Fit By Jenn

01/02/2023

Christmas 2022 photo dump! 🥰🥰

12/29/2022

Truth!

12/12/2022

FACTS!

07/12/2022

Remember vacation is not a reason to skip your workout. It’s easy to get in a short body weight💃😍🙌

11/29/2021

🌿🥔Try this one with baby red potatoes … sweet potatoes … or butternut squash! Thanks to the sage, it tastes like the holidays. 😋

✅ It’s super simple to put together: Just boil the potatoes with half of the sage, and just before it’s time to serve, make the sage brown butter.

POTATOES & TURNIP WITH SAGE BROWN BUTTER

(Makes 6 servings)

1 lb (450 grams) baby red potatoes, diced
2 medium turnips, peeled and diced
3 cloves of garlic
16 fresh sage leaves, divided (cut 8 into strips)
2 tbsp grass-fed butter
Dash nutmeg
1 tsp sea salt
½ tsp coarsely cracked pepper
Put the potatoes, turnips, garlic, and 8 sage leaves in a medium saucepan and cover with water. Bring to a boil.

Reduce the heat to medium-low, cover the saucepan, and simmer until the vegetables are fork-tender, about 12 to 15 minutes. Drain and return the vegetables to the pan. Keep covered.

Melt the butter in a small skillet over medium-high heat. When it starts to turn light brown, stir in the sage strips, which will flavor the butter. Continue to saute (making sure the butter doesn’t burn!) for about 60 to 90 seconds.

Pour the butter-sage mixture over the potatoes and turnips, and mash using a fork or potato masher. Add the salt and pepper. Serve!

11/22/2021

🥜🍫💪🏾If you need a healthy sweet treat (either for yourself or loved ones!) check this recipe out.

😋It’s sweetened with natural sugar – the dates! – and it’s loaded with fiber. You can substitute almond butter or sunflower butter for the peanut butter if you prefer.

✅This recipe uses puffed cereal – use your favorite, just make sure it’s whole grain (like amaranth, brown rice, millet, etc.) with no added sugars.

NO-BAKE CHOCO-PEANUT BUTTER BALLS

(Makes about 30 balls)

2½ cups (400 grams) pitted dates, chopped
¾ cup (15 grams) puffed cereal
1½ tbsp cacao powder
¾ cup (190 grams) smooth natural peanut butter
3 tbsp (20 grams) ground flaxseed
⅛ tsp sea salt
Place all of the ingredients in a food processor and pulse until everything is chopped, then process for about a minute to fully combine. You may need to scrape down the sides.

The mixture will be both sticky and slightly dry.

Take 1 tbsp of the mixture and roll it into a tight ball and place in a reusable storage container. Repeat until all the mixture is used.

If the mixture sticks to your hands, try keeping them wet as you roll the “dough.”

These will keep in the refrigerator for 1 week. Enjoy!

11/18/2021

11/15/2021

😜Have you ever seen the price of some fancy vinegar on grocery store shelves?

✅ Well, you can experiment by making your OWN infused vinegar right at home. This recipe features garlic, our food of the week!

👨🏾‍🍳🥗 It’s inspired by Vietnamese flavors … and it’s good on salad, splashed into soups, or in a marinade.

👍🏾 NOTE: You can experiment with the type of pepper you use: Thai chilis, cayenne, serrano, or jalapeno (that’s in descending order of heat). Thai and serrano are the most authentic.

SPICY GARLIC PEPPER VINEGAR

(Makes ¾ cup/180 ml)

3 cloves garlic
2 Thai chilis or 1 large serrano chile
¼ cup (60 ml) rice vinegar
½ cup (120 ml) water
Peel the cloves of garlic and place on a cutting board. “Mash” them by pressing down on them using either a fork or the broad end of a knife, to gently open the skin. Place the garlic in a medium mason jar.

Next, partially split the peppers lengthwise and add them to the garlic. Pour the rice vinegar and water into the jar, and secure the jar’s cover. Place in the refrigerator overnight before using.

