Paleo Crispy Noodles

Instead of regular wheat-based noodles, Paleo Crispy Noodles are easy to make and good for you. They are naturally gluten-free, grain-free, and paleo-friendly because they are made from spaghetti squash. These noodles have a satisfying texture and mild flavor that goes well with a lot of different dishes. They are roasted in the oven until soft and then crisped up in a skillet. You can eat them on their own or with your favorite sauces or toppings.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

Preheat your oven to 400F 200C

Slice the spaghetti squash in half lengthwise and scoop out the seeds

Drizzle the olive oil over the cut side of the squash halves and season with salt and black pepper

Place the squash halves cut-side down on a baking sheet lined with parchment paper

Roast in the preheated oven for 30-40 minutes, or until the squash is tender and easily pierced with a fork

Remove the squash from the oven and let it cool slightly

Using a fork, scrape the flesh of the squash to create 'noodles'

Heat a skillet over medium heat and add the spaghetti squash 'noodles'

Cook for 5-7 minutes, stirring occasionally, until the noodles are heated through and begin to crisp up

Serve immediately as a delicious and nutritious paleo-friendly side dish or base for your favorite toppings

Enjoy the crispy texture and subtle sweetness of these paleo crispy noodles!

Roasted Butternut, Pomegranate, and Arugula Salad

This vibrant Paleo, AIP, Whole30, and vegan salad combines the earthy sweetness of roasted butternut squash with the tangy burst of pomegranate seeds, all atop a bed of peppery arugula. It's finished with a simple olive oil and apple cider vinegar dressing, making it a perfect side dish or light meal.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1 cup pomegranate seeds
• 1/4 cup sliced almonds optional
• For the dressing: 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey omit for AIP/Whole30/vegan
• Salt and pepper to taste

Instructions:

Set the oven's temperature to 400F, or 200C

Toss the cubed butternut squash with salt, pepper, and olive oil in a bowl

After spreading it out on a baking sheet, roast the squash for 20 to 25 minutes, stirring occasionally, or until it is soft and golden brown

Whisk the dressing ingredients together in a small bowl

Roasted butternut squash, arugula, pomegranate seeds, and sliced almonds if using should all be combined in a big salad bowl

Over the salad, drizzle with the dressing and toss gently to mix

Enjoy and serve right away!