While working with clients going through the RESTART sugar detox program, one of the top concerns they have is what to eat for snacks and how to kill those awful cravings that hit at odd hours, especially during their first week. The key is to always be prepared and to have the right snacks available, so you don’t go off-plan with a “what the heck do I eat” feeling and grab that box of sugar-filled cereal. One of my favorite ways to stay on track is to eat high fat snack bites, called fat bombs, that’ll fill you up quickly while killing those cravings. I love using coconut anything to make fat bombs because it’s easy to digest and the body primarily uses it for energy, instead of storing it as fat. I recently made these blueberry walnut coconut fat bombs that really did the job for me.
You can cool and harden these fat bombs in a prettier silicon mold, but I’m lazy and I just leave them in a loaf pan in the fridge, then cut them into squares once they harden. The walnuts add a delicious crunch to each bite, and the blueberries give a slight sweetness that you might be craving without throwing your blood sugar off balance. I highly recommend you make a batch for the week to get ready for your new low-sugar lifestyle, and see how great you can feel!
Place blueberries in a food processor and pulse until they are chopped into fine pieces.
Line a 9x5 loaf pan with parchment paper.
Pour coconut oil. coconut butter, maple syrup, and blueberries in the pan (no need to combine thoroughly) and bake for 10 minutes until coconut oil and coconut butter are melted, and the blueberries are cooked.
Take out of the oven and let it cook for 10 minutes, then stir in shredded coconut and chopped walnuts.
Refrigerate uncovered for at least 30 minutes to let the mixture harden.
When ready to eat, pull out the parchment paper to remove the hardened layer from the pan.
Cut into to mini squares and sprinkle with cinnamon if you wish.
I am obsessed with coconut oil. Not only does it taste amazing, coconut oil is a healthy and versatile oil that is excellent for high heat cooking. It’s also full of medium-chain triglycerides (MCTs), which the body can digest easily and burn off quickly for an instant burst of energy. In addition, because of its healthy saturated fat content, coconut oil can improve blood cholesterol levels and reduce the body’s risk of heart disease. For a few years now, I have told myself that I won’t put anything on my skin that I wouldn’t eat, and coconut oil has been so useful and beneficial both in the kitchen and in my skin care routine.
Here are some ways that I use coconut oil:
Blended in my coffee when I need extra energy
In a stir fry
As a butter substitute in baking
To season my cast iron skillet
As a mouth wash in oil pulling for my dental health
I’m constantly finding new ways to coconut oil, and I’m so excited to offer you a chance to try it out too! One of my favorite online grocery stores, Thrive Market, is offering all first-time members a FREE full-sized jar of Nutiva organic, fair-trade virgin coconut oil + free 30 day trial membership!
The free coconut oil applies to new members only, but existing members will receive an additional 10% off their purchase!
I have mentioned how much I love Thrive Market before on the blog. It is an online shop that delivers high quality, organic groceries for a discounted price (25-50% off retail price!) to its members. I especially love their corporate messaging and their social mission of donating a free membership to a low-income family for every paid membership. I encourage you to sign up as a member because they have amazing products that cater to various dietary needs. Click on the link above to grab your coconut oil and sign up today!
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
4th of July may be one of the best holidays ever. It’s everything I love about the summer: sun, pool parties, friends, bbq, fireworks, imbibing heavily responsibly, AND you don’t have to buy anyone presents. It also helps that red, white, and blue are colors that look good on almost anyone.
I’m not really a dessert person (I’m usually the person wo-manning the grill… See what I did there?) but I had an overabundance of gorgeous berries in my fridge that had to be used. They were getting a tad overripe. It’s what happens when you have no self control at farmers markets, which, for me, is anytime I’m at a farmers market. It’s okay though, because I never throw anything out. I’ll force myself to use everything I buy and eat it.
Which is why this pie had to happen and now I have to eat it. It’s also for patriotism so you should all make it for this weekend’s bbq. So you’re welcome, America… and Happy Birthday!
1 can full fat coconut milk (This brand works best. The general rule is: make sure there are no emulsifiers like guar gum in the ingredients list and it should work.)
1 tbsp maple syrup
¼ tsp vanilla extract
¼ cup unsweetened shredded coconut
Mixture of berries (optional)
Preheat oven to 400 degrees F.
Grease a 9 inch pie pan.
In a large bowl, combine butter, eggs, and maple syrup and mix well.
Add coconut flour and salt, and mix well until the mixture forms a dough.
Pat and flatten into the pie pan.
Prick the dough with a fork.
Bake for 10 minutes until golden.
Refrigerate a can of coconut milk for at least 4 hours or overnight.
Carefully take out the can and turn it upside down.
Open the can. You'll see the coconut water floating on the top.
Pour out the coconut water, until you see the thick coconut cream resting on the bottom.
Scoop out the cream into a large bowl.
Add the maple syrup and vanilla extract.
Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.
Scoop into the pie crust and smooth out the top.
Sprinkle shredded coconut evenly on top of the filling.
Gently press berries into the cream.
Sprinkle with more shredded coconut.
Refrigerate the pie for 1 hour before serving.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.