Update #2 (August 2015): I have since stopped drinking my coffee “Bulletproof” style. I found that I was struggling with my weight earlier this spring. I then heard several podcast discussions about BP coffee and realized that it was simply adding a lot of calories that I simply wasn’t using up. Also, I have not been doing intermittent fasting as much lately, so Bulletproof coffee just wasn’t as necessary to carry me through the fasting periods.
Since leaving off from Bulletproof coffee on a daily basis my weight has stabilized and I have not noticed a loss of energy or mental performance. I have made one other slight change recently: when I am writing or need to study for long periods of time, I will drink 1-2 cups of green tea after my morning coffee. I picked up on this tip from Tim Ferris – apparently there are complementary stimulants between coffee, green tea, and black tea (so I have coffee early, green tea later in the morning if needed, and occasionally black tea if I really need a boost).
UPDATE: A recent article on HuffPo got me thinking again about why I chose to start drinking bulletproof coffee (the technique more than the brand). I thought I would update my own post with the science I researched before venturing down this path. Continue reading
Grassed stew beef, organic veges, salt, pepper, paprika, add some flame. No pans to cleanup and ready in 30 mins ( including prep).
This is a video clip I shot a couple years ago as we began our GAPS journey.
Luckily I work from my house and can get dinner started by about 5pm to keep us on a reasonable bedtime schedule.
This is a really simple variation on banana pudding that we use for an occasional breakfast treat. It is a great way to use up any dodgy bananas that are past their prime. For example, as bananas start to blacken, you can peel them, cut them into chunks and freeze them. You can use up the frozen chunks in this recipe.
- Vitamix blender, Pyrex bakeware
- 3-5 ripe bananas (if using frozen, set them out on a counter for 10 minutes)
- 6 large eggs
- 2T butter plus 2t reserved
- 2t ground cinnamon
- 1/2t ground nutmeg
- Preheat oven to 350
- Toss the bananas, eggs, spices and butter in a blender. Blend until smooth
- Pour into greased 9×9 pyrex dish (if doubling, move to large sized dish)
- Bake at 350 until set firm (20-30 minutes depending on the size of eggs, bananas). Test using a cake tester or toothpick- should be clean when removed from center of dish.
- Optional: once set, brush melted butter on top and broil 3-5 minutes to create a delicious crust
- Allow to cool 3 minutes. Cut and serve.
- A splash of vanilla is good!
- Add 1/2 C homemade yogurt to the batter for more of a custard-like consistency
This recipe works great for breakfast or dessert!
Sunday morning at our house has always meant either Pancake or Waffles for breakfast. While we have never used mixes, we have experimented with lots of recipes. Pre-GAPS I had an amazing recipe that worked flawlessly as pancake or waffle batter (using white whole-wheat flour of course). With GAPS we tried several recipes and never got good results. Either the batter gummed up the waffle iron, or the pancakes were thin as crepes, or they were dull and flavorless. As with all of our recipes, we began with basic tenets we learned from a number of different recipes and adapted our own.
Link-love from Jimmy Moore’s Livin La Vida Low Carb. He mentioned our blog in the article