Valentine’s Day is one of my favorite holidays, and it has been since I was a kid. I loved making little Valentines for my classroom, and I always insisted on wearing a pink sweater or something filled with hearts. I still love dressing things up with pink, red, and purple decor for valentines day, including my coffee! I’m sharing a fun Pink Foam Valentine’s Day Coffee idea today! You can make this recipe cold, hot, sweet, flavored, or not!

Pink Cold Cream Foam Valentine’s Day Coffees | Hot or Cold!

There are several ways you can customize this pink cold cream foam! 

You can use a regular dairy whipping cream, add in flavored syrup, a dragon fruit or Pitaya for the coloring, or use barista-style milk to get the foamy texture! 

How to Make Dairy-Free Cold Cream Foam

This cold cream foam is so easy to make! You can use an electric mixer, whisk, or blender. 

Add one cup of dairy-free heavy whipping cream to the blender with a drop of pink food coloring. You can also add sweetener or flavor during this time. 

Blend on a high speed for about 30 seconds! 

Add your ice, some chocolate chips or syrup, and cold brew for the iced coffees! You can also add in some cream or oat milk if you want your coffee to be extra creamy. 

Top your cold brew with about 1/4 cup of the pink cold cream foam!

For the hot coffee, I added white and dark chocolate chips, a coffee pod (you can also do espresso), my coffee creamer, and then 1/4 cup of the pink cold cream foam! This was such a fun and festive valentines day drink. Now, I need to do a shamrock version! 

I hope you all have the best week Thanks for stopping by to read! 

Questions for you!

1. How do you feel about Valentine’s Day?
2. Are you team hot coffee or cold coffee?
3. What is your idea of the perfect date?

Try out one of these fun Valentine’s Day Themed desserts! 

One of my favorite desserts in the summer is homemade ice cream. We love creating new flavors and throwing all the ingredients into our ice cream maker. Sometimes, we have competitions to see who can create the best ice cream recipe.

If a dessert has blueberries, you better believe I’m already asking for seconds. Sign me up for blueberry pie, blueberry muffins, cake, and the list goes on! I think they’re one of the best dessert fruits. When I was trying to come up with my ice cream flavor, I kept thinking about something “blueberry.” I was also in the mood for vanilla ice cream, so I came up with a blueberry cobbler-style bowl. It turned out delicious! Instead of making a streusel, I made my homemade granola for the topping. This blueberry cobbler ice cream bowl is light, and refreshing, and I can’t wait to make it again with a lemon base.

If you’re not a fan of blueberries, you can swap them for lemon curd, pie filling, or even a chocolate sauce.

All of the ingredients in this recipe are gluten-free, dairy-free, and vegan-friendly. Of course, you can make some swaps if you don’t have all the ingredients.

This ice cream maker is still one of my favorite purchases. I use it in the summer to make frozen drinks, too! I love that it’s easy to use and easy to clean. It’s not intimidating or filled with complicated parts like the fancy ice cream makers. We’ve been using it for years to make all sorts of fun flavors!


My homemade granola recipe is one of my favorites! I always have some made, and keep it in jars for yogurt, cereal, and now an ice cream topping! I made it without cranberries since I planned to add blueberries to this recipe.

You can use frozen, fresh, or even canned blueberries for this recipe! I used frozen, but a canned blueberry pie filling would take it to the next level.

The vanilla ice cream is a perfect base for any flavor you’d like to get creative with. You could make the vanilla ice cream and mix in cookie crumbles, chocolate syrup, strawberries, lemon, or peanut butter.

