Before I wax poetic about Thanksgiving, let’s all take a moment to watch the greatest Thanksgiving commercial of all time, starring the two salt shakers pictured above. My life as a Florida resident was enriched every holiday season by the sentimental holiday ads from Publix grocery store.
What’s the secret to making a healthy, diabetic-friendly version of Starbucks’ infamous Pumpkin Spice Latte at home?
It involves real pumpkin, fresh spices, and a crock pot! You’re gonna brew up a batch of your own PSL flavored coffee creamer, so that you can have this nourishing and delicious treat every morning on the go! A few glugs of this sweet nectar of the gods (it’s that good!) will transform your coffee into something magical…
DId you know that the Starbucks version doesn’t contain any actual pumpkin?!
The best part about making PSL lattes at home is that you can control the sugar and type of milk used. The recipe below is sugar-free and dairy-free! It’s made from a blend of creamy cashew milk and coconut milk, which creates an amazingly rich, silky smooth “cream” that lightens coffee just like dairy cream!
To keep this treat diabetic-friendly, I sweeten it with natural, calorie-free sweeteners called stevia and erythritol. You could use xylitol as well (3/4 cup xylitol = 1 cup erythritol), or mix erythritol and xylitol together for an even better sugar-free sweetening option. Keep in mind that xylitol will cause your blood sugar to rise, whereas erythritol and stevia will not. I like adding 2 Tablespoons of xylitol to the recipe below for an extra boost of sweetness. (*whispers* Find out why you need to combine sugar-free sweeteners in the Healthy Indulgences E-Cookbook!)
To make this paleo, simply swap out the sugar-free sweeteners for maple syrup or coconut sugar. 3/4 cup of maple syrup should sufficiently sweeten the creamer.You’ll want the Pumpkin Spice Creamer to be quite sweet since it’s a concentrated mix that gets diluted by coffee, so keep that in mind if you’re adding your own sweeteners.
So, how can we make a PSL coffee creamer that tastes like pumpkin without any chunkiness from the pumpkin puree? I’ll show you how!
The fiery hues of fall have painted the trees of Atlanta, transforming ordinary backyards into magical landscapes!
Why are color changing leaves so enchanting to a 25 year old? They’re a novelty for someone who spent the better part of her youth surrounded by the monochromatic tropical evergreens of Southwest Florida.
These paleo biscuits will rock your world.
Slathered with Pumpkin Apple Butter, which tastes like a cross between pumpkin pie and apple pie, these biscuits will satisfy the fiercest of carb cravings.
Sugar-Free Pumpkin Apple Butter make your house smell the best it’s ever smelled, getting you in the mood for pumpkin spice lattes and color changing leaves and knit scarves and all of the other seasonal accoutrements taking over storefronts and Pinterest.
These peanut butter cookies are just like grandma’s, but changed up just a little to boost the protein and reduce the sugar. Oh, and they’re gluten-free. Make this one your new classic peanut butter cookie recipe!
Making fresh PB in my Kitchenaid food processor, a Christmas gift I’ve finally gotten around to using. Much more powerful than my smaller food processor, it makes nut butter in minutes. Love!
Sorry, grandma. I love ya, but that cup of sugar and white flour have gotto go!
