Olive oil. Canola. Peanut. Pam. If you’re a cook, you’re probably quite familiar with at least a FEW of these oils. Oils, like olive and peanut, are awesome! They aren’t, however, the end-all-be-all when it comes to healthy, tasty food preparation. Yes, there are oils that are healthier, more nutrient-rich, and simply BETTER for cooking than your tried-and-true basics. Get excited! Here are three alternative cooking oils to get acquainted with ASAP!

Cooking Oils 301!

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  • Avocado Oil. Though it sounds rather exotic, avocado oil is actually pretty similar to olive oil, at least when it comes to chemical composition. Avocado oil is a combination of monounsaturated, saturated, and polyunsaturated fats–all good things. Unlike olive oil, though, avocado oil is also super high in protein, vitamin E, and potassium. Avocados also have the highest smoke point of any plant at 520 degrees, so it’s perfectly safe for all of your high-heat cooking and baking. For more on the benefits of avo oil, go HERE.
  • Coconut Oil. Coconut oil is super trendy right now, and for good reason! It works for everything from a DIY hair treatment to moisturizer. Coconut oil, however, is also awesome for cooking! Semi-solid at room temperature, coconut oil has a very high heat resistance thanks to it’s abundance of saturated fat. This makes coconut oil the perfect choice for frying, sauteeing, and cooking in general. The flavor is mild, and the benefits are numerous, from a healthy dose of fatty acids to increased satiety. We keep two kinds of coconut oil on hand at our place–a spray version for cooking and prep, and a jar for recipes and misc. uses. Worried about staying power? Don’t be! Coconut oil is incredibly hardy–a jar can last for years without going rancid. If you need further proof of coconut oil’s amazingness, check out this post from my girls at Tone It Up!
  • Ghee. Oh, you’ve never heard of ghee? What about clarified butter? No? K, lemme fill you in. Ghee is butter…butter that’s been removed of milk solids. It’s golden, not only in color and flavor, but also in terms of nutrition. Ghee, you see, has none of the lactose or casein found in traditional butter, but when sourced from grass-fed cows, it’s rich in CLA and vitamins D, A, and K2. Plus, since the water and milk solids have been removed, the yummy, buttery  flavor is totally strengthened and enhanced! Basically, ghee is a healthy, vitamin-rich, antioxidant-packed source of safe saturated fats–a total win for cooking. For more information and advice on cooking with ghee, check out this piece on Food Renegade!

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Need to fill your pantry? Here are a few places to get started!

Avocado Oil

Coconut Oil

Ghee

 

And they’re ya go–cooking oil game: officially upped.

xx,

Liza

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