I know, fall is coming and everyone’s excited about pumpkin spice lattes. But, it’s still blazing hot outside and I’ve been working on my cold brew coffee game all summer. I’ve become a self-proclaimed cold brew aficionado, so hear me out!
Homemade cold brew coffee is:
Smooth, slightly sweet and super refreshing Easy to make More affordable than buying at a coffee shop Ready-made for busy mornings Easily heated up if you’re in the mood for hot coffee
In summary, you can make cold brew on the weekend and pour yourself cold brew from the fridge every morning that week. No boiling water. No fussing with a coffee maker. As someone who is 100% not a morning person, cold brew coffee is a total game changer.
This tutorial is for you if: a) you already love cold brew, b) you are not a morning person, or c) you want to streamline your mornings a bit. I answered yes to all of the above. Let’s make some cold brew!
The post Cold Brew Coffee (Recipe & Tips!) appeared first on Cookie and Kate.
This Instant Pot Stuffed Acorn Squash with Pecans was created in partnership with the American Pecan Council. All opinions are our own.
What better combination of fall ingredients to kick off the season than squash and pecans? Alex and I developed this new stuffed acorn squash recipe to highlight this perfect pairing. Tender acorn squash is stuffed with a savory, herb-laden pecan and rice stuffing that truly makes your kitchen smell like Thanksgiving while you make it. Really! Did you know you can cook acorn squash in a pressure cooker? Alex and I have had so many requests for nutritious Instant Pot recipes that we’ve started experimenting with cooking vegetarian basics. This recipe uses the pressure cooker to cook both the rice and the squash, making it simple to whip up. And if you don’t have an Instant Pot? You can absolutely still make this recipe using your oven and stovetop! Keep reading for this recipe and some info on pecans.
A few quick things about pecans, before we get started! Pecans are one of our favorite nuts to include in our recipes because of their rich flavor and nutrients. Some of the great things about pecans:
They’re harvested in the USA…in the fall! Did you know pecans are the only major tree nut indigenous to North America? American pecans are being harvested right now in 15 southern states, making it the perfect in-season ingredient for fall and holiday meals. Pecans are super versatile. Everyone loves the classic pecan pie, but there are so many other uses for pecans with their naturally sweet flavor: snacks, salads, side dishes and entrees. And they’re super nutrient dense! Compared to other tree nuts, pecans are among the highest in fiber and lowest in carbs per serving. They’re also among the highest in “good” monounsaturated fats, have three grams of plant protein, and essential minerals, (copper, manganese and zinc).For more about pecans, head to the American Pecan Council website.
How to make vegetarian stuffed acorn squash
This vegetarian stuffed acorn squash recipe is quite simple to make! If you’re using an Instant Pot (pressure cooker) to cook the acorn squash, you’ll also use it to cook your rice! The entire process takes about 35 minutes: about 20 for the rice and 15 for the squash. Insider secret: we really wanted to try to cook both the rice and squash in the Instant Pot at the same time! Alex tried several variations but the cooking just wasn’t reliable. Though it would have been really slick, unfortunately it didn’t pan out. Nevertheless, you can easily cook the rice and then the squash, and using the Instant Pot still makes it simple.
If you don’t have an Instant Pot, no problem! We’ve included instructions for using your stovetop and oven.
A few notes on the stuffing here, which steals the show! This rice and pecan stuffing truly makes your kitchen smell like Thanksgiving while you make it! The onion, celery, garlic, and herbs combine to make something that smells just about like heaven. Add to that the crunch and rich flavor of buttery pecans, and you’ll find yourself just eating the stuffing alone.
Looking for healthy Instant Pot recipes?
Alex and I used to be Instant Pot skeptics. We didn’t want another appliance, and it seemed like a useless trend. However, we’ve had so many requests for Instant Pot recipes that we gave it a try. We’ve since gotten rid of our rice cooker and slow cooker in favor of the Instant Pot! We’ve enjoyed using the Instant Pot to simplify some of our vegetarian basics like sweet potatoes and chickpeas: and now, acorn squash and rice! Here are some of our other favorite healthy Instant Pot recipes so far:
Instant Pot Thai Sweet PotatoesHow to Cook Chickpeas in an Instant PotInstant Pot Smoky Lentils and RiceInstant Pot Tacos with Smoky Lentils
Looking for pecan recipes?
