Summer Squash Saute

The hubs and I are on a new restricted diet to help treat his candida (too much yeast in his body) and his ulcerative colitis.  Bless his heart.  I actually don't mind as it's a good excuse for me to detox and get to a good baseline again.  As you might know, it takes time and effort to stay committed to a non-processed diet, and with the busyness of spring and summer (not to mention the perfect sitting outside weather that spring brings) processed foods crept back into my diet more than I would have liked.  Never fear, though - the hubs' candida and UC have us back on the right track!  Have I said bless his heart yet, because bless it indeed.  

What exactly is restricted on this diet, you ask?  Well, a lot.  No grains (except quinoa, flax seed, and millet), no fruit except berries, no soy, no cow's dairy, no sugar (even natural sugar like honey) etc.  What can we eat?  Meat (good thing - I don't think I could convince the hubs to go vegetarian), eggs, vegetables, berries, raw nuts.  I mean, that's not all we can eat, but the point is that it's pretty restricted.  

The moral of my story?  I love recipes like that are all-around good for everyone.  Even people who are on really restricted diets.  Do yourself a favor and if you don't have a garden, go to a farmers market and get local squash and zucchini for this recipe.  Amahzing.

Ingredients 

2   lb. summer squash and/or zucchini, cut into matchsticks

1   tsp. kosher salt plus more to taste

¼   cup sliced raw almonds

2   tbsp. coconut oil (or olive oil, but coconut is my preferred oil for cooking because of it's high       smoke point)

2   garlic cloves, sliced

½   tsp. crushed red pepper flakes (or less if you don't like spicy)

¼   cup finely-grated Parmesan (the hubs and I can't have this part so I'll look for a hard goat's       cheese next time I make it)

Freshly ground black pepper

Directions

Place squash/zucchini in a colander set in the sink or over a large bowl and toss with 1 tsp. salt.  Let stand 10 minutes, then squeeze well to remove as much excess moisture as possible.  (Do not rinse.)

Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes.  Transfer to a plate; let cool.

Heat oil in same skillet over medium heat.  Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes.  Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes.  Fold in Parmesan (or goat's cheese) and season with salt and pepper.  Fold in almonds.

Original recipe here 

Printable Recipe 

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