What I Ate Wednesday.

For those of you not familiar with the food-blogging world, What I Ate Wednesday is a blog post that mainly just breaks down my eats for y’all, in case anyone is curious!

Dancing for Donuts | What I Ate Wednesday.

While I’ve never done a WIAW post myself, I’ve been reading other people’s for about 8 years and have always wanted to! I find them helpful for getting inspiration for my own meals and snacks, and I think they’re a good way to get a glimpse into someone’s daily life, too! Let me know if you feel otherwise in the comments though, and I’ll never post another again 🙂

But for now, here we go…

Dancing for Donuts | What I Ate Wednesday.

~8am coffee with cashew milk on the road since I didn’t have time to finish it at home. I also think it’s kind of nice to have it during my morning commute, though, so I’m never in a rush to finish it before I leave!

Dancing for Donuts | What I Ate Wednesday.

~9am breakfast at my desk, as per usual! This morning it was overnight oats with plain 0% fage greek yogurt, chia seeds, and sliced banana. I know I’ve said before that oatmeal doesn’t fill me up, but I’m trying it with yogurt now for some added oomph!

Dancing for Donuts | What I Ate Wednesday.

~11am mid-morning snack because I feel like snacking on something, even though my stomach isn’t growling yet. I reach for some (a ton) of cut up watermelon. Aside from bananas, watermelon is hands down my favorite fruit. One summer I actually OD-ed on it a bit and would eat an entire individual sized one almost every day until I realized my stomach aches were most likely from all the sugar…oops!

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~12:30pm lunch ’cause I can’t hold out any longer. Most days I usually bring some sort of quinoa and veggie mix, and today was no different! I made an easy dressing of hummus, brown mustard and warm water to thin it out with quinoa, green bell pepper, lacinto kale and cherry tomatoes.

Dancing for Donuts | What I Ate Wednesday.

~1:30pm post-lunch munch on my almonds + raisins + dried apple rings since that lunch had minimal protein. I know dried fruit isn’t the healthiest thing in the world, but I have a raging sweet tooth after every meal without fail (it’s super annoying) and I figure having some raisins with a healthy fat won’t kill me! I also walked to Starbucks during my lunch break so I sip on a non-fat green tea latte, too. I try to avoid doing the Starbucks thing more than once a week (partially for money, partially for health), but I wanted to treat myself today!

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~4pm afternoon snack number 2 ’cause I’m hungry again (surprise, surprise!). If you haven’t noticed, I eat a loooooot. I don’t know why, but I get hungry about every 2 hours. For this reason, I try to keep my snacks as clean and healthy as possible. Since I know I’m going to a workout class after I leave the office, I want to make sure I have enough fuel to be full out. That also means I have to hold out until 8 for dinner which is like, 4 hours away, aka forever. I go with a plant-based protein Garden of Life bar (one of my all-time favorite energy bars) that I got from Vitamin World.

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~8pm dinner! Finally! I pop my leftover chickpea pasta and sauteed broccoli and mushrooms from the night before in the microwave with some herbed goat cheese. Carbs are all I want right now, but this is a much healthier version of a frozen burrito or boxed mac in cheese I would dig into had I not prepped in advance. Thank goodness for thinking ahead!

Dancing for Donuts | What I Ate Wednesday.

~9pm sweet-tooth time. I have a general rule for myself that “the kitchen closes at 9,” which is mostly just to prevent me from mindlessly eating in front of the tv or too close to bedtime because it keeps me up. I’m making an exception for today because I had dinner much later, and also because I really, really want some of the clementines I bought yesterday (and a few more pieces of watermelon).

So, that’s it! If you got through all that, you’re a champ because let’s be real, I eat a lot in a day. Sometimes I think it’s a bad thing and I honestly do try to eat less, but if my stomach is growling or I have a craving, I listen to it. On days I work out, I let myself eat some more because I know how important it is to give my body energy. I just try to make sure those extra calories are from good foods!

Hope everyone is having a great week, I’ll be back soon 🙂

xo Jordan


Golden Milk Quinoa with Roasted Chickpeas.

