Category Archives: Breakfast

Bulletproof Coffee

Dave Asprey came across the healing power of fats combined with caffeine on his 18K climb of a mountain in Tibet. This lifesaving drink re-energized him so he could go further to conquer the mountain. On his return home, his inquisitive mind began to intensely research what cause his sudden recovery and miraculous burst of energy. His findings have led to a phenomenon. I can’t afford his coffee and additives so I have my own recipe that I have tweaked.

I am addicted to this golden deliciousness! Here is my basic recipe and included are a few toppings/variations to take it to the next level!! Watch my YouTube video on this topic here.

Here are additional tips on how to make this coffee.

Secondly, I want to acknowledge that this recipe is from the brilliant mind of Dave Asprey, please stop by his page, The Bulletproof Executive, for more of his research and findings.

I am addicted to this golden deliciousness! Here is my basic recipe and included are a few toppings/variations to take it to the next level!!

INGREDIENTS
Here is how you make the basic coffee. I use 8 cups boiling water, that is cooled for a minute and add 1/2-1 tablespoons of organic mountain grown coffee for each cup of water. It all depends on how jolted you want to be for the day and how strong you like your coffee.
2 tablespoons Kerrygold Butter
I know in the video I said Kerryman (local Chicago bar that my friend DJs at) instead of the butter. I like both, so no judgement.
1 tablespoon MCT oil
1 tablespoon organic coconut oil
2-4 tablespoons equivalence of sugar substitute (I love stevia)

DIRECTIONS
Place all of the ingredients in a blender and blend until frothy.

VARIATIONS/FLAVORS
Add 2-4 tablespoons of any unsweetened syrups such as raspberry, caramel, hazelnut (I recommend the Davanci all natural series or you can find anything on Amazon) I sometimes add fresh blueberries, blackberries and raspberries.

Aztec Cinnamon Chocolate Coffee
1/4 cup cocoa powder
Pinch of chili pepper
1/4 teaspoon cinnamon

Apple Cinnamon Coffee
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 apple, peeled

Chocolate Shake Coffee
2 scoops chocolate protein powder
1/2 teaspoon vanilla extract

Vanilla Shake Coffee
1/2 teaspoon vanilla extract
2 scoops vanilla protein powder

Coconut Creme Coffee
1/4 cup coconut cream (this is condensed coconut milk, no sugar added)
1/2 teaspoon vanilla extract

Mochachino Coffee
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
1/4 cup heavy cream

Chocolate Mint Coffee
2 tablespoons mint extract
1/4 cup cocoa powder

Almond Joy Coffee
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
1/4 cup coconut cream (this is condensed coconut milk, no sugar added)

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Chocolate Protein Powder Pork Rind Pancakes

Yes, you read that right! I made myself some chocolate pork rind pancakes and they were amazing. I think i found my latest addiction!

Chocolate Protein Powder Pork Rind Pancakes
Yields one gorgeous pancake.

Ingredients
1/4 cup pork rinds
4 eggs
1 scoop protein powder
1 teaspoon vanilla
1/2 teaspoon stevia
4 tablespoons heavy whipping cream
1 tablespoon butter

Directions
Combine the ingredients together (all but the butter) in a blender and pulse on high then turn on for a minute until all of the ingredients have combined together.

You can use the batter immediately or leave overnight in the refrigerator. I prefer the consistency and texture when I leave it overnight.

Turn the stove on to medium heat and add a medium sized heavy bottomed pan. Add the butter to the pan and pour the mixture in.

Turn the heat down to low and allow it to cook covered for 5 minutes. Flip and cook for an additional 2-3 until golden brown.

Serve with berries or just with whipped cream.

Ghee: The Gift of The Gods

Ghee is truly a gift from the Gods! I have to say that as an Indian, this is a huge staple in my diet. When my mom was a young girl, everything in their house was fried in coconut oil or ghee. That was just the way they rolled back then. I liked their style!

See my YouTube video oh the benefits of Ghee.

I know there is a huge misconception that is fat is bad, that is whack (sorry, I just had to go there.) Please refer to my previous post on butter (which includes my recipe for butter chicken) for further information.

While I have you here, I want to break down the main reasons ghee is amazing (aside from the fact it tastes amazing!)

High Smoke Point (250 °C  482 °F).
This means that it won’t break down when cooking and you get to keep all of the benefits of it. Compare this to extra virgin olive oil which has a smoking point of 207°C, 405°F.

Here is a list of oils and smoke points, just so you are fully educated.

