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

The Ultimate Vegan Mac N’Cheese

Autumn calls for comfort food, don’t ya think?

Dancing for Donuts | The Ultimate Vegan Mac N'Cheese

I recently made this vegan mac n’cheese for a giveaway with Spudsy Foods (I mentioned them in my September favorites!) and knew I had to share the full recipe on here with you guys. It’s quite possibly the easiest sauce to make – it comes together in a blender with minimal chopping – and is fantastic with any kind of pasta, although I rarely eat anything other than Banza’s chickpea pasta these days!

The “cheese” part of the sauce comes from Nutritional Yeast, which is basically a vegan supplement for Vitamin B12 and protein that happens to have a delicious cheesy flavor to it. The creaminess of the sauce comes from the soaked cashews and veggie broth, and then there’s some garlic and paprika in there too, for extra flavor! I topped this dish with Spudsy’s BBQ Sweet Potato Puffs, but you could easily just use regular bread crumbs or panko flakes!

And one last thing I’ll say: this dish even passed the bf test, which for me is a HUGE win since mine doesn’t particularly love the idea of “healthy” versions of things😂

Dancing for Donuts | The Ultimate Vegan Mac N'Cheese

The Ultimate Vegan Mac N’Cheese

your favorite pasta, cooked according to the directions

1/2 cup cashews soaked in water for at least 3 hours (or overnight)

2 tbsp nutritional yeast

1/2 cup veggie broth

1/3 cup non-dairy milk

1/2 tsp paprika

3-4 cloves garlic

3/4 tsp salt

1/2 cup crumbled Spudsy Sweet Potato Puffs (or breadcrumbs)

1. Cook pasta according to directions and while boiling, make the cashew cheese sauce below.

2. In a blender, add the soaked cashews (drained), broth, milk, nutritional yeast, paprika, garlic and salt to a blender or food processor. Blend until smooth. *If you need to add a little bit of liquid, add either more broth or water tbsp by tbsp – a little goes a long way!

3. Add the sauce to the drained pasta and keep over low to medium heat to warm the sauce.

4. Spoon the mac n’cheese into bowls or ramekins and top with the breadcrumbs or crumbled Spudsy puffs. Enjoy right away or bake in the oven at 300 degrees fahrenheit for 5-10 minutes. 

*Store leftover cashew cheese sauce in an airtight container for up to 3 days*

Dancing for Donuts | The Ultimate Vegan Mac N'Cheese

Well, that’s it for today!! Have you guys ever made vegan versions of your favorite foods? I’m not vegan, as you know, but I love this idea of re-vamping some of my meals to be more plant-based!

xo Jordan

Cocoa & Nut Butter Donuts with Chocolate Passionfruit Glaze

Hello and Happy Humpday, My Friends!!

Dancing for Donuts | Cocoa Nut Butter Donuts With Chocolate Passionfruit Glaze

It’s been quite some time since we’ve had a donut recipe up on here, so I figured we were due😏 If you’ve been reading the blog for awhile now (we’re talkin’ years, people) then you’ll know I used to bake a looooot. Like I mean a LOT. Making healthier versions of my favorite treats was one of my favorite activities and I loved sharing them with friends.

Well, that was back in the day when I was a) exercising a whole lot more and for a living, basically and b) in my earlier 20’s and had the metabolism of a horse. Now, things are a bit different and truth be told, I don’t trust myself around a batch of treats 9 times out of 10. However! I did make these in advance of having some company over, so that was good motivation to not eat all 6 of these donuts at once😬 And I can tell you, everyone freakin’ LOVED them…so I know you will, too.

Dancing for Donuts | Cocoa Nut Butter Donuts With Chocolate Passionfruit Glaze

I made these donuts using 4th and Heart’s Chocti Passionfruit Ghee and just a quick word before we get to the recipe – 4th and Heart makes the BEST ghee I’ve ever tasted you guys. I’m not blowing sunshine and this post is not sponsored in any way, I just legitimately am obsessed with every single one of their products. The Madagascar Vanilla Bean has completely changed my toast game and the California Garlic is our new favorite for sautéed veggies.