Happy Friday, y’all!

I’ve made a promise to myself that after a busy December and January, I would make more of an effort to cook healthy meals at home. I made this recipe Tuesday night, and it’s all I want to eat for lunch every single day. I don’t know if you guys have heard about golden milk yet, but it’s all the rage in the health and wellness community, which I fortunately make a living researching and creating content for 😉

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

Golden milk is essentially a warm drink made with just turmeric and milk (non-dairy is preferable, from what I’ve seen!), and a bit of black pepper and sweetener. Turmeric is blowing up right now, even though it’s been used for hundreds of years throughout  eastern parts of the world. It has a ton of benefits, like a crazy amount, but the top ones include its anti-inflammatory properties, immunity boosting power, ability to regulate metabolism and weight (because it suppresses the growth of fat tissue), and promotion of digestive health. The black pepper is essential here because it enhances these properties by 1,000x (!) increasing your body’s absorption of its benefits by 2000%! (via Healthy Holistic Living)

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

The recipe below is loosely based on this one, and I call it Golden Milk Quinoa because it has all of the properties of the beverage plus extra protein from the quinoa and chickpeas! If you know me at all, you know I’m obsessed with roasted chickpeas – they’re literally the tastiest, easiest, and probably cheapest healthy source of protein out there, and I eat them almost every day. If you’re feeling fancy, serve this dish with a side of sliced avocado for a boost of color, flavor and healthy fats!

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

Golden Milk Quinoa with Roasted Chickpeas

2 cups coconut milk

1 cup dried quinoa

1 can chickpeas

1 tbsp coconut oil

1 1/2 tbsp ground turmeric

1/2 lemon, zest + juice

sea salt + black pepper to taste

scallions (for garnish)

1. Preheat the oven to 400 degrees.

2. Drain and rinse the chickpeas and then toss them on a baking sheet with the coconut oil and a dash of salt. Roast for ~20 minutes, or until starting to brown and crisp.

3. While the chickpeas are roasting In a saucepan, bring the quinoa and coconut milk to a boil, then cover and reduce to a simmer for ~10 minutes, or until water is absorbed and quinoa is fluffy.

4. Once the quinoa is done, stir in the turmeric, lemon zest and juice, and salt and pepper until fully combined. Toss in the chickpeas once finished roasting and top with scallions. Dig in!

5. (This recipe is perfect for leftovers and stays fresh in an airtight container in the fridge for up to 5 days.)

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

Let me know what you’ve been cooking in the comments – I need new recipes! 🙂

Have a great weekend!!

xo Jordan

Spring Quinoa Salad with Asparagus & Peas.

I know I’m 5 days late, but Spring is here! Spring is here!!!

As much as I dislike having to wake up while it’s still dark outside, the extra hour of daylight at the end of the day makes me pretty dang happy. Not to mention it’s way easier to take pictures of food later in the evening now 🙂 I also came across this article today in Cosmo and it’s so valid – I definitely feel like it’s easier to eat healthfully and stay more active in the springtime! Fresh produce is in abundance and I’m looking forward to trying some recipes this season.

Dancing for Donuts | Spring Quinoa Salad with Asparagus and Peas.

Last night I roasted up some asparagus to switch up my usual quinoa salad. I paired it with crunchy roasted chickpeas (buy in bulk, soak overnight & boil! so cheap and easy), frozen peas, shaved parmesan cheese and avocado slices. The dressing came together in approximately 30 seconds with only 4 ingredients. With a pinch of salt and a quick toss, you’re good to go. To make it more of a meal, just add a ton of kale! Protein packed, fast and easy. Not to mention vegetarian & gluten-free!

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Spring Quinoa Salad with Roasted Asparagus and Peas

1 cup dried quinoa

1 bundle of asparagus

1 can of chickpeas (or 1.5 cups dried & cooked)

1 cup frozen peas

1/2 cup shaved parmesan cheese

1 avocado sliced

2 tbsp olive oil

1 tbsp dijon mustard

juice from 1 lemon

2 tbsp balsamic vinegar

salt + pepper to taste

  1. Preheat the oven to 425 degrees fahrenheit. In a large saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Then cover and simmer for 10 minutes or until water is absorbed.

