If you start Googling what to do with those plantains you found at the store this week, you’ll find a lot of variations on smashed or mashed plantains. Mofongo, tostones, kufu–they’re all incredibly delicious takes on one of my favorite starchy vegetables. What varies are the seasonings and exact presentation. Some use pork skins for crunch and saltiness, others use pancetta. If you can’t get your hands on pancetta where you live, bacon works just as well and is often cheaper, so I’ve opted for that here. If you’re not on the autoimmune protocol, you can add some red pepper flakes or a dash of hot sauce. The cool thing about plantains is that even if you mash them up into a soup-like consistency, like in this recipe, they congeal into more of a dough if you let them sit long enough–which you can then roll into balls or smash into patties (you can also add a bit more broth or water while reheating them to thin them back out again). Bottom line: I love how versatile plantains are and how well they pair with everything!
Simplify Your Meal Prep with Batch Cooking
No matter what diet you follow, prepping three solid meals a day can seem like an overwhelming amount of work. Enough work to maybe not even bother trying. That’s where AIP Batch Cook comes in. With these video tutorials from Nutritional Therapy Practitioner and author of The Autoimmune Paleo Cookbook Mickey Trescott, you’ll learn how to budget your time in the kitchen to get a whole week’s worth of meals in just a couple of hours. If you’re new to the autoimmune protocol or struggling to stick with it, this is the place to start–but batch cooking is a skill you can use regardless of how you eat! It’s an incredible value for techniques that will revolutionize your food-related time management.