Ready for all things pumpkin? Here’s my favorite recipe to make a pumpkin spice latte. Make it with tea, coffee or milk in a smoothie for a healthy, frugal way to enjoy pumpkin spice at home.
2-3 tablespoons of milk (original recipe called for coconut. I usually use almond milk. You can use whole milk, too.)
1/3-1/2 teaspoon cinnamon
1/8 teaspoon cloves
¼ teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Optional: a dash to 1/8 teaspoon of turmeric
Maple syrup, sugar or honey to taste. I like maple syrup.
To make:
Blend all ingredients together. Top with whipped cream and a dash of nutmeg. Enjoy. Repeat. 🙂
I’ve also used this basic recipe to make a pumpkin spice smoothie. All you do is swap out the coffee for the milk of your choice and add a frozen banana or a fresh banana and some ice. While it’s healthy as is, I also like to add an extra spoonful of pumpkin to up the vitamin content, as well as some chia or flax seeds. You could easily leave those out, though.
With just a few simple ingredients, you can make a yummy pumpkin spice latte inexpensively at home. I've included variations for a chai latte and smoothie, too! The recipe serves one or two, depending on how much coffee you drink. 😉
2-3Tablespoons Milk of choice.I usually use almond milk.
1/3-1/5Teaspoonground cinnamon
1/4Teaspoonground ginger
1/8Teaspoonground cloves
1/8Teaspoon ground allspice
1/8Teaspoonground nutmeg
1/8Teaspoonground tumeric (optional)
Maple syrup, sugar or honey to taste.
Whipped Cream (optional)
Instructions
Blend all ingredients together.
Top with whipped cream and a dash of nutmeg. I like the non-dairy Reddi-Wip
Enjoy.
Notes
I’ve also used this basic recipe to make a pumpkin spice smoothie. Just swap the coffee or tea for the milk of your choice and add a frozen banana or fresh banana and ice. Blend thoroughly. While it’s healthy as-is, I like to add an extra spoonful of pumpkin to up the vitamin content, as well as some chia or flax seeds. You can easily leave those out, though.
Have a happy Pumpkin season!
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Many people eat gluten free (g-free, gf), either by choice or need. For those with celiac, eliminating gluten is an absolute necessity. Others find that, for one reason or another, they feel better when they avoid it. In my case, I kind of accidentally discovered that joint pain in my hands and feet go away and I’m less brain foggy when I avoid gluten. Other family members suffer from breakouts and rashes that flare whenever they eat something with gluten. I strongly believe that if you feel bad after eating something, you should probably stop eating it, so we do our best to avoid gluten all together.
Eliminating something that is such a big part of your diet is daunting at first, but there are a few things that can make the transition easier and less expensive. These tips focus on gluten, but many will also help if you need to eliminate other foods.
1. Start with real foods
Processed foods often have hidden fillers and ingredients, and specialty gluten free foods are expensive. In contrast, fruits, vegetables, meat, nuts, beans, eggs and dairy are naturally gluten free in their pure forms. Rice is a grain that does not contain gluten. Starting from scratch with real food ingredients that you know naturally don’t have gluten is often easier and definitely cheaper than scrutinizing food labels and buying special gluten free versions of normally wheat based foods.
For the most part, single herbs and spices are gluten free. Certain spice blends may have gluten, though. Making your own blends is the safest bet, but if you have a spice blend you love, most manufacturer websites list whether their products contain gluten.
While not technically an herb or spice, most soy sauce contains gluten. La Choy is a major brand that is made without gluten. Bragg’s liquid aminos are another form of g-free soy sauce.
Most vinegar is g-free. Malt vinegar is not. You’ll also want to check the label on flavored vinegar to be sure.
Cooking oils don’t have gluten unless seasoned with something containing gluten.
3. Find your current gluten free staples
Look at the foods that currently stock your pantry. What things that you buy are already gluten free? For us, we usually keep a box or two of cereal around for snacking or a quick breakfast. Most cereals are made with wheat and therefore have gluten, but some that we already bought, like Honey Nut Cheerios, Lucky Charms and Rice Chex are gluten free. Knowing that, I can continue to keep a box or two of cereal we already liked on hand.
