Fact: I spend a lot of time talking food and boys with Leah on G-chat. (Like right now.) We’ll meet there at 8 AM to discuss the Outside the Box Challenge, and before I know it, it’s noon, and we’ve consulted on very important topics like “Which kettlebell should I buy?” and “Should you have sex before you work out?”
I’ve always loved Leah’s blog because she covers food and nutrition so well; her blog was what really helped me give up processed foods. She’s always the first to have an informed opinion on new food issues, research, and controversy. I really trust her. So when she told me last month that saturated fat might not be so bad — after I peed my pants over my cholesterol results — I listened. And I turned to her with my questions about coconut oil.
Coconut oil has always been considered a “bad fat” because it’s so high in saturated fat. I always thought of it like a naughty Catholic school girl. Like, it’s a plant fat, so it looks innocent…but then you realize when you get into it…uh-oh! But the latest research shows that maybe this plant fat/girl gone wild is actually…good! Did she go to confession or what?!
I was pretty open to this, mainly because I freaking love coconut. Leah and I talked more about it and I read her blog post on it, which links to articles about saturated fat not causing heart disease. And because I do love me some good fats — and coconut oil comes with a list of benefits — I was dying to try it. Well, first, I had to ask Leah what was really on my mind….
“What does it taste like? Because it looks like it tastes like sunscreen.”
She assured me that it tasted very, very mild and that she’d been using it as a cooking oil for eggs and veggies. Then she said that you can put it in smoothies. My mind was racing with possibilities and I couldn’t even type fast enough. “OMG AND PROBABLY OATMEAL!?!?” I slammed out as she anticipated my next question and wrote, “I haven’t put it it oatmeal but I’ll bet that’s good too!”
I figured my entire life was about to turn into one pina colada flavored dish after another. I went to Whole Foods last week specifically to buy coconut oil. Two days later, I realized Spectrum makes it and it is sold at Kroger, and it’s $3 less per jar. Oh well.
I was so excited to try it! I opened it the next day at breakfast.
It totally looks like sunscreen, right?! I dabbed my finger in it and tasted it. It was…mild. Very, very light flavor.
For my first recipe, I put it in a smoothie with frozen pineapple and fronana. It was a delightful way to start the day and definitely felt tropical, but not in a “Where’s that pool boy to put lotion on my back?” sort of way. The coconut taste was very, very slight.
So far, I’ve only put it in smoothies, as I haven’t had the patience to do a new take on my pina oatlada recipe. But I’m liking it so far. It’s definitely satiating, which is awesome. A lot of the research I’ve read on the new saturated fat says to go for coconut milk, but personally, I find this thick and waxy coconut oil much sexier. I’m looking forward to sauteing shrimp in it, and using it for curry, which is one of my favorite dishes.
Have you guys used it at all? Any suggestions or creative methods??
It’s not going to replace all my MUFAs and nuts, but I really like that it’s bringing some variety to the fats I’m bringing into my bod. And it lets me pretend I’m on a beach when I’m really in suburban Michigan. Sure, the research is new, but hey…most girls around here pretend they are on a beach by spending hours in tanning beds. We know the research on that, so for now, I’ll stick with my coconut oil method, thankyouverymuch.