Gluten Free Side Dish: Plantain Fries

Gluten Free Side Dish: Plantain Fries

Gluten Free Side Dish: Plantain Fries!

A healthier version of an old guilty-pleasure. This gluten free side dish is great as a snack  or side dish as it pairs well with a variety of flavors. Plus it satisfies the craving for salty and crunchy without the guilt! Cooked in avocado oil, topped with fresh cilantro and served with a side of dairy-free dipping sauce, this healthy recipe still packs a punch.  

 

Plantains look like bananas but are a lot starchier; they’re also rich in vitamins (especially A and C), potassium, and fiber, and can be eaten either green, semi-ripe, or fully ripe. Green plantains are usually cooked and eaten like potatoes—as in these fries. They are mild in flavor, simple to prepare plus they are inexpensive and easy to find. #winwin

I grew up eating mofongo and tostones. Both are traditional Puertorrican dishes made with green plantain. Plantains reminds me of summer in Puerto Rico as a kid. My aunt would make tostones for us served with…wait for it… mayo AND ketchup (gasp!). I know, so so bad but so so good! I still enjoy tostones dipped in mayo-ketch when I visit the island because finding a healthy balance in life is important and good for the soul. Ya know! 

When I’m not enjoying tostones in Puerto Rico, I prefer to flip the traditionally unhealthy recipe for a healthier version. This time Joe and I cut the plantains into fries and cooked them in avocado oil. We served them with fresh cilantro and vegan chipotle mayo for dipping. So delicious!

 

Here’s the recipe, I hope you like it!

 

BTW here’s a quick PSA for ya!

I’m co-hosting a workshop on April 27th in NYC titled MIND+BODY and CAKE! A Women’s workshop on pleasure, digestion and healthy baking and would love to see you ladies there! For event details and to purchase tickets click here!

 

Now back to this delicious recipe… as always, don’t forget to tag your food pictures and tag us using the hashtag #ourflipsidelife on INSTAGRAM. We’d love to see it!

Ingredients

2 green plantains

Avocado oil, for frying

Sea salt

Toppings (optional)

Fresh cilantro, chopped

Vegan Chipotle Mayo (for dipping)

 

Instructions

1. Cut the tops and bottoms of the plantain and score the skin lengthwise with a knife, and carefully remove the peels.

2. Cut the peeled plantains into the shape of fries.

3. Soak the cut plantains in a bowl of water and salt for 20min (this allows the plantain to absorb water and helps steam the inside as it fries).

4. Drain the salt water and blot the fries dry with paper towels.

5. Heat a 12-inch skillet over medium-high heat with 1-1/2 inch of avocado oil until hot enough that the oil sizzles when a plantain is added. Line a plate with paper towels and set aside.

6. Fry the plantain fries in small batches until tender and just golden, 2 to 3 minutes each side. Once ready, transfer fries onto the plate lined with paper towel to drain.

7. Season fries with salt and top with fresh cilantro (optional). Serve with your favorite dipping sauce and enjoy!

Print Recipe
Print Recipe
Plantain Fries
Servings
Ingredients
  • 2 green plantains
  • avocado oil for frying
  • sea salt
Servings
Ingredients
  • 2 green plantains
  • avocado oil for frying
  • sea salt
Instructions
  1. Cut the tops and bottoms of the plantain and score the skin lengthwise with a knife, and carefully remove the peels.
  2. Cut the peeled plantains into the shape of fries.
  3. Soak the cut plantains in a bowl of water and salt for 20min (this allows the plantain to absorb water and helps steam the inside as it fries).
  4. Drain the salt water and blot the fries dry with paper towels
  5. Heat a 12-inch skillet over medium-high heat with 1-1/2 inch of avocado oil until hot enough that the oil sizzles when a plantain is added. Line a plate with paper towels and set aside
  6. Fry the plantain fries in small batches until tender and just golden, 2 to 3 minutes each side. Once ready, transfer fries onto the plate lined with paper towel to drain.
  7. Season fries with salt and top with fresh cilantro (optional). Serve with your favorite dipping sauce and enjoy!

Chickpea Salad Wraps

Chickpea Salad Wraps

Chickpea Salad Wraps!

Made with crunchy veggies and loaded with flavor, this easy lunch recipe, snack or dinner recipe can be ready in minutes. A perfect meatless substitute that is low-calorie, low-carb and packed with fiber and healthy plant-based protein.

