Cast Iron Chocolate Chip Keto/Paleo Blondie Uhm, yum! Dessert time! Here is a recipe that can easily be modified whether you’re keto or paleo. I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes. The eating styles can […]
Category: Lunch & Dinner
Butternut Squash & Sweet Potato Shepherds Pie Shepherd’s pie has got to be one of my most favorite recipes of all time. It’s such a great comfort food to me. The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly […]
Pollo Asado Tacos with Plantain Tortillas
So as my previous post explains, I am doing (Paleo) Whole 30 for a month, so I think it’s safe to say I’m long overdue for a food post. Plantain tortillas are absolutely incredible, two to three tacos should fill you right up! FYI technically, these aren’t technically Whole 30 friendly, but are 100% Paleo. The reason why I say they are technically not Whole 30 approved, is because in this guide of Whole 30, they don’t really want you to make copycat recipes: so technically no paleo-friendly dupes. However, we didn’t realize that these plantain tortillas are in fact, a dupe. Anyways, call it what you want but these are so delicious!
Have any of you tried plantain? It’s just a very starchy banana basically. The tortilla is a bit sweeter than your average corn tortilla, but it’s super delicious and the texture is near perfect. The tortillas are slightly sweet because of the plantain, but very malleable like a normal corn tortilla. Let me know what you guys think of this recipe! More on the way.
- 2 chicken breasts
- 2 green plantains
- 1 c of fresh pineapple diced
- 1 avocado
- 1 tomato
- 2 limes, 1 juiced
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- salt and pepper
To begin, we need to season the chicken: take 1/2 tsp cayenne, and other seasonings and mix together, then coat chicken breasts and place in a large zip-lock bag. Add half the lime juice, and let marinate for 2-4 hours, but if possible, overnight is even better. Once done marinating, grill the chicken over medium heat.
Cut plantains into 4 pieces. Keep the skin on and boil for 20-30 mins or until the plantains are completely soft, and the skin can be easily removed.
Note: It’s very important that the plantains are very green. Yellow, ripe plantains will not do. The reason is we need the plantains to be firm, otherwise they will be too soft and the consistency of the “dough” will be way too runny and essentially unusable.
Next add plantains and a healthy pinch of salt (like 1/2-1 tsp salt) to a food processor and blend until smooth and a dough forms.
Divide into 6 balls, and flatten into tortillas. For this step, I highly recommend you use a tortilla press. The reason is because you want the tortillas to be very thin and even, otherwise they won’t cook correctly. If you aren’t in the tortilla press buying business these days, try to place the balls in between two pieces of parchment paper, and flatten manually, your best bet would be using a flat plate, or maybe two cutting boards on top of one another.
Then, place on a flat top griddle or non-stick pan over medium heat, and cook the plantain tortillas until they are browned, and cooked through. This should take approximately two to three mins per side, but this will vary depending on thickness.
Dice avocado and tomato, and mix with the rest of the lime juice, and add salt and preferably crushed pepper to taste. Finally, add the remaining cayenne pepper to the pineapple and warm in a cast iron skillet or pan for a couple of minutes. Portion out and enjoy!
Garlic Parmesan Crusted Pork Medallions If anyone has gone to a Brazilian steakhouse, they know that they serve a lot more than steak. One of my favorite items that’s often on the menu is the hunks of pork, covered in garlic and Parmesan. I’m sure […]
Sizzling Goat Cheese and Sausage Stuffed Mushrooms I have seen a lot of keto stuffed mushroom recipes, but usually they consist of cheddar cheese and ground meat. So instead of the norm, I wanted to give you these Italian inspired stuffed mushrooms. The goat cheese […]
Thai Chicken Satay with Peanut Sauce
Chicken satay is one of my favorite Thai foods, minus curry of course. By default, it’s pretty keto friendly, but sometimes they add some ingredients that aren’t so ketogenic. Here is a great recipe for a very filling dish.
Pro tip: You can use the sauce for a salad dressing as well like they do at the Thai restaurants, just dilute it with some extra rice wine vinegar.
- 2 lbs chicken breast, sliced into 1/2 strips length wise
- 1 inch ginger grated
- 1 tsp cinnamon
- 1 Tbsp Curry powder
- 2 garlic cloves
- 1/4 C cilantro stems chopped
- 2 Tbsp chopped Thai basil
- 1 tbsp Fish Sauce
- 1 tbsp Soy Sauce
- juice of 1 lime
- 1-2 tbsp red pepper flake (optional if you don’t like spice)
Peanut Satay Sauce
- 4 Tbsp Peanut butter
- Chunky or smooth is fine
- 1 inch ginger grated
- 1/2 Tbsp fish sauce
- 1/2 Tbsp sesame oil
- 2 garlic cloves
- 1 Tbsp unsweetened rice vinegar
- 1 Tbsp soy sauce
- 1/4 C coconut milk
- 1 packet of Splenda (or sweetener to taste)
- 1 Tbsp Sambal
- It’s not very spicy and adds a ton of flavor
- Can be found at most supermarkets
To begin, we are going to prep the chicken. First, take the ingredients listed above and place into a mixing bowl. Next, add chicken and then mix thoroughly to coat. Then, let sit for 30 minutes to one hour.
After chicken is marinated, stick onto bamboo skewers. Now too make this process quick, fold the chicken into thirds, stick the skewer through, and then slide one end down to make it flat.
After that,place skewers on grill and cook over low heat on a gas grill, or over direct heat if using a charcoal grill. Or, if you prefer, or you can even broil them in your oven: Choose the method you’re most comfortable with!
In a blender, add all the ingredients except the peanut butter, and blend until smooth. Add peanut butter and whisk until a homogeneous sauce is achieved. If you happen to use smooth peanut butter, you can skip this all together and just put everything into your blender. I recommend to let it chill for at least 15 minutes.
Finally, serve dish with cilantro, lime, and Thai basil. The Thai basil in my garden was flowering these gorgeous little purple flowers, which made for a nice photo.