My name is Alisha and I’m on the whole30 program, it’s been 15 days since my last drink….. 😉
I get through my days cooking up a storm. Cooking like a maniac in fact because all food I eat for the next 30 days has to be grain free, sugar free, dairy free, soy free, potato free, corn free….well you get the picture. I am a total foodie and needless to say, I want to love the food I’m eating so I’m going to as much trouble as I can be bothered with each day to jazz up my simple wholefood diet.
This diet is a chance for my gut to repair and hopefully give me insight into any of my food addictions as well as alert me to what is not working in my body when the reintroduction phase begins. I will blog about this in more detail and my findings etc. on completion but it’s only day 15 and so I just want to focus on the food I CAN eat right now. This will hopefully be good for people wanting recipes that are nutrient dense, veggie and protein packed and cater for the many intolerances out there. So this little gem is dairy free, grain free, sugar free, gluten free, corn free, soy free…..well you get the picture! Oh and it’s reeeaaallly good!
*To check out my meals so far on the whole30, click HERE
Ingredients (serves 2 hungry people)
1 large chicken breast or 2-3 chicken thighs
1 large brown onion
1 green zucchini, 1 carrot, 1 yellow zucchini or just use 3 green zucchini
2 bacon rashers
a handful of flat leaf parsley
1/2 a large head of cauliflower or a whole small head
5 cups of vegetable or chicken stock/broth (you could use water here but the broth makes it I think!)
6 large cloves of garlic (crushed)
2 tblspns of coconut oil
1/2 cup of coconut milk or cream (or preferred milk)
1 tspn salt and 1/2 a tspn of pepper
Place the chicken or veggie stock into a saucepan and bring to the boil, add the cauliflower (cut up into florets) and turn down to simmer, cook with lid on until soft or about 8 minutes.
While this is cooking, saute the crushed garlic on a low heat in a large frypan (you will also use this pan later) with the coconut oil, don’t brown, just saute until soft. You will need to be stirring this constantly but it only takes about 5 mins. Set aside.
When ready, remove cauliflower with a slotted spoon and place in a high powered blender or food processor, add 1 cup of your cooking broth or stock, your garlic and oil, 1/2 a cup of coconut cream, salt and pepper and blend until smooth. Leave in blender or thermie for now.
You will have broth/stock left over. Either freeze into ice cube trays to add to other dishes or refrigerate to make a yummy soup in the near future!
Now it’s time to spiralise! Get your veggies and make your veggie noodles. Click HERE if wanting to buy the one I use (and search GEFU) or you could also use a peeler to peel strips off your veggies to make them like a wide flat noodle.
Then use the same frypan you cooked the garlic in to cook chicken, bacon and onion.
Dice all these up and add to pan at the same in some coconut oil. Cook until onion is transparent, bacon is crispy and the chicken is bouncy!
Toss your noodles in on the top and just stir together and lightly cook, this won’t take long (around 5 minutes)
Divide this between 2 bowls and then pour on your creamy sauce, enough to your liking (it is delicious so be as generous as you want!)
Sprinkle with chopped parsley and enjoy!
*Tip – left over creamy sauce can go into a glass container and refrigerated. reheat on the stove top and use to pour over steamed veggies the following night or used like a bechamel sauce in lasagne or moussaka (recipe coming!). We kept our sauce for a few days and used it in a couple more dishes the week I made it 🙂