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I'm a nutritional therapy practitioner, Jesus follower & gluten-free-pizza-lover. I help women ditch the chains of diet culture and step into a mind-body-spirit kind of healthy. Because there IS a way you can love living in your body!

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Bulletproof Superfood Coffee Creamer Recipe


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  1. Katherine Love says:

    I haven’t yet tried one of your recipes, Mollie, but I just want to compliment you on how organized and easy to follow your posts are! For example, I didn’t have a clue what ghee is, so the photo is helpful to know what I’m looking for on the shelves, and also link to it on Amazon in case I want to make it easy on myself. Well done ????

    • Mollie Mason says:

      Aw Katherine, you are so sweet to read along even if you aren’t trying the recipes! Thanks for your sweet words and for keeping up with my food adventures! Glad to know the format is helpful. xoxo

    • Patty Cavanaugh says:

      I do believe that Ghee is no more than clarified butter. Clarified butter is slowly melted down and you only use the top. All the milk stays at the bottom.

  2. Janet Greenberg says:

    Hi Mollie,

    How would it do without the Maca? I’m severely hypothyroid and I need to avoid uncooked cruciferous veggies.


    • Mollie Mason says:

      Hi Janet! It will definitely do just fine without the maca. It won’t alter the consistency and you’ll still get the power of all the other superfoods. Let me know how you like it!

  3. Jen says:

    Wouldn’t mixing the peptides and maca ahead of time like this activate their amino acids and enzymes, thus rendering them much less beneficial or even useless by the time you consume them?

    • Mollie Mason says:

      Hi Jen! I haven’t had any issues with that. If you’re concerned, you can always add the maca and peptides to the coffee instead. The last batch I made I decided to leave the collagen out and just add a scoop in each morning. Either way seems to work the same for me, but it’s up to you! It would be no harm to omit them both from the creamer then add later.

  4. Shannon D says:

    How much is 8 scoops of the collagen? Mine didn’t come with a scoop.

  5. Jessica Wilkes says:

    Hi Mollie! I am new to the whole Keto thing and have been wanting to fully embrace BPC. Your recipe sounds amazing, except for the coconut milk. Is the coconut flavor super strong or would you mind suggesting an alternative to it?
    Thanks so much!

    • Mollie Mason says:

      Hi Jessica, glad to hear you’re up for bulletproof coffee; it has definitely been a game changer since I introduced it! The coconut milk is not as coconut-y as you’d think. I’m also not a huge fan of the actual coconut flavor and I love coconut milk. It provides great consistency and creaminess and really great healthy fats for the recipe. I recommend giving it a try! If you don’t like it, you could always try almond milk or hemp milk, but they won’t provide as much of the fat power for true bulletproof. Let me know how it goes!

  6. Sharon says:

    I have been experimenting with a bullet proof creamer with no luck, so I will give this a try

  7. Michelle Law says:

    Do you have any nutritional info on this per serving?

    • Mollie Mason says:

      Sorry Michelle, I do not have nutritional info on this recipe. I don’t count calories or track macros, so it’s not something I’ve done for myself. But it’s full of healthy ingredients that make me feel amazing!

  8. Yeo says:

    Option. For keto shouldn’t be honey.

  9. Leanne says:

    Do you have the nutritional breakdown or serving size? I’m not sure how much to put in my coffee…….

    • Mollie Mason says:

      Sorry Leanne, I have not calculated the nutritional value because I don’t count calories or track macros. I just add an amount depending on how much coffee I’m drinking and the next time I’ll be eating. If I’m otherwise fasting through lunch, I’ll add more but before a workout just a little does great.

  10. Kim says:

    Can you use regular collegan?

  11. Amy says:

    What is the advantage of coconut milk over using heavy cream and coconut oil?

    • Mollie Mason says:

      Amy, I always choose coconut milk over heavy cream because it’s a more natural and dairy free alternative. Dairy causes inflammation, and I find the coconut milk offers not only great consistency and creaminess but a natural sweetness and flavor. Dairy milk is personally not in my diet, but I’m sure the creamer could be altered to include that if that’s what you’d prefer.

  12. Tanya says:

    Made the creamer and it definitely had a funky flavor to it after a couple of days. But we remade it, leaving out the maca and collagen, adding them to the coffee before drinking and it came out great. FYI

  13. Sarah says:

    This recipe is amazing! It’s really yummy and makes me feel great all morning. Thanks, Mollie, for sharing. I’ll never go back to my old creamer!

