Sweet citrus fruits are blended with carrots, ginger, turmeric, and
a bit of coconut oil for healthy fats.
I then quickly crisped the outsides of each chicken piece in a skillet with a little
bit of coconut oil for a little extra bit of sweetness.
Not exact matches
I haven't tried it myself but you could use a little
bit of sunflower
oil, just make sure to use less than stated
for the
coconut oil x
My final
coconut oil use is
for oil pulling, this is a pretty interesting topic and requires a fair
bit of explanation so I'll save this
for another post — but it involves swirling
coconut oil around you mouth every morning to clean it out, sounds crazy but it's awesome and something that I've really come to love despite a lot
of scepticism on the topic to start with!
Raw Spicy Lime
Bites For a neat change of pace, these spicy lime bites are made with dates, coconut oil, almonds, cashews, lime juice, ginger, and chili pep
Bites For a neat change
of pace, these spicy lime
bites are made with dates, coconut oil, almonds, cashews, lime juice, ginger, and chili pep
bites are made with dates,
coconut oil, almonds, cashews, lime juice, ginger, and chili peppers!
I did sub
coconut oil for butter,
coconut oil is so easy to sub 1:1 and has so many good
bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour
of maple in muffins and cakes.
Appetizers Sundried Tomato Hummus from Robyn
of Add a Pinch Melon & Prosicutto Balls from Paula
of bell» alimento Bruschetta from Sheila
of Eat2gather Jalapeno Poppers from Ali
of Gim me Some Oven Grilled Naan White Pizza
Bites from Jamie
of Mom's Cooking Club Watermelon Feta
Bites with Basil Olive
Oil from Sandy
of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie
of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl
of TidyMom Drinks Toasted
Coconut Milkshakes from Bev
of Bev Cooks Lemon Cream Soda from Angie
of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina
of Food
for My Family Non Alcoholic Berry Spritzer from Lisa
of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa
of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly
of Namely Marly Italian Sodas from Laura
of Real Mom Kitchen Cafe Mocha Punch from Amy
of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda
of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine
of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne
of Kokocooks Grilled Romaine Caesar Salad from Liz
of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel
of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria
of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa
of With Style & Grace Entrees Chicken Cacciatore from Meagan
of A Zesty
Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie
of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara
of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia
of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie
of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley
of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy
of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer
of A Spicy Perspective Crostata di Mango from Lora
of Cake Duchess Italian Ice from Kristen
of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny
of Picky Palate Italian Cream Cake from Deborah
of Taste and Tell Panna cotta from Leslie
of The hungry housewife Fortune Cookies from Shari
of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara
of Unsophisticook
Heat a
bit of coconut oil (or
for oil free cooking just a
bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional)
for 5 minutes until lightly golden browned.
First heat a
bit of coconut oil (or
for oil free cooking just a
bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using
for 5 minutes until lightly golden browned.
I made this tonight and used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal
for flax meal, subbed avocado
oil for coconut oil, and added 1.5 T caraway seeds to give it a
bit of a «rye bread taste».
In an attempt to scrub the crazy huge amount
of peeling skin off, I gave him a little
bit of coconut oil and some coarse sea salt and had him scrub hard
for a few minutes, before washing it off.
This healthy recipe
for picky eaters is sweet and just a little
bit tart and packed full
of good
for you stuff including Chia seeds, berries, and
coconut oil.
My favorite way to eat almond butter is to mix it with a little
bit of coconut oil and freeze
for 15 minutes — it taste like almond butter fudge!
Make sure to dry it with a towel after you clean it and if you're not going to be using it
for a while rub a tiny
bit of coconut oil with a paper towel all over the pan.
I made a mild version
for Willow using some
Coconut Aminos Teriyaki Sauce and a little
bit of avocado
oil — and
for the grown ups, we added in some hot sauce.
In autumn / winter, this is my fave cozy bowl -
of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed
for sweet, sprinkle a dash
of ground cinnamon and cardamom
for savory, pinch
of salt and pepper Add boiling water to desired consistency, and finish with a
bit of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags
for travel
for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
I added a little
bit of oats, and threw in a little
coconut oil for additional moisture because
of that.
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed
oil 1 head
of broccoli — cut into
bite - sized florets 2 cans Thai
coconut milk pinch
of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves
for garnish
Cinnamon
Coconut:
Coconut oil, cinnamon and a
bit of sea salt combine
for this flavortastic sweet treat from Delicious Obsessions.
