This weather is THE BEST. I love it. Love it loveit. Eli and I have been on at least three walks a day.
The best thing about the Fall though, of course, are lattes flavored according to the season. And perhaps with chocolate too. I definitely used to be a Starbucks girl when it comes to Lattes, and I actually blame them for craving Pumpkin Spice lattes once the little nip gets into the air. That’s some excellent marketing.
However, even if I were not doing with dairy or sugar currently, I would not be indulging in a Starbucks latte for two reasons:
- $$$$ ?!
- It’s so easy to make at home and so much better for you.
So, I’m posting this recipe as I made it this morning, which is completely Whole30 compliant. If you don’t have any dietary restrictions, I’ve put notes in there for ya.
Chocolate Pumpkin Spice Latte
Note: You can make this with regular coffee too. No problem. Brew it strong!
- 1 serving espresso
- 1/4 cup coconut milk (you can use any milk you like, but the creamier the better!)
- 1 heaping TSP canned pumpkin
- Dash of Pumpkin Spice (if you don’t have it, mix cinnamon, nutmeg, and allspice together in a little bowl, then add a dash of THAT)
- 1 TSP coco powder, unsweetened (optional, if you don’t want a chocolate pumpkin spice latte, just omit)
- Sweetener of choice (or no sweetener at all)
Start with your espresso, or coffee. Put it in a blender. ANY blender. I’m serious.
Coconut milk (or whatever milk)
Sweetener if you’re using it
Take a little sip. Is it perfection? If not, add more something, like milk or sweetener or pumpkin or spice. Whir whir again.
In all likelihood, your latte is now cold. You can nuke it or warm it up on the stove top. You can just guess which one I did.
You probably guessed right.
And voila! Delish!
Now, you probably noticed that I threw all the ingredients into the Magic Bullet and called it a latte. If that offends you, I totally understand. 10.5 months ago it would have offended me as well. But I’ve seen some things, man.
I use my Magic Bullet pretty much only for coffee these days. That’s really all it’s good for. If you’re interested in making a more traditional latte, here’s the method I use when I have more than 3 minutes to spare.
Heat up your milk of choice, VERY hot.
Make your espresso or coffee.
Put your milk and seasonings in your blender. If you’re making the above latte, that would be your pumpkin, spice, chocolate, and sweetener. Blend it up A LOT. It’ll get foamy.
Gently pour the mixture into your espresso or coffee. This will be perfect, trust me.
I hope you enjoy!
First, I’d like to take a moment to swoon over this:
I was holding my breath a lot during the first quarter, but BOY am I glad Peyton is back. Now I can enjoy football again!
In other news, this is now day 7, the end of week 1 of Whole30. I’ve been cooking a lot. More than usual, I suppose, because eating out has the likelihood of being a total fiasco – plus, if I can’t have a glass or two of wine, what’s the point of going out?!
Football Sunday without beer or some interesting cocktail seemed a bit sacrilegious around here, but thankfully, we had extreme chili success. We ate ours with sweet potato chips. It was divine. Go ahead, try it! I’m definitely going to be buying her book, Well Fed. Between the Sunshine Sauce and the Chili, I’m sold!
I also stumbled upon my new favorite way to eat sweet potato, and they are delicious with eggs as they are with a salad.
Sweet & Salty Potato Hash
- 1 Japanese Sweet Potato (you can use any, but I definitely prefer the JSP in this dish, the texture is perfect)
- 2 strips bacon
- 1 tbsp thai basil or basil (dried)
- 1/8 – 1/4 cup coconut milk
- Salt to taste
First, peel your potato.
This is what a Japanese Sweet Potato looks like, from the outside.
Carefully cut into slices of uniform thickness, then make piles as so
Then, carefully slice across horizontally, then vertically, so you have little cubes. This is just how I do it, and I feel it minimizes finger loss for me. Sweet potatoes are difficult to cut when they are raw, so please be careful and watch those piggies.
You’ll have a pile of cubes when you’re done.
Cut your bacon. Cutting bacon is possibly the most annoying thing ever, but remember, the small the pieces, the more evenly distributed throughout your potato hash.
Add your bacon to a skillet on medium heat.
As it begins to cook up, add your basil and stir it around a bit.
Add your potatoes and stir it up so the basil + bacon love gets equal attention from all potatoes.
Add your coconut milk
It should get all bubbly, if not, raise the heat a bit.
The coconut milk will absorb into your potatoes, and will create a shiny glaze on them as they cook. No need to constantly stir. What I like to do is let the potatoes stay on one side for a few minutes, then attempt to flip them to the other side. This way they get nice and browned.
That’s what they look like when they are glazy. Trust me, this coconut milk thing is magic.
Cook until your potatoes are nice and browned and crispy on the outside, and soft and sweet on the inside. Add some salt if you like.
Can you even ?
It’s definitely yummy like this.
Or any way, really.
I hope you enjoy!
Have a great Monday guys!
So, as you know, I’m doing this Whole30 Challenge. That means no sugar. It turns out that everything in the entire world has added sugar in it, including most hot sauces and spice mixes. I’m also not eating soy. So the 25% of spices and sauces that don’t have sugar, definitely have soy. It’s irritating.
However, I was so pleased to discover red and green curry paste at the market the other day, and even more pleased to find that they included no soy OR sugar. Say WHAT? Yes.
It looks like this. Comes in green and red. Yum.
So, in the spirit of Fall, which is my favorite of all seasons, I bring you this delicious, healthy, Whole30 approved soup. Enjoy!
Thai Roasted Acorn Squash Soup
Makes 1 large portion, or 1 Mommy portion and 1 baby portion
- 1 Acorn Squash
- 1/2 cup full fat coconut milk
- 1/2 cup water (or more for desired consistency)
- 1 tbsp Red Curry paste
- Salt to taste – I used a Alder Smoked Sea salt, which was fabulous. This is a good recipe to test out a fancy salt with
Cut your squash in half, scoop out the seeds, put on a cookie sheet and roast for about 40 minutes in a 350 degree oven. No need to overcook. A fork should pierce the flesh easily.
After roasting, carefully scoop out the flesh. The skin will tear easily, so just do your best.
Pop the flesh in your blender.
Add coconut milk
Whir whir whir
Process until it has a velvety texture. You can add more water or coconut milk to get your desired consistency. I like my soup a little thick – you may like yours thinner. That’s ok!
In a pot, pour your puree and add your dollop of red curry paste. You’ll notice I measure using a baby spoon and call that a tablespoon. I’m sorry. At least I took pictures?
Turn heat up to medium, and incorporate the paste. Taste. Want more paste? Add more paste!
At this point, decide if you need more liquid as well. It’s up to you.
Heat it up to desired “hotness”!
Add your salt to taste.
I garnished mine with sliced avocado.
Babies love this. Or, at least my baby does.
You could pretty much use any squash!
I hope you enjoy it.