Fall is in full swing and we’re not above loving that infamous “basic” beverage that explodes EVERYWHERE this time of year: the sweet and spiced PSL (aka: Pumpkin Spice Latte).
Since the Starbuck’s version, that must be credited for bringing this drink such fame, is sooo full of sugar and other mysterious-not-good-for-your-poor-body ingredients we decided to take matters into our own hands and make a version with real ingredients that’s also WAY LESS sugar and even Paleo-friendly!!
May we present our Paleo Pumpkin Spice Latte recipe:
(Makes 3 to 4 servings pending on mug size 😉 and it’s maybe a little too easy to consume all on your own if you’re not careful)
2 cups unsweetened cashew OR almond milk (I typically use cashew, it tends to be the creamiest)
1/4 cup pumpkin purée
1 tablespoon honey and/or pure maple syrup (I like using just a little of both)
1/2 teaspoon vanilla extract
1 tablespoon grass fed butter (substitute with more coconut oil or coconut butter for vegan option)
1 teaspoon coconut oil
1 1/2 cups hot strongly brewed coffee
1/4 teaspoon ground cinnamon
A couple shakes of ground cardamom
A dash of ground ginger
A dash of ground cloves
A dash of ground nutmeg
Heat cashew (or almond) milk in a small sauce pan over medium low heat. Be careful not to boil the milk, and once it’s become hot, remove it from heat. Add all ingredients, including heated milk, to a blender. Blend for several seconds or until fully combined. A bit of froth should’ve formed after the mixture settles. Give it a quick taste test and adjust accordingly if you wish!
For example: add more spices if you fancy // if you want it creamier, then add a smidge more butter and/or coconut oil // and if you want it as sweet as Starbucks, instead of adding more honey or syrup, use Stevia to sweeten it to taste! A bit more maple syrup will do the trick too, BUT, it’ll lessen its qualifiers as “Paleo” LOL – enjoy hot and with a sprinkling of cinnamon on top!
If you’re feeling especially wild, trying making our Paleo Coconut Whipped Cream for a topping – you can find that recipe HERE.
By: Leanne Ely
Fresh mint is a common sight in the summertime and today you’re going to get a tip, a trick and a recipe featuring this pretty little leaf!
I have mint growing in my garden and let me tell you, when you plant mint, you have mint for life! Really. Mint can take over so you really have to be vigilant about keeping this plant in line.
But if you can manage a mint crop it’s well worth growing! (If you don’t have a green thumb, fresh mint is a relatively easily fresh herb to get your hands on.) Mint is quite high in Vitamin A and it also contains Vitamin C, iron and manganese.
There are many uses for mint leaves. While you see it most often used as a garnish, you can add mint leaves to your smoothies for a minty kick (can you say chocolate mint?!), make yourself a cup of peppermint tea, or even flavor your water with them!
Now, it’s time for your Trick
When you’re freezing a tray of ice cubes, try adding a mint leaf to each one for a pretty (and refreshing) way to keep your lemonade or cocktails cool!
If you wish to plant your own mint, I recommend planting it in a container. This is probably the best way to keep that mint under control.
And your Recipe
Mint Chip Smoothie
1/2 cup unsweetened coconut milk
1/2 to 3/4 cup water (or more coconut milk)
2 tablespoons mint leaves, chopped
1 tablespoon cacao nibs
1 scoop Perfect Paleo Protein Mix (chocolate preferred for this recipe)
2 teaspoons Saving Dinner Fibermender (optional)
1 tablespoon Just Juiced Greens (optional)
In a blender, place coconut milk, water, mint leaves, cacao nibs, Saving Dinner all-in-one smoothie mix, Saving Dinner Fibermender and Saving Dinner Just Juiced Greens (optional); blend until smooth and enjoy! It’s ok to add a tad more milk of your choice, if a thinner smoothie is preferred.
Speaking of smoothies…I LOVE Perfect Paleo Protein–dairy free, creamy yumminess and anti-inflammatory to the 10th degree! Highly recommended!
By Leanne Ely
I just love the sweet, tart flavor of a juicy ripe cherry. But really, who doesn’t? Cherries are not only delicious, these delicate little fruits are also very healthy. If you suffer from gout pain, you probably already know that cherries can help prevent flareups but there’s much more to cherries than that.
