Quinoa Fruit Salad

This Quinoa Fruit Salad is one of my go-to Summer recipes and just perfect for those insanely hot days when no one wants to cook!

Enjoy! xo Coach Jen

Here is what you’ll need…

INGREDIENTS:
2 cups cooked quinoa
1 mango, peeled and diced
1 cup strawberries, quartered
1/2 cup blueberries
2 tablespoons pine nuts
Chopped mint leaves, for garnish

FOR THE LEMON VINAIGRETTE:
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon sugar

 


DIRECTIONS:

Cook the Quinoa per the directions on the package.

While the Quinoa is cooking, prepare the Vinaigrette. Whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar in a small bowl; set aside.

In a large bowl, combine the cooked quinoa, mango, strawberries, blueberries and pine nuts. Stir in the lemon vinaigrette.

Serve immediately, garnished with mint leaves.

1 step foil dinner: Lemon Chicken & Asparagus

This recipe is one of my summertime favorites!

Enjoy! xo Coach Jen ‘

Ingredients
4 boneless skinless chicken breasts pounded to even thickness, OR 6-8 boneless skinless chicken thighs
1 large bundle of asparagus spears (about 1 pound)
1 lemon, divided
1 teaspoon minced garlic
3 tablespoons Olive Oil , melted
1 1/2 teaspoons Italian seasoning

Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.

Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.

  1. Lay four 12×12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
  2. Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
  3. Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus

Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Chili Lime Chicken Burgers with Avocado Salsa

1 1/2 pound ground chicken 95/5
1 small chopped red pepper about 1/2 cup
1 chopped poblano pepper green bell would work as well
1/2 lime, juiced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup bread crumbs – optional use if your ground chicken is too moist
Chili Seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground pepper
Avocado Salsa
1 large ripe avocado, smashed
1/2 lime, juiced
1/2 teaspoon chili seasoning you made for burgers

Instructions

  1. Combine all chili seasoning ingredients in a small bowl and set aside.
  2. Combine all burger ingredients and shape into 4 patties. (if you find your ground chicken a little on moist side, add 1/4 to a 1/3 cup of bread crumbs).
  3. Season the top of your burgers with 3/4 of the seasoning mix. Saving the remainder for your avocado salsa.
  4. Heat grill pan to medium high heat and cook burgers for about 4-5 minutes on each side or until cooked through and meat thermometer reaches 165 degrees.
  5. Combine mashed avocado, lime and remaining seasoning. Taste. More salt, pepper, spices?. Cover and store in fridge until ready to use. The lime will keep it nice and green.
  6. Top burgers with avocado salsa and serve with or without your favorite bun

Enjoy! xo Coach Erin G

Grilled BBQ Chicken & Veggies in foil

This is one of my absolute favorite recipes on the grill!!!! Enjoy! xo Coach Jen D


BBQ Chicken & Veggies in foil

8 aluminum foil sheets large enough to wrap around one chicken breast
4 (4-ounces each) boneless, skinless chicken breasts
1/2- cup barbecue sauce (use your favorite)
1 zucchini , sliced into thin rounds
1 red , green or yellow bell pepper, cut into thin strips
8 asparagus spears
salt and fresh ground pepper and extra virgin olive oil

Preheat the grill to medium-high heat.
For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.

Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.

Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.

Drizzle chicken and vegetables with little olive oil.

Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.

Coach Brian’s Veggie Meatloaf


You know this is Coach Brians… because Coach Jen despises meatloaf …hahah

Enjoy! xo Coach Brian & Your NV Coaches

93% lean Beef or turkey meat
1 Egg
1 cup oatmeal
1 shredded zucchini;
Add salt and pepper, mix well.
Bake in loaf pan at 350 for approximately 55 minutes.

Asian Lettuce Wraps

Asian Lettuce Wraps

These are super easy, super flavorful, and super fast!

Enjoy! xo Coach Jen D

Ingredients
3 tsp olive oil, divided
1 lb 93% lean ground turkey or chicken
4 – 5 Tbsp hoisin sauce, to taste
1 Tbsp soy sauce, (low-sodium or regular)
2 tsp sriracha (optional)
1 Tbsp rice vinegar
1 1/2 tsp sesame oil
1 tsp honey
1 Tbsp minced fresh garlic (3 cloves)
1 Tbsp peeled and minced fresh ginger
2/3 cup sliced green onions, white and light green portion, plus more green portion for serving
1 medium carrot, peeled and shredded (1/2 cup)
1 (8 oz) can water chestnuts, drained and chopped small
1 large head Bibb lettuce or iceberg lettuce
Instructions
Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.

Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it’s fully cooked through, about 3 minutes longer.

Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.

Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.

Heat remaining 1 1/2 tsp oil in now empty side of skillet.

Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.

Pour in sauce and water chestnuts then cook and toss 30 seconds longer.

Serve warm in lettuce leaves garnished with sliced green onions.

Coach Leah’s Broccoli & Walnut Salad

BROCCOLI & WALNUT SALAD


Serves 10: This delicious salad is high in anti-oxidants and heart healthy ingredients. Perfect for leftovers OR a BBQ because SUMMER IS COMING .
Ingredients:
Dressing:
1 tbsp. Stevia, Splenda or sugar
1/3 cup of red wine vinegar
½ cup of extra virgin olive oil
1 tbsp. red onion finely minced
1 tsp. lemon juice
½ tsp. poppy seeds (optional- alternative is chia seeds)

Broccoli walnut salad mix:
5-6 cups of broccoli florets (washed and thoroughly chopped)
1 medium head of cauliflower- (or substitute your other favorite veg.)
2 cups of raisins
1 medium red pepper (thinly sliced & then chopped)
1.5 cups of chopped red onion
1 cup of walnuts finely chopped

Directions:

Whisk all the dressing ingredients together thoroughly in a small bowl and set aside.

Then in a large bowl toss together the above salad mix ingredients. Next slowly drizzle the salad dressing over the top of the salad, mixing and tossing together.

Serving Suggestion: Set the chopped walnuts on the side for people to serve themselves in case of food allergies or preference. Enjoy!

Healthy Orange Chicken

Healthy Orange Chicken


Skip the takeout and make this Healthy Orange Chicken Recipe for dinner! A simple, delicious dinner that is paleo, gluten free, packed with flavor and done in under an hour!


Ingredients
4 boneless, skinless chicken breasts, cleaned + cut into 1 inch cubes
4 cups steamed broccoli or green beans
2 tablespoons toasted sesame oil
Sauce
2.5 cups orange juice
1/2 cup chicken broth
1/4 cup coconut aminos
3 tablespoons honey
1 teaspoon garlic powder
1 tablespoon fresh ginger***
1 tablespoon orange zest
1 teaspoon pepper


Instructions
In a large frying pan, cook the cubed chicken in the toasted sesame oil until the edges are brown and slightly crispy (Approx 5-10 minutes)
As the chicken is cooking, stir together the sauce mixture in a separate bowl
Once the chicken is thoroughly cooked remove it from the pan and place it off to the side in a separate bowl.
Pour the sauce mixture into the same pan you cooked the chicken in.
Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. (You will know it has thickened when you scrape the pan and it pulls away from the pan)
When the sauce thickens, add the cooked chicken back in + stir to coat the chicken
Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa.
Sprinkle with sesame seeds + enjoy!

xoxo Coach Jen

*** If substituting ground ginger for fresh ginger, cut the amount in 1/4 to 1/4 tablespoon.

Coach Nicole’s Avocado Hummus

Avocado Hummus


This is a super easy, delicious recipe that is a great crowd pleaser and goes great with cut up veggies, pita chips, as a spread or even with tuna! Satisfies both the guac crazies and hummus fans! Awesome way to introduce avocado and healthy beans into your kids diet too!!

Ingredients:
2 ripe (soft to touch) avocados, sliced
1 can chickpeas (garbanzo beans), rinsed
2 limes, halved
3 tbl flax seeds
1/4 evoo
3 garlic cloves
1/4 tsp lime zest
Paprika- salt- minced onion- cilantro to taste
1. Add avocado, chickpeas, flax and garlic to food processor- set to pulse and slowly add in evoo until well blended, scraping sides as needed
2. Squeeze in lime juice and add zest plus spices and continue to pulse until well blended, scraping sides as needed
3. Enjoy!
(Let people think you slaved over this!!!)

Breakfast on the go – Egg Cups

BREAKFAST ON THE GO – Egg cups!

Breakfast on the go is key to staying on track!

Check out these delicious egg cups !

xo jen

INGREDIENTS
Cooking spray, for pan
12 slices turkey bacon
1 c. shredded cheddar
12 large eggs
kosher salt
Freshly ground black pepper
Chopped fresh parsley, for garnish

DIRECTIONS
Preheat oven to 375º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of turkey bacon and sprinkle with cheddar. Crack an egg into each turkey bacon cup and season with salt and pepper. Sometimes I even add frozen spinach!!
Bake until eggs are cooked through, 20 minutes