Try my guided coaching programme. It will offer you everything you need to make lasting changes to your health, fitness and appearance. It comes with lessons, habits, and workouts... all designed to help you eat, look, and feel better than ever...
If you want to lose weight, gain strength, improve your health, build confidence, and say goodbye to low energy, low motivation, poor sleep… then this is for you, all achievable with no restrictive dieting,
I am confident you will benefit from my 25years experience working with clients just like you. So, I’m prepared to offer you your first months coaching for free if you don’t feel and see the benefits, yes! Free and no obligation to continue.
This creamy, comforting dish is 100 percent grain, gluten and dairy-free, which you’ll find hard to believe when you dig into it. Remember to come up for air as you enjoy this tasty noodle dinner with zero guilt!
The noodles used here are Banza Rotini made from Chickpeas. These have twice the protein, twice the fibre and half the carbs of traditional wheat noodles! What’s really cool is that by making swaps like this in your cooking, your family gets healthier and more fit without ever realising that you’re feeding them something that’s good-for-them. Sneaky, sneaky!
What you need
1 tablespoon olive oil
1 yellow onion, chopped
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon garlic powder, divided
1 teaspoon sea salt, divided
½ teaspoon onion powder, divided
½ teaspoon black pepper, divided
½ teaspoon sweet paprika, divided
½ teaspoon dried basil, divided
½ teaspoon dried thyme, divided
1 Lemon, juiced and zested
2 cups Mushrooms, sliced
1 (8oz) box Banza Rotini made from Chickpeas (or 5 zucchini turned into noodles with a veggie peeler)
2 heads Broccoli, chopped
1 tablespoon coconut oil
1 tablespoon coconut flour
1 can (13.66oz) coconut milk, full fat
½ cup nutritional yeast
1 tablespoon dijon mustard
1 tablespoon mirin OR white wine
1.Heat the olive oil in a pan over medium-high heat. Add the onion and cook, stirring often, for about 8 minutes, until soft.
2. Rinse the chicken breast and pat dry. Cut into 1-inch cubes.
3. Measure out the spices, dividing into two small bowls.
4. Combine the chicken pieces with half of the spices and the juice and zest from the lemon. Mix well until all the chicken pieces are evenly coated.
5. Add the chicken to the onions in the pan and cook for another 10 minutes, until all of the pink is gone from the centre of the chicken pieces. Add the mushroom and cook for another 4 minutes. Transfer the chicken mixture to a plate, cover and set aside.
6. Bring 8 cups of salted water to a rolling boil. Add the Banza noodles and stir immediately. After 5 minutes, add in the broccoli. Boil for another 4 minutes, then drain the noodles and broccoli.
7. In a large pan, melt the coconut oil over medium heat. Whisk in the coconut flour and continue to whisk until browned. Add the coconut milk, nutritional yeast, Dijon, mirin (or white wine), and the remainder of the spices. Whisk frequently until the sauce begins to boil. Reduce the heat to a simmer and continue whisking for 5 minutes, as the sauce thickens.
8. Add the chicken, veggies and noodles to the sauce and mix well. Cook until warmed through. Serve immediately and enjoy!
One serving equals: 499 calories, 24g fat, 431mg sodium, 29g carbohydrate, 8g fibre, 5g sugar and 46g protein.