Bulletproof Ice Cream

Bulletproof Ice Cream

 

bulletproof coffee ice creamCreamy vanilla ice cream that’s actually amazingly good for you! It’s made with eggs, pasture butter, coconut or MCT oil and vanilla.

No spiking blood sugar. In fact your blood sugar won’t rise at all. And yes, it not only tastes like ice cream, it tastes like super high quality expensive ice cream.

It’s easy. Takes about 15-20 minutes start to finish (that includes freezing).

If you’ve read The Bulletproof Diet, you understand the health concept here. Lots of good healthy fats including egg yolks to feed your brain, nervous system and all your cell membranes.

bulletproof coffee ice cream recipeJust remember to NOT pair foods like this with processed, sugary, junk food and chips, bread, pizza, and candy. Don’t even pair it with diet pop! This food is for those already eating a good diet of lots of veggies, moderate amount of protein coming from grass fed and pastured animals and good healthy fats. Your body will use this good fat for fuel and NOT for fat storage or artery clogging.

This recipe comes from Dave Asprey, the creator of Bulletproof Coffee. We’ve made in many, many times and it turns out every time. Really easy.

Keep in mind that the MCT oil is the secret ingredient in making the ice cream turn out the perfect consistency… You can scoop it with an ice cream scoop and it will hold its shape! If you’re new with MCT or Brain Octane oil, be sure to ease into it gradually to allow your body to adjust.

Your ice cream texture won’t be as perfect with the reduced measurements of MCT, but believe me, it is L12738915close! And it still tastes amazing. 

We use a Cuisinart ice cream maker and it only takes about 10 minutes. The whole process from the beginning usually takes about 20 minutes once you get the hang of it. 

We use the bulletproof vanilla for an added antioxidant punch. It’s REALLY good vanilla. You can also make the flavor chocolate by using the bulletproof cocoa that also packs a huge antioxidant punch because it’s NOT processed with alkali and is tested to NOT contain mold like most cocoa does. You could make it coffee flavor as well….the sky’s the limit! Have fun with this!

Bulletproof Ice Cream
Homemade vanilla ice cream made from eggs, butter, coconut oil, and MCT oil.
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Ingredients
  1. 4 whole free range eggs
  2. 4 free range egg yolks
  3. 2 tsp UpgradedVanilla or regular vanilla extract
  4. 1 tsp lime juice or 10 drops apple cider vinegar
  5. 7 tbs grass-fed butter
  6. 7 tbs coconut oil
  7. 3tbs+2 tsp MCT oil
  8. 1 tbs Liquid NuNaturals Stevia
  9. About 1/2 cup ice
  10. Optional: 1/4 to 1/2 cup Upgraded Chocolate Powder
Instructions
  1. Blend everything except the ice in your Vitamix or blender. Take enough time blending to be sure that you aren't left with butter and coconut oil chunks.
  2. Add the ice cubes and blend until combined.
  3. Pour into an ice cream maker and follow the machine's instructions.
  4. If you don't eat the entire batch right then, store it in a glass storage container in the freezer. You can always go back for more later.
Variations
  1. Adjust the amount of stevia based on your taste.
  2. Experiment with different flavors- almond or mint extract, cherry stevia, etc...
  3. Add 1 tbs Bulletproof Coffee grounds or 2 to 3 packets Organo Gold Black Coffee
If you do not react well to MCT oil, or are still easing it into your diet slowly then follow this procedure
  1. Use 1/2 cup of butter and 1/2 cup coconut oil instead of the normal measurements.
  2. You could start by adding a tiny amount of MCT oil each time you make the ice cream. Once you build up to the normal amount of MCT oil, reduce the butter and coconut oil measurements to the original recipe.
Adapted from The Bulletproof Diet by Dave Asprey
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Cocoa Butter Chocolates (gluten, dairy, sugar free)

Cocoa Butter Chocolates (gluten, dairy, sugar free)

Happy Valentines Day! cocoa butter chocolates

A special healthy chocolate treat recipe for your sweetie….. or save for yourself!

