Posts in category: Uncategorized

 This recipe seemed a little odd to me at first, and the name had me like.. Huh?? But now it’s one of my FAVORITES!!!!

Just try it, you will love it too!

Enjoy!

xo Coach Jen

Smashed Cucumber Salad

INGREDIENTS:

5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
1 3×1″ strip lemon zest, very thinly sliced
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
¼ tsp. celery salt, plus more for serving

DIRECTIONS:

Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open.

Tear into irregular 2″ pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.

Meanwhile, whisk lemon zest, lemon juice, oil, and ¼ tsp. celery salt in a medium bowl to combine; season dressing with salt.

Enjoy!

This new take on a Caprese salad is a tasty treat that is absolutely perfect to bring to your next summer BBQ!

They are fresh, light and the combination of the watermelon, basil and mozzarella go so well together!

Enjoy!

xo Jen

A Twist on Caprese Salad—Watermelon & Mozzarella Salad With Basil

INGREDIENTS:

3 sprigs fresh basil – stems removed and coarse chop
small/ medium watermelon balled
8oz or less fresh mozzarella – small balls or cubes
1/4 c or less balsamic reduction
salt and pepper

DIRECTIONS:

Cut up watermelon and mozzarella to bite-size pieces

Layer onto skewers or simply toss into a bowl for a big salad.

Drizzle balsamic reduction over top with some Salt & Pepper and serve!

This is so simple it’s silly…

It is simply a matter of throwing all of 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

Skinny Omelet 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:

Throw all ingredients in a pan and cook until eggs are white.

Toss in a whole wheat wrap and BOOM….youre done!

These are no-fuss cookies that are so good!  They take literally 5 minutes to make, use only 3 ingredients (ok so plus extras IF wanted), and take just 15-20 minutes to bake!

Plus, they are the ideal pre-workout go to!

Enjoy! xo Coach Jen

3 Ingredient Cookies

INGREDIENTS:

60-90g (~1 cup) oats* – more if your bananas are large!
2 ripe bananas**
1 scoop protein powder
Optional: 2 tsp peanut butter & 70g (~1/2 cup) dark chocolate chips or dried fruit & seeds

DIRECTIONS:

Pre-heat oven to 350.

Mash your bananas with a fork.

Add your protein powder and mix.

Mix in your oats (and any optional ingredients).

Dollop your cookie mixture onto baking paper or a greased baking tray.

Bake for 15-20 minutes.

Alright… these chicken skewers are a MUST TRY!!! And they have grilling season written all over them!

Throw some vegetables on a couple of skewers alongside these and your dinner is complete!

Enjoy xo Jen

Chili Garlic Chicken Skewers With Yogurt Sauce

INGREDIENTS:

1 pound boneless, skinless chicken breasts, cut into chunks
1 tablespoon olive oil
2 tablespoon organic honey
3 tablespoons chili garlic paste
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
lime wedges for serving

Yogurt sauce
1 cup plain greek yogurt
2 tablespoons olive oil
2 tablespoons snipped chives
1 tablespoon honey
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:

Add the chicken pieces to a baking dish or large resealable plastic bag.

In a bowl, whisk together the oil, honey, garlic paste, salt and pepper until combined. Pour it over the chicken and mix until all of the chicken is covered.

Place in the fridge and marinate for at least 2 hours or even overnight.

Soak a few bamboo skewers in water.

Skewer 4 to 5 chicken pieces on each skewer. Heat a large skillet (or your grill!) over medium-high heat and add the olive oil (not if using the grill).

Add the chicken skewers and cook on each side for 4 to 5 minutes, until cooked through.

Serve immediately with the yogurt sauce and extra lime wedges.

Yogurt sauce
Whisk all ingredients together in a bowl until creamy and combined.

It’s spicy, quick, easy, and very tasty!! Give this a try this weekend! It is so good!

Enjoy xo Coach Jen

Ingredients:

2-3 cups shredded chicken I used a whole rotisserie chicken, yep store-bought 
1 tsp extra virgin olive oil
1 onion finely chopped
1 can chili beans undrained
1 can black beans drained and rinsed
1-1/2 cups frozen corn 
1 pkg taco seasoning 
2 cups of your favorite salsa
1-1/2 cups water

Instructions:

In a large skillet over med-high heat, heat oil. Saute onion until tender, about 3-5 minutes.

Add all other ingredients, cover skillet, and bring to a boil. Turn heat down to simmer.

Simmer for 5 minutes.

Top with favorite toppings; such as plain greek yogurt, avocado, cheese and chips.

OMG… This crockpot dish is so easy and so tasty, and is perfect to start at lunchtime for an easy dinner!

I just had to dig this one out of the archives for you guys! It wouldn’t be fair if I didn’t

Enjoy! xo Jen

Salsa Chicken

INGREDIENTS:

4 boneless, skinless chicken breasts (about 2 lbs total)*
2 cups favorite organic salsa
Salt and pepper

DIRECTIONS:

Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.

Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well also.)

This is legit my most favorite breakfast on the planet!! It’s so easy you can do this with your eyes closed!

Enjoy! xo Coach Jen

5 Minute Avocado Toast

INGREDIENTS:

1 tablespoon unsalted ghee butter
1 slice Ezekiel bread, toasted
1/2 ripe avocado, halved, seeded, peeled and thinly sliced
1 tablespoon olive oil
1 teaspoon everything bagel seasoning
1/4 teaspoon crushed red pepper flakes

DIRECTIONS:

Toast bread

Spread butter in an even layer on bread.

Spread with avocado; drizzle with olive oil and top with everything bagel seasoning and red pepper flakes

Serve immediately.

Raise your paw if you are SICK of dry chicken breasts?!!!! 

Then you will have to make these tonight! They are a MUST!!!! 

Enjoy xo Jen

Instant Pot Chicken Breasts

INGREDIENTS:

2 tsp. dried parsley
1 tsp. dried dill
1/2 tsp. paprika
1/2 tsp. dried chives
1/4 tsp. onion powder
4 boneless skinless chicken breasts
Salt
Ground black pepper 2 tbsp 
1 c. low-sodium chicken broth

DIRECTIONS:

In a small bowl, combine spices. Season chicken with salt and pepper.

Set Instant Pot to Sauté setting and heat oil. 

Once hot, add chicken breasts. Working in batches, sear chicken on both sides until golden, 3 minutes per side. Transfer to a plate and sprinkle both sides of chicken with spice mixture.

Turn off Instant Pot and add broth to the pot. Use a wooden spoon to scrape and deglaze the bottom of the pot. 

Place trivet in the pot and arrange chicken on top. Lock lid and set to Pressure Cook on high for 5 minutes.

I had some sweet potatoes lying around and was craving a muffin. So I whipped these together and they came out amazing!!! And you can throw these into the blender with the oats, sweet potato, yogurt, protein powder, and blueberries and you are ready to bake!

Enjoy! xo Jen

INGREDIENTS:

1 1/2 cup old fashioned rolled oats
1 small sweet potato, cooked, peeled, & roughly chopped
1 cup plain yogurt – I used Siggi’s 4%
2 large eggs
2 scoops Vanilla Protein Powder
1 tablespoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 1/2 cup blueberries

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.

Add the oats to your blender and process until a flour forms (about 30 seconds).

Add the sweet potato, yogurt, eggs, protein powder, cinnamon, baking powder, baking soda, and salt and blend again until well combined and smooth. The batter will be very thick. Carefully stir in the blueberries. Or you can transfer the mixture to a bowl and stir in the blueberries that way.

Fill 12 greased muffin tins to 3/4 full.

Bake for 25-30 minutes or until a toothpick comes out clean.