Vegetarian Meals

Traditional Greek Salad

two greek salad with oil, balsamic vinegar, and cucumber on the side


Rounding out this Mediterranean themed week with my all time favorite greek cuisine…the simple yet flavorful, GREEK SALAD.  As I mentioned in an earlier post, David and I were lucky enough to make a trip to Greece last summer with a few of our friends, and let me tell you, it was a dream come true!


friends visiting mykonos town, mykonos greece

(The group in Mykonos Town, Mykonos)

The country is so old, history so rich, and the land is beautiful!  We toured the National Archaeological Museum and Acropolis, met some of the nicest and most accommodating locals, lounged on their sun filled beaches, and indulged in some of the best and freshest food (and drinks)!  


having drinks on a rooftop bar overlooking the acropolis is greece

(Enjoying those drinks at a bar overlooking the Acropolis!  Bar: A for Athens Cocktail Bar)

(Walking through the ancient Acropolis of Athens)

man drinking beer in ocean

(David drinking a beer at Nammos Beach Club, Psarou Beach, Mykonos)

If I’m being honest, I always enjoyed Greek Salads here in the U.S., but they weren’t anything I’d obsess over.  So obviously, first day in Greece, I had to try out a traditional Greek Salad from the homeland to see how it compared.  Final verdict?  OH.MAH.GAWD. it was life changing.  And no lie, I ate one

You think one would get tired of eating the same food every day, but that was not the case at all.  It actually had the opposite effect, in that I required a Greek Salad with a side of fresh bread and olive oil, every day in order to survive.  The best way I can explain it is like this…I’m stuck floating out into space, and the Greek Salad is my oxygen filled space suit GIVING ME LIFE.

But I digress…


greek salad with block of feta and basil on top


Aside from the seriously ripe, home grown tomatoes and cucumbers, the biggest difference in Greek Salads in Greece vs Greek Salads in the U.S. is the FETA CHEESE.  Every place you went to in Greece gave you these big blocks of brine-soaked feta, drizzled with oil and oregano.  This was a GAME CHANGER.

One of my favorite brine-soaked feta blocks is made by Dodoni, an authentic Greek feta imported from the homeland itself!  I get mine at Costco in a big container, so as you can imagine it lasts me a while!  Trader Joe’s also has a good selection of blocked feta, so don’t be afraid to try it out and take the extra step of cutting it up ypurself…its worth it!


two greek salad with cucumber on the side and Dodoni blocked feta


So as you can imagine, I was determined to recreate this in my own home and I think this recipe is pretty darn close.  The key is to keep it simple.  Use large chunks of veggies, quality EVOO, and a big ‘ole block of brine soaked feta for good measure!  Do not underestimate the power of simple, quality ingredients, as evidence by this life giving salad.


greek salad with block of feta and dodoni blocked feta container


Once you’ve created your masterpiece, sit back, relax…and take a picture to send to you friends telling them you took a last minute trip to Greece!


two greek salads with oil and balsamic vinegar on the side


Traditional Greek Salad

Prep Time15 mins
Total Time15 mins
Course: Salad
Keyword: feta, greek, salad, traditional
Servings: 2 people
Author: Lulu's Table


  • 1/2 cucumber cut into large chunks
  • 2 tomatoes cut into large chunks
  • 1/4 cup red onion sliced thinly
  • 1 large block of feta
  • 2 tbsp dried oregano
  • 4 tbsp EVOO
  • 2 tbsp balsamic vinegar
  • fresh basil chopped


  • Dice cucumber and tomatoes in large chunks and add to bowl.
  • Thinly slice the raw red onion and sprinkle over top of cucumber and tomato mixture.
  • Drizzle oil and vinegar over salad mixture.
  • Cut a large block of feta and lay overtop individual salads.
  • Drizzle a little extra oil over feta and sprinkle whole salad with dried oregano.
  • Garnish with fresh chopped basil.
Appetizers, Vegetarian Meals

Greek Mini Bell Pepper Boats

multi color baby bell pepper boats filled with greek filling


To keep this mediterranean vibe going, here is a little somethin somethin for you to serve up as a healthy and fun appetizer!  These mini bell pepper boats are so fun, colorful, and of course…hella YUMMY.  But be careful, because from what I experienced they go fast, so don’t be afraid to make extra!

