Plantain: my favorite breakfast carb

I LOVE fried plantain with breakfast, but they also go awesome with spicy cuban black beans and some brown or wild rice.

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.

Advertisements

One thought on “Plantain: my favorite breakfast carb

  1. I do love fried plantains—just had some with a Thai stir fry. I was looking around, though, and while green plantains are listed as low-GI (slice and dry them to make crackers, or cook them as you would white potatoes), fried sweet plantains are listed as high GI, around 90. However, post-workout is the one time it’s fine—and even desirable—to consume high-GI foods, because your insulin sensitivity is elevated, so your body can handle the extra sugar, and it helps shuttle nutrients into your muscles.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s