We’re truly smitten with pecans, as you may have noticed! Here are a few of our favorite pecan recipes:
Superfood Pecan Energy BarsCinnamon Pecan Homemade Breakfast CerealPecan, Grape & Onion Naan PizzasThis recipe is…This Instant Pot acorn squash with pecan stuffing recipe is vegetarian, gluten free, vegan, plant based, dairy free, naturally sweet, and refined sugar free.
(1 votes, average: 5.00 out of 1)
Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes 
Yield: 4 
Category: Main Dish 
Method: Pressure Cooker 
Cuisine: American
Print Recipe
Pin RecipeThis Instant Pot acorn squash is quick to make using a pressure cooker! This vegetarian stuffed acorn squash features a rice stuffing with toasted pecans.
Cook the rice**: In an Instant Pot or digital pressure cooker, stir the rice, sage, 1/4 teaspoon kosher salt, and 1 cup of water. Pressure cook on high for 3 minutes. (Note: It takes about 5 minutes for the pot to “preheat” before it starts cooking. During cooking, avoid touching the metal part of the lid.) After the pot beeps, use the Natural Release method and wait 10 minutes to let the pot cool down naturally (set a timer so you don’t forget!). Then vent any remaining steam by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. (Never put your hands or face near the steam release valve when releasing steam.)
Prep the veggies: While the rice cooks, cut the squash in half and remove seeds, then cut it in half again (into quarters). Set aside until ready for Step 5. Dice the onion and celery. Mince the garlic.
Toast the pecans: In a dry skillet over low heat, toast the pecans for about 3 minutes, stirring occasionally, until fragrant.
Make the stuffing: Heat the olive oil in a skillet over medium heat. Saute the onion and celery 5 to 7 minutes until tender and translucent. Add the garlic, thyme, and oregano, and saute for an additional 2 minutes until fragrant. When the rice is cooked, stir it into the skillet. Stir in 1/4 teaspoon kosher salt, the fresh ground black pepper, butter, and pecans.
Cook the squash*: Rinse the Instant Pot pot and place the steamer basket in the bottom with 1 cup of water. Rub the squash quarters with a bit of olive oil and sprinkle with a few pinches of dried oregano. Place the squash quarters in the pot, stacking as necessary. Pressure cook on high for 6 minutes. (Note: It takes about 5 minutes for the pot to “preheat” before it starts cooking.) After the pot beeps, immediately do a Quick Release: vent the remaining steam by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad.
Serve: Carefully remove the squash from the Instant Pot and sprinkle it with kosher salt. (Do not omit this step: it brings in the necessary flavor!) Spoon the stuffing over the squash quarters and serve immediately.
*If you don’t have an Instant Pot or want to cook more than 2 acorn squash at once, you can roast the squash in the oven. Use the method in this Roasted Acorn Squash recipe.
**If you don’t have an Instant Pot, you can boil the rice on the stovetop according to the package instructions.
Keywords: Pecans, Squash, Instant Pot, Healthy Instant Pot Recipes, Acorn Squash, Fall, Fall Recipes, Rice, Stuffed Acorn Squash, Stuffed Squash, Pecan Stuffing, Pecan Recipes
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A Couple Cooks - Recipes for Healthy & Whole Living
We tried a new-to-us restaurant recently in Portland and it was so tasty that I knew right away I had to try to recreate their Gochujang Brussels sprouts at home!
Lucky for you, I’ve taken all the guess work out of this delicious side dish or appetizer. Plus, just 7 ingredients and 30 minutes required!
If you’re into Brussels sprouts, you’ll love this dish because they’re stir-fried to golden brown (but still tender) perfection and coated in the most savory, bangin’ sauce on the block: Korean Gochujang Chili Sauce!
Gochujang Stir-Fried Brussels Sprouts from Minimalist Baker →
Are you the type of person who wakes up and immediately thinks COFFEE? Me, too! This Healthy Coffee Smoothie recipe is ready in 5 minutes and is healthier than the sugar-filled coffee drinks you are tempted to buy on your way to work.
Let’s face it, caffeinated mornings are better than non-caffeinated mornings.
Who’s with me?
I thought so! Glad to see you with your hands in the air, friend.
This is how this coffee smoothie recipe came to be one day…cue Lacey’s internal thoughts:
Coffee is great for boosting your energy levels in the morning, but plain coffee can be boring sometimes.
We all know that stopping for a sugar-filled coffee drink on your way to work is not a good idea.
Skipping breakfast is also not a good idea.
Plain coffee is not breakfast.
However, a healthy coffee smoothie is a great breakfast option. It’s like a banana coffee smoothie, but even better.
It has coffee but it also has breakfast ingredients! So you get breakfast and coffee in one drink. Are you with me??