Use a different form
of coconut for this candy alternative recipe: I buy at Winn Dixie, the Grace brand
coconut cream (this has fine
bits of coconut and smooth and creamy
coconut cream sealed in a bag in a red box) or I use any virgin
coconut oil.
I quadrupled the batch (to feed a hungry co-op), swapped the
coconut oil for half canola
oil and half applesauce, and used raw sugar plus a
bit of molasses (
for lack
of brown sugar), and chocolate soy milk (
for lack
of plain almond milk).
For those who really just want to pop little bites of nearly pure coconut oil throughout the day, then these two recipes are perfect for y
For those who really just want to pop little
bites of nearly pure
coconut oil throughout the day, then these two recipes are perfect
for y
for you:
I tweaked a
bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower
oil & 1/4
coconut oil 1/2 cup
coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash
of vanilla
coconut milk A dash extra vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded tsp's
of ground Flaxseed 1/2 teaspoon ground Maca root Baked
for 11 min at 350
for the perfectly delicious healthy light fluffy cookie!!
I used the exact Chosen Foods avocado
oil suggested with Kirkland's organic virgin cold pressed unrefined
coconut oil and a
bit of sea salt, and followed the recipe exactly — it's been in the fridge
for almost an hour and is still an oily liquid that hasn't solidified even a slight
bit... what could be the problem??
In lieu
of using cream
for this recipe, we're using
coconut milk, then adding loads
of flavor by adding some marsala wine, plenty
of garlic, a pinch
of Italian seasoning, lots
of sun - dried tomatoes (packed in
oil), and a wee
bit of Parmesan cheese.
Nothing need be lost, and with a little
bit of coconut oil, an ice cube tray and a freezer, you can save your lovely bouquet
of herbs
for later, but still enjoy the same fresh flavor you would expect the morning you picked them.
And if you want them to be a
bit more firm, use
coconut butter instead
of coconut oil for a nice firm truffle.
Sometimes I add in
coconut cream to make it more
of a frosting
for cupcakes or
coconut oil if I want to thin it down and keep it a
bit softer.
if you do need to use other dates, I recommend making a thick paste with them — put them in a bowl with a
bit of hot water to soften them up; soak
for half hour in the hot water, drain (but not completely) them and then blend with 1 TBSP
coconut oil; use this paste
for the filling
I dehydrate at 115 °
for 1 - 2 hours to «dry» it a
bit and then toss in a pan with a small drizzle
of coconut oil (or veggie broth) until browned.
Over time, I've worked out that
coconut oil is better
for this crust when it's a touch firmer, so there's a
bit of extra detail about how to get it right when it's hot in your kitchen.
my sweet tooth and the newly discovered h.pylori in my gut are screaming
for three times as many strawberries or oh, raspberries, and way way more stevia HOWEVER i have been very interested in reading about your food plan
for your body — i have had something similar recommended, as i have some health struggles myself, i had a mashed sweet potato salad last night with dandelion greens, a
bit of sliced apple and lightly sweetened with stevia
coconut butter drizzled all over and
coconut oil in the mashed sweets — it was GOOD.
Just melt whatever quantity you have mini muffin cups
for, add a
bit of coconut oil if desired, Stevia chocolate flavor (5 - 10 drops) plus Stevia vanilla creame (3 - 5 drops) and about 1 chopped macadamia nut
for each «muffin cup.»
Take a
bite Ingredients:
For the bottom: 2 eggs 180 ml
of milk 60g
of coconut flour 1 tsp
of baking powder 10g
of cocoa powder 60g
of chocolate 75 %
of cocoa minimum 50g
of coconut oil 30g
of coconut sugar or other sweeteners -LSB-...]
I decided to give it a try, didn't change the recipe too much, just added a
bit more cocoa powder, some
coconut oil instead
of water, some cocoa nibs
for extra texture and I must say the recipe is far better than expected.
Then I just sauteed quinoa with a teensy
bit of coconut oil until it got nice and toasty then covered it with some water and brought it to a boil and let simmer
for about twenty minutes.
I did make a few substitutions though — I used
coconut oil instead
of the palm
oil (i added about a teaspoon more
coconut oil once I had mixed everything together because the mixture was a
bit too crumbly and dry
for my liking) and I also added a teaspoon or so more
of honey due to the dryness
of the mixture... I didn't use any white chocolate chips, and used vegan dark chocolate that i chopped up because i didn't have «chips» as such....
