S’mores Protein Granola

Oh man you guys, I wish you could’ve been in my kitchen to smell this one. It was heavenly!

Dancing for Donuts | S’mores Protein Granola

I felt like making something this past weekend when it was chilly (by LA standards) and rainy. We barely have any groceries, but I did have granola supplies!

I love making granola because you can customize the flavors completely and control exactly what’s in it! I’m also pretty sure it’s cheaper to make it then buy it, depending where you’re shopping!

This recipe is easy and tasty, smells delicious and is SO good on plain yogurt. If you don’t have this exact Ancient Nutrition S’mores Protein, I’d say use regular chocolate protein powder and then just throw some marshmallows in once the granola is completely cooled!

Dancing for Donuts | S’mores Protein Granola

S’mores Protein Granola

3 cups rolled oats

1 scoop Ancient Nutrition S’mores Bone Broth Protein

1/2 cup walnuts, almonds or cashews

1/2 cup cocoa powder

1/2 cup coconut sugar

2/3 cup melted coconut oil (melted)

1/2 cup maple syrup

1 tsp vanilla (optional)

1/4 tsp salt

1/2 cup chocolate chips

sea salt and for finishing

1. Preheat the oven to 250 degrees fahrenheit and spray a baking sheet with coconut oil or line with parchment paper.

2. In a large bowl, toss together the oats, protein powder, nuts, cocoa powder, and coconut sugar. In a separate bowl, whisk together the coconut oil, maple syrup, vanilla.

3. Pour the wet ingredients over the dry and stir to combine completely. Spread the oat mixture in an even layer on the baking sheet and bake for 45 minutes, stopping halfway through to stir.

4. After the 45 minutes, turn the oven off,  take the baking sheet out, add in the chocolate chips, and stir one more time. Pop in the oven for 5-10 more minutes (so the chocolate melts a little and clings to the oats!) and then remove.

5. Let cool completely (at least one hour), then store in an airtight container. Enjoy in a bowl with almond milk, over yogurt, in smoothies, or by the handful!

Dancing for Donuts | S’mores Protein Granola

Hope you all have a wonderful week!!!

xo Jordan

Chocolate Almond Butter Protein Fudge

Dancing for Donuts | Chocolate Almond Butter Protein Fudge

I’m back today with quite possibly the easiest, tastiest chocolate recipe ever! I made this a few weeks ago and put the recipe on Instagram, but I wanted to share it here, as well😊

This recipe combines 6 ingredients to form insanely delicious discs of chocolate that are actually satisfying because of the protein, so the portion control is kind of built right in! I also used silicone baking cups, which I SWEAR by you guys, but you could also totally just use regular muffin cups, Dixie cups, or just make it in one big rectangle and crack into it to make a bark!

Chocolate Almond Butter Protein Fudge

1/8 cup coconut oil

1/8 cup + 1 tbsp coconut butter (or more coconut oil!)

2 tbsp cocoa powder

1/4 cup creamy almond butter <– use code ‘dancingfordonuts’ for 15% off!

1/4 cup chocolate protein powder (I used Tone It Up!)

1 tbsp maple syrup

1. In a microwave safe bowl, melt together the coconut oil and coconut butter.

2. Add the cocoa powder and stir well before adding the creamy nut butter, protein powder and maple syrup.

3. Once completely combined, spoon into silicone baking cups (I did about 1 tbsp each). Refrigerate at least 30 minutes before eating (or freeze for 15) and store in the refrigerator for up to a week!

Sorry for such a short post today!! Things have been busy over here with the holiday season, but I appreciate you sticking with me. Have a great rest of your week!!

xo Jordan

Pumpkin Protein Muffins

A new week calls for a new recipe!

Dancing for Donuts | Pumpkin Protein Muffins

This is one I know you’ll love because my boyfriend told me it was a winner😏 I made these Pumpkin Protein Muffins last week because my desire to bake on the daily is in FULL force. I figure, okay so my metabolism and activity level is far lower than they used to be, but I also love food… SO! The resolutions to this are a) exercise better portion control and b) bake things that are better for me. Luckily these muffins don’t taste healthy in the least, though!

