Tag Archives: coffee

Mocha Coconut Macadamia Truffles (Paleo & Grain-Free)

Mocha Coconut Macadamia Truffles | stupidesaypaleo.com

Mocha Coconut Macadamia Truffles

Y’all know I don’t do many treat recipes, but every once in a while inspiration strikes and I roll with it. Last night I was working on recipe development for the cookbook, looked over at a jar of Love Bean and a great idea popped into my head.

What’s Love Bean? It’s a fudgy spread that’s dairy-free, grain / gluten-free, vegan and totally delicious. I wouldn’t make these everyday—they are still a sweet treat even though they’re Paleo-friendly—but for a single, lush bite to take care of a sweet craving, they’re perfect.

No Love Bean? The product is a blend of coconut oil, cocoa and coconut sugar and while I have no idea what the proportions are, if you’re savvy in the kitchen you can probably figure out how to make a suitable substitute.

Ingredients for Mocha Coconut Macadamia Truffles

Makes 10 small truffles.

*Use code SEPaleo for 10% off any order

Directions for Mocha Coconut Macadamia Truffles

  1. In a medium bowl, add the coconut, Love Bean fudge, coffee, sea salt and protein powder (optional). Mix well to combine. If the mixture seems very soft, put it in the refrigerator for 10 to 15 minutes to firm up. You want it soft enough to roll but not so soft that it falls apart.
  2. Place the chopped macadamia nuts in a shallow bowl or on a plate.
  3. Get a teaspoon of the mixture and shape it into a ball. Drop the truffle into the macadamia nuts and gently roll it around until all sides are coated. Repeat with the rest of the mixture.
  4. Store covered in the refrigerator or freezer.

Change It Up

  • If you’re limiting caffeine, you can use decaf coffee or omit it all together. They’re still delicious.
  • Can’t eat nuts? Roll the truffles in cocoa powder or shredded coconut. Or just leave them naked!
  • Use any other chopped nuts you prefer.

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Mocha Coconut Macadamia Truffles | stupidesaypaleo.com

Questions? Leave them in the comments below, and I’ll get back to you ASAP!

Gingerbread Spiced Bulletproof® Coffee

Gingerbread Spiced Bulletproof CoffeeGingerbread Spiced Bulletproof® Coffee is a warm, comforting cup of holiday flavor…sort of like eating a gingerbread man, but without the gluten bomb in your gut. You can make your coffee using your preferred method, and I’ve got a few ideas below for different ways to incorporate the gingerbread spice into your next cup. Curious about exactly what Bulletproof® coffee is and why it’s so good? Read my post here.

If you’re looking for DIY gift ideas for the holidays, make up a large batch of gingerbread spice mix, and put it in a fancy jar with a beautiful label (see more ideas for DIY spice mixes here). Even better would be to print out this recipe (or maybe the one for my Breakfast Sausage Scotch Eggs).

Gingerbread Spiced Bulletproof® Coffee Ingredients:

Makes 2 cups

Gingerbread Spiced Bulletproof Coffee

 Gingerbread Spiced Bulletproof® Coffee Ingredients:

  1. Sprinkle the gingerbread spice mix into the coffee grounds. Brew the coffee using your preferred method (I use a French press but any preparation will do).
  2. Pour hot coffee into a blender. Add the grass-fed butter and coconut oil, plus any extras like sweetener if preferred.
  3. Blend for 30 seconds until frothy and creamy (use caution when using a blender with hot liquids). You could also use an immersion blender or just melt the butter and oil on top of your hot coffee, but I don’t prefer it that way…it ends up like an oil slick. If that’s your thing though, that’s okay :)
  4. Sprinkle with extra gingerbread spice, if desired.

Change It Up:

  • Prepare the coffee according to step 1. Instead of adding butter and coconut oil, add coconut milk, almond milk or grass-fed heavy cream (if it agrees with you). Or, if black coffee’s your thing, drink as is.
  • Make it a gingerbread spiced latte by brewing espresso, combining with steamed or heated coconut milk, then sprinkling with some of the spice mix.
  • Use chai tea instead of coffee or a gingerbread spiced chai. 

Do you like gingerbread spiced coffee? Have you ever tried Bulletproof® Coffee?

Gingerbread Spiced Bulletproof Coffee

Can Coffee Really Improve Your Health? Meet Bulletproof®.

Bulletproof® Coffee | stupideasypaleo.comAh, the beloved cup of morning Joe. It’s a ritual (er, habit) for millions of people around the globe; the United States alone imports almost 1/3 of the coffee grown worldwide, with Germany coming in a distant second (source). Its health benefits are hotly debated:

  • Is caffeine good or bad? (Depends on your sensitivity, other stressors in your life because it may increase cortisol, personal objections, etc).
  • Doesn’t coffee contain antioxidants? (Yes. So does red wine but be honest, nobody really drinks it for that reason.)
  • How much is too much? (If you measure your consumption in “pots per day” rather than cups or think a coffee IV would be much more convenient, you may need to reconsider).
  • Is it even Paleo? (Purists will state that coffee isn’t Paleo. Others concede it’s one of those exceptions they’re willing to make.)

