Blueberry Power Smoothie.

Have you all been seeing this thing about putting cauliflower in smoothies yet!? Wait wait, don’t leave just yet, I promise this’ll be good!

Dancing for Donuts | Blueberry Power Smoothie.

So here’s what’s up. My favorite health and wellness experts(the Tone It Up girls, Jeannette from Shut the Kale Up, etc.) have all been posting about this new trend and it’s been popping up all over my Instagram too – people are literally putting frozen cauliflower in their smoothies. Like what. The. F. So, obviously, I had to jump on board and see what all the fuss was about, not to mention that I had to try it for you all first so I could relay my honest opinion…

Do you want it?

DSC_3228

Okay, I’m not going to lie, before I perfected this smoothie recipe there was a very, very slight hint of cauliflower detected. BUT! That was before I added the necessary ingredients (aka those listed below) to make this taste super delicious! And truthfully, like scouts honor, this cauliflower business makes for a smoothie that is unbelievably creamy. We’re talking milkshake levels of creaminess over here. It’s legit. Not to mention that cauliflower has about a bazillion health benefits from boosting heart and digestive health to anti-inflammatory properties, plus vitamins, minerals and antioxidants galore.

So. if there’s one piece of advice I can offer you today, it would be to try adding cauliflower to your smoothies. And hey, if you hate it (which trust, you will not), you don’t ever have to do it again. But like, you totally will. You’re welcome 😉

Dancing for Donuts | Blueberry Power Smoothie.

Blueberry Power Smoothie

1 small handful frozen cauliflower florets (or 1/4 cup frozen riced caulflower)

1 small handful kale or spinach

1/4 cup milk (any kind, pick your favorite!)

1/4 cup cold water

1/2 frozen banana

1/2 cup frozen blueberries

1 scoop vanilla protein powder

1 tbsp peanut butter powder or nut butter of your choice

  1. Add all ingredients to a high-powered blender and blend until smooth. My trick is to start with less liquid and then add if I need more, but I like my smoothies super thick. You do you!

DSC_3235

Thanks for stopping by, friends. Hope everyone is having a fabulous week!

xo Jordan

Banana Blueberry Baked Oatmeal Cups.

Hello & Happy Valentine’s Day!

Dancing for Donuts | Blueberry Banana Baked Oatmeal Cups.

I hope everyone had a wonderful weekend and Monday! The sun finally came out in LA and I was able to spend a bit of time outside and on the beach. It was glorious. I also wanted to take some time to meal-prep for the week and whip up something new, so I decided to riff off this customizable baked oatmeal recipe. I loved so many things about these – they’re insanely cheap and easy to make, gluten-free, packed with protein, and they only have one tablespoon of honey in the entire recipe. That’s it! No other sugar whatsoever except natural sugars from the fruit.

You can absolutely customize these if you’re not feeling the blueberries. I’m honestly planning on making them again next week with carrots and raisins (I’m a big carrot-cake fan!), and maybe raspberries and chocolate chips the week after that…I have big plans 🙂 I also highly recommend smothering the crap out of these in peanut butter. It adds a bit of protein and a loooooot of yumminess.

Dancing for Donuts | Blueberry Banana Baked Oatmeal Cups.

Banana Blueberry Baked Oatmeal Cups

1 tsp vanilla extract

2 large eggs

1 medium, ripe banana mashed

1 cup unsweetened applesauce

1 tbsp raw honey

2 1/2 cups old-fashioned oats

1 tbsp ground cinnamon

1 1/2 tsp baking powder

1 1/3 cups unsweetened vanilla almond milk

1 cup blueberries

1. Preheat oven to 350 degrees and grease a muffin tin with coconut oil spray or Pam.

2. In a large bowl, combine the eggs, mashed banana, applesauce, vanilla extract and honey.

3. In a smaller bowl, mix oats, cinnamon, and baking powder. Pour into banana mixture and combine. Stir in almond milk and then add blueberries.

4. Divide the batter evenly into muffin cups (mine made ~16 so I had to do this twice!) and bake for 25-30 minutes or until slightly brown. Enjoy immediately or store in an airtight container in the fridge for up to 4 days!

Dancing for Donuts | Blueberry Banana Baked Oatmeal Cups.

If you’re looking for a last minute dessert for tonight, this recipe I made last year is perfect. Warning: it’s highly addictive. But whatever you choose to eat or make today, I hope you do something you love 🙂

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.

DSC_1848

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.

DSC_1831

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.

DSC_1371

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.

DSC_1382

Have a great weekend!

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

Slow-Cooker Pumpkin Maple Granola.

Guys. Thanksgiving is in 8 days. WHAT.

DSC_0754

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.

DSC_0747

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

🙂

xo Jordan