Paleo Gingerbread Cookies

Happy December!! It is officially holiday baking season and I am HERE for it. Bring on the cookies👏🏼

I’ll keep it short and snappy today (get it, snappy? For the gingerbread men?😅) and just tell you that these cookies are the perfect amount of crunchy and sweet without being overpowered by spice! I think they would be absolutely delicious dipped in coffee or hot cocoa, although I admittedly ate them all too quickly to try that😂

If you’re like me and my family and also make eight thousand Christmas cookies, these would be a wonderful addition to your plate, or even holiday gift for a teacher/neighbor/hostess!

Paleo Gingerbread Cookies

1 1/2 cups almond flour

3/4 tapioca flour

1/4 tsp salt

2 packets Pranayums (or 1 tsp allspice)

1/2 tsp cinnamon

3 tbsp melted coconut oil

2 1/2 tsp pure maple syrup

3 tbsp blackstrap molasses

3/4 tsp vanilla extract

  1. In a large bowl, whisk together the flours, spices and salt.
  2. Add the coconut oil, syrup, molasses and vanilla and stir well to combine – I used my hands for this step!
  3. Form the dough into one ball and then press it down into a flat circle about 1/4 inch thick in between two sheets of parchment (or cover with a towel) and refrigerate for at least 30 minutes.
  4. Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment (or use the top layer from the dough in the fridge to conserve!).
  5. Cut the dough into gingerbread men and place on the cookie sheet about 1 inch from one another. Continue to re-roll out dough and refrigerate as needed to cut more cookies.
  6. Bake for 10 minutes and let cool completely before storing in an airtight container with a piece of bread to prevent them from getting soggy. Frost before serving!

This recipe is inspired by My Natural Family.

Hope you have the BEST month and make the most of 2019 while it’s still here!

xo Jordan

Paleo Chocolate Zucchini Bread

If I told you this entire loaf was gone in less than 48 hours, would you believe me?

Because it barely even made it that long😂

I won’t bore you with an intro, ain’t nobody got time for that, but I will tell you that this recipe is:

  • made entirely in one bowl
  • has only 1/4 cup of sugar (from the maple syrup) minus the chocolate chips, which are optional anyway
  • fantastic when paired with almond or peanut butter
  • the perfect amount of moist – won’t crumble but isn’t “wet” either (sometimes that can happen with paleo breads)
  • packed with protein
  • can probably be made vegan if you use flax eggs instead of regular ones!

Paleo Chocolate Zucchini Bread

3/4 cup grated zucchini

1/4 cup hazelnut flour

1 cup almond flour

1/4 cup cacao powder

1/4 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

2 eggs, room temperature

2 tbsp melted coconut oil

1/4 cup maple syrup

1/2 cup chocolate chips (optional)

  1. Preheat the oven to 350 degrees fahrenheit and grease a loaf pan with a thin layer of coconut oil.
  2. Shred the zucchini in either a food processor or by hand with a grater. Place on two-three paper towels to help soak up some of the excess water.
  3. In a large bowl, whisk together all of the other ingredients (the eggs, vanilla, melted coconut oil, maple syrup, cacao powder, both flours, cinnamon, baking powder and baking soda).
  4. Add in the zucchini and chocolate chips if using, and stir to combine well.
  5. Pour into a loaf pan and use a spatula to smooth out the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Let cool for at least 10 minutes before removing from the pan. Store in an airtight container in the fridge for up to 5 days.

That’s all for today, folks! Let me know if you make this recipe – I’m gearing up to make it a second time in one week😋

xo Jordan

GF & Vegan Chai Protein Banana Bread

“Wait this is really good, are you sure it’s vegan and gluten free?” -actual words from my bf after trying this😂

For the first time ever, I tried baking with hazelnut flour and now I can confirm: it is very much like baking with almond flour and VERY much delicious. Highly recommend👌🏻

This bread is pretty dang easy to make, gluten-free, vegan (unless you decide to use a different protein powder or regular eggs instead of flax eggs), and has zero added sugar since it’s sweetened by the mashed banana. It’s also insanely tasty topped with nut butter, just a tip.