While I can’t tell you if coffee consumption is right for you—remember, it’s up to you to know your unique context, needs, and goals—I can show you how to make the coffee you drink better for you. Meet “bulletproof”.

Bulletproof® is a brand founded by Dave Asprey, a Silicon Valley investor and life hacker. His formula for making this trademarked brew is quite specific, requiring specially grown, Bulletproof Upgraded coffee beans that are devoid of problematic mycotoxins (linked to all sorts of health problems), high quality grass-fed butter and MCT oil (I’ll go over these components shortly). In the past couple years, this concept of packing coffee with healthy fats has taken off and spawned its own variations. It’s kind of like calling all photocopiers “Xerox” machines, right? Not all coffee put together in this way can technically be called Bulletproof® but the spirit of the original is there.

What’s the Bulletproof Coffee® recipe? Basically brewed coffee + grass-fed butter + MCT oil. More on these in a minute.

How can this Bulletproof® coffee formula really improve your health? It’s all about the fats. If you’re new to Paleo, be advised this is not a low fat diet. We rely on fats – particularly of the saturated variety—for slow-burning, stable forms of energy. They also compose a large percentage of our cell membranes and are important in the absorption of fat-souble vitamins. In short, saturated fat (in the context of a relatively low carb approach like Paleo) is a good thing.

This may be surprising since shelf-stable saturated fats (particularly of animal origin like butter, lard and tallow) have been vilified for years thanks to the weak correlation concluded between fat consumption, cholesterol levels and mortality rates from heart disease from a study by Ancel Keys (Seven Countries Study). While Keys’s intentions and motivations are still debated, what’s clear is that the Seven Countries Study became the study used to justify steering the boat toward polyunsaturated fatty acid (PUFA) consumption and away from saturated fats. PUFAs (most plant oils and some of animal origin like fish oil) are highly unstable and prone to oxidative breakdown due to their chemical structures. Read: PUFAs are not a better choice for dietary fat sources. Saturated fatty acids (SFA) are much more stable and better for high-temperature cooking.

Let’s look at the components of Bulletproof® coffee:

  • Grass-fed butter. Rich in conjugated linoleic acid (CLA), a fatty acid produced by ruminants like cows, it’s been implicated in many studies as having beneficial effects. Grain-fed cows do not produce as much CLA in their milk as their grass-fed counterparts. Grass-fed butter also contains an Omega-6 to Omega-3 ratio that’s basically 1:1 (that’s very GOOD). If you’ve ever seen pale (almost white) butter, the poor stick of saturated fat is lacking in beta carotene. Where to get bright yellow butter? You guessed it, cows fed on grass. In addition to all this, grass-fed butter contains more fat-soluble vitamins like K2 (which is converted from K1 by cows).

Verdict: Butter from grass-fed cows is better than butter from grain-fed cows.

But…isn’t Paleo supposed to be dairy-free? It’s generally not part of a Paleo template because some dairy can be quite problematic for people – not because Cordain wanted to make you cry by taking away your delicious cheese. For some, it’s a sensitivity to the proteins like casein. For others, it’s a problem with digesting the lactose carbohydrate fraction. Butter has very little protein and is mostly fat (read: butterfat doesn’t cause the same reactions that the protein or carb component can). If you’re sensitive to dairy protein, you could try using grass-fed ghee (how to make your own or find a commercially available brand) which is essentially clarified butter stripped of its proteins. The only way to know for sure if you’re sensitive to these foods is to remove them for at least 30 days and then reintroduce them methodically.

  • MCT oil. MCT stands for medium-chain triglycerides and is a purified form of these types of fatty acids (capric and caprylic, naturally found in plant fats like coconut oil and palm kernel oil). MCTs have several benefits, including being an easily metabolized form of energy. MCT oil is purified from coconut and palm kernel oils and generally sold as a supplement instead of a food on store shelves. It can be quite expensive, so many folks have taken to using coconut oil instead of pure MCT to make their version of Bulletproof®-style coffee.

Verdict: MCT oil provides a higher concentration of these fatty acids, though coconut oil is a good, budget-friendly alternative.

  • And lastly, the beans. The mycotoxin issue makes sense to me – and apparently higher quality coffee isn’t necessarily devoid of these mold poisons – but I’m not sure it’s personally worth the cost of the upgraded beans for my wallet. You can certainly decide what fits your budget best though I recommend buying Fair Trade beans whenever possible.

