When temperatures go down and the leaves begin to fall, we all know that pumpkin season is just around the corner. That means pumpkin spice lattes (there’s nothing like a hot girl walk with a PSL in hand), never enough fall-themed baking, and our favorite candles burning, their scent wafting through our home.
Although, bloat doesn’t come and go with the seasons; unfortunately, it happens all-year round. Bloat Latte will be your newest favorite fall edition, whether it’s in your morning latte, your go to smoothie recipe, or even a fall favorite: pumpkin pie.
Homemade Healthy PSL
Wake up in the morning knowing your pumpkin spice latte is waiting for you. Add in one Bloat Latte packet to pack a caffeine and debloat punch, all in one delicious cup.
Ingredients: serves 1
- 8 ounces brewed coffee, or 1-2 shots of espresso
- ½ cup unsweetened vanilla almond milk or milk of choice
- 3 Tablespoons canned pumpkin
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla
- 2 teaspoons maple syrup, or sweetener of choice
- Sprinkle of cinnamon
- One Bloat Latte packet
- In a cup or sauce pan, mix together almond milk and pumpkin.
- Cook on medium heat on the stove top or microwave for 30-45 seconds.
- Remove from heat, stir in vanilla, spices, sweetener and Bloat Latte, place in a cup and use a frother to foam the milk. You can also use a blender — just process for 30 seconds or until foamy.
- Pour coffee into a large mug, add the foamy milk mixture on top. Sprinkle with cinnamon and enjoy!
Recipe from: Eating Bird Food
Apple Pie Fall Smoothie
For a quick breakfast on-the-go or an afternoon pick me up, blending the following simple ingredients are perfect for a creamy, fall spiced smoothie that tastes just like apple pie.
Ingredients: makes 2 smoothies
- 2 medium apples,cored
- 1 cup milk, dairy or non-dairy
- ½ cup plain Greek yogurt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground cardamom
- Honey or maple syrup (optional, to sweeten)
- Two Bloat Latte packets
- Place all ingredients into a blender and blend until smooth and to your desired consistency.
- Taste and add some honey or maple syrup if more sweetness is desired.
- Pour into tall glasses, sprinkle with some cinnamon, and enjoy!
Recipe from: Ahead of Thyme
Homemade Pumpkin Pie
Last but not least, the most classic fall dish: pumpkin pie! A homemade shortbread crust adds a flaky texture, making it the perfect foundation for an incredible pie.
Wow your friends and family with this recipe, knowing you’re providing some delicious debloat, too.
Ingredients: serves 8
- 1 ⅓ cups pumpkin puree
- 1 14-ounce can sweetened condensed milk
- 2 eggs - slightly whisked
- 1 ¼ teaspoon ground cinnamon
- 3 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 homemade shortbread pie crust
- 1 egg - whisked
- One Bloat Latte packet
- coarse sugar - optional
- optional toppings: chopped nuts, whipped cream
Shortbread Pie Crust
- 3 cups flour
- ½ teaspoon cinnamon
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup salted butter - cold, cut into ½-inch cubes
- ⅔ cup cold water
- 2 teaspoons apple cider vinegar
- ice cubes
First, preheat the oven to 425 degrees. Prepare the crust as written below.
For the Crust:
- In a food processor combine flour, sugar, salt, and cinnamon and pulse several times.
- Add butter cubes and pulse until mixture resembles coarse crumbs.
- In a liquid measuring cup combine water, vinegar, and enough ice cubes to reach 1 cup.
- Add liquid to the flour mixture (strain the ice so that it stays in the measuring cup) 2 tablespoons at a time, pulsing after each addition, until mixture resembles streusel (it will not come together like a dough, it will be somewhat dry but should stick together when you smoosh some of it between your fingers).
- Shape dough into a ball with your hands. Divide in half and place each half on a large piece of plastic wrap. Pat into a 1/2-inch thick disc and wrap tightly in plastic wrap. Place in the freezer for 20 minutes.
- Roll each disc into a 12-inch circle. Gently shape one into the bottom of a 9-inch pie dish . Fold the overhanging dough back toward the center of the dish and crimp edges with your fingers to make the crust.
For the Filling:
- In a large bowl mix together pumpkin, sweetened condensed milk, and eggs. Add cinnamon, pumpkin pie spice, salt, and Bloat Latteand stir well. Pour into the prepared crust.
- Brush crust with egg wash.
- Bake on the lowest rack for 15 minutes at 425 degrees, then change oven temperature to 350 and bake 35-40 minutes longer. Pie is done when the crust is browned and only the center of the pie jiggles when you lightly shake the pan.
- Allow to cool on a cooling rack to room temperature or cover and chill up to 2 days. When ready to serve, allow to come to room temperature and serve with chopped nuts and whipped cream if desired.
Recipe from: Le Creme de La Crumb