Corned Beef and Cabbage

Saint Patrick’s Day is upon us, everyone! It’s that time of year where people celebrate the Feast of Saint Patrick with food, drink and parades. Did anyone go see the Chicago River dyed green? Even though we live just outside the city, we’ve never been! Maybe we will have a chance to go next year.

Sweet Pea Living | Corned Beef and Cabbage
Sweet Pea Living | Corned Beef and Cabbage

My mother-in-law was so thoughtful and bought us a beautiful corned beef to celebrate properly this year. I hope that you have yours ready for Friday already! Corned beef and cabbage surprisingly isn’t an Irish dish, but it is an Irish-American tradition that I have always loved.

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Sweet Pea Living | Corned Beef and Cabbage

This year I made our Saint Patty’s Day dinner in a slowcooker. I have been getting home late recently and I needed a meal that could cook all day and have ready by the time I got home. Even though I was nervous (my own mother hasn’t had a lot of luck with corned beef in crockpots), this meal turned out delicious! If you’re pressed for time, I highly recommend this recipe.

Sweet Pea Living | Corned Beef and Cabbage
Sweet Pea Living | Corned Beef and Cabbage

I hope you have a wonderful and delicious Saint Patrick’s Day. As always, let me know if you make this dish and what you think of it by taking a picture and tagging Sweet Pea Living on Facebook and Instagram!

Corned Beef and Cabbage


INGREDIENTS:

  • ½ pound small potatoes (we use The Little Potato Company potatoes)
  • 2 celery stalks, cut into 3-inch pieces
  • ½ large yellow onion, cut into 1-inch wedges
  • 3 large carrots, cut into 3-inch pieces
  • 3 pound corned beef brisket, pickling spices included
  • 4-6 cups water
  • 1/2 green cabbage, cut into 1 1/2-inch wedges

GARNISHES:

  • grainy mustard

INSTRUCTIONS:

  1. Layer the bottom of of a large slow cooker with potatoes, celery, onion, and carrots.
  2. Place corned beef brisket on top of potatoes with the fatty side on top. Sprinkle the top of the brisket with pickling spices.
  3. Add enough water to the slow cooker so that it covers half of the corned beef brisket.
  4. Cook on high for 4 ¼ hours or on low for 8 ½ hours.
  5. 1 hour before serving, place cabbage slices on top of corned beef brisket. Cook until cabbage is tender.
  6. Remove corned beef and let sit for 5 minutes. Slice thinly and serve with cooked vegetables in a shallow bowl. Serve with grainy mustard and enjoy!

Yields: 4 servings
Prep Time:  ¼ hour
Cook Time: 9 ½ hours
Total Time: 9 ¾ hours

 

Asian Turkey Meatballs

My mouth always starts watering when I smell the alluring aromas of ginger, garlic, sesame seeds, chilies, and soy in Asian-inspired dishes. Even though we eat a low-carb diet, I have adjusted most of our favorite recipes to fit our specific dietary preferences. This is one of those dishes that feels like a cheat meal, but actually isn’t bad for you!

Sweet Pea Living | Asian Turkey Meatballs | Whole30 | Paleo | Low Carb
Sweet Pea Living | Asian Turkey Meatballs

I never thought about making Asian-inspired meatballs until I found Chef Savvy’s Asian Turkey Meatballs a few months ago. After making Kelley’s recipe, I just had to recreate my own version for the blog. I wanted to deliver the same delicious flavors using only Whole30 compliant ingredients and I’ve finally done just that!

Sweet Pea Living | Asian Turkey Meatballs | Whole30 | Paleo | Low Carb
Sweet Pea Living | Asian Turkey Meatballs

Once I decided to take a stab at making this, I had to find a way to adjust the recipe so that the meatballs were still flavorful and not too dry. Kelley used Panko crumbs in her recipe (and they turned out perfectly), so I was faced with the challenge to find an equally good substitute binding. Thankfully, I found a way using gluten-free flour! These Asian Turkey Meatballs are tender and savory, while the sauce is sticky and sweet. I love this dish and I know you will too!

