What I’m Bringing To Thanksgiving This Year

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Yum, yum, yum guys. Or as my mother would say, “Yum-o!”.

This Thanksgiving side is not only healthy, but is freakishly delicious. 

Like, I made this last week, and ate it like it was candy within a day. 

I love this as a Thanksgiving side because it literally is so good for you. The amount of fiber and nutrition in the sweet potatos and brussels sprouts is incredible. Since Thanksgiving is such a filling Holiday, it is important to have just a few healthier options. 

Since this is exactly what I’ll be bringing to Thanksgiving, I figured I had to share it. 

This recipe is not only easy to make, but the roasted crispiness of vegetables will even have all of your most non-vegetable family members getting seconds. 

For more healthy Thanksgiving recipes, be sure to check out my pumpkin pie cashew dip (YUM) and this quick & easy Thanksgiving day side from last year. 


1 lb brussel sprouts 

1 large sweet potato 

2 minced garlic gloves 

1/3 cup extra virgin olive oil 

1/2 tsp garlic salt 

1 tsp cumin

1 tsp pink himalayan salt

pepper to taste 

1 tsp thyme 


-Preheat oven to 400 degrees f.

-Fix your brussels sprouts by cutting off the ends and then cutting them in half. Add to bowl.

-Peel your sweet potato and then cube it into bite sized pieces. 

-Mince garlic and add to bowl. 

-Pour olive oil into bowl then add all spices on top. Stir to coat. 

-Drizzle a little bit of olive oil onto baking pan to coat it. Then pour veggies onto baking sheet. 

-Roast for 45 minutes. When the are done, they should be brown and easy to pierce with a fork. 




Skinny Pumpkin Spice Latte

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Photo Details: Night Dress // Wishful Mug // Slippers 

Guys, I am really excited to share this recipe with you all! The moment it hit October and even the thought of cooler weather was approaching, I told you all over Snapchat (lauren_smith6) that I would come up with a healthier version of the beloved, Pumpkin Spice Latte. 

Because I hate to break it to ya’ll, but incase you didn’t know it or have just been avoiding it, Pumpkin Spice Lattes are terrible for you. Like it hurts to look at the nutrition. Cough, cough…. 380 calories, 13 (g) fat, 50 (g) carbs & 49 (g) of sugar all in one 12 oz latte.

You literally might as well have a milk shake. 

When deciding to take on the task, I realized, I didn’t even know what a latte actually was -lol. Is that bad?

Any who, so of course, I did what any normal human would do. I googled it.  It ends up, a latte is basically an expresso + steamed milk. Easy enough. The problem is, I don’t know about you guys, but I do not have an expresso machine. So in place of the expresso, for this recipe, I used really strong coffee. 

What makes the Starbucks Pumpkin Spice Latte so bad for you, is their steamed milk & pumpkin concoction. Which is all of our most favorite part. So this is where the creativity came in. To make the steamed pumpkin milk, in a saucepan, I heated almond milk, organic pumpkin puree, pumpkin spice, honey and cinnamon. The result?

Literally pure, sweet heaven. 

Most the time when making recipes for you all, saying that I go through trial and error would be the understatement of the century, but I honestly cannot tell you how well this turned out. I’m talking so good that I had to run into our room & wake up Colton to try it. He isn’t a big pumpkin spice latte person -ha, but even he enjoyed it! It was just so comforting to have, early on a Sunday morning. 

The recipe below calls for (1) Latte but if you want to make more, just double the recipe! You can also save your milk & pumpkin concoction for later! Just keep it in the fridge and heat it up when you want to use it! 

Skinny Pumpkin Spice Latte 


-6 Oz Strong Coffee

– 1/2 Cup Non Sweetened Almond Milk

-1/4 Cup Pumpkin Purre 

-1 TBSP honey 

-1 TSP Pumpkin Spice

-1/2 TSP Cinnamon


-Heat saucepan over medium heat for 3 minutes to fully allow it to heat up. Once heated, pour in Almond Milk. You will notice it start to steam a little and create a little bit of foam. This is good. Keep stove on low – medium heat for the remainder of the recipe. 

-Next, stir in the Pumpkin Purre until it fully becomes a liquid and mixes in with the milk. Once mixed, add the Honey & Pumpkin Spice. 

-Let the mixture sits in the heated saucepan while you make your coffee. Make coffee to your liking, using a coffee maker or Keurig, and fill coffee to about 6 oz. Once coffee is made, pour milk & pumpkin mixture over the coffee and top with cinnamon. 

-Wait to cool down to your liking & enjoy! 

Nutrition: Calories (109); Fat (1.8g); Sugar (19g); Carbs (23g)

***I would like to note. In the nutrition, yes, there is still 19 (g)s of sugar, but this is okay because the sugar content is only from the honey. Honey is good for you! It’s an all natural sweetener with endless benefits. You can read them all here. Think of it this way, one banana has 14 (g)s of sugar. So do not fret over the number. 




