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Simply Sweet Plantains {Whole30}

These scrumptious cinnamon-dusted plantains are a staple around here – not only are they one of my favorite nutrient-rich carbs when I’m doing a Whole30, but they’re a welcome addition to any latin-inspired meal! (Sidebar: I was first introduced to fried plantains while visiting my parents who were serving in the mission field in Costa Rica. It was love at first bite!)

Plantains are similar to bananas, but contain more starch and less sugar. In addition, they contain higher levels of potassium, fiber and vitamins A and C, as well as other important nutrients such as vitamin B6 and magnesium.

I love using ghee when frying plantains, because it gives them a savory brown buttery flavor that is simply out of this world. Of course, you can also use butter (if you’re not doing Whole30). Another delicious option is coconut oil, which adds to the natural sweetness of ripe plantains.

How to Make Cinnamon-Dusted Plantains

This latin-inspired favorite is definitely one of the easiest side dishes to make and it’s super quick too, especially if you have a large skillet. I definitely recommend making extras, because it’s hard not to get a little carried away by their incredible flavor. Besides, leftover fried plantains make a wonderful addition to breakfast (see details below).

Ingredients:
• Ripe yellow plantains
• Ghee (or coconut oil)
• Ground cinnamon

Step One: Slice Ripe Plantains
Be sure to use ripe yellow plantains for best flavor. The skins will begin to blacken the riper the plantain gets, which results in a sweeter, less starchy flavor. Once ripened, cut off the ends of each plantain, score the skin using a paring knife and peel. Then cut at a slight diagonal into 1/4-inch slices.

Step Two: Brown Lightly
Preheat a large skillet over medium heat until hot. Add two tablespoons of ghee (or coconut oil). Working in batches, add the plantains slices evenly in the pan so they are not overlapping (as shown in photo above).

Fry for 1-2 minutes on one side, until golden brown. Lightly sprinkle the plantains with ground cinnamon. Then, use tongs to flip and cook for another minute or two on the other side.

Transfer the fried plantains to a plate lined with paper towels (or a clean kitchen towel). Add additional ghee (or coconut oil) as needed and continue cooking in batches until all of the plantains are fried.

Step Three: Enjoy!
Cinnamon-dusted fried plantains are a tasty compliment to just about any main dish, such as grilled chicken, lettuce-wrap tacos, burgers and more!

Got leftover plantains? As shown below, you can wake up those sleepy heads with a nutritious breakfast that combines the all-natural sweetness of ripe plantains with a hearty veggie egg scramble. In less than 10 minutes, dinner leftovers are magically transformed into a newfound breakfast favorite!

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Sautéed Greens with Bacon {Whole30}

By Kelly · 4 Comments

Green is such a beautiful color! But often when it comes to healthy eating, instead of it signaling us to GO, GO, GO and gobble up these nutrient-dense delights, for many kids (and adults), it’s more like a red flag that stops them in their tracks.

So how can we encourage picky eaters to give greens a chance? The best bet is to prepare them in the most delicious ways possible. And frankly, I can’t think of a better way to make greens more appetizing than to add a little bacon to the mix. Our grandmas know best! Especially if you grew up in the South, you know that bacon or ham is a must-have addition when cooking-up greens – and for good reason, it results in remarkable flavor that’s hard to resist!

Of course, there will still be those that turn up their nose, but that just means more for those of us who appreciate a healthy-dose of green goodness. And, there’s always the option of sneaking in some greens by using the leftovers in soups, quiches, or even in pasta sauces (see recipe notes below).

Personally, I’ve found that continually encouraging healthy eating by providing lots of delicious opportunities to partake in its goodness, eventually leads picky eaters to expand their culinary horizons slowly, but surely!

Plus … a quick and easy breakfast!
Leftover sautéed also make a nutritious way to start the day! They’re especially delicious paired with a pastured egg or two. Want to make someone special smile? Use a cute cookie cutter to create “sunshine on a plate.” Simply crack an egg in a small prep bowl. Then, butter a cookie cutter and a preheated skillet. Place the cookie cutter on a preheated and well-buttered skillet so it lays completely flat. Gently pour in the egg and allow it to cook until set. Yummy and FUN!

