Music on demand, a department store at your fingertips, and sleeping in a strangers house while on vacation. Once considered odd or impossible, these are now normal tenants of our modern society. Having lived through all this technical madness has been an exciting ride, and it’s just getting started.
One of the more recent advances, and influential in my life, has been the podcast. I was in awe when I learned about it and got to use it for the first time. It felt like I had a backstage pass to a concert of my favorite band. The first podcast I got into was Dave Asprey’s Bulletproof Executive. This was before he launched his line of supplements, and was still working in the tech industry, and before I started drinking coffee.
Hearing him talk up his Bulletproof coffee recipe got me to try it and boy, it was good! The idea is you drink this in the morning as a meal replacement. It has no carbohydrate or protein to elicit any significant insulin response so you stay in a semi insulin fasted state until lunch time. It does, however, have short and medium chain fats that supply an alternative energy source to our typical carb-heavy breakfast. I find I can go for hours on 1 Bulletproof coffee and usually won’t eat until lunch time.
I don’t tolerate caffeine very well so I use decaf but that’s optional. I’ll give you the basic recipe and suggest you start with that then try adding the additions to your liking. A note on MCT oil. This is a very thin oil that may require you to build up some bowel tolerance before using the full amount. Start with 1 tsp for a couple of days to see how you do, then go to 2 tsp before going all in with a full tablespoon of MCT. The original recipe calls for using a grass-fed butter like Kerigold. I absolutely advocate for using only grass-fed butter and love Kerigold but I am very sensitive to dairy so I make ghee with the butter and then use a splash of coconut milk to help emulsify the fat. You ready? Let’s make coffee!
Bulletproof Coffee
- 8-12 oz freshly brewed coffee
- 1 tbsp Kerigold butter or ghee
- 1 tbsp MCT oil
- 1 tsp coconut milk (if you are using ghee)
- High-speed blender or stick blender
- Large mason jar or 16 oz glass measuring cup
Additions
- Pinch of salt
- Cinnamon
- Vanilla powder
- Cocoa powder
- Collagen peptides (this will break your insulin fast)
Method
- Brew coffee
- Pour into your glass container
- Add the butter and MCT
- Blend on low at first then increase to high for 30 seconds
- Enjoy
