This week is supposed to be well and truly summer weather in much of the U.S., with temperatures like August early in the week. So we’ve got a couple of dinner salads, as well as a couple of meals that can be prepared completely on the grill, to save our kitchen and cooling bills. A couple of the menus can be made either on the stove (rather quickly) or outside on the grill, using a cast-iron skillet.
Our world tour this week includes a Pesto Pasta Salad with Grilled Chicken and an Artichoke Frittata (both Italian, including the cooking technique on the frittata); a Spring Salad with Tarragon Vinaigrette and French-style Adult Burgers (relax, there’s a simple option for the kids), as well as a Cajun grilled meal, Thai Lemon-Grass Chicken, and a pork steak salad with plenty of flavor. This week’s bonus is my very favorite breakfast year-round, but one that’s great in warm weather because the only heat used is in making the coffee! It’s got hundreds of variations, the exact number of which my son the algebra nut could figure out, probably. I’ve been making it for about 3 years and have not yet tired of it.
Finally, the noodles. I know some subscribers are here because they need a low glycemic or low carb way of eating; others are here for gluten-free purposes. So as in cases where I’ve put tortillas on the menu, please buy what you know fits your way of eating. The shiritaki noodles are actually appropriate for both. I’ve just tried them this week myself, and I love them. You just have to make sure to eat them with something substantial, because not only do they have almost no carbs, they also have almost no calories! I ate a cup for lunch with just a light soy ginger dressing I made up, and then left to run an errand. Five minutes away from home and I was hungry again! They come pre-cooked, never dried that I’ve seen. You can drain them before heating them, but you’ll probably want to rinse them either before or after. The liquid they’re packed in can taste a little like seaweed, but they themselves don’t really have a flavor and will absorb whatever you use with them.
I’m already planning next week. I can’t believe I’ve been invited to THREE Memorial Day picnics! Next week I’m going to give you a variety of sides you can take, and a dessert. If you’ve been a subscriber the last month or so, you’ll also have several recipes for cold picnic-style salads from those.
Jump to Shopping List
| Menu 1: Saturday, May 22
Cajun Pork Chops with Pineapple Mint Chutney |
Menu 2: Sunday, May 23
Spring Salad with Tarragon Vinaigrette |
Menu 3: Monday, May 24
Pesto Pasta Salad with Grilled Chicken |
| Menu 4: Tuesday, May 25
Adult Burgers, French-Style (with no-work Kid Option) |
Menu 5: Wednesday, May 26
Artichoke Frittata |
Menu 6: Thursday, May 27
Chargrilled Pork Steaks with A to Z Salad |
| Menu 7: Friday, May 28
Lemon-Grass Chicken Over Noodles |
Friday, May 28
“Egg Creams”—Breakfast Frappuccinos *Ingredients not on shopping list—Blueprint Recipe |
My Shopping List for the Week of May 22, 2010
| Asian
___ fish sauce (4 1/2 tbs) 7 ___ soy sauce (2 tsp) 4 Baking ___ stevia (2 tbs) 1, 7 ___ Walnuts (3/8 c) 4 Canned Goods ___ chicken broth (1/2 c) 7 ___ Greek olives (3/8 c) 4 Cheese ___ Brie or Chevre (6 oz) 4 ___ Feta cheese (4 1/2 oz) 3 ___ goat cheese (4 1/2 oz) 4 Condiments ___ Dijon mustard (1 1/2 tsp) 4 ___ Worcestershire Sauce (~5 tbs) 3, 4 Dairy ___ Butter (4 tbs) 1 ___ Eggs (18) 5 ___ hard-boiled eggs (6 large) 2 (or buy fresh and boil) ___ Greek or plain yogurt (3 tbs) 3 ___ Heavy cream (3/4 c) 5 Frozen Vegetables ___ artichoke hearts (3 9 oz. pkg) 5 Health or Natural Foods ___ guar, xanthan or glucomannan powder (1 1/2 teaspoon) 7 Kitchen Implements ___ skewers 1 Meats ___ Boneless, skinless chicken breasts or thighs (save money and buy a whole chicken; save the frame for soup stock) (24 oz) 7 ___ chicken breasts (3) 3 ___ ground beef (24 oz) 4 ___ Pork chops (2 lbs) 1 ___ Pork steaks (6 8 oz) |
Oils
