In case you didn’t know (or figure it out by now), I’m a huge advocate of coconut oil.
While reading an article today on various “healthy fat” foods, it had mentioned about putting coconut oil in your coffee as an easy way to incorporate it into your morning intake.
Wait? What???
The first article was a little vague on how to do this, but I found another article (click here) that explained it further.
Actually, let me backtrack a little and explain about fats for breakfast. There’s more and more research coming out understanding the role that fats play in our overall well being, and debunking much of the “low fat” diets that have been prevalent over the years. Much of what we were previously taught was bad for us, is in fact good for us, as we understand the roles they play. A fat isn’t just a fat anymore. According to a 2010 study in the International Journal of Obesity, a breakfast with a source of higher fat actually burned more carbs and fats throughout the day. Couple that with the other benefits of coconut oil, and it make for a heck of a kick-start to the day! For those who need further incentive, here’s a list of the health benefits of coffee (click here). And now back to our regularly scheduled program…
Anyway, it’s pretty easy. It’s adding about a tablespoon of coconut oil and mixing in a blender (or a magic Bullet in our case). The results is a coffee with a creamy appearance and a foam head like a cappuccino. The taste: not bad at all! Slightly oily taste, but since coconut oil is very palatable, it’s nothing that takes away from the coffee. As the article stated it’s a great alternative the the processed oil creamers (which are oil anyway). I think this is my new morning routine. Give it a try!
One Fat Guy Later... 