Babes on a Budget: 5 Cheap Veggies and What to Do With Them.

Happy Humpday! I hope everyone’s having a great week so far 🙂

Dancing for Donuts | Babes on a Budget: 5 Cheap Veggies and What to Do With Them.

I’m not sure if anyone noticed, but I’ve officially changed the description of my blog to “Healthy Living for Babes on a Budget.” The motivation for that was a combination of things, but essentially I enjoy being a resource for others on living a healthy life without breaking the bank. After learning from my own experiences as a professional dancer and hustler (as I like to call it), trying to fuel our bodies with nutritious food and exercising can get expensive real fast, especially in this day & age with all of the fancy options we have (LA, i’m looking at you). Personally however, I don’t think we need to spend a fortune to feel or look good, which is why I’m shifting my focus to more budget-conscious content.

I’m starting off this new-found purpose by sharing 5 of my favorite veggies! I’m on a serious veggie kick now that spring has sprung, which is good considering all the sweets I ate in March while traveling and celebrating birthdays…oops. The good news is that none of these gorgeous little pieces of produce cost more than about $2 a pound (and are usually much less save for the organic variety). Consider adding these to your grocery cart next time you hit the store because they all pack mega health benefits, set you up for a healthy week (with a touch of easy peasy meal-prep) and keep you in line with your food budget!

Dancing for Donuts | Babes on a Budget: 5 Cheap Veggies and What to Do With Them.

Carrots: I feel like these get easily forgotten, but carrots are so versatile and so dang cheap. I’ve always been a fan of baby carrots dipped in hummus of course, but buying the whole carrots from the farmer’s market, or even just at the grocery store can give your meals a boost of Vitamins A, C, and K, beta-carotene, fiber, iron and copper. They’re slightly sweet too, so adding them to baked goods or smoothies makes them feel slightly decadent!

What to make with them…

My all-time favorite Carrot Cake Smoothie

Garlic Roasted Carrots

2-Ingredient Carrot Cake Rawnola

Carrot Oatmeal Greek Yogurt Muffins

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Zucchini: As we head into warmer weather, zucchini is going to be coming at us like crazy. I know zoodles have gotten super popular as people are more familiar with spiralizing veggies, but what I love about it most is that it has a fairly neutral flavor, which means you can do a ton with it. My go-to? Adding it into oatmeal or baked goods to add moisture and a kick of Vitamins A and C, magnesium (so important!), fiber and potassium. Swear you can’t taste it, but your body will thank you!

What to make with it…

Lasagna Zucchini Boats

Healthy Zucchini Oat Breakfast Cookies

Greek Yogurt Zucchini Bread

Zucchini Noodles with Avocado Pesto

Dancing for Donuts | Babes on a Budget: 5 Cheap Veggies and What to Do With Them.

Cauliflower: This is definitely one of the more trendy veggies on the health & wellness radar these days what with all of the cauliflower in smoothies (see my blueberry power smoothie recipe below) and using it as a substitute for many low-carb dishes as rice or mashed potatoes. Aside from being a jack of all trades, cauliflower is packed with protein, vitamins C and K, fiber, magnesium and more.

What to make with it…

Blueberry Power Smoothie

Roasted Garlic Cauliflower Alfredo Sauce

Mashed Cauliflower with Parmesan & Chives

Honey Garlic Baked Cauliflower

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Brussels Sprouts: Ahhh, good ol’ brussels sprouts. I know these babies get a bad rap sometimes, but they’re honestly really delicious if you cook ’em the right way! *cough* in bacon fat…no but seriously, my favorite way to eat sprouts is by throwing them in my ninja and shredding them into a slaw for the base of a salad. Roasting them with parmesan, garlic and EVOO is damn good, too. They’re yet another veggie that contains a boat load of vitamins C & K, potassium and even omega-3’s!

What to make with them…

Shredded Brussels Sprouts Salad with Maple Dijon Vinaigrette

Garlic Lemon Parmesan Roasted Brussels Sprouts

Cheesy Bacon Brussels Sprouts

Harvest Chicken Skillet with Sweet Potato, Brussels Sprouts and Apples

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Kale: An old favorite of mine, Kale has always been the perfect thing to throw in with a quinoa salad or smoothie for some added nutrients. Did you know Kale is packed with protein?! Plus about a billion other wonderful things like folate and fiber, too. I’ve become quite sick of the regular ol’ green kind, so I usually go for the Lacinto variety. It makes for the perfect base for a salad mixed with any of the veggies above, or a grain bowl with farro, beets and goat cheese (my all-time fave!).

What to make with it…

Pasta with Kale and Turkey Sausage

Spicy Shrimp with Cauliflower Mash and Garlic Kale

Quinoa & Kale Protein Salad

Kick Booty Kale Smoothie

Have a great rest of your week, friends!

xo Jordan

Sesame-Ginger Detox Salad.

Hi there!

Is anyone else having the craziest week of life? I finally know what it means to be too busy to eat a meal, and I never thought I would say that. Ever. And, while I do love my protein bars and whole fruit to go on busy days, it’s getting a little ridiculous. Not to mention that fall baking season is upon us…I’m so screwed.

Dancing for Donuts | Sesame-Ginger Detox Salad.

Today I’m making a promise to myself to eat one salad each and every day, and I started by making one of my favorites of all time. There’s minimal chopping involved and the homemade dressing comes together in about 5 seconds flat. Nutrient and protein packed with a hint of spice and mild asian flavors, I can’t imagine there’s a single person that wouldn’t eat a massive bowl of this on the daily.

