Tag Archive | gluten free

Liquid Armor Coffee

The time has come for me to post the much anticipated (at least I’d like to think so) recipe for my delicious, and relatively nutritious, Liquid Armor Coffee!!  As I mentioned previously, this is my modified take on the over-hyped BulletProof ® coffee that has Paleo enthusiasts, cross fitters, and even just us regular folks who love a tasty cup of joe, going crazy and jumping on the buttered/oiled coffee bandwagon.

So, in case you haven’t come across the heavily promoted (and in my opinion, overpriced) recipe for this coffee that will, metaphorically, protect you from being pumped full of encapsulated explosives…here’s the scoop. Basically, you need to buy the coffee that that the BulletProof® head honcho endorses. It’s around $20 for a 12 oz bag because it’s organic and low in mytotoxins, which supposedly will make you feel better than any coffee you’ve ever had. Don’t get me wrong, I’m all about paying extra for healthy foods if it’s going to make a significant difference, but to be honest, the coffee I buy for $6 to $8 at Trader Joe’s tastes great and makes me feel pretty darn good, and who’s to say what level of mytotoxins is in your average cup of coffee, particularly if you buy organic. That said, I will at least give credit to the Bulletproof site for mentioning tips to finding the highest performance coffee in your city if you don’t want to pay for the stuff they market on their site.

photo 1

Can you tell I love this place? haha

Anyway, the special, pricey beans are part of the deal…another ingredient you “need” is a special MCT oil (Medium Chain Triglycerides…just scientific jargon for healthy fats) that is supposedly 6x stronger than coconut oil.  Well, at $30 for a 32 oz bottle, it’s also about 6 times more expensive than the organic, deliciously flavorful coconut oil I get at old reliable Trader Joe’s. Coconut oil is loaded with health benefits all on its own, …so I personally don’t think it’s worth the upgrade.

And lastly, the original recipe calls for 1-2 tablespoons grass-fed, unsalted butter or ghee. I’ve tried my Liquid Armor using both options (unsalted butter & ghee) and I didn’t care for it. I prefer mine with straight up coconut oil, but you’re welcome to experiment and find what you like.

Now for the big reveal…my Liquid Armor Coffee Recipe!

What you’ll need:

1-2 Tablespoons organic coconut oil (can use 1 Tbsp coconut oil & 1 Tbsp unsalted butter or ghee, but I prefer just coconut oil)
8 oz freshly brewed coffee (use filtered water and, ideally a French Press, but I usually just use a regular drip coffee pot and mine tastes delicious)
Blender (I use NutriBullet)

photo 5

I always use this coconut oil, and this is one of my favorites of Trader Joe’s coffee.

The instructions are very simple:

1. Brew coffee and add to blender (yes, while hot)
2. Plop in coconut oil (and, if you would like to try it, unsalted butter or ghee)*

photo 2

Steps 1 + 2…. I know what you’re thinking…Oil? In my coffee??? But what about my milk? creamer? How will I get it the right caramel-y color??

3. Blend 20-30 seconds until frothy.
Just a tip that with the NutriBullet, sometimes the cap feels stuck after you turn it over. I think it’s a combo of heat and pressure buildup while blending. I find that turning the blender over (lid facing up) and letting it set for 30    seconds or so before opening usually does the trick!

picstitch

It will turn a lovely, creamy caramel color…and check out that foam!! 🙂 ❤

4. Pour into your favorite mug/to-go cup and enjoy an awesome tasting cup of coffee with latte-like foam that will make you feel satisfied, focused, and energized 🙂

And there you have it!

Trust me, I was skeptical myself…but now that I’ve made it, I’m hooked. It’s so delicious, natural, and satisfying, but you’ll never know unless you try it. Don’t worry, you can always go back to using the Almond Milk Creamer you just made from my recipe, but this offers a decadent and healthy variation 😉  *You can also add in some cinnamon, nutmeg, and/or sugar (I like brown or coconut sugar), but try it first as is because it’s so yummy, you probably won’t even want to mess with it.

So what are you waiting for? Grab your blender, give it a whirl, and let me know what you think!

Ciao for now,

-E

Paleo Banana Fritter Bites

Good morning! So I’ve had a few inquiries and requests about recipes, and I’m excited to post my very first one today!

Being that I’m on a coconut oil, gluten-free experiment/diet, I’ve been getting creative with options that are on-plan but still delicious. I made my signature Paleo Banana Fritter Bites this morning and remembered to take a photo for the blog post 🙂  Now, being that I made up the recipe myself and don’t really measure anything (I really just eyeball it), I’m going to do my best to give approximate measurements so you can duplicate my creation.

