Grilled Portabella Pizza

We’ve been loving grilled pizzas at our house lately!

Its a great way to still rock your grill this Fall!

Enjoy xo Coach Jen

 


GRILLED BABY PORTABELLA PESTO FLATBREAD PIZZA

INGREDIENTS:
10 Baby Bella mushrooms, sliced thin
1 Vidalia onion, sliced thin
1 teaspoon olive oil
big pinch salt and pepper
2 teaspoon fresh thyme, chopped
2 Naan breads
2 tablespoons pesto
6 oz mozzarella, shredded
2 tablespoons Parmesan cheese

DIRECTIONS:

In a large nonstick skillet over medium heat, cook mushrooms and onions in 1 teaspoon of olive oil. Add a pinch of salt and pepper and continue to cook for up to 7 minutes until mushrooms and onions start to soften. Add chopped thyme to mushrooms and onions and stir, cook for a minute or two longer. Set aside.
Heat your grill to medium heat. Place naan bread on grill and heat both sides for 1-2 minutes each. Take of grill and place on large plate or cutting board to prep pizzas.
To prep pizzas, carefully spread pesto evenly over each flatbread. Spread cheeses evenly over both flatbreads, then top with mushrooms. Place back on grill and cook with grill cover shut for a few minutes until cheese is melted. Slice into small finger-food sized portions and serve.

Cider-Braised Chicken, Brussel Sprouts and Apples

CIDER- BRAISED CHICKEN, BRUSSEL SPROUTS and APPLES

This fantastic one-pan dinner is ideal for a Sunday dinner after a day of apple picking!

Enjoy xo Coach Jen

4 slices bacon, chopped (I used turkey bacon)
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
2 medium tart red apples, cored and cut into wedges
1 12 – ounce bottle hard cider
2 tablespoons chopped fresh thyme
2 tablespoons whole grain mustard
1 teaspoon kosher salt
12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)

In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.

Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).

To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.

Take it outside … and SPRINT!

Sprinting is one of the BEST and most challenging exercises.

🔥Sprinting is an anaerobic exercise , meaning that it requires short bursts of energy that produce lactic acid.

🔥Because sprinting is an anaerobic exercise, it works to build muscle in the same way that weight training does.

🔥Sprinters have the best glutes and incredible physiques, for a reason!

🔥Sprinting is a metabolic beast, it BURNS a ton of calories in a short amount of time.

🔥A true SPRINT involves your upper and lower body.

🔥Practice “feeding the ducks” behind you, bringing your thumb to your chin and then back, head forward and neck neutral and shoulders relaxed.

🔥I don’t believe that you are truly sprint on a treadmill, you can run fast but it’s not a true sprint.

🔥To maximize your sprint, TAKE IT OUTSIDE!!

Happy Sprinting! xo Coach Jen

Siracha Chicken Skewers

I have an obsession… SIRACHA!!!!!!!

These chicken skewers are so BOMB!

Enjoy! xo Coach Jen

SIRACHA CHICKEN SKEWERS

  • 1/2 cup unseasoned rice vinegar
  • 1/3 cup hot chili paste
  • 1/4 cup fish sauce
  • 1/4 cup Sriracha
  • 2 teaspoon finely grated peeled ginger
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch–2-inch pieces
  • 8 bamboo skewers soaked in water at least 1 hour

Prepare grill for medium-high heat. Whisk vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Remove chicken and thread 4 or 5 pieces onto each skewer.

Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.

Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.

Meal Prep doesnt have to be hard… 5 of my meal prep hacks!

Meal prepping doesnt have to be hard! Here are 5 of my meal prep hacks that make it EASY!

Happy healthy eating! xo Coach Jen

1. Season meat three ways using just one pan. If you’re sticking to lean meats like chicken, it can get BORING!  Use aluminum foil dividers in your pan. Sriracha, BBQ, mustard… all in one pan!

