Chicken Zucchini "Spaghetti"

I created a very yummy dinner tonight! Let me know if you try it and like it. :)

4 medium zucchini, sliced into thin strips lengthwise on a mandolin (use the french fry attachment, and BE CAREFUL!)
2 pounds ground chicken
2 large cloves garlic, minced
1/2 large onion, finely chopped
3-4 cups chicken broth
1 tsp oregano
1 tsp dill
Celtic Sea Salt

In a dutch oven, add half the broth and the chicken, turn to medium high heat and bring to a boil. Use a wooden spoon to break apart the chicken, cook until the chicken is mostly done. Add the garlic and onion, and turn down the heat to simmer for 10-15 minutes. Then, add the zucchini and remaining broth. Cover, bring back to a boil, and allow the zucchini to simmer until tender. Serve with a slotted spoon or with the broth in a bowl. Drizzle with yogurt and garnish with sauerkraut. I served steamed broccoli alongside this, and we topped it with ghee. Delicious!

Almond Butter Fudge

This is a favorite snack around here these days. We make it with almond butter, virgin coconut oil, and a bit more celtic sea salt than the recipe calls for. It is just a bit sweet, a bit salty, and very satisfying!