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Wake-Me-Up Iced Mocha Coffee

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Wow! Has May been as crazy for you as it has been for us?! I have hampers full of clean clothes, dirty clothes, clothes I am not sure are dirty or clean and I think I will just pretend they are dirty so I can rewash them just so I do not have to fold them right NOW! 😉 I am needing something a little stronger than my vanilla cappuccino this morning…which brings me to this incredible WAKE-ME-UP ICED MOCHA COFFEE!!

Iced Mocha Coffee with Mocha and Blue Agave Ice Cubes

Ahhh…just hearing those words would make me roll over and get outta bed! My friends, in the words of muah…this cup o joe is MAGNIFICENT! I will admit I do not drink anything mocha on a daily basis. After that first taste of my concoction, I was a little star struck but pretty soon my glass was half empty—NOTE—>I promise I am usually a half-full kind of gal, but when this stuff was almost gone I was a little teary!! I mean seriously my hands just kept grabbing for the glass without me even consciously thinking I need a drink! Hahah!

Now, aren’t we all looking for an iced coffee recipe that will not get watered down when the ice cubes melt? I will answer for you…yes, we are! So what I have done with this iced mocha coffee is make some Starbucks Mocha Coffee the night before and mix it with 1 1/2 tablespoons of organic blue agave and pour it in a silicone ice cube tray and freeze cubes overnight. The silicone tray will prevent your beautiful coffee ice cubes from breaking up when removing them…genius huh! And you will get this perfect coffee cube to make your mocha iced coffee drink with.

Friends-a quick side note- I used coffee and blue agave to make the ice cubes. You may or may not have seen blue agave on the shelves at the grocery store yet. Blue agave is a low glycemic sweetener. ???Are you thinking what the hell does that mean??? Well, it means it does not sharply increase your blood sugar after eating it like a food with a high glycemic index would such as white bread. However, you still need to watch your intake of it because it does have more calories per tablespoon than granulated sugar. It is sweeter than sugar so you should need less of it.

Iced Mocha Coffee with Coffee and Blue Agave Ice Cubes

The next morning scoop 1 tablespoon of unsweetened cocoa into a glass and add 1/4 cup of warm milk and stir well until cocoa is dissolved. Add desired amount of coffee ice cubes to your glass. I added 4 ice cubes. Finally, add another 1/2 cup of warm milk to glass and stir. As the ice cubes melt from the warm milk, the coffee flavor will come through and ta-da! You have non-watered down iced mocha coffee! YESSSSSS! You have done it!

Iced mocha coffee with coffee and blue agave ice cubes

I must warn you, you better have big plans for your day because this drink will not only get you out of bed but you will get the motivation to do things you have procrastinated for days, such as the laundry, cleaning, maybe even going for a run!! So, husbands and wives beware if you are seeing unusual activity from your spouse. You may want to ask them if they recently tried 3 Scoops of Sugar’s Iced Mocha Coffee drink! Hahahah! 🙂

Iced mocha coffee with coffee and blue agave ice cubes

My best advice–make an iced coffee first thing when you wake up. Head out to your patio or deck or couch even and just relax for the next 5 minutes while you chug this delicious drink of mocha bliss and just take it in before you go out and conquer the world!

Iced mocha coffee with coffee and blue agave ice cubes

Wake-Me-Up Iced Mocha Coffee

Print Recipe

Ingredients
  

  • 14 ounces Starbucks mocha flavored coffee
  • 1.5 tablespoons organic blue agave I used Wholesome brand
  • 1 tablespoon unsweetened cocoa
  • 3/4 cup skim milk

Instructions
 

  • Make coffee ice cubes the night before. Brew 14 ounces or 1 3/4 cup of coffee. Mix with blue agave and pour into silicone ice cube tray. Makes 6 ice cubes. Let freeze overnight.
  • Next morning, scoop cocoa into glass and add 1/4 cup warm milk and stir well until cocoa is dissolved completely. Add desired amount of coffee cubes to glass. Pour 1/2 cup warm milk over ice cubes and stir.
  • Optional- add whipped cream on top
  • Enjoy!
  • Source: 3 Scoops of Sugar

Love,

3 Scoops of Sugar

    1. Drink Iced Mocha Coffee
    2. Go Conquer the World! 😉

 

Iced mocha coffee with coffee and blue agave cubes

Healthy & Tasty Chicken Enchiladas

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Are you ready for these?! These healthy & tasty chicken enchiladas are so yummy and you do not need to feel guilty after eating them because I have lightened them up. I used a homemade enchilada sauce to pack in flavor without calories and sodium. I did not even skimp on the cheese and sauce on top! They are so tasty and by far the best enchiladas I have set out on the table yet.

healthy & tasty chicken enchiladas

Prior to having 3 kids, I made Mexican food several times per month but lately it seems I do not have the patience to put the time in for it. However, the prep for these enchiladas is pretty easy. I pan steamed the chicken, which is a low-fat way of cooking your chicken and yet keeping it juicy. While the chicken is cooking, you have plenty of time to make the homemade enchilada sauce.

healthy & tasty chicken enchiladas

As far as the tortilla choice I picked, I will definitely be using them again. They are the Mission Artisan Style Corn and Whole Wheat 8 inch tortillas. They were excellent for chicken enchiladas. Prior to filling the tortillas, I heated them between damp paper towels in the microwave for 1 minute and then they did not tear as I was rolling them up. <—A handy trick to know!!