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Blueberry Cobbler Vanilla Ice Cream Bowls

Course Dessert

Cuisine American

Keyword ice cream, blueberry, pie, cobbler, gluten-free, dairy-free, light, ice cream maker, vegan

Servings 2

Author Taralynn McNitt

Equipment

• 1 Ice Cream Maker

Ingredients

• 1 Cup Frozen Blueberries or canned blueberry pie filling
• 1 Tbsp Maple Syrup or your choice of sweetener
• 1/2 Cup Homemade Granola
• 1/4 Cup Canned Coconut Cream
• 2 Cups Unsweetened Almond Milk
• 1/4 Tsp Sea Salt
• 1/4 Cup Monk Fruit or your choice of sweetener
• 1 Tbsp Tapioca Starch
• 2 Tsps Vanilla

Instructions

• Add coconut cream, almond milk, sea salt, monk fruit, tapioca starch, and vanilla to the ice cream maker. Churn for 20-25 minutes.
• While the ice cream is churning, cook the frozen blueberries in the microwave for 30-seconds. Mix in the maple syrup, and set aside.

  If you're using canned pie filling, no need to microwave!
• Scoop the vanilla ice cream into a bowl. Top the ice cream with blueberries and homemade granola!

I love ending my summer nights with a bowl of ice cream while watching the sun go down in the backyard. Now that my climbing roses are getting taller, it feels like my dream cottage garden. I hope you all enjoy this recipe!

Questions for you!

1. What is your favorite dessert fruit?
2. What flavor of ice cream should I make next?
3. Do you have an ice cream maker?

I’m finishing up a few parts for my 2nd-trimester recap and will have that ready to go live tomorrow! I can’t believe the baby will be here in a few months. Life hasn’t slowed down one bit. Yesterday, I had to get my 1-hour GD glucose test. It was not as bad as I anticipated, but I did get a bit of a sugar crash in the afternoon. I wanted to curl up in a ball and sleep. The weird thing was that even though I had all of that sugar in my system, I was craving something sweet. I decided to make low-carb, and no added sugar muffins in the afternoon with a cup of decaf coffee. I used my lemon poppy seed muffins as my base and switched up a few ingredients to make them work.
These muffins turned out perfect, and the house smelled like a bakery when they were in the oven. They did not taste like they were made with almond flour or added sugar. They’re gluten-free, dairy-free, made without butter, no added sugar, and made without flour! They also only have a few ingredients you most likely already have in your house. I’m so excited for you to try this recipe out! I included the video in this post so you can see how easy they are to make. Who doesn’t love a recipe you can make using one big bowl and no electric mixer?

Low Carb and Sugar-Free Muffin Ingredients

Almond Flour
Monkfruit (you can use any sugar replacement of your choice)
Lily’s No Added Sugar Dark Chocolate Chips
Eggs
Salt
Vanilla (also really delicious with almond extract)
Baking Powder
Unsweetened Almond Milk (you can use any milk substitute)

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Low Carb & No Added Sugar Chocolate Chip Muffins

These low carb and no added sugar chocolate chip muffins are gluten-free, dairy-free, sugar-free, and low-carb. They are so simple and easy to make!

Course Breakfast, Dessert, Snack

Keyword gluten-free, dairy-free, no added sugar, sugar-free, low carb,, healthy, easy baking, chocolate chip muffins, kid-friendly, almond flour

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Resting Time 15 minutes minutes

Servings 12 Muffins

Author Taralynn McNitt

Ingredients

• 2 1/2 Cups Almond Flour
• 1 Tbsp Baking Powder
• 1/4 Tsp Salt
• 1/2 Cup Monk Fruit
• 1 Cup Unsweetened Almond Milk
• 1 1/2 Tsps Vanilla
• 2 Large Eggs
• 1 Cup No-Added-Sugar Chocolate Chips

Instructions

• Preheat oven to 350-degrees.
• Mix the almond flour, baking powder, salt, and monk fruit in a large bowl.
• Mix in the almond milk, eggs, and vanilla.
• Fold in the no-added-sugar chocolate chips.
• Evenly distribute the muffin batter into twelve liners.
• Bake for 25-27 minutes. Use the toothpick method to determine if they're done. Let them cool in the muffin pan for about fifteen minutes.

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Crispy Smashed Brussels Sprouts with a Honey Soy Sauce

This recipe will make you fall in love with brussels sprouts. They are easy to make and super crispy without using an air fryer.

