2 Wild Caught Salmon Fillets
1 Tbs Organic Dijon Mustard
1 Clove Organic Garlic, minced
2 Tbs Coconut Nectar
Cook the Salmon fillets however you want (grill, skillet, bake). I cooked mine in my convection oven. Add mustard, garlic and coconut nectar to a small sauce pan. Heat on low heat until its warm, stirring the entire time. Pour over the salmon when it's hot. To make it spicier, add more mustard and less coconut nectar. Enjoy!
1 Spaghetti Squash, Organic
Coconut Oil, organic
Sea Salt (I use Himalayan pink salt)
1Tbs butter, organic grass fed
1Tsp Minced Garlic, organic
1/4 tsp Turmeric, organic (Optional)
Soy Sauce, organic or Aminos
Preheat oven to 425. Split the spaghetti squash in half. Clean out all the seeds. You want to make sure there's nothing but firm flesh left. Pour a little coconut oil over the inside. Spread it around. Add a little salt and pepper. Put in a the oven, face up on a cookie sheet, for roughly 45 minutes. It is done when you stick it with a fork and its very soft. If you use a convection oven like I do, it will be faster and you may not need a cookie sheet. Take it out and let it cool a little (it's too hot to handle). Scrape the inside with a fork. You will see it start to look like spaghetti.
Add butter to a wok or pan. Melt butter at a high heat (I set mine on 5 out of 7). Add Garlic and turmeric. Add the soy sauce as everything else start cooking pretty fast. Turn the heat down to simmer. Take a fork and rake it across the inside of the squash. It actually looks like spaghetti (or Lo Mein noodles). Get all of it out that you can and add it to the wok. Stir it in with the sauce. Turn off the heat. Now you have Lo Mein without any gluten. You can add ingredients (to make it any kind of Lo Mein you want, beef, chicken, veggies, etc.) before adding the squash. Enjoy!