6 Recipes for a Bulletproof Thanksgiving, From Breakfast to Dessert (2024)

• 4 cups Bulletproof coffee (brewed)
• 1 ¼ cup full fat, unsweetened coconut milk
• 3 tbsp Brain Octane C8 MCT Oil
• 3 tbsp organic pumpkin puree
• 1 tbsp Bulletproof Grass-Fed Ghee or grass-fed unsalted butter, softened
• 1 tsp pumpkin pie spice
• ½ tsp vanilla extract
• 1-2 tsp xylitol or stevia to taste (optional)
• 2 tbsp raw whipped cream or whipped coconut cream on top (optional)

• Prepare a pumpkin spice base for your latte. Using a stand mixer, whisk or hand mixer, cream together the pumpkin puree, Brain Octane MCT oil, butter, pumpkin pie spice, vanilla and optional sweetener. The fats should be well-incorporated into the pumpkin, and the mixture should look a lot like pumpkin pie filling. (You can also double this recipe or make it ahead of time, and store it in the refrigerator for up to five days. Stir before using.)

• In a small saucepan on low heat, add coconut milk and warm gently.

• In a high-speed blender, add pumpkin spice base, brewed coffee and warmed coconut milk. Blend on high for 30 seconds, or until creamy and frothy. If you don’t have a blender, combine all the components in a saucepan and blend with a whisk or stick blender—it will still taste amazing, but not be so frothy.

• Pour into mugs and serve with raw whipped cream or whipped coconut cream, if desired.

• 1 tbsp MCT oil
• 1 tsp grass-fed butter
• 1 cup onion , chopped and 1/4 set aside
• 4 large garlic cloves , chopped (+ 1 extra clove, chopped set aside)
• 1 1/2 lb grass-fed ground beef
• 2 tbsp ancho chili powder
• 1 tsp chipotle chili powder
• 1 tsp cayenne pepper
• 2 tbsp cumin , ground
• 6 medium organic tomatoes chopped
• 1 cup water
• 2 tbsp oregano , freshly chopped
• 2 tsp basil leaves , dried
• 1/2 cup organic chicken broth
• 1/2 cup gluten-free beer
• 1/4 cup tomato paste , organic
• 1/2 oz stevia sweetened chocolate , grated
• 1/4 tsp cinnamon
• 1 butternut squash, cubed and baked or steamed
• 1 pinch salt and pepper , to taste

• Heat oil and butter in large skillet. Add 3/4 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.

• In large kettle, add chopped tomatoes, water and remaining ¼ cup chopped onions. Remaining chopped garlic clove and let simmer for approximately 4-5 minutes over medium heat. Add salt to taste.

• Reduce heat to medium-low. Add oregano, basil and allow to simmer a few minutes more.Add cooked beef to cooked tomatoes and add chicken broth and gluten-free beer. Let simmer for 2-3 minutes.

• Add chocolate and cinnamon. Stir in and let simmer for approximately 5 more minutes.Remove from heat and let cool.

• When ready to serve chili, heat chili over medium heat and add baked butternut squash cubes.Serve and enjoy.

• 1 lb sirloin tip steak , grass-fed
• 2 tsp sea salt
• 1 tbsp ground turmeric
• 1 tsp oregano , dried
• 2 tbsp MCT oil
• 3 tbsp grass-fed butter , unsalted
• 1.5 tbsp apple cider vinegar

• Coat the steak with the salt, turmeric and oregano.

• Place the seasoned steak in the slow cooker and pour on the MCT Oil.

• Add the butter and cook on low for 6 to 8 hours or until the meat is shreddable.

• After the meat is cooked, shred it with a fork and add the vinegar.

• 1 lb Brussels sprouts , halved with outer leaves removed
• 2 tbsp Bulletproof Grass-Fed Ghee or grass-fed, unsalted butter
• 2 tsp sea salt
• 2 tsp turmeric , ground

• Preheat the oven to 300°F.

• Place the sprouts in a baking pan with the butter.

• Sprinkle on the salt and turmeric. Bake for 30 to 45 minutes.

• Serve and enjoy.

Salad Base

• 3 cups mixed organic baby greens
• 1 shallot , sliced

Lemon Rosemary Vinaigrette

• 1 tbsp lemon juice
• 1/2 cup Bulletproof MCT Oil
• 1 garlic clove , crushed
• 1 tbsp fresh rosemary, roughly chopped
• 1/8 tsp dijon mustard
• 1 slice pear , peeled and sliced 1/4" thick
• 1 pinch Himalayan pink salt
• 1 pinch freshly ground black pepper , to taste

Chocolate Pear Drizzle

• 1 pear sliced, skins on
• 1 tsp raw honey , organic
• 1 tbsp fresh thyme leaves , chopped
• 1/2 oz stevia sweetened chocolate
• 1 pinch cayenne pepper
• 1/4 tsp fresh rosemary , finely chopped
• 1/4 cup goat cheese , crumbled

Salad Base

• Combine organic greens and shallot in salad bowl and set aside.

Dressing

• Combine all ingredients in a blender and blend until smooth. Set aside.

Chocolate Pear Drizzle

• Preheat oven to 350 degrees.

• Line a cookie sheet with parchment paper. Lay sliced pears out on cookie sheet. Drizzle pears lightly with raw honey and chopped thyme.

• Put in oven to bake until just soft, approximately 8-10 minutes.

• While pears are baking, in a saucepan over medium heat, melt 1/2 ounce of chocolate.

• When chocolate is fully melted, add the cayenne pepper and rosemary. Stir and let sit.

• When pears are done, remove from the oven. Using a spoon, drizzle the pears lightly with the melted chocolate sauce. Set aside.

• When ready to serve salad, toss salad with Lemon Rosemary Vinaigrette. Top with pears and crumbled goat cheese. Serve and enjoy.

• 12 tbsp powdered erythritol monk fruit blend, such as Lakanto
• 12 oz 85% chocolate chunks
• 3/4 cup grass-fed butter , unsalted
• 1 pinch sea salt
• 6 eggs , pasture-raised and room temperature
• 2 tsp vanilla extract or 1 teaspoon ground vanilla
• 1 tsp cocoa powder , or very finely ground coffee beans
• 1 tbsp sweet rice flour (omit if you can’t find it and do not use normal rice flour, which is gritty)

• Preheat the oven to 350°F.

• Line 18 muffin tin cups with paper liners.

• Melt the chocolate and butter in a heavy, medium saucepan over low heat, stirring constantly, until smooth. Remove from the heat and stir often as it cools a little. Set aside.

• Mix 6 tablespoons of the powdered sweetener, salt and all 6 egg yolks and beat on medium to high speed for about 3 minutes until you get something very thick and pale.

• Using a spatula, fold the egg-xylitol blend into the still-warm chocolate and add the vanilla, cocoa powder or coffee and flour.

• Use a separate bowl to beat the egg whites on high speed until soft peaks form. Slowly add the remaining 6 tablespoons of powdered sweetener and beat until medium-firm peaks form.

• Fold the egg whites into the chocolate–egg yolk mixture little by little, in 3 or 4 batches.

• Fill the cupcake liners 3/4 full and bake for 11 minutes. Rotate the pan and bake for 11 more minutes.

• Use a wire rack to let them cool completely.

• If you want to make a frosting, use the sweetener of your choice mixed with grass-fed butter, cocoa powder and vanilla.