Golden Milk Quinoa with Roasted Chickpeas.

Happy Friday, y’all!

I’ve made a promise to myself that after a busy December and January, I would make more of an effort to cook healthy meals at home. I made this recipe Tuesday night, and it’s all I want to eat for lunch every single day. I don’t know if you guys have heard about golden milk yet, but it’s all the rage in the health and wellness community, which I fortunately make a living researching and creating content for 😉

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

Golden milk is essentially a warm drink made with just turmeric and milk (non-dairy is preferable, from what I’ve seen!), and a bit of black pepper and sweetener. Turmeric is blowing up right now, even though it’s been used for hundreds of years throughout  eastern parts of the world. It has a ton of benefits, like a crazy amount, but the top ones include its anti-inflammatory properties, immunity boosting power, ability to regulate metabolism and weight (because it suppresses the growth of fat tissue), and promotion of digestive health. The black pepper is essential here because it enhances these properties by 1,000x (!) increasing your body’s absorption of its benefits by 2000%! (via Healthy Holistic Living)

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

The recipe below is loosely based on this one, and I call it Golden Milk Quinoa because it has all of the properties of the beverage plus extra protein from the quinoa and chickpeas! If you know me at all, you know I’m obsessed with roasted chickpeas – they’re literally the tastiest, easiest, and probably cheapest healthy source of protein out there, and I eat them almost every day. If you’re feeling fancy, serve this dish with a side of sliced avocado for a boost of color, flavor and healthy fats!

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

Golden Milk Quinoa with Roasted Chickpeas

2 cups coconut milk

1 cup dried quinoa

1 can chickpeas

1 tbsp coconut oil

1 1/2 tbsp ground turmeric

1/2 lemon, zest + juice

sea salt + black pepper to taste

scallions (for garnish)

1. Preheat the oven to 400 degrees.

2. Drain and rinse the chickpeas and then toss them on a baking sheet with the coconut oil and a dash of salt. Roast for ~20 minutes, or until starting to brown and crisp.

3. While the chickpeas are roasting In a saucepan, bring the quinoa and coconut milk to a boil, then cover and reduce to a simmer for ~10 minutes, or until water is absorbed and quinoa is fluffy.

4. Once the quinoa is done, stir in the turmeric, lemon zest and juice, and salt and pepper until fully combined. Toss in the chickpeas once finished roasting and top with scallions. Dig in!

5. (This recipe is perfect for leftovers and stays fresh in an airtight container in the fridge for up to 5 days.)

Dancing for Donuts | Golden Milk Quinoa with Roasted Chickpeas.

Let me know what you’ve been cooking in the comments – I need new recipes! 🙂

Have a great weekend!!

xo Jordan

Spiralized Sweet Potato & Zucchini Latkes.

Oh, hello!

I hope you’ve all be having a good week, especially since it’s Hanukkah!!! Mine was off to a rocky start after being called in for jury-duty…there was also a false alarm of me having to stay there until THE 18th (aka two whole weeks of life gone), but the universe let me off the hook. Thus, I was able to do something in the holiday spirit I’ve been wanting to do for ages. Make latkes!

Dancing for Donuts | Spiralized Sweet Potato & Zucchini Latkes

These are definitely not your average latkes. They’re muuuuuch healthier, and much easier to make as well. Simply spiralize a sweet potato, a zucchini, coat it in an egg and spice mixture, and throw it in the oven! I topped mine with cinnamon greek yogurt (mix a container of non fat plain yogurt w/1 tsp cinnamon) and unsweetened applesauce. I’d never spiralized a sweet potato before, but it was so easy guys. And this recipe actually turned out better than I’d planned, so I highly suggest whipping these up before the last night of Hanukkah 🙂

Dancing for Donuts | Spiralized Sweet Potato & Zucchini Latkes

Spiralized Sweet Potato & Zucchini Latkes

1 medium sweet potato, peeled

2 medium zucchinis, peeled

1 egg + 1 egg white

1 tbsp flour

1 tbsp cumin

1 tbsp garlic powder

1 tsp salt

1 tsp pepper

plain greek yogurt + cinnamon for dipping (optional)

unsweetened applesauce for dipping (optional)

  1. Preheat the oven to 425 degrees fahrenheit. Prep a baking sheet with a piece of parchment paper and spray with non-stick cooking spray. *They’ll stick otherwise!!!

2. Using a spiralizer, spiralize the sweet potato and zucchinis and toss them in a bowl. Run a knife through the bowl to make the pieces slightly smaller.

3. In a separate bowl, whisk together the eggs, flour and spices until combined. Add in the zucchini and sweet potato and toss to coat well. **This step is super important so that the latkes stay together!

4. Once fully coated, grab a handful of spiralized noodles (about 1/4 cup of the mix) and place on the baking sheet in a little nest. Repeat this until the mixture is done (mine took 2 batches!). **These won’t spread, so feel free to put them as close together on the baking sheet as possible.

5. Bake for 12-15 minutes, or until the noodles are starting to brown. Remove from oven and let cool for 5 minutes. Top with cinnamon greek yogurt and serve with dipping sauce on the side, or store in an airtight container in the fridge for up to 2 days.

Dancing for Donuts | Spiralized Sweet Potato & Zucchini Latkes.

Let me know if you make these! Have a great rest of your week and a very Happy Hanukkah 🙂

xo Jordan

Quinoa Falafel Burgers with Mediterranean Salsa.

Yay! It’s Friday! Friday is here! We made it!

To celebrate, I’m spending the afternoon in the kitchen whipping up some veggie burgers for dinner. These patties are absolutely packed with protein, flavor and fresh ingredients. They also take all of 15 minutes to make (not including baking time) because you literally stick everything in food processor and press go.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

I know I recently did another mediterranean-inspired recipe, but something about basil and tomato scream summer to me so I’ve been all about them lately! I’m also super into veggie burgers these days since I don’t have a grill…so as much as I want to sink my teeth into a juicy burger, that’s not exactly an option until I head home to New York at the end of the summer! Then it’s BBQ’s all day everyday.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Quinoa Falafel Burgers

2/3 cup cooked quinoa

1 can chickpeas, rinsed and drained

1/2 cup whole wheat flour or rolled oats

2-3 cloves of garlic

1/4 cup chopped basil

1 egg

1/2 tsp salt

1/2 tsp pepper (I used red since I don’t like black!)

1/2 tsp dried oregano

1/4 cup roasted red pepper

  1. Preheat the oven to 350 degrees fahrenheit and cover a baking sheet with parchment paper.

2. In a food processor, combine the quinoa, chickpeas, flour (or oats), and garlic. Pulse until crumbly. Add the egg, basil and spices just until it resembles a chunkier version of hummus.

3. Transfer the mixture to a large bowl, add the red pepper and stir to evenly combine.

4. Shape the mixture into medium-sized patties of about 1/2 inch thickness (should make about 5 burgers depending on how large or small you make them).

5. Bake for 15-20 minutes, or until set. Serve immediately with Mediterranean Salsa or store in the fridge in an airtight container for up to 3 days.

Mediterranean Salsa

1 cup chopped roma tomatoes

1/4 cup chopped kalamata olives

1/4 cup finely chopped red onion

1/4 cup chopped basil

1 tbsp red wine vinegar or lemon juice

1/4 cup feta

1/4 tsp sea salt

  1. In a bowl, combine all ingredients and stir. Serve immediately on top of Falafel Burgers or store in the fridge in an airtight container for up to 3 days.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Enjoy, y’all and have a great weekend!!!

xo Jordan