___ oil (3 tablespoon) ___ red wine vinegar (7 1/2 tbs) 2, 3 ___ White vinegar (2 tbs) 1 ___ White wine vinegar with tarragon (1 tbs) 4 ___ Raw apple cider vinegar (6 tbs) 6 Pasta *buy what kind you can eat: shiritaki (which is precooked), Dreamfields(not GF), GF ___ pasta* various shapes (6 1/2 c, or 13 c for Shiritaki) 3, 7 Produce *can sub dried herbs for many fresh; check recipes to see where it will work—sub 1/2 the amount or dried for fresh ___ Asparagus (84 oz) 1, 2, 6 ___ Lemon juice (3 tbs) 4 ___ Lemon (1) 6, 7 ___ Cilantro or parsley 7 ___ fresh snipped chives (4 tbs) 3, 4 ___ Lemongrass (3 tbs) 7 ___ Italian parsley (3/8 c) 5 ___ onion (1 1/2 med) 7 Snacks ___ Pork rinds (2 tbs) 4 Spices ___ black pepper (1/4 tsp.) ___ cayenne pepper (1/4 tsp) 1 ___ dried basil (1 1/2 tsp) 3 ___ garlic powder (1/2 tsp) 4 ___ dried oregano (1 tsp1) 1 ___ dried tarragon (3/4 tsp) 2 ___ freshly-cracked black pepper 1, 2, 3, 5, 6 ___ sea salt 2, 3, 5, 6 |
Recipes on Plan 5/22/2010 – 5/28/2010
Menu 1: Saturday, May 22, 2010
Cajun Pork Chops with Pineapple Mint Chutney; Grilled Asparagus with Cajun Butter
Cajun Pork Chops with Pineapple Mint Chutney
There’s not a lot of chutney per serving in order to keep the sugar low on this. It’s just enough chutney to be a counterpoint to the spicy-hot pork chops. Grilling brings out the flavor of the pineapple, so a little goes a long way.
6 Servings
Ingredients
2 lbs Pork chops about 1″ (2.5 c) thick
1/4 cup Cajun seasoning (either bought or homemade)
Grilled Pineapple Mint Chutney
1 cup fresh pineapple chunks
1 tbs stevia in a 1:3 ratio to sugar
2 tbs White vinegar
2 tbs Lemon juice
4 tbs Mint fresh, chopped or snipped
skewers
Instructions
Chop the pineapple and thread it on the skewers. Put it on the grill and let it go until it’s softened and a bit brown. If you’re using bamboo skewers, they’ll need to be soaked in water for at least 30 minutes ahead of time.
Meanwhile, sprinkle the chops on both sides freely with the Cajun Seasoning, and get it grilling, too.
Remove the pineapple from the skewers in a non-reactive saucepan (not copper or aluminum). Add the stevia, vinegar, lemon juice, and apricot preserves. Put it over low heat and let it go for about 5 minutes, mashing the pineapple with a potato masher or fork once it’s soft enough. Snip up the mint, and add it just before spooning the chutney over the finished chops.
7 grams of carbs and 2 grams of fiber leaves 5 grams of usable carbs per serving, and 24 grams of protein. Most of the carbs are in the chutney, so go light on it if you need to.
adapted from recipes by Dana Carpender
Grilled Asparagus with Cajun Butter
6 Servings
Ingredients
4 tbs Butter softened
4 tbs olive oil
1 1/2 tsp. paprika
1 tsp dried thyme
1 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp freshly-cracked black pepper
1 tbs Parsley fresh, snipped up
32 ounces Asparagus
Instructions
*Instead of the above spices, you can use the Cajun Seasoning you used for the pork chops.
Soften the butter, and using a whisk or fork in a biggish work bowl, stir rapidly until it’s a bit whipped. Add the olive oil and stir a bit more. Mix in the spices and parsley.
Snap the ends off of the asparagus, breaking it where it breaks off naturally (that’s the mark of where it’s too tough to eat). Put it on one or two large squares of foil. Top it with the butter mixture and fold up the foil to make packet(s). Alternately, you could use premade packets.
Seal the packet’s edges completely. Grill for 6-7 minutes and serve.
7 grams of carbs and 4 grams of fiber leaves 3 grams of usable carbs per serving and 3 grams of protein per serving.
