Refreshing Cucumber Lemonade (Sugar Free, THM FP)

This summer-tastic cucumber lemonade is one of my new favorites for many reasons – the main being, it’s easy to make and my whole family LOVES it. [No, really, I had to use the all-caps because my children devoured the first batch in almost a single day. O_O] I have no doubt that your family will love it too!

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DIY Cold Brew Coffee (THM FP)

Is it just me, or does it seem like cold brew is EVERYWHERE this summer? Starbuck’s, Dunkin, and even the grocery stores are packing their shelves with different cold brew blends. Lucky for you, making cold brew coffee at home is as easy as picking up your regular grounds at the store!

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Cold brew differs from your normal hot brewed coffee in a few ways. First, it’s the obvious hot steep vs cold steep. Second, cold brew is stronger than your everyday java so you only use a little at a time.

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I suggest a strong, dark roast coffee for this because it adds more flavor and punch with less product.

Recently, I have fallen in love with Kicking Horse Coffee, and found that their “Kick Ass” blend is perfect for cold brew. It’s a bold, dark roast coffee that isn’t bitter. I like the whole beans, because once I get it I can grind it to the coarseness I like and it tastes fresher.

To make your cold brew, just add 1 cup of ground coffee (as coarse or as fine as you like) to a quart mason jar, cover to the top with water, and stir. Place the lid on, and just let it sit in your fridge for at least 24 hours. For a more concentrated blend, you can go to 36 or even 48 hours.

Strain the grounds using a mesh strainer and/or paper filters (to catch those extra small pieces).

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Store in the fridge for up to 1 week (or as long as you can keep it around! ^_~).

As I said before, the best part is that you only need 1/4 – 1/3 cups of cold brew to make 8oz of coffee. If you enjoy your coffee black, just add some water to your cold brew. You can flavor it up with almond or coconut milk, extracts, etc.

I tell you, making cold brew at home is even easier than the drive-thru at Starbuck’s. Plus, you have more flavor options using your own coffee at home – win!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Cold Brew Coffee (THM FP)

  • Servings: Makes 5-8 8oz cups of coffee
  • Time: 5 minutes, plus steeping
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Place the ground coffee into the bottom of a quart mason jar, cover to the top of the jar with water, and stir.
  2. Fix the lid onto the jar and refrigerate for at least 24, or up to 48 hours. (The longer you leave it, the stronger (better) it is)
  3. Strain the grounds out of the coffee, and keep in the fridge for up to 1 week.
  4. Use about 1/4 – 1/3 c of cold brew per 8oz cup you want to enjoy. Fill with water for black coffee, or add almond/coconut milk/a splash of cream – whatever you like to flavor it up!

Single Serve Matcha Latte (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Matcha is one of my favorite, refreshing flavors. It’s also a power-packed superfood! Matcha contains vitamins, antioxidants, is naturally detoxifying, and boosts metabolism. Hot or cold, a good matcha latte at the start of your day is sure to please.

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Matcha gives you that morning (hot or cold) caffeine boost needed to jump start  your day, and this FP latte goes with any meal.

I used to love the matcha latte at Starbuck’s, but I think I love this at-home version even more. Plus, it takes less than 10 minutes to make (which is definitely less than the wait time at a busy coffee shop).

Matcha powder is incredibly versatile. You can use it for baking, smoothies, and even ice cream.

Simply place all of the ingredients into a high-powered blender – I love my Ninja single cups for this, because it’s fast and effective. Serve over ice (or blend with ice for a frappé) and enjoy!

Matcha Latte (THM FP)

  • Servings: Single 16oz
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a high-powered blender and blend well. Serve over ice and enjoy immediately.

Caramel Macchiato Bulletproof Creamer (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

In my pre-THM days, I was all about the flavored creamers, and lately I’ve really been missing them. So, instead of going back to my old ways, I came up with a new way to enjoy my favorite flavors.

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Coffee is my favorite part of the morning. Every day I juice mine up with collagen, MCT oil, half and half, and different extracts. I know I may be preaching to the choir here, but it can be quite time-consuming getting together just one cup of coffee.