This will keep for months in the refrigerator. If it tastes too garlicky or hot, add more vinegar and water, keeping the same 1:2 ratio (i.e., 2 tbsp vinegar to 4 tbsp water).

If you give this a try, be sure to let us know!

11/08/2021

😋This is an easy, healthy treat you can throw together in a pinch. The hardest part is waiting to eat it after it comes out of the oven!

👩🏾‍🍳You don’t need fresh fruit to make this – it’s also good with frozen, although it might add 5-10 minutes to your bake time.

💙It’s good with almost any fruit, but we’re featuring blueberries because it’s our food of the week.

BLUEBERRY CRISP

(Makes 9 servings)

1½ cup (120 grams) old-fashioned oats (gluten-free, if possible)
1 tsp ground cinnamon
2 tbsp maple syrup
3 tbsp grass-fed butter, cut into small cubes
4 cups blueberries (fresh or frozen)
2 tbsp arrowroot flour
Preheat the oven to 350°F (175ºC), and coat an 8”-square (20 cm) baking pan with nonstick cooking spray.

Place ½ cup (40 grams) of the oatmeal in a high-speed blender and grind into a flour.

To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl.

Make a well in the center. Pour in the maple syrup and stir to incorporate, and then add the cubed butter, working it into the oats using a fork (or a mixer).

In another bowl, toss the blueberries with the arrowroot flour. Pour the blueberries into the baking pan and cover with the topping.

Bake for 45-50 minutes or until you see juice bubbling at the sides of the pan. Cool at room temperature; then place in the refrigerator for a couple of hours so the juices thicken.

Slice into 9 equal servings and enjoy!

11/01/2021

🥘Ohh … are you in for a treat! These quick and easy Brussels sprouts are absolutely delicious.

The addition of the pecans makes this dish a stand-out. (Walnuts or pepitas would be a good option, too.)

😋But the best part is that it cooks up in just minutes.

Try this paired with chicken or turkey – and add any leftovers to salad for lunch tomorrow.

PECAN BRUSSELS SPROUTS

(4 servings)

1 tbsp olive oil
1 cup finely chopped yellow onion
½ tsp dried thyme
½ tsp dried marjoram
Sea salt, to taste
¼ cup (60 ml) low-sodium vegetable broth
1 lb. (450 grams) Brussels sprouts, trimmed and cut into halves
¼ cup (30 grams) chopped toasted pecans
Juice from ½ lemon
¼ tsp black pepper
Heat olive oil in a large skillet over medium-high heat. Add the onion, thyme, and marjoram to the pan, along with a pinch or two of sea salt, and saute for 3-4 minutes.

Add the Brussels sprouts to the pan and saute for another 2-3 minutes before adding the broth. Cover the pan and low the heat slightly and allow to simmer for 5-6 minutes, until the sprouts are tender.

Remove the cover and stir in lemon juice and black pepper. Taste and adjust the seasonings, and sprinkle with chopped pecans.

10/25/2021

😋🍏These crustless apple pies are good for a snack OR for a just-right dessert that’s worthy of company.

🍎You are in charge of the sweetness – if you use a sweeter apple like a Gala or Rockit, you won’t need as much maple syrup as you would if you used a Granny Smith.

✅TIP: If you want to elevate these for special occasions, add a sprinkle of low-sugar granola over the top!

MINI CRUSTLESS APPLE PIE

(Makes 3 to 4 servings)

2-3 large or 5 small apples, skin on, diced
1 tsp ground cinnamon
¼ tsp nutmeg
2-3 tbsp maple syrup
1 tbsp lemon juice
2-3 tbsp water
Coconut whipped cream
Combine chopped apples, maple syrup, lemon juice, cinnamon, and nutmeg in a small saucepan over medium heat. Add water to the saucepan. Cook for about 10 minutes, stirring occasionally until the apples are completely softened. They should form a thick applesauce. Add more water as needed.

Spoon the apple mixture into 3-4 small dessert serving cups. Top with coconut whipped cream to serve.

Who doesn’t love apple pie!?