Course Side Dish

Cuisine American

Keyword brussels sprouts, glutn-free, dairy-free, vegetables, baked veggies, dinner, easy recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 5

Ingredients

• 4 Cups Brussels Sprouts
• 3 Tbsps Avocado Oil
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1/2 Tsp Black Pepper
• 1/4 Tsp Red Pepper Flakes
• 3 Tbsps Soy Sauce gluten-free soy sauce if making this recipe gluten-free
• 1 Tbsp Honey or maple syrup to keep recipe plant-based

Instructions

• Heat oven to 425-degrees
• Add the brussels sprouts to a pot of boiling water, and boil until they are fork-tender.
• Transfer the cooked brussels sprouts to a large mixing bowl. Coat them with avocado oil, garlic, powder, onion powder, black pepper, and red pepper flakes.
• Use the bottom of a cup or your hands to smash the brussels sprouts. If you're having trouble smashing the brussels sprouts, try cutting them in half first.

  Add the smashed brussels sprouts to a baking sheet.
• Bake for 15-20 minutes (flipping them halfway is optional)
• Mix the soy sauce and honey. Drizzle the sauce over the baked brussels sprouts.

And did I eat that entire bowl by myself? You bet I did.

Questions for you!

1. What’s your favorite way to eat brussels sprouts?
2. Did you like brussels sprouts the first time you tried them?

Today, I’m sharing a smoothie bowl that I’ve loved lately! I made it all summer long, and now I’m back on the grind.

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Peachy Avocado Protein Smoothie Bowl with Wheatgrass & Pomegranate

Course Breakfast, lunch,, Smoothie,

Cuisine American

Keyword Smoothie, Avocado, Peaches, Protein, Plant-Based Protein Powder, Pomegranate Seeds, Healthy Smoothie Bowl, Crunchy Granola, Banana, Wheatgrass, Gluten-Free, Almond Milk, Peaches

Prep Time 10 minutes minutes

Servings 1

Author Taralynn McNitt

Ingredients

• 2 Cups Cold Water or almond milk
• 1 Cup Frozen Avocado Slices
• 1 Cup Frozen Peaches Slices
• 1 Scoop Vanilla Plant-Based Protein Powder
• 1 Tbsp Wheatgrass
• 1 Tsp Honey
• 2 Tbsps Pomegranate Seeds
• 2 Tbsps Granola
• 1/3 Cup Banana Slices

Instructions

• Add the cold water, frozen avocados, frozen peaches, plant-based vanilla protein powder, and wheatgrass to the blender and blend on a high speed until creamy.
• Pour the smoothie into a bowl (I like to freeze my bowl for a few minutes before adding the smoothie)
• Top with the pomegranate seeds, granola, banana slices, and drizzle the honey on top.

The avocados add so much creaminess and nutritional value to this smoothie bowl. The pomegranate seeds on top add a juicy crunch, and they’re an amazing antioxidant. Don’t even get me started on how good wheatgrass is for you! I love growing wheatgrass in a little pot on my kitchen window during the warmer months. I plan to add the wheatgrass outside in my garden this year!
I hope you enjoy this recipe!

Questions for you

1. Do you prefer a smoothie bowl or a smoothie in a jar?
2. Chocolate protein or vanilla protein?
3. What is your favorite smoothie bowl topping?

I hope you’re having a great start to your week. We still have snow on the ground, which is rare for the south. It usually melts within 24-hours, but it’s unusually been cold. The crazy part is that we’re expecting more snow on Friday! This is starting to feel like midwestern weather, but I love it. While it was snowing on Wednesday, I made a batch of my favorite peanut butter chocolate chip protein balls. I didn’t plan to blog this recipe (which is why they are all cell phone photos), but I had so many people asking for it when I posted the photo on Instagram. They are so simple to make and tastes just like dessert!
These peanut butter protein balls are perfect for on-the-go snacking or when you need a quick pick-me-up. I love having them right when I wake up or before bed if I’m hungry. I leave them out on my countertop next to the coffee maker. Kyle loves having them after his peloton rides. They are gluten-free, plant-based, and require no baking at all.

