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

Chicken & Bacon "Manicotti"

Ingredients:

For the Manicotti:

2 firm zucchini, peeled

Use the Kitchen Aid veggie sheet cutter to cut each zucchini into a long piece

For the Filling:

1 small purple onion, finely diced 

2 cloves garlic, minced

1 tsp oregano

2 tsp avocado oil

2 cups fresh spinach

2 chicken breasts, cooked and chopped

8 slices bacon, cooked and chopped

1/2 cup cubed zucchini cheese

For the Alfredo sauce:

1-500 g package frozen cauliflower

2 tsp olive oil

2 cloves garlic, minced

1/4 cup coconut manna

1/2 cup chicken broth-homemade

2 tsp lemon juice

2 tbsp nutritional yeast

Optional:

Extra zucchini cheese for topping.

Parsley for garnish.

Directions:

Fry onion, garlic, and oregano in oil until fragrant. Add spinach and cook until wilted. Add cooked chicken and bacon and cook until heated through. Remove from heat and make Alfredo sauce. Steam cauliflower. Cook garlic in olive oil until fragrant and then remove from heat. Drain cauliflower and add to vita mix container. Add garlic, coconut manna, chicken broth, lemon juice, and nutritional yeast. Blend for 2 minutes on low and then 2 minutes on high until completely smooth. 

Assemble the manicotti by spreading a thin layer of Alfredo sauce on the bottom of a 9X13 pan. Slice long zucchini sheets into 6 inch pieces. Fill each piece with a generous amount of filling. (You want to fill approximately 8 rolls) Roll up the zucchini around the filling and place seam side down into the casserole dish. When all rolls are completed, top with Alfredo sauce (I had enough leftover to freeze for another meal!) and then add grated zucchini cheese, if desired.

Bake at 350 degrees for 30-40 minutes or until Alfredo sauce is bubbling and edges begin to brown sightly. Serve with a simple green salad.