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

Skinny Pumpkin Cream Stuffed French Toast (For One!)

Y’know how sometimes the best ideas come straight outta nowhere? Yeah. This was one of those ideas.

I was laying in bed last night, dead tired and trying so hard to fall asleep but for some reason I could not to turn my brain off (does this happen to you guys?!). While ordinarily I hate when that happens, this time when food popped into my head I didn’t mind so much because I thought of the things in my fridge (bread, an egg, pumpkin, my favorite Noosa pumpkin greek yogurt, etc.) and then this recipe.

Dancing for Donuts | Skinny Pumpkin Cream Stuffed French Toast (For One!)

I used sprouted Ezekiel bread for the base, which is basically a superfood, so that + the egg + yogurt + pumpkin = heaps of protein and fiber. I only used a single tablespoon of brown sugar and the tiniest drizzle of maple syrup, so this recipe is low in sugar too (no mid-morning crash!). The pumpkin cream, which is simply pumpkin greek yogurt and some spices, makes this french toast an over-the-top comfort food breakfast perfect for the holiday season without the guilt. Doesn’t get any better than that, folks!

Dancing for Donuts | Skinny Pumpkin Cream Stuffed French Toast (For One!)

Skinny Pumpkin Cream Stuffed French Toast (For One!)

2 pieces of Ezekiel sprouted bread (or your favorite whole grain kind)

1 egg

1/8 cup pumpkin puree

1/4 cup 1% or non-fat milk (could sub almond or coconut)

1/2 tbsp brown sugar

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ground ginger

3 tbsp. pumpkin greek yogurt (store bought or mix plain w/ pumpkin)

  1. In a bowl with a wide, flat bottom (I used a small pyrex dish!), whisk together the egg, pumpkin, milk, brown sugar, vanilla, cinnamon and ginger.

2. Heat a skillet on low and spray with PAM or coat with melted butter.

3.While the pan is heating, drop one piece of bread into the batter. After coating both sides of the bread completely, which will take about a minute per side, drop it onto the pan.

4. Cook on medium-low until light brown, or about 2 minutes on each side. Prep the other slice of bread in the batter while the first is cooking.

5. When the first slice is done, place the second slice on the pan. Add 2 tbsp of the pumpkin greek yogurt to the top of the bread and spread a thin layer. Add the second piece of bread on top once it is done cooking.

6. Top the 2nd slice with the remaining pumpkin yogurt, sprinkle with cinnamon and drizzle with maple syrup. Dig in!

Dancing for Donuts | Skinny Pumpkin Cream Stuffed French Toast (For One!)

Have a good weeeeeeeeek!

xo Jordan

Slow-Cooker Pumpkin Maple Granola.

Guys. Thanksgiving is in 8 days. WHAT.


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.


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


xo Jordan

One-Pot Guiltless Creamy Pumpkin Pasta.

Oh come on, you knew I had more pumpkin recipes up my sleeve! And don’t worry, they’re far from over either (:

Dancing for Donuts | Guiltless One-Pot Creamy Pumpkin Pasta

I first made this dish when I had my best    
friend over the night before Halloween and have legitimately been hooked ever since. Not only is this pasta so unbelievably easy to make (one-pot = fewer dishes = YAY), but it also tastes like actual fall in a bowl. It’s comfort food at its best, but packed with protein and fiber. And trust me, coming from someone who rarely eats pasta and thinks of it as someone of a cheat food, I’ve let myself eat this almost every day.

Dancing for Donuts | Guiltless One-Pot Creamy Pumpkin Pasta

Feel free to add more protein like chicken apple sausage (wait, totally doing that next week…), pack in some wilted kale, add some shredded mozzarella, or sub the pasta for a gluten-free kind. Making a giant batch means having leftovers for the week that you can switch up without getting bored, so you really can’t go wrong…

One-Pot Guiltless Creamy Pumpkin Pasta

(inspired by this recipe)

1 14oz box of whole wheat pasta (or your favorite)

4 1/2 cups water

2 tbsp olive oil

2 tsp kosher salt

3-5 garlic cloves, minced

1 1/4 cup pumpkin puree

1 cup or 1 single-serving non-fat plain greek yogurt

1/2 cup shaved parmesan cheese + more for garnish

2+ tsp nutmeg and/or cinnamon to taste (based on your preferences!)

5-7 fresh sage leaves, finely chopped

sea salt + pepper to taste

  1. In a large pot, place the pasta, water, olive oil, garlic, salt and black pepper and bring to a full boil. Stir the pasta frequently to prevent it from sticking.

2. After about 10 minutes, the pasta should be al dente. Remove from heat and if there is still a lot of water, pour some out leaving just a thin layer of water remaining on the bottom of the pot.

3. Add the pumpkin puree, greek yogurt, parmesan, sage, spices and salt and stir until well-combined. Serve in bowls with more parmesan, spices and sage if desired. This dish stores well in an airtight container in the fridge, too!

Dancing for Donuts | Guiltless One-Pot Creamy Pumpkin Pasta

Enjoy, friends! See you soon.

xo Jordan