If you find those extra pounds are not dropping off like you want them to, it may be time to reduce the number of calories you are eating. The challenge no matter what diet you are following is always the same: You have to take in less than you burn up, and that little fact can thwart the best of intentions.

Let’s assume you’ve cut out starchy grains, cheese, fat-laden foods, and baked goods. You’ve switched to non-fat dairy products, low fat salad dressings, low-fat protein choices. You’re even sautéing your veggies in herbal tea and wine to avoid that extra oil. You‘re eating nutrient rich, fiber dense foods and you feel better than ever. BUT…visiting the scale is frustrating as it simply won’t show those pounds dropping down to your ideal weight. It’s time for something that shocks the body into a metabolic burn without triggering a boomerang starvation response that stimulates an out-of-control appetite. The answer? The Teeccino smoothie carefully constructed to replace a meal yet leave you nourished and full.

Ingredients Calories Create Variations Calories
10 fluid oz Teeccino, brewed and chilled
1 scoop MacroLife Miracle Reds or Greens
1-2 scoops whey, soy or hemp powder – 20g protein
6 oz Greek low-fat yogurt for 10 g protein
1 teaspoon coconut oil
3 oz Mori-Nu Silken Soft Tofu for 4 g protein
½ cup berries, frozen or fresh
½ teaspoon stevia leaf powder for sweetness
Frozen Teeccino ice cubes for a Frappuccino
7 cashews or almonds, soaked in water for 4 hours

The Building Blocks for a Weight loss Smoothie

  1. Liquid: Teeccino of course! Compared to milk, non-dairy milk, or juice, Teeccino has the lowest number of calories (20-30 per 10 fluid oz) that can still fill you up with its satisfying full-body that isn’t watery like tea. Water or tea simply don’t pack the nutrition for a full meal replacement. Juice has too much sugar without fiber that spikes blood sugar plus a load of calories. Teeccino provides readily absorbable potassium with 1g of soluble fiber and only a handful of carbs to make the perfect smoothie base with delicious flavor. Your blood sugar will stay stable and your appetite will remain in your control.
  2. Protein: The key to losing fat, not muscle, is to get a quarter of your calories from protein. Remember, muscles burn up calories so the more you exercise, eat protein and build muscle mass, the leaner you become. Your meal replacement needs a low calorie, easily absorbable protein like whey protein or vegan soy protein that packs 20g of protein in your smoothie. Hemp protein is a possible choice if you’re sensitive to soy, but both have less protein per 30g scoop than whey so you will have to add more to get the desirable level of 20g of protein in your smoothie. Watch out though for protein powders with sugars in them. If you want a flavored, sweetened whey protein that doesn’t contain sugar, try Whey Factors’® byNatural Factors that is sweetened with stevia leaf powder and comes in three flavors. Nutiva’s Hemp Shakes® or Hemp protein powder are great alternatives for vegans. For a creamy addition, try Mori-Nu’s low fat silken tofu.
  3. Fat: Yes, fat but not just any fat! You need medium chain fatty acids that have been shown to speed up the metabolism and provide a feeling of fullness to keep you from snacking later. The best place to get these medium chain fatty acids? Coconut oil. An added benefit is that by adding coconut oil to your smoothie, it will slow down the absorption of the carbohydrates to keep your blood sugar stable for longer. An alternative to coconut oil is flax seed oil, which contains high omega 3, polyunsaturated fatty acids. For people who need to avoid saturated fat, flax seed oil is a good alternative to coconut oil. Buy organic, unrefined coconut or flax oil. Add 1 teaspoon of either to your smoothie.
  4. Antioxidants: The powerhouse nutrients that keep us young and healthy by fighting off free radicals that are generated during normal metabolism as well as from exposure to environmental toxins. Fortunately, great tasting antioxidants are found abundantly in fruits, which is how we get our weight loss smoothies to taste sweet and delicious. Berries and dates have very high antioxidant levels. Typically bananas are used in smoothies, but they don’t pack the antioxidant punch that you can get from dates. Use 3 dates to add sweetness and thicken your smoothie instead of bananas. Add ½ cup of frozen or fresh berries like raspberries, blackberries or blueberries, both of which are very high in antioxidants and low in calories.
  5. Extra Nutritional Boosts: If you want a green drink or an extra boost of antioxidants combined with herbs and probiotics, I recommend adding a scoop of MacroLife’s Macro Greens® or Macro Reds®. I’ve tried lots of green drinks and I can testify that MacroLife’s are better tasting and less gritty than any others. The herbs, enzymes and probiotics support digestive health and the immune system. I like adding 1 scoop to my smoothies and I alternate between the red or the green.

