Pumpkin Spice Latte – Two Ways

Pumpkin Spice Latte

Pumpkin Spice Latte

Pumpkin Spice Latte – Two Ways 

O.K. unless you have been under a rock you have probably heard that Starbucks very popular Pumpkin Spice Latte has returned this fall.  I am all for a treat/splurge from time to time, but I must warn those of you with Celiac Disease/Gluten Sensitivities or food allergies to be very careful when visiting Starbucks, especially with their seasonal drinks.  I tell you this from experience, last year I let my guard down, stopped at Starbucks, and as the D-Man puts it “got glutened”!  A little research on Starbucks Website led me to their Allergen Statement:

Allergen information is currently unavailable online for our beverage selections.  If you have an allergen concern, please feel free to ask our baristas to check the ingredient labels or call 1-800-235-2883 for more information.  Please note: we cannot guarantee that any of our beverages are allergen free because we use shared equipment and handle allergens throughout the store.”

A couple of weeks ago the D-Man and I passed by a Starbucks and he said “Mom, it sure smells good”!  A barista was pouring warmly colored liquids from bottles and frothing milk to prepare a pumpkin spice latte.  It did smell good so I decided I would develop a healthier gluten free version to share with you.  Just as I made the final tweaks to my recipe on Friday a friend told me the lovely and brilliant Danielle Walker from “Against All Grain” posted her version of Pumpkin Spice Latte.  I must admit her version is better!  The difference, she blends her ingredients which gives her latte more froth/foam.  This added step also prevents separation as the drink cools, so unless you drink like the bartender just announced last call, you may get a bit of sediment at the bottom of the mug with my version.  Since I am not one to let ego get in the way I have decided to share both recipes with you for your autumnal enjoyment.

Pumpkin Spice Latte – Living Gluten and Grain Free 

Ingredients:

1 Cup of Milk of Choice (I used coconut milk)
3 Tablespoons of Homemade or Organic Pumpkin Puree
3 teaspoons Vanilla Extract
2 to 3 Tablespoons Maple Syrup
1/2 Cup Brewed Organic Coffee or Espresso
1/2 teaspoon of Organic Ground Cinnamon
1/4 teaspoon Organic Ground Ginger
Dash of Organic Ground Nutmeg, Cloves

Directions:

Place all ingredients in a small saucepan and whisk over low heat until steaming.
Pour into a mug and top with Coconut Whipped Cream (or real whipped cream) if desired.

Pumkin Spice Latte – Against All Grain

http://againstallgrain.com/2014/10/16/pumpkin-spice-latte/

 

Breakfast, Recipes

Grain Free Pumpkin Lasagna

 

Cappello's Grain Free Pumpkin Lasagna

Leftovers Transformed into a Grain Free Pumpkin Lasagna

I don’t like things going to waste, especially food!  That means I have to be creative, incorporating leftovers and transforming them into new meals.  This recipe made use of the following leftovers; chicken, pumpkin puree,  cooked bacon, and some baby organic spinach that had seen better days.  Faced with all these beautiful ingredients the D-Man suggested we combine them to make a Cappello’s Lasagna…and so we did. Ingredients: 1 package of Cappello’s Lasagna Sheets Leftover cooked chicken (shredded or cubed) 1/2 Pound of Pastured Bacon (cooked and crumbled) 3 Tablespoons of pastured butter, or leftover bacon drippings or both. 1 medium Onion (diced) Organic Spinach (I used about 3/4 pound maybe a bit more) Organic Mushrooms (Sliced) 2 Cups of Pumpkin Puree 1/2 to 1 Cup of Full Fat Coconut Milk 1 1/2 teaspoons Sea Salt Freshly Ground Pepper (to taste) 1 Tablespoon Organic Rubbed Sage 1 teaspoon Organic Ground Cinnamon 1 teaspoon Organic Ground Ginger 1/4 teaspoon Organic Ground Nutmeg Optional:  1/2 Cup of dry cheese such as Romano.

Grain Free Pumpkin Lasagna

Grain Free Pumpkin Lasagna with Cappello’s Lasagna Sheets

Directions: Preheat oven to 375 degrees F. Grease a Lasagna Pan with pastured butter or coconut oil. Dice the onion and slice the mushrooms. Using a large deep sided skillet or a heavy bottomed pot melt the butter or bacon drippings over medium heat. Add the onions and cook until they just become translucent. Add the mushrooms and cook until they just begin to soften. NOTE:  You may need to add more fat during this process if your mushrooms are dry like mine were. When the mushrooms soften begin adding the spinach in batches until all vegetables have been gently cooked and the spinach has wilted. Remove the cooked vegetables from the heat and set aside. Place the pumpkin puree in a medium sized pot with the spices/herbs. Cook the pumpkin and herbs over low heat and begin adding your coconut milk slowly. Add just enough coconut milk to make a sauce and bring it to a simmer. Adjust seasonings if needed and remove the sauce from the heat. Spread a bit of the sauce in the lasagna pan and then add a layer of Cappello’s Lasagna sheets on top. Begin layering your lasagna; cooked vegetables, chicken and bacon pieces, more sauce and optional cheese. Place lasagna in the preheated oven and bake for 35 to 45 minutes or until cooked through.

Main Courses, Recipes

Baked Egg Muffins

 

Baked Egg Muffins

Baked Egg Muffins

Breakfast can be one of the most challenging meals to prepare, especially when you eliminate gluten and grains.  I am frequently asked “what can I eat for breakfast”?   Alas, a little creativity goes a long way and while the basics (bacon and eggs) is always a winner in my home I know it can get old.  My boys also like dinner or lunch leftovers, but many people can’t fathom eating leftovers for breakfast.  The recipe I am sharing today is a wonderful alternative because you can let your creativity run wild.  Add whatever you like, your favorite spices, meats, vegetables, or even cheeses.  The best part about this recipe is that it freezes beautifully.  Take a couple of muffins out of the freezer and place them in the refrigerator before bed, they will be ready to reheat in the morning.

Ingredients:

1 dozen Pastured Eggs

1 teaspoon Sea Salt

Freshly Ground Pepper (to taste)

Cooked Bacon, Sausage, Chicken or even a high quality Pepperoni

Fresh or Organic Dried Herbs of Choice (I used Italian Seasonings for this batch)

Fresh diced vegetables such as:  diced peppers, onion, spinach, etc.

Coconut Oil, Bacon Grease or Pastured Butter (for greasing your muffin tin)

 

Grain Free Baked Egg Muffins

Grain Free Baked Egg Muffins

Directions:

Preheat oven to 350 degrees

Grease a muffin tin with coconut oil or your favorite healthy fat.  Make sure you grease the muffin tin well to prevent the eggs from sticking in the muffin cup.

Whip the eggs (I use an electric hand mixer to save time), add your favorite spices, sea salt and pepper, then set aside.

Place your cooked meat in the bottom of each muffin cup.

Pour the egg mixture over the meat filling almost to the top of each muffin cup.

OPTIONAL:  Sprinkle a little of your favorite cheese on top of the egg mixture.

Bake for 20 to 25 minutes or until the eggs are cooked through.

NOTE:  The muffins will have quite a bit of rise while baking and will deflate when removed from the oven, don’t worry, this is normal.

Use a sharp knife to run around the muffin cup and serve immediately.

Allow the leftover baked egg muffins to cool completely,  and then freeze in an airtight container.

 

 

 

Breakfast, Recipes