GIVEAWAY! Boost Your Morning Brew, with Lifeboost!

Successful parenting can be chalked up to several things.  Patience, love, creativity, flexibility, and coffee.  Let’s be real, coffee should be at the top of that list.  I don’t think ours is the only household for which coffee is a near-sacred ritual.  It goes beyond the caffeine in our home.  For some reason 3 weeks after Captain was born, I developed a serious intolerance to caffeine in coffee.  We aren’t quite sure why, but when I’m pregnant I can tolerate half-caf, but by 2 weeks postpartum, I get hugely jittery, nervous, and sick while drinking caffeinated coffee.  I am pretty much sure this strange reaction will last for my breastfeeding years!  So, when I say I am a coffee nut it’s true– because I’m willing to drink caffeine-free just to get the taste every morning.

 

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I’ve loved coffee my entire life.  I have super vivid memories of sipping the cold leftovers of my dad’s black coffee with sweet ‘n’ low in it.  My mother is hispanic, and in many Mexican cultures, children start on coffee very young with a high milk to coffee ratio.  I remember Saturday mornings, headed to church with my mom for meetings and her packing me a travel mug of hot cocoa with coffee in it.  In fact, my kids and nieces enjoy “Nana Coffee” when they stay at my mom’s house overnight.  Mornings always come with a cup of milk, coffee, chocolate, and lots of whipped cream!  Needless to say, just because I had to stop drinking caffeinated coffee, didn’t mean I was going to give up coffee altogether– coffee is in my blood.

 

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In the last 4 years since becoming a nursing mother, I have tried a lot of decaf coffees.  Everything from light roast store brand to extra dark espresso beans from Starbucks.  I love trying new coffees, and just because I can’t have caffeine doesn’t mean I had to give up on finding some good beans!  But, I’ve found a new favorite in the last month with Lifeboost Coffee.

 

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Lifeboost is single-sourced.  It is from a 6-acre farm in the highlands of Nicaragua.  The farm is surrounded by one of Nicaragua’s National Protected Areas, so the land is totally clean and pesticide free. Did I mention it’s organic and Fair Trade?  Because it is!  The Arabica beans are grown, harvested, cleaned, and roasted all on site.  Unlike other coffees, this is free of mycotoxic presence.  Myco-what?  Mycotoxins are produced by molds which are not great for your health and show up in other lower-quality beans.  This coffee is pure, unadulterated, Arabica goodness.

 

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So how does Lifeboost Coffee taste?  We have enjoyed a few different brewing methods with both the decaf medium roast and also regular roasts.  (Milkman is reveling in having some good, fully-leaded beans in the house!)  I didn’t think I could enjoy it much more than I did with a coarse grind in the French Press, but over the weekend, Milkman used a slightly finer grind and made it using the pour-over.  This was ridiculously satisfying.  Maybe pour-overs and presses aren’t for you, maybe you just like to have a down and dirty machine-drip first thing in the morning, and guess what?  Still good like that.

 

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This is the kind of coffee where, if you are used to drinking coffee with cream added, you don’t have to.  It’s not bitter.  Delightfully mild without tasting weak.  Nutty and heady while still being delicate on the palate. You can taste the quality, and as an added bonus to your caffeine (or DECAF as the case may be) fix, you can rest assured that the coffee you are drinking is 100% Certified Organic and Fair Trade.

 

I enjoyed this coffee so much that after drinking it for just a few days I contacted Dr. Charles Livingston at Lifeboost and asked him if he would be willing to share some Lifeboost coffee with my readers!  We agreed that no one needs a coffee pick-me-up more than parents, and because they offer both regular and decaf coffee, this is suitable for the parents of toddlers who need all the caffeine they can get or the pregnant or nursing mama who wants the flavor and comfort of coffee without the caffeine!

 

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Huge thanks to Dr. Charles at Lifeboost for supplying us with the coffee for the giveaway!  Make sure you check out Lifeboost on Facebook, on Instagram @lifeboostcoffee, and go to their website or their Amazon store to try out their coffee (it’s on Amazon Prime!  HELLO! No shipping charge and delivered to your door?  That’s how I like my coffee!)

 

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So, head to She Rocks the Cradle on Facebook, and check out our giveaway for Lifeboost and enter for a chance to win the roast of your choosing absolutely FREE!
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Matcha Chocolate Chunk Greenies 

I’m a mom, therefore I’m tired.
  
Captain is 4 years old, so that means I haven’t slept well in 4 years. My sleep debt is probably close to 13.6 million hours. I had to give up caffeinated coffee since nursing because it makes me super shakey, but I seem to be able tolerate small amounts of caffeine in other forms! 
  

Also, tired people want sugar. I know, I know, sugar is evil and bad for you, but when you’re nursing and sleep deprived and haven’t had a shower by yourself in a week, you want something to perk you up, and what better than something sweet?
  

But caffeine and sugar have little redeeming value in and of themselves, so I decided to healthify my cravings when I bought some matcha powder on Amazon, and created these chocolate chunk “greenies”. 
  

These are seriously delish. If you don’t like the flavor of strong green tea, I recommend eating these once they have cooled. The flavor kind of milds itself out after its cooled. I’m sure you can adapt this with your favorite GF flour if needed and use your favorite sugar substitute if you prefer! These are tasty with a pinch of energy. Enjoy!

8 Tbls butter or coconut oil 

1 cup natural sugar 

1 large egg

1 tsp vanilla

1/4 tsp sea salt

1 cup whole wheat WHITE flour (you can get this at Trader Joes!)

2 Tbls culinary grade matcha powder 

1/2 cup of chocolate chunks or chips 

Pre-heat oven to 350 degrees.

Grease an 8×8 pan or 9 inch pie pan.

Melt butter or coconut oil on the stove or in your microwave and stir in sugar til smooth. Beat in egg and vanilla. Add salt, flour, and matcha until thoroughly mixed. It’ll be a lovely green color! (Add more matcha if you want a stronger taste and/or darker green color). Fold in chocolate with a spatula and spread into pan.

Bake for 22-26 minutes or until set in the center. Cool and slice. Enjoy warm for a stronger taste, or completely cooled for a milder taste with the same energy kick!
  

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