Sweet Pea Living | Asian Turkey Meatballs | Whole30 | Paleo | Low Carb
Sweet Pea Living | Asian Turkey Meatballs | Whole30 | Paleo | Low Carb

If you’re interested in a healthy and fun Asian-inspired dish, make this recipe and let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! With flavors like this, you won’t be disappointed!

Asian Turkey Meatballs


Ingredients:

  • 1 pound ground turkey
  • ½ cup gluten-free flour
  • ½ teaspoon ginger, grated
  • 3 cloves garlic, minced
  • 1 whole green onion, both green and white parts
  • 1 large egg
  • 1 tablespoon coconut aminos

Asian Sauce:

  • 1 orange, juiced
  • 2 tablespoons almond butter
  • 1 teaspoon garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon white vinegar
  • 4 tablespoons coconut aminos
  • 1 teaspoon sesame oil
  • ½ teaspoon chilli flakes
  • 1 teaspoon tomato paste

Garnish:

  • green onions for serving, if desired
  • sesame seeds for serving, if desired

Instructions:

  1. Preheat oven to 400 degrees. Grease a baking sheet with olive oil.
  2. Add turkey, almond flour, ginger, garlic, green onions, egg, and coconut aminos into bowl. Mix with your hands until combined.
  3. Portion out 9 large meatballs and place on the oiled baking sheet. Cook for 30 minutes, flipping halfway through.
  4. Make the Asian sauce (see below).
  5. Once fully cooked, toss meatballs with the Asian sauce.
  6. Garnish with green onions and/or sesame seeds. Enjoy!

Asian Sauce:

  1. Add all ingredients to a small saucepan and place over medium heat until boiling.
  2. Turn the heat down and whisk. Let simmer gently for 5 minutes, stirring frequently to prevent sticking. The mixture will thicken and darken.

Yields: 3 servings
Prep Time:  10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Buffalo Chicken Lettuce Wraps

Buffalo chicken has always been one of my favorite foods. Over the years, it has taken a lot of self-restraint to prevent myself from ordering fried buffalo chicken sandwiches whenever we eat out… Everyone has their weaknesses, right? Thankfully for me, this dish is a guilt-free solution to my cravings. Hopefully you will agree!

 

Sweet Pea Living | Buffalo Chicken Lettuce Wraps | Whole30 | Paleo | Low Carb
Sweet Pea Living | Buffalo Chicken Lettuce Wraps

The key to a good lettuce wrap is (not surprisingly) a good lettuce. I’ve experimented a lot with this and found that butter lettuce is the best. We buy the trio butter lettuce pack from Costco for this dish. It keeps fresh in the fridge for several days and does not disappoint in crunch or flavor! I know that this lettuce can be a little pricey, but it is worth the extra pennies–trust me!

Sweet Pea Living | Buffalo Chicken Lettuce Wraps | Whole30 | Paleo | Low Carb
Sweet Pea Living | Buffalo Chicken Lettuce Wraps

I love to make this meal when I’m feeling lazy on the weekends. It is effortless to cook the chicken and so easy to assemble dinner without a lot of prep or dishes. And do you really want to spend a ton of time in the kitchen on your day off? I didn’t think so.

Sweet Pea Living | Buffalo Chicken Lettuce Wraps | Whole30 | Paleo | Low Carb
Sweet Pea Living | Buffalo Chicken Lettuce Wraps

These Buffalo Chicken Lettuce Wraps are definitely worth a try! I highly encourage you to make this dish and let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram!

Buffalo Chicken Lettuce Wraps


Ingredients:

  • 1 pound chicken breasts
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 12 ounces Frank’s Original Red Hot Sauce (add more or less based on preferences)
  • 1 head butter lettuce

Garnish:

  • green onions, sliced
  • ranch or bleu cheese dressing

Instructions:

  • Place chicken breasts in slow cooker. Sprinkle with garlic powder, paprika, and cayenne pepper. Cook for two hours on high, flipping chicken after 1 hour.
  • After two hours, shred chicken. Cover in Frank’s hot wing sauce and mix well.
  • Serve on butter lettuce. Garnish with green onions and preferred dressing. Enjoy!

