January 04, 2023

Tuscan Kale and Shrimp Wrap

January 04, 2023/ Jennifer Khosla

My tuscan kale and shrimp wrap may sound fancy, but it’s easier than you may think!

Turns out it is possible to have a decedent lunch as a new mom.

This lunch literally look me 5 minutes to make, and I will definitely be adding this into my lunch rotation.

Ingredients:

Organic tuscan kale (2 cups/ 2 handfuls)

Wild caught shrimp (already cooked, deveined, and no shell) - serving size approx. 8 large shrimp, 16 small/medium shrimp

Avocado oil

Mayo / Vegan mayo / Olive oil

Salt and Pepper to taste

Quinoa wrap

Low sodium chicken broth

Directions:

Thaw shrimp in a bowl of room temp water.

Wash and trim kale, cook in a small pot on medium/low heat with 1 ounce of low sodium chicken broth and a dash of avocado oil.

Cook kale for approximately 3-4 minutes until it begins to wilt, then turn off the stove and remove it from heat.

Drain the water from your shrimp - be sure they are all thawed.

Place shrimp in a bowl and add 1 tsp of mayo / vegan mayo / olive oil (your choice!) to the shrimp. Sprinkle in salt and pepper to taste, and mix together.

Add kale to wrap and top with shrimp, and enjoy!

It’s really that simple.

On days that I’m covered in spit up, breastmilk…and let’s be honest who knows what else lunches like this bring me back to life and make me feel like an adult again.

This tuscan kale and shrimp wrap is loaded with fiber, protein, Vitamin A, Folate, ALA and Omega-3 fatty acids. It is sure to power you up and help you get through the afternoon!

Hope you enjoy!

November 17, 2021

How to Make Pecan Pie Energy Balls

November 17, 2021/ Jennifer Khosla

One of my girlfriends recently brought these pecan pie energy balls over, and I’ve been dying to share this recipe with you! This is the perfect afternoon snack, a great playground snack for the littles, or even a sweet treat post dinner.

Dates are packed with phytonutrients, magnesium, selenium, and potassium and make a great addition to almost any diet.

Depending on the size of the energy balls you make, I would recommend limiting the portion to 2 per day.

Pecan Pie Energy Balls

Ingredients:

Medjool dates

Raw Pecans

Old Fashioned Rolled Oats

Vanilla Extract

Graham Crackers

Kosher Salt

Directions:

Place graham crackers into the food processor and blend until they turn into crumbs, remove from food processor and put in a bowl.

Remove the pits from the dates, and add pitted dates to the food processor. Blend until they become paste- like.

Add the remaining ingredients to the food processor and pulse until all ingredients come together.

Remove the ingredients and form small balls, you can use a tablespoon to do this. Place formed balls on a platter, and continue until you use all the ingredients in food processor.

Roll each ball into the graham cracker crust, so it is evenly coated.

Enjoy the pecan pie energy balls now or store in fridge or freezer for later!

{exclude graham crackers if making gluten free}

Original recipe from: www.fitfoodiefinds.com

November 15, 2021

LIVE Cooking Class Recap

November 15, 2021/ Jennifer Khosla

Last week I held my first ever live virtual cooking class for my Wellness Bestie Members! It was so fun, and I already can’t wait for the next one.

I loved sharing my kitchen and my recipes with the Wellness Bestie group. We were able to modify the recipes to meet everyone’s dietary needs and requirements, and they all turned out great!

For this event we made one of my favorite holiday appetizers and a matching cocktail (or mocktail)!

We had so much fun that I have decided to host another LIVE virtual cooking class in December!

One thing I love about running a business that is 90% virtual is that I get to work with women all over the country! So regardless of where you live, I hope you’ll join us in December for our next cooking class.

Click here to learn more about the Wellness Bestie Membership and to sign up!