I’ve recently committed to an autoimmune protocol in an attempt to completely heal from an eczema flare after a weekend gluten binge. It is a pretty strict diet and it takes some serious commitment. BUT! It is not impossible and there is a growing number of research, guides (like the one in Practical Paleo), podcasts , and anecdotal evidence to help me through it.
Basically I am following a typical Paleo diet plus avoiding all eggs, nuts, seeds, and nightshades (tomatoes, peppers and their spices). I am also avoiding coconut products (with the exception of oil) and raw avocado because for whatever reason they seem to cause a flare. I am really racking my brain trying to figure this crap out because before, let’s call it my “gluten indiscretion”, Paleo was working out pretty well…Now I realize that there may come a time in everyone’s diet where you have to re-group and tweak things a bit to see what works best for you. So that’s what I’m doing now with the autoimmune thing.
What does all of this have to do with plantains and cinnamon? Everything! I can eat both on an autoimmune diet and they are pretty close to scrumdiddlyumptious (there, I said it. Yes, friends you can “click” me now please).
2 overripe yellow plantains, peeled and sliced thinly
2-3 TBS coconut oil
Celtic Sea Salt
WHATCHA GOTTA DO IS:
- Pre-heat oven to 375°
- Layer the plantains in a pie dish or other oven safe dish.
- Drizzle oil on top.
- Sprinkle with sea salt and cinnamon.
- Cover with aluminum foil and bake for 10-15 minutes or until tender.
Try it with some coconut milk or coconut manna. Or some homemade jello, like I did. If you are looking for something a little sweeter, drizzle a bit of grade B maple syrup on top. Oh man.