Maple Pumpkin Spiced Latte

This latte is autumn heaven in a cup! Sure, you can go to any coffee shop and get one but:

1. You'd have to get out of the house
2. You'd be spending your hard-earned cash – $5 for a latte? No thank you!
3. Do you even know what's in that latte – real pumpkin? real spices? I don't think so.

I tried different proportions and sweeteners and to me, this one has the best balance of flavors. I especially love the touch of maple syrup but you could use ½ teaspoon of vanilla extract instead.

Makes 1 serving

• 2/3 cup freshly brewed coffee = 160 ml de café
• 1/3 cup milk (any kind you like) = 80 ml de lait
• 2 tablespoons pumpkin purée = 2 cuillères à soupe de purée de citrouille
• Pinch of cinnamon = une pincée de cannelle
• Pinch of cloves = une pincée de girofle en poudre
• Pinch of nutmeg = une pincée de noix de muscade
• 1 teaspoon maple syrup = une cuillère à café de sirop d'érable

 

Mix all the ingredients, except maple syrup, in a small sauce pan and heat over medium on the stove for a few minutes. Stir maple syrup in and transfer to a mug. Enjoy!

Banana Pumpkin Smoothie

I think I am slightly addicted to this smoothie. I've made it pretty much everyday for the last week or so! It tastes so good and it's a great source of vitamin A, calcium and protein. Yummy and healthy, yes! Plus easy to fix for breakfast or an after-school snack!

If you can't find low-fat kefir, substitute 1/2 Greek yogurt, 1/2 milk . And feel free to spice it up with ginger and cinnamon, I personally enjoy the clean, fresh, simple taste of the banana and pumpkin together, lightly sweetened with a touch of honey.

 

*** Have a happy, spooky Halloween!***

Makes 1 large smoothie (breakfast) or 2 small ones (snack)

• 1 ripe banana = 1 banane bien mûre
• ½ cup pumpkin (canned or homemade) = 120 gr de purée de citrouille ou potiron
• 1 cup kefir = 240 ml de kefir
• ½ tablespoon honey = ½ cuillère à soupe de miel
• 1 tablespoon ground flax seeds (optional) = 1 cuillère à soupe de graines de lin moulues (facultatif)
• a few ice cubes = quelques glaçcons

Mix all the ingredients in a blender until smooth. Serve right away. Enjoy!

Breakfast Smoothie

Smoothie recipes have been popping up on a lot of blogs lately, including on my friend's Ann-Marie's Escape to the Kitchen!

In the summer, a nice, refreshing smoothie is my go-to breakfast. It fills me up without weighing me down! It's one of those “recipes” that is super versatile: you can literally use any juice/fruit/yogurt combo you like! For a thicker, frostier smoothie, use frozen fruit or add a few ice cubes, or you can even substitute one cup of fruit sorbet!

I almost always use Greek yogurt because it is packed with protein (which keeps me full longer) but using flavored yogurt that matches up with your fruit is a great option too.

Boost your smoothie's nutritional value by adding some whey or soy protein powder or ground flaxseed (great source of omega-3s and fiber). For a little crunch, add some granola cereal or chopped almonds.

Makes 1 large smoothie

• ⅓ to ½ cup fruit juice = 80 à 120 ml de jus de fruit
• 1 cup fresh or frozen fruit = un fruit frais ou congelé (environ 150-200 g)
• 6 oz. low-fat yogurt = 170 g de yaourt ou fromage blanc, nature ou aromatisé
• 1 teaspoon honey or maple syrup (optional) = 1 cuillère à café de miel ou de sirop d'érable (facultatif)
• 1 tablespoon protein powder (optional) = 1 cuillère à soupe de poudre protéinée (facultatif)
• 1 tablespoon ground flax seeds (optional) = 1 cuillère à soupe de graines de lin moulues (facultatif)
• 1 to 2 tablespoons low-fat granola cereal or chopped almonds (optional) = 1 à 2 cuillères à soupe de granola/muesli ou d'amandes (facultatif)

Mix all the ingredients in a blender until smooth. Serve in a tall glass. Enjoy!

Lemonade Iced Tea

When it's hot outside (100ºF/38ºC on my deck right now and it's only 11:00am! Yikes!), nothing beats a cold, refreshing lemonade... Oh wait! How about some iced tea! Well, if you're like me and you love those two summer favorites equally, you will certainly enjoy this fantastic combo.

Mint is an easy herb to grow in your garden or in a container on your deck or balcony. I have a ton in my backyard, so I am always looking for recipes/ways to incorporate it in my cooking. It tastes so fresh, I had to add it to this drink.

Try to buy lemonade without HFCS, artificial flavors or additives. I recommend Newman's Own or Simply Lemonade.  Or of course, you can make your own!

As for the tea, I use decaffeinated English tea, but any tea, even flavored, will work. I do not need extra sugar (the lemonade part has plenty for my taste) but if you are not a big fan of unsweetened iced tea, by all means, go ahead and add some.

Note to my French readers: la “lemonade” américaine n'est pas la limonade pétillante française. Il s'agit en fait d'une citronnade ou citron pressé sucré. Aux US, on en trouve dans tous les supermarchés. Si cela n'a pas (encore!) traversé l'Atlantique, vous pouvez tout simplement faire une citronnade maison.

Makes 8 cups

• 3 cups water = 700 ml d'eau
• 2 tea bags = 2 sachets de thé
• About ½ cup packed fresh mint leaves = environ 15g de feuilles de menthe fraiche
• 2 to 4 tablespoons sugar (optional) = 20 à 40 g de sucre (facultatif)
• 5 cups regular or pink lemonade = 1.2 l de citronnade
• Fresh lemon, lime, orange and/or grapefuit slices = quelques tranches de citron, citron vert, orange et/ou pamplemousse

Bring 3 cups water to a boil. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes. Remove tea bags and mint. Stir in sugar, if using, until dissolved.

 

Pour tea into a large container and stir in lemonade. Serve over ice and garnish with citrus slices. Enjoy!