Heart Healthy Hibiscus Gummies

February 18, 2017 By Natasha Leave a Comment

Heart Healthy Hibiscus Gummies

This post is in partnership with my friends at Natural Vitality for Heart Health month.

Since February is Heart Health Month, I partnered with my friends at Natural Vitality to make this recipe for heart healthy hibiscus gummies using their Natural CALM magnesium powder. I’ve been a fan of their products for years and have enjoyed supplementing my diet with all flavors of their CALM powder.

Did you know that heart disease is still the number one cause of death in both men and women in the United States? I bet you know someone in your life who’s been affected by heart disease is some way or another. Personally, I’ve dealt with an irregular heartbeat along with arrhythmia for about 10 years and I’m always looking for ways that I can improve my heart health. I truly believe that heart disease can be prevented through a properly prepared, nutrient dense diet along with the helps of some supplements, like magnesium.

In my studies in the Nutritional Therapy Program, we learned that magnesium is most likely the single most important nutrient in cardiovascular disease, especially if a person is deficient in it. Here are some of the roles of magnesium as it pertains to heart health:

helps normalize/regular heartbeat
helps keep calcium in circulation, which is crucial for heartbeat and electrical stability
- calcium is what contracts and magnesium relaxes the heart muscle
aids in blood pressure control
- magnesium helps relax and dilate coronary arteries
regulates tissue growth
co-factor for your body to be able to anti-inflam

Magnesium is needed in every cell, tissue, and organ every second of your life. Unfortunately, in today’s society a few things have made it difficult for us to get the appropriate amount in our diets through nutrition. Modern farming has depleted our soil. Excess processed carbohydrate consumption strips away the magnesium stored in our bodies. Our environment is overloaded with chemicals and our detoxification pathways are unable to properly do their jobs to remove the toxins if magnesium is deficient.

So, what can we do? We can start by eating a whole food diet and eliminate as much processed, man made “food-like substances,” and supplement with an easily absorbable magnesium product, such as Natural CALM. There are a handful of different types of magnesium, and I like prefer magnesium citrate for 2 reasons: a) it’s super affordable, and b) it’s easily absorbed in the body. I recommend taking magnesium supplements before you go to bed as magnesium helps relax the body and is considered the “anti-stress” nutrient.

In addition to magnesium being great for heart health, 2 other ingredients in this recipe are also quite beneficial! Hibiscus tea and glycine from the gelatin are both helpful in lowering blood pressure and cholesterol, improving digestion, and blood sugar control.

Okay, let’s get to the heart healthy hibiscus gummies recipe!

Heart Healthy Hibiscus Gummies

5 tbsp CALM magnesium powder (I used unflavored)

3.5 tbsp grass fed gelatin

1 2/3 cups water

1/4 cup monkfruit sweetener

4 bags hibiscus tea

1/2 cup raspberries

In a small bowl, pour 2/3 cup of water and sprinkle the gelatin powder over the top. Set aside to bloom.

Bring 1 cup of water to a boil and add the hibiscus tea bags. Let brew for about 5 minutes.

Blend together the brewed tea and the raspberries, then strain into a pan over medium heat. Slowly add the CALM powder. It will start to bubble up, so whisk slowly.

Once bubbles have died down, pour this hot mixture over the bloomed gelatin in the bowl. You’ll want to whisk until the gelatin is dissolved. If the gelatin doesn’t completely dissolve, you can pour the mixture back into the pan and continue whisking over medium heat.

Pour into a parchment lined 8 x 8 pan, or you can use silicone molds if you have them! Let set in refrigerator for at least an hour.

Enjoy a few gummy squares/hearts before bed to help you relax!

Makes 16 squares

*Notes: I used the unflavored gelatin in this recipe, but the raspberry lemon flavor would also be great and add a bit more flavor!

Bacon Deviled Eggs

March 26, 2016 By Natasha 1 Comment

Bacon Deviled Eggs

I cannot believe Easter is already here. This is just madness! Once again, in the blink of an eye, time is flyinggggggg by. Okay, so, I don’t know about you, but I can always eat deviled eggs. Seriously, when I see them as an appetizer at a gathering, they are the first thing on my plate. It’s like they are calling my name… “Natashaaaaaa, eat me!” But, I know not everyone picks the cleanest of ingredients to use, and that is very important to me, and I hope it is to you too!

