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Jenergy Jennifer Jacobs is the founder of jenergy, where clients can embrace all things health, fitness, and

Jennifer Jacobs, a Certified Holistic Health Coach (AADP), discovered her passion for wellness after years of suffering through her own personal health journey. Jen has paired her knowledge of nutrition, fitness expertise and extensive marketing background for a leading grocer in order to share her knowledge and love for a healthy and active lifestyle with others. Jen is the founder of jenergy, where clients can embrace all things health, fitness, and overall wellness.

05/09/2019

EASY Quinoa Breakfast Muffins
for busy people and busy kids!

Ingredients
* ½ cup applesauce
* 1 cup mashed banana (about 3 bananas)
* 1 banana for slicing
* 1 cup cooked quinoa (about ½ cup dry)
* 2 ½ cups old-fashioned oats
* ½ cup almond or oat milk
* ¼ cup maple (optional)
* 1 tsp vanilla extract
* 1 tsp cinnamon
* 1 apple, peeled and chopped
Instructions
1. Preheat oven to 375 degrees. Lightly grease a muffin tin (I use olive oil).
2. Cook the quinoa. Bring ¾ up water to a boil, pour in ½ cup dry quinoa, reduce to a simmer until fluffy—about 12 minutes.
3. Mix applesauce, mashed banana, almond milk, maple and vanilla in a bowl. Mix dry ingredients (quinoa, oats, cinnamon) in a separate bowl. Slowly stir the wet into the dry combine.
4. Peel core and chop up an apple. Mix the apple chunks into the bowl.
5. Fill each of the muffin cups to the top with the quinoa mixture. Add a banana slice or two to the top of each.
6. Bake for 20-25 minutes.
7. Let cool for 5 minutes, then enjoy one warm! @ Sunny South Florida

10/07/2019

Cookie Monster & Jenergy approved PROOKIES (protein+cookies)

Ingredients 🍪
(Makes about 8-10)
* 3/4 cup almond butter
* 1/2 cup vegan vanilla protein
* 1/3 cup chocolate chips
* 1/3 cup apple sauce
* 3 tbsp. pure maple syrup
* 2.5 tbsp. coconut oil, melted
* 1/4 tsp. sea salt
* 1 tsp vanilla extract
* 1/2 tsp. baking soda
Directions
1. Combine all ingredients, adding the baking soda and chocolate chips last.
2. Drop spoonfuls of dough on a baking sheet lined with parchment baking paper.
4. Bake at 350F for 10 minutes! Let completely cool before eating. I recommend letting cool 30 minutes, so the cookie firms up and doesn’t fall apart when you pick it up.
5. Store in the fridge. I don’t recommend reheating these, if you do, they’ll probably fall apart! @ Sunny South Florida

29/03/2019

These Flourless Chocolate Chip Chickpea Muffins are easy to make for a healthy breakfast or snack! Lightly sweetened, high in protein, healthy fat and a good source of fiber and iron. Soft, fluffy and truly addicting.

Ingredients
* 15 ounces chickpeas drained
* 2 large eggs
* 2 tsp vanilla extract
* 1/2 cup almond butter
* 1/3 cup Rolled Oats
* 1/3 cup coconut sugar
* 1 tsp baking powder
* 1/4 tsp salt
* 1/4 cup mini chocolate chips dairy free
Instructions
1. Preheat oven to 350 F. Prepare a muffin tin with muffin liners or greasing it well with oil. �
2. Place all the ingredients except the chocolate chips into a food processor or blender. Blend on high until smooth. �
3. Transfer the batter to a mixing bowl and fold in the chocolate chips. Fill the muffin cavities 3/4 of the way full with the batter.�
4. Bake at 350 F 20 minutes or until slightly brown and a toothpick can be removed from the center clean. �
5. Let the muffins sit in the pan 5 minutes before gently removing and transferring to a wire baking rack. �
6. Store muffins in the refrigerator 7-10 days and in the freezer up to 60 days.

16/11/2018

Get your immunity on with my Sweet Potato Cauliflower Soup 🥣 🍠
WHY?
Sweet potatoes have huge amounts of vitamin A and is also very high in vitamin C, manganese, copper, B vitamins, potassium, fiber, and more!

This vegan soup has antioxidants and anti-inflammatory properties. So grab a spoon and cozy up to a big bowl.

