Switch Your Cooking Oil (plus a simple popcorn recipe)

One simple tip is to switch out your current cooking oil for coconut oil or avocado oil.

The reason these two oils are a better option is because they have a higher smoke point than other cooking oils. Coconut oil has a smoke point of 400°F  and avocado oil has a smoke point of 520°F.

The smoke point is the temperature at which the oil starts to literally smoke. If it has a higher smoke point, then you can cook at a higher temperature. Once the oil reaches its smoke point, the oil will start to oxidize and become rancid. This compromises the benefits and performance of the oil.

So when cooking at higher temperatures, make sure you are using either coconut oil or avocado oil. Save the other oils (like olive oil) for your chilled dishes!

If you’re afraid of coconut oil leaving a coconut flavor on your food, then I recommend buying refined coconut oil from the brand Nutiva. This oil has a neutral taste and won’t affect the flavor of your food. However, if you don’t mind a little taste of coconut then go with virgin coconut oil!

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Below is a recipe on how to make popcorn at home using coconut oil!

Popcorn is one of my favorite snacks. It’s easy and delicious. Popcorn is actually a great choice when trying to stay healthy. The only problem is when people opt for the microwave popcorn. That stuff is a disgrace to actual popcorn. When it’s covered in butter and other unnecessary additives, it’s no longer the healthy snack it was meant to be.

All popcorn needs is three simple ingredients and it tastes just as good, dare I say, even better. This is now the only way I eat popcorn and I won’t ever go back to the microwave stuff. When you make it yourself, it has a nice airy, fresh taste. All you have to do is put it on the stove and wait a few minutes. In the same amount of time as the microwave popcorn, you’ll have made an alternative popcorn that you don’t have to feel guilty about eating!


  • Coconut Oil
  • Popcorn Kernels
  • Pink Himalayan Salt

Note: Pink Himalayan Salt is a better, healthier alternative to sea salt (and it’s pink so it’s just overall cooler).

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The first step is to put a few spoonfuls* of coconut oil in a pot on the stove. I usually turn the heat on medium.

*I don’t usually do any exact measurement, I just eyeball it. Feel free to use it sparingly and add more if you feel like it needs it.

Next add* the popcorn kernels to the pot. I take a spoon and stir it to make sure the oil coats all the kernels. Then put a lid on the pot.

*Again, I just eyeball it. To give you an idea though, I would probably do about three shakes of the jar. 1/4 of a cup if you’re sitting there yelling at me to give you an exact measurement.

Now you wait until the kernels start to pop. There’s not an exact time, but it usually takes a total of about 5 minutes. Every once in a while I’ll pick up the pot and shake it to make sure the kernels are being cooked evenly.

Once the popping slows down, remove it from the heat and let it sit there for another minute or so. While it cools off, it will continue to pop some of the leftover kernels. Once the popping has stopped, pour it into a bowl, sprinkle some pink himalayan salt over it and snack away!

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There you have it, a simple yet delicious way to eat popcorn. So switch out your cooking oil for coconut oil or avocado oil and cook your meals at a higher temp without having to worry about ruining the performance of your oil!


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