Turmeric Chicken Zoodle Soup

I originally published this post in January 2017. After partnering with CeCe’s Veggie Co. I knew this was the perfect recipe to use their zucchini noodles in and decided to update the post and photos. Enjoy!

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I first developed this recipe in January 2017 right after being gifted a spiralizer for Christmas. While a spiralizer is a great invention, I can’t say I’ve used it much since, well, January 2017. Sorry Santa *cough mom and dad cough*. It was all bright shiny and new at the time, but it’s a bit of a chore to pull out when I’m trying to make an easy dinner.

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Enter CeCe’s Veggie Co. They have created packs of already spiralized zucchini, sweet potato, butternut squash, beets, riced cauliflower and more. I’m usually not one to buy pre-cut vegetables or fruit, but this is one I can get behind. I’m willing to pay a little extra for a healthy swap from the traditional noodle and of course for the convenience.

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I love using CeCe’s Zucchini Spirals in this soup instead of weighing down what could be a healthy soup with starchy noodles. The turmeric addition gives it that quintessential yellow color and is an added boost to what people think of as a cold-curing meal. Turmeric is anti-inflammatory meaning it helps soothe sore muscles, stomach aches, helps with cramps and bloating, and is a natural detoxifier of the gut. Warning, be careful when using turmeric because it can stain everything! Wash your pots and pans immediately after using them. I’ve been left with a neon yellow woden spoon from the recipe that I’m not sure I can salvage.

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Turmeric Chicken Zoodle Soup adapted from Damn Delicious
yields 4-6 servings

Ingredients:
2 Tbsp. olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks or 1 rotisserie chicken, shredded
salt and pepper
3 cloves garlic, minced
1 small yellow onion or 1/2 a large onion, diced
3 carrots, peeled and sliced
3 stalks celery, sliced
1/2 tsp. ground turmeric
1/2 teaspoon dried thyme
4 cups chicken bone broth
1 cup water
1 package CeCe’s Organic Zucchini Spirals (or 3 zucchini if you are spiralizing yourself)
Juice of 1 lemon
1 sprig fresh rosemary, some leaves reserved
2 Tbsp. chopped fresh parsley leaves

Directions:
This soup comes together quickly so you want everything ready to go. Start by dicing your chicken (or shredding if you are using a rotisserie chicken) and veggies.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season diced chicken breasts with salt and pepper. Add chicken to the stockpot and cook until golden, about 6-8 minutes. Remove from pot and place on a plate to set aside.

Add the remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 5-6 minutes. Stir in the turmeric, thyme and add the sprig of rosemary. Let simmer until fragrant, about 1 minute.

Add in chicken stock and 1 cup of water; bring to a boil. Stir in zucchini noodles* and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice and season with salt and pepper to taste.

Remove the sprig of rosemary. Serve garnished with extra rosemary and parsley, if desired.

*If you are meal prepping this soup, omit adding your zucchini noodles until right before you serve. When ready to serve, ladle your soup into a bowl and add a handful of zucchini noodles. As you reheat the soup the zucchini will become tender. The soup will stay good for one week in the fridge.

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Annie

Thank you Cece’s Veggie Co. for letting me work with you. While I was compensated for this post, all thoughts and words are 100% my own.

Tahini Chicken Salad (Whole 30 )

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I’m wildly excited to share this recipe for multiple reasons. 1. I’ve been meaning to develop a non-mayo chicken salad for a while. Spoiler alert - there is no mayo in this recipe #whole30approved! 2. I LOVE tahini, almost as much as almond butter. 3. I also love dates. 4. My family loves cooking from Yotam Ottolenghi cookbooks thanks to oldest sis and BIL Claire and Mike’s influence. We love his middle eastern style cooking and this recipe nods to those flavors.

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Chicken salad is so easy to prepare and makes for a great tasting and filling lunch. However traditional chicken salads are typically loaded down with globs (yes globs, let’s all gag together now) of mayo (gag again). However once the mayo gets hidden, I truly love chicken salad. I love even more how this recipe ditches the mayo and adds in my fave - tahini. It makes for a killer Whole 30 meal too. I’m on day 21. The end is near, but this recipe will be in rotation post W30 for sure.

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Whole 30 Tahini Chicken Salad
yields 3-4 servings

Rotisserie chicken, shredded - (should yield 21/2 - 3 cups)
1/4 cup tahini*
1 tbsp. aapple cider vinegar
3-5 tbsp warm water
juice of 1/2 a lemon
3/4 tsp salt
1/2 tsp pepper
1/8 tsp garlic powder
1/4 cup chopped dates (about 3 large dates)
2 stalks celery, chopped
1 green onion, chopped
2 tbsp. parsley, chopped
dukkah, optional**

Directions:
In a small bowl, whisk tahini, apple cider vinegar, 3 tablespoons of warm water, lemon, salt, pepper and garlic powder and set aside. Shred your rotisserie chicken into a medium bowl. Add chopped dates, celery, green onion, and parsley. Pour tahini mixture over the top and stir to combine, add more water if necessary. Serve with extra celery on the side and top with parsley and dukkah.

*I love love love tahini, but I have a strong distaste for Trader Joe’s tahini. If you’ve ever tried tahini from TJ’s and didn’t like it, try buying at Whole Foods, Sprouts or a Mediterranean grocery store. TJ’s is much thicker than traditional tahini.
**Dukkah is an Egyptian seasoning made of nuts, seeds, and spices. It pairs perfectly with tahini and middle eastern dishes. You can find it in most Mediterranean grocery stores, but I actually found mine at Trader Joe’s!

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I portioned the chicken salad into 3 of my favorite meal prep jars for lunches that I’ll have with celery on the side. Only about a week left of Whole 30!