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Flourless Pumpkin Chocolate Chip Cookies


As you guys heard in yesterday, it’s finally starting to feel like fall here in Houston and I am loving every minute of it. Which in my house means bring on pumpkin flavored everything.

Pumpkin smoothies, pumpkin cookies, pumpkin bread and pumpkin lattes. To say I’m obsessed would be an understatement.No shame though because lets face it, betches love pumpkins. 

I’m working on perfecting a healthy pumpkin spice latte recipe right now, but until then, I wanted to share another favorite pumpkin recipe.

Flourless Pumpkin Chocolate Chip Cookies.

These cookies are to die for and are perfect for when guest come over or just to have for yourself around the home. They are ooey and gooey and absolutely delicious.


-1/2 cup canned pumpkin puree

-2 tbsp honey

-1 large egg

-1 tbsp coconut oil

-1 tbsp almond milk

-1 cup oat flour (you can do this by blending your oats)

-3 tbsp Splenda brown sugar

-1/2 tsp cinnamon

-1/2 tsp pumpkin pie spice

-1/4 cup dark chocolate chips

-1/4 cup pecans (optional)


-Preheat the oven to 350 f 

-In a large bowl, whisk together all of the liquid ingredients (pumpkin, honey, egg, almond milk). Then in a separate bowl mix together all of the dry ingredients (oat flour, brown sugar, cinnamon, pumpkin pie spice). Note ** Oat flour is just blended up whole oats. Do not measure out the cup of oat flour until the oats are blended in the flour form. 

-Combine wet and dry mix until it forms a doughy consistency. Once formed, stir in dark chocolate chips,

-Once mixed in, chill dough for 25 minutes. Meanwhile, prepare you cookie sheet and line it with parchment paper or spray with non stick spray.

-Using a spoon as a cookie scooper, scoop dough onto cookie sheet.

-Cook for 10 minutes.

-Let cookies cool for desired amount of time & enjoy!

Nutrition: Energy (89); Fat (2.9); Carbs (14.8); Fiber (1.5); Sugar (7); Protein (1.4)



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Spaghetti Squash Chicken Florentine

Oh mah gah. Am I actually doing a dinner recipe?! 

I literally feel like it has been forever. 

When I asked you guys to take a survey on the blog at the beginning of the new year, recipes were your least “wanted” posts. Then when you guys took this survey last week, it was yall’s most requested! 

You guys are so silly – lol. None the less, I thought I would share one of my absolute favorite recipes of the moment with you guys. My bestie, Ann Bowie actually made this for me a few months ago, and it quickly became my new favorite dish. 

It is literally scrumptious. Like so good. 

& it only has like 4 ingredients soooo #winning. 

I love recipes like this because they are so easy to make & it makes a lot of it which is perfect for leftovers! If you follow me on Snapchat (Lauren_smith6), then you saw last night how easy it is to make! 

I’m not exactly sure as to which recipe Ann originally used, but I have been using this one, from Stupid Easy Paleo. When I feel like I have been eating a lot of carbs & dairy, I like to eat straight paleo for a little while. Just to get my body back on track. But don’t let that scare you away! This recipe is absolutely delicious!

The spaghetti squash makes this the perfect low carb – high protein dinner! 


  • 1 large Spaghetti Squash 
  • 16 oz of Chicken Italian Sausage 
  • Minced Garlic
  • 1 White or Yellow Onion (diced) 
  • 3 cups Baby Spinach Leaves 
  • Himalayen Salt (to taste) 


  • Preheat the oven to 400°F. Using a large knife, split the squash in half longways. Once the squash is split in half, use a spoon to remove the seeds and pulp (just toss it!). Place the halved squash cut-side down on a roasting pan, add 1/2 cup of water to the pan and roast the quash for 35 to 40 minutes.
  • While the squash is cooking, starting preparing to cook the florentine. Heat a large skillet to medium-high and drizzle in a few tablespoons of olive (or coconut) oil. Once heated, crumble in the chicken Italian sausage, garlic and diced onion into the pan. Cook and stir until the sausage is fully cooked and the onion is translucent. This will take about 12 minutes. Right before the chicken is finished cooking, pile the baby spinach on top of the sausage and stir the spinach into the sausage mixture. Set aside until the spaghetti squash finishes cooking. 
  • Once the squash has finished cooking,  pull it out of the oven, and turn them over so they cool a little faster. Once you can handle them comfortably (or if you can manage holding them with an oven mitt), use a fork to scrape with the grain out of the squash. Transfer the strands of squash into the pan with the florentine and mix the two completely using a folding motion. Add sale & pepper to taste. 

Nutrition: Energy: 231 // Fat: 10.7 // Carbs: 14.3 // Fiber: 3.7 // Sugar: 5.6 // Protein: 20