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Bacon Plantain Fritters

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bacon plantain fritters

When I was checking out at the grocery store, the clerk and I started chatting about plantains.  She asked me how to cook them and I told her that most of the time I just fry them up in butter on low until they are browned.  We then got into a discussion on butter and I won’t bore you with the details.

I love plantains. They are so versatile and make the perfect snack or side for dinner.

I was thinking of a simple paleo autoimmune breakfast side when I created these easy bacon plantain fritters.

Mr. Bejelly and the Little loved them so much that he told me I could make them anytime I felt like it so don’t mind the that it’s simple, this dish is pretty darn delicious.

 

bacon plantain fritters

bacon plantain fritters

Bacon Plantain Fritters

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 fritters
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Instructions

  1. In a skillet over medium heat, cook the bacon until crispy, roughly 8 to 10 minutes.
  2. Remove the cooked bacon bits from the pan and add to the mashed plantains.
  3. Add in the spices and mix until well combined.
  4. With a large spoon, scoop the batter and place in the skillet and shape into a 3 inch fitter in the skillet.
  5. Cook for 4 to 5 minutes and then flip and repeat

 

Paleo Banana Egg rolls

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Easy Paleo Banana Eggrolls

When I was growing up my mother used to make us strange desserts.

Instead of making things like cupcakes she would make us Banana Egg rolls and rice crispies with rice she has just cooked and dried.  I thought it was the strangest, weirdest thing possible but I loved those egg rolls.  She would roll plantains in brown sugar and then wrap them in egg roll wrappers. Then she deep fried them and added more brown sugar on the top just before they cooled so the sugar would melt all over them.

You can image the sugar rush after a treat like that but, hey, I was a kid and spent 90% of my time outside playing and running around.

Yeah, I didn’t do that in this Paleo banana egg roll recipe.  These are so simple and made only with a coconut wrap and the ripest of plantains so you can skip the sugar all together.

Paleo Banana Eggrolls

Now watch these like a hawk when you are frying them as they brown up quick!

 

Paleo Banana Eggrolls

Paleo Banana Egg rolls

Prep Time: 8 minutes
Cook Time: 5 minutes
Total Time: 13 minutes
Servings: 7 egg rolls
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

  • 2 ripe bananas or plantains
  • 1/4 cup water
  • 1 package of Pure wraps
  • coconut oil for frying

Instructions

  1. Slice the plantains in half length (horizontal) wise and then slice in half so you get 4 pieces per banana.
  2. Wrap the plantains like you would an egg roll. See this video for help.
  3. Use the water to wet the flap to help seal the egg rolls closed.
  4. Place a small pot of coconut oil over medium heat and warm the oil until 350 degrees
  5. Drop in the egg rolls and watch them closely as they brown quickly - seriously, like 30 seconds and it will be dark brown.
  6. Flip with a fork and brown.
  7. Remove with a fork and place on a piece of paper towel.
  8. Repeat until done.

 

Paleo Banana Eggrolls

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Plantain and apple fritters + The Paleo Approach Cookbook

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plantain apple fritters

This is probably one of the few recipes that I have ever let my guys start eating before I took the photos.  That was mistake as I had to go back to the store to buy all the ingredients so I could make them because they seriously ATE THEM ALL.

Yes, I had to giggle when I saw that this recipe said 8 servings.  Yeah, not in the Bejelly household.  I ate  one the guys polished off the rest.

Now that I’ve shared how incredible this recipe is, I also have to share how blown away I was by the Sarah Ballantyne’s new book, The Paleo Approach Cookbook.  If you are following a Paleo Autoimmune diet, you need this cookbook. Just buy it now.  It is filled s so many incredible recipes that I never would have thought you could eat on the diet.  If recipes like Lobster bisque, Bacon-apple chicken burgers with Maple Cranberry Sauce, Pork Pad Thai and Maple Shortbread Cookies don’t tempt you, I don’t know what will.

Every single recipe has tips, tricks and a the complete nutritional facts.    Seriously. There are 2.09 mg of Vitamin E in the Maple Shortbread Cookies.

plantain apple fritters

 

Sarah didn’t just stop at amazing recipes, there  is also some great information about what to eat, how to budget and a discussion on the gray areas.     I can’t say enough how anyone would benefit from the cookbook so buy it today!

One lucky person has a change to win a copy of this incredible paleo cookbook.   Enter below via the rafflecopter.

plantain apple fritters

Plantain and Apple Fritters

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Author: Sarah Ballantyne @ The Paleo Mom
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Ingredients

  • 2 ripe plantains peeled
  • 1 small apple peeled, cored and grated
  • 1/2 teaspoon ground cinnamon power
  • 2 tablespoons to 4 coconut oil

Instructions

  1. Mash the plantains in a bowl with a fork or a wire potato masher (the fritters taste better if you leave some lumps and don't overmash). Add the grated apple and cinnamon and mix to combine.
  2. Heat 1 to 2 tablespoons of the coconut oil in a skillet over medium heat. Drop heaping spoonfuls of the plantain batter into the pan and flatten with the back of a spoon. The fritters should be 2 to 3 inced in diameter, at about the same size as your spatula; otherwise they can be tricky to flip. Depending on the size of the your skillet, you may have to cook the fritters in batches.
  3. Cook for 10 to 12 minutes, until golden brown on the bottom. Add a little extra coconut oil if the fitters absorb it all. If they are browning too fast, turn down the heat.
  4. Carefully flip the fritters and cook for 7 to 8 minutes on the other side. Again, add a little extra coconut oil if the fritters absorb it all. Enjoy!