Master Plan for Tonight
| 1. Set the table first. This goes pretty quickly! 2. Warm up grill. 3. Chop up pineapple and put on skewers. 4. Sprinkle chops with Cajun seasoning. 5. Put chops on grill. 6. Mix up Cajun butter. |
7. Check pineapple and take off grill. 8. Break ends off asparagus. 9. Put asparagus in foil and top with butter. Flip chops. 10. Put asparagus packets on grill. 11. Mix up pineapple chutney on stove. 12. All done? Serve. |
Menu 2: Sunday, May 23, 2010
Spring Salad with Tarragon Vinaigrette
A bold, layered salad that showcases sardines and asparagus, this beautiful dish adds variety to your weekday dining. If you prefer tuna to sardines or have fish from the night before, go ahead and use that instead.
READER’S COMMENT:
“This salad is great. I had never eaten sardines before, but I wanted to try them since they are so rich in omega 3 and they’re a “greener” fish choice. They taste a lot like light tuna, not super fishy or strong at all. I love tarragon…
6 Servings
Ingredients
Dressing
6 tablespoons red-wine vinegar
6 tablespoons olive oil, The Good Stuff
1 tsp whole-grain mustard (like the French Maille brand)
3/4 teaspoon dried tarragon
pinch sea salt
pinch freshly-cracked black pepper
3 garlic clove crushed
6 cups Salad greens
24 oz asparagus tough ends trimmed
6 large hard-boiled eggs (see Tip)
15 ounces 5-ounce bag mixed salad greens (about 5 cups)
30 cherry tomatoes
3 can (4 oz) sardines drained
18 olives, (optional)
Instructions
Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
Bring 1 inch of water to a boil in a medium skillet. Add asparagus, stirring to submerge if necessary, and cook until bright green and crisp-tender, about 3 minutes. Drain and place under cold running water until cooled.
Peel and slice eggs. Divide salad greens between 2 plates and top with the eggs, asparagus, tomatoes, sardines and olives (if using). Stir to combine and drizzle over the salads.
TIPS & NOTES
Make Ahead Tip: Hard-boil the eggs and refrigerate for up to 4 days.
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
9 grams of total carbs and 4 grams of fiber, leaving 5 grams of usable carbs and 23 grams of protein per serving.
adapted from a recipe in Eating Well Magazine
Menu 3: Monday, May 24, 2010
Pesto Pasta Salad with Grilled Chicken
6 Servings
Ingredients
3 chicken breasts boneless, skinless
Marinade for chicken breasts:
1 1/2 tbs Worcestershire Sauce
1 1/2 tbs olive oil
1 1/2 tbs red wine vinegar
1 1/2 teaspoon dried basil
4 1/2 ounces cherry tomatoes
4 1/2 ounces Feta cheese
4 1/2 ounces olives Greek or Kalamata
3 tbs fresh snipped chives
2 cups dried pasta Dreamfield’s fusilli, penne, or 4 cups Shiritaki (fresh in the deli)
3 tbs Greek or plain yogurt
6 tbs pesto
1 1/2 tbs olive oil the good stuff
Instructions
Cook pasta according to package instructions.
Mix Worcestershire, vinegar, basil and oil in a small bowl. Pour over chicken and allow to marinate a few minutes. Cut tomatoes in half. Cut feta into small cubes or crumble. Pit olives, if needed, and cut in half or thirds. Snip chives.
Cook chicken, either on barbecue grill or nonstick skillet, 7 – 10 minutes per side, or until done. When done, remove and slice
In pasta bowl, mix pesto, oil and yogurt. When pasta is done drain, rinse lightly with cool water, drain and add to pesto in bowl. Toss to coat. Add chicken, tomatoes, olives, feta and chives, toss gently to combine and serve.
Without the pasta (because this will vary depending on which kind of pasta you choose–some of you can handle spelt or rice; others need shiritaki or Dreamfield’s low carb/glycemic) this will have 278 calories, 4 grams of total carbs and 1 gram of fiber, leaving 3 grams of usable carbs and 31 grams of protein per serving. Shiritaki noodles add almost no calories or carbs.
adapted from a recipe by Katie Zeller of Thyme for Cooking
Menu 4: Tuesday, May 25, 2010
Adult Burgers, French-Style (with no-work Kid Option); Salad with Chevre and Walnuts
Adult Burgers, French-Style (with no-work Kid Option)
Simple grilled burgers topped with a thick wedge of runny Brie or goat cheese and sautéed mushrooms: adult cheeseburgers. We normally eat burgers with a fork and a glass of red. Feel free to have them on a bun safe for your eating style, with a glass of whatever you like.