  14. Jack says:

    dang this stuff is good. good job.

  15. I have been wanting to try bullet proof coffee but honestly I am a little afraid of such a high calorie? drink. Your version looks delicious. Nice to meet you fro the HLBB group

    • Mollie Mason says:

      I can definitely understand that fear, Deborah! It is most definitely an energy and nutrient dense choice. I like it because it fuels me well for the day and keeps me full (therefore less likely to oversnack on unhealthy foods). Plus its effect on stabilizing blood sugar actually helps “reverse” some of the calorie consumption. Food is much more than calories so I’ve learned to make my choices outside of just that number.

  16. GiGi Eats says:

    Instead of GHEE I would do coconut butter and SLURP THIS BABY DOWN like my life depended on it! It sounds amazing!!!

  17. Mikki says:

    I have been adding coconut oil in my coffee for year, but I love the additions you have in your concoction.
    This sounds delicious!!

  18. Rachel says:

    This looks delicious. If I didn’t drink my coffee black, I would absolutely make this and add it in!

  19. Abbey Sharp says:

    Love the flavour combo in this creamer! Thanks for the recipe 🙂

  20. Oh wow! I’m not a bulletproof coffee fan but I know a few people that would love this recipe to make ahead of time for their coffee!

  21. Yum! I’ve had bulletproof coffee a few times. It’s decent. Bet this takes it up a notch…

  22. Tammy says:

    Thank you Mollie! I LOVE reading all these wonderful health things you’re sharing! I’ve tried so many and love them and can’t wait to give this one a try! THANKS!!

  23. May says:

    Finally got around to trying this and you’re right. It’s lifechanging! Never buying creamer again. Thanks for sharing the recipe!

  24. Jessica Sharp says:

    Oh wow this is the most lifechanging, delicious, time saving recipe I’ve ever tried. Youre a genius. Yum!

  25. HIlary says:

    Hi, Mollie!

    I made this last evening to use in my coffee this morning, and all the fats had hardened on top! I warmed it to melt them all again and I have a (nearly) homogenous mixture again. What did I do wrong? Is it supposed to do this? Thanks for your help!


    • Mollie Mason says:

      Great question, Hilary! Don’t worry, the separation and hardening is actually totally normal. If your coconut milk is free of guar gum and homogenizing agents (which it should be!) it will separate and the fat will naturally turn solid at cold temperatures. Just run the bottle under a little hot water when you go to use it and it will melt right down then just shake it a little and it will mix right back up.
      I’ve been talking all about this on my Instagram stories if you want to tune in there for extra tips 🙂

      • HIlary says:

        Ah OK! Yeah, I made my own coconut milk, so definitely free of homogenizing agents. I just found your blog…let me find you on insta now 🙂 Thanks! The creamer is delicious, in spite of some separation.

  26. Katie says:

    Holy moly this is Ahhhhmazing. Never going back to my old Coffee-Mate creamer.

  27. Madison Henry says:

    Mollie you are a genius! This is so darn good! I especially love the touch of cinnamon

  28. Mary Wolf says:

    This sounds great and I am going to make it this week! One thing, though. Ghee is NOT “basically dairy-free butter.” It IS butter–clarified butter. That means that the milk solids have been removed, which gives it a higher smoke point when cooking (as the milk solids are what burn when butter gets “browned” or burned). Ghee is lactose-free because the milk solids contain the sugars (inc. lactase) and proteins (inc. casein) that are problems for lactose-intolerant/dairy-sensitive people. But you can’t say that ghee is dairy-free, because that makes it sound like it’s vegan, which it’s not. It is dairy—pure dairy fat.

  29. Mike says:

    I live a keto life and this is now my go to for early morning coffee!

  30. Hillary Jackson says:

    mollie, this was even better than I imagined it would be. i can’t stop making it!

  31. Sarah says:

    Mollie, this recipe has legitimately changed my LIFE! I used to slave over blending bulletproof coffee every morning. Now it’s so easy!

  32. Mandy Harrison says:

    I’ve been wanting to try bulletproof coffee for a while now but was intimidated by it. But I made this recipe this weekend and have LOVED it. It’s easy and honestly so yummy. Thanks for sharing!

    • Mollie Mason says:

      Mandy, I’m so glad to hear that! I know bulletproof coffee can seem overwhelming but I’m so glad this recipe helps you get the benefits without the stress. Keep me posted on how you like it!

