The iCoffee Opus Single Serve isn't just for coffee, either (although that is definitely my favourite option!). It accepts all "K" style cup brands including "true" K-Cups, RealCup capsules, OneCup and ALL Treehouse private label cups. What I really love is that it even works with a reusable "choose your own bean" cup, that is included in the box! This reuseable cup has proven indispensable for times when I (gasp) didn't feel like a cup of coffee, but craved a mug of tea. There's also something called "Dial-A-Brew", which allows users to customize the strength and taste by simply turning a knob to select a cup size between 4-12 oz (in 0.5 oz increments), and even helps to ensure the perfect amount dispensed for serving over ice. This gift of true choice for the holidays means that everyone can have their favourite drink of Christmas morning - even if (like us) you host a big family brunch. I'm planning on setting my sleek, professional looking (and totally intuitive-to-use) machine out on Christmas Eve (our "big" dinner night) for guests to try, since many of them have other single-serve brewers at home to compare to. If you have a large family who all drinks one type of coffee, of course, any single-serve brewer isn't the most economical option, but for singletons like me, or those families with only one or two coffee fans, you can't beat the quality, variety or price of this model!
The iCoffee Opus Single Serve is available exclusively at Bed, Bath and Beyond at the manufacturer’s suggested retail price of $139.99 (Canadian shoppers click here). For more information about the company, please visit www.icoffee.com
Of course, man (or woman) cannot live off coffee alone - so what better pairing for your morning Joe than a coffee-laced, nutritiously chocolate breakfast cookie? Adapted from Love From The Oven, these eggless, bittersweet chocolate cookies get packed with nutrient dense Greek yoghurt, oats, dates and Qi'a™ Superfood cereal (and/or roasted lentils). To make things even better, two types of chocolate chips find their way into the dough too!
Chocolate Munch Breakfast Cookies
1 ¼ cups white whole wheat flour
1 ½ cups rolled oats
⅔ cup Dutch-processed cocoa powder
¼ tsp salt
1 tsp baking soda
1 tsp baking powder
¼ cup butter, softened
1 cup non-fat plain Greek yoghurt (or homemade)
½ cup sugar
½ cup brown sugar
4 packets Truvia
1 tbsp vanilla extract
1 tsp chocolate extract (optional)
3 tbsp ground flaxseed
¼ cup warm coffee
½ tbsp homemade egg replacer
½ cup white chocolate chips
½ cup miniature chocolate chips
¼ cup diced dates
¼ cup Nature's Path Qi'a Superfood Cereal, roasted lentils (see below) or toasted sunflower seeds
- In a bowl, whisk together flour, oats, cocoa powder, salt, baking soda and baking powder. Set aside.
- In a large bowl, cream together the butter, yoghurt, sugars, truvia and vanilla until well combined.
- Beat in flaxseed, coffee and egg.
- Slowly add in the dry ingredients to wet ingredients, mixing until combined.
- Fold in the chocolate chips, dates and Qi'a™ Superfood, lentils or sunflower seeds.
- Cover and refrigerate 1 hour.
- Preheat oven to 350F.
- Drop 2 tbsp of dough for each cookie onto a lined cookie sheet about 2" apart.
- Bake for 12 minutes. Remove from oven and allow to cool.
For roasted lentils:
- Preheat your oven to 400*F and line a baking sheet with parchment paper.
- Place the cooked lentils on the pan and toss to coat with all other ingredients (depending on which variety you’re making). Canned or freshly prepared lentils will both work.
- Roast in the oven for 15 minutes, stir, and roast for another 10-15 minutes until fully crunchy. Watch closely towards the end so they don’t burn.
Total Fat: 2.9 g
Cholesterol: 2.9 mg
Sodium: 23.8 mg
Total Carbs: 14.4 g
Dietary Fiber: 1.6 g
Protein: 2.3 g
Shared with 12 Weeks of Christmas Treats
Psst... don't forget to enter my #FeelGoodHoliday giveaway and enjoy some organic goodness with your killer cup of coffee!