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Pumpkin Spice Latte Parfait- {Light-Easy&Quick}{Vegan&Gluten Free Options}

on October 23, 2015April 10, 2017 By Kelley 9 Comments

This Pumpkin Spice Latte Parfait is the perfect light and healthy fall sweet treat, and this recipe includes gluten free and vegan recipe options!

By the time September rolls around I tend to get a little bit glum, as the days get shorter and the mornings become cool and crisp. It’s not that I don’t like fall as a season, but it marks the end of summer, the vibrant and energetic season filled with sun-kissed beach vacation days, sweet and cool ice cream and popsicles, sprinklers, and long outdoor adventures.

I do love the kaleidoscope of colors that adorn the trees in autumn, picking crisp fresh apples (and making apple crisp!), and trading my flip flops for boots.

Cricket loves the fall, in fact it is her favorite season. Can you guess why? DEER!Her favorite fall pastime is chasing deer. Not that I condone this thrill seeking behavior AT ALL—I DO NOT! But she can’t be controlled when her hunting dog instincts kick in, and she’s running down a scent. Not to worry, she’s not that good and hence has never caught anything. Nope nothing! Thrill of the chase, that’s all!

The other awesome part of fall is the return of the Pumpkin Spice Latte! I don’t drink coffee as much as I used to, but if I’m going to get my caffeine fix this is my preferred way, come fall. Pumpkin is the ultimate flavor to celebrate fall, and the upcoming holiday season. Spiced pumpkin, blended with a robust dark brew, and topped with cream and caramel is such an extraordinary flavor combination that reminds me of Thanksgiving pumpkin pie in a drinkable form.

I also love easy layered desserts that are light, and good for you too. So to celebrate fall I took my favorite drink and made it an edible dessert. This scrumptious sweet parfait is made up of layers of spiced cookie crumble, pumpkin spice latte pudding, and light and fluffy whip topping, and drizzled with caramel. I even added in some Pumpkin Spice M&M’s, not required, but a festive addition for sure (and an excuse to buy the giant size bag and eat them all!)

So here is the quick and easy recipe to get your pumpkin spice latte fix for the season, just in edible form!

Pumpkin Spice Latte Parfait- {Light-Easy&Quick}{Vegan&Gluten Free Options}

This Pumpkin Spice Latte Parfait is the perfect light fall treat, with gluten free and vegan option too!

1 package of vanilla instant pudding (recipe for the pudding mix: http://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/)
¼ cup of strong cold brew coffee concentrate (I used Trader Joe's or make your own-http://www.kitchentreaty.com/how-to-make-cold-brewed-iced-coffee-concentrate/)
2 ½ cups almond milk (or milk of choice)
1/4 cup of canned pumpkin
1/4-1/2 teaspoon of pumpkin pie spice (according to taste)
1 container of Truwhip (or Coolwhip or Coconut Cream Whip)
8 graham crackers or Speculoos Cookies (or gluten free and/or vegan (recipe: http://ohsheglows.com/2013/11/05/gluten-free-and-vegan-graham-crackers/, crushed graham crackers))
4 tablespoons of Healthy Vegan Caramel Sauce
Optional: Pumpkin Spice M&M’s (not vegan)

Make the instant pudding according to the directions, except use 1/4 cup of the coffee concentrate, and the remainder of the liquid required use your milk or choice such as almond milk.
Mix in the canned pumpkin and pumpkin pie spice into the pudding mixture, mix until smooth.
Let the pudding set in the refrigerator for the required time.
Make the Healthy Caramel Sauce
Next assemble the parfaits by sprinkling crushed cookie on the bottom, them adding a layer of pudding, then a layer of whip topping, alternating until your parfait glass is filled.
Top with caramel drizzle and optional M&M’s.

Skinny Dilly Pickle Fries

on September 14, 2015April 2, 2021 By Kelley 8 Comments

These fries are super crispy and coated with dill pickle seasoning, and best of all they are healthy- baked, not fried! They will surely wipe out your salty french fry craving!

I love pickles, do you? I eat them straight out of the jar, and can polish off the entire thing in one sitting. REALLY! Hey they are fat free and low cal, right? Maybe a bit heavy on the salt, but otherwise not too bad for you!

One of my other all time favorite are french fries! Crispy, salty, and greasy they are my go to indulgence when I want to treat myself. I also have a bit of an emotional attachment to fries as well-I have fond memories of my mom and I going to McDonalds to get french fries after school. It was a simple act, yet produced meaningful memories of time with my mom that I will always remember!

