Drinks

Cold Brew Crack

glass of cold brew with a straw, next to cashews, almonds, and coffee grinds

 

I have to admit, this might be one of the most addicting drinks on the planet for us coffee lovers out there!  Woohoo…throw ‘em up if you love caffeine!  

Most days I drink my coffee black in order to avoid any extra processed sugar or fat…because if I’m being honest, I’m really just trying to get a good buzz going in the AM.  Although, sometimes when I’m feeling wild I may add a little almond milk or coconut milk with cinnamon…because YUM. 

Thus the idea of a healthy cold brew that incorporated my favorite flavors to mix with coffee!  And let me tell you…FREAKING.JACKPOT.  This cold brew came out so so delicious, and gets the job done without all the added junk.  All the ingredients used are natural and healthy for you!  

 

cold brew in a glass with straw, next to a carafe filled with cold brew

 

Here’s what this Cold Brew Cack can do for you…

  • Almonds: healthy fats, fiber, and protein
  • Cashews: promotes healthy cholesterol (HDL), high mineral content, and protects against high blood pressure
  • Dates: fiber, antioxidants, and improved digestion
  • Cinnamon: antioxidant, anti-inflammatory, and improve insulin sensitivity
  • Vanilla: anti-bacterial, anti-inflammatory, and antioxidant
  • Coffee: increase energy, protect against cirrhosis of the liver, and fiber

So pretty much a super yummy, energy boosting, elixir without the taste of black coffee…could this be the world’s most perfect drink?!

This recipe is extremely easy to make, and the best part is that you can bottle it and store it in the fridge for the week!  AKA YUMMY COFFEE 2GO.  The only thing you need is a nut milk bag (or fine strainer), and a blender!

Start by brewing a large pot of coffee.  While that’s brewing, take almonds, salted cashews, dates, cinnamon, and vanilla, and add to a blender.  Pour your hot coffee into the blender and let sit, until it gets to room temp.

 

blender with cashews, almonds, dates, vanilla extract, and cinnamon

 

This helps the nuts to soak up the coffee flavor and to allow their nutrients to be more readily available.  The soaking process can take up to an hour, or overnight.  It’s totally up to you and the time you have available!

Once ready, blend all ingredients on high until everything is mixed together.  Take coffee mixture and run through a nut milk bag or fine strainer over a large bowl to remove food chunks.  The liquid that remains in your bowl can then be divided up into individual bottles or a large carafe/pitcher!

 

glass of cold brew with a straw

 

If this is something you decide to make on a regular basis, I would definitely look into getting a nut milk bag, as its super easy to use for large batches.  Here is the one I use for my Cold Brew Crack at home!

 

 

Once your cold brew is made and chilled, serve at a brunch, or bottle and enjoy throughout the week!

 

cold brew in a glass bottle with a straw, next to coffee grinds, and nuts

 

Cold Brew Crack

A healthy and delicious cold brew made with black coffee, nuts, and cinnamon for extra flavor. No added sugar, gluten free, and super flavorful!
Prep Time1 hr
Total Time1 hr
Course: Drinks
Cuisine: Italian
Keyword: almond, brew, cashew, cinnamon, coffee, cold
Servings: 4 servings
Author: Lulu's Table

Ingredients

  • 6 cups coffee black
  • 1/2 cup raw almonds
  • 1/2 cup salted cashews
  • 3 dates pitted
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon

Instructions

  • Brew 6 cups of black coffee.
  • While coffee is brewing, add remaining ingredients into a blender.
  • Once coffee is done brewing, pour into blender with rest of ingredients.  Let sit and cool to room temp.  This allows the coffee to cool, and for the nuts to soak.
  • Once at room temp, turn blender on high and blend until all ingredients are thoroughly blended.
  • Using a nut milk bag or fine strainer, pour coffee from blend through bag or strainer into a large bowl.  Set pulp aside, and pour cold brew into individual containers.  I use glass bottles that I can take to work with me in the mornings.
  • Store in fridge and drink throughout the week!
Appetizers

BBQ Sweet Potato Hummus

bbq sweet potato hummus with plate of veggies

 

This weekend was our first true forecasted snow storm of the year.  One of those, “batten down the hatches” type storms, so get where you need to go cause you’re staying there for the weekend.  WELL…my dearly beloved had already gone wheels up on his flight out to Puerto Rico for a bachelor party, leaving Tito and myself to fend for ourselves in the icy abyss of Ohio.

So that was right around the time I called my super wonderful, yet autoimmune-food-restricted BFF, and made plans to get snowed in at her place!  We had this grandiose plan to stay in with our pooches and wait out “the storm to end all storms” by way of food and Netflix.  And you know what happened?

The storm never exactly came.  (Although, 24 hours after its predicted arrival, it came in the form of ice.)  Sick, right?

So we sat around all day Saturday, seeing as though we’re not quitters, and stuck to our “snow day” plan.  Four documentaries, and the start of a new Netflix original series later, we started to dabble in some culinary experimentation. 

 

bbq sweet potato hummus with plate of veggies

 

I will admit, we had the odds stacked against us.  With loads of sleep in our system, lethargy due to extended length of immobilization, limited cognitive function as a result of “Netflix and chill”, and a finite supply of ingredients due to my BFF’s autoimmune protocol diet…the odds of yielding an edible substance were looking bleak.  

