Ingredients
Method
- Cut zucchinis into noodles with a knife, a spiral machine or by grating the zucchini lengthways on a box grater. Blanch noodles and peas for 1 minute in boiling water and drain.
- Combine egg yolks and Parmesan in a small bowl.
- Heat a medium frying pan over medium to high heat. Add bacon and cook for 4-5 minutes or until golden. Transfer to a paper towel lined plate to drain.
- Melt butter in same pan. Add garlic and mushrooms and cook for 2-3 minutes or until mushrooms are tender. Add cream and bring to a boil. Add zucchini noodles, peas, bacon and chicken to pan. Toss to combine. Remove from heat.
- Immediately add egg and Parmesan mixture. Stir through until everything is coated well.
- Season generously with sea salt and black pepper. Divide between a plate and a lunchbox. Serve with flaked parmesan.
Notes
Dairy-free option: Use olive oil instead of butter. Replace Parmesan with nutritional yeast flakes. Replace cream with 1/4 cup of chicken stock. Want to know how to use up your leftover egg whites? Here's some ideas:
* In our Gluten-Free Buckwheat Loaf.
* In our Chocolate Tipped Macaroons, for when you finish the 8-Week Program (you can freeze the egg whites until then).
* In a hair mask. Beat egg whites with a teaspoon of olive oil and apply to the roots of your hair. Leave on for 20 minutes and then rinse off with warm water for a nourishing hair mask.
* Cook in the fry pan and add to your meals during the week.