It’s unreasonable and unrealistic to think anyone will go through life without treats. This is why so many people fail to permanently eat a healthy diet. Today, Valentines Day is one of those holidays that often “derail” people into a cascade of sugary foods. It’s quite difficult for most people to get back on track after a derailment.

We say, why derail at all? Eat these chocolate treats and feel satisfied… with no need to go for sugar.

The cocoa butter chocolates are a perfect food for people on a ketogenic diet and anyone working to lower insulin levels and stabilize blood sugar.

Normally, candy chocolates would be loaded with sugar and milk. Not these. You get a healthy dose of Mango Chocolatesantioxidant activity from the fats in cocoa butter along with the antioxidants in the Dynamic Greens. No blood sugar spike at all.

It’s simply a fat and Dynamic Greens, with extracts for additional flavor. No protein in these, so be sure to get your protein in another food source!

We use organic, raw, cocoa butter, which retains the beneficial antioxidants. Cocoa butter is the oil or fat from the cocoa bean. It appears creamy off white and smells like chocolate. The dark brown chocolate part has been removed.

We like to use silicone chocolate molds. It’s very easy. Go to a craft store or look online and get yourself a mold or two. Simply pour your mixture in, chill, and flip them out! Cocoa butter hardens quickly, and they stay firm when in the fridge.

Ingredients

8 oz Cacao Butter or Coconut Oilcacao butter

1-2 Scoops Chocolate Dynamic Greens

Mint Extract to taste

Stevia to taste

 

Directions

Melt the cacao butter or coconut oil on low.

Stir in the chocolate Dynamic Greens.

Add a few drops of mint extract and stevia to taste. Start with a small amount, then add a few more drops at a time until the flavor is just right.silicone mold

Pour the chocolate into silicone molds (we like the hearts) and place in the freezer until completely frozen.

Store the chocolates in the fridge or the freezer, and enjoy!

***Variation: Make one half of the batch with Strawberry Kiwi Dynamic Greens and the other half with Choclate Dynamic Greens (and NO mint).  Pour the Strawberry Kiwi version into the molds first. Let it freeze. Then add the Chocolate version on top and let it freeze.

And voila! You have fancy chocolates!

Mango Chocolates (sugar, dairy, gluten free)

Mango Chocolates (sugar, dairy, gluten free)

Tasty, healthy chocolates are actually good for your hips and thighs!Mango Chocolates

Mango Chocolates are sugar free (almost), gluten and grain free and dairy free (almost). One of our favorite recipes….much more than a healthy snack. Mango Chocolates include a medical food called “Estrium,” a product by Metagenics. Estrium offers rice protein and numerous vitamins, minerals, herbs and other nutrients that work synergistically to assist your liver in getting rid of xeno estrogens (the estrogen-like toxins in the environment) in a health promoting way.

Don’t worry, Estrium does not change your estrogen level. It simply helps your liver metabolize estrogenic compounds in a health promoting way.

Your liver has lots of choices when it comes to how it will metabolize various compounds. In the case of estrogens, your liver has the choice (depending on what enzymes and minerals are available, and your genetics) can transform them into something healthy or something unhealthy.

The Estrium helps your liver, by giving it good and proper nutrition, to biotransform estrogens into healthy metabolites. Those metabolites are estrogens that are good for you and send the right messaging to your cells.

On the other hand, we are all affected by toxins in the environment called xeno estrogens, found in plastics, fake scents, factory farmed animals (poor quality meat) including dairy and eggs and chicken. Birth control residues are found in the water and toxic dumping by various companies also ends up in our water supply and many of these chemicals dumped are xeno-estrogens.

The xeno-estrogens are estrogen look-alike molecules that, once in your body, can bind to your estrogen Mango Chocolatesreceptors. Good, healthy estrogens send healthy and good messages to your cells. Xeno-estrogens send unhealthy signals and messages to your cells, resulting in deteriorating health and setting you up for hormone-related problems including cancers.