This means less time spent in the kitchen and more time for yourself during busy weekday mornings. Clean eating and saving time are my favorite things as you can tell. And you get both with this coffee smoothie recipe.
The smoothie is ready in 5 minutes and is as healthy as it can be. But more about that in a bit.
For now, let’s just enjoy the awesome news. Because breakfast and coffee ready in 5 minutes is awesome news, am I right?
Learning how to make a coffee smoothie is the easiest thing you’ll ever learn. Actually, learning how to make smoothies is very easy in general.
Here’s what you need:
Milk of choice – in this coffee smoothie, I use unsweetened almond milk Banana – ½ banana will do the trick, the riper the better for sweetness Nut Butter – peanut butter or almond butter both work great Vanilla – vanilla extract goes great with coffee and makes it taste sweeter, too Coffee! We use both fresh ground coffee AND brewed, chilled coffee. Because: coffee! Ice – Unless you use a frozen bananaBlend everything together until smooth and your perfect morning coffee smoothie is ready to enjoy.
It’s not hard to make smoothies in the morning, but the process can be even easier if you want to plan ahead.
How can this be?
Ok, let me tell you about the benefits of prepping this easy coffee smoothie recipe ahead of time.
Saving time. And you know saving time during busy mornings is always something amazing. You won’t be tempted to leave the house without eating breakfast because your breakfast will be ready in 2 minutes.How to make a coffee smoothie freezer pack:
Add the coffee grounds, banana, vanilla extract, and peanut butter to a sealable freezer-safe bag. Press the air out of the bag. Place the bag in the freezer.When you crave a coffee smoothie in the morning, all you have to do is to add almond milk followed by the frozen ingredients to your blender.
Your breakfast drink will be ready in 2 minutes now. You can see all about smoothie freezer packs here.
This coffee banana smoothie sits high on the scale of healthy breakfast smoothies.
What makes this smoothie recipe the best coffee smoothie recipe?
It’s vegan It’s gluten-free It has 0 processed sugars It has coffee (duh!) It’s super easy and simpleLet’s take a closer look at the main ingredients now. We have coffee, almond milk, banana, and peanut butter.
Coffee increases your energy level. Which means drinking coffee = feeling less tired. I bet you knew that already.
But there are some other amazing things you should know about coffee.
Coffee is:
Low in calories – 1 or 2 calories per 1/2 cup A great source of potassium – 92 mg per 1/2 cup A good source of magnesium – 8 mg per 1/2 cup A rich source of antioxidants A natural headache fighterAnd a separate category of coffee benefits – coffee benefits for skin. Because yes, coffee is good for skin health because it is a natural constrictor and diuretic. That means coffee gets rid of the toxins and it helps move the water throughout the skin. This leads to improved skin appearance.
Who would’ve thought coffee is so amazing, right? Right. But before you get overly excited about coffee and you start drinking all the coffee drinks you can buy, I have to say that coffee is good for you in moderation. That applies to pretty much everything, I know.
Oh, one more thing. Remember: PLAIN coffee is low in calories. Coffee drinks that are high in sugars and fats are not that good for you. Not at all.
Also – people ask me why I use almond milk. I love unsweetened almond milk because it is:
Low in calories Nutritious Great source of calcium Great source of vitamin E Great source of vitamin D Great for those who cannot drink cow’s milkSince we’re covering the ingredients in this coffee smoothie, I use peanut butter because, it is:
Absolutely delicious A great source of energy A great source of protein (25g protein per 1/2 cup) Great source of healthy fatPlus I use bananas because they are
fat-free high in potassium A great source of carbs A great source of natural sugar high in vitamin C, vitamin B6, and vitamin AOk, so are we ok now? Do you believe me when I say this healthy coffee smoothie is very good for you?
Yes?
Ok, great!
I get asked often why I use almond milk in my smoothies instead of cow’s milk. Truth is: I prefer the taste. You can easily substitute cow’s milk for almond milk in this coffee smoothie recipe if you want. There are pros and cons for both.
So, instead of telling you which is better for you, I think it’s best to analyze the battle of almond milk vs cow milk together.
Almond Milk Nutritional Profile (per 1/2 cup)
Calories – 13 Saturated fat – 0.1g Protein – 0.4g Salt – 0.13 Calcium – 124 mg (almond milk doesn’t contain this amount of calcium naturally but it is enriched by manufacturers with calcium because almond milk is usually a replacement for dairy milk) Vitamin D – 0.75mgCow’s Milk Nutritional Profile (per 1/2 cup)
Calories – 35 Saturated fat – 0.1g Protein – 3.4g Salt – 0.1 Calcium – 120 mg Vitamin D – traceAs you can see, almond milk and cow’s milk are pretty similar when it comes to their nutritional profiles. Cow’s milk is slightly higher in protein but it also has more calories. Almond milk, on the other hand, contains more vitamin D.