Sautéed Greens with Bacon

6 servings

Ingredients

2 large bunches of mild-flavor greens (such as Swiss chard or kale)
4 slices of uncured bacon, cut into 1/2-inch pieces
1/3 cup fine diced sweet onion
2 cloves garlic, minced
1/4 cup homemade bone broth
Sea salt and pepper to taste

Instructions

In a large stock pot, cook bacon over medium-high heat, stirring occasionally, until crisp. Then transfer with a slotted spoon to paper towels to drain.
Reduce heat to medium, add the onion and cook until softened (about 2-3 minutes). Then add the garlic and cook until fragrant (about 30 seconds).
Next, add the greens, cooking while turning with tongs, until wilted and bright green (about 2-3 minutes).
Then, add the bone broth and continue to turn the greens with tongs, just until greens are tender (about 3-5 minutes).
Toss with bacon and season to taste with salt and pepper. Yum!

Notes

Leftover greens are great for adding to egg scrambles, quiches, soups and it also makes a delicious topping for a tasty grain-free pizza! Yum!

https://thenourishinghome.com/2016/09/sauteed-greens-bacon/

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How to Make Squash Pasta {Whole30}

By Kelly · 9 Comments

Whether you’re living grain-free, or taking The Whole30 Challenge, saying bye-bye to pasta doesn’t mean you have to miss out on delicious noodle-slurping fun!

Baked spaghetti squash is a tasty alternative that enables you to enjoy classic Italian-inspired favorites (such as spaghetti and meatballs) since it substitutes well in virtually any pasta dish. Plus, it’s nutritionally superior to regular pasta, which is high in calories and contains little nutritional value.

The good news is … you can feel great about filling your plate with baked spaghetti squash, because this nutritious, low-carb option provides a healthy dose of vitamins A and C, and is also rich in B vitamins. Spaghetti squash is also a good source of key minerals, such as potassium, manganese, calcium, iron, phosphorus and zinc.

Another reason to add spaghetti squash to your menu is because it’s so incredibly easy to make. Simply cut a spaghetti squash in half, scoop out the seeds, brush with olive oil and bake. Then, use a fork to remove the spaghetti-like flesh from the peel. It’s the perfect pasta alternative and pairs wonderfully with just about any sauce or stew you enjoy.

As mentioned above, one of our favorite ways to use baked spaghetti squash is to top it with my easy and delicious Slow Cooker Marinara Sauce & Meatballs. A couple of out-of-the-ordinary ways to enjoy squash pasta is to top it with our favorite Sweet Potato Chili. It’s also great topped with my Slow Cooker Italian Beef Ragu.

Of course, there are so many options for enjoying baked spaghetti squash. I’d love to hear your favorite ways for using this tasty, healthy alternative. Please feel free to share your delicious ideas in the comments below.

How to Make Squash Pasta {Whole30}

Yield: 3-4 servings

Ingredients

1 spaghetti squash (about 2 lbs)
Olive oil
Sea salt to taste

Optional

2 Tbsp fine chopped fresh parsley

Instructions

Preheat oven to 400°F. Line a rimmed baking pan with parchment paper.
Cut squash in half and scrape out seeds. Brush both halves with a little olive oil and season with sea salt. Awesome Update! I recently discovered that if you cut the squash in half at its center, rather than lengthwise (like I've shown in the photo), you can actually get longer noodles. Woot!
When ready to bake, place the squash flesh side down and bake for 30 to 45 minutes until fork tender. (The squash is ready when you can easily pierce through the flesh with a fork. Do not overbake or your noodles will be mushy.)
When done, remove from oven and let it rest until cool enough to handle.
Then, use a fork to gently rake the squash flesh from the peel. (Gently run a fork around the inside of the squash in a circular motion. This will result in less breaking of the strands so you have longer noodles.)
Transfer spaghetti squash "noodles" to a serving dish. Toss with a little olive oil, sea salt and fresh chopped parsley, if desired. Or top with your favorite sauce or stew. (If you're prepping ahead, refrigerate the squash noodles in an airtight container up to five days for use in making quick-n-easy future meals.)

Notes

You'll need one medium-size spaghetti squash (about 2 lbs) to make 3-4 servings of squash pasta.

https://thenourishinghome.com/2016/03/how-to-make-squash-pasta/

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