In short, here were our options…a handful of sweet potatoes, lemons, garlic, and one can of chickpeas that was going to waste ever since my BFF started her AIP diet.  So in the spirit of not being wasteful, I set out on an adventure to make HUMMUS!

 

bbq sweet potato hummus with plate of veggies

 

This hummus ultimately combines two ingredients I hold very near and dear to my heart…chickpeas and sweet potatoes.  All in all, a simple recipe, it does require 60 min of baking time to get the sweet potato spectacularly mushy 🙂

Once the sweet potato is finished softening, all thats left is to throw all ingredients into a blender and give it a go!  I found that my original idea of just a plain sweet potato hummus, actually came out rather bland.  I was stewing over what I could use to spruce it up a little bit, and thats when I saw it (in the pantry)!

It was as if Moses himself had parted the sea of autoimmune protocol ingredients, showing me a clear path to…the BBQ SAUCE.  I added a 1/4 cup of BBQ sauce to give it some TANG, and oh what wonderful TANG it was!

 

BBQ sweet potato hummus with plate of veggies

 

Alas, the creation of BBQ Sweet Potato Hummus!  Which, by definition means: a snack entirely suitable for munching during ones Netflix binge sesh.  

Before serving, I added a little extra BBQ drizzle to the top, with some scallions and that was about the extent of my productivity on Saturday…and Sunday (I blame the new Netflix series for that though).    

And in case anyone is wondering…Tito survived the storm too, 

 

bernese mountain dog sitting on a couch

 

but just barely…    

 

bernese mountain dog holding a donut toy

 

BBQ Sweet Potato Hummus

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer
Keyword: bbq, gluten free, hummus, sweet potato

Ingredients

  • 1 sweet potato cut in half, long ways
  • 2 tbsp avocado oil
  • 1 15 oz can chickpeas rinsed
  • 3 tbsp tahini
  • 1/4 cup EVOO or avocado oil
  • 2 lemons juice
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp bbq sauce
  • scallion garnish

Instructions

  • Preheat oven to 400 degrees F.
  • Take sweet potato and cut in half long ways and place over foil.  Drizzle avocado oil over front and back of each half.  Wrap tightly in foil and place on baking pan.  Bake for 60 min.
  • Remove potato from oven and let steam in the foil for 10 min before unwrapping.
  • While the sweet potato is steaming, take all ingredients and add to blender or food processor.
  • After sweet potato is finished steaming, scoop out the inside flesh (leaving skin) and add to blender with rest of ingredients.  You can either use a spoon to remove flesh, or take a sharp knife and cut around the inside edge of the potato.  Proceed cutting down the length, then across the width of the potato to create cubes.  Pull out cubes with a fork.
  • Add sweet potato to blender and blend all ingredients together until smooth.  Transfer to serving bowl and garnish with extra BBQ sauce and scallions.  Serve with fresh veggies or pita chips!
Meat

Easy Slow Cooker BBQ Pulled Chicken

easy slow cooker bbq pulled chicken

There are two requirements to qualify as a weekly dinner go-to in the Corna household…

  1. You need to be super EASY TO MAKE…
  2. And super YUMMY TO EAT!

And gosh darn it, this dish has it all!  I take about 1 lb of chicken, mix in some broth, and smother it with love…I mean BBQ sauce, and then let my slow cooker do the rest.  By the time I come back from work, I just have to shred the chicken inside the crock pot and serve however I like!

easy bbq pulled chicken in crock pot

easy slow cooker bbq pulled chicken

I can top a salad, a sweet potato, or even an egg casserole with it…but most times I eat it as is, with a side of roasted veggies!  For an extremely simple and easy recipe, it has such a wonderful flavor to it.  There is no added sugar, and the broth keeps the chicken juicy so it doesn’t dry out.  This is totally optional, but before serving I like to drizzle extra BBQ sauce and top with cilantro.

easy bbq chicken slow cooker with cilantro and garlic

You can make at the beginning of the week and store in the fridge for quick protein, or make some for your next dinner party.  If you’re really feeling crazy, add on top of macaroni and cheese (OMG YUM)! 

I’m really excited for you guys to try this household staple, since its easily become one of our year-round favorites!

easy bbq pulled chicken in crockpot, topped with extra BBQ sauce

Print Recipe
5 from 1 vote

Easy Slow Cooker BBQ Pulled Chicken

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Main Course
Keyword: bbq, crock pot, easy, pulled chicken, simple, slow cooker
Servings: 4 people
Author: Lulu's Table

Ingredients

  • 1-1.25 lbs raw, organic chicken my preference is chicken tenders
  • 1/2 cup chicken or vegetable broth
  • 1 cup favorite BBQ sauce I use Sweet Baby Rays
  • 1/2 tsp salt and pepper each
  • 2 cloves chopped garlic or 1 tsp garlic powder

Instructions

  • Add broth to crock pot and lay chicken on top.
  • Sprinkle salt, pepper, and garlic directly over chicken.
  • Evenly pour BBQ sauce over chicken.  Cook on high for 3 hrs, or low for 7-8 hrs.  When finished cooking, use two forks and shred in slow cooker.  Serve when ready to eat, or store in fridge for up to 5 days.