“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:


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


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.


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!




In the Magic Bullet


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

Kaitie Holley, housewife


Chia Seed Chocolate Chip Banana Muffins

Time for a sweet breakfast treat!
First of all- what’s a chia seed? Chia seeds are fibrous seeds that are used as an energy boost. In fact, the word “chia” in the ancient Mayan language means “strength” and Aztec warriors supposedly used chia seeds to boost energy and stamina. They have a nice amount of protein, fiber, omega 3s, and calcium, PLUS the seeds also do a pretty neat trick that you’ll have to keep reading to find out about (: I’ve heard of people taking “chia shots” to start their day off, and as much as I would LOVE the energy… chia shots don’t sound as fun as chocolate chip muffins! And that’s why I came up with these little breakfast muffins. Each muffin is gluten-free, only 14g carbs, and 170 calories (which means there’s still room for bacon…)

Chia Seed Banana Muffins

Serves: 6
Cook Time: 15-18 mins




  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 and 1/2 bananas (I cut up and freeze the other half of the second banana for smoothies!)
  • 2 Tbsp chia seeds
  • 6 Tbsp water
  • 6 SweetLeaf Stevia packets
  • 2 tsp baking powder
  • 3 tbsp butter, melted
  • 1/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • a pinch of salt


Preaheat oven to 350°

Now first, to blow your mind- Chia seeds can be used in baking as a substitute for eggs. WHAT. Yeah I know, it’s so cool..
The first thing you want to do is take your 2 tablespoons of chia seeds and put them in a little bowl, then add 6 tablespoons of water and give them a quick stir. Let them sit for at least 5 minutes and they will start to turn an eggy consistency. (For future reference, to sub for 1 egg it’s 3tbsp water to 1tbsp seeds.)


How cool is that?!
While your seeds are soaking, add all the dry ingredients in a medium bowl and mix together.

Then, mash your bananas in a small bowl.


By now your seed “eggs” should be ready! Add them to your mashed bananas and add your butter. Mix together well.

Then, combine the wet ingredients with dry ingredients and fold in chocolate chips!


Grease your muffin pan with coconut oil and scoop out mixture evenly into 6 muffins.
Bake for 15-18 minutes and then let cool for at least 10 minutes on a cooling rack before serving!


They are so good with black coffee or tea. And yay for chia seeds! A delicious breakfast with an energy boost AND chocolate chips? Count me in every day of my life 😀

Please leave feedback or questions if you have any in the comment section! You guys are awesome.

Kaitie Holley, housewife