Some ways I like to make my treats a touch healthier include using less oil/butter (and subbing in pumpkin/banana instead), using healthier sugar alternatives or less of them altogether (ie. maple syrup, stevia, monk fruit, banana), and adding in some protein for staying power. This recipe does all three!

I actually subbed out part of the flour in this recipe with my Eat Like a Woman Very Vanilla Shake, which is one of my favorite protein powders!! This line was developed with women’s bodies in mind (since our bodies process food and nutrients SO differently!), so this powder has probiotics, plant-based protein (which we absorb more easily), 22 vitamins and minerals, antioxidants and omega 3’s. I promise you I’m not getting paid to post about this, I just truly love it!

With this protein powder, vitamin & fiber rich pumpkin, protein packed greek yogurt and almond flour, and only 2 tablespoons of sweetener, you’ll feel good about snacking on these for breakfast, lunch, dinner or even dessert😊

Dancing for Donuts | Pumpkin Protein Muffins

Pumpkin Protein Muffins

1 cup pumpkin purée

1/2 cup plain greek yogurt (I used 2% fat)

1 egg

1 medium ripe banana, mashed

2 tbsp maple syrup

1 cup oat flour or whole wheat flour

1/2 cup almond flour

1/2 cup ELAW Very Vanilla Life Stage Shake (or your favorite protein powder!)

1 1/2 tbsp pumpkin pie spice

1 1/2 tsp baking powder

1-2 pinches of sea salt

cacao nibs (optional)

1. Preheat the oven to 350 degrees fahrenheit.

2. In a large bowl, combine all the wet ingredients including the pumpkin, egg, greek yogurt, maple syrup and banana.

3. In a small bowl, stir together the dry ingredients including the flours, protein powder, spices, sea salt and baking powder.

4. Add the dry ingredients to the wet ingredients and fold until completely combined. Do not overmix 🙂

5. Using a spoon, fill silicone muffin liners (these are my favorite!) or a greased muffin tin 3/4 of the way full. Top each muffin with cacao nibs if desired. Bake for 20 minutes or until firm to the touch.

Store in the fridge for up to 5 days!

Dancing for Donuts | Pumpkin Protein Muffins

That’s it for today, loves! Thank you so much for stopping by and I wish you a wonderful week!

xo Jordan

Copy of Copy of Copy of Dancing for Donuts

Grandma Dottie’s Mandel Bread

My grandma was a fighter.

Dancing for Donuts | Grandma Dottie's Mandel Bread

She was the sassiest person I know, my biggest supporter, she always spoke her mind (and said things like, “don’t let the door hit you in the ass on your way out,”), and she made a mean batch of mandel bread.

Earlier this week, my mom said to me while she was standing in our kitchen, “all i want to do is bake. This is my happy place,” and after a few hours of mixing & kneading dough, she told me that she had more energy that she’d had in days. We ate a few pieces of mandel bread together (kind of like biscotti, but better!) and remembered my grandma.

And THAT is the power of baking, cooking, and food in my opinion. It’s the memories, its ability to bring people together, and joy that comes from a good recipe, even when you thought there was no joy to be felt. So grandma, this one’s for you.

Dancing for Donuts | Grandma Dottie's Mandel Bread

Grandma Dottie’s Mandel Bread

1/2 cup vegetable oil

3/4 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 cup mixed nuts and raisins

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a large bowl, mix together the oil and sugar. Then add the eggs and vanilla, and mix until fully combined. Fold in the flour, baking powder and nuts.

3. Flour the bottom of a baking pan and pour dough into an even layer in the center of the baking sheet (about 1/2 inch thick) *it won’t cover the whole pan, not even close!

4. Bake for 30 minutes then remove from the oven. Slice into 1 inch thick bars (like biscotti) and flip. Bake for another 10 minutes.

5. Let cool and store in an airtight container for up to 5 days – or eat them immediately with a loved one and remember how important family is, how lucky we are to have good people in this world that support us, and how precious life is.

