Curry GF Noodles

For dinner, I tossed a thick slice of onion chopped, a carrot and a stalk of celery both thinly sliced into a cast iron skillet with some coconut oil to saute.  I added some of the rotisserie chicken that I removed while making the broth, and some spices.  The spices were a couple teaspoons of a pre-blended curry, and a liberal sprinkling of turmeric and cumin, along with some celery salt, nutmeg, salt and pepper.  I tossed in some zoodles and steamed covered for a couple minutes with a few spoonfuls of water.  I then melted in some coconut fat to make it creamy over very low flame until just melted, and poured it over some gluten-free noodles.  I ate it with a few avocado wedges.  

Step 1 - Saute

Step 2 - Coconut Cream

Step 3 - Serve over GF Noodles

For AIP, use the following ingredients:

1 carrot thinly sliced

1 thick onion slice, chopped

1 celery stalk chopped

1 zucchini julienned

1/4 c. shredded rotisserie chicken

Seasoning:

1 t. turmeric

1 t. cumin

pinch celery salt

pinch nutmeg

pinch salt

pinch pepper

1/4 c. coconut cream

Serve over AIP Noodles of your choice.