EAT YOUR FATS

How do you get all that fat in? The right kind of fat?

Olive oil

Avocado oil

Olives

Avocados

Flaxseeds

Chia seeds

Pumpkin seeds

Sesame seeds

Hemp hearts

Coconuts

Nuts

Natural, no-sugar-added nut butters

Ways I eat coconut oil:

BULLETPROOF COFFEE

1 cup brewed coffee

1 T. butter

1 T. coconut oil

1/4 tsp real vanilla extract and/or cinnamon

1 tsp. Swerve or Monkfruit sweetener

Put all ingredients in a blender for 10-20 seconds. If you want the coffee to stay hotter, you can melt the butter and oil together first. I also recently bought a bottle of Torani Sugar-Free Vanilla Bean syrup on Amazon, and use that now instead of the sweetener/flavour.

LOADED CHAI

I cup brewed chai tea (any brand)

1/4 cup Better Half (coconut and almond coffee creamer)

1 T coconut oil

1 tsp Swerve or Monkfruit

Blend in a blender.

KEY LIME FAT BOMBS

3 tbsp erythritol swerve
2 tbsp lime juice
1 tbsp lime zest finely grated
6 oz cream cheese
4 tbsp butter

1/2 cup Coconut Flakes ( Optional) to roll the finished fat bombs in.

Instructions
In a mixing bowl combine lime juice, lime zest, and erythritol.
Soften the cream cheese and butter.
Add softened cheese and butter to the bowl with the lime juice mixture.
Mix thoroughly
Put the mixture in the fridge for a few minutes so it firms up, and make 8 even balls, roll in coconut flakes if desired and put them on parchment covered pan and freeze. (the nutrition info is for 8 servings, but you can make them bigger or smaller)
Keep them in the freezer until they are solid.
Take them out and Enjoy. (about 2 Hours)
You can store these in the freezer or fridge.
Notes
If you buy two small limes, you will get enough juice and zest for this recipe. To soften cream cheese and butter put it in toaster oven at about 150º F for a couple minutes. or , you can put it in the microwave for 10-15 seconds.