Let’s talk Spring. It’s definitely in the air here in Northern California! The blossoms are blooming all over town on the trees and I’m in love with them floating around in the breeze. The air is fresh and crisp, and we haven’t hit the triple digits yet! I just wish Spring time would last a little longer around here. It’s like we get a glimpse of it and then, BAM, the blazing summer heat is relentless. Speaking of Spring, it’s the time of the year where I start lightening up my meals and enjoying the seasonal produce. Asparagus is one of my favorite spring vegetables, but honestly, I do eat it year round. Lemon curd also reminds me of Spring. One of my favorite memories is making a layered lemon curd blackberry trifle for Mother’s Day and sharing it with my Grandmother. That was wayyyyy before my Paleo eating days, so maybe I’ll clean it up and make it again soon. But, you can enjoy my cleaned up Luscious Paleo Lemon Curd recipe and serve it for your Easter weekend brunch! Mix it with some coconut whipped cream and add in some fresh berries for a nice, light dessert!

Okay, okay, back to the bacon.

Bacon makes everything better. Especially, BAE: bacon and eggs!

These bacon deviled eggs are super flavorful, because, bacon. Duh. And they are clean. I used homemade mayo in these to make sure no sneaky, processed sugars ended up in them. You can just as easily use any clean, paleo mayo, such as this avocado oil mayo made by Primal Kitchen Foods. I also snuck in a little tang with some lemon juice and pickle juice. That’s right. Pickle juice! It adds a little acidity to help balance out the fat from the yolk, mayo, and bacon.

Recipe Tips: My palate is different that your palate. Mind blowing news, I know! The reason I mention this is because you are more than welcome to increase or decrease any of the flavors in my recipes to suit your own taste buds! If you want more salt, add it. Less spice, go for it! More whatever, do it! Get my drift?? If you want the yolk mixture to be creamier, you can add more mayo to the mixture. This is going to vary depending on the egg size you get and how big the yolks are. So, just adjust accordingly.

Equipment You’ll Need:

BACON DEVILED EGGS

Chicken Fajita Skillet

February 12, 2016 By Natasha 1 Comment

Chicken Fajita Skillet

chicken-fajita-skillet

I’m not a huge fan of cooking chicken breasts. To be honest, I’m a total thigh girl. However, I had a package of chicken breasts that I needed to cook, and I had two main goals: 1) juicy and flavorful chicken and 2) easy to reheat throughout the week for leftovers. This chicken fajita skillet was created during one of my Sunday meal prepping sessions and I’m pretty sure I achieved both of my goals. Side note: I’m seriously loving setting a few hours aside each weekend, typically a Sunday, for prepping a few dishes to eat during the week.

Best Quick Marinade for Chicken - Can you say juicy?!

I made a quick marinade for this chicken breast to hang out in while you prep the other ingredients. Nobody likes dry chicken, NOBODY! The chicken stays juicy and each strip is loaded with tons of flavor points. The marinade is super simple: 1 part oil plus 1 part acid plus flavor (herbs, spices, salts). I used avocado oil, lime juice, and my favorite taco seasoning from FlavorGod, as well as Himalayan sea salt. Use your favorite taco seasoning here, but make sure you fresh squeezed lime juice from a real lime, none of that stuff in the little green plastic lime shaped bottle, because EW! I know you know what I’m talking about 😉

chicken-fajita-skillet

You can serve this chicken fajita skillet on it’s own, with the addition of white rice or cauli rice, on top of a salad, in tacos, or maybe with some crispy paleo plantain chips!

Equipment You’ll Need:

TIP: I found that it’s much easier to slice the chicken breast if it’s slightly frozen still. And be sure you are using a sharp knife!! Be careful when slicing the chicken in half horizontally. Place one hand on top of the chicken breast to make sure it doesn’t slide around on the cutting board.

Are you guys following me on Instagram? I share a lot of simple and easy meals that aren’t necessarily a full recipe. Check out how I used the chicken fajita skillet leftovers for a mid-week lunch in the picture. Don’t forget to tag me if you create one of my dishes!

CHICKEN FAJITA SKILLET

Sweet and Smoky Bacon Chili

February 5, 2016 By Natasha 2 Comments

Sweet and Smoky Bacon Chili

I looooooove sweet and smoky, or sweet and spicy, or sweet and smoky and spicy all together! This Sweet and Smoky Bacon Chili will leave you coming back for more. It’s got just enough sweet from the sweet potatoes, just enough spicy from the chili powder, seasonings and chipotle peppers, and a nice smoky element from the smoked bacon and also the chipotle peppers.

