People who know me know that I am a big coffee fan; however, now that summer is here, it is often too hot to sit down and enjoy a nice cup of hot coffee; it is just too much and I find myself overheating! I don’t mind iced coffee every now and then but the ones you buy from coffee shops are typically far too weak (for my taste) by the time the ice melts or sometimes they come sweetened, which we know is a no-no if we want to stay on plan! If only there was an on-plan, ice-cold, strong-coffee-flavoured drink, with enough punch to satisfy my cravings on a hot summer day…introducing the Jarvesso!
“Looks like an ice coffee” you say. It is, but the Jarvesso is so much better. This is one drink you HAVE to try and here is how to do it:
Pour espresso over the ice and add cream (if you prefer) and sweetener to taste (again, only if you prefer) – see the link for THM Stevia (Canadians) or THM Stevia (Americans) NOTE: for a dairy-free version of this, toss the double espresso into a blender with a sprinkle of Xanthan Gum (~1% by volume or ~1/8tsp) for a creamy texture – careful not to add too much or it will thicken too much. Pour blended espresso onto the ice!
So now you can enjoy this amazing, profoundly simple coffee substitute on those hot summer days!
Ok, so where does the name come from? It is from a friend of mine, James Jarvis, a fellow java enthusiast. He came up with the drink and was tired of explaining what he wanted at his local coffee shops, so he coined the name Jarvesso and it stuck!
For Canadians who love their Timmies, ask for a Jarvesso at your local Tim Hortons! When they look at you funny, say “medium cup of ice, double espresso, one cream” – they will catch on immediately. The best part is that it is only $1.50; cheaper than a medium coffee! If you enjoy the drink, “Like”, “Share” and hashtag #timhortons #jarvesso and hopefully they add it to the menu if we make it a “thing”!
Thanks for reading! Let me know what you think by commenting below.
Although this could be used as a snack option, it doubled as an appetizer that I served to my husband at our 3rd anniversary dinner.
The recipe is actually used as a pizza crust so feel free to make that! It sounded delicious. However, for this occasion I needed an appetizer option so I decided to make the, into crackers.
Flax & Parmesan Crackers Link Here
Follow the directions on the link above. For the crackers I rolled out small balls of the mixture and pressed them flat on a cookie sheet. I wanted them to be quite crispy so I left them in the over longer than the 15 mins recommended. Also, I stored them in the fridge until ready to serve to make sure they had a bit of a crunch to them.
These crackers were served with a variety of meats and cheeses along with:
Be sure to check out the rest of the dinner menu and links HERE
There are some summer days when I get this craving for something lemony…today was one of those days…in fact it was for breakfast that I whipped up this cake with a side of coffee…**be sure to check out the update below and a new photo!
Since finding out I had a sensitivity to dairy I have been tweaking recipes to fit my need….I have been experimenting with several lemon ‘cake in a mugs’ and thought I would try creating my own recipe…
LEMON CAKE IN A MUG
1/3 cup egg whites
3 Tbsp lemon juice (less if you don’t like tart, more if you like it super tart)
2 1/2 tsp sweet blend or 2-3 doonks of THM Stevia
1 Tbsp Oat Fiber
1 Tbsp Baking Blend
1 Tbsp non-gelling gelatin (if you are not dairy sensitive you could try 1 Tb of whey protein powder)
1/2 tsp baking powder
1/2 tsp glucomannan (if you don’t have this then you can omit it and I;m sure you’ll still have a lovely cake!)
pinch of salt
NOTE: When it comes to the dry ingredients like Oat Fiber, Baking Blend and Non-gelling geletine you can use 3-4 tbsp of either or a combination of all. I like a combination. However, if you don’t usually have the non-gelling gelatin in stock then you can omit it completely. I just use it for a little extra protein.
Mix all ingredients together until well combined and pop it in the microwave for 1-2 mins. You could also do this in the oven…but hot summer days call for microwave action 🙂
Making a berry puree or sauce would also be a lovely touch to top off this cake!
I tried raspberries over top the other day and it was fabulous! Keep your berries to a minimum and you will still keep it in FP territory!!