This recipe
for blueberry scones, made with
coconut oil and a blend
of flaxseed meal, all - purpose and spelt flours, is just unusual enough to make Monday mornings a little
bit more exciting.
PMS
Bites (makes 6 bites) 6 dates, soaked in warm water for 5 - 10 minutes (reserve the soaking water) 2 tsp of date soaking water 1 tsp of coconut oil 1 tsp of cacao or cocoa powder 1 heaping tbsp of almond butter (or nut butter of your choice) a pinch of sea salt cacao nibs for rolling the balls in (or shredded coconut, hemp seeds, chocolate chips
Bites (makes 6
bites) 6 dates, soaked in warm water for 5 - 10 minutes (reserve the soaking water) 2 tsp of date soaking water 1 tsp of coconut oil 1 tsp of cacao or cocoa powder 1 heaping tbsp of almond butter (or nut butter of your choice) a pinch of sea salt cacao nibs for rolling the balls in (or shredded coconut, hemp seeds, chocolate chips
bites) 6 dates, soaked in warm water
for 5 - 10 minutes (reserve the soaking water) 2 tsp
of date soaking water 1 tsp
of coconut oil 1 tsp
of cacao or cocoa powder 1 heaping tbsp
of almond butter (or nut butter
of your choice) a pinch
of sea salt cacao nibs
for rolling the balls in (or shredded
coconut, hemp seeds, chocolate chips, etc
I made a batch
of quinoa and mixed in some salt, pepper, and
coconut oil for one side, then I roasted some butternut squash and beet cubes
for another side, and
for the final side, I sautéed some shallot, mushrooms, and chard stems (leftover from using the leaves in my smoothies) in a
bit of olive
oil.
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit
for 5 minutes to thicken) 4 ripe bananas 2 teaspoons
of baking soda Scant 1/4 cup
of brown sugar 1/4 cup
of maple syrup (I used a
bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon
of salt 1 teaspoon
of vanilla extract 1/4 cup
of melted
coconut oil (I used Nutiva) 1 cup
of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup
of almond meal (see notes) 1/2 cup
of rolled oats Walnuts, chopped 1/4 cup
of dark vegan chocolate chips
Things you'll need, see directions
for further clues: Fruit Fresh herbs a little
bit of sweetener plus about 1/4 cup more
for later cornstarch Vanilla (extract, paste, or scraped bean) ~ 1/2 cup
coconut oil ~ 1/2 cup nondairy milk ~ 1/4 -1 / 2 cup flour Oats Chopped nuts pinch or two
of kosher salt and cinnamon or allspice
Ingredients
for four: 1 yellow onion 1 - 2 teaspoon
of thyme 3 - 4 dl cooking cream or
coconut cream if you want a
bit more exotic version (light cream, if it suits better into your diet, also all plant - based cooking creams will work well) 500 g
of salmon fillet 1 lemon, zested, juiced (use only yellow part
of the zest) salt black pepper splash
of oil 1 package (250g)
of red lentil pasta
For my Valentine's Day pie, I melted dark Vegan Chocolate Chips, Almond Milk, a
bit of Coconut Oil and 1 bag
of Dandies Mini Marshmallows into a creamy, dreamy custard.
Note that it's
of utmost importance that your
coconut oil be firm when you do this, so send it to the fridge
for a little
bit if you have to.
Soak the kernels in a mixture
of coconut oil and a
bit of Flavacol
for about an hour before popping.
The best cure
for damaged hair, that surely won't leave you sporting frayed ends all summer long, is a
bit of deep conditioning from
Coconut oil.
I used
coconut oil, added slivered almonds, put a handful
of chocolate chips at the bottom
of the pan and on the top after I let it cool
for a
bit so they would not melt.
Leave it on
for a
bit longer as a mask to really reap the benefits
of the
coconut oil.
For the past few days I've been eating pretty low fat during the day (A LOT of sushi with bits of lean fish), and use about 2 - 3tsp of coconut oil to make a stir - fry with some lean seafoods and veggies with tons of rice for dinn
For the past few days I've been eating pretty low fat during the day (A LOT
of sushi with
bits of lean fish), and use about 2 - 3tsp
of coconut oil to make a stir - fry with some lean seafoods and veggies with tons
of rice
for dinn
for dinner.