Marathon recovery is moving along nicely and I’m all ready to race the Shamrock 8k tomorrow. I wasn’t too sure how I’d be feeling about tomorrow’s race after hitting my marathon goal last Sunday. The good news is a week of rest, yoga, body weight exercises and light running has me ready to go. I’d like hit a new 8k PR since it’s been quite a while since I’ve raced at that distance but the weather doesn’t look too good. Rain with some reasonable wind might hamper my efforts a bit.
No matter what happens at Shamrock, I’ve had my best training cycle yet this year, learned a lot and am in a great place to hit my goals for the rest of 2017. I’m ready for a little post race down time then kicking things back up later in the spring.
Since I had a quiet workout week, I hit the kitchen to try something completely new. Plantain chips! I’m not too familiar with plantains but received some from a friend and figured it couldn’t hurt to play. My first thought was plantain chips since they’re simple and probably hard to muck up. This experimental recipe is a mash up of others for both banana chips and plantain chips but it turned out well. I hope you enjoy it, too!
Cinnamon Plantain Chips
1 plantain, peeled and sliced thinly.
1 tablespoon melted coconut oil.
1 teaspoon lemon juice.
Cinnamon as desired.
Pre-heat oven to 350.
Line baking sheet with parchment paper.
Toss plantain slices with coconut oil, lemon juice and cinnamon until coated.
Place evenly spaced plantain slices on lined baking sheet.
Bake at 350 for 15 minutes then flip over for 5-7 additional minutes until edges are browned.
Do you like plantain chips? Have a favorite plantain recipe? Share it with me!