Posts in category: Uncategorized

Here is a nice little Fall snack to have with your pumpkin coffee and pumpkin creamer lol!

This crumb cake leaves you satisfied and is full of pumpkin flavor!

Enjoy xo Jen

Pumpkin Cake

Ingredients:

• ½ cup almond flour
• ½ cup coconut flour
• ⅓ cup Swerve
• 3 tablespoons ground flax
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 4 eggs
• ⅓ cup canned pumpkin
• ¼ cup non-dairy milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Crumb Topping:

• 2 tablespoons melted ghee butter
• ⅓ cup almond flour
• ¼ cup chopped pecans
• ½ teaspoon cinnamon
• Pinch sea salt

Directions:

1. Heat oven to 350°F. Whisk together the dry ingredients (almond flour through baking powder) in a bowl.
2. In a separate large bowl, whisk the eggs, pumpkin, milk, butter, and vanilla.
3. Add dry ingredients to wet and stir to combine.
4. Add batter to an 8-by-8-inch dish coated with cooking spray.
5. Stir together the crumb topping ingredients.  Sprinkle over the top, and bake for 30-32 minutes on a middle rack until set and the top is golden brown.
6. Let cool before cutting into 9 squares.

Enjoy xo Coach Jen

One-Pan Autumn Chicken

INGREDIENTS:

• 5 (6 – 7 oz) bone-in, skin-on chicken thighs
• 4 Tbsp olive oil, divided
• 1 1/2 Tbsp red wine vinegar
• 3 cloves garlic, minced (1 Tbsp)
• 1 Tbsp each minced fresh thyme, sage and rosemary
• Salt and freshly ground black pepper
• 1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes
• 1 lb Brussels sprouts, sliced into halves
• 2 medium fuji apples, cored and sliced into half-moons about 3/4-inch thick
• 2 shallot bulbs, peeled and sliced about 1/4-inch thick
• 4 slices hickory smoked bacon, chopped into 1-inch pieces (I used turkey bacon)
• 2 Tbsp chopped parsley, for garnish (optional)

INSTRUCTIONS:

1. Preheat oven to 450 degrees.
2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon-size resealable bag.
3. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
4. Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.
5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
6. Set chicken thighs over veggie/apple layer.
7. Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
8. Roast in preheated oven until chicken and veggies are golden brown, about 30 – 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.
9. Garnish with parsley if desired and serve warm.

This was sooooooo good!!!!!

Even my husband ate leftovers.  So you know it’s good if that happens!

Definitely add this to your dinner menu this week!

Enjoy xo Jen

Crockpot Veggie Beef Stew 

INGREDIENTS:

• 2 – 8oz filet mignon cut into cubes
• 6 carrots chopped
• 2 zucchini chopped
• 1 onion chopped
• 2 leeks chopped
• 6 potatoes chopped
• 2 celery stalks chopped
• 2 containers of organic beef bone broth

DIRECTIONS:

1. Throw all meat and veggies and broth into the crockpot with 2 cups of water.
2. Add salt and pepper and cook for 6 hours on low!

This is the perfect recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home!

ENJOY! xoxo Jen

Creamy Butternut Squash Soup

INGREDIENTS:

• 1 large butternut squash, peeled and cut into large cubes (about 8 cups) … I totally cheat and buy the pre-cut squash!
• 1 large onion, chopped
• 1 carrot, peeled and chopped
• 3 cloves garlic, minced
• 4 sprigs thyme
• 1 sprig sage
• 3 c. low-sodium chicken (or vegetable) broth
• Kosher salt
• Freshly ground black pepper
• Pinch of cayenne
• Plain Greek yogurt for serving
• Freshly chopped parsley, for garnish

DIRECTIONS:

1. In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne. 
2. Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. 
3. Stir in yogurt and garnish with parsley before serving.

OMG I made these with my son, AJ, last night and they are the BOMB!

Enjoy! xo Jen

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites!

Ingredients:

• 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
• 1/2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter – room temperature
• 1/4 cup (80 grams) honey
• 1 teaspoon baking powder
• a pinch of salt if your peanut butter doesn’t have salt in it
• 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions:

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you remove them from the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

*recipe courtesy of http://www.texanerin.com/

This is so simple it’s silly…

It is simply a matter of throwing all the ingredients into a pan, then throwing it into a wrap when it’s done cooking! So easy and it tastes soo good!

Enjoy! xo Jen

Egg White Breakfast Wrap

INGREDIENTS:

• 4 egg whites
• A tiny pinch of fine-grain sea salt
• A few tablespoons of chopped chives
• A dollop of pesto
• A small handful of mixed salad greens

DIRECTIONS:

1. Throw all ingredients in a pan and cook until eggs are white.
2. Toss in a whole wheat wrap and BOOM…. you’re done!

Everyone is in a pumpkin trance these days and summer just ended! Lol! So I guess it wouldn’t be fall if we didn’t jump onto the pumpkin bandwagon! 

So try out this recipe, this pumpkin chili is DELICIOUS!!!

Fall Pumpkin Chili

Ingredients:

• 1 Tbsp coconut oil
• 2 cups chopped yellow onion
• 1 medium green bell pepper, diced
• 6 cloves garlic, minced
• 1 ½ pounds grass-fed ground beef
• 1 28-oz can diced tomatoes
• ½ 6-oz. can tomato paste
• 1 14-oz. can pumpkin puree
• ½ – 1 cup chicken broth or water
• 2 ½ tsp. dried oregano
• 2 Tbsp. chili powder
• 1 tsp. ground cinnamon
• 1 1/2 tsp. ground cumin
• 1 tsp. sea salt
• 1/4 tsp black pepper

Directions:

1. Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
2. Add the garlic and cook an additional 30 seconds
3. Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
4. Transfer the meat mixture to the slow cooker.
5. Add remaining ingredients and stir.
6. Set heat to LOW and cook for 6-7 hours.

With school having just started and Fall knocking on our doorstep, it’s time to jump back on the crockpot train…

This recipe was a total hit and was definitely another fan fav!

Enjoy! Xo Jen 

Slow Cooker Honey Garlic Chicken

INGREDIENTS:

For the Chicken:

• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 1/3 cup low-sodium soy sauce
• 1/3 cup honey
• 2 tablespoons tomato paste
• 2 teaspoons chili paste
• 4 cloves garlic minced
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch

For Serving:

• Prepared brown rice, quinoa, or cauliflower rice
• Toasted sesame seeds
• Chopped green onion

DIRECTIONS:

1. Place the chicken in the bottom of a 6-quart or larger slow cooker.
2. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken.
3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)
4. Remove the chicken to a plate and let cool slightly.
5. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you’d like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker
6. With two forks, shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce.
7. Serve over rice, sprinkled with green onions and sesame seeds.

This Green Goddess Salad is so simple and delicious!!!

I guarantee you are going to want to make this every single day!

Enjoy!

xo Coach Jen!

Green Goddess Salad

Ingredients for 4 servings:

• 1/2 head green cabbage, finely chopped
• 4 cups chopped spinach
• 3 green onions, diced
• 1 cucumber, finely diced
• 2 cups (frozen) shelled edamame
• 1 large avocado, diced
• A light dressing of your choice

Directions:

1. Toss in a bowl and chomp chomp !