Breakfast Tostones with Fried Garlic Guacamole (Paleo, AIP, Whole30, Vegan)

 


 

This recipe was inspired by the latest AIP product to hit my kitchen, and I’ve honestly never been so impressed at the quality of a spice line before! Primal Palate, the Paleo power duo, have recently launched their newest product line of high quality dried spices and herbs. After giving the Everyday AIP Pack a good go, I can’t imagine a more fresh, flavorful, or vibrant than these spice blends, dried herbs, and sea salts. They have managed to create 3 fantastic spice blends without the use of nightshades, black pepper, or seed-based spices that can turn any Ho-Hum meal into something freakin’ fabulous. 

 

 

Tonight I got home really late from work and *almost* went to Whole Foods to pick us up dinner from the salad bar instead of cooking. Then I remembered I have this spice pack at home that had the potential to turn my empty fridge into a real meal with just a shake. We ended up having crispy chicken thighs seasoned with the Garlic & Herb blend and roasted cauliflower seasoned with Super Gyro. My husband was like, “What is ON this chicken? It’s so good!” and “I actually like this cauliflower – how did you make it taste this way!?” He hates cauliflower and Super Gyro made him a believer. I thank Hayley & Bill for that. Two nights ago I made homemade gyro meat using Super Gyro too, and the smell & taste brought me back to the time I visited Athens & Turkey and ate gyros off the street. Well, not off the street physically. I purchased them from a street vendor. You know what I mean. You guys have to check out the AIP pack below – it’s going to seriously change how you do breakfast, lunch, and dinner and save you so much time from having to develop flavor in a dish on your own. Magic.

 

The Everyday AIP Pack contains:

Super Gyro

Himalayan pink salt, Oregano, Marjoram, Thyme, Garlic

Garlic & Herb

Garlic, Himalayan pink salt, Onion, Oregano, Thyme, Sage

Breakfast Blend (which I used in this recipe in a really interesting way – to top tostones!)

Himalayan pink salt, Garlic, Onion, Oregano, Cinnamon, Turmeric, Sage

Primal Palate Spices are Certified USDA Organic, Gluten-Free, Kosher, Non-Gmo, Non-Irradiated, Whole30-Approved and guaranted to be the freshest spices you can get! Get in on the action now and check out all of their other packs including the Savory Pack, Broth & Sauces Pack, & Signature Blends!

 

 

 

BEST PARTY FOOD! I make this recipe every time I host a gathering because it is such a crowd pleaser!!

 

1 review

Breakfast Tostones with Fried Garlic Guacamole

Preparation 00:15 2017-11-19T00:15:00+00:00 Cook Time 00:10 2017-11-19T00:10:00+00:00 Serves 2 to 4 (can be easily doubled)     adjust servings

Ingredients

Fried Garlic Guacamole

  • 1 large Haas avocado, pitted
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped cilantro
  • 1 1/2 tablespoons lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 2 large garlic cloves or 4 medium garlic cloves
  • 2 tablespoons bacon fat or olive oil

Breakfast Tostones

  • 2 green plantains (yellow will not work)
  • 2 tablespoons bacon fat or olive oil
  • 1/2 to 3/4 teaspoon Primal Palate AIP Breakfast Blend
  • pinch sea salt

Instructions

For the Guacamole

  1. Peel and pit avocado and place in a medium bowl. Mash with a fork. Stir in shallot, cilantro, lime, garlic powder, and sea salt. Taste and adjust any of the seasonings to your preference.

  2. In a large deep skillet, heat the bacon fat or olive oil over medium-high heat.

  3. Peel the garlic cloves and smash with the flat side of a large knife. Try to ensure each clove stays in one piece. Place smashed garlic cloves in the olive oil and fry on each side until light golden brown, about 60 to 90 seconds per side. Remove garlic to a cutting board before it reach a deep golden brown, which indicates it has turned bitter from over-frying. Keep the bacon fat or olive oil in the skillet because you will use it to fry the tostones!

  4. Chop the fried garlic and stir into your guacamole. Set aside.

 

For the Tostones

  1. Carefully score the plantain peel from tip to tip with a sharp knife ensuring you do not slice the plantain. Use your fingers to remove the plantain peel. Slice plantain widthwise into 1-inch coin.

  2. Reheat the leftover bacon fat or olive oil that is remaining in your skillet from making the Fried Garlic Guacamole over medium-high heat.

