Healthy Italian Wedding Soup

Studded with chicken meatballs and filled with veggies, this Italian Wedding Soup is a lightened up take on the classic. This hearty soup is family-friendly and would make great leftovers. Opt to make it lower carb by skipping any added pasta, or go ahead and make it the classic way with your favorite pasta shape.

Healthy Italian wedding soup in a pot with ground chicken meatballs and kale.Healthy Italian Wedding Soup

There is nothing like a hearty soup for a cool winter day! And this Healthy Italian Wedding Soup does not disappoint. The soup has some similar flavors to a classic chicken soup, but instead of the chicken there are tiny meatballs added along with hearty greens. If you are wondering why it’s called Italian Wedding Soup, it isn’t because this is traditionally served at weddings! The name refers to the marriage of flavors between the meatballs and the greens here. And they really are a great combination! This healthier version uses nutrient-dense kale and lightened up ground turkey or chicken meatballs. We’ve opted to leave out the pasta here for a more low-carb take, but feel free to cook some of your favorite small pasta shapes here.

A pot of Italian wedding soup with kale.

Ingredients Needed

Can you change the greens for something else?

We’ve opted to use kale here. But feel free to change it add in spinach or escarole instead. If adding spinach, you don’t need to cook it as long so add it in towards the end along with the meatballs.

How to Add Pasta

The exact timing of when you add in the pasta will depend on the type of pasta you are using, but it will be added in when you are simmering the soup. Check out the cook time on the box of pasta and simmer it for the length of time specified.

A bowl of Italian wedding soup with ground turkey meatballs.

Do you need to bake the meatballs?

We opted to bake the meatballs and then add them into the soup to simmer. If you prefer to sear the meatballs on the stove first or even add them in raw to cook in the broth that works too.

Can you make this soup ahead of time?

Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners. Once frozen, leave in the refrigerator overnight to defrost and them simmer gently on the stovetop until reheated.

If you like this soup recipe, check out these others:

5.0 rating
3 reviews

Paleo Italian Wedding Soup

Studded with meatballs and filled with veggies, this Italian Wedding Soup is a lightened up take on the classic. This hearty soup is family friendly and would make great leftovers. Opt to make it lower carb by skipping any added pasta, or go ahead and make it the classic way with your favorite pasta shape.


Yield 4-6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Recipe Type: Soup
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi
Scale This Recipe

Ingredients

For Meatballs:

For Soup:

  • 1 tablespoon olive oil 
  • 3 carrots, peeled and diced fine
  • 2 cloves garlic, minced
  • 2 celery stalks, diced fine
  • 1 yellow onion, diced fine
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 2 large handfuls kale or spinach, chopped
  • 6 cups chicken stock (homemade or store-bought)
  • ½ cup fresh basil, roughly chopped
  • ⅓ cup fresh parsley, roughly chopped
  • Parmesan cheese, for topping

      Directions

      1. Preheat oven to 350ºF and lightly grease a rimmed baking sheet.
      2. Add ground meat, egg, almond flour, parmesan cheese, garlic powder, herbs, salt and red pepper flakes to a large bowl and mix together until fully incorporated. Roll meat mixture into 1-½” balls (about 3 tablespoons each) and place on the rimmed baking sheet.
      3. Bake for 15 minutes, or until the meatballs are fully cooked through to a temperature of 165ºF degrees.
      4. Meanwhile, make the soup: Heat oil over medium heat in a large dutch oven. Once hot, add carrots, garlic, celery, onion and salt and pepper and cook until beginning to soften about 10 minutes.
      5. Add in greens and cook until they are wilted.
      6. Pour in chicken stock, bring up to a boil and then lower heat to a simmer for 10 minutes. If adding pasta, this is when you would add it here depending on the shape of pasta. Add in cooked meatballs and simmer for 5 more minutes.
      7. Add in herbs, parmesan cheese and season to taste with additional salt and pepper.

      Recipe Notes

      1. If turkey or chicken meatball mixture is difficult to work with, you can chill the mixture in the freezer for about 5 minutes or so, or you can use a cookie scoop to scoop the mixture. Also, using wet hands or even food safe gloves makes working with the ground turkey / chicken mixture easier.
      2. Omit cheese for Whole30 and Paleo friendly.
      3. This soup is a great meal prep option and even freezes well.

      Nutrition

      Loading nutrition data...

      Healthy Italian Wedding Soup

      Flavored with Italian seasoning, with a touch of spinach added in, these Paleo Turkey Meatballs make for a great weeknight dinner or meal prep solution! Double or triple the batch and serve some for now and save some for later. Serve with your favorite homemade or store-bought marinara and spaghetti squash and you’ve got the perfect lightened-up dinner.