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Paleo Autoimmune Mint Chip Ice Cream

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Paleo Autoimmune mint chip ice cream

 

I’m pretty sure that ice cream is the  quintessential summer treat.

I’m not kidding when I tell you that we eat it twice once a week.  The thing is,even though I eat dairy, I prefer my ice cream dairy-free.

When my friends Vivian from The Real Food Guide and Jennifer from Predominately Paleo, created an eBook filled to the brim with dairy-free ice cream recipes, I knew I had to get my hands on a copy.

We Can All Scream for Ice Cream does not disappoint. The bonus about this book is that every recipe is  Paleo Autoimmune compliant and this mint chip ice cream is amazingly delicious to boot.

 

Paleo Autoimmune mint chip ice cream

What’s Inside:

  • The ins and the outs of the Paleo Autoimmune Protocol
  • What to watch out for when shopping for quality ingredients (Don’t make the mistake of buying pantry items filled with harmful additives).
  • 24 completely allergen free recipes including favorites like strawberry ice cream, caramel sauce and so much more!
  • Learn how to make perfect ice cream without an ice cream maker.

You get all of this awesomeness for the unbelievable price of $5.99!

 

 

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paleo autoimmune ice cream

Paleo Autoimmune Mint Chip Ice Cream

Author: We Can all Scream for Ice Cream by The Real Food Guide and Predominately Paleo
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Ingredients

  • 1/2 cup coconut oil melted
  • 1 tablespoon carob powder
  • oz One 13.5 can full fat coconut milk
  • 1/2 teaspoon real peppermint extract
  • 1/2 cup fresh mint leaves
  • 3 Tbsp B grade maple syrup
  • Handful fresh baby spinach

Instructions

  1. Pre-freeze your ice cream maker's insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer.
  2. Make your "chips" by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for 20 minutes, or until completely frozen.
  3. In your blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want a greener looking ice cream, add in the fresh baby spinach. Blend until the leaved are well combined and your mixture is smooth.
  4. Remove your frozen carob mixture from the freezer and break up the thin, frozen layer into chips with your hands or a fork. Add chips to ice cream mixture.
  5. If using an ice cream maker"Pour the mixture into ice cream maker and follow the directions for your machine. Serve when ready
  6. Or
  7. If not using an ice cream maker; Pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
  8. Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
  9. Every 30 -45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
  10. Freezer longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.

Paleo Autoimmune mint chip ice cream

Paleo Hawaiian Burgers

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paleo Hawaiian burgers

 

All of my life I have had people ask me if I am Hawaiian.

I’m not and the closest I have ever gotten to Hawaii was a lay over when we were traveling from the Philippines to Austin, Texas.

I know that it’s paradise on earth but well, I have a phobia of being on islands.   Seriously a piece of land surrounded by miles and miles of water sounds like the start of a horror movie for me.

I don’t care that you can buy macadamia nuts by bucketful for cheap or it’s sunny all the time.   However, I love me some Paleo Hawaiian Burgers.

A delicious simple recipe that I shared over at The Paleo Mom so go visit and grab it today.

Strawberry Cream Popsicles + Cavegirl Cuisine Cookbook

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strawberrycreampopsicles-1
Please tell me that I’m not the only one who is guilty of causing cart crashes in the supermarket.

I swear when strawberries are in season, the scent just whisks me away to childhood and I end up running through the store towards the fragrant reminder of summer.

The Little loves running wild with me through the isles of the supermarket.

My fellow shoppers don’t.

However, I had an excuse to cause a minor shopping cart fender bender when I had the chance to make a recipe from my friend Michelle’s self-titled book Cavegirl Cuisine: Eating Paleo . . . one bone at a time!

Michelle blogs over at popular paleo blog, Cavegirl Cuisine and her book is filled with an amazing variety of Paleo recipes.  She has one of the biggest sections on seafood that I’ve seen in a print paleo book and I can’t wait to try her Caribbean Coconut Shrimp recipe.

If you’re looking for more delicious Paleo recipes buy her book today!

She’s been kind enough to share a recipe from her book and I picked her berry cream pop aka Strawberry Cream Popsicle.

The minute these went in the freezer The Little would not go 15 minutes without asking for them.  It’s times like this I wish i had a Zoku Popsicle maker.

He destroyed it in five minutes so I’m going to give this recipe 5 stars!  Enter below via the rafflecopter to win a copy!
strawberrycreampopsicles-2

Strawberry Cream Popsicles + Cavegirl Cuisine Cookbook Review

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Author: Michelle @ Cavegirl Cuisine
From Cavegirl Cuisine's Book - recipe titled Creamy Berry Pops
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Ingredients

  • 1/4 cup raw honey
  • 1 1/2 cups mixed berries fresh or frozen
  • 1 teaspoon pure vanilla extract
  • 13.5 oz can of coconut milk

Instructions

  1. In a small saucepan, over medium heat, add honey, berries and vanilla.
  2. "Smoosh" the berries against the side of the pan while they are heating.
  3. Continue this action, until desired "chunkiness" is achieved.
  4. Remove from the heat.
  5. Add the coconut milk.
  6. Stir.
  7. Pour into ice pop molds (or paper cups with ice pop sticks).
  8. Freeze overnight.
  9. Run warm water over the molds to release the ice pops.
  10. Enjoy!

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