The Best Ever Grill Rub

We grill year round in my house and there's one grill rub that I keep reaching for, time and time again. Double, triple, or quadruple the recipe to store in your spice cabinet because you will be using it on EVERYTHING. 

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I grew up in the midwest in a house where we grilled year round. In the midwest, you experience all four seasons and that never stopped us once. Grilling commenced in the rain or in the snow or on beautiful sunny days.

A and I still follow this tradition. Mostly because it's easy to throw an entire meal on the grill AND because it makes cleanup a breeze - the sink doesn't pile up with tons of pots and pans.

Click to tweet: The only grilling seasoning you will ever need!

I've tried my fair share of rubs and marinades over the years which led me to make my own dry rub. I tend to reach for dry rubs over marinades because marinades typically add more calories that are unnecessary and because they are something that you need to plan well in advance to dinnertime.

Rubs on the other hand can just be rubbed on the meat minutes before heading out to the grill - just enough time for the grill to heat up. And this rub is perfect for all poultry and pork items! Make just enough of this rub for one meal (roughly 2 chicken breasts, 1.5 pound pork tenderloin, or a 4 pound roasting chicken) or double, triple, or quadruple the recipe to store in your spice cabinet.

The Best Ever Grill Rub

Recipe by a traveling Wife

Ingredients

• 1 1/2 teaspoon Poultry Seasoning
• 1 teaspoon Herbes de Provence
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper, freshly cracked
• 1 teaspoon Roasted Garlic, ground
• 1/4 teaspoon Red Pepper Flakes
• **All herbs and spices are purchased from Penzeys. We don't live near a store but they offer great deals online such as free items and free shipping.

Cooking Directions

1. Mix all together and rub generously on 2 chicken breasts, 1.5 pound pork tenderloin, 4 pound roasting chicken, etc.
2. Double, triple, or quadruple the recipe and store in an airtight container.

I can't think of one week over the past few years that we haven't used our grill at least once. Heck, we even used the hotel's grill when we stayed for two months waiting to close on our house when we moved to Missouri. And remember when I said that grilling made cleanup super easy? Now's the time to stock up on some cleaning products. 

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Click to tweet: Get your free set of @grovecollab cleaning concentrates + glass spray bottle + microfibers

This is my first time using cleaning concentrates and I am impressed. Not only am I happy to ditch all the plastic and toxic cleaning products from my house since we have a mobile baby on our hands, but these feel so luxurious. And let's not forget the scent - AMAZING! You are not going to want to miss out on this deal. 

Are you a fan of grilling?
Do you grill year round?
Have you ever used cleaning concentrates before?
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Freezer Smoothie Bags

There is no better time to enjoy a daily smoothie than during the hottest season of the year. Fill your freezer with pre-made individual sized drop-in-the-blender smoothie bags. 

This post is brought to you in partnership with Naked Nutrition. It also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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The days are getting warmer and longer (hello sunset at 9pm) and more humid. The last thing I want to do is heat up a warm meal or sit and chew on a salad. Smoothies are the perfect replacement for breakfast, lunch or dare I say, dinner! They are so versatile by using your favorite fruits, veggies, nuts, etc. Then throw in some fancy powders and you have yourself one of the healthiest drinks EVER. 

My least favorite part of making smoothies used to be the cleanup. However, I learned a little trick to clean the blender super quick. Just rinse out the blender after use, fill halfway with hot water and drop in some dish soap. Turn the blender back on and bam - your blender just got a nice little cleaning.

Click to tweet: Genius - pre-made individual sized drop-in-the-blender smoothie bags!

Another thing I dislike about making smoothies is gathering all of the ingredients. Trying to manage and entertain a 3 month old can make simple things impossible and then my healthy smoothie turns into me grabbing a bag of chips or a dozen cookies. That's where pre-made individual sized drop-in-the-blender smoothie bags come into play. 

My favorite type of smoothies are simple. I can't really be bothered with loads of ingredients to make a new flavor each day. I typically just buy whatever frozen fruit is on sale or freeze my overly ripe fruit, some type of green, and freeze almond or coconut milk in ice cube trays. This is the basis of a delicious smoothie.

Pre-made Individual Sized Drop-In-The-Blender Smoothie Bags

Ingredients

• 2 handfuls frozen fruit
• handful frozen kale
• 2 ice cubes frozen almond or coconut milk
• fold top sandwich storage bags

Directions

1. Place all ingredients in fold top sandwich storage bag.
2. Store multiple sandwich bags in a gallon sized freezer bag and keep in freezer until ready to use.

