The school year is back in full swing which means, for many, a change in schedules very different from the lazy days of summer. For those of you finding the adjustment difficult - this recipe is for you! A delicious breakfast drink combining protein, natural sugar, and your morning dose of caffeine. Perfect for the hectic days where time is too precious to be making separate breakfast and coffee (we get it).

Sweet and Creamy Cold Brew Smoothie
PREP TIME: 5 minutes  
TOTAL TIME: 5 minutes
Servings: one 8 oz smoothie

Ingredients:
6 oz unflavored cold brew coffee, homemade or store bought
1 Tbsp cashew butter
2 medjool dates
1/4 vanilla bean or 1/4 tsp pure vanilla extract

In a high speed blender combine cold brew, cashew butter, dates, and vanilla and blend on high speed for 30-60 seconds. Add blender contents to a drink shaker filled with ice and shake vigorously to chill the smoothie then pour
through a strainer into a glass. Sip chilled smoothie and enjoy!

We hope this recipe makes your busy days just a little bit easier. The creamy texture combined with sweet coffee flavor may make this a recipe you enjoy on more that just your busy days - it's that good.

Enjoy,
Jess and Cecelia

We got to counting the other day and realized that TGBK now features almost 150 recipes on our site! Not to boast (well maybe a little), but we've got tons of great recipe options of all different varieties and skill levels. Some of our recipe preparations are complex and call for lesser known ingredients though we love the simplicity of one step, few ingredient recipes too. Sometimes the simplest recipes are the best because they allow the featured ingredient to really shine - this week, zucchini. Their abundance in home gardens or at farmers markets this time of year can lead to the inevitable question, what to do with all this zucchini? This recipe was born of just that question and with simplicity in mind. Similar but a unique alternative to the popular zucchini noodles.

Zucchini Ribbon Salad
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2-4 servings

Ingredients
4 medium zucchini
Juice of 1/4 of  a lemon, ~2 tsp
1 tsp green curry powder (red curry powder will also work)
Sprinkle of salt and pepper

Use a vegetable peeler or mandolin set on 1/8" setting to peel or slice zucchini into ribbons. Combine zucchini ribbons in a bowl with lemon juice, curry powder, and salt and pepper.  Enjoy immediately at room temperature or this salad can be saved in the fridge for up to one day.

Zucchini prepared this way is just so good! The texture is soft but with a fresh crunch, the flavor light and bright, and the presentation is well, gorgeous. The seasoning can be adjusted to whatever you have or like as zucchini is mild and takes to flavor well. Swap out the curry powder for basil and oregano and you've got an Italian take on this zucchini salad. Zucchini is the perfect late summer food "canvas" for your flavor creations and the possibilities are endless.

Enjoy,
Jess and Cecelia

What are you eating this holiday weekend? In our opinion, more important than the typical questions regarding holiday weekend plans. So when asked, lead with your food plans first, like us! And no need to think too hard about them - we've got you covered...

Cheers to Friday and cheers to those of us in the workforce. I'm sure we've all been working hard to deserve the day off Monday and this adult beverage of course. Recipe for our Kombucha Cocktail or Mocktail - add it to your food plans.

An original but still favorite TGBK recipe for our Sweet and Salty Shishito Bites is a perfect appetizer for a gathering or a simple snack dinner if you're just completely done with all forms of work right now (including cooking). Second must on your list of food plans.

Food plans finale - we saved this for last because we just can't think of a better way to treat yourself this holiday weekend than with a gourmet and perfectly cooked grilled cheese. Our Trumpet Mushroom Grilled Cheese recipe is just that. Feel free to sub with other mushroom varieties you find available.

Happy Labor Day,
Jess and Cecelia