The Ultimate Vegan Mac N’Cheese

Autumn calls for comfort food, don’t ya think?

Dancing for Donuts | The Ultimate Vegan Mac N'Cheese

I recently made this vegan mac n’cheese for a giveaway with Spudsy Foods (I mentioned them in my September favorites!) and knew I had to share the full recipe on here with you guys. It’s quite possibly the easiest sauce to make – it comes together in a blender with minimal chopping – and is fantastic with any kind of pasta, although I rarely eat anything other than Banza’s chickpea pasta these days!

The “cheese” part of the sauce comes from Nutritional Yeast, which is basically a vegan supplement for Vitamin B12 and protein that happens to have a delicious cheesy flavor to it. The creaminess of the sauce comes from the soaked cashews and veggie broth, and then there’s some garlic and paprika in there too, for extra flavor! I topped this dish with Spudsy’s BBQ Sweet Potato Puffs, but you could easily just use regular bread crumbs or panko flakes!

And one last thing I’ll say: this dish even passed the bf test, which for me is a HUGE win since mine doesn’t particularly love the idea of “healthy” versions of things😂

Dancing for Donuts | The Ultimate Vegan Mac N'Cheese

The Ultimate Vegan Mac N’Cheese

your favorite pasta, cooked according to the directions

1/2 cup cashews soaked in water for at least 3 hours (or overnight)

2 tbsp nutritional yeast

1/2 cup veggie broth

1/3 cup non-dairy milk

1/2 tsp paprika

3-4 cloves garlic

3/4 tsp salt

1/2 cup crumbled Spudsy Sweet Potato Puffs (or breadcrumbs)

1. Cook pasta according to directions and while boiling, make the cashew cheese sauce below.

2. In a blender, add the soaked cashews (drained), broth, milk, nutritional yeast, paprika, garlic and salt to a blender or food processor. Blend until smooth. *If you need to add a little bit of liquid, add either more broth or water tbsp by tbsp – a little goes a long way!

3. Add the sauce to the drained pasta and keep over low to medium heat to warm the sauce.

4. Spoon the mac n’cheese into bowls or ramekins and top with the breadcrumbs or crumbled Spudsy puffs. Enjoy right away or bake in the oven at 300 degrees fahrenheit for 5-10 minutes. 

*Store leftover cashew cheese sauce in an airtight container for up to 3 days*

Dancing for Donuts | The Ultimate Vegan Mac N'Cheese

Well, that’s it for today!! Have you guys ever made vegan versions of your favorite foods? I’m not vegan, as you know, but I love this idea of re-vamping some of my meals to be more plant-based!

xo Jordan

My First Time Trying a Meal Delivery Service

I gotta be honest with you, I never pegged myself for one of those meal kit or meal delivery people…

Dancing for Donuts | My First Time Trying a Meal Delivery Service

I just figured, okay I love to grocery shop and I love to cook, so why would I need someone to take care of those things for me, right? Wrong.

Here’s the thing, while I do love shopping/cooking and I don’t actually mind spending time doing them, I never realized just how much time they took out of my daily life. I don’t know about you, but I make about 80% of my meals each week at home, which means I’m prepping breakfast and lunch ahead of the work day, and then cooking when I get home at night.

If you can’t relate to me on that, I bet you can relate to me on this – do you know the feeling when you get home from a vacation and you’re exhausted AF so the thought of going to the crowded grocery store let alone standing in the kitchen long enough to put something together just sounds terrible? YEAH. I know you do. That was me last week when I got back into town after 4 days on the east coast with very minimal sleep.

Dancing for Donuts | My First Time Trying a Meal Delivery Service

My savior? Territory Foods. The week before I went out of town, I remembered that I’d probably have that sinking feeling when I got home and had nothing in the fridge. Not to mention, I’m trying to be good about my eats these days since my broken elbow has caused quite the disruption in my workout routine!

So, I went onto the Territory Foods website and decided to place an order for breakfast and lunch for the three days following my trip. They would be delivered to my door the day I got back into LA and the best part? There’s no subscription – which is a game changer for me since my schedule never looks the same day to day.