  33. Sarah says:

    I’ve seen you talking about this on Instagram for a while now and finally just tried it and I’m so mad it took me so long. SOOOO GOOD.

  34. Hillary Mark says:

    Incredible! Can’t believe it’s taken me so long to try but its amazing.

  35. katie says:

    Just wondering if this is low FODMAP friendly? Thanks!

    • Mollie Mason says:

      Hi Katie, yes this recipe is actually very low FODMAP friendly (if you don’t add the optional sweetener). The coconut is great for healing the gut and the fats will promote healthy blood sugar while avoiding carbs. Enjoy!

  36. Jackie says:

    I’ve been intimidated by bulletproof coffee and having to blend it up every morning, but this makes it so easy and accessible. And it tastes even better than I imagined. Delicious. Great job with the recipe.

  37. Lisa Panissidi says:

    LOVE this creamer!!! While I’m making a batch, I am having it by the spoonful. So dang good and so good for you.
    Thank you Mollie!!

  38. Samantha says:

    Ok. We have 2 cans of Trader Joe’s coconut cream and boxes of coconut milk (beverage)…can I use those, and which one??? Thank you

    • Mollie Mason says:

      Hey Samantha, thanks for your question! So truthfully neither will be the same as the full-fat canned milk I use. The cream is definitely your healthier option, but it will be very thick and probably not liquidy. Maybe add some water to it? I don’t have a perfect answer since I’ve never used both, but I’d bet if you used 1.5 cans of the coconut cream + 1/2 can worth of water you’d get something really similar. Report back and let me know how it goes! Hope you love it 🙂

  39. Molly says:

    You are my freaking hero. This sounds so dumb but your recipe literally has changed my life. I feel incredible. The mental clarity and hunger suppression as well as AMAZING TASTE of this freaking creamer is out of this world. I am BLOWN AWAY and so grateful for the time and effort you put into this. And to the know it alls who want to correct your terminology and what not – um, they should try their own recipe. BECAUSE YOURS IS THE BUSINESS! Thank you for changing the way that we keto. It’s had a huge impact on weight loss and even hormone regulation for myself and my spouse doing this way of life. Many, MANY THANKS TO YOU!

    • Mollie Mason says:

      Molly, you are MY freakin hero! Thank you so so much for all the kind words. I’m SO thrilled that this recipe is changing your life. Giving you a virtual big hug for choosing health for you and your spouse. Thanks for sharing how it’s helping you! Sending you lots of love for health forever! xoxo

  40. Barbara Petrey says:

    Mollie- I tried this and love it in my hot tea every morning. Thank you so much for the recipe. Do you know how long it lasts in the refrigerator? I made it a week ago and still have 1/2 of it left. Thank you again for to the wonderful recipe!

    • Mollie Mason says:

      I’m so thrilled you’re enjoying it, Barbara! Glad to hear it’s a winner in tea as well as coffee.
      I typically finish mine within a week, so I haven’t tested the limits to know for sure how long it lasts, but I would guess that as long as it still smells alright, it should be safe within 10 days. All the ingredients are shelf stable so it should last fine.

  41. Patty Cavanaugh says:

    I have the “Great Lakes” Collegian. Is this the same as the picture of what you use?

    • Mollie Mason says:

      Hi Patty, I’m a big fan of the Further Food brand I linked above, so I’ve never tried the Great Lakes. I can’t speak to their quality but as long as it’s not a gelatin collagen, it should be a fine substitute. Enjoy!

  42. Samantha Cato says:

    Hi Mollie! Thank you for sharing your bulletproof coffee recipe. I have been skeptical for some time of bulletproof coffee creamer because of fear of consuming a large quantity of high fat consistently. That fear is gone! I am going to give it a go and, quite frankly, I am pretty stoked. I was wondering if it’ll make a huge difference if I only have regular ghee on hand and not the vanilla bean flavor? If it doesn’t matter much, do I just double the serving for regular ghee? What do you suggest? I appreciate it!

    • Mollie Mason says:

      I love hearing that, Samantha! Don’t be afraid of fat!!! Those are misconceptions that are completely unfounded. I can close to guarantee you’ll notice a huge difference when you incorporate more healthy fats in. I personally think the vanilla ghee is worth the splurge because it just adds SUCH great flavor to the creamer without adding any sugar. But I have definitely made a batch with just 4 tbsp of regular ghee when I didn’t have the vanilla ghee on hand and it turns out just fine. Not quite as yummy, but definitely can be done.
      Keep me posted on how you like it! I’d love to hear updates of how it makes you feel. Cheers to feeling better!

