Tag Archives: drinks

Gingerbread Spiced Bulletproof® Coffee

Gingerbread Spiced Bulletproof CoffeeGingerbread Spiced Bulletproof® Coffee is a warm, comforting cup of holiday flavor…sort of like eating a gingerbread man, but without the gluten bomb in your gut. You can make your coffee using your preferred method, and I’ve got a few ideas below for different ways to incorporate the gingerbread spice into your next cup. Curious about exactly what Bulletproof® coffee is and why it’s so good? Read my post here.

If you’re looking for DIY gift ideas for the holidays, make up a large batch of gingerbread spice mix, and put it in a fancy jar with a beautiful label (see more ideas for DIY spice mixes here). Even better would be to print out this recipe (or maybe the one for my Breakfast Sausage Scotch Eggs).

Gingerbread Spiced Bulletproof® Coffee Ingredients:

Makes 2 cups

Gingerbread Spiced Bulletproof Coffee

 Gingerbread Spiced Bulletproof® Coffee Ingredients:

  1. Sprinkle the gingerbread spice mix into the coffee grounds. Brew the coffee using your preferred method (I use a French press but any preparation will do).
  2. Pour hot coffee into a blender. Add the grass-fed butter and coconut oil, plus any extras like sweetener if preferred.
  3. Blend for 30 seconds until frothy and creamy (use caution when using a blender with hot liquids). You could also use an immersion blender or just melt the butter and oil on top of your hot coffee, but I don’t prefer it that way…it ends up like an oil slick. If that’s your thing though, that’s okay :)
  4. Sprinkle with extra gingerbread spice, if desired.

Change It Up:

  • Prepare the coffee according to step 1. Instead of adding butter and coconut oil, add coconut milk, almond milk or grass-fed heavy cream (if it agrees with you). Or, if black coffee’s your thing, drink as is.
  • Make it a gingerbread spiced latte by brewing espresso, combining with steamed or heated coconut milk, then sprinkling with some of the spice mix.
  • Use chai tea instead of coffee or a gingerbread spiced chai. 

Do you like gingerbread spiced coffee? Have you ever tried Bulletproof® Coffee?

Gingerbread Spiced Bulletproof Coffee

6 Healthy Paleo Drinks

Recently, the incomparable Dawn Fletcher of Fletcher Fitness/Mentality WOD and I collaborated on our first video: a quick look at some of our favorite Paleo- and Whole30-friendly drinks.

Information about Elete Electrolyte drops (sugar free and Whole30 approved) can be found here.

Leave a comment below and tell us YOUR favorite Paleo-friendly beverages!

 

Coconut Milk Latte

Coconut Milk Latte | stupideasypaleo.comSince many of you are rocking along on your Whole30 (day 10 here!), you may be looking for alternatives to creamer in your morning coffee. I’m used to heavy cream in mine, and the thought of drinking black coffee makes me want to cry – no offense, black coffee lovers – so here’s my simple solution: coconut milk.

Be sure to stick to full-fat coconut milk in a can. Why? “Lite” coconut milk is just watered down full-fat, so you may as well buy the real deal, water it down yourself, and save some money. Coconut milk in a carton is usually highly processed and contains some not-so-fun chemicals. Recently, I found “coconut cream” at my local Sprouts and much to my delight, it’s just ultra-thick coconut milk. Win. Don’t like coconut? Make some extra-rich almond milk by following my recipe here and cutting the water back to 3 cups (or less).

I’m a huge fan of iced coffee but since coconut milk – with its high fat content – seizes up when added to coffee (science!), I blend my coffee hot and then refrigerate it.

Credit for this frothy delight goes to my dear friend Jen, co-owner of CrossFit Oregon City and creator of Jen’s Gone Paleo.