Sooooo if you’re wondering, “Jordan what if I want to make these donuts but don’t have this ghee?” I will tell you that you can absolutely 100% make them, just sub it for plain ol’ coconut oil or ghee in the donut dough, and for the glaze? Idk maybe just melt a bunch of chocolate chips and drip them on there or something. Easy peasy.

Dancing for Donuts | Cocoa Nut Butter Donuts With Chocolate Passionfruit Glaze

Cocoa & Nut Butter Donuts

3/4 cup whole wheat, white or oat flour

2 tbsp. peanut flour (I used PB2)

2 tbsp. cocoa powder

1 tsp. baking powder

1/8 tsp. salt

1 whole egg

1/4 cup honey

1/3 cup almond milk (or cashew or coconut milk)

3 tbsp. almond butter (the runnier the better!)

1/2 tsp. vanilla extract

1 tbsp. 4th and Heart Chocti Passionfruit Ghee (or plain ghee) + more for glazing

Directions:

1. Preheat the oven to 350 degrees fahrenheit and grease a donut pan with coconut oil or ghee. In a large bowl, mix together the flour, cocoa powder, peanut flour, baking powder and salt. In a smaller bowl, whisk together the egg, honey, milk, vanilla, ghee and almond butter.

2. Fold the wet ingredients into the dry ingredients, but be sure not to overmix. Using a spoon or piping bag, fill the donut trays evenly (this recipe makes 6 medium-sized donuts.

3. Bake for 10 minutes and let sit for at least another 10 minutes to cool.

4. Once donuts have cooled, frost the top of each with a thin layer of 4th and Heart Chocti Passionfruit Ghee (or any of their other amazing Chocti flavors!). A little goes a very long way, so start with just a teaspoon or so and spread with a knife. You’ll see what I mean 🙂

5. Enjoy immediately, or store in an airtight container for up to three days.

And there ya have it! I know it looks like a lot of ingredients, but I promise it’s one of the easiest things to make. Let me know in the comments if there’s a certain kind of donut you’d like me to recreate! I definitely want to do more of those recipes on here😊

xo Jordan

More of My Donut Recipes:

Air-Fried Donuts

Chunky Monkey Protein Donuts

2-Ingredient Pumpkin Donuts

Birthday Funfetti Donuts


Summer Butter Lettuce Salad With Blueberry Vinaigrette

If you came to find a staple recipe for summer entertaining, I can say with confidence that you came to the right place.

Dancing for Donuts | Summer Butter Lettuce Salad With Pete's Living Greens

I’m one of those people that actually really, truly enjoys salad, but with a catch: it needs to have texture (aka usually something crunchy), possibly something sweet (like fruit) and most likely cheese. If it has those things then I will shovel it in faster than you can say ‘starving.’ If not, I’m probably going to eat it in anyway because I know it’s healthy, but I probably won’t LOVE it, y’know what I mean?

This salad has every single element I love and the best part is the butter lettuce base. I started using Pete’s Living Greens for my salads because I swear to you they just taste BETTER. I think it’s because they’re still like, attached to the root when you buy them, so they’re fresher (and can seriously last up to 18 days which is awesome). And you know how greens from the farmer’s market always taste better than the ones from the store? YEAH. It’s like that! But if you can’t get to a farmer’s market on a Tuesday (because hello, #responsibilities), you can still get the same high-quality greens from the grocer because Pete’s gives you the actual freakin’ root of the thing and then you get to “pick the leaves” yourself. It’s actually kind of fun…

Dancing for Donuts | Summer Butter Lettuce Salad With Pete's Living Greens

So, if you’ve been assigned as the ‘salad person’ for the party you’re heading to this Memorial Day (or any day really), I can promise you that this one is going to be a crowd-pleaser. It’s mostly sweet, which is always a win for people who don’t usually like healthy things, and it’s super refreshing. The blueberry vinaigrette is one of my new favorites, too. I’m trying to figure out what else I can actually put it on, but this salad is the perfect vehicle! Plus, it’s red, white and blue, aka v festive for American holidays😉

Dancing for Donuts | Summer Butter Lettuce Salad With Pete's Living Greens

Summer Butter Lettuce Salad

1 head of butter lettuce (Pete’s Living Greens is my go-to!)

