Paleo Pumpkin Spice Latte

Paleo Pumpkin Spice Latte

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!!

(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)

If you’re feeling especially wild, trying making our Paleo Coconut Whipped Cream for a topping – you can find that recipe HERE.


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Paleo Pumpkin Spice Latte
Course Drinks
Cuisine Paleo
Servings
servings
Ingredients
Course Drinks
Cuisine Paleo
Servings
servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Give it a quick taste test and adjust accordingly if you wish!
Recipe Notes

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!

Gluten Free Mixed Berry Crisp

Gluten Free Mixed Berry Crisp


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Gluten Free Mixed Berry Crisp
You can't have summer without berries. We love berries in every form, but this Gluten Free Mixed Berry Crisp makes you feel like you're back in your grandma's kitchen! Summer comfort food. And the best part? It's not only gluten free it's also refined sugar free!!! Glory Glory! So gather your berries, and let's crisp it up!
Servings
people
Ingredients
Filling:
Topping:
Servings
people
Ingredients
Filling:
Topping:
Instructions
  1. Preheat oven to 380 degrees.
  2. In a large saucepan, combine all ingredients for filling (berries through arrowroot powder).
  3. Cook over medium heat for 5 to 10 minutes or until berries have released moisture and the mixture has begun to thicken. Set aside.
  4. In a medium bowl, combine all ingredients for the topping (butter through nutmeg). Using a fork, gently blend it all together.
  5. Transfer berries to a medium sized baking dish, and evenly distribute crisp topping over them.
  6. Place in the oven and bake for 30 minutes or until berries are bubbling and crisp is golden.
  7. Serve with ice cream, or greek yogurt, or coconut yogurt or coconut whipped cream - the options are endless!
Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction

Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction


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Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction
This recipe is every inch as mouth watering as it sounds. "pan seared" - "butter braised" - "pork chops" - "herb white wine reduction" - what we didn't include in the recipe name (since it was already crazy lengthy) was we topped it with FRIED SAGE. Oh mama. Everything good exists in this scrumptious recipe. Pork chops can be real buggers to cook - often becoming tough or flavorless or both - not these beauties. The right combo of the right methods makes these pork chops perfectly juicy and flavorful.
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Instructions
  1. In a medium bowl, mix together first 4 ingredients (vinegar through rosemary), then set aside.
  2. Season both sides of pork chops with salt and pepper, then place in large zipper topped plastic bag. Pour garlic mixture over the top, make sure chops are evenly saturated, let out excess air, seal and place in refrigerator to marinate for at least 1 hour (up to 48 hours).
  3. At time of cooking, heat ghee in a large skillet over medium heat. Remove pork chops from refrigerator and marinade, and once ghee begins to sizzle, add pork to skillet.
  4. Sear for 5 minutes, not touching the pork chops, then flip and sear for another 5 minutes, again, not fidgeting with them.
  5. After you've seared them on both sides, add the butter to the pan, along with a pinch of the minced herbs (rosemary, thyme, sage) - only a pinch, set the rest aside.
  6. Using tongs, flip the pork chops, and then baste (with a basting brush) with ghee/butter/herbs in the skillet. Repeat this process for 5 minutes. Continuously flipping and basting as you go.
  7. Then remove pork chops from skillet, and add the shallot. Sauté for about 2 minutes or until shallot is fragrant and translucent.
  8. Deglaze pan with splash of the wine. Using a whisk to get all the good bits off the bottom of the pan, continue whisking for about 2 minutes, then add remaining wine, herbs, and broth. Season with salt and pepper to taste.
  9. Bring to a boil, and allow to boil until liquid has reduced by half, then reduce heat to low and simmer for at least 10 minutes.
  10. Serve pork with a generous ladle of sauce and a couple fried sage leaves.
Recipe Notes

To fry sage:

Heat 1/3 cup olive oil in a small skillet over medium heat. Once it begins to pop, add a handful of sage leaves. Fry for 3 to 5 seconds (seriously, it fries crazy fast), then immediately remove and place on a paper towel covered plate. Continue until you have as much as you need. Season with a sprinkle of sea salt and you're good to go!

