Confession: I’ve never had a Pumpkin Spice Latte from Starbucks.
It’s true! In general, I’ve never been a big fan of Starbucks coffee, so it shouldn’t come as too much of a surprise that I have managed to miss the PSL craze year after year. However, people seem to go absolutely bananas over this thing. Why? I don’t get it.
I decided to investigate, and was shocked as to what I found out. Granted, most people are not freaks about reading ingredients and most folks don’t pay attention to things like sugar content, but I am, and I do, and my reaction was something like this:
First, the pumpkin spice latte contains no actual pumpkin. It’s basically a mix of espresso and high fructose corn syrup. The average size PSL has 49g of sugar and 51g of carbs! Holy. Moly. That is more sugar than a regular can of Coke (39g), more sugar than a bag of Skittles (47g), more sugar than a can of Red Bull (27g), and more carbs than a Big Mac (46g). Y-I-K-E-S! And, don’t think those numbers drastically improve by using non-fat milk or ordering it sans whipped cream because they don’t.
Sorry, I’ll stop being a total buzz kill and get to the recipe!
I discovered this recipe when I was trying to make Pumpkin Pie Popsicles for a dinner party. I had some leftover popsicle mix, stored it in a mason jar, added it to my coffee the following morning. WOW! Yum, yum, yum!
Homemade Paleo Pumpkin Pie Coffee
Note: This recipe will fill a pint-sized mason jar. I was adding this to a 16 ounce travel mug and it easily lasted a full work week and then some!
Vegan, Paleo, Gluten-Free… we’re taking care of all dietary restrictions in one fell swoop!
- 2 cups coconut milk – (I use Silk brand, not full fat coconut milk)
- 1 tablespoon raw coconut oil (optional)
- 1/2 can pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- pinch of high quality sea salt
- Add all ingredients to a blender and blend until smooth.
- Store in an airtight container in your refrigerator for up to a week.
- Use in place of creamer in your favorite coffee.
Note: The pumpkin puree will settle in the bottom of your mug if you do not drink this quickly. Have a spoon on hand to give it a stir if you are savoring the flavor.
Also, apparently vegans are up in arms because the current Starbucks PSL cannot be made vegan. Guess what? The above recipe is vegan! Pass it on
I’ve been intrigued by juicing ever since watching Fat, Sick, and Nearly Dead on Netflix a few months ago. The film follows a man who was 100 pounds overweight with all kinds of autoimmune disorders. He starts juicing in an attempt to jumpstart a healthy lifestyle. It was an interesting film and inspired me to start using the juicer that was collecting dust in my basement.
One of the main motivations to start juicing was the fact that I had to wake up at 5:30 a.m. in order to be at school by 7:30. It was hard for me to eat a full breakfast that early; nothing sounds appetizing when you are still half asleep! But, since I didn’t want to leave the house on an empty stomach, I decided to give juicing a try.
The results were amazing! I had a ton of energy and didn’t experience the harsh crash in the afternoons that I usually get with coffee.This is one of my favorite juice recipes. I stuck to this one almost religiously because it wasn’t overly sweet. The lemon gave it a nice tartness and the parsley added a refreshing finish.
No mid-afternoon crash!
Green Juice Boost (of Energy!)
*This recipe requires a juicer.
Green Juice Boost (of energy)
- 1/2 cucumber
- 1 small apple
- 1 lemon
- 1 small handful of parsley (about 1/4 cup)
- 3 stalks kale
- 2 handfuls of spinach (about 3 cups)
- Roughly chop apple and peel lemon.
- Run all ingredients through a juicer.
- Enjoy immediately!
It is a beautiful fall day in Chicago! The sun is shining and it is a crisp 54 degrees. I can’t wait to break out some boots, throw on a scarf, and get the weekend started. I had 7 new followers this week so I just wanted to take a moment to say hello and welcome everyone. I’m so glad to be sharing my blog with you, and I hope you like it! Also, if you live near a Trader Joe’s you must go there and get their Pumpkin Spice coffee. I might have to stock up on this so I can have it all winter long.
Caffeinated fall. Mmm!
On a side note, if you need to procrastinate at the office for a few more minutes, you should head on over here and read this adorable story by Christoph Niemann. The accompanying coffee and napkin drawings illustrate it perfectly.
Art by Christoph Niemann via Abstract Sunday
Happy Friday, folks!
Fall is in the air! As much as I miss living in California, there is no better place to be during the fall season than the Midwest. It is always sad to say goodbye to summer, but these things help make the transition easier:
- College football season (Go Bears!)
