Natty’s Cafe

Low Carb high fat Chicken Lasagna



4- 6  Large Zucchinis

600g Chicken breast

2 Cups mushrooms

2 big handfuls of baby spinach

500g Ricotta cheese

2 tbsp almond flour

1/2 cup milk (I use almond milk)

1 Cup grated cheese (I used tasty)

Dried oregano

Salt and pepper

Fresh garlic

1 Onion

1 tbsp coconut oil

Tube of tomato paste

1 tbsp butter


In a food processor mince the chicken breast whilst heating your pan with the coconut oil in it. Add the garlic and onion to the pan and fry for 2 min, add the chicken breast, cook for 2 min and add the mushrooms. Once the chicken is cooked add the spinach last and cook slowly until the spinach has wilted. Add the oregano, salt, pepper and tomato paste. Turn off the heat and using a mandoline slicer make zucchini ribbons. Grab a lasagna dish and add your first layer of meat mix, then layer the zucchinis on top, add spoonfuls of ricotta cheese. Layer this way until all your ingredients have been used.

In a saucepan add the butter and melt, add the almond flour and whisk until fluffy. Add the almond milk and continue to stir until the sauce thickens. Add the grated cheese and pour over the top layer of the zucchinis. Sprinkle more cheese on top, top with a few slices of tomatoes and a sprinkle of dried oregano and cook in the oven at 180 degrees for 30 minutes.

Serves 4



Prawn & Tofu Zoodle Thai


2 zucchinis

500g large prawns (I use frozen)

100g hard tofu

2 cloves Garlic

1 tsp Chilli flakes or fresh chilli

2 tbsp Peanut butter (I use PICs)

2 tbsp Lime juice

3 tbsp tamari sauce

1 Tbsp coconut oil

Heat the oil in a pain and add chilli and garlic, fry for a few min and add the tofu and prawns. Cook for approx 5 min until golden. Whilst this is cooking on low heat, you will need to spiralise your zucchinis and put them in a big bowl.

Drain the prawns and tofu and (You will need to keep the juice from the prawns and tofu) add them to the zoodles. In the juice add your lime juice, tamari sauce and peanut butter give it a good stir, ensure the peanut butter is at room temp. You can add more/less tamari and lime juice to suit your taste.

Your sauce can now be added to your zoodle dish and stir well. Sprinkle with salt, pepper and fresh coriander and serve!


Serves 4