I don't always drink coffee, but when I do...I drink butter coffee. (Insert overly confident and super cool body language and temperament here.)
Gaining in popularity because of it's rich froth and lack of a crash from caffeine, this recipe is what I drink every time that coffee is made at my house. One way to avoid the blood sugar spike and crash from caffeine is by adding fiber and fat to your cup of joe. Healthy fats are also a great nutrient to feed your brain for development & functionality (especially in kids)!
Without further adieu...
KETO/BUTTER COFFEE (or latte)
Play with the amounts to see how you like your proportions. Mix all ingredients in a blender or simply use a whisk and rub briskly between your hands to mix quickly and get a good froth (melting the butter as you do so). Happy morning!more
1. If you desire a warm drink, heat up the water on the stove for about a minute (just enough to get it warm, not boiling). If drinking it at room temp or cold, go to step 2.
2. Add all ingredients in a cup or mug, stir, and enjoy! ;)more
Mix all in a blender for 20-30 seconds, pour into a fun mug, and microwave it to make it hot again! (If you're against microwaving, bless your heart, and then just heat it up in a pot on the stove.)
**To make your own pumpkin spice, you just need about 3 minutes to put it all together!more
½ frozen banana
¼ granny smith apple (OR 4-5 frozen pineapple chunks)
1 large stalk celery
¼ avocado (OR 1 Tbsp chia seeds)
3-4 mint leaves
2 dates (pitted) OR 1 Tbsp Maple Syrup
⅔ cup unsweetened almond milk
3-4 ice cubes
Add all ingredients to the blender and blend on high for 30-45 seconds. The mint is so refreshing and will wake you up, but this is also a great afternoon refresher!more
Throw it all in a high speed blender and enjoy!! You'll feel satisfied and full of energy with all that good fat (nuts and coconut oil) and those killer antioxidants (cocao nibs)! You'll crave this all day. xoxomore
1 frozen banana
1 Tbsp chia seeds
2 Tbsp cacao powder
2 dates (pitted)
Dash of vanilla
1 tsp cinnamon
1 cup unsweetened almond milk
2-3 ice cubes
Add all ingredients into blender and blend on high for 45 secs. *Make sure you take seeds out of the dates before adding to the blender. Sprinkle the top with a few cacao nibs or shredded coconut if desired.more
1 cup oatmeal
½ cup almond butter
1 cup coconut flakes
2 tsp cinnamon
¼ cup honey
¼ cup chia seeds
1 tsp vanilla
Mix all ingredients in a bowl.
Thoroughly combine and let mixture chill in the fridge for 30 mins.
Roll into balls, and keep in fridge until ready to eat!
*This makes about 5 cups of granola*
1. Preheat oven to 325 degrees. Combine all dry ingredients in a large bowl and mix thoroughly.
2. In order to melt the coconut oil, heat the oil and maple syrup in a sauce pan on the stove (or microwave them together in a Pyrex glass measuring cup for less dirty dishes).
3. Remove the coconut oil and syrup from the heat, then add the vanilla and stir.
4. Pour wet mixture over dry ingredients and use a spoon or spatula to mix well, making sure all dry ingredients have been covered well.
5. Cover two large baking sheets with parchment paper and pour half the mixture on each baking sheet. Spread the mixture out evenly across each pan.
½ cup oats
⅔ cup unsweetened almond milk
1 Tbsp chia seeds or 1/4 cup chopped nuts
optional: add additional fruit (berries or peaches are good too!)
½ tsp vanilla extract
1 tsp cinnamon
*optional: 1 tsp honey
Add all ingredients into a mason jar or another sealable container. Stir to combine. Put in fridge and let sit overnight. Enjoy in the morning!
Ingredients (makes 12)
serves 2 with possible leftovers
Salad Ingredients :
Lemon Poppy Seed Dressing Ingredients (provides leftovers):
2 lbs Butternut squash
2 cans full fat coconut milk
1 cup water
2 cloves garlic, chopped
1 tsp turmeric
½ tsp ground ginger
1 tsp salt (add up to 1/2 tsp more to taste)
1 tsp pepper
Use a vegetable peeler or sharp knife to peel outside layer of squash. *If you don’t have a peeler, use a knife and get as much skin off as you can without cutting off too much flesh (yours or the squash's).
Cut up squash into 2 inch pieces. (Spoon out & discard seeds.)
Add all ingredients in the slow cooker.
Cook on high for 2.5 hours or low for 4 hours. (*If using an instant pot, press the "soup" button on 30 mins.)
Once cooked, transfer 1/2 the soup to a blender and blend until smooth. Make sure you take the plastic top off the blender cover to let the heat escape if the mixture is very hot. You don’t want the top to pop...
2 5-oz cans of tuna
1 avocado, mashed
2 hard boiled eggs, diced
2 tablespoons yellow mustard
4 stalks celery, diced
2 tablespoons lemon juice
¼ sweet onion, diced
½ tsp turmeric
freshly-ground black pepper and sea salt to taste
1 bunch collard greens
Drain tuna and add it to a large bowl. Mash with the avocado and mustard until incorporated. Mix in the celery, lemon juice, eggs, onion, turmeric, and salt and pepper to taste.
Take one collard green and lay it flat with the backside facing up and slice off the top of the stem (it’s bitter and hard to chew).
This recipe makes 4 servings. Depending on the size of your collard greens, you’ll divide the tuna salad between 6-8 collards, wrap them up in the greens, and eat for lunch on Day 2 and 3.
Perfect for Fall and Winter (but delicious any time of year), this easy stuffed acorn squash will keep you satisfied without feeling stuffed yourself!
Stuffed Acorn Squash (serves 4)
Preheat oven to 425. Begin to cook rice or quinoa in a pot on stove (**see below for faster cooking tip). Cut squashes in half and remove seeds from middle. Drizzle the inside of each halves with olive oil. Cover cookie sheet with parchment paper and put squash face up in oven for 25-30 mins (or until tender). While roasting, brown meat on medium-high heat. When browned, drain excess fat, then add salt, pepper, cinnamon...more
1 pkg chicken apple sausage without casing/pork
1 bunch brussel sprouts
1 large sweet potato
1 large turnip
1-2 Tbsp raw apple cider vinegar
Salt & pepper
Preheat oven to 375 degrees.
Cut up the sausage into 1/2 inch slices, cut potato and turnip into chunks, slice brussel sprouts in half or quarter size pieces.
Dress veggies in olive oil, salt & pepper, garlic powder, and apple cider vinegar. Spread out all of the ingredients on a cookie sheet and roast for 15 minutes. Take out and toss/turn and return to oven. Roast 5-10 more minutes. Squeeze juice from a half of a lemon on top, toss again, and ENJOY!
Combine all ingredients in a food processor and blend until completely smooth. Make sure to periodically scrape the sides down to incorporate all the ingredients. Serve immediately or store in fridge in a tightly sealed container for a few hours before serving.more