Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Yuca is a great replacement for white potatoes because it has a similar starch content, with a higher fiber content to keep your blood sugar stable for much longer, and avoid energy crashes.
Pair these “fries” with a garlic dipping sauce for added antimicrobial benefits – you won’t even miss the potatoes!
lb gfrozen yuca piecesdon't thaw or use fresh yuca - only frozen!
cups mllime juice
tbsp mlapple cider vinegar
1white oniongrated into approximately 2 Tbsp
tsp mlsea salt
coconut oilfor frying
Preheat a large pot filled with water over high heat. Once water begins to boil, add yuca and cook yuca pieces in pot until cooked through and fork-tender, approximately 15-20 minutes (do not overcook and test every few minutes to make sure they do not get mushy).
In a large cast iron skillet, heat coconut oil or other fat of your choice (lard, tallow, etc) over medium-high heat so that oil is about ½ inch up the side of the skillet.
Drain yuca from water and cut out fibrous center of each yuca piece. Then cut yuca into french fry-shaped pieces, about 2 inches in length. Pat dry on a paper towel.
Place the yuca fries in the preheated oil in batches and let cook for about 2-4 minutes on each side until browned. Remove from pan and place on paper towel to drain excess oil.
In a small bowl, mix together the lime juice, raw apple cider vinegar, and pinch of salt until combined. Using a small microplane, grate onion and garlic into lime juice and vinegar mixture. Stir to combine.
To eat, dip slightly cooled down yuca fries in the lime-garlic sauce.
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Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
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Join The Myers Way® movement that has helped over 1.2 MILLION people in 120+ countries. When you sign up, you’ll receive a full-color, 59-page eBook filled with delicious, simple recipes that will tempt your taste buds.
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