How To Make Smoothie

1. Blend fruit, kale, frozen almond or coconut milk, and 8 ounces water in Ninja blender until smooth. 
2. *Optional: pulse in 1-2 scoops Naked Whey, 1 tablespoon ground flaxseed and a few dashes ground cinnamon. 
3. Enjoy!

Naked Whey protein powder is the only protein powder I feel comfortable using while nursing. It contains only one ingredient (grass fed whey protein) with 25 grams of protein per serving. And you will love that it's gluten free and soy free too!

*Get 10% off Naked Nutrition products by using the code 'JENNATL' upon checkout. 

What are some of your favorite ingredients for smoothies?

Have you ever made smoothie bags before?

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Puppy Chow Pretzels

Salty pretzels coated in a sweet chocolatey coating with peanut butter - life really doesn't get any better.

* This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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Who loves chocolate? How about peanut butter? Now who likes chocolate with peanut butter? I know I raised my hand to all three!

I'm excited to share with you a snack that I have been eating nonstop for the last three weeks - puppy chow pretzels. Puppy chow is traditionally crispy rice cereal squares mixed with creamy peanut butter and melted chocolate all tossed in powdered sugar. Swap out the crispy rice cereal squares with salty pretzels and you've got yourself a sweet and salty snack.

Click to tweet: Chocolate and peanut butter and pretzels covered in powdered sugar - YES, please!

You can thank me later!

When you read through the recipe, I tried my best to include specific amounts. But I mostly eyeball the ingredients especially the powdered sugar. Have fun with the recipe and play around with all types of pretzels - square, twist, sticks, circles, etc.

Puppy Chow Pretzels [Gluten Free]

Recipe by a traveling Wife

Ingredients

• 4.5 cups Salted Pretzels (my favorite is the squares)
• 1/4 cup Natural Peanut Butter (this is my favorite)
• 1/2 cup Dark Chocolate Morsels
• 1 tablespoon Coconut Oil
• 1+ cup Powdered Sugar

Cooking Directions

1. Melt peanut butter, dark chocolate morsels, and coconut oil in a large microwave safe bowl for 60 seconds
2. Stir mixture. If the mixture is not melted completely, microwave for 15 seconds until melted
3. Gently fold in the pretzels into the chocolate peanut butter mixture
4. Fold in all of the powdered sugar, adding more if pretzels still appear wet.
5. Enjoy!

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To receive this offer, your order needs to be a minimum of $20 - sign up here. Choose the combination of products and scents you love and receive your first box within a few days. This offer runs Tuesday, May 9, 7am PST - to - Sunday, May 14, 6pm PST

Have you ever had puppy chow?

Check out my other gluten-free puppy chow recipe made with Cheerios.

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Cookie Monster - No Added Sugar Chocolate Chip Cookie

This post has been updated and revised from March 16, 2015. The recipe has been revised to represent the best possible no added sugar chocolate chip cookies. Also, this post may contain affiliate links and I will be compensated if you make a purchase after clicking on my links.
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I have a huge sweet tooth. This sweet tooth is partial to cookies - any type of cookie. I will make a double batch of Nestle Toll House cookies with dark chocolate chips and they will be gone before the week is over. I might need an intervention.

Click to tweet: Don't feel guilty about eating cookies! Try these no added sugar dark chocolate chip cookies

Now I don't have to feel guilty about eating cookies. These chocolate chip cookies have absolutely no added sugar (besides the chocolate chips) but taste like a sweet little treat. I bet you can't eat just one! Oh and did I mention that these are dairy free as well?!

No Added Sugar Dark Chocolate Chip Cookie

Recipe by a traveling Wife

Cook time: 10-12 minutes
Yield: 12 cookies

Nutrition per cookie: 116 Calories | 15 g Carbs | 6 g Fat | 1 g Protein | 5 g Sugar

Ingredients

• 1/3 cup Butter, at room temperature
• 1 medium Banana, extra ripe and mashed
• 1 teaspoon Vanilla Extract
• 1 cup All Purpose Flour (also works well with whole wheat flour)
• 1/2 cup Dark Chocolate Chip Morsels, or dairy free alternative
• 1/2 tablespoon + Water, as needed to thin out dough

