Extra virgin coconut oil.

I am a big fan of products that are able to serve multiple purposes. And an even bigger fan of all natural products. My aesthetician told me that one of her skin secrets is extra virgin coconut oil so I ordered it as soon as my appointment was over. I learned that it can not only be used on your skin, but can also be used when cooking. And it has about a million health benefits. And it’s cheap.

I use it on my body, hands, and feet, and it makes even my super dry hands incredibly soft. I also use it on the ends of my hair and have heard of people putting it on their face, but I have’t gone there yet. Here is the brand I ordered from Amazon, but I’m sure other kinds work just as well. Fear not…despite the name, it doesn’t have an over-coconuty smell.

Here are the two recipes I used it in this week – both were absolutely delicious and so so good for you. I used this quinoa recipe and used the same girl’s baked sweet potato recipe, but I can’t find it online so this is what you need:

2 pounds sweet potatoes cut how however you like – skin on

2 Tbs. coconut oil – heated in a skillet to melt

1 Tbs. curry

1/2 tsp. turmeric

1 tsp. celtic or himalayan sea salt

Preheat oven to around 350 degrees, toss everything together and cook for about an hour or until as crispy as you like.

The curry and turmeric spices are two things I’m so glad I added to our kitchen because they add such a satisfying spiciness to your dishes.

Enjoy!