Roasted plantains are comfort food. They are the kind of thing that you want to have on a night when you get home really late. Soft, sweet, hot, and filling.
For this recipe, use plantains that are quite ripe. Not black, but well into being yellow. They should have some black spots on them. Don’t use green plantains. They will not get soft.
I also like these for breakfast. They go very well with scrambled eggs. Enjoy!
- 2 medium-sized yellow-with-black-spots plantains
- 1/8 cup + 2 tbsp. extra virgin olive oil or melted coconut oil
- 1 tsp. cinnamon
- salt to taste
- stevia to taste
- Peel the plantains according to the directions in this post.
- Cut the peeled plantains into 1/4 inch thick slices.
- Spread them out on a cookie sheet.
- Drizzle the oil and sprinkle the cinnamon, salt, and stevia on the plantains.
- Roast them at 350 F for 15 minutes.
- Remove the plantains from the oven and flip them. Add more oil and/or cinnamon if so desired. (I like mine pretty oily!)
- Return the plantains to the oven for another 10-15 minutes, until soft. Serve hot.
These delicious egg free cookies are a fun, healthy snack anytime. Serve them as balls, (my favorite method), or flatten them into a more cookie-like shape. Pack them in school lunches or for a picnic. We are even taking them on the road trip to Disney Land! Moist, oily, and full of honey, these will satisfy the sweet tooth of even the most hedonistic, while still being nutritious!
- 1/4 cup homemade sprouted sunflower seed nut butter
- 1/4 cup softened coconut butter
- 1/8 cup shredded coconut for coating
- 2 tbsp. plus 2 tsp. raw honey
- Combine all the ingredients except the dried coconut in your food processor and process until smooth. Put the shredded coconut into a bowl, and set it aside.
- Carefully scrape the dough on the blade off into the food processor bowl with a rubber spatula. Refrigerate the dough for 45 minutes, until it is firm.
- Scoop spoonfuls of dough into your hand. Roll the dough into 1-1/4 inch diameter balls. Chill again as needed.
- Roll each ball in the shredded coconut, and refrigerate for 30-45 minutes before enjoying.
Kale Chips are a delicious Paleo/GAPS/AIP snack. They can be eaten in large quantities without any guilt, which is good, because they are completely addictive. They are also great for school lunches.
This recipe is the third in a series of five salicylate-free recipes I am posting. To see more about salicylates, read my article here.
- 1 bunch organic red kale (you can also buy bags of already cut kale at Trader Joe’s if you have one where you live)
- 5 tbsp. olive oil
- approximately 1/2 tsp. sea salt
- Wash the kale leaves, and remove the ribs.
- Dry the kale pieces (if you have a salad spinner you can use that, or if not, roll the kale pieces up in a dish towel for about 10 minutes).
- Preheat the oven to 400 F.
- Break the larger pieces into the size pieces you desire.
- Drizzle the olive oil, and sprinkle the salt, over the kale pieces, and toss them to coat.
- Bake for 10 minutes, cool, and nibble to your heart’s content!
Hard-boiled eggs are great for snacks, picnics, and lunches, and are a fun finger food.
- 6 eggs
- filtered water to cover
- Put the eggs in a saucepan.
- Fill the saucepan with water; eggs should be just covered.
- Place the saucepan on the burner on high heat.
- When the water comes to a rolling boil, time it to boil for three minutes.
- When the timer goes off, put a lid on the saucepan and turn the heat off.
- Let it sit covered for 6 minutes, before plunging the eggs in cold water. When they have cooled, peel and enjoy!