Cooking Directions

1. Preheat oven to 375 degrees F.
2. Whip butter with a stand mixer then add in mashed banana and vanilla extract.
3. Slowly incorporate the flour and baking powder until well mixed.
4. Mix in the chocolate chip morsels.
5. If dough is too dry, add water 1/2 Tablespoon at a time.
6. Place one tablespoon of dough on cookie pan and flatten slightly.
7. I noticed that the cookie would not flatten out during the baking process. If you don't want balls of cookies, I suggest you flatten them slightly.
8. Bake for 10-12 minutes then allow to cool on cookie rack.
9. Enjoy with milk

Click to tweet: You can't eat just one of these cookies, and you don't have to feel bad about it!

What's your favorite type of cookie?

What is your go-to guilty sweet?

What do you like to do with your overly ripe bananas?

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Flourless Chocolate Skillet Cake [Reduced Fat and Sugar]

The ever popular Flourless Chocolate Skillet Cake underwent some rigorous testing. Now you can enjoy all the chocolate fudgy goodness with less fat and sugar. 

* This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
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With Valentine's Day coming up, you might be looking for something sweet to serve your sweetheart. If not, then maybe you just want to indulge in something extra tasty after completing Whole30. For me, I don't need any excuses to dig into something warm and chocolatey after dinner. 

Way back when, I shared a super tasty flourless chocolate skillet cake. It's fudgy and sweet and deserves a generous scoop of ice cream to put on top. That dessert is a show stopper and even fairs well in the refrigerator for a few days to be reheated into individual servings in the microwave. 

But some of you like to keep fats and sugars to a minimum - I do too, most of the time. So I've reworked the recipe so that you can also enjoy this treat. I promise you, you will never miss the extra fat or sugar! And my favorite part about this dessert is that I ALWAYS have the ingredients on hand. 

Click to tweet: Who's ready for warm, gooey, fudgy Flourless Chocolate Skillet Cake?

Flourless Chocolate Skillet Cake [Reduced Fat and Sugar]

Recipe by a traveling Wife

Ingredients

• 1 cup Dark Chocolate Chip Morsels
• 1/4 cup Butter
• 1/4 cup Unsweetened Applesauce
• 1/2 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• pinch Salt
• 3 large Eggs
• 1/2 cup Unsweetened Cocoa Powder

Cooking Directions

1. Preheat oven to 350 degrees F.
2. In a large microwave safe bowl, slowly melt chocolate morsels and butter in 30 second intervals in the microwave.
3. Once completely smooth and melted, mix in applesauce, sugar, salt, and vanilla extract.
4. Completely mix in three large eggs until well combined.
5. Stir in cocoa powder until incorporated.
6. Spray a 10 inch cast iron skillet with cooking spray and sprinkle with cocoa powder. Pour in cake batter and smooth the top.
7. Bake for 20-25 minutes, or until a solid crust has formed on the top.
8. Allow to cool for 15-20 minutes and serve with a generous helping on ice cream on top.
9. Enjoy!

Like I said, this dessert is best served with a generous helping of your favorite ice cream. It's a great treat to share with your loved one or just eat on your own. If you don't eat the entire skillet cake in one sitting, cover your skillet with plastic wrap and store in the refrigerator. You can then warm up individual servings in a microwave safe bowl in the microwave (about 20-30 seconds). 

What are you making for Valentine's Day?

What kind of ice cream would you put on top of this chocolate skillet cake?

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Raw Vegan Donut Holes [Eat These During Pregnancy To Have A More Favorable Delivery]

Raw vegan donut holes are a three-ingredient snack that can be enjoyed plain or with the added sweetness of a vegan coconut glaze or a dusting of powdered sugar. As a bonus if you are pregnant, eating these can help aid in a more favorable delivery with a reduced need for induction or augmentation.

* This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
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Since entering my 34th week of pregnancy, I started eating dates like they were going out of style. To date (pun intended), I've listened to numerous birth stories on podcasts, watch dozens of birth vlogs on YouTube, and watched many episodes of The Midwives on BBC. I've learned that labor is intense and completely different for everyone. However, there was one thing that stood out to me while listening to the several podcasts - eating dates resulted in an 'easier' delivery.

Yeah, an easier delivery is definitely something I am interested in! I mean, wouldn't you?! That's when I started researching the benefits of eating dates during pregnancy. Here is what I found, but I definitely recommend you doing your own research and discussing with your medical provider - this is especially important if you have gestational diabetes.

