Breakfast

Wild-caught salmon, sweet potato hash, steamed spinach, plantain pan fried in lard, sauerkraut

Plantain Taco Shells

I love it when an experiment works out.

From two green plantains to 10 taco shells

Blend or process the two plantains, 1/3 cup avocado oil, sea salt and water until it is the consistency of hummus

Spoon the plantain mixture onto two parchment-lined baking pans and bake in center of oven for 20-25 minutes, switching pans/racks midway through

I wasn’t too sure whether these were going to hold up with toppings–they didn’t resemble the photo from the recipe I followed

Plantain taco shells topped with ground beef and onions, garden-fresh lettuce, grated carrots

The shells held up to folding and the meal was a hit among the three of us. We liked the texture and flavor and the flexible center with crunchy edges.

Recipe from: Fresh Tart.

Thanks to Chris Kresser for the inspiration.

Sweet Treat — Fried Plantains with Cinnamon

Since I had a few plantains waiting for use, and I was hungry, I thought I would make something fast and simple with one before exploring their versatility further. Five minutes to sweet yumminess. I am hoping I can re-introduce ghee down the road and then enjoy this variation even more topped with melting ghee.

Recipe from: Stupid Easy Paleo