Oregano chicken zoodles

I am pretty sure I have said this before but I will say it again:

Sometimes the simplest things are simply the best!

This is a great phase 2 recipe but for outside of that phase you can fry that chicken in loads of fat!!

While I was making this I had a 25ltr pot of bone broth simmering which was handy for creating a sauce for this dish. 

 (Although, for phase 2 I would recommend only a little amount due to the fat content)

This week I ordered a vegetable spiraliser. 

I had previously bought a small hand twisty one on ebay but found it didn't work very well and tended to squish the zucchini to pulp.   

A friend bought one the same as this one in a local Perth store and I was totally jelly!    

Hunted around and most online were around the $100 mark.  WAAAAAY out of my budget so I was rapt to find this one for $24 from PurpleSpoilz.   

It is exactly the same as the expensive one but loads cheaper.  Delivery was nice and fast too :)

So, needless to say zoodles, carradoodles and appoodles are all the go here!

Anyway, back to the dish.  As I said, nice and simple so ingredients are few:

100gr chicken

1c zucchini ( I go with half a medium zucchini pre zoodle)

sprig of fresh oregano (or 1/2 tsp of dried if you don't have fresh)

S&P

stock or water to create a sauce

Steam your zoodles lightly and put aside.

Cut your chicken into bite size pieces and fry in a tiny bit of water with the oregano.  Once nicely browned and cooked through season with S&P and add your zoodles.  Continue to fry until a crust starts to appear in your pan, then add your water/stock (just a couple of tbs) and stir to get crusty bits off pan.  This will add colour and flavour to the sauce.  Let simmer for a bit for the sauce to reduce and thicken up a bit.

I love oregano, particularly with chicken and this works so well. 

For anyone not in phase 2 then go sick with any added veg you want, don't limit your chicken amount and slather butter on your zoodles!

And thanks for the bolognaise

Have you noticed I love red meat!  I really do.  Beef in particular, not so much lamb unless it is a shank or roast but beef,,,,,,,,,,,,,,, oh drool.
So it is very sad news that my blood type (A) isn't uber compatible with beef.  Last round I couldn't tolerate fish at all but chicken and beef were fine.  This round I have been eating mostly beef and seem to be slow losing.
Soooooo, dare I say it but I am cutting beef for a week to see what happens.
I know right!
Therefore, I shall have to live and drool through blog posts like this one.

Beef Bolognaise, how I love thee.................
oh and did I mention I am cutting tomato too........... can life get any worse??

I have given amounts for one serving but I usually do a kg at a time and divide into 10 portions and freeze.

Ingredients:
100gr BEEF, GLORIOUS BEEF!
1c zucchini zoodles or you can grate into BEEF and serve with slim noodles
1/2sm onion diced fine
1clove garlic chopped fine
1/2tsp oregano
1/2tsp paprika
2tbs tomato paste
S&P
1/4 tomato pulp

Method:
Saute onion, garlic, spices and mince until cooked through. Add tomato paste and let it sizzle for a bit (another technical French cookery term!) to bring out the flavours.   Then add your tomato pulp and mix well.  If it is too thick for you then add a spash of water to thin out.  Let simmer for 15-30minutes

 Create your zoodles by either cutting very thin strips or use a veggie spiraliser.

Steam for a minute or two to tenderise.  I like to put a dash of seaweed salt in mine for seasoning.

and there you have it!!  A really yummy zoodle bolognaise.

now I will go cry in a corner :(