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MCT OIL: Medium-chain triglycerides (MCT) oil helps encourage the body to make ketone bodies, compounds that can be used as fuel by the body – and perhaps most interestingly – by the brain. Ketones are a hot topic these days and have been shown to improve recall in patients with Alzheimer’s disease and mild cognitive impairment, although more research is needed. In fact, a 2016 review found that Alzheimer’s patients may be better able to use ketones than glucose for brain fuel, leading scientists to posit the therapeutic benefits of ketosis for delaying or correcting brain fuel supply, especially in those with declining functions. Use MCT oil in place of oil in any uncooked or low-temperature recipe. Try adding to mashed avocado and use as a sandwich spread, use in vinaigrettes, stir into almond butter or toss with steamed vegetables. In our recipe, we use it to make a chile oil that’s drizzled over a veggie-packed stir-fry.
- Prepare MCT-chile oil: In a small bowl, whisk MCT oil, chile paste, cilantro and 1 tbsp ginger. Set aside.
- In a large skillet on medium-high, heat olive oil. Add Brussels sprouts, onion, garlic and remaining 1 tbsp ginger and cook for 2 minutes, stirring constantly.
- Add mushrooms, bell pepper, broccolini, tamari, vinegar and honey and cook for 5 minutes, until vegetables are tender. Sprinkle with seeds and stir to mix.
- Remove from heat and drizzle with MCT-chile oil; toss to mix well. Serve with brown rice or noodles (if using).
- Serving Size 1/4 of recipe
- Calories 319
- Carbohydrate Content 27 g
- Cholesterol Content 1 mg
- Fat Content 23 g
- Fiber Content 8 g
- Protein Content 9 g
- Saturated Fat Content 15 g
- Sodium Content 431 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 2 g