the one with the PB&J cold brew
WHAT’S UPPPP BARISTA HOMIE!!!! Welcome to Kat’s Kitchen Newsletter Number 92! Thank you so so much for being here; I hope this newsletter is a useful tool for ya as you create meals and coffee at home this week! Catch a new Kat’s Kitchen Newsletter in your email inbox every Sunday!
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Drink of the Week:
PB&J Cold Brew
🥜Ice
🍓1/2-1 tablespoon Torani Peanut Butter Syrup
🥜12-16 ounces cold brew
🍓1-2 tablespoons heavy cream or half & half
🥜1 tablespoon Torani Strawberry Syrup
🍓2 tablespoons 2% milk
🥜3 tablespoons heavy cream
🍓Freeze dried strawberries
To a cup, add ice, peanut butter syrup, cold brew and heavy cream (or half & half). Mix then set aside. In a separate cup, combine strawberry syrup, milk and heavy cream. Froth the mixture together with a handheld milk frother until thick, then pour the strawberry cold foam over the cold brew and enjoy🥜🍓🤌🏽
New on Youtube this week
New on Insta:
New on the Blog
Mastering Cold Brew: 3 Ways to Brew Your Perfect Cup at Home
Sip and Save: Mastering Starbucks Oleato Coffee Recipes at Home
Coffees/Dranks of the Week
Press Coffee - Honey Cinnamon Shaker
Strawberry Peach Spritzer - Ice, 2 packets True Lime, 1 tablespoon Torani Sugar Free Strawberry Syrup, 1 tablespoon Torani Sugar Free Peach Syrup, 16 ounces club soda.
Raspberry Coconut Lime Spritzer - Ice, 2 packets True Lime, 1 tablespoon Torani Sugar Free Coconut Syrup, 1 tablespoon Torani Sugar Free Raspberry Syrup, 16 ounces club soda.
Raspberry Coconut Electrolyte Mocktail: Ice, 2 packets True Lime, 1 tablespoon Torani Sugar Free Coconut Syrup, 1 packet LMNT Raspberry Salt, 20 ounces sparkling water
Meals of the Week
Breakfasts:
Feta Eggs + Sourdough Toast
Melt butter in a pan, then add in crumbled feta. Crack two eggs over the feta, and cover the pan with a lid. Let cook for 2-4 minutes, or until your desired doneness. Add feta eggs on top of sourdough toast, and top with Frank’s Red Hot. Serve with your choice of fruit.
Press Coffee - Breakfast Sandwich
Chocolate Peanut Butter Cookie Dough Chia Pudding - recipe coming tomorrow to Youtube! Be sure to subscribe HERE!
Lunches:
Salad and Go - BBQ Ranch Salad + extra chicken
CupBop - Kko Kko Bop (BBQ Chicken) + kimchi
Dinners:
Kimchi Stew + rice
This recipe above says to make your own broth but I’m lazy and just use beef bone broth, or this RAMEN BROTH is incredible with this recipe!
Shrimp Caldo (Soup) - Gabriel’s Mom made this
Korean BBQ, yes again lololol
Chick-Fil-A - Grilled Chicken Nuggets + Fries & Diet Coke
Greek Burgers + Crispy Potatoes + Side Salad
1 lb ground beef
handful of fresh parsley
1/2 cup crumbled feta
salt and pepper to taste
avocado oil
baby potatoes
salt, pepper, garlic powder, chili powder, onion powder, paprika
mixed greens
raw veggies - carrots, tomato, mushroom, cucumber, etc
salad dressing
ketchup
avocado
pickles
Thinly slice baby potatoes. Add a generous amount of avocado oil to a pan, and bring to medium heat. Add in the the sliced potato rounds and fry until golden brown. Remove potato rounds from pan and place on a paper towel lined plate to drain any excess oil. Season with salt, pepper, garlic powder, chili powder, onion powder, paprika. Top with feta, fresh parsley, and a small drizzle of olive oil. Combine ground beef, parsley, feta, salt and pepper in a bowl. Mix well, then form into patties. Add avocado oil to a pan, then add in the patties. Cook for 5 minutes, then flip and cover, and cook for another 5 minutes, or until your desired doneness. Remove patties from pan, and serve with ketchup, avocado, pickles, crispy potatoes, side salad and your choice of dressing.
KBBQ Marinated Chicken Thighs + Rice and Veggies:
Add chicken thighs to a ziplock bag and add KBBQ marinade (I bought this one). Seal the bag, mix the chicken around in the marinade, then let sit in the fridge for 1-24 hours. Add rinsed rice and water to a rice cooker and let cook for 40-60 minutes. Add avocado oil to a pan, and add marinated chicken thighs. Cook for 4-6 minutes per side, then cover with a lid, and cook for another 2-3 minutes. Remove chicken from pan and slice into strips. For the veggies (I did broccoli and green beans) bring 2 cups of water to a boil in a pot, then add veggies to a steamer insert, and add the insert to the pot. Cover with a lid, and let veggies steam for 6-8 minutes. Remove steamer insert, and season veggies with butter, salt and garlic powder. To serve, add chicken, rice, and veggies to a plate, and enjoy!
Rotisserie Chicken + Queso Fresco + Corn Tortillas + Salsa & Guac
Snacks/Desserts:
Fairlife Chocolate Protein Milk
Thrifty’s Chocolate Chip Cookie Dough Ice Cream
Cheese stick
Pear + Dates & Cookie Butter
Kat’s Current Obsessions:
True Lime - I use a minimum of SIX packets each day! They are zero sugar crystallized lime packets that are delish in soda, sparkling water, plain water, mocktails, and spritzers. You gotta try them- And if you’re obsessed like me, ya need the big momma box of 500 packets!
Chomps Jalapeno Beef Sticks - I’m trying to up my protein and lower my sugar throughout the day, so these beef sticks are perfect! They’re 10 grams of protein and no added sugar so win win!
Vital Protein Collagen Peptides - I’ve been adding three scoops to my cold brew concoction every morning for added protein! Ya can’t taste it at all, it completely dissolves in liquids, and you get a nice added protein boost.
LMNT Electrolytes - I’ve been doing more bike rides and walks recently so I’ve been replenishing my electrolytes with these packets. There’s no sugar and they honestly taste delish, I’m super impressed. I’ll add to some sparkling water and add a SF Torani syrup and True Lime, if I’m feeling extra fancy :P
40 ounce Simply Modern Tumbler - I had been wanting a larger size tumbler and I am in love with this one! I got it in a forest green color and it’s stunning.
Brooks Women’s Trace 3 Running Shoes - For the past 3-4 weeks I’ve been aiming for 10,000-12,000 steps each day so I bought a new pair of walking shoes and they are SO comfy! Very much recommend if you’re in need of a new pair!
Thank you SO SO MUCH for reading this week’s newsletter! This newsletter is simply a way for me to share my recipes, and my love for coffee and food! In the past, I struggled with an eating disorder, and I would “avoid” certain drinks and foods I loved, just to be thin. I now have a healthy relationship with food and my body, and I understand all foods fit into a healthy lifestyle! It’s okay to love food. It’s okay to enjoy sweet coffee! It’s okay if certain foods bring you more joy than others, and it’s okay if there’s more of you to love than when you were younger ;)
Drop any comments or questions below, and have a beautiful week friend!