11/17/17

White Sage Elixir Martini (Low Carb, Gluten Free)

White Sage Elixir Martini with Trust Me Gluten-Free Vodka
Photo: Equinox Photo

This holiday season, I've partnered with Trust Me Vodka, an amazing gluten-free vodka that tastes every bit as great as their artistic bottles look. They offer an organic version of their vodka, as well as this gluten free. This vodka tastes clean and light, making it the perfect addition to any cocktail.

I've created several holiday-themed vodka cocktails that are also Bulletproof Diet friendly so you can stay on plan and hopefully hangover free throughout the holidays. Drinking alcohol is not technically "Bulletproof", however if you are going to drink, you'll want to minimize the negative effects you get from a typical cocktail that is most likely a sugar/carb/gluten bomb - a recipe for hangovers and weight gain. You might also want to leverage this alcohol guide published by Bulletproof. I personally swear by their Bulletproof Coconut Charcoal and always carry it with me.

The first recipe I'll share is this White Sage Elixir Martini. It's mildly sweet despite not having any added sugar - thanks to the addition of Bulletproof FATWater infused with B vitamins and Brain Octane. The blood orange falls in the “suspect” or yellow zone of the Bulletproof Diet Roadmap. There is only a small amount (juice of 1/2 an orange, or approximately 1 ounce) in this drink however, please be aware in case you are sensitive to oranges. The fresh sage adds a dimension that doesn't overpower yet is noticeable in just the right way. And let's face it, this cocktail is stunning to look at.

Impress your friends with this craft cocktail that is actually very easy to make. Fancy ice cube optional.

White Sage Elixir Martini
makes one cocktail

2 oz. Trust Me Gluten Free Vodka
½ of a blood orange, freshly squeezed (or 1/2 of a medium size orange, if blood oranges aren’t in season)
½ of a lime, freshly squeezed
Bulletproof Mango FATWater (or your favorite FATWater flavor) to top it off
leaf of fresh white sage (or regular sage)
pomegranate arils/seeds (optional)

Fill a cocktail shaker half full of ice and add Trust Me Gluten Free Vodka, blood orange juice and lime juice. Shake well, then strain into an ice-filled rocks glass that has been rimmed with fresh sage (just rub the rim of the glass with the sage). Smack the sage between your palms to release more of its aromatic oils, then place the leaf in the cocktail. Top off with FATWater. FATWater is delicious and adds just the right amount of sweetness to this cocktail without adding any sugar. It’s also infused with Brain Octane oil and B vitamins to help keep you hydrated and hangover free.

Optional: Add a teaspoon or so of pomegranate arils to the cocktail for a splash of red color. You may also consume the arils which are a source of vitamins, like vitamin K and C, and polyphenols.

Optional: For an extra special presentation, use a fancy ice cube like the round one pictured and float the sage leaf on top before serving.

Pomegranate Arils make a pretty addition to this cocktail
Photo: Equinox Photo
Fill with Bulletproof FATWater
Photo: Equinox Photo
A delicious combo
Photo: Equinox Photo


11/13/17

Easy No-Bake Pumpkin Pie - Bulletproof, Paleo

Easy No-Bake Pumpkin Pie - creamy and luscious!
This year at Thanksgiving, I'm keeping it super easy, as well as Bulletproof and Paleo, and making my Easy No-Bake Pumpkin Pie. It's absolutely perfect for Thanksgiving, or any time for that matter. In fact, I make this often and just have a slice any time I want a guilt-free dessert. It's lusciously creamy and full of pumpkin spice goodness.

Easy No-Bake Pumpkin Pie (Bulletproof and Paleo)
Makes one 8" or 9" pie

Filling
1 - 16 oz container pure organic pumpkin purée
1 - 15 oz can full fat organic coconut milk
4 Tablespoons North American birch xylitol (I like Xyla brand)
4 teaspoons organic pumpkin pie spice
2 Tablespoons Bulletproof Collagelatin (or other gelatin like Great Lakes)
1 teaspoon pure vanilla extract
pinch Himalayan pink salt

Place everything in a saucepan over medium heat and whisk together until well incorporated, smooth and warm - about 5 minutes. Remove from heat and let cool while you make your crust. 

*Crust (optional but highly recommended, see note)
4 Bulletproof Vanilla Collagen Bars, crushed
1 Tablespoon ghee or grass-fed butter, melted

Place both crust ingredients in an 8 or 9" pie plate, mix together and press into the bottom (no need to do the sides, the bottom is sufficient). Place in freezer for 10-15 minutes until the ghee or butter re-solidifies. Remove crust from freezer, pour pie filling in and refrigerate for 6 hours or overnight until pie is set. Store pie covered in refrigerator until ready to serve. 

Serving Suggestion: Top with fresh whipped coconut cream (dairy free), or raw organic cream, and a sprinkle of cinnamon and serve.

*Note: Crust is optional, however the Bulletproof Vanilla Collagen Bars add a sweetness to the overall pie that puts this recipe over the top. Should you decide not to use a crust, you may want to add an extra Tablespoon or two of xylitol to the filling mixture. Bulletproof Bars are available at Whole Foods Markets around the country as well as online at Bulletproof.com.

Should you like to create your own crust instead of using Bulletproof Bars, you can use a mixture of almond meal, grass-fed butter or ghee and xylitol. Trust me, it's not near as delicious and doesn't come out of the pie plate near as easily. I've made it both ways, as well as used different Bulletproof Bar flavors, and the vanilla ones just put this dessert over the top.

Enjoy!

