I have to share my latest afternoon pick-me-up:
That coconut cold brew is a major fave, but it’s only available in the summer. For some reason TJ’s sells it in tiny 16 oz bottles- half the size of their other cold brews. Anyway, I love mixing cold brew concentrate with those shakes for a little protein boost. Sometimes after the gym I’ll run through Starbucks and get an iced doppio (double espresso) in a venti cup, then pour the shake over and mix. I used to love the chocolate Premier Protein, but I think I got a bad box and they started making my stomach hurt. I avoided them for a while, but have been drinking the caramel recently and so far so good. ANYWAY- the coconut-caramel flavor is awesome together and it feels like a little treat (whatever keeps me out of the Oreo’s at 3pm). I add a bunch of ice to a shaker cup, then pour in 1/2 cup of the coffee concentrate and 1 protein shake. It’s pretty sweet so you may want to play with the coffee:shake ratio. If you don’t have a TJ’s nearby, I love Chameleon cold brew too- especially the pecan flavor.
I threw dinner in the crock pot earlier today- those zesty lime chicken tacos I got from the @glutensnob Instagram post. This time I used the salsa verde from Trader Joe’s and that made a huge difference. They were good last time, but wayyyyy better this go-round.
It’s so easy. Just place 4 big frozen chicken breasts in the crock pot. Add 1 can diced green chiles, 1 jar salsa verde, 1/2 bottle of Kraft Zesty Lime dressing and the juice of 2 limes. Cook on high for 4-6 hours or low 8-10 hours. Remove the chicken, shred, then add back to the crock pot. Served on low carb tortillas with avocado, shredded cheese and Greek yogurt.
YUM. This would make the BEST enchilada filling. I’m definitely trying that next, along with some type of verde-sour cream sauce.
Hope everyone has a fun weekend! Isla turns SIX on Monday and I can hardly believe it.