HUGE food trend right now; Coconut oil. It has quickly became one of my favorite products. I not only cook with it, but I use it for moisturizing my skin (and it smells amazing). Before my obsession with coconut oil I would see it everywhere; in the news, magazines, stores, celebrity buzz. I was always hesitant to try it because I wasn’t the biggest fan of coconut. So like me, if you aren’t the biggest fan of coconut, you still must give it a try!
So why use coconut oil instead of butter, olive oil or another cooking oil? Like olive oil, coconut oil is filled with essential healthy fat. Aside from a long list of health benefits it adds great flavor with a hint of natural sweetness and is creamy like butter. Unlike olive oil it can heat to a higher temperature making it better for frying things. My favorite way to use it is frying an egg. I make an open-faced egg sandwich (pictured below) and literally dump the extra coconut oil left in the pan, on top of my sandwich. I love using it to saute vegetables (sweet potatoes and brussels sprouts are the best) either on the stove or in the oven. You can even use it to replace butter/oil in most baking recipes.
If you haven’t hopped on the coconut oil bandwagon, next time you’re at the store grab a jar and experiment with it!
For more information about coconut oil here are a couple great articles: