Blueberry Gelato

Recipe and photo by Bulletproof

I love desserts and Ice cream! Try this blueberry gelato for an antioxidant packed ice cream!

  • 10 oz. organic blueberries
  • 5 oz. (1 can) coconut milk
  • 3 tbsp. Brain Octane oil or Coconut oil
  • 2 egg yolks
  • Pinch of powdered vanilla (I like to use my vanilla bone broth powder)
  • 3 tbsp. xylitol
  • 2 grams (2000 mg) ascorbic acid, for tartness (ascorbic acid is vitamin C; if you take it as a supplement you can just break open a couple capsules)


  • Put everything in a blender and blend until smooth.
  • Pour the blended mix into an ice cube tray (silicone is best) and stick in the freezer for 3 hours, stirring every hour (or use an ice cream maker, if you have one).
  • Once frozen, put the cubes back in the blender and blend briefly, just until smooth.
  • Enjoy!

Pecan Bars

You have to try these Pecan Bars this holiday season. It is easy and delicious! 

My friend, Dr. Shelby, was over this weekend and we were looking for a sugar free or naturally sweetened desert to make. We tried these bars and they are wonderful so I had to share. It was easy to make and they taste great warm and cold. Here’s what you’ll need:

1 1/4 cup almond flour
1/4 cup granular stevia or swerve
1/4 tsp sea salt 
1/4 cup butter (grass fed)

1/2 cup butter
2/3 cup powdered stevia/swerve
1 1/2 tsp vanilla extract
1/2 cup can coconut milk
2 eggs
1/4 tsp sea salt
1 cup pecans
Half a bar (or the whole bar) of 80% (or higher) dark chocolate


  • Preheat the oven to 325F
  • Mix almond flour, sweetener, and salt until coarse crumbs.
  • Press into the bottom of a 9×9 inch pan and bake 12 minutes or until the edges are just turning golden.


  • In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and mix until well combined. Remove from heat.
  • Add the vanilla extract and coconut milk mix well. Add the eggs and salt and mix until combined. 
  • Scatter the pecans and chopped chocolate over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set 
  • Remove and enjoy! (If you want pretty bars let cool at least 30 minutes before cutting into bars). 

Let me know if you try this recipe and how it turns out!

Chicken Pot Pie- Grain Free

Boy oh boy do I have ya’ll a comfort food recipe! I tried this recipe out this weekend and I have to say it is probably my favorite one that I’ve tried in a while! You get amazing vegetables which you can change up with all the comfort food taste! What is even better is it makes a great meal prepping option and taste even better the next day!

Here’s what you’ll need;

  • 2 Tbsp coconut oil or
  • onion, minced
  • yellow squash, thinly sliced
  • 16 asparagus spears, cut into pieces
  • 1 cup kale
  • cups bone broth
  • ¼ cup coconut milk (can)
  • Tbsp arrowroot powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cooked chicken breasts, cubed
  • Tbsp parsley

For the Topping;

  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp pepper
  • eggs
  • ½ cup coconut oil, melted
  • ¼ cup coconut milk (can)
  • tsp apple cider vinegar
  1. Heat oil in a large skillet over medium heat. Add onion, yellow squash, kale, and asparagus. Sauté until tender. Add 2 cups chicken broth and coconut milk.
  2. In a small bowl, add arrowroot powder, a tablespoon of cold water and mix. Add to vegetable skillet, stirring constantly, until mixture thickens. If your mixture becomes too thick, add a bit more bone broth, stirring until you reach desired consistency. Season with salt and pepper, then stir in cooked chicken and parsley. Pour pot pie filling into a 13 x 9 inch baking dish, set aside.
  3. Preheat oven to 400 degrees F.
  4. In a large bowl, add coconut flour, baking soda, salt and pepper. Whisk to combine. In a medium bowl, add eggs, coconut oil, coconut milk, apple cider vinegar and 2 teaspoons of water, then whisk until frothy. Pour liquid ingredients into bowl with dry ingredients, and stir to combine.
  5. Spoon topping batter over pot pie filling in equal portions. Bake 20 to 25 minutes or until topping is golden and a little crusty.

You’re done! Enjoy! I want to know what you think when you try it!

Turmeric Latte Love

When my eczema was really bad I was bathing in turmeric in addition to drinking it. I was a walking human orange. Turmeric has significant anti-inflammatory effects in the body. Curcumin which is found in turmeric is a powerful antioxidant and has amazing health benefits. Curcumin is great for reducing inflammation, helping regulate blood sugar levels, and reducing pain.

In China turmeric is used to treat abdominal pain. Research has found that turmeric increases mucin secretion and may act as a protective layer in the stomach against irritants. Because of the anti-inflammatory properties patients who received turmeric/curcumin showed significant improvement in their symptoms (1).

In one double-blind, placebo-controlled study with patients who had ulcerative colitis. The patients who received a turmeric/curcumin supplements had a relapse rate much lower than those who took the placebo (2).

Turmeric/curcumin supplementation in clinical studies has also shown improvment in lipid profiles.

There are currently many studies investigating the possible beneficial effects of turmeric/curcumin in a wide variety of illnesses. Turmeric has been used in Asia for many remedies and it may prove to be a great preventative tool for illnesses including cancer, obesity, type-2 diabetes, ulcerative colitis, bacterial infections, hyperlipidemia, hypertension, chronic kidney disease, and end-stage renal disease (23).

So why not make a turmeric latte part of your routine? It is simple to make and you can drink it during any part of your day. You do not have to be a walking human orange like I was to reap the benefits of turmeric. Below is one of my favorite recipes for a turmeric latte

  • 2 cups unsweetened coconut milk
  • 1 tablespoon turmeric
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon ginger
  • 1 teaspoon maple syrup (optional)

Add ingredients, heat over the stove until melted and warm. Sprinkle cinnamon on top and enjoy!

📷 credit: Dr. Axe

Cauliflower Mac and Cheese

On the weekends I like to try something new. I meal prep during the week so it is nice to have something different on the weekends. This week I have been craving mac and cheese. I have not had macaroni and cheese in years! So, I tried a healthier version and it turned out amazing! It is very easy to make too.

Here is what you’ll need:

  • 1 cauliflower
  • 1/4 cup heavy cream
  • 1/4 cup unsweetened coconut milk
  • 1 cup sharp cheddar cheese
  • 2 tablespoons of grass fed butter
  • Himalayan salt and pepper to taste

Roast cauliflower on 450 degrees for 10-15 minutes. While that is in the oven place remaining ingredients in a pot and heat. Once cauliflower is finished mix and enjoy! If you try it let me know how you like it 🙂

Happy Sunday!