Other things would be of course spaghetti squash, which I've already mentioned. And also being able to go take long, nice walks... with a sweatshirt on, for exercise- and get to walk around the park, and enjoy the beautiful fall scenery. Yes, even in southern california, it shines through!
Otherwise - it used to be a favorite, the good ole Pumpkin spice latte at Starbucks. But I haven't gone in there this year. Mainly because I've became a big advocate on not having refined sugar anymore. Nor coffee that isn't organic. And right now- I'm not sure where Starbucks coffee is coming from, and I don't like that. But I took matters in my own hands! I always make coffee with almond milk at home and add a little agave and cinnamon. But today- I decided to make pumpkin spice milk- and then add that to my coffee mhmmmmm. And I know some of you are wondering, if I don't eat sugar, why do I chose to use agave? Yes I know all about the agave ordeal. And how it's considered equally the same as corn syrup. Yes agave is 'sugar'. But it's in it's natural state, NOT refined. And it also does not effect our blood stream the same as sugar- so it is actually a little different. I used to work at a low GI, sugar alternative bakery and gained lots of knowledge through our classes we had to take there. So I do know my information is accurate. But we all believe, what we believe, and none the less, use everything in moderation. Don't use agave 5 x in a day! Besides, this is a little amount.
So here it is- I'm so proud of this recipe! Hope you enjoy it :)
*In a small sauce pan over medium heat, put...
1 cup of organic unsweetened almond milk
1 tsp cinnamon
1 tsp nutmeg
1 tsp pumpkin pie spice
1 tbsp agave
1 tsp vanilla
cook over medium heat, just before it starts to boil. pour your coffee in the cup and this on top and there ya have it! Pumpkin Spice Milk!