Red Cabbage with Avocado and Sunflower Seeds

I have been reading a lot about adding nutrient dense plant based foods to  my diet in order to decrease the amount of snacking I do after dinner in the evenings.   For some reason, it has become an issue, and I am not happy about it.

So, the gist of it all is to eat more veggies so you won't have cravings for more, and your belly will be so full that you won't want to snack anyway.  I have been working on it for the past few weeks and it led me to joining a Facebook group where everyone has the same goal.  And it has spurred me to doing some experimenting in the kitchen again.

I got this idea from one of the women in the group... and at first it sounded quite odd... but very intriguing. I have made the dish twice now.  The first time it was our whole dinner.  And it was very filling and quite tasty.  The second time, I made about half and we had it as a side dish with some BBQ'd pork.  I think that The Captain preferred having it this way. I liked it better as dinner.  You can decide for yourself.

But I do hope you will give it a try.  I have never really been a fan of cooked cabbage... cabbage rolls, for example, have never really been a favorite of mine... but this red cabbage is sauteed only until soft, not cooked all the way to limp, so that may be the difference.  And of course the lime and avocado are just a natural pair.

Here is how it goes... These are the amounts I used for our main dish meal.  Adjust for your own table.

Red Cabbage with Avocado and Sunflower Seeds
Makes 2 servings.

Ingredients:

• 6 cups shredded red cabbage
• 2 tsp coconut oil
• 1/2 tsp salt
• 2 cloves garlic, peeled, smashed and minced
• 2 Tbs raw sunflower seeds
• 1 medium avocado, about 4 ounces, peeled, seeded and cut into large slices
• juice from one lime
• Salt and Pepper to season

Instructions:

1. Set a large saute pan over MEDIUM heat and place the coconut oil in it to melt.
2. Add the cabbage, salt and garlic, and cook for about 15 minutes, stirring every few minutes
3. Remove to 2 large bowls or plates and sprinkle each with half of the sunflower seeds.
4. Place half the avocado slices on each plate.
5. Drizzle each with half the lime juice.
6. Serve with salt and pepper on the side.

Per serving.

Weight Watchers Smart Points = 4 (because the cabbage and lime juice is not counted)

Calories 240

Fat 17g

Saturated Fat 5g

Carbohydrates 20g

Sugar 7g

Fibre 9g

Protein 5g

Saute the salted cabbage with garlic in the coconut oil till softened but not limp.

Plate and serve warm.

Printable Recipe

Do you enjoy meatless meals occasionally?

If you enjoy this recipe I hope you will PIN it.  Thanks for sharing.

Roasted Cauliflower and Onions with Parmesan Cheese

I love cauliflower!  My Mother would be so proud of me if she knew that.  I would never eat it as a child without a gallon of milk to wash down each bite,though, and because my Father didn’t care for it either, she never  served it at home. I use it in a variety of ways to make grain free pizza crust, tortillas, flatbreads, rice, and in soups and stews... but hardly ever just as side dish.  For some reason I have been craving it lately.  This Roasted Cauliflower and Onions with Parmesan Cheese, which has lots and lots of garlic, too, is truly delicious.  I might even get The Captain to try it!  The cheese interests him a lot.

I have used coconut oil instead of my usual olive oil here in roasting these veggies. I am making an effort to use more coconut oil in my cooking these days and this is a natural fit.

You cannot imagine how good the aroma coming from kitchen was as this baked away in my oven! I wish I could capture that and share it with you!  The whole, smashed cloves of garlic in this dish smell just wonderful as they cook.  And yes, my windows are still open wide, long after removed the pan from the oven.

I calculated the N.I. for this dish as 4 servings, but honestly, I could easily make a meal of this just for myself!  And if you like really cheesy, by all means... add more!

A word of caution here… don’t slice the onions too thin or they will just disappear as they bake.  I like to leave them at least 1/2 inch in width.

