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

Guiltless Banana Pudding.

Hi & Happy Monday!

Dancing for Donuts | Guiltless Banana Pudding

I don’t know about you guys, but over here in LA it’s still occasionally in the triple digits, so fall is nowhere near. As depressing as that may be, it’s giving me a chance to keep on eating summery things which is more than okay. I got creative this weekend when making a dessert for an Emmy’s party since I was not about to turn on the oven.

Dancing for Donuts | Guiltless Banana Pudding

I whipped up a batch of my healthified banana pudding a day early (best for letting the flavors combine and the nilla wafers to soften) and it did not disappoint! The entire recipe is just 4 ingredients and takes maybe 10 minutes from start to finish. Then you pop it in the fridge, let it do it’s thing, and dig in! Simple and satisfying.

Dancing for Donuts | Guiltless Banana Pudding

Guiltless Banana Pudding

1 package fat-free, sugar-free vanilla pudding (NOT banana!)

2 cups skim milk

2 ripe bananas, sliced

~2 cups reduced-fat Nilla Wafers (I used about half the box)

  1. In a large bowl, whisk together the vanilla pudding and skim milk until combined and smooth.

2. In a small pan, evenly layer the Nilla wafers. Top with the vanilla pudding in a thin layer, then the sliced banana. Repeat until all the pudding is used and top with crumbled wafers.

3. Cover and store in the fridge for at least 6 hours or overnight (the longer the better!).

Dancing for Donuts | Guiltless Banana Pudding

Have a great week, friends! xo Jordan