• Guest Bogger

The 'Other' Starchy Carb

Updated: Jan 16


by Amanda Leibovitz


Living gluten-free and cutting out processed foods has had a huge, positive impact on my overall health and performance. However, the only downside is that it sometimes feels like — when it comes to carbs — I’m either eating oatmeal, quinoa, or sweet potato. With the warmer summer weather, I’ve been mixing things up a bit!

So, while hunting for another nutrient-dense source of carbohydrates, I kept coming across PLANTAINS! From research articles to blog posts to recipes, I learned that this banana doppelgänger is starchier and contains less sugar than bananas. Plus, they’re typically cooked before eating and are a much more versatile ingredient!

In addition to being a great source of carbohydrates with a low fat content, they also provide a number of other health benefits without any significant levels of toxins. Plantains are a great source of...

✔️ Potassium — Helps remedy high blood pressure

✔️ Fiber — Helps regulate the digestive system

✔️ Vitamin C — Fights free radical damange

✔️ Vitamin A — Boosts the immune system

✔️ Vitamin B6 — Promotes healthy brain function

✔️ Magnesium — Involved with over 300 body processes

Depending on the level of ripeness (green, yellow, black), plantains can be prepared in a number of ways!! I like to make some simple “fried” plantains with coconut oil in a cast iron skillet to accompany my recovery shake after a workout. Absolute perfection!!

INGREDIENTS

2x medium plantains — yellow with black spots are the perfect ripeness!

1x tbs organic extra virgin coconut oil

INSTRUCTIONS

Peel plantains and cut into 1/4” rounds

Melt oil in skillet over medium heat, spread oil around to coat the bottom of the pan

Cook plantains 2-3 minutes on each side

FEAST your heart out!!

#Guest

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