Cooking with coconut oil and coconut milk

Coconut oil and mil are healthy alternatives to use when cooking. Here are some tips and ideas that you can incorporation into your daily meals.

Coconut milk is a great base for smoothies. Blend one banana, one cup coconut milk and one cup orange juice for a sweet little treat. Add coconut milk to coffee and tea instead of milk or cream.

Make a creative dipping oil for bread, a topping for pasta or vegetables. Try a salad dressing with the following ingredients:

  • 3 1/2 tbsp. coconut oil.
  • 2 tbsp. diced onion.
  • 1 tbsp. diced garlic.
  • 1/2 tsp. dried basil.
  • 1/2 tsp. dried oregano.
  • 1/4 tsp. salt.
  • 1/8 tsp. cayenne.

Heat the mixture to a simmer, turn off the heat and let cool.

Use coconut oil over air popped popcorn. Substitute it for butter on toast. Use coconut oil in stir-fry and in baking instead of unhealthy canola oil.

Try Coconut Roasted Sweet Potatoes.

  • 2 tbsp. coconut oil.
  • 2 lbs. sweet potatoes cut into chunks.
  • 1/2 tsp. sea salt.
  • 1/4 tsp. black pepper.
  • 1 tsp. lime zest.

Preheat oven to 400°F. In a small saucepan, melt coconut oil over medium heat. Toss potatoes with oil, salt and pepper in a Ziploc bag until evenly coated. Spread potatoes in a single layer on a large rimmed baking sheet. Roast, stirring occasionally, until tender, about 40 minutes. Transfer to a serving bowl and toss with lime zest.

Resource: Exercise Etc., Inc.

Michelle’s ability to wear many hats has made her a valuable asset to the Y.E.S. Fitness team.

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