Oh, and one more tip – it’s moist, so need to worry about it being crumbly per se, but if you don’t let it cool properly before transferring it out of the loaf pan, it might break apart! Just FYI😊

Gluten Free & Vegan Chai Protein Banana Bread | Dancing for Donuts

GF & Vegan Chai Protein Banana Bread

1 cup almond flour

3/4 cup hazelnut flour (or more almond flour)

1/4 cup Bob’s Red Mill Chai Protein Booster (or vanilla & add spices)

1 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

2 ripe bananas, mashed

1/4 cup coconut oil

2 flax eggs – 2 tbsp ground flaxseed + 3 tbsp water (or regular eggs)

1 tsp vanilla

  1. Preheat oven to 350 degrees fahrenheit, grease a loaf pan with coconut oil, and make flax eggs (they need to sit for just 10 minutes to form!).
  2. In a large bowl, whisk together the dry ingredients including both flours, protein powder, baking powder, and spices.
  3. In a small bowl, melt the coconut oil in the microwave, then add in the mashed banana, vanilla and flax eggs.
  4. Pour into the large bowl with the dry ingredients and fold to combine. Then transfer to the loaf pan and bake for 40 minutes.
  5. Let cool completely (at least 20 minutes) before removing from pan. Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to a month.

Let me know if you try this recipe! It’s seriously one of my favorites, I’m just waiting for more ripe bananas so I can make it again!😊

xo Jordan

Grain-Free Strawberry Scones

You guys I am SO excited to share this recipe with you today!!

Grain-Free Strawberry Scones | Dancing for Donuts

I posted this plate on Instagram this past weekend and everyone seemed to go crazy over that scone and I can tell you it was for good reason😎 If you’re not usually a scone fan, I get it. They’re usually dry, and kind of the less-exciting version of a muffin, but I can promise you that these are nothing like that! They’re flavorful, bright, moist (sorry🙈) and could definitely hold their own next to a muffin!

The best part, though? They’re essentially made in a food processor…like YES PLEASE. The easier the better👏🏼 They’re also grain-free and gluten-free if you double check to make sure your oats are, plus they a far greater nutritional value than traditional scones thanks to the almond flour (that has protein!). Keep scrollin’ for the recipe!

Grain-Free Strawberry Scones | Dancing for Donuts

Grain-Free Strawberry Scones

1 1/2 cups oat flour (just pulse oats in a food processor to make!)

1 cup almond flour

1 tbsp baking powder

2 tbsp cinnamon

1/2 tsp salt

1 tsp vanilla extract

4 tbsp honey (or maple syrup)

2 eggs

4 tbsp cold butter, chopped

3/4 cup chopped strawberries

2 tbsp coconut sugar (optional)

  1. In a food processor or blender, combine the oat flour (or oats), almond flour, baking powder, cinnamon, and salt. Pulse in cold butter 4-5 times.
  2. In a small bowl, whisk together the vanilla, honey, and eggs. Add to blender and pulse until just combined. Fold in strawberries.
  3. Using a spatula, put the batter on a piece of parchment paper into a flattened circle about 1 inch thick. Cover with another piece of parchment or plastic wrap and store in the fridge for at least 1 hour.
  4. After dough has set, preheat the oven to 350 degrees fahrenheit and cut the dough into 8 triangles. It’ll be super sticky but using a spatula or flipper will help move the triangles about an inch apart.
  5. Bake for 15-18 minutes, or until starting to brown. If adding the coconut sugar, remove the scones after 10 minutes, sprinkle on the sugar, then place back in the oven for another 5 minutes or so.
  6. Let cool completely (about 20 minutes) before moving or eating! They will probably crumble if you try to move them before that, so try to either be patient or just eat the pieces😊
Grain-Free Strawberry Scones | Dancing for Donuts

