Zucchini Spaghetti-- Grain free, gluten free

Is there a way to enjoy spaghetti without the noodles?

YES!

This spiralizer can be purchased online for about $40 or less. It is quick and easy to make noodles with squash-- and the clean-up is a breeze.  I use zucchini to make noodles-- they are very mild and the consistency comes out like noodles.

I found these cute little individualized ceramic dishes at Walmart, and use them for me and Noah, because we like to use Organic Muir Glen spaghetti sauce.  Jeff and the boys like the Organic Bertolli sauce, so we make theirs in a large ceramic dish.

This meal takes about 10 - 15 minutes to prepare, then about 30-40 minutes to bake.

When zucchini noodles cook, they produce quite a bit of liquid.  We have addressed this 2 different ways.

1. Bake the noodles first, then pour off water before you add spaghetti sauce and cheese
2. Add zucchini noodles, cover with spaghetti sauce and grated cheese, bake, then pour the excess liquid off after the meal has baked.

Experiment and see what works best for you.  Add a small salad and you have a wonderful, satisfying, gluten-free meal.

Kale chips

Oh my goodness!

I have found my new favorite snack!  Home-made kale chips!!!

Noah and I stood over the baking sheet and devoured them in seconds.

All that is needed is kale, a drizzle of melted butter or olive oil and some salt.  Seriously!

Below is the recipe I use:

• Remove the leaves from the stems and tear into bite sized pieces
• Very very slightly drizzle with melted butter or olive oil
• Lay flat on a baking sheet-- try not to overlap
• Sprinkle with coursely ground sea salt
• Experiment with favorite herbs... garlic, cumin etc
• Bake in a pre-heated oven (350 degrees) for 10 - 15 min
• Enjoy!

Massage Kale salad

Anyone who knows me well (and for many that know me casually) know that I LOVE KALE!

I put it in many things I cook and in smoothies and juice and I've learned some new ways to eat it that are amazing!

One of these is a massaged kale salad.  If you google "massaged kale salad", you will see many recipes, some include mango and pumpkin seeds, some include avocado and craisins.  Whatever else  you include, the base is massaged kale.  My sis-in-law served it to us several years ago in California and we all loved it (thanks Rebecca).

I often just include one or two hard-boiled eggs and it is a very satisfying and filling meal.  I have served it to guests and brought it to an office potluck and there is never any left.

Below is my favorite way to make it:

• large bunch or two of kale (I've used every variety)
• cut the leaves off the spine (only use the leaves)
• drizzle with a bit of olive oil and salt
• massage until the kale gets soft
• combine and whisk together 1 or 2 juiced lemons, 1/4 cup olive oil, something to sweeten it (stevia, honey or agave)-- adjust the amounts for your own pallet
• drizzle dressing over softened kale
• salt & pepper to taste
• extras

Enjoy!

Noah suggested that we add capers, which turned out to be a great idea.  Experiment!