Healthy Recipes that Will Keep You Energized
1. Bulletproof Coffee
For all you fellow coffee drinkers out there, this recipe really can’t be beat. Mixing these couple of additions into your morning brew will not only help you digest your coffee better, but Bulletproof Coffee will also help release the caffeine slower, so you can keep going all day WITHOUT a crash!
- 1 cup (8-12 oz) of freshly brewed coffee
- 1-2 tablespoons organic coconut oil
- 1-2 tablespoons grass-fed, unsalted butter
Mix it all together in a blender for 20-30 seconds or until it is frothy.
Note: it is important that the butter is grass-fed. Corn or soy-fed cows don’t make butter with the same fats, and those butters don’t blend well or taste very good in coffee. It is also important that the butter is unsalted because salted coffee doesn’t taste very awesome either.
2. Almond Power Bars
These bars are great as both a snack and breakfast. They’re loaded with protein and healthy fats, so you’ll feel satisfied and ready to go all day.
- 2 c raw almonds
- 1/2 c flaxseed meal
- 1/2 c unsweetened shredded coconut
- 2 scoops Grass-fed Whey Protein
- 1/2 c raw almond butter
- 1/2 tsp kosher salt
- 1/2 c coconut oil
- 8 drops liquid stevia or 3/4 tsp stevia powder, to taste
- 1 tbsp pure vanilla extract
Place almonds, flax meal, shredded coconut, whey powder, almond butter and salt in a food processor. Pulse briefly, about 10 seconds. In a small sauce pan, melt coconut oil over very low heat. Remove coconut oil from stove; stir stevia and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a thick paste. Press mixture into an 8×8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens.
3. Almond Joy Cookies
Guilt free cookies?! Count me in. These Almond Joy cookies are hard to resist, but will curb your cravings with fewer calories than a regular sugary treat.
- 3 cups almond flour
- 1/2 cup coconut oil, melted
- 2 large organic eggs
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 cup erythritol (like Swerve), xylitol, or stevia to taste
- 1/4 tsp sea salt
- 1/4 cup unsweetened shredded coconut
- 1 tsp vanilla
Preheat oven to 350 degrees. Combine dry ingredients and set aside. In a separate bowl combine eggs, sweetener and vanilla using an electric mixer. Pour wet ingredients slowly into dry ingredients and beat with mixer on low until combined and then blend in melted coconut oil. Roll a tablespoon of batter in your hand and place on a parchment-lined baking sheet. Press down slightly and dip the tops into more shredded coconut if desired. Bake for 8-10 minutes.