Recipes
Everyday suggested uses:
Chocolate Chip Walnut Cookies
½ cup oat flour
½ cup whole white wheat pastry flour
½ tsp baking soda
½ tsp salt
½ cup virgin coconut oil
1 cup of cane sugar (lesser refined the better)
½ tsp vanilla
1 egg
½ cup semi-sweet chocolate chips or chopped dark chocolate
½ cup walnuts, chopped
Preheat the oven to 375 degrees F. In a bowl combine the dry ingredients – flours, baking soda and salt.
In a mixer combine the coconut oil and sugar. Cream together for 2 to 3 minutes until the sugar is incorporated well. Add the vanilla and then beat in the egg.
Gradually mix in the dry ingredients, and then stir in the chocolate chips and walnuts. Place by the teaspoon on an ungreased cookie sheet or one with a baking mat. I had to flatten mine slightly so that they spread correctly during baking. Bake for 10 to 12 minutes. Remove and let cool on the pan for about 2 minutes. These cookies are a bit fragile until cooled. Place them on a cooling rack and allow to rest until cooled completely. Makes about 2 dozen cookies.
Chicken and Asparagus
2 tbsp Nutri Coco VCO
1 lb chicken (skinless, boneless breast or thighs)
3 garlic cloves, crushed
1 sliced yellow onion
chopped basil
1 bunch pre-steamed, cut up asparagus
2 tbsp oyster sauce
salt and pepper
heat VCO, add garlic cloves and onions
add chicken, when chicken is cooked
add asparagus
add oyster sauce, stir to coat chicken and asparagus
add chopped basil, salt and pepper to taste
serve with brown rice
-A dinner idea that is quick and easy. Baked chicken drumsticks and potatoes seasoned with a dash of salt, pepper, rosemary, thyme and garlic cloves. On each potato wedge coat with VCO. Grease baking pan with VCO so the chicken can cook in the oil and enhance the flavor. Bake at 350 degrees for 1 hour. Enjoy!
Coconut Oil Roasted Sweet Potatoes
1 1/2 tablespoons virgin coconut oil
1 3/4 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons light brown sugar, packed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
- 1 tablespoon of VCO in coffee and tea.
- Daily recommended usage 2-3 tablespoons per day.
- If in solid form, you can use as a buttery spread for pancakes and/or waffles.
Chocolate Chip Walnut Cookies
½ cup oat flour
½ cup whole white wheat pastry flour
½ tsp baking soda
½ tsp salt
½ cup virgin coconut oil
1 cup of cane sugar (lesser refined the better)
½ tsp vanilla
1 egg
½ cup semi-sweet chocolate chips or chopped dark chocolate
½ cup walnuts, chopped
Preheat the oven to 375 degrees F. In a bowl combine the dry ingredients – flours, baking soda and salt.
In a mixer combine the coconut oil and sugar. Cream together for 2 to 3 minutes until the sugar is incorporated well. Add the vanilla and then beat in the egg.
Gradually mix in the dry ingredients, and then stir in the chocolate chips and walnuts. Place by the teaspoon on an ungreased cookie sheet or one with a baking mat. I had to flatten mine slightly so that they spread correctly during baking. Bake for 10 to 12 minutes. Remove and let cool on the pan for about 2 minutes. These cookies are a bit fragile until cooled. Place them on a cooling rack and allow to rest until cooled completely. Makes about 2 dozen cookies.
Chicken and Asparagus
2 tbsp Nutri Coco VCO
1 lb chicken (skinless, boneless breast or thighs)
3 garlic cloves, crushed
1 sliced yellow onion
chopped basil
1 bunch pre-steamed, cut up asparagus
2 tbsp oyster sauce
salt and pepper
heat VCO, add garlic cloves and onions
add chicken, when chicken is cooked
add asparagus
add oyster sauce, stir to coat chicken and asparagus
add chopped basil, salt and pepper to taste
serve with brown rice
-A dinner idea that is quick and easy. Baked chicken drumsticks and potatoes seasoned with a dash of salt, pepper, rosemary, thyme and garlic cloves. On each potato wedge coat with VCO. Grease baking pan with VCO so the chicken can cook in the oil and enhance the flavor. Bake at 350 degrees for 1 hour. Enjoy!
Coconut Oil Roasted Sweet Potatoes
1 1/2 tablespoons virgin coconut oil
1 3/4 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons light brown sugar, packed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
- Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
- In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
- Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally,