FOOD AS MEDICINE
Plantains are very similar to bananas in terms of their nutritional properties, but when unripe they lend themselves better to savory preparations (treat them kind of like potatoes). This recipe is inspired by the plantain tostones (think a thick chip!) served with virtually ever meal in Colombia. Like bananas, plantains are a great source of potassium. They are also high in fiber to aid in regulation of digestion and reduction of LDL cholesterol. They are also rich in immune-boosting Vitamin C along with B6 and Magnesium. Plantains are very starchy so if serving up as a snack, pair with a dip like guacamole to balance out the carbs and use as a carb cycle to support your real food keto journey!
2 green plantains
2 Tbsp avocado oil, divided
coarse sea salt
Cut the ends off the plantains and slice the skin lengthwise to make easier to peel. Peel both plantains, then slice into 1/2 inch thick rounds. Heat the 1 Tbsp of the avocado oil in the skillet over medium high heat. Once hot, add the plantain slices and cook 2 minutes per side. Remove from the pan and turn off the heat. Using the back of a spatula or a wooden spoon, smash the plantains until about 1/4 inch thick. Turn the pan back on and add additional 1 Tbsp avocado oil. Add smashed plantains back in, working in batches if needed, and cook additional 1-2 minutes per side until golden brown and crispy. Remove from the pan to drain on paper towels and sprinkle with coarse sea salt. Serve with this classic guacamole recipe!
Makes 6 servings
Nutrition per serving: 101 Calories, 5g Fat, 16g Carbs, 0g Protein, 1g Fiber
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