“Bulletproof” Coffee Cubes

For those of you who kept up with my Whole 30 food diary, you may have noticed that I often made “Bulletproof” coffee for breakfast many days. What is it??

Disclaimer: This recipe is not Whole 30 compliant because of the butter(dairy,) coconut sugar, and vanilla extract. For Bulletproof coffee on your Whole 30, add 2 tbsp coconut oil and a dash of cinnamon to your coffee- it still does the trick!

“Bulletproof” Coffee is the product of adding of grass-fed butter and coconut oil to your coffee. It’s a great way to get healthy saturated fats in your diet first thing in the morning and when blended it takes on a latte consistency and creaminess. Now, as you’ve probably heard me say before, fats are super important in a whole foods or low carb diet. When you cut out foods that are high in carbohydrates, such as grains and sugars, your main source of energy comes from your fat intake. Therefore, “Bulletproof” coffee is a perfect thing to have every now and again to promote good energy and substance for the day.

I love coffee so much that I pretty much have it every morning… and afternoon…
But I definitely notice that when I add the butter and oil to my coffee in the morning, I have more energy than the times I don’t and I feel like the energy lingers longer as well! I don’t do it every day, because some days I’d rather have fried eggs and bacon, but I do have it often enough to where I decided to make up a creative way to where “Bulletproof” coffee is just a plop away.

“Bulletproof” Coffee Cubes:

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This recipe makes 15 ounces:

You will need a large ice cube tray. I ordered this set from Amazon and they are amazing! They are made of silicone so it’s super easy to get the cubes out and each hole holds 1 ounce which is the perfect size for each “bulletproof” coffee.

  • 15 tbsp extra virgin, unrefined coconut oil
  • 1 8oz bar of Kerrygold grass-fed butter (most prefer unsalted, but the salted doesn’t ever bother me)- It IS important to use the grass-fed butter… only grass-fed butter has the right fats that don’t raise cholesterol and has the right kind of vitamins. It’s all around way better for you and your energy. I have found it for $3.50/per bar at Publix and Costco sells 3 8oz bars for $6 something if you have a membership(:
  • Optional (and tasty):
  • 15 tsp of unrefined coconut sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

Method: 

Melt coconut oil in a 2 cup measuring cup or large glass bowl in the microwave. Melt butter in a separate dish and then add to the coconut oil and whisk together. Add optional coconut sugar, cinnamon, and vanilla extract and whisk well.

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Pour mixture into ice cube tray, whisking again every couple of pours to make sure it’s well combined (the sugar tends to fall to the bottom of the mixture).

Store in the refrigerator and use as wanted!

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hardened

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In the Magic Bullet

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Voila! It’s like creamy, foamy, magic energy<3 Long live coffee!

Kaitie Holley, housewife

Cauli-Tots

I have had a crazy amount of people tell me lately that they don’t like cauliflower! Well, I am here to change your minds, folks! I have so many amazing cauliflower recipes and I plan to post every. dang. one.
So I’m hoping somewhere along the way, you who don’t like cauliflower, will have your minds and lives changed by the amazing veggie that can become almost anything.

Here they become “Tater”-tots… minus the tater.

Cauli-Tots

Serves: 2-3

Ingredients:

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  • 1 small head of cauliflower, grated (see instructions below)
  • 1/4 cup tapioca flour/starch (pictured in my red jar, click link to see photo of product)
  • 1 tsp salt, divided
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • pinch of ground mustard (optional)
  • 1 egg
  • 1/4 cup almond meal/flour
  • 1/4 cup flaxseed meal
  • 1/3 cup coconut oil for frying

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