2. While the quinoa is cooking, prepare the asparagus by breaking off the ends, placing on a baking sheet, and drizzling with olive oil (in addition to the 2 tbsp listed for the dressing). If using the same baking sheet for the chickpeas, toss them in the olive oil now and make sure everything is in one even layer. Bake for 15-20 minutes.

3. Once the quinoa is finished cooking, add in the frozen peas. They will defrost from the heat. Add in the dressing ingredients: mustard, olive oil, lemon juice, balsamic, salt and pepper. Toss to combine.

4. Add in the asparagus and chickpeas once fully cooked. Top with parmesan and stir to coat with dressing and seasonings. Enjoy immediately, or store in an airtight container in the fridge for up to 5 days.

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Have a wonderful Thursday!

xo Jordan

Chicken Parmesan Quinoa.

This is a good one, guys.

Full-disclosure, this recipe is a copycat from one of my favorite spots to grab a quick, healthy bite in Boulder, CO. Since I didn’t get to visit it during my last Colorado trip, I knew I had to find a way to recreate it so I could get my fix! This dish is so easy to make (we’re talking 30 minutes from start to finish), makes a boatload of leftovers, and is as healthy as comfort food gets.

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The chicken itself only takes 20 minutes and is so unbelievably flavorful, I can’t even. I don’t know about you, but I tend to struggle with making delicious chicken that isn’t horribly dry and boring. I think I’ve found the fix: rubbing an olive oil and spices mixture on each side before it goes in the oven. Just 20 minutes at 450 degrees does the trick and if you don’t want to use it all for this particular meal, I’m sure it would taste just as good (if not better) on top of a salad or with some roasted veggies.

Dancing for Donuts | Chicken Parmesan Quinoa.

Chicken Parmesan Quinoa

1 lb. boneless skinless chicken breast

2 tbsp olive oil

1 tbsp kosher salt

1 tsp garlic powder

1 tbsp italian seasoning mix (I use one with a grinder so it tastes fresh!)

1/2 tsp black pepper

1 cup dry quinoa

1 cup of your favorite marinara sauce

1 package mozzarella, diced

1/4 cup parmesan

1/2 cup chopped tomato

  1. Preheat the oven to 450 degrees. On a baking sheet, place each piece of chicken side by side in an even layer. *If need be, pound the chicken so that it is all the same thickness.

2. In a bowl, whisk together the olive oil, salt, garlic powder, italian seasoning, and black pepper. Rub the mixture on each side of all pieces of the chicken. Bake for 20 minutes.

3. While the chicken is cooking, place 1 cup of dry quinoa and 2 cups of water in a large saucepan. Bring to a boil, then cover and simmer for ~10 minutes or until water is absorbed.

4. With the stove on low heat, add the marinara sauce, tomato, mozzarella and parmesan cheese and stir to combine.

5. Once the chicken is done, dice it and stir it into the quinoa mix. Serve immediately or store in an airtight container for up to 5 days.

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Enjoy, friends!

xo Jordan

Slow-Cooker Thai Peanut Chicken.

To say that things have been busy around here is an understatement.

Tonight I start class back up again (last first day of school EVER!) and work has been a total circus. I knew my meals would get totally out of whack from running around, so I made sure to prep this super easy chicken to have for leftovers throughout the week. I can honestly say that I made it more out of convenience than anything else, but when I tried it and it tasted like heaven I was very pleased.

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

This versatile meal comes together in about 10 minutes of prep time. Throw everything in the crockpot and go about your business until 3ish hours later when you can dig in! It’s healthy, inexpensive, and if you’re a peanut butter lover like me you’re going to need to make this asap. My favorite is putting it in a collard wrap (who knew those were so delicious?!), just make sure you shave down the stem with a knife before you try to bend it otherwise it’ll snap! (Legally Blonde reference, anyone?)