Verdict: Get the Upgraded beans if you’re really concerned and want to spend some extra money.

Here’s my simple recipe for making bulletproof-style coffee at home:

Bulletproof®-Style Coffee Recipe

Ingredients:

Variations:

  • Pumpkin Spice (per 1 cup): add 1 teaspoon pumpkin puree + a dash of cinnamon and nutmeg
  • Mexican Chocolate (per 1 cup): add 1 teaspoon cacao (or cocoa) + a dash of cinnamon and chili powder
  • Bulletproof® Chai (per 1 cup): substitute 1 cup of brewed chai tea instead of coffee
  • Iced Bulletproof®-Style Coffee: prepare the coffee as below, then chill and pour over ice. Trying to do it the other way around (by making cold coffee then blending in the fats) won’t work because the fats won’t emulsify.

Directions: 

  • Prepare the coffee, scaling the recipe up to suit your needs.
  • Pour hot coffee into a blender. Add the grass-fed butter and coconut oil, plus any extras like spices or sweetener if preferred.
  • Blend for 30 seconds until frothy and creamy (use caution when using a blender with hot liquids).
  • Enjoy. You could also use an immersion blender or just melt the butter and oil on top of your hot coffee but I don’t prefer it that way…it ends up like an oil slick. If that’s your thing though, that’s okay :)

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Have you ever tried Bulletproof® Coffee? What did you think?

Iced Coconut Cafe

DSC_0334Easiest thing ever made.

Coconut water + coffee + cream or coconut milk.

The coconut water gives it a bit of sweetness without being overboard. I like mine served straight up over ice. A fun bendy straw makes it even better. If using coconut milk and serving this cold, I recommend combining the ingredients in a blender to smooth out the lumps.

Ingredients for 1 serving:

  • ~3 ounces of brewed coffee (I like mine cold for this recipe)
  • ~3 ounces of coconut water (read labels and make sure there’s no extra added sugar)
  • Coconut milk or heavy cream to taste

Directions:

  1. Combine all ingredients in a tall glass. Add ice if desired.
  2. Sip. Enjoy. Smile.

Crock Pot Mocha-Rubbed Pot Roast

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Crock Pot mocha-rubbed pot roast. Slow cooker. What’s not to love already?

You’re probably thinking, “Coffee? Pot roast? What?!” but rest assured that it’s not like downing a cup of joe. The coffee adds a subtle depth of flavor that the spices alone can’t achieve. The end result was fall-apart tender.

If you have time, I highly recommend taking the liquid from the crock pot and reducing it down by boiling until it becomes thicker. It’s nice to drizzle on top, almost like a gravy. Of course, if you’re in a rush, you can skip that step. If you don’t have access to this awesome cold-brew coffee, and java will do. This recipe is easily doubled.

Ingredients for Crock Pot Mocha-Rubbed Pot Roast: 

For the mocha rub (you will have extra):

For the roast:

  • 2 lb. beef roast (I used grass-fed chuck)
  • 1 cup brewed coffee (I used Chameleon Cold-Brew)
  • 1 cup beef broth
  • 1/2 an onion, chopped
  • 6 dried figs, chopped
  • 3 Tablespoons balsamic vinegar

Directions for the Crock Pot Mocha-Rubbed Pot Roast: 

  1. Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper (sub: sweet paprika), chili powder, ground ginger and salt in a small bowl. You won’t use the entire batch if you’re making a 2 lb. roast. It stores well in an airtight container. DSC_0780
  2. Pat the beef roast dry with a paper towel. Spoon 3–4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands—my preferred method. Or, place the roast and 3–4 tablespoons of mocha rub in a plastic ziptop bag and shake until it’s evenly coated.  DSC_0787
  3. Combine the brewed coffee, beef broth, onion, figs and balsamic vinegar in a blender. Puree until liquified. DSC_0776
  4. Pour the liquid into the crock pot and place the roast gently on top.
  5. Cook for 5–6 hours on low.
  6. Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings with salt and pepper to taste DSC_0842 DSC_0859

6 Healthy Paleo Drinks

Recently, the incomparable Dawn Fletcher of Fletcher Fitness/Mentality WOD and I collaborated on our first video: a quick look at some of our favorite Paleo- and Whole30-friendly drinks.

Information about Elete Electrolyte drops (sugar free and Whole30 approved) can be found here.

Leave a comment below and tell us YOUR favorite Paleo-friendly beverages!

 

Coconut Milk Latte

Coconut Milk Latte | stupideasypaleo.comSince many of you are rocking along on your Whole30 (day 10 here!), you may be looking for alternatives to creamer in your morning coffee. I’m used to heavy cream in mine, and the thought of drinking black coffee makes me want to cry – no offense, black coffee lovers – so here’s my simple solution: coconut milk.

