Your pre- and post-workout nutrition is important to fuel your body with the energy needed for your workout. It also plays a key role in replenishing your body after pushing yourself to the maximum. And while there are plenty of different foods that would make great bases for pre- and post-workout meals, bananas and plantains are usually high up on the list.
Plantains are one of those “good” types of carbs that your body needs after a workout. These quick-acting carbs can help restore your body’s glycogen levels, which are important in rebuilding damaged muscle fibers. Not only that, but they fuel the body with plenty of potassium. You don’t want all that hard work you put forth to go to waste, so make sure to fuel your body accordingly with a healthy dish like this fried plantains recipe!
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This dish makes the perfect post-workout meal. It’s simple; it doesn’t have any added ingredients that can throw off your macro; and it’s tasty enough to satisfy your cravings. But don’t let the “fried” description fool you. We’re using coconut oil that’s lightly heated in this recipe so you won’t be loading your body up with carcinogenic, free radical-laden vegetable oils. Instead, coconut oil is chock full of health benefits, in addition to being delicious and filling. It’s been shown to lower cholesterol, promote better brain function and support weight loss efforts.
There are a number of different foods that are not conducive to the Thermo Diet because of all the potentially negative health effects they have. But simple ingredients like plantains and coconut oil certainly make the list of healthy foods that can help promote all the promises of this revolutionary diet plan. Expect better sleep, more energy and even less anxiety when you closely follow this way of eating. Get your Thermo Diet plan today and reap the rewards of clean eating!
- 2 each plantains
- ¼ cup coconut oil
- sea salt for topping
- Cut the plantains on a diagonal about 1-2 inch thickness. Remove peel after cutting and then sprinkle with sea salt.
- Heat coconut oil in a large skillet on medium-high heat. Once oil is hot, add plantains to the oil (they won’t be fully submerged); try not to overcrowd the pan.
- As the plantains cook, they will start to become golden in color. Using metal tongs, flip them onto the other side until they are fully cooked (they should be golden and caramelized).
- Remove from pan and set on a plate lined with paper towels.
- You can optionally add more sea salt. Repeat with remaining plantains and then serve immediately.