Coconut Oil Assists in Weight Loss

Coconut oil is one of the easiest fats for our bodies to absorb, digest, and process. It's immediately converted to energy in our bodies (just like a carb), but at the same time it won't raise blood sugar (carbs will), so it helps to curb cravings while making us skinny!

Another reason why coconut oil curbs cravings is because the right amount of fat in our diets makes us more satisfied than a low-fat diet, so we'll be less prone to snacking later on.

Fat keeps you fuller longer too, so not only will you be less likely to snack, during mealtimes you'll eat less too.

One of the chief advantages to coconut oil is its high saturated fat content, which leads to stability in the manufacturing, cooking and baking processes. When transforming food into oil the sensitive molecules get damaged quite easily, becoming what’s commonly known as a transfat (for this reason it’s always best to purchase a cold pressed, unrefined, extra virgin and/or raw oil). Saturated fat is more durable than mono and polyunsaturated fats, which are the main fats in the predominantly consumed oils: canola, corn, olive, safflower, sunflower, and soy. Once opened, these oils stay fresh anywhere from 8-12 weeks; then turn rancid. Coconut oil has a shelf life of 2 years; the saturated fat prevents the formation of free radicals. Heat quickly and easily damages mono and polyunsaturated fats, but saturated fat withstands heat much more readily, so you can bake with coconut oil, without fear that you’ve created a transfat. In addition, if we don’t eat enough saturated fat our bodies take from our own reserves of nutrients to make it!

Use coconut oil to replace other types of fats/oils in your baked goods. It's great to stir-fry vegetables or rice in too.

TIP: Sometimes I stir a little coconut oil into my oatmeal in the morning (that way I'm not inclined to snack between breakfast and lunch. I end up eating a lighter lunch too since the coconut oil really does its job and fills me up!).

For more weight loss tips please see www.GetHealthyWithCarol/WeightLoss

Lose Weight with Flax

Flax is a wonderful food, loaded with fiber, nutrients, and omega 3's. Adding ground flax seeds to your food is an important addition to your diet if you have digestive issues or are trying to lose weight; the fiber in the flax will help you stay fuller longer, and the nutrients will make you feel more satisfied at the end of your meal.

Just remember whole flaxseeds are undigestible. You need to consume ground flax (aka flax seed meal) to get the benefits. You can purchase pre-ground flax, but because ground flax oxidizes and goes rancid quickly, it's best to buy whole seeds and grind them yourself in a coffee grinder. Store leftover ground seeds in the refridgerator or freezer (they will only stay fresh for a few weeks).

Here's an easy and delicious Healthy Snack that includes lots of heart healthy flax!!!

Oatmeal Coconut Cookies with Dark Chocolate Chunks (and cherries!) for photo visit: www.GetHealthyWithCarol.com/Recipes

These are a great alternative for when you need something sweet or a snack on the go. The flax, whole grains, and natural sweeteners makes them very satisfying so you won't need to eat the whole batch. They are also filling. The brown rice syrup is a complex sugar and it won't make your blood sugar soar (so you won't crave more sweets. With this recipe you CAN eat just one... or two!).

Ingredients:
Dry:
1 cup rolled oats
¼ cup whole grain spelt flour
1/3 cup unsweetened shredded coconut
1 pinch sea salt
½ cup unsweetened dried cherries and/or chopped dark chocolate pieces
1 teaspoon cinnamon

Wet:
¼ cup coconut oil
½ cup brown rice syrup
½ teaspoon vanilla extract
3 tablespoons ground flax mixed with 3 tablespoons water, mixed well and allowed to sit for 5 minutes.

Preheat oven to 350 degrees.

In a bowl mix well the dry ingredients.

In a separate bowl mix well the wet ingredients.

Add the wet ingredients to the dry and mix well. Let the batter rest for 20 minutes. The batter will be a little sticky. Form batter into 24 balls (about 2 tablespoons batter per ball). Place flattened balls onto greased cookie sheet about 1 inche apart (cookies will spread out a little as you bake them).

Bake at 350 degrees for about 10-12 minutes, until bottom edges turn golden brown in color.

Makes 24 chewy cookies. These cookies taste even better the second day!