Here’s what you’ll need:
1 egg (I use large, cage-free organic, but any will do)
1/3 cup almond flour/meal (approximate measurement…I’ve also used cashew flour, which is yummy. Use whatever you like best, or go crazy and mix them :-P)
1 -2 (heaping) Tbsp psyllium husk (optional, but great added fiber…sometimes I use chia seeds instead (a sprinkle) and it’s great that way, too)
water (to consistency)
1 medium banana (ripened to preference)
1/4 tsp pure vanilla extract (optional, but highly recommended for added yumminess)
healthy dash of cinnamon powder (again, optional, but recommended)
1 Tbsp organic coconut oil

Okay, so now that we have the ingredients list, this is how you mix them together to make the magic happen.

1. In a cereal-size or small mixing bowl, combine egg, almond flour, psyllium husk/chia seeds and enough water to achieve a thick pancake batter consistency.

photo 1
2. Peel and cut banana into 1/2- 3/4 inch pieces and add to above mixture. Add vanilla & cinnamon powder (optional, but definitely recommended; I’ve made it with and without, and it’s MUCH more delicious with it). Stir to coat banana pieces with batter.

photo 2
3. In large skillet, add coconut oil (enough to fully coat the bottom of the pan…approximately 1 heaping Tbsp does it for me) and get the oil nice and hot.
4. With oil pre-heated and heat turned to medium/medium-high, use a spoon to place banana pieces (make sure you’re grabbing 1 batter-coated slice at a time…they cook best this way) into the oil leaving a little space between each “bite” so they can cook individually.

photo 3
5. When each bite is browned on the bottom, use a spoon to flip each bite over to brown/cook the other side.

Emily's Paleo Banana Fritter Bites

The finished product….YUMMMM!

I actually had eaten a few before I took the picture…thankfully I stopped myself and snapped this photo ^^ haha. But seriously, these are so delicious and satisfying that you will hardly believe they are Paleo, gluten-free, and grain-free with no added sugars! Wheeeeee!!! Enjoy for breakfast, as a snack, for dessert…or any time!

If you make them (which I hope you do!), please let me know how you like them and/or if you have any questions about the recipe.

Enjoy!

Ciao for now,

-E

Hot, Or Not?

Alright! Well, time to update you guys on my progress now that I’m on day 10 of my coconut oil experiment…If you read my last post, you’ll remember that I mentioned suspecting that I have a sluggish metabolism/under-active thyroid, and that I’ve noticde my body temperature is consistently a bit low (no higher than 97.1).

So, for the past week and a half, I’ve added 1-2 tablespoons of organic, virgin coconut oil to my diet. Specifically, I’ve been using Trader Joe’s brand:

Now, let me start by telling you, as a reformed restrictive dieter, I never imagined I’d be downing tablespoons of high-fat, high calorie OIL. But, as I touched upon in last week’s post, all oils are not created equal, and organic, unrefined coconut oil is supposed to have many, many benefits. That being said, I’ve been eating this stuff every which way for the past 10 days: stirred into my coffee, for cooking, spread onto fruit, and even straight up on a spoon (don’t knock it ’til you try it…it’s actually really yummy!).  As a side note, I didn’t eat the coconut oil at any specific times, just whenever I could incorporate it into my day.

Before I tell you about changes I’ve noticed, I’ll also mention that since starting my coconut oil study, I’ve also been very strict with staying gluten-free. I know I have a sensitivity to gluten, but I’ve been kind of lax in sticking to a gluten-free diet. I just wanted to mention this, as I’m sure it contributed to some of the positive changes you’re about to read…

Okay, enough with the teasers…I know you’re probably anxious to read some results!

Here goes:

  • Less food cravings overall, especially sweets and between-meal snacks
  • Improved digestion (less bloating/flatter stomach, and much more…regular)
  • Noticeably clearer skin (I was getting breakouts on my upper back and chest that virtually disappeared)
  • AND I took my temperature this morning, and it was 97.9 (still not 98.6, but up significantly from 97.1)

All in all, I must say, I feel pretty great!  And definitely great enough to continue with the coconut oil and sticking to a gluten-free diet. I’m curious about what another week will do for the body temperature, so I’m going to go ahead and monitor results for another update next week. Stay tuned!

Ciao for now,

-E