      Paleo turkey meatballs in a bowl with marinara sauce.Paleo Turkey Meatballs with Spinach

      This gluten-free and Paleo Turkey Meatballs are a classic LCK recipe you’ve been loving since 2013! We went ahead and gave the recipe and photos a little update. We are so glad we did as it reminded us of how amazing these meatballs are, especially for meal prep! Make a double or triple batch of these Italian flavored meatballs and use some right away and then save some for later. Meatballs are great to keep in the freezer because they’re quick and easy to pull out on a moments notice and reheat in your favorite homemade or store-bought marinara sauce.

      Paleo turkey meatballs with spinach on a sheet pan.

      Gluten Free Turkey Meatball Ingredients

      Paleo meatballs made without dairy in a pan

      Make Ahead Meatballs and Freezer Instructions

      Meatballs are the perfect make-ahead meal! They can made a few days ahead and left in the refrigerator or they can be frozen for up to 2 months.

      To freeze meatballs, let them fully cool at room temperature and then transfer to a baking sheet lined with parchment paper. Let freeze for at least 1 hour, and then transfer them to a long term storage bag or container. Store for up to 2 months. Defrost in the refrigerator overnight, or warm up in your favorite pasta sauce over low heat.

      gluten free turkey meatballs over pasta

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      If you like this meatball recipe, check out these others:

      [yumprint-recipe id=’191′]

      Gluten Free Turkey Meatballs with Spinach

      Bound to be a hit at your next party, this Healthy Spinach Artichoke Dip has all that creamy flavor without any dairy. This paleo, vegan and Whole30 friendly appetizer is simple to put together and nobody will know this isn’t the classic version.

      Healthy spinach artichoke dip on a serving plate.Healthy Spinach Artichoke Dip

      Is there anything better than Spinach and Artichoke Dip? It is such a classic appetizer that everyone loves. We wanted to update it to make it a bit more healthy so we took all the flavors to create a nutrient-dense dip that is so creamy and delicious without any actual cream! We did leave an option to top it with cheese and broil it, but the dip itself is so flavorful it won’t be missed if you need to leave it off for a totally dairy-free dip. 

      This crowd favorite is perfect for parties, or for an appetizer for a night in. It’s simple to make, made with mostly pantry staples and can even be made ahead of time (no more than a day) and reheated.

      Ingredients Needed

      Preparing healthy spinach and artichoke dip in a blender.How to Make Healthy Spinach Artichoke Dip without Dairy

      To make this dish free from any dairy, we turned to cashew cream. Cashew cream is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream or in some recipes cream cheese. It can be used for both savory or sweet recipes! We’ve used in so many different dishes, and it’s our number one choice to replace dairy where it fits.

      We left it optional to add a bit of cheese on top of the dish to get that traditional spinach and artichoke dip feel, but you won’t miss it too much if you omit it to make this dish totally dairy-free.

      What to Serve with this Dip

      Serve this dip with crackers (homemade or store-bought), tortilla chips, and cut up veggies.

      Healthy spinach dip with chips and veggies.

      If you like this healthy dip recipe, check out these others:

      If you like this spinach and artichoke recipe, check out these others:

      [yumprint-recipe id=’244′]

      Healthy Spinach & Artichoke Dip

      This Spinach Artichoke Stuffed Spaghetti Squash recipe is the ultimate comfort food, lightened up! All the classic flavors of spinach and artichoke dip made healthy and stuffed into a low-carb and nutrient-rich spaghetti squash! You can optionally add-in chicken to make it heartier, or leave it as a vegetarian main dish. Make it dairy-free using cashew cream, or not.

      stuffed spaghetti squash with spinach and artichoke fillingSpinach Artichoke Spaghetti Squash

      Fall is the perfect time for spaghetti squash! Spaghetti Squash is the a healthier alternative to pasta and it works so well here with this Spinach and Artichoke recipe. It is like a dinner version of the Spinach and Artichoke dip (we’ve got that here, too) but more nutrient dense and hearty! What I love most about this recipe is that it can be made classic with some cheese or made dairy-free thanks to my favorite dairy-free swap: cashew cream!

      Want to make this vegetarian? We gave the option to add-in chicken if you want, but feel free to omit to keep it vegetarian and vegan if you use the dairy-free option.

