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How I Take My Bulletproof®

Bulletproof® Coffee

I’m sure most of you are familiar with Bulletproof® Coffee by now. You may not have tried it, but I’m sure you’ve at least heard of it. If you haven’t given it a shot yet, I highly recommend it. Honestly, there’s nothing that really compares. It’s just plain incredible and satisfying, and has become a regular part of my morning. Sometimes, I just do Bulletproof® Coffee to get my day started and other times, I have it with a few pieces of bacon or breakfast sausage. It is perfect and I look forward to it every day. I even get excited to go to bed at night, so I can wake up and drink butter coffee!

For those of you turning your nose up at the idea, I recommend giving it a try before making up your mind. Plus, do you (or did you used to) add cream to your coffee? Well, remember that butter is just cream that’s been churned anyway. If you do decide to try it, just make sure you BLEND it and don’t try to whisk it instead. Blending is key, otherwise you’re left with an oil slick on top of the cup and no foam. It is not the same! For more info about this great coffee, check out the Bulletproof® website to learn more.

Meanwhile, here’s how I take my Bulletproof® Coffee:

Ingredients:

  • 1.5 – 2 cups hot, good-quality coffee (I use homemade cold brew concentrate mixed w/ water & heated on the stove)
  • 1 Tbsp grass-fed gelatin powder (I use this kind, which doesn’t gel)
  • *1 Tbsp unsalted grass-fed butter
  • *1 Tbsp MCT oil (start w/ 1 tsp if it’s new to you & work your way up to 1 Tbsp)
  • Splash of full-fat coconut milk  

*Note: you can also use ghee in place of butter and coconut oil in place of MCT oil

Directions:

  1. Place butter, MCT oil, coconut milk and gelatin powder in bottom of blender (make sure your blender can tolerate hot liquids. I use this high-powered blender.).
  2. Add hot coffee and place lid on blender container. Blend on high for 20-30 seconds.
  3. Pour into large mug and enjoy. (Note: foam mustaches are not uncommon when drinking).

Yields: 1 serving

Bulletproof® Coffee

Figgy Coconut Granola

Figgy coconut granola

We recently started making granola again at home, per Jesse’s request. We made it a couple weeks ago or I guess I should say he did — he wanted to do it on his own. He picked out what he wanted at the store and then followed the gist of one of my other granola recipes. I admit that I was there helping a little though. He made it all by himself, but I just gave him a few helpful tips and made sure he knew what he was doing and where to find stuff (that he doesn’t normally use). Anyway, he did a great job and his granola turned out delicious. This is not that recipe, but rather, another variation we came up with together over the weekend. It’s toasty, a little salty, spiced, crunchy, coconutty and slightly sweet. It’s perfect and a fantastic homemade yogurt topper, if you ask me. Just try not to eat too much!

Ingredients:

  • 2 cups unsweetened coconut flakes (use these, not the fine shreds)
  • 1.5 cups raw unsalted sunflower seeds
  • 1.25 cups sliced or slivered blanched almonds
  • 1/4 cup coconut oil, melted
  • 1 Tbsp raw honey
  • 2 tsp pure vanilla extract
  • 1 Tbsp cinnamon
  • 1/4 – 1/2 tsp ground cardamom
  • Pinch of sea salt
  • 3/4 cup chopped dried mission figs

Figgy coconut granola

Directions:

  1. Preheat oven to 325 degrees.
  2. On a large baking sheet, mix together the coconut, sunflower seeds and almonds. In a small mixing bowl, stir together the coconut oil, honey, vanilla, cinnamon, cardamom and sea salt. Once mixed well, pour on top of the coconut/seed/nut mixture and stir until well coated.
  3. Bake for 15 minutes. Remove from oven and stir. Bake for 10-15 minutes more or until golden brown.
  4. Let cool slightly and then add the chopped figs.
  5. Once completely cool, store in jars. Enjoy with full-fat yogurt, ice cream, milk of choice or just plain. It makes a great travel food too.

Figgy coconut granola

Primal Parsley Pesto (Nut-free)

Primal Parsley Pesto (Nut-free)

Well, I’m back after some extra time away. As some of you know from my posts on Facebook, a lot has happened in the past few weeks, including my mom coming to visit, a lot of work and having to put our sweet Siamese kitty, Mila down (which I had to do when Jesse was out of town). So, I’ve had my ups and downs recently, and definitely some good and bad. I’m grateful for all the wonderful new memories my mom and I made during her stay, and all the support and love I received during the hard time with Mila. Thankfully, we still have our other kitty, Dutch too. Anyway, just wanted all of you to know where I’ve been.