Dancing for Donuts | Sesame-Ginger Detox Salad.

Sesame-Ginger Detox Salad

(based on this recipe)

For the dressing:

1/4 cup apple cider vinegar

2 tbsp sesame oil

1 tbsp honey

1 tsp ground ginger

sea salt to taste

For the salad:

3 cups torn kale

1/2 cup edamame (I buy the frozen kind & don’t even defrost it)

3/4 cup broccoli florets

1/2 cup sugar snap peas (chopped in half, or whole)

1 avocado, sliced

  1. In a mason jar or tupperware, combine the ingredients for the dressing (I like to make a double batch and keep it in the fridge!). Cap the jar and shake until well combined.

2. In a large bowl, add all of the ingredients for the salad.

3. Pour dressing over salad and toss. Top with another sprinkle of sea salt. Enjoy!

Dancing for Donuts | Sesame-Ginger Detox Salad.

Have a great day, y’all!

xo Jordan

Superfood Broccoli Slaw.

Guys. I know that sometimes eating salad everyday can seem like a real pain in the a$$, but I may have solved your problem…

After indulging slightly too much over the holiday weekend (and frankly, continuing to do so because ice cream), I decided I needed to show my body a little love. Inspired by this recipe, I created a salad that is absolutely stuffed with good-for-you, fresh ingredients and a perfectly summery, citrus dressing. Plus, this makes a huge batch so you can keep it for leftovers and make eating healthy even easier throughout the week.

Dancing for Donuts | Superfood Broccoli Slaw.

Superfood Broccoli Slaw

for the dressing:

1/4 cup olive oil

1/2 lemon, juiced

2 tablespoons mustard (i used dijon)

1 tbsp. apple cider vinegar

1/2 tbsp. honey

1/2 teaspoon sea salt

1/2 tsp garlic powder

for the slaw:

1 head of broccoli, stems trimmed

1/2 cup cooked quinoa

1/2 cup slivered almonds or sunflower seeds

1/4 cup parmesan or asiago cheese (for serving)

1 cup torn kale (for serving)

1. In a pan over medium heat, toast the slivered almonds for about 5 minutes or until fragrant.

2. While the almonds are toasting, cut the broccoli into manageable pieces to place in a food processor. Pulse once or twice until pieces are broken down, but not pulverized. Transfer to a large bowl.

3. In a measuring cup, combine all the ingredients for the dressing and whisk until combined.

4. Pour the dressing over the broccoli. Add the toasted almonds and quinoa and toss to coat.

5. To store, cover slaw and keep in the fridge for up to 2 days. To serve immediately, toss 1 cup of the slow with 1 cup of torn kale. Top with parmesan cheese. Bon appetit!

Dancing for Donuts | Superfood Broccoli Slaw.

Be back soon! Have a great weekend 🙂 xo Jord

What’s For Dinner: Grain Bowls.

Today we’re talking dinner.

Dancing for Donuts | Grain Bowls

Almost every day I have a grain bowl for either lunch or dinner. I prep most of the ingredients over the weekend (and sometimes even the whole meal) so that it takes minimal effort and time when I’m at the point where I could eat my own hand – don’t tell me you’ve never been there…

Dancing for Donuts | Grain Bowls

You can pretty much make these with anything you have on hand/like to eat, but I usually use a base of quinoa and a topping of tahini, my new favorite flavor! I add beans for added protein, sometimes sweet potatoes for a little heft, onions and tomato for taste, kale for health, and avocado for texture. You could easily sub out the quinoa for brown rice, farro or any other healthy grain, and any of the veggies or legumes. If you’re feeling crazy, you can even top them with some feta or goat cheese to compliment the flavors, or fruit to sweeten them up! I won’t include a recipe in this post because you don’t need one – ingredients and amounts of each are completely up to you. That’s what makes these bowls perfect for a healthy, delicious and fulfilling meal 🙂

What are you favorite grain bowl combinations?

Dancing for Donuts | Grain Bowls

Snack Time: Kale Chips.

Hello and Happy Weekend!

It’s a beautiful day out, instead of the oddly-usual cloudiness we’ve been experiencing here in LA, and I’m currently enjoying a day off. My lunch mostly consisted of snacks since I desperately need to go grocery shopping…

Dancing for Donuts | Kale Chips

One of my favorite go-to snacks are Kale Chips. I’m sure you’ve heard of them before, and possibly even tasted them, but they take about 10 minutes to make and are super healthy. I hadn’t made them in ages, but I’m really glad I did. They’re even perfect for on-the-go, whether you’re heading to a picnic or the beach! Something I hope to do very soon, actually. Enjoy 🙂

Dancing for Donuts | Kale Chips

Kale Chips

kale – as many leaves as you’d like*

olive oil or coconut oil spray

sea-salt

*i use the kale that’s sold in bunches as opposed to pre cut in the bag – makes it easier to have bigger chip-like pieces, especially since they shrink in the oven

1. Preheat the oven to 400 degrees fahrenheit.

2. Tear kale leaves into pieces (any size you’d like) and place on a baking sheet. Spray with oil and toss until lightly coated. Arrange kale leaves on the baking sheet in an even layer.

3. Bake for ~10 minutes (or more or less, depending on your preference).

4. Remove from oven, sprinkle with sea salt and dig in!

Dancing for Donuts | Kale Chips