So, I decided to try my hand at making my own DIY coffee creamer.

The method was fairly simple, and I threw it all together in the midst of making breakfast for my family. Quick and easy, anyone?

I made a syrup using water, Pyure, vanilla extract, and caramel extract. Once the Pyure dissolved, I added the collagen. Since I only made a test batch – enough to last about a week – I did about 7 scoops of collagen (I try to get one full scoop per day). Once the collagen dissolved, I added the MCT oil (about enough for 1 week, 1 teaspoon per day).

*NOTE: If your syrup needs a little help mixing, and a whisk isn’t quite doing the job, try this little gadget. My syrup had some trouble at times, and this helped get everything incorporated.

Really, that’s it!

I cooled the syrup slightly by sticking it in the fridge for about 7 minutes before adding it to my half and half. Now, I was running low on half and half that day, so I did a mix of half and half and heavy cream. However, feel free to make this what YOU want. Isn’t that the point of DIY creamer?

“Official” bulletproof coffee includes butter, or ghee. However, I just wasn’t feeling it that day. The MCT oil in my coffee is really enough for me, but again – make this your own. No MCT oil? No worries, use some coconut oil. Want to add ghee? Go for it! Want to make it dairy free? Use coconut milk (from a can is fine too, just make sure to shake it first) or any on-plan nut milks. No collagen in your house? Leave it out, I won’t know.

Not only can you make this coffee creamer with as many, or as few, ingredients as you want, but it also goes from start to in-your-coffee in the time it takes to make bacon and eggs.

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Come to momma.

Caramel Macchiato Coffee Creamer (THM S)

  • Servings: 7-10
  • Time: 12 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Place the water, sweetener, and extracts in a small sauce pan. Bring to a boil and simmer rapidly until sweetener is dissolved.
  2. Add the collagen, blending if needed.
  3. Add the MCT oil, again blending if needed.
  4. Cool the syrup for about 5-7 minutes in the fridge. It should be cool (or room temperature) to the touch.
  5. Stir the cream of your choice into the syrup. [I chose to use my half and half container, since I was bout to recycle it anyway. It’s the perfect vessel, if you have one! I shake it a little each time before I use it.]
  6. Use 1-2 Tbsp in your coffee, sip, and enjoy!

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White Chocolate Peppermint Mocha

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I’m guilty. Starbucks holiday drinks get me every year, even though I don’t drink their coffee hardly at all throughout the year. I’m not so much a pumpkin spice girl, I’m a winter-flavors kind of gal. Last year is was the caramel brulee latte, and this year it’s the chestnut praline latte.

However, in an effort to kick what could become a bad habit, I’ve started experimenting more with my coffee at home. I know many people love the peppermint mocha, and I greatly prefer the white chocolate version. It’s not quite as bitter as the dark chocolate.

When you can have your favorite holiday drink at home, and it’s actually GOOD for you? I call that a win.

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White Chocolate Peppermint Mocha (THM S)

  • Servings: 1
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients together in a large, or single-serve blender and whip.
  2. Serve immediately.
  3. *NOTES: My cacao butter comes in 1oz cubes, so I used one cube for this recipe. I roughly chopped it, and softened it in the microwave for about 45 seconds. I use Truvia packets for my coffee, and used 2 packets for this recipe. I don’t like my coffee too sweet, so adjust the sweetness to your liking.


How easy was that? Now go brew yourself some coffee, and bottoms-up, baby.

Fat Burning Ginger Mocktail + Ginger Juice Concentrate

Ever since my husband and I discovered Moscow Mule cocktails (ginger juice and vodka), I have gotten a slight obsession with ginger. I love the spicy “bite” it has, plus it has several wonderful health benefits (anti-inflammatory, heart health, and reduces nausea to name a few).

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I actually found a local company that makes ginger concentrate that’s fabulous and spicy (shout out – Mo Mint & Thyme!), however it’s not on plan for THMers because their concentrate uses sugar. So, I decided to doctor up my own concentrate using stevia as well as a fat-burning mocktail.