Sweet- Sweet potatoes and raw honey.

I added sweet potatoes for a few reasons. First of all, they are delicious. Sweet potatoes are one of my favorite starchy carb sources, they are packed with vitamins A, C, B5, B6, & E, plus Manganese and Potassium. They also add a much needed sweetness that balances the spicy and smoky elements. The raw honey helps balance the spiciness and the acidity from the tomatoes.

Smoky- Chipotle peppers, smoked bacon and cumin.

I love the rich smoky flavor that chipotle peppers en adobo give. They are basically smoked and dried jalapenos that are reconstituted in a tomato, vinegar, garlic sauce. A little goes a long way, trust me! I almost killed my whole family a few years ago for Christmas when I added a little too much to my whipped sweet potatoes, oops! The other smoky element comes from smoked bacon. The bacon was actually not in my first attempt at this dish, only because I didn’t have any thawed out and ready to go at the time. However, it gives a nice smoky flavor and who doesn’t love bacon? Cumin is one of my favorite spices to use! It gives a nice earthy and smoky feel to dishes and is commonly found in curries and taco seasoning. It’s one of my secret ingredients to my guacamole!

Gut Healing- Bone broth and collagen peptides.

Anywhere I can sneak in some extra gut-healing, I go for it. I have been using bone broth in place of regular broth for awhile now because of the extra health benefits it offers. Bone broth is basically broth cooked for much longer, up to 36 hours, and made primarily with bones and some aromatics. Regular broth/stock is cooked for a much shorter time, up to a few hours, and is very light in flavor and texture. Bone broth is rich in protein, minerals, and gelatin. I’ve also included collagen peptides as a bonus to get in even MORE gut healing collagen! Collagen protein is tasteless and does not contribute to the flavor in any way.

Fat-burning and brain health- MCT oil.

Another boost I’ve been adding to most of my recipes is a highly concentrated form of coconut oil called MCT oil, which is a blend of medium chain triglyceride fatty acids from the heart of the coconut. These are 6 times more powerful than regular coconut oil and for those of you who don’t like the coconut flavor, this is flavorless! My favorite brand is by Bulletproof, called XCT oil, which is 10% off for the month of February!

This is one of those dishes that you want to make a large pot of and save some in the freezer so you have a delicious meal you can grab and reheat without thinking. It’s perfect for anytime of the year, but especially good on cold days where you want to bundle up in the house with blankets and movies on Netflix! And, especially good on Super Bowl Sunday which is this weekend! So make a huge batch. Enjoy it with your friends and family.

Equipment You’ll Need:

SWEET AND SMOKY BACON CHILI

Make this NOW and tag me on Instagram so I can see it! Use hashtag #thefeistykitchen!!

Sweet and Smoky Bacon Chili

February 5, 2016 By Natasha 2 Comments

Sweet and Smoky Bacon Chili

Italian Sausage Spaghetti Squash Boats

February 3, 2016 By Natasha 2 Comments

italian-sausage-spaghetti-squash-boats

Are you ready for some deliciousness?

These Italian sausage spaghetti squash boats will make your forget that you’re missing gluten-laden pasta noodles that normally accompany Italian dishes. These are easy to prepare ahead as a meal prep option and reheat later in the week. In fact, that’s exactly what I did with these!

I used Italian sausage elk meat that my really good friend, Rachel, from 5280 Meat in Colorado sent me. I love getting to try new things that I normally wouldn’t be able to find in the grocery store. Assuming that elk meat isn’t readily available to you, just use regular ground Italian sausage. Spaghetti squash is a great low carb option and is super versatile just like normal pasta would be. My had never tried it before <crazy, I know>, and he was happily full and satisfied without the carbs! I used a jar of organic, sugar free marinara sauce from the pantry and spiced it up with some Italian Zest seasoning from FlavorGod, which is my go to line of seasonings. I love these seasonings because they are gluten free, low sodium (so I can add mineral rich Himalayan sea salt on my own), and use the freshest ingredients available!

If you do opt to make these ahead of time, you will just need to reheat them in a 350F degree oven for approximately 30 minutes, or until heated through. Add a fresh green salad while they are reheating and you’ll have a perfect meal!

Give these a try and let me know what you think! Tag me on Instagram @thefesitykitchen and use hashtag #thefeistykitchen so I can see your creations!

italian-sausage-spaghetti-squash-boats

Equipment You’ll Need:

Italian Sausage Spaghetti Squash Boats

Recipe Type

Main

Author:

Natasha

Prep time:

5 mins

Cook time:

55 mins

Total time:

1 hour

Serves:

2 servings

Ingredients

1 spaghetti squash
1 tbsp olive oil
1 tsp #FlavorGod Pink S+P
Sauce:
1 jar favorite marinara sauce
1 lb ground Italian sausage (I used Elk sausage from @5280meat)
1 tbsp ghee (or olive oil)
2 tbsp #FlavorGod Italian Zest
Optional:
Shredded cheese
Basil
Pesto

Instructions

Preheat oven to 450F.
For squash: Slice spaghetti squash in half length wise and remove seeds. Drizzle squash on cut side with olive oil then sprinkle with pink s+p. Lay cut side down on baking sheet and roast for about 30 minutes. Remove and let rest until cool enough to handle. Using a fork, shred flesh and remove to a medium bowl.
For sauce: Heat ghee in skillet over medium heat, then add sausage and 1 tbsp Italian Zest, and cook until completely browned. Next, add jar of marinara sauce and remaining 1 tbsp Italian Zest, stir and cook over medium low for another 10-15 minutes, until sauce is nice and hot.
Combine about 3 cups of the sauce to the bowl with shredded spaghetti squash, stirring to combine. Fill each of the squash shells with mixture. Add back into oven for another 10 minutes, adding shredded cheese and/or pesto on top if desired.

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Luscious Paleo Lemon Curd

March 30, 2015 By Natasha 1 Comment

paleo-lemon-curd

Luscious Paleo Lemon Curd

Lemon curd.

Paleo lemon curd.

I think I’m addicted.

In fact, I don’t think I’ll be waiting until Springtime to make lemon curd anymore. This is so tasty and delicious and can be put on ohhhh so many things! Allllll the things in fact! You can enjoy it very simply as I’ve shown above just topped with some fresh berries. I had some blackberries in the refrigerator, but any berry would be wonderful! I can’t wait to go get some strawberries, raspberries and blueberries to try out with this curd. Imagine spreading this luscious lemon curd on scones, pancakes, waffles, layering it in a trifle with berries and whipped coconut cream, or just eating it solo with a spoon!

I have made traditional lemon curd before, although it’s been awhile, and it was so yum. This time I made it paleo by subbing out the white sugar and replacing it with raw honey. I also opted to use ghee rather than butter this time around. My favorite ghee is made by OMGhee, however you can make it at home yourself, or use butter (Kerrygold grassfed butter is my pic!)

paleo-lemon-curd-ingredients

I also wanted to try out cooking the curd in a circulating water bath, commonly known as sous vide. This method allows for a steady temperature during the entire cooking time with no need to stand over the stove stirring the custard. I used my amazing Nomiku immersion circulator and based my temperature and cooking time off of their blog post here.

SECRET INGREDIENT: I decided to add in some fresh grated ginger to really help the lemon flavors POP! The amount I used was subtle enough that even if you aren’t a ginger lover like I am, you will still like this. I will probably double the amount I use in my next batch to make it more pronounced. Because I can never have too much ginger!

My recipe is adapted from Ina Garten‘s Lemon Curd which can be found on FoodNetwork.com

paleo-lemon-curd-top-view

Equipment You’ll Need:

Paleo Lemon Curd

Author:

Natasha Gildea

Prep time:

10 mins

Cook time:

40 mins

Total time:

50 mins

Serves:

2-3 cups

Ingredients

3 Meyer lemons, zested then juiced
1/2 cup raw honey
1/3 cup ghee or butter, melted
4 eggs
1/2 cup lemon juice (from the 3 lemons)
1 inch fresh ginger, grated on microplane
pinch of sea salt

Instructions

Zest lemons using microplane or vegetable peeler (make sure to avoid white pith.)
In a food processor, add zest, honey and grated ginger, pulsing first then process until zest is combined.
Next, add melted ghee/butter and process.
Then add in eggs, one at a time until combined.
Finally, add lemon juice and sea salt and process until just mixed.
Fill sterilized canning jars with lemon curd and place lid on. Submerge in water bath and cook at 79* C for 40 minutes (-OR- pour lemon curd into a stock pot and cook over low heat for approx 10 minutes stirring frequently)
Gently whisk the curd to stir and then reseal jars.
Cool jars in an immersion ice water bath set at 0*C for about 20 minutes or until chilled (-OR- put jars in refrigerator to cool)
Enjoy!
(recipe adapted from Ina Garten’s Lemon Curd, found on foodnetwork.com)

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Creamy Roasted Parsnip Soup

January 31, 2015 By Natasha Leave a Comment

creamy-roasted-parsnip-soup

Creamy Roasted Parsnip Soup topped with Green Apple and Crispy Bacon

Soup.