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Peanut Butter Chocolate Chip Protein Balls

These delicious peanut butter chocolate chip protein balls are gluten-free, vegan, and can be made in ten minutes!

Course Dessert, Snack

Keyword gluten-free, dairy-free, snacks, vegan, oatmeal bites, peanut butter, chocolate chip, maple, protein balls, healthy snacks, on-the-go snacks

Prep Time 10 minutes minutes

Servings 28 Protein Balls

Author Taralynn McNitt

Ingredients

• 1 1/2 Cups Quick Oats
• 1/2 Cup Creamy Peanut Butter
• 1/4 Cup Unsweetened Coconut
• 1/4 Cup Vanilla Plant-Based Protein Powder
• 1/8 Tsp Sea Salt
• 1/2 Tsp Ground Cinnamon
• 3 Tbsp Maple Syrup
• 1/2 Cup Dark Chocolate Chips
• 3-6 Tbsps Almond Milk

Instructions

• In a large mixing bowl, combine the oats, peanut butter, coconut, protein powder, sea salt, cinnamon, maple syrup, and three tablespoons of almond milk. Use a fork or electric mixer to combine.
• The consistency should resemble cookie dough. If it's too dry, add in a tablespoon of almond milk. If it's too sticky, add in more oats.
• Fold in chocolate chips.
• Roll approximately one tablespoon-sized scoop of the mixture into a ball.
• Store inside the fridge or in a container on the countertop.

  Ingredient Swaps:

Maple Syrup – Honey
Chocolate Chips – White chocolate chips, walnuts, cranberries (any fillings you’d like!)
Plant Protein Powder – Any kind will work!
Almond Milk – Your choice of milk or water
Peanut Butter – Your choice of nut butter.

This recipe can be made without salt, cinnamon, and coconut.
I hope you all enjoy this recipe!

Questions for you!

1. What flavor protein balls should I make next?
2. What do you like to eat first thing in the morning?

You may also like these protein ball recipes!

Being pregnant, I sometimes get these crazy hunger pangs out of nowhere. I love having something healthy in the fridge to eat; otherwise, I’ll grab the quickest snack like chips, chocolate candies, or anything lying around. I was making my chocolate blender bars for a while to help during those moments, but when I ran out of chocolate chips, I decided to make them with blueberries! I love these bars, and if you’re a blueberry fan, you need to try them out! They are gluten-free, dairy-free, made with healthy ingredients like oats, eggs, cinnamon, honey, banana, almond butter, blueberries, almond milk, etc.
These blueberry blender bars are perfect for keeping in the fridge for on-the-go moments or for making your morning routine easier. It doesn’t get much easier than throwing all the ingredients into a blender, pouring it into a pan, and baking! There’s no way to mess this recipe up, and it’s a fun one to incorporate your kids. I always enjoyed eating foods I helped my mom bake as a kid. That is the one thing I loved about her parenting, she always had me get involved with her tasks, and it always made me feel so important. I think she’s the reason I have a love for gardening and cooking. She would always spend her weekends wearing overalls covered in mud from head to toe, and I would be right next to her with my little shovel and watering can.

I love the simple ingredients in this recipe, and you most likely already have all of them in your kitchen.

Ingredients + simple swaps:

Oats – quick oats or whole oats work!
Almond Milk – Any milk alternative will work for this recipe
Extra Ripened Banana
Cinnamon
Vanilla
Almond Butter – Any nut butter will work!
Blueberries – you can use cranberries, white chocolate chips, raspberry, raisins, or any filler!
Honey – or your choice of sweetener
Egg – I have not tried this recipe with any egg substitutes
Baking Powder
Sea Salt 
 

Watch the recipe video below to see how easy these are bars are to make!

