52 good uses for coconut oil

52 uses for coconut oil

My cousin sent me this link which is a blog that outlines 52 super crazy good uses for coconut oil – I could not believe how many wonderful benefits and uses there are. Found in the organic section of the grocery store (cheapest at Superstore) I highly recommend switching! I use it on my baby’s dry scalp (Dr. approved) and what?! it increases milk flow…With such health benefits you can melt the solid oil for cooking or toss into recipes like this vegetarian yummyness…

Stuffed Zucchini ~

2 zucchinis halved

1 tbsp coconut or other cooking oil

1/4 onion diced

1 garlic clove

1/4 green pepper diced

1 tomato diced

1 cup spinach chopped

1 box couscous (or use rice or quinoa)

1/4 cup bread crumbs (I used panko)

1/4 cup parmesan cheese

1 tbsp coconut oil

Optional add in’s: corn, black beans, any other type of veg you like…

OR for meat lovers: fried ground beef or chicken, want something a little more spice? Split open chorizo sausage and fry that up before adding it into your stuffed zucchini mixture  

Start by scooping out the interior of the zucchinis and set aside the interior. Drizzle oil onto zucchinis, salt and pepper and cook in a 400 degree oven for 10 minutes. Meanwhile cook couscous per the box instructions (although I sub veg stock for the water). In a pan heat oil then sautee onion and green pepper for 2 mins. Add garlic and continue to cook for another minute or so. Add the interior of the zucchinis and the tomato. Add the spinach and then salt and pepper to taste. Add any other optional ingredients and mix well. Once the couscous is done add it to the sautee pan (turn off the heat) along with a scoop of coconut oil. Once combined, stuff the zucchinis. Top with bread crumbs and parmesan cheese. Bake for 15 minutes or until cheese is nicely browned.



One Comment Add yours

  1. Jessica says:

    Thanks for sharing the link to my post! Love that coconut oil! 🙂


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