I am absolutely in love with Fall…along with pretty much everyone else. I get very nostalgic around this time and start missing home. Autumn-inspired foods always bring me comfort. If only it were a little bit cooler, I’d start making my beef and butternut squash stew! But here in Austin some days it still feels like summer. Luckily we are headed to Kansas City, Missouri to meet my family for a little vacation this weekend. Also going to the Chiefs vs. Texans football game which should be fun! I’ve never tailgated at a pro football game before and I’m determined to have some tasty Paleo eats. Thinking kabobs would be perfect!
This past weekend my husband and I celebrated our two year wedding anniversary. I planned out our day which included kayaking with the pups in the morning, brunch at Freddie’s Place (mimosas!), an awesome couple’s massage at The Pilates Bungalow and dinner at home. I cooked up PaleOMG’s pulled pork sliders on bacon waffle buns. These were delicious! I also made some mashed sweet potatoes and apples (recipe to come). For some reason this dinner seemed to take forever to make but luckily Joe helped me out. There were just a lot of pieces but it ended up being super tasty. Then I made these molten chocolate cakes with my homemade mango ice cream (another new recipe). Stuffed and relaxed, we had a great day. Now looking forward to what Joe has planned in two weeks for his date. 🙂
I feel like everyone has a copycat version of Starbucks’ Pumpkin Spice Latte. I started making these with soy milk and pumpkin-flavored syrup in college and have migrated over to using unsweetened almond milk and honey/maple syrup. I used my espresso machine to make this latte but you could use fresh brewed coffee and heat up the milk/spices on the stove. This recipe could easily serve two people. I couldn’t even finish my latte (and Joe doesn’t like coffee or pumpkin…who did I marry!!).
Here’s to hoping I see some fall foliage in Kansas City and that it gets below 80 degrees. Happy Fall!
Pumpkin Spice Latte
|Prep time||15 minutes|
- 1 cup unsweetened almond milk
- 1/4 cup canned pumpkin
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1-2 shots of espresso or 1/2 cup brewed coffee
|If using espresso machine: Whisk almond milk, pumpkin, spice and maple syrup in a large mug. Start to brew espresso. Steam milk mixture with the machine. When finished brewing, pour espresso over milk mixture and enjoy. |
If using brewed coffee: Combine all ingredients in a small saucepan over medium heat and whisk constantly. Continue whisking until desired temperature is reached and milk mixture is foamy. Pour into a mug (hold back the foam with a spoon and then pour on top). Enjoy!