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Lemony Plantains

Lemony Plantains
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When I say "this is supposed to be a deep-fried recipe," I'm talking about the traditional way of making the smashed plantains. Nothing is deep-fried in The No Meat Athlete!

Because they weren't deep-fried and I only used medium heat so as not to destroy all the digestive enzymes, I couldn't get the plantains as crispy as I would have liked. Even so, the coconut oil made them some of the most flavorful plantains I've ever had! A lot of times plantains come out pretty bland, but the coconut and lemon worked wonders together.

We ate these plantains alongside a salad and a mango-lime dressing. For the salad, I just threw together some black beans, mixed greens, nutritional yeast, and avocado, and sprinkled some nori (that seaweed stuff that they wrap sushi in) on top.

The salad dressing was tasty, though it was a little too spicy for my wife. And the taste of the seaweed is going to take some getting used to. I wasn't a big fan of the black beans in the salad either (my idea); maybe they could have been better if they were warm.

The verdict—the plantains were great, but I think they'd be better as an appetizer all to themselves than as an accompaniment to my whipped together salad. Even with the good dressing.

  • plantain
  • 4 strips
    dulse, (or sea salt)
  • 1 Tablespoon
    coconut oil
  • 1 Tablespoon
    fresh lemon juice
  1. Peel and thinly slice the plantain on an angle.  
  2. Heat coconut oil in a frying pan over medium heat.  
  3. Lightly stir-fry plantains slices until slightly brown.  
  4. Stir in lemon juice and dulse strips.  
  5. Stir-fry until juice has evaporated and dulse (or sea salt) is crispy.


Nutritional Information

Makes: 1 servings
  • Calories339
  • Carbohydrates58.4g
    • Dietary fiber4.2g
  • Cholesterol0mg
  • Fat14.3g
    • Saturated fat12.0g
  • Sodium202mg
  • Protein2.4g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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