How To Holiday Menu/recipes for a Bulletproof Christmas... high fat energy enhancing dishes anyone can make anytime of year!

They run epic retreats and workshops in Los Angeles and San Diego. So, since this is a healthy crowd that uses Bulletproof on the daily, I decided to make a protein and fat based menu without gluten or processed sugar. They love the idea! So I'm going to share the day's food menu and recipes I'm using!

This is going to be a special day!

Bulletproof is all about keeping our body in ketogenic state to burn fat and create more energy and brain power by limiting carbs and doing intermittent fasting. It's great for men, but women are built differently and benefit the most when the diet is modified with occasional carbohydrate days. My menu is not carb free, but it is free of empty starch and high glycemic foods.

Here is my menu...

Here are all the recipes I'm using!
I'll be multiplying them by 10 to make enough for 40 people...
I hope that's enough food!
I spent a lot of time looking through this book for ideas!

Original Hummus
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice
1/4 cup well-stirred tahini
3 garlic cloves, minced
2 tablespoons (30 ml) extra-virgin olive oil
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons water
Dash ground paprika, for serving

Tahini Miso Hummus
2 cups cooked chickpeas, if from the can drained
2 cloves of garlic, chopped
1/4 cup tahini
1/4 cup white miso
2 Tablespoons unseasoned rice vinegar
1/2 cup ice water
fine grain sea salt and freshly ground black pepper
Minced parsley for serving
olive oil for serving

Cashew Herb Vegan Cheese Spread
1 cup cashews, soaked 2-12 hours
A big handful of fresh basil
A small sprig of thyme
1/2 teaspoon sea salt
2 garlic cloves
1 1/2 teaspoon white balsamic vinegar or apple cider vinegar
3 tablespoons nutritional yeast
2 tablespoons walnut oil or other oil of your choice
Water, if needed

Vegan Olive Tapenade
1 cup Niçoise olives, pitted
1 tablespoon capers
1 garlic clove
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil

image from http://www.seriouseats.com/recipes/2015/10/black-olive-tapenade-french-recipe.html

Gluten Free Cucumber Sandwiches
1 loaf gluten free bread
1 cup Vegan olive tapanade
1 cup Cashew Herb Vegan Cheese Spread
6 cucumbers cut in thin round slices
salt/pepper to taste

images from http://www.bhg.com/recipe/sandwiches/cucumber-sandwiches/

Stuffed Bell Peppers with Beef & Vegan Options

Vegan Option...
1¼ cups walnuts (5 ounces) walnuts
3 cups cremini mushrooms, roughly chopped
3 tablespoons olive oil
1 teaspoon cumin
1 large yellow onion, diced
6 large cloves garlic, minced
2 jalapeno chilies, finely chopped
1¼ teaspoons kosher salt
1 teaspoon ground black pepper
1 cup cooked brown rice

Beef Option...
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1 clove garlic (crushed)
3 Tbsp fresh rosemary minced
3 Tbsp fresh basil minced
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup cooked brown rice

image from https://recipes.sparkpeople.com/recipe-detail.asp?recipe=63162

Tomato Sauce Garnish
3 cups yellow onion, chopped finely
10 cloves garlic, minced
9-10 cups chopped medium vine-ripe tomatoes
1 1/2 cup chopped basil
2 jalepenos minced
2-3 springs of rosemary
1/4 cup olive oil
salt / freshly ground black pepper

Now on to the desserts!!!

Flourless Peanut Butter Cookies
1 cup peanut butter
1 cup mixed powdered/granulated sugar replacements (monk fruit powder, mitosweet, stevia, xylitol)
1 large egg, beaten
1 teaspoon baking soda
Bake at 350* for 13 minutes and let cool before serving

Chocolate Coconut Truffles
1/4 cup coconut cream (from the top of an unshaken 14-ounce can of coconut milk)
1 tablespoon raw cacao powder, such as bulletproof upgraded chocolate powder
2 ounces dark chocolate (at least 85% cacao), chopped
1/4 teaspoon lab-tested, mold-free vanilla powder, such as bulletproof VanillaMax
1 tablespoon cold water
1 tablespoon grass-fed unsalted butter
1-1/2 teaspoons raw honey or xylitol
3 tablespoons finely ground raw almonds
Sea salt

Pumpkin Coconut Mousse
1 heaping cup pumpkin puree.
½ cup full-fat coconut milk.
¼ cup maple syrup.
1½ teaspoons pumpkin pie spice
1½ teaspoons pure vanilla extract.
heaping ¼ teaspoon sea salt.

image from https://jessicainthekitchen.com/vegan-white-chocolate-pumpkin-mousse-crushed-pistachios/