Tropical Green Monster

Hello there! Yes, it's been a while. I unintentionally stepped back from this space over the past month, and I think I know why. I feel like I get into cooking ruts, especially at the beginning of each season (well, except for maybe fall and winter...soup is my jam). Over the past few weeks, I've tried to simplify what I cook and how we eat, not to mention try to eat healthier whole foods. That's not to say I won't be baking this summer (I have a batch of these in the freezer for when my sweet tooth kicks in), but I am trying to cut back on sugar, and the more fruits and vegetables I eat, the easier that is to do.  Expect some healthy veggie-full recipes in the near future!

I've been obsessing over smoothies this summer, averaging at least four a week! Strawberry banana is my fave when I want an all fruit smoothie, but this one is probably my favorite green one. Green smoothies aren't new to me or probably many of you, but this one is worth sharing. I got my inspiration from a recipe I saw on here on Eat Live Run, which I also recommend. SO good! Like all smoothies, the proportions and ingredients are up to you, so use this as inspiration! The measurements below are rough measurements. I hope you enjoy this green treat as much as I do! :)

Tropical Green Monster

Ingredients

A handful of fresh spinach

Roughly one cup chopped frozen mango

1 banana 

1/2 cup light coconut milk

Squeeze of lime juice

Water (or coconut water), if needed to thin it out to desired consistency 

Other add-in ideas: 

Frozen pineapple (omg so good!)

Chia Seeds

Fresh mint

Fresh ginger

Directions 

Place all ingredients in a blender and process until smooth. Serve immediately.

Cold-Brewed Iced Coffee

This, my friends, is the holy grail of iced coffee, and most definitely the most complicated recipe on my site...SIKE! The cold brewed method has been all over the internet (thank you NY Times!) and I'm cursing myself for not trying it sooner. Iced coffee has been my BFF this summer. I've had it nearly every day, except for the days when I forgot to prep it the night before. I'm a bitter Brittany those mornings. 

The cold-brewed method is absolutely genius. Instead of being bitter, it's smooth, rich, and luxurious. Iced coffee can be a little tricky when it comes to sweetening it, as regular sugar takes forever to dissolve. Though it's delish unsweetened, but I've found my favorite way to drink it is with sweetened condensed milk. It sweetens it, and I don't need to add milk. Two birds...one stone! It also keeps a while in the fridge. Starting my day off with this coffee makes me happy, and I think it will make you happy too.

Cold-Brewed Iced Coffee

Notes: I've been using the same proportions I like to use when making strong coffee. It gets a little diluted when you add a bunch of ice and of course milk, so give this "recipe" a try first, then make adjustments for future cups to suit your taste. The peeps at the NY Times suggest using a fine mesh sieve or cheesecloth. I found it was a lot easier to just use my French press. If you don't have a French press, I have also used my reusable coffee strainer from my coffee pot over a 4-cup measuring cup.

Ingredients

For 2 servings:

1/3 cup ground coffee (medium-course grind is best)

1 1/2 cups water

Sweetened condensed milk (I like roughly 1 tablespoon per serving) or milk of choice

Directions

Fill a french press (no French press? see note above) with water and coffee. Give it a quick stir and refrigerate overnight. The original recipe says to leave it at room temperature, but I didn't notice a difference in taste, and since it's already cold I don't have to add too much ice.

In the morning, press down the press like you would making regular hot coffee. Stir in sweetened condensed milk, regular milk, cream, soy milk, etc. and add ice. 

P.S. I love and use this tumbler to take my coffee with me to work!

Recipe Source: seen on tons of sites, all adapted from the NY Times.