Golden Milk Carrot & Banana Donuts (Vegan)

Listen, I used to hate turmeric, too.

I still do sometimes, depending on what it’s mixed with, but let me tell you, with the right combination of flavors it can be SO good and so good for you. I wanted to bake this week, but coming off of vacation I figured I should health-ify it, so that’s where these donuts come in!

They’re vegan, low in sugar and are packed with a ton of nutrients. It’s also mostly made in a food processor, which is great for all my busy and lazy babes (or is that just me😂). You can also totally make these in a muffin tin if you don’t have a donut pan, although this one is my favorite!

Golden Milk Carrot & Banana Donuts

1 1/2 cups whole wheat flour*

2 tbsp ground chia seeds

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

2 packs of Pranayums (or 2 tsp turmeric w/a pinch of black pepper & ginger)

1 cup baby carrots or chopped in 1in pieces

1 medium banana, ripe

1/2 cup non-dairy milk (I used almond)

1 tsp vanilla

1/4 cup unsweetened coconut flakes

coconut butter for drizzling (optional)

  1. Preheat the oven to 350 degrees fahrenheit and spray a donut pain with coconut or avocado oil.
  2. In a large bowl, whisk together the dry ingredients including flour, chia seeds, baking powder, baking soda, salt, cinnamon and Pranayums/spices.
  3. In a food processor, add the carrots, banana (can break in half to fit in there), milk, vanilla and coconut.
  4. Add the wet ingredients to the dry and stir to combine completely.
  5. Pour into the donut pan (I fill mine nearly to the top!) and bake for 12-14 minutes, or until the donuts are slightly firm to the touch and starting to get golden.
  6. Let cool completely before removing from pan. If using coconut butter to frost, put a few tablespoons in the microwave for 30 seconds to soften before drizzling on the donuts with a spoon or knife. *Store in an airtight container for up to 5 days.

Hope you have an amazing weekend!! It’s almost AUGUST already, what the heck?!

xo Jordan

Nutty Whole Grain Chocolate Chip Cookies [Gluten-Free!]

Oh, hello there!

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

I apologize for being semi-MIA these past few days, I’ve been out on the east coast hanging with my family in my all-time favorite place in the entire world, the Outer Banks in North Carolina!! I’ve been coming here since I was a toddler and I have so many wonderful memories of coming here with friends and family, and being here instantly re-charges my batteries.

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

One of my favorite things to do while I’m on vacation, especially when it’s with my mom, is cook or bake! Since we stay in our beach house down here, we have access to a full kitchen (which can be rare on vacations), so home-cooked dinners & desserts are easier and more fun to make. My mom recently came across this recipe for whole-grain chocolate chip cookies in the Wall Street Journal and we knew we needed to make them. I’ll be honest, we don’t usually opt for healthier versions of anything while we’re in OBX (because hey, we’re on vacation!), but we do have someone new joining our family very soon, and she has Celiac’s, so we’re working on incorporating more gluten-free foods when we’re all together. (Wait…did I tell you my brother was engaged?!?!)

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

Anyway, these cookies are slightly healthier than normal chocolate chip cookies since they’re made with oat and buckwheat flour – both of which are packed with fiber and help improve heart health. A couple of tips: I’d let them cool completely before putting them into a tupperware (unless you’re eating them immediately when they’re warm, which I definitely condone!) otherwise they’ll crumble. Also, if you can remember, leave the butter out the night before you want to bake so that it’s super soft and you won’t even need to use an electric beater! That’s one less dish to clean aka a win-win.

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

In any case, I totally suggest making these the next time you need to bring or have dessert for a group, since this recipe makes about 2 dozen good size cookies and I can promise you that they are a crowd-pleaser! Even my very skeptical bf enjoyed them, and that is saying a LOT. They’re the perfect amount of sweetness and have so much more flavor to them than regular cookies. They also have a cool texture too, like a bit crunchy on the outside, but also fluffy on the inside? It’s hard to explain, which essentially means that you’ll just need to make them for yourself and see 🙂

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

Nutty Whole Grain Chocolate Chip Cookies

1 cup oat flour

1 1/2 cups buckwheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 egg

1 cup coconut sugar

1 cup softened butter

1/4 cup peanut or almond butter

3/4 cup dark chocolate chips

1/4 cup chopped pecans (optional)

1. Preheat the oven to 450 degrees fahrenheit. In a medium bowl, combine the flours, baking powder, baking soda, salt, and cinnamon. Mix well.

