After receiving the test results from a gut permeability test a few months back, I was recommended to increase my starch intake and we have been incorporating things like potatoes, white rice, taro root and plantains more frequently into our daily regimen.
I had some overripe plantains sitting on the counter and decided to serve them for breakfast.
Increasing Our Carbs
After taking the intestinal permeability test, I got my results back and discussed them with my functional diagnostic nutritionist who recommended I add at least 1 cup of starchy vegetables to each meal.
At first adding starchy tubers felt completely wrong, but to our surprise, both Jeff & I have seen a difference in how we feel with just this single change.
When most people think of adding a starch to their diet, they think of potatoes. And that has certainly been one option we turned to, but it’s far from the only option.
What Are Plantains?
Plantains are like a cousin to the banana. They are similar in what they look like however plantains must be cooked before eating them.
Plantains are another nutrient-dense source of starch that can complement any meal.
Just like potatoes, you can boil, fry, bake or mash them.
Pure green plantains are all starch and have no sweetness to them. They are best prepared as a savory dish.
Yellow plantains are best boiled.
The more brown you see on the plantain, the sweeter they will be. Brown plantains are best when baked or pan fried.
Preparing Mashed Plantains
For this recipe choose plantains that are more brown than yellow, which means you can buy them and let them sit on the counter and wait until they get the right visual texture.
Mix in your preferred blend of herbs and/or spices and you have one delicious side dish that you can serve as your paleo breakfast.
Or depending on the seasonings, maybe you’ll have a delicious dessert.
