Shelley Silverstone - Coconut Oil for Fast & Sustained Weight Loss: Delicious Food for Holistic Health

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Recipe Serves 1 Ingredients 1 tbsp. raw virgin coconutoil 1-cup strawberries (or a mixof strawberries and raspberries or blueberries) 1 cup unsweetened almondmilk, vanilla flavored 5 ice cubes Optional as a meal shake:add in 1 scoop of your favorite protein powder Directions Blend and serve. raw virgin coconutoil 1 tbsp. organic spirulinapowder cup frozenpineapple -frozen banana 1 packet of NuNaturalsStevia Handful ofspinach 5 ice cubes Directions Blend and serve. Recipe Serves 1 Ingredients 1 cup unsweetened vanillacoconut milk or almond milk cup frozenblueberries 1 tsp. macapowder 1 tsp. raw cacaopowder 1 tsp. your favorite greenspowder 1 scoop Vanilla ProteinPowder (or your favorite protein powder) 1 tsp. acai powder or gogipowder tsp. vanilla extract,gluten-free Handful ofspinach 2 tbsp. coconutoil 5-6 ice cubes Directions Blend and serve. Recipe Serves 1 Ingredients 1 cup unsweetened vanillaalmond milk or coconut milk 1 frozen packet of acaipulp 2 tbsp. coconutoil 1 packet of NuNaturalsStevia powder Optional- dash of cinnamonor vanilla flavoring Directions Blend and serve. Recipe Serves 1 Ingredients 1 cup unsweetened vanillacoconut milk 1 cup of kale 1 cup of spinach -frozen banana cup frozenblueberries 1-2 tbsp. raw virgin coconutoil Dash ofcinnamon-optional 5 ice cubes Directions Blend and serve Recipe Serves 1 Ingredients 1 cup unsweetened vanillacoconut milk tsp. gluten free vanillaextract cup shredded coconut,unsweetened 1 scoop vanilla raw proteinpowder (optional but very filling) a frozen banana (optionalbut adds sweetness and thickness) 1 packet of NuNaturalsstevia powder 1 tbsp. raw virgin coconutoil tsp. cinnamon 1/8 tsp. ginger 1/8 tsp. nutmeg Dash of cloves 1 tsp. raw cacao or cocoapowder (optional, but adds depth and flavor like a mocha withouttoo much caffeine). 8 ice cubes Directions Blend and serve. Recipe Serves 1 Ingredients 1 cup unsweetened vanillaalmond milk 1 tbsp. raw almondbutter 1 tbsp. raw virgin coconutoil Dash of cinnamon 1 tbsp. chia seeds for extrafiber and nutrition 1 tsp. cacaopowder Optional: 1 scoop yourfavorite protein powder as a meal 8 ice cubes Directions Blend and Serve Recipe Serves 1 Ingredients 1 cup Gold Label VirginCoconut Oil 1 cup Coconut CreamConcentrate 1/2 - 1 teaspoonconcentrated stevia powder or honey (or to taste) 2-3 tablespoons organiccocoa powder Directions Gently soften or meltcoconut oil and coconut cream until you can stir them. cacaopowder Optional: 1 scoop yourfavorite protein powder as a meal 8 ice cubes Directions Blend and Serve Recipe Serves 1 Ingredients 1 cup Gold Label VirginCoconut Oil 1 cup Coconut CreamConcentrate 1/2 - 1 teaspoonconcentrated stevia powder or honey (or to taste) 2-3 tablespoons organiccocoa powder Directions Gently soften or meltcoconut oil and coconut cream until you can stir them.

Addsweetener and cocoa and mix until thoroughly combined. Pour into small lidded jarsand refrigerate so it sets up properly withoutseparating. To use: Mix one or more spoonfuls into coffee or hotchocolate. Keeps well and is great for traveling.

Chai Spice MixtureIngredients 1-teaspoon groundcinnamon 1-teaspoon groundginger 1-teaspoon groundcloves 1- teaspoons groundcardamom teaspoon groundnutmeg MuffinIngredients cup coconut flour,sifted teaspoon bakingsoda 5 free range eggs cup coconut oil(melted) cup raw honey 1 teaspoon vanilla beanpaste OR vanilla extract Directions Preheat oven to 350 degreesCombine the spices together in a small bowl. (If you have the timeit is best to let them rest together for 15 minutes orso).

Combine the coconut flourand baking soda together and set aside. Using mixer, combine eggs,melted coconut oil, honey, and vanilla ingredients until they arereally well combined and even a little frothy. On low-speed, mix dryingredients into the wet ingredients. Mix until all of the lumpsare gone. The batter will seem a little runny. This is ok.

Itshould look more like pancake or waffle batter. Pour into muffintins (about 2/3 full) and bake for 25-30 minutes.

Makes about 10-12 regularmuffins or about 40 mini muffins. Ingredients 2 1/2 cups uncooked oatbran 2 t baking powder 1-2 t salt 2 t cinnamon (omit forunsweetened version) 2 eggs or equivalentsubstitute 3/4-cup water 2/3-cup vegetable glycerinor other liquid sweetener (omit for unsweetened version) 2 t vanilla extract (omitfor unsweetened version) 4 T coconut oil 1/4 nuts(optional) Directions Preheat oven to 425F. Mix dry ingredients togetherand set aside. Mix wet ingredients in aseparate bowl.

Add wets to dries and thenadd nuts if using. Put into greased muffin tins(mini or regular size) or for a simpler option, simply place on aprepared cookie sheet or baking stone. Bake for 10-20 minutes untilthe middles are pretty well set.

Recipe Serves 15 Ingredients 2 cups almondflour cup coconutflour 1 teaspoons bakingsoda teaspoon salt 3 tablespoons pumpkin piespice 4 pastured eggs 15 ounces pumpkinpuree cup coconut oil cup coconutsugar 2-4 tablespoons water(depending on your batter) 1 teaspoons vanillaextract Directions Preheat the over to 350. Inone bowl, mix all of the almond flour, coconut flour, baking soda,salt, and pumpkin pie spice together. In a separate bowl, creamthe eggs, coconut oil, and sugar together.

Add the vanilla andpumpkin puree and mix until smooth. Slowly add the dry ingredientsto the wet, mixing gently. If the batter seems thick, add a littleextra water. Gently stir in any add-ins that you like. Grease yourmuffin tins with coconut oil (if you're using baking cups, brushthe insides of the cups with melted coconut oil). Fill the cupsabout two-thirds full.