Wednesday, March 10, 2010
Last night I made organic brown rice in my rice cooker and added in a tablespoon of coconut oil. I had heard of coconut rice before so thought why not try. It was extremely tasty. The oil coated the rice kernels much like butter would and the rice was very crunchy. The taste of coconut was not overwhelming, only being a hint. I had it with a piece of Panko Breaded Tilapia with a teaspoon of Paradise Pepper Sauce (spicy red pepper sauce) that I got from Trader Joe's, steamed carrots, and a large romaine lettuce salad with tomatoes and avocado followed by one dark chocolate truffle heart. Very delicious dinner!
This is my third day on the coconut oil. I am adding in a tablespoon of the oil somewhere in my cooking each day. I have tried it on toast with a light sprinkling of cinnamon and sugar, on my morning oatmeal, and once in my coffee. Yesterday I made a smoothie with soy milk, 1/2 a banana, 1/2 tbs of coconut oil, 1/2 an apple, a carrot, 1/4 of cup of pineapple, and 1/4 cup of low fat vanilla yogurt. Both myself and my husband loved the smoothie. Everything I've tried with the coconut oil has been good.
It's too early to determine the effect of the oil on my health or weight, but I do notice that I am not hungry as soon and my weight has dropped. A tablespoon has 125 calories so at first I was fearful of the effect, but I am still under my calorie recommendations and I am also, after all the research I have done, convinced that the high saturated fat content of the oil is not a bad thing and is actually beneficial because of it being a medium chain triglyceride (MCT). If you haven't read about MCT's I suggest you do. I have featured some of the research in my past blogs.
The link below is to a brown rice pilaf recipe from Weight Watchers that is pictured above. I plan to try this recipe the next time I make brown rice substituting the butter for coconut oil.