Originally posted in 2015 and still loving my coffee 🙂
Calling all coffee drinkers!
Contrary to popular belief, drinking coffee does have health benefits!
Medical News Today tells us that “the potential health benefits associated with drinking coffee include: protecting against type 2 diabetes, Parkinson’s disease, liver disease, liver cancer and promoting a healthy heart.“
It is only when you OVER-drink (more than 2 cups a day) and load your mug with added sugars, artificial creamer, and flavors that it then becomes UNhealthy. Everything in moderation…including your coffee.
I would go as far as to say that many people I know don’t even like the taste of coffee – they are addicted to the added SUGAR in the flavored creamer! Pumpkin spice latte? They aren’t drinking it for the coffee flavor.
So, what’s in your coffee?
I enjoy my morning cup of joe with almond milk, a sprinkle of cinnamon, and occasionally an added extract flavor or spoonful of protein powder. Coffee shops abound and now most provide options for a less calorie dense, sugar-laden cup. As a society, we are becoming more health conscious and these coffee shops (including the biggest one that starts with an S and has a green logo but I am not naming any names) should be keeping up.
What goes into your morning cup?
Discovering this daily meal plan from 2015…still looks like a winner to me! Especially the sweet potato quinoa salad that I will be making today. Enjoy!
CLEAN EATING Day 3:
B – Egg scramble: 2 organic eggs, ½ cup broccoli, 1 oz goat or feta cheese w/ 1 slice Ezekiel bread and 1 medium orange
S – 12 raw almonds & 1/2 banana
L – Sweet Potato Quinoa Salad: ½ medium sweet potato diced, ½ cup cooked quinoa, ¼ yellow pepper, 1 tbsp chopped cashews – mix with dressing: 2 tbsp fresh orange juice, 2 tbsp lemon juice, ½ tsp local honey, 1 tbsp olive oil, salt, and pepper.
S – 2 tbsp hummus and 2 cups raw veggies of choice
D – Seared Shrimp Salad:
- 1 lb of 16/20 wild-caught shrimp – deveined
- 1 T coconut oil
- 2 cloves minced garlic
- 1/2 tsp siracha
- 1 tbsp grated fresh ginger
- 1 tsp chili powder
- juice of 1/2 a lime
- kosher salt and ground pepper
- 1 yellow pepper diced
- 1 cup frozen shelled edamame – thawed
- 1/2 cup freshly shredded parmesan/Reggiano cheese
Combine the first 8 ingredients – marinate for 30-45 minutes. Heat a cast-iron skillet and spray with cooking spray. Add shrimp mixture. Cook for about 2 minutes. As shrimp start to turn pink, add edamame and peppers – saute for additional 2-3 minutes. Serve over mixed greens & top with cheese.