coconut oil and vitamin e oil

COCONUT FLOUR BREAD LOAF — PALEO, KETO, GF, LOW OX, GAPS

Coconut Flour Bread is a simple and versatile grain-free loaf, perfect for those incorporating coconut flour into their baking. Whether used for open-faced nut butter or veggie-meat sandwiches, holiday stuffing, bread pudding, or a quick breakfast snack, this bread fits a variety of needs. With just four ingredients and 10 minutes of prep, the batter can even be blended for convenience. Ideal for Gluten-Free, Keto, Low-Carb, Paleo, Low-Oxalate, and GAPS diets!

INGREDIENTS

  • 6 eggs
  • ½ cup coconut flour
  • ½ cup unsalted butter (or preferred fat: ghee, lard, or coconut oil), melted and slightly cooled
  • ¼ cup liquid sweetener (use honey for GF, Paleo, and GAPS; use a liquid low-carb sweetener for Keto/Low Carb)
  • ½ teaspoon sea salt

INSTRUCTIONS

  • Preheat the oven to 325°F (163°C). Grease a loaf pan and optionally line it with parchment paper for easy removal.
  • Add all ingredients to a blender and blend on medium-low for about 20 seconds, until fully combined. (Alternatively, use a mixing bowl and a handheld electric mixer.)
  • Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The loaf will develop a golden crust with a slight dome and a natural split on top.

NOTES

  • The nutritional information below is for the Keto/Low Carb version of this recipe.

Nutrition (Per Slice)

  • Calories: 131 kcal
  • Carbs: 1g
  • Protein: 4g
  • Fat: 11g
  • Saturated Fat: 7g
  • Cholesterol: 111mg
  • Sodium: 152mg
  • Potassium: 33mg
  • Fiber: 2g
  • Sugar: 1g
  • Vitamin A: 387 IU
  • Calcium: 16mg
  • Iron: 1mg

GRILLED SURF AND TURF SKEWERS

These Grilled Surf and Turf Skewers are a simple yet impressive way to enjoy a surf and turf meal. With healthy ingredients and a flavorful marinade, these steak and shrimp kabobs are perfect for the grill.

INGREDIENTS

For the Steak:

  • 1 lb sirloin steak
  • 1/4 cup avocado oil
  • 1/4 cup coconut aminos
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

For the Shrimp:

  • 24 medium-large raw shrimp, peeled with tails on
  • 1/4 cup avocado oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

INSTRUCTIONS

  • Prepare Skewers: If using wooden skewers, soak them in water for at least 1 hour to prevent burning. Alternatively, reusable metal skewers are a great option.
  • Prep Ingredients: Defrost shrimp if frozen and mince garlic. Cube the sirloin steak into bite-sized pieces.
  • Marinate Shrimp and Steak:
    • In one bowl, toss shrimp with avocado oil, lemon juice, and minced garlic.
    • In another bowl, toss steak cubes with avocado oil, coconut aminos, and minced garlic.
    • Cover both bowls and let them marinate in the fridge for about 1 hour.
  • Skewer Ingredients: Thread shrimp onto one set of skewers and steak onto another to ensure even cooking.
  • Preheat the Grill: Heat the grill to medium-high.
  • Grill Shrimp: Cook shrimp skewers for 3 minutes per side, then remove from the grill.
  • Grill Steak: Cook steak skewers for about 12 minutes total, rotating every 3 minutes. Keep the grill closed between rotations for even cooking.
  • Rest and Serve: Allow the steak to rest for 10 minutes before serving.

NUTRITION INFORMATION (PER SERVING)

  • Calories: 459 kcal (23%)
  • Carbohydrates: 6 g (2%)
  • Protein: 33 g (66%)
  • Fat: 33 g (51%)
    • Saturated Fat: 5 g (31%)
    • Polyunsaturated Fat: 4 g
    • Monounsaturated Fat: 21 g
    • Trans Fat: 0.01 g
  • Cholesterol: 145 mg (48%)
  • Sodium: 1325 mg (58%)
  • Potassium: 483 mg (14%)
  • Fiber: 0.1 g
  • Sugar: 0.4 g
  • Vitamin A: 109 IU (2%)
  • Vitamin C: 7 mg (8%)
  • Calcium: 71 mg (7%)
  • Iron: 2 mg (11%)