Likewise, we keep tortilla chips on hand for snacking or nachos. Most tortilla chips don’t have gluten and inexpensive. Since gluten free crackers are both hard to find and usually expensive, tortilla chips are an easy cracker substitute as well.
4. Look for the easy substitute
Like substituting tortilla chips for crackers, there are other easy swaps. Corn tortillas usually don’t have gluten and can be substituted for flour tortillas. Rice is often a good substitute for pasta, or substitute rice noodles. If you have an Asian grocery nearby, you can usually find rice noodles there for cheaper than a mainstream supermarket, as well as leafy greens and spices for cheap.
5. Make it yourself
It’s fairly easy to find gluten-free flour now, so making your own gluten free cookies, pizza crusts, pancakes, breads, etc. is a good option. I love Bob’s Red Mill 1 to 1 gluten free flour. With it, I can continue to make my favorite deserts just by substituting it for wheat flour. There are other good gluten free flours on the market, too. The most important thing is to know if it is blended to be an exact 1 to 1 substitute or if you need to add something like xanthan gum to give it the stretchiness and rise that you usually get from gluten. For example, Bob’s Red Mill has an All Purpose Gluten Free Flour that is not the 1 to 1 blend. It is a little denser and does not have xanthan gum already blended. I like blending it with tapioca flour, which adds some stretchiness. That works well for things like gluten free flour tortillas. For things that need to rise, though, like cakes or breads, I also add xanthan gum if I’m using the all purpose and not the 1 to 1 blend.
6. When buying gluten free, shop around
Sometimes you really just want to get some gluten free penne pasta or a g-free bagel. More and more grocery stores regularly stock g-free pastas, breads and desserts, but they can be pricey. If you find them on sale, stock up and freeze the extras. Alternative grocery stores sometimes offer better prices, too. Aldi has a decent selection of g-free breads, pastas, and baking mixes at a lower price than most other stores. I even found some gluten free donuts there recently.
Locally, we have a surplus/discount/closeout grocery store called Town Talk. They frequently have udi’s bread in the range of two loaves for $3.00. I periodically stop in and stock up when I can.
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In my Tips to Save Money on Food post, I mention buying ham on sale after the holidays. I love cooking a ham at the beginning of the week. It provides sliced ham for a few meals. Then I cook a pot of red beans or pinto beans with what’s left of the meat and the ham bone for lots of flavor and richness.
Sometimes that gets boring, though. After cooking a ham on Sunday, I wanted something to use some of the ham that was different but easy. I also needed something that used ingredients I already had on hand. A quick internet search found this delicious Potato Ham Soup shared by Sandy at Simply Happy Foodie. It’s written for one of my favorite appliances, the electric pressure cooker, and uses basic ingredients that are common kitchen staples.
Since this isn’t my recipe, I’m linking to the original at Simply Happy Foodie. I made a few changes to the original to make it gluten and dairy free. I also had to make a few adjustments to make it work with what I had on hand. Those I will share here.
Potato Ham Soup hacks
In place of milk or cream, I used coconut milk to make it dairy free. Almond or cashew would probably work well, too.
For the flour, I subbed an all-purpose gluten free flour blend. Cornstarch also works well as a gluten free thickener. I would recommend reducing the amount of cornstarch to 1-1.5 tablespoons, though, because, to me, cornstarch gives things a different flavor.
I had russet potatoes on hand, so that’s what I used.
The recipe called for thyme. I’m out, so I added poultry seasoning instead.
The original recipe suggested cheese as an add-in. To add a little cheesy flavor without dairy, I sprinkled in about a tablespoon of nutritional yeast.
That’s it. This soup is a great way to use up leftover ham. With an electric pressure cooker it’s done in under an hour, start to finish. Check it out at Simply Happy Foodie, and if you need a gluten-free or dairy-free option, use the adjustments I’ve shared here.
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Clearance
Clearing out to make room for new products. Everything listed here is at least 50% off the original price. If you see something you like, get it now before it sells out.
It’s my birthday on Saturday (yes, April Fool’s, I know, lol). If you use coupon code April2023 you’ll get 20% off your entire order at SubEarthan Cottage. Valid on regular and sale-priced items through April 3, 2023.
And, since birthday’s are weird without cake, here’s my favorite allergen-friendly chocolate cake recipe.
