Breakfast Tostones & Fried Garlic Guacamole (Paleo, AIP, Whole30)

Paleo Breakfast Tostones with Fried Garlic Guacamole

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. 

Paleo Breakfast Tostones with Fried Garlic Guacamole


You may have heard of tostones, but have you ever heard of BREAKFAST TOSTONES? Twice fried and smashed green plantains seasoned with a delicious breakfast-inspired seasoning mix and served with Fried Garlic Guacamole. Brunch food – elevated – but somehow still Paleo, Gluten-Free and AIP-Friendly!

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:

  1. Super Gyro

  2. Himalayan pink salt, Oregano, Marjoram, Thyme, Garlic

  3. Garlic & Herb

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

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

  6. 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

Prep Time 00:15 Cook Time 00:10 Serves 2 to 4 (can be easily doubled)


  • 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


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 Breakfast Tostones with Fried Garlic Guacamole

Bacon-Wrapped Cinnamon Apples (Paleo, AIP, Whole30)


They say everything is better with bacon, but I have to admit I am not a bacon lover. Actually the smell of it cooking in the morning makes me incredibly nauseous! Weird. Word.


BUT bacon-wrapped things make me very happy. One of the best restaurants in Chicago is called HB (stands for Home Bistro) in Lakeview and they have bacon-wrapped almond-stuffed dates on their menu that are nothing like you’ve had before. There’s also a heavy sprinkle of brown sugar, so they don’t fit in to my life anymore but I’m glad I enjoyed them when I did. In fact, there’s an excessive amount of foods I am so glad I imbibed in pre-AIP because I likely will never enjoy true nightshade-y BBQ, fresh picked corn elote-style with grass-fed butter and lime zest, caramel cheesecake, and Jeni’s Spledid Brambleberry Crisp! Whew – did I just make you second-guess this whole healthy eating thing? Don’t – because a life of health, happiness, and vitality is much more satisfying than momentary gustatory pleasure.


To make up for the lack of the above in my life, at times I choose to indulge… as much as Paleo & Autoimmune Protocol lets you indulge! Cheers to overcoming illness and inflammation while still enjoying some delicious food like these


Get the recipe for Bacon-Wrapped Cinnamon Apples!


Plantain Chips & Avocado Dip [AIP/Whole30/Paleo]

I was deadset on some pseudo-Mexican food tonight, so I combined all remotely Mexican-y ingredients in my kitchen for this bomb meal. The shredded pork is Nom Nom Paleo’s famous recipe for Kalua Pig made in my Instant Pot. Best investment I have ever made for my kitchen by the way. It makes batch cooking so dang easy and delicious. I layered plantain chips dipped in Avocado Dip with pork on top, sat on the floor of my balcony, and watched the sun go down. It was a fantabulous way to spend a Monday night. 

Good news from the “Great Hashi’s Flare of 2015” front. General Fatigue has retreated, and I am now able to pick up my exercise again! Considering I may be one of the most kinesthetic, hyperactive people you have ever met, my lethargy of the past several months was more depressing than my heinous bloodwork. I was walking home from work tonight and not feeling completely wiped, anxious, depressed, and foggy like I have been almost every day at 5pm since the beginning of January. I can’t explain to you how pumped that made me feel. I was starting to think this flare would be my forever (irrational thoughts & Hashi’s go well together). I still have a long ways to go to get my hormones back on track, but since I realize that is a long-term goal, it doesn’t bother me as much. For the meantime, I am still confined to my stretchiest yoga pants and lots of “No, I can’t go out tonight. My adrenals will hate me tomorrow.”‘s. 

But at least I’m on the up & up (as far as I know!). I will be getting more follow up labs done in a week, and I’m really looking forward to getting my numbers. Thyroid dork. It feels like winning the lottery when your T3 increases. If you’ve got Hashi’s, ya feel me. 

Avocado Dip [AIP/Whole30/Paleo/Vegan]

Makes 1 cup

1 Avocado, ripe

¼ cup Coconut butter, melted

¼ cup Water, filtered

1 T Apple cider vinegar

1 T lemon juice or lime juice

½ cup Parsley or cilantro, finely chopped

3 Garlic cloves, chopped

½ tsp Sea salt or truffle salt

1. Place all ingredients in a high-powered blender or food processor and puree until mostly smooth. Parsley and lemon go well together or you can do cilantro and lime juice! Truffle salt takes this dip to a new level!

