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Whole30 recipes that make it easy to stick to the plan and still have a social life

This new cookbook full of recipes like Plantain Crostini with Avocado-Jicama Topping is perfect for social events where sticking to the plan can be challenging

SEATTLE — The Whole30, co-created by Melissa Hartwig Urban, is a 30-day food experiment (not permanent diet) for your body. For 30 days, eliminate all alcohol, added sugar, grains, legumes, and dairy from your diet. After the 30 days is over, you systematically add each food group back into your diet one at a time to see how each one makes you feel.

Participants often report increased energy and a better understanding of how certain foods affect their metabolism.

Melissa's brand new cookbook, Whole30 Friends & Family is filled with tasty recipes perfect for all the social situations you might encounter during a Whole30.

Credit: HMH
New book Whole30 Friends and Family


Recipe: Whole30 Plantain Crostini with Avocado-Jicama Topping

SERVES 15.  From the book The Whole30 Friends & Family by Melisa Hartwig Urban

Plantains—sometimes called cooking bananas—are a popular Mexican ingredient. Lightly toasted slices pair perfectly with a fresh salsa-like topping of avocado, jicama, and tomato flavored with cilantro and garlic.

PREP: 25 MINUTES ROAST: 15 MINUTES TOTAL: 40 MINUTES

FOR THE PLANTAIN CROSTINI

  • 4 ripe plantains (the plantains should be yellow with some black spots)
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon black pepper

FOR THE TOPPING

  • 3 tomatoes, cored, seeded, and finely chopped
  • 2 avocados, halved, pitted, peeled, and finely chopped
  • 1 medium (about 14 ounces) jicama, peeled and finely chopped
  • 4 green onions, thinly sliced
  • 3/4 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar

PREHEAT the oven to 450°F. Line a large rimmed baking pan with parchment paper.

MAKE THE PLANTAIN CROSTINI: Peel and bias-cut the plantains into 1/4- to 1/2-inch slices (you should have 45 slices). Arrange the slices in a single layer on the baking pan. Brush both sides with 3 tablespoons olive oil; sprinkle with the salt and the black pepper. Roast for about 15 minutes, turning once, until lightly browned on both sides. Transfer to a wire rack to cool.

MAKE THE TOPPING: Meanwhile, in a medium bowl, combine the tomatoes, avocados, jicama, green onions, cilantro, and garlic. Drizzle with the remaining 2 tablespoons of olive oil and the red wine vinegar; gently stir to combine.

To serve, arrange the plantain slices on a platter. Top each slice with a scant tablespoon of the topping.

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