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Ginger Concentrate (THM FP)

Multiple servings

  • 3 large pieces fresh ginger, peeled and roughly diced
  • 2 Tsp ground ginger
  • 3 pinches salt
  • scant 1/4 c Pyure or Gentle Sweet
  • few dashes of vanilla
  • water

Place the all ingredients into a single serve, or full-sized, blender with about 2 cups of water and blend on high until everything looks cohesive.

Strain the ginger liquid into a large mason jar through a fine mesh strainer, pressing the ginger pieces with the back of a spatula to release the liquid. Add about another 1 – 1 1/2 cups water to the concentrate.

Keep in an airtight container in the fridge for up to 10 days. Shake well before every use.

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Ginger Mocktail (THM FP)

Single serve

  • 2-3 ounces ginger concentrate (I used a shot glass to measure, or and ounce is about 2 Tsp. I use 3oz, because I like the spicy ginger kick.)
  • 1/2 tsp MCT oil or melted coconut oil
  • 1 tsp whey isolate
  • 1 c water
  • sparkling water (unflavored works. Lemon is great, and I love unsweetened peach ginger sparkling water at Target. Choose any flavor you like!)
  • liquid stevia to taste, if needed
  • ice

Place the concentrate, oil, whey, and flat water into a blender and blend on high for 1 minute. Put some ice into a 32oz mason jar, and pour the concentrate mixture over it. Gently add the sparkling water (the whey already makes it puffy, so go slow and steady.) Taste and adjust for sweetness, if needed.

I have come to love the taste of ginger, and the concentrate is incredibly versatile. Use it in your mocktail, GGMS (pg. 397 of the THM cookbook), smoothies (peach + ginger were made for each other! Apple + ginger would be good too.), or anything else you like.

Enjoy!

Pumpkin Spice Kefir

Kefir is something I’ve come to love on my THM journey. In fact, before THM I had never even heard of kefir! What is it? Kefir is a cultured milk that’s tangy like Greek yogurt, but still pourable like milk. It’s rich in probiotics, which help heal your gut and keep it clean.

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Pumpkin Spice Kefir Smoothie (THM E, S, or FP)

Serves 1

  • 1 cup lowfat, plain kefir (I love the kind from Trader Joe’s, and it’s a bargain!)
  • S mode: 1 Tsp coconut oil, E or FP: keep to 1 tsp, or omit
  • S mode: optional teaspoon of ground flax, omit for E or FP
  • S mode: 1 scoop whey isolate, E or FP: stick to 1/2 scoop
  • 2 heaping Tsp pumpkin puree (NOT pie filling)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • pinch of salt
  • 1/2 tsp vanilla
  • Sweetener to taste (I used about 1 Tsp Truvia, Gentle Sweet works too)

Place all ingredients into a single-serve or full-sized blender and blend well. Serve over ice, if you wish.

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Delicious! Normally, I stick to fruit in my kefir and make it an E, but this was a delightful change.

Have you tried kefir? What’s your favorite smoothie recipe?

Quench Your Thirst

Summer is the time of beautiful fruit, and what better thing to make with that fruit than a wonderfully refreshing drink?

From top left, you have Strawberry Limeade, Strawberry Lemonade, Watermelon Limeade, Blueberry Lemonade, and Raspberry Lemonade.

All are sugar free and contain just 3 ingredients. Seriously, it couldn’t get much easier than this!

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Strawberry Limeade (THM FP)

  • juice of 2 limes
  • stevia extract to taste (I used about 1/2 a dropper)
  • 1/2 c strawberries
  • water (can also use 1/2 flat, 1/2 lime/lemon flavored sparkling water, unsweetened)
  • pinch of salt, (optional, just brings out the fruit flavor)

In the bottom of a big mason jar, juice the limes and add the stevia.

In a small blender container, add the strawberries and cover with water. Puree and strain through a fine mesh strainer straight into the mason jar to remove seeds.

Add 1 cup ice and cover to the top with water and/or sparkling water.

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Strawberry Lemonade

Strawberry Lemonade (THM FP)

  • juice of 2 lemons
  • 1/2 c strawberries
  • stevia to taste
  • water
  • (optional salt and sparkling water for fizz)

Juice 2 lemons in the bottom of a big mason jar. Add stevia to taste.

