Healthy, Low-Carb Coconut Oil Recipes

I've lost over 35 pounds since I began utilizing Coconut Oil in my diet and eliminating sugar and high-carbs (flour, processed foods, etc) ... started the beginning of February, and had 30 pounds gone by the end of March.
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Chocolate Bark

4 T. (1/4 Cup) Virgin Coconut Oil
1-1.5 T. Cocoa Powder
2 oz. nuts (optional)
1/4 t. low-carb sweetener, such as stevia or xylitol

Melt the coconut oil to a liquid, add in cocoa powder and sweetener. Stir to combine and blend well.

Blend nuts into chocolate mixture. (optional)

Have chilled a metal bakeware lasagna or cake pan or pans in freezer for ten minutes or so. Remove from freezer and line with waxed paper. Then pour mixture into chilled pan and spread to desired thickness.

Pop it in refrigerator or freezer on level shelf and let it sit 10 minutes or so. It will harden quickly and breaks with a snap.
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Coconut Mayonnaise

1 whole egg
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon Sea Salt or Celtic 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

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Creamy Vinaigrette

1/4 cup red wine vinegar
1 tablespoon finely chopped chives or scallions
1/2 teaspoon Himalayan Salt
1/4 teaspoon healthy low-carb sweetener
1 clove garlic, crushed
Pinch savory or oregano
Pinch cayenne pepper
2 tablespoons Virgin Coconut oil mayonnaise

1. In a small bowl, whisk together the vinegar, chives or scallions, salt, sweetener, garlic, savory or oregano, and cayenne.
2. Add the mayonnaise and whisk until well blended. Refrigerate until ready to use.

Makes about 4 servings
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Coconut Treats

1/8 cup chopped nuts (almonds or pecans are good) (optional)
2 teaspoons unsweetened coconut flakes; 4-5 teaspoons if rolling in coconut flakes
1 tablespoon coconut oil; melted or softened if hard
1 teaspoon ground flax seeds
1/2 teaspoon pure vanilla extract
1/4 – 1/2 teaspoon stevia (sweeten to taste)
1/4 teaspoon almond extract
1/8 teaspoon Himalayan salt

Set the chopped nuts and 2-3 teaspoons of the coconut flakes aside, if rolling the coconut balls in the mixture. Or you may combine all ingredients in a small bowl and mix well. Form the mixture into a shape similar to a flattened macaroon and freeze. The ingredients freeze in about 5 minutes. The coconut treat will pop right out of the bowl and you can eat it like a cookie. Or you can divide the ingredients into two or three small balls. Mix together the chopped nuts and remaining coconut flakes on a flat plate and roll the balls in the mixture; freeze for at least 5 minutes.
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Virgin Coconut Oil Coleslaw

1 cup Virgin Coconut oil
2 tablespoon Stevia
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon white pepper
3/4 cup garlic red wine vinegar
Mix dry ingredients
Add vinegar
Slowly blend in VCO

Pour over shredded cabbage and enjoy.
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Crispy Coconut Chicken Salad

2 boneless, skinless chicken breasts
1/4 cup unsweetened coconut flakes
1/4 cup ground almonds
1 egg, beaten
2 tablespoons Virgin Coconut oil
4 cups mixed greens

Rinse chicken and pat dry. Cut the chicken into strips and set aside. Mix coconut flakes and ground almonds together on a dinner plate. In a medium-size bowl, beat the egg. Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture. Heat the oil in a pan and sauté the chicken strips until completely opaque through the center. Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.

Serves 2
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Garlic-Parmesan Halibut

(This halibut is so delicious it’s hard to believe that it’s a healthy, low-carb entrée.)

1 to 1 1/2 pounds halibut, cut into 4 pieces
1/4 cup fresh lemon juice
Lemon pepper to taste
Sea salt or Celtic salt to taste

TOPPING
2 tablespoons Virgin Coconut Oil Mayonnaise
2 tablespoons finely grated Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons finely chopped green onions
2 garlic cloves, pressed or finely chopped
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce or pinch of cayenne pepper
Himalayan salt, to taste

1. On each side of the fish steak, make 3 diagonal cuts 2 inches long and 1/2 inch deep. Place the halibut in a large, shallow dish and pour the lemon juice over it; marinate for 30 minutes at room temperature.
2. Preheat oven to 450 degrees F.
3. Place the fish on a broiling pan and sprinkle with lemon juice from the marinade along with black pepper. Bake the fish for 15 minutes, or until it is opaque in the middle.
4. While the halibut is baking, combine the mayonnaise, Parmesan cheese, lemon juice, green onions, garlic, mustard, and hot sauce or cayenne in a small bowl and mix well.
5. Remove halibut from the oven and then turn the oven to broil.
6. Sprinkle salt, as desired, over the fish and then spread some of the topping over each fillet. Broil the fish for about 1 minute, or until the topping is golden brown.

Serves 4-6
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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 milk, cream, or plain almond milk
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
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Yogurt Energy Drink

1/2 cup plain yogurt (preferably whole milk organic, can be flavored, like vanilla)
1 banana, cut into 2 pieces
2 egg yolks - raw/organic
2 tablespoons Virgin Coconut Oil (melted)
2 tablespoons Flaxseeds (ground)
crushed ice (optional)

Put yogurt, banana, egg yolk, flaxseeds and coconut oil in a blender. Blend it at medium speed. Put crushed ice in and blend again. Good for 2 servings.

Comments:
1. You can substitute flaxseeds with almond nuts, sesame seeds, sunflower seeds and other healthy nuts and seeds that you prefer.

2. You can also freeze this and eat it as frozen yogurt.

3. This drink is good as a quick digestive breakfast food and gives you a lot of energy in the morning that lasts until lunch.

4. Suppresses appetite, gives energy, and helps to lose weight.
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Sautéed Vegetables with Beef

1 lb. organic lean beef, sliced into thin strips
4 tablespoon Virgin Coconut Oil
1/2 c green onions, cut into 1-inch pieces
2 tablespoon soy sauce (organic, traditionally fermented)
1 teaspoon ginger root, thinly sliced
2 tablespoon sherry, or dry wine, or gourmet vinegar
Pinch of stevia
1/2 cup beef broth
1 cup mushrooms, sliced
1 cup bean sprout
1 medium carrot, thinly sliced
1 cup green beans cut in 1 inch pieces
Salt to taste

Procedure:

Heat Virgin coconut oil in a wok or pan. Fry beef until browned. Remove and drain.
Stir-fry ginger and onion in 2 tablespoons of Virgin coconut oil for 1 minute.

Add beef broth and stir.

Simmer for 2 minutes. Season with soy sauce, sherry and stevia leaf.
Add green beans, mushrooms, carrots, and bean sprouts, stirring constantly until crisp. Add salt to taste.

Serve it while still hot. Optional: Serve on a bed of alfalfa sprouts Feeds 4-6
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And I have a recipe around here somewhere for fried Coconut Shrimp ... dadgum it ... where is it?!?!?

Anyway, y'all share your ideas!!!!!

 

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