Posts Tagged by coconut oil

Friday Feast: Bulletproof Coffee

I’ve been seeing Bulletproof Coffee all over the interwebs lately.  One of my favorite bloggers, Gabby from Gabby’s Gluten-Free, swears by it and I have to say I’ve been intrigued.  If you’re not familiar with Bulletproof Coffee, it is basically coffee blended together with butter and coconut oil.  Sounds gross right? Butter…in coffee?  Well not so fast, it is actually DELICIOUS!

According to Dave Asprey, the Bulletproof Executive, our bodies are craving healthy fats.  By adding grass-fed, unsalted butter and MCT or coconut oil, you will be satisfied and have increased energy for up to 6 hours, which in turn programs our bodies to be more efficient at burning energy throughout the day.  Interesting concept…so I thought I’d give it a try.

I brewed a giant mug of coffee and added that to a blender with 2 tablespoons of Kerrygold unsalted butter and 2 tablespoons of virgin coconut oil.  Oh and a quick aside…if you’ve never tried Kerrygold butter before, you are missing out on one of the great pleasures in life…just sayin’

Bulletproof Coffee1I gave it a good buzz for about 10-15 seconds, basically until it looks creamy and has a nice foam on top.

Bulletproof Coffee2And basically, that’s it!  Super easy.  I have to say the first sip was a little strange because there was a slight greasy film on my lips from all the fat, but I got over that quickly.  This is rich, decadent and simply delicious.  I noticed a bit more energy than usual after drinking this, but I think that was mainly because it is more coffee than I’m used to drinking in one sitting.  It honestly felt like caffeine jitters.  Who knows…

Bulletproof CoffeeSo imagine my surprise when yesterday morning, I saw that this coffee was going to be featured on the Today Show!  Apparently Matt Lauer doesn’t think as highly of it as I do…

What do you think of Bulletproof Coffee?  Have you tried it?

Friday Feast: Chocolate Chili

Yes, you read that right…Chocolate Chili.  It sounds strange, but just go with me here.  My friend Jenn posted this recipe a few weeks ago and I was instantly intrigued.  With predictions of winter storm Nemo last week, I figured it would be the perfect time to try it while we were going to be hibernating.  Let’s make some chili!

I made some tweaks to the original recipe from The Clothes Make the Girl since B severely despises cumin and I didn’t have a can of tomato paste in the house.  So I added a few additional spices to replace the cumin along with beer (can’t have chili without it in my book!) and tomato sauce.

Ingredients:

  • 2 tablespoons coconut oil
  • 2 medium onions, diced 
  • 4 cloves garlic, minced 
  • 1 pound ground beef (93% lean)
  • 1 pound ground pork
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons chili powder
  • 1 tablespoon ground chipotle
  • 1 tablespoon smoked paprika
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 1 can (14.5 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • 1 bottle (12 oz) beer

CC_Ingredients

Directions:

1. Heat the coconut oil in a large pot over medium-high heat.  When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes.

CC_Coconut Oil

2. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

CC_Garlic

CC_Onions & Meat

3. In a small bowl, crush the oregano between your palms to release its flavor, then add all of the dry ingredients and stir to combine.

CC_Spices

4. Add spices and tomato paste to the pot and stir to combine.

5. Add all of the liquid ingredients, stir well and bring to a boil.

CC_Simmering

 

6. Reduce heat to a simmer and cook for at least 2 hours.  The liquid will reduce significantly and all the goodness will marry together…YUM!

CC_2 hours later

Serve the chili in some nice deep bowls with your favorite accompaniments.  I topped mine with some cheddar cheese and sliced avocado and it was perfect.

CC_cheese & avocado

CC_Final

This was by far the best chili I have ever had.  The spices, especially the cocoa, gave it an incredible depth of flavor.  It reminded me of a good mole sauce.  I served it with a simple green salad with a lemon vinaigrette.

CC_Salad

I LOVED this chili.  In fact, I’m planning on making it again this weekend.  It was super easy to throw together, it’s good for you and it’s the perfect thing to warm your soul in this frigid February weather!  Let me know if you try this…I’d love to hear how it turns out!