Holds up nicely to slicing and serving

Crushed Bulletproof Bars with ghee or butter
make an amazing bottom crust that easily slides right out




Mediterranean Turkey Roulade

Mediterranean Turkey Roulade
This Mediterranean Turkey Roulade is insanely rich in the most delicious kinda way. A spinach, feta, artichoke and olive filling is tucked inside a beautiful free range turkey breast cutlet that has been rolled up then lightly dusted in a Dukkah nut and spice blend, and cooked to perfection. A drizzle of olive oil when it hit the plate was the icing.

And it all started with THIS bag of olives:
Sure, sure they're South American, Peruvian to be exact. I know, not really "Mediterranean" exactly.  But I took one bite of these savory, rich black Botija olives and knew they'd go nicely with some of my favorite aforementioned Mediterranean ingredients. So here we are.

Mediterranean Turkey Roulade
Serves 4

1 1/4 lbs free range turkey breast cutlet(s), pounded extra thin
1/2 teaspoon Himalayan pink salt
1 cup chopped organic baby spinach (1 1/2 - 2 cups before chopping)
16 black Botija olives, chopped
1 - 6.5 oz jar marinated artichoke heart quarters, drained and chopped
2 oz. good feta cheese, crumbled (I used sheep's milk)
1 1/2 Tablespoons, plus 2 teaspoons Dukkah nut and spice blend
oil for cooking (Bulletproof XCT Oil or unflavored coconut oil)
good olive oil to finish
fresh organic oregano to finish (optional)

Coat both sides of the turkey breast cutlet with the Himalayan pink salt and set aside.

In a small bowl, mix the spinach, olives, artichoke hearts, feta and 1 1/2 Tablespoons of Dukkah nut and spice blend together. Spread this mixture in an even layer on the turkey breast cutlet. Roll up and secure with toothpicks if needed. Sprinkle the remaining Dukkah on the outside of the rolled up turkey breast.

Spread the filling in an even layer
Roll up
 Heat a large cast iron skillet to medium high and add a small amount of cooking oil. Carefully place the rolled up turkey breast into the skillet seam side down. Cook for 3-4 minutes then roll to the side and cook another 3-4 minutes, repeating until all sides are lightly browned and turkey is fully cooked.

Remove from skillet, take out the toothpicks if used, slice and serve with a drizzle of olive oil and sprinkle of fresh oregano (optional). If some of the filling escaped into your skillet, sprinkle that on top as well. Likely, you will have some crisped olives in that pan and you don't want to let those go untouched. They are simply divine.

Whole Mediterranean Turkey Roulade before slicing




3/28/17

Iced Vanilla Protein Latte (Sugar Free)

Invariably, I make a pot of freshly brewed coffee in the morning aiming for the exact correct number of cups we'll want yet end up with some small amount left over. I have many uses for it, like making ice cubes, making extra Bulletproof Coffee and keeping in the fridge for later, or even just letting it sit there until it gets cold and drinking it that way. On this day though, I decided a "Protein Latte" was in order. Pretty simple but the steps kinda matter in order to preserve nutrients so here you go..

Iced Vanilla Protein Latte (Sugar Free)
Makes 1

8 ounces coffee (hot, warm or cold)
1-2 teaspoons Birch Xylitol (I like Xyla) or your favorite no sugar sweetener
1 scoop Natural Stacks Natural Protein Powder in Madagascar Vanilla Bean (or your favorite healthy plain vanilla protein powder, with no added sugar)
1/4 teaspoon pure vanilla extract
3 Tablespoons organic raw cream from pasture-raised cows (or organic cream from pasture-raised cows if you can't get raw)

Pour the *warm or *hot coffee into a blender and add the birch xylitol sweetener. Blend until it dissolves. *If your coffee is already cold, you will need to warm it enough so the xylitol will melt/dissolve.

Next, add a few ice cubes to the blender of warm/hot coffee and blend to cool it down. This is important so you preserve the nutrients in the whey protein powder and more importantly in the raw cream. It's no longer raw, if it gets heated.

Now add the remaining ingredients and blend until frothy. Serve over ice cubes.

Do you want to take this to the "next level" in health? Try blending in a Tablespoon of Natural Stacks Prebiotic+ to the finished (cold) mixture. This is the "food" that your good gut bacteria likes to eat. Getting a fair amount of natural probiotics from foods we eat (like yogurt, kefir, raw sauerkraut, etc)  is fairly simple but feeding those good gut bacteria with prebiotics can be more challenging. I like Prebiotic+ because it's all natural and it's easy to get into my diet.

Use "VC20" for 20% off your entire order at www.naturalstacks.com








1/4/17

Quick Chicken Salad - Paleo, Bulletproof, Whole30



It doesn't get a lot easier or tastier than this Quick Chicken Salad that's Paleo, Bulletproof Diet and Whole30 friendly. I combine some of my favorite flavors in this one easy dish. I like the combo of "tart" from the green apple, "heat" from the jalapeño and mild creamy "sweetness" from the Paleo mayo, but feel free to omit the jalapeño if you prefer no spice.

The secret to making this quick and easy is using store-bought rotisserie chicken. You can put this on some Bulletproof Bread for an awesome low carb chicken salad sandwich, serve it in lettuce cups, or with some Paleo-friendly crackers and crisp veggies on the side. It's great for your Meal Prep Mondays or just keeping a bowl of it in the fridge to snack on for a few days. Super easy and versatile.

Quick Chicken Salad
serves 4

1 whole cooked rotisserie chicken (look for all-natural, hormone and antibiotic free)
2-3 generous Tablespoons Paleo-friendly mayo (like Primal Kitchen, or you can make it yourself recipe here)
2 stalks organic celery, diced
1/2 organic green apple, diced
1/4 cup chopped organic chives
1 organic jalapeño, diced (seeded if you prefer mild)
sea salt to taste

Using your hands pull the chicken meat from the whole cooked rotisserie chicken, shredding with your hands as you go, and place in a large bowl. Add the rest of the ingredients and stir to combine.