Plantain Porridge

We were getting tired of eggs by about week two of Whole30.  We needed another quick, easy breakfast option that would keep us full for the morning.  Enter plantains.  If you haven't had plantains, write them on your grocery list immediately.  They are not as similar to bananas as you might think.  They're very starchy with less sugar.  Plantains have significant potassium and magnesium and are helpful to your digestive system. This recipe has become one of our favorites!

Plantain Porridge

10 min, serves 2

• 1 T coconut oil
• 1 plantain, sliced in circles
• 1/3 c chopped walnuts
• 1/3 c chopped almonds
• 1/4 c shredded coconut
• 1 t cinnamon
• 1/2 can full fat coconut milk
• 1 banana, cut into circles
• extra "toppings" such as fresh berries, pumpkin seeds, hemp seeds, etc (optional)

1. Heat coconut oil in skillet on medium heat
2. Add plantain circles, making sure they are all touching the pan and not stacked on each other
3. Flip each plantain after nicely browned, about 1 1/2 min
4. Let the other side of the plantains brown, about 1 1/2 min
5. Add walnuts, almonds, coconut and cinnamon and stir to combine
6. Add coconut milk and heat to a simmer
7. Add banana and let simmer about 1 min, then turn off heat
8. Add any extra ingredients you might like!  We love to throw on some fresh blueberries!