Roasted Cauliflower and Onions with Parmesan Cheese
Makes 4 generous servings

• 1 large head cauliflower
• 1/2 medium to large white onion (cut it in half vertically)
• 6 cloves garlic, peeled and smashed
• 1 Tbs coconut oil
• Dashes of salt and pepper
• 1/3 cup shredded parmesan cheese 

1. Preheat your oven to 400°F.
2. Wash the cauliflower and remove its core and leaves. Break it into flowerettes and place them in large bowl.
3. Slice the onion vertically and place the pieces in the bowl with the cauliflower.
4. Add the peeled and smashed garlic cloves to onions and cauliflower and toss altogether.
5. Drizzle the coconut oil over veggies and mix well.
6. Pour it all into a roasting pan and sprinkle with salt and pepper.
7. Place the pan in the oven and bake for 20 minutes.
8. Remove the pan from the oven, and stir veggies. 
9. Place the pan back in oven and bake for another 20 minutes.
10. Remove the pan from the oven and sprinkle the veggies with the parmesan cheese.
11. Place the pan back in the oven for a final 20 minutes.
12. Remove from the oven. 
13. Serve warm or cooled.

Per serving.
Weight Watchers P+ =  3.
Calories 132; Protein 7g; Carbohydrate 16g; Fat 6g; Fibre 6.

Mix all the veggies together in a large bowl and drizzle with coconut oil.

Sprinkle with salt and pepper before placing the pan in the oven.

After 20 minutes, remove from oven, stir vegetables, and then replace in oven for another 20 minutes before sprinkling with parmesan cheese and baking a final 20 minutes.

Serve hot from the oven, or allow to cool and store in fridge till ready to serve.  Reheat in microwave or eat cold… great either way!

Mmmmmmm!

Printable Recipe

What is  your favorite way to eat cauliflower?

Cooking With Coconut Oil by Elizabeth Nyland

I received  a copy of Cooking With Coconut Oil a couple of weeks ago through my association with Fitfluential LLC.

Cookbooks come and go… some are beautiful but quite impractical.  Others become family favorites with dog eared pages and personal notes, and are passed on through generations. I have a hunch that Elizabeth Nylands’s Cooking With Coconut Oil will be one of the latter!  It has beautiful pictures of course… but most importantly, it is filled with practical, healthy recipes for tasty dishes that  that you will actually want to serve and that ou and your family will be very happy to eat.

You do not have to be a follower of the Paleo diet/lifestyle or eat gluten or grain free to enjoy these dishes and make use of this book.

Elizabeth starts out by explaining how the book came to be, and then shares some information about the the health benefits of using coconut oil, and also describes some of the other basic ingredients she uses in her kitchen.  The recipes are divided into practical categories:

• Breakfast
• Salads and Dressings
• Sides
• Mains
• Snacks and Starters
• Desserts and Baked Goods

And then there is a section of tips on how to follow a Paleo diet for those of you interested, some resources, a recipe index, and some acknowledgments from the author.

We have enjoyed a few of Elizabeth’s dishes so far… and as a matter of fact, I am making the Zucchini Pancakes for breakfast this morning!

I hope you will have a look at Cooking With Coconut Oil for yourself.  I have checked out the Amazon page for this book and see that it is also available for your Kindle.  You can have a ‘peek inside’ the book there as well. ( I am not affiliated with Amazon in any way... just thought I should mention that.)

You can find Elizabeth at her blog Guilty Kitchen if you want to learn more about her and keep up with her news.

Have you seen this book yet?  

Are you a coconut oil fan, too?

Coconut Flour Coffee Cake for The Captain's Birthday

When this Coconut Flour Coffee Cake recipe appeared in my Facebook feed this morning I knew it would be just the thing for The Captain’s birthday cake.  July 28th is The Captain's birthday and probably the only day of the year he lets me spoil him all day long.

He told me not to bother baking a cake for him, and that he would be happy with some ice cream after our day’s outing… so I was really happy when I saw the ingredients in this lovely grain free and dairy free cake…. definitely something I could also sample, and share with him to celebrate his special day.

I knew he would love the texture ‘cause it is a heavy cake, very similar to pound cake and he does love that… and he certainly is a fan of coconut, and also ‘carmelly’  crumbly toppings.

The recipe calls for one one ingredient I didn’t have… coconut palm sugar… but after reading through the ingredient list I was pretty sure I could get away with using a dark brown sugar in its place… and it did work… very nicely.  Next time, though, I will solidify the coconut oil somewhat before mixing with the sugar because I think it will produce a drier, more crumbly topping.  I also may bake it for about 5 minutes less.