2. Hard-boil eggs in the oven — not in a pot.
To make a delicious dozen in one go, bake your eggs in muffin tins for just 30 minutes at 350. Boom You’ll get a perfectly hard-boiled batch.

3. Freeze blended smoothies in muffin tins.
Never have the time to measure out a million fixings for a morning sip? Save time by buying the ingredients in
bulk, blending your favorite beverage, and then freezing the mixture in muffin tins. Next time you need a shake,
stat, toss two or three “smoothie cups” in a blender for a quick and easy breakfast or let them melt slowly for healthy ice cream!

4. Chop or spiralize raw vegetables in advance.
Cut veggies in bulk ahead of time to avoid wasting precious
minutes chopping on busy weeknights.

5. Roast different vegetables with same cooking time.
Fast-cooking vegetables that can bake in the same pan include asparagus, mushrooms
and cherry tomatoes; slow-roasting vegetables include carrots, cauliflower, onions, potatoes and parsnips

Watermelon and mozzarella salad

Try this recipe next time your invited to a cookout! My friend Amy made it over the 4th and it was a hit!

xo Jen

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

Either toss together as a salad or place on skewers!

 

Are you wearing the right shoes for your workout?

Are you wearing the right shoes for your workout?

Shoes play a huge role in performance, comfort and preventing injuries.

They are different in weight, flexibility, cushioning and heel-to-toe-drop.

Running shoes are super light, and flexible mid sole. They have extra cushioning to protect the body from repetitive injuries. There also isn’t much lateral support.

Training, or cross-training shoes are designed to handle a variety of activities. This means that they have a lot more stability in them. In general, they are heavier, less flexible in the mid-sole and a lower heel-to-toe-drop.

For straight weigh training I recommend a light flat shoe allowing you to push through the floor with more force. It is very hard to drive force through the heel in running shoes, flat shoes will help you during heavy squats, deadlifts and any other free compound lift activating more muscle fibers and force from the bottom up.

Keep it Fierce! xo Coach Jen

4 Tips to Stay on track this Summer!

4 Tips to stay on track this Summer!

1) Embrace “Healthier” Barbeques
Families and friends love to have a good barbeque during the summer, bring a healthy side dish of your own!

Instead of the traditional burgers and brats, opt for grilled chicken or try some fresh fish on the grill.

2) Hydrate, Hydrate, Hydrate
Water is your best bet for a summer beverage. Sure, you can still enjoy the occasional cocktail, you just need to drink more water if you are going to be outdoors for more than a few hours.

3) Eat Breakfast!
Too many times too many people forget to eat breakfast in the morning before heading outside.
Eat a breakfast high in protein, like eggs, or a protein shake with a side of fruit or whole grains

4) Limit Alcohol
It’s understandable that during summer you want to have a good time, but it’s important that you cool it on the alcoholic beverages if you are going to be outside for more than a few hours.

When you drink alcohol in the sun, it dehydrates you even more. Alcohol fails to replenish your water stores, so it’s important that you drink water between alcoholic beverages.

Keep it fierce and keep it healthy! xo jen

Summer Tomato, Onion & Cucumber Salad

Just in time for the 4th! I know this is going to be on my cookout menu!

Enjoy! xo Jen

Summer Tomato, Onion & Cucumber Salad 

3 tablespoons rice vinegar

1 tablespoon olive oil

1 teaspoon honey

½ teaspoon salt

½ teaspoon freshly ground pepper

2 medium cucumbers

4 medium tomatoes, cut into ½-inch wedges

1 Vidalia or other sweet onion, halved and very thinly sliced

2 tablespoons coarsely chopped chives

Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour. Just before serving, add chives and toss again.

Nutrition information
Serving size: about 1½ cups
Per serving: 66 calories; 3 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 2 g protein; 36 mcg folate; 0 mg cholesterol; 7 g sugars; 1 g added sugars; 838 IU vitamin A; 18 mg vitamin C; 31 mg calcium; 1 mg iron; 204 mg sodium; 361 mg potassium