Coconut (and its oil) is truly another superfood to add to your daily intake. The saturated fat in coconut oil is very beneficial as this medium chain fatty acid is easy for our body to metabolize.

About half of the fat in coconut oil is lauric acid. When in the body, lauric acid becomes monolaurin, an anti viral and anti bacterial substance.

Coconut Shake

1 x banana
1 x handful of fresh spinach
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1 x tablespoon coconut oil

Lunch: Coconut Vegetable Curry

2 x tablespoons coconut oil
1 tablespoon fresh ginger, skin removed, chopped
1 + 1/2 teaspoons cumin seeds
1 x teaspoon mustard seeds
8 x medium carrots, chopped
1/2 teaspoon turmeric
2 x teaspoons coriander
1 x teaspoon curry powder
1 tablespoon tomato paste
1 x cup coconut milk
1/4-1/2 cup water
1 medium zucchini, diced
1 medium yellow squash, diced
1/2 cup fresh cilantro, chopped
Sea salt and ground pepper

In a large saucepan, heat coconut oil over medium heat Add ginger, cumin, and mustard. Cook for 1-2 minutes or until the seeds beginto “pop.” Add carrots, turmeric, coriander, and curry powder. Stir well and cook for about minute. Add tomato paste, coconut milk, and water. Stir well. Simmer and slow to cook for 5-10 minutes, until carrots are almost done but sill a little crisp. Add zucchini and squash. Cover and allow to simmer for another 5-7 minutes, then remove from heat and add fresh cilantro and salt and pepper to taste. Serve warm. Serves 2-4.

Dinner: Coconut Lime Chicken

2 x large skinless chicken breasts, preferably organic
Coconut oil for sautéing
2 x tablespoons coconut milk
2 x tablespoons fresh lime juice
Zest from one lime

Blend coconut milk, lime juice, and zest, and allow chicken to marinade in the mixture for 30 minutes. In a medium skillet over medium high heat, warm coconut oil, then add the marinated chicken. Sauté for 3-5 minutes on each side or until chicken is cooked thoroughly. (Cooking times will vary depending on thickness of the chicken.) Serve with vegetables. Serves 2-4.