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

Friday Finds

Hellooooo Friday! Ugh, aren’t Summer Fridays the best?!

It’s not like I get actual Summer Fridays (y’know when you have a half day of work), but since I’m my own boss, I’ve decided that I’m going to do them once in awhile, anyway😏

I purposely made this week more low key than usual with fewer plans and workouts scheduled in. My time in NY was so hectic and since I wasn’t actually on vacation, I definitely didn’t get enough work done😅 Luckily I’m feeling nice and relaxed, and more importantly, back in the groove! Here’s what I’ve been reading…

Cassava Flatbread – What’s pictured up at the top of this post! I actually subbed garbanzo flour for the cassava flour and you guys I am BLOWN away. This bread has zero sugar in it yet somehow tastes slightly sweet? And has a ton of fiber/protein, too!

How to Make Your Own Oat Flour and Why It’s Healthier – Whaaaat this is so interesting! I actually make my own anyway, but mostly just because I thought it was cheaper😂

My Summer Manifesto: A Little Less Doing – An absolutely beautifully written piece and exactly how I plan to approach this summer, as well.

Vodka-Infused Pineapple – I don’t always drink alcohol, but when I do I prefer to have it with fruit…and eat it😍

The 20-Minute Salad I Make Every Tuesday – My mom used to make us a version of this all the time when we were little and I’d forgotten how easy/delicious it was!

12 Fun & Easy Recipes to Make With Your Kids This Summer – Is it weird if I make these even if I don’t have kids…

Hope you all have a great summer weekend!! Tell me your plans – we’re going to be FaceTiming with our (potential) puppy!!

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

Paleo CBD Thin Mints

Humpday calls for baking, am I right?!

Paleo CBD Thin Mints | Dancing for Donuts

Today’s recipe is a bit different than usual – I’m adding in CBD Oil🙈

Truth be told, I always felt weird trying CBD products. I don’t smoke, I never have, and the idea of it just seemed strange to me, even though I’d heard such amazing things about it in the wellness world. A friend actually recently told me I should try using CBD oil to ease some pretty severe back pain I’ve been experiencing, too.

I haven’t actually been using it regularly so I can’t attest to its ability to ease that pain, but I can tell you that the easiest way to get me to ingest something is to put it in a dessert😂 And, as you know, I’m not actually following a paleo diet, but after doing my bone broth cleanse last week with Osso Good Bones, I’m definitely trying to eat a bit more grain-free.

Oh, and p.s. my YouTube video on what I ate in a day while I was on the cleanse + my review of it is now live!

Paleo CBD Thin Mints | Dancing for Donuts

Paleo CBD Thin Mints

1 1/2 cups almond flour

1/3 cup cocoa or cacao powder

1/2 cup coconut sugar

1/2 tsp baking soda

1/4 tsp kosher salt

1 egg

2 tbsp vanilla bean ghee (or regular/plain!)

1 tsp vanilla extract

1 cup dairy free chocolate chips (I used Enjoy Life!)

scant 1 tsp peppermint extract

4 full droppers of Charlotte’s Web Mint Chocolate CBD Oil (feel free to omit!)

  1. Preheat the oven to 300 degrees fahrenheit and line a baking sheet with parchment paper (definitely do not try this without parchment paper since the cookies might stick!).
  2. In a large bowl, combine the almond flour, cacao powder, coconut sugar, baking soda, and salt. Then add in the egg, ghee, and vanilla. Mix well – it may take a few minutes for the dough to come together but then it’ll be very wet!
  3. Place a piece of parchment paper on the counter (also don’t skip this part!), place the dough on the parchment, and then add more parchment on top so the dough is in the middle. Use a rolling pin to roll the dough out as thinly as possible, to around 1/8 inch. Use a circular cookie cutter or the rim of a glass to make circles and carefully transfer them to the baking sheet.
  4. Bake for 28 minutes and let cool completely before making the chocolate mixture. Then, melt the chocolate chips in a microwave bowl in 30 second increments until completely melted. Add in the CBD oil if using and peppermint extract.
  5. Using a spoon, drizzle and smooth the chocolate over the top of each cookie and place back on the parchment to dry. Once the tops are all coated and dry, repeat on the bottom (I used less on the bottom than on the top, so just a thin layer will do!).
  6. Let cool completely before removing from parchment and store in an airtight container for up to 7 days. Or just dig in😉
Paleo CBD Thin Mints | Dancing for Donuts

Alright y’all, that is it for today! Let me know in the comments if you guys have ever used CBD oil before – I’m so curious to see if it’s truly worked for you!

