Dear Plantains, Where Have You Been All My Life?

It’s official.  I am obsessed with plantains and I have no idea why it took me so long to come to this conclusion.  A few weeks ago, I posted a recipe for Plantain Chips.  I didn’t think it could get much better….but then came the tortillas….and then the crackers.  I’m not going to pretend like I’m some genius who created these recipes out of thin air.  My (recent Paleo convert) mom told me about the tortilla recipe she found a few weeks ago and raved about them.   She also tried making pizza crust with them, which you better believe I will be doing sooner rather than later.  So of course, I had to share these little gems of recipes with you all!

The original recipe for the tortillas can be found here, at Fresh Tart.  The only difference is I used extra virgin olive oil instead of avocado oil because that’s what I had on hand.

DSC02028I definitely didn’t make mine thin enough but it ended up more like pita bread, which was amazing.  Matt couldn’t get over them!

Ingredients:

(Makes 12 tortillas)

  • 4 plantains, peeled and cubed
  • 2 cloves garlic, chopped
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 1 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp apple cider vinegar

Directions:

Blend everything together in a food processor until you get a hummus-like consistency.  Spoon onto baking sheet (I covered mine in parchment paper) and spread until about 1/4in thick, or thicker if you want “pita bread”. 🙂  Bake for 10 minutes, switch racks and bake for 10-15 minutes longer.

I mixed shredded chicken with avocado to eat with the tortillas and it was really good!

IMG_20140326_185244And because there was a link on the page for Plantain Crackers, I of course had to take a gander.  Since I was in Betty Crocker mode already and my food processor was already a mess (does anyone else despise cleaning that thing?!) I decided to give them a whirl in the same night.

DSC02027I actually think I like these better than the Plantain Chips!  They really feel and taste like crackers and are much easier to make.

I found the original recipe here, at The Paleo Mom.  Again, only difference is I subbed the coconut oil for extra virgin olive oil.

Ingredients:

  • 2 plantains, peeled and cubed
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp salt

Directions:

Blend all ingredients in a food processor until you get a hummus-like consistency.  Spread on a small baking sheet and bake for 10 minutes at 300 degrees.  Cut into squares with a pizza cutter and continue baking for 50-60 minutes, or until lightly brown and crispy. According to the original recipe, sometimes hers took up to 80 minutes to bake.

 

Happy Friday!

WIAW #13: Whole30 – Week 2

Hey hey!

Well, we are knee deep in the Whole30, 16 days down, 14 to go!  No turning back now.  Week 2 was much more tolerable than Week 1. No breakdowns and only minor panic attacks.  I kid, I kid. 😉

Both Matt and I are feeling good, we have more energy and aren’t really having too many cravings, except for the ever-present chocolate for me.  Not sure that will ever go away…and I’m ok with it, because a life without chocolate is a life without living.  Let’s be honest.

I switched it up a lot this week and made sure to have different meal options – something other than just chicken, veggies, salmon and eggs.

On the menu:

Breakfasts and snacks have pretty much stayed the same: almond butter, apples, berries, dried fruit, nuts, veggies, guacamole, etc. LaraBars have been a saving grace at times too, although they are supposed to be used as more of an emergency food, according to the “rules”.  I like to have them as a pre-workout option.  I usually break off part of it before heading to the gym in the morning.  It’s a much better option than a hard-boiled egg and/or almonds at 5am. For me, that’s less than appetizing. 🙂

Sweet Potato Chili  (SO delicious, you won’t even miss the beans!) I paired it with kale salad…which isn’t as good without the Stevia, I have to admit.

DSC02012Baked Cod (dipped in egg, covered in almond flour and baked at 400 for about 20min.), paired with avocado and veggies.

DSC02013Paleo Beef and Broccoli with cauliflower rice

DSC01998Beef & Broccoli

Ingredients:

  • 1 lb flank steak
  • 2 heads broccoli
  • 1 small onion, chopped*
  • 4 cloves garlic, chopped*
  • 3 tbsp coconut aminos
  • 1 tsp ginger
  • 1/2 tsp ground red pepper
  • 1/2-1 tsp crushed red pepper
  • salt/pepper

*I used garlic, onion and shallots already chopped from Trader Joe’s

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Directions:

Cut broccoli into florets and steam, set aside.  Heat the olive oil and saute the garlic/onion for about 1 minute, add the steak and saute until almost cooked through.  Add remaining ingredients and stir until combined then mix in the broccoli florets.

