Sentences with phrase «much coconut oil because»

My current diet include organic green leaf vegetables and lot of fat,: sour cream, eggs, rib - eye steak, clarified butter, and once in while coconut oil (I can't take too much coconut oil because my body seems to still react to it).

I personally don't eat much coconut oil because I don't happen to have easy access to it or recipes that require it.

Not exact matches

At the moment I am using an old coconut oil jar, but it shouldn't matter too much how big your jar is because the quantity of oats will still be the same x

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

It's no research study, but unfortunately, there aren't many credible studies going on to prove coconut oil's worth because there's not much money in it (you can't patent a natural ingredient).

How much coconut oil do I use, because you mention 1/3 C Coconut but you aren't saying what coconutcoconut oil do I use, because you mention 1/3 C Coconut but you aren't saying what coconutCoconut but you aren't saying what coconutcoconut it is.

A blender or food processor will not work with this coconut oil recipe, because they tend to warm the oil too much and prevent it from whipping up.

We tend to eat more coconut oil when it's refined and flavorless, because it's so much easier to blend into any kind of dish.

I wouldn't lessen the amount of oil only because coconut flour baked goods have a reputation of being dry unless they have enough oil (but there's a fine line — too much oil and the results could get soggy — not enough oil and the result is too dry.

I have used coconut oil from many companies but have settled on Wilderness Family Naturals centrifuge extracted coconut oil because after much research I realize this oil is the least processed in any way.

They're also off because I didn't quite use up the seasoned coconut flour, and I don't know exactly how much coconut oil they absorbed, versus how much got left in the skillet.

We use half as much for the crust because we prefer a thinner crust and we melt the coconut oil so that's its liquid — that way we don't need to use the food processor for the crust.

It's much easier to use than coconut oil because of its liquid form.

For this reason, I decided not to use almond oil, beeswax, or coconut oil (as much as I love it) because these all have a small chance of allergic reaction.

But dissenting experts also have a point in saying that coconut oil may not help much because of its high calorie content.

You can store coconut oil much longer than other oils because it does not go rancid easily.

One reason I started using coconut oil on my skin is because I realized how much better my skin reacted to natural food products on my skin, especially those with just a few ingredients.

While much criticism has been cast on coconut oil because of its saturated fat content, the evidence supports its heart friendly nature.

1 Cup Rolled Organic Oats Couple Teaspoons Almond Flour1 / 4 Cup Sunflower seeds 1/4 Cup Pumpkin seeds Dash of Vanilla extract Coconut syrup - add to desired sweetness Sprinkle of Cinnamon Few Tablespoons Coconut oil - melted (you may not need much coconut oil or any because the pumpkin & sunflower seeds will produce their oil as you prCoconut syrup - add to desired sweetness Sprinkle of Cinnamon Few Tablespoons Coconut oil - melted (you may not need much coconut oil or any because the pumpkin & sunflower seeds will produce their oil as you prCoconut oil - melted (you may not need much coconut oil or any because the pumpkin & sunflower seeds will produce their oil as you prcoconut oil or any because the pumpkin & sunflower seeds will produce their oil as you process.)

For those that like to know about substitutions — I always use honey instead of agave nectar and did so here; I did use grapeseed oil here because it was the first time and I wanted to not vary the recipe the first time much but I will use coconut or palm oil next time as they seem to work fine in the other recipes I've tried so far from this blog.