Tag Archives: paleo diet

Dairy-Free Pumpkin Spice Latte

Danielle Walker’s Against All Grain: Dairy-Free Pumpkin Spice Latte

October 29, 2014

Dairy-Free Pumpkin Spice Latte

My two favorite go-to cookbooks I use in my home are Against All Grain and Against All Grain:  Meals Made Simple, by the New York Times best-selling author Danielle Walker.

Danielle Walker -against all grainA brief background on what led me to a dairy-free/gluten-free lifestyle:

Danielle inspires me with her incredible personal journey that got her to where she is today ((read her story here)). Her story is similar to my husbands. He was diagnosed with Crohn’s Disease at the age of 23. After we got married + after witnessing what his condition was doing to him + another trip to the ER, I just had to do something! Doctors only wanted to keep my husband on prednisone steroids + told us his diet wouldn’t help his condition. We (I, AS HIS WIFE) had to prove them wrong! My husband’s health led us to a gluten-fee, dairy-free lifestyle (and led me to learn how to cook in a whole new way, practically overnight!). We’ve had his condition under control, with no flare-ups (and no steroids) since 2011! And they said diet doesn’t matter. Your diet has everything to do with EVERYTHING!

I just feel like I can relate to Danielle in more ways than one. As a mother + a person who strives to live a healthy lifestyle + keep my husband flare-up free! I’m thankful that my NEED for learning how to cook gluten-free/dairy-free + eventually, paleo led me to her!

Pumpkin Spice Latte

Ok, NOW let me get to the dairy-free Pumpkin Spice Latte! Find the recipe here.

I made this last Sunday morning + It was DELICIOUS!
I’m so happy that there’s equally delicious (if not better) recipes like this for us to enjoy. The flavors were all there! This PSL made my husband nostalgic, missing his hometown of Cleveland, OH. He use to enjoy those sugary + chemical-laden drinks this time of year from those big name coffee shops. And I did too.
This made us feel all warm & fuzzy (not guilty + like we just had 568432 calories!). It hit the spot! We can enjoy what we like in moderation + still know that we made a healthier decision. We don’t have to miss out on these sweet moments…like a PSL in the fall (even living in Florida)!!

Organic Pumpkin Pie Spice

Dairy-Free Pumpkin Spice Latte

You guys gotta try this PSL!

Buy Danielle Walker’s latest cookbook: Meals Made Simple!

Sources:  againstallgrain.com

PAP Signature

Gluten-Free Asparagus Frittata

Gluten-Fee Asparagus + Tomato Frittata With Parmesan, Spinach + My ‘Secret Seasoning’

October 08, 2014

Gluten-Free Asparagus Frittata










Frittatas have always been one of my favorite meals to make + eat for breakfast (or even lunch).

They are super simple to make, and full of flavor! You can literally whip up a frittata with any of your favorite veggies (if you don’t like asparagus)  – and it makes for a very satisfying + healthy meal.

I usually make my frittatas gluten-free (GF) and/or paleo friendly << find out more about what a Paleo diet is here. This Asparagus + Tomato frittata is GF, but not paleo because of the parmesan I added. If you omit the parmesan, then voila…you have a paleo meal too!

Frittata Ingredients










I like using Grape tomatoes for this recipe. This type of tomato just bursts in your mouth when you take a bite into your piece of frittata. Another good choice of tomato you may use is the Roma.  The ‘secret‘ ingredient I use for all my egg recipes is Shakshouka seasoning. WTH is Shakshouka you say???

Shakshouka Seasoning
















{Bomb-ass Shakshouka seasoning!}

Shakshouka, traditionally is a poached egg dish in a spicy tomato sauce often seasoned with peppers, cumin, chili, garlic + onions. I came across this seasoning at Whole Foods Market (in the spices aisle). Now I can’t make an egg dish without it! It really kicks-up your eggs + adds a unique flavor. Use as much, or as little of this seasoning as you like. Because this frittata uses tomato + egg Shakshouka, is the perfect complement to the dish! I hope you enjoy (recipe below).

Gluten-Free Asparagus Tomato Frittata










Gluten-Free Asparagus Tomato Frittata     Asparagus Tomato Frittata

Yield: Serves 6    Prep Time: 12 Minutes    Cook Time: 18 Minutes              

The Shakshouka really makes this frittata special!


2 tablespoons coconut oil

8 organic, free-range eggs

1 pound asparagus, chopped (about 3 cups)

1/2 cup grape tomatoes, cut in half

1/4 cup diced yellow onion

1/3 cup grated parmesan cheese (optional)

1/3 cup chopped spinach

1 teaspoon almond milk

1/4 teaspoon salt

1 tablespoon Shakshouka seasoning


1.  Preheat the oven to 350ºF.

2.  Heat the oil in an oven-safe pan over medium heat.

3.  Add the asparagus and onion and sauté for 4 minutes.

4.  Beat the eggs with the almond milk, salt and Shakshouka seasoning then pour it into the skillet and cook for about 2 minutes.

5.  Arrange the tomato halves in a circular pattern facing up on top of the eggs.

6. Place the frittata in the oven and bake for 12 minutes.

7. Serve and enjoy! (usually with a cup of coffee or tea – YUM)


PAP Signature