Cauliflower Rice

Ingredients:

  • 1 head cauliflower
  • 1/2-1 small onion, chopped
  • 1 tbsp olive oil

Directions:

Cut the cauliflower into florets and pulse in a food processor until it looks like grains of rice.  If you don’t have a food processor, you can probably use a blender or cheese grater.  Saute the onion in the olive oil, add the cauliflower and saute until soft.  Add the spices of your choice.

As always, check out Jenn’s blog for more WIAW posts!
 

More recipes coming your way soon, including a new breakfast casserole!

Have a great day!

WIAW #11: Butternut Squash Chili

Time for another round of What I Ate Wednesday! I’ll apologize in advance for the lack of photos this time around…it’s all the same, right?

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Breakfast

Scrambled eggs with more roasted breakfast “potatoes”. This time, the mix included sweet potatoes and turnips….I never thought I would like turnips, but they are quite tasty!

I also grabbed a sugar-free caramel almond milk latte (that’s quite the mouthful, isn’t it?) on the way to work. I stayed pretty full until lunch, but also grabbed a small handful of trail mix mid-morning.

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Lunch

I went to lunch with some co-workers and my boss at Crazy Bowls and Wraps, where I ordered a chicken fajita bowl, sans rice…along with a few tortilla chips.  It was really good but a little heavy on the beans and cheese, which I wasn’t expecting. No pics this time. Didn’t want to freak my co-workers out. 🙂

Dinner

Dinner was the highlight of my day. I found this recipe for Paleo Butternut Squash Chili and had to give it a try, especially since we are dealing with yet another snow day around here….is it spring yet?!

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Paired with a kale salad, it was a delicious meal…oh, and a piece (ok, two) of THIS deliciousness. Ohmygoodnessgracious this stuff is no joke. Sorry for the blurred pic. I blame the chocolate.

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I only made a couple of small changes to the recipe, but here’s how I made the chili!

DSC01961Ingredients:

  • 1 lb grass-fed ground beef
  • 1 lb steak, cubed
  • 3 cups butternut squash, cubed
  • 1 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 yellow onion, diced
  • 2 15oz cans fire roasted tomatoes with green chiles, diced
  • 1 6oz can tomato paste
  • 1 15oz can beef broth
  • 2 tbsp chili powder
  • 1 tbsp Texas chili powder (recipe calls for Chipotle but I couldn’t find it)
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper
  • salt- the recipe doesn’t call for it but I added some to my bowl (I’m a salt lover and my husband, not so much ;))

Directions:

Chop all vegetables. Brown meat in a skillet for about 5 minutes, add vegetables and cook for another 5 minutes, or until veggies are cooked about halfway.  If your roasted red peppers aren’t already diced, add them to a food processor or blender and pulse until diced (do not drain). Add the remainder of ingredients and meat/veggie mixture into a pot and simmer for 1 hour, or until the squash is tender.

Again, I do not always post every single thing I eat throughout the day, just the noteworthy meals.  I don’t want to bore you too much to death… 😉

 

Make it a great day!

 

WIAW #9: New Protein Bars & Easy Side Dish

I’m linking up with Jenn again for What I Ate Wednesday and posting my eats from yesterday!

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My day consisted of mostly the same old same old but with a couple newbies that I had to pass along.

Breakfast

Sweet breakfast scramble.

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Snack

Apple and peanut butter, duh!

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Lunch

You may have seen this on Instagram the other night, but I posted this to show how easy it can be to make a delicious side dish.  I melted coconut oil in a pan, then added a veggie mix from Trader Joe’s (already chopped!) and their 21 Seasoning Salute, which you have to try!  It was super easy and really tasty.  I paired it with roasted chicken and repeated that meal for lunch yesterday.  My mom gave me the idea to put a whole chicken in the crock-pot for 6hrs on low on Sunday, then we would have roasted chicken for almost the entire week.  It’s been really nice to not have to worry about cooking meat every night!

20131209181514686 (1)Snack:

A new recipe for Pumpkin-Coconut Protein Bars that I found here.  I think I may have found my new favorite recipe and bonus for them being grain-free!  Sorry, I neglected to take pictures but I think you get the idea. 🙂 I made a couple of small changes to the original recipe:

Ingredients:

  • 1 cup pumpkin
  • 6 egg whites
  • 2 tsp vanilla
  • 2 scoops vanilla protein powder
  • 4 tbsp coconut flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1-2 tsp stevia
  • 1/4-1/2 cup chocolate chips

Directions:

Mix dry ingredients together.  Mix wet ingredients together then whisk into dry ingredients.  Pour into a greased baking dish and bake at 350 degrees for 20-30 minutes.

Dinner:

Nothing special to report….fish and veggies. Sorry, I was really bad at taking pictures yesterday!

Have a great day!