My Weight Watchers friends will surely balk at trying this recipe due to the N.I. and high P+ value per piece… but, hey, it’s CAKE after all.  And a delicious one at that.  And don't forget you don't HAVE to eat ice cream... bet a nice banana and/or berry 'soft serve' would be really good with this cake.

If grain free and dairy free suits you, do give it a try.  The recipe and instructions can be found here at this link… and some really nice pictures, too.  I calculated the N.I. myself.

I divided the cake into 8 slices… you could cut it into squares if you prefer. And of course you could make them smaller.

Per piece.
Weight Watchers P+ = 6.
Calories 234; Protein 4g; Carbohydrate 18g;  Fat 17g; Fibre 4g.

Folding the coconut flour, egg yolk, honey, vanilla mixture into the beaten egg whites.

Ready to put into the oven.

And cooling on the counter after baking.

Topped with ice cream and a candle, of course…

♪ Happy Birthday, Dear Captain.  Happy Birthday to You. ♪♪

Are you a coconut fan?  

Have you ever baked a grain free cake?

What is your favorite birthday cake?

Coconut Chicken Curry

I have been doing a lot of reading lately about different ways to boost my immune system.  Of course, nutrition and the foods we eat play an important role in our health… and I have learned that the spice turmeric, especially when consumed with black or white pepper, is considered a super food when it comes to easing inflammation in the body, and giving our immune systems a boost.

This is very good news to me as I have become a very big fan of curries over the past couple of years.  And the main ingredient in my curry powder just happens to be turmeric.

I have a favorite Coconut Chicken dish, which I thought would work very well with the addition of some curry so decided to give it a try for our Sunday dinner.  It was delicious, and even though I had to open the windows while it cooked, so worth the little bit of effort it took to put it all together.
I served mine over some Cauliflower Rice, and I made some steamed brown rice for The Captain. I think it would be good over spaghetti squash strands, or roasted butternut squash too… and certainly over barley or faro if you are fan of those grains.

For my Weight Watchers buddies, go ahead and use a lighter coconut milk. I used a full fat version here and so the N.I. reflects that… the P+ values would be about 6 or 7 with a light coconut milk.

Coconut Chicken Curry
Makes 2 servings

• 1 tsp coconut oil
• 8 ounces boneless skinless chicken breasts, cut into 3/4-inch chunks
• 3 cloves garlic, peeled, smashed and minced
• 1/2 medium onion, sliced – about 1 cup
• 2 tsp curry powder
• 200 ml canned coconut milk
• 1/4 tsp ground black pepper
• dash of red pepper flakes
• dash of salt
• 3 ounces fresh spinach leaves

1. Place the coconut oil in a large skillet over MEDIUM heat.
2. Add the chicken pieces, garlic and onions and cook about 7 or 8 minutes till the chicken is almost cooked through.  Be careful not to brown the garlic.
3. Add the curry powder, and stir to coat the chicken, garlic and onions.
4. Add the coconut milk, black pepper red pepper flakes and salt. Stir to mix.
5. Increase the heat till the milk just begins to bubble.
6. Toss in the spinach and cover with a lid.
7. Reduce heat to LOW and allow to simmer for 30 minutes.
8. Remove from heat and plate.

Per Serving.
Weight Watchers P+ = 9.
Calories 331; Protein 28g; Carbohydrate 8g; Fat 21g; Fibre 2g.

Cook chicken, garlic, and onions in a the coconut oil over medium heat.

Add the curry powder to coat, and then the coconut milk and stir well.

Toss in the spinach leaves and then cover to cook for 30 minutes.

Served over Cauliflower Rice for me…

and brown rice for The Captain.

Printable Recipe

Are you a curry fan?

Silky Smooth Curried Coconut Sweet Potato Soup

Several months ago I pinned a recipe for a soup that I thought looked very good.  And I had another look at it when I had a craving for a sweet potato and coconut dish a few days ago.  It is a good looking soup, very thick and you may want to check it out.

This soup of mine was definitely inspired by that one so I wanted to be sure to give it credit,  but I do prefer to use my own tried and true vegetable soup method, and I changed up the spices a bit, too.

