BULLETPROOF COFFEE

I first discovered bulletproof coffee last summer (you may remember from this post here) and loved it. A few friends have been posting recently that they love it, and like the bandwagon healthy person that I am, I had it again recently, and remembered why I like it so much. It tastes great, and there's no caffeine crash that I feel like I endure on the daily. Win win! It's a good reminder that it's worth the extra effort in the morning. 

RECIPE:

Make coffee as usual (we love our French Press)

Add a teaspoon of coconut oil (I skip the grass fed butter, but I hear it's amazing)

Add almond milk (this isn't in the traditional bulletproof coffee method, but I love it)

Blend!

The creamiest. Have you tried this method? Do you also love it?

HOW TO DRESS UP A FROZEN PIZZA

I love pizza. Being gluten free, there usually aren't too many wonderful options out there, but my favorite dough made at home is in this post here, and my favorite frozen pizza is made by the brand Amy's. There are tons of ways to dress up a frozen cheese pizza, and one of my favorites is below. Cook pizza as instructed, then add these toppings:

RECIPE

hearty greens (we had kale this time, arugula is also delicious)

extra cheese of choice (this time I used fresh grated parmesan) 

drizzle of lemon (adds so much flavor)

Such a great way for a fast, weeknight meal, and while making it slightly healthier. Enjoy!

HOW TO ROAST A WHOLE CHICKEN

I totally understand that roasting an entire chicken may seem like common culinary knowledge for most cooks. I, however, have only recently discovered this method and am completely smitten. It's a cost-effective, time-effective, delicious way to cook a chicken. 

The first time I cooked a whole chicken I read about Alice Water's method in her book The Art of Simple Food. I posted to Instagram about this new discovery and lots of people commented that they too, love this method, and many chimed in with the recipe from their chef of choice. From this, I discovered Thomas Keller's video post here, and love his ultra simple recipe (using no added oil) and have adapted it in a way that works for me.

RECIPE

Start with an organic, free range chicken if possible.

Let the bird come to room temperature before you start cooking it, so that it will cook evenly and result in better flavor.

Liberally salt and pepper the bird, insides and out. Place herbs of choice in or on the bird (I usually use Rosemary, but Thyme also works well) No added oil is needed. 

Place in a saute pan, roasting pan, or dutch oven, uncovered. 

Place into a 400 degree oven.

Roast for about an hour. 

Let rest for 10-15 minutes. Carve, and enjoy.

So simple! And the flavor is unbeatable. Hope you enjoy this easy dinner.