3-5 strawberries, sliced

1/4 cup blueberries

1/4 cup candied or toasted walnuts

1/4 cup crumbled goat cheese

1. Add all ingredients to a large bowl and toss to combine. Let sit in the fridge until ready to eat, and dress just before serving.

Blueberry Vinaigrette 

1 cup fresh blueberries

1/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup warm water

1. In a blender, pulse together all ingredients until smooth. Pour dressing on top of salad when ready to eat and store any leftovers in an airtight container in the fridge.

Dancing for Donuts | Summer Butter Lettuce Salad With Pete's Living Greens

If you’d like to learn more about Pete’s Living Greens head here. Aside from the fact that they honestly just taste awesome, they also use 85% less water and 70% less land to grow, which makes them more sustainable and freakin’ AWESOME.

So there ya have it!! I hope you get to make something yummy this weekend!

xo Jordan

This post is sponsored by my friends over at Pete’s Living Greens but all opinions and images are my own, as always.

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

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

 

5-Ingredient Falafel (Air Fried or Baked!)

I seriously can’t believe it’s already April, you guys. Where is this year going!?!?

Dancing for Donuts | 5-Ingredient Falafel (Air-Fried or Baked!), Gluten-Free, Vegan

Don’t get me wrong, I’m super pumped for summer, but that fact that it’s April means that I’ve already been living with my boyfriend for 5 months, working at my new job for over a month, and this year is already a quarter over. That is nuts!!! In all honesty though, I really love spring because to me, it feels like a fresh start. Y’all know we don’t totally get a winter in LA, but it has been chillier this year than any other year I’ve lived here (all 7 of ’em!), and with a bunch of changes this year I’ve found myself feeling slightly overwhelmed and out of whack. Spring means I can re-visit the goals I set for myself in the new year and establish new intentions for the months ahead. 2018 has been pretty damn wonderful so far, so I’m PUMPED to see what the rest of it has in store!

Dancing for Donuts | 5-Ingredient Falafel (Air-Fried or Baked!), Gluten-Free, Vegan

But in any case, going back to what I was saying about feeling a bit out of sorts, the first thing I turn to when I need to get my a$$ back in gear is my meals. That being said though, the first thing to go when my schedule gets crazy is the grocery shopping (especially since my boyfriend and I usually do our shopping together in one trip). It’s because of this that I’m trying to get more resourceful with healthy, simple meals like my go-to quinoa salad with whatever veggies we’ve got in the fridge or breakfast-for-dinner. Over the weekend, I realized that all we really had for my lunches was some quinoa, bell peppers, and veggie burgers, but then I noticed a can of chickpeas in the pantry! BINGO.

Dancing for Donuts | 5-Ingredient Falafel (Air-Fried or Baked!), Gluten-Free, Vegan

With that can of chickpeas, oats (also in my pantry), an onion (something we alwaysssss have on hand!) and some spices, I made myself a meal! Well sort of – when I paired it with the quinoa and veggies, that is😉 I air-fried these falafel, but you can just as easily make them in the oven! I like air frying them because they get that nice crisp on the outside with no oil, but it’s totally up to you – maybe I’ll try baking them next to see what happens! They’re vegan, gluten-free, and I made a super simple sauce to pair them with by taking hummus, watering it down slightly with warm water, and squeezing half a lemon over the top.

Dancing for Donuts | 5-Ingredient Falafel (Air-Fried or Baked!), Gluten-Free, Vegan

5-Ingredient Falafel

(inspired by this recipe!)

1 can can organic chickpeas (rinsed)

1/3 onion, roughly chopped

1/3 cup oat flour (blend gluten-free rolled oats in a food processor/blender)

1 tsp cumin

1 tsp garlic powder

pinch sea salt (optional but recommended!)

1. In a food processor, add the chickpeas, oat flour, onion, cumin, garlic powder, and salt (if desired). Pulse until a sort of dough sorts to form.

