Try this low carb, high fat lunch! Shredded red onion, red cabbage, carrot and radish with extra virgin olive oil, lemon, salt, pepper & toasted sesame seeds. Fry the salmon in Lucy Bee coconut oil & top with crushed chillies! And that right there is #Lea
Bulletproof Green Tea I’ve decided to share with you something that not only is delicious but also can help reduce hunger in between meals with the added benefit of burning fat. What is it? Green Tea & Coconut Oil... Ingredients: 1 Organic Green Tea Bag; 1 teaspoon of Organic Extra Virgin Coconut Oil; Simply boil the kettle and let it rest for a bit. Add the water to the teabag in a large mug. Add a teaspoon of coconut oil.
Coconut Oil & Olive Oil . . . A Beauty “Mash” Made In Heaven! 3 parts extra virgin coconut oil 1 part extra virgin olive oil “mash” together with the back of a spoon.Mix together until it’s a nice, smooth consistency. Store in the refrigerator for a “hard” lotion or at room temperature for a soft lotion.