Bake with coconut oil this holiday season!

Coconut oil is popping up everywhere these days — Food & Wine even posted an article about it last week.  LouAna Coconut Oil contains zero trans-fat and no cholesterol and is easy to swap in instead of butter in all your holiday recipes . To help you make the switch, LouAna has created signature recipes for wintertime favorites featuring its Pure Coconut Oil, such as Classic Pecan Pie with Pecan Nut CrustRustic Cranberry-Apple Cobbler, and Whole Wheat Buttermilk Biscuits.
While coconut oil is wonderful oil for baking because of its high smoke point, it’s also great for sautéing veggies, or even for swirling into your morning oatmeal. We had the opportunity to receive the LouAna Coconut Oil and loved the light flavor and that it gives a healthier twist to many recipes! LouAna Pure Coconut Oil contains zero trans-fat, is vegan, non-GMO, and adds wonderful texture to flaky baked dishes like pies,tarts, and biscuits. Here is one of my favorite recipes below:

Winter Vegetarian Chili

There’s nothing better than a bowl of hot chili on a cold day. This one is packed
with veggies, no meat necessary and goes great with Lou Ana Buttermilk Biscuits
made with whole-wheat flour. Adjust the spice to your liking and serve with some
fun toppings such as shredded cheese, avocado, non-fat Greek yogurt and fresh
Serves 8
2 tablespoons 100% Pure Lou Ana Coconut Oil + 1 teaspoon for greasing pan
1 medium yellow onion, chopped (about 2 cups)
2 medium celery stalks, diced
1 medium carrot, sliced
1 medium red pepper, chopped
½ jalapeno, seeds removed or spicier chili, leave the seeds
1/4 cup tomato paste
1 28-ounce can diced tomatoes with juice
1 15-ounce can low sodium dark red kidney beans, drained and rinsed
1 15-ounce can low sodium black beans, drained and rinsed
2 cups low sodium vegetable broth
1 tablespoon molasses
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 to 1 teaspoon cayenne pepper, or to taste
1 teaspoon paprika
1 to 2 tablespoons chili powder, or to taste
1 large sweet potato, peeled and cut into 1/2-inch cubes
Optional garnishes: chopped avocado, shredded cheddar cheese, freshly chopped cilantro and/or fat free plain Greek
1. Preheat oven to 425° F. Heat oil in 4-quart saucepan over medium-high heat. Add
onion, celery and carrot and sauté until softened and onions translucent, 8 to 10
2. Add peppers and sauté 2 more minutes. Then add tomato paste, diced tomatoes
with juice, beans, vegetable broth and molasses. Stir to combine. Mix in salt,
oregano, thyme, cayenne pepper, paprika and chili powder. Bring to a boil, lower to
medium heat and simmer 45 to 50 minutes uncovered, stirring occasionally.
3. During the last 20 minutes of cooking, place diced sweet potatoes on a greased
baking sheet and roast for 15-20 minutes or until potatoes are cooked. Stir sweet
potatoes into cooked chili. Remove pot from heat and let sit for 10 minutes before
4. Serve in bowls with optional garnishes. Chili tastes delicious reheated the next day.

We have teamed up with LouAna for a New Year Giveaway! One winner will win a container of the Coconut Oil! Just leave a comment below telling us a healthy tip for the New Year! Deadline to enter is January 2nd, 2014! One winner will randomly be selected from all entries!

Self Disclosure: I received a sample to facilitate this feature. Recipe provided by LouAna Oils.



  1. The recipe posted sounds great!I also use coconut oil to make my homemade version of Magic Shell ice cream topping and chocolate dipping glaze for cookies and bon-bons. Just add 2 or 3 tablespoons of oil to your pot of melting chocolate chips (or other favorite flavor of chips).

  2. We love coconut oil. It is great for your skin and hair. As the new year begins I think it is important to focus on what makes us happy. Oh and Brandy I want to try making homemade magic shell. Sounds interesting!

  3. olive oil and thanks for the recipe Brandy for Magic Shell!!

  4. My friend who is a Yoga Instructor always tell me to move more and eat less.

  5. Congrats Brandy!

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