Babes on a Budget: Sweet Potato Breakfast Bowl.

Ok I’m going to say something that I feel like is going to make people like, gasp and then hate me a little…

recipe, healthy, health, healthy recipe, gluten free, dairy free, breakfast

but oatmeal totally does not fill me up and I literally will be hungry 2 hours later. What is wrong with me, guys?! I’ve tried adding nut butter, protein powder, chia seeds, flax, you name it I’ve done it. And for some reason, without fail, my stomach will be growling by 11am. So, I’ve recently turned to other (inexpensive) means of filling up before busy days at the office and it includes some of my absolute favorite foods: sweet potatoes, peanut butter, bananas and dates. I topped it with granola too, for a little extra crunch & sweetness! I definitely recommend coconut granola, or just coconut flakes/shavings – the flavor combo is INSANE.

recipe, healthy, health, healthy recipe, gluten free, dairy free, breakfast

The best part about this recipe is that is super low effort, kind of like overnight oats but just slightly more prep. You just boil a pot of water, peel and cut a sweet potato into 1/2 inch (-ish) chunks, boil for about 15 minutes and then you’re good to go. You can mash the potato in the pot, or another bowl, or a tupperware if you want to save it for the next day in the fridge. Then you simple toss in the other ingredients and poof. Done. Easy peasy.

recipe, healthy, health, healthy recipe, gluten free, dairy free, breakfast

Sweet Potato Breakfast Bowls

1 medium sweet potato

1/4 cup unsweetened vanilla almond milk

1 banana, sliced

1 -2 dates, chopped

1 tbsp peanut butter (drippy is better, so I’d go for all-natural!)

1/4 cup granola (I used KIND Oats & Honey Clusters w/Toasted Coconut)

*if gluten-free, just leave off the granola or choose a gluten-free variety!

1. Fill a medium-sized pot 2/3 of the way with water and bring to a boil. While the water is heating up, peel and cut a sweet potato into 1/2 inch or so chunks. Drop into water once boiling and cook for about 15 minutes or until soft when poked with a fork.

2. Drain the sweet potatoes and mash with a fork either in the pot or another bowl. Add in the almond milk to make it creamier and stir until combined.

3. Top with banana, dates, granola and peanut butter if eating right away, or keep in the fridge for up to 3 days in an airtight container. Enjoy!

recipe, healthy, health, healthy recipe, gluten free, dairy free, breakfast

Hope everyone is having a great week so far!

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

 

Banana & Greek Yogurt Oat Muffins.

I can’t think of a better occasion to make muffins than a Friday.

And I don’t know about you, but it feels like I’m constantly trying to come up with new recipes for food that I can take on the go. My usual breakfast is plain, nonfat greek yogurt with a sliced banana and a (giant) tablespoon of peanut butter, but let’s be honest, that’s not the easiest (or safest) thing to eat while driving. So, when I came across these muffins on one of my favorite food blogs, I quickly ran to the kitchen to check if I had all the ingredients to make them

Dancing for Donuts | Banana & Greek Yogurt Oat Muffins.

Not only are these bad boys made with things you most likely already have, but they’re unbelievably easy to make (hello, blender), gluten-free, and packed with protein. They’re perfect for a pre or post-workout snack, a mid-afternoon treat, or even dessert. My suggestion? Smother the crap outta them with peanut butter and pretend they’re cupcakes. You can thank me later.

Dancing for Donuts | Banana & Greek Yogurt Oat Muffins.

Banana & Greek Yogurt Oat Muffins

(adapted from this recipe)

2 medium, ripe bananas

2 cups oats (gluten-free if necessary)

1/4 cup brown sugar

1 cup plain, nonfat greek yogurt

2 eggs

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/3 cup coconut flakes (optional)

peanut butter (optional)

  1. Preheat the oven to 400 degrees and grease a muffin tin with coconut oil or canola oil spray.

2. In a blender (or large food processor), add all of the ingredients and blend just until smooth.

3. Pour into the muffin tin and fill each mold 3/4 full. Bake for 15-20 minutes or until starting to brown just slightly.

4. Cool for 15 minutes. Top with peanut butter if desired and eat immediately or store in an airtight container in the fridge for up to 5 days. *You can also freeze these and pop them in the microwave when you’re ready to eat them!

Dancing for Donuts | Banana & Greek Yogurt Oat Muffins.

Enjoy your weekends!!

xo Jordan

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.

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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.

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Rawnola

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

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.

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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.

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Have a great weekend!

xo Jordan

5-Ingredient Slow-Cooker Chili.

Hi there!

So I’m not going to lie, it’s been an interesting week for me filled with lots of ups and downs. That, mixed with foggy and chilly weather has me wanting to curl up under a blanket in a giant sweater and leggings while eating comfort food for hours. Alas, my New Year’s resolutions don’t really allow for hibernating and eating triple my bodyweight everyday, so I’ve resorted to finding healthy versions of my favorite foods.

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Last week I gave you a lighter soup recipe, and this week I’m bringing you a heartier one. This chili is not only easy as pie, but also ridiculously inexpensive, super healthy, and packed with protein and fiber to keep you full for hours and hours. Adapted from this recipe, I’ve combined canned beans, canned tomatoes (low sodium!), lean ground turkey, and an onion in a slow-cooker for 6-8 hours on low. After a long work-day, this was exactly the meal I wanted to come home to. Next time I’ll try to make some lightened-up cornbread for the side! 😉

Dancing for Donuts | 5-Ingredient Slow-Cooker Chili.

5-Ingredient Slow-Cooker Chili

1 lb. lean ground turkey

1 medium red or yellow onion

2 cans beans (any kind, I used Great Northern & Kidney)

2 14 oz. cans diced tomatoes (low sodium)

1 30 oz. can whole tomatoes (low sodium)

2 tbsp. chili seasoning

  1. In a pan over medium heat, saute the ground the turkey until just cooked and brown. Drain the excess grease and place in the slow-cooker.

2. Dice the onion as finely as you like, and add that, plus the cans of diced tomatoes to the slow-cooker.

3. Drain and rinse the beans and add those to the mix, as well. Finally, add the seasoning and the whole tomatoes (I used my fingers to break them up a bit but you can keep them whole if you’d like). Cook on low for 6-8 or high for 3-5.

4. Serve immediately or store in the fridge for up to 5 days in an airtight container.

Dancing for Donuts | 5-Ingredient Slow-Cooker Chili.

Hope you’re all having a wonderful week!

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…

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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?

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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.

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

xo Jordan