Benefits of bulletproof Coffee is Fat Loss. The consumption of medium-chain triglycerides (MCT) has been shown to lead to greater losses in adipose tissue (fat tissue), in both animals and humans. Eating Fat? Do I even need to explain this one? Eating fat has been shown to lead to greater amounts of energy, more efficient energy usage, and more effective weight loss. More Energy. Studies have shown that the rapid rate of oxidation in MCFAs (Medium Chain Fatty Acids) leads to an increase in energy expenditure. Primarily, MCFAs are converted into ketones (our best friends), are absorbed differently in the body compared to regular oils, and give us more overall energy. Heart Attacks? The myth that saturated fat increases the chance of Coronary Heart Disease has been debunked over and over. Recent studies show that saturated fats can actually have a positive effect on your overall heart health.
INGREDIENTS: 2 cups fresh brewed great coffee 2 Tbl grass fed unsalted butter 2 Tbl organic coconut oil or (MCT oil) 1 Tbl heavy whipping cream (optional) cinnamon
PREPARATION: Brew 2 cups coffee using your favorite method. Grab your butter, coconut oil, & whipping cream add to your bullet blender along with the brewed coffee. Blend & pour into cups & sprinkle with a dash of cinnamon. Let the magic happen!
I personally drink both of the cups I make, but if you were to drink 1 cup of KPC it would come out to: 260 Calories, 27.7g Fats, 1.05g Net Carbs, and 1.08g Protein.
Keto Beef Wellington
INGREDIENTS: 4 Servings 307.5 calories per serving, 22.66 fats, 3.81 carbs, 1.5 fiber, 2.31 net carbs
2 (113g-each) tenderloin steaks, halved
Salt and pepperto taste
1 tablespoon butter
1 cup mozzarella cheese, shredded
½ cup almond flour
4 tablespoons liver pate
Season your steaks with salt and pepper.
Melt your butter on medium-high heat.
Once your butter is melted and bubbling, place your meat gently on the pan. It should start to sizzle and sear your steak.
Turn the steaks every 2-3 minutes, making sure you’ve seared each side before taking them off the heat and letting them cool completely. This is a vital step!
As you let the steaks cool, heat up your mozzarella cheese in the microwave - roughly 1 minute.
Quickly stir in your almond flour. It will form a dough as you stir.
While it’s still hot, place your dough on a piece of parchment paper.
Place another piece of parchment paper on top of the dough and use a rolling pin to make the dough flat.
Place a tablespoon of pate onto the dough, in a spot big enough for one piece of meat.
Cut out the dough so you are able to form a ball around the meat, with the pate inside.
Continue with the rest of the dough & meat.
Bake at 400°F until the pastry is a golden brown color, roughly 20-30 minutes.
Baked Italian Meatballs
INGREDIENTS: Serves 4
379 Calories per serving, 25.84 fats, 12.29 Carbs, 4.28 fiber, 8.01 net carbs
Preheat the oven to 375°F. In a large bowl mix together the ground beef, oregano, and thyme and season with salt and pepper.
Divide the beef mixture and form 16 meatballs.
On a medium heat fry the meatballs for around 5 minutes, until they are brown all over. Remove the meatballs from the pan.
Reserve 1 tablespoon of the cooking juices in the pan and add the whole peeled tomatoes, onion, garlic and tomato paste. Break down the tomatoes into small chunks and mix the sauce well. Simmer for 10 minutes, until the sauce has thickened.
Arrange the meatballs in a baking dish and top with the tomato sauce.
Break the mozzarella into small chunks and distribute evenly over the top of the dish. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for around 5 more minutes, until the cheese has browned.
Garnish with fresh basil and serve with sautéed leafy greens or salad.
Baked Eggplant Parmesan
INGREDIENTS: 4 Servings 375.75 Calories per serving, 28.07 Fats, 12.85 Carbs, 4.48 fiber, 8.37 Net Carbs
1 large eggplant, sliced into 8 1/2-inch slices
A sprinkle of salt
1 large egg
½ cup grated Parmesan cheese
¼ cup ground pork rinds
½ tablespoon Italian seasoning
1 cup Rao’s Arrabbiata Sauce (or preferred tomato sauce)
½ cup shredded mozzarella cheese
4 tablespoons butter melted
Preheat the oven to 400 degrees. Place the eggplant rounds on a baking sheet lined with a paper towel and sprinkle both sides with salt. Let sit for at least 30 minutes to allow the moisture to release.
Combine the ground pork rinds, parmesan cheese, and Italian seasoning in a shallow dish. Set aside.
Beat the egg in a separate shallow dish. Set up a breading station with the ground pork rinds and egg.
Melt the butter and pour into the bottom of an 9x13 inch baking dish.
Pat the eggplant dry. Dip each slice into the beaten egg and then into the parmesan cheese mixture, covering each side with crumbs. Place the eggplant into the buttered baking dish.
Bake for 20 minutes. Flip the eggplant pieces over and bake an additional 20 minutes or until golden brown.
Top the eggplant with marinara sauce and the shredded mozzarella.
Return to the oven for an additional 5 minutes or until the cheese has melted.
Slow-Cooker Stuffed Taco Peppers
INGREDIENTS: 6 Servings
250 Calories per serving, 15.8 Fats, 5.99 Carbs, 1.97 Fiber, 4.02 Net Carbs
6 small red bell peppers
1 cup cauliflower rice
500 grams minced turkey
1 cup shredded Monterey jack cheese
1 teaspoon garlic powder
1 teaspoon chili powder
1 ½ tablespoons olive oil
1 cup water
The first thing to do is cut off the stems on your peppers.
Scoop out the seeds on the inside, leaving a hollow shell.
In a bowl, mix together your minced turkey and spices.
Stir in the cauliflower and olive oil.
Mix in the Monterey jack cheese.
Scoop up some of the turkey mixture and pack it into each pepper shell.
Place them into a crockpot and pour a cup of water into the bottom.
Cook on high for 4 hours or low for 8. Top with a little extra cheese 10 minutes before they are done.