What I've Been Putting in My Coffee
As I mentioned before, I've been trying to figure out ways to go about my [relatively] normal eating habits, while incorporating wholesome, guilt-free ingredients into my daily consumption.
This means figuring out how to still eat sweets every night after dinner (ahem: freezer fudge.) And it also means drinking creamy coffee every morning.
I've just never been able to get into black coffee. I've tried. It's fine. But it's just not my comfort. Creamy coffee is my comfort.
You gotta do what you gotta do when you get up at 5:00am every morning to exercise, you know?
I was never that bad about what I put into my coffee. For the past 6 years or so, I've been using variations of dairy-free creamers, like So Delicious Coconut Creamer, which is pretty bomb.
But a lot of them still have added sugars, and I don't know, I guess I've been feeling crafty about healthy hacks ever since I perfected the fudge. Needless to say, I've been getting more into ghee (clarified butter) and manuka honey, which are both a-little-better-for-you versions of healthy fats and sugars. (More on why I believe this later.)
So here's what I've been putting in my coffee every morning:
- probably a teaspoon of manuka honey (I don't measure things...sorry, kids)
- probably a teaspoon of ghee
- some Trader Joe's unsweetened coconut creamer (the one that's like 5 calories per serving)
- vanilla extract
- a lil' almond milk
I have one of these latte makers, so I just put all the ingredients in, let the coffee brew, and let my concoction froth up!
It's wonderful.
It tastes kind of like bulletproof coffee in a way, but better.
And I feel more righteous about it than drinking bulletproof coffee, because it's my own specific recipe that's designed for my specific needs and, well, my #bridebody goals.