Say hello to my new favorite recipe. Joe and I first tried Chickpea Salad (aka faux tuna or chicken salad) while at a vegan restaurant in Brooklyn. We were blown away by the mix of flavors, and the perfect combination of smooth with a refreshing crunchy.

You can enjoy this healthy salad on its own, on toasted gluten-free bread or wrapped in beautiful Swiss chard leaves. Really, anything goes. Bonus: chickpeas are packed with fiber and plant-based protein which help us stay full longer and energized throughout the day.

We encourage you to make a double batch of this yummy salad on meal prep days and store it in the fridge for up to 3 days.

 Don’t forget to tag your food pictures using the hashtag #ourflipsidelife on INSTAGRAM. We’d love to see it!

Ingredients.

1 (15 oz) can organic chickpeas, drained and rinsed 

¼ cup celery, chopped 

¼ cup carrots, chopped 

1/8 cup red onion, chopped

1 garlic clove, minced

Juice from ½ a lemon

2 tbsp, vegan mayo (I like this brand)

1/8 cup fresh cilantro, chopped (optional)

Salt and pepper to taste

For the wraps

2-3 large chard leaves, washed (fresh or blanched*)

Instructions

1. In a large mixing bowl, add the celery, carrots, red onion, garlic, lemon juice, mayo and cilantro and combine. Season with salt and pepper.

2. Scoop 2-3 tbsp of chickpea salad onto the chard leaves and tightly roll up, tucking the ends as you go. Secure with a toothpick if necessary.

3. Cut in half, plate and serve.

4. Leftover chickpea salad will stay good for 2-3 days in the fridge.

 

*Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Note: chard leaves are easier to work with when blanched but I also enjoy the crunchy-ness of fresh chard leaves.

Print Recipe
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Chickpea Salad Wraps
Servings
Ingredients
  • 1 (15oz) can organic chickpeas rinsed and drained
  • 1/4 cup celery chopped
  • 1/4 cup carrots chopped
  • 1/8 cup red onion chopped
  • 1 clove garlic minced
  • Juice from 1/2 a lemon
  • 2 tbsp vegan mayo
  • 1/8 cup fresh cilantro chopped
  • salt and pepper to taste
  • 2-3 large chard leaves washed
Servings
Ingredients
  • 1 (15oz) can organic chickpeas rinsed and drained
  • 1/4 cup celery chopped
  • 1/4 cup carrots chopped
  • 1/8 cup red onion chopped
  • 1 clove garlic minced
  • Juice from 1/2 a lemon
  • 2 tbsp vegan mayo
  • 1/8 cup fresh cilantro chopped
  • salt and pepper to taste
  • 2-3 large chard leaves washed
Instructions
  1. In a large mixing bowl, add the celery, carrots, red onion, garlic, lemon juice, mayo and cilantro and combine. Season with salt and pepper.
  2. Scoop 2-3 tbsp of chickpea salad onto the chard leaves and tightly roll up, tucking the ends as you go. Secure with a toothpick if necessary.
  3. Cut in half, plate and serve.
  4. Left over chickpea salad will stay good for 2-3 days in the fridge.
Vegetarian Pad Thai

Vegetarian Pad Thai

Vegetarian Pad Thai! Made with fresh vegetables, herbs and chopped peanuts. A healthy version of the famous take out dish made with gluten-free rice noodles, healthy fats and protein.

We look forward to Take-Out Friday’s, as we like to call it. That’s the day Joe and I take a break from the kitchen and order dinner from our favorite neighborhood restaurants. I love Thai food, Joe loves Mexican. We try to keep our take out meal as clean as possible by skipping fried, unhealthy dishes and filliping it for a side of steamed veggies or a fresh salad, for example (although I treat myself to the spring roll from time to time, because balance is important too).

But no matter how “healthy” we try to order take-out, it’s never as clean as we would make it at home. That’s why we decided to make our own version of the traditional Thai dish, Vegetable Pad Thai, by flipping unhealthy ingredients for healthy ones. We used organic veggies and herbs, gluten-free rice noodles, liquid aminos instead of soy sauce and coconut palm sugar instead of refined sugar. All fresh ingredients that were continently delivered to our door by our friends at Fresh Direct!

