Tag Archives: recipe

The Bulletproof Cookbook is Finally Here!

Bulletproof Cookbook 2

The Bulletproof cookbook is HERE at last!

NO other cookbook was able to recreate classic recipes—traditional recipes everyone craves (even your non-paleo/anti-Bulletproof friends and family)—until now…

Here’s what’s inside…

Traditional Recipes Made Bulletproof – Make all your former favorites healthy enough to be bulletproof with easy to prepare substitutions for nearly every single kryptonite food or antinutrient you can no longer eat…

“Tastes Just Like Comfort Food” Alternatives – Starch-rich homestyle favorites are made Bulletproof diet friendly enough to even make your mother remember the taste of home when she visits…

• Simple, Delicious, Fast And Bulletproof Easy to prepare even for inexperienced (or actually “I’ve never before cooked a single meal chefs) meals that utilize Dave Asprey’s nutrients instead of the unhealthy processed foods you’ll find in magazine meals…

• Seasonal, Local Whole-Food Guide – Use fresh local proteins, fruits and vegetables instead of “I have no clue where they came from” supermarket imports thanks to the included local and fresh food guide…

• Intolerance And Autoimmune Substitutions – Dozens of included options to help your discriminating palate decide on nutrient options that are healthy and Bulletproof friendly…

And Much, Much More inside the definitive recipe guide designed to accompany the Bulletproof Diet.

I can tell you for a fact, this Bulletproof: The Cookbook is absolutely everything that you need in a recipe guide made for the Bulletproof Diet!

Until now, it’s been difficult to adapt (or nearly impossible unless you’re an expert chef) Bulletproof guidelines to make traditional recipes.

You’ve got to click below right now to learn more about Bulletproof: The Cookbook!

Bulletproof Cookbook

Trail Mix Bites

trail mix bites

Spring Cleaning time is approaching and I am starting with the cupboards and pantry this year.  I had a few partial packages of baking goods to use up, so I made some bite-sized snacks for lunches, etc.

I happened to have some shredded coconut, raisins and chocolate mini-chips, but one could add nuts, seeds and dried fruits of any kind – and I have in the past.  It’s all held together with coconut oil and a drizzle of maple syrup.  A dash of salt adds that extra “something”.  Cute mini-muffin cups make them extra-fun and a bit neater to eat – everybody loves that!

As with many of my recipes, I just eyeball the ingredients and taste-test along the way.
For this mix I combined the shredded coconut, raisins and Enjoy Life® mini chocolate chips in a bowl, added a drizzle of maple syrup, a dash of Himalayan salt and just enough melted coconut oil to hold it all together once chilled.  A small cookie scoop made quick work of portioning it into the mini-muffin cups.  [Chill and store in the fridge.]  Yummy!

Paleo Easter Feast

Easter Decor 2

The Treat Spread: Yes, I know the candies aren’t Paleo, but they ARE gluten/dairy-free! Sometimes we make choices that fall into that “80/10” philosophy, just to enjoy life and keep our sanity. So we opted for conventional candy this year despite the corn syrup and artificial colors. For us, gluten and casein are the deal-breakers.


One must have eggs at Easter, am I right?!
I was too lazy to color and decorate this year, so deviled eggs were the appetizer.

Deviled Eggs
12 boiled eggs, chilled
1 ripe avocado
minced parsley and chives
bacon grease
Himalayan salt

crispy bacon bits

[*I make my own mayonnaise using Bulletproof Upgraded MCT oil for completely neutral flavor and MCT benefits.  I think mayonnaise tastes strange when first mixed, so I like to let mine rest overnight in the fridge to bring out the true mayo flavor.  My favorite recipe and method is from Orleatha Smith at Level Health and Nutrition.]

Cut boiled eggs in half lengthwise and place yolks into a mixing bowl.
(Whites go onto a serving platter.)

Add diced ripe avocado, along with mayonnaise, minced parsley/chives, salt and the bacon grease from crisping a couple slices of bacon to the yolks.
[Quantities are to taste.  I just eyeball it when composing stuff like this.]

Whiz with a stick blender, or mash and mix by hand until smooth.  Spoon into waiting egg whites and top with crispy bacon bits, or maybe some smoked salmon or salmon roe.

Easter Feast 1

Appetizers: Black Olives, Smoked Salmon and Bacon-Avocado Deviled Eggs

Our main meal consisted of baked Walleye fillets (a freshwater fish popular in Minnesota) and meatballs (which I have affectionately nicknamed “MN Moo-Balls” due to the Scandanavian twist of topping with Lingonberry sauce).

MN Moo-Balls
ground grass-fed beef
minced parsley and scallions
garlic powder
Himalayan salt

Mix well and form into 1 1/2″ balls and place on a parchment-lined rimmed baking sheet.
Bake at 400F for 20 minutes.  Serve with Lingonberry sauce.

Easter Feast 4

Minnesota Moo-Balls and Walleye fillets


Lingonberry sauce is also excellent with hot or cold salmon and desserts.

The Plate: finished with a side of baby French green beans topped with butter or ghee.

