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This salad may or may not be my new obsession!

It makes the best side to any dinner, or throw some protein in it for a quick lunch or dinner!

Fall Chopped Salad

INGREDIENTS:

• 4 cups cubed butternut squash
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 2 teaspoons Dijon mustard
• 8 cups packed baby spinach
• 1 medium diced Honeycrisp apple
• ½ cup diced sharp Cheddar cheese
• ½ cup toasted chopped pecans

DIRECTIONS:

1. Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
2. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
3. Meanwhile, whisk the remaining 2 tablespoons of oil, vinegar, maple syrup, mustard, and the remaining 1/4 teaspoon of each salt and pepper in the large bowl.
4. Add spinach, roasted squash, apples, cheese, and pecans. Toss to coat.
5. Make this as a side to any dish or throw some leftover protein in it for a quick lunch!

This recipe is delicious, although it is NOT quick lol…

But once you make it, it’s totally worth it!

Stuffed Acorn Squash

INGREDIENTS:

• 3 small acorn squash
• 3 tbsp. extra-virgin olive oil, divided
• Salt
• Freshly ground black pepper
• 1 c. farro
• 2 c. plus 2 tablespoons apple cider, divided
• 2 sprigs of fresh thyme
• 1/2 lb. sweet chicken Italian sausage
• 1/2 yellow onion, chopped
• 2 stalks of celery, chopped
• 2 cloves garlic, minced 
• 1 tbsp. fresh thyme, chopped
• 1 bunch of kale, stems removed and chopped

DIRECTIONS:

1. Preheat oven to 400°. Cut each end off the squash and halve. 
2. Use a spoon to remove the seeds and brush all over with 2 tablespoons of olive oil. Season with salt and pepper and roast until tender, 30-35 minutes. 
3. Meanwhile, make farro: in a medium saucepan, combine farro with 2 cups cider, 1 cup water, and thyme sprigs. Bring to a simmer and cook, occasionally stirring, until liquid is evaporated and farro is tender, 25 to 30 minutes. If your liquid is evaporated and farro is not yet tender, add more water a ¼ cup at a time. Remove thyme sprigs.
4. Meanwhile, make filling: in a large skillet over medium heat, heat remaining oil. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Remove sausage with a slotted spoon onto a paper towel-lined plate.
5. Drain most fat from the skillet, reserving about 1 tablespoon for cooking. Add onion and celery and cook until soft, 6 minutes. Season with salt and pepper. Add garlic and chopped thyme and cook until fragrant, 1 minute more.
6. Add kale and cook, stirring frequently. Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until kale is tender.
7. Add cooked farro and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide the mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.

I love love love all soups! This one was pretty close to my fav at Panera!

You have to give it a try!

Enjoy!

Healthier Broccoli Cheddar Soup

INGREDIENTS:

• 1 bunch broccoli
• 1 small onion, finely chopped
• 1 medium red-skinned potato, diced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup grated extra-sharp Cheddar
• 1 teaspoon Worcestershire sauce
• One 12-ounce can of fat-free evaporated milk

DIRECTIONS:

1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately. 
2. Spray a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions, and potatoes and cook, stirring, until softened, 7 to 10 minutes.
3. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring it to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes. 
4. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover, and continue to steam until the florets are bright green and crisp-tender, about 5 minutes.
5. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat.
6. Stir in the Cheddar, Worcestershire, and milk. Season with salt and pepper.
7. Garnish with scallions. 

Now that the temps are dropping it’s time to get creative! 

Even the kiddos enjoyed these bowls… minus the Siracha!

Egg Roll Bowls

INGREDIENTS:

• 1 tbsp. vegetable oil
• 1 clove of garlic, minced
• 1 tbsp. minced fresh ginger
• 1 lb. ground pork
• 1 tbsp. toasted sesame oil
• 1/2 onion, thinly sliced
• 1 c. shredded carrot
• 1/4 green cabbage, thinly sliced
• 1/4 c. low-sodium soy sauce
• 1 tbsp. sriracha
• Kosher salt
• 1 green onion, thinly sliced
• 1 tbsp. toasted sesame seeds

DIRECTIONS:

1. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.
2. Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with a spoon or spatula.
3. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.
4. Transfer mixture to a serving dish and garnish with scallions and sesame seeds.

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.

These Meal Prep Chicken Burrito Bowls are delicious! They’re gluten-free and only take about 30 minutes to put together.

They’re great for a quick and easy dinner for busy weeknights!

Enjoy!

Southwest Chicken Burrito Bowl

INGREDIENTS:

• 2 cups kale (or lettuce of choice)
• 1 cup grape tomatoes
• 3 cups shredded or cubed chicken cooked
• 3/4 cup corn, canned
• 1 1/2 cup black beans, canned
• 1 cup rice, cooked
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne
• 1/4 tsp pepper
• drizzle Avocado Lime Dressing – I use primal kitchens dressing

DIRECTIONS:

1. Cook the rice according to the directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside.
2. Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice.
3. Top with optional dressing and enjoy immediately or refrigerate for later!

