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Egg and Butter Coffee, Plus 3 Flavoring Options

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Egg and Butter Coffee. Don't knock it 'til you try it! ~Pickle Me Too

Egg and Butter coffee?  Huh? That’s disgusting!

Well, that was my first thought when I heard of this concoction from Mark’s Daily Apple (his article is here: Primal Egg Coffee).  It sounded so awful but the thought of getting my breakfast in a cup so easily sounded appealing enough to give it a try.  Now it’s the only way I take my coffee.  I wonder what would happen if I order one at Starbucks?

Yes, I do use raw eggs.  I get my eggs for a farmer I trust.  From free range chickens fed a non-vegetarian diet free of soy (chickens are not vegetarians!). I don’t recommend using raw eggs from the store. If you are concerned about using raw eggs, just make sure your coffee is piping hot. Eggs are a great emulsifier so whipping this together with a blender keeps the lovely fats from separating. Adding fat to your coffee is a good way to add healthy saturated fats to your diet.  Yes, I said good and healthy SATURATED fats.  Your body needs these once vilified fats.

You can easily make these dairy free by subbing coconut oil for the butter or ghee if you can tolerate it. Even though it’s dairy free, it’s rich and creamy, like a full fat creamer would be.  And the froth… oh man, the froth.

Now some people say salted coffee is awful so they recommend using unsalted butter but I beg to differ.  The pinch of salt, especially if you sweeten your coffee, tastes delicious.  If you like your coffee unsweetened, I would make sure to use unsalted butter though.

 

Egg Butter Coffee

Just look at that foamy deliciousness.

Egg and Butter Coffee

Ingredients

  • 6-8oz brewed coffee
  • 2 whole eggs (or 3 yolks)
  • 2 tbsp butter, coconut oil or ghee (optional but so good)
  • pinch of mineral rich salt (like Pink Himalayan Salt )
  • sweetener to taste

Instructions

  1. Brew your coffee to your preference (I like to use 1-2 tbsp per 8oz cup in my coffee press).
  2. Blend eggs, oil, and sweetener. I do this in a large cup with my stick blender.
  3. Pour in coffee and blend until smooth and foamy.
  4. Enjoy!
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Pumpkin Pie (or squash) “Latte”

Add the following to the egg mixture:
1/4 cup cooked pumpkin or squash
pinch of cinnamon, clove, nutmeg and allspice
splash of vanilla

Peppermint Mocha

Add the following to the egg mixture:
1-2 tbsp cocoa powder
1/4 tsp peppermint extract
splash of vanilla

 Eggnog “Latte”

Add the following to the egg mixture:
1/4 cup coconut milk (or 2 tbsp coconut cream)
a pinch of nutmeg, cinnamon, and cloves
splash of vanilla

 

Friday Favorites

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Friday Favorites

 

I find lots of great things from my fellow real food bloggers throughout the week that I would love to share with you.  Normally these are the kinds of things that I would simply post on my Pickle Me Too Facebook page but Facebook has been severely limiting page’s audiences.  If I post a link, I’m lucky if 1% of my fans see it.  I’ll still be posting links of Facebook but I’m going to start a weekly blog post called “Friday Favorites”.

Continue reading Friday Favorites

Water Kefir, My High Maintenance Girlfriend

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Water Kefir

 

**Update! Wow, after just a few hours of being up, I’ve received a number of comments about how this might scare people away from fermenting.  No!!!  Please, please don’t read that into this.  Most people find water kefir to be one of the easiest ferment.  This post is meant for those of us who have had trouble getting it to work.  I felt like a ferment freak failure because it wasn’t as easy for me as it is for what seems like everyone else on the planet. These problems are common enough to warrant this blog post.**

Sometimes fermentation is a lot of trial and error, success and failure.  Brewing water kefir, for me, has been the most challenging ferment. Most people I talk to have no problems with water kefir at all but many like me just can’t seem to get it to work.  At least consistently for more than a few months. I have successfully killed of countless batches but each time I’ve had a batch die, I’ve learned something new.

The main thing I’ve learned is I’m stubborn.  I WILL figure out water kefir and I WILL make it work, so help me God.

The following information is based purely off of my personal experience with water kefir.  Chances are it’ll be different for you.  Water kefir seems pretty sensitive to certain climates, different water, difference minerals and who knows what else.  Water kefir is like a high maintenance girlfriend to me.

