I’m a huge coffee drinker. I actually drink about 6 cups a day (or more) while I’m at school, just because I wake up early for class and it’s kind of go-go-go until 10 or 11 pm. A girl needs energy. Plus, there’s unlimited coffee in the dining hall, so while my darling boyfriend is eating his 9th plate of food, I can load up on caffeine.
I could probably talk for hours (or pages, I suppose) about why coffee is the best thing in the world. For example, the global switch from drinking beer or water mixed with wine (using the alcohol to kill off bacteria) to drinking mainly tea and coffee (using boiling to kill off bacteria) essentially took the world off of depressants and gave it a swift kick. No wonder we love so quickly these days!
Anyway! I love coffee. So do a lot of people. Let’s make coffee work for us.
While I was in Hawaii last year, I fell in love with a superfood chai at a local cafe. I can’t remember the exact blend, but I distinctly remember it having turmeric, and thinking “wow, I thought I hated turmeric! This is amazing!”
I also drank many, many expensive protein shakes at the Kauai Juice Company, and I because enchanted with a certain Island Protein shake, that tasted like vanilla cake batter. All of the ingredients were familiar- in fact, things I used in my own protein shakes- except maca. Its a wonderful, butterscotch flavored root with lots of fiber. And it’s delicious.
So here is my accidental ode to last year’s vacation, a simple mix to add to your coffee for a little boost of taste and energy. It’s really great for those of us who realize that breakfast isn’t always a good idea (if I eat a full breakfast, I either feel nauseous or incredibly hungry for the rest of the day. It’s a bit of a lose-lose).
Superfood Latte Mix
1/4 cup stevia in the raw
1/4 cup raw cacao powder (I love this)
2 tbs maca powder
2 tsp organic turmeric
Whisk all ingredients together and transfer to a clean jar. Add 1 to 2 teaspoons to a cup of coffee, along with a splash of almond milk or cashew milk.
May this grant you delicious coffee and lots of energy. Happy baking!
You already know how much I loooooooooooove peanut butter. There are very few things I love more than peanut butter: dogs, coffee, my family, my boyfriend, chocolate… okay, maybe there are quite a few things. But you get the point. And most of those things can be improved with peanut butter. If you put a teaspoon of it on the tip of a dog’s nose, you both have nearly endless entertainment!
Since my dad is currently following the Paleo diet, I have had to tweak some recipes or find new ones (gotta love Pinterest!). A lot of these take almond butter which is…. expensive. At school, a 16 oz jar of almond butter is around $15. Only $9.99 on sale, though! What a bargain!
The other problem is that it is completely delicious, and doesn’t last long when I’m in the house. On a recent trip, I actually ate two of those squeeze packets of almond butter… one right after the other. Nothing to put it on. Just almond butter. And it was delicious.
But it’s not hard to make by yourself at all! The trick is to toast the nuts beforehand and to be patient. You absolutely need a decent food processor for this.
- 10 oz raw almonds
- 1-2 tbs coconut oil, melted
- 1-2 tbs maple syrup
- Toast the almonds at 250F for about ten minutes.
- Transfer toasted almonds to food processor. Blend for about ten minutes, checking and scraping the bowl every few minutes. It will quickly look like this
- Once it starts to turn from a flour texture to something slightly, but still dry, you have two options: to continue mixing until the texture you want is achieved (which may take a while…) or add in the melted oil and maple syrup to speed up the process and create a smoother, creamier, sweeter almond butter.
- Continue blending until smooth and transfer to a jar. Keep in the fridge for best results.
Comment your favorite paleo recipes, and if you try this recipe, tell me how it turns out. Happy baking!
There’s nothing more irritating than lugging around your bag of groceries and bulk food, or your lunch bag, and hearing the clank of mason jars against each other. I’ve frankly gotten tired of being a tuneless one-woman band, so I decided to make so travel bags/cozies for my mason jars.
What you need:
- an old men’s flannel shirt
- fabric scissors
What to do:
- Check that the jar fits in the sleeve when buttoned up. You should still be able to unscrew the lid with the cozy on.
- Measure where you want to cut, about one to two inches below where the jar sits when it’s in the sleeve. It’s better to cut a little extra than to be short.
- Cut the sleeve, trying to keep a straight line. It’s okay for this to be a little uneven and messy, though.
- Keeping the sleeve-let right side out, sew along the bottom. It doesn’t matter how neat this is, as long as it will stay.
- Turn the sleeve right side out.
- Place mason jar inside, button up, and turn down “collar”. Enjoy your noiseless, well-dressed snack or drink!
You can use the rest of the flannel to make rags, unpaper towels, dryer sheets, etc. I buy mine for about $3 each from my local thrift shop.