I added a heaping
tablespoon of coconut oil with about 15 minutes left and it made a nice finishing touch.
Once frozen you can add a layer on top of chocolate / / for the chocolate — simply mix two
tablespoons of coconut oil with teaspoon of raw cacao powder and an (optional) tiny drizzle of rice syrup.
I tried the ketogenic version of the diet briefly but had a very difficult time getting down 12
tablespoons of coconut oil with only 50g worth of starchy carbs to play with.
Not exact matches
Chocolate Layer Cakes
with Black Cherry and Orange Chocolate layers 3 cups nut or
coconut milk 6
tablespoons cacao powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes 1/2 cup
coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3
tablespoons maca powder (optional) 2
tablespoons lucuma powder (optional)
Then place these in a large frying pan
with a
tablespoon of coconut oil.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed
with a knife 6 cups water sea salt — to taste 2
tablespoons neutral
coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2
tablespoons olive
oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Add 1
tablespoon of coconut oil to the food processor, along
with the tahini and maple syrup, and continue to process until well mixed and the mixture sticks together when pressed between your fingers.
Grease a 9» x 13» baking dish (or 2 smaller square dishes, about 8» x 8» or 9» x 9», as pictured)
with the remaining 1
tablespoon of coconut oil.
Then chop the cauliflower into bite sized pieces and place them in a baking tray
with one
tablespoon each
of coconut oil and tamari, as well as a sprinkling
of salt and paprika.
This mixture is very dry
with just 4 teaspoons tahini, I make the classic ones all the time but they have 2
tablespoons of coconut oil and almond butter.
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed
with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin
coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint
with about 1 - 2
tablespoons coconut oil until fragrant and just spread it over the top
of the quinoa to serve.
Unrefined
coconut oil does lend a distinct
coconut flavor to your baked goods if you use more than a few
tablespoons, so if that doesn't vibe
with the flavors
of your dessert, try using refined
coconut oil (disclaimer: the refining process removes some
of the nutrients found in
coconut oil).
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block
of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top
with lots
of paper towels, and then top
with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu
with 1 1/2
tablespoons of coconut aminos (or soy sauce or tamari) along
with 1
tablespoon melted
coconut oil and red chili flakes; (4) add in 1 1/2
tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
Carrot Ginger Soup
with Coconut 7 oz Medium Tofu 1/2 teaspoon
of sesame
oil 2
tablespoons of tamari / soy sauce 1 handful fresh snow peas 1 pinch
of black sesame seeds
A couple years ago, I had an expensive jar
of coconut oil in my cupboard
with barely a
tablespoon used.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2
tablespoons maple syrup /
coconut nectar 2 1/2
tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame
oil (I used a hot - toasted one
with chilies) 1 clove
of garlic, finely grated
with a Microplane grater 2
tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2
tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
In a 12 - inch nonstick skillet
with a lid, heat 1
tablespoon of oil (I used
coconut oil, you can use the
oil of your choice) over medium heat and add the sweet potato and garlic, stirring together
with the
oil to coat.
Serves: 4 Nutrition: 483 calories, 13.3 g fat (4.7 g saturated fat), 42 mg sodium, 78.4 g carbs, 15.0 g fiber, 8.3 g sugar, 17.8 g protein (calculated
with 4 cups
of pumpkin, 4 cups
of spinach, 1
tablespoon of coconut oil, 1/4 cup
of pumpkin seeds and without dressing)
Serves: 2 Nutrition: 579 calories, 18.7 g fat (5.6 g saturated fat), 154 mg sodium, 90.3 g carb, 19.0 g protein, 8.6 g sugar, 15.9 g fiber (calculated
with 4 cups
of kale, 1/2 avocado, 1/2
tablespoon of coconut oil and without dressing)
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1
tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1
tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute
with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3
tablespoons coconut (or vegetable)
oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute
with 2
tablespoons coconut sugar) 1 teaspoon pure vanilla extract
coconut oil — use for frying in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
I made them
with a few modifications: I subbed ghee for
coconut oil, and daughter hates bananas so I added an egg, and an extra
tablespoon - ish
of coconut flour.
Just want to say that we tried making these dairy - free, by substituting vegan margarine for the butter and then
coconut cream (
with a
tablespoon of coconut oil) for the heavy cream — and it worked well!
In a skillet, melt 3
tablespoons of coconut oil and toss in the scallions along
with 3 cloves
of garlic that have been grated.
Ingredients: Substituting
with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch
of Salt 0 0 • 1 teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup Extra Virgin
Coconut Oil - 520 0 SUBSTITUTE Olive
Oil 476 0 • 3
tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2 teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
To make the white layers, soften the
coconut butter and the 2
tablespoons of coconut oil and mix them together
with the unsweetened shredded
coconut, stevia, and peppermint extract.