As you can see, these little lovelies are beautiful to look at, and make your spread look like something out of a magazine, but they are totally healthy for you too!  Gluten free, vegetarian, heart healthy, and filled with greek goodness…and if you aren’t already sold, there is no cooking required!  These little boats are easy to make and take very little time.  All ingredients are raw, which means just some chopping and mixing are in order.


tray of baby bell peppers filled with greek salad mixture


This recipe includes olive tapenade and olive oil, a component of the mediterranean diet that makes it so good for you!  Oil from olives has shown to reduce risk of periphery artery disease, decrease blood pressure and inflammation associated with cardiovascular disease.  Making this appetizer heart healthy!

For preparation of this appetizer, you will need a large bag of mini bell peppers rinsed, and cut down the middle long ways.  For this recipe I used 25 peppers.  The best way to do this is to dump the peppers on a table to see where they lay naturally.  Take the side of the pepper facing up and cut above the stem all the way down to the bottom (this will help them lay better when they are filled with veggie mixture). 


orange mini bell pepper cut long ways to create a boat


Once you remove the top, set aside for later use, and proceed by scooping out the seeds and insides of your “boat” under running water.  Do this to all of you pepper boats and then set aside.


red, orange, and yellow baby bell peppers cut into boats laying on a white table


Take the tops from your pepper boats and chop into small pieces, before throwing into a large mixing bowl.


tops of baby bell pepper boats chopped and in a mixing bowl


Add the rest of your finely chopped veggies, EVOO, tapenade and cheese.  Mix together, add some spices, then scoop into your boats before serving!


chopped bell peppers, onion, cucumber, basil, feta, and tapenade in mixing bowl


I eat mine like sushi…all in one bite, but my husband is more civilized than I am and will eat over a few bites.  Whichever level of sophistication you are, I’m sure you will very much enjoy!


greek baby bell pepper boats with empty bell pepper boats in background on white table


Baby Bell Pepper Boats

Prep Time30 mins
Total Time30 mins
Course: Appetizer
Keyword: appetizer, bell pepper, gluten free, mediterranean, vegetarian
Servings: 5 people
Author: Lulu's Table


  • 25 mini bell peppers
  • 1/4 cup cucumber chopped
  • 1/4 cup onion chopped
  • 1/4 cup feta cheese chopped
  • 1/4 cup fresh basil chopped
  • 1 tbsp olive tapenade
  • 1 tbsp EVOO
  • 1 garlic clove minced
  • 1/4 tsp salt and pepper each


  • Take 25 mini bell peppers and slice in half, starting above one end of the stem, and slicing all the way down to the bottom, creating a "boat". 
  • Spoon out seeds and interior of bell pepper, and rinse under cold water. Set aside.
  • Take leftover tops of bell peppers, dice them and throw into a mixing bowl.  Add remaining ingredients and mix well.
  • Spoon filling from mixing bowl into bell pepper boats, plate and serve!

Spicy Harissa Chicken Bake

pasta and chicken thighs baked in spicy harissa coconut sauce in skillet

Something about the cold weather in January makes me feel cooped up, and like clock work, my nostalgia kicks in.  This is how it goes…

The Holidays are over and it takes about a week to decompress and become a working human again.  During that time I’m content, but then my mind starts to wander.  I start thinking about the trips I took last year and begin thumbing through past vacation pics.  That’s when the nostalgia kicks in, and alas…the planning of my next big trip ensues, all thanks to my ever-so-productive weekends as a result of “dry January”.

Well maybe thats just me, but either way, my mind was all over central Europe for the better half of last week.  David and I have been lucky enough to explore Italy and Greece over the past two summers, and parts of our trip that stick out the most…THE FOOD.  

spicy harissa chicken bake in skillet with penne

There’s a reason the Mediterranean diet continues to be the best diet year after year.  It’s because its DELICIOUS…or is it healthy?  Either way, I was busy day dreaming of my endless greek salads, hummus, kebabs, unadulterated olive oil, and the wonderful wonderful pasta dishes, when I decided to experiment with my own version of mediterranean cuisine.

Nostalgia…you are officially considered CURED thanks to this Harissa chicken dish.  Which by the way, reminds me of a mediterranean style baked ziti (only better for you than the original version)!  Albeit Harissa isn’t an every day household condiment, it has become widely available here in the US. Harissa is a chili based paste that is used throughout North Africa, originating in Tunisia.  It has a nice kick to it and a wonderful naturally occurring red color that gives its dishes some PIZZAZZ.

spicy harissa chicken in skillet with penne

I combined the Harissa with coconut cream to give it a rich and creamy consistency, before mixing in gluten free Banza penne pasta, then topping with chicken thighs, and popping it all in the oven to bake!  Once it’s done cooking, you can garnish with cilantro and limes before you lay that pretty little thing out on the table for everyone to dig into.

