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Coffee Cheesecake without Cheese

You can add a crust if you like - usually, my crust is made out of coffee bean, pistachio, almonds, and ghee to hold it together...

Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 200 grams Organic Pure Coconut Cream
  • 2 tbsp Brain Octane (MCT 100% C.8)
  • 2 tbsp Grass Fed Ghee
  • 1 tsp Organic Vanilla Extract
  • 2 tbsp Xylitol increase if desired
  • 1 tbsp Organic Coffee Ground No Toxins
  • 1 tbsp Grass Fed Collagen
  • 2 tbsp Orgranic Cocoa Butter Optional
  • 1 pinch Himalayan salt
  • 1 cup of Fresh Brewed Coffee No Toxins

Instructions

  1. Place all ingredients in a saucepan over medium heat until everything is dissolved.

  2. While everything is dissolved, make sure you get a fresh cup of brewed coffee ready (I use an old Italian method to brew my coffee)

  3. When everything is dissolved, add the fresh one cup of coffee and continue to stir.

  4. Place the 1 tbsp of collagen at the end and stir for additional 2 minutes, until dissolved with the liquid.

  5. Done... If you are in a hurry? freeze for 1 hour and ready to be served. or 3 to 4 hours in the fridge before serving..

  6. This is a super healthy snack.. Enjoy

Garlic/Thyme Baked Egg

Butter and cream from the base of this delicious baked egg. Fragrant rosemary is a wonderful substitute for thyme if you prefer, but, in either case, use fresh herbs, not dried.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 Serving

Ingredients

  • 1 garlic clove Minced
  • 1 thyme sprig Leaves
  • 1 1/2 tsp Grated organic Parmesan cheese
  • Pinch salt Use Sea Salt
  • Ground freshly Black Pepper organic
  • 1 tbsp Heavy whipping cream (organic)
  • 1 1/2 tsp Grass Fed/Finished Ghee or Butter
  • 1 large Free-range Egg

Instructions

  1. Preheat the oven to broil.

  2. In a small bowl, mix the garlic, thyme, Parmesan cheese, salt, and a couple of cranks of pepper.

  3. Combine the heavy cream and ghee in an 8-ounce ramekin. Place the ramekin on a rimmed baking sheet (for easier transport) and place it under the broiler until it begins the boil, about 1 minute (keep an eye on it as it could take less time).

  4. Remove the baking sheet from the oven, and carefully and quickly crack the egg into the ramekin. Just as quickly spoon the herb mixture over the top of the egg. Place the baking sheet back under the broiler until the egg white is opaque, about 3 minutes more.

  5. Remove the baked egg from the oven and let it rest and carry over cook for another minute.

  6. Serve immediately. and Enjoy

Last Minute Egg Benedict

 If you are late to work, this is the fastest way - you can use microwave, but I don't highly recommend it...

Servings 1 Person

Ingredients

  • 1 tbsp Butter
  • 1 large Egg
  • 1/4 tsp Baking Powder
  • 1 1/2 tbsp Almond Flour
  • 1 1/2 tbsp Flax Seed Meal
  • 1/4 tsp Apple Cider Vinegar
  • 1 drop Stevia

Instructions

SAUCE

  1. 1 Egg Yolk

  2. 1/8 Lemon, Juiced

  3. 1 Pinch Himalayan Salt

  4. 1 Pinch Cayenne Pepper

  5. 1 1/2 tbsp. Salted Butter, melted

FILLING

  1. 1 Large Egg

  2. 1/3 cup Water

  3. 1/2 tsp Apple Cider Vinegar

  4. 1 Slice Free Range Bacon

PREPARE

  1. Mix together 1 tbsp butter, baking powder, vinegar, egg, almond flour, flax, and Stevia in a mug.

  2. Microwave for 75 seconds. When it comes out of the microwave, flip it upside down and tap the mug over a plate to remove the bread.

  3. Microwave the bacon on a paper towel for 1-2 minutes.

  4. Separate 1 egg and put the yolk in ramekin, discarding white. Add cayenne pepper.

  5. In another ramekin, microwave 1 1/2 tbsp butter for 10-15 seconds until melted.

  6. In a small bowl, add water and vinegar, and then crack the egg into it.

  7. Microwave the egg with a plate on top for 50 seconds at 80% power.

  8. Cut the bread into a muffin shape; add the bacon and egg.

  9. Slowly pour butter into the egg yolk while stirring it constantly. Do this until everything is combined.

  10. Pour the sauce over the egg, bacon, and muffin.

Nutty Breakfast Bars


Servings 4 Bars
Calories 421 kcal

Ingredients

  • 1/2 cup Walnuts
  • 1/2 cup Pistachios
  • 1/4 cup Coconut oil
  • 1/4 cup Peanut Butter - (Almond is usually healthier)
  • 1/4 cup Flax Seed Meal
  • 1/4 tsp Almond Extract
  • 7 dops Liquid Stevia (Xylitol - optional)

Instructions

  1. Crush the nuts in a Ziploc bag using a rolling pin.

  2. In a pan, toast the nuts over medium-low heat.

  3. While the nuts are toasting, put the coconut oil and peanut butter into a microwave safe container.

  4. Low heat the oil and peanut butter for 25 seconds until it is melted.

  5. Mix the oil and peanut butter together with the Stevia and almond extract.

  6. Once the nuts are toasted, lay them into a 9x4 dish.

  7. Sprinkle 1/4 cup Flax over the nuts, and then pour the peanut butter and oil mixture on top of the nuts.

  8. Put the mixture into the freezer for a minimum of 4 hours, so that it can turn solid.

 

Super Creamy Coffee

This is a perfect breakfast, especially if you are doing the intermittent fasting.

Prep Time 10 minutes

Ingredients

  • 1 cup hot brewed coffee or black tea
  • 1 tbsp coconut milk or heavy whipping cream
  • 1 tbsp MCT oil or Coconut
  • 1 tbsp unsalted butter or Ghee
  • 3 medium egg yolk only
  • 1 tbsp Xylitol (sweetener)

Instructions

  1. In a blender, combine the hot coffee or tea, coconut milk or heavy cream, MCT oil, butter, cinnamon or vanilla, and egg yolks. Pulse until smooth and frothy. If you want a sweeter taste, add the xylitol, and pulse again. Serve Hot