Pumpkin Spice Golden Milk Latte

I’m baaaaaack!!!

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy-free, packed with Fiber & Vitamin C, and the perfect drink for autumn!

Apologies for the brief hiatus – Vegas really took it out of me (not shocking for this grandma-at-heart). It is not feeling anythingggggg like fall here in LA and if you know me at all, you know I get homesick without fail every year at this time. I’m a New Yorker at heart, so of course all I want to do is go apple picking and see the leaves change colors, although from the looks of it, it doesn’t seem as though it’s feeling like fall anywhere on the east coast these days. #globalwarming

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy-free, packed with Fiber & Vitamin C, and the perfect drink for autumn!

But even though I can’t wear my cozy sweaters yet, I’m going to do everything in my power to make this season feel like the one I love so much, and that means starting with PUMPKIN. Please don’t hate me, I know I’m basic as anything sometimes, but there really is just something so comforting about fall spices like cinnamon, ginger, cardamom and nutmeg. I riffed off of these golden milk (aka turmeric) lattes everyone is raving about and added a little fall flare. The combination is UNREAL, if I do say so myself.

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy-free, packed with Fiber & Vitamin C, and the perfect drink for autumn!

I absolutely love sipping on this before bed since it has no caffeine and feels a bit more decadent than tea. You could even add a tablespoon of coconut oil to make it more filling if it’s a morning or afternoon kind of drink, but I like to keep things light around here right before going to sleep! This recipe actually makes 2 servings too, so you can have one at night and then pop the rest in a mason jar for the next day. I actually had my second serving today at work and it made me SO damn happy. It just like, cozied things up a bit, you know?

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy-free, packed with Fiber & Vitamin C, and the perfect drink for autumn!

Another thing to note – this recipe includes real pumpkin puree (not pumpkin pie filling!), which makes this drink super creamy and adds fiber, potassium and vitamin C. Not to mention it also has tryptophan (the stuff in turkey that makes you sleepy after Thanksgiving!), which makes it literally the BEST thing to drink before bed.

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy Free, Packed with Fiber & Vitamin C, and the perfect drink for autumn!

Pumpkin Spice Golden Milk Latte

(makes 2 servings)

2 cups unsweetened vanilla almond milk

2 tbsp canned pumpkin puree

1 tsp turmeric

1 tsp pumpkin spice

pinch black pepper (freshly cracked if you can swing it!)

1-2 tablespoons maple syrup or honey

1 tsp vanilla extract (optional)

1. Put almond milk in a saucepan and heat on the stove over low to medium heat. Add the remaining ingredients and cook for about 10 minutes, stirring about every 30 minute or so to make sure the flavors really combine and any clumps of pumpkin puree are broken up.

2. Carefully pour pumpkin spice golden milk into a mug and use a milk frother, if desired. *You can totally just drink this as is too, but if you like that part of lattes best and don’t have a frother, you can even put this in a blender (as long as it’s not too hot!) and blend it up for a sec. I also shook mine in a mason jar for couple of minutes with a strong arm and it had the same effect!

3. Store remaining mix in an airtight container in the fridge for up to 2 days. Shake before drinking.

Dancing for Donuts | Pumpkin Spice Golden Milk Latte - Dairy-free, packed with Fiber & Vitamin C, and the perfect drink for autumn!

Alright y’all, I hope you have a wonderful weekend that’s filled with seemingly fall-ish things, even if it’s 80 degrees where you are, too!!

xo Jordan

 

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

Early Autumn Salad. [+ How to Cut a Pomegranate!]

How is it Wednesday already?! How is it October 14th already?! I can’t even.

Someone said to me this week that being as busy as I am must make the time pass more quickly. I can’t decide if they’re right or wrong…but I can tell you that it makes me kind of sad that fall is flying by and that I haven’t really had the opportunity to enjoy it yet. It’s hard to even notice the seasons at all in California, but since I’m an east-coast lady I know they’re there. In an attempt to eat seasonally while being conscious of the ever-present 90 degree weather, I’ve combined the perfect amount of fall sweetness into an easy salad (no need to turn the stove or oven on in the heatwave!).

Dancing for Donuts | Early Autumn Salad. [+ How to Cut a Pomegranate!]

Wanna know something else?! I learned how to cut a pomegranate!! Guys. It’s actually really easy. And soooo much cheaper than buying just the seeds from Whole Foods or TJ’s. Trust me on this one. Here’s a quick step-by-step before I break down the salad for ya:

Dancing for Donuts | Early Autumn Salad. [+ How to Cut a Pomegranate!]

Step 1: Cut out the top in a pyramid shape.

Dancing for Donuts | Early Autumn Salad. [+ How to Cut a Pomegranate!]

Step 2: In a bowl of water, submerge the pomegranate and pull it open. Use your fingers to gently pull out the seeds.

Dancing for Donuts | Early Autumn Salad. [+ How to Cut a Pomegranate!]

Step 3: When all the seeds are removed from the flesh, drain the water and enjoy! See? Easy, right?


Early Autumn Salad

2 cups arugula

1/2 large ripe pear, diced

2 small beets or 1 large beet, diced

2 tbsp. dried cranberries

2 tbsp. candied walnuts

2 tbsp. crumbled goat cheese

seeds from 1/2 pomegranate (~1/8 cup)

2 tbsp. balsamic vinegar or your favorite semi-sweet dressing

  1.   In a large bowl, add all the ingredients and toss to combine. Drizzle with balsamic vinegar and toss again. Serve immediately!

*Feel free to add quinoa and/or chicken for protein! I do 🙂

Dancing for Donuts | Early Autumn Salad. [+ How to Cut a Pomegranate!]

Be back soon, y’all.

xo Jordan