A Twist on Tortilla Chips

A Twist on Tortilla Chips

My seriously…like ALL time favorite food like EVER is Mexican!!! Who else is with me?!

Perhaps I was adopted and my parents have just failed to tell me that really I am Mexican, I mean I could eat it any time and on a regular basis.

In fact, my previous “go to” snack was (key word) Tortilla Chips, a little bit of salsa, and a whole lot of guacamole.

So I searched and searched all over the internet for any Autoimmune Recipes that were even a nod to Mexican food! Thank you Jesus, I found this recipe, which is a twist on Tortilla chips Autoimmune style.

And Seriously, now every Tuesday night, is what we call “Taco Tuesday!” This is like my treat for the week.

I can’t take the credit for the recipe of the Chip portion, but I feel like it’s important to share the recipe and give you hope that there is a life with food outside of IBS and Leaky Gut Disease.

Ingredients for Plantain Chips: (serves 1-2)

1 -2 Sweet Plantains (depends on the size)

2-3 Tablespoons Organic Coconut Oil (I use this one)

Directions for Plantain Chips: 

Pour 3-4 heaping tablespoons of Coconut Oil into the bottom of a skillet. Start heating the oil to medium to high heat (5-6) While your skillet is heating, slice both ends off of your plantain and cut into.

Ingredients for  Guacamole:

2 organic avocados

5 pieces of fresh cilantro or 1 tsp organic dried cilantro (I use this one)

1/4 tsp organic cumin (I use this one, unless you diet calls for you avoiding night shades)

1 organic lime or lemon ( I use whatever I have on hand)

Directions for Guacamole: 

Remove skin. Scoop Avocado out and mash in a bowl with a fork. First diced or cilantro you’ve ripped in half with your fingers. Then, add a squeeze of lime or lemon, I use whatever I have on hand. Mix together, Enjoy.

Ingredients for Salad: 

1 bunch of organic Spring Mix salad

1 cucumber

1 bunch fresh cilantro

1 organic Onion

1 organic carrot

Directions for Salad: 

First, place cut up onions in a sauté pan with 1 tablespoon of Ghee butter of Coconut Oil and sauté until caramelized. Next, place a bed of organic greens on your plate. Then, I use a carrot peeler to peel slivers of carrot and place those on my salad. Cut up your desired amount of cucumber and place around  your place. Top with caramelized onions and lots of guacamole. Finally place your oh so delicious and fried plantains around the perimeter of the plate. Eat up!