Dancing for Donuts | Grandma Dottie's Mandel Bread

^ Wasn’t she the CUTEST?! Best grandma ever, I’m telling you. And shoutout to my brother for capturing these moments!

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

Pesto Hummus (Or the Dip/Dressing I’ve Been Putting on EVERYTHING)

Hello hello, beautiful people!!

Dancing for Donuts | Pesto Hummus (or the Dip/Dressing I've Been Putting on EVERYTHING!)

I know it’s been a minute since I shared a recipe on here – truth be told, I’ve been cooking up a store but 1) it’s mostly been in the dark after work and 2) it was nothing super interesting. I have to say though, I did a huge haul from Thrive Market (not sponsored – oh how I wish😂) and just having some new-to-me ingredients has been fun! Stay tuned for some of those coming in a favorites roundup next week…

Another thing I found myself eating almost on the daily was a version of this homemade pesto hummus. I’ll let you in a on a little secret – when I’m running low on groceries I tend to throw random things together on top of quinoa to bring to work for lunch. Occasionally it’s gross, but usually it’s fine. This time? It was GOLD. Last week I saw that we had a container of hummus and one with pesto and was like DING DING DING LET’S DO THIS. I swirled them together, thinned it out with a little warm water, and boom. Mucho flavor, fiber and protein.

Dancing for Donuts | Pesto Hummus (or the Dip/Dressing I've Been Putting on EVERYTHING!)

While I proceeded to put this dressing/dip situation on every lunch I ate for the following four days, it did occur to me that I could probably make it myself, and with cleaner ingredients to boot. Store-bought pesto can be extremely convenient, but I also know it has a ton of unnecessary sodium and usually some other added business. No bueno. This week I made my own pesto hummus and UGH. It was delicious. I added walnuts instead of pine nuts because that ish is expensive and put a bunch of lemon since warmer weather makes me crave citrus. I think if you wanted to, you could add greek yogurt to this for a thicker, creamier dip, or thin it out for a salad dressing kind of thing. V versatile, v easy, v tasty.

Dancing for Donuts | Pesto Hummus (or the Dip/Dressing I've Been Putting on EVERYTHING!)

Pesto Hummus

juice of 1 lemon

1 1/2 cups fresh basil leaves

1 can chickpeas, rinsed and drained

1/4 cup olive oil

1/8 – 1/4 cup water (just add a little at a time!)

1/4 cup walnuts

1 tsp sea salt

1 clove garlic

1. In a food processor or blender, add all ingredients and pulse until as liquified as possible.

2. Store in an airtight container (like a mason jar!) in the fridge for up to one week. Enjoy on salads or with veggies as a dip!

Dancing for Donuts | Pesto Hummus (or the Dip/Dressing I've Been Putting on EVERYTHING!)

Well there ya have it, friends. I’m not much of a condiments person (I can’t tell ya why, honestly) but this sauce I can get behind! What’s your favorite thing to top a salad with?!

xo Jordan

 

Easiest Pumpkin Pie Crescent Rolls [for an Immaculate Thanksgiving!]

This post is sponsored by my friends over at Immaculate Baking Co, but the content and opinions expressed here are my own, as always!

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

At first I thought it was crazy to even be thinking about anything having to do with Thanksgiving, but like…it’s in 2 weeks guys.

For the first time in SIX years, I’ll be heading home for Thanksgiving and I seriously cannot WAIT. One of my favorite things in the entire world is cooking/baking with my mom, but since we don’t get to do it very often anymore, we literally start planning our menu weeks (and sometimes months…) in advance. I usually test out a few recipes before my trips home and pick the one or two I really love so that I can make them for my family. And, as much as I hate to toot my own horn, these crescent rolls are kiiiiind of out of control.

And by kind of, I mean they are melt-in-your-mouth, “give me a 2nd one stat”, make your kitchen smell amaaaazing, out of control.

(For $1 off your next purchase of Immaculate Baking Co. products, head here!)

