Coconut oil for breakfast, lunch and dinner
By JL Fields on September 06, 2010
I heart all things coconut. So when I read about a chance to review Tropical Traditions coconut oil, I couldn’t resist.
I decided to use the Tropical Traditions Gold Label Coconut Oil in three meals.
I made a green smoothie:
- 1 c almond milk
- 2 handfuls of spinach
- A few chunks of frozen mango & pineapple
- 1 scoop of vanilla protein powder
- 1T Tropical Traditions coconut oil
- 1/2 c coconut water
One shot of rum and a cabana boy on the beach and I would have been on vacation!
JL’s Coconut Kale Salad
- A handful of kale, cut into pieces
- 4 small leaves of collard greens, cut into pieces
- 2T of Tropical Traditions coconut oil
- Dash of sea salt
- 2T humus
- 1/2 an avocado
- 4 large, pitted olives, diced
- 1/4 c cooked brown rice
- juice of half a lemon
Drizzle coconut oil over the kale and collard greens. Add a dash of salt. Massage the oil and sea salt into the greens with your hands.
In a separate bowl, mash the avocado into the humus, add the lemon juice, olive and brown rice and mix.
Toss the greens with the humus/avocado mixture, coating the leaves.
Serve and enjoy!
So easy! I drizzled Tropical Traditions coconut oil over green tomatoes, added a dash of cayenne pepper and black pepper, and tossed it on the grill.
Here’s what you should know: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review in return for the free product.
My verdict? What’s not to love about coconut oil? Each meal was uniquely perfect.
Thanks, Tropical Traditions, for the opportunity to try (and enjoy!) your product.
Originally posted on JL goes Vegan: Food & Fitness with a side of Kale
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