12 Ways I Use Coconuts

I’m cuckoo for coconuts. Okay…that line was horribly corny. Let’s forget I ever typed that. But hey, look at what I found at a street fair in Brooklyn, NY.


It’s a coconut and I was sipping on fresh coconut water! I was in love. I use coconuts for everything. Seriously, it’s my holy grail product. Here are a few ways I use coconuts:

  1. I drink coconut water
  2. I use coconut oil as a pre-wash for my hair
  3. As a hair oil to seal in moisture
  4. Coconut oil all up in my deep conditioners
  5. I gently reheat leftover grains or vegetables with coconut oil
  6. I use both coconut oil and water in my smoothies
  7. Coconut oil as a cuticle oil
  8. Coconut oil as a night time lip treatment to keep my lips smooth and plumped.
  9. Oil pulling for oral care
  10. As a body oil for sexy skin
  11. As a massage oil for sexy time
  12. As an eye cream for my dark circles


I get a jar of unrefined, extra virgin coconut oil for the kitchen and one for my beauty use. Both jars last for months. At $9 a jar I’d say that’s a pretty good deal.

How do you use your coconuts?

Try “Hot Ass Lift Workout” for Amazing Results by Daily HIIT

You don’t need a gym to workout. You don’t even need a workout partner. All you need is some self-motivation, space to move around, and minor workout equipment. dailyhiit.com  is my favorite website for my at home workouts. They now have a series of HIIT (High Intensity Interval Training) workouts. These workouts are the best way to burn fat and reshape your body. Try this amazing workout below.

Share your workout pictures and tips with @lexisgreenguide


Are Carbohydrates Causing Cancer?

Check out the video I stumbled upon. This is really eye opening.

Welcome to Tim Van Orden’s Running Raw Project. In this episode: While speaking in Fredericksburg, Virginia, Tim discusses the dangerous compounds that form when carbohydrates are heated at high temperatures – mainly a substance called acrylamide.

Acrylamide is a known carcinogen – meaning that it causes cancer. It is formed when the amino acid arginine bonds with glucose. This occurs when carbohydrates are heated at high temperatures, but not when they are boiled or steamed.

Tim cites a list that appears on the FDA website which states the levels of acrylamide in common baked goods and other staple foods.
Here is a link to the FDA’s page about acrylamide – FDA Acrylamide Questions and Answers

“Change your diet, change your life, change the planet.”  – Tim Vanorden