Posts in category: Uncategorized

We’ve been having fun with old-school hacks lately!

These Turkey Sloppy Joes were so good and definitely worth trying!

Enjoy xo Jen

Turkey Sloppy Joes

INGREDIENTS:

• 1 teaspoon olive oil
• 1 small white onion, diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 pound 94% lean ground turkey
• Salt and pepper
• ½ cup ketchup
• ¼ cup spicy low sugar BBQ sauce
• ½ tablespoon Worcestershire sauce
• ½ tablespoon red wine vinegar
• 1 teaspoon yellow mustard

INSTRUCTIONS:

1. Add olive oil to a medium skillet and place over medium-high heat. Add in the garlic, white onion, and bell pepper; saute for 5 minutes or until the onion is translucent. Transfer ingredients to a small bowl.
2. Next, add ground turkey to the skillet and season with salt and pepper; break up the meat as it cooks.
3. Once the turkey is cooked, add the onion/bell pepper mixture back in. Then add in ketchup, bbq sauce, Worcestershire sauce, vinegar, and mustard. If you like a little heat, add in cayenne pepper.
4. Stir well to combine and bring to a simmer, then reduce heat to low and cook for 10 minutes longer. If the sauce looks too thick, add in a tablespoon of water.

We’ve been sort of sick of Taco Tuesdays in our house so this week we tried enchiladas!

These are the BEST healthy chicken enchiladas that your whole family will love! Trust me!!

Enjoy xo Jen

The BEST Healthy Chicken Enchiladas 

Ingredients:

• 3/4 cup chopped white onion
• 3/4 cup chopped bell peppers
• 3-4 cloves of minced garlic
• 3 3/4 cup cooked shredded chicken
• 1/3 cup fresh cilantro, chopped
• 1/2 Tbs lime juice
• Whole Foods enchilada sauce
• 6 whole corn tortillas
• 1 cup shredded Monterey jack cheese
• Optional Toppings: avocado lime wedges chopped cilantro

Instructions:

Make your filling: 

1. Heat a large non-stick pan over medium heat and spray with olive oil cooking spray. Add your chopped onions and peppers and cook until softened, stirring occasionally.
2. Add your garlic and cook for a minute more, then add the shredded chicken and 3/4 cup of the enchilada sauce and heat through.
3.  Stir in the cilantro and lime at the end.

Make the enchiladas: 

1. Preheat oven to 350°.
2. Spray a 9X13 baking dish with olive oil cooking spray and cover the bottom of the dish with 3/4 cup of enchilada sauce.
3. Heat your tortillas. I like to put them in a stack on a plate then cover them with a damp paper towel and heat them in the microwave until hot, flipping the stack over about halfway through.
4. Fill each tortilla with a little over 1/2 cup of filling, then roll up and place each one seam side down in the prepared 9X13 dish.
5. Pour the remaining hot enchilada sauce over the enchiladas, making sure they’re completely covered.
6. Cover the enchiladas with the shredded cheese and bake uncovered in the oven for 15-20 minutes or until the cheese is just melted and everything is hot.

These were a huge hit on our house to change up our “Taco Tuesday”!

Plus, these Healthy Steak Fajitas are soooooo easy and quick to make!

Enjoy!  Xo Jen

Healthy Steak Fajitas

INGREDIENTS:

• Juice of 4 limes
• 2 tsp paprika
• 2 medium red bell pepper sliced
• 2 medium yellow bell pepper sliced
• 2 roma tomato diced
• 1 tablespoon olive oil
• 12 oz flank steak cut into 1-inch strips
• 8 6- inch whole wheat tortillas
• 2 cups baby spinach
• 8 tablespoons 2% shredded cheddar cheese
• 4 tablespoons low fat sour cream or plain Greek yogurt

DIRECTIONS:

1. In a medium bowl, combine lime juice, and paprika, add red and yellow bell peppers, onion, tomato, and mix well.
2. Heat olive oil over medium-high heat. Add bell pepper mixture and cook 7-10 minutes, stirring occasionally, until peppers are soft. Remove from pan.
3. Add flank steak to the hot pan and stir-fry 2-3 minutes or until desired doneness. Lay out tortillas. Divide spinach evenly among each tortilla, top with cooked vegetables and steak strips.
4. Top each fajita with 1 tablespoon cheese and 1/2 tablespoon sour cream before serving.

One of my daughters and I have been on a major baked potato kick lately!!!

You are DEFF going to want to give this loaded potato a try if you’re looking for something a little different!