Easter Feast 5

Coconut Milk Yogurt

I used to culture my own yogurt, kefir, sour cream, etc before I went dairy-free.  I must admit I sometimes really miss these foods, but dairy proteins (casein) cross-reacts with gluten antibodies and therefore are no longer an option for me.  Oh, the joys of celiac! *sarcastic*  Dang, I miss cheese too. *sigh*

Some time ago I discovered the So Delicious brand of coconut milk products.  I enjoy their ice creams and yogurts a lot, but the cost can add up.  So I explored making my own.  

I found a recipe and instructions on Nom Nom Paleo and modified them slightly.  As I had cultured yogurts and viili before, I know some techniques work better than others to get the critters growing.

I used 2 cans coconut milk (cream only), separating the cream by chilling at least 24 hours.  Put it in a saucepan and added 2 tbsp maple syrup to both feed the culture and sweeten the final product.  Warmed the coconut milk until just melted – resulting temperature of 110F.  Added 1/4 cup Plain So Delicious Coconut Milk Yogurt and mixed well.  Turned on the oven light and placed the sealed jar in the oven for 24 hours as instructed.


I am not a fan of some of the ingredients shown above (carrageenan, guar gum, cane syrup, rice, etc) and would prefer to avoid them.

The Result:  After chilling in the fridge, this yogurt became VERY thick and creamy – much thicker than the original.  In my book, that’s a good thing as it indicated more cultures and yields a satisfying mouth-feel.  The taste was both tangy and sweet.  Very good.


My first batch made with 1/4 cup plain So Delicious yogurt as the culture. VERY thick!

I believe warming the coconut milk is necessary, both to adequately mix in the cultures and to give a head-start in the incubation process.  Others say to skip it, but if you compare the photos of final products, you can see that this one cultured far better.

As to the culture source, I am going to try it with a probiotic capsule as well, and see which I like better.  I started with the existing product first because I knew these specific strains are compatible with coconut milk.  This probiotic contains the 6 strains used by So Delicious and a few more:

adult biotic

Either way, the cost is significantly less than $1.99 per 6oz container and it avoids undesirable ingredients!  Flavoring should be easy – just add fruit, vanilla or cocoa powder to taste before serving.  Enjoy!


* UPDATE: I made a second batch using the probiotic capsules and found that it did not culture as well as using the SoDelicious product as a starter.  It was much thinner and tasted different.  

Egg Free Mayo Substitute (AIP-friendly!)

no eggs

Having trouble with eggs?  Want to make mayonnaise or salad dressings?
Here is a good alternative that is creamy, tasty, and egg-free!

I have used this technique recently to make Cracker Stackers, veggie dip and salad dressing.

To use like mayonnaise, use this guacamole base recipe:

2 ripe avocados, diced
2 tbsp MCT oils (MCT Oil or Brain Octane)
1/2 tsp Himalayan Salt (or to taste)
a squirt of lemon juice

To use as a salad dressing, use only one avocado and increase the lemon juice.
Add fresh herbs for variety.  Enjoy!

Guaco-Taco Burgers!

guaco-taco burger 1

Sometimes ground beef gets a bit boring.  Time to spice things up a bit…

But only a bit.  Pepper consumption causes me great pain, so I developed a nightshade-free taco seasoning.  It’s not completely AIP-compliant as it contains the seed-based spices cumin and coriander, but is GF/CF/NF and tastes so much like the stuff in the packets you won’t miss the old days.

Nightshade-Free (GF/CF) Taco Seasoning

1 part Himalayan Salt
1 part Onion Powder
½ part Garlic Powder
1 part Cumin
1 part Coriander
1 part Cilantro
1 part Oregano

Minor change(s) to this batch of seasoning that resulted in improved taste/texture:
(1) Omitted the sugar.  I know sugar and salt tend to bring out the opposite flavors, but I’ve committed to minimizing sugar consumption in 2014, so there you go.
(2) Blended/ground up the seasoning in the food processor, yielding a better mix and finer powder.  We all agreed this batch is much better than its forebears.

I measure my “parts” by the jar, so one (spice) jar of cumin, etc.  Use one jar of every ingredient except garlic powder (1/2 jar), unless you really like garlic in your taco meat.

Using about 1 tbsp taco seasoning per pound of grass-fed ground beef, mix well with your hands and form burger patties.  Grill or pan-fry your burger patties to desired doneness.
Top with a BIG spoonful of guacamole and enjoy.  Great served with sweet potato chips.

Alternatively, you could stuff your patties with the guacamole, like George Bryant does.

Recently the Bulletproof Executive posted on the virtues of avocado.  The addition of Bulletproof® Upgraded MCT Oil to the guacamole is amazing!  Kudos to Dave Asprey for that tip.  I made mine with a stick blender, combining:

2 ripe avocados, diced
2 tbsp MCT oils (MCT Oil or Brain Octane)
1/2 tsp Himalayan Salt (or to taste)
a squirt of lime or lemon juice

Another great compliment to these are Paleo Dough Buns.  Make them with garnet yams for a cheddar cheese-like flavor.  It makes excellent tortillas as well!

Birthdays are a Good Time for a DNA History Lesson

Birthday Lego Minifigures

It’s Party Time!