Cherries are known to reduce inflammation in the body and if you eat them on a regular basis, you’ll find they can also help reduce muscle pain. Some studies have actually shown that eating cherries on a daily basis is similar to regularly taking ibuprofen.
Cherries are also a good source of vitamin A, E and C, and they’re a yummy way to get your fiber into you.
Tart cherries are available year round, and I use them frequently in savory dishes. During the summer when sweet cherries (also known as dark cherries) are in season, I am constantly snacking on them and tossing them into salads.
So what else is there to know about cherries?
It’s time for your Trick:
Cherries bruise easily and they are very perishable. Cherries will only stay fresh in the fridge for a few days so eat them shortly after bringing them home.
And your Tip:
When shopping for cherries, look for fruit with the stem still attached. The stem should be nice and green and not wilted. A fresh looking stem is a sign that the fruit was picked recently.
And your Recipe:
Sweet and Tangy Cherry Baked Turkey Strips
1 tablespoon olive oil
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
3 cloves garlic, pressed
1 pound boneless skinless turkey breast meat, cut into 1-inch strips
1/2 pound black cherries, pitted and chopped (fresh or frozen)
1/2 cup low sodium chicken broth
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon cornstarch
1 tablespoon water
Heat the oil in a large, deep skillet with a tight-fitting lid over medium heat. Add onion, bell pepper and garlic; cook for 3 to 5 minutes or until tender-crisp. Add turkey, cherries, broth, brown sugar and balsamic vinegar; blend well. Bring mixture to a slow boil then reduce heat, cover and simmer for 15 to 20 minutes. Carefully remove skillet lid and stir in basil; cook for 1 to 2 minutes. Meanwhile, in a cup, combine cornstarch and water; stir into sauce and cook just until thickened. Serve immediately.
I adore cherries and one of my favorite ways to enjoy them is turning them into epic smoothies! Here’s my favorite Chocolate Cherry Smoothie recipe!
By: Leanne Ely
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?
Today’s focus is on: POACHING
Poaching is method of cooking that is perfect for bringing out the best in delicate foods such as eggs and fish. Some people expand that to include chicken and shellfish and even fruits, but I stop with the eggs and fish, personally. I adore poached salmon and am sharing a favorite recipe with you today.
And here’s a TRICK:
To keep your poached foods submerged, press a sheet of parchment paper right onto the surface of the poaching liquid. Works great! Just make SURE you use parchment, NOT wax paper, ugh! Guess how I know this??
And a TIP:
To poach flawlessly, you will want to make sure your liquid temperature is somewhere between 160 degrees and 170 degrees. To eyeball that temp, without having to resort to thermometers, look at the water (or wine or broth). The liquid should look like it is JUST about to break into a simmer, but not quite. Almost like it is ready to show some movement, but it hasn’t quite yet. I know you know what I mean. That’s poaching temperature.
And your RECIPE from the original Saving Dinner book:
Poached Salmon with a Creamy Horseradish Sauce
6 cups water
2 lemons, sliced
2 carrots, sliced
2 stalks celery, sliced
6 (6-oz.) salmon steaks or fillets
1/2 cup low fat mayonnaise
1/2 cup low fat sour cream
3 teaspoons prepared horseradish (not creamed)
2 teaspoons lemon juice
2 green onions, chopped
Combine first 4 ingredients in large skillet; cover and bring to a boil. Reduce heat and simmer for 10 minutes. Add salmon, cover, lower the heat some more and simmer another 10 minutes. Remove skillet from heat and let stand for 8 minutes. Remove salmon to serving plate; set aside.
Creamy Horseradish Sauce: In a bowl, combine last five ingredients (mayo through green onions). Serve with salmon.
By: Leanne Ely
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a trick, a tip and you’ll get a great recipe to try it out with. Neat, huh?
Today’s focus is on: BACON
The Chinese started enjoying salted pork bellies in 1500 BC. The Romans and the Greeks also enjoyed eating this preserved pork product.
In 1924, the first packaged and sliced bacon was patented by Oscar Mayer, and the world would never be the same.
