Rainbow Summer Salad with Mango + Black Beans.

Hi friends! I hope everyone is doing well this week and soaking up the summer sun!

Dancing for Donuts | Rainbow Summer Salad with Mango + Black Beans

One of the things I wanted to do more of this summer was take advantage of seasonal produce. I know living in California we get super spoiled, but it doesn’t mean that our fruits and veggies aren’t even better in the warmer months! I honestly can’t think of anything better on a hot day than a cold, juicy peach. Okay maybe ice cream…but you know what I’m sayin’! Since summer also tends to lend itself to more treats (and possibly alcohol because helloooooo rosé), I’ve been using the delicious seasonal produce we have at our fingertips to motivate my healthy eating habits when I’m not indulging. Hey, life is about balance, right?

Dancing for Donuts | Rainbow Summer Salad with Mango + Black Beans

This salad has been one of my favorites this past week paired with a grilled steak or some chicken! I’m hoping I’m not the only one who loves fruit in their salads, because the ripe mango in this is booooooomb. I added black beans for extra staying power, but they add a nice texture, too. I think if you were trying to make this a full meal, you could add avocado and maybe some quinoa or farro! A super easy dressing (lemon + balsamic + EVOO) makes this salad so refreshing on a hot day! I definitely recommend making this salad with heirloom tomatoes – they’re the BEST and nothing beats the flavor. Arugula was also my green of choice because its bitterness goes perfectly with the mango, but you could totally do kale or spinach instead!

Dancing for Donuts | Rainbow Summer Salad with Mango + Black Beans

Rainbow Summer Salad

4 cups rinsed arugula

1/2 can black beans

1 ripe mango, chopped

1 cup chopped heirloom tomatoes

4-6 sweet mini peppers, chopped

1/4 red onion, halved and thinly sliced

1 juice of 1 lemon

1 tbsp olive oil

1 tbsp balsamic vinegar

sea salt to taste

1. In a large bowl, toss together all ingredients except for lemon juice, oil and vinegar.

2. In a small cup or bowl, whisk together the lemon juice olive oil, and balsamic. Drizzle over the salad an toss to coat evenly.

3. Eat immediately and enjoy! *If you’d like to make this salad ahead of time, just keep the dressing separate (in a mason jar or airtight container) and dress when ready to eat.

Dancing for Donuts | Rainbow Summer Salad with Mango + Black Beans

What seasonal produce are you loving lately?!

xo Jordan

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


Babes on a Budget: Sweet Potato Breakfast Bowl.

Ok I’m going to say something that I feel like is going to make people like, gasp and then hate me a little…

recipe, healthy, health, healthy recipe, gluten free, dairy free, breakfast

but oatmeal totally does not fill me up and I literally will be hungry 2 hours later. What is wrong with me, guys?! I’ve tried adding nut butter, protein powder, chia seeds, flax, you name it I’ve done it. And for some reason, without fail, my stomach will be growling by 11am. So, I’ve recently turned to other (inexpensive) means of filling up before busy days at the office and it includes some of my absolute favorite foods: sweet potatoes, peanut butter, bananas and dates. I topped it with granola too, for a little extra crunch & sweetness! I definitely recommend coconut granola, or just coconut flakes/shavings – the flavor combo is INSANE.

recipe, healthy, health, healthy recipe, gluten free, dairy free, breakfast

The best part about this recipe is that is super low effort, kind of like overnight oats but just slightly more prep. You just boil a pot of water, peel and cut a sweet potato into 1/2 inch (-ish) chunks, boil for about 15 minutes and then you’re good to go. You can mash the potato in the pot, or another bowl, or a tupperware if you want to save it for the next day in the fridge. Then you simple toss in the other ingredients and poof. Done. Easy peasy.

recipe, healthy, health, healthy recipe, gluten free, dairy free, breakfast

Sweet Potato Breakfast Bowls

1 medium sweet potato

1/4 cup unsweetened vanilla almond milk

1 banana, sliced

1 -2 dates, chopped

1 tbsp peanut butter (drippy is better, so I’d go for all-natural!)

1/4 cup granola (I used KIND Oats & Honey Clusters w/Toasted Coconut)

*if gluten-free, just leave off the granola or choose a gluten-free variety!

1. Fill a medium-sized pot 2/3 of the way with water and bring to a boil. While the water is heating up, peel and cut a sweet potato into 1/2 inch or so chunks. Drop into water once boiling and cook for about 15 minutes or until soft when poked with a fork.

2. Drain the sweet potatoes and mash with a fork either in the pot or another bowl. Add in the almond milk to make it creamier and stir until combined.

