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?

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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!

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

xo Jordan

3-Ingredient Strawberry Protein Pops.

I know I know, I can’t remember the last time I posted a recipe either.

This summer has been both crazy and amazing in all the ways you can imagine. I went on two incredible vacations to Hawaii and Portugal, am about to hop on a plane to another, worked my butt off but also went to the beach a fair amount, tried new things and met new people. I’m back from my blogging break now, though, and let me tell you it is hot out there today!

Dancing for Donuts | 3-Ingredient Strawberry Protein Pops.

I highly suggest you do yourself a favor and throw some greek yogurt, frozen berries and milk in a blender because that’s literally all that’s in these popsicles. Not a fan of strawberries? Try mango, pineapple, banana, blueberries or a combo of all of ’em! I added honey and vanilla extract for good measure, but you totally don’t have to. Also if you don’t have a popsicle mold, or Amazon Prime where you can impulse purchase one for less than $10, use a muffin tin or dixie cups and popsicle sticks!

Dancing for Donuts | 3-Ingredient Strawberry Protein Pops.

3-Ingredient Strawberry Protein Pops

1 cup frozen strawberries

1 container of non-fat plain greek yogurt

1 cup almond milk (+ more if you need to get the mix going)

1 tsp vanilla extract (optional)

1 tbsp honey (optional)

  1. In a blender, combine all of the ingredients and pulse until smooth. Add water or extra milk if necessary.

2. Pour or gently spoon the mix into a popsicle mold and freeze for at least 2 hours.

3. When ready to eat, remove and enjoy. Sometimes it helps to run the popsicle mold until hot water for a few seconds or even let the mold sit out for 5 minutes before removing!

Dancing for Donuts | 3-Ingredient Strawberry Protein Pops.

I’ll be back soon, I promise!

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

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

Single-Serving Protein Cookies (And Why I Put Cinnamon on Everything).

Hi friends!

I’m back with a recipe that just blew my mind and took about 36 seconds to create. 5 ingredients, a ton of protein, and gluten-free – what’s not to love?! Plus, these seriously taste like ice cream. I don’t even know how that’s possible, but they do…

Dancing for Donuts | Single-Serving Protein Cookies

The 5th ingredient is optional, but amps up the flavor and adds a ton of health benefits. I don’t know if you are all as obsessed with cinnamon as I am, but I honestly put it on (almost) everything. I’ll put it in my coffee grounds before I brew my morning cup, on top of my peanut butter toast, in oatmeal, on yogurt, and even on sweet potatoes. Not only is it delicious, but it has so many awesome properties. It regulates blood sugar, contributes to better heart health, boosts brain function, is loaded with antioxidants, has anti-inflammatory characteristics, and may even protect against cancer! So yes, you should start incorporating it into your everyday meals and snacks stat.

So anyways, I suggest making these when you’re craving something sweet whether it’s late at night or after a workout. They’ll satisfy a sweet-tooth without completely ruining all of your hard work aka the dream.

Dancing for Donuts | Single-Serving Protein Cookies

Single-Serving Protein Cookies

2/3 scoop vanilla whey protein powder

1 heaping tbsp natural, unsalted peanut butter (TJ’s has the best!)

1 tbsp honey or agave

1 tbsp cashew/almond/coconut/soy milk

1 tsp cinnamon

1. In a bowl, thoroughly combine all ingredients.

2. Shape into truffles or cookies. Eat immediately, or freeze for a couple minutes first!

Note: If saving these for later, store in an airtight container or ziploc in the fridge.

Enjoy 🙂

xo Jordan