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

Slow-Cooker Thai Peanut Chicken

(adapted from this recipe)

1.5 lbs boneless skinless chicken breasts

1 cup canned lite coconut milk

4 cloves garlic, minced

3/4 cup chunky natural peanut butter

2 tbsp honey

3 tbsp low sodium soy sauce

2 tbsp lime juice

2 tbsp cider or rice vinegar

1/2 tsp crushed red pepper

fresh cilantro

quinoa or collard wraps for serving

  1. In a slow-cooker, arrange the chicken breasts. In a medium bowl, whisk together the coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, vinegar and red pepper. Pour over chicken.

2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken is tender. Reduce the heat on the slow-cooker to warm and shred the chicken. Let cook for 15 more minutes to allow the chicken to absorb the sauce.

3. Serve the chicken over quinoa and top with cilantro, or inside a collard wrap! Just be sure to trim the stem of the collard down to the same level as the leaf to make it easier to wrap. (I actually use 2 collard leaves in case one has holes so the sauce doesn’t seep through!)

Dancing for Donuts | Slow-Cooker Thai Peanut Chicken.

Be back soon, friends. Have a great week!

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

Superfood Broccoli Slaw.

Guys. I know that sometimes eating salad everyday can seem like a real pain in the a$$, but I may have solved your problem…

After indulging slightly too much over the holiday weekend (and frankly, continuing to do so because ice cream), I decided I needed to show my body a little love. Inspired by this recipe, I created a salad that is absolutely stuffed with good-for-you, fresh ingredients and a perfectly summery, citrus dressing. Plus, this makes a huge batch so you can keep it for leftovers and make eating healthy even easier throughout the week.

Dancing for Donuts | Superfood Broccoli Slaw.

Superfood Broccoli Slaw

for the dressing:

1/4 cup olive oil

1/2 lemon, juiced

2 tablespoons mustard (i used dijon)

1 tbsp. apple cider vinegar

1/2 tbsp. honey

1/2 teaspoon sea salt

1/2 tsp garlic powder

for the slaw:

1 head of broccoli, stems trimmed

1/2 cup cooked quinoa

1/2 cup slivered almonds or sunflower seeds

1/4 cup parmesan or asiago cheese (for serving)

1 cup torn kale (for serving)

1. In a pan over medium heat, toast the slivered almonds for about 5 minutes or until fragrant.

2. While the almonds are toasting, cut the broccoli into manageable pieces to place in a food processor. Pulse once or twice until pieces are broken down, but not pulverized. Transfer to a large bowl.

3. In a measuring cup, combine all the ingredients for the dressing and whisk until combined.

4. Pour the dressing over the broccoli. Add the toasted almonds and quinoa and toss to coat.

5. To store, cover slaw and keep in the fridge for up to 2 days. To serve immediately, toss 1 cup of the slow with 1 cup of torn kale. Top with parmesan cheese. Bon appetit!

Dancing for Donuts | Superfood Broccoli Slaw.

Be back soon! Have a great weekend 🙂 xo Jord

Pea & Artichoke Kale Salad (With Lemon-Mustard Dressing).

In the wake of all this pea-guacamole madness (which i will absolutely be making soon, by the way), I was inspired to incorporate peas into my lunch!

Dancing for Donuts | Artichoke & Pea Kale Salad (With Lemon-Mustard Dressing)

This salad is light, refreshing, and packed with crazy-good-for-you ingredients. Massaging the kale with the citrus dressing also gives this meal the perfect summery taste. I think I found my new go-to meal this season!

Pea & Artichoke Kale Salad (With Lemon-Mustard Dressing)

1 cup torn kale

1/4 cup cooked quinoa

5-10 cherry tomatoes

1/4 cup peas (fresh or frozen)

1/3 avocado, sliced

2-3 artichoke hearts

2 tbsp. chopped red onion

1/4 cup chickpeas

For the Dressing:

1/2 tbsp. olive oil

1/2 lemon, juiced

1 tbsp. horseradish mustard (or your favorite!)

1. In a bowl, whisk the ingredients for the dressing together. Add the kale and toss until well-coated. Let sit for 15 minutes (a good time to chop the veggies!).

