Tag Archives: butter

I hope all of you in the stormy area stay safe, dry, and keep power! Here in Maryland, we are operating on heightened alert until tomorrow morning, but so far it’s just raining a lot, the wind hasn’t yet picked up. Of course, it’s only 8:30am. We’ve got time.

On a day like today, when the sun is nowhere to be found and you have to actually turn lights on in the morning, you could use a delicious hot beverage to power you through the day, no?

I’ve already had this:


I’m loving the combination of beet, cilantro, celery, ginger, lemon, and apple lately. It’s wonderfully cleansing for liver and anything with beet is great for your digestive system. Now’s the time of the season to add in those root veggies!

It’s also the time of the season to fill your diet with some good fat. Do you suffer from dry, itchy skin in the winter? Increasing your fat and water intake can seriously help.

In the spirit of that, I offer you this:


Coffee blended with butter.

Don’t gag.

I think it sounds so dirty because our culture has pretty much been trained to be mortally afraid of the butter. It turns out that it’s all of those butter replacers that cause the damage, not pure, grass-fed, organic butter. So ditch the hydrogenated imposters and go get yourself some delicious butter. A brand that is widely sold is Kerry Gold, and it is made from grass-fed cows milk. This is important, because if the cows are eating corn, soy, and grains with no grass, it’s abnormal for them, and they produce milk that is high in toxic fat. When they eat grass as nature intended, and are allowed to roam, the milk is chock full of good fats and nutrients.

Butter Blended Coffee
As a note, you can also make this using 1 tsp (or more if you like) of coconut oil or coconut butter. I enjoy the coconut butter!

1 cup freshly brewed, very hot coffee
1 pat (1 tbsp) unsalted, organic and grass-fed butter (I’ve done it with salted as well, Was good)

Pour the coffee into a blender. I have a Magic Bullet sitting on my counter top that I use pretty much exclusively for blending salad dressing and coffee. Pop the butter into the blender. Whiz it up! It will get creamy and will form a foamy head.

Pour into your mug and add sweetener if desired.


Stay warm and get some fat today! ๐Ÿ™‚


Hubs randomly asked me, “What’s better than bacon?”

I promptly responded, “Wine and chocolate.”

And obviously butter too.

I just enjoyed a big plate of these:

You can’t make french scrambled eggs without butter. In fact, I probably had scrambled eggs twice during the 30 days of Whole30 and both times I regretted it because they tasted like shoes. That’s why I ate my eggs fried.

This weekend, I was reunited with an old friend.




And oh so delicious.

People, I was in heaven.

You might think that Hubs and I would drink a glass perhaps two, since we hadn’t had a drop of vino in a month. But we don’t roll like that.

We survived, as did our waistlines.

It’s funny, neither of us wanted to eat anything truly off the Whole30 plan, even though we could. We had Indian food on Friday night, and I had several things that were not on plan, but didn’t overeat at all, stopped when I was full, and fortunately didn’t suffer any intestinal discomfort. But we hit up the supermarket, had our juice in the AM, made sure to eat salads, and generally just acted foolish with our wine. Because we missed our wine.

It was really weird! But kind of cool.

I really didn’t take any pictures during the weekend, as I was too busy chasing after my kiddo or drinking vino, but we had a wonderful family visit. Eli was awesome, slept at night, and was generally adorable.

This is him and my dad at the Indian restaurant. Eli, by the way, LOVES Indian food. My dad was so proud.

We are bit behind schedule today because yesterday, little man got his first hematoma and this Mommy was FREAKED out.

Can you see that poor bump?

I put him to bed past his bedtime because I just wanted to make sure he was acting normally. And then of course every time he cried or fussed I ran in there because I was concerned. So suffice to say I didn’t sleep well last night, and he ended up sleeping in until close 9am. Which means nap time was pushed back an hour. It’s cool though. But gosh. I hate it when he hurts himself and it seems to be something he’s very intent on doing!

Things I’ve said repeatedly this morning:

  • You really shouldn’t eat that paper.
  • You really should stop eating the dog food.
  • What’s in your mouth?
  • Say “ahhh”
  • Please give that to me.
  • Open your mouth!
  • What are you chewing on?

So, after I finish this post I’m going to go sit down and stare at the wall for a few moments and try to regain my sanity. Nap time is only so long, after all.

How was your weekend? Any vino shenanigans?

Omelettes are so good.

Some fear the flip.

But fear not.

I got you.

First, begin with two eggs.

Beat them within an inch of their lives. With a whisk. Don’t you dare use a fork. Don’t stop until you’re a little out of breath.

I’m serious. Ask anyone who’s seen me make eggs.


Put a large pat of butter in a non-stick pan, turn the heat to medium. Count to ten. Pour.


That’s butter in that pan. Eggs adore butter. As do I. If you ever made a bad omelette, perhaps you did not use butter.


Let the egg “set” for a few minutes. The edges should start to look done. A gentle touch with the spatula should confirm. Because of your delicious butter, the egg should be able to slide around the pan without sticking.

With your spatula (if you have a plastic-ended one, use that. A metal one will scratch your non-stick pan and break your omelette very easily) gently and with confidence, flip your omelette over.


It should look like this.

Now, add your toppings.


Then gently fold over the omelette.


Let cook on this side for a few moments, then flip and let cook on the other side. Your cheese should be bubbly. Just watch out for burning those eggs. Burnt eggs are just gross. Even with butter.

Now, slide your gorgeous, fluffy, buttery omelette onto your plate. Decorate it.


And eat!


Some tips:

  • Use a small pan.
  • Seriously, don’t skimp on the butter.
  • Make sure your eggs are beaten up thoroughly.
  • Keep your heat medium to low. It’s better to cook slowly than to burn quickly.

Omelettes are so good. And if you practice a bit, you’ll become a pro. Then you can start flipping with the pan instead of the spatula. Sometimes I do. But no one’s watching besides the animals and Eli – and they are never impressed. Unless I miss and it falls on the floor, of course.

Hope you all have a wonderful Thursday! I’m excited because my husband is finally gracing me with his presence after being gone ALL WEEK LONG. I don’t know who he thinks he is. ๐Ÿ™‚