It’s basically up to you to decide. However, there are other almond milk benefits I want to mention:
Almond milk has a great taste and it adds something special to our coffee smoothie. Almond milk is great for people who are lactose intolerant so if you are lactose intolerant this coffee smoothie recipe is perfect for you as it is. Almond milk makes it perfect for a vegan diet.
Coffee and weight loss seems to be another topic of conversation when it comes to coffee drinks.
So let’s take a step back and look at coffee from an objective point of view, shall we?
We shall!
Coffee contains caffeine and caffeine is used in many fat-burning supplements. That means coffee is good for weight loss, right?
Yes and no.
Coffee makes you more energized and it can improve exercise performance. It can also boost your metabolism.
So far so good…so why is there a “no” in my answer? Because the effect of caffeine diminishes over time. Most people develop a tolerance for caffeine and the effects are not the same after a while.
Does that mean coffee does not help? No. If you cycle your coffee drinking, a coffee shake from time to time definitely helps.
And my healthy coffee smoothie is great for many reasons. Are you tempted to drink plain coffee and leave the house without eating breakfast? Yeah, who isn’t? Mornings are hectic and busy. And that’s why this healthy coffee smoothie is the answer for all those busy mornings. Because it’s coffee and breakfast at the same time. Isn’t that amazing?
One last thing. This coffee smoothie is not plain coffee. It’s tasty, it’s full of flavor, it’s perfect. Especially if you’re not a fan of plain coffee. So instead of buying a Starbucks drink or a coffee drink that is full of sugar and other ingredients that aren’t good for you, opt for a coffee banana smoothie.
Don’t be shy, try it.
Are you developing a strong sense that healthy breakfast smoothies are the way to go during busy mornings? Good. I’m glad to hear that. And I’m ready to show you other great healthy smoothie recipes. Because having options is always a good thing.
ALMOND BUTTER, CHOCOLATE, & COFFEE BEAN PROTEIN SHAKEI’ll start with another caffeinated option. A delicious caffeinated option that is called Almond Butter, Chocolate, & Coffee Bean Protein Shake.
Coffee and almond butter are amazing together. But that’s not enough. So this protein shake also has chocolate and cinnamon. And yes, it tastes as delicious as it sounds, it’s healthy and breakfast-perfect. Get the recipe.
PINK POWDER PROTEIN BEET SMOOTHIECoffee drinks are perfect for breakfast. However, there are other drinks I like in the morning. Pretty drinks. Pretty like this Pink Power Protein Beet Smoothie.
This healthy smoothie is colorful, vibrant, and satisfying. And I can guarantee that it will make your mornings better. Just look at it. Get the recipe.
SMOOTHIE FREEZER PACKSSince I talked to you about the benefits of make-ahead coffee smoothie freezer packs, I have other Smoothie Freezer Packs I think you might like.
14 Smoothie Freezer packs to be precise. You can have 2 weeks worth of healthy breakfast smoothies prepped and waiting for you in the freezer in just the same amount of time required to make a smoothie from scratch. Get the recipes.
This Healthy Coffee Smoothie recipe is ready in 5 minutes and is healthier than the sugar-filled coffee drinks you are tempted to buy on your way to work.
Add all the ingredients to a blender and blend until smooth.
Add more ice if too liquid or more almond milk if too thick, as needed.
Serve immediately.
To Make The Smoothie Freezer Pack:To make the smoothie freezer pack, add the ground coffee to the bottom of the bag, followed by banana, vanilla extract, and peanut butter to a freezer bag.
Press the air out of the bag and seal tightly, then place in the freezer.
When ready to blend, add the almond milk to a blender, followed by the frozen contents from the freezer pack.
Blend until smooth.
This post contains affiliate links for products I use often and highly recommend.
The post Healthy Coffee Smoothie Recipe appeared first on A Sweet Pea Chef.
Fluffy almond flour pancakes with only 5 ingredients: almond flour, baking soda, coconut milk, eggs and vanilla extract. A great keto and low carb pancake recipe. Options to add blueberries or chocolate chips! I’m just getting back home to Chicago from a back to back trip from coast to coast. Last week I was in [...]
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