Herb "Noodles"

Ingredients
1 medium rutabaga
6 tbsp water
2 tbsp olive oil
1 garlic clove, crushed
1 tbsp basil
1 tbsp oregano
1 tsp parsley
Himalayan salt, to tast
pepper, to taste (omit for AIP)


Directions

Using a Kitchen Aid veggie sheet cutter cut rutabaga into a long thin sheet. Then fold into stacks about 4 or 5 layers thick and then slice into thin noodle-like strips. (If you do not have a veggie sheet cutter you can peel the rutabaga with a vegetable peeler into long strips.) When "noodles" are cut, place them into a large pot with the water. Cover and slightly steam until the strips become tender. (You may need to add some additional water if rutabaga is still crunchy. When strips are tender crisp, remove from pot. Add olive oil, garlic, basil, oregano, and parsley. Saute until fragrant and then add rutabaga back to pot and stir to coat the noodles in the mixture. Serve immediately.

Delicious when served with Caprese Chicken

Marinated Grilled Zucchini

2-3 medium-sized zucchini, sliced into spears
1/4 cup olive oil
3-4 garlic cloves, crushed
1 tsp basil
1 tsp oregano
salt & pepper, to taste (eliminate pepper for AIP)

Combine ingredients into a ziplock bag or shallow container. Marinate for at least 3 hours or overnight. Remove from marinade and grill for 5-7 minutes or until grill lines appear. Flip spears and continue to grill until zucchini is tender.

Serve with Plank Salmon if desired.

Sesame "Noodles"

 

AIP reintro: Sesame Seeds

INGREDIENTS:

1 medium spaghetti squash
olive oil for roasting
1/4 cup coconut aminos
1 clove garlic, minced
1/2 teaspoon ground ginger
1 tablespoon sesame oil
1 teaspoon olive oil 

GARNISH:
thinly-sliced green onions
sesame seeds

DIRECTIONS:

Preheat oven to 400 degrees. Split spaghetti squash in half and scoop and remove the seeds and guts. Rub with olive oil and roast on middle rack in oven, cut side down, for 45-60 minutes or until fork tender. While squash is roasting, mix together coconut aminos, garlic, ginger, and oils. Whisk until combined. When squash is tender, scrape with a fork into long threads and toss in sauce and garnish with green onions and sesame seeds. Serve immediately.

 These are delicious served with Egg Roll Meatballs from Predominantly Paleo