Tomato Pesto-Coconut Chicken And Vegetables

1 celery root - skin pared away
1 yellow beet - scrubbed 
1 red and white beet (concentric circles) - scrubbed
(I didn't use the dark red beet)
1-2 green zucchini
1 yellow zucchini
1 lg. purple onion
1 leek - sliced, not spiral cut
2T coconut oil
3/4c chicken broth
1/2c roasted sunflower seeds

Using a spiral slicer, spiral cut as much or little as you want of each vegetable.  Combine in a big cooking pot with the coconut oil and simmer-saute' for 5-15 minutes depending on how crisp or done you like your vegetables.  At the end add a little chicken broth and the sunflower seeds, simmering another 5 minutes.  Serve  as 'spaghetti' with the chicken sauce. . .Lin

1-1/4# chicken breast meat

1-2T coconut oil

1 lg. elephant garlic clove

14.5oz. can petite diced tomatoes

4oz. tomato pesto
4oz. can coconut cream

Cut the chicken in very small pieces and saute' in coconut oil with the chopped garlic until everything starts to brown.  Add the remaining ingredients and simmer on low for another 10-15 minutes.

Put the vegetables in the bottom of a 2-3 qt. casserole dish, spoon chicken and sauce over this.  Cover and chill.  When ready to serve, bake at 325° for 30 minutes. . .Lin