Well this week has been an amazing week full of supportive friends, family and complete strangers. It’s also been a week where I may have possibly lost a few friends…
According to several of my girlfriends, my food posts have spurred their husbands on to be a bit brave…or stupid. Many of the girls have said they feel like ‘bad wives’ because they don’t cook their hubby’s these kind of meals (ppffft! He’s got two feet and a heartbeat and knows where the kitchen is!) But my favourite comment was from one of my oldest and closest friends whose husband turned to her one night after looking at the Paleo Kitty food photos and said “you really need to pick up your game.” As I said, brave or stupid? Haha!
Anyway, Hubby said this is truly his favourite Paleo meal so far because it really does taste like something not paleo, but it is! So here it goes, go impress the gluten out of someone with this dish!
1 medium to large zucchini (peeled) per person. I used two because there was two of us but didn’t have enough leftover zoodles to go with the leftover sauce
You will need a spiraliser/veggie twister or something that can make spaghetti like veggie peelings. I got my spiraliser off Amazon but search the kitchen shops if you like, better yet research on the internet and let the spiraliser come to you!
You can use other veggies for the pasta such as sweet potato or carrots, but I like zucchini because it picks up flavours really well and doesn’t overpower the sauce.
Spiralise the zucchini using your chosen apparatus. Set aside.
two leeks thinly sliced (white part only)
tbsp of coconut oil
3/4 cup chicken stock
juice of half a lemon
1/2 head of cauliflower
1 cup coconut milk
1/2 tsp salt
1 tsp garlic powder
In a pan on the stove put the tablespoon of coconut oil and heat up on a low to medium heat. Then add the sliced leeks and stir to coat in the oil. Keep on a low heat and stir occasionally so that the leeks caramalise (takes about 15-20 minutes). Once the leeks have caramalised add 1/4 cup chicken stock and lemon juice and cover the pan, cooking the leeks until completely tender.
While the leeks are caramalising, cool the chopped cauliflower in a saucepan of water and bring to the boil. Simmer for about 10 minutes. Once tender, drain the cauliflower and put it in a blender. Add the rest if the chicken stock as well as the coconut milk, salt and garlic powder. Purée the mix until smooth and liquidy. Once the leeks are cooked, add to the sauce and stir in. Set the sauce aside.
Add Your Meat
I baked my bacon (4 to 6 rashers depending on how many eaters) and crumbled to put on top of the sauce. You could also grill some chicken and break it up to use as your meat. Or have both!
To Plate Up
Get the oodles of zoodles you made and in the same pan as you caramalised the leeks quickly sautéed your zoodles with a squeeze of lemon juice on them and if you have any chicken stock leftover a splash of that. Don’t sautéed for too long as you want you zoodles al dente! Once slightly tender put your zoodles in a bowl. Add your sauce and stir through. Portion out to each plate. Add your meat on top and sprinkle with some chopped green shallots. Buon appetito, Paleo Alfredo!