This recipe is not to be confused with my veggie pasta, where I actually incorporate gluten-free noodles.  This pasta is completely grain-free, 100% all veggies and it is amazing.  It's super easy, surprisingly very filling if you have a large bowl, and great hot with dairy-free butter or high quality butter/ghee if you tolerate dairy.  There are two options here in making this dish. The convenient way if you're on the go like I was on Easter, or the more involved option that I like to do when I'm home in my own kitchen.









Ingredients:
For on-the-go:
Pre-packed mix of shredded broccoli, cabbage and carrots

For at home: 
Broccoli Stalks 
Carrots
Red Cabbage
Earth Balance Dairy Free/Soy Free Olive Oil Butter
Sea Salt

Prep:
Wash all vegetables thouroughly.  Slice cabbage leaves into thin strips.  For the carrots and the broccoli stalks, you may use a mandolin or food processor to get uniform strips.  

For fresh, or bagged mix, heat Tbsp. of EB Butter over low-medium heat and place veggie mix in a heated pan.  Add a little more butter to your preference as well as sea salt and any additional spices or herbs of choice.  I'm doing a more gentle body detox right now, so I didn't add anything additional this time and it was still very flavorful.  Cook on medium heat, covered, until "noodles" are soft but still hold a little bit of crunch. 

Serve warm with a protein on the side.  Enjoy! 

The possibilities for this veggie stir-fry are endless, however I kept it to veggies that are safe for Auto-Immune Paleo, as I was using a lot of peppers/tomatoes in my dinners lately and I havn't been feeling as well, so I thought I'd omit them with this tasty dish.    There is also a  meat option, and if you eat tofu you may add that as well.  I do not promote the consumption of soy products due to so much soy being GMO, and the way it messes with my hormones. The beauty of this dish is you can alter it to your specifications anyway you like. 

Ingredients:
Vegetables -
1 Medium Size Organic Onion, diced
2 Cloves Garlic, Minced
Olive Oil
6 Leaves of Organic Kale

Base -
1 C. Brown Rice
or
1 C. Quinoa
or
Zucchini or Sweet Potato Noodles (For Grain Free)

Toppings -
Chicken Breast (optional)
or
Non-GMO Soy Tofu (optional)


Instructions:
Sauté 1 diced onion and 2 cloves of minced garlic in 2 tablespoons of olive oil. Add 6 leaves of cleaned, diced kale.  Kale cleanse the blood as well as the intestines.  Add additional veggies of choicem,  1 package of cooked tofu for protein or grilled chicken, and serve over 1 cup brown rice, quinoa or vegetable noodles.

Ingredients:
Olive oil cooking spray
2 large sweet potatoes (about 1 1/2 lb), peeled and cut into 1-inch pieces
1 teaspoon sea salt, divided
1/2 teaspoon white pepper, divided (if well tolerated) 
1/4 cup fresh lime juice, plus wedges for garnish
1 tablespoon pure balsamic or apple cider vinegar
1 tablespoon finely chopped garlic
1 can (15 oz) organic black beans, rinsed and drained
1 cup halved cherry tomatoes
1/2 cup thinly sliced orange or red bell pepper
1/3 cup chopped fresh mint
4 cups baby arugula




Instructions:
Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 tsp sea salt and 1/4 tsp white pepper. Bake until tender, about 30 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 tsp sea salt and remaining 1/4 tsp white pepper. Add sweet potatoes, beans, tomatoes, bell pepper, and mint; toss; serve over arugula, and garnish with lime wedges.

Ingredients:
2 medium organic sweet potatoes
2 Tbsp. Earth Balance butter + 2 Tsp. Earth Balance butter
1 large sweet onion
1 large Hass avocado
Handful of organic cherry tomatoes
1 rotisserie chicken
1 clove fresh garlic
Handful of fresh organic spinach 




Directions: 
Preheat oven to 400 degrees.  Poke holes in potato to allow steam out.  Place sweet potato on cookie sheet and bake for 75-85 minutes or until soft. 

When the potatoes have about 20 minutes remaining, shred chicken and saute in large frying pan with 1 Tbsp. EB butter and clove of chopped garlic over medium heat. 

Chop onion and in a separate small frying pan, cook onion, covered, over low-medium heat with 1 Tsbp of EB butter until brown and caramelized. 

Once potato is cooked, cut open and insert 1 tsp EB butter into each potato and allow to melt.  Top with carmalized onions, spinach leaves, cherry tomatoes and avocado. Serve with shredded chicken and organic unsweetened applesauce. 

*for vegan, omit the chicken.