Iced Coffee Cubes

These mocha iced coffee cubes are the perfect way to keep your iced coffee bold, while adding a fun flavor twist. They’re gluten free, dairy free, and a great easy to make treat.

Oh how I love me some iced coffee. I’m sure this comes as a shock to all since I’ve never, ever mentioned it. I’ve surely never posted a picture of me drinking iced coffee on Instagram….

Ok, #busted.

Though I get my fair share of iced coffee on the go, I love making it at home too. I even perfected my own homemade cold-brew method before it was trendy and cool. Luckily I’ve discovered something way way easier than a coffee filter precariously balanced on top of a strainer on top of a pitcher…and actual cold brew set.

1272880_Cold Brew Coffee Maker

Iced Coffee Cubes

But the best part of making iced coffee at home is that I can load my cup up with iced coffee cubes before filling it with cold brew, meaning if I don’t get to chug it down in one gulp, it doesn’t end up in a watered-down mess.

Iced coffee cubes - dairy free, gluten free

Here’s a fun twist on plain-old coffee ice cubes, which give your iced coffee just a hint of mocha character without being overwhelming.

dairy free iced coffee cubes

Simply combine leftover coffee or some cold-brew, Almond Breeze Almondmilk chocolate, and a dash of cinnamon. Pour into ice cube trays and freeze so your iced coffee cubes are ready whenever your next cup is calling. Which is always.

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mocha coffee cubes-3508Iced coffee recipe trick - coffee ice cubes

Or you know, just eat them plain, like some unnamed three year old. Winking smile

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This “Easy as Breeze” post was originally sponsored by Almond Breeze Almondmilk.

5 Tips for Super Simple Smoothies

This super simple smoothies post is sponsored by Silk.

Did I tell you what supremely dumb thing I let happen when we were packing up our house and moving out at whirlwind speed? I stopped supervising for approximately 30 seconds and let the box with my beloved Blendtec get packed into our POD instead of the easy access storage unit I could get to at any time. OOPS. That may not sound significant, but for someone who uses a blender 3,495 times per day, that was a huge mistake.

Never fear, my mother-in-law’s well-stocked kitchen included a blender, though I will be oh so happy to be reunited with my own personal powerhouse of a blender when the time comes.

Anyways, today we’re talking smoothies. I don’t know who likes smoothies more, me or the three year old blur that rules these parts. Needless to say they happen a lot around here.

Smoothies are one of those things that sound like a good idea but also sound like a lot of work and a lot of mess, but when it actually comes to making them instead of just thinking about it, they’re a breeze. Over the course of several thousand smoothie-making sessions, I’ve come up with a few strategies that make things super simple. Easy prep, easy to make, and easy clean up.

Here we go:

1. Smoothie cubes. Probably my most favorite smoothie shortcut of all time. I make a giant batch of smoothie “base”, then freeze it into ice cube trays. Once they’re frozen, I pop them out on put them in baggies. Then when you want a smoothie, you can just pull a bag out, dump it in the blender, and you’re done. You can either leave the smoothie as is, in “base” form, or add whatever other ingredients you’re feeling at the time. I typically do a spinach base, then add whatever we have on hand that I’m in the mood for. I’m always in the mood for spinach though.

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2. Smoothie bags. Similar to the above, but even less prep: just dump all your favorite smoothie ingredients into individual freezer bags. Label them and store them, then just dump and go. Frozen fruit makes for a great textured smoothie!

smoothie bags

 

 

 

 

 

 

 

 

 

 

3. Up the protein. I don’t always want extra protein in my smoothie, but when I do, there are a ton of fun ways to make it happen that go beyond your basic protein powder. {Although a good vanilla or chocolate protein powder can add great flavor.} Next time you’re looking to kick the protein factor up a notch, try one of these great add ins:

  • hemp seeds
  • quinoa
  • pumpkin seeds
  • nut butter
  • cashews

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4. Make it creamy. There’s nothing wrong with an icy-smoothie, but I prefer creamier bases. This is super easy to do by adding in some plant-based milk. My favorite go-to’s are canned full-fat coconut milk and Silk Cashewmilk. {Have you tried the cashew version yet? It is so super creamy and blends really well. And makes delicious hot chocolate in the winter, which is when I discovered it this year.But it’s too hot for that now; I’ll stick to smoothies this summer.} My son’s favorite is Silk’s dairy-free yogurt, but he usually eats it before I can get it to the blender.

silk cashew milk

 

 

 

 

 

 

 

 

 

 

5. Easy clean up. I’ll admit, the clean up part of anything is my least favorite part, but it’s super easy to clean a blender. Just add some water into the pitcher with a tiny squirt of soap, then turn it on. It foams up the soap and gets all the gunk off the sides without any scrubbing. Voila, done.

What’s your favorite tip for making smoothie prep easy?

You can find more smoothie ideas, including low calorie and kid-friendly options on Silk’s Smoothie Solution page or sign up to receive Silk coupons here.

 

Some smoothie faves:

cranberry smoothie recipetropical smoothie recipe

Key Lime Pie Smoothie

Cranberry Mango Smoothie

Summer Sunrise Smoothie

Peanut butter Hazelnut Protein Frappuccino

This conversation is sponsored by Silk. The opinions and text are all mine.

11 Snow Day Treats

This snow day treats post is sponsored by Foodie.com.

First things first, I sure hope this is true and not an evil, torturous rumor: Starbucks is bringing COCONUT MILK to all of it’s stores this month. Do you know how exciting this is to a dairy-free, soy-free latte lover?! Cinnamon dolce here I come; I’ve missed you so.