And that’s it! Easy peasy, perfect for a weekend treat, brunch party, or picnic. I can’t wait to make other varieties of this!! Let me know in the comments if there are any other flavors you’d like to see😍

Also it’s MAY, already?! What even. Happy May!!!!

xo Jordan

Gluten-Free Chickpea Pizza Crust

Alright y’all, we are finally back with a recipe👏🏻👏🏻

Gluten-Free Chickpea Pizza Crust | Dancing for Donuts

I’m not gonna lie to you, this is not completely *my* recipe. My mom actually discovered it from the Food Network and I just adapted it every so slightly! It’s dad and boyfriend approved, so you know it’s a good one😏

It’s also insanely easy and CHEAP. Cauliflower crust has been all the rage lately, and I do love that too, but it costs a pretty penny. This recipe gets even cheaper if you buy dried beans and soak them overnight, which is what I do because #BabesOnABudget

What I love most about it though, is that it has a bit more of a bread consistency (unlike the cauliflower crusts) and you can top it with absolutely anything. I think I might try to make a dessert pizza with it soon! Also just fyi, the texture of this crust is definitely on the drier side, so I definitely recommend eating it right away.

Gluten-Free Chickpea Pizza Crust | Dancing for Donuts

Chickpea Pizza Crust

1 can or 1 1/2 cups chickpeas

1 egg

1 tbsp almond flour

1 tsp each salt + pepper

1 tsp each garlic + onion powder

  1. Preheat the oven to 400 degrees fahrenheit and line a baking sheet with parchment paper. *Be sure to spray the parchment paper with cooking spray, too!
  2. In a blender or food processor, add all ingredients and pulse until smooth like a dough or thicker version of hummus.
  3. Using a spatula, transfer the dough onto the parchment paper and flatten into a circle that’s about 1 cm thick. Bake for 15 minutes.
  4. Remove from oven, add desired toppings (I love this crust with a pesto base, mozzarella and mushrooms!
  5. Bake for another 10 minutes, remove from oven and serve immediately.

Let me know if you decide to make this!! It’s seriously so easy but SO good, aka what we’re all about over here😊

Have a great day!

xo Jordan

Recipes I’ve Made Recently and Loved #2

Recipes I've Recently Made and Loved | Dancing for Donuts

You guys I think my favorite part of working from home has been having access to my kitchen! I feel very lucky, and I know not everyone is able to do this, but as someone who absolutely loves cooking, being able to make more yummy food in my day to day has been so much fun.

Since I’m not always creating my own recipes (honestly most of the time I’m more just throwing some things I love together in a bowl), I still want to share with you some of the foods I’ve been eating since they’ve pretty dang tasty and are along the lines of what this blog is all about: good, healthy eats on a budget!!

Also, those pancakes up there just look fancy, but they really were only 3 ingredients (minus the toppings!) – Birch Benders Pancake Mix with water and pitaya powder! I added my favorite Lavva yogurt on top, some banana and cacao nibs😍

Recipes I've Recently Made and Loved | Dancing for Donuts

Pumpkin Paleo Bread – This might actually be a new staple in my house. It’s not too sweet, so the topping can be anything you’d like, and it’s surprisingly moist (an adjective solely reserved for baked goods😂). Other paleo breads I’ve tried were good, but super expensive and honestly kind of dry, so this one was great! I subbed maple syrup for honey but I’m sure it’s tasty either way.

Recipes I've Recently Made and Loved | Dancing for Donuts

Vegan Black Bean Meatballs with Cali’Flour PastaI made Food By Maria’s Black Bean Meatballs this week at a Hello Wellness Event and they were SO good. We just left out the BBQ part of the original recipe, but I’ll definitely be making these again at home. It’s nice to have some plant-based protein options for dinner!

Recipes I've Recently Made and Loved | Dancing for Donuts

Cauliflower Crust Pizza With TJ’s Vegan Kale Pesto, Daiya Vegan Cheese & Spinach – This totally doesn’t count as a recipe, but I’ve been absolutely LOVING the TJ’s cauliflower crust…and apparently cauliflower in general since this is the 2nd cauli dish on here😂 Also I know I might be weird, but I much prefer a pizza with pesto over red sauce!