This is a simple chocolate cake recipe that is super easy. It is dairy-free, egg-free, and if you swap the wheat flour for a gluten-free flour blend, it's gluten-free, too! To make it gluten free, I like Bob's Red Mill 1 to 1 gluten free blend because it already contains xanthan gum. If you use a different gluten-free flour without xanthan gum, I would add about 1-1.5 teaspoons of xanthan gum.To top, make a simple buttercream (with shortening and non-dairy milk to keep it non-dairy) or use your favorite store bought frosting. You could also sprinkle the warm cake with dairy-free chocolate chips, let them melt a little, then spread across the top for a rich, chocolaty treat.
Prep Time10 minutesmins
Cook Time35 minutesmins
Course: Dessert
Keyword: 9 x 13, cake, chocolate, dairy free, easy, egg free, gluten free, one bowl, simple
Servings: 292×2 inch servings
Equipment
9 x 13 rectangle pan
Ingredients
3CupsFlour see recipe summary for gluten-free adjustment
1teaspoonsalt
2teaspoonsbaking soda
2cups sugar
6tablespoonscocoa powder
2tablespoonsvinegarwhite or apple cider vinegar
1cup vegetable oilany light flavored liquid vegetable oil is fine
2cups cold water
2teaspoonsvanilla
Instructions
Preheat the oven to 375 degrees Fahrenheit
Grease the 9 x 13 inch pan, either with shortening, butter, or cooking spray
Combine the first five (dry) ingredients in a large mixing bowl and mix until evenly blended. Alternatively, sift them together into the bowl.
Add the remaining (wet) ingredients and mix until thoroughly blended. You can use a spoon or an electric mixer.
Pour the batter into the greased 9 x 13 inch pan.
Bake at 375 degrees Fahrenheit for 35 minutes or until a toothpick inserted near the middle comes out clean.
Notes
I frosted this cake with buttercream tinted blue, then used gel food coloring to paint the faces. I then piped buttercream for the eyes, facial features, outlines, writing and trim. I clearly am not a trained cake decorator, so I can’t really say which tips I used or any other details.
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This was originally posted in 2017. I’ve been using my electric pressure cooker a lot lately to have easy, healthy meals. It’s been a while since I’ve shared, so I thought it was a good time to revisit it.
Last Christmas my lovely parents bought us an 8 qt. GoWise Pressure cooker that I have used almost daily ever since. This is the exact one I have:
With all the sales happening, and the Instant Pot craze still going strong, I know lots of people will be getting an electric pressure cooker and then wondering what to do with it. At least that’s what I did. Now that I’ve used mine for a while, I have some favorite uses for it to share with newbies. I have never used an official Instant Pot, so I can’t say how they compare. They should work about the same, though, so if you have an Instant Pot or other similar electric pressure cooker you should be able to enjoy all this awesomeness, too.
10 Reasons I Love My Electric Pressure Cooker (Instant Pot)
Easy Instant Pot Boiled eggs:
Boiled eggs on the stovetop are easy, unless you’re getting ready for work or school or have young children or are otherwise easily distracted. Then you either burn them or undercook them. Peeling them also is hit or miss. Sometimes the shell comes off easily, other times it takes half the egg white with it.
In the electric pressure cooker, I can put a dozen eggs in the steamer basket with a little water, push the button for eggs (mine has 1,3, and 5 minute settings for soft, medium and hard), and forget about it. The end result is perfectly cooked eggs that peel so easily my two year old can do it.
Potatoes:
Even in the microwave, I have a hard time getting potatoes and sweet potatoes to cook properly. It seems like I always have to restart it a few times to finally get them done. With the pressure cooker, I set it for 15-17 minutes depending on how soft I want them, and they are always done. I’m trying to quit using my microwave all together, too, so the pressure cooker is definitely the faster option compares to the oven.
Slow cooker recipes:
Anything you’d make in a crockpot can be cooked in the pressure cooker. You can either use the slow cooker setting, or, if you forgot about cooking dinner until after lunch, you can cook it under pressure and have it done in an hour or less.
Not only that, but, unlike with a slow cooker, you can use the sauté setting to brown meats or anything that needs browning first. That means more flavor with fewer dirty dishes.
