Autumn Salmon Salad with Maple Dijon Vinaigrette

Somehow Los Angeles still hasn’t gotten the memo that it’s fall, but I’m taking that as an excuse to eat this seasonal salad as much as possible while I’m still craving fresh, cooling foods!

As you all know, I don’t follow any specific diets and love all kinds of food, but when I’m home cooking for myself, I have mostly leaned towards plant based proteins in the past. One of the main reasons is that I want to make sure that when I do choose animal proteins and fish, they’re high quality, sourced sustainably and wild/free-range as possible.

And this is why I have been absolutely loving the fish from Blue Circle Foods – it’s a company I can get behind and the fish is incredible. I swear you can taste the difference! At Blue Circle, they never (ever) use antibiotics, GMO’s, growth hormones, or synthetic pigments (which is common in farmed fish). Their products are:

  • Sustainably sourced using up to 12x fewer resources than other meats
  • Sourced from family farmers or fisherman following fair labor practices
  • “Just” fish
  • High in Omega-3’s for optimal heart and brain health
  • And wild caught from certified sustainable fisheries (including their Atlantic Cod, Haddock, Yukon Keta and Yellow Fin Tuna)

For this recipe in particular, I use their salmon that’s sourced from Kvarøy, a farm on a tiny island off the coast of Norway (how cool is that?!). And I can tell you that when I bite into it, I legitimately can’t believe that I, ME, made it in my own kitchen because it tastes like it’s from a fancy restaurant, NO. JOKE.

This salad comes together in just 10 minutes (the key is to not overcook the salmon), uses fresh autumn produce like honeycrisp apples and brussels sprouts, and is topped with an ever-so-slightly sweet maple dijon vinaigrette. Keep scrolling for the recipe!

Autumn Salmon Salad

2 Salmon Filets

1/4 cup crumbled goat cheese

1/3 cup pomegranate seeds

1 honeycrisp apple, sliced

1/4 cup candied or regular walnuts

4 cups of kale

2 cups of shredded brussels sprouts (or sliced & pulsed in a food processor)

  1. Heat skillet (if you have one!) or pan over medium heat for 3-5 minutes. Dry the salmon with a paper towel for the ultimate crisp, and season the skin lightly with salt.
  2. Add a tablespoon or so of oil (I like avocado oil) to the skillet and then lay the piece of salmon down away from you so that the oil doesn’t splash. It should make a sizzling noise – that’s how you’ll know the pan is hot enough!
  3. Cook the salmon on the skin side for about 5 minutes and while that’s searing, toss together the kale, sprouts and Maple Dijon Vinaigrette (recipe below). I like to massage the dressing into the kale and sprouts with my hands to help soften them.
  4. After 5 minutes, turn the salmon over and give it a quick 1-2 minute sear on the other side.
  5. Plate the salad for two and top each with a salmon filet. Add the apple, pomegranate seeds, walnuts and goat cheese and a pinch of salt on top if desired.

Maple Dijon Vinaigrette

1/2 lemon, juiced

2 tbsp Lakanto Maple Syrup (or traditional Maple Syrup)

2 tbsp Dijon mustard

1/4 cup Extra Virgin Olive Oil

1/2 tsp cinnamon

Sea Salt & Black Pepper

In a medium-sized bowl, whisk together all the ingredients. Add salt and pepper to taste and store in an airtight container in the fridge.

If you’d like to try Blue Circle Foods fish for yourself, head to their website here! And now, I’m off to start getting ahead on holiday content for clients – so weird to think that season is just right around the corner!

xo Jordan

Thank you to Blue Circle Foods for sponsoring this post.

Chai Pumpkin Oatmeal Cookies

These Chai Pumpkin Oatmeal Cookies are gluten free, vegan, low and sugar, and so perfect for fall!

I felt like baking earlier this week (it was a rough one, and being in the kitchen is like therapy!), but of course had to make something with pumpkin💁🏻

I was originally trying to make energy bites, but let’s be honest, everything is better in cookie form! These cookies are also 100% acceptable to eat for breakfast and if it’s still hot af where you are, definitely opt for these instead of a bowl of actual oatmeal.

