I am willing to try almost anything once. When I was pretty into eating Paleo(or similar), I kept coming across references to Bulletproof Coffee. If you have somehow missed the hipster express and have not yet heard of this substance, here, let me explain it to you. It’s basically butter and any number of other good-for-you fats dunked into your coffee. It sounds totally sick, right? Well it tastes incredibly close to coffee with cream. And essentially, it is. The concept is that it gives you energy, focus, and helps curb your appetite. And it does. You know, because coffee. And fat. You could probably get a very similar product from just adding some grassfed cream and a couple hunks of coconut oil to your coffee in the morning, but for whatever reason, this feels like more of a ritual and leaves me feeling less hungry. It very well could be psychological.
28 grams (2 tablespoons) of good fat (grassfed butter and coconut oil)
Grassfed butter is the preferred base of this. People recommend unsalted. It’s expensive at the grocery store, and our Costco only sells the salted stuff. Craig and I use it because we don’t have any issues with sodium consumption, and frankly, we kind of like it. Craig goes with the whole 28 grams in butter, because he hates coconut. Joke’s on him. I actually quite like coconut, so I either go 14/14 or 23/5 butter/coconut oil. The reason to include the coconut oil is that the medium chain triglycerides are easy to digest and generally considered (at least for now) quite good for you.
Coffee. Craig and I use the heck out of our Aeropress. Like every morning. I actually haven’t touched my espresso machine in over a year. It’s on a shelf in our spare bedroom collecting dust. Anyway, good coffee. Organic coffee is better for the environment (duh) and has far less chemical residue that conventionally produced coffee. And I find that when you start getting into decent quality coffee, there often is very little (if any) cost differential between conventional and organic, so might as well find something organic you love. We usually get the Whole Foods store brand, Allegro. They have a medium roast that’s organic, called Early Bird Breakfast Blend. A pound will set you back about $12.
Here’s how we go. I have amassed quite the collection of those flimsy plastic starbucks reusable mugs. You know, the ones that cost $1 and look like a normal paper cup? I am constantly losing or letting to-go mugs get totally disgusting, so I figured I’d just get these quasi-disposable cups and use them for coffee at home. The only thing is that since I’ve gotten these, I haven’t destroyed any, and I’ve mostly stopped losing them. And they last freaking forever. Oh geez. There goes another rant.
|Recognize the llama?|
|Recognize the NWA reference? Craig’s favorite cup.|
I have a scale out on the counter all the time. I use them constantly for cooking, portioning, etc, so it is a super easy way to ensure I’m getting the right amount of fat in my coffee. While the water is heating and the coffee is grinding, I just toss the cup on a scale, and start adding butter/coconut oil til I hit 28 grams. Then I brew my coffee right over the top of the butter. It melts the fat, and then I just buzz the half-full cup with my hand blender. It gets frothy and emulsified, I let it sit a few more minutes for the foam to die down a little, and then finish filling the cup with additional water. Easy peasy.
|I got this 1970s Bamix on Ebay for $30 shipped. It’s built like a tank. Made in Switzerland, and should last you forever|
|Difference between blended butter coffee and unblended. Gross oil slick on top of unblended.|
Now, let’s talk about how this goes, realistically. Nutritionally, it’s great. It fills me up, and only sets me back a hair over 200 calories. There are few breakfasts that do so. It takes an equal amount of time to make as a normal cup of coffee (which I’d be making anyhow), doesn’t take any more time to consume than I normally would spend (sipping while I put on makeup and drive to work), and doesn’t generate any additional dishes. The hand blender just gets rinsed off when I’m done and goes back in it’s little stand thing.
And the downsides? If I let it get cold, it gets icky. The oils solidify and then it gets chunky. Microwaving fixes the chunky part, but then you get the oil slick on the top again. Fix? Drink it faster. Done. The inside of the cup gets oily, and I like to reuse my cups. Instead of just rinsing the cup before refilling it with some hot water with tea, I actually have to wash it with dish soap. I can live with that.
Additional upside? It moisturizes my lips.
So I implore you, please try this. At least once. If you have one of those little bullet type blenders, make the coffee in that! I admit that it might be kind of a bummer if you just have a vitamix or other normal blender, but give it a shot, and if you love it, spend $30 on a hand blender, which you will use all the freaking time once you have it.
In case you weren’t aware, I am currently a redhead. Additionally, red hair color washes out of one’s hair extremely quickly. When I haven’t had my hair colored in a while, it begins to slowly begins to fade out to brown. Based on my research, this is related to the size of the red coloring particles. They are larger than those of colors like browns and blacks, and as a result, they don’t penetrate as deeply in to the hair, making it so they come out relatively easily. The time that red particles come out of color-treated hair is when the hair is washed. Also, they’ll color your pillowcase if you sweat in your sleep (get dark pillowcases or start covering them with old t-shirts) and the color will also dye your clothes if you are out in the rain and your hair gets wet (don’t wear white coats!). As such, the most effective way to prevent the fading of red haircolor (besides futzing around with color depositing products) is to reduce the occurrence of times it gets wet and is washed!
|What a sexy beast I am.|
I assume that we must all do something similar to this, but in the off chance that I am incorrect, here’s my rundown on the “work” salad. The salad that consists of leftovers, stuff you dug out of the pantry, and random bits and pieces of tasty that have somehow gotten my attention. Throw a can of tuna or leftover chicken breast over the top, and you have a full meal deal. Here’s my salad for the day. It was huge, filling, and delicious. As I assembled it, I just started entering the items that I added and their approximate measures to myfitnesspal. It is an interesting way for me to determine where I could be “saving” calories, and what items I may want to add more of next time. In this case, I had some duck confit (yes, from our ducks) in the fridge that needed to be used, and Craig won’t eat salads, so this came to the office for work salads.
Yes. that’s a huge cottage cheese container from costco. It makes a great salad bowl that I am not concerned with forgetting in my car for 3 days or leaving at work.
I erred on the high side of everything for the salad. Going over the calorie breakdown, I’d probably use half as many cranberries and half as many pepitas, and toss a couple of boiled egg whites only on top to boost the protein factor.