It’s time that I explain why I LOVE coconut and use it in so many of my recipes.
I wasn’t always a coconut lover. In fact I thought it was bad for you! But while studying nutrition I quickly learned that if there’s one thing we could all benefit from eating, it’s coconut [and avocado, but that’s for another day].
I was thinking about writing a love letter to coconut, but I settled on a simple 10 reasons why list. Maybe I’ll save the love letter for avocado :P
Without further adieu…
10 reasons why I love coconut [and why you should too]
- It’s very stable and will not become rancid when exposed to light, air or high temperatures.
- It’s medium chain triglycerides [made up of 50% lauric acid] are antibacterial, antiviral and antiprotozoal [aka helps to fight parasites].
- It strengthens my immune system. The lauric acid in coconut is converted in our body to help destroy lipid coated viruses.
- It increases my metabolic rate so I can burn calories quicker and more efficiently.
- The saturated fat in coconut keeps my heart healthy and happy.
- It supports my thyroid functions and in turn strengthens my metabolism.
- It works great as a moisturizer for lips, feet, dry hands, face and doubles as a great massage oil!
- I’m a protein type so coconut is a great way to get my fats on!
- I love using it as a replacement for butter, margarine, and vegetable oils in recipes.
- It makes for a great snack for my long training sessions, giving me immediate energy when I need it most. [our body processes coconut like a carbohydrate so it can be used for energy instantly!]
- Coconut oil melts at 76F so its best to keep in your pantry.
- When purchasing coconut oil, make sure you look for extra virgin, non-hydrogenated, cold pressed oil with a light coconut smell.
- Trans fat in your coconut oil means that it’s been processed! blah!
- Look for shredded coconut that’s unsweetened and sulfur free.
These muffin tops are a great way to get in loads of fiber and coconut for the day! They’re great on their own or sprinkled over top of some fresh fruit.
Over the weekend we heated them in the microwave for a couple of seconds and nearly died they were so good!
- Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat.
- Whisk all wet ingredients in a small bowl. Set aside.
- In a larger bowl, combine dry ingredients making sure to coat each apricot piece with flour. Once mixed, add wet ingredients to dry and stir until just incorporated.
- Spoon mixture onto prepared cookie sheet leaving 1 inch in between each muffin top.
- Bake in the oven for 17-20 minutes [mine took 18 minutes] or until toothpick inserted comes out clean.
- Allow to cool for 5 minutes before transferring to a cooling rack for 10 minutes.
View Nutritional Information (once on page scroll down)
Nutrition stats [1 muffin top]: calories 182; fat 13g; carbohydrates 17g; dietary fiber 7g; sugars 6g; protein 6g
Do you do coconut?
If yes – what’s your favorite way to enjoy it? This is my favorite way with coconut butter drizzled over top.
If no – how come?