Tostones are Straight from Pinch of Yum | Serves: 2-4| Time: ~30 min
1-2 cups oil for frying (I went with vegetable oil)
1 tbsp minced garlic
1 cup water
Peel the plantains and cut them into 1-inch thick disks. Place the garlic in a bowl with the water and set aside.
Heat enough oil in a large skillet so that the disks will be half way submerged in the oil. When the oil is shiny and a drop of water sizzles across the top, add the plantains. Fry for 3-5 minutes on each side until the plantains are lightly softened and browned.
Remove and place on a paper towel lined plate.
Place the plantains on a cutting board, smash with the back of a wooden spoon to make them half as thick, and let them soak in the garlic water for about a minute.
Remove, dab them dry and wipe off garlic pieces so they don’t burn, and return to the frying pan. Fry for another 2-3 minutes on each side or until they take on a deep golden color and a crispy texture. Drain again on paper towels, sprinkle with ground sea salt, and serve with rice and beans.
According to Health Line, plantains are a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium.
Red Beans & Rice Straight from Pretty Zesty | Serves: 2-4 | Time: Once rice cooks, ~10 min
2 tbsp coconut oil
1 medium yellow onion, diced
5 garlic cloves, minced
2 tbsp Cajun seasoning
2 tbsp Creole seasoning
1 16 oz can diced tomatoes (I diced my own to reduce sodium)
1 16oz can kidney #beans, rinsed
3-4 cups cooked white basmati rice (I had brown on hand)
1 can coconut milk cream, no water (I put a can in the fridge to help separate the cream from the water)
2 tbsp tomato paste
Sea Salt to taste
Chopped fresh parsley (stir in at the end)
Heat coconut oil in large pot. Add diced onion and sauté until soft. Add the garlic, Cajun and Creole spices. Stir to combine. Let heat for about 2 minutes.
Add the can of tomatoes and rinsed beans. Bring to simmer.
After about 5 minutes, add the cooked rice and heat through. Once everything is hot, add the coconut cream and tomato paste. Stir and bring to a low simmer.
Turn off heat. Serve.
Good news: kidney beans are an excellent source of molybdenum, which helps transport iron throughout the body. According to Xtend-Life, this in turn can support healthy oxygenation levels in blood, especially for women.
What I ate and drank today (5/15/2018)
60 oz of water
1 decaf iced Americano
Leftover stuffed tomato
Citrus salad from Cafe Kindred
2 pieces of vegan cheese
~2.5 miles of walking (most the distance carrying heavy things in the heat)
Strength training (arms and core)