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

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

Mediterranean Egg Muffins.

Happy Monday, y’all! Here’s to a new week & a fresh start.

Dancing for Donuts | Mediterranean Egg Muffins

If you’re in need of an easy, quick breakfast to begin your day, look no further. I prepped these egg cups this weekend and loaded them up with veggies so I would have something ready for busy mornings.

Dancing for Donuts | Mediterranean Egg Muffins

Not only do they taste amazing, but I know I can feel good about eating a nutritious meal to fuel me for the day ahead. They’re inexpensive, low fat, and take about 5 minutes to make. You really can’t lose with these guys!

Dancing for Donuts | Mediterranean Egg Muffins

Mediterranean Egg Muffins

(makes 10 muffins)

8 eggs (6 whole, 2 egg whites)

1/4 cup water

1 cup torn spinach

1/2 cup chopped tomatoes

1/4 cup chopped red onion

1/4 cup chopped basil

1/2 cup part-skim mozzarella

salt & pepper

1. Preheat the oven to 350 degrees. Spray a muffin tin with pam or coconut oil.

2. In a large bowl, whisk together the eggs, tomatoes, spinach, onion and basil. Pour batter into the muffin tin, filling each cup 3/4 of the way full. *Pour a little bit of water in any empty muffin molds to ensure an even bake!

3. Bake the eggs for 10 minutes. Remove from the oven and top with mozzarella cheese. Sprinkle with sea salt and pepper to taste.

4. Bake for another 10 minutes, or until golden. Remove from oven and let cool for 15 minutes. Eat right away or store in the fridge for up to 5 days.

Dancing for Donuts | Mediterranean Egg Muffins

Have a great day/week!

xo Jordan