Roasted Cauliflower & Cashew Bowls.

It’s Friday, it’s Friday!!!

And also February 5th? Where is time going. 2016 is already passing by way too quickly and I think it’s because I’ve been busy running around like a madwoman. I can’t remember if I made a resolution to sit down and enjoy my meals more, but if I didn’t on January 1st, I’m making it now. I’m sick of eating in the car, in the dark, running from one place to another and barely tasting my food. Am I alone in this? I doubt it.

Dancing for Donuts | Roasted Cauliflower & Cashew Bowls.

So today I’m bringing you a super easy recipe that mainly consists of throwing things onto a baking sheet and into a bowl. I swear, the hardest part of this thing is cutting the cauliflower. It’s a little messy (I do it by the sink to make for an easy clean-up), but it’s so worth it. Roasted cauliflower is my new obsession – it’s amazing on it’s own + some EVOO + sea salt + parmesan, or mixed in with other veggies like in this recipe. You could probably amp this up a bit more if you wanted with some cilantro and a peanut sauce instead of the tahini if you want it more tropical, but since it’s still technically winter, I’m sticking to my guns.


Roasted Cauliflower & Cashew Bowls

1 head of cauliflower, cut into florets

1 tbsp olive oil (+ 2 more for the sauce)

1 cup cashews

1 cup quinoa (measured dry, then cooked)

3 cups of mixed greens

1/2 red onion, chopped

1 avocado, sliced

2 tbsp tahini

2 tbsp warm water

2 tsp sea salt (or to taste)

  1. Preheat the oven to 375 degrees fahrenheit. Toss the cauliflower florets in olive oil and spread on a baking sheet. Bake for 30 minutes, or until starting to brown.

2. While the cauliflower is baking, you can make your quinoa if you haven’t already. When both are cooked, add all ingredients into a salad bowl.

3. To make the dressing, mix the tahini, 2 tablespoons of the olive oil, and warm water in a bowl with a fork and whisk until smooth. If you want your sauce thinner, just keep adding more water, tablespoon by tablespoon.

4. Toss the salad with the dressing and eat immediately or store in the fridge for up to 3 days.


Have a great weekend!

xo Jordan

What’s For Dinner: Grain Bowls.

Today we’re talking dinner.

Dancing for Donuts | Grain Bowls

Almost every day I have a grain bowl for either lunch or dinner. I prep most of the ingredients over the weekend (and sometimes even the whole meal) so that it takes minimal effort and time when I’m at the point where I could eat my own hand – don’t tell me you’ve never been there…

Dancing for Donuts | Grain Bowls

You can pretty much make these with anything you have on hand/like to eat, but I usually use a base of quinoa and a topping of tahini, my new favorite flavor! I add beans for added protein, sometimes sweet potatoes for a little heft, onions and tomato for taste, kale for health, and avocado for texture. You could easily sub out the quinoa for brown rice, farro or any other healthy grain, and any of the veggies or legumes. If you’re feeling crazy, you can even top them with some feta or goat cheese to compliment the flavors, or fruit to sweeten them up! I won’t include a recipe in this post because you don’t need one – ingredients and amounts of each are completely up to you. That’s what makes these bowls perfect for a healthy, delicious and fulfilling meal 🙂

What are you favorite grain bowl combinations?

Dancing for Donuts | Grain Bowls

Meal-Prep Monday.

I suppose that title is somewhat of a lie, considering I actually prepped all of my meals yesterday, but the point is that you can really do this any day! I find that if I set aside just a couple of hours (at the very most) to prep my meals and snacks for the week, I’m much more likely to stick to healthy eating and actually save a lot of money, too. Although it’s not very pretty, here’s a look at what I make every Sunday evening so that I can save myself the trouble throughout the week when my schedule gets a bit crazy…

Dancing for Donuts | Meal Prep

1. A big batch of quinoa – I bring 1 cup of white quinoa to a boil with 2 cups of water in a large saucepan. Once it boils, i set it to a simmer for about 10 minutes, keeping an eye on it so that it doesn’t dry out! I put it in a tupperware and store it in the fridge so that I can have it throughout the week in grain bowls (recipe coming this week!). Sometimes I’ll even portion it out in smaller containers to bring with me to work or school.

Dancing for Donuts | Meal Prep

2. Beans – I seriously can’t get enough of my sriracha roasted chickpeas, so I always make a batch of those at least twice a week. I also like to have black beans and great white northern beans on hand to throw into salads, grain bowls, or zoodles, too. They’re a great source of fiber and protein, and I love the texture they add. Another plus? They’re crazy cheap. I buy them dried and in bulk, soak them overnight, and then boil them up for about 25 minutes or until soft.

Dancing for Donuts | Meal Prep

3. Chopped veggies and fruit to freeze for smoothies. I’ve quickly become addicted to the carrot cake smoothie I posted about last week, so I’ve started portioning out the ingredients ahead of time to save myself some trouble in the morning. I buy a 1lb. bag of large carrots and chop them up to freeze. I put 3 smoothies worth of carrots, walnuts and shredded coconut in Ziplocs and kept the rest together. (I only made 3 in advance for my days at work, but you can do as many as you’d like! The fruit/veggies will stay fresh in the freezer no matter what.)

Dancing for Donuts | Meal Prep

4. A batch of energy bites. I grab two of these babies every single morning before I hit the gym. I’m barely awake when I leave for my workout, but if there’s one thing I know it’s that I need fuel. I’ll usually have one more afterwards when I get home, or a couple before bed too as a sweet treat. Having them on hand (since they keep well in the fridge in an airtight container) makes them the perfect snack.

Dancing for Donuts | Meal Prep

And there you have it! I actually also prepped two servings of chia pudding for this week, but I haven’t photographed those yet since the recipe will be up soon. I hope I gave you some ideas for making your week a little bit easier and healthier! Until next time, friends 🙂

xo Jordan