Here’s what appealed to me most about Territory Foods: everything is made by local chefs who take input from a nutritionist to create balanced meals and the menu changes week to week. The ingredients are sustainably and locally sourced, and you can even choose filters to match your diet preferences (like Whole 30, Paleo, or low carb). All of their meals are free of gluten and dairy ingredients, which is also nice if you’re sensitive to those! You also get to customize your order to choose exactly which meals you’d like and there are a tonnnn of delicious options. I was actually super impressed with the selection!

And, as I mentioned, there’s no subscription/regular commitment requirement, but it is slightly cheaper if you choose a recurring plan and makes sense to opt into the recurring discount, since you can skip/pause/cancel anytime.

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The Process

The Thursday before I got back from my travels, I went onto the Territory Foods website and placed my order. Since deliveries come Mondays and Thursdays, and my flight landed on Monday, I knew I’d be okay in terms of timing/getting the food in the fridge as quickly as possible. There were two size options: Standard (between 400 and 600 calories) or Boost (between 250 and 400 calories).

I chose to pick Standard, since I know myself and 250 calories ain’t gonna cut it for me, which came out to $13.95 a meal. I know this might sound like it’s pricey, and the Boost meals only cost $10.95 a meal if you’re trying to save, but I’ll tell ya – my breakfasts were enormous, I was able to share with my boyfriend, and two lunches actually lasted me for three days. So if you break it down, it’s probably around $10 a serving, which isn’t bad! Not to mention that I wasn’t snacking at all since I was full, so I didn’t have to worry about bringing energy bars or anything like that. I’d say that’s pretty cost effective, especially when you factor in the time saved!

Dancing for Donuts | My First Time Trying a Meal Delivery Service

My Order

Breakfast & Lunch Day 1:

Veggie Breakfast Bowl with Caprese Salsa – I loooooved this one! So much flavor.

Pulled Pork with Butternut Squash and Brussels – Such a hearty but nutritious meal. The veggies were seasoned and cooked perfectly!

Breakfast & Lunch Day 2:

Veggie Breakfast Bowl with Caprese Salsa – Good thing I ordered this one twice ’cause I loved it so much.

Vegan Mac & “Cheese” with Seasonal Vegetables – my FAVE.

Breakfast & Lunch Day 3:

Lemon Poppy Muffins with Cinnamon Breakfast Apples – These muffins were so good that I legitimately regretted sharing one with my boyfriend…

Orange Chicken with Brown Rice Chow Mein Noodles – Like Chinese takeout but soooo much better.

Dancing for Donuts | My First Time Trying a Meal Delivery Service

After having three days and six meals prepared for me ahead of time with Territory Foods, I can honestly say that I might be a meal delivery service convert…so much so that I actually ordered three lunches again for this upcoming week since I’m going out of town yet again and it doesn’t make sense to stock up on groceries.

SO. Is this the most frugal option for someone looking to eat real, home-cooked meals? No. Is this a ridiculously convenient and delicious option for weeks when you’re busy, coming home to an empty fridge, or tired AF? YES.

I don’t know what other meal delivery services are like, but I can tell you that the two most important things about Territory Foods to me personally are the following: 1) it’s not subscription based and 2) there is an unbelievable amount of variety no matter what diet you’re on or health goals you have. I honestly cannot recommend it enough!

If you’d like to see what mean, and trust me, I won’t let ya down, head over to Territory Foods and use the code DANCINGFORDONUTS for $30 off your first order. You can also order directly through this link – I won’t make any money from it, I just honestly know you’ll love it if you try it!

So there ya have it, fine folk. Have you ever ordered from a meal delivery service before?

xo Jordan

Homemade Lavender Vanilla Almond Milk (How-To + Recipe)

Let me introduce you to one of my new favorite things to do: making nut milk!!!

Dancing for Donuts | Homemade Lavender Vanilla Almond Milk (How-To + Recipe)

Guys I had been sooo intimidated to try making my own nut milks at home, even though I have friends who do it and they’ve told me how simple it is! Idk what was up with me, but I will tell you, it is SO simple, quick, and honestly just makes me feel better knowing that I made it myself. Have you ever looked at the ingredients list of most non-dairy milks?! Tons of additives. It makes sense though because fresh almond milk only lasts for about 3 days before going bad, so you can only imagine what they need to put in the milks at the store to make them last as long as they do!