Thanks to the Danish in the 17th century, eating a sweet, yeasty cake made with nuts and flavored with brewed coffee became an enjoyable tradition to be accompanied by a cup of coffee. The British evolved the coffee cake to be spongy and round with a hole in the center to help the cakes bake all the way through. When Scandinavian and German immigrants brought coffee cakes to America, the coffee cake evolved once again. With the increased use of dairy products, Americans began using baking soda for a quick rise and adding dairy like sour cream or yogurt to coffee cakes.

Naturally, we had to try our hand at making a coffee cake flavored with Teeccino! Our taste buds started to salivate as we considered the possibilities. How about a maple pecan coffee cake to go with a cup of Teeccino Southern Pecan?

Knowing that many of you might not eat coffee cake on a regular basis because of course, we’re trying to keep our waistlines slim, we thought we’d develop a recipe for a lower calorie coffee cake by using low glycemic sweeteners and offering both a dairy and vegan version. It turns out that both versions are equally and irresistibly delicious!



  • 2 cups whole wheat pastry flour or gluten-free baking flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt, fine grind
  • ½ cup organic palm sugar (low glycemic) or Swerve® Sugar Replacement (non-caloric)
  • ½ cup maple syrup
  • ½ cup grapeseed or sunflower seed oil
  • ¼ cup brewed Teeccino (any nut flavor but Southern Pecan is optimum)
  • 1 tsp maple flavor extract (Frontier makes a nice one!)
  • 2 eggs (dairy version)
  • 2 tbsp chia seeds, ground (vegan version)
  • 1 cup Greek yogurt or sour cream (dairy version)
  • ¾ cup applesauce unsweetened (vegan version)
  • ¾ cup chopped pecans

Streusel Filling:

  • ½ cup organic palm sugar (low glycemic) or Swerve® Sugar
  • 1/4 cup whole wheat pastry flour or gluten-free baking flour
  • 3 tbsp melted butter or vegan butter alternative.


  • 1/4 cup Swerve® Confectioners Sugar Replacement
  • 2 tbsp maple syrup

make the cake batter first

Get started by preheating the oven to 350º. Choose the pan for your cake and grease it with a vegetable cooking oil, spray or butter. A 8″ square pan or a round coffee cake pan is recommended.

In a large bowl, sift the flour, baking powder, baking soda, salt, and sweetener of your choice together. I like to sift everything through a wire mesh to make sure there are no lumps and the flour is light.
In a smaller bowl or in an electric mixer, mix together the maple syrup, oil, brewed Teeccino and maple extract (optional but extra delicious!)

Add the eggs to the mixer for the dairy version. For the vegans version, soak the 2 tbsp of ground chia seeds in 6 tbsp water. Let them absorb the water and then add the soaked seeds to the liquid.

Add the Greek yogurt, sour cream or for the vegan version, add the applesauce to the liquid and mix thoroughly.

Blend in the dry ingredients slowly until thoroughly mixed with the wet.

Add the chopped pecans and mix well.

Make the streusel:

In a medium bowl, mix together the sugar of your choice, flour, and the melted butter or vegan butter alternative. Mix well with a fork.

Layer the cake in the baking pan:

Pour half of the batter into the greased pan. Then sprinkle half the streusel evenly over the batter.

Spread the remaining batter over the streusel. Then sprinkle the remaining streusel over the batter.

Baking the cake:

Bake for 35 minutes. Test with a toothpick. If it doesn’t come out clean, bake for 5 or more minutes until the toothpick comes out clean. Transfer to a platter by tipping the cake onto a temporary plate or pan. Then tip it back onto the serving platter so the streusel is now on the top of the cake again.