  3. Fry plantain coins on each side until golden brown, about 2 to 3 minutes per side. Quickly remove the plantain to a large cutting board for smashing.

  4. Use the bottom of a heavy, flat-bottomed glass to smash the plantains into ¼-inch thick tostones.

  5. Add the remaining 2 tablespoons fat to the skillet.

  6. In two batches, fry tostones on each side until crispy, about 1 minute per side. Quickly transfer to a serving platter and sprinkle immediately with ¼ teaspoon Breakfast Blend per batch. Sprinkle with sea salt and serve crispy & warm with the guacamole!

 

 

 

 

Paleo Vaca Frita (Paleo, AIP, Whole30)

 

 

Cuban food is up there for me for some of my favorite flavors. Maybe it’s because I grew up in Florida, or maybe it’s because they love their meat and rice just like I do. Either way I couldn’t wait to take my husband to my hometown’s best Cuban restaurant which is only a 5 minute walk from my parents. You need at least a 45 minute walk post-meal to make enough space in your diaphragm to breathe again, but hey. We went right before we left to come back to Austin after the holidays.

 

I am very careful about what types of oils I consume at restaurants and always ask what type is used to fry, saute, or dress the foods. If it’s not olive oil (highly unlikely) or canola oil (more likely) I don’t touch it. I’d rather go hungry than deal with the wrath of soybean oil or corn oil on my body. This restaurant unfortunately used a vegetable oil mix that included soybean so I had a homemade limeade (water, sugar, lime juice) and boiled yucca without the mojo sauce. I seasoned it with salt and lime juice and it was quite filling since yucca may be the starchiest food on the planet.

 

My hub on the other hand had my favorite food in the world at the moment (the crispiest, thinnest tostones) and fried shredded pork with rice and beans. It looked amazing but I didn’t have any food envy since I know I can recreate that type of meal at home within the Paleo framework without the use of dairy, gluten or nightshades.

 

This recipe uses my favorite appliance: The INSTANT POT

 

I’ve been making tostones at least 3 times per week. My favorite method is using my recipe in The Healing Kitchen but frying in bacon fat and topping with truffle salt. This Vaca Frita, which means “fried cow” quite literally, would be amazing with tostones and a green salad on the side and sure to please any meat-loving man or woman in your life. It’s absolutely delicious! Imagine slow-cooked (well, in a pressure cooker… but you could use a slow cooker and just adjust the cooking time to 4 to 6 hours) tender beef roast, shredded, then lightly pan-fried until crispy but still moist.

 

Add savory onion and garlic and brighten things up with orange juice and apple cider vinegar, and this is a meaty dish that is well-balanced, flavor-driven, and oh-so-versatile. 

 

 

Paleo Vaca Frita

Preparation 00:15 2017-11-19T00:15:00+00:00 Cook Time 00:45 2017-11-19T00:45:00+00:00 Serves 6 to 8     adjust servings

Ingredients

  • 3 pounds beef chuck roast
  • 4 tablespoons olive oil, divided
  • 1 yellow onion, halved and sliced
  • 8 cloves garlic, sliced
  • 2 1/2 teaspoons sea salt, divided
  • 2 teaspoons dried thyme
  • 1/3 cup fresh-squeezed orange juice
  • 2 teaspoons apple cider vinegar
  • Lime wedges for serving

Instructions

  1. Heat 2 tablespoons olive oil in the Instant Pot  insert using “Saute” function. Cook down onions for 5 minutes until softened and lightly browned.

  2. Meanwhile, chop beef using a large chefs knife into large palm-sized chunks (about 6 pieces). Add beef, garlic, 2 teaspoons sea salt, and thyme to the insert and toss well. Cook beef for 1 minute per side to lightly brown.

  3. Pour orange juice over beef. Seal Instant Pot lid and set the manual pressure cooker timer to 25 minutes.

  4. Release the pressure once the time has elapsed and transfer the beef and onions to a rimmed baking sheet or cutting board to shred well with two forks. Discard the liquid in the insert.

  5. Heat remaining 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Spread shredded beef, garlic, and onions on the bottom of the skillet. Fry for several minutes before stirring with tongs once the beef has started to brown and crisp. Sprinkle in the apple cider vinegar.

  6. Continue frying for anywhere between 5 to 10 minutes until the beef is crispy, sweet, and browned.

  7. Transfer to serving bowl and serve with lime wedges, a side of cauliflower rice or white rice, and a green salad.