You know that point in the afternoon where you need both a little caffeine and a snack? I hit that point almost daily around 3pm. I call it the afternoon lull. In the past, I’ve helped myself to a cup of coffee and something like an apple and PB. Then, the other day, I got this hankering for a blended iced coffee that would satisfy both the hanger and the caffeine dosage. I’m not talking about that sugary frap
stuff you get from a certain Seattle based coffee co.
I wanted something rich, creamy, blended, caffeinated, protein packed and not sugary. Also, I wanted to to be filling enough that I didn’t want to eat an entire loaf of bread afterwards. Does anyone else have this problem with smoothies? They’re tasty alright, but leave you wanting something more.
I found the perfect solution. Enter the Cacao Coffee Smoothie. (Also, yes I am aware that today is 3.14, Pi Day, and no I won’t be sharing a pie recipe)
Here’s how you make this delightful little snack.
- 1 frozen banana
- 1 Tbsp Cacao Magic Protein Superfood (or your choice cacao protein blend)
- 1 cup iced coffee (if you want an extra thick smoothie, freeze the coffee in an ice tray and blend up the cubes)
- 1/4 cup Califia unsweetened almond milk (or their coconut milk is delicious!)
- 1 tbsp nut butter of your choice (I prefer peanut butter for this recipe)
…and voilá, you have a great protein & caffeine packed snack. Oh and it’s crazy delicious.
Try topping it with some almond slices, coconut shreds, seeds or whatever your favorite goodies are.
Now that we are caffeinated and fed, let’s talk easy dinner ideas. I made this Thai Noodle dish for some friends visiting over the weekend, it whips up in under 30 minutes and is a surefire way to delight at dinner.
I’ve made this twice now, once with chicken and once with tofu. Its delicious both ways. Or you could leave out both and have a purely veggie dish. There’s no wrong choice.
What you’ll need:
- 1 package of rice noodles (I’ve used both brown and red rice noodles)
- 1 chicken breast or a block of tofu (cut into strips or cubes)
- roughly 2 – 3 cups of chopped veggies (I used carrots, broccoli, zucchini, green beans, and red peppers)
- 1/2 onion
- 2 tbsp creamy peanut butter
- 2 tbsp soy sauce
- 1 tsp ground ginger
- 1 tsp powdered garlic + a little extra for sprinkling
- 1/2 can of coconut milk
- 2 tsp sesame seed oil + some for cooking the chicken/tofu*
- 2 tsp chili paste (or to taste for spice level)
- 2 -3 chopped green onions & handful of peanuts for toppings
*if you don’t have sesame seed oil, peanut oil is a good substitute, but I don’t recommend olive oil because it won’t have the right flavor profile.
How to make it:
- Cook your chicken or tofu, whichever you decided to include. Use a little bit of the sesame oil to cook it in. If you opted for tofu, cook it in a nonstick pan and rotate until each side is browned and slightly firm/crusty.
- Meanwhile in a large frying pan, heat up the other 2 tsp of sesame oil. Add veggies. Sprinkle a little garlic powder on the veggies. Cover with lid to use the steam to heat the veggies through.
- In yet another pot (sorry, this dish does use more pots/pans then I’d like) heat up some water and cook your rice noodles according to the package. When done, toss with a little sesame oil to keep the noodles from sticking together.
- For the sauce: scoop peanut butter into a small microwavable bowl or glass measuring cup and microwave for about 30 seconds, just to get the peanut butter to a consistency thats easy to stir. Add in coconut milk, soy sauce, peanut butter, garlic, ginger and chili paste. Mix until you get a thick, creamy, delicious sauce.
- When cooked through, add your chicken or tofu to the veggie mix in the big frying pan. Add in rice noodles. Try to mix up the chicken/tofu and veggies into the noodles so things are evening distributed and then pour the sauce over everything.
- With the burner on a low simmer, heat everything up together. Put the lid on and let it talk to itself until all flavors have come together. (about 5 minutes)
- Top with green onions and peanuts.
Serve with mismatched chop-sticks and kimchi. Thanks for cooking with me!
Wait! One more thing before you go – Mr. Teeps would like me to share these pictures with you. He carried this stick for our entire 5 mile trail run. I think he’s training for a Spartan Race.
Okay, now you can go. Enjoy your Tuesday!
What’s your go to afternoon snack?
Caffeine in the afternoon – yay or nay?
Anyone training for a Spartan Race?