WELCOME | Nutrition Stripped is a whole foods, plant-based, gluten and dairy-free food and nutrition blog. learn how to rejuvenate your body with my nourishing recipes and nutrition services. healthy eating made deliciously simple.
I know what you’re probably thinking, I’m nuts about coconut with all these posts having coconut milk, coconut flakes, coconut water, or coconut flour in them, and you’re right! I’m crazy for coconuts (in a good crazy kind of way?). Today, let’s talk all about the nutrition contained in all things coconut, how to use, how to eat, and different types of coconut.
Whenever I mention coconut oil as another cooking oil to be used I hear roughly the same thing “Eeek! McKel, that’s a saturated fat!” It sure is. Coconut oil is comprised of about 90% saturated fat. So why do personally use and recommend this oil in cooking? The type of fatty acids that make up coconut oil’s saturated fat content are medium chain triglycerides, about 65%. Unlike long chain fatty acids (the majority of fats in our diet), which must go through modification prior to being digested and absorbed in our bodies, medium chain triglycerides are passively diffused from our gastrointestinal tract to the portal system (i.e. our bodies find it super easy to break down the fat before getting rapidly absorbed and used for energy by the body). Coming from a clinical background, MCT’s are very commonly used in treating people who have malabsorption issues, ketogenic diets, or for increasing calories without much volume.
In a previous post I shared with you one of my favorite go-to healthy desserts to satisfy my sweet tooth, Banana NOcream, a non-dairy, gluten free, vegan and paleo friendly ”ice cream” recipe. Today I share with you a new type of “ice cream” that still fits all of the mentioned dietary preferences, Simply Coconut Milk Ice Cream. This will also go perfectly for an upcoming post (hint, hint) and every other delicious dish you pair with ice cream or my favorite way, au naturel.
I know what you may be thinking, a whole can of coconut milk, isn’t that fattening? Yes, it is high in fat…BUT this type of fat is great and can be used to replace other fats in your diet. The fat contained in coconut meat/milk is mostly MCT (medium chain triglyceride), which is digested completely differently than standard fats in our diet (a.k.a. long chain fatty acids/triglycerides); and are more easily used as energy and broken down by the body. I will devote a whole post next week with coconut in the spotlight to share the knowledge with you of course, because coconut deserves it’s own post.
You all (y’all) should know by now my love for salads in all forms and most recently I shared with you one of my favorite summer salads, the Cucumber Salad with Citrus Dill Dressing. Today I have another summer salad to share with you, it’s a gluten free, low carbohydrate, and high protein twist on a traditional tabbouleh dish. Kale Hemp Tabbouleh.
Do you remember how I said I really like saying the word baba ghanoush, well tabbouleh (tuh-boo-luh or sometimes pronounced tuh-bul-lay in the US) is another word that I add into my “fun to say word” book. What is tabbouleh? Traditional tabbouleh contains bulgar wheat (a gluten containing grain), onions, tomatoes, cucumbers, garlic, sea salt, pepper, lemon juice, olive oil, parsley, scallions, and mint. This dish is very popular among the Middle Eastern regions and of course, the dish and ingredients vary among regions/cultures. It’s served chilled or room temperature often in many ways (i.e. entree, side, “condiment”). A fun fact about tabbouleh: it holds a place in the Guinness Book of World Records!
Orange NOcreamsicle. You may be thinking “McKel, what?”. If you’re from the US, we’re all very familiar with the orange cream popsicle as a favorite frozen treat. If you’re not familiar with it, an orange cream popsicle is a frozen dessert with a thick ice cream-like center surrounded by a super sweet orange icy popsicle. I absolutely love this combination of the bright and refreshing orange with the thick creamy vanilla flavored center. What I don’t love about it, are the ingredients used to make this popular cold treat. Today I share with you one of my favorite variations on a Stripped Green Smoothie, Orange NOcreamsicle (no-cream, non-dairy, no unnatural sugars).
All the flavors of a classic orange cream popsicle in one healthy glass! Compared to an orange cream popsicle, which contains over 30 ingredients (including the worst offenders high fructose corn syrup, food dyes and more sugar), check here, here, here, here, here, here, here, and here to name a few reasons why I’m not a fan of high fructose corn syrup, and why you shouldn’t be either. This Orange NOcreamsicle contains under 7 quality ingredients. You know I enjoy my smoothies post-workout and this is another smoothie perfect for that.
Peaches! If you follow me on instagram or facebook (if you don’t why not!), for the past couple of weeks I’ve been posting beautiful pictures of vibrantly colored peaches in all their natural glory and deliciousness. If only you could smell these plump and ripe peaches I picked up from the Peach Truck here at the Nashville Farmers Market last week, you would know exactly how I was feeling… pure excitement to create a recipe, bliss from the scent, and a gentle rumbling in my stomach in anticipation for what I chose to first make… a Raw Peach Tart!
Peaches can be a tricky fruit to choose from the market or store. Typically you purchase them relatively hard and can allow them to ripen on your countertop or more quickly in a brown paper bag. If you’re lucky, you get peaches that are super juicy, sweet, and begging to be eaten; the other bunch, for the lack of better words, get to see the compost/garbage a little sooner than you’d like. Either way a quick tip for picking peaches (and any fruit) is to use your nose. A fruit is ripe when you can smell the fragrance when holding it up to you nose. I’ve said it before and I’ll say it again, your nose knows! Now let’s talk about this peach tart action we have going on above.