Chai Pumpkin Oatmeal Cookies

1 1/2 cups pumpkin purée

4-5 scoops Bob’s Red Mill Chai Protein (or vanilla*)

2 cups oats

1 tbsp pumpkin pie spice

2 packets Pranayums (optional or spices**)

2 tbsp Purely Pecans nut butter (or your favorite)

1 tsp sea salt

2 tsp vanilla extract

2 tbsp Lakanto Maple Syrup (or regular maple syrup)

Directions

  1. Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment & non-stick spray (just to be safe!)
  2. In a large bowl, add all ingredients and stir well to fully combine. Add an extra (5th) scoop of protein powder if the batter seems too wet.
  3. Form into semi-flat circles and place on baking sheet. they won’t expand, so pack those babies in!
  4. Bake for 10-12 minutes and let cool before drizzling with melted coconut butter! Store in an airtight container and microwave for 10 seconds before enjoying again (just my recommendation😉)

*If using vanilla protein, add an extra pinch each of cinnamon, nutmeg, cloves, cardamom & allspice

**If using spices in place of Pranayums add an extra tsp of turmeric, punch of black pepper, cardamom, ginger & cinnamon

I hope you have a wonderful weekend and I’ll catch you back here next 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

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


 

 

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

 

Friday Finds.

Howdy, folks! This girl is counting down the seconds until Thanksgiving weekend and I know I can’t be the only one. Knowing that mini-staycation is just around the horizon is definitely keeping me sane. Until then, you can find me running around like a crazy person, doing publicity for the LA Auto Show (whoo!), doing work for my social media job, finishing up my thesis for school, and cooking when I can as per usual. Oh and p.s. Pressed Juicery is having a major sale right now and all juices are $5! Ends tomorrow so get on it 🙂

Dancing for Donuts | Friday Finds.

8 Delicious Hot Chocolate Recipes – a MUST.

How to Freeze Cookie Dough – because holidays.

Healthy Pumpkin Desserts – I meaaaaaan!

30 Qualities of a Good Home Cook – uh, yeah…working on these…

Your Template for a Quick Pasta Dinner – so perfect for all the busy folks out there… *raises hand*

12 Healthy Post-Workout Snack & When to Eat Them – some awesome ideas in here!

The Best Trader Joe’s Products of All Time – YES. yes. yes. yes.

Acrobatic Hoverboard Video to Justin Bieber’s “Sorry” – holy. crap.

Be back soon, y’all. Have a great weekend! 🙂

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

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

Cinnamon Pumpkin Banana Bread.

Guys, I gave in…

I broke out the pumpkin. This might be my first autumn on the blog, but to say that I’ve been obsessed with fall baking for years is an understatement. I know it’s still hot as anything in LA, but I waited until September was half over, okay? I still haven’t gotten any pumpkin spice coffee so there (:

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Today I’m bringing you a health-ified version of pumpkin bread. It’s not too sweet, tastes exactly like everything you want in the fall, and is crazy moist. There’s also a bit of protein in here from the eggs and greek yogurt, so this totally justifies as a pre or post workout snack!

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Cinnamon Pumpkin Banana Bread

(inspired by this recipe)

1 1/2 cups flour (all-purpose or whole wheat will do)

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon + more for sprinkling on top

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp sea salt

2 eggs

1 large, ripe banana

1/2 cup pumpkin puree

1/4 cup honey

1/4 cup brown sugar

  1. Preheat the oven to 350 degrees fahrenheit and spray a loaf pan with PAM or coconut oil.

2. In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt.

3. In a small bowl, mash the banana with a fork. Add the 2 eggs and beat. Add in the pumpkin, honey and sugar and mix well.

4. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).

5. Pour the batter into the loaf pan and use a knife or spatula to even out the top. Sprinkle with cinnamon.

6. Bake for 45-60 minutes, or until a toothpick comes out clean from the middle of the loaf. Let cool for 10 minutes, then remove from the pan. Dig in!

Dancing for Donuts | Cinnamon Pumpkin Banana Bread.

Let the fall baking frenzy commence!

xo Jordan