![]() The ingredients were expensive to buy straight-out (but they do last a while and make plenty of cups).It was more effort than regular coffee, and sometimes it all seemed too hard.The blender noise at 5:02 am bugged my still-sleeping partner no-end.It also made my end-of-the-day workout a lot easier, and I found I could push harder for longer.It made my 16-hour fasting window a breeze.Even though it took me longer to make because I had more energy more quickly, I still seemed to get out the door earlier.Instead, I felt energised and focused, but kind of relaxed.I didn’t get the usual jittery, slightly anxious feeling than generally accompanies my morning coffee.It was creamy, slightly sweet and much more delicious than I thought it would be.Start with half a tablespoon and build up from there. I put more than a tablespoon in my first mug and it made me feel a bit sick. Start Low & Go Slow: don’t add too much MCT oil or butter to start with.Get It While It’s Hot: don’t let it go cold, it’s nowhere near as nice.You have to blend it to get the creamy texture ![]() Blend, Don’t Stir: you can’t just stir MCT oil and butter into your coffee – trust me, it’s gross. ![]() Read the packet to make sure you buy unsalted butter!
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