Paleo Sloppy Joes

It’s Fridaaaay!  The weekend couldn’t come soon enough.  Tomorrow morning my mom, sister and I are having our annual cookie baking extravaganza- one of my favorite traditions.  I’ll be sure to share a few of her recipes before the holidays are over!  Then on Saturday Mizzou is playing Auburn in the SEC Championship game!  So, that means I’ll probbbbably be spending the afternoon in front of a tv with a cold beverage and (not so skinny) plate of food in front of me.  Pretty sure that’s a football Saturday rule.

Backing up a little to earlier this week, when the thought of a typical week’s worth of chicken, fish and veggies sounded far less than appetizing, I set out to find a recipe that was hearty, yet healthy, AND was something both Matt and I would like.  Sometimes I feel bad for the guy because I’m not Susie Homemaker who makes meat and potatoes night after night, but I think he secretly thanks me for it. 😉 Plus, when I pull out recipes like this one, he can’t complain!  Comfort food that’s healthy.  Everybody wins.

I found this recipe for healthy (and paleo!) sloppy joes.  Don’t think it can get better than that?  It only requires a crock-pot.  Set it and forget it.  Boom.

Paleo Sloppy JoesIngredients:

  • 1 lb ground beef (I used extra lean)
  • 1 bell pepper, diced
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 1 (8oz) can tomato sauce (no salt added)
  • 1 (6oz) can tomato paste (no salt added)
  • 1 1/2 tsp ground mustard
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp maple syrup
  • 1/4 tsp BBQ seasoning

Directions:

Place all ingredients in the crock-pot.  Stir and cook on low for 2-4 hours.

I served mine with a sweet potato instead of a bun!

Have a great weekend and GO TIGERS!!! (the M-I-Z kind) 😉

WIAW #6: Designer Whey & Spicy Pretzel Recipe

I think it’s about time that I had another What I Ate Wednesday post, so let’s get to it!  Here’s what my day looked like on Tuesday…

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Breakfast:

As you might already know, I’m pretty pumped about my recent giveaway winnings so of course I had to try out one of the new products asap.  I was in a hurry, so I grabbed a Designer Whey Triple Chocolate Crunch protein bar, but of course I also had juuust enough time to stop for a sugar-free caramel almond milk latte.  Yumm. 🙂  The protein bar was really good!  It wasn’t chalky like some protein bars can be and lots of chocolate, just the way I like it.

IMAG0173Snack:

With 160 calories and 10g of protein, the protein bar was enough to hold me over until it was time for a snack.  Tuesday it was nothing out of the ordinary.  An apple with unsalted peanut butter, shocker.  I did mix the peanut butter with a little dark chocolate almond butter though.  Look out, things are gettin crazy!

Lunch:

I did change it up a bit for lunch, with some Trader Joe’s lentil soup and an open-face sandwich with low-sodium ham and reduced fat cheese on sprouted wheat bread.  As you know, I’ve taken bread (almost) out of my diet but when I do have it, I try to only buy sprouted wheat.  Trader Joe’s has a good brand and Ezekiel is also really good!  With fall here in full force, I’ve been making this lentil soup a lot more.  Mainly because it’s almost too easy just to open the can and heat it over the stove, but lentils also provide extra protein that you don’t always find in soup.

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Snack:

I tried out yet another new protein product a few hours after lunch- Protein 2Go.  Just mix it with a bottle of water and you get 10g of protein with only 50 calories.

IMAG0182When I got home, I snacked on a few homemade spicy pretzels and Trader Joe’s Cilantro & Jalapeno hummus while I made dinner.  I made the pretzels for a get together with friends this weekend and everyone seemed to like them.  They are dangerously good and just as easy to make!

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I found the original recipe for the spicy pretzels here.

Ingredients:

  • 1 packet dry ranch mix
  • 1/2-1 bag pretzels
  • 1/4 cup extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper (or more, depending on how much of a kick you want)

Mix olive oil, ranch mix and spices in a mixing bowl, then add pretzels and toss until coated.  Bake for 2 hours at 200 degrees, tossing every 20 minutes.

Dinner:

Since I try to not have pasta on a regular basis, I’ve found that spaghetti squash can sometimes be a good substitute.  This time I prepared it just like spaghetti, with ground turkey and organic marinara sauce.  It’s not the real deal, but it’ll do. 🙂

To cook my spaghetti squash, I usually cut it longways and place the inside side down on a cookie sheet and bake for 45 minutes (give or take) at 450 degrees.  Once it is cooked, you can scrape out the seeds with a spoon and then the “noodles” with a fork.

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Happy HUMP DAY!