I used a full fat version of canned coconut milk in this soup and it feels like silk in your mouth.  The texture is really fabulous.  I know it would be good with a light coconut milk, too, and of course the calorie count would be lower… and for my Weight Watchers friends, the P+ values would certainly be less as well.

Your choice, of course. 

Any leftovers can be frozen or just kept in the fridge for use within a couple of days.

Here is how I made it.

Curried Coconut Sweet Potato Soup
Makes 5 one-cup servings

• 1 Tbs coconut oil
• 16 oz sweet potato, peeled and cut into 1/2 inch chunks
• 4 oz white onion, peeled and chopped
• 3 cloves garlic, peeled, smashed and minced
• 2 cups water
• 1/2 tsp cumin
• 1/2 tsp curry powder
• 1/8 tsp red pepper flakes
• 1/2 cup coconut milk

1. Place the coconut oil in a large soup pot over MEDIUM heat.
2. Saute the onions and garlic until translucent, being careful not to let them brown.
3. Add the sweet potato chunks and saute about 5 minutes.
4. Add the spices and stir to coat the veggies.
5. Add the water, bring to a boil and then cover the pot, and reduce the heat to LOW and let the mixture simmer for about half an hour.
6. Remove the pot from the heat and using your immersion blender, puree the veggies and combine with the broth. You don’t want any lumps left.
7. Add the coconut milk to the mixture and stir or blend well.
8. Place soup in serving bowls, and sprinkle with salt and pepper to taste.

Per serving.
Weight Watchers P+ = 5.
Calories 159; Protein 6g; Carbohydrate 25g; Fat 6g; Fibre 3g.

Make sure your heat setting is not too high so that your garlice and onions do not brown when cooking.

Chop the sweet potato into 1/2 inch chunks so that it cook fairly quickly.

Still steaming when I opened the lid and started to puree.

That’s better!  Don’t want to melt the blender!

Almost done. You can see it it still a bit lumpy.

And ready to enjoy!

Printable Recipe

Tropical Traditions Gold Label Virgin Coconut Oil Review

I first began using Tropical Traditions Coconut Oil in the Fall of 2011 when I received a 32 oz. jar of their Gold Label Virgin Coconut Oil to sample.

I was a bit confused by it at first… it seemed solid at room temperature and cooler, and I learned that in this form it is referred to as coconut butter… when gently warmed, it liquifies and becomes coconut oil.  Have you been confused by that, too?

Either way,  I liked it immediately and  I developed some new recipes in my galley just to make use  of it:

Creamy Fall Oats

 

 

Chocolate Bark with Almonds and Raisins

 

and included them in a review of the product I published at that time.  I also submitted them to Tropical Traditions for inclusion on their web site.

Since then, Tropical Traditions Gold Label Virgin Coconut Oil has replaced olive oil in my cooking and my baking on a regular basis.  I really prefer the taste and I particularly like that this coconut oil can handle the higher heat required when stir frying veggies and browning roasts.  It is great to use in frying things such as cauliflower and garlic to make ‘rice’ and prepare for pizza ‘crusts’.  It is great in muffins and loaves and breads, and I find it works very well for sauces, curries and soups as well.

And that is not to even MENTION how wonderful it smells when cooking... no matter what I might be making, The Captain always comes into the kitchen to compliment the lovely aroma and anticipate what great tasting goodie I might be cooking for him!  The aroma is much stronger than the actual taste.

Curried Coconut Butternut Squash and Carrot Soup

 

A few months ago I started using coconut oil to brush my teeth as well…. mixed with a bit of baking soda to make a paste, it brightens and whitens my teeth and gives them a smooth and shiny finish! 

I know that lots of people are also using it to condition their hair and their skin.

 

 

Tropical Traditions Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website:

What is Virgin Coconut Oil?

Tropical Traditions also carries other varieties of affordable high quality

coconut oil.

You can visit their website to check current promotions, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online.

 

If you are interested in learning about its health benefits here is the best website to read about the many health benefits of coconut oil.

 

Do you use coconut oil in your baking and cooking?

 

Do you have any non-food uses for it?

 

 

Be sure to check back next week… there is a giveaway coming up!

 

 

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.

Cauliflower Pizza Crust

Since I did my Whole30 Paleo Challenge in January, I have a new-found love and respect for the often-neglected cauliflower…  aside from enjoying it raw in salads, and also roasted, I have made cauliflower ‘rice’ several times… and more recently, used it to make pizza crust.