Yields: 4 servings
Prep Time:  5 minutes
Cook Time: 120 minutes
Total Time: 125 minutes

Cauliflower Rice

I grew up in a household that served a lot of rice, so I always try to replicate its texture and flavor in my own meals. However, my husband does not enjoy the sticky grain as much as I do and encouraged me to look for an alternative, low-carb solution for our dinners. Cauliflower rice has been the perfect compromise for our taste buds!

Sweet Pea Living | Cauliflower Rice | Whole30 | Paleo | Low Carb
Sweet Pea Living | Cauliflower Rice

Cauliflower is crisp, crumbly, and easy to flavor. Not to mention that this white vegetable is low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Magnesium, and Potassium. What do you have to lose?!

Sweet Pea Living | Cauliflower Rice | Whole30 | Paleo | Low Carb
Sweet Pea Living | Cauliflower Rice | Whole30 | Paleo | Low Carb

With just 25 calories per cup (compared to about 200 calories per cup of cooked white rice), it’s no wonder so many people use this delicious substitute! Try it and let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram!

Sweet Pea Living | Cauliflower Rice | Whole30 | Paleo | Low Carb
Sweet Pea Living | Cauliflower Rice

Cauliflower Rice


Ingredients:

  • 1 cauliflower head
  • extra virgin olive oil (EVOO)
  • salt, to taste

Instructions:

  1. Cut cauliflower head into bite-sized pieces.
  2. Chop cauliflower pieces in food processor.
  3. Grease skillet with EVOO. Then, sauté cauliflower for 8-10 minutes over high heat, until softened. Add salt and mix well.
  4. Serve hot and enjoy!

Yields: 4 servings
Prep Time:  10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Spaghetti Squash Jambalaya

Guys! Next week is Fat Tuesday and although I’ve never been to Louisiana, Jambalaya has always been one of my favorite meals to eat and make. This Cajun-inspired dish is simple, easy and has a delightfully spicy taste. It’s no surprise that my husband and I love it–even without using a Zatarain’s box!

Sweet Pea Living | Spaghetti Squash Jambalaya | Whole30 | Paleo | Low Carb
Sweet Pea Living | Spaghetti Squash Jambalaya

My mom always makes Jambalaya with kielbasa. But I recently learned that this dish traditionally includes chicken, sausage, shrimp, and ham! I like to keep it simple and stick to the kielbasa, but you could just as easily adjust this recipe to your own meat preferences!

Sweet Pea Living | Spaghetti Squash Jambalaya | Whole30 | Paleo | Low Carb
Sweet Pea Living | Spaghetti Squash Jambalaya

I thought about making this dish with cauliflower rice instead of spaghetti squash. But I decided that the cauliflower rice wouldn’t be tender enough to do the dish justice. Instead, the spaghetti squash is the perfect rice substitute because it holds the spicy flavors of the sauce and gives you something to dig your teeth into. I hope you agree!

Sweet Pea Living | Spaghetti Squash Jambalaya | Whole30 | Paleo | Low Carb
Sweet Pea Living | Spaghetti Squash Jambalaya

If you’re interested in trying something out of the ordinary, recreate this delicious Spaghetti Squash Jambalaya and let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! It’s so easy and fun to make!

Spaghetti Squash Jambalaya


Ingredients:

  • 1 small spaghetti squash
  • 2 tablespoons extra virgin olive oil (EVOO)
  • salt, to taste
  • 1 pound (about 4) sausages, sliced into thin coins
  • 1 cup green bell pepper, chopped
  • ½ Spanish onion, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon minced garlic
  • 14.5-ounce can diced tomatoes
  • 15-ounce can tomato sauce
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon red pepper flakes

Instructions:

  1. Preheat oven to 400 degrees. Cut spaghetti squash in half. Scoop out the seeds and pulp from both halves. Place the two halves face up in a shallow pan. Drizzle EVOO on the insides of each half. Lightly salt on top of the olive oil. Place spaghetti squash halves in oven for 40-45 minutes. See here for more help preparing spaghetti squash.
  2. With 20 minutes left to cook the spaghetti squash, cook the sliced sausages over medium-high heat in a non-stick skillet until cooked through entirely.
  3. Add the peppers, onion, celery, and garlic to the pan and cook for about five minutes, or until vegetables soften.
  4. Add the tomato sauce, diced tomatoes  paprika, thyme, oregano, cayenne pepper, and red pepper flakes. Mix well and bring to a simmer.
  5. Serve over spaghetti squash and enjoy hot!