When finished filling and rolling the tortillas, place them in a 9×13 pan. I used my pampered chef white covered baker and baked at 400 degrees for 15 minutes. Let them cool about 5 minutes upon taking them out of the oven and then…time to chow down!!

I have finally got around to getting my nutrition facts label attached to my recipes so you can see exactly what you are eating. This is the first post that will have the nutrition facts label attached so lucky you for seeing it first! 😉 Hope you try these out!

healthy & tasty chicken enchiladas

 

Healthy & Tasty Chicken Enchiladas

Print Recipe

Ingredients
  

  • 1 - 1.25 lbs skinless chicken breasts
  • 5-8 inch corn tortillas
  • 1/2 cup canned yellow corn
  • 1-2 tablespoons green onion chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

For the enchilada sauce

  • 2 tablespoons olive oil
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour
  • 2 teaspoons cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder

Instructions
 

  • 1. Preheat oven to 400 degrees Fahrenheit. In a large skillet, add 1 inch water (salted) and bring to a boil. Add chicken breasts, cover, and reduce heat to simmer for 5 minutes. Remove from heat and let chicken steam in skillet, covered for 15 minutes. (Make sauce while chicken is steaming.) Then shred the chicken with two forks.
  • 2. While chicken is cooking, make sauce. In medium saucepan, heat olive oil over medium heat. Add tomato paste, flour, and spices and whisk for 1 minute. Reduce heat to simmer and cook for 8 minutes.
  • 3. Pour 1 cup of enchilada sauce over shredded chicken. Add corn and green onions and mix well. Heat tortilla wraps between damp paper towels in microwave for 1 minute.
  • 4. Fill tortillas with chicken mixture, roll up tortillas and place seam side down in baking dish. I used my pampered chef white covered baker and it worked well. Pour enchilada sauce over enchiladas and sprinkle cheeses on top. ( I did not use all of the remaining enchilada sauce but the nutrition facts label accounts for all of the sauce.)
  • 5. Bake at 400 degrees for 15 minutes.
  • Enjoy!!
  • Source: 3 Scoops of Sugar

Love,

3 Scoops of Sugar

Thanks for stopping by!

chicken enchiladastext

Glorious Green Hummus

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Glorious Green Hummus…how you excite my tastebuds!!

Hello there friends! Check out this amazing tasting and pleasing to the eye green hummus! I have always been a fan of the roasted red pepper hummus but I wanted to finally try some other ones out and I am glad I decided to try out the green variation! It is gloooorious!  And when I say I have always been a fan of the red pepper hummus, I mean that is the only one I have ever tried. Ever! I mean when you find a good thing, why stray from it right?! I honestly do not remember when hummus and I had our first encounter but I can say that I have been pretty loyal to the stuff! 🙂 It is usually in my weekly cart at the grocery store. I got to laughing the other day because as I was pulling in to the check out line I was scanning my cart and it looked like this –> quinoa, chia seeds, tons of fresh produce, whole grain wraps etc. etc. etc., and white bread! Bahaha! I just have not been able to let go of my (very) occasional sandwiches with white bread. Everything in moderation right!

green hummus

 

The thing I like about hummus besides it totally hitting the spot when you get those mid-afternoon cravings is that it is a good way to pack in some veggies for the day without realizing you are eating a bunch of greens because it is so darn yummy!

This hummus is made up of spinach, arugula, chickpeas, cilantro, green onions, olive oil, and a little garlic and lemon juice. Those things all together in a salad might be a little much for some people, but stick it all in a food processor and you have this amazingly smooth hummus recipe. Wow! What a good way to snack or add to a flatbread and top with some pizza toppings! Use this green hummus as a dip for veggies and crackers or add it inside a wrap or panini. Start saying no to some of those mediocre dips you pick up off the shelves at the grocery store. These are easy ways to spice up your usual snacks or quick & easy meals to add a lot of flavor.

green hummus recipe

So the next time you want to grab that container of roasted red pepper hummus at the store (myself included!) think twice and try this yummy green hummus instead!!!

green hummus

Glorious Green Hummus

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 2 cups spinach
  • 1 cup arugula
  • 1/2 cup cilantro
  • 1/4 cup green onion
  • 2 cloves fresh garlic
  • Juice from 1 large lemon
  • 3/4 cup olive oil
  • 4 cups chickpeas rinsed well in cold water
  • salt and pepper to taste

Instructions
 

  • Add spinach, arugula, cilantro, green onion, garlic, lemon juice, and olive oil to a food processor. Process contents until consistency is creamy.
  • Add chickpeas to mixture and blend until smooth.
  • Transfer hummus to serving bowl and serve immediately.
  • Enjoy!
  • Recipe adapted from Tender Greens Green Hummus

Love,

3 Scoops of Sugar

Have a great day!!

 

“green hummus2