Continue reading Water Kefir, My High Maintenance Girlfriend

A Year in Review: 2013

**This post may contain affiliate links. Purchasing from these links helps support Pickle Me Too, allowing me to post and store all of my free recipes. Thank you!**

2013 A Year in Review

Happy New Year!

This year has been an adventure here.  I didn’t write nearly as many blog posts as I did the previous year because I needed to re-prioritize my life.  2012, I spent a lot of time on the blog.  A lot! All of that effort was worth it because I built up a great audience of ferment freaks and made many new friends along the way.  But with 4 boys, homeschooling, expanding our little homestead, and two blogs, something had to give.  So this last year I focused on less blog posts but more quality.  Instead of 2-3 posts a week, I posted 1-3 times a month.

Nothing has really changed much this year.  I’m still homeschooling 4 boys (though as they get older, they get more and more independent), still homesteading and still writing for two blogs (if your’re curious about the second, I write about crazy life with boys at www.noisecoveredindirt.com).  If anything, I may have added more.  I started playing guitar (and ukulele and mandolin) for our church worship team, reigniting my excitement for music that got put on the back burner while raising children and I’ve been busy earning my black belt in taekwondo (not quite there yet but I will earn my black belt early in 2014). But between teaching my boys, raising rabbits and chickens, weeding the giant garden, making fun ukulele covers, kicking kids in the head… err I mean sparring, writing goofy stories about my kids, I still manage to find time to ferment.  There is always kombucha and water kefir going and my ferment fridge is still packed with wonderful fermented veggies from my garden this last season.

What will this new year bring for Pickle Me Too?  This year for the blog I plan on posting a monthly ferment recipe and hope to include an occasional video tutorial to show how easy fermenting really is. I will also be building up an arsenal of FAQ’s.  I’ve made a few in the past but would like to keep them coming.  I want Pickle Me Too to have all the information you need to feel comfortable fermenting. Sign up for my newsletter (form in the left sidebar) so you don’t miss a thing!

Enough of my blabbering.  In case you missed any, here are the top 13 posts in 2013from this last year.

#1 Kombucha Sourdough Starter

#2 Chia Seed Kombucha

#3 What’s So Bad About Gummy Candy

#4 Let’s Get Fruity!  How to Ferment Fruits

#5 Water Kefir vs Kombucha

#6 Gluten Free Sourdough Pizza

#7 Raw Milk Yogurt

#8 Kimchi: Stinky Yummy Goodness

#9 Do I Have To Use a Special Vessel to Ferment?

#10 A Warning About Fermenting in Fidos

#11 Review of The Boss Pickler

#12 Sauerkraut: To Can or Not To Can

#13 Fermented Applesauce

Have a Happy New Year and here’s to a wonderful 2014!

Fermented Citrus Cranberry Sauce

**This post may contain affiliate links. Purchasing from these links helps support Pickle Me Too, allowing me to post and store all of my free recipes. Thank you!**

Fermented Citrus Cranberry Sauce

Do you want to introduce fermented foods to your family but are afraid to freak them out?  This dish is great to bring to a gathering.  You don’t even have to tell them it’s fermented until after they try it.  It’s just slightly cultured so the lactic acid sour taste isn’t overwhelming.  This doesn’t taste like sauerkraut or dill pickles, it just tastes like a fresh cranberry sauce with a bit of fizz.

This sauce can be made unfermented too.  Just leave out the fermenting step.

Continue reading Fermented Citrus Cranberry Sauce

Thick Brine?

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Thick Brine

Thick Brine in Fermented Mustard Seeds

Do you ever experience thick, slimy, viscous brine in your ferments? It happens more with carrots than any other vegetable but it has happened with every vegetable at different times for me.  Not every batch of carrot sticks produces a thick brine but most do.  Not all of my sauerkraut has a watery brine.  Occasionally I get a thick brine.  Same with my cucumber pickles.  Heck, I’ve even had my water kefir end up thick and viscous which was very weird.  Sometimes the brine is thick, sometimes it’s not.  Thickened brine has baffled me for years.

Continue reading Thick Brine?

Overwhelmed Making the Best Choices for Your Family?

**This post may contain affiliate links. Purchasing from these links helps support Pickle Me Too, allowing me to post and store all of my free recipes. Thank you!**

Track-Collage-400-Yale-2

Have you ever felt overwhelmed when it comes to making the best choices for your family?