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Baked Blueberry Oatmeal Blender Bars

An easy recipe to help make your breakfast choices simple and healthy! This no-fail recipe is gluten-free and dairy-free.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry, breakfast bars, gluten-free, dairy-free, healthy eating, healthy recipe, baked oatmeal, fruit, healthy ingredients, on-the-go, muffin bars

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 45 minutes minutes

Servings 12 Bars

Author Taralynn McNitt

Ingredients

• 3/4 Cup Unsweetened Almond Milk
• 1 Large Extra Ripened Banana (or 1 1/2 medium)
• 1/4 Cup Honey
• 1/2 Cup Creamy Almond Butter
• 2 Tsps Vanilla
• 1 Large Egg
• 2 Cups Oats
• 1 Tsp Ground Cinnamon
• 1/2 Tbsp Baking Powder
• 1/4 Tsp Sea Salt
• 1 1/2 Cups Fresh Blueberries

Instructions

• Preheat the oven to 375-degrees
• Add almond milk, banana, honey, almond butter, vanilla, egg, oats, cinnamon, baking powder, and salt to a blender.
• Blend at a medium-low speed, use a spatula to scrape the edges, and continue to blend until all the ingredients are combined.

  **Do not over blend. You should still be able to see specs of oats**
• Fold the blueberries into the batter.
• Pour the batter into a greased or lined 9in by 13in baking dish. Top with extra blueberries, and bake for 40-minutes. Use the toothpick method to determine whether they're done.

  If you are using a different-sized baking dish, that is fine! Just pay attention to the baking time. If you're using a bigger pan, they'll be done sooner.
• Let the bars cool for about 45-minutes before slicing into them.

 
These bars are super filling, and I love pairing them with my Greek yogurt and morning iced coffee. I’m telling you, fellow blueberries lovers, you’re going to fall madly in love with these. Kyle loves having these bars available right after he gets off the Peloton. I’m stuffing my face with one right now. They taste like perfect blueberry muffins but in bar form.

I’m thinking about making a blender banana bread for the following recipe post. I have so many bananas I need to use up this week, and sometimes I don’t feel like pulling out my big mixer to make banana bread, and the blender would be so much more convenient! I also love the idea of making banana bread with oats instead of flour for my morning snacks. I’ll keep you posted on how that goes!

I hope you are all having a great holiday break! I have a fun NYE recipe coming to the blog Thursday!

Questions for you!

1. What is one ingredient you look for on a menu?
2. Do you have any goals set for the new year?
3. What kind of recipes/blog posts would you like to see from me in 2022?

You may also like these healthy breakfast recipes…

Good morning, everyone. I hope you had a great weekend. We spent most of Saturday and Sunday decluttering the closets, cleaning the floor trims, and preparing the house for listing. Our evenings consisted of dinner and movies. On Saturday night, we took a drive to pick up Chinese food and ate out of the takeout containers while parked out in front of our new house. I don’t know about you, but that’s the best kind of date night.

On Sunday morning, we were watching T.V., and there was a scene with a family eating fettuccine alfredo, and it looked so good. I’ve never craved alfredo and have always been more of a red sauce type of gal, but I had a crazy craving for fettuccine after that. I started thinking back, and I can’t even tell you the last time I had fettuccine. I think it’s been over four or five years 😳 I decided to make a gluten-free & dairy-free version for dinner! And the outcome? Delicious!

No one would be able to tell that this is dairy-free. The sauce tastes buttery, creamy, and flavorful as ever. Between both of us, there was hardly any left. The best part was that it only took about 30-minutes to make.
There are so many different proteins you can use with this fettuccini recipe. If you’re not a fan of chicken, try making it a seafood alfredo with scallops, shrimp, and crab meat. That used to be my favorite type of alfredo, and I may try that out with this recipe soon.

And if you want to keep the recipe low carb, swap out the fettuccini noodles with spaghetti squash! I used the Cappello’s grain-free pasta noodles because I think they taste super fresh and homemade compared to the refrigerated pasta.