Eating six dates per day four weeks leading up to the expected due date has resulted in more cervical dilation upon admission to the hospital. It also has resulted in allowing the individual to go into spontaneous labor rather than having to be induced and a reduced need for augmentation (oxytocin/pitocin). And eating dates have also been known to shorten the first stage of labor. This means, eating six dates per day four weeks leading up to the expected due date can create a more favorable delivery with less interventions.

Now I know every pregnancy is different and every labor is different, but if I only need to eat six dates per day I am willing to give it a try.

Click to tweet: Eating these can help aid in an easier delivery!

I slowly introduced dates by eating four per day starting at 34 weeks. I ate them plain and I dipped them in peanut butter. Then at 35 weeks, I upped my intake to five dates per day. It was getting harder and harder for me to stomach dates alone or dipped in peanut butter. That's when I made these raw vegan donut holes that I could pop in my mouth throughout the day. At 36 weeks pregnant, I started eating six dates per day - a few dates were consumed plain, a few through the raw vegan donut holes, and a few blended into smoothies.

I'm excited to see the outcome of eating dates during the last few weeks of pregnancy and I will keep you all updated with the results!

Click to tweet: Raw vegan donut holes are a three-ingredient snack that can be enjoyed as a quick snack.

If you are not pregnant and totally did not follow along, it's okay. These raw vegan donut holes are delicious and can DEFINITELY be eaten while not pregnant. In fact, I urge you to make these as a quick afternoon pick-me-up or as a simply fast breakfast. You won't regret it!

Raw Vegan Donut Holes

Recipe by a traveling Wife

Yield: 12 donut holes
Serving Size: 2 donut holes

Nutrition per serving: 148 Calories | 16 g Carbs | 7 g Fat | 5 g Protein | 5 g Sugar

Ingredients

• 2/3 cup Cashews, soaked in water for at least 60 minutes
• 6 Pitted Dates, soaked in 1/4 cup hot water for at least 60 minutes
• 2/3 cup Rolled Oats
• Pinch Salt

Cooking Directions

1. Soak cashews in water for at least 60 minutes and soak pitted dates in 1/4 cup hot water for at least 60 minutes.
2. Drain cashews.
3. In a food processor, blend cashews, dates with water, rolled oats, and salt until a thick dough ball has formed.
4. Hand roll out 12 balls, each the size of a tablespoon.
5. Refrigerate for at least 60 minutes.
6. Enjoy!
7. *Optional: dust with powdered sugar or make a vegan coconut milk glaze.

What's your favorite type of raw ball?

Are you currently pregnant? Will you be eating dates near the end of your pregnancy?

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Candied Almonds

Almonds are chock-full of healthy fats, fiber, protein, magnesium, and vitamin E. They make for a great snack to help reduce hunger and promote weight loss. Take those tasty almonds and coat them in sweet cinnamon sugar and you have a delicious snack. Best yet, make a large batch and throw extras in the freezer to snack on later or to put on top of salads. 
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Happy 2017! I hope you all had a fun and safe welcome into the New Year and that this year is one of your best years yet.

The turn of each new year is a great time to reflect on your past and focus on future goals. I know there are loads of you out there making fitness/health goals, educational goals, family planning goals, and life journey goals. I too set aside some time to really get a good grasp on what I want to get out of 2017.

This year will be a year to remember - but so has the past several years.

In 2011, I married the love of my life and moved from Michigan to California so that we could live a happily married life. And in 2012, we moved from Northern California to Indiana for A's job. Then in 2013 we purchased our first home in Indiana.

2015 took us from Indiana to Maryland, where we purchased our second home. And last year, we moved once more. This time from Maryland to Missouri and purchased our third home.

2016 was also the year that we found out we were expecting our first baby - a baby girl! Baby Girl is expected to make her grand appearance in February, and this will be one of the many great events that will take place this year.

So to start the year out, I am planning and prepping for Baby Girl's arrival. The house is being cleaned and organized, and the freezer is being packed with ready-made items. One of these freezer items include delicious candied almonds.

Click to tweet: Almonds are full of healthy fats & fiber. They also promote weight loss.

