You know that feeling when you try a recipe for the very first time and after just one bite you can’t wait to make it again and again?!
Well, that’s the feeling you’ll get when you try this dish!
These bite-sized tostone tacos are to die for and super fun to eat. I replaced the traditional taco shell with tostones since they are grain free, gut friendly and so delicious!
Just in case you’re wondering what tostones are, they’re slices of unripe plantains that are fried, flattened, then fried again (in heat stable oil, of course!). Learn more about plantains and tostones here.
You can find plantains at most grocery stores. They look like big green bananas and tend to be located next to regular bananas. I’ve been able to find them at stores like Walmart, Fortinos & Longos.
Do you know of other stores that sell plantains? Let our community know by leaving a comment at the bottom of this post.
How to assemble Tostone Taco Bites:
Spread guacamole on tostone.
Add beef on top of guacamole.
Grab with your fingers (or use a fork) and bite into your delicious creation!
This meal is packed with all the good stuff including healthy fats from grass-fed beef and avocado PLUS loads of fiber thanks to plantains and avocados, once again. I highly recommend adding this recipe to your list of “must try”, it’ll be love at first bite!
Tostone Taco Bites
INGREDIENTS: (serves 2-3)
1 lb grass-fed ground beef
1 yellow onion, chopped
2 cloves of garlic, sliced
1 zucchini, chopped (optional)
1 pack mushrooms, sliced
2 large plantains, peeled and cut into 1 inch slices
½ lime, juice only
Sea salt & black pepper to taste
1. Saute onion and garlic in 1 tbsp avocado oil until fragrant, then add in zucchini and mushrooms. Cook for 5 minutes.
2. Add ground beef and taco seasoning. Break a part meat and cook until liquid evaporates and meat is browned.
3. While beef is cooking, use another large pan to cook the plantains. Cover bottom of pan in avocado oil, heat oil then add plantain slices and fry on both sides until golden (roughly 2-minutes per side). Season with salt.
4. Remove plantains from pan and gently smash until flattened (I smash my plantains between two pieces of parchment paper with a mug or can).
5. Add smashed plantains back to the pan and fry again on both sides until golden brown. Now you have tostones!
6. Mash avocado in a bowl, add lime juice, sea salt, black pepper and a pinch of garlic powder.
7. Place everything onto a dish as shown in photo and assemble your tostone tacos one by one!
DID YOU KNOW? Butternut squash has over four times the recommended daily value of vitamin A and over half the recommended intake of vitamin C in just one serving!
Vitamin A has the ability to fight diseases like cancer and autoimmune disorders, it can also help prevent the common cold and other infections. Part of how it protects against such a large number of infections and diseases is because vitamin A reduces inflammation, which is at the root of most diseases.
Inflammation is generally caused by an overactive immune system that attacks more than it should. Vitamin A helps to keep your immune system in balance therefore reducing inflammation.
In addition, butternut squash contains high amounts of vitamin C, anothercommon immune system booster that not only helps prevent and treat colds, but also lessens or inhibits the development of more serious conditions from common infections.
Consider adding more butternut squash to your diet to help boost vitamin A & C. Try this yummy Sausage & Butternut Squash skillet.
Sausage & Butternut Squash Skillet
INGREDIENTS: (serves 3-4)
2 pounds sweet Italian sausage, casings removed (shop for pastured pork sausage)
2 tbsp. fresh sage, finely chopped + 2 tbsp. coarsely chopped
1 tsp. fennel seed
1/4 tsp. ground cloves or ground allspice
2 tbsp. extra virgin olive oil or avocado oil
1 1/2 pounds butternut squash (peeled, seeded and cut into 1-inch cubes)
1 large onion, chopped
4 cloves garlic, sliced
1 tsp. crushed red pepper
1/4 tsp. ground nutmeg
1/2 cup organic chicken stock
Sea salt & ground black pepper to taste
1. In a medium bowl, mix the sausage, finely chopped sage, fennel seed, cloves/all spice and coarsely ground black pepper.
2. In a large skillet with a lid, heat the oil over medium-high. Add the sausage mixture and cook, breaking into large pieces until browned, about 6 minutes.
3. Add the squash, onion, garlic, crushed red pepper, nutmeg and coarsely chopped sage; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 2 to 3 minutes.
4. Add the stock and cover. Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 18 to 20 minutes.
Chicken wings are an essential part of any sports lover’s diet! They’re flavourful and easy to munch on while your eyes are glued to the screen.
As yummy as restaurant and bar wings are, these places almost always deep fry their wings in rancid vegetable oil. These inflammatory oils can cause many short and long term health problems and should be avoided whenever possible.
You might be thinking – “Jen, why do you have to be a game day buzz kill?!”
I’m not – I promise! Today, I come to you with a better alternative which will not only save you from spending time in bars that smell like a combination of body odour and beer – BUT also keep you from burping up rancid chicken wings for the next week!
So, here’s my brilliant game plan … Host game day in the comfort of your home with your best people (no buzz kills allowed) and make my simple chicken wing recipe below!
I use heat stable avocado oil in my recipe, which has a smoke point of 500F. You can safely bake your wings in the oven at a high temperature without worrying about creating toxic fumes or harmful free radicals.
Check out my Simple Salt & Pepper Chicken Wing recipe with avocado oil. It only requires a short list of ingredients and is super easy to prepare. These wings are gluten free, keto, paleo and IBS friendly.
Does the cold weather have you searching for recipes that you and your family can warm up to in the comfort of your home?
Give this easy and delicious chili a try! It’s the perfect dish for a cold fall or winter day.
Make this recipe paleo by replacing black beans with more beef (see my suggestion in the ingredients below).
Serve this dish on its own or on top of cauliflower “rice” for a low-carb, grain-free meal.
Looking for more chili recipes? Try my Pumpkin Chili! It’s a hearty paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cacao.
Beef & Black Bean Chili
INGREDIENTS: (serves 4)
1.5 lbs grass-fed ground beef
400 ml can black beans (drained and rinsed) OR 1/2 lb extra beef (paleo version)
1 large onion (chopped)
1 red peppers (deseeded and chopped)
1 jalapeño pepper (deseeded and chopped)
796 ml can fire roasted tomatoes (diced)
2 garlic cloves (finely chopped)
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp sea salt
Fresh ground pepper
2 tbsp ghee or avocado oil
1 cup filtered water