Random fact about Angie: despite my general dislike of winter, I don’t think I could ever live in a place without it because I love the excitement and anticipation of changing seasons almost as much as simply enjoying the seasons themselves. For example, I love spring — the blossoms, sunshine, rainstorms, baby animals, the smell of new growth, and perfect temperatures that are not too hot or too cold. When it really comes down to it though, it’s the dramatic beauty of life coming back into an otherwise dead, ugly world that gets me excited every year. I love a good happy ending!
I know, you clicked on this article to read about iced coffee so you’re like WTF lady? But what goes with this transition to warm weather, fuzzy baby duckies, and sunshiney days better than your favorite cup filled with creamy, dark iced coffee bliss? Few things, my friends. Few things.
This time of year I always found myself pulling through the drive thru to indulge this love of iced coffee to feed my spring fever, but that got pricey over time. Over the last few years I have perfected my cold brew recipe to my liking and now make it a regular habit so I always have some stocked. I will make a big batch at a time and keep it in my fridge to last me 1-2 weeks. It makes filling up my cup so easy peasy in the morning and I can make it up to my liking while saving money from stopping at Starbucks or Beans and Brews.
The list of things you need and instructions may look long, but seriously do not let that stop you. Once you do it one time you will be able to do it again super speedily so don’t be intimidated! I will go into detail, but it’s basically three steps: 1) Mix water and coffee and wait a day. 2) Strain coffee. 3) Pour into a container. Done. This is the easiest, most worthwhile recipe ever.
What You’ll Need
1/2 lb ground coffee (I like dark roasts like French or Italian — but whatever you prefer)
16-17 cups water
2 large pots
plastic wrap or lid to cover pot
a circular strainer that fits into a pot
a sealable or screw top pitchers or large mason jars
Pour coffee grounds into a pot and pour room temperature or chilled water over the top. Stir with a spoon and cover for at least 24 hours (did I mention this is the easiest ever?). Prep the second pot and put circular strainer on top and cover with the cheese cloth. This will work as your coffee filter. Depending on your pot (and your strength) either pour or ladel the coffee from one pot to the other. Voila!
Now storage. I got these awesome screw top pitchers at Costco that are perfect since they seal in the flavor and can also be turned sideways so they don’t take up the entire top of your fridge. But since my toddler decided to break both of them, I actually just started storing in large mason jars which also works great. Now just pour, add in ice if you want, and cream, sugar, syrup — however you like your coffee. It’s almost too easy!
Spring is in the air. I can feel it! And with the warmer weather comes fresh smoothies. I love the cool, fresh flavor the cucumber adds. You’d think it’s so lacking in flavor, but somehow added to a smoothie, it adds so much. And if the color green of most green smoothies bothers you, this one turns out lovely lavender, so a good
starter. Love this smoothie!
1/2 cup frozen mixed berries
1 cup spinach
1/4 cucumber, peeled
1/4 cup Greek yogurt
1/2 cup water
Add all ingredients to blender and blend!
I’m on day 13 straight of green smoothies in the new year, so I’m trying to change it up and experiment with ingredients. Since I just made some baby food recipes this weekend, one of the recipes tasted so good together it was almost like oatmeal cookie dough! So I changed it around to make it in green smoothie form. Yum!
1/3 cup Greek yogurt
1/3 cup oatmeal
1 tablespoon chopped nuts
1 tablespoon flax seed
1/2 an apple
2-3 tablespoons dried figs or raisins
1/2 cup almond milk
1-2 cups spinach
If you’re making in a Magic Bullet, I’d use one of the bigger cups. Add all ingredients and blend until smooth.Read More
Since I’m doing my fitness challenge, one thing that is sometimes difficult for me is getting enough veggies in my diet. I love vegetables, but for whatever reason unless I’m eating a salad, getting in four full servings or more is something I really have to work at some days.
This is one of the many reasons why I love green smoothies. I can load them up with veggies and fruit, and drink down at least one good serving as a snack or supplement to my meal without even thinking about it.
Plus since this is a holiday challenge, I figured I would serve up a smoothie with a little Christmas flair. Makes a great snack, meal replacement, or heavens, I even would use this to fool myself I’m having dessert!
1/2 an apple, cored
1/2 teaspoon of cinnamon
a pinch of nutmeg
1/2 cup vanilla yogurt
3 tablespoons oatmeal
1 big handful of spinach
Put in blender…blend. That is all.Read More
Sometimes No, let’s not lie — I always crave something sweet. But dessert isn’t always in the cards for eating healthy so this banana peanut butter shake always does the trick for satisfying my cravings. Not only is it great for tricking my taste buds, it’s also my go to recipe for a hearty after workout shake. If you want to get really healthy, trade the peanut butter for 1/3 cup of raw peanuts and mix until smooth. Hope you enjoy!
1 tablespoon peanut butter
1 tablespoon protein powder
1/2 cup milk (dairy, almond, soy…I used almond)
1/2 cup ice
Add all ingredients into blender and blend until smooth. I prefer using my Magic Bullet. Works perfect!Read More
It’s a beautiful snowy day here in Salt Lake City and for once I’m actually okay with this white stuff in November. Usually fall lasts for about a week or two in October squished between blazing heat and instant winter, but since we actually had a full, crisp autumn, watching snowflakes fall is actually making me quite cheery.
Which means it’s the perfect time for spiced cider! It mixes the flavors of fall with the cozy feeling of winter. And the smell you get wafting through the house is divine. It almost makes me want to put up Christmas decorations, but I’ll wait a little bit.
64 oz apple juice
4 cinnamon sticks
8 strips tangerine zest
2 tsp ginger, minced
2 tbsp honey
In a medium saucepan, combine all ingredients and simmer over low heat. Remove from heat and let it soak for 30 minutes. Strain and serve.Read More