Men, boys, young girls, babies, as well as women are affected by xeno-estrogens. It’s not a women’s only problem. Men and boys are affected with breast development or “man boobs”. Men can experience hormone imbalance such as low testosterone, prostate trouble and even leading to an increased risk of prostate cancer from the excess of xeno-estrogens.

Young girls can experience early puberty. Later, they can be affected by PMS, infertility, fibroids and possibly hysterectomy. Later, women experience more trouble with menopause.

Another related issue is the pesticide Atrazine. It’s not a xeno-estrogen, but it affects your sex hormone status. Atrazine stimulates an enzyme called aromatase, resulting in a large amount of your testosterone (and yes, women have and need testosterone too) being turned into estrogen compounds. Excess estrogen leads to decreased testosterone, a problem for everyone, not just men.

The key here is to stop ingesting Atrazine. Eat and purchase organic foods without pesticides. Atrazine has contaminated our water, so filter your water. Zinc is an aromatase inhibitor which can help counter the effects of too much testosterone biotranforming to estrogen. Another good reason to focus on increasing your mineral intake.

Hormones govern where your fat gets stored. Excess estrogen, including xeno-estrogens, contribute to excessive body fat on the hips and thighs of women.

Our clients using Estrium (along with cruciferous vegetables) experience loss of fat in the hip/thigh region. If you’re a woman who stores excess fat in the hip and thigh area, it’s an indication you are not effectively metabolizing estrogens through your liver.

Cruciferous vegetables (kale, broccoli, cauliflower, arugula, etc) containing a compound that also helps your liver clear xeno-estrogens. The Estrium and cruciferous veggies are most effective when either eaten together or at least in the same day. We recommend you eat cruciferous veggies in at least 2 meals a day.

The Mango Chocolates are healthy and therapeutic. The fats are stable and excellent for your brain, nerves and gut lining. You have a bit of protein and the nut flour adds a bit of carbohydrate.

Some people substitute maca flour if the nut flour causes allergy or intolerance.

You’ll find a small amount of sugar in the Estrium. And you’ll find dairy in the butter. To avoid dairy, use all coconut oil and no butter at all. That’s the version I always use for myself.

To make the fancy shapes you see in the photo above, use a candy mold. Find those at a craft store or kitchen store in the candy making area. Simply pour the mixture into the mold, freeze, and pop the shapes out. I used a small heart shaped mold above. Great for gifts!

A word of caution: Estrium will help you eliminate xeno-estrogens. Birth control pills are xeno-estrogens. If you are taking BCPs and do not want to get pregnant, either do not use Estrium or use a different form of birth control.

Mango Chocolates

3/4 Cup Melted Pasture Butter (or substitute all butter for coconut oil)
2 Tbsp Melted Coconut Oil
1 Cup Estrium
1/2 Cup Almond Flour (or Hazelnut Flour) (or maca flour)
1/2 Cup Unsweetened Organic Cocoa Powder
2 tsp Almond Extract
1-2 tsp Liquid Stevia

Melt butter and/or coconut oil on the stove on low. While that is melting, combine all other ingredients in a mixing bowl. Once the fats are melted stir those in until everything is combined.

Pour the mixture onto a flexible cutting board or a tray or pan that fits into your freezer. Place the tray in your freezer until the Mango Chocolates are firm and frozen.

Cut your Mango Chocolates into squares and store them in a glass container in the freezer. Enjoy!

***Optional: You can sprinkle unsweetened coconut flakes, chia seeds, unsweetened cacao nibs, or a few chopped nuts on top before you put the tray in the freezer.

Experiment with how much oil/butter. You can make these very thin or thicker depending on the amount of oils added. For the molds, you’ll need the mixture thin enough to pour. If yours is not that way, simply add more melted oil.