Make the topping:

Blend the confectioners sugar with the maple syrup. The topping should be the right consistency to drizzle off of a spoon so add more maple syrup if necessary.

Drizzle ribbons of the topping over the top of the warm cake. Serve and enjoy with a cup of hot Teeccino!

Eggnog is a rich, creamy, thick holiday drink frothed with whipped egg whites and sprinkled with nutmeg that usually comes liberally dosed with whiskey, brandy or rum. If you’re like me, you can only drink a small amount of its deliciousness, not because of the alcohol, but because it’s so filling. For our family though, Christmas wouldn’t be complete without a frothy cup to share with all our friends and family at our annual holiday party.

My sons and I carry on a tradition started long ago by my great grandmother who made eggnog for her guests at her annual Christmas party. In fact, we use her secret recipe finally handed down on her deathbed. Really! She wouldn’t tell any of her friends how to make her eggnog until finally one pried it out of her when at last, she was unable to get out of bed to host her party.

There’s a fun story about how the friend returned to accuse her of not sharing the real recipe because theirs didn’t taste nearly as good as hers. I’ll let you in on her secret eggnog recipe and why her friend’s attempt to duplicate her eggnog didn’t work, but first, I want to let you know the best way to drink eggnog:

Truly, is absolutely heavenly! I was so surprised the first time I tried it because I discovered that eggnog really tastes much better when diluted in a brimming cup of Teeccino. With its deep roasted body, Teeccino gives the richness of eggnog the perfect platform to become a fabulous holiday treat.
My recommendation is to gather the family and make my Great Granny’s recipe together. It’s not that hard and I’ve made it easy by taking photos of the preparation. Everyone can help and you’ll be rewarded when you top a cup of Teeccino with frothy eggnog. Upon first sip, you and your family will be transported to heaven this Christmas!

Here’s my great granny’s secret recipe on the typewritten sheet of paper that was given to me by my grandmother!

Have on hand two large bowls, a handheld beater, and all ingredients. 


  • 12 brown eggs from free range chickens
  • 1 quart milk, organic preferably
  • 1 1/2 quarts Half & Half, organic preferably
  • ¾ lb brown sugar
  • ½ tsp salt
  • Pinch of Cream of Tartar
  • 1 tbsp nutmeg
  • 7 oz brandy
  • 7 oz dark rum

Start by breaking the eggs and dividing the whites from the yolks by putting the yolks in a large bowl and the whites in smaller bowl. Be very careful to make sure you don’t get any yolks in the egg whites bowl as that will keep them from frothing correctly.

Add the sugar a bit at a time while beating with an electric mixer. Then add the salt.

Pour the brandy and then the rum down the side of the bowl while beating them into the egg and sugar mixture.

Add the milk and the cream, beating until perfectly smooth.

Add a pinch of Cream of Tartar to the egg whites. Cream of Tartar is the residue of an acid called Tartaric acid that is left over on the side of a wine barrel after making wine. It keeps bubble stiff and stops them from deflating which is just what you want for the best frothy eggnog!

Beat the egg whites in their bowl until you can make little stiff peaks with the froth.

With a large spoon, carefully fold in the egg white froth into the large bowl by scooping the eggnog mixture over the froth. Allow some of the froth to stay on the surface. Don’t mix too much so the frothy whites keep the eggnog light.

Sprinkle nutmeg on the top of the eggnog.

For Serving Pure Eggnog:

With a ladle, scoop into small cups Hint: Have a cloth or sponge ready to wipe up some of the extra foam that may go over the side of the cup. Or if your guests are willing, they can lick it off!

For Serving Teeccino Eggnog Lattes:

In a festive mug, pour it 2/3rd full with brewed Teeccino. I recommend using one of our creamy flavors like Caramel Nut but really, any Teeccino flavor is delicious with it. Using a small ladle, dip into the eggnog to pour in some of the liquid to the cup of Teeccino. Top the cup with the frothy foam. Sprinkle the top with extra nutmeg. OMG, you won’t believe the first sip of heaven!

