It rained all weekend.
Having come down with a case of the somethings, I holed myself away for days. Lying lazily on The Boyfriend’s couch and sipping miso soup by the vatful. I don’t love feeling sickish. But, being sickish on a rainy autumn weekend somehow feels like the stuff of novels. Slightly tragic, utterly romantic.
I craved pumpkin all weekend.
It all started with a trip to Trader Joes, wherein every aisle was capped with pumpkinsomething. There was pumpkin bread and pumpkin coffee. I came home with Pumpkin Spice Caramels and mini Pumpkin Scones. Because, OMG. Irresistible.
Of course, 11 scone cookies and 1 bellyache in, I remembered why I’ve sworn off gluten and sworn into paleoeatsin’. Because the food we put in, becomes the body we live in.
So how does a pumpkin lovin’ gal survive the season without flour-based cookies, cakes, and miniscones? Thankfully, there are a few saving graces. And one of those is this.
Pumpkin Spice Banana Whip.
Can I getta whoop?!
Some of you’s alls may not know what Banana Whip is. So, let me explain.
Banana Whip is one-ingredient banana ice cream. ONE. INGREDIENT.
Like, basically, freeze a banana, blend it in a blender, and you’ve got soft-serve ice cream. No shuga. Lots of flava.
I’ve gone and taken the basic recipe, and autumnized it. If you don’t like the latte part, ignore. If you don’t have the Vitamix part, don’t ignore. Go shopping. It’s time to get a Vitamix in your kitch. It just is. Make it so.
Plus also, stay tuned. So much happening here this week, it’ll make your Fall Fever kick up something wonderful.
PALEO PUMPKIN SPICE LATTE BANANA WHIP
3 frozen bananas
1/2 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 teaspoon instant espresso powder (optional)
2-4 tablespoons maple syrup (or honey, or stevia)
1 tablespoon vanilla or kahlua
1. Place everything (But blueberries) in a Vitamix.
2. Blend. Scoop.
3. Top with blueberries & another drizzle of maple syrup.