Hey Folks! We're excited to welcome Certified 21DSD Coach Veronica de los Rios. Veronica's recipe is part of a series contributed by our Certified 21DSD Coaches. Enjoy! – Diane and Team
This recipe is a Cuban-style steak dish served over mashed malanga, or taro root. If you choose to make the taro, please note that it is only appropriate for participants on the Energy modification (ALL levels).
- 2 lbs. flank steak
- 1 white onion, chopped
- 3 garlic cloves, chopped
- 4 lemons, juiced
- 3 malanga (taro root), peeled and chopped
- 5 oz coconut cream
- 3 tablespoons ghee
- Boil meat for 2 hours or place in slow cooker.
- Chop onion and garlic. Shred meat and cook in lard (or preferred cooking fat) with onion and garlic. When meat starts to brown add the lemon juice.
- Peel and chop malanga. Boil till soft. Drain and mash with coconut cream and ghee.
Veronica de los Rios is a first grade teacher and 21DSD Certified Coach. She has a Karma Kids Yoga teacher certification and practices yoga regularly; she also likes to run and recently started kickboxing. She is currently working on an ebook of Latin-inspired Paleo recipes; the Vaca Frita recipe is one of her favorites. Veronica has been eating (her version) of Paleo since 2013 and first completed the 21DSD in 2014. You can find more about her at her blog, paleoyourplate.com.