Saturday, April 23rd, 2016
Vibrant matcha green tea for vibrant health.
I grew up in the state of Michigan, and I was a University of Michigan fan all my life. As you might imagine, I also graduated from the University of Michigan, too. Go Blue!!
Well, we wolverines were rivals with Michigan State spartans… yes, indeed we were! Except, I liked Michigan State so long as they weren’t playing us. :)
Hey! Not cool! Grrrrrrrrr!!! Go BLUE! (image)
Well, in spite of that image above, I’m making a tea for Michigan State fans, because I thought them when I was mixing it together. It’s matcha green tea and white tea. Those are their colors: green and white. Nuff’ said.
Green n White for Michigan State (image)
By the way, speaking of matcha green tea…
do you have a copy of my Kindle ebook Matcha Hacks?
It’s only $2.99 for over 50 great recipes
featuring health boosting matcha green tea powder!
Michigan State Matcha Green Tea
Recipe: Michigan State Matcha Green Tea
In a small pot, heat the water to 180 degrees F on your stove.
Using a French press, put the hot water along with the white tea leaves in it. Let them steep for 4 minutes. (If you have another way to brew loose tea leaves, then by all means do it how you like.)
While it’s steeping, sift the matcha green tea powder into a mug. Pour the now-brewed white tea into the mug and manually whisk (or use an electric whisk) until frothy.
My Newest Recipe eBook: Matcha Hacks!
I’m excited to share my newest Kindle ebook, Matcha Hacks, 55 Clever Recipes for Adding Matcha to Your Life for Energy, Health & Longevity.
As you know, I love matcha green tea powder.
We drink it because matcha green tea powder gives us a luscious energy and makes us feel so good. It makes us mentally alert, while feeling calm and chill at the same time. So good. It also has a powerful punch of nutritional benefits from being anti-viral to anti-cancer to being an overall kickin’ superfood. It gives that extra edge.
In my quest to inject more matcha into my life, I have taken matcha beyond its traditional role as merely a tea by creating these 55 recipes for adding matcha as an ingredient to all kinds of foods, including smoothies, soups, sides, salads, desserts, breakfast, snacks, condiments, beverages (tea and non-tea), and even beauty mask recipes!
To grab your copy, for only $2.99, visit Amazon here.
Vibrant matcha green tea for vibrant health.
Tuesday, April 12th, 2016
My daughter’s #realfood lunch. #glutenfree
This was my five year old daughter’s lunch.
My lunch was the same, though my portion bigger. I opted for sardines at lunch as advanced penance for the pasta I plan to have at dinner. Mac-n-cheese to be exact (homemade at least, eh?).
Try apple chips with salsa instead of corn chips.
We don’t keep chips in the house, at least not the common kind. And for crackers, we don’t usually eat those unless they’re flax crackers like these.
But, we love us some salsa.
What could we dip into salsa?
My daughter had a great idea!
Have a great day :)
Wednesday, March 9th, 2016
No-Mayo Deviled Eggs. Mmm so good.
I love Deviled Eggs, but they weren’t something I was making since my beloved eggs came back into my life … because, well, they’re usually made with mayonnaise.
We don’t eat mayonnaise. Why don’t we eat mayo? Because it usually has vegetable oil in it, which we don’t eat. Ever, if I can help it. (Oh, and it’s not something I want to make myself even if I do use a quality oil.)
One day I had a spoonful of Straus Whole-Fat Greek Yogurt and my life changed. It was thick, creamy, and a bit tangy. It reminded me of eating cream cheese actually and who doesn’t like cream cheese? Anyway, I knew that I had to create a Deviled Egg recipe using this fantastic Greek yogurt in place of the usual mayo.
I haven’t tried other Greek yogurts because I can’t find any that are grass-fed. We do the grass-fed thing in our house. It’s the only kind of animal products I’ll buy.
So, here’s how I make my No-Mayo Deviled Eggs that my family devours in an instant. Sadly, Deviled Eggs are a bit of a pain in the ass to make, eh? Hard boil the eggs, peel ‘em (I actually like that part if there are only about six eggs, because I get zen and mindful while doing it), take out the soft-ish-hard boiled yolks, make the filling, fill the whites. Phew.
All that just to have them devoured in the blink of an eye. Ah well… I’d say they’re worth the trouble, because seeing my family snack on something so healthy makes my heart sing.
Read More »
Grass-fed Kefir, an easy healthy drink to make.
Back a few years ago when we left our vegan ways, I started with a paleo approach, and it felt so good. So right for my family.
To everything there is a season, eh?
Slowly, as I learned more, I decided to add some dairy to our lives… IF(!) the dairy was whole-fat, grass-fed, organic (yada yada yada). As a result, we added raw cheese and (non-raw) yogurts. So far so good. Then, we added some grass-fed ice creams… although not often, the treat proved to be fine for us.
Now, for some reason I’m drawn to whole-fat, grass-fed dairy kefir, a probiotic beverage. Perhaps it’s because I want to try have foods as a steady probiotic source instead of taking probiotic capsules where I’m always wondering… “Are these active and helpful?”
Sadly, though, kefir (like I require: whole-fat, grass-fed and plain), is not something easily found in the health food store.
