So, I was checking out at the grocery store the other day, aka, Target (I needed some other household items) and I got asked a question that I knew the answer to but totally blanked in the moment. You ever do that? If you say no, you are a liar. Anyways, the overly nice cashier asked me the difference between bananas and plantains. I was buying both so don’t think she pulled that question out of thin air. I paused, and then muttered a well… and then finally I blurted out that plantains have less sugar than bananas then quickly ran off with my bags of groceries because I just was not in the mood to sit there and chat with this lady. When I am doing a task like working out, grocery shopping or something that needs me to focus I don’t like talking people, especially the high pitched chatty ones. Just let me do my thing, k thanks.
There are actually other differences between bananas and plantains even though plantains derive from the banana family. Bananas have a much higher sugar content and are commonly known and eaten as a fruit. Plantains are much lower in sugar but are very starchy. Because of their starchiness, they are usually cooked when eaten and are usually used as a vegetable. I have been eating a banana after each of my workouts to get some sugar and carbs in, but I have been noticing a nice little bloat throughout the day and ain’t nobody got time for that. I took bananas out and voi la, no more bloat! Now I am trying plantains. A little tip about plantains, the blacker they are, the riper they are!
Moving onto this baked almond recipe. I have decided to start posting more of my own recipes. Ever since starting this blog, I have been getting all kinds of ideas and inspirations of my own creations so I figured I’d share them with you! For the first time, this recipe is brought to you by ME!
Cinnamon and Sugar Baked Almonds
- 4 cups raw almonds
- 1 egg white
- 1 tsp cold water
- 1/2 cup raw organic coconut sugar
- 1/4 tsp salt
- 1/2-1 tsp cinnamon
- Preheat oven to 250 degrees
- Line a baking sheet with parchment paper
- Gently beat egg white in bowl (big enough bowl that all your almonds will fit into)
- Add water to egg white and beat until frothy
- Add almonds to egg white/water mixture and stir until all almonds are well coated
- In a separate bowl (can be small) mix together sugar, salt and cinnamon
- Sprinkle the sugar mixture over almonds and toss to coat all nuts
- Spread almonds evenly on the prepared pan
- Bake for 1 hour
- Let cool on baking sheet for at least 10 minutes
- Dive in – be careful though because they are addicting!