Welcome to summer, everyone. (I think most people agree it starts after Memorial Day, right?) One of the things I’ve always loved about summer is cold brew coffee. As most of you know, I’ll take coffee anytime year round, but cold brew is its own animal and worth appreciating as such. That said, cold brew needs to be done right to achieve the smoothness and sweetness its known for. Here’s how I create my own cold brew.

 

Ingredients:

  • 2/3 cup medium-coarse ground coffee
  • 2 cups filtered water
  • Optional: 4 Tbsp. Oat Milk (Thrive Market has a clean and tasty version for those who want to add a splash or two to the final result. Feel free to use regular dairy or another non-dairy milk.)
  • (You’ll also want a couple medium mason jars with lids.)

Instructions:

Grind 3/4 cup of whole bean coffee to a medium-coarse consistency as pictured to make about 2/3 cup ground coffee. (I wouldn’t advise the pre-ground coffee you find in the store, since you’ll have a heck of a time trying to drain it. The result? Coffee that’s likely too strong and muddy instead of smooth.)

Divide the ground coffee between two medium mason jars. Pour room temperature filtered water over the coffee—one cup of water per jar. Screw the lids on tight, and let infuse at room temperature for 12 hours. This is where the magic happens. You could go a little shorter (e.g. 10 hours) if you need it sooner, but I’d be cautious about exceeding 12 hours as I’ve found a lot of coffee gets bitter pretty quickly past that point. Start with 12 hours and experiment from there if you want a more concentrated brew. Some people like to put the jars in the refrigerator for added chilling. This works, but the infusing process will be a little slower.

After 12 hours, open each jar. Filter through a clean dish towel or cheesecloth. I know some folks use a very fine sieve or paper coffee filters for this step. Others like to double filter.

Check for concentration and dilute (to your own personal taste) with cold, filtered water, diluting less if you’re going to add milk or cream or if you’re going to use ice.

Put a few ice cubes in the bottom of two glasses, pour coffee over them. Add milk or cream if that’s your thing.

Store any extra filtered coffee in a clean mason jar in the refrigerator, and use within a few days for freshness.

Thanks for stopping by, everybody. Do you have a recipe you’d like to see the team or I cover? Share your ideas below. Have a great week.

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The post Mark’s Cold Brew Coffee appeared first on Mark’s Daily Apple.

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When it comes to going the extra mile to show yourself some serious self-care, it’s hard to top a wellness retreat — and Kripalu Center for Yoga & Health is one of the most recognizable names in that realm, and for good reason! It’s been around since the mid-1970s, and has successfully transitioned with the times, now offering over 50,000 students and guests a year entry to a world where they can immerse themselves in healing, transformation and empowerment while working to create and support an awakened and compassionate world. Also? We’ve heard that the food is incredible. Fortunately for those…

The post Kripalu’s Most Asked-for Recipe appeared first on Fit Bottomed Girls.

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Hearty breakfasts don’t have to be heavy carb fests, and this recipe proves it. Eggs and bacon meet the veggie powerhouses of sweet potato and Brussels sprouts in this dish. It’s a hash that’s so much more than the traditional white potato mush many of us grew up with.

Bright, flavorful, and rich, this recipe brings it all to the table and makes a great brunch (or dinner) any day of the week. Enjoy!

Servings: 4

Prep Time: 15 minutes

Cook Time: 75 minutes

Tips:

Cast iron is a great way to prepare the sweet potatoes in this dish, but if you don’t have a cast iron pan, toss the sweet potato cubes in the bacon fat and avocado oil mixture and roast them on a sheet pan like the Brussels sprouts are.

To get perfect sunny-side up eggs, watch the edges of the egg whites as they are cooking in the pan. The egg whites should start bubbling very gently as they turn from clear to white. Once the egg whites are nearly opaque, cover the pan with a lid and reduce the heat. Continue cooking until the egg yolk reaches your desired consistency. If you like your egg yolks very runny, you may not even need to cover the pan at all.

If you don’t have a lid that will fit over your cast iron pan, use the underside of a sheet pan.

Ingredients:

  • 6 slices thick Applewood bacon
  • 1 lb. Brussels sprouts (about 3.5 chopped cups)
  • 3 cups cubed sweet potatoes, ¾”-1” in size
  • 2.5 Tbsp. bacon fat
  • 1 Tbsp. Primal Kitchen® Avocado Oil
  • 4 eggs
  • Pinch of salt and pepper
  • 2 cups baby arugula
  • 1-2 sprigs of fresh thyme, for garnish

Directions:

Preheat the oven to 375 ºFahrenheit. Lay the bacon slices out on a parchment-covered sheet pan and bake in the oven for about 25 minutes until they’re golden. Set aside the slices and pour the reserved bacon fat into a small cup or jar.