With all the hidden dangers lurking in our food supply, water supply, products we use daily, and even just in the environment, more and more parents are choosing to live a simpler, more natural lifestyle. But making the transition is enough to make any parent’s head spin. And what about those soon-to-be parents who are just beginning their journey? All the research, websites, and books lead to information overload.

What if there was an online resource where parents could be educated, inspired, and empowered to care for their family naturally? What if there was a resource that provided concise, easily digestible information on a wide range of topics from pre-conception all the way through the teen years? What if this resource was FREE? Curious yet?

Continue reading Overwhelmed Making the Best Choices for Your Family?

Traditional Tuesday: Nutritious and Delicious

**This post may contain affiliate links. Purchasing from these links helps support Pickle Me Too, allowing me to post and store all of my free recipes. Thank you!**

Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the politics of real foods and action alerts for individual states or topics are also welcome.

This blog carnival is hosted by:

KerryAnn and Jeff @ Cooking Traditional Foods
Melanie @ Pickle Me Too
Jessica @ Delicious Obsessions
Dawn @ Cultured Mama

Rules:

- If you are linking to a recipe, it must be traditional foods. No white flour, white sugar, yeast, packaged or processed products and the like.

- Please link to your article only and not directly to your blog front page.

- Please place a link back to this post. Place the URL of the carnival post, copied from your browser address bar, at the bottom of your post. A badge is below, if you wish to use that instead. To link back, just edit your post and put a link to this blog post at the very bottom of your post. It’s good etiquette and it helps both of us.

- Please only link posts that fit the carnival description. Old and archived posts are most welcome as long as you post a link back as described above.

- Links that do not follow these rules will be deleted.

- Linky will stay open from 12:01AM Tuesday to 11:59PM Friday EST.

Continue reading Traditional Tuesday: Nutritious and Delicious

Traditional Tuesday: Nutritious and Delicious

**This post may contain affiliate links. Purchasing from these links helps support Pickle Me Too, allowing me to post and store all of my free recipes. Thank you!**

Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the politics of real foods and action alerts for individual states or topics are also welcome.

This blog carnival is hosted by:

KerryAnn and Jeff @ Cooking Traditional Foods
Melanie @ Pickle Me Too
Jessica @ Delicious Obsessions
Dawn @ Cultured Mama

Rules:

- If you are linking to a recipe, it must be traditional foods. No white flour, white sugar, yeast, packaged or processed products and the like.

- Please link to your article only and not directly to your blog front page.

- Please place a link back to this post. Place the URL of the carnival post, copied from your browser address bar, at the bottom of your post. A badge is below, if you wish to use that instead. To link back, just edit your post and put a link to this blog post at the very bottom of your post. It’s good etiquette and it helps both of us.

- Please only link posts that fit the carnival description. Old and archived posts are most welcome as long as you post a link back as described above.

- Links that do not follow these rules will be deleted.

- Linky will stay open from 12:01AM Tuesday to 11:59PM Friday EST.

Continue reading Traditional Tuesday: Nutritious and Delicious

Traditional Tuesday: Nutritious and Delicious

**This post may contain affiliate links. Purchasing from these links helps support Pickle Me Too, allowing me to post and store all of my free recipes. Thank you!**

Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the politics of real foods and action alerts for individual states or topics are also welcome.

This blog carnival is hosted by:

KerryAnn and Jeff @ Cooking Traditional Foods
Melanie @ Pickle Me Too
Jessica @ Delicious Obsessions
Dawn @ Cultured Mama

Rules:

- If you are linking to a recipe, it must be traditional foods. No white flour, white sugar, yeast, packaged or processed products and the like.

- Please link to your article only and not directly to your blog front page.

- Please place a link back to this post. Place the URL of the carnival post, copied from your browser address bar, at the bottom of your post. A badge is below, if you wish to use that instead. To link back, just edit your post and put a link to this blog post at the very bottom of your post. It’s good etiquette and it helps both of us.

- Please only link posts that fit the carnival description. Old and archived posts are most welcome as long as you post a link back as described above.

- Links that do not follow these rules will be deleted.

- Linky will stay open from 12:01AM Tuesday to 11:59PM Friday EST.

Continue reading Traditional Tuesday: Nutritious and Delicious