Bulletproof Diet Desserts: 30 Delicious Desserts Allowed On by Jake Daniels

By Jake Daniels


The BULLETPROOF nutrition was once created by way of Dave Asprey and makes a speciality of bettering your power and proscribing meals cravings!


RECIPES integrated :

Honey lined Nutty Bars
Salted Caramel Cheesecake Bites
Gingerbread Cookies
Strawberry Shortcake Cupcakes
Crunchy Lemon Bars

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Add half the cheddar cheese and the American cheese, and stir until the cheese melts. Transfer to a gratin dish with a capacity of about 4 cups/960 ml, sprinkle the remaining cheddar on top, and bake for 15 to 20 minutes, or until the cheese on top is lightly browned and crispy. Serve hot right out of the oven. — Cider Vinegar Slaw — I hate sugary slaw, but I have to admit that a sweet note in a vinegary slaw goes with hot sauce and ribs the way rainbow jimmies go with vanilla soft-serve. There’s no sugar here, but there is a whole apple in the dressing, which tastes better than sugar, delivering freshness, flavor, and sweetness.

Paired with the slightly bitter note of dandelion greens and a hunk of corn bread, this meal puts me in mind of breakfast for dinner, without taking that worthwhile instinct too far. ————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— ————— — Fennel Hash with Poached Egg — 1 LB/455 G GROUND PORK 1 TSP FENNEL SEED 2 TBSP BUTTER BLACK PEPPER 1 SWEET ONION, SUCH AS VIDALIA, CHOPPED KOSHER SALT 5 RIBS CELERY, CHOPPED 4 EGGS, FRIED OR POACHED, YOLK RUNNY 2 FENNEL BULBS, DICED FLAKY SALT FOR FINISHING 1 ŝ 2 CUP/20 G CHOPPED FRESH PARSLEY 1 ŝ 4 TSP PAPRIKA PINCH OF CAYENNE PEPPER 60 pork KETCHUP FOR SERVING HOT SAUCE FOR SERVING (OPTIONAL) Brown the pork in a large sauté pan set over high heat, stirring frequently, 10 to 12 minutes.

Today, parsley has quit that job in all but the most resolutely retro restaurants. ) Instead, it’s found its destiny as a flavorful green in its own right. To experience this underappreciated herb at its best, eat a lot of it. You’ll see what I mean. 1 LARGE BUNCH FRESH PARSLEY 1 TO 2 TBSP FRESH LEMON JUICE 1 FENNEL BULB, TRIMMED AND VERY THINLY SLICED (USE A MANDOLINE IF YOU HAVE ONE) 2 TBSP BEST OLIVE OIL (SEE OLIVE OIL, PAGE 18) GRATED ZEST OF 1 LEMON, PREFERABLY ORGANIC FLAKY SALT AND BLACK PEPPER Float the parsley in a large mixing bowl filled with cold water to remove any grit.

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