Fun with Video and Plantains

Arg! More Running Frustrations

I gave myself the day off after that miserable 18-mile run on Monday, and by the time Wednesday evening rolled around, I figured everything would be good to go for my track workout.  I was right—almost.  No GI distress or fatigue spells, no pain left over from the chafing (or bleeding).  The one artifact that remained, however, was the blister on the ball of my left foot.  Doesn’t seem like much compared to crippling fatigue, but as I discovered, it’s enough to ruin a workout.

I ran a warmup mile, followed by two 1200’s in 4:26 each.  By the end of the second, the blister was really starting to give me trouble, but that “just-tough-it-out” part of me wanted to keep going, to do the planned four 800’s through the pain.  I started the first one, and after half a lap or so, I realized that I was strongly favoring my left side and running on the outside of my foot, so much so that muscles in my lower leg, which evidently never get used, were burning.

I could have gritted my teeth and kept going.  But thankfully, perhaps because of the lessons learned from the nightmarish 18-miler, I decided to stop.  If I hadn’t, who knows what crazy stuff I would have done to my lower leg and ankle, not to mention the blister, which is already in the process of applying for its own zip code.  Missing a workout or two won’t prevent me from qualifying for Boston; getting injured will.

So where do things stand?  I’ll see how it feels tonight; if it still hurts I’ll try something else.  If I need to miss my tempo run tomorrow, so be it—to be honest, an easy week might be a great thing for me right now.  I have a 20-miler coming up next week, so I’ve got to get this thing healed by then.

Plantains and Tropical Salad

After my aborted workout, I limped around the grocery store—to my fellow shoppers with working olfactory receptors, I apologize—to pick up a few ingredients for dinner.  On the menu: plantain tostones and avocado salad with mango-lime dressing, from Thrive.

Just for fun, I put together this little video of me frying (and smashing) the plantains!  Trust me, it’s not a professional cooking demonstration.  But then again, this isn’t some stuffy professional cooking blog.  If I start editing videos and doing multiple takes to pretend there are no mess-ups in my kitchen, do me a favor and start f-bombing the comments section and never reading my blog again!

Good times.

I should clarify one thing.  When I say “this is supposed to be a deep-fried recipe,” I’m talking about the traditional way of making the smashed plantains, not the Thrive recipe.   Nothing is deep-fried in Thrive!

Because they weren’t deep-fried and I only used medium heat so as not to destroy all the digestive enzymes, I couldn’t get the plaintains as crispy as I would have liked.  Even so, the coconut oil made them some of the most flavorful plantains I’ve ever had!  A lot of times plantains come out pretty bland, but the coconut and lemon worked wonders together.

[plantains and salad photo]We ate these plantains alongside a salad and a mango-lime dressing from Thrive.  For the salad, I just threw together some black beans, mixed greens, nutritional yeast, and avocado, and sprinkled some nori (that seaweed stuff that they wrap sushi in) on top.  I got this idea from (where else?) Thrive.

The salad dressing was tasty, though it was a little too spicy for Erin.  And the taste of the seaweed is going to take some getting used to.  I wasn’t a big fan of the black beans in the salad either (my idea); maybe they could have been better if they were warm.

The verdict—the plantains were great, but I think they’d be better as an appetizer all to themselves than as an accompaniment to my half-ass salad.  Even with the good dressing.

So here are the actual Thrive recipes; keep in mind that I used these same ingredients for the plantains but prepared them differently, as in the video.

Lemon Plantains Recipe (from Thrive)

Ingredients (serves one):

  • 1 plantain
  • 4 strips dulse (I don’t have this yet; I just sprinkled some sea salt)
  • 1 Tbsp coconut oil
  • 1 Tbsp fresh lemon juice

Peel and thinly slice the plantain on an angle.  Heat coconut oil in a frying pan over medium heat.  Lightly stir-fry plantains slices until slightly brown.  Stir in lemon juice and dulse strips.  Stir-fry until juice has evaporated and dulse is crispy.

Tostones on FoodistaTostones

Mango Lime Dressing Recipe (from Thrive)

Ingredients (makes enough dressing for lots of salads):

  • 1 mango, peeled and pitted
  • 1/4 jalapeno
  • 1/4 cup fresh lime juice
  • 1 Tbsp hemp oil or EFA blend
  • 1 Tbsp lime zest
  • 1 tsp agave nectar

Combine ingredients in a blender and blend until smooth.

Enjoy your Sweet Tooth Friday-eve everyone.  If you don’t have a killer blister, get out there for a run tonight!



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  1. This is AWESOME! And they look SO good! I wish I liked mango – any suggestions for a substitute fruit that I could use in that dressing??
    .-= Cait (Cait’s Plate)´s last blog ..Lil’ Bit-O-Everythin’ =-.

  2. I’m really sorry about your 18-mile run! But am REALLY excited about those plantains! My Costa Rican mother has often made us fried plantains and I just adore the taste (but hate that they go straight to my hips).
    .-= Annabel´s last blog ..I’ll Flash You Any Day! =-.

  3. Oooh thanks for the plantain recipe. I’ve really been wanting to try them. I’m sure they would make a good substitution for my dinner time sweet potatos that are out of season right now. I’ll give this one a try! Thanks!

