Mango Coconut Cole Slaw & Maduros

Delicious ripe plantains are my favorite way to kick off a deadlift day! Today I had them for breakfast with a side of Mango Coconut Cole Slaw and a big pile of eggs. These two side dishes are a sweet, tropical way to spruce up just about any protein source at breakfast, lunch, or dinner. They are especially great with eggs, fish, seafood, and chicken.

Mango Coconut Cole Slaw


  • 1 head of purple cabbage
  • 1/2 small onion, sliced thinly
  • 2 tbsp chopped green onions
  • 1/2 cup shredded unsweetened coconut
  • 1 large mango, chopped
  • 1/2 red bell pepper
  • 2 tbsp coconut oil
  • juice of a lime


Put it all in a bowl and mix it up! Chill for about an hour and serve (make it fancy, by serving it in a large red cabbage leaf)



  • 2 large overripe plantains (yellow and brown, borderline black)
  • 2 tsp olive oil


Heat the oil in a pan on medium heat. Cut the plantain into thick slices. Put the plantain slices in the pan and pan fry until browned (3 minutes about). Flip and fry the other side. The plantains will be soft and sweet on the inside and crisp on the outside. I like mine with a bit of salt.


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