3 Easy swaps to make the recipe plant-based:

Brown Rice Fettuccine Pasta
Vegetable Broth
Tofu 
After adding just the right amount of spices, I could almost do a happy dance in the kitchen (ok, maybe I did) because I knew this recipe was going to be a hit. It has so much flavor, creaminess, and it’s almost identical to the real deal alfredo sauce. I always use plain crackers for my taste tests while cooking because it helps me determine which spices it needs more of.

There’s something about cooking on Sundays’ that I look forward to, but coming up with a recipe that is a hit, makes it so much better! I get super excited to report back and share it with you all. I truly cannot wait for you all to try this recipe out!

Add this recipe to your weekly menu! I promise you’re going to love it. ⭐️

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Chicken Fettuccine Alfredo- Gluten Free & Dairy Free

This is the most delicious dairy free alfredo recipe and it can be made in under 30-minutes!

Course Main Course

Cuisine Italian

Keyword gluten-free, dairy-free, dinner, pasta, fettuccine, alfredo, chicken, recipe, dinner, healthy, 30-minutes, creamy, healthy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Taralynn McNitt

Ingredients

Pan-Fried Chicken

• 1 lb chicken breast boneless, skinless
• 3 tbsps avocado Oil
• 1/4 tsp black pepper
• 1/4 tsp garlic salt
• 1/4 tsp Italian Seasoning

Dairy-Free Fettuccine Sauce

• 1/4 cup shallots chopped
• 6 garlic cloves chopped
• 1/4 cup sweet onion chopped
• 3 tbsps avocado oil
• 1/2 tsp black pepper or more to taste
• 1/4 tsp garlic salt
• 1/4 tsp onion salt trader joe's brand
• 1/4 tsp Italian seasoning
• 3 tbsps gluten-free flour bob's red mill
• 1 cup chicken broth or vegetable
• 1/4 cup full fat coconut milk canned
• 3/4 cup cashew milk plain, unsweetened
• 1 tbsp nutritional yeast or more if you want it "cheesier"
• 1 tbsp fresh chives chopped

Fettuccine

• 1 box Capello Fettuccine Pasta follow directions on the box

Instructions

Pan-Fried Chicken

• Heat a frying pan on high with the avocado oil. Season the chicken breast with garlic salt, black pepper, and Italian seasoning.

  Cook each side for about 4 1/2 minutes.

  Use a thermometer to read 165+ for cooked chicken.

  *this is a great time to start boiling the pasta!

Dairy-Free Fettuccine Sauce

• Add chopped garlic, onion, and shallots to the frying pan on medium-high.

  *for more flavor, do not wash out the pan after cooking the chicken.
• Once the garlic, onions, and shallots have softened (not browned), add the flour. Once the ingredients are coated, mix in the coconut milk, cashew milk, and chicken broth. Turn the heat to low and allow the sauce to simmer.
• Mix in the black pepper, garlic salt, onion salt, Italian seasoning, nutritional yeast, and fresh chives.

  **give the sauce a taste test to determine if it needs more pepper, garlic, salt, or nutritional yeast!
• Add the sauce to a mixing bowl with the cooked fettuccine and mix until the pasta is completely coated. Top with the cooked chicken, a few pinches of black pepper, and a sprinkle of chives.

Luckily, I have one more serving left, and I’m going to have it for lunch! 😋 I hope you all enjoy this recipe and I cannot wait to hear how you like it! Make sure to tag me in your pics so I can repost. They always make my day!

I hope you all have a fantastic week, and remember to hug the ones you love a little harder ♥️

I’ll catch up with you in a recap post tomorrow! xo

Questions for you

1. Are you a red sauce or white sauce type of person?
2. When is the last time you had fettuccine, Alfredo?
3. Do you have a favorite recipe you’d like to see me make dairy-free?

