Posts in category: Uncategorized

Lately we have been OBSESSED with zoodles… aka zucchini noodles!!!

This recipe is BOMB!!!!!!!!!!!

Enjoy! xo Jen

ZUCCHINI NOODLES WITH AVOCADO CREAM SAUCE

4 small (or 2 large) zucchini, ends trimmed and made
into noodles with a julienne peeler or spiralizer
1 avocado
1/2 a cucumber, chopped
juice of 1/2 a lemon
1 clove garlic
2 tablespoons almond or coconut milk
about 8 leaves of basil
salt & pepper
halved cherry tomatoes & basil leaves for garnish

Instructions
Place zucchini spirals in a large bowl.
In a food processor, combine the remaining ingredients and process until smooth.
Toss the zucchini with the avocado sauce until fully coated.
Garnish with cherry tomatoes and basil leaves, season with more salt & pepper to tast

Everyone has been raving about Coach Nicoles protein pancakes!!!

Enjoy! xo Your NV Coaches

Power Protein Pancakes

3 bananas
3 eggs
1 cup rolled oats (plain)
1 scoop vanilla whey protein powder (we love isalean!)
2 tbl. Flaxseed
1 tsp. Vanilla (optional)
Cinnamon to taste (optional)

Mix all ingredients together well in large bowl with hand mixer or in food processor- until mostly smooth. Bananas can be tough to smooth with hand mixer so start it slow at first
Lightly spray skillet or griddle with nonfat cook spray- medium heat

Use 1/4 meas cup to scoop batter- brown until bubbles form and then flip- makes about 12-15 pancakes!
Jazz it up with apple bits, blueberries- whatever your fav add-in! These freeze awesome too so i usually double the batch and eat for snacks with almond butter!

We love a good turkey taco Tuesdsay at our house!

BUT.. the typical pre packaged taco seasoning is full of JUNK!

Try this for a healthier version!

Enjoy! Xo Jen

Ingredients
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (12 ounce) package ground turkey
1/2 cup water
1 tablespoon cider vinegar
1 1/2 teaspoons brown sugar
Directions
Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes.

We’ve been trying to do a few nights without “meat”… while it isn’t going over too well with the kids … this recipe was a WIN with everyone!

Enjoy! xo Jen

BLACK BEAN BURGERS

INGREDIENTS
2 (15-oz.) cans black beans, drained and rinsed
1 (3.5-oz.) package shiitake mushrooms, roughly chopped
1/2 yellow onion, thinly sliced
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. old-fashioned oats
1/2 avocado, chopped
1/4 c. loosely packed cilantro or parsley leaves
2 cloves garlic, chopped
2 tsp. smoke paprika
1 tsp. chili powder
1 tsp. ground cumin

DIRECTIONS
Preheat oven to 375°. Spread beans in an even layer on a large baking sheet. Place mushrooms and onions on another large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat, then spread in an even layer. Bake beans until they are dry and the skins are beginning to split, 7 to 9 minutes. Bake mushrooms and onions until tender, 18 to 20 minutes.
Add beans, mushrooms, and onions to the bowl of a food processor, along with with oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down sides of food processor as needed. Let mixture rest 10 minutes in refrigerator, then form into 4 patties.
In a large skillet over medium heat, heat enough vegetable oil to coat the bottom of the pan. Add veggie burgers to skillet and cook until outside is crisp and golden and inside is heated through, about 4 minutes per side.

Assemble burgers with preferred toppings.

PROTEIN PEANUT BUTTER CUPS

Ingredients
1/4 cup peanut butter, creamy
2-3 tablespoons vanilla protein powder (I used Isagenix Isapro vanilla)
1 cup dark chocolate chips
1 tablespoons coconut oil

Instructions
Fill mini muffin tin with muffin liners and spray with coconut oil spray and set aside.

In a medium-size bowl mix peanut butter and protein powder together. Start with 2 tablespoons of protein powder and go up from there. The amount of protein powder depends on how drippy your peanut butter is to begin with.

Next, separate the peanut butter and protein mixture into 12 marble sized balls (~1 teaspoon), and set aside.

In a microwave-safe bowl, melt dark chocolate chips and coconut oil, stirring every 45 seconds until chocolate is smooth.

Scoop one teaspoon of the chocolate mixture onto the bottom of each muffin liner. Then, place muffin tin into the freezer for about 10-15 minutes or until chocolate hardens.

Next, place one protein peanut butter ball on top of each hardened chocolate, carefully flattening the ball with your finger until it has a smooth top.

Add two more teaspoons of the melted chocolate on top of the peanut butter to each liner to complete your peanut butter cup

Place muffin tin in the freezer for another 10-15 minutes until chocolate is hardened.

Store in freezer or refrigerator

This is super super tasty, loaded with nutrients and Vegan!!!

Enjoy xo Coach Jen

VEGAN CABBAGE SOUP

INGREDIENTS
2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, minced
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
1 (15-oz.) can white beans, drained and rinsed
2 cloves garlic, minced
1 tsp. thyme leaves
4 c. low-sodium chicken (or vegetable) broth
2 c. water
1/2 large head cabbage, chopped
1 (15-oz.) can chopped fire-roasted tomatoes
Pinch red pepper flakes
2 tbsp. freshly chopped parsley, plus more for garnish

DIRECTIONS
In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes.
Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.

Honey Dijon Chicken

This Sheet Pan Honey Dijon Chicken with butternut squash is a delicious and incredibly simple meal!!!

Prep Time 20 minutes
Cook Time 15 minutes
Servings

INGREDIENTS
3 chicken breasts, diced
1/2 head broccoli, cut into florets
1/2 small butternut squash, cut into chunks (I use the store-bought pre-cut stuff)
1 small red onion, chopped
1/2 red pepper, chopped
1 large carrot, chopped
1/2 cup green beans
2 tsp olive oil
1/2 tsp pepper
1/4 cup parsley, chopped
2-3 tbsp extra honey dijon mustard

Sauce
2 tsp olive oil
2 cloves garlic minced
2 tbsp dijon mustard
2 tbsp honey
1/2 tsp salt

Preheat oven to 450 F. In a small bowl, mix together sauce ingredients, then pour over diced chicken. Let marinate for 10 minutes.
Meanwhile, chop and prepare veggies, adding to a large parchment-covered baking sheet and tossing in olive oil, salt and pepper. Add chicken and toss altogether, then bake for 15 minutes.
Remove from oven, garnish with parsley and drizzle with extra honey dijon. Serve and enjoy!