Clean Eating Magazine

Clean Choice Awards Winner!

I’m so proud to say that Kelapo Coconut Oil Cooking Spray was featured in the April/May edition of Clean Eating Magazine! We were chosen for the 2013 Clean Choice Awards in the category of Pantry Staples. I personally think this was a wonderful category for us…I keep our cooking spray in the cabinet right next to my stove! Last year, Kelapo Coconut Oil Baking Sticks were awarded one of the best dairy and dairy-free products. Kelapo Coconut Oil Cooking Spray is great for spritzing a pan before making a stir-fry, eggs, veggies, and even cookie/cake pans! The spray is also soy-free, which is wonderful for those who have soy allergies or want to eliminate soy completely. Clean Eating Magazine even created a recipe for an eggplant and sweet potato stir-fry that calls for coconut oil! It looked so good, that I wanted to share their recipe:


Pantry Staples Winner!

1 cup reduced-sodium vegetable broth

2 tablespoons natural unsalted almond butter

2 tablespoons reduced-sodium soy sauce

1 tablespoon organic evaporated cane juice

1 tablespoon tapioca starch

1 teaspoon ground coriander

¼ teaspoon red pepper flakes

1 tablespoon coconut oil

3 Japanese eggplants (1 pound total), cut into ½-inch-thick rounds

1 large sweet potato, peeled and cut into ½-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch chunks

4 scallions, chopped, white and green parts divided

3 cloves garlic, minced

1 tablespoon thinly sliced or julienned fresh ginger

4 plum tomatoes, chopped

1 tablespoon fresh lime juice

½ packed cup torn Thai basil or basil leaves

Eggplant and Sweet Potato Stir-Fry


  1. In a medium bowl, whisk together broth, almond butter, soy sauce, cane juice, tapioca, coriander, and pepper flakes. Set aside.
  2. In a large wok or skillet on high, heat coconut oil, swirling to coat bottom of the pan. Add eggplant, sweet potato, bell pepper, white parts of scallions, garlic, and ginger; stir-fry until tender-crisp, 3 to 5 minutes. Add tomatoes and stir-fry until tomatoes start to break down, about 2 minutes.
  3. Stir in broth mixture, tossing to coat. Bring to a simmer on medium and simmer until eggplant and sweet potato are tender, 8 to 10 minutes. Stir in lime juice, green parts of scallions, and basil.

This stir-fry would be perfect by itself or served over jasmine rice. You could always add in sautéed chicken or beef to get additional protein with this meal. Have you tried Kelapo Coconut Oil Cooking Spray?


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