Paleo Kinda-Carbonara 

Creamy? Check. Bacon? Check. Quick and simple? Check. Well, that’s all I need!  

I couldn’t bare coconut anything in this… so I used cashew butter as the creamer. You could very well swap that with coconut cream if you’d prefer. The cashew butter is hearty, acts as a thickener, and the end result does not taste like cashew nuts because the flavour is subtle enough to mellow out in the background. 

What you need

1/2 an onion, chopped

1 tspn garlic, crushed

1-2 chicken breasts, chopped (I had prepped some yesterday, but you can stir fry the raw chicken as needed)

6 rashers of bacon, fried/grilled, and chopped 

4-6 tenderstem broccoli 

1 tblspn fresh parsley, chopped

Salt and pepper to taste

Olive oil for cooking 

For the Cashew sauce:

1.5 tblspns cashew butter

1/4 – 1/3 cup water

1 tspn mustard powder

Pinch of salt

What you need to do

1. Fry the bacon. Remove from pan, and drain excess fat from the pan. If using raw chicken, stir fry it now in the same pan. 

2. Remove chicken from pan, and set aside. 

3. Using the same pan again, add the onion and garlic. Allow to soften. 

4. Add brocolli. Add a dash of water, turn down the heat, cover. Allow to steam for a few minutes, until the broccoli is al dente.

5. Now toss in the chicken pieces and bacon, mix.  

6. Make your cashew sauce – mix all the ingredients for the sauce together. It will be lumpy, but keep mixing until  combined.  

7. Pour the sauce onto the bacon mix in the pan, stirring all the while.  

8. Mix in the fresh parsley, turn off the heat. Done! 

You can serve this with zoodles, cauli rice, a wrap… Anything really. You could also add chilli if you want some heat. 



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