Have you ever seen those oversized weird-looking bananas at the supermarket? They’re plantains!
A staple in traditional island diets, they’re a bit of a wildcard here in North America. They’re worth learning how to cook, because they have some great nutritional benefits. One of my favourite Paleo/Ancestral practitioners, Chris Kresser, talks about plantains a lot on his podcast. It sounds like has them for breakfast almost every day with his 1-year-old daughter.
Plantains are high in resistant starch, which produces a fatty acid called butyrate in the lower digestive tract. This provides food for beneficial bacteria, improves insulin sensitivity, and may also have anti-cancer properties!
And man are they DELICIOUS. This has become one of our favourite veggie sides that we look forward to.
Easy Healthy Plantains in a Pan
This recipe has lots of good traditional fats as well as anti-inflammatory properties from the spices. Make sure you grab the plantains from the supermarket when they’re still green or just barely yellow, since they start to get more sugary as they ripen and won’t be as beneficial for resistant starch.
This recipe was created by Liivi Hess, ThrivePrimal.com
If you try this recipe, let me know what you think! It’s definitely become a regular part of our rotation. YUM!
Do you have any other yummy plantain recipes to share?! Post in the comments below! :)
Have you had any benefits from consuming resistant starch, or any effect on your digestion? Share below!
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