February Favorites.

Can you believe it’s already March?! This month has flown by, but I’ve tried so many yummy new products that I wanted to share some of my favorites with you!

Dancing for Donuts | February Favorites.

I got a hugh jass haul from Vitamin World this month and I’m obsessed with everything. I ordered from them on Black Friday too, they have crazy good sales and everything a health & fitness fanatic could want.

Dancing for Donuts | February Favorites.

These new Quest Beyond Cereal bars are so dang good and only 110 calories. They’re still packed with protein though, and low in sugar, which makes them the perfect afternoon or post-workout snack. I love all the flavors, but this chocolate one might take the cake.

Dancing for Donuts | February Favorites.

I’ve been a fan of Garden of Life for awhile now, but hadn’t tried their new, super clean Sport Line. This chocolate plant-based protein powders is one the best ones I’ve had that legitimately tastes good on its own with just almond or coconut milk. Most plant-based proteins taste kind of chalky, but I assure you this one will make you think you’re drinking a milkshake!

Dancing for Donuts | February Favorites.

A friend told me this brand was on Shark Tank, which I’ve never seen, but the products from Nuts ‘N More are SO good. I’m addicted to their peanut powders (regular + maple), which I add to everything from my greek yogurt to smoothies to oatmeal, and now I’m addicted to their protein spreads, as well. They taste so unbelievably decadent, but they actually have less fat that regular peanut butter. How do people make this stuff?!

Dancing for Donuts | February Favorites.

Aside from my Vitamin World haul, I’ve been lucky enough to try these new Himalania Dark Chocolate Goji Berries. I’ve recently become somewhat addicted to goji berries in general (they’re slightly sweet but not too much, and have an awesome chewy/crunchy texture!), but these are dusted in dark cocoa powder, as well. They’re the perfect after-dinner treat when you’re craving something sweet, and they’re pretty healthy for a dessert!

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Last but not least, these Bonk Breaker bars are delicious!!! I’m an avid bar-eater (it’s almost sad how much money I spend on them to be honest), but these come in so many interesting flavors and have a ton of protein for not a ton of calories. Usually I find new bar companies to have one or two good flavors, but I rarely love the whole line. I honestly can’t pick a favorite one of these, but I will say the salted caramel tasted unbelievably decadent and the mint chocolate chip was like a thin mint but better.

Alright y’all that’s it for now. I’m about to hop on a plane to Colorado so I’ll chat with you from there 🙂

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

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

Funfetti Protein Bites.

Wanna know the easiest way to make any day better? Sprinkles.

Dancing for Donuts | Funfetti Protein Bites.

And also peanut butter and chocolate. Good thing this recipe includes all three. And comes together in a jif, since this week is absolutely insane and I wouldn’t have more than 15 minutes to make anything if tried. These bites are perfect for whipping up during your Sunday meal prep, or on a night when you’re craving something sweet, but don’t want to mess up you hard work at the gym that day. Feel free to swap out the chocolate chips and sprinkles raisins or the peanut butter for almond, if that’s your style!

Dancing for Donuts | Funfetti Protein Bites.

Funfetti Protein Bites

1 cup oats (I used quick, but rolled works too!)

1/4 cup honey

1 scoop vanilla protein powder

1/2 cup natural peanut butter

1 tbsp unsweetened almond milk

2 tbsp rainbow sprinkles

1/4 cup chocolate chips or chunks

  1. In a large bowl, add the oats, honey, peanut butter and almond milk. Stir until all ingredients are well combined. It may take a few minutes for the peanut butter to coat everything, but keep stirring!

2. Add the rainbow sprinkles and chocolate chips and stir to distribute in the batter.

3. Using your hands, roll the mixture into balls about 1 inch across. Repeat until the mixture is gone and freeze for at least 30 minutes (should make between 14 and 18 depending on size!). Store in a container in the freezer or fridge for up to one week.

Dancing for Donuts | Funfetti Protein Bites.

Hope you’re all having wonderful weeks!!!

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

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

Cinnamon Pumpkin Banana Bread.

Guys, I gave in…

I broke out the pumpkin. This might be my first autumn on the blog, but to say that I’ve been obsessed with fall baking for years is an understatement. I know it’s still hot as anything in LA, but I waited until September was half over, okay? I still haven’t gotten any pumpkin spice coffee so there (:

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Today I’m bringing you a health-ified version of pumpkin bread. It’s not too sweet, tastes exactly like everything you want in the fall, and is crazy moist. There’s also a bit of protein in here from the eggs and greek yogurt, so this totally justifies as a pre or post workout snack!

