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.