2. Form the ‘dough’ into 1 inch balls and place the balls in an even layer in the air fryer basket.

3. Air fry for 15 minutes at 370 degrees fahrenheit (or bake at 375 degrees fahrenheit on a greased baking sheet for 25-30 minutes, flipping halfway through). Enjoy right away or store for up to 5 days in an airtight container in the fridge.

Dancing for Donuts | 5-Ingredient Falafel (Air-Fried or Baked!), Gluten-Free, Vegan

Well there ya have it folks! What about you – what’s your go-to lunch or dinner when you’re running super low on groceries? I think we all could use a few more ideas!

xo Jordan

AB & J Bites

Hello Hello! Man, it’s been awhile since I posted a recipe on here…

Dancing for Donuts | AB & J Energy Bits - Gluten-Free, Vegan

I know I’ve posted recipes for energy bites in the past, but they’re literally the easiest things to make ever AND can be a zillion different flavors. As I get into the swing of things with my new job and my schedule, I’m also getting back into meal prep and packing my lunches. As always, snacks are literally my best friend. Like when I tell you that every single day I make sure I have at least two snacks in my lunch bag, I am not kidding, guys😅

I’ve gotten pretty good at making a filling enough breakfast to last me until lunch, but some days I still get hungry around 11:30, or want a sweet treat at around 3pm. They have some snacks at work, but you know me, I like to pack my own so I know exactly what I’m eating and don’t get tempted to raid the cereal or candy!

Dancing for Donuts | AB & J Energy Bits - Gluten-Free, Vegan

I’ve also learned that if I don’t have a snack that has protein in it, I’m screwed. So the aforementioned candy/cereal/crackers/whatever is out in the kitchen? Yeah, probably not going to cut it for me even if I do decide to indulge. Therefore, I either bring an energy bar (which is generally the norm) or I bring my own homemade version (which I’m trying to make the new norm). I know the prices for energy bars and such can actually be pretty great when they’re on sale, but they all have six thousand ingredients. Have you ever noticed that?! Larabars are definitely the cleanest (or RxBars, but I’m not a fan of the texture) aaaaand they’re also the easiest to make.

Some people have an issue with the dates in these things and look, I know they’re packed with sugar, but they’re also rich in fiber, vitamins, and iron, PLUS they help boost energy. There are obviously energy bite recipes made with oats and fewer dates, but I personally love the texture of these. They’re actually not all that sweet, I promise, and since they’re more filling, you’ll feel satisfied after just two or three.

TL;DR – Make these. They are cheap, and filling, and have lots of good-for-you ingredients😉

Dancing for Donuts | AB & J Energy Bits - Gluten-Free, Vegan

Almond Butter & Jelly Bites 

5-7 large pitted dates (best if fresh – I used Medjool)

1 1/2 cups raw almonds

2 tablespoons nut butter (I used peanut butter, just because I love it, but you can’t really taste it!)

1/2 tsp cinnamon

1/2 tsp vanilla extract

1/4 teaspoon sea salt

1/2 cup freeze-dried strawberries, crushed finely (I used my fingers)

up to 5 tbsp water (only as needed and add one tbsp at a time!)

1tsp Moon Deli Energy Tonic (optional)

1. In a food processor or high powered blender, add all ingredients except for freeze-dried strawberries and water. Pulse 2-3 times and then scrape down the sides of the blender with a spatula.

2. Repeat until a dough-like consistency forms and feel free to add the water one tablespoon at a time if you’re having trouble blending the mixture, but be sure not to over-blend as some crunch will add texture!

3. Put the crushed strawberries on a plate and form the dough into 1 inch balls. Roll each ball into the fruit to coat it and then softly press the strawberries into the bites so they don’t fall right off. Refrigerate in an air-tight container for up to 10 days. 

Dancing for Donuts | AB & J Energy Bits - Gluten-Free, Vegan

More of my energy bite recipes:

Funfetti Protein Bites

Peppermint Brownie Protein Bites

Gingerbread Bites

3-Ingredient Cinnamon Raisin Bites

What snacks have you been loving lately? Are you someone who likes to make snacks or buy pre-made ones? I’m a mix of both – just depends on the week! Have a great rest of yours😊

xo Jordan

 

Spinach and Goat Cheese Egg White Frittata

Dancing for Donuts | Spinach & Goat Cheese Egg White Frittata with AllWhites®

Happy Monday, friends! I’m comin’ atcha today with a super tasty, healthy and protein-packed breakfast recipe!

