the very best iced coffee you'll ever have

okay. okay. 

i know i have been so terrible at sharing recipes lately, but i have a good excuse. 

i had a baby! a real one. most of you already know this, but for those of you who don't know us in real life our little guy 'zeke' made a fast and furious entry into our lives (seriously - he showed up in 2 hours...) on March 23rd. since then, we've been spending lots of time laying low, hanging with the little guy and studying the textbook that teaches us how to raise him*.

so, needless to say, we've had a few sleepless nights (& days) around here lately which means we've been drinking some coffee. 

i don't know about you but regular coffee tends to get old for me. i don't really like milk in my coffee and there are only so many times i want to drink a black americano - especially a hot one - so my most recent go-to has been iced coffee.

it was pretty simple actually. i'd brew one scoop of ground beans in my aeropress, fill a cocktail shaker with ice, then pour the hot coffee into the cocktail shaker and shake it vigorously until the shaker was nice & frosty. it makes a pretty good iced coffee and if you haven't done that before I suggest you stop right now and try that out first. 

anyway. at the same time i started going crazy with the iced coffees, my husband started going crazy with the bulletproof coffees. which naturally led me to think: what if i made an ICED bullet-proof cocktail-shaken coffee?

so that is exactly what i did. 

& here's how you can do it. 

1. Brew a cup of your regular standard coffee. I like to use an aeropressed coffee or an americano type coffee. 

2. Pour the coffee into a vitamix or high-speed blender. 

3. Add approx 1 tbsp (or a 1/2 tbsp, whatever floats your boat that day) of MCT Oil into the vitamix and a dash of cardamon spice (optional, but delicious). 

4. Put the lid on, hold your hand over it, blend on high for 20-30 seconds until you get a creamy looking coffee.

5. Fill a cocktail shaker with ice, pour the coffee concoction over the ice, and shake the shaker vigorously until nice and frosty.

6. Pour into a glass and enjoy!




*= there isn't actually a textbook, that was a joke.

Banana Walnut 'Core Bar'

For those of you that know me in real life, you know my obsession with touring grocery stores. My husband often jokes that all I ever want to do on vacation is wander up and down the aisles of whole foods (or their local equivalent). 

sounds like a GREAT vacation to me!!

anyway, in these stores i'm always scoping out new food products that we can't get at home. besides the fact that it makes me a little depressed and causes me to immediately scour websites for local real estate prices and job markets so that I can have daily access to the aforementioned food product, it also inspires me to do something about it. 

like recreate it at home. 

so when we were on our road trip through MONTANA, IDAHO, UTAH, OREGON & WASHINGTON last fall I spent a whole lot of time in grocery stores dreaming of my favorite foods. at one point, the night before we left the US (seattle to be exact), I suddenly had a bit of a breakdown realizing that my grocery store wandering was quickly coming to a close. our plan was to leave at 5AM the next morning so we could get home at a decent time. That's when I realized:

if we left at 5AM we'd be out of the USA before any of the WHOLEFOODS opened along the way!

Me: 'Clinton, we must get to a wholefoods immediately'

Clinton: 'I thought we were done with this!'

It took us 5 minutes to get in an uber and be on our way to the nearest wholefoods that was closing in 20 minutes. One of the last things I grabbed was one of my favorite bars: a Banana Walnut Core Bar. 

So the next morning at 5AM when I was driving through rain & fog in the pitch dark while my husband slept next to me, I was in heaven munching away on my core bar + revive upbeat coffee kombucha (that stuff is to die for). and I immediately decided that these needed to be recreated at home. 

Packed with energy, these little (actually kind of big) guys fill my tummy with satiating oats, nuts & dates. they also have zero refined sugar/syrups and no oil. they make a great 'grab & go' breakfast and they also travel well as an energy bar on your mountain adventures. 

here's my homemade version:

  • 6-7 dried banana spears
  • 4 soft medjool dates, pitted
  • 1.5 cups gluten free oats
  • 1/2 cup cashews
  • 1/2 cup walnuts
  • sea salt
  • 2 tbsp ground flax seed
  • 1/4-1/2 cup water
  • handful of cacao nibs (optional)

Start by grinding up the cashews and walnuts to a rough flour.

Next, grind the banana spears into small chunks. I used my dry vitamix container to do this, but you could use a food processor. 

Add 1 cup gluten free oats, the ground cashews and walnuts, flax seeds, 2/3's of the ground up banana spears, dates, sea salt and 1/4 cup water to a vitamix or food processor. Blend slowly until a paste forms, you may need an extra couple of tbsp of water, but add slowly so the mixture doesn't get too wet.

Using a spatula, scrape the dough out of the blender/processor and into a bowl. Use a fork to mash the dough with the remaining 1/2 cup oats & chopped banana spears. Add a handful of cacao nibs if desired. 

Press into any shape of pan (i used an 8x8 brownie tin - but a large loaf pan would yield thicker bars) and smooth out the surface with a pastry roller. Chill until hardened, then cut into squares. Store in the refrigerator (1 week) or freezer (a few months).




Tumeric Oats (for when it's -100 with the windchill).

Okay, maybe I'm exaggerating a little. It's not quite -100, but it might as well be! Today it's -34c with the windchill (for all you americans, that is -30F...for real. I know, I don't get how to convert C to F either....)

But anyway, it's cold.

And on cold mornings I want something warm. Warm and sunny. Which is why I've been crushing tumeric like it's going out of style these days. What's tumeric? Tumeric is a 'perennial plant' or root that is in the ginger family (it actually kind of looks similar to ginger root!). Back in the early days, tumeric was first used as a dye - which totally makes sense because this stuff dyes everything it touches! However, it didn't take long for some smart people to discover it's medicinal properties. In ayurvedic practices, tumeric is commonly used to treat digestion disorders, throat infections & colds. Not only does it turn everything a beautiful shade of yellow, but I swear to you it makes things sunnier. & that is a fact. 

You can buy tumeric in powder form, which I have been doing for awhile since it was hard for me to find tumeric root here in Canmore. However, it's about a thousand times better in the fresh root form which is becoming more widely available. I suggest you look at your local health food store (nutters carries it!) for the real stuff and then get to work making these oats for breakfast. 

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Tumeric Oats (serves 1)

  • 1/4 cup gluten free rolled oats (not quick oats)
  • 1/2 cup + 2tbsp water
  • 1/2 banana, mashed
  • 1 cm cube of fresh tumeric root
  • 1 tsp coconut oil 
  • pinch of sea salt

Add the oats, water and mashed banana to a small pot. Place the pot on medium heat with a lid on it until the water starts to boil (1-2 minutes). 

Using a zester or fine grater, grate the tumeric root directly into the pot over the oats. Whisk to combine and then lower to heat to a gentle simmer. 

Simmer for 5 minutes with the lid on - whisking once or twice - until the oats are cooked and the banana & tumeric are thoroughly incorporated.

Remove from heat and stir in the coconut oil and sea salt. 

Pour into a bowl and enjoy with your favorite toppings. This time I added Mesa Sunrise Cereal, hemp hearts and goji berries.