Sentences with phrase «much coconut oil for»

Potential minor adverse effects from orally supplying too much coconut oil for dogs may include usual gastrointestinal problems, such as diarrhea and vomiting.

Not exact matches

I always travel with this a lot as it's a much easier size than a big coconut oil jar and I can use it as a moisturiser for dry skin too.

Teressa Cutter (an Aussie Chef) uses a lot of coconut oil in her recipes, might like her website http://www.thehealthychef.com I pretty much use you and her as my go to for goodies!

And I have little bottles of coconut oil (but those are for candymaking)- where do you get that much coconut oil?

I use so much coconut oil that I buy the giant Costco size, but for starting out, I'd recommend going small.

For the most part, I cook and bake with coconut oil, which helps get a lot more of it into my diet without much effort.

The only somewhat natural hair product I have found that I like is a styling «custard» from Target called Kinky Curls... but would be neat to incorporate Coconut Oil, and much cheaper for me too!

-LSB-...] coconut oil for the butter (which is pretty much our go - to substitution), and then I came across this recipe from The Prairie Homestead, which not only uses coconut oil but also substitutes honey for sugar.

i have to say i doubled all the ingradients and i got 14 very tiny cookies... so i really don't see how you got 12 small cookies out of just three tablespoons of flour... also i had to add some flour as they got quite runny, it think maybe too much coconut oil... they break very easily, not good for guests, they do not look very nice, mostly came out as crums, but they taste good anyway.

Tip # 3: Since you are pretty much using the same ingredients for each step, I line up 3 bowls and scoop all the coconut oil out at one time, then the cacao, then the sweetener, etc..

We don't do much deep frying — but for latkes I've been using expeller pressed coconut oil — it's great for those that don't like the coconut flavor.

As coconut oil is 100 % fat, you won't need to use as much when substituting for butter.

Hmm 1/2 cup might be a little too much for a 1:1 swap with coconut oil — maybe just do 1/4 cup coconut oil and 1/4 cup water?

Love these and I love coconut so much its really good for almost anything I am just so glad I can make these and will make as gifts for family and friends coconut is my nbf I do not know what id do without coconut oil you can use it for any part of your face and body too so skin stays moist and does not get dry

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

As much as I love coconut oil, it really just doesn't cut it as a facial moisturizer for me.

For those of you who substituted coconut oil instead of shortening, did you melt the oil and how much did you use?

Since nuts have lots of healthy fat, you don't need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.

I am a professional massage therapist and have tried using coconut oil for massages but never with much luck.

INGREDIENTS To serve 2 for a meal or 4 for snacking 5 sweet potatoes A drizzle of avocado oil (or coconut) 1/4 cup crumbled goats cheese (or as much...

Coconut oil is also a fantastic make - up remover, so much better than the harsh cleansers sold for that purpose.

For what it's worth, unlike unrefined coconut oil, refined coconut oil won't impart much coconut flavor at all.

My only recommendation is that you stick the bowl in the refrigerator for 15 minutes after you cut in the coconut oil to make sure it doesn't soften too much and lose its air bubbles while it's sitting on the counter.

(The other possibility is that you're just eating too much coconut oil too fast — see my advice at the end of this article for how to avoid that.)

It's pretty much one of those throw - everything - in - a-bowl kind of thing, and the spices, coconut oil and tahini totally make up for the lack of butter.

I bought a lot of organic refined nutiva and virgin coconut oil, was looking for recipes and couldn't find much.

It sounds like this is too extreme for your body, and probably too much coconut oil altogether (more is definitely not always better!).

Instead of olive oil I used Coconut Oil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so muchoil I used Coconut Oil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so muchOil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so much!).

However, I'm not sure eating so much coconut oil as would be necessary for this cleanse would be recommended.

The kids have always loved spirulina smoothies so getting them to try a green smoothie for breakfast wasn't to much of a stretch, but to further disguise the silverbeet (chard) I've bumped up the flavours by adding some freshly squeezed orange juice and virgin coconut oil, so even the most weary reader will enjoy it too!

No more coconut oil straight up, that's pretty hard to stomach for a lot of people, and shredded coconut isn't very appealing to family members who haven't yet realized that they love coconut as much as I do.

These are best kept in the freezer for a couple reasons, # 1 — coconut oil mixed with sunbutter is pretty much a bit runny at room temp and # 2 — that way they don't all get eaten!

I followed the instructions for the body butter and used twice as much orange essential oil but all I can smell is the coconut how much oil would be too much?

Coconut oil has been a favorite ingredient of mine for some time, but for the past year or so my focus has been on eating as much coconut oil asCoconut oil has been a favorite ingredient of mine for some time, but for the past year or so my focus has been on eating as much coconut oil ascoconut oil as I can.

I thought I'd found a miracle cure for my acne, the first month or so my skin was glowing & my adult acne (& scarring) was much better, I was telling everyone «Use Coconut oil!!!»

I have just found your interesting site, and I have tried coconut oil on my skin for the first time, it's brilliant, it's changed my crocodile skin into silk.Thank you so much

You can make this kosher easily by substituting chicken fat or coconut oil for the butter, but if you go with coconut oil, I'd go with one that doesn't have much of a coconut flavor or odor.

Derived from Unrefined Virgin Coconut Oil and always liquid *, enjoy as a cooking oil, salad dressing, as a dip for bread, and much moreOil and always liquid *, enjoy as a cooking oil, salad dressing, as a dip for bread, and much moreoil, salad dressing, as a dip for bread, and much more...

The research proving coconut oil is NOT a threat to heart disease, and in fact is heart healthy, is extensive, and much of it has existed for years.

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.

They also turned out very oily — 1/2 cup of coconut oil seemed like too much for that amount of crumble but maybe would be okay with added whole oats?

Now, ground - breaking research done right here in Sri Lanka has revealed that the much - maligned coconut oil which was earlier used for all and sundry dishes by Sri Lankans is not bad for the health as touted by many.

Light Olive oil, grapeseed oil, or a nut based oil (partial to almond) MIXED with coconut oil More lime than lemon, I'm thinking 2/1 Slightly less total tart mixture, I'm shooting for just over 1/3 cup total no rosemary or oregano half as much paprika

It doesn't matter too much about keeping the temperature of the coconut oil low for this recipe as you'll be baking the cookies in a hot oven.

Honestly I would not use that much coconut oil my other recipe calls for 3 teaspoons and 1/2 teaspoon vanilla

It's much cheaper than other brands but is pure coconut oil and has all the benefits, (i read a blog from someone who investigated this over other more expensive oils) just «over» refined so it's lost it's taste, so it's good for regular cooking where you don't want it to be coconutty or if you don't want to use the expensive tasty oil and «waste» it.

It is a traditionally produced coconut oil made by hand in small batches, much the same way people in the Philippines have produced it for thousands of years.

I found a similar recipe elsewhere that called for 1/2 cup more coconut oil and some coconut milk, and those were much better.

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.

I added and extra half cup of coconut oil bc they were so dry they wouldnt even roll into balls... I thought for sure bc the dough was much more the consistency I was looking for that with the added coconut oil they would turn out... they did nt really.