- Boots (I’m in love with these, these, these, and these!)
- The smell of burning leaves
- Sunday drives through the forest preserve
- Apple picking, apple cider, apple butter, apple donuts
- Canning the last of summer’s bounty (my new project this year)
- Pumpkin carving & roasting the seeds
- Oktoberfest & seasonal beers (Shipyard Pumpkinhead Ale? Yes, please!)
- Scarves and hats
and finally…. warm pumpkin-spiced coffee drinks! I can’t think of anything more amazing on a chilly autumn day than the smell of fall in my coffee cup. I’m dying to try this homemade version of a Pumpkin Spiced Latte from Averie Cooks using pumpkin puree and almond milk. How delectable does that sound?
Speaking of coffee, am I the only one that has major issues with coffee dribbling down the side of my paper coffee cup? I have coffee stains in my car, on my gloves, and on the front of countless shirts because of this. Little did I know there is a simple solution to this problem.
I was in Boston three weeks ago for the last leg of my honeymoon, and I stopped into Wired Puppy for my morning cup o’ Joe. At the sugar/creamer station, they had a photo tutorial explaining the proper way to put a lid on a to-go cup of coffee. Ever since following their directions, I have had zero coffee dribbles on the front of my shirt. This is seriously exciting news. I wish I knew this years ago.
How to Correctly Put a Lid on a Coffee Cup
Step 1: Find the cup seam.
Find the cup seam
Step 2: Put the lid on with the spout facing opposite the cup seam.
Put the lid on with the spout facing opposite the cup seam.
That’s it? Seriously? All I had to do was rotate the lid?! Does this mean I can finally have nice things?
I brew my coffee every morning using an electric percolator. My mother used to make her coffee every morning out of the same pot I use today when I was growing up in the 80′s. Now, as the only coffee drinker in my home, I am usually left with leftover coffee. What can you do with leftover brewed coffee?
Break out the ice cube trays!
Freeze it! Then, you can use the frozen coffee cubes to cool down a hot cup o’ joe in the morning or you can add a few cubes to a glass of almond milk and enjoy an iced coffee on a hot summer day. Like today. 84 degrees, 64% humidity, not even 11 a.m. Yeesh!
Above, I have the Vanilla Chai-Spiced Coffee from Trader Joe’s – love! My grocery store sells individual packs of flavored coffee by a company called Steep & Brew for $1.29. The package claims it makes a single pot of coffee, but that is really inaccurate! I can typically get about 4 pots of coffee out of one bag. I tend to make my coffee quite strong, too. Some of their flavors include:
- Icing on the Cake
- Hot Buttered Rum
- Amaretto French Roast
- Chocolate Nirvana
- Vanilla Taffy
- Irish Whiskey & Cream
While we are on the topic of coffee, how cute is this ad for coffee from Beans & Beyond?
“Hoo” wants another cup? :)
Our friend, Debbie, makes these whenever she has a party and they are always a huge hit. They are easy to make and deceptively innocent. What could be a better party treat? I made these for a Super Bowl party and they went faster than I had anticipated! You can use any type of vodka for this, but remember you will be consuming the alcohol so you might want to spring for something with a little bit of quality.
Step 1: Fill glass mason jars or a glass bowl with gummy candies. I used gummy bears, gummy cherries, and gummy raspberries.
If you do not have glass jars, you can use a glass bowl or baking dish.
Step 2: Pour vodka into the jars so it covers the gummy candies and place the lid on the jar. If you are using a glass bowl, cover it with plastic wrap making sure the plastic wrap does not touch the vodka, and place jars in the refrigerator for a minimum of 3 days. The longer they soak, the stronger they will be!
According to some sources on the internet, plastic and vodka don’t mix. Apparently, the vodka breaks down the plastic causing it to be harmful when ingested. I keep finding conflicting information about this, and I am pretty certain I have seen vodka sold in plastic bottles. Just to be on the safe side, I am going to advise you to not let the plastic wrap touch the vodka.
Ready to head to the fridge!
Step 3: Occasionally, you will want to turn the jars and let them stand upside down for a few hours. This will promote even absorption. The gummy candies will swell pretty significantly so leave a little more headspace in the jars than I did.
My finger for size reference.
Step 4: When you are ready to serve you vodka-infused candies, give them a quick rinse under cold water and divide into small cups. I found 3-ounce cups (100 count) at Walmart for $1.29.