To make the actual milk, you only need two ingredients (almonds + water), but I wanted to flavor mine with a touch of natural sweetness, vanilla and lavender. Also, you’ll want to be sure you leave yourself enough time to soak the almonds for 8-12 hours because that is the key! In terms of equipment, this requires a blender, nut milk bag and something to pour the milk into. I use a nut milk bag from Ellie’s Best and it has freakin’ changed my life👏

Dancing for Donuts | Homemade Lavender Vanilla Almond Milk (How-To + Recipe)

In terms of money, I think making your own milk at home can be super economical if you 1) get your almonds or whatever base you’re using from bulk bins or when they’re on sale and 2) make sure you don’t make so much that you waste it. I’m pretty sure one cup of almonds cost me about $3 (not on sale because I wanted to make it asap for this post!), but then I made enough milk for 3 days (for smoothies + coffee), plus the cup of almond meal that came out of it. You can do so many things with almond meal, and that’s something you definitely don’t get when you just buy the milk in store.

Dancing for Donuts | Homemade Lavender Vanilla Almond Milk (How-To + Recipe)

So yeah! It’s better for you since there’s less crap in there, you can customize it to be whatever flavor you’d like, it can be super cost-effective if you get your almonds in bulk/on sale, and there’s less waste overall since you’re not buying cartons on cartons. So many perks you guys! If you’d like, you can try Ellie’s Best nut milk bags (or any of their other items) and take 10% off your entire cart with the code ‘dancingfordonuts’ – they even send you a few of their own recipes to get you started!

Dancing for Donuts | Homemade Lavender Vanilla Almond Milk (How-To + Recipe)

What you’ll need:

1 nut-milk bag or cheesecloth – I’ve been using Ellie’s Best nut milk bags and I’m in LOVE.

A blender – I have a NutriBullet, but any should work fine!

A pitcher (or even vase if you’re desperate) to strain the milk into

An airtight container for storing the milk (like a mason jar or bottle)

Lavender Vanilla Almond Milk

1 cup raw almonds

3 1/2 cups filtered water

2 pitted dates (optional, but recommended!)

1 tsp vanilla extract

1 tsp culinary lavender (feel free to add more, but a little goes a long way!)

1. Soak the nuts in water in a large bowl for 8-12 hours (but no longer than 12 ’cause they can actually go bad!).

2. Drain the almonds then add them to your blender with the filtered water, dates, vanilla extract and lavender. You may need to do two batches depending on your blender size! Pulse/blend for 1 minute on high.

3. Take an Ellie’s Best nut milk bag and put it 3/4 of the way inside a pitcher, making sure that the top is secure. I tie the string, but you can also use a rubber band.

4. Pour your nut milk blend into the bag over the pitcher. You’ll see that most of it will drain straight through, but there’s still a ton left in the bag surprisingly! Using your hands, hold the bag over the pitcher and squeeeeeze!!! It takes me about 3 extra minutes and some muscle power to really get the rest of the liquid out of the bag.

5. Transfer the nut milk to an airtight container (unless it’s already in one!) and empty the almond meal from the nut milk bag into another airtight container, if you’d like. You can use this in smoothies, oatmeal, and a ton of other recipes! Note: Your fresh almond milk will only stay fresh for up to 3 days because it doesn’t have preservatives like store-bought brands! Be sure to drink it before then 🙂

Dancing for Donuts | Homemade Lavender Vanilla Almond Milk (How-To + Recipe)

So there ya have it! If you have any questions at all, please feel free to ask me – I might make a quick little video of this too, since maybe it’s easier to understand the directions that way? Let me know what you think, and if you make some almond milk of your own! And if you need a new nut milk bag, be sure you use the code ‘dancingfordonuts‘ so you can get 10% off at Ellie’s Best!!

xo Jordan

Vegan Maple Lavender Shortbread Cookies

GUYS. We are 5 DAYS from Christmas. I repeat: 5. Days.

Dancing for Donuts | Vegan Maple Lavender Shortbread Cookies

To say I am excited would be the understatement of the century. I’m literally counting down the minutes until I get to see family and friends, bake a crap ton of cookies with my mom, and spend my first holiday ever with my boyfriend. PUMPED.

