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

Pumpkin Pie Pancakes.

Well, it’s finally starting to feel like autumn around here. And thank goodness too, because I bought a pink glittery unicorn onesie that I really need to break in.

I’m taking it easy this morning after a few crazy days of school and work that had me waking up way too early to make anything fun for breakfast (which, let’s be honest, is really what weekends are all about). So today I made a batch of these pumpkin pancakes which I managed to inhale in all of 3 minutes. Oops…

Dancing For Donuts | Pumpkin Pie Pancakes.

While these take a few more minutes for prepping, they actually cook up pretty quickly and are honestly super healthy, so I don’t even have to worry about not fitting into my halloween costume! Hooray! They can also be easily adapted to be gluten free or even vegan since they don’t require any eggs. Hence why I picked this recipe over others, since I’m out of eggs right now… *GASP*

Dancing For Donuts | Pumpkin Pie Pancakes.

Pumpkin Pie Pancakes

(adapted from this recipe – makes ~10 small pancakes)

1/2 cup flour (i used all-purpose but gf works fine, too!)

1/8 tsp salt

1/4 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 packet of stevia

1/4 cup + 3 more tbsp pumpkin puree

1/2 tsp apple cider vinegar

1/2 cup milk (i used 1% but almond works, too!)

1 tsp honey

2 tsp coconut oil

1 tsp vanilla extract

brown sugar + extra cinnamon for dusting (optional)

  1. In a small bowl, combine the dry ingredients and stir well to combine. In a separate bowl, combine wet ingredients and stir well to combine.

2. Pour the dry ingredients into the wet ingredients and mix until just combined (don’t over-mix). Add more milk tbsp by tbsp if the batter is too thick for your preference (mine were super thick).

3. Spray a skillet with coconut oil or pam, and heat over a medium flame. Once the pan is hot (test with drops of water), drop spoonfuls of the batter onto the pan in small circles. Be sure to spread the batter with a spoon/spatula/finger so that it’s not all sitting in the middle! Flip once it starts to become golden.

4. Repeat until all the batter is gone and stack pancakes so that they stay warm. I sprinkled brown sugar in between each, which carmelized while the rest of the pancakes were cooking! Sprinkle with more cinnamon or maple syrup. Enjoy! 🙂

Dancing For Donuts | Pumpkin Pie Pancakes.

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