Golden Milk Quinoa with Roasted Chickpeas.

Happy Friday, y’all!

I’ve made a promise to myself that after a busy December and January, I would make more of an effort to cook healthy meals at home. I made this recipe Tuesday night, and it’s all I want to eat for lunch every single day. I don’t know if you guys have heard about golden milk yet, but it’s all the rage in the health and wellness community, which I fortunately make a living researching and creating content for 😉

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

Golden milk is essentially a warm drink made with just turmeric and milk (non-dairy is preferable, from what I’ve seen!), and a bit of black pepper and sweetener. Turmeric is blowing up right now, even though it’s been used for hundreds of years throughout  eastern parts of the world. It has a ton of benefits, like a crazy amount, but the top ones include its anti-inflammatory properties, immunity boosting power, ability to regulate metabolism and weight (because it suppresses the growth of fat tissue), and promotion of digestive health. The black pepper is essential here because it enhances these properties by 1,000x (!) increasing your body’s absorption of its benefits by 2000%! (via Healthy Holistic Living)

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

The recipe below is loosely based on this one, and I call it Golden Milk Quinoa because it has all of the properties of the beverage plus extra protein from the quinoa and chickpeas! If you know me at all, you know I’m obsessed with roasted chickpeas – they’re literally the tastiest, easiest, and probably cheapest healthy source of protein out there, and I eat them almost every day. If you’re feeling fancy, serve this dish with a side of sliced avocado for a boost of color, flavor and healthy fats!

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

Golden Milk Quinoa with Roasted Chickpeas

2 cups coconut milk

1 cup dried quinoa

1 can chickpeas

1 tbsp coconut oil

1 1/2 tbsp ground turmeric

1/2 lemon, zest + juice

sea salt + black pepper to taste

scallions (for garnish)

1. Preheat the oven to 400 degrees.

2. Drain and rinse the chickpeas and then toss them on a baking sheet with the coconut oil and a dash of salt. Roast for ~20 minutes, or until starting to brown and crisp.

3. While the chickpeas are roasting In a saucepan, bring the quinoa and coconut milk to a boil, then cover and reduce to a simmer for ~10 minutes, or until water is absorbed and quinoa is fluffy.

4. Once the quinoa is done, stir in the turmeric, lemon zest and juice, and salt and pepper until fully combined. Toss in the chickpeas once finished roasting and top with scallions. Dig in!

5. (This recipe is perfect for leftovers and stays fresh in an airtight container in the fridge for up to 5 days.)

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

Let me know what you’ve been cooking in the comments – I need new recipes! 🙂

Have a great weekend!!

xo Jordan

2-Ingredient Pumpkin Donuts.

Guysssssssssssssssssss hi!

Let me just tell you, starting a full-time job + traveling + moving + car issues is a loooooot for the mind. And it’s already halfway through October?! Like how.

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

 Good thing I can look to my kitchen for a moment of calm. Nothing’s better than whipping up something delicious and sharing it with friends. And I don’t know about you,  but I feel like there are a ton of celebrations in the fall between birthdays and Halloween and even Thanksgiving. These donuts are going to be your go-to for all of them. I brought them to a party last night and all 15 were gone in about 30 minutes…so, yeah. This recipe is legit 2 ingredients (no oil or eggs!!) but admittedly I did add cinnamon because I’m obsessed and it makes everything taste even 10x more amazing. If you know what’s good for you, you’ll make these this weekend for breakfast or even just a weekday treat. Your taste buds will thank you.

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

2-Ingredient Pumpkin Donuts

1 box yellow cake mix (I used Duncan Hines Moist Mix)

1 15 oz. can of pumpkin puree

2 tbsp. cinnamon (optional but recommended)

1. Preheat the oven to 375 degrees fahrenheit. Grease a muffin tin with vegetable oil or coconut oil spray.

2. In a mixing bowl, combine the box of yellow cake mix with the pumpkin puree (NOT pumpkin pie mix!). Stir with a spatula until completely mixed and little to no lumps remain (it may take some muscle power and a few minutes).

3. Using the spatula, drop the mixture into the muffin cups so they are about 1/2 to 3/4 of the way full.

4. Bake for ~15 minutes or until slightly firm to the touch. Let cool for 10 minutes, then remove from the pan. Sprinkle with powdered sugar when ready to serve, or store in an airtight container for up to 5 days. Promise they won’t last that long though 😉

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

I’m going to be making a conscious effort to block out blogging time now that my schedule is about to go back to normal. Hope you all have wonderful weeks!!!! Be back soon.

xo Jordan

 

Chicken Parmesan Quinoa.

This is a good one, guys.

Full-disclosure, this recipe is a copycat from one of my favorite spots to grab a quick, healthy bite in Boulder, CO. Since I didn’t get to visit it during my last Colorado trip, I knew I had to find a way to recreate it so I could get my fix! This dish is so easy to make (we’re talking 30 minutes from start to finish), makes a boatload of leftovers, and is as healthy as comfort food gets.

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The chicken itself only takes 20 minutes and is so unbelievably flavorful, I can’t even. I don’t know about you, but I tend to struggle with making delicious chicken that isn’t horribly dry and boring. I think I’ve found the fix: rubbing an olive oil and spices mixture on each side before it goes in the oven. Just 20 minutes at 450 degrees does the trick and if you don’t want to use it all for this particular meal, I’m sure it would taste just as good (if not better) on top of a salad or with some roasted veggies.

Dancing for Donuts | Chicken Parmesan Quinoa.

Chicken Parmesan Quinoa

1 lb. boneless skinless chicken breast

2 tbsp olive oil

1 tbsp kosher salt

1 tsp garlic powder

1 tbsp italian seasoning mix (I use one with a grinder so it tastes fresh!)

1/2 tsp black pepper

1 cup dry quinoa

1 cup of your favorite marinara sauce

1 package mozzarella, diced

1/4 cup parmesan

1/2 cup chopped tomato

  1. Preheat the oven to 450 degrees. On a baking sheet, place each piece of chicken side by side in an even layer. *If need be, pound the chicken so that it is all the same thickness.

2. In a bowl, whisk together the olive oil, salt, garlic powder, italian seasoning, and black pepper. Rub the mixture on each side of all pieces of the chicken. Bake for 20 minutes.

3. While the chicken is cooking, place 1 cup of dry quinoa and 2 cups of water in a large saucepan. Bring to a boil, then cover and simmer for ~10 minutes or until water is absorbed.

4. With the stove on low heat, add the marinara sauce, tomato, mozzarella and parmesan cheese and stir to combine.

5. Once the chicken is done, dice it and stir it into the quinoa mix. Serve immediately or store in an airtight container for up to 5 days.

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Enjoy, friends!

xo Jordan