tostones { twice-fried green plantains }

I would be a lot grumpier without tostones (pronounced toast-TONE-ace) to get me through Whole30. They really hit the spot when I’m craving something bread-y and crunchy. And they are wonderfully simple to make – just make sure you’ve got all your tools lined up and ready to go.

Tostones puertorriqueños


  • Sharp knife
  • Large skillet
  • Paper towels or paper bag
  • Small bowl
  • Parchment paper
  • Small plate


  • 1 green plantain
  • Refined coconut oil, or regular coconut oil also works
  • Salt


  1. Cut the plantain into 1.25-inch rounds.
  2. Use the tip of the knife to make a slice through the green skin on each round, and carefully peel it off from there.
  3. Heat ½ inch or more of coconut oil in the skillet.
  4. When oil is hot, lower heat to medium and add plantains.
  5. Cook over medium heat until browned on the bottom, then flip.
  6. Cook until browned on both sides. If plantains still have a white uncooked strip in the middle, turn them on their sides and cook, turning occasionally, until they are evenly browned all over.
  7. Remove to the paper towel to drain. Turn off heat but keep coconut oil in the pan.
  8. In the small bowl, combine a tablespoon of salt with hot water.
  9. Take a plantain round and place it between two sheets of parchment paper, or a sheet of parchment paper folded in half. Using the plate, press down firmly on the plantain round to flatten it. Dip the flattened round in salt water and return to paper towel. Repeat with all your plantain rounds.
  10. Re-heat the oil until hot and add the flattened, salt-water-dipped rounds to the pan. Cook until golden brown and crisp, around 2 minutes per side.
  11. Remove to paper towels to drain once again, sprinkle with salt, and enjoy!
{ Whole30: Day 31 }

I was rabidly looking forward to this day.

Until last night.

Which is when I started looking into the Whole30 “reintroduction protocol.” 

Which is going to require significantly more care & planning than I’ve been planning on…

It turns out, I have to select one food group to reintroduce today: dairy, gluten-free grains (i.e. rice, corn, quinoa), gluten-containing grains (wheat, rye, barley), or legumes (peanuts, beans, soy). 

Then I’m supposed to go back to Whole30-style eating for 2-3 days to observe any symptoms that arise, and then introduce the next potentially inflammatory food group – and repeat!

{ There’s also the sugar and alcohol I’ve removed, but it seems those don’t need to be “controlled” for in the same way. }

So far today, I’ve had a nice big breakfast of roasted potatoes-onions-peppers, 2 fried eggs, sliced avocado, black coffee. Now I’m in a cafe, happily drinking plain yerba mate. And to be honest I’m feeling pretty uninterested in “reintroduction” right now!

Because the best foods, as we all know, are made with a combination of gluten, dairy, and/or sugar. Think donuts. Think ham & cheese croissants. Think ice cream sundaes.

Yet if I just go ahead and eat any of those things to celebrate the end of my Whole30, I will screw up this phase, where I’m supposed to be observing my body’s response to isolated food groups…

I’m not craving peanut butter on an apple though – I’m craving a fricken DONUT! { though I gotta say, my cravings are way mellowed today, maybe because I don’t feel like it’s somebody else’s rules keeping me from eating the things I wanna eat now that my Whole30 is technically donezo… }

But I have to remember that one of the major reasons I did Whole30 in the first place was because I felt I was arbitrarily eliminating or reducing my intake of certain food groups, like gluten and dairy, based on a lot of *inflammatory*, fear-mongering material I’ve been consuming and other people’s guidelines I’ve been implementing, without having my own accurate internal sense of my body’s response to said foods.

I’m frustrated that it’s gonna take me so LONG to get through this phase… and I’m kinda dreading the digestive consequences… but the information it will give me will hopefully make it worth it!

{ a Whole30 kitchen }

I went food shopping today, where I picked up mostly veggies and a few pantry things I’d run low on. I put everything away after, took a deep breath, and felt like I was finally in really good shape to get through the rest of my Whole30… and to be able to enjoy sustained healthy cooking and eating habits long after my Whole30 is finished.

I strongly recommend gathering as much of this stuff (or your own favorite versions) as possible before or at the very beginning of a Whole30! It adds up to a lot of money up front, so go at a pace that works for you spending-wise – but do remember that if eating/drinking out is a habit of yours, you will be saving a LOT of money during Whole30 (assuming you switch to making almost everything you eat), and you will be very happy in the tough early days to have a lot of meal options.

So, in case you’re wondering what you actually eat on Whole30… here’s what I’m actually eating on Whole30!

Fridge (aiming to go through all the perishable stuff this week)

  • Eggs
  • Spinach
  • Lemons
  • Carrots
  • Mushrooms
  • Celery
  • Leftover roast chicken
  • Leftover roasted vegetables
  • Leftover cauliflower rice
  • Coconut water
  • Tahini
  • Mustard


  • Chicken bones to use for broth
  • Homemade breakfast sausage patties
  • 1.5 lbs ground beef
  • Overripe bananas
  • A bunch of sausage, bacon & ground pork I can’t use right now cuz it has sugar in it
  • Tortillas I can’t eat right now cuz they’re made of corn


  • Onions
  • Shallot
  • Garlic
  • Green plantains
  • Bananas
  • Giant jar of mixed salted nuts
  • A hundred different spices between mine & my roommate’s


  • Coconut oil
  • Red palm oil
  • Ghee
  • Dried mango
  • Dried dates
  • Coconut milk
  • Coconut flour
  • Almond flour
  • Canned tuna
  • Cashew butter
  • Sunflower seed butter
  • Sweet potatoes
  • Olive oil
  • Sesame oil
  • Apple cider vinegar
  • Balsamic vinegar
  • Coffee
  • Tea
  • Raw honey (I miss you)
  • Popcorn kernels (I miss you too!)
feeling diner-sore?

One of the things I’m missing a bit on Whole30 is greasy diner food. Mmmm. NYC is truly a diner-lover’s paradise. I would go to a new diner once every week or two (usually right after a workout), sit in a booth, order something like a bacon cheeseburger and curly fries, leave the bun on my plate and call it paleo… heheh.

Fortunately for me, diner-style food is not hard to make at home, and is especially friendly to paleo/primal/Whole30 modifications.

Now I just need to install a vinyl booth in my apartment.

Pictured above are rosemary home fries, reheated from yesterday (just until warm, to replicate that I’ve-been-sitting-under-a-heat-lamp-for-five-minutes diner-home-fries quality), and a spinach, mushroom, and shallot omelette. The velvety texture and earthy flavor of the sautéed mushrooms will totally distract you from this omelette’s lack of cheese! (as will not overcooking your omelette so the eggs stay fluffy and creamy; cook it slowly over low heat)

It would have been tasty with some meat on the side, but I knew I was going to be quite satisfied with this amount of food (and work, which is very little if you make your home fries ahead of time!) so I left it off.

Recipe for both after the jump!

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