coconut cream and harissa paste in mixing bowl

coconut cream and harissa paste whisked together to form cream sauce

And don’t be afraid to sneak yourself a second serving since its filled with protein, healthy fats, and fiber to keep you full and satisfied!  Serve with a traditional greek salad, which can easily be thrown together while this is baking, and you have yourself a meal that originated almost 5,000 miles away! 

spicy harissa chicken baked with penne and plated


Spicy Harissa Chicken Bake

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Keyword: bake, chicken, gluten free, harissa, healthy, skillet, spicy
Author: Lulu's Table


  • 2 tbsp organic grass fed butter
  • 2 tbsp almond flour
  • 1 13 oz can coconut cream
  • 2 tbsp harissa paste
  • 1 8 oz bag Banza chickpea penne or other gluten free pasta alternative
  • 1-1.5 lbs organic chicken thigh
  • 1 tbsp EVOO or avocado oil
  • 1/2 tsp salt, pepper, garlic, and turmeric each
  • 1 lime juice
  • 2 tbsp cilantro chopped


  • Preheat oven to 375 degrees F.
  • Boil a pot of water and partially cook penne so that it is al dente. Drain, rinse under cool water, and set aside.
  • In a large skillet, melt butter over medium heat. 
  • While butter is melting, pour coconut cream into a mixing bowl and whisk in harissa paste until blended together.
  • Add almond flour to melted butter in the skillet and whisk ingredients together until buttery clumps are formed.
  • Slowly pour in coconut and harissa mixture in stages, and make sure to constantly whisk.  This will thicken your sauce.
  • Once all of your coconut mixture is whisked into the skillet, pour penne into skillet and stir so that it is evenly coated by sauce.
  • Take chicken thighs and lay them on top of the penne.  In a small bowl, mix together oil and spices.  Brush oil and spice mixture over top of the chicken thighs. 
  • Take 1/2 of a lime and squeeze juice over top of chicken thighs.  Bake in oven for 30 min.
  • When finished cooking, garnish with cilantro and lime wedges from other 1/2 of lime before serving.  Squeeze fresh lime juice over cooked harissa chicken if desired.
Breakfast & Brunch

Sweet & Savory Toast Bar

make your own toast bar with sweet ingredients and savory ingredients

Looking to have some fun with your brunch menu this weekend?  Try this TOAST BAR on for size!  If you’re anything like me, I have a very hard time deciding between sweet or savory when scouring a brunch menu.  Do I go with the eggs benedict sitting atop 10 glorious pounds of bacon, or the super chocolatey chippy powdery sugary pancakes…the agony of brunch decisions is real my friends!  Lucky for me, my husband goes through the same mental torture, but nips it in the bud by ordering one of each (therefore I get to pick at his, mwahaha).  

(I know what you’re thinking, and yes, David gets two full meals…making him an expensive date.)

But fear no more, because you can do both with this Toast Bar!  There will be no compromise at this brunch affair!  Not only does this remove the anticipation of the ever torturous decision, but is way way better for you then going out for a restaurant brunch.  You have the flexibility to put out the ingredients you want and to make it your own.  Have fun and crazy is always encouraged!   

For the meantime though, I’ll give you a breakdown of the SWEET & SAVORY TOAST BAR!

make your own toast bar sweet ingredients


  • Always, always, always have an ooey, gooey, drippy nut butter.  Melt beforehand for added yumminess.  I tried a new nut butter mixture the other day called NUTTZO, and ended up falling in love and using in this recipe!  It’s this beautifully and organically crafted nut and seed butter with only top notch ingredients and nothing extra added to it.  So heck yeah, I smeared that all up and down my toast.
  • Get yourself some fruit!  I used dried blueberries, fresh strawberries, sliced bananas, and pomegranate seeds.  Sprinkle on toast liberally.
  • Chocolate.  Need I say more?  I love me some dark chocolate, so thats what you’re looking at here.  Also, this may be a super underrated combination, but the nut butter, with chocolate chips, and pomegranate seeds was AWESOME.  The pomegranate seeds add a pop of strong flavor that blend so nicely with the dark chocolate.  Give it a try!
  • Nuts for texture!  Almond slices are one of my favs, but you could also do chopped walnuts or pumpkin seeds, yummmm.