This recipe makes approximately 3 ½ quarts so you’ll have plenty for lattes and cups of pure eggnog over the holidays!

Some days you just have to make something delicious really quickly but still make it your own by adding something unique. I’ve never been one for following directions exactly; I love to add just a bit of something different to enhance a recipe with my own creativity.

I’m sure you can guess! One of my favorite custom enhancements is adding brewed Teeccino in place of water. My attention got captured this fall by all the Pumpkin Spice baking mixes on the market and I decided to test 2 of them against each other to see which one became the quickest and most delicious Pumpkin Spice quick bread ~ using of course!

I tested a gluten-free almond flour mix sweetened with coconut sugar by against a wheat flour, cane sugar sweetened, “” mix made by . Both products are certified Non-GMO but neither are certified organic.

Teeccino Pumpkin Spice added its rich, toasted pumpkin-y and spicy flavor that really contributed zest to both recipes.

Retail Price: $7.99

Such nice clean ingredients are used in this mix! I love coconut sugar as a sweetener, not just because it is low glycemic but also for its flavor which has molasses and burnt sugar notes. FYI: Use coconut sugar to replace brown cane sugar in recipes for excellent results. If you’re gluten sensitive, this is the perfect recipe for you as the almond meal replaces wheat flour.

The recipe calls for adding eggs, oil and water. I used brewed Teeccino Pumpkin Spice instead of the water, which gave the bread more pumpkin flavor and a darker color. You could also make it egg-free if you’re vegan. See my suggestions below for substitutions under


Start by brewing a pot of Teeccino Pumpkin Spice and enjoy a cup while you’re making the bread! Pour off 1 cup into a measuring cup and let it cool for a little while before you add it to the eggs.

1. In a bowl, crack 3 eggs; add the cup of Teeccino and 3 tablespoons of oil. I used grapeseed oil but you can use any neutral tasting oil like sunflower or canola.

2. Whisk the 3 ingredients together well.

3. Add the baking mix to the egg mixture and whisk it together until it is completely blended in.

4.  Put the batter into a greased bread baking pan. I used a ceramic one rather than a metal one because I know that coconut sugar can burn more easily so I wanted to keep the bottom from getting overdone.

5.  Bake 30 minutes at 325º. Then cover the top of the bread loosely with foil and bake another 30-35 minutes. This helps keep the top of the bread from burning. Check to see if the bread is done by inserting a toothpick. When it comes out clean, it’s ready.

Retail Price $6.75

I liked the addition of actual puréed pumpkin to this recipe! If you’re vegan, this recipe is made without eggs. The ingredients are based on wheat and sugar with spices. Nothing you couldn’t put together yourself, but the virtue is that already assembled so it’s a lot quicker to turn out a tasty bread.


1. In a bowl, whisk together ½ cup oil with ¼ cup brewed Teeccino Pumpkin Spice.

2. Add a 15 oz can of puréed pumpkin. I got mine at Trader Joes and it’s organic! Whisk everything together until smooth.

3.  Add the baking mix and blend together with a wooden spoon until the dry mix is well incorporated into the wet.

4.  Pour the batter into a greased bread pan. I used a metal one for this recipe because there isn’t the same problem with burning when you have cane sugar

5.  Bake for 50-55 minutes until an inserted toothpick comes out clean.

The Taste Test Results:

The whole Teeccino office got to weigh in on which one was their favorite. We had fans for both recipes and the breads disappeared fast. Here’s how the two breads compared:

The Simple Mills bread with almond flour didn’t rise as high as the Cherryvale Farms wheat bread. That was to be expected since that’s what gluten does to breads.

The color of the Cherryvale Farms bread with the pumpkin purée in it was more appealing to the eye because it was, yes, pumpkin colored. But the darker Simple Mills bread looked delicious; it just didn’t make you think of pumpkins.

The Simple Mills bread cut beautifully and had a perfect texture, though dense. It didn’t crumble when you picked it up. It stayed in tact right into your mouth!

