Low carb pumpkin spice latte 

Are you eating clean or living the low carb lifestyle? 

Do you have anxiety about missing pumpkin spice everything?

Fear not, I’ve come up with a latte that will satisfy those carvings without throwing your lifestyle off track 🎃

Serves 2 


3/4cup Brewed coffee

3/4cup Heavy Whipping Cream

4tbsp 100% pure canned pumpkin

2tsp stevia (I use the liquid kind) or to taste

3tsp pumpkin pie spice or to taste (I love this flavor so I may have added a few more teaspoons)


Brew coffee.

While brewing, pour heavy whipping cream & canned pumpkin into sauce pot.

Turn stove on, medium heat.

Constantly stir mixture until it starts bubbling.

Add in the stevia & pumpkin spice (start off with less and ingridnets to desired taste).

Pour mixture into a blender.

Blend till frothy. About 15 seconds.

After blending pour mixture into coffee mug.

Add in coffee to the mixture. (This is a rich drink, so you could even use decaf for an evening dessert drink!)

Now pour in coffee and stir. This recipe makes enough for two mugs….. or if it is a Monday you should drink it all  😉



Cold Brewed Coffee – EASY DIY

Sooooo, this thing called time seems to be running faster and faster…except when I forget to make coffee because I’m in such a rush!!!! A friend shared with me an easy way to make up to two weeks of cold brewed, aka: STRONG, coffee that can be heated (optional) and takes only 24 hours to brew.

What you need: (5 minutes to prep & 24 hours for it to brew)

1.) Some sort of tub to store it in – then pour it in (I prefer 2 tubs for a clean transfer) I used empty food bins from Costco or rinse out juice containers.

2.) 1 cup of coffee grinds per every 4 cups of water

3.) Measuring cup or willingness to risk it

3.) Coffee filter


First things first…Select coffee grounds of your choice. Get filtered water, measuring cup, and a container with a lid. Pour one cup of coffee grinds into measuring cup and dump into container. Add four cups of filtered water for every one cup of coffee grinds. Shake it, stir it, swirl it – just get it all blended up. Place in refrigerator. Over the next 24 hour period, shake it or stir it when you think about it for coffee to brew.

Once the 24 hour period is over, grab whatever filters you decide to use, and sift out grinds while allowing liquid to pour into container with lid for cold brewed coffee readily available in your fridge over the next two weeks! I used coffee filters since they are cheap and readily available.

Although I have yet to try it when camping, I will be taking this on my next camp out to eliminate carrying a percolator (after 24 hour brew period and already filtered). I was informed it can last a few days when not refrigerated.

Warning: The sample I tried was STRONG and did not taste pretty, but it is so easy and readily available COFFEE for 2 weeks in the fridge!!! Plus, if I want it to taste a certain way I can use flavored coffee, creamer, sugar, honey, whatever 🙂 I prefer not to use Keurig type machines when possible because of the plastic and waste they put into our Earth.



Once you have your kombucha is brewed (check out brewing guide here) and you are not quiet ready to make another batch, what do you do with your SCOBY?

Make a SCOBY hotel!

What you need:
1. 1 Gallon Sized Glass Jar (mine is gallon size)
2. Cheese cloth & rubber band
3. Starter Tea
4. Organic Sugar 1/2 cup

How to make hotel:
-Place SCOBY in a gallon sized glass jar
-Pour in starter tea (from the batch you just brewed)
–My hotel is only about 1/4 full of liquid (see picture on right)
-Add in 1/2 cup of organic sugar
-Cover with cheese cloth and that’s it!
-Add 1/2 cup sugar every 7 to 10 days to feed the SCOBY.

*tip* if you are going out of town for longer than 2 weeks, place SCOBY in refrigerator in sweet tea (aka tea with sugar). The refrigerator will slow down the SCOBY process.

Easy Kombucha Brewing Guide

It may be slimy--but its super yummy!
It may be slimy–but its super yummy!

This is the 1st post of 3 for easy to make kombucha.

Gear you need.
2- 1 Gallon glass jars (1 for brewing/1 for Scoby hotel)
2- Cheese cloths
2- Rubber bands
8-10- Glass bottles to store finished kombucha (I use leftover Pellegrino bottles (mineral water bottles), plus a few growler bottles…b/c they are cute)
Organic sugar
1- Scoby (I found mine off of Amazon.com)
pH strips

How to make.
Servings: 3/4 gallon
10 cups- Water
2 tablespoons- Tea (or 2 tea bags)
1 cup- Sugar
1 cup- Starter tea or white distilled vinegar

How to get the Bucha Brewing party started.
Bring water to a boil and turn off heat. Add tea, blend and steep for 10 minutes. Strain tea, and add in sugar (this brew is called Sweet Tea).

Wait for sweet tea to cool.

Pour cooled sweet tea into 1 gallon glass jar (aka the brewer bottle).

*Note: make sure hands and surface area are clean.  If using anti-bacterial soap to clean, make sure you wipe down the sanitized area with plain water…you do not want to kill the good bacteria with the anti-bacteria soap*

Place Scoby and starter tea into brewer.

Cover brewer with breathable cover (cheese cloth).  This prevents fruit flies and small children from dipping their fingers in!

Wait 4-10 days.

From day 4 begin taste tasting. I like mine a little tart…so I brew about 12 days.

Bottle when pH levels are below 3.5 and your taste buds scream with joy.

Upcoming post on kombucha series:

–How to make a Scoby hotel

–How to make fruit infused Bucha!

Fruit infused kombucha
Fruit infused kombucha

Breakfast Coffee

Morning rituals are important.
They give you a way to start the day on autopilot while the body tries to wake up.  My personal MUST have, morning ritual, is Fatty Coffee.  I prefer to eat breakfast later in the day, but still fuel my body with these essential heart healthy fats and caffeine.

What you need.
French Press (or some sort of other coffee maker), coffee beans, grinder, kettle.

This particular cup of Breakfast coffee ☕💜️  has 2 TBSP Heavy Whipping Cream, 2 TBSP MCT Oil, and 1 Scoop of Collagen (on days where I am not working out I will reduce to 1 TBSP of everything).  The nutritional break down: is 44grams of fat, 444 calories, 0 carbs, 0 protein (don’t let those numbers scare you).

What is MCT oil?
It is basically a rich source of medium chain triglycerides (MCT). They consist of 100% capric acid and caprylic acid extracted from Palm fruit. MCTs are instantly converted into energy by the liver, requiring little break down from digestive enzymes and providing long lasting nourishment.

What is in your cup of joe?

What I consume before I break fast.
What I consume before I break-my-fast.