Rainbow Summer Salad with Mango + Black Beans.

Hi friends! I hope everyone is doing well this week and soaking up the summer sun!

Dancing for Donuts | Rainbow Summer Salad with Mango + Black Beans

One of the things I wanted to do more of this summer was take advantage of seasonal produce. I know living in California we get super spoiled, but it doesn’t mean that our fruits and veggies aren’t even better in the warmer months! I honestly can’t think of anything better on a hot day than a cold, juicy peach. Okay maybe ice cream…but you know what I’m sayin’! Since summer also tends to lend itself to more treats (and possibly alcohol because helloooooo rosé), I’ve been using the delicious seasonal produce we have at our fingertips to motivate my healthy eating habits when I’m not indulging. Hey, life is about balance, right?

Dancing for Donuts | Rainbow Summer Salad with Mango + Black Beans

This salad has been one of my favorites this past week paired with a grilled steak or some chicken! I’m hoping I’m not the only one who loves fruit in their salads, because the ripe mango in this is booooooomb. I added black beans for extra staying power, but they add a nice texture, too. I think if you were trying to make this a full meal, you could add avocado and maybe some quinoa or farro! A super easy dressing (lemon + balsamic + EVOO) makes this salad so refreshing on a hot day! I definitely recommend making this salad with heirloom tomatoes – they’re the BEST and nothing beats the flavor. Arugula was also my green of choice because its bitterness goes perfectly with the mango, but you could totally do kale or spinach instead!

Dancing for Donuts | Rainbow Summer Salad with Mango + Black Beans

Rainbow Summer Salad

4 cups rinsed arugula

1/2 can black beans

1 ripe mango, chopped

1 cup chopped heirloom tomatoes

4-6 sweet mini peppers, chopped

1/4 red onion, halved and thinly sliced

1 juice of 1 lemon

1 tbsp olive oil

1 tbsp balsamic vinegar

sea salt to taste

1. In a large bowl, toss together all ingredients except for lemon juice, oil and vinegar.

2. In a small cup or bowl, whisk together the lemon juice olive oil, and balsamic. Drizzle over the salad an toss to coat evenly.

3. Eat immediately and enjoy! *If you’d like to make this salad ahead of time, just keep the dressing separate (in a mason jar or airtight container) and dress when ready to eat.

Dancing for Donuts | Rainbow Summer Salad with Mango + Black Beans

What seasonal produce are you loving lately?!

xo Jordan

Early Autumn Salad. [+ How to Cut a Pomegranate!]

How is it Wednesday already?! How is it October 14th already?! I can’t even.

Someone said to me this week that being as busy as I am must make the time pass more quickly. I can’t decide if they’re right or wrong…but I can tell you that it makes me kind of sad that fall is flying by and that I haven’t really had the opportunity to enjoy it yet. It’s hard to even notice the seasons at all in California, but since I’m an east-coast lady I know they’re there. In an attempt to eat seasonally while being conscious of the ever-present 90 degree weather, I’ve combined the perfect amount of fall sweetness into an easy salad (no need to turn the stove or oven on in the heatwave!).

Dancing for Donuts | Early Autumn Salad. [+ How to Cut a Pomegranate!]

Wanna know something else?! I learned how to cut a pomegranate!! Guys. It’s actually really easy. And soooo much cheaper than buying just the seeds from Whole Foods or TJ’s. Trust me on this one. Here’s a quick step-by-step before I break down the salad for ya:

Dancing for Donuts | Early Autumn Salad. [+ How to Cut a Pomegranate!]

Step 1: Cut out the top in a pyramid shape.

Dancing for Donuts | Early Autumn Salad. [+ How to Cut a Pomegranate!]

Step 2: In a bowl of water, submerge the pomegranate and pull it open. Use your fingers to gently pull out the seeds.

Dancing for Donuts | Early Autumn Salad. [+ How to Cut a Pomegranate!]

Step 3: When all the seeds are removed from the flesh, drain the water and enjoy! See? Easy, right?


Early Autumn Salad

2 cups arugula

1/2 large ripe pear, diced

2 small beets or 1 large beet, diced

2 tbsp. dried cranberries

2 tbsp. candied walnuts

2 tbsp. crumbled goat cheese

seeds from 1/2 pomegranate (~1/8 cup)

2 tbsp. balsamic vinegar or your favorite semi-sweet dressing

  1.   In a large bowl, add all the ingredients and toss to combine. Drizzle with balsamic vinegar and toss again. Serve immediately!

*Feel free to add quinoa and/or chicken for protein! I do 🙂

Dancing for Donuts | Early Autumn Salad. [+ How to Cut a Pomegranate!]

Be back soon, y’all.

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

Pea & Artichoke Kale Salad (With Lemon-Mustard Dressing).

In the wake of all this pea-guacamole madness (which i will absolutely be making soon, by the way), I was inspired to incorporate peas into my lunch!

Dancing for Donuts | Artichoke & Pea Kale Salad (With Lemon-Mustard Dressing)

This salad is light, refreshing, and packed with crazy-good-for-you ingredients. Massaging the kale with the citrus dressing also gives this meal the perfect summery taste. I think I found my new go-to meal this season!

Pea & Artichoke Kale Salad (With Lemon-Mustard Dressing)

1 cup torn kale

1/4 cup cooked quinoa

5-10 cherry tomatoes

1/4 cup peas (fresh or frozen)

1/3 avocado, sliced

2-3 artichoke hearts

2 tbsp. chopped red onion

1/4 cup chickpeas

For the Dressing:

1/2 tbsp. olive oil

1/2 lemon, juiced

1 tbsp. horseradish mustard (or your favorite!)

1. In a bowl, whisk the ingredients for the dressing together. Add the kale and toss until well-coated. Let sit for 15 minutes (a good time to chop the veggies!).

2. Once the kale is done marinating, add the rest of the ingredients and toss. Add sea salt to taste, if desired. Dig in!

Dancing for Donuts | Artichoke & Pea Kale Salad (With Lemon-Mustard Dressing)

Enjoy your 4th of July weekends, y’all!!! 🙂

xo Jordan