Younger-Approved Recipe: Coconut Oil Coffee

Closeup of cup of coffee on the bed. Light painting.

We all know that aside from the helpful pep you can get from a cup of coffee, there are a number of serious downsides to regularly consuming caffeine. OD-ing on the energizing stimulant can wreak havoc on your adrenal glands, putting your body in a stressed state that is detrimental to your mental and physical health.

Recently, everyone at Lancer Skincare HQ was turned on to coconut oil coffee – an unexpected twist on your standard cup of joe that tastes amazing, negates some of the less-than-desirable effects of eveyone’s favorite morning beverage, and supplies a healthy source of fat. Similar to the famed Bulletproof Coffee™ made famous by nutrition expert Dave Asprey, this combination of black coffee with a healthy saturated fat slows the absorption of caffeine into the bloodstream, giving you steady, long lasting energy without jitters or a mid-afternoon slump, and keeps you feeling full throughout the morning.  And not only is coconut oil great for the skin, it also makes you feel less bloated.

If you’re going to switch up your coffee routine, here are a few other things to consider to help make coffee a healthy part of your day:

  • Buy organic coffee beans. Conventional coffee is heavily sprayed with pesticides which can be harmful to health over time.
  • Limit yourself to one cup a day, and take a day off every few days.
  • Avoid caffeine after noon so you don’t disrupt your sleep cycle.

Here’s how to make this amazing, creamy coffee:

  1. Brew your normal cup of black coffee (preferably with organic, single-origin, fair-trade beans).
  2. Pour the brewed coffee (1-2 cups) into a blender and add 1 teaspoon of organic, unprocessed coconut oil. (It’s okay if the coconut oil is still solid, it will liquify in the blender.)
  3. Blend for 30 seconds, or until the coffee has turned a light, creamy, hazelnut color.
  4. Enjoy!

The coffee will take on an entirely different color and texture – almost like that of a latte – when you blend it this way.  If you like your coffee sweetened, add a small amount of raw honey or cinnamon. As you get used to the coconut oil, you can add more – up to a tablespoon – but build up to this level slowly. Too much coconut oil can be harsh on the stomach if you’re not used to it.

Let us know what you think of this delicious blend!

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Younger-Approved Recipe: Grilled Chicken Kale Salad

Last week, we mentioned a few of Dr. Lancer’s dietary guidelines for younger-looking skin (and weight loss – he lost 60 lbs. on the Younger diet), so this week, we thought we’d share one of our Younger-approved recipes: Grilled Chicken Kale Salad. This salad is a favorite of our staff and is packed with nutrients, protein and healthy fats but free of salt, starches and dairy.  Here’s how to make it:

2 tablespoons extra-virgin olive oil, plus more for brushing
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
freshly ground pepper, savory spices (rosemary, oregano)
2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1 tablespoon fresh lemon juice
Preheat the oven to 425 degrees F. Toss the tomatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, and pepper to taste. Roast until the kale is crisp, stirring once, 15 to 20 minutes.

Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with pepper and/or savory spices. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate.

Toss the kale, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, lemon juice, and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.


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