Yields: 4 servings
Prep Time:  5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Beef Stroganoff

Generally speaking, we don’t eat a lot of beef. It’s not personal, though! It’s just that we find it more convenient to cook with chicken or ground turkey than with the different (and sometimes confusing) cuts of red meat. However, I’m trying to change up our meals, which means venturing outside of our comfort zone.

Sweet Pea Living | Beef Stroganoff | Whole30 | Paleo | Low Carb
Sweet Pea Living | Beef Stroganoff

Beef Stroganoff is a familiar meal, but did you know that it originated from Russia? Traditionally, Beef Stroganoff made for wealthy aristocrats and consisted of floured beef and sour cream (there were no onions or mushrooms in the dish originally). Since the late nineteenth century, this recipe has transformed as it crossed continents and cultures. Today, it is a classic meal that can be enjoyed in almost any part of the world.

Sweet Pea Living | Beef Stroganoff | Whole30 | Paleo | Low Carb
Sweet Pea Living | Beef Stroganoff


As you know, I am interested in making recipes that are low-carb, paleo and Whole30 approved. I  made this recipe on an especially cold night and did not want to venture out to the grocery store for a carb substitute, so I begrudgingly served it over noodles. We all have our weak moments, am I right?

Sweet Pea Living | Beef Stroganoff | Whole30 | Paleo | Low Carb
Sweet Pea Living | Beef Stroganoff


However, the meat portion of this dish follows the low-carb, paleo and Whole30 lifestyles. I encourage you to enjoy this dish over
spaghetti squash or cauliflower rice. Both vegetables would go great with this meal.

Sweet Pea Living | Beef Stroganoff | Whole30 | Paleo | Low Carb
Sweet Pea Living | Beef Stroganoff


If you’re interested in tasting a lighter, healthier and dairy-free Beef Stroganoff recipe, make this dish and let me know what you think by taking a picture and tagging Sweet Pea Living on
Facebook and Instagram! You won’t be disappointed.

Beef Stroganoff


Ingredients:

  • 1 pound beef fillet, sirloin or porterhouse steak
  • salt and pepper to taste
  • extra virgin olive oil (EVOO)
  • 1/2 Spanish onion, diced
  • 1 tablespoon garlic, minced
  • 2 cups mushrooms, sliced
  • 1 can (14 ounces) beef broth
  • 1/2 can (7 ounces) coconut milk
  • ¼ cup red wine vinegar
  • ¼ cup coconut aminos
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons arrowroot powder
  • 2 tablespoons water

Garnish:

  • green onions, sliced

Instructions:

  1. Remove fat and gristle from the meat. Cut into narrow strips (about 2 inches long and one-half inch thick) or bite-sized cubes. Season the strips with salt and pepper, to taste and set aside.
  2. Coat bottom of non-stick pan in EVOO. Heat onion and garlic for 1-2 minutes, until fragrant.
  3. Add sliced mushrooms to pan. Cook for 3-4 minutes, until softened.
  4. Add steak, beef broth, coconut milk, red wine vinegar, coconut aminos onion powder and garlic powder to pan. In another bowl, whisk arrowroot powder and water. Then, add to pan.
  5. Simmer mixture for 20 minutes. Serve over pasta, cauliflower rice, spaghetti squash or rice. Garnish with green onions and enjoy!

