JingSlingers’® Bulletproof® MoJoe JingLato

Ingredients

• 3 cups of freshly brewed Bulletproof® Upgraded™ Coffee
• 4 Tblspns Grass-Fed Ghee
• 2 Tblspn Bulletproof® Upgraded™ Brain Octane Oil
• 4 Tblspns Bulletproof® Upgraded™ Cacao Powder
• 1 Tblspns Bulletproof® Upgraded™ Collagen
• 3 Tblspns Non-GMO Lecithin
• 2 tsp Pearl Powder
• 1 tsp He Shou Wu
• 1 tsp Eucommia Bark
• 1 tsp Ashwagandha
• 1 tsp Bulletproof® Upgraded™ Vanilla Powder
• 2 Tblspns  Natural Hardwood-based Xylitol (or to taste)
• 4 squirts of  Vanilla Stevia (or to taste)
• 3 squirts of  Chocolate Stevia (or to taste)
• 2 squirts of Hazelnut Stevia (to taste)
• 6 Tblspns Bulletproof® Upgraded™ Whey Protein
• 1 cup Organic Coconut Milk

Sling Some Jing!

Pour Fresh brewed Bulletproof® Upgraded™ Coffee into the blender along with all the ingredients except the Bulletproof® Upgraded™ Whey Protein, a 1/2 cup of the Coconut Milk and the liquid Stevia Sweeteners.

Pour the blended mixture into Non-Toxic Ice Cube Trays and place in Freezer.

Once frozen, place all Cubes into your Blender (a VitaMix works best).

Add all the Bulletproof® Upgraded™ Whey Protein and the reserved Coconut Milk along with the Stevias, to taste.

Pound the contents with the plunger until smooth.

If you don’t have a VitaMix, simply load your Blender with half the ingredients and blend in two batches until Silky Smooth. You may need to add additional Coconut Milk.

Instant SuperFood JingLato!

Bulletproof Eggs Benedict with Hollandaise

Hollandaise sauce has to be one of the healthiest concoctions (besides Bulletproof Coffee) you can possibly make in a blender…

And with this quick Bulletproof twist on the classic, you can enjoy a rich, creamy upgrade for anything from asparagus to wild-caught salmon in five minutes or less!

Bulletproof Hollandaise Sauce

• 2 Pastured Egg Yolks

• 1 Tablespoon Lemon Juice

• Pinch Of Sea Salt

• Dash Of Cayenne Pepper (Optional – Leave Out If You’re Sensitive)

• ½ Cup Melted Grass-Fed Unsalted Butter Or Ghee

• Small Bunch Fresh Parsley (For Optional Garnish)

Mix the egg yolks, lemon juice, salt and cayenne in a blender on low for about 30 seconds, then slowly pour in the melted butter or ghee. And once the mixture has emulsified and thickened, you’re done! Top with a garnish of parsley if you choose.

And as a substitute for your morning Bulletproof Coffee on a lazy weekend, try doubling down on choline and healthy fats with Bulletproof Eggs Benedict.

Legend has it that the original version – an English muffin topped with poached eggs and Hollandaise – started out as a creative hangover cure…

And with a few hacks, you can enjoy a 100% gluten-free Bulletproof version of this all-time brunch favorite guaranteed to cut through any morning brain fog:

Bulletproof Benedict

• 2 or 3 Handfuls Of Spinach, Washed

• 1 Tablespoon Grass-Fed, Unsalted Butter

• 2 Softly Poached Pastured Eggs

• Bulletproof Hollandaise

• 1 ripe avocado

• Sea Salt To Taste

Sauté the spinach with one or two tablespoons of water in a pan until it just begins to wilt. Drain the water and add the butter with a pinch of salt, then stir until the butter melts and place the sautéed spinach on a plate. Add the two softly poached eggs on top of the spinach and drizzle with Bulletproof Hollandaise sauce. Halve and slice the avocado on the side, and serve!

Serving alternative from www.cavefoodkitchen.com

BULLETPROOF® CHILI – Upgraded™ Superbowl

1 tbsp Bulletproof® XCT™ Oil

1 tbsp Upgraded™ Chocolate Powder

1 tsp  Grassfed Butter

1 cup chopped onions (1/4 cup set aside)

4-5 Large garlic cloves, chopped (+ 1 extra clove, chopped set aside)

1 ½ lbs grassfed ground beef

2 tbsp ancho chili powder

1 tsp chipotle chili powder

½ tsp red chili powder (if you want it less spicy...reduce to ¼ tsp)

2 tbsp ground cumin

6 medium size organic tomatoes, chopped

1 cup water

2 tbsp fresh chopped oregano

1 tsp dried basil

½ cup organic chicken broth

½ cup gluten-free beer

¼ cup organic tomato paste

¼ tsp cinnamon powder

2 cups cubed butternut squash - baked

salt and pepper to taste

PREPARATION:

1)  Heat oil and butter in large skillet, add ¾ cup chopped onions and 4 chopped garlic cloves. Sauté over medium heat until onions are translucent.  Add beef and sauté until beef is browned, breaking up large pieces with spatula.  Salt and pepper beef to taste.  When beef is browned add ancho, chipotle, red chili powder, and cumin, set aside.

2) In large kettle add chopped tomatoes, water, remaining ¼ cup chopped onions and remaining chopped garlic clove and let simmer for approximately 4-5 minutes over medium heat – lightly salt.  Reduce heat to medium-low, add oregano, basil and allow to simmer a few minutes more.   Add cooked beef to cooked tomatoes, add chicken broth, beer and let simmer for 2-3 minutes.  Add grated chocolate and cinnamon, stir in, let simmer for approximately 5 more minutes.  Remove from heat and let cool.

3) Preheat oven to 350 degrees. To bake butternut squash cubes: put cubes into mixing bowl and toss with a little Bulletproof MCT oil – just to coat, lightly salt, and spread on baking sheet and let bake until tender.

4) When ready to serve chili, heat chili over medium heat and add baked butternut squash cubes.  Serve and Enjoy

NOTE:  A recipe like this is always better if it sits in the refrigerator all day, or overnight.  This is easy to put together in the morning, refrigerate, and reheat at night.