Bulletproof: The Cookbook: Lose Up to a Pound a Day, Increase Your Energy, and End Food Cravings for Good

For cookware, I use primarily glass and ceramic. Any time I line a baking sheet to bake something in the oven, I use unbleached parchment paper instead of aluminum foil. I’ll make the occasional exception for special dishes that have a specific heating or tenting requirement, but otherwise, there’s no reason you can’t use unbleached parchment in mo

Slow and low is a great way to approach almost any preparation. Even when I use a grill in these recipes (which is only a couple times), I oil the protein and vegetables liberally, using primarily low flame, and only going to a medium level to get the faintest golden grill marks. You’ll be amazed how much “grilled flavor” that imparts. You really d

A tip that comes in handy for grilling fish is to cook it skin side down. This really gets you the best possible results.

if you plan to eat bacon, you should look for a variety with no added nitrates.

My all-time favorite food is grass-fed rib-eye.

It is important to use “extra virgin,” since plain and light olive oil both contain far fewer polyphenols. And you should check the label to make sure that it is pure 100 percent olive oil and doesn’t contain any additives or filler oils. Since olive oil is not saturated, it is fairly unstable and easy to oxidize, and you should never cook with

When I’m preparing vegetables—any kind at all—I steam or blanch them, then take a third of the portion and blend it with butter and Bulletproof Brain Octane oil. Then I mix that puree back in with the rest of the veggies. It’s like eating creamed spinach,

Let me state this clearly and simply: You should avoid most dairy protein.

I recommend cooking beef and lamb gently or with moisture, like in a sous-vide. I recommend lower heat for more time so fats cook gently. Then you can quickly brown them at the end.