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Chicken + Veggie Bolognese

Chicken + Veggie Bolognese

I mean, what better way to get your lean meat and veggies than disguised as one of the most comforting, delicious Italian dishes around!? This is a chicken bolognese with a little extra carrot and celery in the sauce (#nutrients,) and instead of using refined flour pasta, I using spiralized carrot and zucchini. I’m not usually a zoodle advocate, but there is already such a strong carrot presence in bolognese sauce, so I thought using carrot noodles as a base would actually compliment the flavor profile of the sauce. I also added zucchini noodles as too much carrot would oversweeten the dish, and zucchini seems to balance this out as a neutral flavor. Of course, if you’re not a zoodle person, you can sub the veggie noodles for whole wheat, gluten-free, chickpea, quinoa..….literally any of those special pastas that you can find at the store nowadays. Enjoy!

Ingredients:

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  • 1 package spiralized carrots, sautéed and seasoned

  • 1 package spiralized zucchini, sautéed and seasoned

  • 1/2 white onion finely chopped (1 cup)

  • 5 cloves garlic

  • 1 cup finely chopped carrot

  • 1/2 cup finely chopped celery 

  • 1 lb ground chicken 

  • 1 cup chicken stock

  • 1/4 cup fresh parsley, finely chopped

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Salt

  • Pepper 

  • 1 28 oz can crushed tomatoes

  • 4 tablespoons tomato paste

  • 1 cup chicken stock

  • Juice of half a lemon

Method:

  1. On medium high heat, season your pan with olive oil. Sauté garlic and onion until tender (5-7 minutes.)

  2. Adjust to medium heat and add the carrot and celery and sauté until tender (8 minutes, give or take.)

  3. Add ground chicken to the vegetable mix and break apart with a spoon, creating smaller chunks. Keep tossing until the chicken is fully cooked

  4. Pour chicken stock into pan and cook with the chicken on medium heat, stirring to incorporate the liquid. Continue to do this for 5-6 minutes on medium heat, as the liquid absorbs into the vegetables and the chicken.

  5. Add your herbs, salt and pepper and mix until fully incorporated.

  6. Add crushed tomatoes and tomato paste and stir until combined. Adjust the temperature to medium high heat and continue to stir until the sauce is rich with flavor.

  7. Pour in lemon juice and continue to stir. Adjust the heat to medium low and let the mixture simmer, stirring if it comes to a bubble. Allow the mixture to heat for 5-10 minutes and turn the temperature to low.

  8. Serve over spiralized carrots and zucchini, and top with Parmesan if you’re feeling badass.

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