First off, to those of you who celebrate Christmas, I hope you had a wonderful day with your family and ate some great food.
Maybe there are many people out who feel the same way, but I just absolutely love putting organic coconut oil on my bread. (When I do this around my father around, he looks at me like I am an alien. For him, it is nothing but butter.)
I have nothing against jelly. In fact, I really like the BioNaturae jellies that come from Italy. They are spectacular, fresh, and sugar-free.
However, the taste that coconut oil gives to bread is second to none in my book.
But I am kind of a coconut oil fanatic. I always put it in my smoothies and my chia seed puddings, take a teaspoon of it after a workout, and use it as a moisturizer.
Furthermore, the health benefits of coconut are numerous. As a medium-chain fatty-acid, it is easily digested, does not cause spikes in insulin, is full of lauric acid (which gets converted in the body and provides anti-bacterial and anti-viral properties), supports the immune system, strengthens the heart, and promotes a lean body, among other things.
There is a popular book out there called The Coconut Oil Miracle, which people mention to me all of the time. I’ve read parts of it, not the whole book, and the reviews on Amazon are extremely positive.
So, I was just standing around the kitchen today thinking about how hooked I am with my bread and coconut oil, and thought that I would share this with you.
Are you a fan of this combination as well? Or, am I alone here? I’d love to know, so please leave a comment below.
The raw, organic coconut oil I use is by Artisana, and the brand name of the bread that is at the top is called Rudolph’s. It is found in the frozen section of the supermarket and is wheat-free, yeast-free, and salt-free.
I did a post about Rudolph’s a while ago and am a massive fan of it.