Posts in category: Uncategorized

Easy, delicious, nutritious and so comforting on those cold days!

I love how easy this soup is and it is definitely one that the entire family can devour, and trust me, they will!

It’s a different take on the classic chicken noodle soup and it’s definitely worth trying out this week!

Pesto Chicken Minestrone Soup

INGREDIENTS:

• 1 head garlic
• 3 tbsp. olive oil, divided
• 1 small onion, chopped
• 8 c. chicken stock
• 1 1/4 lb. boneless, ­skinless chicken breast
• 1 large piece Parmesan cheese rind
• 1 (15.5-ounce) can dark red kidney beans, rinsed
• 2 large carrots, sliced
• 1/4 tsp. crushed red pepper
• 1 (9-ounce) package fresh four-cheese tortellini
• 1 bunch curly kale, stems discarded and leaves torn
• 2 tbsp. prepared pesto, plus more for serving
• Kosher salt
• Freshly ground black pepper

DIRECTIONS:

1. Preheat oven to 400°F. Cut off pointed end of garlic, exposing cloves. Place on a piece of aluminum foil and drizzle with 1 tablespoon oil; wrap tightly. Bake until soft, 35 to 40 minutes; let cool. Squeeze pulp from garlic and mash into a paste; reserve.
2. Meanwhile, heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add chicken stock, chicken breast, and Parmesan rind. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Remove chicken and shred with two forks; return to pot.
3. Stir in beans, carrots, red pepper, and 2 tablespoons reserved mashed garlic. Simmer, covered, 15 minutes. Uncover and stir in tortellini. Cook, uncovered, stirring occasionally, 4 to 6 minutes. Stir in kale and cook until pasta is cooked through and kale is tender, 2 to 4 minutes. Remove from heat and discard Parmesan rind. Stir in 2 tablespoons pesto. Season with salt and pepper. Serve warm with additional pesto.

Enjoy! xo Jen

Cheesy Oatmeal Bowl With Fried Egg

Ingredients:

1/4 cup dry quick­cooking steel cut oats
3/4 cup water
salt and pepper
2 TBS (15g) shredded white cheddar cheese (add more if you like)
1 tsp coconut oil, divided
1/4 cup diced red peppers
2 TBS finely chopped onions
1 large egg
chopped walnuts
sliced green onions

Directions:

Stove Top Method: (to cook the oatmeal)
Bring water to boil. Add oatmeal, reduce the heat a little and let it cook for about 3 minutes until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper.

Microwave Method*: (to cook the oatmeal)
Place oats and water in a microwave-safe bowl. Line microwave dish with paper towels to catch any spills. Microwave at a high setting (but not the highest, about 8/10 power setting) at one-minute intervals for a total of 3 minutes. If you want a softer texture, continue microwaving at 30­second intervals. Give the oats a little stir between intervals. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.

Heat a non­stick pan with 1/2 teaspoon of coconut oil over medium­ high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.

Add remaining 1/2 teaspoon of oil and fry the egg. Cook until the whites are no longer translucent and serve over oatmeal.

These take 7 min to make and sure do make the busy AMs easier!

And it doesn’t hurt that they are SOO delicious!

Enjoy!

No Bake Breakfast Cookies

Ingredients:

• 1 cup oats
• 2/3 cup peanut butter
• 1 1/2 Tbsp honey
• 2 Tbsp coconut, shredded
• 1/4 cup walnuts, chopped
• 1 Tbsp sunflower seeds
• 2 Tbsp chocolate, chopped
• 1/2 tsp coconut oil

Instructions:

1. Mix the peanut butter with the honey in a bowl
2. Add the walnuts, sunflower seeds, oats, and coconut and stir together until combined.
3. Take about 1 1/2 Tbsp from this mixture and roll it in your hands as to form cookies or patties.
4. Melt the chocolate with coconut oil and combine. You can do this by microwaving for 15-30 seconds and then consistently stirring.
5. Drizzle the chocolate over the cookies quickly in all directions.
6. Refrigerate the cookies for at least 1 hour and eat them within 4-5 days. Store in the fridge.

This Immune Boosting Chicken Soup is soooooo good and not to mention very good for you!  This soup isn’t just good for winter but great for all year round.

Use in-season ingredients if you want to add more vegetables each time you make this!

xo Coach Jen

INGREDIENTS:

• 3 tablespoons extra virgin olive oil
• 1 small onion, diced
• 2 carrots, peeled and chopped
• 2 celery ribs
• sliced1 3-inch piece of fresh ginger, peeled and sliced into tiny pieces
• 2 garlic cloves, minced
• 1-1/2 cup bok choy
• 1-1/2 teaspoon curry
• 6 cups chicken stock
• 1 pound cooked chicken, shredded
• fresh cilantro
• fresh daikon sprouts

INSTRUCTIONS:

1. Heat the olive oil in a large pot. Add the onion, carrots, celery and ginger and cook for 6-7 minutes, until the onion is soft and translucent, stirring occasionally.
2. Add the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally.
3. Add the curry powder, chicken stock, and chicken and stir to combine.
4. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover with a lid, and let them simmer for about 20 minutes.
5. Garnish with daikon sprouts and cilantro.

This is so delicious and super easy!

Be sure to add this as a side this Christmas!