The Cherryvale Farms bread didn’t hold together quite as well but its texture was lighter. I actually made this bread a second time with eggs and less oil and the slices held together much better. I liked the texture better which is why eggs are used in baked goods. Just sayin’, but if you don’t eat eggs, not to worry. This bread is delicious either way.

Cherryvale Farms won hands down on pumpkin flavor. That can of pumpkin purée really made the difference. Although Simple Mills has pumpkin powder in their mix, it just doesn’t produce as much pumpkin flavor.

Having said that, we had fans of the Simple Mills bread because they loved the more toasty flavor it had due to none other than the addition of so much !

Buy whichever baking mix you prefer according to the ingredients you want to eat.

Experiment with adding ½ can pumpkin puree to Simple Mills and cut down the brewed Teeccino to ½ cup. That way you’ll get more of that pumpkin flavor.

If you eat eggs, add 3 eggs to Cherryvale Farms’ mix and cut down the oil to 3 tablespoons. We think this bread tasted better with the eggs.

Whichever one you choose, or if you make your own Pumpkin Spice Bread from scratch, use Teeccino Pumpkin Spice in place of water and you’ll create a tastier, more pumpkin-y bread.

Eating a slice of Pumpkin Spice bread while sipping a cup of Teeccino is quite simply heavenly!

Pumpkins jump into our consciousness the minute the fall air starts to cool and get crisp. Once the leaves die away in the fields of pumpkins, suddenly bright orange globes are revealed lying everywhere.

Happiness is truly the sight of those plump gourds that are native to North America. They make us recall the fun days of carving them into scary faces to decorate our homes for trick or treating on Halloween!

Pumpkin spice is renowned in holiday pies and now it has morphed into our lattes. The passion for pumpkin spice lattes has grown exponentially over the last few year.

After our fans requested it, I created Teeccino Pumpkin Spice which gets rave reviews every fall. This year, I thought it would be fun to create a Teeccino Pumpkin Spice Latte by making Pumpkin Spice Creamer to produce even more pumpkin-y flavor in Teeccino!

Get started by brewing Teeccino Pumpkin Spice using either the 11 oz all-purpose-grind bag or tea bags in the the 25 count box, both of which are part of our exclusive Boutique collection on While Teeccino is brewing, get the Pumpkin Spice Creamer ready:


Use either regular milk or a non-dairy milk like Califia Almond Milk, unsweetened. Almond milk adds a nice nutty flavor that compliments pumpkin spice really well!

2 cups milk / almond milk
2 tbsp canned pumpkin purée
4 tbsp maple syrup
1 teaspoon pumpkin spice blend (We used Frontier’s Organic Pumpkin Spice blend)
½ tsp cinnamon (Add if you want more cinnamon flavor)
Optional: ½ tsp turmeric powder for color and antioxidants!


1) Begin by adding the pumpkin purée and the maple syrup to a pot.
2) Whisk the ingredients together while you pour in the milk.
3) Add the spices and whisk well to incorporate.

4) Heat the mixture on the stove until hot.
5) Froth using an electric hand mixer. Almond milk with pumpkin in it won’t froth up quite as much as regular milk but it still produces a lovely foamy effect.
6) Choose a festive mug. Fill it half full with brewed Teeccino Pumpkin Spice. Fill the rest of the mug with the frothed pumpkin creamer.

7) For an extra treat, top with whipped cream. We’ve fallen in love with So Delicious CocoWhip that stores easily in the freezer. We tested both the light and the regular and actually preferred the light. It really acts just like whipped cream and is …. Yes, so delicious!!


Just in case you don’t have the time to make your own Pumpkin Spice Creamer, we tested 2 non-dairy pumpkin spice creamers that are available in stores.

Califia Pumpkin Spice Almondmilk Creamer: Made super creamy with coconut cream. Very sweet from cane sugar so a little goes a long way. The cinnamon is quite pronounced so you don’t get much pumpkin-y flavor but it is delicious in Teeccino Pumpkin Spice when used as a creamer.