Plantain Chips [AIP/Whole30/Paleo/Vegan]

1 Plantain, green, peeled, sliced ¼ inch thick

1 T Coconut oil or choice solid cooking fat

Sea salt

1. Heat coconut oil or solid far in large skillet over medium-high heat until hot. Place plantains in oil and fry 2-3 minutes each side until golden brown on both sides. Sprinkle with sea salt to taste. Serve with Avocado Dip and Kalua Pig

AIP Hummus (Paleo, Whole30, Vegan)

I freakin’ love hummus. It hurts so bad. You know that lame quote “If you love something let it go, if it comes back to you…”  That’s how I feel about eating AIP Hummus. Sorry, if you used that quotation on your MySpace in 2004; I don’t mean to offend. Internet memes are the new MySpace quote. I just feel like if we spent as much time and energy into volunteering or holding the door for a stranger as we did making memes, this world would really be a different place.


Speaking of good deeds, I walked by a homeless man last night. He asked me for money, but I didn’t have anything with me. He told me he takes credit cards. That made me chuckle, so I wanted to go get him a nice treat as a thank you. I went into a little vegan bakery next door and just gave them my memorized credit card number so I could purchase a couple muffins for the gentleman. I thought “I bet he would LOVE some fresh-baked muffins when he wakes up tomorrow morning.” I tracked him down in the parking lot of the gas station he was hanging out, and the following conversation ensued.


“Hi, sir. I bought you some muffins. There’s a chocolate and a blueberry.”

– “I don’t want your muffins.”

“But, I bought them just for you. They’re nice and fresh!”

– “I don’t like muffins. I don’t want muffins. I ain’t gonna eat your muffins.”


That reads like an innuendo, but it is not. Lesson learned: ask people what they want if you’re going to buy them food! I ended up handing them off to a couple valet guys that looked cold and bored. The irony is we ended up watching the Muffin Top episode of Seinfield an hour after this happened. SEE BELOW. I DIED. Life lessons, life lessons.


Rebecca: Are you the ones leaving the muffin pieces behind our shelter?

Elaine: You been enjoying them?

Rebecca: They’re just stumps.

Elaine: Well they’re perfectly edible.

Rebecca: Oh, so you just assume that the homeless will eat them, they’ll eat anything?

Mr. Lippman: No no, we just thought…

Rebecca: I know what you thought. They don’t have homes, they don’t have jobs, what do they need the top of a muffin for? They’re lucky to get the stumps.

Elaine: If the homeless don’t like them the homeless don’t have to eat them.

Rebecca: The homeless don’t like them.

Elaine: Fine.


Muffins and hummus have nothing to do with one another but dang it are they both delicious! This bean-free AIP hummus is missing tahini (which is a seed and not allowed in the elimination diet until reintroductions) so it’s not exactly like real hummus but I have served it to family at holidays with my AIP Taboulleh and everyone loved it just the same!



AIP Hummus

Prep Time 00:00 Cook Time 00:00


  • 4 cloves garlic, peeled
  • 3 cups peeled and cubed white sweet potato
  • 2-3 tablespoons lemon juice
  • 1/4 cup olive oil (additional for thinning if desired)
  • 1/2 teaspoon sea salt


  1. Fit a steamer basket over a pot filled halfway with water. Place the cubed sweet potatoes in the basket. Cover and bring to a boil. Let steam for 10 minutes until the potato easily breaks apart with a fork. Reserve the cooking liquid.
  2. Place sweet potato, ¼ cup reserved cooking liquid, and remaining ingredients in food processor. Blend until pureed and completely smooth. You may thin with additional olive oil to your preference.
  3. Serve drizzled with olive oil, fresh parsley, and chopped vegetable crudite, or as a spread on AIP or Paleo sandwiches. Store covered in refrigerator and let come to room temperature before serving (It will solidify slightly in the fridge).




Peach-Glazed Mini Meatloaves (Paleo, AIP, Whole30)


I get real excited when I come up with an easy, quick recipe that uses barely any ingredients and is a new, interesting flavor! It’s the holy grail of AIP batch cooking. I brought these on-the-go this weekend – to a show and then also as a pre-5k breakfast. I didn’t want to share them, and I usually love sharing food, so obviously it’s a winning recipe.


This weekend was insanely beautiful. We only get purty weather as often as a hipster turns down a vegan cheez burrito (aka never), so I refused to be inside. The farmer’s market is starting to have a lot more variety, and I get real turned on by varied produce. It doesn’t take much. We went back to the Peruvian rooftop restaurant/bar. I was feeling  adventurous and ordered a gin. I had brought my own Kombucha, and I was just going to enjoy it on the rocks, but I decided to go for it.


