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


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!