Coconut Oil and Peanut Butter

I have become hopelessly addicted to Smucker's Natural Creamy Peanut Butter.  It is gloriously delicious.  Particularly on apples.  Or on bread.  Even after giving up sugar, I can still indulge in one of the greatest foods ever.

So.  It's going well.  As of Monday, I'd lost 8 pounds (in seven days).

I've made the switch over to coconut oil - per what seems to be everyone's advice.  And I'm glad I made the switch.  It's a great cooking base and doesn't have a greasy feeling to it.  I have a feeling once jar lasts forever since I never seem to need that much of it.  It's a good base for a light pasta dish.  It's also great to cook eggs in.  Or broccoli.

So :

A pork chop covered in panko, thyme, and rosemary.  Cooked in the oven for 15 minutes at 350*.  A side of broccoli - sauteed in garlic and coconut oil.  And some cantaloupe.

Eggs on toast.  Cooked in coconut oil and garlic with a fresh basil leaf on top.  Cheese underneath.  Also some lentils.  My favorite breakfast combination (as I've said before) is eggs and potatoes.  I'm not, however, eating regular potatoes anymore, so I cooked and mashed some lentils.

The only complaint I have was the cheese.  I splurged on white sharp cheddar, thinking of the delectable cheese my grandparents alway send at Christmas (which we lovingly call 'Grandma Cheese').  It is nothing like that cheese.  It's waxy, not crumbly.  It tastes almost sour instead of sharp.  Either way it isn't what I was hoping for and I sort of turn my nose up every time I take a bite.  But - I splurged and I am determined to eat it.