Oh, bacon. Those of us who are living a Paleo lifestyle, well, we go through pounds of this stuff each month. Known as the candy of meats, bacon is one of those foods that basically just makes life better. The average American eats 17.9 pounds of the stuff each year!
All bacon really is, is cured, smoked pork. But, depending on where you live, bacon comes from a different part of the pig. Here in the US, the bacon we know best (long strips of meat) comes from the belly. In the UK, back bacon reigns supreme (a cut from the shoulder) and in Canada, bacon is little round cutlets from the loin. Those long strips of bacon are enjoyed in the UK and in Canada as well, but each country has its own national treasure.
As yummy with eggs for breakfast as it is with slices of tomatoes on toast, or crumbled into a Caesar salad, bacon is just a wonderful food, all around.
Think you know all you need to know about bacon? Well, how much have you experimented with your cooking methods? In your trick and your tip, I’m going to try and inspire you!
Ever try cooking your bacon in water? It’s a great method that allows for more even cooking. Put your bacon in a skillet and enough water to cover the strips, bringing it to a boil. When the water starts to boil, reduce the heat to medium. When the water has mostly cooked off, reduce the heat again to medium low, flipping the strips of bacon and cooking until perfectly brown and bacony! This prevents your bacon from burning while waiting for the fatty bits to cook properly.
Not in a hurry for your bacon? Heat your oven to 350, and roast your strips of bacon on an aluminum foil-lined pan for about 12 to 15 minutes. You can put it on a rack if you like. For a special treat, put some maple syrup and fresh ground black pepper on the bacon strips before cooking.
And your Recipe:
Maple Bacon and Cauliflower Stir-Fry
2 pounds bacon, chopped
2 large cloves garlic, minced
1 large Onion, chopped
2 tablespoons pure maple syrup
3 cups cauliflower, chopped
Sea salt and freshly ground pepper, to taste
1 teaspoon crushed red pepper flakes
4 cups spinach leaves
Preheat oven to 400 degrees.
In a large bowl, toss together first 7 ingredients (bacon through crushed red pepper flakes); spread mixture on a large cookie sheet and bake for 30 minutes, stirring occasionally, or until bacon and vegetables are cooked and crispy. Drain off excess bacon fat and serve over spinach.
By: Leanne Ely
There is a topic that keeps coming across my radar, both on Facebook, my email inbox, and even at the market when my fellow shoppers wonder what I’m doing with all of that kale (when my own crop has been harvested for the season, of course!): kale chips.
And, today, we’re going to talk kale chips with a trick, a tip, and a new kale chip recipe to try.
Kale, as you know, is a super food, and many people are jumping on the kale bandwagon (yay!). Kale chips are an easy-to-make snack food that is delicious and super good for you.
Be sure to buy organic curly kale. Kale is on the Dirty Dozen list and is one of those vegetables that should only be eaten when you can find it organic. (Curly is my preferred variety for kale chips—feel free to buy other varieties for other kale recipes!)
Now, it’s time for your Trick!
The secret to the best, crunchiest kale chips is to get them as dry as possible. So, after you soak your kale in a big bowl of water to remove the dirt and any bugs that might be lurking in there, spin the heck out of it. Any moisture on those kale leaves is going to lead to soggy chips. (And you don’t want that.)
Cook a batch of kale chips before you start your dinner prep and offer them to the kids as a snack. This is a great way to get the veggies into them in a manner that might appeal to them! You don’t even have to tell them that the kale chips were part of their dinner 😉
And your Recipe:
Garlic Chili Kale Chips
1/2 tablespoon coconut oil
Sea salt and freshly ground black pepper to taste
2 cloves garlic, minced
1 tablespoon chili powder
6 cups chopped kale
Preheat oven to 250 degrees.
In a large bowl toss all the ingredients well. Pour kale mixture onto a large baking sheet. Bake for 20 minutes, stirring every 5 minutes, until kale is crispy. Serve warm.
Most of us aren’t getting enough veggies into us in the run of a day, and while kale chips are a great start, you can probably be doing more. We developed our Just Juiced Veggies to help you get in all a great dose of green veggies in one easy shot. Check it out here!