2. In a large bowl, beat the butter, sugar and egg until smooth either with an electric beater or wooden spoon and strong arm. Add the dry mixture slowly and continue to mix until well-combined. Fold in the chocolate chips and pecans, if including.

3. Form the dough into 1 to 1 1/2 inch balls and place on an ungreased cookie sheet. I did a dozen per sheet since they don’t spread too much, but definitely err on the side of caution when leaving room for them! Bake for 12-14 minutes or until starting to brown on the sides. Let cool for 10 minutes and then store in an airtight container. Enjoy!

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

Hope everyone is having a great (short) week! Be back soon 🙂

xo Jordan


Maple & Brown Sugar Cinnamon Roasted Chickpeas.

I know I’m 5 days late, but Happy New Year!!!!!!!

I know everyone’s on that “new year, new me” kick, so I’m going to start 2017 off with a healthy snack recipe for y’all.

Dancing for Donuts | Maple Brown Sugar Cinnamon Roasted Chickpeas

If you know me at all, you know I’m all about the snacks. I will literally plan out my snacks the night before work just to make sure I don’t go too hungry in between meals and before my after-work trip to the gym. I swear it prevents me from reaching for that less-than-satisfying bag of chips or cheez-its, and then over-eating at night when I’m absolutely famished. One of my all-time favorite snacks is roasted chickpeas because they’re crunchy and super flavorful, but also packed with protein and fiber. If you’re someone who likes to constantly reach into a bag and keep eating (*raises hand*), then you’ll want to whip these bad boys up asap.

Dancing for Donuts | Maple Brown Sugar Cinnamon Roasted Chickpeas

I’ve already shared with you my favorite Sriracha Roasted Chickpeas, which are an old favorite, but I wanted to spruce my snack up for the holidays. This version is slightly sweeter, without being overwhelming, and has the warm comforting spices of cinnamon, ginger and nutmeg. I highly recommend buying dried garbanzos, particularly because you get far more in a bag so they end up being cheaper, lighter to carry, and there’s less waste! You just have to remember to soak them overnight and boil them for about 30 minutes or so and then they’re good to go. This makes it way easier to make an enormous batch of roasted chickpeas too, so that they actually last more than one sitting 😉

Dancing for Donuts | Maple Brown Sugar Cinnamon Roasted Chickpeas

Maple & Brown Sugar Cinnamon Roasted Chickpeas

1 cup dried garbanzos, soaked & boiled until soft

1 tbsp olive oil

1 tbsp brown sugar

1 tsp cinnamon

1 tbsp maple syrup

1/8 tsp ginger

1/8 tsp nutmeg

1. Preheat the oven to 375 degrees fahrenheit. Cover a baking sheet with parchment paper and spread the chickpeas out in an even layer.

2. Bake for 30 minutes total, pausing 15 minutes in to shake the chickpeas so they get crispy on all sides.

3. In a large bowl, mix the olive oil, brown sugar and spices. When the chickpeas have baked for 30 minutes, toss them in the bowl with the spices and mix until fully coated.

4. Bake for another 15 minutes, then remove and let cool. Store in an airtight container in the fridge for up to 3 days (but I promise they won’t last that long 😉

Dancing for Donuts | Maple Brown Sugar Cinnamon Roasted Chickpeas

Be back tomorrow with the usual Friday Finds 🙂

xo Jordan

4-Ingredient Chunky Monkey Cookies (With Golden Raisins!)

GUYS. I know I pretty much start every post by freaking out, but this time it’s actually warranted. In exactly one week at this time I’ll be home in New York with my family sitting on my couch drinking hot chocolate and looking at all the beautiful Christmas decorations my parents have put up. I cannot WAIT.

