What you need...
2 chicken breasts, grilled and chopped into cubes
1 pint of cremini mushrooms, washed and sliced
1 lb. fresh broccoli, washed
1/2 cup macadamia nuts
1/4 cup almonds
2 cloves of garlic
1/4 sweet onion
1/4 cup fresh parsley
1/4 tsp salt
1/4 tsp pepper
2 tablespoons almond milk
1/2 cup coconut milk
1 spaghetti squash, cooked
First, I always get my spaghetti squash going. So pierce about 10 holes in it with a knife and place it in a microwave safe dish. This one was really big and I microwaved 7 minutes, 1/2 turn 6 minutes, 1/2 turn, 4 minutes and it was done. Cut it in half, scoop out the seeds then use a fork to scrape out the squash.
Place broccoli into a microwave safe container, add 1/2 cup water, cover and microwave until gently softened and bright green, 4 minutes. Drain.
Place macadamia nuts, almonds, garlic, parsley, salt, pepper, 1 handful (1/2 cup) steamed warm broccoli, almond milk into a food processor and blend until smooth.
Add onion, mushroom and 1 tablespoon coconut oil or olive oil to a sauté pan and turn to medium/high heat. Cook veggies until they begin to soften, about 3 minutes then add chicken. Cook until warmed though, about 2 minutes, then add "noodles," broccoli and nut mixture. Cook while stirring well to combine. Once everything is coated, pour in the coconut milk and continue to toss until everything is coated in the sauce. Serve!
 |
| Easy being Green! |
 |
| What you need... |
 |
| Pierce the squash and microwave. |
 |
| Slice in half and scoop out the seeds. |
 |
| Steam broccoli for 4 minutes. |
 |
| Macadamia nuts, parsley, almonds, garlic, salt, pepper, broccoli and almond milk. |
 |
| Saute onion and mushrooms until they begin to soften. |
 |
| Add chicken. |
 |
| Add broccoli, squash and nut mixture and toss to combine. |
 |
| Add coconut milk and continue cooking and stirring until all coated! |
No comments:
Post a Comment