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Meanwhile, I’ve had a humongous bag of flat leaf parsley in my fridge since last week (came in my CSA box) and even though I’ve been using it regularly, I just haven’t been able to use enough of it. I hate wasting fresh herbs and produce, so decided to preserve some by making a batch of pesto. Since I can tolerate certain dairy, including small amounts of highly fermented cheeses, I decided to make this a dairy-based pesto with some good quality raw Parmesan. I love the saltiness and creaminess it adds, and the texture too. If you don’t tolerate Parmesan, just omit it and start with a smaller amount of oil, adding more as needed. I’ve made pesto before with no nuts or dairy and it still turned out wonderful. Feel free to also use extra virgin olive oil if you don’t have any avocado oil on hand.

This pesto pairs well with so many different foods, including eggs, chicken, zucchini noodles, greens, tomatoes, fish, Italian sausage, etc. Use as you like!

Ingredients:

  • 1 generous cup loosely packed flat leaf parsley leaves
  • 3 cloves garlic
  • 1/3 cup + 2 Tbsp avocado oil or extra virgin olive oil
  • 1/2 cup raw Parmesan cheese
  • Sea salt and black pepper to taste
  • Pinch of nutmeg

Directions:

Combine all the ingredients in a food processor and blend. Scrape down the sides and taste and adjust seasonings as needed. Blend again. Store in the refrigerator until ready to use.

Primal Parsley Pesto (Nut-free)

Zesty Ginger Meatballs

Zesty ginger meatballs

Last week was such a whirlwind and it’s hard to believe it’s over. My mom came and stayed with me from Michigan while Jesse went for a visit back home (I actually dropped him off and picked her up at the same time last Monday night). I was working still while she was here, but we were able to do a lot with my flexible schedule. We had lots of good eating, laughs, conversations and sights. It was loads of fun and we made lots of good memories. To be honest, it was weird coming home from work yesterday and not seeing her. I got so used to that and it was definitely nice. Luckily, I’ll be home for my cousin’s wedding in less than two months and Jesse will be with me for that too, so I’ll get to see my mom and other family soon. He’s still in Michigan until this Friday, so it’s just me and the kitties at home this week.

Meanwhile, I got to relax and enjoy some quiet time after work yesterday, and prepped for a super busy week I have ahead. Part of that included making these scrumptious meatballs with some goodies I had left in the fridge. The meatballs turned out incredible and are so fresh tasting. The fresh ginger is key and I don’t recommend going the powdered route for this recipe. Don’t skimp on it either. If you like things spicier, leave some of the jalapeño seeds in or add a dash of cayenne for added heat.

Zesty ginger meatballs

Ingredients:

  • 1 lb grass-fed ground beef
  • 2 large cloves garlic, minced
  • 1.5 inch piece ginger, grated
  • 1 small jalapeño, seeded and finely chopped
  • 1/2 lime, juiced
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 tsp sea salt or to taste
  • Black pepper to taste

Directions:

  1. Mix all the ingredients together by hand in a large mixing bowl. Form into heaping tablespoon-sized balls (or size of choice) and place on a foil or parchment paper lined baking sheet.
  2. Bake in a preheated 375 degree oven for 20 minutes or until cooked through.
  3. Once done, serve as desired. I recommend serving with fresh salsa, avocado and sautéed greens.

Salted Almond Bites

Salted almond bites

This recipe has been long in coming, and I am finally sharing it. I used to make these for Cultured Caveman here in Portland and they would then sell them at their food cart. I started making them a couple months after they opened their first food cart back in 2012. I always usually had two flavors — this one and a rotating one. The salted almond was always a big hit and also my favorite, which is why it always remained a staple flavor. As Cultured Caveman grew and opened more carts (and now a restaurant!), they took over making these for me instead. My schedule got a bit more hectic and it became easier on both sides for them to take over, so I handed over the reigns this past November. It is still my original recipe though and you can still find them at the carts. Bill and Hayley of Primal Palate even tried them during their visit to Portland and liked them (and posted about it on Facebook!). That made me happy and was so cool to see!

Meanwhile, these are super easy to make, as long as you have a good food processor (I use this one). They’re great for traveling, kiddos or as a little sweet treat for yourself. They are not a staple by any means, but something to be enjoyed on occasion or shared with others.

Feel free to make the bites whatever size you desire. If you’re pressed for time or just prefer it, you can pat the mixture down into a small pan and then cut into squares. Either way, make sure to store these puppies in the refrigerator.

