Low Glycemic Yucca Pie Meal Prep

By Fit Men Cook · 60 min

Ingredients

Instructions

1. Wash the yucca, cut off both ends, make a shallow lengthwise cut and peel off the tough bark-like skin in sections.
2. Rinse the peeled yucca, remove the woody core (cut it in half lengthwise and cut out the core, or cut into smaller pieces for boiling), then chop into pieces.
3. Place the yucca in a pot, cover with water or low sodium chicken broth, add the garlic and bay leaves, and boil for at least 20 minutes, until a fork pierces it easily.
4. Drain the liquid, add the remaining yucca-side ingredients (thyme, butter, salt and pepper) and mash or blend until smooth. Set aside.
5. Preheat the oven to 400°F (204°C).
6. Heat a nonstick skillet over medium-high heat, lightly spray with avocado oil, add the meat and break it up as it cooks for about 6–8 minutes, until nearly cooked. If the meat is below 90% lean, drain some of the fat first.
7. Add the cumin, oregano, chipotle and salt and pepper, sprinkle in the arrowroot and toss. Lower the heat to medium, add the chicken broth and enchilada sauce, stir, then fold in the asparagus, red bell pepper and onion, which should stay raw.
8. Spread the meat mixture in 16 oz jars or a large baking dish, leaving space at the top of about 25%. Spread the yucca mash over the meat.
9. Bake uncovered for 20–25 minutes, or cover with foil and bake for 40 minutes, then uncover for the final 5 minutes.
10. Keep in the fridge for 5–7 days; freeze any portion not eaten within 3 days.

Summarized from Fit Men Cook's video. Watch it for the details.

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