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

 

Spiralized Sweet Potato & Zucchini Latkes.

Oh, hello!

I hope you’ve all be having a good week, especially since it’s Hanukkah!!! Mine was off to a rocky start after being called in for jury-duty…there was also a false alarm of me having to stay there until THE 18th (aka two whole weeks of life gone), but the universe let me off the hook. Thus, I was able to do something in the holiday spirit I’ve been wanting to do for ages. Make latkes!

Dancing for Donuts | Spiralized Sweet Potato & Zucchini Latkes

These are definitely not your average latkes. They’re muuuuuch healthier, and much easier to make as well. Simply spiralize a sweet potato, a zucchini, coat it in an egg and spice mixture, and throw it in the oven! I topped mine with cinnamon greek yogurt (mix a container of non fat plain yogurt w/1 tsp cinnamon) and unsweetened applesauce. I’d never spiralized a sweet potato before, but it was so easy guys. And this recipe actually turned out better than I’d planned, so I highly suggest whipping these up before the last night of Hanukkah 🙂

Dancing for Donuts | Spiralized Sweet Potato & Zucchini Latkes

Spiralized Sweet Potato & Zucchini Latkes

1 medium sweet potato, peeled

2 medium zucchinis, peeled

1 egg + 1 egg white

1 tbsp flour

1 tbsp cumin

1 tbsp garlic powder

1 tsp salt

1 tsp pepper

plain greek yogurt + cinnamon for dipping (optional)

unsweetened applesauce for dipping (optional)

  1. Preheat the oven to 425 degrees fahrenheit. Prep a baking sheet with a piece of parchment paper and spray with non-stick cooking spray. *They’ll stick otherwise!!!

2. Using a spiralizer, spiralize the sweet potato and zucchinis and toss them in a bowl. Run a knife through the bowl to make the pieces slightly smaller.

3. In a separate bowl, whisk together the eggs, flour and spices until combined. Add in the zucchini and sweet potato and toss to coat well. **This step is super important so that the latkes stay together!

4. Once fully coated, grab a handful of spiralized noodles (about 1/4 cup of the mix) and place on the baking sheet in a little nest. Repeat this until the mixture is done (mine took 2 batches!). **These won’t spread, so feel free to put them as close together on the baking sheet as possible.

5. Bake for 12-15 minutes, or until the noodles are starting to brown. Remove from oven and let cool for 5 minutes. Top with cinnamon greek yogurt and serve with dipping sauce on the side, or store in an airtight container in the fridge for up to 2 days.

Dancing for Donuts | Spiralized Sweet Potato & Zucchini Latkes.

Let me know if you make these! Have a great rest of your week and a very Happy Hanukkah 🙂

xo Jordan

Slow-Cooker Pumpkin Maple Granola.

Guys. Thanksgiving is in 8 days. WHAT.

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Now okay, I know I’ve been a bit obsessed with the pumpkin these days, but can you blame me? I’ve said it before, but this stuff is too good to pass up when it’s in season – tons of fiber and flavor, and SO versatile. My last pumpkin recipe was a savory one, and the one I’m bringing you today is sweet enough for dessert, but makes the perfect healthy breakfast too. It also comes together in a pinch and basically makes itself..helloooo slow-cooker. My colder-weather best friend.

Dancing for Donuts | Slow-Cooker Pumpkin Maple Granola.

I’ve paired this granola with my absolute favorite greek yogurt Noosa. The pumpkin flavor is actually out of control, if you haven’t tried it yet! Target for the win. The spices mixed with the crunch of the nuts and the chewiness of the oats make this recipe my go-to for a crowd-pleasing gift. Gluten-free, vegan and paleo, you can literally give it to anyone who needs a little homemade goodness if their life.

Dancing for Donuts | Slow-Cooker Pumpkin Maple Granola.

