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by | Oct 7th

It’s Fall, y’all! Yes, that means every basic chick (myself, included) is already decked out in yoga pants, scarves and boots, all while casually strolling the city streets with a PSL in hand. Oh, and taking a lot of pics doing it. Because let’s face it– if you drank a Pumpkin Spice Latte, or “did Fall”, and didn’t capture the moment for Instagram… it didn’t happen ; ) Let’s take a closer look though at what’s really inside those piping hot coffee cups of spiced yumminess. Would you be surprised if I told you more often than not that drink of yours actually contains zero pumpkin? What if I told you that it’s filled with a toxic load of sugar (more than a Snickers candy bar), artificial caramel coloring (made with ammonia), High Fructose Corn Syrup, GMO produced milk or soy, Carrageenan (linked to cancer), and a dozen or so other chemicals depending on the customization of your blend? MMMmmm, still sound yummy? I’ll stop there with my chemistry lesson, as I think this article here paints a more exhaustive and comprehensive depiction than I can do justice. Instead, I’ll give you an alternative that tastes EXACTLY like Pumpkin Spice, BECAUSE IT IS PUMPKIN SPICE. Like, from a real pumpkin. The Paleo Pumpkin Spice fat bomb, y’all.

Wait, hold up. My job isn’t totally done here. I’ll get to the recipe in un momento. While I’ll leave it up to the illustrious “Food Babe”, Vani Hari, to break down why you should AVOID the Pumpkin Spice Latte, I still think it’s essential for me to expound the reasons you should eat these paleo fat bombs of gooey nutrients!

The only ingredients you’ll need to make these fat bombs are organic pumpkin puree, unrefined coconut oil coconut butter, Pumpkin Pie Spice (you can purchase or simply mix cinnamon, ginger, and cloves), pecans, and organic Stevia.

Pumpkin, and it’s bright orange fleshy insides, really deserves a bigger role than the cameo appearance it makes each year. It’s loaded with fiber, a crucial nutrient we need to help our bodies digest food more effectively. Additionally, pumpkin has an ample amount of potassium, an electrolyte that helps stabilize our fluids, and a substantial quantity of iron. Our bodies rely on the mineral iron for a multitude of reasons, including support for our immune systems. The fact that pumpkin is so splendidly orange is also a good indication that it’s loaded with antioxidants!

I’ve often discussed in other fat bomb recipes the benefits of consuming coconut oil, but just a recap. Coconut oil, in its unrefined state, is an awesome source of fat. 60% of the fats in coconut oil are Medium Chain Triglycerides, a structure of fatty acids that are passively digested and efficiently utilized for energy. Energy helps us do more cool shit, remember? Coconut butter is similar to coconut oil, but includes a blend of the actual coconut meat. This is why it comes in a creamy white spread.

Pecans actually have the highest fat content of ALL nuts! And again, as I always say in these posts- “FAT is PHAT”! The mono-saturated fat, oleic acids, also act as antioxidants. Yeah, girl! These nuts also contain a mucho content of fiber. More fiber, and a cleaner colon, will do ya body good.

And finally… organic Stevia, the only sweetener I will use.

Okay, okay… it’s time. Here’s the recipe! I borrowed this from Tasteaholics.com.

–1/2 cup of organic Pumpkin puree

–2 oz. of coconut butter

–2 tsp Pumpkin Spice

–1/2 cup of coconut oil

–1/2 cup of pecans

–1/4 cup of organic stevia (optional)

Directions:

Mix everything, except the nuts, in a bowl and blend. Pour into small molds, or even ice cube trays, and refrigerate until solid (not frozen). Crush up the pecans and press slightly into tops of hardened fat bombs.

Enjoy!!

 

xo,

Tina

 

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