CoachJason4Life

Fuel Your Day with Sweet Potato Glow Power
Sweet potatoes are a true nutrient-dense superstar, loaded with fiber, vitamin A, vitamin C, and powerful antioxidants that support immunity, eye health, and vibrant skin. Their natural sweetness and slow-digesting carbs help keep your energy steady without sharp blood sugar spikes, making them a smart choice for balanced eating.
Try this simple, wholesome recipe: preheat your oven to 400°F. Scrub your sweet potatoes and pierce them a few times with a fork. Instead of coating them heavily, lightly brush with olive oil or skip the oil entirely for a lower-fat option. Bake directly on the rack for 45–60 minutes until soft and caramelized inside. Slice open and top with a pinch of sea salt, black pepper, or cinnamon. For an extra nutrient boost, add a spoonful of Greek yogurt or a sprinkle of chopped nuts for protein and healthy fats.

Fuel Your Day with Sweet Potato
Sweet potatoes are a true nutrient-dense superstar, loaded with fiber, vitamin A, vitamin C, and powerful antioxidants that support immunity, eye health, and vibrant skin. Their natural sweetness and slow-digesting carbs help keep your energy steady without sharp blood sugar spikes, making them a smart choice for balanced eating.
Try this simple, wholesome recipe: preheat your oven to 400°F. Scrub your sweet potatoes and pierce them a few times with a fork. Instead of coating them heavily, lightly brush with olive oil or skip the oil entirely for a lower-fat option. Bake directly on the rack for 45–60 minutes until soft and caramelized inside. Slice open and top with a pinch of sea salt, black pepper, or cinnamon. For an extra nutrient boost, add a spoonful of Greek yogurt or a sprinkle of chopped nuts for protein and healthy fats.

Wild & Green Power Bowl: Grass-Fed Venison with Garlic Broccoli
Ingredients:
• 1 lb grass-fed venison (ground or sliced steak)
• 2 cups fresh broccoli florets
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1 tbsp lemon juice
• Optional: cooked rice or quinoa for serving
Instructions:
1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
2. Add venison, season with smoked paprika, salt, and pepper, and cook until browned and fully cooked (about 6–8 minutes). Remove and set aside.
3. In the same pan, add remaining olive oil and garlic. Sauté for 30 seconds until fragrant.
4. Add broccoli and stir-fry for 4–5 minutes until tender-crisp.
5. Return venison to the pan, add soy sauce and lemon juice, and toss everything together for 1–2 minutes.
6. Serve warm on its own or over rice or quinoa.
Estimated Macros (entire recipe):
• Calories: ~700
• Protein: ~90 g
• Fat: ~35 g
• Carbohydrates: ~15 g
Per Serving (assuming 2 servings):
• Calories: ~350
• Protein: ~45 g
• Fat: ~17 g
• Carbohydrates: ~7 g

Creamy Cottage Cheese–Stuffed Sweet Potato with Cool Cucumber & Tahini
Ingredients
• 1 large sweet potato
• 1/2 cup cottage cheese
• 1/2 cucumber, sliced
• 1 tablespoon tahini
• 1–2 teaspoons lemon juice
• 1 teaspoon olive oil
• Salt and pepper to taste
• Optional: chili flakes or fresh herbs (parsley or dill)
Instructions
1. Preheat oven to 400^\circ F. Pierce the sweet potato with a fork and bake for 40–50 minutes until tender.
2. Slice the potato open and fluff the inside with a fork.
3. Add cottage cheese on top, letting it warm slightly from the heat of the potato.
4. In a small bowl, mix tahini, lemon juice, olive oil, and a pinch of salt to create a smooth drizzle (add a splash of water if needed).
5. Serve the sweet potato with cucumber slices on the side and tahini for dipping.
6. Finish with pepper, chili flakes, or fresh herbs if desired.

Farmstand Fresh Summer Salad
This vibrant, nutrient-packed salad celebrates peak summer produce with creamy, crunchy, and savory flavors in every bite.
Ingredients (all organic):
• 1 cup cannellini beans, rinsed and drained
• 1 ripe avocado, diced
• 1 cup cucumber, sliced or chopped
• 1 cup cherry tomatoes, halved
• 2 oz garlic herb goat cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• Freshly ground black pepper, to taste
• Optional: handful of fresh basil or parsley, chopped
Instructions:
1. In a large bowl, combine the cannellini beans, cucumber, and cherry tomatoes.
2. Gently fold in the diced avocado to keep it from mashing.
3. Drizzle with olive oil and fresh lemon juice. Toss lightly to coat.
4. Sprinkle in sea salt and freshly ground black pepper.
5. Top with crumbled garlic herb goat cheese and fresh herbs if using.
6. Serve immediately, or chill for 10–15 minutes for extra refreshment.
Tips:
• For added protein, toss in grilled chicken or quinoa.
• Serve with crusty whole grain bread for a complete meal.