Zucchini Pasta with Chicken & Bacon in Cauliflower Alfredo Sauce.

Zucchini Pasta with Chicken & Bacon in Cauliflower Alfredo Sauce.

There are a few things more comforting than a bowl of yummy pasta during the winter months. It’s really all about full belly warmth and all round saucy deliciousness. This is why you should try this 🙂

here’s what you will need :

a couple huge zucchini…
zucchini, mushroom, bacon bits, chicken breast

Zucchini Pasta with Chicken , Mushroom and Bacon

  • 3 large zucchinis, ends trimmed
  • 2 tablespoons butter
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 3 cloves garlic, minced
  • 2 tablespoons Chopped fresh parsley, plus more for serving
  • 125g button mushroom
  • 250g bacon bits / chopped bacon shoulder

Cauliflower Sauce

  • 1 medium head Cauliflower
  • 1 tbsp Garlic
  • 1 tbsp Parsley
  • 1/2 cup Yellow onion
  • 4 cups Chicken broth, low-sodium
  • 1/4 cup Reserved broth
  • 1/4 tsp Black pepper
  • 1/3 cup Parmesan/romano cheese mix
  • 1/8 tsp Red pepper flakes
  • 1/2 tsp Sea salt

here’s how you make it :

Chicken tittays sliced and diced tin whichever way you please!
  1. Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin or thick noodles ribbons . Microwave the noodles for 1-2 minutes, then drain any liquid.
  2. Slice and dice your chicken tittays to your liking , I opted for strips. You could cube or chunk it up as you wish .

5. Melt the butter in a large pan over medium heat. Add the chicken, bacon bits, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken and bacon is cooked through, about 7 minutes. Add in your mushroom and zucchini ribbons and toss it together.

  • Now its time for the sauce! Combine all your cauliflower sauce ingredients . ( steam broccoli before this) Blend together until smooth and to your desired thickness.
  • Pour that deliciousness into your pasta pan and toss till evenly covered and dripping in sauce
  • Sprinkle the rest of your cheese and parsley and we ready!
ooooooooooh……..!


If you try this out, let me know how you liked it!

x

Stacked & Stuffed Chicken Breast with Roast Butternut and Cauliflower Broccoli Rice

Stacked & Stuffed Chicken Breast with  Roast Butternut and Cauliflower Broccoli Rice

One thing I’ve discovered about myself is that I do not believe in boring food. For the why? There are literally so many ways to make anything and I just might be on a mission to explore them all. My latest adventure was with this chicken and mixed vegetable dish

here’s what you will need :

  • 4 chicken breasts
  • 4 small onions
  • 100g cheddar cheese
  • 1 bell pepper
  • kebab sticks
  • 2 large spinach leaves
  • 2 tbsp minced garlic
  • salt & pepper
  • chicken spice
  • 2tbsp butter
  • 2 tbsp honey
  • 1 large butternut
  • 1 head of brocolli
  • 1 head cauliflower
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamon

here’s how you make it :


  1. Chop onion, spinach. pepper, cheddar to create the stuffing.
  2. You can start stacking your chicken breasts , placing a layer of stuffing in between each layer. Pierce the sticks through your stack to keep it all together. You can preheat the oven at this point.
  3. Combine your butternut, garlic, sugar, cinnamon, cardamon and honey.
  4. Place chicken stacks and butternut on baking tray and place into the oven to bake for 45 mins at 220 degrees.

5. Steam your broccoli and cauliflower until desired tenderness

6. Heat EVOO in a pan and toss in your chopped onion, minced garlic and steamed cauliflower and broccoli. Flash fry the combination and add salt and pepper to taste.

7. Once the chicken and butternut are ready you can start plating : )


If you try this out, let me know how you liked it!

x

Shutdown Hashbrown

Shutdown Hashbrown

Picture this, you wake up one morning, the nation is in crisis and there has been a call out for a stay away. The country has quite literally shut down and you didn’t do a grocery run that week so you are now forced to use your imagination with the little that is there. Earlier this week I got creative with one of my favourite vegetables, butternut. I truly enjoy how versatile this veg is so expect to see a lot of butternut based dishes on this blog! Im happy to share with you what I appropriately dubbed, The Shutdown Hashbrown. Enjoy 🙂

perfect for breakfast or great alternate in your weekly meal prep

here’s what you will need :

  • 1 medium sized Butternut
  • 1 red Onion
  • 1/2 cup Mushroom
  • 1 Green / Red/ Yellow Pepper
  • 1 tsp minced Garlic
  • Salt & Pepper
  • pinch of Cumin
  • pinch of Cinnamon
  • 2 tbsp EVOO ( extra virgin olive oil )
  • 2 Eggs
  • 1 shredded chicken breast ( optional)

here’s how you make it :

chop, dice and shred all your ingredients. don’t be afraid to have fun with your additions!

What I love about this dish is how simple it it is to make! You quite literally mix everything together and you are ready for the next part 🙂 Combine all the ingredients in a bowl and mix it all up until you can see the mixture is ready to be made into patties

Heat up your EVOO in a pan, grab a tablespoon and get ready to scoop up your mixture to place in the pan so you can fry them up. Once cooked through, place them on parchment paper to drain any excess oil out and you are ready to serve!

alternatively, the hashbrown also works perfectly as a stir fry! Add feta & its yum o’clock!

If you try this out, let me know how you liked it!

x