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

If you’re really looking for the convenience factor this holiday season (and let’s face it, who isn’t?!) you seriously need to pick up some of Immaculate Baking Co’s cookie dough, crescent roll dough or pie crust because they make it so stinkin’ easy, guys. They even have gluten-free cookie dough, so when I’m home and need to bake for my gluten-free (almost)sister-in-law, my stress levels will be at an all-time low. We’re talkin’ basically zero which is RARE when it comes to holiday baking, #amiright?

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

Made with the Immaculate Baking Co organic crescent roll dough, these pumpkin-pie rolls come together in just a few minutes and all things considered, aren’t all that bad for you! I love that the dough is organic because certain family members of mine really value eating organic foods, and in comparison to other crescent roll doughs I’ve tried, these are super soft and ever-so-slightly sweet. Paired with organic cream cheese, canned pumpkin, and coconut sugar, these make the perfect treat for breakfast, a mid-afternoon snack, or post-dinner sweet. If you have a ton of guests, or just want extras for seconds, this recipe is also really easy to double or even triple!

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

Easiest Pumpkin-Pie Crescent Rolls 

1 tube of Immaculate Baking Organic Crescent Roll Dough (makes 8)

2 oz. organic cream cheese (can be low-fat if you really want, but also #treatyoself)

1/2 cup organic canned pumpkin – not pumpkin pie mix!

7 tbsp coconut sugar – 4 for the filling, 3 for the topping

1 tbsp cinnamon (+ 1 tsp for the topping)

1 tbsp pumpkin pie mix (+1 tsp for the topping)

1. Preheat the oven to 375 degrees fahrenheit. Roll the crescent roll dough onto an un-greased baking sheet covered in parchment (if you have it!) and separate the triangles.

2. In a medium sized bowl, beat together the cream cheese, pumpkin, 4 tbsp of coconut sugar, and spices until creamy. Spoon one tbsp of filling onto each triangle of dough and spread into an even layer in the middle.

3. Roll the triangles up from the wider end to the skinnier end. Don’t be afraid if some of the filling seeps out, it’s all good!

4. In a small bowl, combine the remaining spices and coconut sugar. Using a tablespoon, carefully shake the topping mix onto each roll (about 1/2 tablespoon of coating for each).

5. Pop ’em in the oven for 15 minutes then remove and let cool for 5 minutes. Enjoy immediately, or store in an airtight container in the fridge for up to 1 day. *I’d reheat them for 10 seconds or so in the microwave if they’ve been chilled!

Dancing for Donuts | Easiest Pumpkin Pie Crescent Rolls for an Immaculate Thanksgiving

I hope y’all get to make these soon! I honestly may make them again this weekend because they were a major crowd pleaser when I made them the first-time. For $1 off your next purchase of Immaculate Baking Co. products, head here! They have a store locator on their page too, so it makes it easy to track them down. I got mine at Sprouts (aka my favorite grocery store of all time).

That’s all for today friends, have a great rest of your week!!

xo Jordan


 

 

Nutty Whole Grain Chocolate Chip Cookies [Gluten-Free!]

Oh, hello there!

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

I apologize for being semi-MIA these past few days, I’ve been out on the east coast hanging with my family in my all-time favorite place in the entire world, the Outer Banks in North Carolina!! I’ve been coming here since I was a toddler and I have so many wonderful memories of coming here with friends and family, and being here instantly re-charges my batteries.

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

One of my favorite things to do while I’m on vacation, especially when it’s with my mom, is cook or bake! Since we stay in our beach house down here, we have access to a full kitchen (which can be rare on vacations), so home-cooked dinners & desserts are easier and more fun to make. My mom recently came across this recipe for whole-grain chocolate chip cookies in the Wall Street Journal and we knew we needed to make them. I’ll be honest, we don’t usually opt for healthier versions of anything while we’re in OBX (because hey, we’re on vacation!), but we do have someone new joining our family very soon, and she has Celiac’s, so we’re working on incorporating more gluten-free foods when we’re all together. (Wait…did I tell you my brother was engaged?!?!)