Several months ago I shared the recipe for gebrannte mandeln, translating to candied almonds from German. They are so tasty as a snack that I eat them by the handful, but they are also really great on salads. Plus they fare extremely well in the freezer so you can make a big batch and just throw them in the freezer for future use. And let's not forget that almonds contain healthy fats, fiber, protein, magnesium, and vitamin E. They can reduce hunger and promote weight loss - we can just forget they are coated in sugary goodness!

Candied Almonds

Recipe by a traveling Wife

Ingredients

• 1/3 cup + 2 tablespoons Water
• 1/2 cup + 1/3 cup Granulated Sugar, separated
• 1 teaspoon Ground Cinnamon
• 12 ounces Raw Almonds
• 1 teaspoon Vanilla Extract

Cooking Directions

1. Using a dutch oven, bring water and 1 cup sugar to a boil over medium heat
2. Add almonds and stir, stir, stir
3. Once the water has dissolved and the sugar starts to stick to the almond (roughly 5-8 minutes, or longer), add vanilla extract and remaining sugar
4. Stir for another 1-3 minutes until sugar is to your desired clumpiness or smoothness
5. Pour onto silpat and allow to cool completely
6. Enjoy!

Did you make any New Year's resolutions?

What are some of your favorite ready-made freezer items?

PIN this recipe for later. 

Extremely Moist Banana Nut Bread

Start your morning with an extremely moist banana nut bread that is super simple to make. This banana nut loaf comes out perfectly every time and it's a great way to use up all those overly ripe bananas. 

* This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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I have always been a sucker for banana nut bread. Warm up a slice, smear it with a little bit of butter, and serve it with a hot cup of coffee - that is perfection to me. However, there are loads and loads of banana nut bread recipes all over the internet.

Some of those recipes incorporate multiple sticks of butter or cups and cups of sugar. Both of those items I try to keep to a minimum when I am baking or cooking. But those of you that have been baking for some time know the importance of butter and sugar to create the perfect recipe. In fact, that's the type of banana nut bread I grew up eating and loving.

I've played around with several recipes and I have successfully been able to reduce the amount of refined sugar and butter by at least half, compared to other popular banana nut bread recipes. Yep - half the amount of added sugar and half the amount of butter and yet it's still the moistest banana nut bread I have EVER eaten.

Now I know you'd rather be the judge to determine if this banana nut bread is extremely moist, so you'll have to make the recipe for yourself. My number one trick for ensuring an extremely moist banana nut loaf is to not whip the butter. Mixing it in with the other ingredients will leave the butter slightly chunky, but that will yield the moistest possible banana nut bread.

Extremely Moist Banana Nut Bread

Recipe by a traveling Wife

Cook time: 40+ minutes
Yield: 10 slices

Nutrition per slice: 195 Calories | 28 g Carbs | 8 g Fat | 4 g Protein | 12 g Sugar

Ingredients

• 3 large Very Ripe Bananas, frozen then thawed bananas work best
• 4 tablespoons Butter, at room temperature
• 1/4 cup plain Applesauce
• 2 large Eggs, at room temperature
• 1/4 - 1/2 cup Sugar
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 1/4 cup All Purpose Flour (whole wheat works great too)
• 1/3 cup Chopped Nuts, either walnuts are pecans are tasty

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Using a stand mixer, mix bananas until they are mushy then mix in butter and applesauce until well incorporated. *Remember, butter will be slightly chunky and that's perfect.
3. Add in eggs and mix until combined then mix in sugar and vanilla extract.
4. Mix in salt, baking soda, and flour until dough has formed.
5. Slowly stir in chopped nuts.
6. Place dough in a grease 9 1/2 x 5 inch loaf pan and bake for 40+ minutes.
7. Check to see if the bread is done by inserting a toothpick into the middle of the bread. If the toothpick comes out without any dough on it, then the bread is done. Continue to bake if the toothpick comes out with raw dough.
8. *Depending on the wetness of the dough and the environment in the house will determine how long this bread will bake. I've had several loaves be completed in the 4o minutes and other loaves took almost 60 minutes. Just keep your eye on the bread.
9. Allow bread to cool completely. Cut and serve.
10. Enjoy!

Click to tweet: Try this extremely moist banana nut bread bit.ly/moistbanananutbread It has 50% less butter & sugar than other recipes.

Are you a fan of banana nut bread?
What do you like to smear on top of your banana nut bread?
Have you completed all of your holiday shopping?
PIN for later.

