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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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.

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Ever wanted a look inside a naturopaths kitchen? Well this is your chance, because Laura from Burton Health and I have teamed up to give you the inside scoop of what a naturopath eats, with a tour of our kitchens.

In this video Laura and I show you some of our favourite kitchen gadgets that help us to save time and make life easier in the kitchen, and making life easier in the kitchen can mean you’re less likely to opt for take away foods.

Click here to subscribe on Youtube: https://www.youtube.com/channel/UCkStCctAU5jtFxaiTEDnb3g?sub_confirmation=1

Connect with Laura:

Website: http://www.burtonhealth.com.au
Facebook: http://www.facebook.com/BurtonHealthNaturopathy
Instagram: http://instagram.com/burtonhealth
Twitter: https://twitter.com/BurtonHealth
Burton Health Tea Club: http://www.burtonhealth.com.au/shop/

Missed the first two parts?

Part 1: Kitchen Pantry

Part 2: Fridge and Freezer

Items we discussed:

Please note that the links below are affiliate links. Thank you for your support.

Spiraliser
http://www.amazon.com/gp/product/B00GRIR87M/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00GRIR87M&linkCode=as2&tag=alisomitchnat-20&linkId=AWXV6Q2YEAWSWJ6O

Betty Bossi Veggie Twister
http://www.burtonhealth.com.au/shop/betti-bossi-veggie-twister

Mandolin
http://www.amazon.com/gp/product/B002THQ9JS/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002THQ9JS&linkCode=as2&tag=alisomitchnat-20&linkId=GZRXBKUMMCJFY4WC

Avo Saver
http://www.amazon.com/gp/product/B001IWONL6/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001IWONL6&linkCode=as2&tag=alisomitchnat-20&linkId=YUHV4VCYFGIFUD4M

Citrus saver
http://www.amazon.com/gp/product/B005BPZDO2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005BPZDO2&linkCode=as2&tag=alisomitchnat-20&linkId=K53KMJZMGQEHDHW7

Apple corer and divider
http://www.amazon.com/gp/product/B00004OCKT/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00004OCKT&linkCode=as2&tag=alisomitchnat-20&linkId=MIBRENGXQVPXYFTK

Egg timer
http://www.amazon.com/gp/product/B000I1UVX2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000I1UVX2&linkCode=as2&tag=alisomitchnat-20&linkId=ZKFLJ3IODFHTKWRR
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The post Healthy Kitchen Tour Part 3: Kitchen Gadgets appeared first on Alison Mitchell Naturopath.

(not zucchini with pasta, zucchini AS pasta!)

Ingredients

• 2 zucchinis
• juice of half a lemon
• olive oil
• 1 tbsp capers
• 1 garlic clove

Method

1. Using a vegetable peeler, peel  your zucchini into long strips.

2. Saute the garlic, then add the zucchini.  You really don’t need to cook the zucchini for long, maybe 20 seconds.

3. Take off the heat and add the capers ( you can roughly chop them or add them whole), lemon juice and then season to taste. You can serve this as an accompaniment to a meal.

Tips

This is really taste and low carb. 

You could add some chilli or even chop an anchovy finely and cook it with the garlic for a bit of a different flavour. 

Add fresh herbs if you like!

Zucchini and summer squash have cooling properties, and according to principles of Chinese Medicine are good to overcome summer heat.  They also have a diuretic property, making it useful for fluid retention.

The post Zucchini pasta appeared first on Alison Mitchell Naturopath.