Garlic Lime Chicken Plantain Fritters
These garlic lime chicken plantain fritters are SO easy to make on a busy weeknight and are delicious and filling! Paleo, AIP, Whole30.
Soft and Fluffy Plantain Buns (Paleo, AIP, Vegan)
These soft and fluffy paleo plantain buns are egg-free and AIP and don’t use gelatin! Enjoy these any meal of the day stuffed with your favorite meats and veggies.
Ultra Nourishing Puerto Rican Sancocho
This recipe is a grain-free, nightshade-free version of Puerto Rican sancocho, a hearty meat, plantain, and tropical starch stew. Never heard of malanga, yautía, taro, or yuca? Learn more about these delicious, paleo-friendly starches here and how to make a rich, nourishing stew out of them!
Green Plantain Pancakes (autoimmune paleo, egg-free)
This recipe is for egg-free green plantain pancakes that you can eat while on the autoimmune paleo protocol. It is an adaptation of my plantain flour pancake recipe from last year. I’ve been making these at least once a week since starting the AIP — my husband and I both love them! And, for the egg-free variation, the texture is better with pureed fresh green plantains vs. plantain flour. You will definitely enjoy this recipe!
Paleo Plantain Flour Pancakes
I have tried a LOT of gluten-free/paleo pancake recipes, and I think that plantain flour pancakes are my new favorite. They have a lovely savory flavor, a pleasant, fluffy texture, and they are super easy to handle in the frying pan. Bonus: there is a variation for an egg-free, autoimmune paleo-friendly version here that uses gelatin. Whichever version you make, you will enjoy these!
Pumpkin Pie-Spiced Baked Ripe Plantains or Bananas
I am not one for Paleo-ified cookies, cakes, and other pastries, but I LOVE making a truly Paleo dessert out of fruit. This recipe uses either very ripe plantains or ripe bananas and is bursting with flavors that scream "Fall is here!"
Tostones (Twice-Fried Green Plantains)
Tostones, twice-fried green plantains, are a traditional side dish in many countries in Central and South America and the Caribbean. They are a great Paleo/Real Food safe starch option when cooked in a healthy fat like lard, bacon grease, coconut oil, ghee, or palm shortening. They are a versatile side dish that goes well with just about anything, from eggs, to meats, or just paired with avocado slices as a quick snack. This is a picture tutorial recipe with a printable version at the end of the post. Enjoy!
Plátanos Maduros (fried sweet ripe plantains)
Plantains. One of my favorite starchy foods! Since moving to Miami, I’ve been eating them a lot more often. All the grocery stores sell them — even the little mom and pop markets. And they’re cheap! Around $0.59-0.99/pound. You can also find the on the menu at a majority of restaurants in town. Unfortunately, though, pretty much all of those restaurants are going to be frying their plantains in unhealthy rancid omega-6 vegetable oils. Luckily, cooking plantains at home in a healthy cooking fat is super fast and easy. This post will teach you how to cook Plátanos Maduros (just “maduros” for short), which are made from ripened (black/yellow) plantains and are sweet.