Enjoy xo Jen

Slow Cooker Brussels Sprouts with Maple, Cranberries, and Feta:

PREP TIME: 10 minutes COOK TIME: 2 hours (on high) or 3 hours (on low) TOTAL TIME: 2 hours (on high) or 3 hours (on low)

Ingredients:

• 2 pounds Brussels sprouts, trimmed and halved
• 1/4 cup pure maple syrup
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups whole fresh cranberries (see notes to substitute dried cranberries)
• 1/2 cup crumbled feta cheese

Directions:

1. Place Brussels sprouts into a 3 or 4-quart slow cooker (see recipe notes if using a 6-quart slow cooker). Stir in the maple syrup, olive oil, salt, and pepper.
2. Cover and cook 2 1/2 hours on low or 1 to 1 1/2 hours on high, until the Brussels sprouts are crisp tender but still maintain some chew.
3. Uncover, stir in the cranberries, then recover and cook until the Brussels sprouts are completely tender (but not mushy), about 15 additional minutes on high or 30 additional minutes on low.
4. Sprinkle with feta cheese and serve warm.

These have alllll the goodness of Tagalongs, but they are HOMEMADE and super simple! They are also gluten-free and dairy-free for those with food sensitivities/allergies! And if you are a peanut butter and chocolate lover, you are going to have to give these a try. 

P.S…. If you need a quick and delicious dessert to put together to bring for the holidays, this is for you! 

ENJOY! xoxo Jen

Copy Cat Girl Scout Tagalong Cookies

INGREDIENTS:

• 1 cup almond flour
• 1/8 tsp + 1/16 tsp salt
• 1/8 tsp baking soda
• 2 tbsp pure maple syrup or honey
• 1 1/2 tbsp melted coconut oil
• 2 level teaspoons of almond milk
• 1 tsp pure vanilla extract
• Around 20 tsp peanut butter
• 1/2 cup enjoy life dark chocolate chips

DIRECTIONS:

1. Combine all liquid ingredients (except milk and not including peanut butter).
2. In a separate bowl, combine dry ingredients (except PB and chocolate chips) and stir very well.
3. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp of milk or oil.
4. Do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands, roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut with a circle cutter or the rim of a small glass.
5. Freeze dough at least 20 minutes before cooking for 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool for another 10 minutes before even attempting to remove cookies from the sheet.
6. Spread a little under 1 tsp of the nut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper. Melt the chocolate, then spread the chocolate over the cookie tops.
7. Chill cookies for a few minutes so the chocolate hardens.

There’s a fantastic little surprise between two pieces of French toast—it’s NUTELLA® hazelnut spread!

Tis the season! My kiddos LOVE French toast and they are obsessed with Nutella, so we plan on making this for Christmas Morning!

Enjoy and embrace this time with your family <3

Happy Holidays! xoxo Coach Jen

HOLIDAY PEEK A BOO FRENCH TOAST

Ingredients:

• 8 slices of whole grain bread
• ½ teaspoon vanilla
• 3 eggs • pinch of salt
• ¼ cup milk
• 4 tbsp NUTELLA® hazelnut spread, 1 tbsp per serving

Directions:

1. In a small bowl, whisk together eggs, milk, and vanilla and pour into a shallow container.
2. Place 4 slices of bread on a cutting board. Using a holiday-shaped cookie cutter, cut a shape out of the center of each slice of bread. Leave the other 4 slices whole.
3. Dip all bread pieces in the egg mixture.
4. In a non-stick skillet, cook each piece until golden brown, then flip to cook the other side.
5. Spread NUTELLA® hazelnut spread on the 4 whole slices of bread.
6. Top each with a cut-out slice to reveal the NUTELLA under.

The crockpot is my FAV way to make soups!

We’ve been on a total potato kick lately… So of course I had to try this recipe!

Let me know how you like it!

Enjoy xo Jen

Crockpot Pasta Free Minestrone Soup

INGREDIENTS:

• 8 red bliss potatoes cubed
• 28 ounces diced tomatoes
• 15 ounces crushed tomatoes
• 6 cups low-sodium vegetable broth
• 15 ounces red kidney beans, drained & rinsed
• 15 ounces great northern beans, drained & rinsed
• 3 celery stalks, sliced
• 3 carrots, sliced
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1/2 lb green beans, cut into 1-in pieces
• 2 zucchini, sliced
• 1 tbsp Italian seasoning
• 2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cumin
• 2 bay leaves
• Fresh parsley for garnish

DIRECTIONS:

1. Add all ingredients to the slow cooker.
2. Cook HIGH 2-3 hours or LOW 4-6.

Who is ready to switch it up a bit with those Turkey Day leftovers!?!?

Then you have to try these Thanksgiving leftover crunch wraps!

They are so so good, you are going to want these more than just after Thanksgiving!

Thanksgiving Leftover Crunch Wraps!

Ingredients:

• 4 large flour tortillas – I used josephs flax wraps
• 1 c. leftover green beans
• 1 1/2 c. shredded leftover turkey
• 1 c. leftover cranberry sauce
• 1 c. shredded white cheddar – I used vegan cheese

Directions:

1. Layer tortilla/wrap with green beans, turkey, cranberry sauce, and white cheddar.
2. Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunch wraps so the pleats are on the bottom and they stay together.
3. In a medium nonstick pan over medium heat, heat a very thin layer of olive oil.
4. Working one at a time, add crunch wrap seam-side down and cook until the tortilla is golden on the bottom, 3 to 5 minutes.

I’m obsessed with Brussels sprouts and roasted veggies in the fall, this is an easy-peasy dish and super delicious!!

This also makes a great dish to take along to wherever you are going on Thanksgiving!

Enjoy xo Jen

INGREDIENTS:

• 3/4 lb. Brussels sprouts, trimmed and halved
• 2 large carrots, peeled and sliced into 1/2” pieces
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• 1 tsp. chopped rosemary leaves
• 1 tsp. chopped thyme leaves
• Kosher salt
• Freshly ground black pepper
• 1/2 c. toasted pecans
• 1/2 c. dried cranberries

DIRECTIONS:

1. Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
2. Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
3. Before serving, toss roasted vegetables with pecans and cranberries.