Chocolate Coconut Oil Bombs

As a breastfeeding mother who has always been a light weight I need to make sure I’m taking in enough to maintain. I decided to turn to coconut oil to help me out a bit. The internet is full of article after article of the benefits of eating coconut oil (fighting dementia, balancing blood sugar, satiating the appetite, etc).  You can also find long lists of its many uses.  These are great, but another great thing about it is its taste! I found out about coconut oil fat bombs, and tried a couple recipes that were close to what I wanted. After a couple of batches I got it taste how I wanted it to.  This of course, is the joy of cooking. A little tweak here or there can make things perfect for our individual tastes, and I love playing with tweaks. So, without further ado, here is my Chocolate coconut oil bomb.

1 cup coconut oil
4 tbs cocoa powder (dairy free)
1 tbs honey
1/8 tsp stevia powder
1/4 tsp vanilla extract
pinch of salt

Place all the ingredients in a food processor and pulse until smoothly combined. Line a pan with parchment paper. Drop spoonfuls of the coconut oil mixture on to the parchment paper. Balance the pan as un-precariously as possible in the fridge for half an hour or until the coconut oil sets. Mine was perched on a container of chilling bone broth and a bowl of marinated zucchini salad while trying to  not let any of its weight crush my farm fresh greens. At this point you can take out the pan, peel the chocolates off the parchment paper and place them in a more space efficient container.  Tell your husband you have a stool sample in the fridge so he doesn’t steal them. (Just kidding, but they do look like little poos) I grab for one of these if I just need a quick little boost between meals, or if I feel the need to indulge in their silky chocolateness. Enjoy

P.S. Maybe I shouldn’t write posts late at night when little man decides trying to learn to crawl is more important than sleep.

coconut oil bombs Update: If the oily feel throws you off a bit (it doesn’t bother me but it might some folk) just add 1/2 cup shredded coconut to change up the texture. Thanks Barb for this idea!

Garlic Herb Roast Chicken

roast chicken

We buy a lot of whole chickens. I can get a lot of servings out of it. For the first 2 servings we have roast chicken with a vegetable side and salad. Then I shred the rest of the meat and make other recipes out of it, getting an average of 6 more servings. (Italian Chicken Quinoa is an example) The bones I use to make broth. Roasting a chicken is pretty easy and doesn’t take a lot of hands-on time. Just season your bird, put it in a pan, and put it in the oven for a while. One of our favorite ways to season our chicken is using garlic and dried herbs. Here’s our recipe.

Garlic Herb Paste

3 tbs ghee, coconut oil, or butter, softened
1 1/2 tsp sea salt
1/2 tsp pepper
1 tsp each dried parsley, sage, rosemary, and thyme
3-4 cloves garlic
2 tbs olive oil

Add all ingredients to food processor. Pulse until combined.

Pre-heat your oven to 375. Rub the paste under the skin of the chicken. Just rubbing it on top doesn’t get the flavor into the meat as well, but you’d still get a flavorful skin that way if you are in a rush. Roast your bird 20 minutes per pound plus 15 minutes.  Check its temperature by inserting a meat thermometer into the thigh. It should be 175-180 degrees Fahrenheit. Enjoy your beautiful bird!