Pancakes smothered in butter and syrup…That’s about half of the breakfasts ordered on Sunday mornings in breakfast places all around the world. Doughnuts, cinnamon buns, pastries, the list goes on and on. I know how hard it is to give up the treats. It seems that everything on a Sunday morning breakfast menu is loaded with grains, sugar, and dairy, paleo mortal enemies. When I’m out to eat, it’s difficult to “order paleo” while everyone around you could care less about what they’re eating. Be proud of yourself because you’re doing what’s best for you and your body. That being said, how do you find the dishes that satisfy those tastebuds? Fruit is the natural choice but it’s preparing fruit in different ways that will make your meals more interesting. Today, I was in the mood for something sweet. I had a beautiful, ripe plantain sitting there calling my name. If you haven’t had roasted plantains, you don’t know what you’re missing. I know you’ve probably had the savory kind. Plantain chips are readily available in every store and are my choice for a crunchy snack. Unlike potato chips, plantain chips are hearty and rarely have any other ingredients besides salt and oil (don’t eat chips in corn or vegetable oil). Make sure your plantain is ripe. A ripe plantain is almost black and that’s why most people don’t buy them. They actually look like rotting bananas when you see them in the store, but they’re perfect that way. On the flip side, when they’re not ripe, plantains look like a large bananas and need about a week to 10 days to ripen. Pre-heat your oven to 400 degrees. Peel your plantain by cutting the ends off and slicing the peel the length of the plantain in two or three places. Then pull the peels off. Slice the plantain in third to half inch slices. You need thicker slices to handle the high heat and keep a nice bite. You’ll notice that a ripe plantain is orangish in color. Put your plantain slices in an oven proof pan and coat with olive oil. I add black pepper, but no seasoning is necessary. Cook in the oven for 6 minutes, then flip and cook for 4 more minutes, or until the plantains are toasty brown. This is a delicious, sweet side dish that will definitely satisfy the craving.