Last week I took you on a grocery store visit with me (I hope you enjoyed it!) and now I’m taking you on a tour of all my favourite healthy fats.
I’ve included both animal and plant-based fat sources in this post and these 2 videos (yes, there are two because the videos were too long initially and so we decided to divide them into two) because I personally eat both and I recommend them for your most joyous health!
You see, every single cell in your entire body is made up of a lipid layer and you need both types of fats to support them, from both animal and plant sources.
I still remember my days in marketing before I became a nutritionist thinking that all fats were bad, which led me to avoiding them, including delicious grass-fed butter!
However, I’m more of a ghee fan, as you’ll soon learn in my video because it’s super great for high-heat cooking and it has such a wonderful rich taste. You can learn how to make ghee right here. Plus ghee is rich in butyrate which is essential for a healthy gut microbiome!
As I mentioned in the video below, I was fat-phobic for many years. Funny enough, it was also when many of my health issues such as my dry skin, eczema and hormonal imbalances were present.
What about you? Have you been or are you fat-phobic? I don’t think I’m alone in this because when I go to the grocery store, I still see many low-fat products. I have a feeling though that if you’ve been a reader of my blog for a while, you likely know all the health benefits of good fats too.
But in case you need a little refresher, you’ll enjoy my latest videos where I talk about the health benefits of fats, as well as delicious plant-based fats and serving sizes (like whether you should be eating half an avocado or a whole avocado). You’ll learn what I recommend to make the best choice!
Sources of Healthy Fats (Plant-Based & Animal):
There are so many different kinds of olives from salty to sweet, you’ve just got to find the one you like best. I love Acropolis Organics for olives and olive oil and I also love the sicilian olives from The Cheese Boutique. Try my One-Pot Paprika Chicken with olives or my Everything Guac or Creamy Avo Pasta Salad!
Nuts and Seeds
The benefits and uses are endless when using nuts and seeds; from nut butter to nut milk or just eating them whole as they are, there are so many great ways to enjoy them! I love slathering nut butter on to buckwheat banana bread to make it more blood sugar balancing or lightly toasting seeds to put on a salad.
Nuts and seeds are also a source of plant-based protein and a great way to start your day by firing up your metabolism. I love using hemp in recipes like this flatbread or seeds in granola or trail mix.
And now for the next video …
First off, I love sardines but I didn’t always love them. I started eating these when I became a nutritionist because they are an amazing source of omega-3 essential fatty acids which makes them very anti-inflammatory, they are an excellent protein source and even vitamin D !
When buying canned sardines I always look for the Ocean Wise logo because they are sustainably caught or farmed and not damaging the environment. We buy a variety of fish, from arctic char to salmon, sustainably-caught shrimp and some canned fish, like sardines and salmon. You can read more about choosing the best fish in this post.
Coconut Oil, Coconut Butter and Coconut Yogurt
This is the brand of coconut oil I buy the most often because it has a lovely coconut flavour. As for coconut butter, it’s super easy to make yourself but I also admittedly buy it too (it’s a bit of a splurge). I like the Artisana brand and Nutiva as well. Just an FYI coconut “manna” is the same thing as coconut “butter” which you’ll see on the store shelf too. You can read more about the difference between coconut oil and butter here.
Since we are on the topic of coconut, have you tried these Collagen Chocolate Chip Snowballs? They taste like coconut macaroons and they are made with coconut oil and shredded coconut. SO yummy!
Hemp Hearts aka “seeds”
I love hemp seeds! I go through a big bag of it about once per month because it’s such a fast and easy source of protein and healthy fat.
I use it to make everything from dip to pesto to delicious crackers and sprinkle it in every salad I make because not only is it a great source of protein and healthy fat called gamma linolenic acid, which is heart-health friendly, it’s also great for skin and hair health. In fact, there is about 10g of protein in a 30g single serving. My favourite brand of hemp is Manitoba Harvest.
If my recipes are of any evidence, you know I love ghee! I make it with grass-fed butter because it’s way cheaper to make it yourself than buy it. Once in a while, I buy it too. I use ghee to make these Sticky Carrots which are a joyous reader fave!
I love adding goat or sheep cheese to big salads. I buy feta cheese from my local farmers market! You always have to read your labels though because not all feta is created equal. I tend to avoid cow-derived feta because it’s not good for my eczema but the source of milk will always be listed on the label. Most health food stores will have goat or sheep milk-derived feta.
Eggs – the original superfood! Eggs are one of the best brain foods around because they are an excellent source of good fat, protein, B12, iron, lecithin and choline. I love making frittatas and I almost always use eggs in baking because not only does does it add a good amount of protein, but it makes baked goods stick together well like this Pumpkin Spice Cake – one of my most popular recipes from Fall 2018!
When buying eggs, look for certified organic so that you know your purchase is supporting a farmer that follows strict organic standards for animal welfare.
Now that you know some of my favourite plant and animal-based fats, remember the key to a healthy diet is a wide variety of fats, so even though you know I love ghee and coconut butter, remember to mix it up!
If you have any questions or comments, please post them below!
What are your favourite fats to stock in your kitchen?
Wishing you joyous health!
This content was originally published here.