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30+ Ways to Use Coconut Oil

Trending these days is coconut oil in cooking, baking, even daily coffee. A lot of the buzz around coconut oil comes from its medium-chain triglycerides (MCTs). This type of fat is rapidly metabolized in the liver so it’s immediately available as an energy source. It’s also easier to burn off and harder to store as fat.

That’s just the beginning! Some evidence shows MCTs in coconut oil can increase energy expenditure compared to the same amount of calories from longer chain fats. Chances are you’re not chemically counting the chains on your fats, but it’s worth knowing the benefits of ingesting this plant-based oil. Studies show coconut oil promotes weight maintenance, while others suggest just one ounce per day can result in eating less, and a lower waist circumference.

Reality is, this plant-based oil is high in saturated fat, which is directly linked to heart disease, the number one killer in America. Evidence does not suggest getting saturated fat from coconut oil is any better or worse than say fried mozzarella sticks or a hammy steak. However, adding small amounts (1tsp- 1Tbsp daily) of coconut oil to a well-balanced diet can be beneficial, in moderation.

Using coconut oil for health and beauty also has its perks. As a natural antimicrobial agent it protects against viruses, bacteria and fungi making it a natural remedy for topical yeast infections. Oil pulling with coconut oil can also be helpful in reducing oral bacteria and potential toxins from the body. Who would have thought? Other benefits are listed below in my favorite 30 ways to use coconut oil.

Of course, not all coconut oil is created equal. Organic, fair trade, and virgin options are best compared to highlight processed and treated alternatives. Refined comes from dried coconut meat that is bleached and chemically processed, while virgin oil is extracted from fresh coconuts. Going organic also ensures that the finished product won’t be contaminated by any pesticides or harmful additives. Finally, choose fair trade to ensure all the local farm workers were fairly compensated and ethically treated.

For a limited time, Thrive Market is giving all a FREE jar of Nutiva Organic Virgin Coconut Oil. I have a 54oz jar I use daily in the following ways. Pick up yours today, enjoy the benefits of Thrive Market, your coconut oil and the tasty recipe below!


  • Stir fry or quick sauté

  • Fat substitute in baking

  • Raw chocolate bars or banana oat bites

  • Tropical smoothie

  • Spread on toast

  • Add to hot tea or coffee

  • Nutty flavor in vegan granola

  • Season cask iron skillets

  • Add to chia seed pudding

  • Add to curries and soups for tropical flavor


  • Massage on face as a moisturizer

  • Rub into scalp as a leave-in conditioner

  • Use as a lip balm

  • Apply on lashes as a natural conditioner

  • In a DIY body butter

  • As a makeup remover

  • Rub on body to prevent stretch marks

  • The tiniest dap will reduce frizzy hair

  • Mix with sea salt to remove dry flaky skin on feet

  • Apply to cuticles to help nails grow

  • To help prevent hair damage


  • Soothe itchy mosquito bites

  • Soothe eczema or psoriasis skin

  • Use as a natural treatment for lice

  • To relieve the pain of a sore throat

  • Natural tanning oil {spf 4 sunscreen}

  • To avoid chlorine exposure when swimming

  • To kill topical yeast infections

  • Add a few drops of lavender oil for a calming bath

  • Anti-inflammatory properties help reduce arthritis inflammation

  • Oil pulling for oral health


Vegan Tropical Healing Soup

Serves: 4, 2 cup portions

Cook time: 15-20 minutes


1 large garlic clove, minced

½ small purple onion, diced

2Tbsp avocado oil {high in heart healthy mono-unsaturated fats}

2c vegetable broth (Trader Joe’s organic is my go-to)

3 large carrots (heirloom are obviously more fun)

1 bunch of celery

½ red pepper {high in vitamin}

1c garbanzo beans

1tbsp turmeric {anti-inflammatory properties}

¼ c coconut oil

1 inch diced fresh ginger

a handful of parsley

1 ripe avocado

½ fresh squeezed lime juice {rich in vitamin C}


1. Sautee garlic and onion in avocado oil until translucent in color.

2. Add vegetable broth, chopped carrots, celery, pepper and let cook for about 10 minutes on medium heat.

3. Add turmeric, coconut oil, fresh ginger, parsley and lime juice. Cook for another 5 minutes on low heat.

4. Once ready to serve add ¼ - ½ chopped avocado and a sprinkle of parsley and squeeze of lime per serving to garnish. Enjoy!


I made this hungry and while feeling a little under the weather (aka exhausted from working long hours during spring training.) If you have the time, let the soup simmer on low heat for about 30 minutes to bring out the flavors. Leftover soup is always rich in flavor, so cooking extra to have later in the week is great for meal planning.

Leftover soup is an amazing start to a new meal when added to quinoa! First cook quinoa in leftover broth (keep the veggies aside for now) plus any necessary water to cook quinoa fully. Once the quinoa is fully cooked mix in remaining contents from soup into the quinoa. I added a little lemon pepper, Himalayan salt and another tablespoon of coconut oil to taste. Fresh squeezed lime and parsley to garnish and you have yourself a brand new meal!

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