Yields: 4 servings
Prep Time:  5 minutes
Cook Time: 25minutes
Total Time: 30 minutes

Asian Chicken and Vegetables Stir Fry

Very few things beat a steaming bowl of Chicken and Vegetables Stir Fry. The juicy chicken, tender vegetables and tangy Asian sauce are the perfect remedy for a hungry tummy. I keep this recipe simple to avoid taking away from the basic ingredients too much. If you’re looking for an easy weeknight meal, you’ve come to the right place!

Sweet Pea Living | Chicken and Vegetables Stir Fry | Whole30 | Paleo | Low Carb
Sweet Pea Living | Asian Chicken and Vegetables Stir Fry

My favorite part of this dish are the assorted and delicious mixed vegetables. The broccoli, red bell pepper, yellow bell pepper, red onion, water chestnuts, and sweet snap peas provide a wide range of color and flavor that round out the dish perfectly. For the sauce, I like to mix Coconut Secret’s Coconut Aminos (affiliate link) with a little bit of grated ginger. It’s simple, but flavorful, and doesn’t overwhelm the meal’s natural ingredients.

Sweet Pea Living | Chicken and Vegetables Stir Fry | Whole30 | Paleo | Low Carb
Sweet Pea Living | Asian Chicken and Vegetables Stir Fry

Most stir fry sauces have sugar, soy products, and artificial coloring as ingredients, which prevent them from being Whole30 compliant. While many Asian sauces bought off the shelf are delicious, I try not to buy them because I’d like to keep as much sugar out of our meals as possible. Instead, coconut aminos is a great alternative to these sauces and it gives each dish a ton of flavor! The aminos we buy are gluten free, dairy free, soy free and vegan. You can’t feel guilty about that!

Sweet Pea Living | Chicken and Vegetables Stir Fry | Whole30 | Paleo | Low Carb
Sweet Pea Living | Asian Chicken and Vegetables Stir Fry

This meal is quick, clean, simple, and delicious! What more could you ask for in a dinner? As always, when you try out this recipe let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! I can’t wait to see how much you enjoy it.

Chicken Stir Fry


Ingredients:

  • 1 tablespoon minced garlic
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 pound chicken breasts, diced
  • ½ red onion, diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cups, broccoli, cut into bite sized pieces
  • 1 cup snap peas
  • 1 8-oz can sliced water chestnuts
  • 3 tablespoons coconut aminos or Bragg’s liquid aminos
  • ½ tablespoon ginger, grated

Garnish:

  • Sriracha sauce

Directions:

  1. Heat wok (or other large pan) with EVOO and minced garlic for about 1 minute.
  2. Cook diced chicken over medium-high heat until outsides are slightly browned.
  3. Mix in red onion, bell peppers, and broccoli. Cover with lid and cook for 10 minutes, stirring occasionally to avoid burning.
  4. Mix in snap peas and water chestnuts.

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Shrimp and Sausage Skillet

Our monthly grocery budget always creates a battle for me. I find it continuously difficult to juggle work, house chores, grocery shopping, meal prep and personal time (when was the last time I read a book?) with keeping a balanced budget. As you can imagine, it’s easy for me to get carried away with new recipe ideas and unfortunately sometimes my husband must remind me that we don’t have endless amounts of money for the food budget.

Sweet Pea Living | Shrimp and Sausage Skillet | Whole30 | Paleo | Low Carb
Sweet Pea Living | Shrimp and Sausage Skillet | Whole30 | Paleo | Low Carb

So for this recipe, I decided to do a little foraging in my kitchen to avoid yet another trip to the grocery store. Luckily for me, the freezer provided half a bag of frozen shrimp from my Shrimp Fajitas and some delicious Italian sausages that I had saved from Christmas. As I searched my fridge, I realized that I had to use up the leftover cauliflower from my Chicken Broccoli Soup and wondered what other vegetables I could add to pull this meal together!

Sweet Pea Living | Shrimp and Sausage Skillet | Whole30 | Paleo | Low Carb
Sweet Pea Living | Shrimp and Sausage Skillet

I added bell peppers, thinking they would help blend the heavy Italian sausage with the delicate flavor of the shrimp. The unique combination of meat, vegetables and flavors ended up creating a surf-and-turf style dish that was both light and savory. I topped the dish with some chopped green onions that were leftover in the fridge; you could also add parsley for a slightly bitter kick. Both garnishes make an excellent finishing touch!