toast with natural nut butter, banana slices, strawberries, pomegranite seeds, and chocolate chips



make your own toast bar with savory ingredients


  • (In Arby’s song) We have…the MEATS.  So I don’t know if I’m going through a phase, but I’ve been having a real obsession with lox since Christmas.  I for real cannot get enough of them.  And if I’m being honest, my cravings for lox is what prompted this toast bar brain child.  So thank you, you briney, smokey salmon filets for being so darn delicious.  Also, bacon makes a great toast topping, so cook you up some strips.
  • Cheeeeeeseeeee.  I used goat cheese, for its spreading abilities, taste, and its health benefits over cheese made from cow’s milk; such as, easier digestion, fewer calories, and higher vitamin content.
  • Avocado is a must have for the savory side.  Mash it up, whisper sweet nothings to it, drizzle some lime juice for flavor and freshness, and then sprinkle with Trader Joe’s Everything But the Bagel seasoning.  If you haven’t tried this seasoning yet, you are doing yourself a real disservice.  Go get yourself and bottle and put it on EVERYTHING.
  • Well if you’re having lox then it goes without saying that you need thinly sliced raw red onion too.

toast with lox, avocado, goat cheese, bacon and onion

Serve with many slices of toasted and buttered gluten free Ezekial Bread and then step back admire your masterpiece.  With that, I think you’re ready to go off into the world of brunch and host your own toast bar.  Make me proud and knock it out of the park!


Print Recipe
5 from 1 vote

Sweet & Savory Toast Bar

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Breakfast
Keyword: avocado, brunch, glutenfree, nutbutter, toast, toastbar
Servings: 4 people
Author: Lulu's Table



  • 5 pieces gluten free ezekiel bread toasted and buttered
  • 5 pieces goat cheese pieces approx. 1 tbsp
  • 1 avocado mashed
  • 1 tbsp lime juice
  • 1-2 tsp Trader Joe's Everything But the Bagel seasoning
  • 5 pieces lox
  • 1/4 cup red onion sliced
  • 3 pieces bacon sliced into thin strips


  • 1 cup nut butter melted
  • 1 banana sliced
  • 5 strawberries chopped
  • 1/4 cup dried blueberries
  • 1/4 cup dark chocolate chips
  • 1/4 cup pomegranate seeds
  • 2 tbsp sliced almonds


  • Set out 3 decorative trays, or 1 large tray to use for Toast Bar. Start cooking bacon on stovetop.  If using one large tray, separate ingredients with slices of toast.
  • Set up sweet tray with ingredients.  Use small bowls to hold blueberries and chocolate chips.  In a larger bowl, heat nut butter until it becomes warm and runny. Set up fruit and almond slices around bowls.
  • Set up savory ingredients.  Arrange lox, sliced onion, and goat cheese on tray. Take avocado and scoop flesh into a bowl.  Mash with a potato masher and then drizzle 1 tbsp lime juice over top. Scoop out and arrange on tray, then sprinkle with TraderJoe's seasoning.
  • Toast and butter bread before serving.

Green Chicken Chili Detox Soup

two bowls of green chicken chili detox soup with chopped cilantro and avocado


I don’t know about you guys, but after a week long Holiday bender I need something to cleanse my soul.  I’ll be the first to admit that I totally over indulge in food and drink from Christmas to New Years, but as a human, I need those care-free moments with friends and family to decompress and re-energize myself for the next year.  And all is fine and dandy until January 2nd hits, and I am really pushing the limit on the strength of my work pant’s waste band.

Which is what leads me to this pretty little number…this green chicken chili detox soup recipe!  This soup is packed with nutrients and green vegetables to help detoxify and re-nourish your body after the abuse of our Holiday splendor!  This recipe is gluten free, nutrient dense, dairy free and easy on the tastebuds.

two bowls of green chicken chili detox soup

Not only is it super healthy AND super yummy, but I’m pretty sure it’s the only thing keeping the peace in our house right now.  From time to time (usually at the beginning of the year), David and I like to cleanse ourselves of processed sugars that we ate too much of over the Holidays.  This requires us to remove processed sugars from our diets for a couple of days while our bodies readjust.  For David, the results are less joint pain, and for me, more energy throughout the day…and for both of us, reduced inflammation and weight loss(yay!).

But let me tell you (great results aside), the first three days are SCARY.  Sugar withdrawal is a real thing people, and the two of us get super irritable for no reason, whatsoever.  Thankfully after the first round of sugar detox, we were able to identify our mood swings and thus we can anticipate them and come prepared for internal turmoil!

