Weekly Healthy Tip: Substitute Coconut Oil for Butter


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I hope I haven’t lost all my loyal blog readers as a result of my lack of posts lately!

I have an excuse though. As of July 15th my husband and I have been homeless; we sold our condo in downtown Toronto (tear) and have been bouncing around from Toronto to Newmarket, to the cottage to Ottawa and back. Just when I get settled in one place we have to up and leave again. It’s awesome that we have such amazing families that so willingly let us crash with them, but I can’t wait until we’re finally settled again in our new home.

One thing I miss the most is trying new recipes, baking, and just cooking in general! I can’t tell you how many times we’ve eaten on the road lately. I never thought I’d say this, but the Teriyaki Grilled Chicken salad from McDonalds is actually pretty good! Other nutritionists would probably burn me at the stake for saying this, but it has a lot of raw veggies and protein from the edamame, cashews & chicken. If you’re on the road I would consider this a healthy choice (just tell them to go easy on the teriyaki sauce or avoid it all together).

We have just over a month of being homeless left, and than I’ll get back into my regular routine of cooking, trying new recipes & ingredients and sharing them on my blog!

In the meantime; here’s the Weekly Health Tip:

Use organic extra virgin coconut oil in place of butter.

Organic Coconut Oil

While grassfed, organic butter is a healthy choice (great source of vitamin A); coconut oil is a medium-chain fatty acid (MCFA). Unlike long-chain fatty acids, which first need to be broken down in the intestines; MCFAs are quickly broken down by the body and used as energy. This means you can actually burn fat while eating fat!

Use coconut oil to grease muffin tins, as a topping for homemade popcorn, or in cookies & muffins!

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