I picked up Paleo Magazine Summer Cookbook when it hit the shelves. Talk about some beautiful pictures of the recipes! Yum!!! I plan to pick one recipe a week from there To try. This week I tried Peruvian Chicken with Fried Yuca. The drumsticks are cooked on the grill and the yuca is steamed then “fried” in ghee (I used grass fed butter). The chicken had a wonderful flavor and it was the first time (I think) that I had yuca root. It reminded me of a cross between a potato and a parsnip 🙂 The fried yuca are sprinkled with garlic powder and sea salt to finish. The kids gobbled up the fried yuca!
Here is this week menu:
Amish One-Pan Ground Beef and Cabbage Skillet
Thai Basil Ground Beef Bowl
Burgers with Broccoli and Garlic Butter Roasted Carrots(I also used the butter garlic sauce on the broccoli and roasted everything on same pan).
Paleo Herb Chicken Alfredo over Zoodles
Pineapple Chicken Sausage Kabob w/ Asparagus or Sweet Potatoes (skewers of sliced chicken sausage and fresh pineapple. Be sure to read your chicken sausage labels).
Peruvian chicken with fried yuca ( Paleo Magazine Summer Cookbook )
Shredded Beef Tacos(we used the tortilla recipe that is listed in this recipe and topped with cherry tomatoes and avocado).
*I will be doing a post of this recipe later this week. Ingrdients: 2 chicken breast, half a bundle of asparagus (I used the other half with the kabobs) 1 can coconut milk, arrowroot powder, olive oil, salt and pepper, dried or fresh rosemary, basil and oregano, 3 cloves garlic, 1 lemon, 3-4 zucchini for the zoodles.