Boostcous

Boostcous Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Boostcous, Food & Drink, Gypsum, CO.

02/08/2026

This one is for after you stuff your face with allll the snacks during the “National Bad Bunny concert” and are ready to eat healthy again this week

Left him a box to try 💙
02/06/2026

Left him a box to try 💙

02/03/2026

We flew across the country to hand strangers couscous on the streets of NYC and get their first bite reactions

This was the first video we took and I was so nervous I forgot to get their names 😅.

IG can you help us find them so we can hook them up wit some free boxes??

02/02/2026

Next time we’re bringing a better space heater 😅

But seriously thanks to everyone that came out and supported us .co

01/28/2026

Shout out Maggie for our first one star review (seriously).

As a small business we’re always learning and the feedback is invaluable 💙

12/30/2025

Unfiltered update (and unhinged) now that we’re 30 days in

12/27/2025

We know December can be a lot 😅

If you’re ready to start on your new year, new you this one is for you.

46G of protein, easy prep, save this in your recipe folder

Salad
    •    1 butternut squash, peeled and cubed
    •    ½ red onion, sliced
    •    1 (15 oz) can chickpeas, drained and rinsed
    •    Olive oil
    •    Salt + dried herbs of choice
    •    1 bunch kale, shredded
    •    Fresh parsley, minced
    •    Fresh mint, minced
    •    1 box Boostcous
    •    Feta cheese, for topping
    •    Pepitas, for topping
    •    Dried cherries, for topping

Dressing
    •    Tahini
    •    Olive oil
    •    Lemon juice
    •    Salt
    •    Black pepper
    •    Fresh parsley, finely chopped
    •    Dried oregano

Instructions
    1    Preheat the oven to 425°F. Spread the butternut squash, red onion, and chickpeas on a sheet pan. Drizzle with olive oil, season generously with salt and herbs, and toss to coat. Roast for about 40 minutes, until tender and caramelized.
    2    While the vegetables roast, prepare the kale. Add it to a large bowl, drizzle with olive oil, sprinkle with salt, and massage until softened and deep green.
    3    Stir the minced parsley and mint into the kale.
    4    Prepare the Boostcous by boiling it in water for 5 minutes. Drain, then rinse with water and set aside.
    5    Once the vegetables are done, let them cool slightly, then add them to the bowl with the kale. Add the Boostcous and toss to combine.
    6    In a small bowl, whisk together tahini, olive oil, lemon juice, salt, pepper, parsley, and oregano until smooth and pourable.
    7    Drizzle the dressing over the salad and toss well.
    8    Finish with feta, pepitas, and dried cherries. Serve immediately or chill.

2 years in the making….here’s our story
12/22/2025

2 years in the making….here’s our story

12/19/2025

Boostcous pudding, for when you want dessert for breakfast…that secretly packs 46g of protein!!

• Pudding
◦ 1 Box BoostCous
◦ 1 Cup Whole Milk (I used Goat because Casey can have that but cant have Cows Milk)
◦ 1 Cup Water
◦ ¼ Cup plus 1 Tablespoon Honey
◦ 1 teaspoon vanilla extract (sub for vanilla paste if you have it for the black speckled look)
◦ Zest of one orange
◦ ¼ teaspoon kosher salt
• Candied Almonds
◦ ½ Cup Sliced Almonds
◦ 2 Tablespoons Sugar
◦ 1 Tablespoon Butter (I used Goat butter)
◦ 1/8 teaspoon salt
• Raspberry sauce
◦ 1 Pint raspberries
◦ 2 Tablespoons sugar
◦ Small pinch of salt
• Accoutrements
◦ Raspberries
◦ Blueberries
◦ Mint
◦ Orange Zest
Directions
1 Add milk, water, honey, vanilla, orange zest, salt to a medium sized saucepan and bring to a simmer.
2 Add BoostCous, remove from heat, cover, and cook for 7-10 minutes. The mix should have a bit of liquid that is not absorbed as this will thicken as it cools. Try the BoostCous to make sure the texture is to your liking.
3 While Pudding is cooking, melt the butter in a skillet. Add the sugar and salt and turn into a caramel.  Add almonds and coat with caramel mixture.
4 Make the raspberry sauce by blending raspberries until smooth and adding sugar and salt. Taste and adjust ratios as needed.
5 Prepare accoutrements by slicing raspberries in half, and chiffonade the mint.
6 To plate, spoon BoostCous while warm into a bowl, add raspberries, blueberries, and raspberry sauce. Top with almond mixture, mint, and orange zest.

12/16/2025

Y’all asked for it, here’s our top recipe from our launch party cookoff!

Protein couscous Risotto with chili, garlic, lemon

Ingredients:
* 2 Tbsp chili oil
* 1 small yellow onion, finely chopped
* 1/3 cup dry white wine
* 1 box
* 1L vegetable or chicken broth
* 50g grated Parmesan
* 1/4 cup creme fraiche
* Zest of 1 lemon
* Small handful chopped parsley
* Roasted tomatoes (optional)

Green Chillichuri:
* 25g parsley
* 1 small red chili, finely chopped
* 30ml chili oil

Instructions:
1. Sauté the onion in chili oil until soft. Add couscous and stir to coat and toast the grains. Pour in white wine, cook until mostly evaporated.
2. Gradually add broth, letting it absorb before adding more (about 8-10 mins). Stir in Parmesan, creme fraiche, and lemon zest. Season to taste.
3. Mix chopped parsley, diced red chili, and m3. ore chili oil for the chillichuri drizzle. Serve risotto with chimichurri and optional roasted tomatoes.

2 weeks in and we’re already getting featured on the blog!!! 2026 has big things in store and we can’t wait 💙💙💙
12/10/2025

2 weeks in and we’re already getting featured on the blog!!! 2026 has big things in store and we can’t wait 💙💙💙

12/09/2025

Ain’t no party like a Boost Launch party. Seriously so impressed by everyone’s creations and so cool seeing Boostcous out in the wild!!

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