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Cinnamon Pumpkin Banana Bread

(inspired by this recipe)

1 1/2 cups flour (all-purpose or whole wheat will do)

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon + more for sprinkling on top

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp sea salt

2 eggs

1 large, ripe banana

1/2 cup pumpkin puree

1/4 cup honey

1/4 cup brown sugar

  1. Preheat the oven to 350 degrees fahrenheit and spray a loaf pan with PAM or coconut oil.

2. In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt.

3. In a small bowl, mash the banana with a fork. Add the 2 eggs and beat. Add in the pumpkin, honey and sugar and mix well.

4. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).

5. Pour the batter into the loaf pan and use a knife or spatula to even out the top. Sprinkle with cinnamon.

6. Bake for 45-60 minutes, or until a toothpick comes out clean from the middle of the loaf. Let cool for 10 minutes, then remove from the pan. Dig in!

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Let the fall baking frenzy commence!

xo Jordan

Peaches N’ Cream Protein Popsicles.

Mornin’ friends! I’m blogging from the office today since the triple digit temperatures have killed our internet.

Since it was way too hot to turn on the oven, or stove, or do much of anything really this weekend, I was inspired to make frozen treats! I whipped up a super simple recipe for protein popsicles and added some fresh fruit, since I’m all about the peaches lately. With only three ingredients, the hardest part of the recipe is actually just having the patience to let them freeze…

Dancing for Donuts | Peaches N' Cream Protein Popsicles

These were seriously the perfect post-workout snack or dessert, I can’t wait to experiment with more frozen combinations! I’m thinking about a non-acoholic mojito popsicle. Or maybe I’ll add the rum, actually… (:

Dancing for Donuts | Peaches N' Cream Protein Popsicles

Peaches N’Cream Protein Popsicles

1 large or 2 small peaches

1 scoop vanilla protein powder

1 cup almond or coconut milk

  1. Chop the peaches into large pieces and place in a blender. Add the protein powder and milk. Blend until smooth.

2. Pour into popsicle molds and freeze for at least an hour. *To release the popsicle from the mold, simply run until warm water for about 30 seconds and pop them out!

Dancing for Donuts | Peaches N' Cream Protein Popsicles

Have a great day!

xo Jordan

Quinoa Falafel Burgers with Mediterranean Salsa.

Yay! It’s Friday! Friday is here! We made it!

To celebrate, I’m spending the afternoon in the kitchen whipping up some veggie burgers for dinner. These patties are absolutely packed with protein, flavor and fresh ingredients. They also take all of 15 minutes to make (not including baking time) because you literally stick everything in food processor and press go.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

I know I recently did another mediterranean-inspired recipe, but something about basil and tomato scream summer to me so I’ve been all about them lately! I’m also super into veggie burgers these days since I don’t have a grill…so as much as I want to sink my teeth into a juicy burger, that’s not exactly an option until I head home to New York at the end of the summer! Then it’s BBQ’s all day everyday.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Quinoa Falafel Burgers

2/3 cup cooked quinoa

1 can chickpeas, rinsed and drained

1/2 cup whole wheat flour or rolled oats

2-3 cloves of garlic

1/4 cup chopped basil

1 egg

1/2 tsp salt

1/2 tsp pepper (I used red since I don’t like black!)

1/2 tsp dried oregano

1/4 cup roasted red pepper

  1. Preheat the oven to 350 degrees fahrenheit and cover a baking sheet with parchment paper.

2. In a food processor, combine the quinoa, chickpeas, flour (or oats), and garlic. Pulse until crumbly. Add the egg, basil and spices just until it resembles a chunkier version of hummus.

3. Transfer the mixture to a large bowl, add the red pepper and stir to evenly combine.

4. Shape the mixture into medium-sized patties of about 1/2 inch thickness (should make about 5 burgers depending on how large or small you make them).

5. Bake for 15-20 minutes, or until set. Serve immediately with Mediterranean Salsa or store in the fridge in an airtight container for up to 3 days.

Mediterranean Salsa

1 cup chopped roma tomatoes

1/4 cup chopped kalamata olives

1/4 cup finely chopped red onion

1/4 cup chopped basil

1 tbsp red wine vinegar or lemon juice

1/4 cup feta

1/4 tsp sea salt

  1. In a bowl, combine all ingredients and stir. Serve immediately on top of Falafel Burgers or store in the fridge in an airtight container for up to 3 days.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Enjoy, y’all and have a great weekend!!!

xo Jordan