So, I have been cutting back on coffee lately. Way back. A lot of that was due to feeling really tired and listening to Stacy of Paleo Parents, Diane of Balanced Bites & Robb Wolf talk about, on their respective podcasts, their coffee consumption cutbacks. If you are really stressed and drinking a lot or even a little coffee, it can impair your adrenal glands’ ability to regulate things themselves. Stacy & Diane wrote books and Robb became a father, which led to their missed sleep, extra stress & feeling fatigued. Caffeine can be a crutch, but it won’t work forever.
As of Friday, I have cut out coffee completely, Dr.’s orders. My Dr. happens to read my blog and follow my FB page, so I can’t even lie about things. I will probably talk about why sometime in the future, but for right now I will list a couple of links. If you have a gluten sensitivity/intolerance/celiac disease on why you might want to consider giving up coffee. And chocolate. I know, this sounds horrible, right?
- Gluten Issues or Celiac? Don’t drink coffee. from The Healthy Home Economist
- Coffee & Gluten Sensitivity: Surprising News from Dr. Clark’s Brain Based Blog
So, I have quit drinking coffee (and it isn’t that bad), but I was really craving 1 lovely Pumpkin Spiced Latte type of drink. I decided to go ahead and make myself 1 this morning with the extra coffee Matt left in the french press. If I have it and enjoy it, it will be out of my mind and I can move onto enjoying some of my other favorite fall treats.
Has anybody seen the nutritional info on a Pumpkin Latte style drink from some of the major coffee chains? (I am not worried about the 13 g of fat & 380 calories here. 49 grams of sugar, Y’all! ) Also, it costs $4! And making this one actually tastes like real pumpkin!
Paleo Style Pumpkin Latte
1 large serving
- 2 Tbsp canned pumpkin
- 1/4-1/2 can of coconut milk
- 1-2 tsp pumpkin pie spice
- 1 tsp vanilla
- 1 cup brewed coffee
- 1 tsp honey or maple syrup
- Mix the ingredients together and heat in a saucepan, or on the microwave.
- Use a whisk, immersion blender or regular blender to get it nice and frothy.
You can adjust this recipe to your liking. These are the measurements I used, but you may like yours spicier, sweeter, or stronger.
I think it might be nice to cook the pumpkin in the saucepan for a couple of minutes to take the raw pumpkin edge off, although it doesn’t bother me.
A good trick with a whisk is to hold it vertically between your hands and rub it back and forth quickly (like starting a campfire with a stick) for about 60 seconds. That makes any coffee drink nice and frothy. (You just saved $3, you are welcome.)