Kefir is similar to yogurt, but in a drinkable form and has some different nutritious elements than yogurt, i.e., kefir’s beneficial probiotics and yeasts. I learned about it here. Interestingly, kefir actually colonizes the intestine, whereas yogurt is transient, passing through to feed the good bacteria. Kefir is even known as milk champagne (um… OK!), which I find appropriate… a milk with a bit of effervescence.
Thus, both yogurt and kefir have a role.
I decided to try my hand at making it since I couldn’t find it.
The results? SUCCESS! It’s creamy, healthy, and delicious. Oh, it’s crazy easy, too.
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Monday, February 22nd, 2016
Cabbage n Eggs n Black Coffee. Mmm mmm mmm.
I find there are days where it seems the only veggies getting served are at dinner.
That’s not cool.
In my attempt to get more veggies in our bellies, I have started adding them more often in breakfast meals. Today, I hit it out of the park with an easy, nutritious, one-skillet breakfast. My whole family was thrilled. I was thrilled. Everything in the world was good.
And… I decided that it’d make a super easy dinner the next time I need a nutritious meal on the table in under 15 minutes.
You know you want some. Trust me, it’s easy n delish.
Recipe: Cabbage n Eggs
Yield 2 good-sized servings
- grass-fed ghee or grass-fed butter
- less than 1/4 head of green cabbage, thinly sliced and chopped
- sea salt
- 4 organic, pasture-RAISED eggs
- Optional toppings: fresh herbs, grass-fed full-fat yogurt, organic salsa
- Heat some ghee or butter in a skillet. Add the green cabbage, and season with salt. Stir it a bit while it cooks.
- Once the cabbage is cooked to your liking, crack in the eggs.
- Stir the mixture to “scramble” the eggs and let it cook until it reaches your desired doneness.
- Portion into bowls. Top with fresh herbs, yogurt, and salsa, if desired.
Kamea likes yogurt. :)
You could swap out the cabbage with onions, kale, shredded carrots, or Brussels sprouts. Just use whatever you have on hand.
Monday, February 15th, 2016
Kristen Suzanne in Bulletproof Coffee
, coconut oil
, gluten free
, ice cream
, MCT oil
, raw eggs
Matcha Breakfast Coconut Ice Cream – Start your day with this and have the best day ever.
It’s no secret that I love matcha green tea powder. I’ve been diving deeply into the green goodness for little while, and I love it.
You can read here on the many ways I use matcha green tea powder as an energy giving beverage that keeps me calm and feeling a-mazing.
UPDATE APRIL 18, 2016 –
I now have a Kindle ebook featuring over 50 matcha recipes, Matcha Hacks…
it’s filled with fun matcha recipes. Get your copy here today!
Today, I’m sharing a recipe I whipped up, after being inspired by Dave Asprey’s “Get Some” Ice Cream.
My recipe for Matcha Breakfast Coconut Ice Cream is low-carb and great for the brain and body. It has Brain Octane MCT oil in it for energy boosting brain power… plus grass-fed butter for brain, skin, and gut health, and coconut oil which also benefits brain and body in many ways.
And… of course, it has matcha green tea powder in it which is so ridiculously fabulous for our health, too. So good. So good. So good.
Read More »
Thursday, February 11th, 2016
Beef Heart Goulash (gluten-free, grass-fed) for Valentine’s Day. I promise it’s delicious.
I present the most perfect Valentine’s Dish ever… Goulash made with beef heart.
Good for your heart, beef heart.
What could be better for your sweetheart than to eat some beef heart (grass-fed that is)?
With this recipe, you’ll boost your lover’s heart health with healthy ingredients from the cocoa to the turmeric to the cinnamon to the beef heart and more.
Read More »
Monday, December 14th, 2015
Pumpkin Spice Creamy Buttered Latte – GOOD!
Tis the season to enjoy some fabulous holiday drinks and food. :) Mmmmmm yummmm.
I started my season a bit early … before Thanksgiving because I like it to last as long as possible. (We also had our tree up the week before Thanksgiving.) So, when I saw pumpkin pie pumpkins at Whole Foods early in the season I had to buy.
I’ve been making pumpkin by cooking it myself now that I’m a pro at using a slow cooker (you all know I have them coming out the wazoo). I used homemade pumpkin in my pumpkin pie for Thanksgiving and I’m using it again here in my Pumpkin Spice Creamy Buttered Latte.
It’s really easy to do.
Basically, you pierce the pumpkin a few times, put it in the slow cooker, cook on High for up to 6 hours depending on the size of the pumpkin, scoop out the flesh and do something else with the seeds (if desired), and voila… pumpkin puree!
Or, scoop it out of a can or box. I’ve done both but there’s something about making it myself that makes it taste better to me.
Recipe: Pumpkin Spice Creamy Buttered Latte
Yield 1 to 2 servings (let’s be honest, I make this as one serving)
- 2 cups freshly brewed hot coffee
- 2 tablespoons grass-fed unsalted butter
- 1/2 cup canned or freshly cooked pumpkin puree
- 1/2 teaspoon ground pumpkin spice powder
- 1/4 to 1/2 teaspoon ground turmeric powder
- 2 raw pasture-raised egg yolks
- Pinch freshly ground black pepper
- 3 to 5 drops liquid vanilla stevia (or sweetener of choice)
Blend everything together until creamy. Enjoy.