Wednesday, January 21, 2015

Paleo Plantain Bread Recipe

Those who know me well, know that I'm kind of obsessed with plantains.  My love obsession started as a child.  I'll never forget the first time I had tostones at a friend's house.  Call me dramatic, but it was life changing.  Not too long after that, I was introduced to platanos amarillos by the mother of another friend. OMG, those were so good. She sliced up blackened plantains and fried them in butter. Oh, and then jibaritos, ahhhhhh, don't even get me started. I need to stop now, I'm torturing myself here.

As it turns out, this love obsession of mine was meant to be.  My gut issues prohibit me from eating most of the things that people who eat Paleo/grain-free would bake with. Plaintains are one of the few starches that don't give me brain fog, the crankies, or bloat me up to the point that I look like I am 10 months pregnant. For this reason, they've pretty much become a staple in my household. 

A couple months ago, I discovered that when you put a plantain and eggs into the blender, you get this amazing batter that you can do just about anything with. I've been on a plantain baking spree, making everything from pancakes, to Dutch babies, cookies, muffins, flat breads etc. After fooling around, I finally perfected a bread recipe. 

Ta da!!! 

I'm going to be honest, it's not like opening up a loaf of regular store bread. It's nothing like that at all. It's almost like a sweetbread, but not so sweet that you wouldn't be able to pair it with something delicious like chicken salad, or tuna salad, or even some ham. It sort of reminds me of that delicious Hawaiian bread that I used to eat way back in my gluten days. I'm pretty thrilled about this because it's nice to finally find a bread recipe that doesn't require coconut flour, nut flour, rice flour, or any other ingredients that give me inflammation when consumed in excess.  I can't even say that I miss bread that terribly, unlike so many people I know that have given up gluten or grains say. It's just that sometimes, it's nice to have something to put your meat patty on, or an easy sandwich for on the go.  

You will need:

A bread loaf pan
2 slightly blackened plantains (not too black)
5 eggs
A blender 

Preheat your oven to 325°

Next, lightly grease your loaf pan. If you have parchment paper, I strongly suggest you cut out a rectangular piece to put on the bottom of the bread pan. 

Cut and peel your plantains.

Put them in the blender with your eggs. Blend on high for maybe 30 seconds? It really depends on your blender. I'm using a Vitamix, so it puréed pretty fast.

You basically wanted to go from this to this...

Last step is to just pour it into your loaf pan, and put it into a preheated oven for one hour.

Once it's done, take it out and allow to cool for some time. It is much easier to cut once it has cooled.

It's probably one of the easiest loaves of bread you'll ever make in your entire life. 

I love it! It even looks like bread.  I hope you find it to your liking.

Sunday, January 18, 2015

Paleo Asian Taco Recipe

After flipping through my copy of Diane Sanfilippo's 21 Day Sugar Detox Cookbook for the billionth time, I knew that I had to get my hands on some Napa cabbage and stuff it with some type of meat. When I am going through a detox, and I have these types of cravings, I have found that it's very important that I act on them. Not acting on them results in me aimlessly digging through my fridge and pantry looking for something satisfying to stuff my face with. It always ends up being unnecessary carbs, usually in grain form.

This was just something easy I threw together using some boneless chicken thighs I prepared in the slow cooker yesterday.   I put them in on low for 6 hours, and I used some HOT salsa verde as my liquid. I used the bagged organic broccoli slaw mix from Trader Joe's, coconut oil, and lightly steamed Napa cabbage.

The first thing I did was sauté the slaw mix in coconut oil. While that was softening, I quickly shredded the chicken with a fork. I mixed that in with the slaw to heat it.  Once everything was hot, I juiced two limes over the top, and mixed.  

I rolled the mixture into lightly steamed Napa cabbage leaves, and that was it. I served it with extra salsa verde. 

paleo, 21 day sugar detox, 21dsd, paleo tacos, cabbage rolls

I will definitely be making these again, they were a hit. And to think we were going to make tacos with the chicken.  This was SO much better.  

paleo, 21 day sugar detox, 21dsd, paleo tacos, cabbage rolls