Know what else I can’t wait for? The baking. Ohhhhh the Christmas baking is the BEST! My mom and I go ALL out. We make a mess, we laugh, ingredients get left out, things get burnt, but it might just be my favorite moment of the year. Do I sound like Cindy Lou Who, yet?

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Until then though, I’m trying to lay off the sweets as best as I possibly can since I know I’ll be indulging like it’s my job in just a few days. Since we all know I have a raging sweet tooth, that especially likes to pop up just when I’m trying to be good, I obviously still need some sort of dessert ’cause #letsbereal. These 4-ingredient cookies are quite possibly the most delicious healthy cookies I’ve ever eaten. They’re also gluten-free, vegan (if you use vegan chocolate chips!) and fairly low sugar (if you don’t use as heavy a hand as I did pouring in the chocolate and raisins…). They require about 15 minutes of work (max) and are even acceptable as breakfast. What could be better?!

Dancing for Donuts | 4-Ingredient Chunky Monkey Cookies With Golden Raisins.

4-Ingredient Chunky Monkey Cookies With Golden Raisins

1 cup quick oats (or rolled oats pulsed in a food processor 3x)

1 large ripe banana (not too ripe otherwise it’ll be too sweet!)

1/3 cup mini chocolate chips (vegan if desired)

1/3 cup golden raisins

  1. Preheat the oven to 350 degrees fahrenheit and cover a baking sheet in parchment paper.

2. In a large bowl, mash the banana until smooth. Add in the oats and mix to combine. This might take a few minutes, but you’ll want to make sure it’s mixed evenly. Add the chocolate chips and raisins, and stir just until combined.

3. Form 1-2 inch balls with your hands and place on the baking sheet. The dough will be wet, but using a spatula will make sure you get all the batter, and since these cookies won’t spread much it’s okay to put them close together!

4. Bake for 10 minutes, then remove to cool. Store in an airtight container for up to 5 days.

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Have a great rest of your week! 🙂

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

 

Quinoa Falafel Burgers with Mediterranean Salsa.

Yay! It’s Friday! Friday is here! We made it!

To celebrate, I’m spending the afternoon in the kitchen whipping up some veggie burgers for dinner. These patties are absolutely packed with protein, flavor and fresh ingredients. They also take all of 15 minutes to make (not including baking time) because you literally stick everything in food processor and press go.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

I know I recently did another mediterranean-inspired recipe, but something about basil and tomato scream summer to me so I’ve been all about them lately! I’m also super into veggie burgers these days since I don’t have a grill…so as much as I want to sink my teeth into a juicy burger, that’s not exactly an option until I head home to New York at the end of the summer! Then it’s BBQ’s all day everyday.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Quinoa Falafel Burgers

2/3 cup cooked quinoa

1 can chickpeas, rinsed and drained

1/2 cup whole wheat flour or rolled oats

2-3 cloves of garlic

1/4 cup chopped basil

1 egg

1/2 tsp salt

1/2 tsp pepper (I used red since I don’t like black!)

1/2 tsp dried oregano

1/4 cup roasted red pepper

  1. Preheat the oven to 350 degrees fahrenheit and cover a baking sheet with parchment paper.

2. In a food processor, combine the quinoa, chickpeas, flour (or oats), and garlic. Pulse until crumbly. Add the egg, basil and spices just until it resembles a chunkier version of hummus.

3. Transfer the mixture to a large bowl, add the red pepper and stir to evenly combine.

4. Shape the mixture into medium-sized patties of about 1/2 inch thickness (should make about 5 burgers depending on how large or small you make them).

5. Bake for 15-20 minutes, or until set. Serve immediately with Mediterranean Salsa or store in the fridge in an airtight container for up to 3 days.

Mediterranean Salsa

1 cup chopped roma tomatoes

1/4 cup chopped kalamata olives

1/4 cup finely chopped red onion

1/4 cup chopped basil

1 tbsp red wine vinegar or lemon juice

1/4 cup feta

1/4 tsp sea salt

  1. In a bowl, combine all ingredients and stir. Serve immediately on top of Falafel Burgers or store in the fridge in an airtight container for up to 3 days.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Enjoy, y’all and have a great weekend!!!

xo Jordan