(Cue green chicken chili detox soup)

green chicken chili detox soup with cilantro and lime wedge

I am not kidding when I say this soup kept the peace between us last night.  Right when our sugar cravings started to kick in, we had a bowl of this for dinner and all was good and right in the world again.  It’s totally filling, which helps to reduce the urge to reach for a cookie after dinner, and has so much flavor that you’ll get yourself a second serving (and don’t have to feel bad about it)!

What this recipe should really be called is the MARRIAGE SAVING HOLIDAY DETOX and REJUVENATION SOUP…but then such claims would require further studies, and aint nobody got time for that.

Packed with greens like celery, leeks, cilantro, avocado, and lime juice, to help support detoxifications, and garlic, onion, broth, and turmeric to help with inflammation…this is a must have recipe for you to make at home!

bowl of green chicken chili soup with chopped cilantro and celery

You can go the route of baking your own organic chicken and hand shredding, which this recipe has the instructions for, or get yourself an organic rotisserie chicken to save yourself some time, and in which case, would make this a true one-pot soup!

Hope you guys enjoy!

Green Chicken Chili Detox Soup

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Keyword: chicken, chili, gluten free, soup
Author: Lulu's Table


  • 4 tbsp EVOO or avocado oil
  • 4 cloves garlic chopped
  • 1/2 white onion chopped
  • 4 tomatillos cubed
  • 4 stalks celery chopped into thin slices
  • 2 stalks leeks chopped
  • 1/2 tsp salt, pepper, and turmeric each
  • 1 16 oz can navy beans rinsed
  • 1 16 oz can salsa verde
  • 1-1.5 lbs organic chicken cooked and shredded
  • 32 oz organic chicken broth
  • 1/2 lime juice
  • cilantro garnish
  • avocado garnish


  • Preheat oven to 350 degrees and grease a small baking dish. Place chicken in greased baking dish, brush with oil, and sprinkle with salt and pepper.  Bake for 30 min. Once finished baking, take two forks and shred chicken. 
  • While chicken is baking, take a large pot and sauté garlic, onion, and spices in oil over medium heat for approximately 5 min.
  • Add tomatillos, celery, leeks and sauté for 10 min.
  • Stir in broth, navy beans, salsa verde, and pulled chicken.  Bring to a boil and then simmer for 20 min.
  • Before serving, mix in lime juice.  Garnish with cilantro and avocado before serving.

Lulu’s Famous Buffalo Chicken Dip

buffalo chicken dip on a chip

Put this on the list of food I could eat every day for the rest of my life!  This is a house favorite for us because its super freaking YUM-MY.  So much so that our pup, Tito, tries to sneak bites while we’re not looking (lucky for us he’s not very sneaky).

dog eyeing buffalo chicken dip on a chip

We usually see this dip every weekend during the fall as a tailgate appetizer, but today it’s being made for a New Years Eve party we’ll be attending!  Between NYE celebrations, and football playoff season, now would be a perfect time to give this recipe a try! Plus I can pretty much guarantee you this will be the crowd favorite.

It’s really simple to make and the two different methods of cooking make it versatile to better fit your schedule.  For today’s Buffalo Chicken Dip, I made it on the stovetop before baking it in the oven for 15 min.

The other option is in the slow cooker, which is SO FREAKING EASY it’s crazy.  I have done both ways, and they turn out just as addicting whichever way you decide.  For the slow cooker option, just dump all your ingredients in and set on HIGH for 40-45 min, stirring periodically.  Once all ingredients are melted and blended together, then you can set the temp to WARM and leave in the slow cooker for people to serve themselves.  So easy right?!

buffalo chicken dip on sauce pan before baking

If using stovetop, I like to melt my cream cheese, hot sauce, ranch and cheese together to create the sauce, before mixing in my shredded rotisserie chicken.  Once everything is blended, I transfer to a greased baking dish and top with some extra cheese!

Can’t wait for you guys to give this classic recipe a try, you will not regret it!  And don’t forget to grab a bag of chips, or some celery sticks to scoop it with!

buffalo chicken dip in a casserole dish with chips

Lulu's Famous Buffalo Chicken Dip

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Keyword: appetizer, buffalo chicken, dip
Author: Lulu's Table


  • 1/2 cup Frank's Red Hot Sauce
  • 8 oz cream cheese
  • 1/2 cup ranch
  • 3/4 cup pepper jack cheese shredded
  • 1 cup chicken shredded


  • Preheat oven to 375 degrees and grease a small casserole dish.
  • Take a medium sized sauce pan and add hot sauce, cream cheese, ranch, and pepper jack cheese.  Cook over medium heat.
  • Stir occasionally until sauce becomes smooth and fully blended.  Stir in chicken.
  • Transfer to greased casserole dish and cook for 15 min.
  • Serve with chips and/or celery sticks.