Recipes I've Recently Made and Loved | Dancing for Donuts

Protein Mug Cake – This recipe is originally from my friend Lindsey and I’ve made it a couple times in the last week! It’s a super easy and fairly healthy way to satisfy my sweet tooth. I basically take 1/4 cup of Birch Benders Paleo Pancake Mix, 1/2 scoop of protein powder (Tone It Up is my favorite right now!) and cashew milk/water to desired texture. I microwave it for 1 minute then add toppings like nut butter or chocolate chips!

Alright y’all, that’s all I’ve got! If you’d like to see more of my day-to-day eats, please feel free to follow me on Instagram! I usually post that stuff in stories on a more regular basis😊

xo Jordan

Gluten Free Almond Flour Cutout Cookies

If you’re still looking for something sweet to make for Valentine’s Day, I’ve got you covered!

Dancing for Donuts | Gluten Free Almond Flour Sugar Cookie Cutouts

These cutout cookies are legitimately INCREDIBLE, and they’re even on the healthier side, if that’s something you’re concerned about! The base is almond and coconut flour, and the only sweetener is 1/4 cup of honey. You can leave as is, but I find them to be sooo much better frosted! And yes, I know that adds sugar to them but hey, all we can do is our best, right?😂

The only other thing you need to know about these lil babies is that they’re actually better after the first day, which is why I’m posting this before Valentine’s Day. If you make them today, or even tomorrow, they’ll be perfect in time for celebrating!

Dancing for Donuts | Gluten Free Almond Flour Sugar Cookie Cutouts

Almond Flour Sugar Cookies

1 egg

1 tsp vanilla extract

1/4 cup honey

2 tbsp liquid/melted ghee (I use Fourth & Heart!)

2 cups blanched almond flour

1/2 cup coconut flour (I use Bob’s Red Mill for both flours!)

1/2 tsp baking soda

pinch of sea salt

For the icing: 2 cups powdered sugar, 2-3 tbsp water, 1-2 tsp pink pitaya powder (or drops of food coloring, but I’m trying to keep things natural!)

  1. In a medium sized bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
  2. In a larger bowl, whisk together all wet ingredients including the egg, vanilla, honey and ghee. Pour the dry ingredients into the wet, and knead with hands until fully combined. The dough may feel crumbly at first, but I promise it’ll come together!
  3. Form dough into one ball, wrap in plastic, and refrigerate for 30 minutes. When ready to remove dough, preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
  4. Once the dough has chilled, dust a clean counter space with coconut flour. Roll dough out to 1/4 inch thickness and cut out shapes. Bake cookies for 8-10 minutes, or until they start to brown. *Cookies won’t expand, so you can place them closely together!
  5. Let cookies cool for at least 30 minutes before frosting or removing from the baking sheet. While they’re cooling, whisk together the ingredients for the frosting. Using a knife or spoon, decorate the cookies with the frosting, or any other add-ons you’d like. *If the frosting feels too thick, add water 1 tbsp at a time, or if it’s too thin, add powdered sugar 1 tbsp at a time. Store in an airtight container.
Dancing for Donuts | Gluten Free Almond Flour Sugar Cookie Cutouts

Let me know if you guys make these!! I’m seriously obsessed with them, I think I was eating at least three a day last week…😅

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.

DSC_5554

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

Easy Air-Fried Tofu & Peanut Shirataki Noodles For One

My friends, please let me introduce you to my new favorite thing to air-fry: tofu.

Dancing for Donuts | Easy Air-Fried Tofu & Shirataki Noodles (Vegan, Gluten-Free)

Look, I get it, I thought tofu was gross for like 27 years of my life, but now I’m a freakin’ fan. I seriously think the key is just to make a good sauce and cook it so that it’s not soft and weird and gross – which THIS is not. This? Is awesome.