Ingredients:

• 4 medium sized sweet potatoes
• 1/2 cup fat free Greek yogurt
• 1 tsp taco seasoning
• 1 tsp olive or canola oil
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 tsp chili powder
• 1/2 tsp paprika or smoked paprika
• 1/2 tsp cumin
• a pinch of salt
• 1-1/3 cups canned black beans, rinsed and drained
• 1/2 cup mild or spicy salsa
• 1/2 cup reduced fat Mexican cheese blend
• 1/4 cup chopped scallions or cilantro

Directions:

1. Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes) or bake about 45 minutes at 400°F.
2. Combine yogurt and taco seasoning in a small bowl, mix well.
3. Heat oil in a medium pot over medium heat.
4. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
5. Add black beans, stir to combine and heat through (about another 5 minutes).
6. Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.
7. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.
8. Enjoy!

Ohhh the Italian wedding soup… I LOVE IT! But… I made it a few months ago and rolled every gosh darn tiny little pain in the booty meatball only for my husband and kids to tell me they don’t like it …

But… at least I got to share with my friend and neighbor Megan! Haha

This recipe is a healthier version of the traditional Italian wedding soup and I loved it!

Enjoy! Xox jen

Italian Wedding Soup

INGREDIENTS:

• 1 1/4 pounds ground turkey or chicken
• 1 large egg
• 1/2 cup grated parmesan cheese, plus the parmesan rind
• 1/4 cup fresh chopped parsley (or 2 tablespoons dried parsley)
• 2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)
• 2 teaspoons smoked paprika
• kosher salt and black pepper
• 1/4 cup extra virgin olive oil
• 1 yellow onion, chopped
• 8-12 large cloves of garlic, smashed (use to your taste)
• 6 carrots, chopped
• 4 celery stalks, chopped
• 8-10 cups low sodium chicken broth
• 1 pinch crushed red pepper flakes
• 4-6 cups fresh baby spinach
• juice of 2 lemons (or to taste)
• 1-2 cups dry acini de pepe or orzo pasta, use more for leftovers

STOVE TOP DIRECTIONS:

1. To make the meatballs. Add the chicken, egg, parmesan, parsley, oregano, paprika, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into small, 1-inch size meatballs, placing them on a baking sheet as you work.
2. To make the soup. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and smashed garlic cloves and cook 5 minutes, until golden. Add the carrots, celery, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, reserved parmesan rind, and a pinch of red pepper flakes. Stir in the meatballs. Simmer over medium heat for 15-20 minutes, until the meatballs are cooked through.
3. Stir in the spinach and lemon juice, cooking another 5 minutes. Remove the parmesan rind. Taste and season with salt and pepper.
4. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.
5. Divide the pasta among bowls and pour the soup over top. Top each bowl with extra parmesan, if desired.

I’m a sucker for a good fall salad, this is one of my favs!

This cozy fall salad combines baby kale, roasted kabocha squash, dried cranberries, pumpkin seeds, and feta all tossed in a tangy apple cider vinegar dressing.

Guys, it’s delicious!

Enjoy! xo Jen

Harvest Fall Salad

INGREDIENTS:

• 4 cups baby kale
• ½ medium kabocha squash
• 1 teaspoon olive oil
• 2 Tablespoons dried cranberries
• ¼ cup pumpkin-spiced pepitas
• ¼ cup crumbled feta

DRESSING:

• 2 Tablespoons apple cider vinegar
• 1 Tablespoon fresh orange juice
• ¼ cup olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon garlic minced
• ¼ teaspoon cinnamon
• ½ teaspoon sea salt more if needed
• ¼ teaspoon freshly ground black pepper more if needed

DIRECTIONS:

1. Preheat oven to 375°. Wash the outside of the kabocha squash with warm water. Cut the squash in half and scoop out all the seeds. Cut the squash into 1-inch semicircles. Toss the squash pieces with oil, sprinkle with sea salt, and spread on a roasting pan.
2. Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.
3. While squash is roasting, prepare the dressing by placing all ingredients except the olive oil in a small bowl. Whisk until combined, then slowly whisk in the olive oil. Set aside.
4. To prepare the salads, place a portion of the kale on a plate, top with a portion of cranberries, pepitas, and feta. Add the roasted kabocha slices, drizzle with the desired amount of dressing and serve.

In the cooler months, I’m alllllll about the crock pot! Being able to just dump everything in it and walk away is gold! Plus Its a family crowd pleaser!

This Tuscan chicken was BOMB! So you will definitely have to try it out this week!

Enjoy!

