Is it possible to recreate Bahama Breeze Chicken Tostones, Healthier & Gluten-Free? 

When I made the switch to gluten-free, I immediately contacted Bahama Breeze to find out if I could still eat their chicken tostones. Unfortunately, the answer was no, so I set out to create a version of this comfort food that I could enjoy.  

I love all types of ethnic foods; ok wait… we can leave out the ones with insects or strange animals. My foodie comfort level hasn’t allowed me to go there yet. 

For a long time, my husband and I would go to Bahama Breeze specifically for the chicken tostones. It’s sooooooo delicious and a go-to comfort food for me. 

As soon as I discovered my gluten allergy, Bahama Breeze was one of my very first calls. 

“Are the chicken tostones at Bahama Breeze gluten-free?”

“No.” 

Thus ended my regular love affair with this beautiful dish. Or, so I thought.

It took me several months to adapt to my new gluten-free lifestyle and limitations. 

Then one morning, I woke up with increased energy and a passion for rediscovering foods I had loved, had given up, but that I just knew had potential to fit into my new diet. 

Why, after all, should a dish that is primarily plantains and chicken have gluten in it in the first place? 

My inspiration came after finding a bag of gluten-free tostones in our local grocery store. Friends had told me that it was easy to make tostones. Tostones, also called Patacones, are made from sliced green plantains that are fried, smashed, and then refried until crisp and delicious. 

I am skeptical of how easy they are and stick to the store-bought tostones. But, one day I’ll venture out and make these fried golden plantain slices from scratch.

For now, I’m sticking with the easy way. Especially since we love this recipe so much, we make it at least once a week! 

How to make gluten-free chicken tostones

You’ll need the following ingredients: 

• 3 chicken breasts
• 10 garlic cloves, peeled
• ⅓ cup of olive oil
• A bunch of cilantro
• A bunch of parsley
• ½ Tbsp. of cumin
• ⅛ tsp of coriander 
• ½ Tbsp. of turmeric 
• ¼ tsp of pepper
• Salt to taste
• Juice of two lemons
• 2 large red peppers, or a mix of red, green, and yellow
• 1 large package of mushrooms
• 2 large onions 
• ½ cup of vegetable or chicken broth ( i use my homemade chicken broth)
• A few threads of saffron
• 1 Tbsp. of ginger
• 1 Tbsp. of paprika
• Four Mexican cheese blend, shredded 
• Pre-made gluten-free tostones 
• Olive oil spray
• Optional toppings: salsa, guacamole, and sour cream

Preparing the chicken:

First, remove all the fat and skin from the chicken. To tenderize, I place the chicken in a shallow bowl, pour some vinegar over it, and leave it for a few minutes. Then I rinse and drain the chicken, patting it dry before rubbing on the salt. 

Using a mortar, crush half the garlic, parsley, cilantro, and some salt until it is soft and tender. Do this again with the second half, making sure the flavors incorporate nicely, and the garlic isn’t spilling out of the small mortar bowl (the reason for doing it in batches). Transfer the garlic and herb mix into a medium bowl. 

Next, add the lemon juice and the remaining spices (except ginger and paprika) and stir. 

Add the chicken to the bowl, making sure to coat it in the marinade. 

Cover the bowl and put it in the fridge for 30 to 45 minutes. 

While the chicken is chilling, prepare the vegetables. 

Dice the onions, peppers, and mushrooms. Over medium heat, add half of the olive oil. Add the onions, sauté for 5 to 10 minutes, depending on your preference. I like mine tender, so I sauté for the full 10 minutes. If you prefer crunchy, only do 5. 

Add the peppers and mushrooms to the pan and sauté.

Set the vegetable mix to the side. Take the chicken out of the fridge. Add the other half of the olive oil to the pan and then the chicken. Cook the chicken until it is cooked all the way through. Remove the chicken from the heat and let it cool slightly until you can safely slice or dice it without getting burned.

Once the chicken is ready, return it to the pan with the vegetable mix. Add the broth and cook on medium to low heat for another 5 minutes, allowing the flavors to blend. 

This is where I add paprika and ginger. It provides a nice pop of flavor to the dish. 

Preparing the tostones: 

For the tostones, to keep it healthier, I don’t fry mine. Instead, I soak the plantains in salt and water for a few minutes and dry them with a paper towel. Then, I transfer them to a pan lined with a parchment sheet and spray both sides with olive oil.

Bake them in a 375 degree F preheated oven until lightly browned.

