Coach Josh promised us 3 healthy coconut recipes to enjoy and here they are! The banana bread one calls for 100% whole wheat flour, but we recommend coconut flour– why? Coconut Flour is a delicious, healthy alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, and a good source of protein, but it is your choice, of course. Coach Josh reminded us of a saturated fat that actually helps slim our waist… coconut oil. This exotic oil has a delicious, tropical flavor that lends itself well to a variety of recipes and can help to reduce belly flab.
Here are 3 recipes you can try your culinary hand at today:
Recipe #1: Fruit-Coconut Smoothie
- 1/4 ripe banana
- 1 cup almond milk or skim milk
- 2 scoops of Bio Trust Low-Carb Protein Powder or other good whey protein
- 1 Tbsp of melted coconut oil
Put everything except oil in the blender and blend until combined. Then add oil and process until well mixed.
Recipe #2: Shrimp and Veggie Coconut Curry
- 2 tablespoons coconut oil
- 1 medium onion, sliced
- 1 clove garlic, crushed
- 1 medium zucchini, cut in 1 inch sticks
- 1 medium yellow squash, cut in 1 inch sticks
- 7 – 14 oz coconut milk
- 1 – 2 tablespoons curry powder
- 3/4 – 1 pound peeled shrimp
Heat coconut oil in a skillet and add onion, garlic, and vegetables. Sauté to the desired consistency. Add curry powder and coconut milk.
Add shrimp last and cook until pink. You can sauté the veggies a little less if you want to cook down the coconut milk and let the sauce thicken.
Serve alone or with a small side of rice or baked sweet potato.
Recipe #3: Whole Wheat Coconut Oil Banana Bread
- 1 cup sugar (or natural alternative equivalent like Truvia)
- 1/3 cup coconut oil
- 2 eggs
- 2 cups mashed bananas (5-6 medium)
- 1/3 cup water
- 1 2/3 cups soft 100% whole wheat flour (or wheat alternative)
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chopped nuts (such as walnuts or pecans)
- 1 cup shredded coconut
Heat oven to 350 degrees. Grease the bottom only of one loaf pan (or other baking dish) with extra coconut oil and set aside.
Mix sugar and coconut oil until blended. Add in the eggs, one at a time, blending well after each one. Add the bananas and water; then after that is blended, add in the rest of the ingredients except nuts and coconut just until moistened. Stir in nuts and coconut, then pour into the loaf pan.
Bake until toothpick or a knife inserted in the middle of loaf comes out clean, about one hour. Let it cool for about five minutes; remove from pan to wire rack and cool completely before slicing.