Every morning, after sweating for 40 minutes in bootcamp, I stop by Starbucks on my way home. Usually the line is fairly short, and I order myself a tall Pike brew and a grande iced coffee for B. The baristas know my order and pour my coffee before I reach the counter, and while the cup for iced coffee joins the line of other specialty drinks I pull a packet of stevia out of my purse and mix it into my coffee.
Yesterday, with the unveiling of all the holiday drinks and paraphernalia, the line was nearly out the door. I took a seat at the coffee bar and sipped my stevia enhanced Pike while watching the baristas churn out an assembly line of holiday drinks while I waited for B’s iced coffee. What I saw left me both shocked and dismayed…
The sheer amount of sugary goop that I saw being drizzled and pumped into cups was unbelievable!
Caramel syrup, chocolate sauce, gingerbread syrup, peppermint syrup, whipped cream, chocolate shavings, toffee pieces…there was more refined sugar going into “coffee” cups than you’d find at an ice cream parlour! And each and every person that came to claim their “coffee” (really their cup of sugar) easily had 40+ pounds to lose. And yet there they were, numbly starting their day off with a giant shot of process, refined and unnecessary sugar.
Many of my fellow Starbucks-goers also treated themselves to baked goods from the pastry display – easily adding another few hundred calories and another generous serving of refined sugar (not to mention a bomb of grains and gluten). I collected B’s iced coffee and headed back home, my mind swimming.
How many of these well-meaning folks realize how their morning habit is setting them up for a lifetime of weight gain and obesity? I wanted to burst back into Starbucks with a megaphone to stop everyone in their tracks and to talk some sense into them. Here’s what I would have said…
No, I didn’t turn back and pull a megaphone out of my back pocket
Preheat oven to 350 ° F. Grease a mini muffin pan with coconut oil.
Separate the egg yolks and whites beat the whites into soft peaks.
In a medium bowl combine the egg yolks, melted (and cooled) coconut oil, vanilla extract, coconut palm sugar, lemon juice and zest.
In a small bowl, whisk the coconut flour to remove lumps and then add salt and baking soda.
Mix the dry ingredients into the wet ones, then gently fold in the egg whites. Stir in the poppy seeds.
Fill each mini muffin tin to the top. Bake for 30 minutes, then turn on the broil for 1-2 minutes (watch closely) to lightly brown the tops. Allow to cool before removing from muffin tin. Store in an airtight container in the fridge for up to a week. Enjoy!