Ingredients for Coconut Milk Latte:

Directions for Coconut Milk Latte:

  1. Pour the coffee into a blender along with the coconut milk.  Coconut Milk Latte | stupideasypaleo.com
  2. Blend on medium-high for about a minute, or until the coconut milk is completely incorporated. Coconut Milk Latte | stupideasypaleo.com
  3. Pour into a mug or serve over ice. You can spoon the frothed coconut milk on top for some “foam”.  Coconut Milk Latte | stupideasypaleo.com
  4. Sprinkle with cinnamon if desired.
  5. Adjust the amount of coconut milk to your taste buds…you may want more or less.

I always get lots of questions about these blue mason jars…aren’t they awesome?! I got mine >> here.

Easy Paleo Mocktails

Photo Jun 23, 7 15 38 PM Full credit for this idea goes to one of my awesome readers, Krista from Kansas. On my Whole30 tip #4 about how to handle social drinking, she wrote, “I love Club Soda with lime, but I’ve also recently discovered that flavored Balsamic Vinegars mixed with sparkling water is the shizz.” I love this woman already, and this mocktail* is dedicated to her.

The concept is simple: sparkling water plus a splash (or a bit more) of flavor-infused balsamic vinegar plus ice and a fruit garnish. Tangy with a hint of sweetness! The flavored balsamics are generally not as harsh as what you’d pour over a salad and are infused with different layers of flavor. Read below for my combinations.

Prep time: 5 min     Cook time:  0 min    Makes: 1 serving

Ingredients:

  • 4 large ice cubes
  • 1 oz flavor-infused balsamic vinegar 
  • 4 oz sparkling water
  • Herbs or fruit to garnish

Directions:

In a 6 oz glass…

  1. Place 4 ice cubes in the glass. 
  2. Pour the vinegar in the bottom of the glass.
  3. Slowly pour the sparkling water on top. If you do this carefully enough, you’ll be able to create a vinegar layer at the bottom and the sparkling water in a layer above (because the vinegar’s more dense…SCIENCE). This makes the flavor more intense as you keep sipping. Or, just stir it all up!
  4. Garnish with your choice of fresh fruit or herbs.
  5. You can experiment with different amounts of vinegar. 4 parts sparkling water : 1 part vinegar was where my tastebuds were happy, but you may want more or less.

My flavor combinations were orange-vanilla white balsamic with fresh blackberries and a slice of orange for garnish and lemongrass-mint white balsamic with muddled mint and a garnish of lemongrass leaf (not edible). Krista also tells me that lemon balsamic with a bit of lemon olive oil floated on top is amazing.

The flavor-infused vinegars can be found online (the good people at The Tasteful Olive got me my order FAST) or at some gourmet food stores. Yes, they can be a bit pricey BUT think of these as special occasion drinks, and maybe the splurge is worth it. If not, you could play around with plain sparkling water and different fruits / garnishes or even freezing fruits and herbs like mint into ice cubes.

*I know we always talk about not trying to Paleo-ify bad food choices – like eating Paleo pancakes and cookies on your Whole30 and perhaps the same argument could be made against the mocktail. However. Many folks are reluctant to start a Whole30 because there’s a ___________ coming up this month (fill in the blank…birthday, anniversary, holiday, wedding…). Choosing something like this would give you a sparkling to hold and sip on and mingle with so you can feel like you’re part of the celebration with your fancy beverage.

Homemade Almond Milk

DSC_0323I have a request: please don’t buy almond milk sold in cartons in the store. It’s often processed using chemicals and is usually filled with sugar, chemicals and preservatives. Gross.

Luckily, there’s a really simple way to make almond milk at home, and it comes out even tastier than what comes in the carton. You’ll need a few special things to make this happen: a powerful blender and some cheesecloth or a nut milk bag, but that’s about it. I’ve made almond milk with soaked and unsoaked nuts, and both methods work as long as your blender is strong enough. Soaking the nuts, however, cuts down on the amount of phytic acid. In a nutshell—ha, no pun intended—phytic acid binds to minerals and blocks their absorption which is, well, not awesome. If you want to geek out on the science behind phytic acid, check out this post from Mark’s Daily Apple.

