Coconut oil is a perfect ingredient if you want to lose weight as it is a fat buster and it increases metabolism. However, when adding coconut oil to your diet, it is best to do so slowly in order to minimize digestive side effects such as stomach cramping or diarrhea. It is best to start with one teaspoon per day and work it up to two to three tablespoons daily for one week.
For maximum benefits, use organic, cold-pressed, unrefined virgin coconut oil. Studies also show that adding coconut oil to your diet can help you lose fat especially abdominal cavity area. Try out these low carb recipes with coconut oil to start with your healthy diet.
Eggs and Vegetable Stir Fry
This is a recipe that’s perfect on its own or with a side of rice. It’s tasty, healthy and great for lunch or dinner.
INGREDIENTS:
Coconut oil
Carrots, chopped into cubes
Cauliflower, coarsely chopped
Broccoli, coarsely chopped
Green beans
2-3 eggs
Spices
Spinach (optional)
DIRECTIONS:
- Add coconut oil to your frying pan and turn up the heat.
- Add vegetables. If you use a frozen mix, let the vegetables thaw in the heat for a few minutes.
- Add 3–4 eggs.
- Add spices — either a blend or simply salt and pepper.
- Add spinach (optional).
- Stir-fry until ready.
Cauliflower Fried Rice
This is a great dish that meets all of your nutritional needs while not being piled up with carbs. Substituting cauliflower for rice lowers the carbs and calories.
INGREDIENTS:
1 head of cauliflower raw
2 tablespoons of coconut oil
7 scallions chopped, keep the white/light green ends separate from dark green tops
5 cloves of garlic chopped
1 cup fresh ginger, chopped
3-4 cups of cooked brown rice cold
2 cups steamed broccoli chopped small
1 cups steamed sliced carrots
4 tablespoon reduced-sodium soy sauce or tamari for gluten free, divided
1 tablespoon sesame oil
1/2-1 pound of pork sliced into strips, and 1/4 pound shrimp
2 eggs lightly beaten (optional for vegan)
Toasted sesame seeds and chopped scallion tops for garnish (optional)
DIRECTIONS:
- Remove the cauliflower’s tough stem and chop into large florets. Afterwards, place it into a food processor and pulse until it resembles rice.
- Heat one tablespoon of coconut oil in a large skillet or wok, over medium heat and add the white parts of the scallions, garlic, and ginger. Saute for 2 minutes or until the scallions begin to soften.
- Add the cauliflower, stir to coat, spread out in the pan, then allow to cook for several minutes, until it begins to caramelize.
- Increase the heat to medium-high, add the remaining coconut oil and the brown rice, and stir to coat completely.
- Spread the mixture in the pan, and cool for 2 or 3 minutes to brown the rice and then stir in the broccoli and carrots.
- Make a well in the center of the rice, and add your proteins and 2 tablespoons of soy sauce. Add the pork first with one tablespoon of soy sauce, then the shrimp and remaining soy sauce.
- Once the meats are cooked, push to the edges to again make a well, and pour the eggs, if using, in the middle to quickly scramble them.
- Stir the entire contents of the pan together, and stir in the remaining 2 tablespoons of soy sauce and sesame oil. Serve with toasted sesame seeds and/or chopped scallions (optional).
Baked Crusted Salmon
INGREDIENTS:
2-3 cups fresh or frozen cauliflower rice
1 zucchini, sliced
1 yellow squash, sliced
1 large salmon filet
2 Tbsp coconut oil
2 cloves garlic, finely chopped
Salt and pepper, to taste.
Fresh chopped basil or parsley, for garnish (optional)
- In a 9×9″ pan, place cauliflower rice on one side, zucchini and squash on the other side. If you wish to make it more tasty, you could use one cup of frozen pea and one cup of diced pineapple instead of zucchini. Drizzled it with honey and Bragg’s amino. Chopped asparagus and sliced mushrooms can also be used to substitute the zucchini.
- Next, top the layer with salmon, coconut oil, sprinkle of garlic. Add salt and pepper to taste. You could also top the salmon with cauliflower rice with avocados and fresh mango and oranges for a fresh and citrusy taste.
- Bake in an oven heated to 400F for 18-22 minutes, or until salmon easily flakes with a fork.
- Garnish with fresh basil or parsley (optional)