      Love spinach and artichoke dip? Check out this chicken dish, this dip and this stuffed mushroom recipe.

      spinach and artichoke filling Ingredients Needed

      Dairy-free Options

      It’s hard to believe but we absolutely could not taste the difference between the version we tested with dairy using cream cheese and the version we tested using cashew cream and nutritional yeast. Even the nutritional yeast is optional if you prefer to skip it in the dairy-free option! We’ve talked about cashew cream at length on Lexi’s Clean Kitchen because it’s one of our favorite swaps to make dishes creamy without any dairy. To make it you blend soaked cashews until it’s rich and creamy. It’s used in the same way heavy cream or even greek yogurt would be.

      spinach artichoke stuffed spaghetti squash on a baking sheet

      How to make Stuffed Spaghetti Squash

      The truth is, you don’t actually have to stuff the spaghetti squash to make this recipe. You can either bake this as a casserole in an 8″x 8″ dish (or something similar) or you can bake this Spinach and Artichoke dinner directly inside the spaghetti squash halves. To do that:

      1. Roast the spaghetti squash (or cook in an Instant Pot) following these directions.
      2. Meanwhile, make the spinach artichoke mixture.
      3. Once cooked and cooled, scoop out the spaghetti squash strands and combine with the spinach and artichoke.
      4. Place back in the empty shells of the spaghetti squash and top with shredded cheese, if using.
      5. Place under the broiler until the cheese and melted and the mixture is completely heated through.

      If you like this spaghetti squash recipe, check out these others:

      5.0 rating
      1 reviews

      Spinach Artichoke Spaghetti Squash

      This Spinach Artichoke Stuffed Spaghetti Squash recipe is the ultimate comfort food, lightened up! All the classic flavors of spinach and artichoke dip made healthy and stuffed into a low-carb and nutrient-rich spaghetti squash! You can optionally add-in chicken to make it heartier, or leave it as a vegetarian main dish. Make it dairy-free using cashew cream, or not.


      Yield 4
      Prep Time 15 minutes
      Cook Time 45 minutes
      Total Time 1 hour
      Recipe Type: Dinner
      Cuisine Gluten-free, Paleo, Vegetarian
      Make Ahead: Easy
      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      • 1 spaghetti squash (about 4 pounds)
      • 2 teaspoons avocado oil
      • 1 small onion, diced
      • 3 cloves garlic, minced
      • 5 ounces baby spinach, fresh or defrosted if frozen
      • 1 cup canned or frozen artichokes, drained and chopped
      • 3 ounces cream cheese (or 1/3 cup cashew cream with 1 tablespoon nutritional yeast for dairy-free)
      • ¼ cup parmesan cheese (omit for dairy-free)
      • 2 cups shredded rotisserie chicken (optional)
      • 1/2 cup mozzarella or gruyere cheese (omit for dairy-free)

      Directions

      1. Cook spaghetti squash using these directions.
      2. Meanwhile, make spinach and artichoke mixture: Heat oil in a large pan over medium heat. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes.
      3. Add in spinach and artichokes and cook until wilted, about 5 minutes. Season with ½ teaspoon salt and pepper and add cream cheese (or cashew cream) and cook for an additional 2 minutes.
      4. Preheat the broiler on high.
      5. Once spaghetti squash is cooked and cooled enough to handle scoop out the squash into a large bowl. Add parmesan cheese (if using), chicken (if using) and spinach artichoke mixture. Mix together gently until fully combined.
      6. Either divide the mixture into the now empty squash shells and top with mozzarella cheese or place in an 8" x 8" oven safe casserole dish.
      7. Place under the broiler until the cheese and melted and the mixture is completely heated through.

      Nutrition

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      Spinach and Artichoke Spaghetti Squash

      This Creamy Spinach and Artichoke Chicken is comfort food turned easy weeknight dinner! This optionally dairy-free dish is so creamy and tastes just like spinach artichoke dip but with fresh healthy ingredients served for dinner!  This dish is Paleo, Keto and Whole30 friendly and so delicious!

      Creamy Spinach and Artichoke Chicken

      Another easy weeknight dinner coming your way! And if you are a fan of spinach artichoke dip (but…who isn’t?) then you’re going to love this one. We took all the flavors of that classic dip and updated to create a healthy nutrient-dense dinner that is so creamy and delicious without any actual cream! Ok…we did include a note about how to use cream if you prefer to keep this nut-free. So you decide which version works better for you!

      Ingredients Needed:

      If you want to keep this nut-free and tolerate dairy substitute heavy cream for cashew cream and parmesan cheese for nutritional yeast. Either way, it’s going to be good!

      Why do we use cashew cream in this recipe?

      We love using cashew cream as a dairy-free alternative to make things CREAMY! Unlike coconut cream or coconut milk that can often leave a taste, cashew cream makes things instantly creamy, without any coconut taste! It’s totally dairy-free, and delicious. You can use it in savory or sweet dishes. But even without the health benefits, cashew cream is just totally delicious.

      What to serve with Spinach and Artichoke Chicken:

      There are so many options to serve this delicious dish with. Try:

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      Creamy Spinach and Artichoke Chicken

      These Saucy Chorizo Skillet Baked Eggs are a great addition to your next Sunday brunch! It’s low-carb, paleo and Whole 30 friendly, dairy-free and most definitely delicious.