So as you know, I’ve been trying to get my health and fitness back on this year (just like pretty much everyone else in 2018!). I started taking all kinds of different classes and revamping my routine to keep things fun and interesting, and I’ve gotten a bit more on track in terms of my eats. I always preach about preparation and how stocking your fridge with tons of healthy ingredients can make all the difference in the world when it comes to sticking to your goals. And hough this recipe is quite possibly the easiest thing in the world to make, it does require you to add just a few items to your grocery list😉

Dancing for Donuts | Spinach & Goat Cheese Egg White Frittata with AllWhites®

I’ve always been a fan of eggs because they’re incredibly nutritious, inexpensive, and easy to make. They keep me full throughout a workout without that bloating feeling that comes when I have yogurt or smoothies sometimes. But while I love a good yolk, they are slightly higher in cholesterol, whereas the whites are a low-calorie, low-cholesterol source of protein. I also grew up in a household where my parents ate only egg-whites, mostly because they didn’t like the taste of the yolk, but I can tell you that cracking a ton of eggs just to get enough whites for a substantial omelette was neither the quickest nor most enjoyable task. The perfect solution to this is to just buy the egg whites in a container so that they’re ready to go when you need them!

Dancing for Donuts | Spinach & Goat Cheese Egg White Frittata with AllWhites®

I was recently introduced to AllWhites® 100% liquid egg whites, which are incredibly convenient to keep on hand. They’re fat-free, cholesterol-free, low in calories and carbs, and high in lean protein. You can find them by the eggs in your grocery store and like I said, they maaaajorly take the effort out of getting the egg whites out of a cracked egg (and avoid having to waste the yolk, too!). The frittata I’ve been making on repeat with AllWhites has fueled me throughout barre workouts, cardio workouts, and more importantly, a morning at work because the struggle. is. REAL.

Dancing for Donuts | Spinach & Goat Cheese Egg White Frittata with AllWhites®

This frittata recipe combines AllWhites liquid egg whites with just a touch of low fat milk, nutrient-rich spinach, flavorful onion and creamy goat cheese for a super delicious dish that tastes decadent but contains soooo many good-for-you ingredients! The prep is minimal, just a touch of dicing and whisking, and then the skillet/oven really do the rest of the work for you. If you don’t have a skillet, just use an oven safe pan, but I will say that the skillet helps cook the eggs evenly. This dish perfectly serves two, but if you’re eating for one, just wrap the leftovers up in seran wrap or a tupperware, and save it for the next day. Doesn’t get more convenient than that, my friends!

Dancing for Donuts | Spinach & Goat Cheese Egg White Frittata with AllWhites®

Spinach and Goat Cheese Egg White Frittata

1 1/4 cup AllWhites® egg whites

2 tbsp low fat milk

1 tbsp butter

1/2 cup diced onion

2 handfuls spinach

3 tbsp goat chees

sea salt

pepper

1. Preheat oven to 400 degrees fahrenheit and whisk egg whites and milk in a bowl until light & frothy.

2. Melt butter in the skillet over medium heat. Add the onion, a pinch or two of salt, and cook thoroughly. Add the spinach too, and cook for another 2 minutes or until wilted.

3. Add the egg mixture over the top of the onions and spinach. Sprinkle with salt and pepper. Take a spatula and make sure the eggs flow to the bottom of the pan as opposed to on the sides of the pan.

4. Once the frittata is half set (and the egg whites on the sides are turning to a more solid colored white), top with pieces of goat cheese and transfer to the oven. Bake for 8-10 minutes, or until golden.

Dancing for Donuts | Spinach & Goat Cheese Egg White Frittata with AllWhites®

So there ya have it! If you’d like to learn more about AllWhites, head here! They’ve also been generous enough to give me 3 product coupons to send to one of my readers, so for a chance to win, comment down below and tell me what activity you use protein to fuel!

xo Jordan