I lived in gorgeous San Diego for a year and I ate more fish tacos than I care to admit… this recipe took me right back… so delicious!!!
Enjoy xo Jen
FISH TACOS
Healthy Chicken Quesadilla
My crazy kiddos have been on a quesadilla kick! So I was on a mission to create a healthier version and it is DELICIOUS!
Enjoy xo Jen
1⁄4 cup onion, chopped
1 small garlic clove, minced
1⁄4 cup bell pepper, chopped
2 chili peppers, minced (to taste)
3 plum tomatoes, chopped
nonstick cooking spray
8 gluten free tortillas
1 cup vegan cheese, shredded
1 1⁄2 cups cooked chicken, shredded (I made some meatless ones too)
scallion
salsa
plain greek yogurt
DIRECTIONS
In a medium-heavy skillet, saute the onions, garlic and peppers
Add the chili peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated.
Add the chicken and stir well to combine.
Spray a cold skillet with the nonstick spray and heat over medium heat.
Place a tortilla in the pan and sprinkle with 1/8 cup cheese.
Add about a quarter of the chicken mixture and top with another 1/8 cup cheese.
Cover with another tortilla and cook for two to three minutes or until golden brown.
Flip the quesadilla over and cook for an additional two minutes.
Remove from the heat and cut into edges.
Keep warm while frying the remaining quesadillas.
Serve with salsa, scallions, and fat-free sour cream.
Layered Mexican Chicken Salad
This is FUN, portable and DELICIOUS!!!
ENJOY! xo Coach Jen
LAYERED MEXICAN CHICKEN SALAD
2 cups chopped seeded plum tomatoes
1/2 cup chopped seeded plum tomatoes
1/2 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup fresh lime juice
3 tablespoons extra-virgin olive oil
1 15-oz. can unsalted black beans,
drained and rinsed
1/2 teaspoon ground cumin
2 cups chopped romaine lettuce
1 1/2 cups shredded rotisserie chicken
breast
1 cup fresh corn kernels
3/4 cup prepared guacamole or use fresh avocado
2 ounces lightly crushed tortilla chips – I cut these out but if your plan allows go for it!
1/4 cup plain greek yogurt
1/4 cup roasted salted pepitas
How to Make It
Step 1 Make pico de gallo: Combine tomatoes, onion,
cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2
tablespoons of the oil in a bowl.
Step 2 In a separate bowl, stir together beans, cumin, and
remaining 1 tablespoon each lime juice and oil.
Step 3 Divide half of pico de gallo (about 1/4 cup) among 4
large glasses or pint jars. Top each evenly with romaine,
chicken, corn, guacamole, tortilla chips, black bean mixture,
and remaining pico de gallo. Top each with 1 tablespoon sour
cream and 1 tablespoon of pepitas.
Homemade grain free protein bars!
These bars are dangerously delicious!!!!
Enjoy xo Jen
Grain-Free No-Bake Homemade Protein Bars
Grain-free, soy-free, dairy-free, egg-free and soy-free!
Ingredients
Base:
2 cups nuts
1/2 cup flax meal (flax seeds ground in a blender or spice grinder)
1/2 cup shredded coconut (unsweetened and organic if possible)
1/2 cup seed or nut butter (made from soaked and dried nuts or seeds is preferable)
3/8 tsp salt
1/2 cup coconut oil
2 tsp organic vanilla extract
Topping:
dairy free chocolate chips (melted)
Instructions
Place nuts or seeds, flax meal, coconut, seed or nut butter and salt in the bowl of a food processor.
Process until the nuts or seeds are ground into a coarse meal.
Melt coconut oil over low heat. If the temperature of your home is around 76 degrees, you can skip this step and add the oil directly to the food processor as it will be soft enough to process easily.
Add coconut oil, and vanilla to processor bowl and process until well combined to form a thick, yet crunchy paste.
Press the mixture into an 8×8 square pan
Place in refrigerator to chill.
While bars are chilling, melt the chocolate, top the bars with chocolate.
Press the topping onto the chilled bottom layer.
Place back in refrigerator to chill
Cut into squares and serve.
Store in refrigerator.
September Leaderboard Challenge
September Strength Leaderboard Challenge We are excited to launch the September Leaderboard Challenge! This month we will focus on the Strength portion of the fitness continuum. To make it fair across all weight classes we will use the Wilk’s Coe…
Tequila Shrimp Skewers!
Just in time for Memorial day, these are delicious!!!
Enjoy! Xo Jen
Tequila Shrimp Skewers
Ingredients
1 pound large shrimp, peeled, deveined, and tails left on
3 tablespoons olive oil
1 jalapeno chili, finely chopped
2 cloves garlic, finely chopped
Zest of 1 lime plus lime wedges, for serving
1 teaspoon kosher salt
Fresh ground pepper
1 cup orange juice
1/4 cup tequila
1 shallot, finely chopped
8 bamboo skewers
Chopped fresh chives (optional)
Cilantro sprigs (optional)
Preparation
In a large Ziploc bag, combine shrimp, oil, half the jalapeno, half the garlic, zest, 1/2 teaspoon salt and pepper. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
In a shallow saucepan, combine remaining jalapeno and garlic, 1/2 teaspoon salt, pepper, orange juice, tequila, and shallots. Bring to a boil over medium-high heat and cook until mixture is thick, about 10 minutes.
Soak the skewers in water briefly and thread four shrimp per skewer.
Heat a gas grill on high and grill shrimp, turning once, until just opaque, about 5 minutes. Transfer to plates and drizzle tequila sauce over the shrimp. Garnish with chives and cilantro and serve with lime wedges.
15 min cauliflower fried rice
I took this from my good friend Jen Lee, this is SO GOOD!!!!!!!!!!!!
Enjoy xo Jen
15 minute cauliflower fried rice
INGREDIENTS
1 medium-sized head of cauliflower
2 tablespoons sesame oil
1 large carrot, cubed
2 garlic cloves, minced
1 cup frozen edamame
2 beaten eggs (use scrambled tofu for vegan)
3 tablespoons low sodium soy sauce (use tamari for GF)
6 green onions, minced
INSTRUCTIONS
PREP CAULIFLOWER: Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.
STIR FRY: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
FINISHING TOUCHES: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.
Your WHY is as important as your HOW!
YOUR “WHY” IS AS IMPORTANT AS YOUR “HOW”
Having a plan for how you’re going to lose weight is great, but life doesn’t always go as planned.
During those times, your reason for wanting to get in shape in the first place needs to be at the forefront.
,
Ask yourself: WHY are you doing this?
Maybe it’s to be able to chase your kids around, maybe it is to wear a bikini this summer.
Whatever it is, no one’s goal is really the number on the scale.
Get to the real WHY and make yourself conscious of it daily.
The more you focus on the specific reasons you want to get in shape — the ones without numbers attached — the more likely you are to stick to it.
Keep it fierce, keep it real!
xo Jen & Your NV Team
Jen Lee’s Protein power balls!
These were a HUGE hit at our sip & sweat event so we had to share! Thanks to Jen Lee!
It is really simple and you can use whatever flavor protein and toppings you’d like!
Isalean – 4 scoops
IsaPro – 2 scoops
Coconut oil – 2 TBSP
Milk – enough to keep them together
Add whatever you want! For the vanilla I used sprinkles and white chocolate chips. For the chocolate I used chocolate and peanut butter chips.
Enjoy!!
Buffalo Cauliflower Bites
These bad Larry’s are one of my FAVORITES!!!!!!
Enjoy xo Jen