Bite of salted almond

Ingredients:

  • 12-14 large medjool dates (get the ones with pits)
  • 1 cup sliced raw almonds
  • 1/4 cup unsweetened almond butter (this brand is my favorite)
  • 1/4 cup coconut oil
  • 1 tsp sea salt

Directions:

  1. Remove pits from dates and place dates in the food processor. Process/blend about 30 seconds or until dates are chopped up and starting to clump together.
  2. Then, add the remaining ingredients. Process again until everything is mixed through. You may need to scrape down the sides of the food processor bowl and then blend again.
  3. Chill processed mixture in the fridge for 5-10 minutes. Then remove and roll into desired sized bites. I made mine a generous 1/2 Tbsp size. Again, you can pat into a pan and slice into squares too. Quantity will vary deepening on size and shape. Store in the refrigerator.

 

Summer Broccoli Slaw Salad

Summer Broccoli Slaw Salad

Well, summer is officially here! Jesse and I enjoyed the summer solstice by taking a nice stroll up to the Mississippi area and finding an outdoor patio to enjoy a couple happy hour cocktails. Once we walked back home, it was time to start dinner. I didn’t want to fuss with much and already decided prior we would have chicken breast and garlic scapes, but wanted a refreshing side salad to go with it. Luckily, I almost always have a bag of broccoli slaw in my fridge. Seriously, I love this stuff and its versatility. It works well for hot dishes or cold, and is one of my favorites in a veggie and meat sauté.

Normally, I think salads like this taste better the next day, but Jesse and I both liked it better the day I made it, after letting it marinate for about 20 minutes. It still tasted good the next day, but was a bit more mustardy tasting from the Dijon. It was more subtle on the day I made it and I guess we both liked it better that way.

Ingredients:

  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp white wine vinegar
  • 1/2 Tbsp Dijon mustard
  • 1 tsp raw honey
  • Pinch of cayenne pepper
  • Pinch of granulated garlic
  • Sea salt and pepper to taste
  • 12 oz bag broccoli slaw
  • 1/2 large or 1 small avocado, sliced
  • 2-3 chopped green onions, optional

Summer Broccoli Slaw Salad close-up

Directions:

  1. Pour the broccoli slaw in a large bowl.
  2. In a separate small mixing bowl or dressing shaker, combine all the remaining ingredients, except the avocado and green onion. Mix well with a whisk or shake well if using a dressing shaker. Taste and adjust seasoning as desired.
  3. Pour dressing over the broccoli slaw and stir well. Add the avocado slices and chopped green onions, if using. Allow to marinate in the refrigerator 15-20 minutes. Serve with something grilled!

Yields: 4-5 side dish servings

Simple Supper Friday: Ginger Beef and Greens

Ginger Beef and Greens

I’ve made this recipe three times in the past week because it’s so good (and also because I had a huge piece of ginger root). I first made it last Saturday, after getting home from a seven hour workshop with Steve Maxwell. I was pooped out, but still mustered to throw together this delicious, quick and nutrient-dense meal. The fresh ginger is what really makes this dish pop, but if you’re in a pinch, you can use ground ginger too.

Meanwhile, I wish you all a wonderful Memorial Day weekend! I hope you’re able to get outside, play, relax, socialize, grill and enjoy. Cheers!

Ingredients:

  • 1/2 Tbsp coconut oil
  • 1 yellow onion, chopped
  • 2 large cloves garlic, minced
  • 1-inch piece of ginger, finely chopped
  • 1 lb grass-fed ground beef
  • ~2 cups broccoli (peel and chop the stems too)
  • 2 cups torn kale leaves
  • 1-2 Tbsp coconut aminos
  • Splash of bone broth (2-4 Tbsp)
  • 1 Tbsp dried basil
  • Pinch of cayenne pepper or red pepper flakes
  • Sea salt and pepper to taste

Ginger Beef and Greens

Directions:

  1. Melt coconut oil in a large pan over medium heat. Add the onion, garlic and ginger. Stir and sauté 2-3 minutes. Then, add the ground beef and break up with a spatula. Season to taste with sea salt and pepper.
  2. Continue to brown the meat, stirring occasionally. After about 5-7 minutes, add the broccoli, coconut aminos, dried basil, cayenne or pepper flakes and bone broth. Stir well and continue to cook for several minutes, or until broccoli is softened slightly.
  3. Add the kale and stir. Season to taste with a bit more sea salt and pepper. Cook for about 2 minutes more or until kale is softened. Then, remove from heat and serve.

Yields: ~3 servings

 

Fast and Easy Paleo Recipes

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