Can you believe it? We’re half way through the last week of October. The trees are beginning to shed their pretty leaves and the temperatures are dropping a little more with each passing day. I’ve even seen some people cracking out the winter coats! (Remember I’m in Canada people)
It’s been a busy month and it looks like November will be just as crazy. No complaints here though, there’s just so much to look forward to! Here’s a little list of what’s coming up in my little life:
- Halloween is just days away and as per usual I’ll be throwing together a last minute costume.
- My 20th birthday! November 26th, mark it on your calendars!
- Other family birthday celebrations aka CAKE MONTH (Dad’s 50th on November 5th and my sister Erin turns 22 November 22nd!)
- College Soccer Nationals in Medicine Hat, Alberta!! Exciting stuff, huh?! This past weekend my university’s soccer team won our conference championships in Fredericton, New Brunswick and on Monday we’re heading off to Alberta for one week to compete at nationals! I’ve never been to Alberta and I’m thrilled to spend a week there playing soccer with an amazing group of girls. I’ll be sure to give you all a little recap when I return.
So before I get to the final October Pumpkin Series recipe, I thought I’d give you guys a little nutrition info on pumpkin. We’ve been eating so much pumpkin this month so why not find out how it’s benefiting our health?
- Pumpkin is packed with Vitamin A and Beta carotene which help to improve vision
- Pumpkin is one of the lowest calorie vegetables – eat up!
- Pumpkin is rich in fiber, helping to keep you feeling fuller longer
- Pumpkin seeds contain phytosterols that help to reduce bad cholesterol. Try roasting the pumpkin seeds and using them to top things like oatmeal, soups and salads.
And finally, getting what you’ve been waiting for. The end of October is here. Therefore, the Pumpkin Series is also coming to an end. But of course we’re not going out without a bang! The PSL (Pumpkin Spice Latte for all you non-basics out there) could arguably be the most popular autumn drink. Battling it out with the apple ciders of the world, the PSL is something us coffee drinkers wait all damn year for. At the earliest signs of fall, we rush to the nearest Starbucks to get our hands on the first PSL of the season.
Well, I hate to burst your basic-girl(or boy) bubble, but the Pumpkin Spice Latte is no where near good for you. In fact, it’s just the opposite. The drink is full of sugar (including high-fructose corn syrup), fat and cals. Most importantly, there is no real pumpkin involved. Just artificial flavouring.
And that is why I wanted to recreate the oh so delicious drink using whole, unrefined ingredients. And of course pumpkin. Real pumpkin. It’s easy, quick, totally vegan and tastes just as good.
Skinny Pumpkin Spice Latte (Serves 1):
- 3/4 cup unsweetened almond milk
- 1/2 cup coffee
- 2 tbsp pumpkin puree
- 1/2 tbsp unrefined coconut sugar
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- your choice of whipped cream (if not vegan)/whipped cream substitute (I used coconut milk whipped cream)
- Heat milk, pumpkin, sugar, maple syrup, vanilla and pumpkin pie spice in a saucepan until the mixture bubbles around the outside
- Remove from heat, pour into a bowl and use an immersion blender (or regular blender) to froth the milky mixture
- Pour mixture into a mug. Pour the coffee in. Top with whipped cream/cinnamon or other spices (optional)
And that my friends wraps up the TWBD October Pumpkin Series! What did you think? Any suggestions? Let me know in the comments!