Roasted Autumn Vegetable Bowl + Arugula Walnut Pesto.

Hello hello!

In an effort to eat less garbage before Halloween because 1. I need to make sure I fit into the pants for my costume, and 2. Let’s face it, we’ll all be eating boatloads of candy and drinking sugary libations, I decided to roast a boatload of veggies this week.

 Dancing for Donuts | Roasted Autumn Vegetable Bowls + Arugula Walnut Pesto.

I decided to be adventurous and try an acorn squash – if you haven’t yet, you NEED to. Those things are like gold. I swear it’s better than butternut squash, equally as tasty as a sweet potato, and a vegetable? What even. And I haven’t even tried it with cinnamon and brown sugar on top. That’s next.

If you’re like me and have no idea how to cut an acorn squash though, reference this video. Saved my life. Although I’ll be honest, I almost chopped off my fingers trying to hack it open with my Ikea knives. Not your best option…

Dancing for Donuts | Roasted Autumn Vegetable Bowls + Arugula Walnut Pesto.

Roasted Vegetable Rice Bowl

1 cup brown rice (cooked according to directions)

1 acorn squash, sliced in crescent moons

~10 brussels sprouts, halved or quartered

1 red onion, chopped thinly, but in large pieces

2 cups torn kale

2 tablespoons olive oil (or 1 EVOO, 1 Coconut Oil)

salt to taste

  1. Preheat the oven to 375 degrees fahrenheit. In a large bowl, combine the onion, brussels sprouts and kale. Drizzle with one tablespoon olive oil and toss with hands to coat evenly.

2. Place brussels, onion and kale on a baking sheet. The kale will cook more quickly so feel free to use a separate sheet, or remove from the sheet with the other vegetables after 10 minutes. The brussels and onion will roast for 30 minutes.

3. On another baking sheet. Place the acorn squash in an even layer. Spray with coconut oil on both sides, or drizzle with remaining olive oil. Roast for ~40 minutes, or until starting to brown at the edges and soft.

4. Once the vegetables have been removed from the oven, place in a bowl over the brown rice. Top with arugula walnut pesto (I use about 2 tbsp each serving!) and salt to taste.

*Feel free to prep all of these ingredients in advance! The only thing I wouldn’t prep early is the kale because it’ll wilt/get soggy.

Arugula Walnut Pesto

1/2 cup fresh basil

1/2 cup walnuts

2 cups arugula

3 cloves minced garlic

1/4 cup olive oil

1 tsp salt + more to taste

enough water to get the blender moving

  1. In a food processor, combine all the ingredients. Pulse until smooth, scraping down the sides as needed. Add water slowly to keep everything moving, but not enough to water the sauce down. Store in an airtight container in the fridge for up to 5 days.

Dancing for Donuts | Roasted Autumn Vegetable Bowls + Arugula Walnut Pesto.

Hope you guys liked this one 🙂 I have a ton more recipes in the works!

xo Jordan

Peach Caprese Pasta Salad.

Hello hello!

Today I’m bringing you quite possibly my favorite summer recipe as of late. I’ve been indulging in perfectly ripe, juicy peaches everyday and cannot seem to get enough. This recipe blends together classic caprese flavors of tomato, mozzarella and basil but brings in the sweet element of the fruit. Drizzle a bit of balsamic, a sprig of olive oil and a dash of sea salt, and you’ve got yourself a winning combination.

Dancing for Donuts | Peach Caprese Pasta Salad.

To make it a meal, I added brown rice pasta (whole wheat or your favorite should do just fine, too). I’ve always felt like a chilled pasta salad is the quintessential summer supper, and enjoying this al fresco made it even better! I highly recommend it. This dish is also perfect for leftovers, and may even taste better the next day once the flavors get a chance to meld. Make a big batch and have it for lunch all week long before summer’s over!

Dancing for Donuts | Peach Caprese Pasta Salad.

Peach Caprese Pasta Salad

1 cup pasta (of your choice, but i used organic brown rice)

1 ripe peach, diced

5-6 basil leaves, chopped

1/4 cup diced mozzarella or halved bocconcini

1/2 cup chopped heirloom tomatoes

1/2 tbsp olive oil

1 1/2 tbsp balsamic vinegar

1/2 tsp sea salt

  1. Bring a pot of water to boil. Add the pasta and cook 7-10 minutes, or al dente. Drain, rinse, and pour into a large bowl.

2. Top with the olive oil and stir until coated. Add the tomatoes, peaches, mozzarella and basil. Mix well.

3. Drizzle with the balsamic vinegar and sprinkle sea salt on top. Dig in!

Dancing for Donuts | Peach Caprese Pasta Salad.

Hope everyone’s been having a fantastic 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

What’s For Dinner: Grain Bowls.

Today we’re talking dinner.

Dancing for Donuts | Grain Bowls

Almost every day I have a grain bowl for either lunch or dinner. I prep most of the ingredients over the weekend (and sometimes even the whole meal) so that it takes minimal effort and time when I’m at the point where I could eat my own hand – don’t tell me you’ve never been there…

Dancing for Donuts | Grain Bowls

You can pretty much make these with anything you have on hand/like to eat, but I usually use a base of quinoa and a topping of tahini, my new favorite flavor! I add beans for added protein, sometimes sweet potatoes for a little heft, onions and tomato for taste, kale for health, and avocado for texture. You could easily sub out the quinoa for brown rice, farro or any other healthy grain, and any of the veggies or legumes. If you’re feeling crazy, you can even top them with some feta or goat cheese to compliment the flavors, or fruit to sweeten them up! I won’t include a recipe in this post because you don’t need one – ingredients and amounts of each are completely up to you. That’s what makes these bowls perfect for a healthy, delicious and fulfilling meal 🙂

What are you favorite grain bowl combinations?

Dancing for Donuts | Grain Bowls