Okay now that I’ve exploded with holiday cheer, let’s move on to more pressing matters: these COOKIES. Let me express to you just how good they are – I’m rationing them so that I don’t run out before I go home for the holidays. Like instead of shoveling them all in my mouth at once, I’m actually savoring them bite by bite and THAT is saying a lot. And before you go thinking I’m all full of myself and stuff because I made a recipe that is full on inspiring me to possibly open up a bakery someday, I just want you to know that I legitimately set out to make these as an experiment and thought they might turn out terrible and crumbly and dry like lots of healthy desserts are…but! Thank cookies could not be more opposite of that.

Dancing for Donuts | Vegan Maple Lavender Shortbread Cookies

I don’t even know how these have zero dairy in them…it’s kind of mind-blowing. And they 110% do NOT crumble. Isn’t that nuts?! That’s like my biggest pet peeve with some shortbread recipes. I think the best thing about these guys, aside from them being vegan friendly, is that they’re just the riiiiight amount of sweetness. Apparently there are people in this world that don’t love desserts and sugary things (WHO ARE YOU PEOPLE AND WHERE ARE YOU FROM), but these are the perfect cookies for those people.

And I know these are super Christmas-y or seasonal or what have you, but I think that’s what makes them perfect for the holidays. I think we all tend to OD on the rich stuff, the peppermint and chocolate and pecan and all that, so to have something a bit lighter as an option is nice! I know lavender isn’t something people always have on hand, but this recipe coupled with my lavender almond milk latté should give you enough reason to stock up now😉

Dancing for Donuts | Vegan Maple Lavender Shortbread Cookies

Vegan Maple Lavender Shortbread Cookies

1/2 cup coconut oil (cooled & hard – pop it in the freezer for a sec if you need to!)

1/3 cup natural powdered sugar (*check this list for vegan sugar brands!)

1/4 tsp sea salt

1/2 tsp Lavender Flowers *go for culinary grade!

1 1/3 cup all-purpose flour

3 tbsp maple syrup

3 tbsp non-milk – coconut, almond, soy, etc.

1. Preheat the oven 350 degrees fahrenheit and line a baking sheet with parchment paper (ideal, but if you don’t have any just use lots of coconut oil!).

2. In a large bowl combine the coconut oil, powdered sugar and sea salt with a fork until all the sugar is combined and light & fluffy (might take a minute or so depending on your arm!).

3. Add the lavender flowers, then the flour 1/3 cup at a time and use your hands or the fork to combine. Don’t use an electric mixer for this one!

4. Finally, add the non-dairy milk and the maple syrup one tablespoon at a time and be careful not to not overmix! The dough may seem dry but try not to add any extra liquid here as it will mess with the consistency of the cookies.

5. Lightly dust a cutting board or clean surface with flour. Form the dough into a ball and then roll it out until it’s about 1/4 inch thick. Use a cookie cutter, mason jar, or glass to form the cookies into shapes.

6. Place the cookies on the parchment paper and bake for 10-12 minutes. *Check on them at 10 minutes just in case! You’ll want to take them out when they’re juuuuust starting to brown on the edges. They overbake quickly!

7. Let cool completely before noshing – I promise they’ll taste better this way! Store in an airtight container for up to 5 days.

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So that’s it for today my loves! Thanks for stopping by – I so appreciate every single one of you and I know I don’t say it enough.

Have a Happy Humpday!

xo Jordan


Babes on a Budget: 3-Ingredient Cinnamon Raisin Energy Bites.

Hi friends! We’re so close to the long weekend, I can almost taste it!

Babes on a Budget: 3-Ingredient Cinnamon Raisin Energy Bites.

In preparation for what is most likely going to be an indulgent weekend, for both my wallet and stomach, I’ve been focusing extra hard on eating real, unprocessed snacks throughout the day. I decided last weekend to whip up some faux-larabars and have been having about 4 of these each day as a mid-morning snack. As much as I loooooove larabars, they’re not exactly the cheapest things ever, and for good reason! They only contain about 3-6 ingredients and have a ton of healthy fats and protein to keep ya goin’. As far as quick snacks on the go, they’re something I’d recommend to anyone who’s trying to avoid processed, pre-packaged foods!

Babes on a Budget: 3-Ingredient Cinnamon Raisin Energy Bites.

