My Whole 30 week 2 has come and gone and I realized I forgot to post a recap at the end of it (whoops!). I’m happy to say that it has definitely gotten easier. My meals have been pretty spot on, I’ve continued to dedicate 30 minutes a day to working out and that nasty headache from the 1st week was finally gone!!! I also feel more energized when I’m working out and I have been lifting heavier weights and pushing myself each day.
My love affair with plantains continues and since I always have a few pieces on hand, I’ve decided to share my recipe for making Tostones. I also made some Mofongo which uses Tostones as a base and is mashed with garlic and EVOO. Enjoy both with some garlic infused ghee on the side and I can guarantee you won’t have a problem finishing the entire plate!
Tostones
Ingredients
- 3 cups cold water
- 1/4 tsp sea salt
- 2 green plantains peeled and cut into 1/2" pieces
- 1 cup avocado oil
- 1/4 tsp coarse ground sea salt
- 3 tbsp ghee
- 3 cloves garlic minced
Instructions
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Mix together cold water and 1/4 tsp sea salt in a bowl until the salt is dissolved. Add the sliced plantains and let it soak for 30 minutes.
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Drain plantains and pat dry with a paper towel.
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Add avocado oil to a cast iron pan over medium heat.
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Add plantains one by one making sure they are not touching each other so it cooks evenly. Fry for 5 minutes.
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Flip to the other side and fry for another 5 minutes.
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Remove from the pan and drain on paper towels.
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Grab one piece of fried plantain and using the flat bottom of a small bowl or drinking glass, gently press onto the plantain in a clockwise motion until it is flattened to about 1/4" thick. Do this for the rest of the fried plantains.
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On the same pan that is kept on medium heat, fry the flattened plantains for a second time, about 2 minutes each side.
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Remove from heat and drain on paper towels.
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Season with some coarse ground sea salt.
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While the tostones are cooling, melt ghee in a small saucepan over low heat.
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Once the ghee is hot, add minced garlic and cook it for 2 minutes.
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Stir frequently so that it does not burn and stick to the bottom.
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Remove from heat and drizzle on top of the tostones or serve on the side as a dip.
Yum! I’ve been dying to make these! Thanks for sharing!
Let me know when you get to try it 🙂
I made these and they are very good.
I’m happy to hear that!
Do these fall into the “food without breaks” category because they are a friend starchy vegetable?
Yes they can fall under that category since it is easy to eat in just one sitting. To prevent myself from overeating it, I just cook one plantain at a time.