Moving on. This winter was predicted to be WAY worse than last year and that’s saying a lot considering we missed about 1,429 school days before November last winter. That being said, we’ve yet to see snow and it’s February. I’m not complaining since the temperatures have rarely dipped into the frigid region. Of course, I wouldn’t mind seeing some at least once. Preferably on a weekend if I’m being greedy.

So in the spirit of maybe potentially having a snow day sometime between now and spring, here are 11 fun treats to get you through your next snow storm. Or some that just have a snowy theme in case we never end up getting that snow. My personal favorite is obviously the beer snow.

Check out 11 Snow Day Treats

by Heather at Foodie.com

What’s your favorite snowy treat?

13 Festive Fall Apple Recipes

This apple recipes post is sponsored by Foodie.com.

I know pumpkin gets to be the star of the fall show, but aside from pancakes and cream cheese, I’m really not all that into it. Apples, on the other hand, I can’t get enough of. I’m still sad we didn’t make it apple picking this year.

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Even though I didn’t leave an orchard with bushels of apples to bring home, I’m still obsessed with this forgotten fall fruit in every shape and form – from apple butter to hot paninis, cider cinnamon rolls to savory salads and marinades.

apple recipes

Here are 13 great apple recipes to get your meal-making wheels turning for the season. From tasty treats to healthy eats, here you go!

Check out An Apple a Day: Favorite Fall Apple Recipes

by Heather at Foodie.com

{You might need to click through to see the slideshow, or simply visit the collection on Foodie.com.}

What’s your favorite apple recipe?

18 Fabulous Spiralized Recipes

Awhile back I wrote about how much I love using my spiralizer for making easy, healthy meals with lots of veggies. Here are a few delicious recipes for you to try:

18 spiralized recipes

Vegetable Cornmeal Fritters

Garlic Asiago Baked Spiral Fries

Purple Cauliflower Thai Green Coconut Curry with Carrot Noodles

Spicy Spiralized Shoe String Jicama Fries

Broccoli Carrot Slaw Salad

spiral sliced vegetable recipes

Avocado Basil Zucchini Noodles with Chile Lime Shrimp

Creamy Garlic Alfredo with Arugula & Zucchini Linguine

Smoked Chorizo & Kale Butternut Squash Noodle Skillet

Cucumber Mint Noodles with Ginger Dressing

Paleo Chicken Tetrazzini

spiralized veggies

Salmon with Butternut Squash Noodles

Creamy Vegan Red Pepper Alfredo Zoodles

Thai Red Curry Coconut Sweet Potato Noodles

Carrot Pasta with Creamy Zesty Garlic Sauce

Carrot Noodles with Peanut Sauce

Skinny Shrimp Scampi with Zucchini Noodles

Thai Basil Sambal Noodles

Plantain Rice & Beans

 

Do you have a favorite to add to the list?

You can also follow my Spiralized Recipes board on Pinterest for more ideas!

Tuna Cakes with Jalapeno Mustard Dip {Paleo}

  easy paleo tuna cakes recipe Ok last back-to-school themed post. {Ok, not really, because I have yet to inundate you with photos and musings of my two-year old’s start of preschool.} Really the only thing that makes a difference for back to school at the non-homework, non-sports/clubs/activities age is that you have to pack lunch. A lunch that other people will see. It’s like opening up a little window into the private world of how you feed your kid. I can only imagine what teachers think when they see what I put in KB’s lunchbox. But I’m not really into worrying about other people’s judgements, so no pressure there. If you do have a homework-aged, tons of after-school-activities-aged kid, the other key factor is having easy, go-to dinners at the ready. tuna cakes recipe I like to make those easy, go-to meals work for both dinner and a packed school lunch the next day. So here ya go: a dinner that myself, the husband, and the toddler scarfed down last night with just enough leftovers to pack a lunch. And yes, it used tuna, but no, it doesn’t make the whole room smell when you open the lunchbox like happens with tuna salad. tuna recipe

Tuna Cakes with Jalapeno Mustard Dip

by with a Side of Sneakers

Ingredients (8 cakes)

    For the Tuna Cakes

    • 2 5-oz Bumble Bee Tuna Pouches in Water – Premium Albacore Tuna or Light Tuna {available in cans too}
    • 1 carrot
    • 1/2 cup zucchini
    • 1/4 cup red onion
    • 1/4 red bell pepper
    • 1 egg
    • 2 Tbsp coconut flour
    • 1/2 tsp salt-free seafood seasoning blend

    For the Sauce

    • 2 Tbsp mayo {paleo-friendly if necessary}
    • 1 Tbsp spicy brown mustard
    • 1 tsp honey
    • 1/2 tsp red wine vinegar
    • 1/2 Tbsp chopped jalapenos
    • 1/2 Tbsp chopped cilantro
    • splash hot sauce

    Instructions

    For the Tuna Cakes

    Shred carrots, onion, pepper, and zucchini in food processor or blender.

    Mix all ingredients together.

    Form into small patties, squeezing excess liquid out if necessary. {Add more flour if they won’t hold together.}

    Place on saute pan over medium heat and cook for several minutes on each side.

    Let cool slightly before serving to help patties stay intact.

    For the Sauce

    Stir all ingredients together and serve on top of zucchini cakes.

    Powered by Recipage

    paleo tuna cakes recipe

    For more Bumble Bee tuna recipes click here.

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    What’s your favorite double-duty, back-to-school meal that works for dinner and lunchboxes? Do you have a favorite tuna recipe?

    I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.