I appreciate french fries of all types and sizes! I like crispy thin fries (like Micky D’s), thick steak fries, sweet potato fries with a crispy coating, waffle fries, and on and on! As far as flavors go- I sometimes like to add some spice and zest, ketchup and sriracha (mixed!), or CHEESE AND GRAVY (also known as Poutine- back from my Canada days). I also have made kimchi fried (recipe HERE), which is inspired by a famous food truck creation! But I haven’t made Pickle Fries, so why not start now? And by the way, they are AWESOME!

DILLY. SALTY. CRISPY. YUM.

Skinny Dilly Pickle Fries

These fries are super crispy and coated with dill pickle seasoning, and best of all they are healthy- baked, not fried! They will surely wipe out your salty french fry craving!

1 large russet potato (white sweet potato or yucca for paleo/pegan)
¼ cup olive oil or ghee
½ tablespoon coriander
2 teaspoons dill weed
½ teaspoon yellow mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon lemon juice
½ teaspoon salt

Preheat oven to 450 degrees F
Cut the potato in matchstick size fries (they will shrink a bit, so make them thin, but not too thin. Also make sure they are consistent in thickness so they cook evenly.)
(If using yuca, peel and boil yuca first, then cut into large fries and follow the remaining directions.)
Throw the fries into a large bowl and coat with the olive oil.
Toss in the seasoning and mix so they are evenly coated.
Spread them out on a baking sheet (no overlapping of fries).
Bake at 450 degrees F for around 15 minutes, flipping them about ½ way through so they brown on both sides.
Serve immediately.

Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing {Gluten Free&Vegan}

on September 10, 2015April 2, 2021 By Kelley 8 Comments

This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing.

Technically it is still summer- the last day is September 22nd, and it sure feels like summer here still with hot temps and high humidity. So let’s celebrate summer while we still can- with wonderful summer flavors. These flavors come together is this fresh and light salad- bright asparagus, juicy corn, and tangy lemon and parsley.

I love a light salad on a hot summer day. It doesn’t leave you feeling too full and weighed down. This salad is super healthy, and has protein thanks to the amazing quinoa. I love quinoa, and often use it as a substitute for rice and other grains. Medical News Today says “quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids.” -which is why it is an excellent choice! I even use it to make Cricket’s Favorite Dog Chow sometimes, subbing it for the rice or using both rice and quinoa. She likes it too!

To get the extra WOW flavor factor, this recipe calls for broiling the corn and asparagus. The corn will pop in the oven once it’s close to being done, so keep an ear and eye on it! The blistered corn tastes so sweet, crunchy, and smoky- it would make a great snack all on its own. The fresh figs bring a wonderful sweet balance to the flavorful salad, but if you can’t find fresh ones, just sub in some dried ones- also excellent! Enjoy! Make sure to savor these summer days before they are gone- I know I am!!!

(Source: http://www.medicalnewstoday.com/articles/274745.php)

Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing

This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing.

1 cup dry quinoa (makes about 2.5 cups cooked, paleo: sub for cauliflower “rice”)
2 ears of organic corn (Paleo: sub for roasted sweet potato cubes, cut off kernels)
1 12 oz package of thin asparagus (if you get regular asparagus adjust cooking time, trim ends and cut into 1″ lengths)
¼ cup of red onion (chopped fine)
2 tablespoons olive oil
dash of salt and pepper
optional: ¼ cup of dried figs (chopped)

Dressing:

6 tablespoons extra virgin olive oil
2 tablespoon fresh lemon juice
1 tablespoon maple syrup
3 tablespoons fresh parsley (chopped)
dash of salt and pepper

Preheat oven to broil and adjust rack to the top shelf.
Mix the asparagus with 1 tablespoon olive oil and dash of salt and pepper.
Spread on a cookie sheet and broil for a few minutes (keep a close eye) until edges are beginning to brown and crisp(if using thick asparagus you may need to cook longer at a lower temperature before broiling to crisp)
Repeat the same with the corn (corn will make a “popping” noise and that means it’s done!)
Boil 2 cups of water and add quinoa, cook according to directions.
In a small blender mix the dressing ingredients and add salt and pepper according to taste
In a large bowl mix cooked quinoa, charred corn and asparagus, red onion, and figs.
Add and mix in dressing (you may not need it all), and add extra chopped parsley on top for garnish.