Whole30, Day 9

I made this chicken salad for lunch today. It's an old recipe from a pasta cookbook and I made it without the pasta. It's basically chicken, shrimp, melon and celery with a dressing made from natural yogurt and sour cream-the dairy makes this paleo with not Whole30.

Anne came over to work out with me, she brought some food with her.  This was a recipe she found on Pinterst, she wanted to make shrimp ceviche.  It was really good.  I'm glad I have her to cook with because we can make dishes and share with each other so we have more variety

She made these plantain pancakes to go with the shrimp.  She said they were super easy



2 yellow plantains
1/4 cup coconut oil, melted, plus more for baking tostadas
1 teaspoon salt

Chop the plantains into 2 inch pieces and toss them in the food processor with the melted coconut oil and salt. Puree. Line a baking sheet with parchment paper and grease with additional coconut oil. Divide the plantain mixture into 6 blobs on the baking sheet and flatten them out into pancakes as best you can. (Oiled hands help). Bake at 425 for 30 minutes or so, flipping half way.