Be sure to stick to full-fat coconut milk in a can. Why? “Lite” coconut milk is just watered down full-fat, so you may as well buy the real deal, water it down yourself, and save some money. Coconut milk in a carton is usually highly processed and contains some not-so-fun chemicals. Recently, I found “coconut cream” at my local Sprouts and much to my delight, it’s just ultra-thick coconut milk. Win. Don’t like coconut? Make some extra-rich almond milk by following my recipe here and cutting the water back to 3 cups (or less).

I’m a huge fan of iced coffee but since coconut milk – with its high fat content – seizes up when added to coffee (science!), I blend my coffee hot and then refrigerate it.

Credit for this frothy delight goes to my dear friend Jen, co-owner of CrossFit Oregon City and creator of Jen’s Gone Paleo.

Ingredients for Coconut Milk Latte:

Directions for Coconut Milk Latte:

  1. Pour the coffee into a blender along with the coconut milk.  Coconut Milk Latte | stupideasypaleo.com
  2. Blend on medium-high for about a minute, or until the coconut milk is completely incorporated. Coconut Milk Latte | stupideasypaleo.com
  3. Pour into a mug or serve over ice. You can spoon the frothed coconut milk on top for some “foam”.  Coconut Milk Latte | stupideasypaleo.com
  4. Sprinkle with cinnamon if desired.
  5. Adjust the amount of coconut milk to your taste buds…you may want more or less.

I always get lots of questions about these blue mason jars…aren’t they awesome?! I got mine >> here.

Coffee Ice Cubes

Just a quick suggestion of what to do with the last of your leftover coffee (if you ever have it!): I really love iced coffee so I make these coffee ice cubes to chill it down without watering it down. I used silicone molds because they’re easy to remove but you could use any type of ice cube tray.

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Bacon Jam

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I know this sounds bizarre: smoky bacon simmered down with sweet maple syrup, tangy apple cider vinegar, dark coffee and of all things, chocolate to create a thick jam-like texture. This recipe is modified from one I found on allisoneats.com, but I really wanted to cut down on the amount of sugar and add some cinnamon and nutmeg to give the jam another dimension of flavor. The result is pretty awesome on just about everything and goes extremely well on top of a nice, juicy grass-fed burger. It takes a bit of time due to the simmering but other than that is pretty simple to make. You could also create this and leave out the chocolate which would make the bacon jam pair nicely with some sunny side up eggs.

Ingredients: 

1 pound good quality bacon (organic if you can find it)

1/2 an onion, diced

1/2 cup strong coffee

1/4 cup apple cider vinegar

1 cup water

1/4 cup maple syrup

1/4 cup coconut crystals (or dark brown sugar)

1 oz dark chocolate (at least 80%)

Directions:

1. Chop the bacon into large pieces. Sautee on medium in a heavy-bottomed pan until the pieces get brown but not crispy. Remove to a paper-towel lined plate and drain.

2. Reserve 1 tbsp of the bacon fat (pour the rest into a small container and put in the fridge for future use). Sautee the onions for about 5 minutes until softened.

3. Add the remaining ingredients (including the bacon) to the pan and bring to a boil. Lower the heat and continue to simmer on very low heat for about 2 hours. Stir every 20-30 minutes.

4. When the mixture has thickened considerably (~2 hours), pour into a food processor and pulse until the consistency is still a bit chunky (think bacon bits).

5. Store in a container in the refrigerator. The jam may need to be heated before use to soften it up.

Pumpkin Spice Latte

PSL Autumn = cooler weather (even in SoCal), falling leaves, pumpkins and…pumpkin spice lattes! One time, long ago I ordered a pumpkin spice latte at Starbucks, took one sip, and threw it away (true story). It was disgusting…overly sweet with a funky aftertaste. Needless to say, I never went down that road again.

So, I made my own.

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Ingredients:

Directions:

  1. Brew your espresso. *If you don’t have any espresso machine, it’s okay! Make some dark french roast coffee. I do this with a French press now since I gave my espresso machine away.
  2. Froth the coconut milk using the steamer on your espresso machine. **Again…no machine? Heat the milk on the stovetop. It just won’t be foamy or give the same consistency but will still taste amazing. Heavy cream also works well here.
  3. In a small container, combine the cinnamon, nutmeg and ginger. Shake to combine. You will only be using about 1/8 tsp per cup, so save the rest.
  4. Combine espresso, steamed coconut milk, 1-2 tablespoons of pumpkin, vanilla extract and 1/8 teaspoon of spice mix. Add splash of maple syrup or honey if you prefer. If I know you used the fake junk, I will hunt you down! Would also be good with no sweetener at all (my preference). Stir to combine.
  5. Top with foam and sprinkle with a pinch of spice.
  6. Delight in your fall inspired drink and the fact that you saved yourself $4.50.