|The 8-ounce jar is also pareve.|
Diet is a crucial key in controlling diabetes. An advantage to using extra virgin coconut oil in a diabetic diet is the oil’s natural ability to control sugar levels by improving the secretion of insulin and the utilization of blood glucose. Unlike butter, it doesn’t contain cholesterol or sodium and has zero trans-fat. The medium-chain triglycerides found only in extra virgin coconut oil, especially the lauric acid, provide added health benefits including anti-fungal, anti-bacterial and anti-viral qualities, which support digestion, and immunity.
Kelapo Coconut Oil, with jars with the OK certification, and spray with the OU certification, was created as a sustainable, healthy substitute for the home. The oil has a light, natural taste that adds enticing flavor to dishes. Kelapo Extra Virgin Coconut Oil is organic, Fair Trade Certified, and Vegetarian Approved. For more information on Kelapo Extra Virgin Coconut Oil, visit www.kelapo.com.
Here is a recipe with tasty and healthy options. More dishes are at www.WeAreCoconuts.com.
Zucchini Parmesan Frittata
1 medium zucchini, shredded
1/2 teaspoon salt
2 tablespoons Kelapo Coconut Oil
8 large eggs
1/2 cup freshly grated Parmesan
2 cloves garlic, minced
Salt and pepper to taste
Place shredded zucchini in a sieve or colander and sprinkle with salt. Let drain over a bowl at least one hour. Press to release excess moisture.
In a 12-inch oven-proof skillet, melt coconut oil over medium heat, swirling to coat sides of pan. Add zucchini, spread evenly across bottom of pan and cook 5 minutes.
In a medium bowl, whisk eggs, Parmesan, garlic and salt and pepper until well combined. Without disturbing zucchini, pour egg mixture into skillet and reduce to medium-low heat.
Cook undisturbed until sides are set but center is still loose, about 7 to 10 minutes. Meanwhile, place oven rack on second highest setting and preheat broiler.
Broil frittata until puffed and lightly browned, about 5 minutes (watching carefully so it doesn’t burn).
Remove from oven. Cover skillet with an inverted serving plate, then flip skillet and pan together so that frittata is transferred to serving plate.
Serve warm. Makes 4 to 6 servings.