Creamy, delicious, comforting soup.

I don’t make a lot of soup, but when I do, I want it to warm me up from my head to my toes. This bowl of deliciousness was created for two reasons. First off, I wanted to make a recipe for the Whole30 and OMGhee mystery box challenge on Instagram. The challenge was to create a Whole30 approved recipe using apples, parsnips, and OMGhee butter. The second reason, was because I ran myself into the ground this past week and I really needed a meal that would help with my Saturday of R&R. And a creamy, hot bowl of soup definitely fit what I had in mind.

I had actually been thinking of things to make for this mystery box challenge while working in San Francisco this week. My parents happened to be housesitting for my brother and we overlapped for one night, so my mom and I were brainstorming recipe ideas. We were thinking of things like muffins and flourless cakes, when I realized that those did not fit the criteria of being Whole30 approved. So, scratch those ideas and I still wasn’t quite sure what I wanted to create. But I knew I wanted to have bacon in it some how and I love the crisp and tart flavors of Granny Smith apples too.

Funny thing happened, I got like zero sleep in SF during my stay for multiple reasons. And I totally overdid it with training and tennis when I got home. Recipe for disaster when you push your body too hard physically, while running on fumes. So I decided to wait until I got a good night’s sleep in my own bed and then see what my brain came up with to make.

That’s when I woke up this morning and decided it had to be a soup. So, I looked in the refrigerator to see what else I had to add to this soup idea. I knew I wanted to roasted the parsnips to develop a deeper flavor. And I had some green cabbage and sweet Maui onion in the fridge from earlier in the week. Boom. Throw all those on a tray and roast them up in some ghee and Flavor God seasoning. Then I saw that I had chicken stock and canned coconut cream. So those were added to blend it all together into a fabulous and creamy soup. Next I topped it off with matchstick apple slices and crispy bacon! (Make sure if doing Whole30, you use compliant, sugar free bacon. 5280 Meat offers a fresh pork side that has no sugar and you can easily season yourself to your liking!)

I hope you try this comforting soup and enjoy it on a day when you feel like curling up on the couch with a blanket!

Equipment You’ll Need:

Baking sheet
Vegetable peeler
Knife
High powered blender - or- immersion blender
Mandolin
Parchment paper

Creamy Roasted Parsnip Soup

Recipe Type

Main

Author:

Natasha Gildea

Prep time:

15 mins

Cook time:

35 mins

Total time:

50 mins

Serves:

2 small or 4 large bowls

Ingredients

3 parsnips
1 sweet Maui onion
1/2 head green cabbage
13.5 oz can coconut milk
8 oz chicken broth/stock
4T ghee
1T Garlic seasoning (FlavorGod)
Pinch Sea salt
4 pieces bacon (optional)
1 Granny Smith Apple

Instructions

Preheat oven to 425 degrees F
Prep veggies: peel parsnips and cut into chunks; peel and chop onion; roughly cut cabbage
Put bacon and veggies on separate parchment lined baking trays and put both in oven side by side. Toss veggies on tray in 2T melted ghee and garlic seasoning
Bacon will cook in approx 15 min and veggies about 20-25 min
Transfer bacon to lined paper towel lined plate to cool. While veggies finish cooking, use a mandolin or knife to cut the apple into very fine matchsticks. Squeeze a little lemon juice on to prevent browning
Once veggies are roasted, take out and let cool a few min. Then you can puree in a high powered blender with the chicken broth and coconut cream until very smooth. Or you can use an immersion blender in a stock pot with the broth and coconut milk.
Top with a drizzle of melted ghee, chopped bacon, and apple matchsticks. Enjoy as an appetizer or large bowl for main course!

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Shrimp and Avocado Stuffed Mushrooms

January 31, 2015 By Natasha 4 Comments

Shrimp and Avocado Stuffed Mushrooms

Shrooms and Shrimps anyone??

I must say that on Super Bowl Sunday, I’m all about eating ALLLL the foods! I like to taste and try many options throughout game day, so finger foods are great in my book for an awesome potluck or party with friends. These little appetizer size bites of goodness were actually my lunch one day when I wanted something different. But, they make for a great appetizer you can make for a crowd.

