Zuccini Cream + Chicken Pineapple Skewers


Fats (g)Protein (g)Carbs (g)Fiber (g)Total (kcal)
Zucchini (200g)26234
Pumpkin (150g)2939
Leek (80g)<111149
Chicken Breast (120g)13,530258
Pineapple (4 slices, 200g)26
+(19 sugar)
Olive Oil (5g – 1 teaspoon)6
Soy Sauce (1 teaspoon)<11,1
+(0,9 sugar)
Mild Mustard (2 teaspoons)6

Vegan/vegetarian substitutes for chicken:

Fats (g)Protein (g)Carbs (g)Fiber (g)Total (kcal)
Dried Shiitake (100g)97511295
Firm Tofu (350g)6235270
Jackfruit (270g)2,762256

To make the cream:
Chop the zucchini and pumpkin in rough cubes, no need to get fancy with size or shape. Remember to take off the skin! Go smaller for the leek, but it’s ok to keep it chunky.
Add all the oil to a pot on medium heat, and stir the veggies in it until golden. Once they reach that point, add a glass of water to the pot and cover it with a lid. Turn the heat to low and let cook fully (~20min).
When it’s all cooked, blend it all together with a bit of salt, nutmeg and pepper.

To make the skewers:
Alternate a chicken (or chicken substitute) with a pineapple chunk on a stick. Set to grill on medium-high, so we can caramelize the pineapple! Takes about 5 minutes, and it’s done!

To make the skewers sauce:
Mix the soy sauce with mustard. Ideally, 1:2 ratio but you’re free to make it as mustard-y as you’d like! Drizzle it over your skewers and enjoy!

Serve your cream cold or warm, but definetly accompanied by the skewers and a big jug of lemonade!

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