Slice the Brussels sprouts in half lengthwise and toss them in one tablespoon of bacon fat until all sides of the vegetables are coated. Lay the Brussels sprouts cut side down on a sheet pan (use the same sheet pan you baked the bacon on if you’d like). Roast the Brussels sprouts for 25-30 minutes. The undersides of the vegetables should be golden brown.

While the Brussels sprouts are roasting, add 1 tablespoon of Primal Kitchen Avocado Oil to a seasoned cast iron pan and place it in the oven to heat for about 15 minutes. Cut off the ends of the sweet potatoes and peel them. Slice the sweet potatoes into ¾”-1” rounds or slices and make cubes out of them. Toss the cubes with a tablespoon of bacon fat and a pinch of salt and pepper. Carefully remove the cast iron pan from the oven and pour the sweet potatoes into the pan. Arrange the cubes so they are in a single layer and not overlapping. Place the pan back into the oven for 25 minutes, then remove the pan and flip the sweet potatoes over. Roast for an additional 15-20 minutes or until they are soft and begin to brown. Carefully remove the sweet potatoes from the pan and set them aside.

Place the cast iron pan on the stovetop and add an additional ½ tablespoon of bacon fat. Heat the pan over medium heat for 1-2 minutes. Crack the eggs into the pan one at a time so they have their own space in the pan and are not touching one another. Depending on the size of your pan, you may need to cook 2 eggs at a time. Allow them to cook and bubble for 30-45 seconds or until the outer parts of the egg whites start to set (this time will depend on how hot your pan is). Reduce the heat to medium-low and cover the pan with a lid. Cook for an additional minute or so, or until the egg white is fully set and the yolk is cooked to your liking. Remove the pan from the heat and allow the eggs to cool for a few minutes before using a spatula to remove the eggs. If you prepared 2 eggs the first time around, repeat these steps with the second batch of eggs.

Chop the bacon slices and gently combine the pieces with the Brussels sprouts and sweet potatoes. Arrange some baby arugula in a serving dish or the cast iron pan, and spoon the vegetable mixture on top. Carefully lay the eggs on top of the vegetables. Remove some leaves from a sprig of thyme and garnish the dish with the thyme and a sprinkle of black pepper.

Nutritional Information (per serving):

  • Calories: 373
  • Net Carbs: 25 grams
  • Fat: 22 grams
  • Protein: 16 grams

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The post Brussels Sprouts, Bacon & Sweet Potato Hash with Eggs appeared first on Mark’s Daily Apple.

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Breakfast: it’s perhaps the menu with the most stumbling blocks for those living low-carb. Eggs are great, but—let’s face it—get old without some variety. At times we may find ourselves missing the traditional breakfast classics we might have enjoyed at one point—even when we know they don’t fit our current health goals.

But who said keto was about deprivation? Not us, for sure. With a huge array of keto-friendly classic recipes, we’re hellbent on showing the world just how great keto eating can be—with real food, full flavor and no compromises. So, back to breakfast now…. We dare you to bring this savory keto waffle breakfast sandwich to work—and see just how many people you convert.

Enjoy—and be sure to check out this week’s giveaway with our friends at Birch Benders (below)!

Servings: 2 sandwiches

Time In the Kitchen: 30 minutes

Ingredients:

  • 3/4 cup Birch Benders Keto Pancake and Waffle Mix
  • 1/2 water
  • 1 tbsp coconut oil
  • 2 eggs
  • 3 slices bacon
  • 2 sandwich slices of cheddar (or cheese of choice)

Instructions:

Mix Birch Benders Keto Pancake and Waffle Mix with water and coconut oil according to package instructions.

Grease mini waffle iron with Primal Kitchen® Avocado Spray Oil. Pour batter into waffle iron and cook according to iron instructions.

While mini waffles are cooking (or before), scramble 2 eggs in small skillet.

Cook 3 strips of bacon (in oven at 400 ºF/205 ºC).

When mini waffles are done, let cool slightly on plate or cooling rack.

When cooled, top two of the waffles with cheese slices, 1 1/2 bacon strips each, and divided scrambled egg. Top with the remaining two mini waffles to make 2 sandwiches.

For a little extra spice, add Primal Kitchen Chipotle Lime Mayo. Now dig in….

Now For the Giveaway…

Have we won you over yet to Birch Benders easy and incredible mixes? (They have a paleo version, too, btw.)

Just follow @marksdailyapple and @birchbenders on Instagram and comment on today’s MDA Instagram giveaway photo with your favorite keto recipe.

One lucky (random) winner will score a Primal Kitchen package worth $100: Vanilla Collagen Fuel, Classic Mayo, Chipotle Lime Mayo, Ranch Dressing, Green Goddess Dressing, and Caesar Dressing.

Good luck—and bon appetit!

Nutritional Information (per sandwich):

  • Calories: 415
  • Net Carbs: 6.6 grams
  • Fat: 32.6 grams
  • Protein: 22 grams

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