by Alan McClelland
2 Large Portabella Caps
1 Large Ripe Plantain
2-3 tbsp Extra Virgin Cold pressed Coconut Oil
1-2 tbsp Pure Ohio Maple Syrup
1 tsp Hawaiin or Celtic Sea Salt
1 tsp Cinnamon
1 tsp Paprika
1 tsp Smoked Black Pepper
1 tsp Tumeric
Slice plantains and Sauté in 2-3 tbsp of Coconut Oil 7-10 minutes. Make sure to flip halfway through. Slice Portabellas in 1/4” width vertical strips and repeat same as with plantain cooking.
Once finished cooking, add Sea Salt, Parika, Black Pepper and Tumeric. Drain oil off mushrooms and plantains in strainer if necessary. Serve mushrooms on bed of broccoli and drizzle 1-2 tbsp of Maple Syrup over entire dish. Savor the taste of all things good!