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

Keto Matcha Coconut Bliss Bites

Hey y’all!! I’ve got a reallyyyy good recipe comin’ atcha today and it’s for a super easy snack that also gives you energy, helps combat stress, and contains all kinds of healthy fats!

Dancing for Donuts | Keto Matcha Coconut Bliss Bites

I don’t know about you, but I am OBSESSED with matcha right now. I remember my college roommate and best friend used to rave about it (hi Sanaa!) and I never really understood why, but now it’s literally all I want! And if you follow me on Instagram, you also know how much I love green tea mochi…UGH, the best.

But! I wanted to create a healthier snack that gave me my matcha fix! When I tried to new Ancient Nutrition Keto Matcha mix that they sent over, I flipped out a little. This stuff is SO good and blends incredibly well – I seriously feel like I’m at a coffee shop drinking one of the $6 ones they all have😳 And no, I’m not getting paid to post this, I just really love it! This recipe is only 5 ingredients and it makes such a yummy snack or dessert to have on hand!

Dancing for Donuts | Keto Matcha Coconut Bliss Bites

Keto Matcha Coconut Bites

1 scoop Ancient Nutrition Keto Matcha (or 1 tbsp matcha powder)

2 tbsp maple syrup (I use the Brandless kind!)

6 tbsp almond flour

2 tbsp melted coconut butter/manna

1 1/2 cups unsweetened coconut flakes (I buy mine in bulk from Sprouts!)

Put all ingredients in a food processor or blender and pulse until fully combined. Roll into 1 inch balls and store in the fridge in an airtight container until ready to eat!

Dancing for Donuts | Keto Matcha Coconut Bliss Bites

Tell me, do you guys like matcha flavored things?! I don’t even know why it’s so good…it’s kind of subtle but when it’s sweetened a little bit, it’s magical!! Let me know if you guys decide to try these😊

xo Jordan

Recipes I’ve Recently Made & LOVED

Hey y’all! How’s everyone’s week going?!

Dancing for Donuts | Recipes I've Recently Made And Love

This is my first full week in LA as an entrepreneur and so far it’s been fantastic! It’s kind of crazy how much you can get done in a day, and how quickly time can fly. It’s almost February too, which is bonkers!!

I’ve actually been cooking up a storm over here, since I now have a bit more time and flexibility! While nothing is ever too crazy, there have been some notable recipes I’ve either followed or created. Since I’ve been catching up on work after Hawaii, I figured I’d throw everything in one blog post for you. Everything is shared below and honestly, I’m hungry just looking at it all again😍

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

Sausage Pancake Muffins – I didn’t really follow much of a recipe on this one, but I did whip together a batch of Birch Benders pancake mix (as instructed), and then tossed in some Jones Dairy Farm pork sausage to bake in muffin cups at 350 degrees fahrenheit for about 15 minutes. Make these and then dip them in maple syrup. YOU’RE WELCOME.

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

Ambitious Kitchen’s Corn Pasta Salad with Cashew Cilantro Pesto – Make this immediately. Trust me. And if you use Banza Chickpea Pasta (aka my favorite pasta of life) it’ll be packed with protein and fiber!

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

Pinch of Yum’s Best Soft Chocolate Chip Cookies – Made these for a dinner party last weekend and MAN they were a hit. Definitely making them again veryyyy soon!

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

Easy Raspberry Chia Jam – All you need to do to make this is heat up a few frozen raspberries in the microwave (I do about a quarter cup!), throw in about 1/2 tbsp chia seeds (ground or whole) and a sprinkle of coconut sugar. BOOM. 20 seconds later: chia jam!

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

Vegan Cashew Cheese with Chickpea Pasta – So I didn’t fully follow a recipe for this one, but I did take a 1/2 cup soaked then drained cashews (in water for about 15 minutes), 1/4 cup unsweetened almond milk, 1/2 cup vegetable broth, 6 tbsp nutritional yeast, 2 gloves garlic, sea salt + peppa, and 2 tbsp brown or dijon mustard then blend it all up and voila! Creamy, dreamy vegan cheese 🙂

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

Egg White Stovetop Oats – For this, I just took 1/2 cup of oats, 1/2 cup almond milk and 1/2 cup water, then stirred it together over the stove on medium for about 7 minutes. Once the liquid was almost completely absorbed, I took them off the heat, poured in an egg white and stirred veryyyy quickly so that it wouldn’t all cook together like an actual egg! This just adds some extra protein and a lotta fluff. Highly recommend!

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

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