Beans:
If I forget to presoak dry beans, I’ll put them in my pressure cooker for five minutes to do a quick presoak, drain, and add back to the pot along with the seasonings and broth or cooking water, then cook using the bean setting. It’s possible to skip the presoak entirely and go straight to cooking, if I’m short on time, but I prefer to presoak when I can.
If I get them cooking early enough in the day, I’ll switch to the slow cooker setting after they’ve cooked with pressure. That gives them the super yummy, second day flavor on day one.
Stews, soups and curries:
Browning meats and onions in the pot add flavor, and you can use the pressure then slow cook trick to further develop the flavor.
Smaller meats like chicken breasts, vegetables and rice can be put into separate heat-proof containers and steam cooked at the same time. I usually cook too much at once to do that, but when it works out, it is handy and doesn’t heat up the kitchen like using the oven. Easy All in One Electric Pressure Cooker Meal
Rice:
It cooks rice even better than my little rice cooker, and I don’t risk burning it like I do on the stovetop. (There’s lots of distractions here, people.) I don’t use it much for rice, though, since I usually cook curries and things I serve with rice in the pressure cooker. Whenever my rice cooker dies, though, I’m seriously considering a second, smaller pressure cooker as a replacement.
Yogurt:
I haven’t quite perfected yogurt with any method yet, but so far, the best I’ve made is in jars on the trivet in the pressure cooker. It is still a little runny, but it works well for smoothies.
Baking in an Instant Pot:
I’ve only done this once, but thought I’d mention it. You can bake cakes and breads in it by setting the bread or cake pan on the trivet and adding water to the pot for steam. This helps keep the bread or cake moist, which is especially handy for baking with gluten or grain-free flours.
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My local Kroger frequently has bags of kale, spinach and other greens on sale because it’s nearing its “best by” date. I love picking up a few whenever I see them. If I don’t plan to use them right away, I either toss the whole bag into the freezer (this works best with sturdy greens like kale or collard greens) or I dehydrate them for future use.
To dehydrate the greens without a dehydrator, I set my oven to it’s lowest setting (150-200 degrees Fahrenheit) , spread the greens on a baking sheet, and bake until they are dry. I check them about every 10-15 minutes to prevent them from burning.
Once they are done, I crumble them to the consistency of a dried herb and store in a canning jar. The dried greens are great to add to sauces, soups, stews or smoothies. Add a little if you need to hide the taste or a lot to really boost the nutrients.
It’s quick, easy and doesn’t result in a gross bag of kale forgotten in the back of the fridge. Plus, it may help picky eaters get a little more nutrition.
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I have quite a bit of finished wood furniture that I love, except when it comes to polishing. There’s always some sticky fingerprints or a glob of something unidentifiable (thank you, Thaddeus). Most commercial polishes do okay on relatively clean surfaces, but don’t do a great job on the really messy stuff. Sometimes I’d spray some polish right on the spots, polish the rest and hope the globs loosened up enough to wipe away. Once in a while it worked. Other times it resulted in a ring around the spot while the sticky may or may not have loosened at all.
I finally did a little research on homemade furniture polish recipes. Here’s the one I use.
DIY Natural Furniture Polish
Ingredients:
3 parts olive oil 1 part vinegar Splash lemon juice (optional)
Combine everything in a spray bottle and shake to mix. Some recommend storing it in the refrigerator or only making what you’ll use in a day. I make about 1-2 cups worth at a time and keep it at room temperature. So far I haven’t had problems with it spoiling.
For light polishing, I spray the rag and wipe. For heavier cleaning, I spray directly where needed. I have never had it leave a ring, and it buffs nicely without leaving a residue. It works equally well on furniture with a matte stain and pieces with a high gloss varnish.
I love that this recipe uses things I have around the house and costs less than even the cheap commercial polishes. I also like knowing that it is completely nontoxic. I can let Thadd help without worrying that it might hurt him if he sprays it in his face. Or my face. Seriously, you never know with this kid.
You could probably customize it with a few drops of essential oils, too. I think something citrus-y would be nice. Also, if you don’t have olive oil, you could try swapping it with whatever you have on hand.
Give it a try and tell me what you think. If you’d like more “green” cleaning options check out my recipe for soft scrub and my all purpose cleaner recipe.
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