Ever since I learned about the health benefits of organic coconut oil back when I was in nutrition school, I’ve loved using it in my recipes. And you know that a healthy food has hit the mainstream when Dr. Oz goes around touting its health-enhancing qualities, too!

Coconut oil,  while mostly made of saturated fats, is a medium-chain fatty acid, which means it’s metabolized differently from other saturated fats in the body. As a result, it spares the cardiovascular system any of the usual ill-effects of other saturated fats like those from meats, eggs or dairy products. In fact, coconut oil is actually a boon to your heart health—it can help lower “bad” cholesterol levels, improve heart health, boost thyroid function, and even strengthen the immune system.  Recently, some have even reported that eating coconut oil can help reverse Alzheimer’s disease. Not bad for a delicious, versatile, vegetable-based fat!

When it comes to cooking and baking, I love that coconut oil is naturally solid at room temperature, so it makes a great nondairy substitute for butter. If you buy unrefined oil, it will impart a subtle coconut flavor, perfect for baked goods.
Keep reading & get this healthy recipe!

My favorite dessert of autumn simply has to be pecan pie. It was never something I enjoyed as a kid, but as an adult, those pecans and their rich flavor, complemented by a sweet, sugary filling, was enough to send me to heaven. Of course, as I’ve changed my diet over for the healthier these past few years, super-sweet fillings seems less and less appealing. But that doesn’t mean the craving for pecan pie altogether has disappeared – in fact, I start to wish for anything pecan-related long before Thanksgiving. (These pumpkin donuts with pecans were only just the beginning.) That’s where this freezer fudge comes in handy.
Try this simple freezer fudge!