2. Once the kale is done marinating, add the rest of the ingredients and toss. Add sea salt to taste, if desired. Dig in!

Dancing for Donuts | Artichoke & Pea Kale Salad (With Lemon-Mustard Dressing)

Enjoy your 4th of July weekends, y’all!!! 🙂

xo Jordan

What’s For Dinner: Grain Bowls.

Today we’re talking dinner.

Dancing for Donuts | Grain Bowls

Almost every day I have a grain bowl for either lunch or dinner. I prep most of the ingredients over the weekend (and sometimes even the whole meal) so that it takes minimal effort and time when I’m at the point where I could eat my own hand – don’t tell me you’ve never been there…

Dancing for Donuts | Grain Bowls

You can pretty much make these with anything you have on hand/like to eat, but I usually use a base of quinoa and a topping of tahini, my new favorite flavor! I add beans for added protein, sometimes sweet potatoes for a little heft, onions and tomato for taste, kale for health, and avocado for texture. You could easily sub out the quinoa for brown rice, farro or any other healthy grain, and any of the veggies or legumes. If you’re feeling crazy, you can even top them with some feta or goat cheese to compliment the flavors, or fruit to sweeten them up! I won’t include a recipe in this post because you don’t need one – ingredients and amounts of each are completely up to you. That’s what makes these bowls perfect for a healthy, delicious and fulfilling meal 🙂

What are you favorite grain bowl combinations?

Dancing for Donuts | Grain Bowls

Meal-Prep Monday.

I suppose that title is somewhat of a lie, considering I actually prepped all of my meals yesterday, but the point is that you can really do this any day! I find that if I set aside just a couple of hours (at the very most) to prep my meals and snacks for the week, I’m much more likely to stick to healthy eating and actually save a lot of money, too. Although it’s not very pretty, here’s a look at what I make every Sunday evening so that I can save myself the trouble throughout the week when my schedule gets a bit crazy…

Dancing for Donuts | Meal Prep

1. A big batch of quinoa – I bring 1 cup of white quinoa to a boil with 2 cups of water in a large saucepan. Once it boils, i set it to a simmer for about 10 minutes, keeping an eye on it so that it doesn’t dry out! I put it in a tupperware and store it in the fridge so that I can have it throughout the week in grain bowls (recipe coming this week!). Sometimes I’ll even portion it out in smaller containers to bring with me to work or school.

Dancing for Donuts | Meal Prep

2. Beans – I seriously can’t get enough of my sriracha roasted chickpeas, so I always make a batch of those at least twice a week. I also like to have black beans and great white northern beans on hand to throw into salads, grain bowls, or zoodles, too. They’re a great source of fiber and protein, and I love the texture they add. Another plus? They’re crazy cheap. I buy them dried and in bulk, soak them overnight, and then boil them up for about 25 minutes or until soft.

Dancing for Donuts | Meal Prep

3. Chopped veggies and fruit to freeze for smoothies. I’ve quickly become addicted to the carrot cake smoothie I posted about last week, so I’ve started portioning out the ingredients ahead of time to save myself some trouble in the morning. I buy a 1lb. bag of large carrots and chop them up to freeze. I put 3 smoothies worth of carrots, walnuts and shredded coconut in Ziplocs and kept the rest together. (I only made 3 in advance for my days at work, but you can do as many as you’d like! The fruit/veggies will stay fresh in the freezer no matter what.)

Dancing for Donuts | Meal Prep

4. A batch of energy bites. I grab two of these babies every single morning before I hit the gym. I’m barely awake when I leave for my workout, but if there’s one thing I know it’s that I need fuel. I’ll usually have one more afterwards when I get home, or a couple before bed too as a sweet treat. Having them on hand (since they keep well in the fridge in an airtight container) makes them the perfect snack.

Dancing for Donuts | Meal Prep

And there you have it! I actually also prepped two servings of chia pudding for this week, but I haven’t photographed those yet since the recipe will be up soon. I hope I gave you some ideas for making your week a little bit easier and healthier! Until next time, friends 🙂

xo Jordan