Cooking Fats

I’m no longer afraid of fat – it’s an essential part of good health, and it’s delicious. Double win! There’s no reason, however, to go overboard either. My recipes include enough fat to appropriately cook and flavor the food. Feel free to increase the amount of fat if you’d like, but keep in mind that you will change the taste a bit if you reduce the fat.

For higher temperature cooking – like sautéing and baking – I recommend coconut oil, although some paleo eaters use clarified, organic, grass-fed butter or ghee instead. You can make that substitution in these recipes if you prefer. (All fats can be swapped with each other in a 1:1 ratio.) I do not recommend using olive oil for cooking; high heat causes olive oil to oxidize which has some health ramifications. Reserve olive oil for drizzling on already-cooked foods, salads, and homemade mayo.