3. Top with banana, dates, granola and peanut butter if eating right away, or keep in the fridge for up to 3 days in an airtight container. Enjoy!

recipe, healthy, health, healthy recipe, gluten free, dairy free, breakfast

Hope everyone is having a great week so far!

xo Jordan

Babes on a Budget: 5 Cheap Veggies and What to Do With Them.

Happy Humpday! I hope everyone’s having a great week so far 🙂

Dancing for Donuts | Babes on a Budget: 5 Cheap Veggies and What to Do With Them.

I’m not sure if anyone noticed, but I’ve officially changed the description of my blog to “Healthy Living for Babes on a Budget.” The motivation for that was a combination of things, but essentially I enjoy being a resource for others on living a healthy life without breaking the bank. After learning from my own experiences as a professional dancer and hustler (as I like to call it), trying to fuel our bodies with nutritious food and exercising can get expensive real fast, especially in this day & age with all of the fancy options we have (LA, i’m looking at you). Personally however, I don’t think we need to spend a fortune to feel or look good, which is why I’m shifting my focus to more budget-conscious content.

I’m starting off this new-found purpose by sharing 5 of my favorite veggies! I’m on a serious veggie kick now that spring has sprung, which is good considering all the sweets I ate in March while traveling and celebrating birthdays…oops. The good news is that none of these gorgeous little pieces of produce cost more than about $2 a pound (and are usually much less save for the organic variety). Consider adding these to your grocery cart next time you hit the store because they all pack mega health benefits, set you up for a healthy week (with a touch of easy peasy meal-prep) and keep you in line with your food budget!

Dancing for Donuts | Babes on a Budget: 5 Cheap Veggies and What to Do With Them.

Carrots: I feel like these get easily forgotten, but carrots are so versatile and so dang cheap. I’ve always been a fan of baby carrots dipped in hummus of course, but buying the whole carrots from the farmer’s market, or even just at the grocery store can give your meals a boost of Vitamins A, C, and K, beta-carotene, fiber, iron and copper. They’re slightly sweet too, so adding them to baked goods or smoothies makes them feel slightly decadent!

What to make with them…

My all-time favorite Carrot Cake Smoothie

Garlic Roasted Carrots

2-Ingredient Carrot Cake Rawnola

Carrot Oatmeal Greek Yogurt Muffins

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Zucchini: As we head into warmer weather, zucchini is going to be coming at us like crazy. I know zoodles have gotten super popular as people are more familiar with spiralizing veggies, but what I love about it most is that it has a fairly neutral flavor, which means you can do a ton with it. My go-to? Adding it into oatmeal or baked goods to add moisture and a kick of Vitamins A and C, magnesium (so important!), fiber and potassium. Swear you can’t taste it, but your body will thank you!

What to make with it…

Lasagna Zucchini Boats

Healthy Zucchini Oat Breakfast Cookies

Greek Yogurt Zucchini Bread

Zucchini Noodles with Avocado Pesto

Dancing for Donuts | Babes on a Budget: 5 Cheap Veggies and What to Do With Them.

Cauliflower: This is definitely one of the more trendy veggies on the health & wellness radar these days what with all of the cauliflower in smoothies (see my blueberry power smoothie recipe below) and using it as a substitute for many low-carb dishes as rice or mashed potatoes. Aside from being a jack of all trades, cauliflower is packed with protein, vitamins C and K, fiber, magnesium and more.

What to make with it…

Blueberry Power Smoothie

Roasted Garlic Cauliflower Alfredo Sauce

Mashed Cauliflower with Parmesan & Chives

Honey Garlic Baked Cauliflower

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Brussels Sprouts: Ahhh, good ol’ brussels sprouts. I know these babies get a bad rap sometimes, but they’re honestly really delicious if you cook ’em the right way! *cough* in bacon fat…no but seriously, my favorite way to eat sprouts is by throwing them in my ninja and shredding them into a slaw for the base of a salad. Roasting them with parmesan, garlic and EVOO is damn good, too. They’re yet another veggie that contains a boat load of vitamins C & K, potassium and even omega-3’s!

What to make with them…

Shredded Brussels Sprouts Salad with Maple Dijon Vinaigrette

Garlic Lemon Parmesan Roasted Brussels Sprouts

Cheesy Bacon Brussels Sprouts

Harvest Chicken Skillet with Sweet Potato, Brussels Sprouts and Apples

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Kale: An old favorite of mine, Kale has always been the perfect thing to throw in with a quinoa salad or smoothie for some added nutrients. Did you know Kale is packed with protein?! Plus about a billion other wonderful things like folate and fiber, too. I’ve become quite sick of the regular ol’ green kind, so I usually go for the Lacinto variety. It makes for the perfect base for a salad mixed with any of the veggies above, or a grain bowl with farro, beets and goat cheese (my all-time fave!).

