Quick Marinara

Quick cook Marinara

1 T coconut oil
6 cloves garlic, sliced
2-3 yellow squash, halved and sliced into half-moons
1 zucchini, halved and sliced into half-moons
2 1/2 c sliced fresh tomatoes (I used cherry tomatoes)
1 t sea salt
1/2 t ground black pepper
2 T chopped fresh oregano
4 T fresh basil, chopped
1/2 t fennel

In a large skillet, heat oil over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add yellow squash, zucchini, salt and pepper and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes. Stir in the tomatoes and continue cooking just until vegetables are tender and begin to release their liquid, about 3 more minutes. Stir in the oregano, basil and fennel; simmer for about 5-10 minutes.

Pour in with a package of cooked GF noodles. I used rice noodles and they were wonderful!

The children LOVED THIS!!!

Chickpea Curry

Sorry about the picture. We left our good camera at a friend's house, so I had to resort to my iTouch. Doesn't take great pics. :(

Chickpea Curry
2 organic potatoes, cubed
1 head cauliflower, chopped
coconut oil for sauteeing
1 onion, diced
5-6 garlic cloves, minced
4 t curry powder
4 t garam masala
2 t ground ginger
2 t cumin
1 1/2 t sea salt
1 large can crushed tomatoes
1 c canned coconut milk or almond milk
1 can (or 1 1/2 c) chickpeas, rinsed and drained

Place potatoes in sauce pan and cover with water. Bring to a boil and simmer about 5 minutes. Add cauliflower and cook until tender. Drain and set aside.
Warm oil in pan. Stir in onion and garlic and cook until soft and translucent. Stir in spices and cook, stirring constantly, for 1-2 minutes. Pour in the last 3 ingredients. Stir in potatoes and cauliflower. Simmer 5 minutes.

p.s. They first time I made this, I eyeballed the spices. Didn't turn out well! You have to be careful with these particular spices...MEASURE THEM!