Anyone else ready for all things pumpkin? Me! Me! I love kicking off fall with pumpkin bars. They remind me of being a kid and going to my aunt’s house, who ALWAYS made the best pumpkin bars. I decided to make up a lighter recipe for pumpkin bars this weekend. The flavors and textures are so on point that you’d have no idea that they are lower in carbs, made without added sugars, gluten- free, grain-free, and dairy-free! I’ll include plenty of substitutions for the ingredients as well. 
Even though it’s been scorching hot here and only 10% of the trees have started changing, I’ve been in the fall spirit. I’ve already made several seasonal recipes, created some Fall DIY home decor posts (coming soon), and have some Fall trips planned!

I used to make my whole wheat pumpkin bars all the time, and they are still one of the most viewed pages on my blog! I thought I’d add a new version with some swaps. Even though the old recipe is amazing, I have to admit that I like these better! They are light, dense, and made with all the right spices.
Pumpkin bars are a quintessential Fall dessert, but not all of them are made equally! These pumpkin bars will NOT disappoint.

If you’ve been looking for a dairy-free cream cheese frosting, this one is almost identical to the real deal. So grab your pumpkin spiced latte, and get to baking! 
I’m always an “extra” person. I want things to POP and stand out, so getting the spices right in this recipe was important to me. I think the spices can make or break your pumpkin bars.

These bars have the perfect mix of cinnamon, nutmeg, cloves, ginger, and sea salt. 
I decided to finally try Monk fruit sweetener after hearing awesome reviews, and it did not disappoint. It tasted identical to sugar and didn’t have any weird aftertastes. I will for sure be using this again. It’s a 1:1 sugar replacement, gluten-free, zero glycemic, zero calories, vegan, zero additives, and non-GMO.

If you don’t want to use monk fruit sweetener, no worries! You can replace it with your choice of sweetener. 
I used unsweetened almond milk for my milk, but almond, cashew, cow’s milk, or any type of milk will work as a replacement. I haven’t tried making these with an egg replacement yet, but it’s on my list of things to do! You could try using the flaxseeds as a replacement, but I don’t know how they’ll turn out just yet. I’ll keep you all posted. (If you end up making these without the eggs, let me know how they turn out!)
I baked these bars for 43 minutes at 385 degrees. Just note that all ovens cook differently, so pay attention to the bars. Use the toothpick method to determine if they are done. The edges will be golden, and the middle should be firm. 
This is the BEST dairy-free cream cheese frosting I’ve ever had.

I used unsweetened coconut milk yogurt (SoDelicious), vanilla, almond milk plain cream cheese (Kite Hill), (Swerve) powdered sugar, and coconut flour. You can play around with the frosting and add more of each ingredient to get your perfect consistency/flavor.

And you can make replacements too! If you’d like to use real cream cheese, Greek yogurt, and real powdered sugar, those will all work!

I could have eaten this by the spoonful! 
After the bars have completely cooled, spread the frosting evenly on top with a spoon.
I had a lot of the frosting leftover! I put it in a jar and saved it for my next batch.
You’ll want to store these in the refrigerator or freezer.

I kept mine in the freezer and microwave for 35 seconds when I want one! They taste sooooo good (not going to lie, I had to have one while editing these photos because I couldn’t resist!)This recipe makes 18 bars! And just like all dessert, it’s served best with a cappuccino! 
Nutrition Per Bar: (they are actually a bit less because I didn’t use all the frosting, but did calculate it in)
165 Calories, 14g carbs, 10g fat, 8g protein, 3g sugar, and 3g fiber.

I can’t wait to hear what you think of these bars! If you make them, please tag me in your pics! I always love seeing your creations.

Questions for you! 

1. What is your favorite Fall treat?
2. Would you like me to make a YouTube video of this recipe?
3. Team pumpkin spice or peppermint mocha?

I haven’t blogged in weeks. Getting married and going on a honeymoon is a good excuse though  I promise wedding photos and vacation posts will be up soon! Actually, I have so many blogs to catch up on that I’ll be set on content for the summer. You’ll be getting an overload from me.

