About Unknown Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.

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During my trip to Austin for Paleo F(x), I kept hearing people talking about drinking "bulletproofed coffee". "What would make coffee bulletproof?" I wondered. Would it be served in a Kevlar mug? As it turns out, "bulletproofing" your coffee has nothing to do with deflecting high-speed projectiles, but it has everything to do with maximizing the benefits derived from your morning cup of joe...and butter, lots of butter.Dave Aspey, " The Bulletproof Executive ", is the man responsible for this trend, so I went to his website to figure out what all the fuss was about. Apparently Dave was on a mountaineering trip when he was served a creamy cup of Yak-butter tea by some friendly Tibetans. So invigorated was he that, upon his return to the States, he decided to drop nearly a whole stick of grass-fed Kerrygold butter into two cups of low mycotoxin coffee, blended it with some medium chain triglyceride (MCT) oil, and voila, Bulletproof Coffee was born.It just so happened that I had some Kerrygold butter in my fridge, and, although it wasn't "upgraded", my coffee was a quality blend of organic beans that I French-pressed for maximum cafestol content . I also didn't have any MCT oil, but I did have plenty of organic coconut oil which is high in MCTs.Into the blender went about two cups of hot coffee, 2 tablespoons of unsalted Kerrygold butter (I figured I'd need to ease myself into it) and about 1 tbsp of coconut oil. Revving up my sturdy Hamilton Beach brought the coffee-butter-oil mixture to a foamy consistency, which I then poured into my BPA-free ceramic mug.The verdict?It's good!Remarkably (or should I say predictably), the coffee had a nice creamy flavor that was not too dissimilar to that of grass-fed heavy cream. The blending also incorporated lots of air into the mixture, which accentuated the coffee's flavor similar to how a wine aerator brings out the bouquet of a tight French red.I decided that it would only be proper to combine my newly bulletproofed cup of coffee with a bulletproofed breakfast as well, so I whipped up a plate of pastured eggs fried in Kerrygold butter and some organic kale sauteed in coconut oil and daubed with a few chunks of grass-fed Kerrygold cheddar cheese.It was a breakfast fit for a bulletproof executive, or at least an upgraded one.