J Socks Health Coach

Shirley’s story...

I started this journey after going through a divorce and I was physically and mentally drained 😩 This program has given me:
💥ENERGY to keep the kids going
🌟CONFIDENCE in whatever I am wearing
⬇️ 17lbs
😴better sleep
💕The desire to share this lifestyle change with others

I’m now able to be my best self and I am LOVING life.

EGGPLANT ROLLATINI WITH SPINACH

Serves: 5; per serving provides ~1/2 lean proten, ~2 greens, and ~2 condiments.

3.5 cups eggplant (297 grams raw weight)
1.5 cup Walden Farm’s Tomato & Basil Pasta Sauce
1 egg
½ cup part-skim ricotta cheese
¼ cup grated Pecorino cheese
1 cup cooked spinach
1 garlic clove, minced
1 cup shredded part-skim mozzarella cheese

DIRECTIONS:
1. Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin.
2. Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
3. Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
4. 1/4 cup of tomato & basil pasta sauce or marinara sauce. Spread on the bottom of a 13 x 9-inch baking dish.
5. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
6. Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining tomato and basil or marinara sauce and mozzarella cheese and tightly cover with foil.
7. Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano. 5 servings, Serving Size: 2 rollatini

Control your reaction!

Cajun Chicken Spaghetti Squash Bake

Serves: 6 servings

Ingredients

2 medium spaghetti squashes
1½ tablespoons olive oil, divided
½ teaspoon salt, divided
¼ teaspoon pepper, divided
2 pounds boneless skinless chicken breasts, chopped into small cubes
1 tablespoon + 1 teaspoon Cajun seasoning
½ onion, chopped
2 cloves garlic, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 roma tomatoes, diced
2 ounces reduced fat cream cheese
¼ cup chopped flat leaf parsley
3 tablespoons shredded parmesan cheese
Instructions
Roast the squash: Preheat the oven to 350 degrees. Cut each spaghetti squash in half lengthwise. Scoop out the seeds. Rub ½ tablespoon of olive oil on each half and sprinkle with ¼ teaspoon of salt and ⅛ teaspoon pepper. Place in the oven, flesh side up, and roast for 30 minutes. Let the squash cool.
Cook the chicken: While the squash is roasting, toss the chicken breast cubes in 1 tablespoon of Cajun seasoning until evenly coated. Add 1 tablespoon of olive oil to a very large sauté pan or skillet over medium-high heat. Once heated, add in the chicken and sauté for 5-7 minutes, flipping the pieces once to brown on all sides. It’s best to brown the chicken in 2 batches so you don’t crowd the pan. Transfer the chicken to a plate.
Cook the veggies: To the same pan, add the onion and sprinkle with ½ teaspoon of salt. Sauté the onions for about 2 minutes until softened. Add the garlic and sauté for another minute. Add the bell peppers, 1 teaspoon of Cajun seasoning, and sauté for 2-3 minutes until softened. Then, add in the diced tomatoes and cream cheese. Stir gently until combined. Take the mixture off the heat and set aside.
Add in spaghetti squash: When the squash is cool enough to handle, use a fork to scrape the spaghetti strands out of each half. Add the spaghetti squash and the chicken to the sauté pan and toss to combine. If using an oven safe pan, place the skillet in the oven. Or, transfer the mixture to a casserole dish.
Bake and serve: Bake at 350 degrees for 20 minutes until the edges are slightly crispy. Garnish with fresh chopped parsley and Parmesan cheese before serving.
Makes 5 leans and green meals with health fat.