2-Ingredient Rawnola.

I’m not even going to be humble about this guys.

Rawnola is a GAME. CHANGER. Can we please just take a moment to admire the versatility of oats and the magic that are dates? Yep, you heard me. Dates and oats. That’s it. Sweet, but not too much, chewy but also slightly crunchy, vegan, gluten-free, paleo (actually I have no idea, I’m just getting carried away), low-sugar, fat free, blah blah blah whatever this sh*t is amazing.


Eat it plain, with a splash of almond milk, or on top of smoothie. I even made a batch that had some carrots & coconut in it because y’all know how much I love carrot cake…but feel free to mix it up and add spices, other dried fruit or even nuts if you’re feeling frisky. Also, I’d advise making 2 batches at once and storing them in mason jars because trust me, they won’t be in there for long.



1 cup rolled oats

8-10 dates (medjool is preferred but not necessary)

splash of almond milk (optional)

  1. In a food processor, pulse the oats and dates until you reach a consistency you like. *Mine took about 10.

Optional: add a splash or two of almond milk and pulse 1-2 more times until small clumps form.

Dancing for Donuts | 2-Ingredient Rawnola.

Hope you like it 😉

xo Jordan

Miso Ginger Noodle Bowls.

Ok it definitely feels like a Monday to me…

Today is the 2nd day in a row it’s been totally rainy, and don’t get me wrong because I do love the rain (+ we need it), but it’s kind of bringing me down. The cloudiness and cold have got me craving comfort foods like craaaaaazy! So, when I went grocery shopping to kickstart my healthy eating for 2016, I wanted to find a way to have cozy foods without ruining those resolutions. Enter: soup.


As much as I love a good canned soup from TJ’s or Progresso, that stuff is packed with sodium and eating it all the time is no bueno. I’ll for sure be making chili this week and possibly a tomato soup too, but for lunches I wanted something light yet filling. I combined just a few ingredients that came together in a flash for this flavor-filled and nutrient-rich noodle bowl. If you’re looking for something quick, warm, and healthy, this is where it’s at.

Dancing for Donuts | Miso Ginger Noodle Bowl.

Miso Ginger Noodle Bowl

1 tbsp sesame oil

1 tbsp soy sauce

1/4 cup dried or fresh mushrooms, chopped (your favorite variety)

1/2 cup finely torn kale

1 tsp garlic powder

1/2 tsp sea salt

1/2 tsp red pepper

1/4 tsp ground ginger

1 1/2 cups miso ginger broth (from Trader Joe’s or something similar)

1/2 cup water

1 serving rice noodles

1/2 avocado (optional)

1. In a small pot, heat the miso broth and water over high heat.

2. While the broth is heating, saute the mushrooms and torn kale in the sesame oil and soy sauce over medium heat in a pan. Saute and stir occasionally for about 5 minutes, or until the mushrooms are softened.

3. As the miso broth is just coming to a boil, add the rice noodles and lower the heat to a simmer. Cook the rice noodles for 2 minutes (do not overcook!). Add the garlic, ginger, sea salt and red pepper.

4. Once the noodles are done, transfer to a large bowl, add in the kale and mushrooms, and top with the avocado if desired. Eat immediately and enjoy!


Stay warm, y’all.

xo Jordan

4-Ingredient Dark Chocolate Peppermint Truffles.

Hi & Happy Humpday!

My thesis is OVER and I go home in less than a week. I cannot wait! I’m trying to pack these last few days in with some holiday activities and last minute Christmas shopping in between jobs. I have to say though, working in social media is kind of fun around the holidays and incorporating  holiday cheer into brand messaging is much more enjoyable 🙂

Dancing for Donuts| 4-Ingredient Dark Chocolate Peppermint Truffles.

Anyway, enough about me! Today I’m bringing you a super easy, healthy holiday treat to make it through this last full work week before the holiday break. It’s small batch too, so you don’t need to worry about indulging too hard before the full-on Christmas cookie madness begins! But, if you’re like me, you need a little somethin’-somethin’ after dinner to satisfy your sweet tooth, know what I’m saying?

Dancing for Donuts| 4-Ingredient Dark Chocolate Peppermint Truffles.

4-Ingredient Dark Chocolate Peppermint Truffles

(makes 5 large truffles)

1/2 cup unsweetened cocoa powder

1/4 cup unsweetened applesauce

1/8 tsp peppermint extract

1 tbsp honey

powdered sugar to coat (optional)

1. In a medium sized bowl, combine all ingredients.

2. Mix until the ingredients are well-combined and all the cocoa powder is moistened. This should take about 2 minutes, so keep going even if it doesn’t look like anything is happening! Feel free to add an extra teaspoon or so of applesauce if it’s not coming together.

3. Tablespoon by tablespoon, roll the cocoa mixture in your hands until a ball forms. Continue until the mixture is completely rolled into truffles.

4. Roll in confectioner’s sugar if desired and freeze for at least 20 minutes before eating or store in the fridge for up to a week in an airtight container.

Dancing for Donuts| 4-Ingredient Dark Chocolate Peppermint Truffles.

Have a great rest of your week!

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

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

Shredded Brussels Sprouts Salad + Maple Dijon Vinaigrette.

Hi hi hi!

Sorry I disappeared for a second there. I was trying to revel in every glorious minute of the long weekend. I don’t know about you, but I managed to stuff my face for about 4 days straight and I don’t even feel badly about it…


However! I am a firm believer in maintaining a balance during the holidays. Don’t get me wrong, indulge in those cookies and pies because it only happens once a year and life is short. All I’m saying is like, have a salad before your dessert, or hit the gym before you shovel in all those mashed potatoes. You feel me?


I made this salad as a side dish for Thanksgiving and made it again for dinner last night because it was that good. It absurdly healthy, but tastes decadent in the best ways. Plus, it’s a crowd pleaser and my family can vouch for that! With parmesan, pecans, dried cranberries, and a pear, it barely even tastes like a salad and/or brussels sprouts and also comes together in about 5 minutes. Have i convinced you yet?!

Shredded Brussels Sprouts Salad

1 lb. brussels sprouts

1/4 cup dried cranberries

1/4 cup shredded parmesan cheese

1 pear, diced

1/4 cup chopped pecans

1 large shallot, thinly sliced

  1. With a knife, cut the hard ends off the sprouts. “Shave” them by carefully slicing them as thinly as possibly (without chopping any fingers off!). Keep any outer leaves that fall off intact.

2. In a large bowl, toss together the remaining ingredients. Pour on dressing immediately and serve, or store in a container in the fridge for up to 3 days undressed.

Maple Dijon Vinaigrette

1 tbsp maple syrup

1 tbsp dijon mustard

2 tbsp olive oil

2 tbsp balsamic vinaigrette

salt + pepper to taste

1.In a small bowl, combine all ingredients. Whisk to combine. Pour over salad and serve immediately, or store in a mason jar in the fridge for up to 3 days.


See you again soon, friends. Have a great week!

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