What’s Cooking in my kitchen? I’m sharing some of my foodie favorites, including my recipe for Dairy Free Bulletproof Coffee!
Hey y’all! It’s time for another post to share some great happenings and fun things I have been cooking up lately! This one is a bit long, but it’s full of good some stuff 😉
First thing’s first, I am officially a Cocogo ambassador! I have been doing reviews and helping to promote them since last year, but it’s now official. You can also get 40% off the Cocogo.com shop with code FITBETTY40 🙂 Because of my IBS issues, I am going to have to watch my sugar intake, so I will be drinking less of this over the next few months.
But if you can have cane sugar, Cocogo is a great workout fuel and hydration mix!
I am also now an official Sverve + Parade contributor! Sverve is a network that connects bloggers and brands, and they have provided us with some great opportunities to work with Parade Magazine online. So far I have had 2 fitness posts published: Five Ways to Help Your Kids Love Fitness and Fat Loss 101: Strategies that Work
I’m so excited to be going to IDEA BlogFest and the IDEA World Fitness Convention in August! Sweat Pink and IDEA are teaming up to host a great fitness bloggers conference alongside the IDEA World Convention.
I will spend Thursday and Friday at the fitness bloggers events, then spending Saturday and Sunday at the IDEA World Fitness Convention and Expo getting some CECs for personal training. And I can’t wait to meet some more blogging friends!
Larabar sent me a couple of their new Uber flavors to try out: Dark Chocolate Peanut and Dark Chocolate Turtle. The Dark Chocolate Peanut wasn’t too bad, but the Dark Chocolate Turtle was phenomenal! I am going to be hosting a giveaway for these new flavors soon, so keep your eyes open!
Unlike the original Larabars, these ones aren’t grain-free: they do contain brown rice syrup, so I have to limit my intake of these too.
For the past week I have been making bulletproof coffee each morning for my first meal. Instead of using butter I have been using virgin coconut oil. I really need to get some organic coffee, too, but I have been using cold-brewed coffee to help reduce the acid in the coffee which helps.
I have also been mixing in some gelatin powder to add some protein and because gelatin is great for healing your intestines too.
Sarah’s Dairy Free Bulletproof Coffee
- 1 cup cold-brewed coffee, heated up on the stove or in the microwave
- 1 Tablespoon coconut oil
- 2 Tablespoons grass fed beef gelatin OR collagen powder
- Blend coffee and coconut oil together in a mini blender until creamy – it only takes about 5 seconds
- Whisk in the gelatin powder
- Enjoy immediately!
You can blend the gelatin powder with the coffee and coconut oil in the mini blender, but it will be super frothy just like the photo above. That is up to you, but if you have stomach problems too much foam from the gelatin can create a lot of air in your stomach (speaking from experience…).
Also, I had been using this as my first meal, but because there isn’t a whole lot of food with it the caffeine hits my system much faster. I don’t really like this, so I have started eating more food with it so it doesn’t hit my system so quick.
NOTE: This is a nice treat for once in a while, but if you’re trying to lose weight or control your cholesterol levels, you may want to think twice before drinking this daily. Check out this great article from Precision Nutrition on bulletproof coffee
I have also been trying out some new grain-free bread recipes for myself. The paleo flatbread in the photo above is adapted from a bread recipe from Jess at Run On Organic.
I used ground flaxseed instead of the egg (in 1/2 batch I used 2 Tbsp. flaxseed meal), I used ground sunflower seeds instead of almond meal, and I baked my half-batch in a 9×9 baking dish lined with parchment paper. It turned out perfect, plus I love that it doesn’t have starches in it. I stored mine in the fridge to keep it fresh 🙂
Another grain-free recipe I tried was this one above which I adapted from the Purely Twins recipe for grain-free pizza crust. I used a raw sweet potato instead of the plantain, and flaxseed meal instead of the egg. I had to make a couple adjustments to the water and starch, resulting in a longer bake time, but it turned out yummy! When it was spread thin and started brown, it turned into crackers. The sweet potato made the bread taste delicious too.
On a side note, I found out that my local Wal-mart now carries one of my favorite brands of high-dose probiotics…and they’re affordable!
Since I am going grain-free, I still want to make sure I’m getting enough complex carbs in my diet to support my training and exercise. Hello squash and sweet potatoes! I really don’t cook squash often just because it takes so long to cook in the oven and the microwave doesn’t always cook squash consistently.
Hmm, why not use the slow cooker? I can set it and forget it! So I tried it with a large acorn squash first: I quartered and seeded the squash and placed it cut side down into the crock pot with a little water in the bottom and cooked on high for 2-1/2 hours. Perfectly tender squash! Awesome 🙂 I’m going to try this with spaghetti squash next.
Before I started grain-free, I tried these really good gluten-free crispbreads from Les Pain des Fleurs. They have 3 ingredients: buckwheat, and a wee bit of salt and sugar. They were delicious! The lox, not so much…
Trying another herbal allergy remedy from Vitacost. I’m also taking quercitin which does work great for me, so I am not sure yet if this is working for me yet. I know Rootology worked really well or my sinus congestion last year, so I need to think about ordering some more of that soon.
I got the new special baking edition of Living Without Magazine! They sent this one to me for free since I am a contributor to their sister website, My Life with Food Allergies.
I kinda splurged the other day and treated myself to a new big blender (I still love my NutriBullet for small batches)! I have been wanting a high-powdered blender and my other blender was getting old, so I got this one. Vitamix and Blendtec are out of my budget right now, and this one works awesome. I love the 3 blades!
My first project with this was banana soft serve “ice cream”: frozen banana chunks blended with canned coconut milk. It was perfect and the kids loved it! I mixed in some chocolate and it tasted like a Frosty from Wendy’s, only healthier.
And last but not least, I am took the plunge and bought a menstrual cup! I have heard good things and did a little research and decided that a Lunette would be a good one. I tried it and found it rather uncomfortable – I may need a different size. Which is a bummer since I really wanted this to work and these are pricey.
If you are thinking about trying one, Kim at Dirty Diaper Laundry has a great post about how to choose the right menstrual cup (there are many on the market).
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist