Homemade Chai Latte Mix

chai latte recipe

We’re really into the holiday season now! Days are short, but nights are long and busy with shopping, visiting, making, cooking, baking, eating, drinking.

I had bought these little bottles for something a few months ago, but didn’t end up using them, so I filled them up with a delicious homemade Chai Latte mix for gift add-ons.


I used this Chai Latte mix recipe from Show Me the Yummy. Simply grind, assemble and stir.

I think this is wonderfully creamy made with water. But use milk or add a splash of booze for a sweet and perfectly spicy Chai Latte.

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chai latte recipe

chai latte recipe

Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction

herb crusted pork tenderloin | Thanksgiving recipes On Monday, I shared my Shrimp and Sweet Potato Mousseline Thanksgiving appetizer. So continuing on with our Blogsgiving Dinner menu, on today’s menu we have an amazing assortment of recipes for delicious entrees, salads and side dishes! I generally like to keep things traditional for the holidays. For Thanksgiving, I like to stick to turkey and stuffing, yams and pumpkin pie. But when you get the opportunity to celebrate Thanksgiving more than once, that’s a great opportunity to pull out some twists for the holiday feast. This year, I roasted up a turkey for Sugar-Free Thanksgiving, so having gotten my fill of fowl, for #blogsgivingdinner I went with an Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables. Check out some other Thanksgiving meal ideas below!

Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction
Prep time
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Instead of turkey, serve your Thanksgiving guests this Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables.
Serves: 6-8
  • 2 1-1.5 lb pork tenderloin
  • ¼ cup bread crumbs
  • ¼ cup grated Parmesan
  • 2 tbs olive oil
  • 1 tbs Dijon mustard
  • 2 tsp salt
  • 2.5 tsp thyme
  • 2 tsp basil
  • 2 tsp rosemary
  • ½ tsp black pepper
  • Orange-Cranberry Sauce: 1 large orange (juiced), orange zest, ½ cup sugar
  1. Preheat oven to 475 F
  2. Mix bread crumbs, Parmesan, oil, mustard and herbs and spices in a bowl
  3. Mixture should hold together when pinched (add additional oil if necessary)
  4. Roll pork tenderloin in mixture until fully coated and place in roasting pan
  5. Roast at 475 F for 15 minutes
  6. Reduce heat to 400 F and roast for an additional 35-45 minutes, until internal temperature reaches 155 F
  7. Remove from oven, tent, and allow to rest for 10 minutes before carving
  8. Orange-Cranberry Sauce
  9. In a saucepan, combine zest, orange juice, sugar and ½ cup water and cook over medium heat until sugar is dissolved. Add cranberries, increase heat and bring to a boil. Reduce heat to low and simmer until cranberries are soft and sauce it thickened. Refrigerate until ready to serve.

blogsgiving dinner


Pomegranate & Goat Cheese Salad from Feast + West

Persimmon & Pear Salad from Wit Wisdom and Food

Roasted Butternut Squash & Gorgonzola Salad from Hello Little Home


The Perfect Thanksgiving Turkey from My Cooking Spot

Roasted Turducken from The Speckled Palate

Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction from Home at Six

Beer Brined Turkey with Bacon Gravy from Cake ‘n’ Knife

Smoked Mushroom Steaks with Herbed Bread Crumbs (Vegan) from Betty Becca

Side Dish

Turkey, Apple & Sweet Potato Pot Pies from Love & Flour

Creamy Pumpkin Apple Pasta from My Cooking Spot

Mushroom Spinach Farro from Think Fruitful

Bacon and Cornbread Stuffing from Chez CateyLou

Sweet Potato Crunch from I Cook. I Eat. It’s Life.

Blue Cheese & Bacon Mashed Potatoes from A Savory Feast

Sausage Stuffing from the Wetherills Say I Do

Butternut Squash Grits from Homespun Seasonal Living


Thanksgiving Wine Pairings from Twin Stripe

herb crusted pork tenderloin | Thanksgiving



  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie

Sugar-Free Pumpkin Pie for a Healthy Thanksgiving Dessert

100% sugar-free pumpkin pieIt isn’t Thanksgiving without pumpkin pie, but when I hosted my  Sugar-Free Thanksgiving, the pumpkin pie was the thing that had me a little stumped. I had plenty of ideas for other sugar-free desserts, but I really wanted to serve my guests a delicious healthy Thanksgiving pumpkin pie.

Fortunately, this sugar-free pumpkin pie does not disappoint! So how does one sweeten a pumpkin pie without the use of added sweeteners? In addition to sugar, I was also avoiding maple syrup, which is my fav sweetener and so delicious in a pumpkin pie.

Since pumpkin is naturally quite bitter, I needed a good way to cut out all of the sugar, while maintaining the characteristic pumpkin pie creaminess and sweetness. The sweetener used here is 2 very ripe bananas. The key is to use very ripe bananas, because otherwise the banana flavour is too prominent.