Oil
Smoke Point
Grape Seed
485ºF or 252ºC
Avocado
480ºF or 249ºC
Sesame
410ºF or 210ºC
Canola
400ºF or 204ºC
Macadamia
385ºF or 196ºC

 

Not Going Bad Anytime Soon
They have discovered ghee in temples in Indian that are a few decades old and it is still good. Unlike butter, ghee has been cooked down and the milk solids removed so it won’t go bad any time soon. I don’t recommend that you store it away for years but it can stand on your counter and still be good for a few months, don’t worry- it won’t last that long.

Fat is PHAT!
Ghee is comprised of full spectrum short, medium and long chain fatty acids, both unsaturated and saturated. What does this mean for you?

Ghee has good fats in it which can raise HDL (good) cholesterol just as much, if not more, protecting the body from the bad (LDL) cholesterol levels and heart disease.

Medium-Chain Triglycerides (MCTs) are fatty acids that are naturally found in “super foods” such as coconuts, palm oil, and ghee. What are MCTs and what does it mean for you?

These smaller chain lengths means that the fats are readily absorbed by the liver and more quickly metabolized so you get faster fuel. These fats aren’t turned into fat. Learn more about MCTs here.
Lactose Intolerant? No Worries!
Because ghee has been cooked down from butter, it no longer contains the milk solids which cause your allergies. You can now indulge without guilt!

Nutritious As Well As Delicious
Contains oil soluble vitamins, A D and E.

Vitamin A:
Important for your eye development.
Creates skin, hair and mucous membranes and keeps everything in working order.
Strengthens your immune system.
Develops bones, teeth and epithelial cells.

Vitamin D:
Helps with calcium and phosphorous absorption.
Regulates calcium movement from bone to blood.
Helps prevent osteoporosis.

Vitamin E:
A potent antioxidant.
Protects the fats that outline ever cell in our body.
Protect fats from free radical damage before we eat them.

Ghee contains Omega 3 and Omega 9, nine phenolic anti-oxidants, as well as numerous other minerals.

Go Grass Fed

Grass-fed butter (which is turned into ghee) has been shown to contain K2 and CLA (Conjugated Linoleic Acid) that have anti-viral properties.

Recent research indicates that CLA may help prevent and even fight cancer cells and also help in the mitigation of type II diabetes. This isn’t found in normal butter, so go organic to get these benefits and more!

GHEE
Yield: Less than 1lb
INGREDIENTS

1 pound of organic, grass-fed unsalted butter

DIRECTIONS

Place the butter in a medium heavy-bottomed sauce pan and bring it to a soft boil from medium-high heat. Allow the butter to boil for 2-3 minutes then turn the heat down to medium.

Foam will form on the top and then disappear.

A second layer of foam will appear, this will be about 8-10 minutes into the process.

The butter will become a beautiful golden color, this is an indicator that the process is complete. Milk solids will brown and sink to the bottom of the pan, keep a close eye because it doesn’t take much for it to burn.

Allow it to cool for a bit and strain out the milk solids and keep the ghee in a metal or glass container.

I like my ghee a bit darker, it is a personal preference for a nice burnt butter flavor. That is why mine is a much deeper color, play with the timings until you find what you like.

Roasting Red Bell Peppers

Red bell peppers are inherently sweet and delicious. They are my favorite thing to add toRoasted Red Bell Pepper any dish! Here is a way to kick it up another notch (in the words of the famous chef, Emeril Lagasse)by just roasting it on the oven.

This simple method adds so much flavor to the peppers, you will taste a hint of smokiness, the pepper gets sweeter and the flesh becomes so soft. I absolutely adore this. I also love canning them once they have been roasted. You can choose to either can them in vinegar or oil but always add some spices to the mix. Once they marinate in there, you can use the oil to cook with for added flavor. Genius, right??

Directions

Turn your oven broiler on low. Wash and dry the red bell peppers and place in a single row on a baking sheet. I like to cover the bottom in aluminum foil to make clean up that much easier.

Place the baking sheet with the peppers under the broiler. You have to keep a close eye because you will notice small brown bubbles will appear. You want the skin to darken but not to become completely black. This process will only take a few minutes (2-4 minutes.)

Remove the baking sheet and turn the peppers over to expose the other side. You want the entire pepper to have brown blisters throughout.

Remove from the oven and place the peppers in a plastic sealable bag and allow the steam that is contained to separate the skin from the pepper. After 15-20 minutes, remove the peppers and the skin should come off quite easily.

Chop them up ad add them to salads, soups, serve as appetizers with a cheese plate or can then for later.

Perfectly Crispy Pork Belly

I adore bacon but I can’t stand to buy bacon from the store. Have you ever read the labels? There are preservatives and sugars (dextrose being one) that are not good for human consumption. I prefer to make my own which is actually cheaper. I go to the local butcher shop and buy Pork Belly which is bacon. The butcher is kind enough to slice it to my preferences (thick-cut all the way baby!) In Uncooked Pork BellyChicago, I found organic bacon for $4.99 which is the same price as pre-sliced treated bacon that isn’t even organic. So, this is a better deal and so much healthier!
Ingredients
1 pound pork belly (aka bacon)
black pepper
salt

Directions
Place the oven rack right in the center.

Line a baking sheet with foil and leave excess foil so it hangs over the pan, this will keep the bacon grease from dripping onto the pan.

You can use a cooling rack on top of the foil to get the crispiest bacon. If you would like to do this, spray the cooling rack and place it on the foil.

Place the cut pork belly on the foil or on the cooling rack. Place the pork belly in a single layer and do not allow it to overlap. I like to add pepper to my bacon at this point to give it added flavor.Perfectly Crispy Pork Belly

Turn the oven on 400 degrees F, it is very important that you do not preheat the oven. You will be placing the bacon in a cold oven.

Cook the bacon for 12-17 minutes. The cooking time will depend on how thick you back was cut. I prefer to have thick cut bacon, you should start looking in on your bacon at the 10 minute mark. Do not open the oven, just turn on the oven light. Once the bacon looks golden brown, remove it from the oven. Remember that it will continue to cook even outside of the oven so if you let it get brown it will only brown further, which you don’t want.

Place the bacon on a paper towel to absorb the grease and cool off, you can also place it on a clean cooling rack if you desire. I like to salt the pork belly at this point.

Save the bacon grease for cooking eggs or meat. It should not be wasted.

TIPS
The oven should not be preheated, you will be placing the bacon into a cold oven.

To freeze the bacon: undercook the bacon a bit, freeze it after cooling off. When it is time to cook the bacon, place it in the microwave for 30 seconds on high and you will have perfectly cooked bacon.

Remove the bacon immediately after cooking. The bacon will continue to cook from the residual heat that it holds within but you don’t want it to continue cooking from the heat that comes off of the baking sheet.

For the non-low-carbers, you can sprinkle some brown sugar or dip the bacon in maple syrup before baking. This makes a great variation.

Cooking 101: The Perfect Boiled Egg

I love keeping hard boiled eggs around they house as a quick breakfast or a snack when I am on the run. I know it is one of the most basic recipes but coking it properly really makes a world of difference.Perfectly Boiled Eggs

Directions
Eggs should be added to a heavy-bottomed pot and filled with cold water, there should be at least an extra inch of water above the top of the eggs. Do not crowd the pot with eggs or they will be pushed against one another when the water begins to boil and the ending result will be broken shells and yucky boiled eggs that resemble egg drop sou

Turn the stove on to medium-high heat until the water comes to a boil then turn the stove off and cover the pot.

Allow the eggs to stand in the water for 12-15 minutes with the cover still on, this traps the heat and allows you to better control the temperature inside of the pot.

Remove the eggs and place in cold water, doing this will make the eggs so much easier to peel.

Experiment because each stove is different as well as the changes in elevation makes a difference in humidity and boiling time.

Tips:
Never overcrowd the pan.
Have a tight fitting lid ready.
Eggs can be left in the fridge for up to a week after being boiled. I make 6-8 for a week and grab them for a quick snack or breakfast.

Easter Table Centerpieces

I love creating an amazing atmosphere for holiday dining tables. I love to go all out but never spend more than $10. Use everything you have in your house. My philosophy is that I rather spend more money on the meal and serving dishes that wow than have a pretty table. Who eats napkins or who will remember that, the ham and desserts are what people will be talking about for a very long time!!Easter Centerpiece Ideas In case you missed my last post, here is my recipe for Honey Baked Easter Ham.

Here are some fun ideas that will brighten up your table while leaving your pocketbook quite full!
1.) Fill beautiful vases with colorful foil covered candy. After dinner has been served, they can attack the candy and take it home.

2.) Fill with the empty plastic eggs and green basket filler

3.) I love to dip fresh fruit in chocolate and place them on a stick. Then glue the green basket grass to a Styrofoam block and place the lollipoped fruit on the Styrofoam block.

4.) Take a colorful, old bedsheets and scrunch it together and place as a table-runner with crevices. In those crevices add Easter eggs, candy, candles and anything else you have around the house.

5.) Fill a beautiful basket with flowers, this is super easy but perfect for the occasion.

6.) Fill a vase with carrots that still have their greens or leaves. This is a very natural look but it is a gorgeous splash of color.

7.) Paint long branches with white paint (or leave them the way there) and hang Easter eggs like ornaments, this adds a bit of height to your table.

No matter what your table looks like, the most important part is that you are surrounded by people you love and who love you in return. Enjoy this amazing holiday, Happy Easter!!