Bulletproof Coffee - What you need to know before you butter-boost your coffee

If you’ve been inspired by the celeb chefs and health gurus who are brewing their coffee Bulletproof-style and want to give butter-spiked java a shot, there are a couple of things you need to know first. Here’s your cheat sheet to getting it right (and to hopefully more energy-filled mornings).

Bulletproof Coffee is becoming popular for a reason.  Aside from tasting awesome, it makes you feel lean, focused, and energized.

Here's the ingredients:

• Brew 1 cup (8 oz.) of coffee using filtered water, just off the boil, with 2 1/2 heaping tablespoons of High Quality Coffee Beans. (French Press is easiest.)
• Add 1-2tbs of MCT oil (15-30 ml)
• Add 1-2 tablespoons grass-fed, unsalted butter (such as Kerry gold) or ghee

 Here's how it's done:

• Mix all the ingredients in a blender for 20-30seconds until it is frothy like a foamy latte
• Optional: Add cinnamon, vanilla, dark chocolate, or Maple Syrup to sweeten the coffee

Things to note:

Not all coffee is created equal.  The wrong coffee will sap your energy and leave you feeling lethargic and irritable.  This is the main reason people believe they don’t tolerate coffee.  It’s not coffee they don’t tolerate, it’s the mycotoxins in the coffee.  Make sure you check out this link "How to choose mycotoxin-free coffee" before making this. 

Only use grass-fed butter like Kerry gold.  Butter from grain-fed animals has a different fat composition.  It doesn’t blend as well, doesn’t taste as good, and lacks fat soluble vitamins (which is one of the reasons this makes you Bulletproof).

The MCT oil promotes high energy, fat loss, and brain function. It will make you feel better and get thinner. It also makes the coffee have a better feel in your mouth, but coffee with just butter is ok too.

Low-fat diets reduce the amount of fat-digesting enzymes you produce.  If you’ve been avoiding fat for some time, add less butter and allow your body to adapt.  Digestive support may be necessary.  Taking a betaine HCL or a digestive enzyme supplement will help your body digest the butter as you ramp up to digesting real food. This goes double for vegans or people who have been starving on low fat or low calorie diets.

That is all folks.  Enjoy!

Homemade Coconut Butter!

Before I begin this post, I just want to say sorry for my lack of posts lately.  Life is just crazy busy right now (guess, that is a good thing though lol).  Anyways, I do believe this posting will make up for my procrastination (especially in the $ department).

Anybody that knows me will tell you, I love my coconuts.  With that said, coconut butter is an essential must have in my kitchen.  In case you didn't know, coconut butter can be used in a number of ways.  It can be used in your favorite baked goods or sauces (as a replacement for butter) or as spread on your toast (my personal favorite).  I'm sure you can find other uses for it as well.  Now, it should be noted that coconut butter is not the same as coconut oil.  Coconut butter is made from the oils and meat of the coconut.  Image all that nutritional goodness.

If you are new to coconuts, let me be the first to tell you that the health benefits of coconuts are massive.  Keeping this with coconut butter, some of the benefits are as listed - It is known to improve your skin and hair, giving them a more nourished appearance.  Helps maintain weight by providing immediate energy with fewer calories than other fats.  For the women readers, I'm always looking out for you ladies lol, it is also known to reduce the craving for sweets.  That's right, the notorious "sweet tooth", reduced!  What's not to like about coconut butter?!?! 

It's not over yet.  Like always, I saved the best for last, it is an antimicrobial (from the oils).  What does that mean, it kills bad bacteria and fungi found inside the body.  Boom! Mind blown away lol.           

Alright, lets get started.  You will be surprised at how easy it is to make coconut butter.  And, how inexpensive it is to make.  All you need is dehydrated (unsweetened) coconut flakes, which can easily found in the bulk section of your grocery store, and a food processor.  Seriously.

1 cup of coconut flakes made me about a hockey puck size of butter.  It also cost me less than a buck.  True Story.


Depending on the size of you food processor, place as much coconut flakes in and process for approximately 8-10 minutes.  Depending on your food processor you may want to do two 4-5 minute sets so it doesn’t burn out your motor.

You will know you are finished when the contents inside are a milky, watery consistency.


Pour the liquid into a glass jar with a tight lid. The mixture will solidify over about 45-60 minutes.  You may want to store in fridge to speed up this step.  With that said, you don’t need to keep this in the fridge, it will keep as is for months in at a solid state at room temperature.  That is all.  Enjoy!  Till next time!