If you have an air fryer I would love to hear if you’ve ever tried to fry your plantains that way. 

Time to assemble!  

Transfer the cooked tostones to plates and heap on the chicken and vegetable mix. The amount you want to put on the plantains is entirely up to you. 

Sprinkle the cheese over the top, pop it back in the oven to melt (remember, oven-safe plates!). 

You can serve this dish as is or add salsa, guacamole, and/or sour cream. It is entirely up to you! 

At my house, we return to this delicious dish at least once a week. It’s comfort food that I thought I had lost, but am excited to say I enjoy it even more now than before I discovered my gluten allergy. 

What meal do you typically eat with tostones?

While this copycat Bahama Breeze chicken tostones recipe is one of my favorites, I’d love to hear how you eat tostones. 

Do you make your tostones from scratch, or do you have a favorite gluten-free brand you turn to? 

This delicious cabbage pizza crust recipe is keto, gluten-free, and easy to make 

If you’ve been living the keto and gluten-free lifestyle for any amount of time, chances are high you know how to make cauliflower pizza crust. But have you tried a cabbage pizza crust? 

Cabbage and cauliflower are very similar when it comes to nutrient contents, fat, calories, and carbs. They have roughly the same amount of Vitamin C, A, and E and are great sources of fiber and antioxidants. To see a more complete comparison, visit Cauliflower vs. Cabbage. 

When it comes to using them in a no-dough pizza recipe, the differences lie in taste, texture, and ease of preparing. 

Cauliflower has a mild sweet and nutty flavor with bitter undertones. If overcooked it can become very bitter. To make a cauliflower crust pizza requires that the cauliflower be pureed in a food processor in preparation to make the crust. 

Cabbage can sometimes be sweet and has a very tough and crunchy texture, making it perfect for pizza! To prepare a cabbage pizza crust, the cabbage only needs to be sliced or chopped. No food processor necessary (which means a little less mess to clean up). 

Between the taste, the crunchy texture, and the easy assembly I haven’t quite figured out why the cabbage pizza crust isn’t as well known as the cauliflower crust. 

It’s time for that to change!

How to make a cabbage pizza crust & what to put on it

There are tons of gluten-free and keto pizza options now available in most large cities. Pizza places have jumped on the trend and offer gluten-free crust options. It’s even simple now to purchase no-carb frozen pizza dough at Walmart. But I have yet to see them tackle this simple and delicious cabbage crust. 

To start, you will need the following ingredients: 

• 4 cups of either sliced or chopped cabbage
• 1 small onion, diced
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• Salt and pepper to taste
• 3 eggs, room temperature and slightly beaten

Once you’ve gathered all the ingredients, pre-heat a large pan on your stovetop to medium heat. Add the olive oil and the butter. Once the butter has melted, add the diced onion and sauté for five minutes. Next, add the cabbage and season with salt and pepper. 

Continue to cook until both the onions and the cabbage are tender. Remove from heat and place the mixture in a bowl to cool slightly. 

While the cabbage is cooling, I gather the toppings.

My favorite toppings for this pizza recipe

While I love the taste of homemade tomato sauce, the truth is if I’m crunched for time, this is the first place I cut back. I’ve included my steps for a simple tomato sauce that I absolutely love, but the pizza will turn out great with store-bought pizza sauce as well. 

My favorite toppings for this cabbage pizza recipe is chicken, sautéed with fresh garlic, red peppers, mushrooms, and spices. 

Here is what you will need for the chicken toppings: 

• 1 chicken breast, diced into pieces
• 4 garlic gloves, minced
• 1 large red pepper, diced
• 2 cups of mushrooms, sliced
• 1 Tbsp. of butter 
• 1 Tbsp. of olive oil
• ¼  tsp of cumin
• ½ tsp of coriander
• ½ tsp of paprika
• Salt & Pepper to taste

Reheat over medium heat, the same pan that you used to prepare the cabbage. Add butter, olive oil, and garlic. Sauté the garlic until it is tender and golden brown. Next, add the diced chicken and cook for 5 minutes. Add the cumin, coriander, paprika, salt, and pepper as the chicken lightly browns. Next, you will add the peppers and mushrooms and continue to cook until they reach your preferred tenderness. Set aside.

I am all about making as little mess as possible. That’s a big part of why I make the toppings before the tomato sauce. It’s the cooking I find enjoyable, not the clean up. 