What to make with it…

Pasta with Kale and Turkey Sausage

Spicy Shrimp with Cauliflower Mash and Garlic Kale

Quinoa & Kale Protein Salad

Kick Booty Kale Smoothie

Have a great rest of your week, friends!

xo Jordan

Gingerbread Bites.

To say these little bites of glory are addictive is a serious understatement.

Dancing for Donuts | Gingerbread Bites.

As many of you already know, I’m kind of obsessed with snacks period, but especially when they’re in little ball form. I’m somebody who not only packs a lunch every day for work, but about 7 other snacks to keep me fueled during the day. I don’t know what’s wrong with me, but I seriously eat like every 2 hours because I’m genuinely hungry and my stomach is growling. Does this happen to anyone else?! S.O.S.

Dancing for Donuts | Gingerbread Bites.

That being said, I make sure that each and every one of my snacks has nutritional value, and protein wherever I can fit it in. Usually it’s 1-2 pieces of fruit (smothered in peanut butter), sometimes hard boiled eggs, energy bars that are as low in sugar as possible, and easy to eat veggies like carrots or sugar snap peas. If you’ve ever taken a look at the nutrition labels on most energy bars these days, they’re packed with a loooooot of ingredients and sugar. To remedy this, I make my own version of them, but in bite form! These gingerbread bites, which are adapted from this recipe, have a bit of spice, a lot of protein, and a ton of flavor. They’re perfect for a mid-afternoon snack, post-dinner treat, or, if you’re like me, you’ll accidentally flip your lunch plate full of cauliflower rice onto the floor next to your desk and need to eat them to supplement your lunch. *Insert eye-roll here*

Dancing for Donuts | Gingerbread Bites.

Gingerbread Bites

2 cups old-fashioned oats

2 tbsp coconut or white sugar

1/4 cup vanilla protein powder (I used Rainbow Light Vegan!)

1/4 cup almond butter (Maranatha is the best, in my opinion)

1/4 cup molasses

1/2 cup milk (regular or non-dairy is fine)

1 tbsp cinnamon

1 tbsp ginger

1/2 tbsp nutmeg

1. In a blender or food processor, pulse the oats until they’re a flour-like texture and size.

2. Combine the oat flour, sugar, and vanilla protein powder in large bowl and mix well.

3. In a smaller bowl, stir together the molasses and almond butter as best as you can. Pour in the milk and microwave for 30 seconds. Stir again until well combined.

4. Add the wet mixture to the dry mixture and stir until a ball of dough starts to form. It may take a minute or two but keep stirring. Add a touch of milk or water if the mixture is too dry.

5. Form 1-2 inch balls with the dough and store in an airtight container in the fridge for up to 5 days. I haven’t tried it yet, but these also probably freeze well! Enjoy 🙂

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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

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

Shredded Brussels Sprouts Salad + Maple Dijon Vinaigrette.

Hi hi hi!

Sorry I disappeared for a second there. I was trying to revel in every glorious minute of the long weekend. I don’t know about you, but I managed to stuff my face for about 4 days straight and I don’t even feel badly about it…

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However! I am a firm believer in maintaining a balance during the holidays. Don’t get me wrong, indulge in those cookies and pies because it only happens once a year and life is short. All I’m saying is like, have a salad before your dessert, or hit the gym before you shovel in all those mashed potatoes. You feel me?

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I made this salad as a side dish for Thanksgiving and made it again for dinner last night because it was that good. It absurdly healthy, but tastes decadent in the best ways. Plus, it’s a crowd pleaser and my family can vouch for that! With parmesan, pecans, dried cranberries, and a pear, it barely even tastes like a salad and/or brussels sprouts and also comes together in about 5 minutes. Have i convinced you yet?!

Shredded Brussels Sprouts Salad

1 lb. brussels sprouts

1/4 cup dried cranberries

1/4 cup shredded parmesan cheese

1 pear, diced

1/4 cup chopped pecans

1 large shallot, thinly sliced

  1. With a knife, cut the hard ends off the sprouts. “Shave” them by carefully slicing them as thinly as possibly (without chopping any fingers off!). Keep any outer leaves that fall off intact.

2. In a large bowl, toss together the remaining ingredients. Pour on dressing immediately and serve, or store in a container in the fridge for up to 3 days undressed.

Maple Dijon Vinaigrette

1 tbsp maple syrup

1 tbsp dijon mustard

2 tbsp olive oil

2 tbsp balsamic vinaigrette

salt + pepper to taste

1.In a small bowl, combine all ingredients. Whisk to combine. Pour over salad and serve immediately, or store in a mason jar in the fridge for up to 3 days.

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See you again 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