Maple Pop Crunch and Coconut Oil Incorporation

Probably my favorite discovery of 2012 was coconut oil. I used it first for my homemade body butter, and then moved on to cooking with it. There are many health claims associated with coconut oil; I am particularly interested in its effectiveness with thyroid health (duh!).

Here is an excerpt from an article taken from the Dr. Oz website on the benefits of coconut oil:

“Studies have shown that intake of coconut oil can help our bodies mount resistance to both viruses and bacteria that can cause illness. Even more, it also can help to fight off yeast, fungus and candida.

Coconut oil can also positively affect our hormones for thyroid and blood sugar control. People who take coconut oil also tend to have improvements in how they handle blood sugar since coconut can help improve insulin use within the body. Coconut oil can boost thyroid function helping to increase metabolism, energy and endurance. It increases digestion and helps to absorb fat-soluble vitamins.”

You can read the entire article at

The recommended dose is 2 tablespoons per day for us thyroid sufferers. I take 1 teaspoon in my morning cup of coffee and incorporate it in many recipes in place of Olive Oil. I can say the biggest difference I’ve noticed is my digestion issues have disappeared. It has also helped me with some bathroom issues if you know what I mean 🙂

A friend of mine recently introduced me to a new snack called Maple Pop Crunch. This is absolutely delicious, and should be made at your own risk…I liken it to “healthy crack” cause it is soooo addicting.

Let’s call a spade a spade here. This is a treat that is about 1100 calories for the whole batch; ONE serving (1/6th of the bath) is 180. Portion wisely.

Maple Pop Crunch

1/2 pack of organic brown rice cakes, broken into popcorn size pieces (6 rice cakes)
1/4 cup Organic Virgin Coconut Oil
1/3 cup Pure organic Maple Syrup
Sea salt to taste
  • Preheat over to 325 degrees
  • Over medium heat, simmer together the coconut oil, syrup and sea salt for about 5 minutes


  • Pour over rice cake bits, mixing well. I line my pan with foil to save on cleanup time.


  • Bake in the oven at 325 for about 10-15 minutes (mixing halfway through)
  • Let cool- this gets super crispy crunchy amazing!



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