  43. Samantha Cato says:

    I’m taking your word for it, and I’m buying the vanilla bean soon 🙂 I am looking forward to the difference I’ll feel after incorporating more healthy fats (I have a string of digestive issues, adrenal depletion, thyroid and hormonal balance) too, so I will keep you posted! I’m ready to get back to eating enough for my body after having been put on such a restrictive diet. So, thank you 🙂

  44. Sarah Hall says:

    Hey Mollie!
    I know you have most of the ingredients linked on Amazon, but did you say at one point that you get a lot of them at Trader Joe’s (or did I imagine that?) I’ve been wanting to try this for a while and I’m wondering if I can get most of the ingredients locally!

    • Mollie Mason says:

      Hey Sarah! Great question. I get the coconut milk at Trader Joe’s! (in the yellow cans) And I usually buy the big size jug of regular flavored ghee at Costco. But otherwise I get the collagen peptides, maca powder, and definitely the Vanilla Bean ghee (a must) from Amazon. Can’t wait for you to try it! Let me know how you like it. xoxo

      • Sarah Hall says:

        Coming back so say that I LOVE this recipe. I’ve even gotten my mom hooked on it! Still getting used to prep and the pre-froth texture (a little funky) but its so good that I think its worth it. I tried to go back to sugary coffee creamer a couple weeks ago and I couldn’t do it! Thanks for sharing, Mollie – I’m always on the lookout for more of your recipes!

        • Mollie Mason says:

          Ah Sarah, thank you! This makes me so happy. I love that you love it and I especially love that it beats out the sugary stuff! Thanks for sharing the love xoxo

  45. Aiesha says:

    This sounds yummy, but I’m a vegan Indian and would appreciate if you corrected the article to say that ghee is NOT dairy-free. Ghee is clarified butter but is still very much butter. You don’t want to mislead people, I’m sure! Thank you.

  46. Patty Cavanaugh says:

    I have been making this every week for about 6 months now. I love it but I came back here to try and find out approximately how much is one serving. I use a heaping tablespoon x 2 cups a coffeee every morning. Is this too much? Your insight would be great. Mine does get very thick after a couple days in fridge which I like. It would be nice if you would please email me as I probably wont come back here to try and find answer. Thank you in advance for your help. Great product!!

    • Mollie Mason says:

      Oh I’m so glad to hear you’ve found a place for this recipe on your everyday, Patty! That brings me joy. Thanks for sharing! There is no specific serving size- whatever makes you feel your best. 2-3 tbsp is a totally appropriate amount! I’m glad you enjoy it.

  47. KAREN says:

    Wow you have just described my morning coffee ritual!! From brewing the coffee to transfering it to my Ninja blender cup; adding all the goodies; whipping it with the Ninja machine; ( love love love my Ninja; ends up with amazing froth ) transfering back to the coffee pot; pouring into my coffee mug!! I am definitely making my own creamer and can’t believe I never thought to do this… thank you so much for your insight.
    One queston; how long does your creamer last in the fridge? I guess if it’s being used everyday it goes fast.

  48. George Stillas says:

    Wow. I can’t believe that I loved this as much as I did. It’s no joke. Great job, Mollie!

  49. Lisa says:

    Hi Mollie, I’m going to try this but trying find a coconut milk without guar is not easy, you mention no guar but this Thai brand does have it in there.. Do you have any other recommendations without the guar? thanks

  50. Angela says:

    Great recipe! I halved it my first time making it just in case it didn’t work out and used pumpkin spice. Usually I make a creamer with coconut milk, vanilla, and a little maple syrup. I wanted to try adding some healthy fats to my diet so I’m happy I came across this recipe. My only complaint is that it tastes very strongly of the collagen peptides. I even used the Vital Proteins brand of plain unflavored collagen.
    I read your other post about how you beat yeast – I’ve been dealing with yeast infections for 2 years now and can’t figure out how to get rid of it. Is there anything that you’d say is key to kicking it for good? I’m so discouraged and have tried what feels like everything.

    • Mollie Mason says:

      Hi Angela, I’m glad to hear you tried the recipe! I know people add the pumpkin spice frequently!
      The collagen peptides definitely shouldn’t have a flavor. I use Further Food, so I can’t speak to Vital Proteins, but maybe try not putting it in the creamer recipe and instead just adding it straight to the hot coffee?

