A Trio of Delicious Recipes That Use Coconut Oil

Coconut oil has some amazing health benefits, from slowing aging to fighting infection and disease. (Read here for more about how the healthy fats in coconut oil can help with Alzheimer’s, cardiovascular disease, metabolic disorder, and more…)

Not only is coconut oil nurturing and nourishing, it also tastes wonderful! Here’s a trio of my favorite recipes that use this versatile, healthy ingredient.

And if you need a more convenient coconut fix, don’t forget irresistible Mint Chocolate Coconut Fiber Bars. They’re full of immune-boosting coconut, plus heart-healthy fiber and only one gram of sugar. These things are dangerously addictive – good thing they’re great for you!

Coconut-Pumpkin Bread

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December 12, 2016

Try this gluten-free, dairy-free Pumpkin Bread recipe with gorgeous pumpkin flavor and none of the bad guys that typically make you regret dessert.

  • Prep: 20 mins
  • Cook: 50 mins
  • Yields: 8 servings

Ingredients

1/2 cup coconut oil, melted, plus more for the baking pan

4 large eggs

1/2 cup canned packed pumpkin (NOT pumpkin pie filling)

1/2 cup culinary coconut milk*

1 tbsp real vanilla extract

1 cup finely ground almond flour

1/2 cup coconut flour

2 tbsp monk fruit extract

2 tsp grain-free baking powder

1/2 tsp baking soda

2 tsp pumpkin pie spice

1 tsp ground cinnamon

1/4 tsp sea salt

Directions

1Preheat the oven to 350F.

2Grease an 8"x5" glass loaf pan with coconut oil.

3Whisk together the melted coconut oil, eggs, pumpkin, coconut milk, and vanilla in a medium mixing bowl.

4In a separate large mixing bowl, combine the almond flour, coconut flour, monk fruit extract, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, and stir well.

5Add the wet ingredients to the dry, and mix until moistened and well-combined.

6Transfer to the prepared loaf pan and smooth the top with a spatula.

7Bake until a toothpick inserted into the center of the loaf comes out clean and the outside has lightly browned, 48-50 minutes.

8Remove from oven and let cool in the pan for 15 minutes.

9Transfer loaf to a wire rack before letting cool completely. Slice and serve or use in Pumpkin Bread Pudding.

*Culinary coconut milks are intended for use in recipes that call for canned cooking milks. They're higher in fat than the packaged coconut milk you drink. You can find culinary coconut milk in the Thai section or baking aisle of the grocery store.

This recipe is part of the Virgin Thanksgiving menu, with Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding. Check out the Virgin Thanksgiving Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful Thanksgiving feast!

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories290 calories
Sodium350 milligrams
Protein8 grams
Sugar2 grams
Total Fat26 grams
Saturated Fat15 grams
Total Carbohydrates10 grams
Dietary Fiber5 grams

Campfire Grilled Peaches

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December 12, 2016

This simple, delicious recipe gets its flavor from caramelizing the natural sugars in the peaches, plus a hint of spice from cinnamon and nutmeg.

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4 servings

Ingredients

4 medium peaches, halved and pitted

2 tsp coconut oil, melted

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

olive oil for the pan

Directions

1Brush the peach halves with melted coconut oil, then sprinkle with the spices.

2Lightly dampen a paper towel with olive oil and wipe the grill pan or cast iron grate; preheat over medium heat.

3Add the peaches, cut-side down, and cook until well-marked. Then turn and cook on other side until warmed through and tender, about 3 minutes per side.

This recipe is part of the Cozy Campout Fun menu, with Lentil Bacon Soup, Flank Steak and Vegetable Wraps with Chimichurri Sauce, Campfire Grilled Peaches, and Freeze-Dried Fruit, Nut, and Seed Mix. Check out the Cozy Campout Fun Menu and Guide for links to all the recipes, plus more handy tips and activities for a fantastic campout, even in your own backyard!

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

For more yummy, healthy recipes, check out jjvirgin.com/recipes.

(If you're in Cycle 2 of the Sugar Impact Diet, hold off on this recipe until Cycle 3.)

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Nutrition Facts

Serving Size1 peach
Calories80 calories
Sodium0 milligrams
Protein1 gram
Sugar12 grams
Total Fat2.5 grams
Saturated Fat2 grams
Total Carbohydrates14 grams
Dietary Fiber2 grams

Spiced Turmeric Latte

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December 12, 2016

Known for its anti-inflammatory properties, turmeric makes a delicious, nurturing hot drink when mixed with chai protein powder and coconut milk.

  • Prep: 10 mins
  • Cook: 5 mins
  • Yields: enough spice paste for several dozen lattes

Ingredients

For Spice Paste:

2 scoops JJ Virgin Vanilla or Chai Plant-Based All-In-One Protein Shake powder*

2 tbsp ground turmeric

1 1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 cup filtered water

For Each Latte:

8 oz. unsweetened coconut milk

1 tsp coconut oil

1 tsp spice paste

Directions

1To Make the Spice Paste:

2Stir together all the ingredients in a small saucepan until well-combined.

3Cook over medium heat, stirring constantly, until the mixture becomes a thick paste, about 1-2 minutes.

4Let the mixture cool, then store in a small jar in the refrigerator.

5To Make a Latte:

6Whisk together all the ingredients in a cooking pot and cook over medium heat until warm. (Do not allow to boil.)

* Want to know more about JJ Virgin All-In-One Protein Shake powder? Check out our store to see product details, FAQs, and buy.

For more yummy, healthy recipes, go to jjvirgin.com/recipes.

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