We’ve been hearing a lot about MCT oil in the health arena of late – and so, we thought it was the perfect topic for our new health and wellness series, ‘WTF is…’, which explains health and wellness trends in normal-people speak. Rachel Finch swears by it – and how could you not believe Finchy?

First of all, what does MCT stand for? Well, it stands for Medium Chain Tri-glyceride, and that basically means ‘healthy fat’. For a really long time, we’ve been told fat is bad, but nutritionists now agree, the perfect diet is all based on your individual body type.

Now, we’re encouraged to introduce ‘healthy fat’ into our diet, like avocados, nuts and olive oils, to help sustain energy and actually help you lose weight. Confused? Well, apparently when you consume MCTs and other healthy fats, your body uses them first for energy – rather than storing them for later. This, in turn, increases your metabolism, helping your body to burn more energy. [More on the science here.]

Now, onto how the hell to use MCTs in your every day diet. Let’s be honest – no one’s swigging coconut oil now, are they?

Launched in 1995, Melrose MCT was the first MCT Oil launched in Australia. It’s derived from coconut oil and has recently been recognised for its true health benefits, with one of the main reasons being its ability to provide quick and natural energy and mental performance, without being stored as fat or raising blood sugar levels. It’s Finchy’s fave:

“For years Melrose MCT oil has been a part of my morning ritual, with my MCT coffee, helping set me up for a productive day. Melrose MCT gives me clarity, focus and long-lasting energy, to help power me through long days and get the most out of my time,” says Rachael.

So, if you’re a coffee lover, it may be the easiest way to give MCT oil a go. Her recipe is below… just add it all together and blend.

  • 1 cup good quality black coffee
  • 1 Tbs organic grass fed butter
  • 1 Tbs Melrose MCT oil, or coconut oil
  • 1 tsp cinnamon
  • 1 tsp maca powder
  • 1 tsp turmeric

Personally, I’m more of the food-lover, so I asked Melrose to give me a recipe where I could substitute, say olive oil, for MCT. Fortunately for me, they have celebrity chef Dani Venn on board to deliver me such recipes – the below of which I tried at the MCT launch last month.

Yes, that means it’s actually edible (you just never know these days). In fact, it was actually quite delicious. Here’s the recipe for Venn’s MCT pesto, avocado and chill scramble:

“I love that you can whip together this recipe in a flash using Melrose MCT oil to bring the pesto together,” says Venn. “Not only does the flavour of the herbs really stand out but it gives you that extra energy boost you need in the morning and keeps you feeling full for longer.”

“This pesto is also perfect to stir through zucchini noodle pasta or to top off a bruschetta with a little goats cheese. Keep it stored in the fridge with a little extra MCT oil on top to keep it preserved, or pop it in your ice cube trays in your freezer and defrost when needed.”

Avocado and Chilli Scramble with Spinach Pesto

Pesto ingredients:

  • ¾ cup of chopped spinach
  • ¼ cup basil leaves
  • 1/3 cup blanched almonds
  • ½ teaspoon finely chopped garlic
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt flakes
  • 100mls Melrose MCT oil

To make the pesto place fresh spinach and basil into a small food processor along with blanched almonds, garlic, lemon juice salt flakes and MCT oil. Blitz on high speed until a chunky paste has formed, taste and adjust seasoning with more lemon juice or salt if needed. Set aside.

Swap up the nuts and herbs in your pesto for different flavour combinations, using ingredients like rocket, coriander, pistachio and pine nuts.

Scramble:

  • 1 tablespoon Melrose ghee or butter
  • 4 free range eggs
  • 1 avocado, diced
  • ½ cup spinach leaves
  • 1 teaspoon chilli flakes

To make scrambled eggs, crack eggs into a small mixing bowl whisk well using a fork for about a minute. Place a small non-stick frypan over low – medium heat, add ghee or butter and allow it to melt.

Add whisked eggs to pan and using a rubber spatula, scrape the bottom of the pan as eggs gently cook until eggs are fluffy and half cooked through. Add avocado, a handful of spinach leaves and chilli flakes and stir through until eggs are almost cooked through, then remove pan from heat and serve eggs immediately with a tablespoon or so of spinach pesto and a pinch of salt flakes and extra chilli flakes.

Well, there you go. Now you know WTF MCT Oil is. Enjoy!

-Bianca O’Neill InstagramTwitter. Top image: Bianca O’Neill. Additional images provided by Melrose. This is not a paid placement.

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