This salad is TOO good not to share with you guys!

The flavor combinations are out of this world and I guarantee you that you are going to want to eat this AT LEAST once a week!

Enjoy!

Xo Jen

Basil Avocado Shrimp Salad

INGREDIENTS:

FOR THE SHRIMP SALAD

• Cooking spray
• 20 large shrimp, peeled and deveined (about 3/4 lb.)
• 1 1/2 c. grape tomatoes, halved
• 1/4 small red onion, finely diced
• 2 avocados, diced
• 4 fresh basil leaves, thinly sliced
• 2 large heads of butterhead or romaine lettuce

FOR THE MARINADE

• Juice of 2 lemons
• 2 cloves garlic, minced
• 3 fresh basil leaves, thinly sliced
• 2 tbsp. white wine vinegar
• 3 tbsp. extra-virgin olive oil or avocado oil
• 1/2 tsp. paprika
• Kosher salt
• Freshly ground black pepper

DIRECTIONS:

1. Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
2. Make the marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika, and season with salt and pepper. 
3. In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated. 
4. Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat.

This is my go-to snack at night that is delicious and satisfies my sweet tooth!

You have to give it a try!

Enjoy! XO

Coach Jen

Protein Pudding

Ingredients:

• 1 scoop protein powder (any flavor)
• 1 tbsp powdered peanut butter
• 1 tbs chia seeds
• ¼ c unsweetened vanilla almond milk + water to desired texture

Directions:

1. Mix all ingredients together and refrigerate for 4 hours or until the chia seeds become “gel” like. *Add water as necessary if pudding becomes too thick*.
2. Add healthy toppings such as fruit, nuts, cool whip, or even a little something extra!
3. Enjoy!

These bowls are my favorite lightweight dish to make in the summer! It is delicious, very filling, can be made in a pinch and it is full of goodness!

Try it out and let me know what you think!

Enjoy xo Jen

Black Bean Quinoa Bowls 

Ingredients:

• 1½ cup quinoa
• 2 ¾ cups water or vegetable/chicken stock
• 1 15-ounce can of black beans drained and rinsed
• ¼ red cabbage thinly sliced
• 1-pint cherry tomatoes halved
• 1 large bell pepper (red, yellow, or orange) chopped
• 2 ears of corn kernels cut off (or sub 1 cup frozen corn kernels, defrosted)
• ⅓ cup toasted pumpkin seeds
• ¼ cup chopped cilantro

For Dressing:

• ¼ cup lime juice from about 2-3 limes
• 1-2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon mild chili powder
• ¼ teaspoon cayenne optional
• 2 teaspoons maple syrup or honey
• ½ cup olive oil

Directions:

1. Place the quinoa in a strainer and rinse well. Place the rinsed quinoa in a pot with a tight-fitting lid along with the water (or vegetable/chicken stock). Cover, bring to a boil, reduce to low and simmer for 15 minutes. Turn the heat off and let stand for an additional 5 minutes.
2. While the quinoa cooks make the dressing by whisking the lime juice, salt, cumin, chili powder, cayenne, and honey or maple syrup until well combined. Drizzle in the olive oil and whisk again until well combined.
3. In a large bowl add the warm quinoa and black beans and dressing. Allow to sit 5 minutes for the quinoa and black beans to absorb the dressing. Add cabbage, tomatoes, bell pepper, and corn, stirring to combine. Top with pumpkin seeds and cilantro, then serve warm or at room temperature.

Alright, guys… you know I love grilling and these have become my favorite skewers that even the kids devour! 

I mean… Who doesn’t love grilled pineapple!??

Give these a try and give me a shout at what you think! You are going to want to add these to your weekly meal planning!

Enjoy! xo Jen

Pineapple Skewers

Ingredients:

• 1 lb. chicken breast, trimmed and cut into 1-inch pieces
• 1/2 small pineapple (about 1 lb.), trimmed, cored, and cut into 1-inch pieces (about 2 cups)
• 1 small red onion, cut into 6 wedges
• 8 oz. baby peppers – cut into 1-inch pieces
• 2 tbsp. olive oil
• Kosher salt and pepper
• Teriyaki for basting

Directions:

1. In a large bowl, toss chicken, pineapple, onion, and peppers with oil and ½ teaspoon each salt and pepper.
2. Thread chicken and vegetables onto skewers.
3. Grill, turning occasionally until pork is cooked through, 8 to 10 minutes total, basting with teriyaki sauce during the last 5 minutes of cooking.
4. Enjoy!