Ingredients
- 2 large (200g each) zucchini.
- 1 cup frozen peas.
- 2 egg yolks, lightly beaten.
- 50 g Parmesan cheese, finely grated.
- 150 g bacon rashers, rind removed and cut into batons.
- 2 teaspoons butter.
- 1 clove garlic, crushed.
- 100 g button mushrooms, finely sliced.
- 85 ml full-fat cream.
- 2 portions of Roast Chicken, defrosted or 1/4 store-bought roast chicken, chicken shredded off the bone.
- sea salt and freshly cracked black pepper.
- 30 g Parmesan cheese, flaked, to serve.
Directions
- 1. Cut zucchinis into noodles with a knife, a spiral machine or by grating the zucchini lengthways on a box grater. Blanch noodles and peas for 1 minute in boiling water and drain.
2. Combine egg yolks and Parmesan in a small bowl.
3. Heat a medium frying pan over medium to high heat. Add bacon and cook for 4-5 minutes or until golden. Transfer to a paper towel lined plate to drain.
4. Melt butter in same pan. Add garlic and mushrooms and cook for 2-3 minutes or until mushrooms are tender. Add cream and bring to a boil. Add zucchini noodles, peas, bacon and chicken to pan. Toss to combine. Remove from heat.
5. Immediately add egg and Parmesan mixture. Stir through until everything is coated well.
6. Season generously with sea salt and black pepper. Divide between a plate and a lunchbox. Serve with flaked parmesan.
Note
Dairy-free option: Use olive oil instead of butter. Replace Parmesan with nutritional yeast flakes. Replace cream with 1/4 cup of chicken stock.
Want to know how to use up your leftover egg whites? Here's some ideas:
* In our Gluten-Free Buckwheat Loaf.
* In our Chocolate Tipped Macaroons, for when you finish the 8-Week Program (you can freeze the egg whites until then).
* In a hair mask. Beat egg whites with a teaspoon of olive oil and apply to the roots of your hair. Leave on for 20 minutes and then rinse off with warm water for a nourishing hair mask.
* Cook in the fry pan and add to your meals during the week.
A Chicken Carbonara recipe that won't leave you feeling sick afterwards, it's gluten free and filled with vegetables.
Ingredients
- 2 large (200g each) zucchini.
- 1 cup frozen peas.
- 2 egg yolks, lightly beaten.
- 50 g Parmesan cheese, finely grated.
- 150 g bacon rashers, rind removed and cut into batons.
- 2 teaspoons butter.
- 1 clove garlic, crushed.
- 100 g button mushrooms, finely sliced.
- 85 ml full-fat cream.
- 2 portions of Roast Chicken, defrosted or 1/4 store-bought roast chicken, chicken shredded off the bone.
- sea salt and freshly cracked black pepper.
- 30 g Parmesan cheese, flaked, to serve.
Directions
- 1. Cut zucchinis into noodles with a knife, a spiral machine or by grating the zucchini lengthways on a box grater. Blanch noodles and peas for 1 minute in boiling water and drain.
2. Combine egg yolks and Parmesan in a small bowl.
3. Heat a medium frying pan over medium to high heat. Add bacon and cook for 4-5 minutes or until golden. Transfer to a paper towel lined plate to drain.
4. Melt butter in same pan. Add garlic and mushrooms and cook for 2-3 minutes or until mushrooms are tender. Add cream and bring to a boil. Add zucchini noodles, peas, bacon and chicken to pan. Toss to combine. Remove from heat.
5. Immediately add egg and Parmesan mixture. Stir through until everything is coated well.
6. Season generously with sea salt and black pepper. Divide between a plate and a lunchbox. Serve with flaked parmesan.
Note
Dairy-free option: Use olive oil instead of butter. Replace Parmesan with nutritional yeast flakes. Replace cream with 1/4 cup of chicken stock.
Want to know how to use up your leftover egg whites? Here's some ideas:
* In our Gluten-Free Buckwheat Loaf.
* In our Chocolate Tipped Macaroons, for when you finish the 8-Week Program (you can freeze the egg whites until then).
* In a hair mask. Beat egg whites with a teaspoon of olive oil and apply to the roots of your hair. Leave on for 20 minutes and then rinse off with warm water for a nourishing hair mask.
* Cook in the fry pan and add to your meals during the week.