      Skillet baked eggs with chorizo before serving.Skillet Egg Bake with Chorizo and Beans

      This savory egg bake recipe is delicious way to start off the day! It’s almost like a southwestern version of Shakshuka, flavored with paprika, cumin, and spicy chorizo. We opted to add black beans to this skillet egg bake to round out the lower carb and dairy-free dish, but you can feel free to omit for paleo or Whole30.

      Up close portion of skillet baked eggs

      What ingredients you need for these easy baked eggs:

      What skillet should I use for this recipe?

      Any oven safe skillet will work here. If you are using cast iron, make sure it is enameled as prolonged tomato exposure can ruin the seasoning on a regular cast iron skillet.

      Two portions baked eggs and chorizo on a plate.

      If you like this savory breakfast recipe, check out these others:

      5.0 rating
      2 reviews

      Saucy Chorizo Skillet Baked Eggs

      These Saucy Chorizo Skillet Baked Eggs are a great addition to your next Sunday brunch! It's low-carb, paleo and Whole 30 friendly, dairy-free and most definitely delicious.


      Yield 4
      Prep Time 5 minutes
      Cook Time 36 minutes
      Total Time 41 minutes
      Recipe Type: breakfast, brunch
      Cuisine gluten-free, paleo, whole30, low carb

      Author: Lexi
      Scale This Recipe

      Ingredients

      • 1 lb. chorizo sausage, casing removed (see note)
      • 1 tablespoon oil
      • 1 onion, sliced
      • 1-15 ounce can diced tomato
      • 1 teaspoon salt
      • ½ teaspoon black pepper
      • 1/2 teaspoon cumin
      • 1/2 teaspoon paprika
      • 1-15 oz. can black beans, rinsed and drained (optional)
      • 2 handfuls baby spinach
      • 4 eggs

      Directions

      1. Preheat oven to 375ºF.
      2. Heat a large oven-safe skillet over medium-high heat. Once hot add chorizo until cooked through, about 8 minutes.
      3. Add oil and onion and and let cook for 5 minutes, stirring often until softened.
      4. Add diced tomato, salt and pepper, cumin, paprika, and beans and cook for 5 minutes.
      5. Stir in spinach until wilted.
      6. Remove from heat and using a spoon, make 4 indentations in the mixture for the eggs.
      7. Gently crack in eggs sprinkle with salt.
      8. Place skillet in oven and let bake for 15-18 minutes until eggs whites are cooked through.

      Recipe Notes

      1. You can also use the fully cooked chorizo sausage here. Dice it up and cook it until it is fully heated through and then proceed to the next step.
      2. This recipe was updated on 4/24/19 to reflect a more streamlined process and it eliminated the addition of bacon in the original recipe.

      Nutrition

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      Saucy Chorizo Skillet Baked Eggs

      This Sheet Pan Greek Meatballs with Veggies and Chickpeas is a delicious dinner that will make the whole family happy! The greek meatballs have a healthy dose of spinach and a nice bright lemon and herb flavor to complement the veggies and chickpeas. This largely hands-off cooking dinner is gluten-free and optionally dairy-free too!

      Sheet Pan Greek MeatballsSheet Pan Greek Meatballs with Veggies and Chickpeas

      We can’t get enough of sheet pan dinners, and we’re happy to hear neither can you! Sheet pan dinners are great because they minimize dishes and utilize hands-off cooking! We love this Sheet Pan Greek Meatballs with Veggies and Chickpeas for all of those reasons, but most important we love it because that flavor is so bright with a healthy does of vegetables! The meatballs are made up of chicken, spinach, lemon and greek spices and optionally feta. It’s easy to leave that out if you are dairy-free but we love the salty kick it gives the meatballs.

      We used a bunch of veggies like red onions, peppers and eggplants  to accompany the meatballs, but it’s easy to swap out for what’s in season or available to you, so long as it cooks in relatively the same amount of time. The chickpeas don’t get super crunchy because they’re cooked with a lot of vegetables with moisture but they add some nice texture and of course a healthy dose of fiber! All together this dish is so flavorful and likely to be your new favorite sheet pan dinner!

      What vegetables go with meatballs?

      We love recipes when they’re versatile in terms of what veggies you can use, and this sheet pan dinner is no exception. We opted to use red onions, red peppers and eggplants (along with chickpeas) for this dish because they complemented the lemon and herb greek meatballs, but really you could use any veggies that would cook in the directed amount of time. Some other options:

      Tips for sheet pan cooking:

      sheet pan dinners

      Watch the video:

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      5.0 rating
      1 reviews

      Sheet Pan Greek Meatballs with Veggies and Chickpeas

      This Sheet Pan Greek Meatballs with Veggies and Chickpeas is a delicious dinner that will make the whole family happy! The greek meatballs have a healthy dose of spinach and a nice bright lemon and herb flavor to complement the veggies and chickpeas. This largely hands-off cooking dinner is gluten-free and optionally dairy-free too!