Even though I’ve been eating all types of foods in moderation, I still get the post-vacation bloat. It’s totally normal, and it just means you enjoyed yourself to the fullest – no pun intended. Whenever I get home from a trip, I ALWAYS make this go-to meal. I’ve blogged about it before but never shared the recipe. I make a big batch and eat it all week long. It’s so filling even though it’s on the lighter side, and I never get sick of it. It’s a spicy cabbage taco bowl! Even Kyle (who hates cabbage) loves this dish. It’s high fiber, high protein, moderate carb, and keeps me filled and away from late-night snacking. My breakfast usually consists of Greek yogurt, berries, and my homemade granola. Lunch is rice crackers with homemade chicken salad, cucumbers, and hummus. And I snack on apples with peanut butter. Even when I’m trying to eat better, I NEVER skip dessert. I’ll usually do air-popped popcorn with dark chocolate and then immediately brush my teeth. If I’m truly hungry after brushing my teeth and drinking water, then it’ll just have to be a double-brush night. What I love about this dish is that it is so easy and quick to make. And like any recipe, you can customize it any way you want. You don’t have to make it spicy; you can add cheese, more vegetables, tofu instead of turkey, and so on.

The Ingredients for the Spicy Turkey & Cabbage Taco Bowls

Cabbage, bell peppers, onions, taco seasoning, ground turkey, avocado, black beans, water, few tablespoons of avocado oil, black pepper, and diced green chilis. The habanero ranch is just a plus!

This recipe was inspired by Natasha! She made a similar dish that was soooo good!
  
Start by sautéing the cabbage, bell peppers, and onion in a pan with water, avocado oil, and black pepper. Once the vegetables are cooked, add in the cooked turkey meat and diced green chilis. Mix in the black beans, taco seasoning, and any additional spices you want! Sometimes I’ll throw in a little onion powder or garlic powder if it needs it.

Top the bowl with a habanero ranch or a few tablespoons of cheese! It takes about 20-minutes to make, and you can store it in a container in the fridge for up to five days. I never get sick of it! Sometimes, I’ll add a few tortilla chips and avocado to the top. This recipe is so light that you can (and should) double up the serving size! 

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Spicy Black Bean & Turkey Cabbage Bowls

Course dinner, Main Course

Cuisine Mexican

Keyword cabbage, turkey, gluten-free, dairy-free, weightloss, healthy diet, healthy dinner, food, cabbage, lifestyle, food, dinner recipe, eating light, protein

Servings 12

Calories 198kcal

Author Taralynn McNitt

Ingredients

• 2 Lbs Organic Ground Turkey cooked
• 1 Large Head of Cabbage diced
• 1 Medium Yellow Onion diced
• 1 Large Bell Pepper diced
• 3 Tbsps Avocado Oil
• 1/4 Cup Water
• 8 Oz Diced Green Chilis
• 3 Cups Black Beans
• 1 Packet Siete Spicy Taco Seasoning
• 1/4 Tsp Black Pepper

Instructions

• Sauté the diced cabbage, bell pepper, and onion in a pan on high heat with water, avocado oil, and black pepper.
• Add the cooked ground turkey, black beans, and taco seasoning to the pan with the sautéed vegetables.
• Serve in a bowl with habanero ranch and avocados.

  Store extra in the refrigerator.

Notes

12 Servings

Serving Size: 1 1/2 Cups 

198 Calories, 8g Fat, 10g Carbs, 6g Fiber, 21g Protein, 2g Sugar, 298g Sodium
(does not include avocado or habanero ranch) 

I’ve always loved eating healthier after a vacation, but that doesn’t mean extreme dieting. Just because I eat this meal every single night to stay on track doesn’t mean I won’t end the night with ice cream or have pizza for lunch. I try to meal prep healthy and eat intuitively the best I can! Listening to your body and not going against it is how you maintain a healthy relationship with food.

I hope you all have an amazing Sunday, and I can’t wait to bring some exciting blogs to you this week! Xo, I’ve missed you all!

Questions for you!

1. Do you currently have a healthy relationship with food?
2. What is your post-vacation routine like?
3. What is a go-to dinner you like to have after traveling?