6 Servings
Ingredients
24 ounces ground beef (mince – 350 gr)
6 ounces Brie or Chevre (aged goat cheese), sliced
2 tbs Pork rinds crushed
2 tbs sugar-free ketchup (can use previous bonus recipe)
2 teaspoons thyme
1/2 teaspoon garlic powder
10 ounces Mushrooms
4 teaspoons olive oil
4 teaspoons Worcestershire sauce more
2 teaspoon soy sauce or tamari, for GF
Instructions
For the burgers: Put pork rinds, ketchup, Worcestershire sauce, garlic, and thyme in a medium bowl and mix well. Add the beef. Mix well – hands work best, and form into 3 or 4 patties. Cook on barbecue grill over direct heat for 3 – 5 minutes per side, using a grill pad or pan if you have one, it’s easier. Or sauté in a nonstick skillet for the same amount of time. When burgers are almost done, move off heat and top with the cheese. Cover for a minute if possible. Remove as soon as cheese starts to melt, spoon some mushrooms over and serve.
For the mushrooms: Trim and thickly slice mushrooms. Heat 2 tsp oil, 2 tsp Worcestershire and soy sauce in medium nonstick skillet over medium heat. Add sliced mushrooms and sauté until nicely glazed, stirring and turning frequently, about 7 minutes.
Kid option: simply omit topping, and let them pick their own toppings from the usual. Although my kids will actually eat this, having been exposed to it often enough. Research shows it takes ten exposures to a new food for a child to accept it, so don’t give up!
Each serving has 425 calories with 4 total grams of carbs and 1 gram of fiber, leaving 3 grams of usable carbs and 29 grams of protein.
adapted from a recipe by Katie Zeller of Thyme for Cooking
Salad with Chevre and Walnuts
6 Servings
Ingredients
4 1/2 ounces goat cheese (270 g)
3/8 cup Walnuts (75 gr)
3/4 cup Cherry tomatoes (270 gr)
3/8 cup Greek olives
6 cups Lettuce(s) of your choice for 6 small salads–about 6 ounces
Tarragon Vinaigrette
4 1/2 tbs olive oil, The Good Stuff
3 teaspoons White wine vinegar with tarragon
1 1/2 teaspoon Dijon mustard
3 teaspoons Lemon juice
1 1/2 teaspoon fresh tarragon sub 1/2 tsp dried
3 teaspoons Chives snipped, sub 2 tsp dried
Instructions
Prepare lettuce and put into a medium bowl. Add vinaigrette and toss (using tongs) to combine. Arrange on dinner plates. Slice six 1/3″ (1cm) rounds of goat cheese and arrange on lettuce. Slice the cherry tomatoes in half and arrange on lettuce. Divide walnuts and olives and sprinkle on salad. Serve.
Tarragon Vinaigrette
In small bowl whisk vinegar, mustard and lemon juice. Slowly whisk in olive oil. When incorporated add herbs and whisk to combine.
6 total grams of carbs and 2 grams of fiber leaves 4 grams of usable carbs per serving, and 7 grams of protein.
adapted from a recipe by Katie Zeller of Thyme for Cooking
Master Plan for Tonight
| 1. Preheat grill. 2. Set table! The rest goes by fast. 2. Mix up salad dressing 3. Mix up burgers and get grilling 4. Chop up mushrooms and sauté |
5. Flip burgers 6. Check mushrooms 7. Get lettuce and cherries ready 8. Top burgers with cheese and mushrooms 9. Top salad and serve all |
Menu 5: Tuesday, May 26, 2010
Artichoke Frittata
6 Servings
Ingredients
3 boxes (9 oz) frozen artichoke hearts
1 1/2 cup Pecorino romano cheese grated, divided
3/8 cup olive oil EVOO, of course
18 Eggs
3/4 cup Heavy cream
3/8 cup Italian parsley chopped
1 1/2 pinch Nutmeg
sea salt
freshly-cracked black pepper
Lemon wedges
Instructions
Preheat the oven to 400°. In a bowl, toss the artichokes with half the cheese to coat.