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

Anyway, these cookies are slightly healthier than normal chocolate chip cookies since they’re made with oat and buckwheat flour – both of which are packed with fiber and help improve heart health. A couple of tips: I’d let them cool completely before putting them into a tupperware (unless you’re eating them immediately when they’re warm, which I definitely condone!) otherwise they’ll crumble. Also, if you can remember, leave the butter out the night before you want to bake so that it’s super soft and you won’t even need to use an electric beater! That’s one less dish to clean aka a win-win.

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

In any case, I totally suggest making these the next time you need to bring or have dessert for a group, since this recipe makes about 2 dozen good size cookies and I can promise you that they are a crowd-pleaser! Even my very skeptical bf enjoyed them, and that is saying a LOT. They’re the perfect amount of sweetness and have so much more flavor to them than regular cookies. They also have a cool texture too, like a bit crunchy on the outside, but also fluffy on the inside? It’s hard to explain, which essentially means that you’ll just need to make them for yourself and see 🙂

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

Nutty Whole Grain Chocolate Chip Cookies

1 cup oat flour

1 1/2 cups buckwheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 egg

1 cup coconut sugar

1 cup softened butter

1/4 cup peanut or almond butter

3/4 cup dark chocolate chips

1/4 cup chopped pecans (optional)

1. Preheat the oven to 450 degrees fahrenheit. In a medium bowl, combine the flours, baking powder, baking soda, salt, and cinnamon. Mix well.

2. In a large bowl, beat the butter, sugar and egg until smooth either with an electric beater or wooden spoon and strong arm. Add the dry mixture slowly and continue to mix until well-combined. Fold in the chocolate chips and pecans, if including.

3. Form the dough into 1 to 1 1/2 inch balls and place on an ungreased cookie sheet. I did a dozen per sheet since they don’t spread too much, but definitely err on the side of caution when leaving room for them! Bake for 12-14 minutes or until starting to brown on the sides. Let cool for 10 minutes and then store in an airtight container. Enjoy!

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

Hope everyone is having a great (short) week! Be back soon 🙂

xo Jordan


5 Recipes to Make Before Summer Ends.

Hi again, friends!

Dancing for Donuts | Peach Caprese Pasta Salad.

I hope y’all are having a wonderful week so far and enjoying the last few weeks of summer! I know I legitimately say this each and every month, but I honestly can’t believe how quickly August is flying by. Fun fact: this is actually my very first summer working a full-time 9-5 job, which I think is making time pass by even faster since summer didn’t feel all that different from spring. Although, that’s partly just an LA weather thing, which I’m fully aware of…haha

Before the season ends though, I’m trying to take advantage of all the wonderful produce summer brings like berries, watermelon, stone fruit and tomatoes. I wanted to share with you a quick round-up of my favorite recipes with these delicious fruits and veggies so that you can enjoy them, too!

 

Berry Chia Protein Pudding – Make a huge batch and keep it in the fridge for a quick & healthy snack or breakfast!

Dancing for Donuts | Blueberry Banana Baked Oatmeal Cups.

Banana Blueberry Baked Oatmeal Cups – Another amazing make-ahead recipe for babes on budgets & on-the-go!

Dancing for Donuts | Peach Caprese Pasta Salad.

Peach Caprese Pasta Salad – This one’s quite possibly one of my all-time favorite summer recipes! It’s super fresh and only a few ingredients. Perfect for dinner or lunch on a hot summer day 🙂

Dancing for Donuts | Classic Key-Lime Pie.

Classic Key Lime Pie – The perfect mix of sweet and tart, this one’s a crowd-pleaser for sure. Make it for your end-of-summer cookout or to bring to a friend’s house!

Dancing for Donuts | Summer Sips

Sparkling Lemonade – This recipe is super easy, delicious, and just 2 ingredients. Mix your favorite lemonade (I love Hubert’s Diet Strawberry Lemonade!) with sparkling water and you’ve got yourself the perfect summer drink. You could even spike it with vodka if you’re feeling frisky 😉

Alright y’all, that’s it for today! Tell me, what recipes are you planning on making before the summer’s over?!

xo Jordan


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