Sweet Potato Cauliflower Soup
Ingredients
* 1 onion diced
* 3 garlic cloves
* 1/2 tsp dried sage
* 1/2 tsp paprika
* 1/2 tsp turmeric
* 2 average sweet potatoes (peeled and chopped)
* 1 average cauliflower (chopped into florets; divided)
* 4 cups low sodium vegetable broth
* 13.5 oz can light coconut milk
* 1 tsp olive oil (or oil of choice)
* salt & pepper (to taste)
1. Preheat oven to 400 degrees F. Take 1 cup of the cauliflower and spread onto a baking sheet. Drizzle the 1 tsp of olive oil (if using) and a sprinkle of salt over the cauliflower and mix well. Spread the cauliflower out into one even layer and bake for 20 minutes. Shake the pan to toss the cauliflower around and bake another 5-10 minutes until the edges start to turn brown.�
2. In the meantime, in a soup pot over medium heat, sauté the diced onion in 1/4 cup vegetable broth until translucent - about 7-8 minutes. Add more vegetable broth as needed so the onions don't stick.�
3. Add the garlic, sage, paprika, and turmeric, and sauté 1 minute.�
4. Add the chopped sweet potato, cauliflower, and remaining vegetable broth. Bring to a boil, then turn down heat to med-low and simmer for 20 minutes until the vegetable are fork tender.�
5. Using an immersion blender, purée the soup until smooth and creamy. (Alternately, you can carefully transfer the soup to a blender to purée.) Add the coconut milk and stir well. Taste and adjust seasonings, adding salt and pepper, if necessary. If you like a thinner soup, add a bit more vegetable broth or water.�
6. Serve in individual bowls garnished with a few roasted cauliflower florets.�
Recipe Notes
*I like using light coconut milk in this recipe because it's very creamy without the strong coconut flavor that full fat coconut milk has. Cashew milk would work nicely too

16/09/2018

Sweet potato toast for the win! Gluten free, easy to prep and dress up with toppings! You can go sweet with fresh fruit and nut butter or savory with avocado or a dairy free pesto!

14/09/2018

Chunky Monkey Banana Muffins 😋
10 ingredients and ✌🏼 bowls! GF / DF / optional Vegan and nothing short of delicious 🤤

I love making something sweet to take with me as a snack because...
1. Who doesn’t love something sweet?
2. Who doesn’t love something sweet that wont give them a stomach ache or guilt after eating it? Well.. ME 🤗
Having something on hand actually keeps me on track and so satisfying I truly don’t want or need anything else!

INGREDIENTS:
4 Bananas
2 1/2 cups rolled oats, divided
1/4 cup nut butter of choice
1 tbsp baking powder
1/8 cup Cacao Nibs or Chocolate Chips
1/2 Cup coconut sugar
1/2 tsp salt
1 tsp vanilla extract
1 tsp Apple Cider Vinegar (ACV)
2 eggs or 2 flax eggs (vegan option)
1/4 cup walnuts (optional)
2 scoops collagen powder (optional)

INSTRUCTIONS:
Preheat the oven to 350 degrees.
If making the vegan option, combine the 2 tbsp of flaxseeds with 6 tbsp of water, whisk together and put in the fridge for a few minutes.
Place 2 cups of oats into the blender or food processor and blend until they form a fine flour, about 45 seconds.
Place the “oat flour” you just ground, in a medium sized bowl with the sugar, baking powder and remaining 1/2 cup oats. Mix well and set aside. Add in collagen powder if you chose.
In a separate bowl, mash 3 of the bananas until they are a runny texture. Add in the nut butter, ACV, vanilla extract, and flax egg or eggs and mix well.
Slowly incorporate the flour into the wet mixture until a dough forms.
Chop the remaining banana into thin slices and slowly stir them into the batter along with the nibs or chocolate chips and walnuts.
Spray a muffin tin and pour the batter into the cups.
Bake for around 30 minutes or until a toothpick comes out clean and the tops are slightly browned.
Let them sit and cool completely!

29/06/2018

Spaces are filling up for my 14 Day Summer Shape Up Challenge! 👏
Let's practice self-care and create healthy habits that will bring out your inner glow.🌞 Starts July 8
All Levels Welcome! What you get...
14 Days of Holistic Coaching 🙏🏼
Fitness Challenges 💪🏻
Meal Plans/ Delicious Recipes🍎
Private Group 💻
Daily Motivational Challenges ✨
Coached by me!

