Ingredients:

• 2 teaspoons coconut oil
• 3 garlic cloves, thinly sliced
• ½ teaspoon red pepper flakes
• 6 pitted olives
• ½ cup chopped tomatoes
• Himalayan sea salt and pepper, to taste
• Handful finely chopped parsley
• 1 ½ cups zucchini noodles

INSTRUCTIONS:

1. Heat the coconut oil over medium heat, then add the garlic and red pepper flakes.
2. Cook slowly to infuse the oil for a minute then add the olives.
3. Cook for another minute then pour in the chopped tomatoes.
4. Allow the tomatoes to reduce for 2 minutes then add the parsley, Himalayan sea salt and pepper.
5. Add the zoodles and allow to wilt in the sauce.
6. Serve in a bowl with a sprinkle of freshly chopped parsley.

This recipe makes 2 servings. This equates to the serving having 1 serving of vegetables, and 2 Healthy Fats on the IHC plan.