Prep time: 24 hours for soaking     Make time: 10 min    Makes: 4 cups

Ingredients:

  • 1 cup raw almonds
  • 4 cups filtered water
  • 1 teaspoon vanilla extract, optional (skip if you’re doing a Whole30 or use 1 teaspoon vanilla powder)

Directions:

  1. Place 1 cup of raw almonds in a bowl or Mason jar and cover with water. Soak for 24 hours in the refrigerator. I drain the water off and start fresh for making the milk itself.
  2. In a powerful blender—Vitamix or similar‚combine soaked almonds and 4 cups of filtered water. Blitz for 1-2 minutes or until the nuts are completely broken down.
  3. Strain the nut milk through several layers of cheesecloth or a nut milk bag. Squeeze out the excess moisture from the ground up almonds.
  4. Stir in the vanilla extract, if desired.
  5. Keep in a tightly covered container. Stays fresh for about 3 days.
  6. *Bonus: you can dry the nut remnants in a very low oven (200°F) to make almond flour.

Homemade Kombucha

Homemade Kombucha Recipe | stupideasypaleo.com Making your own homemade kombucha is stupid-easy. Yusss! All you need is tea, sugar, a SCOBY and patience. Okay, so there are a few more details than that but overall, it’s pretty simple. I started buying kombucha before the great freak-out of 2010 – thanks a lot, Lindsay Lohan - during which the unquantified alcohol that could be in the drink caused it to be suddenly yanked off store shelves. Meanwhile, brewers of homemade kombucha were laughing.

[Want me to show you how to do it all from start to finish? Click here.]

All About Homemade Kombucha

I love fermented foods – I make my own sauerkraut and plan to start making kimchi – and it makes me feel kind of off the grid. Recently, I decided that I’d had enough of spending $4 for a bottle of GT’s. It was high time to get a SCOBY and start fermenting my own homemade kombucha. For those new to kombucha brewing, a SCOBY is a magical symbiotic colony of bacteria and yeast which gobble up (ferment) the sugar, metabolizing it into the slightly carbonated, tangy drink that’s rich with probiotics and beneficial acids. In reality, it looks like a pale, weird, flat pancake and sort of like a science experiment. Click here to read more about kombucha health benefits.Homemade Kombucha Recipe | stupideasypaleo.com

I used a recipe for plain kombucha to start, then created my own flavor combinations for the second fermentation (to make more carbonation). I came up with ginger-mango and blueberry-raspberry…ummm, both came out freaking delicious! Since I’m all about stupid-easy stuff, I made a fruit puree (directions below) and froze it in ice cube trays so that I could add it exactly when my homemade kombucha was ready – which happened to be during the week when I was uber-busy. I ended up with *almost* four full 32 oz jars of homemade kombucha (one ginger-mango, two blueberry-raspberry and half a jar of plain). Why not four? You have to reserve at least a cup of homemade kombucha out of each batch to get the next started.

Overall, I was psyched at how easy this was to do at home, and I’m already planning to expand my little operation so I can double or triple my homemade kombucha production. Bottom line: you’ll have to experiment to see how long each step of process will take based on the conditions in your home and your own tastebuds. If the homemade kombucha is too sour, you can add more sugar and keep the fermentation going, but that just delays the process. For troubleshooting the process or to find a SCOBY, a quick search of The Google will give you a bevy of info. Watch here for my awesome tutorial on growing you own SCOBY.

Basic Ingredients for Unflavored Homemade Kombucha Tea (KT):

Directions for Unflavored Homemade Kombucha Tea (KT):

  1. Boil 64 oz of water (8 cups) in a large pot.
  2. Add 8 green tea bags and allow to steep for 20 minutes. Remove the tea bags.
  3. Add 1 cup of sugar and stir well.
  4. Allow the tea to come to room temperature and pour into a clean one-gallon mason jar or crock.
  5. Add 64 oz more water to the jar and place the SCOBY (along with any KT it came with) into the jar.
  6. Cover with a piece of old t-shirt, and secure with a rubber band.
  7. Allow the homemade kombucha to ferment in a dark place (mine was in the pantry) for 7-14 days. Mine was ready after 8, but I live in Southern California, and it’s been warm lately. The fermentation time will vary depending on your location, your SCOBY and how sweet or sour you want the homemade kombucha. Sample by moving the SCOBY aside and taking a little out with a clean spoon. After this time, your tea may be slightly carbonated and will be unflavored (only tea-flavored). You may drink the homemade kombucha tea then or to do a second fermentation with different fruits for flavor and more carbonation.