Well, I only drank 1/2 of the gin and still woke up feeling like butt. And swollen, lethargic, and expressionlss. My body hates alcohol. Like even attempting a smile today is too much work. I would much rather go to bed feeling good and wake up feeling awesome than enjoy the occasional beverage. Maybe later in life when my body isn’t under guerrila attack 24/7. Enough bitching – I’m happy to simply be alive and surrounded by my favorite things, namely my husband, dog, fresh food, and the outdoors. And my-size loaves of meat, but I guess that could be lumped into food.


Peach-Glazed Mini Meatloaves

Makes 10 mini loaves | Ready in 35 minutes

1 lb ground lamb (or beef, if you prefer)

1/3 cup finely chopped parsley

½ tsp sea salt

1 ½ cups diced peach

¾ tsp cinnamon

1 T coconut oil

  1. Preheat oven to 350 degrees. Take out a regular sized muffin tin.
  2. Mix together lamb, parsley and sea salt. Divide mixture between 10 regular sized muffin cups. Use your hands to spread the meat evenly into each cup, being sure to leave a shallow bowl in the center for the peach stuffing, about ½ inch deep.
  3. In a small saucepan set over medium-low heat, cook the peaches and cinnamon in the coconut oil for about 6-7 minutes until softened. Use a wooden spoon to mash the peach as it cook down, but be sure to leave some un-mashed chunks for texture.
  4. Top each meat bowl with the peach stuffing. Bake for 18-20 minutes until the lamb is cooked through and the cups begin to pull away from the edges of the pan. Let cool 5 minutes before serving.

Paleo BBQ Chicken Nachos (Nightshade-free, AIP)

paleo nachos


Craving Paleo nachos? This grain-free version uses sweet potato chips & has two options for nightshade-free homemade BBQ sauce!


Most women probably don’t eat a plate of nachos two weeks prior to their wedding, but I did. Why? Because they’re freakin’ made of fruits & vegetables.


If you haven’t gotten your paws on Jackson’s Honest Sweet Potato Chips you need to find a way. Hatch a plan. If it involves a getaway car and a Brazilian alias, don’t feel ashamed. They truly are THAT good.


If you want to go about it in a legal manner, just order a case from their website. I cannot do such a thing because I can easily (and have three times now) eaten an entire bag in one day.


I love BBQ anything. We used to grill all the time when I was little. My favorite foods were BBQ chicken, coleslaw, and steak.


Not much has changed actually. My favorite part of a BBQ meal is using the moist towelette. That lemony scent is very satisfying. I feel so clean after. Like I didn’t just eat a pound of meat.



Below I’ve given you two versions of AIP nightshade-free BBQ sauce! One is Tangy & Fruity made with cherries, plums, bacon, fresh thyme and a bit of honey! The second is Smokey Cherry-Thyme which is made without the plums and apple cider vinegar instead!




BBQ Chicken Nachos



Tangy n’ Fruity BBQ Sauce

10 red cherries, stemmed & seeded

2 red plums, pit removed, cut into chunks

½ tsp finely chopped thyme

½ T lemon juice

2 tsp honey

3 slices bacon, chopped

  1. In a small pan, bring cherries & plums to a simmer over medium-low heat. Stir in the thyme. Let cook for 10 minutes, periodically smashing fruit with a wooden spoon.
  2. Once fruit has cooked down, stir in lemon juice & big pinch of salt. Pour into a blender to cool.
  3. Add chopped bacon to pan and cook over medium heat until fat is rendered and bacon is crispy. Remove the bacon from the pan and set aside. Pour 2 T bacon fat into blender. Blend until pureed into a smooth sauce. Adjust salt to taste.



Smokey Cherry-Thyme BBQ Sauce

1 ¼ cups pitted and halved cherries

1 tsp finely chopped thyme

1 tsp lemon zest


1 T honey

Salt, to taste

3 slices uncured bacon, chopped

  1. Bring the cherries to a simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme and lemon zest.

  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.

  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Adjust salt to taste.



BBQ Chicken Nachos

1 cup cooked and shredded chicken thigh

2-3 oz Jackson’s Honest Sweet Potato Chips (or your own)

  1. Preheat oven to 350 degrees. Toss ¼ cup of the BBQ sauce with the chicken thigh.
  2. Lay sweet potato chips on bottom of plate or pie dish. Top with chicken, bacon pieces & additional BBQ sauce. Bake in oven for 6-8 minutes until warmed throughout. Serve topped with chives & organic sour cream if you do dairy.