Recipe: Pumpkin Spice Creamer (Gluten-Free + Paleo + Vegan)

Calling all basics! I’m in Texas for Christmas and my mom broke out this vegan / paleo recipe. It’s v easy to put together and is great in coffee or tea. If you typically drink your warm beverages black like me, try a splash of this creamer for a lil somethin’ special.

vegan / paleo pumpkin spice creamer
chai tea + pumpkin spice creamer
vegan / paleo pumpkin spice creamer


1 (14 oz) can coconut milk
3 T pumpkin puree
3 T maple syrup
3 T coconut milk
1 t pumpkin pie spice

vegan / paleo pumpkin spice creamer
vegan / paleo pumpkin spice creamer
vegan / paleo pumpkin spice creamer


  1. Whisk all ingredients together in a bowl.
  2. Pour into an airtight container, like a large jar or salad dressing shaker.
  3. Gently shake before each use and store in the refrigerator.
vegan / paleo pumpkin spice creamer
vegan / paleo pumpkin spice creamer
chai tea + pumpkin spice creamer

Happy holidays!

Adapted from Paleo and Vegan Pumpkin Pie Spice Creamer.

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Recipe: Roasted Beets and Sweets




3 large beets*, peeled and diced
3 T olive oil, divided
3 sweet potatoes*, diced
1 yellow onion, diced
1 t garlic powder
1 t sea salt
1 t black pepper
1 t cane sugar**

*Bonus points if you use rainbow beets and different sweet potatoes. The more color, the better!

**Ditch the sugar to make this recipe paleo.



  1. Preheat oven to 400ºF.
  2. In a bowl, toss beets in 1 T olive oil until coated. Distribute evenly on a baking sheet and roast for 15 minutes.
  3. Rinse the bowl, then toss sweet potatoes, onion, garlic powder, sea salt, pepper, sugar, and 2 T olive oil until coated.
  4. Mix sweet potato mixture with the beets on the baking sheet. Bake for 20 minutes, stir the mixture, then bake another 25 minutes until all vegetables are tender.




Serves six.



Adapted from Roasted Beets ‘n’ Sweets.

Why Do I Eat This Way?


How do I live without cheese? Well, I don’t, exactly. It’s taken nearly ten years of analyzed food consumption and varying dietary extremes to develop my approach to food. While I expect my views to continue to evolve, the following is how I came to eat the way I do today.

Continue reading

Recipe: Açaí Bowl


Açaí bowls are more than internet photo fodder, they’re healthful and delicious. Because I eat vegetarian (erring on the side of vegan) I often start my days with one. Cooking has become a bit of a love language for me, so on a recent trip home I racked my brain trying to think of something to accommodate both my dietary ideals and my parents who eat paleo. Açaí bowls are adaptable and are the only vegan / paleo crossover meal I’ve managed so far. They also, you know, look nice.



1 t coconut oil
2 T unsweetened coconut flakes
1 4 oz pack frozen unsweetened açaí
1 banana
2 T coconut milk*
1 Medjool date, pitted*
1 T peanut butter*
1 T chia seeds
2 T granola
1 T dried goji berries
1 T cacao nibs
small handfuls of strawberries, raspberries, blueberries, and blackberries

*Other types of milk, dates, and nut butters can be used. Almond butter works great for paleo folks.



  1. Melt coconut oil over medium-low heat. Add coconut flakes and toast until lightly browned, 2-3 minutes.
  2. Blend açaí, banana, coconut milk, date, and peanut butter until smooth.
  3. Pour into bowl and top with toasted coconut, fresh fruit, chia seeds, dried goji berries, cacao nibs, and granola.


Toppings can be edited to fit tastes. Since berries have such a precarious shelf life, often I do not have all four kinds on hand so I just use what’s around. Sliced kiwi is a delicious topping, too.



Serves one.

Recipe adapted from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow.