Let’s take a moment to celebrate the fact that #1 this isn’t another sweet potato recipe (although I’m going to do one later this week, so ha) and #2 I’m OFFICIALLY DONE WITH MY 21-DAY SUGAR DETOX!!!!
Okay so technically I finished on Monday but I’m really excited that I can eat my millet bread and PASTA. I can’t forget pasta. I did miss sourdough bread and the Challah of Easter Sunday but…I think I can hang without it. For most of the detox I was really hangry (hungry + angry) and really just wanted to say f*ck it, I’m done, this is stupid. But something inside of me gave me a huge push (besides the internal countdown). I realized this was not forever. A sugar detox is not a way to deprive myself. It’s a way to become more aware and mindful of every part of my body. And I dig that.
Wait, so my point was what?
This sugar purge really gave birth to some freakin’ amazing creativity. I pulled recipes out of my utility belt daily and really focused on creating balanced meals (not 100% sure what that is yet, maybe 80% sure and I’m about 80% ok with that).
And that is where this tostones (fried plantain) recipe came from.
AND for my level of this sugar detox (click here to learn more, in case you’re curious), I was allowed extra starchy veg. Sweet potato was already on my list and on the menu prettttttty much errday. So the plantain became my friend.
I’ve had plantains smashed, fried, molded into a sexy mofongo (look it up- it’s amazeballs), made into crunchy chips. I just never made them myself.
The KEY is to have a vibrant, tangy, citrus sauce to dunk these crispy thangs in.
Don’t worry, I won’t leave that out.
Not Your Mama’s Tostones
Serves 2 (or 1 hungry person)
Total time: 30-40 minutes
What You Need:
- 1-2 large green plantains
- 2 tablespoons coconut oil
- salt + pepper to taste
- 1 cup of cilantro
- 4 cloves garlic
- 1/2 an onion
- juice from 1-2 lemons (or lime)
- approx 1/2 cup olive oil
How You Make It:
- Preheat your oven to 400 degrees F.
- Bring a pot of water to a boil. Cut your plantains in half (with the skin on) and cook for about 5 minutes or until skin softens enough for you to peel it.
- Remove the skin of the plantain once cooled and slice into discs (the thickness is up to you).
- Toss with coconut oil and season with salt and pepper.
- Place on a prepared baking sheet (use parchment paper for easy clean up) and bake for 15 minutes.
- While baking, prepare your sauce. Combine cilantro, garlic, onion and lemon juice in a food processor. Pulse and slowly pour in olive oil until desired consistency is achieved. Season generously and set aside.
- Remove plantains from oven and smash with a cup, back of a knife (be careful please) to make the “tostones.”
- Place back into the oven for an additional 15-20 minutes or until golden.
- Serve with your sexy sauce and enjoy.
NOTE: SAVE YOUR SAUCE! PLACE IN AN AIRTIGHT CONTAINER (MASON JARS ARE GREAT) and save for your sweet potato chickpea boats (the recipe I’ll be sharing next) OR use it to marinade tempeh, tofu or chicken (or whatever protein you desire).
More next time dahlinks!
Peace, love and NO beef!