Parmesan Asparagus Risotto

Parmesan Asparagus Risotto


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Parmesan Asparagus Risotto
Nothing says late spring like big bright stalks of asparagus! Grilled, sautéed, ribboned, or, our favorite, in a creamy risotto - this seasonal dreamboat of a veggie takes center stage for a few weeks out of the year and we're here to give it it's leading role! Not only is risotto a classic Italian comfort food, but it also is an excellent costar for our dear asparagus. The smooth buttery and wine flavored rice highlights the best qualities in asparagus - cooked to perfection and still slightly firm (no one likes mushy asparagus) - the two just compliment each other perfectly. Don't take our word for it, test this recipe yourself! You'll be singing praises about this seasonal culinary debut in no time!
Course Main Dish
Cuisine Italian
Servings
People
Ingredients
Course Main Dish
Cuisine Italian
Servings
People
Ingredients
Instructions
  1. First, to "parboil" is to partially cook vegetables in boiling water. So when you parboil the asparagus, cook them in the boiling water for no more than 2 minutes, then immediately strain and rinse with cold water so they don't continue to cook, and set aside.
  2. In a large sauce pan, over medium heat, add broth. Bring to a simmer (just before boiling), then turn heat down to low.
  3. In a separate large sauce pan, heat ghee over medium heat. Add onion and cook until translucent - 2 to 3 minutes.
  4. Add rice and stir constantly to ensure all grains are evenly coated in oil, sauté for another 2 to 3 minutes.
  5. Add white wine to pan, continue to stir and cook until wine is fully absorbed.
  6. Then begin to add broth, one ladleful at a time. Stir continuously between each ladleful, and only once the broth is mostly absorbed do you add the next bit of broth.
  7. Once you're down to the last couple cups of broth, and the rice is slightly tender and still slightly firm to the bite with a creamy consistency, add the asparagus with the next couple ladlefuls of broth and be sure to reserve 1/2 a cup of broth.
  8. Turn heat down to low and cook for 3 to 5 minutes or until broth is mostly absorbed and asparagus is heated through. Then ad remaining ingredients: reserved broth, butter, Parmesan, and season with salt and pepper to taste.
  9. Serve immediately and enjoy!
Recipe Notes

To convert this into a paleo recipe:

Replace rice with 6 cups of cauliflower rice.

Only use 4 cups of broth, and it can be added at one time - just cook until mostly absorbed and cauliflower is tender and fluffs easily with a fork (since it cooks much faster than real rice, it doesn't require the same cooking method).

Then just replace Parmesan with nutritional yeast, and you're ready to go!

Brown Butter Dipped Lemony Radishes

Brown Butter Dipped Lemony Radishes


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Brown Butter Dipped Lemony Radishes
Spring and summer wouldn't be complete without heaps of radishes!!! And if you've never had radishes with butter - you are cheating yourself of such a perfectly simple and delicious treat! This is a great snack or appetizer or picnic food, and it's SOOO easy! So grab some radishes and let's get started!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. In a small heavy bottom sauce pan over medium high heat, melt butter. Keep over heat until it begins to brown - whisking regularly. Keep a close eye on it because it can go from brown to burnt in a blink of an eye! Takes about 3ish minutes.
  2. Once brown butter is done, immediately transfer to a small bowl to prevent further cooking/burning. Allow to sit and cool slightly for about 5 minutes.
  3. Take radishes and dip them into the brown butter! Allow butter to cool and set on radish and then dip again (we popped them into the fridge between dippings to help cool butter faster). Repeat this process until you have a nice and noticeable butter sheath on your radishes!
  4. After the final dipping, while the butter is still malleable, dust each radishes with a sprinkle of lemon zest and flake sea salt! Allow to set, or cool in the fridge, one last time and then serve!