[Lighter] Fried Plantains

Last week D and I watched Marley on Netflix – a Bob Marley documentary that came out last year. We both are big Bob fans, and watching the video had me really missing Jamaica. Mostly the food! So, I made some fried plantains as a side-dish with breakfast Sunday morning.

Fried Plantains with Lime and Sea Salt

I absolutely love fried plantains, and they’re really easy to make. But, since they’re *fried* they’re not exactly the healthiest snack. So, I endeavored to use a lot less oil in cooking these, to make them a bit healthier. I also used olive oil instead of vegetable oil to try to get some healthier fats in there.

On their own, plantains are quite nutritious. They are high in fiber, potassium, magnesium and vitamins A, B6 and C. They are also low in cholesterol and saturated fat. Nice. Another good thing about them is that they’re usually pretty inexpensive at the grocery store!

You will need:

  • 3-4 Tblsp Olive Oil
  • 2 (or more) Plantains
  • 1 tsp (or more) Lime Juice
  • Pinch of coarse salt

Chopping Plantains


Heat olive oil in frying pan over medium-high heat. Slice the plantains into about 1/2 inch thick slices. I like to slice them on a slight diagonal. When the olive oil has heated up, add the plantains. Cook on one side until they’re a bit golden. This should take less than one minute. Flip the plantain slices to brown on opposite side. Once they’ve finished, removed them from pan and onto a paper towel to drain any excess oil. Sprinkle warm plantains with lime juice and sea (or coarse) salt, to taste. Serve warm.

Yummy Fried Plantains

Fried Plantains

Enjoy! (This is making me want to whip up another batch….)



The Best Ever Sweet Potato Casserole

Mondays always come too soon, even after a long holiday weekend, but here we are again. I hope everyone had a great holiday! I stuffed myself, as usual, and enjoyed seeing family and eating leftovers. Generally, my family does a pot-luck style thanksgiving feast, where everyone contributes one or two dishes. This year, along with several pies (apple, banana cream and a no-bake peanut butter pie), I made a sweet potato casserole. It was SO UNBELIEVABLY GOOD that I thought I’d share the recipe with you guys.

The best part is that it’s relatively easy to make – bake the potatoes until they are tender, scoop out the flesh and mash it all up, add some browned butter and sugar, put it in a casserole dish and top with a cornflake-brown sugar – pecan mixture and some mini mashmallows and bake it up again.

Click HERE for the recipe from Cooking Classy (lots of other great recipes there, too).

And thanks to this casserole, my eyes have been opened to the marvelousness that is browned-butter. Plus, I don’t even like sweet potatoes all that much, so that’s saying something. If you have leftover sweet potatoes from Thanksgiving, or just want to make this super delicious dish, try it, you won’t be disappointed!