Spicy Thai Soup with Shrimp and Lamb Meatballs

spicy thai soup with spoon of red curry paste, garlic cloves, and cilantro garnish

This year’s holiday rotation schedule landed David and me in North Carolina with my parents, which more or less turns into a cook-off extravaganza by Marge (my mom).  On her end, this usually requires a week of prep time, two full sized fridges stuffed to the max, and roughly 10 visits to the grocery store for forgotten items.

For her, it’s a way to have the whole family spend time together without the distractions of everyday life. For us, it’s this totally awesome culinary experience right in our own home…so jammies and no makeup are the usual outfits of choice!

three bowls of spicy thai soup topped with cilantro

It’s a food tasting adventure that lasts a week, and tends to include an international dish or two (I mean seriously…my mom knows how to trick us kids into visiting them)!  This year’s global feature was a spicy thai soup with shrimp and lamb meatballs, a bunch of chopped veggies and rice noodles!

And the final verdict?  HANDS DOWN my favorite dish of the week. Something about the combination of red curry paste with coconut milk, and the surf and turf type protein selection in the soup was something to write home about.  Luckily for me I am home, so that leaves me writing to all of you lovely people 🙂

the bowls of spicy thai soup surrounded with cilantro, garlic cloves, red curry paste, and cilantro

She started by making the lamb meatballs separately on stovetop, that way when the soup was finished she could add them in before serving.  These meatballs are packed with so much flavor and just melt in your mouth due to the tenderness of lamb meat.  You’ll know when you get a bite of them!

She then sautéed veggies, some thai spices, and added the broth and coconut milk.  After that, its time to add in your protein and then let simmer in the pot before adding noodles and serving! 

Aside from the taste, one of my favorite things about this soup is the nutritional benefits that can be obtained from coconut milk!  Coconut milk is know to have medium-chain triglycerides, what you’ve probably heard referred to as MCTs, and has been linked to weight loss in research studies.  Additionally, coconut milk contains a lipid called lauric acid, which has anti-microbial and anti-inflammatory properties that help support the immune system.

three bowls of spicy thai soup in decorative asain bowls

Whats nice about this soup is that you can easily make a vegetarian option by simply omitting shrimp and lamb meatballs.  Or if you prefer to stick with one protein vs two, its totally customizable.  Either way you prefer, it will taste just as good!

Once everything is whipped up, garnish with some cilantro and serve warm!

Spicy Thai Soup with Shrimp and Lamb Meatballs

Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Chinese
Keyword: coconut milk, gluten free, healthy, lamb meatball, red curry paste, rice noodles, shrimp, spicy, thai soup
Author: Lulu's Table


Lamb Meatball Ingredients

  • 1 lb ground lamb
  • 2 tbsp fresh ginger grated
  • 2 tbsp chili & garlic sauce A Taste of Thai brand was used in this recipe
  • 1/2 tsp coriander
  • 1/3 cup fresh mint and basil combined chopped
  • 1 tbsp fish sauce
  • 1 egg
  • 1/4 cup panko breadcrumbs
  • avocado or coconut oil for browning

Soup Ingredients

  • 1 lb large shrimp peeled and deveined cut into bite-size chunks
  • 3 tbsp avocado or coconut oil for sautéing
  • 1 cup mini bell peppers chopped or sliced into rings
  • 1 small yellow onion diced
  • 5-7 cloves garlic minced
  • 1 large head bok choy, or 3 baby bok choy chopped
  • 13.5 ounces coconut cream (preferred) or milk (1 can)
  • 2 tbsp red curry paste
  • 2 tbsp lemongrass paste
  • 6 cups organic chicken bone broth
  • 6-8 ounces vermicelli rice noodles cooked separately according to package
  • cilantro for garnish


Lamb Meatballs

  • Add all ingredients (except oil) in a large bowl and mix well.
  • Form small balls to be added to frying pan.  Add oil to a large frying pan on medium-high heat, and when hot, add meatballs.
  • Brown all sides and remove to cool.  Add rest of meatballs and brown the same way.  Set aside to add to the soup.


