Sunday, September 16, 2007

Uses For Coconut Oil

Most low carbers just take a big spoonful of coconut oil. I use it in my coffee and cooking. This is okay but some would like to know of other ways to get their daily servings. I scoured the net looking for some useful recipes. Many of the recipes I found are for breads and such. Not very low carb friendly. These are ones I found that will fit in with your low carb lifestyle. Hint: Most of the recipes call for Virgin Coconut Oil. This has a distinct coconut flavor. If you do not wish things to be coconut flavored then use Expeller-Pressed Coconut Oil. Some will even call for Coconut Cream. Tropical Traditions has a good book that I have ordered, Virgin Coconut Oil-The Book. It is chock full of recipes. They also have a bunch of recipes right there on the site. Which is where I found most of these.

Coconut Mayonnaise
  • 1 whole egg
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 1/2 cup Virgin Coconut Oil (melted if solid)
  • 1/2 cup extra virgin olive oil

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.

Makes about 1 1/2 cups
Veggie Scramble
  • 1 tablespoon Virgin Coconut Oil
  • 2 tablespoons zucchini, finely chopped
  • 1 tablespoon onion, minced
  • 2 cherry tomatoes, quartered
  • 1-2 eggs
  • 1 tablespoon cream
  • Sea salt
  • Black pepper

1. In a small pan, melt the coconut oil. Add the zucchini and onions and sauté until tender.
2. Next, add the cherry tomatoes, stir and sauté for 2 minutes.
3. While the vegetables are sautéing, beat the eggs with milk in a small bowl. Add salt and pepper to taste.
4. Pour eggs into the pan and scramble lightly.
Serves 1-2
  • 1 c. grated cheddar cheese
  • 3/4 c. CARBQUIK
  • 1/2 c. crushed walnuts
  • 1/2 tsp. garlic powder
  • 1/2 c. Coconut oil
  • 6 slices crisp crushed bacon
  • 2 tblsp bacon drippings
  • 4 to 5 tsp. ice water

Combine all the ingredients into small balls. Place on a ungreased cookie sheet. Bake at 375 for 10-12 minutes, until golden brown.
Crustless Spinach Quiche
  • 12 slices bacon, fried crisp and crumbled
  • 1 1/2 cup shredded Swiss cheese
  • 1/2 cup finely chopped onion
  • 1 pkg frozen chopped spinach, thawed and squeezed dry
  • 4 eggs
  • 2 cups coconut cream
  • 1/2 teaspoon thyme
  • 1/8 teaspoon of cayenne pepper
  • 1 small jar chopped pimentos

Preheat oven to 450ºF. Sprinkle bacon, cheese and onion in greased pan. Beat eggs slightly. Add all remaining ingredients. Pour cream mixture into pie pan. Bake 15 minutes. Sprinkle pimento over top and reduce heat to 300ºF. and bake 30 to 35 more minutes, or until knife inserted in middle comes out clean. Let stand 10 to 12 minutes before serving.
Just substitute the coconut oil for olive oil or butter in many of your recipes. Your body will thank you for it. Just remember, coconut oil can burn very easily, so watch your pan when sauteing.


Anonymous said...

Everything sounds delicioso!
I have to get me one of them stick blenders to make my own mayonnaise--excited about the prospect of using the coconut oil for that!

BamaGal said...

Adam--then you can take this mayo and do all sorts of things with it---like make great ranch or blue cheese dressing for salad---

efjay said...

I love mayonnaise but when I became health conscious and found out that the oil used is not healthy, I started avoiding it and much to my disappointment. I really love dipping just about anything in mayo.

But now you have given me Coconut Mayonnaise. Super!

Coconut Oil Central

efjay said...

BamaGal--Do you have some refreshing coconut oil smoothies to share? That would be great!

Coconut Oil Central