Paleo 'Cheesy' Noodles

Indulge in a delicious and comforting Paleo-friendly 'cheesy' noodle dish that's also suitable for AIP and vegan diets. Spaghetti squash stands in for traditional noodles, while a creamy 'cheese' sauce made from nutritional yeast and coconut milk adds richness and flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 cup nutritional yeast
• 1/2 cup coconut milk
• 2 tbsp arrowroot flour
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp turmeric powder
• Salt and pepper to taste

Instructions:

Set oven temperature to 400F 200C

Scoop out the seeds after cutting the spaghetti squash in half lengthwise

Squash halves should be placed face down on a parchment paper-lined baking sheet

Bake until tender, about 40 to 45 minutes

Take out of the oven and allow to cool down a little

'Noodles' are made by scraping the squash flesh with a fork

Add the nutritional yeast, coconut milk, arrowroot flour, onion, garlic, and turmeric powders to a saucepan

Stirring constantly, cook over medium heat until the sauce thickens

To taste, add salt and pepper for seasoning

After adding the "cheesy" sauce, toss the spaghetti squash noodles to ensure they are thoroughly coated

Enjoy and warm up!

Moroccan Buckwheat Salad

This Moroccan buckwheat salad is a healthy and tasty dish that is full of different tastes and textures. You can eat it for lunch or as a side dish for dinner. With buckwheat, chickpeas, and fresh herbs, it's satisfying and filling, and the tangy dressing gives it a great taste.

Ingredients:

• 1 cup cooked buckwheat
• 1 cup cooked chickpeas
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup sliced black olives
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste

Instructions:

Cooked buckwheat, chickpeas, cucumber, tomato, parsley, mint, and black olives should all be put together in a large bowl

Mix the lemon juice, cumin, coriander, salt, and pepper in a small bowl with a whisk

Add the dressing to the salad and gently toss to mix

Serve right away or put in the fridge until you're ready to serve