  • Heat oil over medium heat in a large sauté pan.  Once hot, add peppers, onions, and garlic.  Keep stirring and sauté for about 5 min.
  • Add curry and lemongrass pastes and mix in.
  • Add and stir in the chicken broth and coconut cream/milk.
  • Once heated through, after a couple minutes, add in the bok choy.  Let cook for 5 min to soften bok choy.
  • Add both shrimp and lamb meatballs, then simmer for 15 min.
  • Add cooked vermicelli noodles and let simmer for another 5 min.  Serve and garnish with fresh cilantro.
Holiday, Meat

BBQ Chicken Egg Skillet with Sweet Potato Hash

baked egg skillet with bbq pulled chicken and sweet potato hash

Anyone in need of a healthy Christmas brunch idea?! Cause this is where its at!  A giant dish full of sweet potatoes, eggs, and BBQ pulled chicken, all baked together in marital bliss!

Lulu from Lulu's Table holding bbq egg brunch skillet

This really doesn’t require all that much effort, just a little planning ahead of time for the chicken, but can easily be thrown together before the Christmas chaos ensues.  Cause as we all know, the kiddos need fuel to sustain their energy while opening gifts!

bbq pulled chicken egg skillet with sweet potato hash close up

The base consists of a sweet potato hash, which is a combination of cubed sweet potatoes mixed with chopped onions and some spices.  Bake the sweet potato hash to soften up the veggies and then crack the eggs directly on top.  Add some pulled chicken before throwing back in the oven, and then top with all the goodies!

skillet with sweet potatoes and onions

In order to save me some time, I made my super easy Easy Slow Cooker BBQ Pulled Chicken the night before, stored in the refrigerator over night, and then added it directly to the skillet before baking the next day.

You’ll likely second guess this is good for you, because it’s entirely too yummy, but its actually quite nutrient dense AND gluten free (holllllaaaaaa)!  The egg and chicken are a strong source of protein, while the sweet potatoes offer a variety of vitamins and healthy carbs. Adding avocado will provide healthy fats and increase absorption of fat-soluble vitamins found in the sweet potatoes.

bbq pulled chicken egg skillet pre-oven

Starting your day off with a nutrient dense brunch always makes me feel better about all the Christmas cookies I let myself eat later.  Because balance, right?

bbq chicken egg skillet with avocado and chopped cilantro

Once ready to serve, plop that sucker in the middle of the table, and watch as everyone digs in!  For the record…this totally pairs well with some champagne or a mimosa.  Just saying… 

egg skillet topped with bbq pulled chicken topped with avocado and chopped cilantro

egg skillet with bbq pulled chicken, one slice on a decorative plate

But before you dig in, don’t forget to thank your sous chef!  Maybe even throw them a little something under the table 😉

Lulu holding a bbq egg skillet with Tito standing at the table
Lulu’s Sous Chef Tito
Print Recipe
5 from 1 vote

BBQ Chicken Egg Skillet with Sweet Potato Hash

Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 10 mins
Course: Breakfast
Keyword: bbq, brunch, egg bake, egg skillet, healthy
Author: Lulu's Table


  • 2 sweet potatoes peeled and cubed
  • 1/2 red onion chopped
  • 3 tbsp EVOO or avocado oil
  • salt, pepper, and garlic powder
  • 10 eggs
  • 1 avocado sliced
  • 2 cups BBQ pulled chicken
  • sriracha drizzled
  • 1/4 cup cilantro chopped


  • Preheat oven to 350 degrees F.
  • Peel and cube sweet potatoes and chop onion.  Throw into skillet or baking dish.  Add oil and mix well, making sure to coat veggies thoroughly.
  • Sprinkle a thin layer of  salt, pepper, and garlic over top of veggies.  Bake for 30 min.
  • Crack eggs over sweet potato hash so that it covers the entire dish.  Drizzle sriracha over eggs (optional). Layer on BBQ pulled chicken, and bake for another 30 min.
  • Top with sliced avocado and garnish with cilantro before serving!



Easy Slow Cooker BBQ Pulled Chicken

easy slow cooker bbq pulled chicken

There are two requirements to qualify as a weekly dinner go-to in the Corna household…

  1. You need to be super EASY TO MAKE…
  2. And super YUMMY TO EAT!

And gosh darn it, this dish has it all!  I take about 1 lb of chicken, mix in some broth, and smother it with love…I mean BBQ sauce, and then let my slow cooker do the rest.  By the time I come back from work, I just have to shred the chicken inside the crock pot and serve however I like!

easy bbq pulled chicken in crock poteasy slow cooker bbq pulled chicken

I can top a salad, a sweet potato, or even an egg casserole with it…but most times I eat it as is, with a side of roasted veggies!  For an extremely simple and easy recipe, it has such a wonderful flavor to it.  There is no added sugar, and the broth keeps the chicken juicy so it doesn’t dry out.  This is totally optional, but before serving I like to drizzle extra BBQ sauce and top with cilantro.

easy bbq chicken slow cooker with cilantro and garlic

You can make at the beginning of the week and store in the fridge for quick protein, or make some for your next dinner party.  If you’re really feeling crazy, add on top of macaroni and cheese (OMG YUM)! 