      And I know yeast is a tricky one. I myself am still dealing with treating mine. The blog post has a ton of info, but I’ve also shared some more in the “Gut Health” folder on my instagram stories. Best of luck!

  51. Rene says:

    I was wondering if you have ever tried doing this in an all powdered form using powdered coconut milk powder and powdered grass fed butter and other ingredients as this would be easier for traveling. Any chance of a recipe for that?

    • Mollie Mason says:

      Hi Rene. I’ve never tried a powdered version. I personally don’t like powdered coconut milk — I don’t think it compares to the real stuff. But I know brands make blends with coconut milk and MCT oil and collagen peptides. Vital Proteins makes these creamer packets that would be good for travel:
      Let me know if you do try a homemade version, though!

  52. Sally K says:

    this is so good! we’re very impressed! new staple in our house.

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  55. Amy says:

    I’m excited to try the recipe! I’m researching ingredients before purchasing. On the maca powder, do you use gelatinized or raw? The Amazon link has both. Thanks!

    • Mollie Mason says:

      Great question, Amy! I recommend the gelatinized as it’s easier to digest and the nutrients are absorbed better. Hope you love it! Come back and let me know what you think!

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      Hi I’m so sorry about that – I’m sure that’s a total nuisance! Unfortunately I can’t find a way to change that for you, I’m sorry! Maybe just delete your original comment?

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      Aw thank you for the kind words and welcome to the blogging world! It’s such a special way to express yourself and help others! I’ve been at this for 3 years now and I can say it’s just a slow and steady game. Write about what lights you up, be consistent and keep showing up even when it’s hard, and just be true to yourself and your story. I hope you find great joy through it! Best of luck to you!

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  64. Danielle says:

    I have been wanting to try bullet proof coffee for a long time but mixing it all each morning seemed overwhelming. This recipe looks so much easier! Are all of these ingredients fine to take if you are pregnant?

    • Mollie Mason says:

      Hi Danielle, thanks for the comment and congrats on your new baby on the way! I can’t speak to your health needs specifically, so check with your doctor, but I’d say all ingredients should be pregnancy-safe but maybe consider skipping the maca as its meant to regulate hormones.
      Let me know how you like it if you try it!

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  69. Jamie says:

    Great read! Thank you for all the useful information. I am dairy free however. Would omitting the ghee all together be ok or should I replace it with vegan butter options? Thank you again!!

    • Mollie Mason says:

      Hi Jamie, great question! You can definitely just skip the ghee and instead add a little extra MCT, although I’m sure it won’t taste the same. Depending on your dairy sensitivities, you might be fine with ghee as it has the inflammatory lactose and milk filtered out and just captures the fat. I also avoid dairy but do just fine with ghee. Best of luck! If you do leave it out, let me know what you try and how it works out!

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  77. Amanda says:

    How long does this creamer last and how many servings?

    • Mollie Mason says:

      Hey Amanda! The creamer will last in the fridge at least a week. And the servings depend on how much you use! You can use 1 tsp up to a few tbsp in your morning cup of coffee so it just depends, but it makes 1 liter.

  78. Megan says:

    I used to rave about this creamer to my husband and how it makes me feel better throughout the whole day. He usually drinks his coffee black so refused to try it thinking it would be sweet. He started adding this creamer in to start his morning when we did Whole30 and ended up loving it so much that he started taking it upon himself to make it when we ran out! It’s become a staple in our house now!!

    • Mollie Mason says:

      Ah Megan I love hearing this! It really can be such a gamechanger for blood sugar stability and energy throughout the day. So glad you’re both enjoying those benefits now!

  79. Maggie says:

    Hi! So glad I stumbled onto your blog. I love your approach.

    I made the recipe (without the maca since I did not have on hand) and I do really like it, however the fats split in the fridge and became solid on the top. So can’t pour it easily in my coffee, which is a big factor for me and my husband. Any idea what I did wrong?

    Thank you! 🙂

    • Mollie Mason says:

      Oh so glad to hear you enjoyed it, Maggie! No, you did nothing wrong, it’s totally normal for the fats to separate and harden in the fridge. I recommend just running your glass storage bottle under some warm water until you can shake it up. Once you get them in the hot coffee, they should melt quickly and froth easily.

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  81. Ann says:

    To be truly bulletproof, there would be no protein in it – only fats.

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