Stir fry pasta with baked yams

Stir fry pasta with baked yams

Serves 2

A similar version of my stir fry pasta here.

1 tsp coconut oil

1/2 an onion, sliced

2 brussels sprouts, halves then quartered

1 zucchini, thinly sliced

handful of snap peas

3 cloves garlic, roughly chopped

1/2 inch cube of ginger, chopped (or more if you like ginger, this gives the pasta just a hint of ginger)

1 cup gluten free spiral pasta, cooked according to directions (about 2 cups cooked)

1/2 tsp sea salt

1/2 tsp coconut oil

Heat 1 tsp of the coconut oil over medium heat.  Throw in the onion for one minute, add brussels sprouts and zucchini and cook until zucchini is soft and browning a little.  Add snap peas and cook for one minute.  Add garlic and ginger and fry for another minute.

After pasta is cooked and drained, return it to the sauce pan and mix in the remaining 1/2 tsp of coconut oil, and 1/2 tsp sea salt.  Mix well until coconut oil is melted.  Add all the veggies and turn the heat on low.  Reheat pasta and serve hot!

Baked Yams

serves 2 as a side dish

1 large yam/sweet potato, cut into large chunks

1 tsp coconut oil

sea salt and pepper, to taste

Preheat oven to 400 degrees.  Melt coconut oil over very low heat and mix in yams.  Arrange yams on a baking sheet and sprinkle with sea salt and pepper.  Bake 30 minutes or until yams are browning and can be pierced with a fork but still offer some resistance.  Cool for 5-10 minutes before serving.