During the month of January, my wife and I did the Whole30 challenge. The challenge is very similar to our current diet, but without any dairy, white potatoes, white rice, or sweeteners like honey and maple syrup. I felt great all month, but I did struggle with maintaining my weight (I’m a pretty skinny guy). In order to keep up a good amount of carbs, I spent a lot of time eating carb-heavy foods like sweet potatoes, parsnips, sun-dried tomatoes, squash, and plantains.
Of all of those foods, grilled plantains may have been my favorite. They were dead simple to make, and have distinct tastes depending on how ripe the fruits are. Green plantains have a dry, starchy texture and mild taste, while yellow and black plantains are sweeter and less starchy. While fried plantain chips seem to be the standard way to eat plantains in the Paleo world, I wanted to try out grilled plantains (admittedly, it was because I was grilling a lot anyway and I figured, why dirty another dish?).
1/4 tsp olive oil
salt and pepper to taste
Cut the plantain in half lengthwise. Brush on the olive oil, then sprinkle on a little salt and pepper.
Preheat your grill to medium heat, then place the plantain halves on direct heat, skin side down, for about 8 minutes. They will be ready to flip when the bottoms are browned and the fruit starts to lift up from the peel.
Grill with the fruit down for about a minute, then serve.