Add the strawberries to a small blender container and cover with water. Puree and strain directly into mason jar through a fine strainer.

Add ice and cover with water.

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Watermelon Limeade (THM FP)

  • juice of 2 limes
  • stevia to taste
  • 3/4 c watermelon cubes
  • water
  • (optional pinch of salt and sparkling water)

Juice 2 limes in a big mason jar and add stevia.

Place watermelon cubes into a small blender bottle with a little water. *Be sure to pick the juicy, sweet melon pieces from the center of the melon. That’s where all the melon-y goodness is! Puree and strain into the jar through a fine strainer.

Add ice and cover with water.

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Blueberry Lemonade (THM FP)

  • juice of 2 lemons
  • 3/4 c blueberries
  • stevia
  • water
  • (optional salt and sparkling water)

Juice 2 lemons into a big mason jar and add stevia.

Add blueberries to a small blender cup with a bit of water. Puree and strain directly into mason jar.

Add ice and cover with water.

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Raspberry Limeade

Raspberry Limeade (THM FP)

  • juice of 2 limes
  • 3/4 c raspberries
  • stevia
  • water
  • (optional salt and sparkling water)

Juice 2 limes into a mason jar and add stevia.

Add raspberries into a small blender container with a little water. Puree and strain into mason jar.

Add ice and cover with water.

There you have it! It’s really that simple. See? Clean eating is easy and super tasty.

If You Like Pina Coladas…

You just sang the song didn’t you?

It’s OK, so did I.

Who doesn’t love a good pina colada?

In the summertime, my mom makes pina colada milkshakes with frozen Bacardi mix, canned pineapple, vanilla ice cream, and rum. I love them, and they’re delicious, but I would also like a pina colada without the risk of a diabetic coma.

Although this one is nonalcoholic, you still get a little rum flavor and the fresh pina colada flavor without the super sugary frozen mix.

{But if you want to get down on an adult pina colada, feel free to add your favorite rum to this recipe and drink it up.}

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Pina Colada Protein Smoothie (THM E)

  • 1 c fresh pineapple chunks
  • 3/4 c low fat (or nonfat) kefir
  • 1/2 scoop unflavored pristine whey powder (I use Isopure)
  • 1/4 c unsweetened vanilla almond milk
  • 10-14 drops stevia extract
  • 1/2 tsp coconut oil
  • 1 tsp unsweetened coconut flakes, plus more for sprinkling on top
  • 1 tsp coconut flavor
  • 1 tsp rum flavor
  • 1 c ice, if you like it slushy

Combine all ingredients in a high powered blender and blend until desired consistency. Sprinkle the top with a few more coconut flakes.

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As you may have noticed, this smoothie uses a fantastic super food – kefir. Kefir is a fermented milk with lots of good-belly cultures. It’s tangy like yogurt, but has a slightly thicker consistency than milk. If you don’t have it, or your grocer doesn’t carry it, you can also use plain greek yogurt.

Green Drank

I’m totally a human.

I do not eat clean 100% of the time, because I like to have fun and not always “worry” about being on plan.

I live in a 90/10 world  – 90% of the time, I stay on plan and eat clean. 10% of the time I have a little fun.

Well, this weekend I started to feel my birthday creeping up, and I decided to start the treats early. With Krispy Kreme. [WHY.]

Don’t get me wrong. I wholeheartedly enjoyed it.

But I felt it Monday morning.

Enter: green drank.

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This drink is not only an excellent want to kick-start a mini detox, but it’s a fabulous start to your morning.

Green Monster (THM FP)

  • 1 1/2 c hot water
  • 2 packets Truvia
  • 1 tsp matcha powder
  • 1 tsp wheat grass
  • 1 tsp coconut flavor
  • 2 Tsp unsweet almond milk
  • 1 Tsp half and half
  • 1 scoop collagen powder
  • 1 tsp unflavored whey isolate

Combine all ingredients in a blender and whip well until combined. Serve hot or cold over ice.

Enjoy!