Register here: 👉🏼 https://bit.ly/2MT4bvl

23/06/2018

👏It's time for my 14 Day Summer Shape Up Challenge! 👏
Let's practice self-care and create healthy habits that will bring out your inner glow.🌞
Starts July 8
All Levels Welcome! What you get...
-
14 Days of Holistic Coaching 🙏🏼
Fitness Challenges 💪🏻
Meal Plans/ Delicious Recipes🍎
Private Group 💻
Motivational Challenges ✨
Coached by me 🙋

Register here: 👉🏼 https://bit.ly/2MT4bvl

20/06/2018

Staying satiated for longer is key 🔑 when deciding which foods to fuel ⛽️ our bodies with. Salad is great, but by itself lacks protein 🍳carbs🍞 + fats🥑 that we need to function and stay satiated. Aim for meal times every 4-6 hours, snacks in between if needed. ❤️sign up today for my meal plan + start living a cleaner more sustainable life 🌱

18/06/2018

Hello TLT! 😍

Think BLT without the ‘B,’ yet every bit as good as the original.
Meet Tempeh! Tempeh is a fantastic way to incorporate fermented foods into your diet, and if you can find it at your local health food store, I would highly recommend picking it up and giving it a go with this TLT sandwich.

Tempeh ‘bacon’, lettuce and tomato sandwich with creamy avocado
Ingredients

***Tempeh Bacon:***
1 (8 oz.) package of tempeh cut into very thin strips (1/4″ thick); I used Lightlife brand
2 Tbsp. + 1 Tbsp. 100% pure maple syrup
¼ cup liquid aminos
½ + ¼ tsp. liquid smoke
Freshly ground black pepper to taste ***Sandwich:***
4 slices gluten free bread; toasted (this is for 2 sandwiches, but you will have enough tempeh for up to 4 sandwiches)
1 ripe avocado; mashed
Thinly sliced cherry, grape or roma tomatoes Romaine lettuce
Freshly ground black pepper to taste

Instructions
1 Preheat oven to 375F.
2 Prepare your tempeh by cutting it into very thin slices (1/4″ thick). 3 Place prepared slices into a shallow dish or Ziplock bag, and set aside until your marinade is ready.
4 In a small dish, whisk together 2 Tbsp. maple syrup, liquid aminos, ½ tsp. liquid smoke and black pepper.
5 Pour marinade over tempeh strips and let sit for 5-10 minutes.
6 In the same small dish, combine 1 Tbsp. maple syrup and ¼ tsp. of liquid smoke. Set this mixture aside for later.
7 Prepare a non-stick baking sheet with non-stick cooking spray, and evenly spread your tempeh strips out on the sheet.
8 Place tempeh in the oven and cook for approximately 10-12 minutes, then flip pieces over and cook for an additional ten minutes.
9 When finished, remove tempeh from the oven and lightly coat one side of the tempeh with your remaining maple syrup mixture. Place tempeh back in oven for 5 more minutes, then flip tempeh over and coat with the remaining maple syrup mixture. Cook for an additional 5 minutes.
10 When finished, remove tempeh from oven and let slices cool.
11 While waiting, toast your bread, prepare your lettuce and tomato and mash your avocado.
12 Once bread is toasted, lay down romaine lettuce on one half and mashed avocado

13/06/2018

Oh the pastabilities with Banza Gluten Free Pasta and Beyond Meat Sausage 🍝😍🍝

Dinner in 20 minutes
-Gluten Free Pasta
-Sautéed Veggies in Garlic
- Vegan Plant Based Based Sausage

Bam 💥

05/06/2018

🍪Sharing is caring! 🍪
My 7 ingredient protein cookies will curb your sweet tooth and fill your tummy after a workout or afternoon lull.

What you will need;
1tbs coconut oil
1/4 cup almond butter
1/4 cup maple
1tbs flax (mixed with 3tbs water left for 10 mins)
1 scoop of plant based protein
1/2 cup oat flour
1/2 tsp baking soda
large handful of chopped chocolate (30g)

Method;
Mix coconut oil and almond butter and maple together until it combines. Add in the flax egg and mix again. Then add in all of your dry ingredients and mix in your chopped chocolate. Roll into 12 equal ball and flatten with your fingers, these cookies won't spread much but i quite like them quite chunky. Bake at 200 for 10-15 minutes until golden keep checking on them so they don't burn. Leave to cool for 10 minutes before digging in. 🙏

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