Woohoo! It’s Healthy Tip of the Week time again.
Today, I’d like to talk to you about an ingredient I use a lot in my kitchen and that’s coconut oil.
Yes, it’s true that coconut oil is a saturated fat – but it doesn’t work the same way in our bodies as other types of saturated fats. In fact, coconut oil actually works to increase our metabolism, improve our cholesterol, and even help boost brain function.
I often get asked what coconut oil looks like? Is it like crisco, or is it more like a canola oil?
Unlike most vegetable oils, coconut oil is actually solid at room temperature. So, during the colder months or if you stick it in the fridge, it can become very hard. When this is the case, simply placing it in the microwave for about 10 seconds or heat it in a sauce pan and it will melt it easily.
You can use coconut oil in place of butter, shortening, and oil in most (if not all) of your baking.
Remember, though, coconut oil will solidify if added to cold ingredients (i.e., eggs and milk) so it’s best to make sure all ingredients in the recipe are at room temperature before you add the coconut oil.
Why Use Coconut Oil?
In order to enjoy the health benefits I’ve discussed in this video, you need to use organic, virgin coconut oil – NOT the refined stuff. BUT, if you don’t like the taste of coconut, you can use expeller pressed coconut oil instead.
So, now that you know why and how to use it, go grab yourself a bottle and try it out!
Here are some recipes that use coconut oil:
- dark chocolate peanut butter cups
- mini no-bake cheesecakes
- healthy banana chocolate chip muffins
- healthy carrot cake recipe
Stay tuned for more healthy tips of the week! If you have a question you’d like to cover, share in the comments below 🙂
This post contains affiliate links for products I use regularly and highly recommend.