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Tuesday, January 7, 2014

Cooking with Coconut Oil: Book Review and Recipe for Roasted Broccoli, Bacon and Sunflower Salad

I don't own many cookbooks. I tend to look recipes up online or just make them up as I go along (and share them with you!), but The Guilty Kitchen's Elizabeth Nyland has put together an amazing book entitled Cooking with Coconut Oil and it is one that I am super excited to add to my collection.

First of all, this book is beautifully made. The Chocolate Strawberry Icebox Pie on the cover makes you want to rip the book open and discover the other delicious dishes hiding inside. Each recipe is accompanied by a mouth-watering photo that you can almost taste. I am really big on photos, they help me know that I made a recipe correctly. :)

What I really love about this book is that, even though I cook with coconut oil often, I assumed a book about cooking with coconut oil would contain mostly baked goods and dessert recipes. Boy, was I wrong! This book contains more than 75 main dishes, sides, salads, soups, dressings and, of course, a few sweet treats. Elizabeth also includes tips for following a paleo diet and helpful paleo resources.

The first recipe I chose to make from the book was the Roasted Broccoli, Bacon and Sunflower Salad and it was absolutely delicious. I love broccoli and in this recipe it was roasted with bacon and sunflower seeds and mixed with a balsamic and dijon dressing (made with coconut oil, of course). Lucky for you, I am going to give you a special sneak peak into the book and share this tasty recipe with you!

Cooking with Coconut Oil is available for purchase now on Amazon. Be sure to also check out The Guilty Kitchen for even more paleo deliciousness from Elizabeth!

Roasted Broccoli, Bacon and Sunflower Salad
Serves: 4 to 6

1 pound broccoli (about 1 large broccoli), cut into florets
6 slices thick-cut bacon, diced
2 tbsp raw, hulled sunflower seeds
1/2 sweet onion, diced
1 clove garlic, minced or grated
1 tsp Dijon mustard
2 tbsp coconut oil, melted
2 tbsp aged balsamic vinegar
Sea salt and fresh-cracked pepper to taste

1. Preheat oven to 400F. Mix broccoli with bacon, sunflower seeds, onion and garlic in a baking dish and cover with a lid or aluminum foil.

2. In a separate bowl, mix the Dijon, coconut oil, balsamic vinegar and salt and pepper to form a dressing. Pour over the bacon-broccoli mixture and place in the oven.

3. Bake, covered, for 20 minutes, stirring occasionally. Remove cover and bake another 15 minutes or until bacon is cooked through and broccoli is golden on the edges. Serve.

Disclaimer: I was not compensated for this post, but did receive a complimentary review copy of the book. All opinions are 100% my own and I would never share a product or service with you that I haven't purchased or used myself. Purchase links are affiliate links and I do earn a small commission from your purchase, which helps me to keep this blog running.


  1. That looks absolutely delicious! I can't wait to try it.

  2. I never tried using coconut oil for cooking but thanks to you for sharing this recipe and also health tips of coconut oil.