This was us 9 years ago, awaiting the arrival of our son – a big 10-pounder!

9 months pregnant - Thanksgiving 2004

After 39 hours of labor and a c-section, we had our boy.
He was so big the nurses dressed him in a 3-6 month sized sleeper – and it fit!

Alex 12-12-2004

We like to tell him the story of how he got revenge on the doctor and nurses for making him wait so long to be born.  After they lifted him out, he piddled on every one of the medical staff in the O.R. (about 6 in all)!  Mommy and Daddy were the only ones unsoiled.  He was literally pissed!  LOL

Here he is now – still a very tall boy.

Santa 2013

Happiest Birthday to my precious boy!  He is our miracle.  We had lost two before he came along (and another one this Spring) likely due to my Hashimoto’s and Celiac conditions.
His birthday is a most joyous occasion, worthy of special celebration.

Birthday Balloons

He has rediscovered Transformers. Cool balloons, huh?

I’m making one of his favorites, Paleo Taco Pockets for dinner.  Trying a new variation by layering the dough and taco meat in bacon-greased muffin tins.  Some greens on the side and dessert of vanilla cupcakes with buttercream frosting (Paleo-ized with ghee and coconut milk, of course!) and cookie dough bon-bons.  Yummy!

Singing “Happy Birthday”.

Happy Birthday 3

On a related note…Just this week, he did a class presentation on his family history.
He learned a lot about where he came from.

Window 2

The presentation was on December 6th, St. Nicholas Day.  Here I am holding up the wooden shoes my father brought back from the Netherlands in 1962 while in the Navy.  As my family is from the area bordering the Netherlands, we celebrate by placing wooden shoes out at night for St. Nicholas to leave treats (for good children) or coal.  This pair held a small Lego Christmas Train Kit and a hat.

Window Week Poster (final)

Our son is half German and half Finn.  We recently participated in the National Genographic Project to get our DNA history, and the findings confirm that we are who we think we are.

This is a fascinating project.  Check it out!

Happy Thanksgiving!

Gratitude is the key to happiness.
So take time today to reflect on all the Blessings in your lives and be content.

Ferndale turkeys

Many Thanks to Ferndale Farms for our turkey!

Turkey 1

This is one time it really pays to save all those bacon drippings!
Brush the bird with melted bacon fat for moist meat and crispy skin!

We are waiting for this lovely 14lb local pastured bird to roast, playing with Legos and preparing our son’s Family History display for his Window Week at school.

Turkey 4

Almost done!
Well, with the main cooking part anyway. Still has to rest/brown/rest again per America’s Test Kitchen.

My mouth is watering – this turkey smells soo good!  Ferndale Farms turkeys are the tastiest – a very special holiday treat.  This yummy bird will be accompanied by some fresh salad, garnet yams, acorn squash, bacon green beans w/mushrooms & onions, Paleo dough rolls and followed by pumpkin pie custard.  Mmm…


The Aftermath:

Aftermath 2

Debone the carcass after it has cooled, wearing disposable gloves.  All set for soup!
*Note to Self: next time search harder for the giblet bag whilst prepping the bird…

The Paleo pets got in on the action too, feasting on crispy skin and deboned turkey meat.

*whisker-lickin’ good!*

So full.  Dessert has to come later…

pumpkin custard 1

Pumpkin custard – the pie without the crust. Who actually eats the crust anyway?!

A wonderful feast with a wonderful family.  We are so Blessed.

Spend this day with your Tribe – NOT shopping!  We never seem to get enough time with loved ones as it is.  Let’s not destroy this beautiful tradition by making so many people leave their family celebrations to work or spend money.  

When our time comes, what will we remember?  Surely not the working or shopping.
It will be these days where we come together and honor tradition(s) and each other. 

no shopping Thxgvg

Apple Pie Gummi Snax

Gummi Snax are a tasty way to get more gelatin into your diet.
We love them in lemon-limeconcord grape and now APPLE PIE!

We all know by now (don’t we?!) that gelatin is a wonder-food, providing proteins like collagen and glycine to nourish the tissues in our body – everything from bones, cartilage and muscle to skin, hair and nails.  Most importantly, it provides the building blocks to heal, seal and strengthen our gut!

For real apple pie flavor, start with a can of:

Apple Pie Gummies 1

Cascadian Farm Organic Apple Juice (frozen concentrate)

[1 can = 1 1/2 cups (thawed) Organic Apple Juice concentrate]
1 tsp cinnamon
1/2 cup Great Lakes grassfed beef gelatin

Pour the thawed apple juice into a saucepan.

Whisk in cinnamon.

Sprinkle gelatin into juice and allow to “bloom” (just a fancy term for allowing it to moisten and absorb the juice) for about 5 minutes.  Do not skip this step or it will clump!

Once all the gelatin is moistened, heat on medium-low and stir occasionally until all the gelatin is dissolved.  Pour liquid into silicone molds or a glass baking dish and place in refrigerator for at least 3 hours until gelatin is very firm.

Pop out of the molds, into a container and keep refrigerated.  Yummy!

Apple Pie Gummies 2