Not Quite Bulletproof Coffee

I had my Canon out and ready to take a picture of this coffee, which I am sharing the "recipe" for below, but at the very moment I had everything set up, Charlie learned to climb on top of the coffee table, so I had to just snap a photo with my phone and take care of that little monkey. 

Perhaps you have heard of Bulletproof Coffee before - it's kind of a thing, or at least it was for a while. I couldn't really get into it. The addition of butter made me feel as though I was chewing my coffee instead of sipping it. 
However, I liked the idea of adding a bit of coconut oil to coffee and blending it into a frothy-delight. So out of my lack of latte-making equipment, I started to create this not-quite-bulletproof-coffee. The result is a foamy, lightly sweet, creamy cup of café, which has made me less likely to spend $4 on a latte at my local coffee shop.   

Not Quite BUlletproof Coffee


  • A cup of freshly brewed coffee
  • 1 teaspoon of coconut oil (Important note: You really must use virgin, unrefined oil for this, otherwise the end result tastes watered-down instead of creamy)
  • A dash of cinnamon
  • A very small splash of half and half
  • 1/2 teaspoon of maple syrup


Add all ingredients to a blender and mix for 10 seconds. Be careful when unscrewing the blender lid/taking the top off, as the steam creates pressure. Pour into a coffee mug and enjoy! 

p.s. For almost two weeks straight, I was making this daily, and I could have sworn that my skin improved after ingesting so much coconut oil. 


Chocolate Salty Oat Cookies

Last October when we visited Washington, D.C., I stumbled into a little shop called Teaism. I had a cup of tea, which seemed fitting, and ordered something called a Salty Oat Cookie. It was unique and delicious. A few weeks ago I remembered that cookie and decided to search for the recipe online. Until then, I had no idea how sought after this cookie recipe is, with numerous people having done hours of research and recipe-testing (since the original baker won't share her secrets). There is the Salty Oat and the Chocolate Salty Oat. I'm a girl, so of course I made the chocolate version. 

These cookies are amazing. Chewy, but with a light crunch on the outside. Sweet, but not overly sweet. 
Whenever I make something, I try to hide my feelings about whatever it is I've made so that I don't influence Michael's reaction (but he isn't one to tell me "job well done" when it's terrible). 
His thoughts? "I think this may be the best cookie I've ever eaten...ever."


When I made these cookies, I finished baking half of the batter the next day, and those next-day-cookies were the ones that tasted like a bit of heaven sent down. 

Chocolate Salty Oat Cookies

(recipe adapted from all over the internet)


  • 1 1/2 cups of all-purpose flour (I used Jovial's Einkorn Flour)
  • 2/3 cup of cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 1/2 sticks of unsalted butter, at room temperature
  • 1 1/4 cups brown sugar, firmly packed
  • 3/4 cup of unsweetened coconut flakes
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 2 1/2 cups of rolled oats
  • About 1 cup of chocolate chips
  • Sea salt flakes


Line a baking sheet with parchment paper.

Sift together flour, cocoa powder, baking powder, and salt. Set aside.

Using a mixer or just a strong hand with a spatula, cream the butter. Mix in brown sugar. Add eggs, one at a time. Scrape sides of bowl. Add vanilla extract, beat until all the ingredients mix thoroughly. Stir in the bowl of dry ingredients, then mix in oats and coconut flakes.

Refrigerate the dough for 30 minutes, or even overnight. Preheat oven to 350°F. 
Form each ball of dough into the size of a golf ball, then press down lightly with the palm of your hand. Here is where I pressed 5 chocolate chips into the top of each unbaked cookie, but if you prefer, you can simply mix the chips into the batter - I just like to control how much chocolate winds up in each cookie. Bake for 13-15 minutes, then sprinkle with sea salt flakes. Let cool completely before transferring. 


The Very, Very Best Oatmeal by The Faux Martha

Let me tell you about the breakfast I can't stop making. It's oatmeal. Not the soggy, sad, lifeless oatmeal of your soon-to-be past, but glorious, want-it-every-morning oatmeal. It's toasted then steamed. I think I have made it every morning, for the last seven mornings. And like Melissa from The Faux Martha, I can't believe I am saying all of this, because the oatmeal I used to know was terrible and not tempting in the least. 

The Very Very Best Oatmeal 2.jpg
Images by The Faux Martha

Images by The Faux Martha

Instead of sloppily repeating her perfectly composed post, I'm just going to send you on over to The Faux Martha now to get the recipe, which I followed exactly as she has it. Toppings are completely up to you, though. My favorites are bananas, almond slices, and maple syrup. 

Let me know if you try it...and if it changes your (morning) life as much as it has changed mine!

Favorite Banana Bread

When it comes to baked goods, I have very little self control. For instance, this loaf of banana bread lasted less than 24 hours. Was I actually hungry when I ate every slice? Yes. Should I have maybe eaten something other than banana bread? Probably. But this banana bread is so wholesome I didn't feel that bad about it. It's the best recipe I've tasted - not overly sweet and the perfect texture.  

Healthy Banana Bread

Recipe slightly adapted from Relishing It

  • 1/3 cup coconut oil
  • 1/4 cup honey
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 5 medium sized, mashed bananas (it is key that they be very ripe)
  • 1/2 cup oat flour (just grind oats in a blender for a few seconds)
  • 1  1/4 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 cup of walnuts (optional)
  • A dash of cinnamon

Preheat oven to 350°F.  Lightly grease a 9 x 5 loaf pan.  Set aside.

In a medium bowl, combine the oat flour, whole wheat pastry flour, salt, and baking powder with a whisk.  Set aside.

In a small bowl, mix the honey and coconut oil.  Stir for a minute until creamy. Add the eggs and vanilla.  Mix for another minute.  Then add in the fork-smashed bananas and mix until well combined.  Next, add the flour mixture to the wet ingredients.  Combine just until all of the ingredients are moistened.  Do not over-mix.  Add the walnuts if using.  Scoop mixture into the prepared pan and smooth the top.  Bake for 45-48 minutes, or until the center is firm to the touch.  Let cool in pan for about 20 minutes, then run a knife around the edge and gently remove from pan.  Let cool another 10 minutes on a cooling rack, then enjoy. To store after cutting into it, place the cut side down on a cutting board and leave the rest of the bread uncovered for the first day.  The texture will remain the same this way.