According to info I found while following nutrition guru Isabel De Los Rios, a post-workout meal should contain carbohydrates so that muscles can heal and the process of weight loss can take place. I usually mix it up between quinoa or a smashed yam with coconut oil, sea salt and seasoning. My favorite though has to be fried plantains.
With just the right amount of sweetness and delicious with coconut oil fried eggs and turkey bacon, plantain is a low Glycemic Index carbohydrate meaning it takes a while to digest, absorb into the blood stream, and gradually raises blood sugar. For my body type, this is awesome because I get hungry quickly, especially after a workout. The plantain keeps me feeling satisfied and helps my body utilize calories I already have stored.
Plantain is also high in potassium, magnesium, and phosphate and contains vitamins A, B6, and C which are good for vision, healthy skin, and building immunity against diseases.
The green, unripe plantain is low in sugar and good for diabetics. But the ripe, yellow, or brown plantain is very sweet. I like to chose something in-between. The green plantains don’t taste good to me at all and seem much harder to cook while the yellow or brown plantain fry great and taste awesome. In between is where you find a cool amount of sugar for taste, but a good amount of nutrition for the purpose of rejuvenation and nourishment.
Here’s how I get down with the plantain:
What You’ll Need:
- 2 to 6 yellow to brown plantains – softer, darker plantains are sweetest while green ones are hard to peel and ideal as a starch like a potato
- Organic Virgin Coconut Oil
What to Do:
- Wash plantain with a small dollop of soap or you can go the organic route and make a vinegar, banking soda, and water mix to rinse your plantain in
- Cut the plantain peeling down the middle of the plantain and peel away from the meat of the fruit like a jacket
- Cut plantain into rounds. I usually cut down the middle lengthwise and then cut thick pieces diagonally.
- Put approximately a tablespoon of coconut oil in the frying pan and medium heat until it coats the pan
- Place plantain in the medium heat pan and cover; check every few minutes for sweating. I’ve found that plantains are ready to turn when they are sweating and the meat has a darker yellow tan. Or you can check for how brown you want it.
- Flip plantain over and fry on the other side.
- Remove from heat and cool.
It’s actually a pretty simple process and really simple recipe. I usually fry 6 plantains at the beginning of the week and eat off of that.