasts
• 1/2 cup hot sauce
• 1 cup brown rice
• Parsley , black pepper to your taste!
• 4 fresh peppers tops cut off

Directions:

1. Mix the above ingredients in a bowl and stuff the peppers with the mixture!
2. Sprinkle reduced-fat shredded cheese (on top of each pepper. optional)
3. Bake at 375 for 20-25 minutes or until hot all the way through!
4. This makes 4 servings.