My Favorite Bulletproof Meal (with Recipes)
By: Dave Asprey
Maybe you’re new to the Bulletproof Diet. Or maybe you’ve eaten this way for months and you want to add an amazing dish to your menu that will enhance your performance without taking hours to prepare.
Either way, you’ll want to check this out.
My absolute favorite dish at the Bulletproof Cafe in Santa Monica, California is something called “The Steak Bowl.” Watch this video to find out why. But be warned, there’s a quiz at the end.
What is the name of brain energy oil sprinkled over the steak and veggies and cauli rice in this dish:
1) GMO corn oil
2) 10-40W Pennzoil
3) Brain Octane Oil?
(Answer: 3. … If you answered 1 or 2 , go directly here for a primer on the Bulletproof Diet Roadmap. And folks, just for the record, never drizzle motor oil over anything you eat.)
Bulletproof Steak Bowl Recipe: Energizing, Simple, Delicious
Bulletproof Cafe Chef Eugene Portis says the first secret to the Bulletproof Steak Bowl is the cut and quality of the meat. The cafe sources only grass-fed and organic beef for the best taste and nutrient profile. For this dish, Chef Portis uses a tri-tip cut, naturally tender and boneless, which comes from a small triangular muscle in the sirloin.
The next secret: cook the steak slow and low for the best texture and flavor.
- 1 ½ -lb. tri-tip
- 2 tbsp. Extra virgin olive oil
- 1 tsp. cracked pepper
- 1 tbsp. sea salt
- 1 tsp. Each sage, oregano, thyme, rosemary and parsley.
- Brain Octane Oil for drizzling
- Preheat your oven to 350°F.
- Secure your cutting board so it won’t slide. Using a sharp knife, trim the fat and thin layers of skin off your tri-tip. The Bulletproof Diet favors fat, but trimming it here will ensure that the meat is tender and easy to chew.
- Massage extra virgin olive oil into both sides of the meat until the tri-tip is fully covered.
- For the herb mixture, remove the stems from your herbs and roughly chop your sage, oregano, thyme, rosemary and parsley.
- Rub the tri-tip with sea salt first, then cover evenly in the chopped herb mixture, making sure it sticks to the meat. Add more olive oil, if necessary.
- Once the oil, salt and herbs are covering the meat, place your tri-tip on a baking sheet and place it in the oven.
- Cook for 20-minutes or a little longer if you like your meat well-done.
- Once cooked, let the meat “rest” outside of the oven for about 10-minutes. This will keep the meat juicy and tender. Once it’s semi-cooled, it’s ready to slice and eat.
- Add more sea salt and pepper to taste and drizzle with Brain Octane Oil.
Serve with long-grain white rice or cauli-rice (recipe below) and steamed or lightly sauteed vegetables.
Lime-Cilantro Cauliflower “Not-Rice”
Cauliflower is a Bulletproof Diet staple because of its versatility and impressive nutrient profile.
It can be a little tricky to get the right texture here, so play around with a grater and/or a food processor until the cauliflower is roughly the size and shape of rice.
- 1 head cauliflower
- 2 tablespoons grass-fed unsalted butter
- Juice from 1 whole lime
- 2 tablespoons Brain Octane Oil
- 1/2 cup chopped fresh cilantro
- sea salt to taste
- 1 spring onion, chopped (optional)
- Grate the cauliflower or use a food processor to pulse it into the right texture.
- Heat a large sauté pan to medium and melt the butter. when the butter is melted, add the riced cauliflower. Don’t be afraid to crowd the pan, as it will aid in the cooking process by creating a steamer effect. Caution: You don’t want to brown the cauliflower. Cook it gently for 5 to 10 minutes, stirring and turning over often.
- Once the cauliflower is cooked through, turn off the heat and add the lime juice, oil, cilantro, and salt to taste. Mix evenly in the pan and transfer to a dish for serving. garnish with spring onion (if using). Enjoy!
There’s more where this came from. Check out the Bulletproof Cookbook for more than 120 recipes designed to supercharge your body.
And for a deeper look into the Bulletproof Diet and how to master it, check out this post.