Xo Jen

Crock-Pot Tuscan Chicken

INGREDIENTS:

• 2 Tbsps unrefined coconut oil, or ghee
• 2 lbs. boneless, skinless chicken breasts
• sea salt and ground pepper, to taste
• 1/2 cup chicken bone broth
• 1 Tbsp gluten-free flour, or Arrowroot powder
• 1 (15-ounce) can unsweetened coconut milk
• 6 ounces sun-dried tomatoes, chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 Tbsp dried Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 8 ounces baby spinach leaves

DIRECTIONS:

1. Heat your coconut oil over medium-high heat in a large skillet.
2. Add the chicken to the pan and season with sea salt and pepper.
3. Sear until nicely golden brown on both sides. Roughly break the chicken into large chunks and add it into the crockpot.
4. In a small bowl whisk the broth and flour together really well, and pour it into the skillet where you cooked your chicken.
5. Place the skillet back over medium heat and bring to a gentle simmer to deglaze, stirring constantly.
6. Once this sauce thickens, transfer it to your crockpot, using a good spatula to make sure you get all of it.
7. In a mixing bowl, stir together all remaining ingredients except for the spinach.
8. Pour this mixture over the chicken and stir well to combine everything.
9. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours.
10. Once the chicken is done, add in your fresh spinach and stir until wilted.
11. Serve immediately with an extra sprinkle of Parmesan cheese if desired.

My kids LOVE to go apple picking but we were overloaded with apples…

And this recipe was a perfect way to make a nice dent in the bunch!

It is so delicious!!

Enjoy! Xo Jen

Healthier Apple Crisp

Ingredients:

For The Topping:

• 1/3 cup whole wheat pastry flour (I use oat flour)
• 1/2 cup old fashioned rolled oats
• 1/3 cup coconut sugar
• 1/2 cup raw chopped pecans
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil

For The Filling:

• 5-6 medium Honeycrisp or Granny Smith apples, peeled, cored, and very thinly sliced
• 1/3 cup pure maple syrup
• 1 teaspoon cinnamon
• pinch of nutmeg
• 1 tablespoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees F. Generously grease an 8×8 baking pan with nonstick cooking spray. Set aside.
2. To make the topping: Combine the flour, oats, sugar, cinnamon, salt, and pecans in a large bowl until well-combined. Add in the pieces of coconut oil and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand.
3. Once finished, place topping in the fridge and begin making the apple filling.
4. To make the filling: Place apples, maple syrup, cinnamon, nutmeg, and vanilla in a large bowl and toss to combine. Allow it to sit for 5-10 minutes.
5. Take 1/3 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in the prepared pan and sprinkle evenly with topping.
6. Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until the topping is golden brown and the filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with your favorite vanilla ice cream. Makes 9 servings.

One of the best things about the fall is roasted veggies!! For some reason they just taste so much better this time of the year!

This recipe is one of my favorites! I usually make a double batch to have for the week!

Enjoy xo Jen

Roasted Butternut Squash With Apple Cider Vinaigrette 

Ingredients:

• 2 small butternut squash peeled, seeded, and cut into 1/2-inch-thick slices
• 1 medium red onion, cut into wedges
• 3 tbsp. olive oil, divided
• salt
• freshly ground black pepper
• 1 c. apple cider
• 1 1/2 tbsp. whole-grain mustard
• 1 tbsp. red wine vinegar
• 2 tbsp. chopped fresh flat-leaf parsley

Directions:

1. Preheat the oven to 425°F. Toss squash and onion with 2 tablespoons of oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to 25 minutes.
2. Meanwhile, bring cider to a boil in a small saucepan over high heat. Reduce heat to low and gently simmer until liquid has reduced to 3 tablespoons, 12 to 15 minutes.
3. Whisk together mustard, vinegar, reduced cider, and the remaining 1 tablespoon oil in a bowl. Season with salt and pepper. Stir in parsley.
4. Drizzle squash and onion with vinaigrette just before serving.

Ahh… who doesn’t love good old-fashioned homemade French toast?!

Here is my hack to make it a little more nutrient-dense and balanced!

Enjoy! xoxo Coach Jen

Homemade French Toast

Ingredients:

• Eggs and almond milk  for the base
• Cinnamon
• A pinch of sea salt
• Ezekiel bread
• Real Maple syrup
• And fresh fruit as a topper!

Directions:

1. After you assemble your ingredients, mix up the custard. In a large bowl, beat together the eggs, milk, and spices with a pinch of salt. Then, dip in each slice of bread, making sure both sides are fully coated.
2. While you preheat a griddle or nonstick pan, set aside the dipped bread on a plate or baking sheet. This way, the batter has a chance to soak all the way through each slice!
3. Finally, cook! Cook the French toast for 1 to 3 minutes per side over medium-low heat. Slices are ready when they’re nicely golden brown.
4. Top with fresh fruit and a drizzle of pure maple syrup, and enjoy!

Yep!! It’s that easy!!