Bulletproof coffee

What is bulletproof coffee?  It is a new trend or fad, but not necessarily a healthy one. The biggest reason it is not healthy is because people are replacing a more nutritional breakfast with this coffee.  This coffee contains what is called empty calories because they contain little nutritional value.

Bulletproof coffee is made by adding 1 tablespoon of butter, preferably grass-fed and unsalted, as well as one tablespoon of MCT oil to one cup of coffee.  MCTs, by the way, are medium chain triglycerated fats like coconut oil.

Saturated fats are becoming more popular lately than their “fake” over processed cousins.  The fats in this coffee recipe supress hunger so avoiding breakfast is possible.  They also raise ketone levels in the bloodstream which supplies the brain with energy providing fuel.  The problem becomes when one third (assuming you eat three meals per day) of your daily nutrition is eliminated.


bulletproof coffee


The solution would be to have a bulletproof coffee in addition to your nutritional meals.  That is if you can afford the extra calories in your diet.


Please be sure to visit my other blogs:
Laugh out loud (LOL) with me at Your Daily Chuckle
Be inspired and motivated by famous words of wisdom at WoW
My gardening website can be viewed at gardens4u.ca


Another food intolerance

I have discovered another food intolerance, the hard way.  I have known for a while that many artificial flavors and ingredients in food items trigger bad reactions in my gastrointestinal system.  This past weekend I narrowed a particularly bad bout of stomach cramps and diarrhea down to the ingestion of red food color.


I know it had to be the food coloring because I was very careful what I ate that day.  I hosted a baby shower for my daughter-in-law and prepared most of the food myself.  As I and a few other guests are wheat or gluten intolerant I made sure there were plenty of gluten free choices on the table.  I made my favourite gluten free biscotti, but to fancy them up for the occasion, I dipped them in white chocolate that I had tinted pink.  A few drops of red food color in the melted white chocolate resulted in a pretty pink color, perfect for the baby shower menu.  Unfortunately for me, those few drops of red food color did me in.  Because I had several of the biscotti (did I mention they are my favourite?) throughout the day, my allergic symptoms lasted much longer than they usually do.


I don’t know which of the ingredients in the red food color (apparently red dye #40 is a common culprit)  I reacted to, but I will be avoiding any food tinted red (or pink) from now on!


Happy Thanksgiving to those of you celebrating today

Happy Thanksgiving to my friends and family celebrating today…


happy thanksgiving

If only we could set our scales back 10 pounds on Thanksgiving or any other holiday we spend with friends, family and lots (too much) of delicious food and drink.


On a more serious note, be sure to be thankful for what you are celebrating!

happy thanksgiving

Like this sign says, be kind, be thoughtful, be genuine, but most of all be thankful!

You know summer is over when…

You know the summer is over when your favourite french fry stop closes down for the season.  Ours is Fitz’s in Lanark, Ontario on the way to our cottage on Palmerston Lake…


Fitz’s has an extensive take-out menu, but our order is always the same; sweet potato fries for me, and regular fries for hubby…hot (greasy) and crispy. Yum!


 Today was Fitz’s last day of the season, a sign that summer is over and winter is on its way.

Are you a risk taker?

It occurred to me this past weekend that I am a bit of a risk taker.  At least when we are talking recipes.  Oh, and anything related to gardens or flowers.

I very rarely follow written recipes completely, modifying them with favorite, gluten-free, or on-hand ingredients. For family dinners I usually try out at least one new recipe, and this past (Canadian) Thanksgiving dinner was no exception.

I made the perennially favourite pumpkin pie as well as cherry and butter tarts.  Instead of apple pie or crisp,  I tried a strawberry rhubarb crisp.  My brother had commented on Facebook a while back that he was craving strawberry rhubarb pie and no one would make one for him.  As he was hosting dinner this past Sunday I took the bait.  One of my GARDENS4U clients donated the rhubarb and I had frozen strawberries on hand.  The recipe called for fresh strawberries, so I just let mine thaw on the counter before using them. I do believe the dessert was a favourite at the table; the bit that was left in the pan was scooped up by my nephew to take home for later.


Tired of the popular vegetable dishes this time of year too, I decided to try roasted zucchini as my vegetable contribution.  It too turned out delicious; I will definitely make it again.  I simply sliced 3 yellow and 3 green zucchini lengthwise into about 6 spears each (you could slice them into coins instead) placed them on a greased cookies sheet, drizzled them with olive oil, sprinkled them with a parmesan cheese, garlic, oregano and dried basil mixture, and baked then broiled them to perfection.  Yummy!


pictures from Pixabay and Pexels (forgot to take some of my own)


Someone asked me after I volunteered to make my daughter-in-law’s wedding bouquets if I wasn’t nervous they wouldn’t turn out.  My new daughter-in-law is wonderfully laid back.  I knew if the bouquets weren’t exactly perfect, she would not stress over it.  Otherwise, I might have been more nervous and (probably) would not have offered my services.  All five were different and definitely unique creations…


I consider cooking or baking and gardening to be artistic adventures, and I think most will agree that artists of any kind have to take some risk to be unique.  I guess I do tend to fly by the seat of my pants (as I call it) or like to take (some) risks, but it is (almost) always worth it!



Happy Thanksgiving

It is Thanksgiving weekend here in Canada.  We celebrate the second Monday in October, while other countries celebrate in November.  I believe the reason for that is the fact that our winters arrive sooner here, so our harvests are earlier.   Afterall, the holiday did originate as a celebration after harvest was complete.


Regardless of when you celebrate Thanksgiving, be sure to remember all the things you are grateful for.  This previous post listed the things I was grateful for two years ago.  All of these still apply, with the wonderful addition of my sons’ significant others and two (with a third one on the way) grandchildren.

With the arrival of grandchildren comes a new addition to my dining room furniture, just in time for Thanksgiving…




Carter approved: Mum Mums

As I spend a lot of time talking about my grandson, I thought I would post a series called “Carter approved”.  My first Carter approved product is Mum Mums, a rice-based teething biscuit that comes in various flavors…


Mum Mums are free of the most problematic allergens, (gluten, wheat, eggs, milk, soy, sesame, peanuts, shellfish, tree nuts and fish)a as well as verified non-GMO. Mum Mums are baked and contain minimal amounts of salt, sugar, fats and oils.  Rice has always been considered an ideal first solid food for babies as it is easily digestible, yet contains many vitamins and minerals.



We all know how teething babies want to put everything in their mouths; these biscuits are no exception. They literally melt in the mouths of babies, although their claim to be mess free is suspect…


The banana flavor of Mum Mums is Carter approved!  Buy your Mum Mums