Sweet Pea Living | Shrimp and Sausage Skillet | Whole30 | Paleo | Low Carb
Sweet Pea Living | Shrimp and Sausage Skillet

Hopefully this recipe inspires you to create something new from what’s in your kitchen! I’d love to see what you come up with. If you’re not in the mood to conceptualize your own recipe, make this dish and let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! I can’t wait to see how it turns out!

Shrimp and Sausage Skillet


Ingredients:

  • 6 ounces sausage, chopped
  • 1 pound medium shrimp, peeled and deveined
  • ¼ teaspoon garlic salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon mustard
  • ⅛ teaspoon paprika
  • ⅛ teaspoon celery salt
  • 1 tablespoon, minced garlic
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 cup diced red pepper
  • 1 cup diced yellow pepper
  • 1 cup cauliflower, cut into bite-sized pieces
  • ½ medium spanish onion, diced
  • ¼ cup chicken stock
  • red pepper flakes, to taste

Garnish:

  • green onion, sliced
  • parsley, chopped

Directions:

  1. Cook chopped sausage in large nonstick skillet over medium-high heat until cooked entirely, about 7-10 minutes. Move to a bowl and set aside.
  2. Season shrimp with garlic salt, garlic powder, mustard, paprika, and celery salt.
  3. Cook shrimp for 3-4 minutes until opaque and cooked entirely. Move shrimp to bowl of cooked sausage and cover.
  4. Heat minced garlic and EVOO over medium-high heat for 1-2 minutes. Cook onions, bell peppers and cauliflower in skillet for about 5 minutes, covered. Stir occasionally to prevent burning.
  5. Add chicken stock to pan and heat until simmering.
  6. Add sausage and shrimp back into skillet and heat for about 1 minute.
  7. Add red pepper flakes to taste. Remove from heat and garnish with green onions.

Yields: 4 servings
Prep Time:  10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Vegetarian Spaghetti Squash Chow Mein

As many of you know, I’ve been working on creating weekly meatless meals for us. By eating less meat, we are trying to improve (or rather reduce our impact on) the environment, our wallets, and our health. Discovering vegetarian and low-carb dishes has really forced me to think creatively when it comes to our dinners. I put this recipe together to see if it was possible to create a low-carb vegetarian option for a weeknight meal. And guess what? It is!

Sweet Pea Living | Vegetarian Spaghetti Squash Chow Mein | Whole30 | Paleo | Low Carb
Sweet Pea Living | Vegetarian Spaghetti Squash Chow Mein

My biggest concern with dishes like these is that they might leave us hungry. But, this dinner surprised us! The aromatic spices, crisp vegetables and tender spaghetti squash were the perfect combination to make this vegetarian dish satisfying and fun. Honestly, I did not miss the meat and neither will you!

Sweet Pea Living | Vegetarian Spaghetti Squash Chow Mein | Whole30 | Paleo | Low Carb
Sweet Pea Living | Vegetarian Spaghetti Squash Chow Mein | Whole30 | Paleo | Low Carb

While my husband and I like our dinners on the spicier side, this recipe is easy to adjust to any palate. Simply reduce the amount of chili paste to fit your preferences. As always, when you try out this recipe let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! I can’t wait to see how much you enjoy it.

