This dish is all kinds of delicious, it’s not too heavy and the addition of the herbed chicken adds a lovely warming element. It’s really easy to make as well. If you own a spiraliser then making zucchini noodles, or zoodles, is fast and easy. If you don’t own one then just peel lengths of your zucchini and slice into fettucini shapes.

~Serves 2~

Ingredients

• 1 tbsp fennel seeds
• 1 tsp dried chilli
• 1 tsp chopped rosemary leaves
• 2 garlic cloves, crushed
• 1 tray chicken tenderloins

• 2 zucchini
• 1 large handful basil
• 2 -3 tbsp finely grated parmesan
• 3 tbsp olive oil
• Pinch salt
• Pinch pepper
• 1 clove garlic, crushed
• 2 tbsp pinenuts

Method

Toast the pine nuts in a hot pan until golden, then set aside

Heat a frying pan to medium high heat, and add a tbsp olive oil. Add the fennel seeds, 2 garlic cloves, chilli and rosemary and cook for a minute until it starts to become fragrant, then tip in the chicken tenderloins. Move them around in the pan to coat in the spices then let them start to cook.

Meanwhile start on the pesto. Tear the basil leaves up roughly and put into the food processor along with the garlic, parmesan and a splash of water, and a pinch of salt and pepper. Pulse a few times, scraping down the sides of the food processor occasionally. Start pouring in the olive oil until it becomes a runny consistency and the basil is finely shredded. Add in the pine nuts and pulse a few more times so they are roughly chopped up.

Turn the chicken in the pan (you might need to do this halfway through making the pesto as it starts to turn a nice deep golden colour).

Using whichever contraption you have, spiralise the zucchini into spaghetti strands, or if you don’t have a spiraliser you can peel it into thin ribbons with a normal peeler, stack them up and slice into spaghetti strands with a knife.

Remove the chicken from the pan and set aside. Turn the heat off the pan.

Put the zucchini noodles in the pan along with the pesto and stir through. You don’t need to cook the zoodles, but I like them to be just heated through and you can scrape up the rest of the spices from the pan into the noodles.

Serve the zoodles up and place the chicken on top. You can garnish with a few smaller basil leaves, a crack of pepper or a sprinkle of parmesan.

The post Fennel and rosemary chicken with pesto zoodles appeared first on Alison Mitchell Naturopath.

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~Serves 2~

Ingredients

• ½ cauliflower
• ¼ bunch kale (the flat leaf or the curly is fine), finely chopped.
• Handful mint and basil leaves, finely chopped.
• Salt and pepper
• 1 pinch dried chilli flakes
• 1 tsp cumin powder
• 2 salmon fillets

Method

In a food processor, blitz the cauliflower until it turns into a coarse breadcrumb like consistency.

Get out two frying pans, one on medium high and the other on medium heat. Add some olive oil to both pans.

In the medium high heat pan add the salmon fillets (first season them with salt and pepper) skin side down.

In the medium heat pan, tip in the cauliflower. Stir through until it starts to soften then add the kale. Season with salt and pepper and add the dried chilli and cumin. Cover with a lid.

After about 4-5 minutes or the skin is crisp, turn the salmon over.

Cook the salmon for another 3-4 minutes or until cooked to your liking.

Remove the lid from the cauliflower, then add the mint and basil and cook for another minute, then take off the heat.

Serve the cauliflower scramble into bowls and place the salmon fillet on top. Garnish with some cracked pepper and torn up basil leaves.

The post Kale, Basil, Mint and Cauliflower Scramble with Salmon appeared first on Alison Mitchell Naturopath.

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This soup is great if you’re feeling a bit under the weather and want something light and nourishing. If possible, use chicken bone broth that you’ve made earlier rather than store-bought stock, but that is fine as well.

~Serves 2~

Ingredients

• 1 chicken breast, thinly sliced
• 1 zucchini
• 1 small bunch of bok choy, green leaves separated from the stems and cut into inch thickness.
• 1 carrot
• 2 spring onions, green sections diced and the white cut into 1 inch lengths.
• 1L chicken stock
• 1 pinch dried chilli flakes
• 1 star anise
• 1 clove garlic
• 2 thick slices of ginger
• 1 tbsp tamari/soy sauce

Method

Bring the chicken stock to the boil along with the chilli flakes, garlic, star anise, and ginger then reduce to a simmer. Add the chicken and allow to cook for a few minutes.

Spiralise the carrot and zucchini and divide into two soup bowls with the leaves of the bok choy and the greens of the spring onions.

Add the white of the bok choy and spring onions to the stock and cook for a further few minutes.  Once the chicken is cooked through, season the soup with soy sauce to taste. Divide the chicken, the cooked bok choy and spring onions amongst the bowls, the strain the soup into the bowls. The heat from the soup will cook the rest of the veg.

The post Zoodles and chicken in broth appeared first on Alison Mitchell Naturopath.

If you can’t have or don’t want to have regular rice, this is an awesome substitute. It tastes great, it’s easy to make and good for you as well. Yay!

Ingredients

• ¼ cauliflower per person
• ¼ onion per person
• Oil, salt and pepper and spices to your taste

Method

1. Heat 1-2 tbsp olive oil in a pan over medium heat.

2. Finely chop the onion and sauté until soft and translucent

3. Blitz the cauliflower in a food processor or grate, and dump into the onion. Stir through to coat in the oil and mix the onion through, then cover and cook for 5 minutes until the cauliflower is soft and translucent. Uncover and stir through again, season with salt and pepper and whichever seasoning you’d like (I usually add cumin and coriander powder, or Chinese 5 spice, whatever goes with the meal you’re serving it with), turn the heat up a little and stir frequently, it is done when the cauliflower starts to turn golden.

The post Cauliflower ‘Rice’ appeared first on Alison Mitchell Naturopath.