We hope you enjoy the recipe and don’t forget to tag your photos with the hashtag #OurFlipSideLife on Instagram.

Before I leave you with the recipe I wanted to share that I started a Health Coach training course at the Institute Of Integrative Nutrition. Through the pursuit of optimizing my health and my family’s health, I developed a passion for wellness and the mind-body connection that ties it all together. I’m excited for this new chapter and can’t wait to share it with you through new recipes, health tips and so much more.

Now, let’s get cooking!

Ingredients

Pad Thai

8 oz (1/2 a pack) Pad Thai rice noodles prepared according to package instructions (I like this brand)

Olive oil

1 yellow zucchini, spiralized

1 green zucchini, spiralized

1 green pepper, spiralized

1 red pepper, spiralized

½ red onion, spiralized or chopped

1 egg, beaten

¼ cup peanuts, chopped

½ cup fresh herbs, chopped (cilantro, green onions)

 

Sauce

3 tablespoons fish sauce (you can substitute for tamari sauce)

3 tablespoons vegetable broth

2 tablespoons coconut palm sugar

2 tablespoons rice vinegar

1 tablespoon liquid aminos (or soy sauce)

1 tsp chili oil  

Instructions

1. In a bowl, whisk together the sauce ingredients and set aside.

2. Heat one tablespoon of olive oil in a pan. Once hot, add the spiralized veggies including the red onion and stir-fry using tongs until tender and crisp, 2-3min. Remove from heat and set aside.

3. Drain the rice noodles and add them into the hot pan you used to stir-fry the veggies. Add the sauce and toss using tongs, 1-2min or until the sauce has coated the noodles. The sauce will start to thicken and stick to the noodles.

4. Pour the egg over the noodles and toss to combine, 1-2min. You will notice all the ingredients coming together and getting sticky.

5. Add the veggies, fresh herbs and chopped peanuts and toss to combine one last time.

6. Remove from heat, plate and serve! Enjoy!

Print Recipe
Print Recipe
Vegetarian Pad Thai!
Vegetarian Pad Thai! Made with fresh vegetables, herbs and chopped peanuts. A healthy version of the famous take out dish.
Servings
Ingredients
Pad Thai
  • 1 yellow zucchini spiralized
  • 1 green zucchini spiralized
  • 1 green pepper spiralized
  • 1 red pepper spiralized
  • 1/2 red onion spiralized or chopped
  • 1 egg beaten
  • 1/4 cup peanuts chopped
  • 1/2 cup fresh herbs chopped (cilantro, green onions)
Sauce
  • 3 tbsp fish sauce (you can substitute for tamari sauce)
  • 3 tbsp vegetable broth
  • 2 tbsp coconut palm sugar
  • 2 tbsp rice vinegar
  • 1 tbsp liquid aminos (or soy sauce)
  • 1 tsp chili oil
Servings
Ingredients
Pad Thai
  • 1 yellow zucchini spiralized
  • 1 green zucchini spiralized
  • 1 green pepper spiralized
  • 1 red pepper spiralized
  • 1/2 red onion spiralized or chopped
  • 1 egg beaten
  • 1/4 cup peanuts chopped
  • 1/2 cup fresh herbs chopped (cilantro, green onions)
Sauce
  • 3 tbsp fish sauce (you can substitute for tamari sauce)
  • 3 tbsp vegetable broth
  • 2 tbsp coconut palm sugar
  • 2 tbsp rice vinegar
  • 1 tbsp liquid aminos (or soy sauce)
  • 1 tsp chili oil
Instructions
  1. In a bowl, whisk together the sauce ingredients and set aside.
  2. 2. Heat one tablespoon of olive oil in a pan. Once hot, add the spiralized veggies including the red onion and stir-fry using tongs until tender and crisp, 2-3min. Remove from heat and set aside.
  3. 3. Drain the rice noodles and add them into the hot pan you used to stir-fry the veggies. Add the sauce and toss using tongs, 1-2min or until the sauce has coated the noodles. The sauce will start to thicken and stick to the noodles.
  4. Pour the egg over the noodles and toss to combine, 1-2min. You will notice all the ingredients coming together and getting sticky.
  5. Add the veggies, fresh herbs and chopped peanuts and toss to combine one last time.
  6. Remove from heat, plate and serve! Enjoy!