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?!
If you’re looking for the original Bulletproof Coffee recipe (and some other fun variations), check out this great resource: 15 Bulletproof Coffee Recipes. Keep scrolling down this page for my Whole30 approved recipe!
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
What do you do when you find lemons on sale for $0.33 each? Make (strawberry) lemonade of course! We had my parents and my Brother’s family here for the weekend to celebrate Mother’s Day and it was only fitting to have an Edwards’ BBQ one evening. The Mason jars are from my Mom’s stockpile and the strawberry lemonade was whipped up from scratch in just a few minutes. The idea for using the jars came from Josh’s sister- so clever! It’s so easy to pre-make your drinks in the jars, store them in the fridge, pull them out and place them on ice when your guests arrive. Add a bendy straw and you’ve got yourself the perfect drink for a summer BBQ!
8 medium lemons or 2 c. lemon juice
2 lemons for garnish
2 cups simple syrup
6-7 c. water
1/2 cup frozen strawberry quarters (you can use fresh strawberries if you’d like- I used fresh-frozen in lieu of ice)
To make simple syrup: Boil 2 cups of water and add 3 cups of sugar. Stir until sugar is completely dissolved. You will only need about 2 cups of this syrup for the lemonade- store the remainder in a sealed container in the fridge for another use.
Squeeze and strain seeds/pulp from lemons.
Combine simple syrup and lemon juice in a pitcher.
Add water until you like the taste of the lemonade (I ended up at about 6 1/2 cups water).
Pour lemonade into Mason jars. Garnish with a lemon slice and add some frozen strawberries to each jar.
Replace lids and refrigerate until ready to serve.
Add a bendy straw and ENJOY!
My 3 year old niece loved this to the very last drop…and so did I! Hope this is a hit at your next outdoor BBQ!