I have looked at many recipes for cauliflower pizza crust lately but they all call for mozzarella cheese, and since I am not eating dairy right now, I have not been even tempted… then I came across this very timely recipe at Running to the Kitchen.

Gina’s version uses no cheese, but does make use of nutritional yeast.. and I just happened to have purchased some but have been hesitant to try it.  I made up this crust and was pleasantly surprised at the great taste.  For some wonderful mouth-watering pictures of the pizza Gina put together, and the recipe and instructions check out her post.

The first time I made it I followed the ingredient list and directions pretty much as written and calculated the N.I. as follows:

Per 1/4 of the pizza crust.
Weight Watchers P+ = 4.
Calories 140; Protein 6g; Carbohydrate 8g; Fat 12g; Fibre 4g.

To make the topping, I slathered a few tablespoons of tomato sauce over the crust and then sprinkled it with some basil and oregano. Then I mounded some leftover roasted veggies and 4 of my Spicy Meatballs, cut into chunks, on top. It was very very good.

Ready to bake for half hour in a hot oven.

Baked and ready to top… the parchment paper turned brown too.

I added tomato sauce, herbs, leftover roasted veggies and chopped meatballs and then baked for a few more minutes.

Then cut to serve.

This is a knife and fork pizza… would never hold together to pick up and eat with your fingers….  but it is so tasty!

The second time I made it, I did a bit of experimenting… I used half of the olive oil that the recipe calls for, keeping my Weight Watchers buddies in mind.  Yes, we do love our healthy oils, but in a limited amount… and I baked the crust at about 390°F hoping it might brown just a bit less and I was right.

With tomato sauce, basil and oregano.

Add some roasted veggies, cooked ground beef and a few grape tomatoes and heat through.

Mmmmm… enjoy!

The N.I. for this version with less oil is as follows:

Per 1/4 of the crust.
Weight Watchers P+ = 3.
Calories 110; Protein 6g; Carbohydrate 8g; Fat 8g; Fibre 4g.

And the third time... I was out of nutritional yeast so left it out. The crust was a bit crumblier but still worked, so if you don't have any nutritional yeast on hand, don't let that deter you from trying this recipe.  I also used 1 Tbs of coconut oil to cook my cauliflower and it worked just fine too, so it's your choice... coconut or olive oil.

With a topping of cooked ground beef and veggies, and fresh tomatoes.



Smaller pieces are easier to handle!





Are you a pizza fan? 

Have you tried a cauliflower crust?

Easy Lentil and Walnut Loaf... Make it Gluten-Free

I put this recipe together before the end of the year and before I started concentrating on food that would support my Whole30 Paleo Challenge. I never got around to posting it....

Every once in a while I get a craving for lentil and walnut loaf.  I really wanted to make one a few weeks ago while I still had some turkey gravy in the refrigerator left over from Christmas and also some of my Cranberry-Apple Sauce, cause I thought they would go well with it.  I made the turkey gravy with gluten-free cornstarch to thicken it only slightly, as I always prefer au jus to a thicker gravy.

In the past, the lentil loaf recipes I have used have all tasted very good, but the texture has never been that great... they all fell apart when serving them.  I was hoping the addition of some eggs and some bread crumbs would help hold the loaf together, and it worked very nicely.

I used gluten-free bread and also gluten-free tamari soy sauce in my recipe, but I think that any whole grain bread would be fine.  And if you don't have coconut oil, use your regular vegetable oil.  I used my food process to chop the onion into a fine dice, and also to make the bread crumbs and grind the walnuts.



Lentil and Walnut Loaf
Makes 4 hearty servings

• 1 medium onion, chopped very fine
• 1 Tbs coconut oil
• 2 cups cooked, drained lentils (canned are fine)
• 2 slices bread, ground into crumbs
• 1/2 cup walnuts, chopped finely
• 1/2 tsp thyme
• 2 eggs, beaten
• 2 tsp soy sauce

1. Place the coconut oil in a skillet over MEDIUM heat and then add the onions and saute until transparent, about 10 minutes.
2. Remove the onions from pan and mix with all the other ingredients in a medium bowl.
3. Place the mixture in a loaf pan that has been lightly coated with non-stick spray.
4. Cover with foil and bake for 40 minutes, then remove foil and bake for 10 minutes more.
5. Remove from oven and allow to rest about 5 minutes before slicing to serve.