Slow-Cooker Pumpkin Maple Granola

(adapted from this recipe)

2 cups old fashioned oats

1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/3 cup pumpkin puree

2/3 cup maple syrup

2 tsp vanilla extract

1/2 cup chopped walnut halves

1/2 cup chopped pecans

1/2 cup seedless raisins

  1. In a large bowl, combine the oats, salt, and spices. Stir to combine.

2. In a small bowl, combine the pumpkin, maple syrup and vanilla and stir.

3. Add the pumpkin mixture to the oats, and mix until fully coated.

4. In a slow cooker set on high, pour the oats and spread in an even layer. Cook for 2 hours on high, stirring every 30 minutes. *Don’t forget this part!

5. After 2 hours, turn the slow-cooker off, add in the nuts and raisins, and mix. Store in an airtight container.

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Let me know if you guys try this! Hope you like it

🙂

xo Jordan

Cinnamon Pumpkin Banana Bread.

Guys, I gave in…

I broke out the pumpkin. This might be my first autumn on the blog, but to say that I’ve been obsessed with fall baking for years is an understatement. I know it’s still hot as anything in LA, but I waited until September was half over, okay? I still haven’t gotten any pumpkin spice coffee so there (:

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Today I’m bringing you a health-ified version of pumpkin bread. It’s not too sweet, tastes exactly like everything you want in the fall, and is crazy moist. There’s also a bit of protein in here from the eggs and greek yogurt, so this totally justifies as a pre or post workout snack!

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Cinnamon Pumpkin Banana Bread

(inspired by this recipe)

1 1/2 cups flour (all-purpose or whole wheat will do)

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon + more for sprinkling on top

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp sea salt

2 eggs

1 large, ripe banana

1/2 cup pumpkin puree

1/4 cup honey

1/4 cup brown sugar

  1. Preheat the oven to 350 degrees fahrenheit and spray a loaf pan with PAM or coconut oil.

2. In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt.

3. In a small bowl, mash the banana with a fork. Add the 2 eggs and beat. Add in the pumpkin, honey and sugar and mix well.

4. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).

5. Pour the batter into the loaf pan and use a knife or spatula to even out the top. Sprinkle with cinnamon.

6. Bake for 45-60 minutes, or until a toothpick comes out clean from the middle of the loaf. Let cool for 10 minutes, then remove from the pan. Dig in!

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Let the fall baking frenzy commence!

xo Jordan

Single-Serving Protein Cookies (And Why I Put Cinnamon on Everything).

Hi friends!

I’m back with a recipe that just blew my mind and took about 36 seconds to create. 5 ingredients, a ton of protein, and gluten-free – what’s not to love?! Plus, these seriously taste like ice cream. I don’t even know how that’s possible, but they do…

Dancing for Donuts | Single-Serving Protein Cookies

The 5th ingredient is optional, but amps up the flavor and adds a ton of health benefits. I don’t know if you are all as obsessed with cinnamon as I am, but I honestly put it on (almost) everything. I’ll put it in my coffee grounds before I brew my morning cup, on top of my peanut butter toast, in oatmeal, on yogurt, and even on sweet potatoes. Not only is it delicious, but it has so many awesome properties. It regulates blood sugar, contributes to better heart health, boosts brain function, is loaded with antioxidants, has anti-inflammatory characteristics, and may even protect against cancer! So yes, you should start incorporating it into your everyday meals and snacks stat.

So anyways, I suggest making these when you’re craving something sweet whether it’s late at night or after a workout. They’ll satisfy a sweet-tooth without completely ruining all of your hard work aka the dream.

Dancing for Donuts | Single-Serving Protein Cookies

Single-Serving Protein Cookies

2/3 scoop vanilla whey protein powder

1 heaping tbsp natural, unsalted peanut butter (TJ’s has the best!)

1 tbsp honey or agave

1 tbsp cashew/almond/coconut/soy milk

1 tsp cinnamon

1. In a bowl, thoroughly combine all ingredients.

2. Shape into truffles or cookies. Eat immediately, or freeze for a couple minutes first!

Note: If saving these for later, store in an airtight container or ziploc in the fridge.

Enjoy 🙂

xo Jordan