About 2 years ago, I ate a strictly Paleo diet and never felt better in my life. In an effort to return to that feeling of good health, and to spread it to my family, I’ve been on the lookout for kid-friendly, Paleo recipes. This one, from Paleo Cupboard, is one of my kids’ favorite–zucchini noodles and a bright & creamy lemon sauce are a winning combination around this house.
(image and recipe from Paleo Cupboard)
8 large yellow squash (also called summer squash)
Sea salt (for salting the squash)
2 cans full fat coconut milk (left in the fridge for 6 hours or more to separate)
4 Tbsp. fresh lemon juice
2 tsp. lemon zest
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1/2 tsp. onion powder
2 Tbsp. + another 2 Tbsp. ghee, lard or tallow
1 cup white mushrooms, sliced
2 medium shallots, peeled and chopped
3 cloves of garlic, chopped- 2 tsp. fresh chopped parsley
1 cup cherry tomatoes, cut in half
2 cups chopped cooked chicken breast
3 tsp. lemon zest
3 tsp. minced fresh parsley
2 cloves garlic, minced
To make your squash noodles, run the squash through a spiral vegetable slicer (for this recipe I like to use the blade with the 1/4-inch spacing, which makes a slightly thicker noodle). Place the noodles in a colander/strainer in the sink and sprinkle generously with sea salt. Allow the excess moisture to drain while you prepare the rest of your meal.
Take the two cans of coconut milk out of the fridge and turn them upside down. Open the cans from the bottom and drain out the coconut milk so that only the cream is left. Scrape out the cream and place into a medium sized mixing bowl (you can save the coconut milk for other recipes such as smoothies). Add the lemon juice, lemon zest, sea salt, black pepper and onion powder to the coconut cream and stir to combine. Set aside.
To prepare the topping, combine the lemon zest, fresh parsley and minced garlic together in a small bowl and set aside.
Place a large skillet over medium-high heat. Add 2 Tbsp. of ghee, lard or tallow and allow it to get hot. Add the sliced mushrooms to the pan and cook until done, about 3 minutes on each side. Transfer to a medium sized bowl and set aside.
Add the last 2 Tbsp. of ghee, lard or tallow to the pan and add the shallots and garlic. Cook for about 2 minutes, stirring constantly, and then add the coconut cream mixture to the pan. Stir until well combined and the sauce starts to boil, and then reduce heat to medium-low. Take the squash noodles out of the strainer and wring them very gently in some paper towels to remove and additional moisture. Add the noodles and parsley to the pan and toss in the sauce. Cook for another 3 minutes or until just tender. Taste the sauce and add additional seasoning if desired.
Add the tomatoes, mushrooms and chicken to the pan and toss to combine. Transfer to a platter and sprinkle with the topping. Serve.