Vegetarian Spaghetti Squash Chow Mein


Ingredients:

  • 1 small spaghetti squash
  • 2 tablespoons extra virgin olive oil (EVOO)
  • salt, to taste
  • 3 stalks celery, chopped
  • 1 medium spanish onion, diced
  • 1 bag coleslaw mix (shredded cabbage and carrots)
  • 1 cup broccoli, cut into small pieces
  • 1 cup snap peas, whole
  • 1/2 cup chicken stock or vegetable stock
  • 1/2 cup coconut aminos
  • 3 cloves garlic, minced
  • 1 tablespoon coconut sugar
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon black pepper
  • 2 tablespoons chili paste (we use Sambal Oelek)

Garnish:

  • Sriracha sauce

Directions:

  1. Preheat oven to 400 degrees. Cut spaghetti squash in half. Scoop out the seeds and pulp from both halves. Place the two halves face up in a shallow pan. Drizzle EVOO on the insides of each half. Lightly salt on top of the olive oil. Place spaghetti squash halves in oven for 40-45 minutes. See here for more detail on preparing spaghetti squash.
  2. Heat 1-2 tablespoons of EVOO in a non-stick pan medium-high heat. Saute onion and celery until fragrant, about 4 minutes. Stir in coleslaw, broccoli, and snap peas. Place lid over pan.
  3. In a small bowl, whisk together chicken stock, coconut aminos, garlic, coconut sugar, ginger, black pepper and chili paste. Pour mixture into the pan and let vegetables simmer.
  4. Remove spaghetti squash from oven. Let cool for 5 minutes, then use a fork to pull out spaghetti squash strands. Place spaghetti squash strands in non-stick pan and mix well.
  5. Serve with Sriracha sauce for an extra kick! Enjoy hot.

Yields: 4 servings
Prep Time:  10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Chicken Broccoli Soup

Lately, I’ve been in a serious soup making phase. I don’t know what it is–the cold weather, my stuffy nose, or the need to stock our fridge with easy work lunches–but I’ve been craving anything served in a bowl. Regardless of the reason, this simple Chicken Broccoli Soup really hit the spot!

Sweet Pea Living | Chicken Broccoli Soup | Whole30 | Paleo | Low Carb
Sweet Pea Living | Chicken Broccoli Soup

When I first started making this dish, it was actually a Broccoli Cheddar Soup. Over time, the recipe transformed after I added and removed ingredients to fit what we loved most! For example, one afternoon before I made this soup, I was at the store and just happened to spot a scrumptious rotisserie chicken. I thought that the tender meat would make a great soup addition and it is now a must-have ingredient!

Sweet Pea Living | Chicken Broccoli Soup | Whole30 | Paleo | Low Carb
Sweet Pea Living | Chicken Broccoli Soup

Later on, after I was sick and tired of scrubbing cheese residue off the sides of my stock pot (I’m sure you know exactly what I’m talking about), I decided to remove cheddar cheese from the main ingredient list. I’ve found that I don’t miss the cheddar at all, and it works great as a light garnish to the dish.

Sweet Pea Living | Chicken Broccoli Soup | Whole30 | Paleo | Low Carb
Sweet Pea Living | Chicken Broccoli Soup

You must be craving Chicken Broccoli Soup by now! Give this recipe a try and let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! I can’t wait to hear how much you love it!

Chicken Broccoli Soup


Ingredients:

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 tablespoon minced garlic
  • 1 Spanish or yellow onion, diced
  • 3 celery stalks, chopped
  • 2 cups carrots, chopped
  • 2 cups broccoli, chopped
  • 1 cup cauliflower, chopped
  • 3 cups chicken broth
  • 2 cups water
  • 1 cup fat-free half and half*
  • 1 rotisserie chicken
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • salt, to taste
  • 1 tablespoon hot sauce (or more)

Garnish:

  • shredded cheddar cheese*

*Omit for Whole30. Instead of half-and-half, whisk 1-2 tablespoons arrowroot powder into broth to help thicken soup.

Directions:

  1. Heat up EVOO, minced garlic, diced onion and celery in a large stock pot over medium-high heat until fragrant, about 3 minutes.
  2. Mix carrots, broccoli and cauliflower into the stock pot. Saute for about 7 minutes.
  3. Add chicken broth, water and half and half into the stock pot. Mix well and bring soup to a boil. While the soup heats up, remove the skin from and shred the rotisserie chicken.
  4. Add in shredded chicken, nutmeg, cardamom, salt and hot sauce. Mix well.
  5. Garnish with shredded cheddar cheese and serve hot! Enjoy!

Yields: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes