Organic Matcha Green Tea Frappe

matcha powder

Do you like green tea? I’m not a fan of actual hot green tea but I do love all the green tea flavored backed goodies and frappes. Do you know where the pretty green color and tea flavor comes from? I honestly had no idea until I got this bag of organic matcha green tea powder.

Honestly, my first impression was pretty iffy…when you first open
it you’re hit with a strong grassy smell. Once you use it though it’s nothing but good flavor.

My first test run with the matcha powder was a green tea frappuccino like Starbucks.  I only tried one recipe and I wasn’t too thrilled with it. More milk next time maybe. This is what I did:

  • 1/2 tsp green tea powder
  • 1/8 cup hot water
  • 1/2 cup milk
  • 1 tbs sugar
  • 1 cup ice

Mix tea powder and hot water until disolved. Add all ingredients to blender and blend until smooth.

I’ve also been adding this powder into all of my smoothies lately which definitely tastes a lot better!

The green tea powder I used was the Organic Matcha from Kiss Me Organics.

 

I received this product for free using Tomoson.com.

Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Crock Pot Taco Soup

Yesterday I posted about trying to get back into the clean eating and a good starting point grocery list. Of course after I posted about the shopping I found THIS awesome blog. I can see this make the actual meal planning process so. much. easier! Check it out… Themed meal planning. I had to come back and share it too. It can really work with any kind of diet. There are so many options you could use and yet having the initial framework to build your menu makes finding recipes super easy.

In that post she starts her week with Monday being Soup Day. There are about 9 million different soup recipes. I hadn’t planned on planning like this right away but I’ve been craving some taco soup so why not?!

crock pot taco soup

Crock Pot Taco Soup

Ingredients-

1lb ground turkey (or beef if you want)

1 packet taco seasoning (or be clean and make your own)

2 cans diced tomatoes – I used 1 mexi and one Italian because its what I had

2 cans beans drained – use what you want..I used 1 black, 1 white northern

1 can diced green chilis

1/2 diced onion

A couple shakes garlic powder

Chicken broth (about 1 – 2 cups until its more soupy than chili-y. Unless you want chili…then ignore the broth)

Frozen corn – I forgot to add this but I wanted to. Oops!

Tortilla chips and cheese to top with if you want

Do it – 

Cook your meat with your taco seasoning. Add to crock pot with the rest of your ingredients except for the chips/cheese and let simmer for a few hours. Not very scientific. I put mine on medium for about 3 hours. When it’s hot and you’re hungry scoop into bowls, crunch a few tortilla chips on top and add cheese if you want it. So yummy and perfect now that the weather is cooling off.

Jamie Eason’s Pumpkin Bars

It’s PUMPKIN season, y’all! Living in Korea can suck sometimes when it comes to getting things at the commissary. I swear people hoard when they find things in stock and then you never know when it will be back again. Thankfully I have a person on the inside that let me know when the canned pumpkin was coming back. Timmy and I headed out and stocked up on a few cans (and coconut oil while it was there again!) Don’t worry, I didn’t go nuts and clear the shelves. Isn’t that rule #1 of extreme couponing? Dont be a shelf clearer? Not that I have any coupons for pumpkin but you know what I mean.

Anyway, back to the title. I have plans for some overnight crock pot pumpkin oatmeal but wanted to make something now! I went for the Jamie Eason protein bars. Seemed like a better snacky option than a lot of other recipes I found on Pinterest.

For those of you who don’t know Jamie Eason you can find out who she is HERE and check out her Live Fit program HERE.

She has a lot of recipes posted up on BodyBuilding.com but here is the pumpkin protein bar…

pumpkin bars

Pumpkin Protein Bars

Ingredients:
½ C Xylitol Brown Sugar Blend (Ideal)
1- 4 oz. jar baby food applesauce
2 tsp. ground cinnamon
1 ½ tsp. ground ginger
½ tsp. ground clove
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsp. vanilla extract
4 large egg whites
1- 15 oz. can of raw pumpkin
2 C oat flour
2 scoops vanilla whey protein
½ cup almond milk
½ C chopped walnuts (optional)
 Directions:
Preheat the oven to 350.
Spray a 9 X 13 Pyrex dish with non-stick spray.
Combine first 11 ingredients and mix well.
Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated.
 Spread batter into the Pyrex dish and back for 30 min.

Pumpkin Bread

I said I was going to post more this week, didn’t I? So sorry. I finally jumped on the Hunger Games wagon and haven’t really stopped reading which means I’ve been sitting on the couch doing nothing for a few days. I’ll probably finish Catching Fire tonight and will go nuts since I have to wait until I can make it back to the library for book 3.

Anywho, I have a lot of pumpkin to use and have been looking through recipes for something easyish to make. I settled on some cookies before I realized I didn’t have the butter to make them. Lame. So I decided I wanted Starbucks pumpkin bread since I haven’t seen it here. I searched Pinterest until I found a recipe that I had all the ingredients for.

Check it out HERE.

The ingredients are:

1 ½ cups flour (I used a mix of white and wheat because I can’t just follow directions)
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon allspice
½ teaspoon salt
4 eggs
1 cup sugar
¼ cup brown sugar
½ teaspoon vanilla
¾ cup pumpkin puree
¾ cup canola oil

What to do:

Preheat oven to 350 degrees.

Mix first 8 ingredients (everything before the eggs) in a large bowl.

In a separate bowl mix the eggs, sugar, and vanilla before adding the pumpkin and oil.

Combine them all and dump in a loaf pan.

The original recipe had the option of adding pumpkin seeds to the top. All I had were almonds so I put them on the top of half the loaf.

Bake at 350* for about 60 minutes. Cool and slice. Yummo!

It’s been a couple years since I’ve have the real Starbucks pumpkin bread but this is pretty darn good stuff! The home made pumpkin coffee creamer I made to go with it though was absolutely awful.

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