Exactly one week ago, we arrived in Portland, Oregon, where Kristian and I will be living for the next couple of months. After searching high and low for a temporary living situation, we found that many Airbnb rentals offer long term stays. We found the cutest little loft-style house to rent in the Northeast part of Portland, about 1/2 block from Alberta street. Obsessed would be an understatement. We are loving our city life and have been going to coffee shops, walking to the local co-op and have been exploring all the cute little shops on Alberta. We may never leave. Of course, first things first, we christened our new space with a fresh pot of bone broth annnnd tostones and guacamole. This is actually a really exciting thing because I have been on the outs with bananas and plantains for the last six months. Part of my initial diagnosis included the IgG Food Allergy Test, which gives you insight into which foods your body is confusing as bad foreign invadors. My IgG results indicated many allergies to some of my favorite foods like almonds, eggs...and bananas (and plantains were grouped into this category.) I have started to do reintroductions for the past two months. This process can be scary and uncomfortable because you are supposed to eat foods that previously made you very sick or flare (what happens when autoimmune conditions come alive.) Some reintroductions have gone over with flying colors, others have not. I have successfuly reintroduced: bananas, plantains, cacao, cocoa, white rice, white potatoes, green beans, peas, and mustard. Feeling great about all those introductions. Things that my body did not tolerate well included: coffee, ghee and almonds. I am super intro embracing the reintroductions phase of the autoimmune protocol. I am being super aware of not getting too comfortable in the elimination phase because more foods available means more opportunities for nutrient variety and density. Yay for that! SO anyways, plantains are totally back on the table and the first thing that I made with them was tostones. My beloved tostones...
- 3 avocados
- 1/2 cup red onion, chopped
- juice of 1 lime
- 1 tsp sea salt + more for seasoning tostones
- 1/4 tsp garlic powder
- 2 green plantains, peeled and chopped into 1/2" slices
- 1/4 cup coconut oil
- Peel and slice plaintains in 1/2" thick slices. Melt 1/4 cup coconut oil in a skillet (cast iron, preferably) over medium-high heat. Work in batches. Start by frying plantain slices in the coconut oil. Cook for approximately 60-90 seconds, or until they are lightly golden and then flip onto the other side. Remove them from the skillet and place them on a papertowel to absorb some of the excess oil. Use the back of a spatula, cup or anything with a flat service to flatten out and smash the plantains. Once all plantains are smashed, place them back in the oil and cook another 60-90 seconds seconds per side until they are a glistening gold color with brown specks. Remove them from the skillet and immediately sprinkle with a nice flake sea salt like maldon. Repeat process. For the guacamole, combine avocados, red onion, lime juice, sea salt and garlic powder. Taste and adjust to fit your personal taste preferance. Garnish with ciltantro leaves. Serve guacamole with plantain chips and enjoy a blissful snack!