Category Archives: Cloves

Plantain Waffles

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

I’ve gotten used to having dinner for breakfast on the AIP diet but it’s really nice to enjoy these Plantain Waffles with your family for Sunday brunch. Every time I find green plantains, we bust out the waffle maker and cook a yummy spread for breakfast or brunch.

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

The waffles are naturally sweet from the banana to the point where you don’t even need maple syrup. My husband and son will gobble down a few waffles and neither needs the extra sweetness of syrup. I like a little bit of syrup because it just goes so well with the cinnamon and cloves.

I used the Hamilton Beach Waffle Maker. It makes four waffles at one time, which is nice because that’s this entire recipe. If you have a single waffle maker, you’ll need to repeat the waffle making process four times. The Hamilton Beach waffle maker is pretty nice. The only complaint I have is that it doesn’t have removable waffle irons, which makes it hard to clean. You have to be very careful, as you can’t run it under water.

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

When picking out plantains, make sure they are green. They will stay green for a few days but they need to be firm when you use them otherwise this recipe will fail. Also, plantains keep in the refrigerator if you want to extend out their usefulness.

Green plantains have a sponginess to them, which keeps the waffles light but also allows them to crisp up on the outside. I’ve tried using plantains that have turned yellow and they just don’t stay formed. You end up with a goopy mess.

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

When you’re making the batter, it should be wet and slightly lumpy. You’re not going to get green plantains totally smooth. The batter shouldn’t be runny either. The waffle won’t stay formed if the batter is too wet.

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

Plantain Waffles
 
Prep time
Cook time
Total time
 
Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.
Author:
Recipe type: Breakfast, Brunch
Cuisine: American
Serves: 4
Ingredients
  • 2½ cups Green Plantains, peeled and sliced
  • 1½ cup Bananas, sliced
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Cloves
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon White Wine Vinegar
  • ½ teaspoon Salt
  • ¾ teaspoon Baking Soda
  • Spray Oil or additional Extra Virgin Olive Oil
Instructions
  1. Heat your waffle iron.
  2. Place the plantain and bananas to a high speed blender and blend until smooth or as smooth as possible until it becomes too difficult to blend.
  3. Add the oil to the plantain mixture and blend again, now until completely pureed.
  4. Add the cinnamon, cloves, vanilla, vinegar, salt and baking soda to the blender then blend again for a few seconds to mix well.
  5. Oil your waffle iron and place ¼ of the batter into the center of your waffle iron. The amount of batter you use may vary depending on your waffle maker. I have a waffle iron that makes four waffles at a time so I just pour equal amounts of the batter on each waffle.
  6. Cook the waffle for about 5 minutes or when the waffle iron stops steaming.
  7. Transfer the cooked waffles to a wire cooling rack, which will help them crisp instead of getting soggy on a plate.
  8. Serve immediately with maple syrup, fresh fruit or both!

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!
This recipe is apart of the Phoenix Helix AIP Recipe Roundup.

 

 

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

Spinach Stew

This less than 10 ingredient Spinach Stew is slow cooked to perfection. The spinach, onion and spices are cooked down so that the flavors intensify and create a really delicious side dish. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol, paleo and vegan diets.

I realize that this Spinach Stew recipe takes a whopping 60 minutes to make but I assure you it’s worth the wait. Don’t even think about trying to shave time off of this dish because it just won’t be the same. This Spinach Stew side dish only uses 6 ingredients and slow cooks them to perfection. It’s the closest thing to an allergy friendly, AIP and Paleo creamed spinach recipe you’ll ever find.

Spinach is a great veggie and packed full of healthy stuff. I try to eat it as often as possible, because it’s important to pack on the nutrient dense foods when you are on a restricted diet. However, there are only so many times I can have sautéed spinach or a spinach salad.

When you can’t have dairy, soy or any nut milk (including coconut) it’s nice to taste something so smooth, creamy and flavorful. This recipe works because it slowly condenses the tasty onion, spinach, spices and broth. The slow cooking intensifies the flavors and makes me so freaking happy.

This less than 10 ingredient Spinach Stew is slow cooked to perfection. The spinach, onion and spices are cooked down so that the flavors intensify and create a really delicious side dish. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol, paleo and vegan diets.

Spinach Stew
 
Prep time
Cook time
Total time
 
This less than 10 ingredient Spinach Stew is slow cooked to perfection. The spinach, onion and spices are cooked down so that the flavors intensify and create a really delicious side dish. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol, paleo and vegan diets.
Author:
Recipe type: Dinner, Starter
Cuisine: Asian
Serves: 4-6
Ingredients
  • 2 medium Onions, roughly chopped
  • 4 Garlic Cloves
  • ¼ cup Extra Virgin Olive Oil
  • ¼ teaspoon Ground Turmeric
  • ¼ teaspoon Ground Cloves
  • 2 cups Chicken Broth, divided
  • 16 ounces Frozen Chopped Spinach, chopped
  • Salt, to taste
Instructions
  1. Puree the onion and garlic in a food processor.
  2. Add the onion mixture to a large pot on the stovetop over medium heat.
  3. Cover the pot with the lid, for about 5 minutes while stirring occasionally.
  4. Add olive oil, turmeric, cloves and 1 cup of broth to the pot and then stir to combine.
  5. Continue to cook, uncovered while stirring occasionally, for about 12-14 minutes or until onions are golden brown and the liquid has reduced. Be careful to watch it towards the end as you don’t want it to burn.
  6. Add the frozen spinach to the pot and stir to combine.
  7. Cook for another 25 minutes, adding the remaining broth as necessary, to keep the mixture creamy. Keep the spinach just covered with broth, and then let the liquid cook off for the last 10 minutes.
  8. Add salt to taste.

This less than 10 ingredient Spinach Stew is slow cooked to perfection. The spinach, onion and spices are cooked down so that the flavors intensify and create a really delicious side dish. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol, paleo and vegan diets.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!

 

 

This less than 10 ingredient Spinach Stew is slow cooked to perfection. The spinach, onion and spices are cooked down so that the flavors intensify and create a really delicious side dish. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol, paleo and vegan diets.