      Yield 4
      Prep Time 15 minutes
      Cook Time 25 minutes
      Total Time 40 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      For Veggies and Chickpeas:

      • 1 tablespoon oil
      • 1- 15 ounce can chickpeas, drained and rinsed
      • 1 red bell pepper, cored and sliced
      • 1 red onion, cored and sliced
      • ½ eggplant, diced to 1 inch pieces
      • 1 tablespoon lemon juice
      • 1 teaspoon garlic powder
      • 1 teaspoon dried oregano
      • ½ teaspoon salt
      • ½ teaspoon pepper

      For meatballs:

      • 1 egg
      • 2 tablespoons almond flour
      • 1 teaspoon oregano
      • ½ teaspoon salt
      • ½ teaspoon pepper
      • Zest from 1 lemon
      • 2 cloves garlic, minced
      • 1/2 cup frozen chopped spinach, squeeze out
      • 1/2 cup feta cheese, plus more for garnish (optional)
      • 2 green onions
      • 1 lb. ground chicken (white or dark meat)
      • parsley, for garnish

      Directions

      1. Preheat oven to 400ºF and lightly oil a 12" x 18" sheet pan.
      2. In a large bowl mix all of the ingredients for the veggies and chickpeas and toss to combine. Place the vegetable mixture on the sheet pan, spread out evenly and bake for 15 minutes.
      3. Meanwhile to the bowl add the egg, almond flour, oregano, salt, pepper, lemon zest and garlic and whisk until combined. Add in the spinach, feta, green onions and ground chicken and mix together.
      4. Take the sheet pan out of the oven at 15 minutes and move the veggies and chickpeas to each side to make space in the center for the meatballs.
      5. Using a small scoop (like a cookie scoop) portion meatballs onto the sheet pan (you want the meatballs to me on the small size, about 1” in diameter). Bake for an additional 10 minutes, or until the meatballs have cooked through to 165ºF.
      6. Garnish with fresh parsley and serve immediately, or portion in meal prep containers and cool completely before closing the lid.

      Recipe Notes

      1. For dairy-free: leave out the feta!

      Nutrition

      Loading nutrition data...

      Sheet Pan Greek Meatballs with Veggies and Chickpeas

      The infamous Trader Joe’s Gnocchi package directions results in soggy gnocchi that nobody wants, so we’re going step-by-step for you on How to Make Trader Joe’s Cauliflower Gnocchi! It’s a quick weeknight meal on a budget and is a great gluten-free alternative to a classic gnocchi. What has become an almost cult classic, is so good, and we’ve cracked the code on our favorite way to prepare it.

      Best way to cook Trader Joe's Cauliflower Gnocchi

      How to Make Trader Joe’s Cauliflower Gnocchi

      If you haven’t heard of the Trader Joe’s cult favorite Cauliflower Gnocchi, let us tell you a little bit about it! It’s inexpensive, sold for under $3, and made gluten-free with a hearty dose of veggie. Traditionally gnocchi is made with cooked potatoes that are bound together with egg and wheat flour. The TJ version is made with cauliflower and cassava flour, and a few other ingredients. To be clear, it’s not necessarily low-carb but it’s a healthier take with a classic flavor. The package directions produce a finished product that is a bit suspect so we’re going to go through step-by-step on How to Make Trader Joe’s Cauliflower Gnocchi into a quick weeknight Italian dinner!

      How do you cook cauliflower gnocchi?

      There are a few different ways to cook cauliflower gnocchi. But there is one way not to cook it, and that is do not cook it according to the package directions. We are looking for gnocchi that isn’t mushy and has a nice crispy coating so we’re using cooking methods that do just that!

      1. In the skillet: This is by far the easiest and simplest method (and our favorite)! The main directions in our recipe include the step-by-step for skillet cooking because it is our preferred method for the best tasting gnocchi. It also makes the meal a one-pan dinner which is always a plus.
      2. In the air fryer: This is a simple way to crispy up the gnocchi, but the downside is that this cooking gadget isn’t that common and it still means you have to use other pots and pans to make a complete meal.
      3. In the oven: We offer directions for cooking the gnocchi on a sheet pan, but in all honestly it is our least favorite method. In order to achieve crispy gnocchi it has to have a long cook time, and just isn’t very efficient. But will lend itself to crispy gnocchi if left in there long enough.

