When I used to work in the food industry I had to wake up at what I would consider closer to the night than morning. I was positioned as a sales manager for a distribution center. Our delivery routes started at 3 am and typically got back around 3 pm. Everyone drank coffee and most of them washed it down with an energy drink or two. I wasn’t a coffee drinker myself, the caffeine gave me a headache, and the guys always asked me how I managed to go without it. Running those routes was the toughest job I ever did and I knew why caffeine and rockstar was normal fare in that depot. I just couldn’t do it. I instead relied on a good diet to keep me going and tried to preach my health message to anyone in the warehouse that would listen. I don’t miss the crazy hours but I do miss those crazy guys, they were a hard-working bunch and we had some good times together.
I finally made it out of there alive (just barely) and eventually did get into the art of brewing coffee (decaf). I’m still a lightweight when it comes to caffeine. It was John Wayne style (black) for a while then I graduated to Bullet Proof Coffee, I’ll do a future post on that. Hot coffee, however, when it’s 70 degrees at 7 am isn’t always appealing so I came up with this week’s recipe to kill two birds with one shake.
When I’m coaching a new client on how to build a good breakfast I usually say focus on protein for tissue rebuilding and healthy fat for a blood sugar regulating energy source. Now throw in some summer heat and America’s favorite anti-oxidant (coffee if you were wondering), and Presto-O-Matic you’ve got a winner.
There are many ways you can make this interesting but here are the basics. If you have a fiber powder it’s good to add that as well, just keep the sugar out and you’ll be set up for a good day, Every Day.
Coffee Cooler
- 8-10 ounces fresh brewed or cold brewed coffee (dealers choice on the caffeine)
- 20 oz of ice
- 20-30 grams of pea protein or collagen peptides (or a mix of both)
- 1 tsp vanilla powder or 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup full-fat coconut milk from a can (BPA free can of course)
- High-speed blender
Method
- Brew coffee
- Fill blender container with 20 oz ice
- Add coconut milk to the coffee then pour over the ice
- Add the rest of the ingredients
- Blend first on low then progressively faster until a thick shake is made
- Drink right away. You made need a spoon
