As you can see, starting FoodGlow and University kept my schedule a little full and did not leave me much time to blog! Now that FoodGlow is on her way and school is out, the blog is coming back. I am hoping to do a post every 2 weeks with lots of exciting new content so stay tuned!
I am kicking things off with my go-to matcha latte recipe. I start most of my days off with this and it gives me the perfect little boost to get through my workout and the rest of the day. It also helps me to get a nice healthy dose of fats in first thing in the morning to get my metabolism going and keep my hunger cues accurate. This recipe is super simple and the only equipment required is a blender and a spoon.
Now, let’s talk matcha. What kind of matcha do I use? Well, the truth is I jump around from brand to brand am still on the hunt for finding the best matcha that is not going to cost me an arm and a leg. So far, my favorite matcha is the organic ceremonial matcha from Davids Tea. It produces the least grass-like taste and makes for an extra creamy latte. Unfortunately, the price is not necessarily conducive to an everyday matcha drinker unless you sleep on a pile of gold bricks. My second favorite blend is the organic matcha that, believe it or not I buy from Costco. The price is a lot more affordable but this matcha has a slight grassy taste to it which is not always the best. If you have any matcha suggestions leave them in the comments below so I can give them a try!
FoodGlow Matcha Latte
2 cups boiled water
1 tsp matcha powder
1 tsp Bulletproof Brain Octane oil
1 tbsp coconut butter
1 tsp enhanced collagen peptides
1/2 tsp ashwagandha powder
dash of cinnamon
Throw everything into your blender and blend for about 1 minute until frothy. Pour into your favorite mug and sip your way to matcha bliss!
So great to be back blogging 🙂