Hard Work Generates Results

What oil should I be cooking with?

The “smoke point” is the temperature at which an oil will start to breakdown and inevitably smoke. At the “smoke point” an oil starts to degrade, lose nutritional value and takes on a fishy taste, yuck. ¬†Here’s a quick guide for cooking:

High Smoke Points: Corn, soybean, peanut, sesame and avocado oils (my new favorite, Costco carries it)

Medium smoke point (sauté and stirfry): Olive, canola, grapeseed oils

Low smoke point (salad dress/dips): Flaxseed and walnut



2 cups almond flour

4 eggs

1/2 cup water

1/4 cup oil

1 tsp baking soda

1/2 teaspoon salt

Sweetener – 2 tbsp Splenda or Honey or Maple Syrup to taste (about 2 tbsp)



  1. Mix ingredients together in a blender or with an immersion blender
  2. Let batter sit for 15 minutes
  3. Pour onto hot griddle/pan over medium high heat
  4. Heat when many bubbles are visible or when edges start to become visibly dry