I’m really excited for you guys to try this household staple, since its easily become one of year-round favorites!

easy bbq pulled chicken in crockpot, topped with extra BBQ sauce

Easy Slow Cooker BBQ Pulled Chicken

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Main Course
Keyword: bbq, crock pot, easy, pulled chicken, simple, slow cooker
Servings: 4 people
Author: Lulu's Table


  • 1-1.25 lbs raw, organic chicken my preference is chicken tenders
  • 1/2 cup chicken or vegetable broth
  • 1 cup favorite BBQ sauce I use Sweet Baby Rays
  • 1/2 tsp salt and pepper each
  • 2 cloves chopped garlic or 1 tsp garlic powder


  • Add broth to crock pot and lay chicken on top.
  • Sprinkle salt, pepper, and garlic directly over chicken.
  • Evenly pour BBQ sauce over chicken.  Cook on high for 3 hrs, or low for 7-8 hrs.  When finished cooking, use two forks and shred in slow cooker.  Serve when ready to eat, or store in fridge for up to 5 days.


Golden Rotisserie Chicken and Wild Rice Soup

Here in Ohio the saying goes…”if you don’t like the weather, stay a day”.  And let me tell you, there is no truer statement!  Within the past week, the weather has fluctuated from below freezing to almost 60 degrees…which for me, equates to head cold.  I don’t know if this has been scientifically proven, but I’m pretty sure at the first sign of a cold my culinary motivation hits an all time low, and my body craves chicken soup.  Since this has been a busy work week for me, I needed something quick, easy, and not from a can (ick!). 

The most effort this recipe requires is just the chopping of veggies.  And say you’re really strapped for time…a lot of vegetables can be found pre-chopped for you in the produce section of most grocery stores.  After that you’re really just dumping everything in a pot and letting it simmer until the rice cooks!

rotisserie chicken and wild rice soup with turmeric and garlic

In replacing the traditional “noodle” component with wild rice, it helped to create a healthier, and gluten free option.  And the best part is, the rice cooks right into the soup, so you don’t need to prepare it ahead of time!  Can I get an AMEN?!

For my fellow sick-goers you seriously cannot go wrong with this recipe for one reason, and one reason alone…BROTH.  Heated broth helps to dilate your blood vessels, allowing you to clear some of the congestion, while on a nutritional level, the broth supports your immune system and boosts detoxification.  Plus you get the added benefit of vitamins from your veggies.  I’m pretty sure this soup is exactly what my imaginary doctor ordered!  

I know I’m talking about chicken soup here, but this is actually a really flavorful and savory recipe!  Just ask my husband…I think he had 2 servings (and thats me being conservative) tonight just for himself.  Simmering all of the ingredients for 45 min. gives the soup an opportunity to blend all the flavors together, including the juice from the rotisserie chicken.

And in case you’re dying to know…the turmeric is what gives this soup its “golden appearance”.  

rotisserie chicken soup with turmeric

Print Recipe
5 from 1 vote

Golden Rotisserie Chicken and Wild Rice Soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Keyword: chicken soup, gluten free, turmeric, wildrice


  • 3 tbsp EVOO
  • 2 tbsp butter
  • 1/2 white onion chopped
  • 2 cloves garlic chopped
  • 1 cup carrots chopped
  • 4 stalks bok choy or celery chopped
  • 1/2 8 oz pack sliced mushrooms chopped
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp turmeric
  • 1/2 tsp parsley
  • 1/2 tsp oregano
  • 1/3 cup wild rice uncooked
  • 64 oz vegetable broth or chicken broth
  • 1 bay leaf
  • 1 breast meat rotisserie chicken chopped


  • In a large pot, heat up oil and butter over medium eat.
  • Once butter is melted, add in chopped garlic, onion, carrots, bok choy, and mushrooms and sauté.  While veggies are cooking, add in spices and mix.  Saute veggies for approx 8-10 min, or until onions and bok choy become soft and transparent.  Once veggies are sautéed, add in wild rice and mix in.   
  • Stir in broth, bay leaf, and chicken.  Leave on medium heat and allow to simmer for 45 min.  
  • Remove from heat and serve!  I like to top mine with almond slices for some extra crunch, but thats totally optional!