Per serving.
Weight Watchers P+ = 9.
Calories 345; Protein 16g; Carbohydrate 37g; Fat 17g; Fibre 9g.

Pat the loaf ingredients down before covering to bake.

 

Taking the foil off and letting it bake a bit longer gives the top a nice crunch.  Allow to rest and cool for a few minutes before cutting to serve.

 

 

Especially nice with your favorite veggies!

Printable Recipe

 

 



Is lentil loaf on your list of favorites?

 

 

 

Curried Coconut Butternut Squash and Carrot Soup

I love to make soups in the Winter.  The aroma of garlic and onions fills the kitchen with the promise of homemade with love goodness!  I love the rich golden color and the silky texture.  And there are so many lovely local squashes in our local produce markets at this time of year that I want to sample them all.

In getting ready to start a 30 Day Paleo Challenge on January 1st I decided to make up a lovely spicy, nutritious soup, to have on hand for lunches and snacks.  I know that preparing for this challenge is going to be very important to my success on it. 

Normally I like to put a spoonful of fat free yogurt on my vegetable soups when I serve them... stirring the yogurt into the hot soup makes it creamy and rich.  But there is no dairy on the Paleo plan so I decided to use some coconut milk in this soup to take the place of the yogurt (I used a light version - after all I am still a Weight Watcher) and followed that theme by using coconut oil instead of the olive olive I would usually use, too. 

And I have to say, the coconut oil smells wonderful while it cooks.  Mouthwatering, actually!  I will be using it a lot more often.

I prefer to use my homemade turkey stock in recipes like this, but if you don't have turkey or chicken stock on hand, use a couple of bullion cubes and 4 cups of water.  It really does result in a richer flavor than water alone... or use vegetable bullion if you want a vegan soup.



Curried Coconut Butternut Squash and Carrot Soup
Makes 6 servings of 1-1/2 cups each.

• 1 Tbs coconut oil/butter
• 1 medium onion, peeled and chopped (8 ounces)
• 4 cloves garlic, peeled, smashed and minced
• 1 medium butternut squash, peeled and cut into 1-inch cubes (26 ounces)
• 3 carrots, peeled and sliced
• 4 cups turkey stock
• 1 Tbs ground cumin
• 1/2 cup canned light coconut milk
• Salt and pepper to taste

1. Place the coconut oil/butter in a large stock pot over MEDIUM heat.
2. Add the chopped onion and minced garlic and saute till translucent, about 6 or 7  minutes.
3. Add the butternut squash and the carrot pieces and cook another 5 minutes.
4. Stir in the ground cumin to coat the veggies.
5. Add the stock to the pot, cover with a lid and bring to a boil.
6. Lower the heat and leave the soup to simmer for 40 minutes.
7. Remove from heat and allow to cool for about 15 minutes
8. Purree the soup with your immersion blender or remove to blender jar in batches to purree.
9. Stir in coconut milk and gently reheat before serving.
10. Season with salt and pepper at the table.

At first I wasn't sure if I had added enough cumin to my soup because it didn't seem to be quite as spicy as I would have liked.  But, I resisted adding more, and I placed the cooled soup in 6 different single serving containers and then refrigerated them.  The next day, I heated up 2 servings for The Captain and I to enjoy for lunch, and I noticed that the soup tasted much spicier than it had the day before... guess the cumin just needed a bit of time to do its magic!

It was wonderful!  The rest of the leftovers have been moved to the freezer for now, but it won't be long before they are used up and I will be making another batch!

Per serving.
Weight Watchers P+ = 3.
Calories 119 ; Protein 2g; Carbohydrate 22g; Fat 4g; Fibre 4g.

Add the cumin to the sauteed veggies...

 

and stir to coat them and let it cook a bit before adding the broth.

 

Cover and bring to boil, then let simmer for about 40 minutes.

 

Gently reheat before serving.

Season with salt and pepper to taste.

 

Printable Recipe

 

 

Are you a homemade soup fan?  What is your favorite kind?

 

Do you like coconut oil?