When I first went gluten free back in 2008 little did I know how many more food eliminations lay ahead. What I do know for sure is that the "foods" that replaced wheat bread, pasta, and baked goods were far from being healthy or any easier to digest. In fact, many of the packaged products you will find labeled gluten free are loaded with ingredients to make up for substance and flavor like sugars, starches such as brown rice and corn, soy and bean flours, and others that are hard to know where they come from.
Over the years I've dabbed into several dietary recommendations and began following recipes for grain-free just to experiment with. While I'm not paleo nor follow any specific "diet," my absolute favorite recipe, and one friends have come to love, are plantain wraps. They create a soft and pliable texture similar to a tortilla so the possibilities are endless. And guess what...they actually taste good too!
Plantains are in the banana family and often used in dishes in Latin America and in Africa. Considered a starch however, they are firm and almost always must be cooked before consuming. When green, as used in this recipe, the sugar content is low and can be thought of as a vegetable-banana! The closer they get to being yellow and brown, the sweeter they are and better used in desserts or sweet side-dish.
I personally like these wraps filled with some organic deli turkey and on good belly days maybe a couple slices of avocado. Lean ground turkey, shredded chicken breast, shrimp, or tuna pair nicely as well. If you can tolerate, having some pickled beets on the side makes for a delicious condiment, maybe some cooked baby greens, or even a little bit of pureed butternut squash. Keep in mind these are a bit higher in fat than you would get from a regular tortilla so adding too much fat may sit heavy. Start small and simple, see how you feel then you can get creative over time. Since using the GP Essential7 oils I have been able to have a whole wrap for lunch then still have room for dinner. These are now a staple in my freezer for a quick and easy meal or snack.
2 large or 3 small green plantains
3/4 cup water
1/4 cup olive oil or melted coconut oil
1/2 tsp Himalayan sea salt
1 tsp fresh chopped rosemary or chives for added flavor (optional)
Turn on oven to 375 degrees and line a large baking sheet with oven-safe parchment paper.
Cut off ends of plantains then cut in half, and again lengthwise. Remove the outer green peel then chop into small cubes and place in high-powered blender (Blendtec and Vitamix work great). Add water, oil, sea salt, and herb if using. Blend on high until perfectly smooth. Add a bit more oil or water if needed and blend again.
Pour batter onto parchment lined baking sheet and spread evenly to coat. Place in oven and bake for 25-30 minutes. Remove and allow to cool. Place on cutting board and cut into 6 pieces. Enjoy and freeze portions that are not eaten immediately for best flavor and texture!