Just a little update. For one of the many I have been making I made a raspberry sauce to cover the top of this gem. I love the combination of raspberry and lemon. Though a beautiful mix of raspberries and cream cheese would make a delightful S option I decided on a FP friendly topping…
I created this mix on a whim so I don’t have exact measurements but it’s super easy!
Heat your water (appx 1/4 – 1/2 cup), add the raspberries, stir while adding the glucomannan not too much as it can get thick (appx 1.2 – 1 tsp) and then add sweetener to taste! Again, it you like tartness don’t add too much sweetener 🙂
HOPE YOU ENJOY!!
Let me know if you have any suggested tweaks!
Okay, so I have not been able to find a muffin/cake in a bowl/mug that tastes like a brownie. I thought it was high time for me to do some searching. Though I never found any one recipe in particular, I took components of what I found and of the two recipes in the THM book (page 256 & 258) and made my own version of a brownie! Wahooo for creating recipes. This can be used for Deep S!!
Deep S Brownie recipe:
- 1 egg
- 1 tsp melted butter
- 2 tsp unsweetened almond milk
- Splash of vanilla
- 2 1/2 tsp THM Sweet Blend
- Pinch of salt
- 1/2 tsp baking powder
- 1 tbsp oat fiber
- 2 tbsp cocoa powder
Mix all ingredients and microwave for 50 seconds – 1 minute. I do about 56 seconds. Don’t over do!! You want it to be moist. So when you take it out and the center is still a bit wet looking mix it all up so you have a moist brownie mixture. Nothing worse than a dry brownie 🙂
NOTE: Since first writing this post I was tested as being sensitive to pasteurized dairy…so I have been trying dairy free options. SO, with the above recipe I substituted the butter for 1 tsp coconut oil, and added a touch of butter flavoured extract — ALSO you can add a touch of caramel extract and it tastes amazing! I have also added another tbsp of oat fiber and it has the same great taste with more substance!
Sometimes I enjoy this brownie with a custard recipe made by Briana Thomas, here. I really enjoy this custard. The brownie and the custard made a wonderful blend. Another fabulous option would be the THM Tummy Tucking Ice-cream on page 368 of the THM book.
There are so many sweet pleasures God has given us to enjoy in this lifetime: family, friends, spring flowers blooming, the colours of the sky, birds chirping (if you’re a morning person), picnics, a breeze on a warm day, coffee, stevia, to name only a few of the many things we have to be thankful for…but one other pleasure I discovered while I was on my THM Fuel Cycle was a recipe for shortcake! Let me tell you, was it ever a delightful find!
Now, doesn’t that just look like a pleasure! I assure you it was. I can not take credit for this amazing creation, all credit goes to Karen’s. The recipe is on her blog, The Fruit of Her Hands. Thank you Karen!
The original recipe calls for 2-3 tsp Truvia.
I used THM Sweet Blend and put in about 2 1/2 tsp of Sweet Blend. If you find the cake is bland to your taste then tweak it, there is nothing wrong with tweaking a recipe to your personal taste. In fact, I would strongly encourage it! Make your food taste good to you. Some may think it’s flavourless, well add some cinnamon, add more sweetener, add more vanilla, add chocolate, you name it. Don’t just let something be bland…be creative 🙂
The suggested microwave time is 1 min 30 secs; however, I have had to microwave it for 2-3 mins to make sure the center is cooked through. Maybe that is just because of the glass square I have been using. Either way it still tastes great. If some parts come out uncooked I just cut off the cooked and stick the rest back in the microwave for a few seconds.
You can see here that the center was a tad under cooked so I stuck it back in for a few more seconds. No big deal though. Once it’s all cooked and covered with your favorite toppings…you’re all set to indulge in this delightful, heart-warming cake. You could even serve it to guests as a dessert option!
There are many things you can do with this cake. What are your favorite flavours? Vanilla, Chocolate, peanut butter, strawberry, you name it you can create it!