If you’re rolling your eyes at the fact that I’m posting yet another air-fryer recipe, I also get that. Not everyone has one, let alone the space in their kitchen to have one (these things are BIG). The good news is that you really don’t need an air-fryer for this, you can just as easily make it in your oven, so fret not😉

Dancing for Donuts | Easy Air-Fried Tofu & Shirataki Noodles (Vegan, Gluten-Free)

There are two things, however, that you will need to make this recipe awesome: 1) extra firm tofu that you strain the excess water out of (directions below) and 2) these shirataki or “miracle noodles.” They are gluten-free, vegan, super low-calorie, and zero carb. They sound super bizarre and I’ve known about them for years but was hesitant to try them, but you GUYS. These are GREAT!

I promise they don’t taste weird, my only suggestion would be to rinse them and then let them soak up whatever sauce you’re using. I can’t imagine they’d taste great by themselves, so don’t try that…unless you really want to, of course. And by all means, if regular or whole wheat or chickpea pasta is more your speed, just swap it out for that, but I will say that I feel much better eating this big noodle dish for lunch or before bed since it’s not super heavy. But your call! We don’t judge here😊

Dancing for Donuts | Easy Air-Fried Tofu & Shirataki Noodles (Vegan, Gluten-Free)

^ actual footage of my tofu draining on the kitchen counter under a pile of cookbooks…

Oh! And one more thing – before you go all crazy thinking I’m a liar for saying this recipe is super easy when you see that the ingredients list and directions are kind of long, I promise you this dish requires very minimal actual effort. It just takes a bit of time to do the tofu sitch and the air frying, but the ingredients are mostly the same for the marinade and the sauce, anyway. The really good news, though? The air-fryer (or oven) really does all the work for ya, I promise.

Dancing for Donuts | Easy Air-Fried Tofu & Shirataki Noodles (Vegan, Gluten-Free)

Air-Fried Tofu & Shirataki Noodles

1 package shirataki noodles

1 package extra firm tofu

Tofu Marinade:

1/4 cup coconut aminos

1 tbsp sesame oil

1 tsp garlic powder

1 tsp sea salt

pinch coconut sugar (optional)

Peanut Sauce for the Noodles:

2 tbsp hot water

1 tbsp natural peanut butter

1/2 tbsp sesame oil

2 tbsp coconut aminos

1/2 tsp garlic powder

1/4 tsp red pepper flakes

1 tsp coconut sugar

sea salt to taste

green onions, sriracha or any other toppings you might like!

1. Press the water out of the tofu by cutting into thinner strips, placing it between paper towels on a plate, and then using weight to drain the excess water for at least 10 minutes. (I usually do this by putting a cutting board and a bunch of cookbooks on top!)

2. While the tofu is draining, mix together all the ingredients for your marinade in a medium sized bowl.

3. Once the tofu is done, cut it into small cubes. Toss the cubes in the bowl with the marinade and gently shake or use a spoon to coat it completely.

4. Air-fry the tofu for 15 minutes at 390 degrees fahrenheit, taking it out every 5 minutes to shake it up. **If you don’t have an air-fryer, bake your tofu for 20 minutes at 375 degrees fahrenheit.

5. While the tofu is frying, make your peanut sauce by putting all ingredients in a small bowl (or the one you’d like to eat your noodles in!) and whisk until as smooth as possible.

6. Open your shirataki noodles and drain them with a strainer. If you’d like your dish hot, simple put them in a pan and sauté them until warm (or microwave), otherwise put them in the bowl with the peanut sauce and toss to coat.

7. Once your tofu is done aka crispy on the outside by still slightly soft, add it to your bowl. Top with anything you’d like and dig on in!

Dancing for Donuts | Easy Air-Fried Tofu & Shirataki Noodles (Vegan, Gluten-Free)

Okay y’all, that is IS for today. I really do hope you try this in whatever form/variety works for you and your kitchen – it’s so delicious. And cheap! Super cheap.

Have a wonderful rest of your week!

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