Trader Joe’s Pumpkin Spice Almond Beverage: This has milk consistency rather than creamer so you can make a real Teeccino Pumpkin Spice latte with it. It contains real pumpkin purée too so it adds more flavorful pumpkin-y taste. Plus it has a lovely orange color from natural annatto that makes the mug look quite appealing. Use ½ brewed Teeccino to ½ Pumpkin Spice Almond Beverage. Stir with a spoon and watch the lovely swirl of colors as they meld together!

Rose Teeccino Latté by Lily Diamond of Kale & Caramel

This dairy-free blender latté can be made with any raw nuts you have on hand—cashews, almonds, or pecans will also work—and is kissed with the aromatic magic of rosewater. The scent of rose is heart-healing and compassion-inducing, even as it sings a sweet song of early summer. This latté is delicious both hot and cold.

  • 2 cups brewed Teeccino (Dark Roast Dandelion was used in this recipe)
  • 1 tablespoon raw hemp seeds
  • 5 raw walnuts
  • 1 teaspoon honey or sweetener of choice, to taste
  • 1/4 teaspoon pure vanilla extract
  • pinch sea salt
  • 1/2 teaspoon rosewater

Place all ingredients except the rosewater in a blender, and blend on high until completely smooth, creamy, and frothy. Stop blender, add the rosewater, and give it a quick final blend just to incorporate the flavors. Pour and enjoy; garnish with dried edible rose petals if desired.

Whether you’re hosting a large or small gathering this holiday season, you’ll want a quick way to serve a festive cup of Teeccino to accompany your desserts. After all that work of getting the dinner on the table, let’s keep it simple yet delicious! Here are 3 ways I recommend to make a holiday cup of Teeccino depending on how many guests you’ll be serving:


Less than 8 people:Less than 8 people: Use a drip coffee maker to make 10-12 cups of brewed Teeccino.

8-15 people: If your cup size is 8-10oz, you’ll need to brew more than a single pot in your 10-12 cup drip coffee maker. Be efficient and brew 2 pots of Teeccino ahead of time. Store the brewed liquid in your refrigerator (you can store chilled Teeccino for a week or more!) and when you want to serve it, pour it into a pot and heat it up on your stove. Ladle the hot Teeccino into your cups. Alternatively, you can brew Teeccino an hour or two in advance and store it in an airport.

16-60+ people: Brew 1 to 2 gallons of Teeccino using a coffee urn. Urns are sold based on the number of cups they serve, but remember that a coffee “cup” is only 5oz. An urn that is supposed to brew 100 cups, only brews 67 x 8 oz cups. That’s why I like to measure the water in gallons (128 fluid oz/gallon). 1 cup of Teeccino all-purpose grind brews 1 gallon in an urn. Use 2 cups to make 2 gallons. Couldn’t be simpler! Just pour a gallon of water into an urn and add 1 cup of Teeccino to the brew basket. Start your urn brewing at least 50 minutes ahead of the time when you want it to be ready. Urns make it easy to serve a lot of people at once.

We offer attractive laminated custom labels so you can purchase the flavor of your choice to hang from the urn.


Maple Cappuccinos: 

  • Heat milk or a non-dairy alternative in a pot on the stove. You’ll need 2 oz of milk per cup. 
  • Use a handheld milk frother to whisk the milk into a foamy froth.
  •  Fill your cups to 3/4 with brewed Teeccino. 
  • Spoon the frothy milk into the cup to create a cappuccino topping. 
  • Then pour in the remaining hot milk to fill the cups to the top. 
  • Sweeten with 1-2 tablespoons of maple syrup that you dribble over the foam!

Mocha Cappuccinos:  

  • Fill your cups to 3/4 with brewed Teeccino. 
  • Add 1-2 tablespoons of chocolate syrup. 
  • Stir well. 
  • Top with foamy milk as described above. 
  • Sprinkle cocoa powder over the top of the foam.