I served this pie with Pumpkin Spice “nice” cream, but if you’re not avoiding sugar then you can feel good about enjoying that scoop of french vanilla ice cream and fresh whipped cream with this healthy Thanksgiving pumpkin pie.healthy pumpkin pie

Sugar-Free Pumpkin Pie
Prep time
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Total time
Naturally sweetened with bananas, you'll want another slice of this sugar-free pumpkin pie. Served with Pumpkin Spice "Nice" Cream.
Recipe type: Dessert, Pie
Serves: 8
  • 20 oz pureed pumpkin
  • 2 eggs
  • 1 tbs pure vanilla extract
  • ¼ tsp salt
  • 1 tsp corn starch
  • 2 overripe bananas, well mashed
  • 1 tbs pumpkin pie spice (or cinnamon/nutmeg)
  • 1 uncooked pie shell
  1. Mash pumpkin and banana with vanilla
  2. Mixing well, add pumpkin pie spice and salt, to taste
  3. Add eggs and cornstarch and combine
  4. Fill unbaked pie shell
  5. Bake at 425F for 15 minutes and then reduce to 350F for the remaining 30-35 minutes, covering crust with foil for final 15 minutes if needed (test with a knife)

pumpkin pie - sugar-free



  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie

Shrimp Sweet Potato Mousseline

shrimp sweet potato appetizer

Last week I was posting about the Glowing Lean Meal Plan, but this week, the blog is being taken over by delicious Thanksgiving recipes.

To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West have invited me to join their Blogsgiving Dinner. All week, 20 bloggers will be sharing 52 recipes to inspire your own Thanksgiving meals. The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week. Today’s courses include cocktails, hors d’oeuvres and soup.shrimp sweet potato appetizer

For the first course, I’m serving up Shrimp & Sweet Potato Mousseline.

Sweet potato and shrimp combine with onion and garlic in this savory Thanksgiving hors d’oeuvre served in layers of flaky phyllo dough, freshly chopped parsley and grated Parmesan. These delectable shrimp sweet potato mousseline cups can be prepared well ahead of time, making them perfect for the busy holiday meal. These hors d’oeuvres aren’t overly sea food-y, and can be enjoyed either warm or cold. The shrimp mellows out the natural sweetness of the potatoes for a bite-sized snack that looks impressive, but couldn’t be easier to make.

blogsgiving dinner


Carolina Apple Sidecar from Think Fruitful

Bourbon Cranberry Lemonade Fizz from bethcakes

Krupnikas Ginger from I Cook. I Eat. It’s Life.


Cured Meat Platter from Wit Wisdom and Food

Baked Camembert with Cranberry Walnut Crust from Cake ‘n’ Knife

Ginger Cran Apple Chutney from Love & Flour

Brandied Grapes with Cheese from Glamour Girl Gourmet

Cranberry Goat Cheese and Butternut Squash Crostini from The Wetherills Say I Do

Maple Pecan Baked Brie from My Cooking Spot

Sassy Salmon Dip from Betty Becca

Baked Brie with Cranberry Chutney from The Speckled Palate

Butternut Squash Crostini from Chez CateyLou

Gluten Free Holiday Cheese Board from Twin Stripe


Butternut Squash Soup with Cornbread Croutons from Club Narwhal

Creamy Wild Rice Soup from Hello Little Home

Pumpkin Soup with Bacon Roasted Chickpeas from Feast + West

Check out these great recipes and follow us on social media with the hashtag #blogsgivingdinner. Entrees, salads and side dishes will be served up on Wednesday with desserts and after dinner drinks on Friday. As you try some of these great recipes, remember to use nonstick cookware so your dishes turn out beautifully!

shrimp sweet potato appetizer

Shrimp Sweet Potato Mousseline
Prep time
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Total time
Recipe type: Appetizer
Serves: 24
  • 2 sweet potatoes
  • ¼ yellow onion, chopped
  • 1 cup cooked shrimp (+ ½ cup for garnish)
  • 1 clove garlic
  • ½ tsp salt
  • green onion for garnish
  • 6 sheets phyllo dough
  • ¼ cup olive oil
  • ¼ cup fresh parsley, finely chopped
  • 3 tbs grated parmesan cheese
  1. Preheat oven to 400F
  2. Bring water to a boil in a medium saucepan
  3. Add chopped sweet potato and cook over medium heat until fork tender, remove from heat
  4. Over medium heat, sautee onions and garlic until softened, remove from heat
  5. Meanwhile, prepare phyllo cups by laying sheet on large surface and brushing with oil
  6. Sprinkle each layer with finely chopped parsley and grated parmesan cheese before adding new layer
  7. Repeat until 3 sheets are layered
  8. Using a sharp knife, cut sheets into 12 squares
  9. Carefully, line lightly grease mini-muffin tins with layered phyllo and press to fill
  10. Blind bake for 5 minutes and remove from oven
  11. Add cooked sweet potato, onion, garlic, and shrimp to food processor and mix until smooth
  12. Salt to taste
  13. Pipe mixture into phyllo cups and bake for 5-7 minutes until golden, watching carefully so that phyllo doesn't burn
  14. Garnish with green onion and shrimp
  15. Serve warm or cold

shrimp sweet potato appetizer



  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie