Monkey Nutrition’s 100% Organic Virgin Coconut Oil

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Monkey Nutrition’s 100% Organic Virgin Coconut Oil

Coconut Oil is one of the few foods that can be classified as a ‘Superfood’.

The unique combination of fatty acids to create medium chain triglycerides, can have a profound effect on fat loss.

Coconut Oil also contains one important property that it is thermogenic, which will increase your basal metabolic rate, thereby increasing energy expenditure, compared to the same amount of calories in other fats.

So why not add a bit of coconut oil to your coffee, or to cook your bacon in?

Here is a nice recipe to use your coconut oil taken from coconut oil recipes

Chicken_Satay_with_Coconut_Peanut_Sauce_photo

Servings: 12

2 1/2 pounds frozen boneless, skinless chicken thighs, thawed wooden or bamboo skewers

Marinade:

  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon dried turmeric
  • 2 teaspoons cumin
  • 1 teaspoon red pepper flake
  • 4 tablespoons oyster sauce (you can use fish sauce if you like)
  • 6 tablespoons brown sugar
  • 2 tablespoons vegetable oil

Coconut Peanut Sauce:

  • 1 cup peanut butter
  • 1/8 cup soy sauce
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons brown sugar
  • 2 teaspoons lime juice
  • 1/2 cup hot water
  • 1/8 cup oyster sauce
  • 1/3 cup coconut cream concentrate
  • 2 teaspoons sesame oil

Marinade:

Throw all ingredients into the blender, and blend on high for 2 minutes. Pour into a zipper top bag with thawed chicken. Let marinate for at least an hour (24 hours is fab.) I would add a stalk of unchopped lemongrass here too, but I didn’t have any. Put it in the marinade, and discard after.

Cut marinated chicken into 2 inch chunks. Soak bamboo skewers in water for 20 minutes, so they don’t burn when cooking (I know, I should have soaked them longer, but I was hungry…). Thread chicken onto skewers and place on a foil-lined broiler pan (or on a baking sheet). Broil on high for 12 minutes, flip skewers and broil for another 12 minutes. Remove from oven to cool.

Coconut Peanut Sauce:

Throw all ingredients into the blender and blend on high for 3 minutes. Serve with chicken satay skewers.

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