Blissful Bacon Brussels Bake (Brussels Sprouts Au Gratin) If you didn’t know, I just had a recently revalation that Brussels Sprouts can actually be incredibly tasty with this awesome Sweet and Sour Bacon Brussels Sprouts recipe. Today, I bring this incredibly gooey “Blissful Bacon Brussels Bake […]
Creamy Cashew Hummus (Keto & Paleo Friendly) I think the hardest part about being on a keto diet is not missing out on breads or sweets or even fruit because there are substitutes for those, or you can just have them in small quantities. But […]
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!
Mixing it Up a Bit: Whole 30 Challenge It’s been just over two months post op and I am very happy with my weight loss results. I have lost about 53 lbs post op, and about 67 lbs over all! I am absolutely ecstatic with […]
Keto Low Carb Chili Cheese Dogs Keto Low Carb Chili Cheese Dogs are a thing! You really won’t even miss the bread or beans, plus this classic recipe is so filling and delicious. I recommend serving it up with my Jalapeno “Corn Bread”. This is super easy […]
Sweet and Sour Bacon Brussels Sprouts
So I’ll be the first to admit that I use to hate Brussel sprouts. My mom would just boil them in a pot, put some salt on them and she’d be good to go. YUCK (Love you mom!) I could never imagine how anyone would want to eat these…. little mini lettuce…sprouts? I don’t know. Did not enjoy.
Finally, after years and years, Cody finally insisted I try his recipe for brussels sprouts, and they are delicious. They are fairly keto friendly, but they taste soooo good. The tanginess of the Brussels sprouts and sweet balsamic vinegar pair very well , plus the bacon just ties everything together… because, bacon.
My point is, even if you don’t like Brussels sprouts, give these a try! This recipe might change your mind.
- 1 lb Brussels sprouts, sliced in half if large
- 4 slices of bacon
- 2 Tbsp balsamic vinegar
- 2 Tbsp red wine vinegar
- 2 Tbsp Erythritol or another sweetener to taste
- 2 Tbsp refined coconut oil (the flavorless kind)
- Or you can use any other neutral high smoke oil
Begin by chopping bacon into small cubes or pieces and add to an oven safe saute pan, or cast iron skillet.
Over medium heat render (cook) the bacon, be careful not to brown yet, we are just trying to soften them and extract the bacon fat. Once rendered, remove the bacon from the pan.
Next, pour off bacon fat, return pan to the stove and raise to medium high. Once pan begins to smoke, add the refined coconut oil and once it starts to smoke, add brussels sprouts to pan, stirring frequently until caramelized.
Add bacon and bacon fat back to the pan, vinegar, and sweetener, continue tossing until the Brussels are tender, but not mushy.