Peas Please! (WIAW)

You guys are fantastic, do you know that? There have been literally so many comments in the past few days that I just haven’t been able to answer them all! Plus, I have “life overload” right now. School work, internship applications, summer job applications (What?! There is still snow on the ground for crying out loud!), and lots of things to do when I’m home on the weekends…

Like going to basketball games. And working in the concession stand during varsity basketball games— Let me tell you: it’s crazy! My weekends also involve a lot of fun food stuff:


Look for a future post on this gluten-free bread sometime soon!ย My mom and dad cannot say enough good things about it, so I’ll just take their word that it’s amazing ๐Ÿ™‚

This WIAW month however is not about bread. It’s about vegetables!

For starters, let’s talk about how amazing peas are.


Peas Please!

Just a few fun facts that I found interesting regarding these lovely green seeds (Source):ย 

  • Peas are relatively high in protein compared to other vegetables (5.4 grams per serving).
  • Two of the most popular types are sugar snap and snow peas.
  • Peas have been around for a very long time. The oldest was found in a cave in Burma dating back 9750 years.

Here are a few of the ways that I have been enjoying this awesome vegetable lately:

Shepherd’s Pie


Cooked Peas and Beef Pot Roast


Cauliflower “Rice” Risotto



I have been eating a lot of other vegetables as well, in the form ofย Chicken, Carrot and Yellow Squash Soup (with Coconut Oil)



And Spaghetti!


I can’t even remember the last time that I had spaghetti. It has probably been almost a year. With wheat allergies and grainย sensitives, regular pasta is out. And with an allergy to tomatoes, traditional spaghetti sauce is also not an option. So, I had to get a little creative in the kitchen. It ended up turning out pretty tasty, despite the nontraditional colors!

Tomato and Grain-Free Spaghetti and Meat Sauce

Allergy-free, Tomato-Free, Grain/Gluten/Wheat-Free, Egg-Free, Milk-Free, Nut-Free, Low Carb, Paleo, GAPS Diet Friendly

1 serving


  • 2 cups spaghetti squash (cooked using the oven method)
  • 1 cup grass-fed ground beef (cooked in beef broth)
  • 2 cups broth (I used beef broth)
  • 1 zucchini, peeled and sliced
  • 1/2-2/3 cup squash, raw or cooked (I used butternut squash, but any kind would work)
  • sea salt and other seasonings to taste (black pepper, Italian seasoning, garlic/onion powder, parsley, etc.)


  1. Prepare the spaghetti squash and ground beef.
  2. In a medium-sized pan add the broth, zucchini and squash puree. Bring to a boil and cook about 10 minutes or until zucchini is tender (cook longer if the squash is raw as well).
  3. Drain the vegetables and place in a food processor. Blend until well combined and smooth. Mix in the ground beef.
  4. In a serving bowl measure out the cooked spaghetti squash, then top with the meat sauce. Season with sea salt and any other desired seasonings. Enjoy!

Note: After baking the spaghetti squash I like to cook a single serving in more broth to make it tender and more flavorful!


So far this is as close as I have been able to come in replicating the taste of spaghetti and meat sauce with the restrictions that I have. I’ve heard that carrots can also be a great substitute for tomato in recipes, so I’ll have to try that out next.

I have to say though, that for those without food allergies, this probably seems like a pretty odd recipe. Some may even call it strange.

Yep, that’s right! This spaghetti recipe is going to join the ranks of others in Sprint 2 the Table’s Strange But Good recipe link-up this Friday!

Sprint 2 the Table

And now I must say farewell my blogging friends! I’m off to study some MIS vocabulary for an exam tomorrow. Wish me luck!


Do you ever get a “life overload”?

Have you eaten any peas lately? What fact surprised you the most about them?

What is your favorite Strange But Good combo for the week?

45 thoughts on “Peas Please! (WIAW)

  1. Girl your about to turn into a pea! I actually don’t like peas at all. I’ve tried and tried, but it’s just not happening.

    • Haha. I very well might ๐Ÿ˜‰

      My mom actually told me the other day that I was looking a little orange. She thinks it’s from all of the carrots that I’ve been eating. I can’t tell if she is yanking my chain or not…

      Too bad about not liking peas. I don’t really like snow peas unless they are in a stir fry. I much prefer sweet ones!

    • I didn’t know they were high in protein either. That’s sad about the spaghetti squash, but maybe you could grow your own? ๐Ÿ™‚ If not, I’ve used peeled or spiralized zucchini before and it was good too.

  2. I definitely just had a massive bowl of plain peas at dinner last night. I had no idea they’re high in protein either! That’s almost a big relief because my mom always talks about how they’re only a “starchy vegetable” and not that great for you. Good to know ๐Ÿ™‚

    • That’s okay ๐Ÿ™‚ I used to hate peas. For school lunches we’d get this mixed vegetables stuff. I’d eat the carrots and other veggies, but always leave the peas. Haha.

      That combo does sound like heaven!

    • Thanks.

      I’ve never gotten onto the hot sauce band wagon. I would imagine that it can be kind of hard on the tummy (just guessing). But maybe one day I’ll just have to give it a go and see what all the hype’s about! ๐Ÿ™‚

  3. I love peas, too, but have to be careful with them. I’ve heard that people who are allergic to peanuts are often allergic to peas (both legumes) so I’m always wary. But I’m with you, I think THE best way to eat peas is in shepherd’s pie. Yum yum yum.

    Oh, and awesome, allergy-friendly recipe!

    • It’s funny because I was the complete opposite. I didn’t really like peas when I was younger. I wasn’t that picky though. I’d eat everything but cold cheese.

      I think the key for me is to get something done all at once. Not start and stop all the time.

  4. Wow that bread looks great! It looks so moist ๐Ÿ™‚ The Shepard’s Pie looks really good too. I am definitely in a ‘life overload’ right now (I’ll admit, I spend a bit too much time on the Internet that takes away from my productivity); new job, teaching license, full time job, marriage, church obligations and then trying to maintain friendships on top of all that = AHHH. I hope you are able to get some relaxation in this upcoming weekend ๐Ÿ™‚

    • Same for you. Relaxation! ๐Ÿ˜€

      I’ll admit that the internet is part of the problem too, although in some ways it’s a big stress reliever too. Maybe I’d be even MORE out of wack without all of my blog reading ๐Ÿ™‚

  5. I love the introduction and focus on peas and then all the great pictures of how you actually used them. Reminds me of my CSA days. Oh how I miss those. The squash and non-meat sauce was pretty inventive too. You come up with some really clever things. Happy WIAW.

  6. Gorgeous foods, Madison! I’m not very friendly with peas, but I eat them from time to time.
    Life overload? Yup, every day. But as well as you, I manage somehow – cheat on sleep, which is not the best thing. So I’m still hoping to balance things out ๐Ÿ˜‰

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  8. I know exactly what you mean but life overload! And then I feel guilty I’m not commenting on people’s bologs enough or not spending enough time proofing posts… oy.

    Thank you SO much for linking this up. i have all the stuff to make that sauce – I may do it over black bean pasta this weekend. Perfect cold weather meal!!

    • I feel so guilty for not commenting on people’s blogs enough too. I read every single entry, but there is just no TIME.

      I really hope you enjoy it, and it’s not just my wacked out taste buds that haven’t had tomatoes in months ๐Ÿ™‚ That sounds like an awesome pairing with the black bean pasta.

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