Peanut Butter Cookie Dough Collagen Cups

Believe me when I tell you these were gone in three days…

…and I’m just about ready to make another batch! I originally got this idea from Kath Eats, one of my og favorite bloggers, then adjusted it a little bit to make these taste more like the inside of a Reese’s cup/cookie dough! But with benefits😏

These are the perfect afternoon pick-me-up, post-workout snack or dessert, and they’re packed with protein from the nut butter and collagen! I definitely recommend using peanut butter instead of almond butter here if you can, and I used the Ancient Nutrition Vanilla Multicollagen Protein because the flavor is my faaaaavorite (and you can get 20% off with the code dancingfordonuts if you’re interested in trying it!!).

Peanut Butter Cookie Dough Collagen Cups

1/4 cup creamy peanut butter

1/4 cup coconut oil

1/4 cup Ancient Nutrition Vanilla Multicollagen (or vanilla protein powder)

2 tbsp coconut flour

1/2 tsp vanilla

handful rainbow sprinkles

handful Safe & Fair Birthday Cake Granola (code donuts10 to save $$)

  1. In a microwave-safe bowl, heat the peanut butter and coconut oil for 30 seconds or until melted
  2. Stir in the collagen or protein powder, coconut flour and vanilla extract
  3. Portion 2 tbsp into each silicone baking cup (I use these on the reg!) or muffin tin, then sprinkle with the rainbow sprinkles and birthday cake granola
  4. Chill in the freezer for at least 10 minutes, then enjoy! Store in the fridge or freezer

I will definitely be trying different versions/flavors of this because I’m hooked, so let me know in the comments if there’s anything you want me to test out or create!

xo Jordan

Chocolate Raspberry Cassava Flour Muffins (GF, Dairy Free & Sugar-Free)

First recipe of 2020 let’s gooooooo!!

I haven’t really talked about it on here yet, but I’m working on being on an anti-anflammatory diet (gluten free, dairy free, sugar free). As of now, I can tell you that it is *not* going well😂 But I am trying! And admittedly I don’t have all that much gluten and dairy anyway, but ohhhh sugar has my heart, y’all know that!

So in an effort to…make a better effort, I’m trying to take my sweet tooth and turn her into an actual friend as opposed to an enemy. Enter: monk fruit and stevia – yes, even in baking, ALWAYS.

These muffins are made with cassava flour to leave out the gluten, and a mix of mashed banana, Lakanto Foods Maple Syrup made with monk fruit and Lily’s Chocolate Chips (ok I’ll admit that I didn’t use them here because I forgot I was out), but that chocolate is my go-to! Keep scrollin’ for the recipe which was inspired by this one by Clean Eating Kitchen.

Chocolate Raspberry Cassava Flour Muffins

1 1/2 cups of Cassava Flour (I used Otto’s Naturals)

1/2 tsp baking powder

1/2 tsp baking soda

1 egg

1/2 cups mashed banana (about 2 medium)

1/2 melted coconut oil

1/2 cup monk fruit maple syrup (I used Lakanto Foods!)

1 tsp vanilla

1 cup Lily’s Sweets Chocolate Chips (or any, if sugar isn’t a concern!)

1/2 cup fresh raspberries

  1. Preheat the oven to 350 degrees fahrenheit. Spray a muffin tin or silicone muffin liners (these are my favorite!) with avocado or coconut oil.
  2. In a large bowl, whisk together the cassava flour, baking soda, and baking powder.
  3. In a small bowl, combine the egg, coconut oil (let it cool first!), maple syrup, mashed banana and vanilla.
  4. Add the wet mixture to the dry, then stir in the chocolate chips until well-combined.
  5. Fill each muffin cup about 3/4 of the way full and then press down 1-2 raspberries on top of each. I split the raspberries in half to make them fit better!
  6. Bake for 20-25 minutes (until the tops start to turn golden brown) and eat when warm or store in an airtight container. I highly recommend microwaving these for 10 seconds if enjoying later!

Have you ever baked with cassava flour? This was my second time and I loved it!! Happy Friday and thanks for stopping by😊

xo Jordan

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

Autumn Salmon Salad with Maple Dijon Vinaigrette

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

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

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

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

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

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

Autumn Salmon Salad

2 Salmon Filets

1/4 cup crumbled goat cheese

1/3 cup pomegranate seeds

1 honeycrisp apple, sliced

1/4 cup candied or regular walnuts

4 cups of kale

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

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

Maple Dijon Vinaigrette

1/2 lemon, juiced

2 tbsp Lakanto Maple Syrup (or traditional Maple Syrup)

2 tbsp Dijon mustard

1/4 cup Extra Virgin Olive Oil

1/2 tsp cinnamon

Sea Salt & Black Pepper

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

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

xo Jordan

Thank you to Blue Circle Foods for sponsoring this post.

Chai Pumpkin Oatmeal Cookies

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

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

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

Chai Pumpkin Oatmeal Cookies

1 1/2 cups pumpkin purée

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

2 cups oats

1 tbsp pumpkin pie spice

2 packets Pranayums (optional or spices**)

2 tbsp Purely Pecans nut butter (or your favorite)

1 tsp sea salt

2 tsp vanilla extract

2 tbsp Lakanto Maple Syrup (or regular maple syrup)

Directions

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

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

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

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

xo Jordan

Golden Milk Carrot & Banana Donuts (Vegan)

Listen, I used to hate turmeric, too.

I still do sometimes, depending on what it’s mixed with, but let me tell you, with the right combination of flavors it can be SO good and so good for you. I wanted to bake this week, but coming off of vacation I figured I should health-ify it, so that’s where these donuts come in!

They’re vegan, low in sugar and are packed with a ton of nutrients. It’s also mostly made in a food processor, which is great for all my busy and lazy babes (or is that just me😂). You can also totally make these in a muffin tin if you don’t have a donut pan, although this one is my favorite!

Golden Milk Carrot & Banana Donuts

1 1/2 cups whole wheat flour*

2 tbsp ground chia seeds

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

2 packs of Pranayums (or 2 tsp turmeric w/a pinch of black pepper & ginger)

1 cup baby carrots or chopped in 1in pieces

1 medium banana, ripe

1/2 cup non-dairy milk (I used almond)

1 tsp vanilla

1/4 cup unsweetened coconut flakes

coconut butter for drizzling (optional)

  1. Preheat the oven to 350 degrees fahrenheit and spray a donut pain with coconut or avocado oil.
  2. In a large bowl, whisk together the dry ingredients including flour, chia seeds, baking powder, baking soda, salt, cinnamon and Pranayums/spices.
  3. In a food processor, add the carrots, banana (can break in half to fit in there), milk, vanilla and coconut.
  4. Add the wet ingredients to the dry and stir to combine completely.
  5. Pour into the donut pan (I fill mine nearly to the top!) and bake for 12-14 minutes, or until the donuts are slightly firm to the touch and starting to get golden.
  6. Let cool completely before removing from pan. If using coconut butter to frost, put a few tablespoons in the microwave for 30 seconds to soften before drizzling on the donuts with a spoon or knife. *Store in an airtight container for up to 5 days.

Hope you have an amazing weekend!! It’s almost AUGUST already, what the heck?!

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