While low-carbing, you can get creative with oils used in cooking. We all are aware of olive oil and its possible benefits, but have you considered macadamia nut oil or coconut oil?
Organic Extra Virgin Coconut Oil is something I started using a few years ago, and am happy that I did. I purchase the Nutiva brand in the 29 oz jar for around $20 at my friendly neighborhood co-op. I would not recommend anything other than unrefined and organic, otherwise you just aren’t getting a nutritional advantage at all. (There are 0 carbs in a serving.)
I know some people eat the coconut oil right off the spoon, but I do not. It doesn’t taste like a coconut delicacy or dessert, but has a light coconut flavor for cooking. The benefits are pretty phenomenal if you ask me. This coconut oil contains quite a bit of lauric acid, which I’ve read boosts metabolism. You can read more about the health benefits on Nutiva’s website.
How do I use organic coconut oil? It is a mild enough flavor to use it to sauté red peppers, green beans and mushrooms. I also like to melt a Choco Perfection bar, mix in a little coconut oil, and add some almonds. I pour that mixture into a coated pie plate, and stick in the freezer for a little while. It makes an almost-almond bark that tastes like an Almond Joy candy bar.
You can even use a little bit of the oil to moisturize your skin.
If you’re feeling adventuresome with oils, you should definitely look into the nutritional benefits of organic coconut oil the next time you are at your local specialty store. Of course, you can order Nutiva coconut oil online, too.
I really wanted to blog about black olives on my “O” post, but there’s not much I can say about them other than I enjoy eating them while on my weight loss journey. I like to add them to regular salads with a little pepperoni, mozzarella cheese and Italian dressing. Of course, they’re tasty on taco salads, in pizza toppings, or simply by themselves. 5-7 black olives=about 1 net carb.