One thing that I WASN’T excited about when starting Whole30 was giving up dairy in my coffee. I tend to use a leeeeeetle bit too much cream in my coffee sometimes #understatementoftheyear. I’ve never liked black coffee on it’s own, so I wanted to come up with a way to have creamy coffee without all the unnecessary dairy (unintentional rhyme right there!) I had heard people talking about Bulletproof Coffee (here’s the website) but wasn’t wanting to use it as a meal replacement or crazy energy boost. I also didn’t want/need the butter that’s traditionally used in Bulletproof Coffee. BUT I liked the idea of a creamy, frothy, delicious tasting coffee. So, based on a few different ideas I found on Instagram and online, I started making this Coconut Blended Coffee that uses coconut cream, coconut oil, cinnamon and some cacao powder. It seriously changed my life. It’s not sweet at all, but the coconut and cacao definitely cut any bitterness out of the coffee. It’s creamy, frothy, and oh-so-delicious.
You can use a regular blender, an immersion blender, or this handy milk frother to whip it all together and make it frothy. I’d recommend NOT skipping the blending part – it emulsifies the coconut oil and makes it creamy. Plus, who doesn’t like a frothy cup of goodness in the morning?!
Coconut Blended Coffee
1 mug of hot brewed coffee
1 heaping tablespoon of coconut cream (Trader Joe’s sells cans of coconut cream, or you can just scoop the cream off the top of a cold can of coconut milk),
1 tablespoon of coconut oil
1 tsp of 100% cacao powder
a dash of cinnamon
Use an immersion blender, regular blender, or frothing wand to blend it up. Drink immediately and enjoy your frothy goodness!
Back with another of our favorite recipes from our Whole30 challenge. We grilled a lot during our 30 days…like probably 5 days a week. That grill got a workout! We found that chicken breasts were the quickest and easiest option for us with our busy schedule. Pair it with some fresh veggies and you’ve got yourself dinner! The following recipe creates a melt in your mouth chicken and couldn’t be any easier…seriously!
Balsamic Garlic Chicken
4 chicken breasts
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves of garlic, minced
1 tsp dried basil
1 tsp salt
1 tsp pepper
Combine everything (including chicken) in a zip-loc bag and squish around to combine.
Let marinate for 20 mins – 24 hrs in the fridge.
Grill for 8-10 minutes, flip and grill other side 8-10 minutes or until no longer pink inside.
Here in California, we’re in sort of a strange season – according to the calendar, fall begins in 2 days. The thermometer however, does not agree. Last week it was cool and drizzly but today topped out at 99 degrees. WHAT? That is NOT fall weather in my book. I try to keep a season appropriate wreath or something on our front door, but with this weird weather I can’t, in good faith, throw a fall wreath out there. It’s just not right. Until the forecast dips below 85 degrees, I cannot and will not consider it fall. For the time being, our front door gets to be adorned with this cute little season-less sign welcoming people into our home.
I started with a simple wood slice that I got with a coupon at JoAnn’s (I think I used a 50% off coupon making it like $6 or $7 dollars). I grabbed a foam brush and some chalkboard paint (also bought at JoAnn’s…likely with a coupon). My kind hubby drilled two holes with a 1/4″ drill bit for me.
I took a pencil and sketched a line about 1/4″ in from the edge of the bark. I wanted a nice crisp line for my paint and knew I wouldn’t do a good job of free handing it.
Then, just filled it in with the chalkboard paint! I followed the directions on the bottle – two coats, waiting an hour between. The first coat I painted with horizontal strokes and the second with vertical strokes. I let it sit for about 24 hours to cure.
Once It was fully dried, I “primed” it with chalk. This is an important step! If you don’t do it, whatever you write on your chalkboard first will forever and always be visible. You simply draw over the whole surface and then wipe it off with a dry cloth or napkin.
Next, I figured out what I wanted to write and did my best to make my rarely used cursive readable :) Then I added a little laurel vine to the bottom and called it good! The best part is that if I want something different written, I can easily wipe it clean and start with a clean slate…literally! :)
I found a scrap of leather cord in my stash and tied a simple knot to hang it up. I love how it turned out!
I think this little sign will tide me over until this heat wave passes. Please dear Lord, let it pass soon. I’m READY for fall!
I don’t know about you, but my life essentially revolves around when I can get my hands on a good cup of coffee. First thing in the morning, coffee. Mid morning…coffee. Afternoon…you guessed it. Coffee. It may be borderline addiction, but I’ve accepted that. To break up the routine of my regular ol’ cup of joe, I sometimes throw in some cold brew coffee. Pioneer Woman has her own version of cold brew, but it makes SO much I just can’t justify it. Since I’m the only one drinking coffee in this house, I needed a more manageable portion. I figured out the PERFECT ratio to make the right amount for my liking. I started making this when we were doing Whole30. If you’re not doing dairy, its great on it’s own or with a splash of almond milk. Or a splash of 1/2 & 1/2 if you are doing dairy.
Cold Brew Coffee Concentrate
1 cup of good quality coffee, coarsely ground
4 cups of filtered water, room temp.
In a large pitcher or jar add the coffee grounds and water. Stir to combine.
Cover and leave on your counter for 24 hrs (no need to refrigerate!)
Strain the coffee through a nut milk bag (I got this one on Amazon for $6.50) or cheese cloth. Heck, paper towels could even work.
Store in a sealed container in the fridge for up to a week (if it lasts that long).
I like to dilute mine 1:1 with cold water and add some almond milk or 1/2 & 1/2 to make it creamy
In my second to last post I promised that I’d be posting some great recipes throughout our Whole30. And, look at me now. Two months later and finally getting back at it. I can blame some of it on technical issues with the ol’ blog, but otherwise it’s just been me being lame. ANYWAYS, I’m back with a few recipes that I think you’ll like! While we were doing our W30 I Instagrammed some of our favorite foods and featured a few easy-peasy recipes. I figured they deserved some more attention so I’ll be featuring them here too :) If you’re on Insta and want to follow us there we’re @edwards_eat!
One of my favorite go-to breakfasts towards the end of Whole30 was this SUPER simple Chia Seed Pudding. Holy yum – it is simple, delicious, and oh-so-filling. Towards the end of our 30 days I got to the point of “I can’t make myself eat ONE more scrambled egg!” so I needed to come up with some alternatives. I follow @emilyeatsrealfood on Insta and she always posts the most amazing looking meals. She had been posting chia seed pudding variations and I figured, hey I have a HUGE jar of chia seeds that aren’t going to eat themselves. Why the heck not. And oh boy, it did not disappoint. This recipe is SUPER simple and can be tweaked in a million different ways. Look at the recipe below as a base and adjust to your preference!
Overnight Chia Seed Pudding
3/4 cup of almond milk (or just eyeball it – I filled my pint jar about 1/3 of the way up)