Paleo and Vegan Pumpkin Spice Latte “PSL” Recipe

Paleo and Vegan Pumpkin Spice Latte “PSL” Recipe


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.

Paleo Cocoa and Coconut Whipped Cream

Paleo Cocoa and Coconut Whipped Cream


You all voted so here is you Paleo-elect Cocoa and Whipped Cream recipes!

Let’s be real, we could all use a giant mug of cocoa after this supremely stressful election season. Or wine. But for the sake of this post, let’s just say cocoa.

Paleo Hot Cocoa // Serves 1

1 1/2 cups unsweetened almond (or cashew) milk

1 1/2 tablespoons unsweetened cocoa powder

2 to 3 tablespoons raw honey (to taste)

1/2 teaspoon vanilla extract

In a heavy bottom sauce pan, heat almond milk over medium high heat. Remove from heat before milk boils. Whisk remaining ingredients together with milk and voila! Add a dash of cinnamon if you’re an adventurous cocoa consumer 😉

Paleo Coconut Honey Whipped Cream // serves many or few (depending on how much of a whipped cream glutton you are!) 

1 (14 ounce) can of coconut cream – don’t flip out! Coconut cream is a real thing, I typically find it in my local Trader Joes, but most health food stores and even standard grocery stores carry it these days! IF you cannot locate a can of coconut cream, fear not! Just use a can of full fat coconut milk – it won’t be quite as thick, but that’s alright. (drain any water sitting under the cream)

2 teaspoons vanilla extract

2 to 4 tablespoons raw honey

Place all ingredients into a medium mixing bowl and blend with a stand up mixer, or hand held, for a good 5 minutes (gradually increase speed of mixer). You’ll see it start to become the proper consistency and then just serve in cocoa or coffee or on top of anything you like!

paleococoaandwhip3 paleococoaandwhip4 paleococoaandwhip5 paleococoaandwhip6

What veggie can I not get enough of right now?

What veggie can I not get enough of right now?

By: Leanne Ely


It’s time for Tricks, Tips and a Recipe! And in honor of this most ultimate summer squash, today we’re giving it the attention it deserves. Sound good?

Zucchinis are packed with beta-carotene, potassium and B vitamins. They also provide fiber and a bit of Vitamin C, but a large zucchini contains only 16 calories!

While zucchini can be used in muffin and loaf recipes, I prefer to eat it in its pure form, simply stir fried as a simple side dish. Oh you know what else is good? Grated zucchini sautéed in olive oil and a bit of garlic with salt and pepper. Absolutely delicious and almost rice-like in texture.

This is one versatile and delicious veggie!


Now, it’s time for your Trick:

If you don’t know what to do with all that zucchini in your garden, grate it up and put it in the freezer, sealed individually in one-cup servings.

Your Tip:

Select small to medium sized zucchini if you’re eating them for flavor. The bigger guys start to lose their taste after awhile. They’re okay for purposes like zucchini bread, but they won’t do much for you in a stir fry.

And your Recipe from our new 21 Day Knock Out!

Fried Egg and Veggie Skillet
Serves 4

2 tablespoons coconut oil, divided
1 medium onion, diced
1 large red bell pepper, stemmed, seeded and diced
1 pound zucchini, quartered and thinly sliced
Sea salt and freshly ground black pepper to taste
1 teaspoon fresh chopped thyme
4 large eggs

COOKING INSTRUCTIONS: In a very large skillet over medium high heat, melt half the coconut oil. Add onion, pepper, and zucchini and sauté for 5 to 8 minutes, until tender.

Season with sea salt and freshly ground black pepper to taste. Stir in thyme.

Move the veggies to the outer edges of the skillet and lower the heat to medium. Add the remaining coconut oil. Crack eggs into the center and fry for 1 to 2 minutes. Flip eggs over and fry for an additional 1 to 2 minutes, or until eggs reach desired doneness.

Carefully scoop vegetables out and top with eggs. Season eggs with sea salt and freshly ground black pepper. Serve immediately.

If you want more tasty recipes to help you stay on track and get ready for summer, join me on our new 21 Day Knock Out here!

Tea or smoothies? (special herb for both)

Tea or smoothies? (special herb for both)

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!

Your Tip

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
Serves 4


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!

Perfect Poaching

Perfect Poaching

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
Serves 6

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.


Go ape for bananas!

Go ape for bananas!

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: BANANAS

You’d have a difficult time finding a home in North America without a bunch of bananas sitting on the counter.

Bananas are harvested all year long from trees, where they grow on the banana plant in clusters of 50–150 other bananas.

Delicious, nutritious, and so darn versatile, all wrapped up in their own biodegradable wrapper, there’s a lot to love about this sweet and creamy fruit.

Did you know that bananas are so loaded with potassium that they can help you balance out a sodium overdose? If you’ve gorged on Chinese food or something very salty, eat a banana and you’ll find yourself all fixed up in no time. That’s because each cell in your body has a little sodium/potassium pump inside, and there’s enough potassium in a banana to make things right.

Besides potassium, bananas are high in manganese, fiber, biotin, copper and vitamins B6 and C.

I eat bananas every day, right out of hand or tossed into a smoothie. Don’t go so bananas over bananas that you go overboard, though! They are still high in sugar and should be enjoyed in moderation. One a day is fine.

Now, it’s time for your Trick:

When your bananas are getting too ripe for your liking, peel them and toss them in a freezer bag. Then, when you need a banana for your smoothie or a batch of banana bread, you have them at the ready!

Your Tip:

If you’re hungry for a banana and the ones on your counter are still green, wrap them in a paper bag with an apple and they’ll ripen up quicker.

And your Recipe from our current 10 Day Blitz!

Strawberry Banana Smoothie made with fresh Ingredients

Strawberry Banana Smoothie


1 cup unsweetened coconut milk

1/2 to 3/4 cup water (or more coconut milk)

1 cup frozen strawberries

1 small banana, peeled

1 cup frozen pineapple chunks

1 scoop Saving Dinner Perfect Paleo Protein

2 teaspoons Saving Dinner Fibermender 2.0 (optional)

1 tablespoon Just Juiced Greens (optional)

INSTRUCTIONS: In a blender, add unsweetened coconut milk, water, strawberries, banana,

pineapple chunks, Saving Dinner Perfect Paleo Protein, Fibermender 2.0 (optional) and Just Juiced Greens (optional); blend until smooth and enjoy! For a thinner smoothie, add more unsweetened coconut milk.