      Trader Joe's Cauliflower Gnocchi recipes

      What do you serve with Cauliflower Gnocchi:

      We serve this recipe with store-bought tomato sauce, spinach and cheese. It makes it a complete meal that is made in one pan and ready in under 30 minutes. Alternatively you could use a homemade tomato saucehomemade meat sauce, a pesto, a pumpkin sauce or really any sauce that tastes good with gnocchi!

      The TJ’s cauliflower gnocchi is also a hit when served alone as an appetizer with a dipping sauce!

      Trader Joe's Cauliflower Gnocchi cooking tips

      Tips on getting your hands on Cauliflower Gnocchi

      Admittedly there is a Cauliflower Gnocchi craze going on, coupled with a delay in getting shipments in to some stores. So we had trouble getting our hands on cauliflower gnocchi for a few weeks. Hopefully they’ll be producing more of this product now that they know it’s a hit. Follow these tips to get your hands on Cauliflower Gnocchi:

      Trader Joe's Cauliflower Gnocchi how to cook

      So jump on the Trader Joe’s Cauliflower Gnocchi train and get to the store to get yours and make sure to post it to Instagram. Because with this one, if you didn’t post it to Instagram, did it even happen?

      Watch the video:

      If you like this weeknight Italian dinner, check out these others:


      4.8 rating
      13 reviews

      How to Make Trader Joe's Cauliflower Gnocchi

      The package directions on this cult classic hit results in soggy gnocchi so we're going step-by-step on How to Make Trader Joe's Cauliflower Gnocchi! It's a quick weeknight meal on a budget and is a great gluten-free alternative to a classic gnocchi.


      Yield 2-4
      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 20 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 2 - 12 ounce bags Trader Joe’s Cauliflower Gnocchi
      • 2 tablespoons oil or butter
      • 1 heaping cup baby spinach
      • 1/4 teaspoon garlic powder
      • 1/4 teaspoon italian seasoning
      • Pinch red pepper flakes
      • ½ cup marinara sauce of choice
      • ⅓ cup mozzarella cheese

      Directions

      1. Ignore the package instructions.
      2. Defrost the gnocchi: You can either let thaw out on the counter for an hour or you can microwave the gnocchi on a plate for 2-4 minutes. Once thawed you want to pat dry any condensation. 
      3. In a large non-stick or well-seasoned cast iron skillet heat 2 tablespoon oil until it’s hot add the gnocchi in an even layer. Let the gnocchi sit undisturbed for 3 minutes. Flip the gnocchi and repeat until they are a light brown and crispy.
      4. Add in spinach and stir until it is all wilted.
      5. Add in garlic powder, Italian seasoning, a pinch of red pepper flakes and marinara sauce and toss until combined.
      6. Sprinkle with cheese and cover for 3-5 amount of minutes, or until the cheese and sauce is hot and bubbly.
      7. Serve immediately.

      Recipe Notes

      1. Air-fryer instructions to cook the gnocchi:
        1. Pre-heat Air-fryer to 400ºF
        2. Partially defrost the gnocchi, about 2 minutes in the microwave, making sure to break apart any gnocchi stuck together.
        3. Spray the air-fryer basket with avocado spray.
        4. Lay 1/2 the gnocchi from one bag inside the basket and spray it once more.
        5. Cook for 12 minutes, flipping halfway through.
        6. Repeat with the remaining bag.
      2. Oven Directions:
        1. Preheat oven to 425ºF and line a baking sheet with parchment paper
        2. Place defrosted gnocchi on the baking sheet and spray with avocado oil spray or cooking spray of choice. Toss to coat.
        3. Bake for 20 minutes, flip, and bake for an additional 20 minutes until the gnocchi is golden brown and crispy on the outside.

      Nutrition

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      Pin it for later:

      How to Make Trader Joe's Cauliflower GnocchiWhat is your favorite way to make Trader Joe’s Cauliflower Gnocchi?

      How to Make Trader Joe’s Cauliflower Gnocchi

      Paleo Breakfast Hash (Whole30 compliant, no added sugar, grain-free, gluten-free) | Lexi's Clean Kitchen

      This Loaded Paleo Breakfast Hash is such a delicious hash for weekend BRUNCH or when you are craving breakfast for dinner! The spicy chicken sausage and bacon pair so perfectly with the sweet potato, onions, and peppers. It can be eaten as is for a veggie and protein filled breakfast, or topped with an egg!

      Sweet potato hash paleoLoaded Paleo Breakfast Hash

      Normally when preparing sweet potatoes for breakfast I make these Roasted Cinnamon Sweet Potato Home Fries. But today, seeing as it was a ‘breakfast for dinner’ kind of night, I decided to be adventurous. I loaded up my skillet and cooked up a hash that was a huge hit. This loaded hash with eggs and hot sauce… I think I could be in heaven!

