16 oz can of coconut cream
1 cup of bone broth
2 cups of cauliflower crowns
1 cup chicken bone broth
1 TBSP of nutmeg
1 TBSP minced garlic
2 cups cut up mushrooms
4 cups broccoli florets
1 onion chopped
olive oil
2-3 teaspoons of minced garlic
Chicken breast – 2-3 boneless skinless breasts
Seasonings:
Sea Salt
Garlic Powder
Onion Powder
Black Pepper
Red Pepper Flakes
Cayenne
*Healthy Noodle Options-Capellos makes a ready made almond flower fettuccini noodle that is pretty darn good, you just boil it for a minute!, or zucchini noodles (zoodles) are a great choice. Spaghetti squash and vegetable based noodles are available at most groceries stores*
Preparation
The sauce:
– Steam cauliflower crowns until cooked through ( I recommend buying precut, it makes a total mess to cut up fresh cauliflower).
-In a separate pan, sauté onion in some olive oil and when almost done add a Tablespoon of minced garlic. *be careful not to overcook the onions and garlic, it will turn bitter*
-Add cooked cauliflower, and onions and garlic to a blender
-Add16 oz of coconut cream, 1 cup of bone broth, 1 TBSP of nut meg, and salt and pepper
-Blend until a creamy consistency
The Chicken:
-In another pan, add some olive oil on medium heat, add in cubed chicken, cut up mushrooms and broccoli florets, and pour sauce over. Simmer covered, stirring and turning the chicken occasionally until chicken is cooked through and broccoli is at desired tenderness. Season to taste.
-Enjoy!
