Delicious Recipies using Magna-Coconut Oil

Coconut Breakfast Smoothie

1 banana (or your choice of fruit)

2-3 tbsp of Magna coconut oil (at room temperature, it really doesn't matter if it is solid or liquid)

8-12 oz of orange juice or any combination of juices that you like (I often use a combination of grape or pineapple and orange)

1 teaspoon of fiber powder

1 scoop of whey protein concentrate

Blend all of the ingredients with the blender until smooth and creamy

Enjoy!

Spinach Coconut Frittata

Prepare:  2 boxes (10 oz each) of good quality frozen chopped spinach.  Thaw the spinach (microwave does it quickly)

Squeeze out all the water,  Get as dry as possible.

1 medium sized Vidalia of other sweet onion, chopped

Saute:

Saute the chopped onion in some Magna coconut oil on medium heat for a few minutes.

Stir in 1/4 cup desiccated coconut and cook for a minute.

Stir in some turmeric, 1/2 tsp or more to taste.

Stir in the spinach and cook a couple more minutes to heat through.

Turn heat to low

Pour 1 1/2 cups of egg beaters (equivalent of 6 eggs) over the spinach mixture.

Crumble 4-6 oz feta cheese over the egg.

(the feta provides all the salt for this recipe)

Let the frittata heat on low for a couple of minutes so the bottom sets up.

Broil:

Move skillet from stove top to beneath a preheated broiler.  The purpose is to finish cooking the egg on top.  This takes about 4 minutes under my broiler.  Watch carefullly the first time you do it.  The feta should brown slightly and the eggs should be set but not overcooked.

Enjoy!!

Coconut Pecan Cake

1 cup Magna Coconut Oil melted

1 cup sugar

1 cup buttermilk, room temp.

1 tsp baking soda

5 egg yolks, room temp.

2 cups floor and 1 tsp baking powder

1 tsp vanilla extract

2 handsful sweetened flake coconut

1 cup chopped pecans

5 egg whites beaten to stiff peaks

Frosting:

270 grams cream cheese

1 stick butter

300 g powdered sugar

1 tsp vanilla extract

1 handful sweetened flake coconut

1/2 cup pecans (optional)

Pour the oil into a large bowl.  Add remaining ingredients except for the egg whites, one at a time, mixing well after each addition.  Carefully fold in egg whites.

Butter and flour 2 round 8" cake pans.  Cover the bottom with wax paper or parchment and pour half of the batter in each pan. 

Bake in a preheated 350 F. oven for 45 minutes or until a toothpick inserted in the middle comes out clean.  Let cool until warm and remove from the pans.  Cover with frosting.

Frosting preparation:

Cream together the cream cheese, butter, sugar and vanilla until fluffy.  Add coconut and mix thoroughly.  Garnish with pecans if desired and sprinkle additional coconut on finished cake as desired. 

It is important that all of the ingredients be a room temp. so that the coconut oil does not solidify when the other ingredients are added.

Enjoy!