With the help of a pastry brush, brush the waffle iron with coconut oil and pour a few tablespoons of the batter onto i
With the help
of a pastry brush, brush the waffle iron
with coconut oil and pour a few tablespoons of the batter onto i
with coconut oil and pour a few
tablespoons of the batter onto iron.
* You can also cut the recipe in half and make 1
tablespoon coconut oil with 1/2 cup
of kernels for a smaller crowd.
I melted chocolate chips (a heaping 1/2 cup scoop; cut the sugar to about 1/3 cup)
with 1
tablespoon of coconut oil (also all I had) and 1
tablespoon of butter for the cake.
Meanwhile, cook Tresomega Elbows according to package directions, drain, toss
with a
tablespoon of Tresomega
Coconut Oil and set aside.
Brush each wrapper
with coconut oil / honey mixture and sprinkle
with about 1
tablespoon of dukkah.
Melt 4
tablespoons ghee or
coconut oil with 4
tablespoons of honey on a double boiler, combine well and keep warm.
In individual bowls, combine the oatmeal
with 1
tablespoon of coconut oil and the soaked nuts in each bowl along
with coconut cream concentrate and any dried or fresh fruit or
coconut.
Chocolate peanut butter truffles — Replace the
coconut oil with 2
tablespoons of peanut butter (or your favorite nut butter).
150 g vegan plain biscuits (
with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve,
with no added sugar 30 g
coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2
tablespoons hazelnut butter 2 handfuls
of shelled hazelnuts, more or less finely chopped
Cook 2
tablespoons of pancake batter per pancake a couple minutes per side on a hot griddle shmeared
with coconut oil.
Spoon batter in mounds about the size
of 2
tablespoons onto cookie sheets well greased
with coconut oil.
And every once in a while (like days when I've already consumed three servings
of peanut butter) I'll replace the peanut butter
with 1
tablespoon of coconut oil and 3
tablespoons of powdered peanut butter (which is totally gross as peanut butter but awesome in blended beverages).
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles
with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1 teaspoon
of apple cider vinegar 2
tablespoons of melted
coconut oil 3
tablespoons of maple syrup 1
tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a pinch
of pink Himalayan salt or sea salt
Heat up a saucepan
with 1
tablespoon of coconut oil and add 1/4 cup
of kernels.
My favorite way to ingest
coconut oil is a
tablespoon blended (stick blender) into a cup
of coffee in the morning - rich creamy coffee
with a hint
of coconut - soooo good!
Place steaks on a baking sheet, drizzle
with 2
tablespoons of melted
coconut oil (I melt mine in a small oven - safe container while the oven is preheating) and sprinkle
with a pinch or two
of salt.
Drain the cashews and add them to a food processor or blender
with two
tablespoons of coconut oil, two
tablespoons of lemon juice and a dash
of sea salt.
4
tablespoons Earth Balance dairy - free butter or
coconut oil (
coconut oil will result in crunchier treat
with a hint
of coconut flavor)
With damp hands (I like to rub mine with a little coconut oil, but you do you), roll tablespoon - sized amounts of the mixture into balls and place them on a plate or parchment - lined baking sh
With damp hands (I like to rub mine
with a little coconut oil, but you do you), roll tablespoon - sized amounts of the mixture into balls and place them on a plate or parchment - lined baking sh
with a little
coconut oil, but you do you), roll
tablespoon - sized amounts
of the mixture into balls and place them on a plate or parchment - lined baking sheet.
Package
of Cooking Dates 1 / 2 Cup
Coconut Sugar 1 Tablespoon Water 1 Teaspoon Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and cocon
Coconut Sugar 1
Tablespoon Water 1 Teaspoon
Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and cocon
Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and coconut o
Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan
with water and
coconut sugar and cocon
coconut sugar and
coconutcoconut oiloil.
-
With damp hands (I like to rub mine with a little coconut oil, but you do you), roll tablespoon - sized amounts of the mixture into balls and place them on a plate or parchment - lined baking sh
With damp hands (I like to rub mine
with a little coconut oil, but you do you), roll tablespoon - sized amounts of the mixture into balls and place them on a plate or parchment - lined baking sh
with a little
coconut oil, but you do you), roll
tablespoon - sized amounts
of the mixture into balls and place them on a plate or parchment - lined baking sheet.
1/2
of a 4 - pound spaghetti squash,
with the seeds scraped out Water for the baking pan 2
tablespoons refined
coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2
tablespoons extra virgin olive
oil
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup
coconut flour in a medium - sized bowl 5) Pour in
oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3
tablespoons of coconut flour (one
tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands
with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.