3 large and narrow sweets potatoes or yams peaked and cut into 4- to 5-inch pieces
1 large red onion chopped
1 bunch fresh basil
2 tbsp fresh lemon juice
1/4 cup extra virgin olive oil
Sea salt and pepper to taste
1 cup mushrooms chopped
1/4 cup nutritional yeast
Grass fed meat of choice/wild caught salmon
Coconut oil for cooking
Food processor- make your pesto sauce. Put basil leaves, olive oil and lemon juice in food processor and blend well. Set aside.
Spirilize potatoes into noodles and place into a frying pan coated with coconut oil. Drizzle coconut amino on top generously.
Set on low with a lid to cover and stir occationally. When noodles become softer (not too soft so they maintain noodle shape without breaking into mush!), add “basil pesto” and seasonings.
Stir in well. Sprinkle on nutritional yeast for flavor.
Meanwhile, in a small frying pan coated with coconut oil, saute onions and mushrooms until soft and golden.
Serve onion mix over top of potato noodles and meat of choice on the side.