Zucchini Noodles And Vegan Spinach Sauce (with Chicken!)




2 medium zucchini

16 oz. frozen spinach

250ml nut milk (I used macadamia/pistashio)

1/2 tsp. cumin

3-4 tsp salt (in various forms KOSHER!) to taste (not including salt for water!)

3-4 cloves garlic

1/4 c. faumasean cheese

1/2 tsp. smoked paprika

1/2 tsp. ground pepper

1/4 tsp. potato starch

1/4 c. cashews

1 tsp. harizza spice

1/4 c. olive oil

1 lb (2 chicken breasts) pounded flat

1/4 c. salt for boiling zucchini


A better way to get veges into my day since I hate them othewise.


Spiralize zucchini into small noodles, set aside. Cook 16 oz organic spinach in microwave until its done (I just choose ‘frozen veges’ seleciton of microwave), with say 2 tbsp. Olive oil. Add in the spices, nut milk, 3-4 tsp. Salt (leave 1 tsp for the chicken), pepper, faumesean cheese, paprika, ground pepper, and harizza sice and cumin, and cashews. Combine in a vitamix until 160 degrees, allow to cool in a nice stoneware pot.

Pouund the chicken flat with a good hammer, and I like to use it between two pieces of paper towel to absorb the liquid. Pre-heat your skillet to medium high and lightly dust the chicken with 1 tsp. Of salt on each side for 2 cutlets. I also like to dust with some pepper. Lighyly oil the pan (I like a grill pan) until the chicken is done 155-160 internal temp. If its kind of ikki just cut up chicken and put in microwave for 46 seconds to complete cooking.

Boil the zucchini for 1.5 minutes and drain, serve on plate, add sauce, combine with noodles, top with chicken.


Don’t buy zucchini from walmart they are nasty.