During the summer months, I constantly crave fresh pico de gallo and guacamole. It might have to do with my days living in San Diego. Back when my summer schedule consisted of making the harsh decision– beach or pool? Rough life. My girlfriends and I would spend our time lounging and basking in the sun and naturally, consuming lots of amazing Mexican food. Those memories and “habits” stay with me today. Nothing is more refreshing than jumping out of the water on a warm sunny day and indulging in a tasty spread of fresh ingredients; tomatoes, onions, avocados, jalapeño, cilantro and lime juice. (Just add a margarita and you’re set!)
Since then, I’ve swapped the corn tortilla chips with either fresh carrots, celery and jicama. Or, my newest favorite thing to do is to replicate the tortilla chip by making plantain chips! Plantains, similar to bananas, are packed with amazing nutritional benefits. Get ready, I’m about to food-geek-out. But in my opinion, the plantains are just a little more impressive. A “one upper” if you will. Plantains are a perfect starchy alternative when you’re all potato’d out. Like bananas, they are a great source of potassium ( a mere 499 mg vs. bananas 358 mg), magnesium, vitamin A, C, B6 and even have a tad more protein. I love them, as I do many fruits and veggies, because they are so versatile. Once you start making them for “chips and salsa” you’ll find you start thinking of them for other side dishes and meals as well.
So, next time you’re in need of a quick, healthy and delicious snack, don’t go for a piece of fruit that leaves you still hungry (although, I do love my summer berries!). Alternatively, whip up some pico and guac! Or, if you’re anything as obsessed as I am… you probably already have it on hand.