In a medium ovenproof skillet, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the artichokes and fry until lightly golden, about 5 minutes. In a bowl, beat together the eggs, cream, cheese, parsley and nutmeg; season with salt and pepper. Pour the eggs over the artichokes and cook until just set.
Transfer the frittata to the oven and bake until set and golden, 10 to 12 minutes. Let cool, then slice into quarters and serve with the lemon wedges.
You can also do this on the grill, using a cast-iron skillet. First saute the artichokes, then add the egg mixture. Cover the grill and let it cook about 6 minutes. Let cool about 5 minutes and then invert onto a plate. This is actually a traditional Italian method for making a frittata when it’s too hot to cook in the kitchen!
Each serving has roughly 525 calories, 14 grams of total carbs and 5 grams of fiber, leaving 9 grams of usable carbs and 40 grams of protein per serving.
adapted from a recipe by Rachael Ray
Menu 6: Thursday, May 27, 2010
Chargrilled Pork Steaks with A to Z Salad
This is a really good way to turn a cheap cut of meat into something special. In this recipe we’re going to get nice thin escalopes of pork from the leg, flavor them and prepare them so they cook quickly. You could also use chicken or even veal in the same way if you fancy.
6 Servings
Ingredients
3/4 cup olive oil
1 1/2 garlic clove
1 1/2 Lemon thyme a fresh, small bunch
6 Pork steaks 8 oz (225g) pork steaks
sea salt
freshly-cracked black pepper
24 ounces asparagus finely sliced lengthways (about 750 g)
13 1/2 ounces Zucchini green and yellow (about 375 g)
6 tbs Raw apple cider vinegar or white wine vinegar
1 1/2 bunch fresh mint
Instructions
Rub the goat’s cheese with a little olive oil and cook on a hot saucepan on both sides until nicely browned. You could also do this on your grill on foil, but it’s a little tricky–fold up the edges of the foil, and be very careful not to allow the cheese to melt–just to brown. Or you could use a cast-iron skillet. Remove and put to one side. Bash up the garlic and lemon thyme in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Add a couple of splashes of olive oil, stir, and rub the mixture all over the pork steaks. Season the pork then put the steaks one by one between 2 large pieces of cling film and hit them with something heavy and flat until they’re about 1/4″ (0.5cm thick). This will make them really tender. Do this to all 4 steaks.
Check that your saucepan is hot, and chargrill your asparagus, then your zucchini, on both sides. Brown them nicely to give a bit of flavor and character to them. Put them into a salad bowl with the vinegar, 8 tablespoons of olive oil and half the fresh mint. Using the griddle pan again or your barbecue grill, chargrill your pork escalopes on both sides until nicely marked, about 4 minutes. Tear each steak in half and scatter these into the salad bowl with the rest of the mint (for a lovely fresh burst of flavor) and the crumbled goat’s cheese. Toss well, then place the bowl in the middle of the table and let everyone tuck in.
11 total grams of carbs and 5 grams of fiber leaves 6 grams of carbs and 60 grams of protein per serving.
adapted from a recipe by Jamie Oliver
Menu 7: Friday, May 28, 2010
Lemon-Grass Chicken Over Noodles
6 Servings
Ingredients
3 teaspoons stevia in a 1:3 ratio to sugar
4 1/2 tablespoons water
1/2 cup chicken broth
4 1/2 tablespoons fish sauce
1 1/2 teaspoon guar, xanthan or glucomannan powder
3 tablespoons Lemongrass finely chopped fresh, or 1 tsp dried
4 1/2 garlic cloves minced
1 1/2 medium onion halved lengthwise and thinly sliced
3/4 medium carrot thinly bias sliced
1 1/2 cups broccoli flowerets
1 1/2 medium sweet pepper red or green, cut into 1-inch squares
3 Red chile peppers fresh, seeded and cut into thin strips (see Note below)
24 ounces Boneless, skinless chicken breasts or thighs cut into bite-size strips
4 1/2 cups noodles hot cooked, shiritaki, rice, Dreamfields, or whatever you can eat: vermicelli, capellini, fettuccine, or linguine
Cilantro or parsley fresh cilantro or flat-leaf parsley
Lemon zest peeled into twists
Instructions
Stir together chicken broth, fish sauce, stevia and guar, xanthan or glucomannan powder; stir into stevia and water mixture. If using the glucomannan powder you’ll need to heat it. Set aside.
