Balsamic Cherry Pulled Pork & Sweet Plantain Romaine Boats (AIP, Paleo)

For some reason I always struggle to decide how to serve pulled pork. You can obviously just serve it on it's own, but it always felt like something was missing. It is that starchiness and support of a roll to shovel the goodness in your mouth I just couldn't find. Good news, I have found a solution; fried plantains and romaine leaves.

Balsamic Cherry Pulled Pork & Sweet Plantain Romaine Boats

Ingredients

• 1½ cup pitted cherries (fresh or frozen), roughly chopped
• ¼ cup balsamic vinegar
• 2 tablespoon coconut aminos
• 1 tablespoon avocado oil
• 5-6 pound bone-in pork shoulder roast
• 1 cup bone broth
• 1 teaspoons sea salt
• 1 teaspoon ground ginger
• 1 teaspoon dried rosemary
• ¼ cup coconut oil
• 4 yellow plantains (not yet black, but can have a few spots)
• 1 head of romaine

Instructions

This recipe uses an Instant Pot, however, I have included modifications at the bottom for those using a slow cooker.

1. In a small bowl, combine cherries, vinegar, and coconut aminos, set aside.
2. Pat dry pork shoulder, and cut in to 4-5 even pieces.
3. Set Instant Pot on sauté and add avocado oil to pot. When pot is hot, brown all sides of pork. You may have to do this in a few rounds to make sure there is enough room for each to brown.
4. Once pork is browned, place back all pieces into instant pot and cancel sauté function 
5. Pour bone broth over pork, then the balsamic cherry mix, and lastly, sprinkle sea salt, ginger, and rosemary all over.
6. Set Instant Pot on manual and use the "+" to set it to 75 mins. Close the lid and make sure the valve is on steaming.
7. When pork is done, turn off the pot and let pressure release naturally.

While the pot is releasing pressure you can start working on the plantains.

1. In a medium cast iron skillet, warm coconut oil over medium heat.
2. Peel the plantains, and cut in thirds, then slice lengthwise, so they are about a 1/4 inch thick.
3. When oil is hot, add plantain slices in a single layer to pan, don't over fill the pan.
4. Cook on one side for 2-3 minutes, or until it gets a nice brown color, flip and cook for another 2 minutes on the other side. 
5. Remove from pan and place on a paper towel lined plate. Continue until all pieces have been cooked.

Now the pork should be ready so time to shred!

1. Remove pork from pot and place in large deep baking sheet or dish. Using two forks, shred pork and remove bone. 
2. Add shredded pork back to pot and stir to combine with juices and cherries.

Time to assemble!

1. Take 3 medium romaine leaves, wash and pat dry and set on serving plate.
2. Place 2 slices of the fried plantains on each leaf.
3. Spoon shredded pork and cherries on the plantains.
4. Enjoy!!

**If using a slow cooker you can make the follow modifications: use a large frying pan over medium heat to brown the pork and cook pork and cherries on low for 6 hours.**

Serves: 8

Duck Fat Plantain Fries (AIP, Paleo)

I have a confession to make, I have been holding out on you guys. Back in December, I prepared this recipe to share with you all, but couldn't quite get the pictures right. Now that I've had some months to practice lighting and my photography skills, I am ready to share. Yes, I know, totally selfish.

Anyway, enough about my selfish ways, these fries are legit delicious and so easy to make. The first several times I made them with pork lard, which totally works, but then I made them with duck fat. Game. Changer. What I love most about these fries is that they get this nice crunch on the outside, but a perfect soft center, making them the most fry-like of any potato alternative.

Duck fat can be super expensive and hard to find. Which is why I hadn't tried it before. Until I made my own. I was able to get a whole duck for just under $3/lb. By the time we were done with eating the meat, rendering the fat, and using the bones for broth, it has more than paid for itself. Again, you can make this recipe with other fats, but duck fat takes it to the next level, just saying.

Duck Fat Plantain Fries

Ingredients

• 2 green plantains
• 2-3 tablespoons duck fat (you can also use pork lard, coconut oil, or a organic palm shortening)
• Course sea salt

Instructions

1. Heat duck fat in a cast iron skillet over medium heat. You want enough fat to cover the bottom of your pan, so depending on the skillet size, you may need more or less.
2. While oil is warming up, peel the plantains. 
3. To cut the fries, I first cut the plantains into thirds, this is about as long as you want them. Then slice them into fries. Try and make them as uniform in size as possible to prevent any from cooking faster or slower than others.
4. When fat is ready (aka, when a drop of water in the pan sizzles), carefully add in cut plantains with tongs, or you will get splashed with hot oil. Be careful not to over fill the pan, by making sure fries aren't touching. 
5. Cook about 2-3 minutes on all 4 sides. You will want them to change from the dull yellow color to a nice light brown. Another way to tell they are done is by taping them and see if they outside is hard. 
6. When they are done, put them on paper towel lined plate and season with sea salt.
7. Enjoy! My favorite way to have these are along side a guacamole burger. 

Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15

Braised Apple-Plantain Brussel Sprouts (AIP, Paleo)

Brussel sprouts have to be my most favorite vegetable ever. They are truly more versatile than many give them credit for, which makes them so fun. I really have no idea how I put this brain child of a recipe together. It began by trying to figure out how to cook as many veggies I can in one pan that actually work together. Totally makes sense right? Everyone wants less dishes to wash at the end of a meal. It is super fun to be surprised when something like this actually turns out to be delicious. Which is, of course, why I had to share it all with you.