I used baby bella mushrooms because I tend to like the flavor more than white button mushrooms. But either one will do just fine in this recipe. As for the shrimp, I used frozen, uncooked, tail-on shrimp because that’s what I usually keep on hand. You can definitely use whatever type you prefer.

The quantity amounts in this recipe can be increased very easily. Just use as many shrimp and mushrooms as you would like to have appetizers for. So, this uses 16 shrimp and mushrooms and will make 16 individual mushrooms. Serving amount per person will depend on what other yummy goodies will be served at the party!

Equipment You’ll Need:

Shrimp and Avocado Stuffed Mushrooms

Recipe Type

Appetizer

Author:

Natasha Gildea

Prep time:

5 mins

Cook time:

7 mins

Total time:

12 mins

Serves:

16 mushrooms

Ingredients

16 wild shrimp, uncooked, thawed, tail on
16 baby bella or white button mushrooms
3 avocados
1 lemon, juiced
1-2T FlavorGod Spicy, or sea salt and cayenne pepper
2T Ghee, melted (I love OMGHEE)
Sea Salt to taste

Instructions

Preheat oven to 450 degrees F and line baking sheet with foil.
Clean mushrooms by using a damp towel to brush off dirt and then using a spoon, scoop out gills/stem.
With melted ghee and flavorgod/salt, toss shrimp and mushrooms to coat.
Arrange mushrooms and shrimp in single layer on lined baking sheet.
Cook for approximately 7 minutes give or take until shrimp turn pink and are no longer translucent.
Meanwhile, smash avocado in a bowl with lemon juice, some flavorgod Spicy or sea salt and cayenne to taste.
Take tray out of oven and let mushrooms cool a little before stuffing with a spoon of avocado mash, then top with a shrimp.
Use any leftover avocado mash to scoop up with chips!
Enjoy.

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Enjoy this on Super Bowl Sunday, or any day for that matter, when you want a quick and easy snack filled with lean protein and healthy fats!

Crispy Paleo Plantain Chips

January 28, 2015 By Natasha 1 Comment

crispy-paleo-plantain-chips

Crispy Paleo Plantain Chips

Chips.

Chips and Salsa.

Chips and Guacamole.

Both are equally my downfall at Mexican restaurants! I wanted to make a healthier version of my favorite snack, and I had a green plantain just hanging out waiting to be used. Crispy Plantain Chips it is. I love that I can easily grab a bag of these at Trader Joe’s, but I’m not in love with the fact that they use Sunflower oil in them. So, I decided to quickly fry my green plantain up in Nutiva coconut oil to make sure I got a nice crispy texture to them. I might try to bake them next time, but these took just minutes to fry up in my cast iron skillet!

crispy-paleo-plantain-chips-3

Prepping the green plantain for chips was easy since I used my handy dandy mandolin to slice it. I set the mandolin at the thinnest slice setting so the chips would crisp up very quickly in the coconut oil. If you don’t have a mandolin, just grab a sharp knife and try to cut them very thin into uniform slices. If you want a more “rustic” look, you can slice into 1/4″ rounds and smash tip flattened. These will look more like traditional tostones.

You will definitely need to watch these closely depending on the heat output of your burner, but all in all, it only took me approx 10 minutes for the whole process using just one large plantain. I wasn’t sure how long they would keep crispy, so I only used one plantain. Maybe next time I’ll make a bigger batch and keep them in an airtight container.

Serving suggestions: chips and salsa, chips and guac, nachos, croutons for a salad, or just solo for a crunchy snack!

crispy-paleo-plantain-chips-2

Equipment You’ll Need:

Crispy Paleo Plantain Chips

Recipe Type

Snack

Author:

Natasha Gildea

Prep time:

5 mins

Cook time:

5 mins

Total time:

10 mins

Serves:

2-3

Ingredients

1 green plantain
1/4 cup coconut oil
sea salt
Flavor God Chipotle seasoning (optional)

Instructions

Using mandolin or knife, cut into thin uniform slices
Heat coconut oil in a cast iron skillet over medium to med-high heat for a few minutes.
Try putting one plantain slice in the oil to make sure it’s hot enough. It should start to sizzle.
Cook in single layer batches (took me 3 batches) for a couple minutes each side.
When lightly browned, transfer to a paper towel lined plate and season immediately while still hot with sea salt and additional seasoning if desired.
Serve with salsa and/or guacamole for a snack!

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