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A Cup of Joe & Day 3

by in Blog Posts, Food & Nutrition December 20, 2020

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.

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