Sweetly Braised Brussel Sprouts

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ medium red onion, sliced (about ½ cup)
• 2¼ cup brussel sprouts, fresh or frozen
• 1 teaspoon sea salt
• 1 yellow plantain, peeled and diced (about 1-1¼ cup)
• 1 small apple, cored, peeled, and diced (about 1 cup)
• ¾ cup bone broth

Instructions

1. Heat oil in a large frying pan (one that has a lid) over medium-high heat.
2. Once oil is heated, add sliced onions to the pan and sauté them for approximately 4-5 minutes or until they become translucent.
3. Add brussel sprouts and salt to pan and sauté for another 2-3 minutes.
4. Finally, add plantain, apple, and bone broth to pan. Stir to combine and bring broth to a light boil.
5. Turn heat to low, cover, and let mix simmer for 15 minutes.
6. Remove lid, stir, and cook for another 2-3 minutes, or until liquid disappears.
7. Serve and enjoy!

Shared on AIP Recipe Roundtable

Oven Baked Plantain Chips (AIP, Paleo, Vegan)

Prior to starting AIP, I could easily eat entire bag of Trader Joe's Plantain chips in one sitting. However, since they cooked with sunflower oil they are a no-no for me right now, so I had to find a way to feed my addiction. Plus, I am always looking for an excuse to use my mandolin.

These are super yummy and perfect to add a little crunch to any snack.

Oven Baked Plantain Chips

Ingredients

• 2-3 green plantains
• 2 tablespoons of avocado oil
• Sea salt
• Garlic powder

Instructions

1. Preheat oven to 400 degrees.
2. Cut off ends and peel plantains. Using a mandolin or very sharp knife slice plantains as thin as a possible.
3. Line two cooking sheets with parchment paper. Light brush the the parchment paper with oil.
4. In a single layer, lay out plantain slices on the cooking sheet and brush the top with a little more oil.
5. Cook slices for 15 mins, flip and cook for an additional 10-15 minutes. Keep an eye on the slices as they burn quickly. Remove them as they start to brown.
6. Place chips in a bowl and season with sea salt and garlic powder to taste.
7. Enjoy!

Allergy Friendly Waffles (AIP, Coconut-Free, Paleo, Vegan)

Six weeks ago my mom finally gave me her old waffle iron. I was super stoked. There are so many delicious Paleo waffle recipes out there I have been dying to try. So of course the next day, I whipped up a batch and they were perfect. Fast forward to 3 days later, and I am officially starting my Autoimmune Protocol Journey (read more about it here).

This means no more eggs, nuts, or any dairy at all, which in my mind meant no waffles for me. I attempted a few other recipes I found online and let's just say, they didn't go so well.

It took a few weeks for me to recover, but yesterday, while watching the show 'The Kitchen,' I had an idea. There was this very easy pizza recipe I found the other day that created a dough that baked well. Since I was treating the mix as a dough rather than a traditional waffle mix, I realized that if you drop portions of the dough in the waffle iron it might work. And it did!!

I am so excited to share this recipe with you. These waffles hold up like real waffles and can even be frozen and reheated in the toaster. What's better is they are sugar-free, egg-free, dairy-free, gluten-free, nut-free, and even coconut-free, making them the perfect Allergy Friendly Waffles.

Allergy Friendly Waffles

Ingredients

• 1 green plantain, peeled and cut into chunks
• 1/4 cup of organic pumpkin puree or mashed sweet potato
• 2 tablespoons of maple syrup
• 2 tablespoon of avocado oil
• 1 teaspoon of cinnamon
• A pinch of sea salt

Instruction

1. Preheat waffle iron.

2. Combine all ingredients in blender and mix until combined into a paste.

3. When waffle iron is ready, brush with coconut oil or avocado oil to grease it.

4. Using a 1/4 measure cup, scoop just under a 1/4 cup of the mix and place it in the center of each waffle impression.

5. Close the iron and cook for 7 mins.

6. Carefully remove and enjoy as you would your favorite waffle. This will likely not fill out the whole waffle pattern, but that is to help it from spreading too much and keep the waffle fluffy.

This mix will make 8 of these mini waffles. Again, these will freeze just like your regular waffles and can be reheated in the toaster oven.

Shared on AIP Recipe Roundtable

Sage Plantain and Butternut Squash Hash (AIP, Paleo, Vegan)

Sage Plantain and Butternut Squash Hash 

If you follow me on Instagram or are a Facebook friend, you might have noticed I have a slight obsession with plantains right now. They are so complex, if you think about it. Unlike bananas, you can use them throughout their ripening process. Not only that, but at each stage they have a different flavor and texture. Green plantains are very starchy and not sweet at all. The brown plantains are as sweet as bananas. They give you so much to work with! For my first recipe creation, I used green plantains to make a savory breakfast hash.

Ingredients

1 green plantain, peeled and diced

1 cup butternut squash, peeled and diced (or frozen)

1 teaspoon rubbed sage

1/3 cup of bone broth, or broth of your choice

1 tablespoon your favorite cooking fat

Assembly Required

1. Peel and Cut Plantains. Another difference with plantains is how you cut them. You can’t peel them like a banana. Instead, chop off both ends and cut into sections. Then slice off the peel on each side.

Dice the plantain, making sure they are around the same size. 

2. If you are using a fresh butternut squash, peel and cut them similarly.

3. Heat your choice cooking fat in pan over medium-high heat. My choice today was some ghee.

4. Once pan is hot, throw in plantain pieces first and cook them for about 7-8 mins. If you are using fresh squash, add it now as well. If you are using frozen squash, cook plantains first for 5 mins, then add the squash to the pan the final 2-3 minutes. 

5. Finally, add the sage, broth and a little salt and pepper (omit of AIP) to taste.

6. Once it begins to boil, drop it down to a simmer, cover and cook for 5 minutes.

7. Remove cover. If there is any extra liquid left, let it cook off for another 1-2 minutes. 

8. Enjoy! It can be served as side to breakfast, topped with eggs, or even as a dinner side. It makes about 3-4 servings.