For Ginger-Mango Homemade Kombucha Tea:

  • 1 cup of fresh or frozen mango
  • 1 inch piece of fresh ginger, peeled
  • Optional: For chia kombucha, add 2 Tablespoons chia seeds per 1 cup of kombucha.
  1. Puree the defrosted mango and ginger in a blender, Vitamix or food processor. Or, you can grate the ginger with a microplane grater if your blender isn’t very strong.
  2. Spoon the mixture into an ice cube tray. Freeze until solid.
  3. Two cubes will be ~1/4 cup of fruit puree.
  4. After your unflavored homemade kombucha is done fermenting, transfer it to a 32 oz mason jar. Add two cubes or 1/4 cup of ginger-mango puree. Close the lid and allow to ferment again from 1-3 days – again, it depends on your taste. You may want more or less ginger-mango puree or more or less carbonation. Mine took 2 days until I thought it was perfect. When it’s done, add your chia seeds and stir well so they don’t clump together.
  5. Keep the extra cubes frozen for your next batch.

Ingredients for Blueberry-Raspberry Homemade Kombucha Tea:

  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries
  • Optional: For chia kombucha, add 2 Tablespoons chia seeds per 1 cup of kombucha.
  1. In a small saucepan, heat the berries over medium heat until they have released their juices.
  2. Lightly pureed them in the Vitamix or blender.
  3. Spoon the mixture into an ice cube tray. Freeze until solid.
  4. Two cubes will be ~1/4 cup of fruit puree.
  5. After your unflavored homemade kombucha tea is done fermenting, transfer it to a 32 oz mason jar. Add two cubes or 1/4 cup of blueberry-raspberry puree. Close the lid and allow to ferment again from 1-3 days – again, it depends on your taste. You may want more or less blueberry-raspberry puree or more or less carbonation. Mine took 2 days until I thought it was perfect. You may want to strain the flavored kombucha to remove any seed reside. When it’s done, add your chia seeds and stir well so they don’t clump together.
  6. Keep the extra cubes frozen for your next batch.

You can also order pre-made kits for making homemade kombucha, like these.

Have you ever made homemade kombucha before? If not, what questions do you have?

Coffee Ice Cubes

Just a quick suggestion of what to do with the last of your leftover coffee (if you ever have it!): I really love iced coffee so I make these coffee ice cubes to chill it down without watering it down. I used silicone molds because they’re easy to remove but you could use any type of ice cube tray.

IMG_3896IMG_3899

water

Picture this: sitting on a balcony overlooking Dream Beach and the picturesque Pacific Ocean from the terrace of an amazing Balinese hotel. I can feel the breeze and see the waves crashing as we take a break from pedaling around the island of Nusa Lembongan on our bikes by sipping on delicious glasses of cold watermelon juice. Last summer I spent 2.5 weeks in Bali and the scene I just described really happen. Watermelon juice quickly became my drink of choice because it was so refreshing. When I got home, I knew I had to make it!

 

 

Ingredients:

  • 1/2 small seedless watermelon (or use seeded if your blender/Vitamix can handle the seeds), approx. 2 cups
  • 1 large lime
  • Ice

Directions:

1. Trim the rind off the watermelon. Rough chop. Put the watermelon in a blender or Vitamix

2. Squeeze the juice of one lime into the blender.

3. Add ~6 ice cubes*.

4. Whiz until it has the consistency of a frozen margarita (sans alcohol so Paleo-friendly).

5. Pour and garnish like a fancy chef or just put in a straw and enjoy.

Makes approx. 2 large servings.

*This is dependent on the strength of your blender.