 

Triple Chocolate Cream Cake (gluten and dairy free)

Triple Chocolate Cream Cake (gluten and dairy free)

3 lays of rich, decadent chocolate. This recipe will become your staple through the holidays. You can bring it to parties, serve it for dessert, take it to work, or have it for a snack (or two). Not only does the cake taste incredible, but its also full of healthy fats that will keep your blood sugar stable. triple chocolate cake dairy and gluten free

Pecan Chocolate Crust:

  • 1 cup crushed pecans
  • 4 medjool dates (remove pits)
  • ½ cup cocoa powder
  • 1 tsp vanilla
  1. Place all ingredients in Vitamix and blend until combined.
  2. Press the mixture into the springform pan with your fingers. Set aside as you make the chocolate filling.

Chocolate Filling:

  • 2 cups raw unsalted cashews
  • ½ cup coconut oil
  • 1 cup water
  • 2 tsp vanilla
  • ¾ cup cocoa powder
  • ¾ tsp liquid stevia (add more if you like a sweeter taste)
  • ¾ tsp mint extract (optional! Can replace with other extracts)
  1. Place all ingredients in Vitamix and blend until creamy.
  2. Pour the chocolate filling on top of the pecan crust. Spread out the mixture with a spatula until smooth on top. You might have to wipe off the sides of the pan to make it look neat and clean.
  3. Place the pan in the freezer as you prepare the hard chocolate top.

Hard Chocolate Top:chocolate cream cake

  • 1/3 cup coconut oil (liquid)
  • 1 tsp vanilla
  • ½ tsp liquid stevia
  • 6 tbsp cocoa powder
  • ¼ cup cacao nibs (optional)
  1. Melt coconut oil on stovetop. Add cocoa powder first, then vanilla and stevia. Mix until combined.
  2. Take the pan out of the freezer and pour the mixture on top of the chocolate filling.
  3. Sprinkle the cacao nibs over the top of the cake.
  4. Freeze for about 6 hours or overnight.

*Remove from the freezer about 15-30 minutes before serving

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1/12 of the dessert has:

Protein: 4 g  Fat: 30g

Carbs: 13 g  Sugar: 7 g

Gluten Free, Sugar Free Chocolate Cake

Gluten Free, Sugar Free Chocolate Cake

Outstanding tasting chocolate cake with no sugar, no gluten or grains, lots of good fats and chock full ofgluten free chocolate cake flavor! Good fats are stabilizing. They help your nerves, your brain, keep your blood sugar normalized, help you make hormones, and keep you satisfied and happy!

Make as a treat, bring to a family get-together or add candles for a birthday celebration! Eating this cake helps you feel satisfied and not deprived while eliminating sugar and grains.

 

 

Gluten Free, Grain Free, Sugar Free Chocolate Cake

6 Tbsp coconut flour (about 55gms)
6 Tbsp cocoa powder (unsweetened!) (about 33 gms)
1/4 tsp baking soda
pinch himalayan salt

Mix dry ingredients together

Add:
8 Tbsp pasture butter melted
1 Tbsp vanilla extract
1 Tbsp almond extract
Liquid stevia to taste (about 1-1/2 tsp)
1 cup finely chopped walnuts

Beat:
6 eggs (you may need 8)

Add eggs to mixture. Either use spoon to mix or put in Vitamix briefly.

*If your batter is too thick and doesn’t pour like normal cake batter, add one or two more eggs. This will keep the cake moist.

Pour into buttered 8 inch springform pan.gluten free chocolate cake

Bake in 350 oven. Check the cake after 35 minutes. If the knife comes out clean, it’s done. If not leave it in for another 5-10 minutes.

Eat warm or serve later when cool.

Try variations with no nuts, different nuts, add unsweetened coconut flakes, chia seeds, cinnamon, coffee, lemon or orange zest.

*If your cake ends up tasting like baking soda, use 1/8 tsp instead next time.

Enjoy!