The first time I had made the cake I was on FP day of the Fuel Cycle. I had made the Big Boy Smoothie, page 242 of the THM book. Which as a side note is amazing as well! Anyway, I had made this smoothie and wanted to keep the meal as FP as possible. So without adding too many extra strawberries I just poured some of the smoothie over the cubed shortcake. It turned out rather delicious! I bet you could even make a delicious truffle out of this shortcake. If you made a large pan of it and baked it in the oven as per Karen’s instructions you’d be all set. I’m pretty sure you will enjoy this shortcake just as much as I have enjoyed it. I don’t even know if I could count how many times I have made and eaten this shortcake since my first discovery. It made it’s appearance quite often. Of course I had to share the delight with my husband too.
Another option is to use Greek Yogurt. This is probably my favorite of all, though I haven’t tried Greek Yogurt with Peanut flour over the cake yet yet so that could end up being my favorite. Either way, this became a beautiful layered cake.
There is just so much goodness on one plate here. I am thankful that signs of spring are showing here in Sarnia. Why? Fresh strawberries and other berries make my mouth water and these things remind me that summer is just around the corner! God is good!
Later in the evening, I had to make sure my husband understood my love for this cake. I set out to make us a special dessert 🙂 This recipe is super great as you can cut through it no problem and it holds together like pound cake….although my husband said you could call it ‘pound-less’ cake. There is literally zero carbs and zero fat. The beauty of Oat Fiber and egg whites!
With or without an extra layer of Greek Yogurt, you will get the same great taste. You just want to be careful that you don’t have to much Greek Yogurt/strawberries that you go into E setting if you are just wanting it to be Fuel Pull. However, you can make this shortcake an S or E depending on what you put on it.
Now, any chocolate lovers out there?? I suggest you get to whipping up a batch of Pearl and Serene’s Choco Pudding, page 366 in your THM book. I have also made this pudding the vanilla version and it is fantastic!! Vanilla is another great option for topping this cake. However, I decided to try this cake topped with chocolate. I have a friend, Michelle, who loves her chocolate so why not make her drool 😉 With a little sprinkle of peanut flour on the top. Goodness, the options that are flowing through my mind right now. Imagine the vanilla pudding with a swirl of peanut flour, or sweetened Greek Yogurt with Peanut Flour, or the amazing caramel sauce from Carolyn’s blog, All Day I Dream About Food with ice-cream on top! Or even adding chocolate to the cake, for a chocolate shortcake!! Ahhh, I have to stop, I am making myself drool. Something to ponder while you sit here thinking about it yourself. What other toppings could you create to make this shortcake a real treat and NOT a cheat. Love it!!
The last time I made it I reverted back to using the strawberries…though there are so many options out there I just love the freshness of the berry. Here is how Karen’s recipe looked as she shows the cake diced. This is what would make it such a great option for making a truffle for a get together. No one would even suspect that it has no sugar and that it is not hindering their waistline 🙂
Once the cake is cooked, slice and dice it into cubes. Mix Greek Yogurt, vanilla and sweetener to taste, add your strawberries (thawed frozen or fresh) and mix. Then pour it over the beautiful shortcake cubes…and you have got yourself a fine, fine snack or meal. I add a small protein shake to round it off as a meal but it is great as just a snack!
I strongly encourage you to take this wonderful recipe by Karen, found on her blog, Fruit of Her Hand, make it and eat it and share it with your friends. It is delicious!!!
I strongly suggest you give this recipe a try!
If you have a book, the recipe for this Cookie Bowl Oatmeal is found on page 232. If you do not have a book I encourage you to purchase one!
The first time I made it I forgot to put glucomannan in it….OOOPS! it was runny and not what it should have been. However, the next time I added the amount of glucomannan that the recipe calls for and it turned out just fantastic!
I found it very similar to the Coco Pudding on page 366 in taste. However, I really like the texture that comes with adding the oats. It is great to bring with you as snack as well. The recipe fits well in a medium sized mason jar. I sent one to work with my husband today and it worked great (there was just a tad too much for this jar but most of it fit…the very small amount left I added to my breakfast bowl 😉 don’t tell him though). Just pack a spoon and you’re all set for your afternoon snack at work or out running errands.
I was also impressed with how large the oats grew and took up a large portion of the recipe, especially since the recipe calls for only a small amount of oats. So, if you like chocolate, pudding and texture this great FP breakfast/snack is just for you!! And tastes great!! Don’t forget it’s page 232 in the Trim Healthy Mama book.