Add 2 tablespoons oil to a wok or a 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry lemon grass or lemon peel and garlic in hot oil for 15 seconds. Add the onion and carrot; stir-fry for 2 minutes. Add broccoli; stir-fry for 2 minutes. Add sweet pepper and red chile pepper; stir-fry for 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
Add chicken to wok; stir-fry about 4 minutes or until no longer pink. Push chicken from center or wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; cook and stir about 1 minute or until heated through. Serve immediately over noodles. If you like, sprinkle with cilantro and garnish with lemon twists.
Note: Take a few precautions when handling hot peppers to avoid burning your eyes or skin. Protect your hands by covering them with plastic bags or plastic or rubber gloves. Cook chile peppers just for the time indicated in recipes and avoid breathing directly over the wok as you stir-fry because of the powerful fumes.
Without your choice of pasta, this has 241 calories, 10 grams of total carbs and 2 grams of fiber, leaving 8 grams of usable carbs and 29 grams of protein per serving.
adapted from a recipe in Midwest Living
Bonus: “Egg Creams”
“Egg Creams”–Breakfast Frappuccinos
This is a Blueprint Recipe. It will nearly fill the blender. I’ve been drinking these for close to three years, and I never get tired of them. They can be varied in so many ways, and they’re great when the kitchen is too hot to cook! That’s why I’m giving the recipe to you now.
1 Servings
Ingredients
Ice
1 mug Iced coffee or tea, or stevia-sweetened soda
2 tsps stevia in a 1:3 ratio to sugar (see notes for options
2 Eggs
1/2 cup Unsweetened almond milk
2 tBS Heavy cream
Instructions
These aren’t New York-style egg creams, but so-called because they usually involve eggs and cream. That doesn’t have to be so: see the notes.
The basic idea behind an egg cream is that you have a creamy, cold, sweet, flavorful drink that has enough protein and fat to be a substantial breakfast. The elements that provide the creaminess, protein, fat, sweetness and flavor can be varied to provide nearly infinite variety.
The basic method is to chill the main liquid (whether it’s coffee, tea, or soda), and to mix the eggs, ice, sweet element, and creamy elements in a blender, and then add the coffee at the last and blend again. This whole process takes me only slightly longer than it takes me to bring my kettle to a boil, including grinding my coffee beans!
My process is:
Put water on to boil.
Grind coffee beans, and while they’re grinding, put 4 ice cubes in the coffee mug and 2 more in the blender.
Pour ground coffee into the bottom of the Aeropress maker and set it on the mug.
Put stevia over the ice in the blender
Add the almond milk, cream and eggs to the blender
Blend up what’s in the mixer
Kettle’s whistling; pour boiling water into Aeropress and plunge
Coffee is already cold. Add it to blender and blend again, pouring into a large glass immediately.
Notes on the different elements:
Creaminess: sometimes I use unsweetened coconut milk instead of the almond milk
Protein: Chocolate or vanilla whey protein powder instead of the eggs
Liquid (this is really thick without it): Gingerbread Celestial Seasonings tea; Chai tea *bags* (not the premixed kind, which has a lot of sugar); sodas such as Zevia or Virgil’s Diet (stevia-sweetened)
Flavor: This is where it gets fun.
The flavor can be combined with the creamy element; both almond and coconut milk come in unsweetened chocolate and vanilla varieties.
It can also come from the protein, if whey protein powder is used. Jay Robb makes about 6 flavors.
Coffee and tea comes in all kinds of flavors; I love German Chocolate Cake coffee and Surfin’ Safari from Boca Java company, as well as Trader Joe’s winter flavors. Teas need to be along the lines of Chai, or else the flavor is lost.
Sweetleaf Stevia makes about 15 different flavors of stevia drops. It takes 1 drop for every 2 ounces. Just look at your blender (most have measuring marks on the side) and add accordingly.
Finally, several companies make flavoring drops. Cappella Flavor Drops is one. They have something like 55 flavors!
So you see how I could have this for breakfast every morning for years and not tire of it. It’s like drinking dessert! I’ve started making it for my kids, using milk instead of almond milk, and more of it instead of coffee, although two of them like about 1/2 the usual amount as decaf coffee. I mix a variety of things into theirs. They like “Army Juice”, as they call it when I add in a wheatgrass cube (frozen) and half a banana.
Compliments to the Chef
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