Teeccino with Liqueurs:

  • Baileys® Irish Cream: Add 1-2 tablespoons to each cup of hot brewed Teeccino. No need to add milk to these cups but if you want a foamy cappuccino, just follow the directions above. Baileys® makes every flavor of Teeccino deliciously superb!
  • Frangelico®: Add 1-2 tablespoons to each cup of hot brewed Teeccino. Absolutely divine with Hazelnut Teeccino!
  • Godiva® Dark or Milk Chocolate Liqueur: Add 1-2 tablespoons to each cup of hot brewed Teeccino. Dark chocolate has no cream in it, milk chocolate does. You should use the dark for a richer chocolate flavor or the milk chocolate to take the place of milk. Chocolate heaven coming right up!
Maple Cappuccino
Mocha Cappuccino

These make ahead Warm Chai Pancake Muffins from Taryn of Joy Filled Eats are melt in your mouth yummy! Using our new Dandelion Red Chai, she created this easy and delicious muffin recipe that has a rich and roasted earthy depth of flavor from a classic group of stimulating spices that you find in our Dandelion Red Chai. These muffins will cloak you in cinnamon-y warmth and make you start your day off with a smile.


Batter Ingredients:

  • 4 eggs
  • 1 cup cottage cheese (4% fat works best)
  • 4 oz cream cheese, softened
  • 1 cup gluten free flour (or equal parts almond flour, coconut flour, and ground golden flax)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/3 cup sugar or non-caloric sweetener
  • 1 oz strong Teeccino Dandelion Red Chai Tea ***

Glaze Ingredients:

  • 2/3 cup sugar or non-caloric sweetener, finely ground
  • 1 tbsp melted butter
  • 1 oz strong Teeccino Dandelion Red Chai Tea ***


  1. Preheat oven to 350. Put paper liners into 18 holes of 2 regular sized muffin tins and spray with cooking spray.
  2. Put the cottage cheese in the food processor or blender and blend until smooth. Add the cream cheese and process until smooth. Add the other ingredients and pulse until they are thoroughly incorporated.
  3. Divide the batter between the prepared muffin tins. Bake for 22-24 minutes until they are no longer jiggly and are golden brown around the edges. Let cool. The muffins will sink a little making an indent to hold the glaze.
  4. To prepare the glaze stir together the ingredients. Divide the glaze between the cooled muffins. Store in the fridge.
  5. You can eat these cold or at room temperature but I prefer to microwave them for 20-30 seconds so the glaze melts and drips down the sides. It reminds me of pancake syrup on hot pancakes.

Here’s a smoothie that tastes like an iced blended drink from your local coffee bar but isn’t loaded with refined sugar and won’t send your blood sugar soaring. Cashews create a creamy smoothness and rich body with both protein and healthy fats. Dates with a banana kick up the sweetness without any added sugar.
Make this smoothie with delicious Teeccino Caramel Nut, either Dandelion or Mediterranean, and you’ll soon be enjoying its yummy, thick, creaminess that is tummy-filling too! Want even more body? Add TeeChia Super Seed Cereal and enjoy a meal replacement that keeps you energized and full for hours.


  • Teeccino Caramel Nut – use either Dandelion or Mediterranean
  • 12 dates, pitted
  • 1/4 cup cashews, soaked
  • 1 banana

Optional Ingredients:

  • Whey or rice protein powder
  • 1/4 cup TeeChia
  • 1 tbsp coconut oil


  1. Soak the cashews in filtered water for 2-4 hours.
  2. Brew 2 cups of Teeccino Caramel Nut according to directions and chill in the refrigerator while the cashews are soaking.
  3. In a blender, pour in 2 cups of brewed, chilled Teeccino.
  4. Drain the cashews and add them to the blender.
  5. Add 10-12 dates depending on level of sweetness desired.
  6. Blend at high speed until the cashews & dates are completely blended and the smoothie is creamy and smooth.
  7. Add any of the optional ingredients and quickly blend until they are well incorporated.
  8. Pour into a tall glass and enjoy!

What’s more enticing than a delicious berry crisp? One with a crispy crust made with TeeChia! With the added crunch from TeeChia’s 6 super seeds, this dessert brings you the satisfied fullness and health benefits of TeeChia Gluten-Free Cereal. Enjoy this bright berry crisp warm from the oven, topped with a scoop of vanilla, cinnamon, […]