This was inspired by my recent delivery of items from MAMMOTH KITCHEN . I decided to use the “Taco” spice mix in a different way….. I used my fabulous new vege twister to make zucchini spaghetti in no time at all. The zucchini pasta is a fantastic low carbohydrate and nutrient rich version of Italian spaghetti. Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process. When was the last time regular spaghetti gave you this much goodness? The taco mix just gives this a great spicy kick! If you don’t have the Mammoth Taco mix you can use a different brand but try and find one that is not full of crap- check your health food shop or make your own.
4 zucchini- made into spaghetti with your Veggie twister or a mandolin
1 punnett cherry tomatoes, chopped in half
1 handful chopped mushrooms
2 chicken breasts- chopped into cubes
1/2 tbs coconut oil
1 tin coconut cream – no added sugar, salt, preservative, thickener etc. I use THIS BRAND
1 tsp cinnamon
In your frypan, heat the coconut oil and brown chicken. Add tomatoes, mushrooms and about 1-2 heaped tablespoons of your Taco seasoning and stir well to try and coat all the chicken. Add cinnamon and coconut cream and bring to the boil then immediately reduce to a low simmer for 5-10 minutes until all the taco spice is mixed through and the mushrooms are cooked. Add the zucchini pasta and stir through gently. Cook until it is just cooked then remove from the heat and serve.
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