Ah, coffee. I could not imagine my life without you. I dream about you at night. I spend hours sipping you in the mornings, and get sad when the pot is empty. Sometimes I will make two pots. But only on special occasions. Coffee, you are my soulmate. My one true love, and the only constant in my life outside of er…uh, mah husband. He loves you, too (but not as much as me). After all our years together, coffee, I think it’s time we get a little more healthy with how we sweeten you. After all, you deserve nothing but the best ingredients.
There’s been plenty of well-publicized debate on whether coffee is good or bad for you, but I’ve come to terms with the fact that I drink coffee like a regular addict. It is what it is. And until recently, I never really put that much stock into the creamers I was using. I switched to mostly organic food a few years ago. My skincare followed soon after. But the one thing that I never stopped to regulate or even investigate was my one daily indulgence: coffee creamer!
Store-bought coffee creamers are generally not made up of actual “food.” At all. Common ingredients are corn syrup solids (yum!) or partially hydrogenated soybean and/or cottonseed oil. Partially hydrogenated oils = trans fats. There are also a lot of additives and preservatives in commonly used coffee creamers, and aside from tasting DELISH, they are likely doing you more harm than good. When you think of how much creamer you use in a week: 3-4 tablespoons a day (be honest, girl) x 7 days a week = up to 28 tablespoons of this gunk weekly.
Oh…but they have so many flavors now though, don’t they…? Cookie Dough. Bailey’s. GIRL SCOUT THIN MINT?! So. So. So. Tempting.
Well, I have a solution for you that is not only cost effective, but also YUMMY. A 16 oz bottle of Coffee-mate will set you back around $3. My solution will give you 30 oz for around $6. Not bad, eh? There are ways you can adapt this creamer to make it into one of your favorite flavors, and it will turn your coffee nice and creamy, like store bought creamer does, but without all the nasties. It’s also dairy-free for any of you with sensitivities. Each tablespoon is around 25 calories. All you need is five minutes and some cool glass mason jars. Let’s do this!
If you woke up this morning with a frosting hangover and tinsel stuck to your face…only to realize that you need to feed a gaggle of hungry relatives…we’ve got ya covered.
This is by far my favorite breakfast casserole of all time. I have been making quiches and eggy dishes for years now, but the two problems I always have with them are: 1) you end up with a lot of extra starch using a basis of potatoes or tortillas, which obviously equals more calories. Or 2) using egg whites and spinach and not much else…there isn’t a whole bunch of taste there. I hate things that taste “diety,” don’t you? There are ways to pair your food so you don’t sacrifice taste for being healthy.
I recently have been trying to steer away from cheese. Not because I don’t love it, but because when it’s in my house, I will eat it and munch on it all day until it’s gone! This recipe knocked my socks off, and everyone who ate it told me it was so good they just assumed cheese was in it. And they didn’t even miss the potato base! (I swapped out the potato for zucchini and heirloom tomatoes. If you ask me, TASTIER!)
Ready for a completely last-minute Thanksgiving recipe that will do you right tomorrow? Or any day this winter?
Well, here it is. We don’t really know what this is. We started off calling it a tart, and then we called it oatmeal…ultimately, “snack” just fits the best. What’s so cool about this recipe is that it will not only last you a few days, but it can be used as an early morning breakfast, or an after-dinner treat, depending on how you serve it. It’s low cal, low fat, and packed with nutrients. Specifically, buy “tart” dried cherries, if you can – they are not only a lovely, tasty compliment to the oats and brown sugar, but they are a super fruit! We hear this term a lot, don’t we? In this case, without a doubt, it is true. Tart dried cherries are high in disease fighting antioxidants, beta carotene, and they also carry anti- inflammatory benefits. Nutritionists actually recommend tart cherries to help reduce post- exercise muscle and joint pain! What…? I just like the way they taste. Bonus! (did you know they also help prevent the effects of jet lag, too?) This recipe also contains a lot of natural fiber… so, ya know, thank me tomorrow or whatever!
Here is the recipe I used, with some room for substitutions, based on what you have in your cabinet at the moment.