With this in mind, being able to make these little babies (literally in the food processor in 2 minutes or less) and have them on hand for snacks throughout the week, has made life a lot easier, and my grocery bill cheaper! They’re gluten-free, vegan, and have absolutely zero added sugar, though do keep in mind that dates and dried fruit in general have a decent amount of sugar in them already! That being said, you can pop these in a little tupperware and just eat according to how you’re feeling. If you’re hungry and need something to tide you over for at least an hour or two, I’d go with four, but if you just need a little something for your sweet tooth, knock that down to just a couple. You’re call though, of course 🙂

Babes on a Budget: 3-Ingredient Cinnamon Raisin Energy Bites.

Cinnamon Raisin Energy Bites

1 1/2 cups roasted, unsalted almonds

10 medjool dates

3/4 cup seedless raisins

1 tsp cinnamon (optional)

1-2 tbsp warm water (if needed)

1. In a food processor or blender, pulse all ingredients until almonds are broken down and ingredients are well combined. Scrape down the sides of the food processor with a spatula periodically and add warm water if the the mixture seems too dry (after ~20 pulses or so). *Don’t be too quick to add the water though, as the oils from the almonds take time to be released and they will moisten the mixture!

2. Transfer the mixture to a large bowl and form the batter into 1 inch balls (it should make about 2 dozen, give or take!). Refrigerate in an airtight container for up to 5 days, or freeze for one hour to enjoy (almost) immediately!

Babes on a Budget: 3-Ingredient Cinnamon Raisin Energy Bites.

 What are some of your favorite real-food, unprocessed snacks?!

xo jordan

Berry Chia Protein Pudding. [Vegan + Gluten-Free!]

Hi friends and Happy Humpday! Is anyone else kind of ecstatic that we’re halfway through the week?!

Dancing for Donut | Berry Protein Chia Pudding. [Vegan + Gluten Free!]

I’ve been running on very little sleep after flying home to NY for a hot second to attend my one of my best friends’ weddings, so I apologize in advance if any of this is incoherent! I landed back in LA super late Sunday night and did a major grocery haul Monday after work since the only things in my fridge were some leftover cashew milk (which comes in handy!), coffee grounds (duh) and my probiotics. Not exactly the makings of a meal my friends.

Dancing for Donut | Berry Protein Chia Pudding. [Vegan + Gluten Free!]

After a long weekend of indulging, I’m really trying to get my a$$ in gear, partially so that I can fit into my old summer clothes and partially because I know that when I eat healthier, my stomach feels so much better. I tried chia pudding way back in the day, and honestly wasn’t the biggest fan, but the other day I was listening to one of my favorite podcasts (Almost 30 – I’m obsessed) and they were talking about a chia pudding made with protein powder for natural sweetness and a more filling snack or meal. The other thing about chia pudding is that it’s really not that many ingredients and fairly cheap now that chia seeds are so common.

Dancing for Donut | Berry Protein Chia Pudding. [Vegan + Gluten Free!]

I’ve had this recipe for breakfast two mornings now, and it’s so delicious. I still need my 11am snack (as per usual), but this is something I can feel good about eating. There’s no added sugar, the berries are nutritious and full of antioxidants, and the chia seeds are loaded with fiber, omega 3’s and protein. You can easily sub out ingredients in this recipe as well, like the berries for another fruit or vanilla protein powder for chocolate, or even none at all. It’s your call, just make whatever works for you! Food should be delicious, so pick your favorite flavor combo and go from there 🙂

Dancing for Donut | Berry Protein Chia Pudding. [Vegan + Gluten Free!]

Berry Chia Protein Pudding

(makes 2 large servings)

1/2 cup chia seeds

2 cups non-dairy milk (I used cashew, it’s super creamy!)

1/4 cup unsweetened coconut flakes

1 cup mixed berries

1 scoop vanilla protein powder (if you’re vegan, make sure it’s a plant-based protein – I use Garden of Life!)

1. In a large bowl, combine the chia seeds, non-dairy milk, protein powder and coconut flakes. Stir for about one minute and then let sit for for at least 2 hours or overnight. *I make this recipe the night before in a tupperware so it’s ready to take with me to work the next day!

2. Add the berries and enjoy! If not eating right away, the chia pudding will keep in the fridge for up to 4 days.

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What about you? What breakfast do you have on repeat these days?! Have you tried chia pudding yet?

xo jordan

Matcha Coconut Overnight Oats.

Okay okay, so I know this recipe is kind of contradictory to my last one in which I claimed that oatmeal doesn’t actually fill me up…however! This one did (thanks to some added protein) and also oats are my favorite forever.

