We are coconut oil fans in this family. When we switched to vegan baking and cooking to accommodate the kids’ allergies, coconut oil was a lifesaver.
I use them in my Apple Pie Muffins, Blackberry Lemon Chia Muffins, Campfire Cookies, Chocolate Chip Cookies, and Chocolate Cupcakes [we even tested it against our vegan butter with our graham crackers and the coconut oil won out]. You get the idea, we like our coconut oil.
So we recently had the opportunity to try out some Gold Label Virgin Coconut Oil from Tropical Traditions. I’m no stranger to Tropical Traditions. My mom and my sister rave about them. When we all began this real food journey together they both switched to palm shortening and ditched the hydrogenated shortening we grew up with. We’re also big fans of the Rapunzel Cocoa they have [Such big fans that I got two cans for Christmas presents- yep!].
When people ask me about coconut oil they usually have two things holding them back: either they think it’s too expensive or they have no clue how to use it. So I thought this little opportunity from Tropical Traditions would be a good excuse to share my coco love.
So it’s true that coconut oil is going to be pricier than more traditional oils like canola or vegetable. But, if there’s one thing I’ve learned on my food journey it’s that good food should cost money. But you will save quite a bit of money buying coconut oil online instead of at the store. I have noticed that if you keep a look out Tropical Traditions runs various sales and free shipping deals.
What do you do with coconut oil? Well, kind of anything. You can replace your cooking oils and baking fats pretty seamlessly. I mentioned above that nearly all of our baked goods use coconut oil but we also use it for a lot of our veggies. I like that it adds a deeper flavor than some more neutral oils. My favorite dishes to use it on are sauteed green beans and roasted veggies.
One of our go to meals when I need something that doesn’t require a lot of imagination but does leave us with full bellies is roasted veggies with quinoa. It’s also a great way to use up veggies that are on their last leg. That, my friends, is a triple win.
Chop up whatever’s handy [we used mushrooms, broccoli, red and yellow peppers, carrots, onions, and zucchini]. We try to eat a lot of veggies. Here’s a good calculator to see how many you should eat a day. While the veggies are roasting [I put them in at 425 for 25 minutes or so] I make some quinoa. I like to make our quinoa in broth, everyone seems to like it best that way.
Comparing this coconut oil to the one we usually use I could definitely notice a difference. This is the only coconut oil on the market still produced by hand and it’s definitely smoother and less crumbly. And I loved the idea of supporting small scale family farmers.
So, Tropical Traditions has given me the opportunity to sponsor a giveaway of their Gold Label Virgin Coconut Oil!
To enter the giveaway, Tropical Traditions has asked that you go here and subscribe to their sales newsletter. You’ll also need to share this post by way of facebook, pinterest, twitter, or whatever your favorite way of social network expression may be. That’s it; nothing too crazy!
After you do those two things leave a comment here and you’re entered to win! The giveaway ends Wednesday, January 30th at 10 p.m. CST.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. Additionally, if you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil and I will receive a discount coupon for referring you.