  4. The video is too cute!

    The mango dressing sounds divine! Now that I am constantly eating salad, I’ve started experimenting with fresh dressings. I can’t wait to try it!

  5. Owwww this is so yummy! What a great and tasty meal. Thank you for the fun video. Sorry about the blister 🙁
    .-= Erica´s last blog ..Mexican Shrimp Bowl & Papaya =-.

  6. I was eyeing up plaintains at the store the other day! Now I know to get my butt back there and get buying. I for one love black beans on salad but having them heated is a 100% upgrade in my opinion.

    Hope the blister peaces out – I have one too that I’m willing to disappear before my first 10K race this sat. Fingers crossed for both of us!
    .-= Angharad´s last blog ..Dinner for Breakfast =-.

  7. The plantains look yummy. I have never tried them, but the next time I’m out at a Cuban restaurant I definitely will! Ohh blisters…I’ve performed quite a bit of self-surgery on those things. Rubbing alcohol + needle + bandaid = relief
    .-= Megan (The Runner’s Kitchen)´s last blog ..Just Beet It =-.

  8. Nice video! As I remember, you haven’t had a video since the onion went flying across the screen- out of the picture! 🙂

  9. I’m not familiar with plantains. I’ve never seen them here, so I suppose they’re “foreign”. They look nice though!
    .-= Hanlie´s last blog ..Plan to succeed =-.

  10. Thanks!!! I absolutely LOVE plantains, but have never tried to actually make them myself. After seeing your little video I feel confident that I can do it at home.

    Also, I just came across your blog a few days ago and I read through all your posts. I’m obsessed with cooking and nutrition and it was great to have something to read since I have already read all the articles from my regular websites. I’m I guess what you call a pesetarian and have been really encouraged by your blog to eat less fish (although, I don’t see myself ever eliminating it completely from my diet) and I am going to start eating foods with less ingredients. There may just be a 30 day challenge in my future.

    • Shelly, it’s so nice to hear that the video actually taught you that you could make them. I just thought the smashing was sort of fun for a video; it didn’t really occur to me that so many people have probably never cooked with plantains.

      I don’t think there’s anything wrong with being unwilling to swear off fish forever. I will still eat it on very rare occasions; for whatever reason my ethical objection is just not as strong for fish, arbitrary as that may be. But a 30-day challenge is a great way to try not eating it, because then it doesn’t feel like you’re giving it up forever.

      Thanks again for reading my blog.

  11. Sorry to hear about your run. Great video though! I have decided that this will be the first dinner I make when I’m finished with my 30 day challenge. I like plantain chips as snacks so I’m really excited to try this recipe!
    Ha- I bought coconut oil for the first time about 6 months ago. It took forever to find because I was looking for a liquid- I was baffled to find that it’s a solid!
    .-= Veggie Runnr´s last blog ..Stir Fry and a Rant About Squash =-.

    • Awesome! If you’re ok with high-temp cooking (I usually am, this was just a Thrive meal), then try cooking them over higher heat at first. You’ll get a nicer crisp on them.

      I did the exact same thing with coconut oil, it took me few trips to find it for that same reason. You probably know this, but the reason it’s solid is because it’s a saturated fat. And of course that scares a lot of people away from it, but recently people think it’s a miracle food!

  12. I loved the video!
    The best part about videos on blogs is that they bring the author to life. Now I feel like I know who’s talking a little better! Very cool.

    Btw- does the coconut oil actually leave a coconutty taste on the foods you cook with it?
    .-= Mel @ She Runs Brooklyn´s last blog ..I Eat the Same Thing Everyday =-.

    • Thanks Mel! Yes, coconut oil definitely flavors whatever is cooked in it. In the case of plantains, this is a great thing. For other stuff, you obviously wouldn’t want it.

  13. Good luck on getting rid of that blister. I have one on my little toe that just keeps hanging on and it is driving me nuts. I have 20 this weekend too, hopefully the weather holds out for us to get a relaxing 20 miler in, and bodies decide to cooperate!
    .-= Robin´s last blog ..Busy Week =-.

  14. i’m not sure where your blister is located exactly but this website may help with some taping ideas?

    good luck with that bad boy. i have a 6th toe (blister) going on myself.
    .-= lindsay´s last blog ice baby =-.

  15. Made this the other night and posted pics. Delish.
    .-= Veggie Runnr´s last blog ..Plantains =-.

  16. Lisa Korte says:

    I made these and they were delicious! Something about the gooey, rich texture of the inside when I smashed them reminded me of a thing I’ve been missing since going dairy free: cheese. Sooo yummy.

  17. Never tried this Mango Lime Salad dressing. I am sure that I will enjoy this.

  18. michael says:

    hey this is a funny solution that i came across while getting blisters during marathon training, but i would lightly coat the spots where the abrasion was focused with coconut oil (on my feet) and my blisters completely stopped. all the uses haha!

  19. I have been cooking plantain for over 50 years. It is not something new to African/Caribbean folk. & It is not usually deep fried and it is never bland. Quite annoying when white people try to ‘rediscover’ something that’s been around forever.

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