For years, we have been told that olive oil is the heart-healthy fat that we should use in place of other fats. If you’re an olive oil fan, your favorite oil now has some healthy competition. As the rates of heart disease, obesity and diabetes have skyrocketed in the U.S., the tropics have not experienced those same problems. The reason? Coconut oil.
Once thought to be a bad saturated fat, fragrant coconut oil is now touted as the newest super food. It has been shown to aid in weight loss, boost metabolism, stabilize blood sugar and much more. Coconut oil contains lauric acid, a type of fatty acid that has been shown to fight both bacterial and fungal infections and viruses.
Use coconut oil as you would other fats. It is delicious in stir-frys, popcorn and even piecrusts.
3 tbsp. coconut oil
4 boneless, skinless chicken breast halves, cut into one-inch pieces
2 Fuji apples, peeled, cored and cut into one-inch pieces
1/4 c. honey
1 tbsp. minced ginger
1 red bell pepper, thinly sliced
Salt and pepper to taste
1/2 c. chopped green onions
Cooked brown rice
Heat a large skillet over medium-high heat; add coconut oil. Sauté chicken and apples until chicken is cooked through and apples are tender, about 7-8 minutes. Add honey and ginger. Add the red bell pepper and green onions; season with salt and pepper to taste. Sauté for another three minutes until the veggies are softened. Serve over rice.