Cranberry And Nut Cheese Spread

Save yourself the hassle of making a formal meal this holiday season. Instead, line up your table with loads of appetizers and snacks. One great option is this sweet and savory cranberry and nut cheese spread. Recipe below!
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I don't know about your family, but Christmas parties for my family usually involve a lot of food grazing. Food spreads usually include cheeses, meats, fruits, veggies, dips, breads, crackers, and let's not forget the cookies. There are so many items to pick at and fill up on without any of the hassle of throwing together a formal meal.

The dishes are typically smaller - either paper plates or napkins usually do the trick. This means less time cleaning dishes and more space in the dishwasher.

I'm always trying to come up with new appetizer ideas during the holidays. It's never a good idea to stray too far into unknown territory unless you allow yourself plenty of time to test out the recipe on yourself. There's nothing worse than hosting or showing up to a party with a flop of a dish!

Luckily for you, this sweet and savory cranberry and nut cheese spread will do the trick for any upcoming party. Heck, it makes for a great early or late lunch - that's what A and I do all the time. Pair this warm cheese with your favorite crusty bread or crackers and allow your guests to go to town. I guarantee you there won't be any left on the plate within just a few minutes.

Cranberry and Nut Cheese Spread

Recipe by a traveling Wife

Total time: 7-10 minutes

Ingredients

• your favorite Boursin Cheese (I used Cranberry and Spice in these photos but the Pepper cheese is amazing too)
• handful Dried Cranberries
• handful Chopped Walnuts or Pecans
• drizzle Honey

Cooking Directions

1. Preheat your oven to 375 degrees F.
2. Unwrap your Boursin cheese and place on lined baking sheet or in a oven safe ramekin.
3. Top cheese with dried cranberries, chopped nuts, and drizzle with honey.
4. Bake until thoroughly warmed through - about 7 minutes.
5. Serve warm with your favorite crusty bread or crackers.
6. Enjoy!

What's your favorite appetizer to have during the holidays?
Do you like sweet or savory cheese spreads?
Have you completed all of your holiday shopping yet?
PIN for later. 

FOOD 2016

We are nearing the end of the year. I want to take a moment to thank you all for your support throughout the year, and any previous years you have been a part of the a traveling Wife family. You all rock my world and make my job so much fun.

To help round out the year, I want to remind you of all the delicious food that was experienced this year. Let's take a stroll down memory lane and discover all the mouth watering recipes throughout 2016.

Pineapple Cashew Fried Rice

Strawberry Crumble Breakfast Muffin

Spicy Turkey Breast Waffle Sandwich

Perfect Pie Crust

Frozen Berry Pie

Grandma's Fresh Strawberry Pie

Pie Dough Fries

Mulligatawny Soup [whole30 & paleo friendly]

Flourless Chocolate Skillet Cake

S'more Peanut Butter Cookie Sandwich [gluten free]

Chocolate Beet Protein Post-Run Donuts

Blueberry Muffin Smoothie

Orange Creamsicle Smoothie

Peanut Butter Date Smoothie

Apple Pineapple Smoothie

Five-Ingredient Raw Hazelnut Energy Bites

Fruit Platter Squares

Arnold Palmer Blackberry Ginger Ale Spritzer

Baked Green Bean Fries

Deconstructed Caramel Apple Cheesecake

Blueberry Oatmeal Bake [make ahead, vegan, no refined sugar]

Four-Ingredient Loaded Potato Soup [freezer friendly]

Raspberry Smoothie Bowl

Blender Cinnamon Roll Donuts [no flour, added protein]

Gluten Free Almond Shortbread Cookies

Copycat Choco Tacos

Cinnamon Swirl Bread [no refined sugar]

Three-Ingredient Grape Poppers [gluten free & vegan options]

Triple Berry Skillet Crumble [gluten free optional]

No Churn Mint Chocolate Chip Ice Cream [no refined sugar]

Chocolate Chai Tea Breakfast Drink

No Bake Mini Pumpkin Turtle Cheesecake

Pumpkin Protein Muffins

Garlic Parmesan Pull-Apart Rolls

Four-Ingredient 20-Minute Apple Tart

Blender Pumpkin Baked Donuts

Pumpkin Waffles with Maple Cream Cheese Icing

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Phew! That's a lot of recipes. Share all these recipes with your friends - click to tweet: Rounding out 2016 with ALL. THE. FOOD.

Have you tried any of these recipes?

If you haven't, what are you waiting for?! What's one recipe that you would love to try?