Dancing for Donuts | Matcha Coconut Overnight Oats.

Matcha is totally having a moment right now, and I’m all for it. I’ve been hooked on green tea lattes since a friend introduced them to me a couple years back, so anything matcha related I can get my hands on, I will! I love that it not only tastes amazing (with a touch of added sweetness, otherwise it’s a bit harsh!), but is also super good for you.

Dancing for Donuts | Matcha Coconut Overnight Oats

It’s honestly kind of amazing that this magical powder stuff is packed with antioxidants and vitamins A, B-complex, C, E and K. And that gorgeous green color?! Swoon. And an awesome thing about this recipe is that it’s vegan and gluten-free customizable – just make sure you’re using certified gluten-free oats, non-dairy milk and/or plant-based protein instead of whey. If you’re not dairy-free, you can totally add some greek yogurt in here too (or coconut yogurt if you are). That would bump up the filling-factor and protein even more!

Dancing for Donuts | Matcha Coconut Overnight Oats

Matcha Coconut Overnight Oats

1/3 cup rolled oats

2/3 cup coconut milk

1/2 tsp vanilla extract

1 scoop vanilla protein powder

1 tsp matcha powder

1/4 cup unsweetened, shredded coconut

1/2 or whole banana, sliced (optional)

1 tsp chia seeds (optional)

1. In a mason jar, tupperware container, or bowl, mix together the oats, coconut milk, protein powder, matcha, and chia seeds if desired.

2. Cover and let sit overnight in the fridge. When ready to eat, top with coconut and banana slices. Dig in!

Dancing for Donuts | Matcha Coconut Overnight Oats

What oatmeal add-ins and combos are you digging lately?! I need some ideas!

Have a great week 🙂

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

Apple Spice Blondies [Dairy + Gluten Free!].

Ahh Monday, we meet again. Am I ready for you? I’m not sure…

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What I am sure about, however, is a weekend that’s the perfect combination of relaxing and productive makes it easier to head back to work when it’s all over. I’ve recently gotten back into meal-prepping and it is making my life about a billion times better! Just less to worry about during the week, like knowing I already have a healthy lunch packed to take with me or dinner all ready in the fridge when I get home.

One key part of meal-prepping for me is making healthy snacks and treats. If I don’t have snacks ready to go, I will 100% reach for the candy at work instead or impulse-purchase the chocolate bars that are just kind of waiting for you while you check out at Trader Joe’s…don’t tell me you don’t know what I’m talking about. Those things are goooooood! And we all know I’m about balance aka shoveling in some chocolate every once in awhile, but I also like to eat things that satisfy my sweet tooth without making me feel like crap afterwards.

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This week I went with a recipe I’ve had pinned for at least a year, but could never make because I didn’t have coconut flour. This morning on my way back from the farmer’s market though, I finally got it!! I went with Bob’s Red Mill, since I know their products are super high-quality, and so far I can tell you it does not disappoint! That, peanut butter, unsweetened applesauce and  maple syrup basically make up this entire recipe. That’s it! No butter, oil, milk, sugar or eggs. How awesome is that?! You literally throw everything in a bowl, plus some spices, and call it a day. Then 30 minutes in the fridge and BOOM. Blondies. *drops mic*

Dancing for Donuts | Apple Spice Blondies [Gluten + Dairy Free!].

Apple Spice Blondies

(adapted from this recipe)

1/4 cup coconut flour

1/2 cup peanut butter* (choose one with just peanuts, nothing else!)

1/2 cup unsweetened applesauce

3 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp nutmeg

*you can use almond butter here, but I went with peanut because it’s cheaper!

  1. Preheat the oven to 350 degrees fahrenheit and grease a muffin tin with coconut oil or vegetable oil spray.

2. In a large bowl, combine all ingredients and stir until completely combined. The batter will be thick, which is a good thing!

3. Spoon the batter into the muffin tin so that each cup is about halfway full (these don’t rise, so you can always fill them more, but you’ll make fewer blondies and will need to cook them for longer!).

4. Bake for 30 minutes, then cool for 15. Carefully spoon the blondies out of the tin (they crumble easily!) and eat right away or store in an airtight container in the fridge. Enjoy 🙂

Dancing for Donuts | Apple Spice Blondies [Gluten + Dairy Free!].

Have a beautiful week, friends!

xo Jordan