This post was sponsored by Sleep Outside the Box. All opinions expressed in my post are my own.
For the past few weeks, I’ve been using Dr. Greene’s Ideal Mattress to get a good nights sleep and I love it. Last week, I surprised Matt with breakfast in bed. This mattress has made such a positive difference in our lives that I wanted to celebrate and have a relaxing Sunday morning in bed.
One of the biggest changes I noticed with Matt is that he is not tossing and turning. We can both sleep on our side consistently throughout the night. We no longer wake each other getting up to go to the bathroom at night. Our old bed used to squeak as I tossed and having a bed that doesn’t, means I don’t have to worry about one of us waking up.
The materials in Dr. Greene’s Ideal Mattress are reactive and strong. The bed is designed to give support where it’s needed the most. Dr. Greene’s Ideal Mattress is made from layers of foam stacked strategically to support your weight and conform to the body. The foams help decrease motion transfer from my partner and provide an embracing feel to help me relax and fall asleep faster.
The foam relieves pressure points such as those in the hips and back while remaining durable over time. This has been one of the biggest changes from my old mattress. Getting a good night’s sleep means I wake up feeling rejuvenated and have more productive days.
Its layered foam design is both supportive and immediately comfortable. Even better: a queen-size is totally reasonable at $699. By ordering this mattress on Kickstarter, you’ll save $200. I can’t argue with a bed that gets delivered right to my front door! The bed fits on our old frame and is much lighter than my old mattress. I can easily move it around the room on my own. I am considering buying a twin mattress for our guest room.
I used to dread going to bed and would often stay up late just to avoid having pain my back. Since sleeping on the new mattress, I don’t have to worry about pain. It really is true that a poor mattress design can cause discomfort like aches and pains. I wish I had this bed a few years ago!
A good bed deserves bragging rights and this bed goes above and beyond to meet all my needs. I’ve had such a positive experience with Dr. Greene’s Ideal Mattress that I’ve recommended it to both family and friends.
Next month I’ll be traveling to Wisconsin and I wish I could take my bed with me!
SAVE $200 today and order Dr. Greene’s Ideal Mattress
Fruit Filled Lemon Crepe Cups with Coconut Whipped Cream
Muffin tin lemon crepes filled with homemade coconut whipped cream topping. Garnished with fresh fruit and powdered sugar. Serve for breakfast, brunch or dessert.
- 1 + 1/2 cups milk
- 1 + 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon lemon extract
- 2 teaspoons vanilla extract
- vegetable oil/spray
Coconut Whipped Cream
- 2 14 ounce cans coconut cream or full-fat coconut milk
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract/lemon extract
- 1 cup diced strawberries
- 1 cup blueberries
- 1/2 cup raspberries
- 2 kiwi, diced
- powdered sugar, to garnish
To make the crepes, in a bowl, combine the 1+1/2 cups milk, flour, sugar, eggs, melted butter, and the dash salt. Add lemon extract and vanilla extract then beat with a hand mixer until lumps are gone.
Heat a lightly greased small skillet. Remove from heat. Spoon in 1/4 cup of batter; lift and tilt the pan or skillet to spread batter. Return to heat; brown on one side then carefully flip over with a utensil turner. Brown side and remove crepe to plate. Repeat with remaining batter, greasing skillet occasionally.
Generously coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Fit crepes into cups, carefully ruffling the edges of the crepes.
Bake in a 375 degree F oven for about 15 minutes or until the cups are set.
To make the coconut whipped cream, chill cans of coconut cream/coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top cream (do not get any liquid milk in the bowl, just cream).
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla/lemon extract and powdered sugar and mix until creamy and smooth - about 1 minute.
Taste and adjust sweetness as needed. If the cream does not form into whipped cream, try beating in a few tablespoons of tapioca flour to stiffen it.
Fill each cup with coconut whipped cream and top with sliced fruit. Garnish with powdered confectioners sugar, if desired.