      Ingredients Needed:

      Paleo Breakfast Hash recipe

      This would also be a great make ahead breakfast idea that you can prep ahead of time on a Sunday and enjoy the next three mornings, with or without eggs! It’s great because it’s packed with veggies, protein and fat and will keep you satisfied for the whole morning!

      Sweet Potato Hash Paleo

      If you like this Sweet Potato Hash Paleo recipe, check out these others:

      0.0 rating

      Loaded Paleo Breakfast Hash


      Yield 4
      Prep Time 10 minutes
      Cook Time 30 minutes
      Total Time 40 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 1 1/2 teaspoons extra-virgin olive oil (or oil of choice)
      • 2 cloves garlic, minced
      • 1 large sweet potato, diced
      • 1 red pepper, diced
      • 1 green pepper, diced
      • 1 cup fresh organic spinach
      • 1 tomato, finely chopped
      • Optional: 2 organic chicken sausages, pre-cooked and sliced
      • Optional: 4 pieces nitrate-free bacon, pre-cooked and chopped
      • 1/4 teaspoon sea salt, more to taste
      • 1/4 teaspoon black pepper, more to taste

      Directions

      1. In a large skillet, sauté oil and garlic over medium heat for 1 minute.
      2. Add in sweet potato and cook for 5 minutes, or until the potato starts to soften.
      3. Add in peppers, onion, and tomato and cook for an additional 10-15 minutes, stirring often. If you want to reduce the cooking time, cover the pan at this stage until the sweet potato is fork tender.
      4. Mix in chopped sausage, bacon, salt and pepper and let cook for 5 minutes.
      5. Mix in fresh spinach, and cook for an additional 2-3 minutes, or until the spinach has wilted.
      6. Taste and adjust seasoning as desired. Remove from heat and serve hot.
      7. Optional: Top with fresh organic over easy eggs

      Recipe Notes

      • *To get your eggs perfect, cook them slow over medium/low heat with the pan covered.
      • *Photos updated April, 2016.

      Nutrition

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      Loaded Paleo Breakfast Hash

      This Creamy Tuscan Chicken recipe is what dreams are made of! This easy weeknight dinner is creamy without any dairy, with bacon, sundried tomatoes and spinach and so delicious. This dish is Paleo, Keto and Whole30 friendly and bound to be a new family favorite! Made in partnership with my friends at Shenandoah Valley Organic!

      How do you make tuscan chicken

      Creamy Tuscan Chicken

      We had a vision of what we wanted this dish to be: we wanted the creamiest and dreamiest weeknight dinner loaded with salty bacon, briny sun-dried tomato, veggies for health and the best chicken we could find. We are so happy to say we think we hit the mark with this Creamy Tuscan Chicken dinner!

      Making this recipe was both thrilling and stressful because we were so set on this creamy dish not containing any cream and it went through several rounds of recipe testing to get it just right: 5 to be exact! We started off using almond milk as the creamy component. While the resulting dish was tasty it wasn’t creamy and the almond milk was overpowered by the strong flavor of bacon and sundried tomato. Next up we tried coconut cream. This one was a no-go for me because I have a strong aversion to food tasting like coconut when it’s not supposed to. And then, after that second failed attempt I had an epiphany: cashew cream! Cashew cream is what dreams are made of! It doesn’t take on a strong cashew flavor, it doesn’t separate, it’s easy to make, nutritious and it makes the dish so creamy.

      Once we went in that direction we tested it a few more times to makes sure it’s JUST RIGHT for you, and well, because we wanted to eat more of it!

      How we serve this:

      We served this easy weeknight dinner up with cauli-rice, but it would be equally delicious over pasta, with white rice, cauliflower gnocchi (our Trader Joe’s favorite right now), or even a bed of sautéed greens!

      Creamy tuscan chicken keto

      I am so happy to partner with my friends at Shenandoah Valley Organic to bring you today’s Creamy Tuscan Chicken recipe! Shenandoah Valley Organic is my go-to trusted chicken company because they pride themselves in producing the highest quality chicken grown on family-owned farms. I love the quality so much, and everyone in my family who tries it agrees! It’s the best, and I love supporting their farmers and a company that is working hard to do things right!

      SVO chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Pretty cool if you ask me! You can also use their easy store locator to find where you can get this amazing quality chicken near you!

      Dairy free chicken breast recipes

      How do I Make Cashew Cream

      We have a whole post dedicated to this! Check out How to Make Cashew Cream for all the details!

      What is Cashew Cream Used For?

      We love using it as a dairy-free sub to make things CREAMY! Unlike coconut cream or coconut milk that can often leave a taste, cashew cream makes things instantly creamy, without any coconut taste! It’s totally dairy-free, and delicious! You can use it in savory or sweet dishes!