Annie

3-Bean Salad

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One of my best friends has been following a vegan diet for the past few months and claims she has never felt better. I eat vegetarian accidentally all the time and have tried eating vegan once before. There is a ton of information out there about the benefits of veganism, so I thought I’d challenge my self to eat plant based last week. I prepped some delicious overnight oats, and this delicious 3-bean salad, but dinner got away from me when I ended up at a new Dallas hot spot and dove into enchiladas completely forgetting about my “vegan” diet. OOPS!

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Anyway, back to this salad. I love beans, but I feel like they can get a bad rap. For vegans and vegetarians, beans are an incredible source of protein. Even for meat eaters, I think we should all love a bean now and then. There was a little sandwich spot at OU that my friends and I loved to go to. I’d almost always order a 1/2 sandwich and salad combo with my salad choice being their 3-bean salad. It wasn’t a popular opinion amongst my fellow 20 year olds, but I loved the kidney bean, green bean and chickpea salad they served.

I’m going down a rabbit hole and I’m not surprised if I lost you, but if you are still here, I’m basically just here to tell you that this 3-bean salad is great. Great for lunch balanced with some berries or apple on the side, would be great as a side at a barbecue or could even make a great dip with Fritos or tortilla chips kind of like a Texas Caviar situation.

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3-Bean Salad
yields about 4, 1 cup servings

Ingredients:
1 -15 oz can black beans, rinsed and drained
1-15 oz can kidney beans, rinsed and drained
1-15 oz can chickpeas, rinsed and drained
1 1/2 cup grape tomatoes, quartered
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 avocado, cubed
2-3 Tbsps. olive oil
Juice of 1 lime
Salt and pepper to taste (I use a decent amount)

In a large mixing bowl add first six ingredients. If serving immediately add avocado. If serving later, wait to add avocado until time to eat. Add in olive oil, lime juice and salt and pepper. Stir to combine. Serve as an entree with fruit, a side dish or with chips for a dip!

Store in an airtight container in the fridge. Will stay good for 5-7 days (without avocado). I take this salad as lunch and divide amongst 4 of my favorite jars and take 1/4 of an avocado with me to add day of right before I eat.

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Annie

Mayo-Less Salmon Salad (Whole 30)

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Unpopular opinion, but I love tuna salad. Unpopular by many because 1. tuna. 2. mayo (yuck) 3. the smell. You can get my mayo-less whole 30 tuna salad recipe here.

Well today’s recipe is similar, but the star is salmon instead of tuna. Salmon is much more liked in the food industry it seems. However, I’d never bought canned salmon until now. Not sure why, because I just became obsessed. Being obsessed with a canned fish may be slightly concerning, but I’m going with it.

This recipe is giving my weekday lunches life right now. Just like my tuna salad recipe this is free of mayo, but the best part is it’s free of the stench that tuna has. Your office mates will thank you! Classic salmon flavors like dill and lemon are added to really bring it full circle.

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Salmon Salad
yields 3 servings

Ingredients:
12 oz wild pink salmon, no salt added
1/4 cup dijon mustard
Juice of 1/2 a lemon
1 tbsp. pickle juice
1/4 cup pickles, finely chopped*
1/4 cup green onions, finely chopped
2 tbsp. fresh dill, chopped
1/4 tsp. paprika
salt and pepper to taste

Directions:
Drain your cans of salmon and add to a medium size bowl. Fluff the salmon with a fork. Add the mustard and pickle juice and stir to combine. Add the pickles, green onions, dill and paprika. Season with salt and pepper. Taste and add more seasoning or mustard if needed.

Serve with butter lettuce and pickled red onions. I also love eating mine with GG crackers.

*If you don’t like pickles, celery would be great here

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Annie

Cauliflower Soup (Whole 30)

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Hello soup season! This time of year, if it’s served in a bowl, I’m game. Some of my favorite soups include this one, this one and this one. This cauliflower soup is simple, but real good. It resembles potato soup, but a little healthier for you. Not to mention whole 30 compliant and vegan depending what type of broth you use!

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Ingredients:
2 tbsp. olive oil
1 yellow onion, roughly chopped
4 cloves garlic, roughly chopped
2 heads of cauliflower, cut into florets
32 oz cups of chicken, veggie or brone broth (TJ’s is now selling this and I love it)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
*½ cup coconut cream from coconut milk (the thick stuff from the top of the coconut milk can - do not shake!)
chopped green onions, cayenne and olive oil for garnish

Directions:
In a large pot, heat olive oil over medium-high heat. Add the onion, garlic, salt, pepper and cayenne pepper. Sauté until the onions are cooked down and translucent. 

Add the cauliflower florets to the pot and pour in the broth. Turn the heat to medium and cover the pot. Let simmer for 15 to 20 minutes. It’s done when the cauliflower is fork tender. Using an immersion blender or food processor, puree the soup until very smooth. An immersion blender is ideal, but if you are using a food processor, puree in 2 to 3 batches to avoid an extreme mess. (I know this because I do not have an immersion blender, and while the processor worked, it was messy).

After pureed, pour back into your soup pot unless you used an immersion blender. Whisk in the coconut cream. Add a pinch more of salt and pepper to taste. If the soup is too thick you can add a bit more broth. 

Serve with a garnish of chopped green onions, a pinch of cayenne and a fancy drizzle of olive oil. A little cheddar cheese or crispy bacon bits would be great too to resemble potato soup! Great by itself but would also be great with a piece of crusty bread or a kale salad on the side. 

*Grocery stores sell "coconut cream," DON'T buy that. Buy regular coconut milk in a can. Do not shake the can of coconut milk. Open with a can opener and scoop out the thick cream from the top. Discard the rest. 

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Annie