Here’s what you need to gather to make the pizza sauce: 

• 1 jar of pizza sauce, or pesto sauce (which I used in mine)
• 1 Tbsp. of olive oil
• 1 large tomato, diced
• 2 garlic cloves, minced
• 1 Tbsp. of cilantro
• ⅛ tsp of cumin
• ¼ tsp of paprika
• Salt & Pepper to taste

Using the same pan, heat the olive oil over medium-heat and sauté the garlic until golden brown and tender. Next add the tomato and spices. Cook until the sauce is thick and no water is left in the pan. 

Time to assemble!  

Preheat the oven to 350 degrees F. 

Cover the pizza pan with parchment paper and spray it with olive oil to prevent the cabbage from sticking to the pan. 

Pour the slightly beaten eggs over the cabbage and onion and mix well to form the gluten-free, keto-friendly crust. Make sure it is well mixed as the eggs are what bind the vegetables together. 

Top the crust with a light coating of the tomato sauce, to much liquid will prevent the crust from holding its shape and the pizza will be soggy. 

Next add the sautéed chicken, red peppers, and mushrooms. Top with 1 cup of shredded mozzarella cheese. 

Place the pizza pan on the center rack of the preheated oven for 25 to 30 minutes. 

Once done I like to sprinkle mine with some parsley before serving. It adds a pop of color and enhances the flavor. 

Serve hot and enjoy! 

Your shopping list for making this no-dough pizza recipe 

Here is everything you will need to gather before you begin: 

• Pizza pan
• Parchment paper
• Sauté pan
• 3 Tbsp. olive oil
• 2 Tbsp. butter 
• 4 garlic cloves
• 3 cups cabbage
• 1 small onion
• 1 large tomato
• 1 small red pepper
• ½ cup of mushrooms
• 3 eggs
• 1 cup mozzarella cheese
• 1 chicken breast
• ⅜  tsp of cumin
• ½ tsp of coriander
• ¾ tsp of paprika
• 1 Tbsp of cilantro
• Salt & Pepper

 

What topping can you put on pizza?

I’ve added a few of my own special twists to this delicious keto, gluten-free pizza recipe. In the past, I’ve skipped the chicken for an easy meat-free vegetarian pizza. 

For those who like their pizza a little heavier, substitute the chicken for a ground sausage or beef. 

One of the best things about making pizza at home is all the little tweaks you can make specific to your tastes. 

What is your favorite pizza topping? 

In Morocco, we serve Zaalouk salad as a side dish with fish, chicken, or just toast as
an afternoon healthy snack. This yummy carrot salad can be prepared in less than 30
minutes.

Zaalouk…

Is a Moroccan salad, very popular throughout Al Maghreb, which is always prepared
with eggplant and similar base ingredients. In Arabic, Zaalouk means “purée” or
something soft.

Make your own Moroccan salad with my Zaalouk salad recipe!

Carrot is a favorite for both foodies and dieters alike. It’s a versatile root vegetable, a good source of vitamins, minerals and fiber, and pairs well with many foods (not to mention our fingers ?).

Let’s talk about some amazing carrot facts:

• Carrot used to be purple before the 17th Century.
• In the 16th Century Dutch growers cultivated modern day orange carrot by taking mutant strains of the purple, yellow and white carrots and develop them into the sweet, plum, orange variety we have today.
• Carrot is crunchy, tasty and highly nutritious.
• Carrot is a weight loss friendly food.
• A good source of beta-carotene, fiber, vitamin k1, vitamin A, biotin, potassium, vitamin B6, lutein and antioxidants.

Pectin…..

Is the main form of soluble fiber in carrots; soluble fibers can lower blood sugar by slowing down the digestion of sugar and starch, and feed the friendly bacteria in the gut.

Cellulose…..

Is the main form of insoluble fiber in carrots, but also hemicellulose and lignin; insoluble fibers reduces the risk of constipation and promotes regular and healthy bowel movement.

Lutein…..

One of the most common antioxidant in carrots, predominantly found in yellow and orange carrots and is important for eye health.

Immune function….

Vitamin C is another antioxidant that carrots provide, which help our body fight disease and keep it healthy. If you want to know what are antioxidants, and how do they work? Learn here.

My mom has either to make carrot juice or salads, she never missed it from our lunch salads selection. She tried her best to persuade me to eat it often, because it will help me see in the dark. And yes for real, I grow up loving carrots…

I made this carrot salad very quickly in my instant pot 10-in-1, I purchased it last year during Black Friday sale, and I really love it…..I can easily make lunch or dinner in no time.

Please enjoy!

By Ahlam