      Other uses for Cashew Cream:

      This recipe makes a bit more cashew cream than is needed, as it’s easier to blend a larger amount than a smaller amount. There are endless ways to use cashew cream, basically use it in any place you would use heavy cream! Here are some ideas:

      Healthy sundries tomato chicken

      Watch the video!

      If you like this simple weeknight chicken dinner, check out these other favorites:

      4.9 rating
      9 reviews

      Creamy Tuscan Chicken (Paleo and Diary Free)

      This Creamy Tuscan Chicken recipe is what dreams are made of! This easy weeknight dinner is creamy without any dairy, full of bacon, sundries tomatoes and spinach and so delicious. This dish is Paleo, Keto and Whole30 friendly!


      Yield 4
      Prep Time 5 minutes
      Cook Time 23 minutes
      Total Time 28 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      Directions

      1. In a large saute pan over medium heat cook bacon until crisp, remove, drain oil except for 1 tablespoon.
      2. Add chicken, in batches if necessary, and cook on each side until lightly browned and cooked through, about 3 minutes per side minutes. Remove from pan.
      3. Add 2 teaspoons oil if the pan is dry.  Add onion and garlic, and lower heat to medium low and cook until beginning to soften, about 5 minutes.
      4. Add in chicken stock and sundried tomato and scrape up any browned bits from the bottom of the pan and bring up to a boil.
      5. Stir in cashew cream until smooth.
      6. Add spinach, bacon  and return chicken to pan and continue to cook until the sauce spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
      7. Serve immediately with cauli rice, pasta or zoodles.

      Recipe Notes

      1. If you don’t have tenders, simply slice chicken breasts in half horizontally and then slice in half to get the correct size. If using thighs leave as is.
      2. To make the cashew cream: Place 1 cup of cashews in a bowl and cover with cold water for at least an hour, or up to 8. Drain the soaked cashews and place them in a small food processor or high-speed blender. Puree with 1/4 cup water of and ½ teaspoon of salt. Blend until smooth.  Keep it in the refrigerator for 3-4 days! See post for more information about cashew cream!

      Nutrition

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      This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

      Creamy Tuscan Chicken (Paleo & Keto)

      Looking for a healthy and fun breakfast idea? These Spinach Pancakes are kid-approved and so delicious! They’re made healthier using gluten-free flours, but nobody will know it! They’re fluffy and cook up perfectly!

      A plate full of spinach pancakes that are bright green.Healthy Spinach Pancakes

      St Patrick’s Day is around the corner and whether you have Irish roots or not, it’s all about all things GREEN. I love celebrating holidays, big and small, and adding these healthy Spinach Pancakes into the breakfast rotation this time of year is a fun way to celebrate! These are the best fluffy paleo and gluten-free pancakes, made green with a hidden veggie! Spinach is blended into my classic pancake batter, but you wouldn’t be able to tell. They’re so delicious! Now let’s nourish your family with a festive breakfast packed with good-for-you ingredients!

      A blender with green pancake batter from spinach.Ingredients Needed:

      A stack of spinach pancakes with maple syrup being drizzled over the top.How to Make Green Pancakes

      It couldn’t be easier to make these pancakes: add all ingredients to a blender and blend until smooth! Then cook in your favorite skillet, making sure add in chocolate chips to the batter while cooking. Serve pancakes hot with maple syrup, if desired!

      Can you make them ahead of time?

      Because of the spinach in the batter, the pancakes do need to be cooked immediately. However, these pancakes freeze wonderfully! Let them cool completely at room temperature, then freeze on a parchment lined baking sheet. Once frozen, you can place in a bag or storage container for longer storage, about 1-2 months. You can heat up in a toaster or microwave until warmed through.

      A forkful of spinach pancakes with chocolate chips.

      If you like this festive St. Patrick’s Day recipe, try these others:

       

      If you like this breakfast recipe, check out these others:

       

      [yumprint-recipe id=’262′]

      Kid-Friendly Spinach Pancakes

      This Spinach Basil Pesto is the perfect condiment for your pasta, chicken, or seafood! It is creamy, flavorful, easy to prepare, and delicious on top of most dishes! Add a flavor boost to your meals with this homemade pesto that coms together in under 5 minutes! 

      Spinach Basil Besto

       Try it in a pesto chicken salad with this easy shredded chicken!

      0.0 rating

      Spinach Basil Pesto



      Prep Time 5 min

      Total Time 5 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

    • Combine everything but the oil in your food processor or high-speed blender and pulse until ground down. Add oil and pulse again.
    • Store in the fridge.
    • Recipe Notes

    • Updated: 2/1/2017

    • Nutrition

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