Did you know that saturated fats are the healthiest oils to cook with? It is because they are the least reactive to heat/light and are more stable than polyunsaturated oils.
Applying high heat to delicate oils such as almond oil or macadamia oil will likely cause them to turn rancid, quickly destroying a lot of the nutritional qualities these oils have.
Selecting the right oils to use within your cooking can ultimately improve your intake of good fats and nutrition, so to ensure that you know which oils stand up best in keeping their nutritional profile intact for the type of cooking that you will be doing, here is a quick list of common oils and when they are best used:
High Heat/Frying/Browning
Coconut oil
Palm Oil
Lard
Medium Heat/Light Saute
Olive Oil
Sesame Seed Oil
Hazelnut Nut Oil
Pistachio Nut Oil
Low Heat/Baking
Pumpkin Oil
Sunflower Oil
No Heat
Fish Oil
Flax Seed Oil
Cod Liver Oil
Hemp Seed Oil
Applying high heat to delicate oils such as almond oil or macadamia oil will likely cause them to turn rancid, quickly destroying a lot of the nutritional qualities these oils have.
Selecting the right oils to use within your cooking can ultimately improve your intake of good fats and nutrition, so to ensure that you know which oils stand up best in keeping their nutritional profile intact for the type of cooking that you will be doing, here is a quick list of common oils and when they are best used:
High Heat/Frying/Browning
Coconut oil
Palm Oil
Lard
Medium Heat/Light Saute
Olive Oil
Sesame Seed Oil
Hazelnut Nut Oil
Pistachio Nut Oil
Low Heat/Baking
Pumpkin Oil
Sunflower Oil
No Heat
Fish Oil
Flax Seed Oil
Cod Liver Oil
Hemp Seed Oil
My version of a great breakfast, without the salt, dairy and glutens!
4 eggs
4 pieces of Canadian bacon
"SALSITO":
4 diced fresh tomatoes
1 diced green pepper
1 diced sweet onion
1 clove garlic
OPTIONAL: 1 diced Jalapeno pepper(with seeds and veins, hotter/without seeds and veins, milder)
About 2 TBS fresh chopped cilantro, (more or less to taste, start with 1 TBS and go from there)
Black Pepper to taste
Juice of 1/2 Lemon or Lime (Hint: if you're out of citrus, use 1/2 TBS ACV(apple-cider vinegar); different taste but awesome results nonetheless)
Combine in a bowl and let sit for about ten-fifteen minutes.
HERE'S HOW IT COMES TOGETHER!:
In a small non-stick frying pan, lightly brown the Canadian Bacon, remove to a plate. Add JUST A BIT(less than a tsp) of Olive oil to help break up the little browned bits, add the eggs and cook them ANY WAY YOU WANT (I made mine over medium). Place the eggs on the Canadian Bacon and cover with as much salsa as you want. Extra hot sauce is optional!
Serve with 1/2 a sliced banana and 3-4 sliced strawberries on the side.
SIMPLE AND QUICK! ENJOY!
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