My breakkie today:
A slice of wholemeal bread drizzled with a tablespoon of organic extra virgin coconut oil and Gula Melaka syrup (palm sugar). Love this simple, wholesome yet delish coconut bread!
Coconut Oil is amazing for hormone health. It provides the necessary building blocks for hormone production, can assist weight loss, reduce inflammation, and even has antimicrobial and antibacterial properties. My favorite way to consume it is to blend into coffee and use it as bread spread sweetened with palm sugar syrup.
Health benefits of coconut oil:
Hormone balancing – the fatty acids in coconut oil actually help the hormones get to where they want and need to go in the body, and so support the creation, processing and elimination of estrogen and progesterone, leading to hormonal balance.
Weight loss-promoting – studies show that coconut oil increases the metabolism and prevents hunger, allowing for successful weight loss.
Thyroid-supportive – coconut oil has the ability to transform cholesterol into pregnenolone, which is one of the essential building blocks for thyroid hormone-creation. When you add more coconut oil to your diet, you’re increasing the saturated fats made up primarily of medium-chain fatty acids that aren’t found in many other oils. These medium-chain fatty acids increase metabolism and promote weight loss, which is a big part of your healthy thyroid function. In addition, coconut oil can increase basal body temperatures, which is super important for women with low thyroid function.
Gut-healing – coconut oil repairs gut tissue and encourages the growth of good bacteria in the gut. Like breast milk, coconut oil is powerfully antimicrobial and antibacterial. The high levels of lauric acid in coconut oil protects against infection from viruses, bacteria, yeast, parasites and fungi. Lauric acid inactivates harmful microbes in your gut that can lead to hormonal imbalance.
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Alycia comes back from school at around 4pm twice a week. On days when she comes home late, she will be served a light lunch as dinner will be served early on those days. In school, she will grab a quick bite (nuggets, cakes, buns, biscuits) before she hurries off to her enrichment class. This is what Alycia likes to eat on days when she comes home late:
My mil’s homemade purple sweet potato bread. Half a slice is an open sandwich with tuna-egg-onion-mayo. Half a slice is spread with homemade kaya. She loves cucumbers, so I gave her some sliced cool Japanese cucumber, cherry tomatoes and an orange. Fruits are always eaten first before her food. Healthy mou?
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When we were at Mid Valley Megamall on Monday, daddy bought us a loaf of Gion Japanese bread, aka the most expensive bread I’ve ever eaten. It costs RM18 for one loaf and they don’t sell half a loaf. Though it’s expensive but it’s really tasty and can even be eaten on its own without any jam, butter or ham. Within 3 days, we chomped down half a loaf and we still have another half loaf in the freezer.
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No, that’s not a pomelo, it looks like a pomelo skin but it’s actually a ‘kei zhi’ or wolfberry bread that my mil bought from the bakery. Very unique eh, bakeries these days are mushrooming everywhere and in my housing estate alone, there are more than 5 bakeries, so these bakeries are whipping up extraordinary products to entice customers. No more run-of-the-mill kaya buns, coconut buns or cheese buns but you see new items like wolfberry bread, sotong ink bread (which is black in color but taste really yummy as it is slightly saltish), yam custard buns, black sesame seed bread and the list goes.
So how does this bread taste? Well, not really to my liking as it feels like biting onto a herbal bread. I love herbal soups but not herbal bread (the smell of herbal is a little too strong), though there are many sunflower seeds inside the bread but the smell of the wolfberry in the bread just couldn’t agree with my tastebud.
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