Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing {Grain-free, dairy-free, egg-free} | Lexi's Clean Kitchen

This Arugula Salad with Mint Chia Dressing inspired from a recent trip to Round Hill Jamaica will quickly become your new favorite salad dressing! It is flavorful, creamy, and bursting with fresh flavors!

Arugula Salad with Mint Chia Dressing

A few weeks ago you may have seen on Snapchat and Instagram that we were in Jamaica at our absolute favorite resort, Round Hill. This was our second stay there, and it was just as fabulous as our first stay!

The understated luxury, quaint beauty, and small size of the resort are some of my favorite features, aside from the sunsets (see below), and the amazing, local and fresh cuisine. They even have Billy’s garden where they pick tons of their own fresh produce each morning!

Round Hill Resort

Each morning we started our day with a Tropical Green Smoothie and a big ‘ol breakfast plate. One of the breakfast highlights was the Round Hill salad. Fresh arugula from their garden, slivered almonds, segmented oranges, and the best Mint Chia Dressing.

For lunch they start you off with fresh plantain chips and their homemade tapenade (ah-mazing, we took two jars home), and I ordered the chopped jerk chicken salad one MULTIPLE days. So fresh and delicious!

My fabulous friends at Round Hill said I could s hare with you the Mint Chia Dressing since I adored it SO MUCH.

Arugula Salad with Mint Chia Dressing

This dressing is…

Creamy

Tangy

Sweet

Flavorful

Fresh

Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing

Preparation 5 minutes 2017-04-28T00:05:00+00:00 Cook Time 0:00 2017-04-28T00:00:00+00:00 Serves 8     adjust servings
Arugula Salad with Mint Chia Dressing

Ingredients

Mint Chia Dressing

  • 1/4 cup honey
  • 1/4 cup diced onion
  • 1/4 cup dijon mustard
  • 1/2 cup fresh lemon juice, add more as necessary
  • 2 teaspoon chia seeds
  • 2 teaspoons mint, more to taste
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon pepper, more to taste
  • 1/2 cup extra-virgin olive oil

Everything Else

  • 6 cups arugula
  • 1/2 cup slivered almonds
  • 2 oranges, segmented

Instructions

  1. Place all ingredients into your high-speed blender and pulse for 5 seconds.
  2. Slowly pour in olive oil while blending until smooth and creamy.
  3. Assemble salad and serve!

Recipe Notes

This recipe is adapted from Chef Martin MM. Maginley from Round Hill Resort and printed with permission.

This is not a sponsored post. We did receive some complimentary meals and a few complimentary nights throughout our stay. All opinions are 100% always my own!

Spring Vegetable Quiche

Paleo Spring Vegetable Quiche {Grain-free, gluten-free} | Lexi's Clean Kitchen

This Paleo Spring Vegetable Quiche is loaded with vegetables and fresh flavors that everyone will love! If you are looking for a beautiful and fresh brunch recipe to impress with this Mother’s Day or Easter Sunday, this recipe is IT! No one will be able to tell that the flaky, buttery crust is gluten-free, grain-free, and paleo-friendly!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Whatever the occasion, this gorgeous, fresh, healthy, and flavorful quiche will be the hit of the brunch table!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Flakey, butter-y crust loaded with fresh Spring vegetables and herbs makes for quiche perfection. This recipe can also be customizable! Simply make the crust, roast your favorite Spring veggies, combine them with eggs and spices, bake and BOOM. Brunch perfection.

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Top it with avocado slices and some flaky salt!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

 

1 review

Paleo Spring Vegetable Quiche

Preparation 5 minutes 2017-04-28T00:05:00+00:00 Cook Time 1 hour 2017-04-28T01:00:00+00:00 Serves 4     adjust servings
Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Ingredients

  • 1 batch paleo tart crust (also on page 70 of the Lexi’s Clean Kitchen Cookbook)
  • 1/2 bunch asparagus, sliced thinly. Slice a few lengthwise to top the quiche before baking for an added beautiful touch!
  • 1 cup fingerling potatoes, thinly sliced
  • 1 teaspoon extra-virgin olive oil
  • 1 onion, diced, cooked until translucent
  • 1/2 cup leeks, diced, cooked until translucent
  • 1 cup red Swiss chard, both the leafy green and the stem, sliced thin and cooked until wilted.
  • 1 garlic clove, minced
  • 1/2 bunch Chives, sliced thin
  • 8 eggs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder

Instructions

1. Prepare one batch of tart curst and place in the refrigerator to chill.
2. Pre-heat the oven to 400 °F. Roast asparagus and potatoes for 30-40 minutes, or until fork tender. Broil for 1 minute at the end to add extra color to the vegetables.
3. While vegetables are roasting, heat olive oil in a small skillet over medium-high heat. Add in onion, leek, swiss chard, and garlic. Cook until onions turn translucent and swiss chard begins to soften, about 3-5 minutes. Take off heat and set aside.
4. In a medium mixing bowl, add roasted veggies, cooked onion mixture, eggs, paprika, salt, pepper, and garlic powder. Stir well.
5. Bring the oven down to 350 °F. Grease desired tart pan, and gently press the chilled dough into the center, filling up the sides and the bottom. Par-bake for 5 minutes, just until the dough starts to rise. The dough should still be raw.
6. Pour quiche mixture into tart pan. Garnish with chives and nicely cut asparagus. Bake for 35-40 minutes, or until the eggs have set.
7. Garnish with additional chives, sea salt, and avocado. Serve warm!

What’s In Season: SPRING EDITION

Spring is here!! Whether it’s still chilly where you live or beginning to warm up, the produce is coming! I always opt for using fresh, local, in-season produce, plus it can often be cheaper, so let’s take a look at the SPRING EDITION of what produce is in season!

Broccoli, cauliflower, leeks, artichokes, all the lettuce greens, asparagus, radishes, peas, parsnips, chives, potatoes, chard, rhubarb, grapefruit, strawberries, and more! It’s a good season!

In the next few weeks on Lexiscleankitchen.com, we’ll be sharing even more recipes to use all of the fabulous produce in abundance this season.

What's In Season In The Spring - Lexi's Clean Kitchen

Get cooking:

Blueberry Chia Jam

Healthy Broccoli Soup

Mediterranean Veggie Fritters

Everything Bagel Topped Cauliflower Rolls

Strawberry Salad with Strawberry Vinaigrette

Guacamole

Cinnamon Sugar Roasted Radishes

Indian Spiced Cauliflower with Chicken

Herb Cucumber Salad

Roasted Chicken Buddha Bowls

Spiced Roasted Cauliflower

Potato, Leek, and Chard Frittata

Blueberry Crumb Bars

Happy Spring Cooking!

Instant Pot Chicken Cacciatore

This Chicken Cacciatore has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE, that’s made quickly in your Instant Pot pressure cooker!

 

I am so excited to partner with my friends at Tuttorosso Tomatoes today to show you how to make an amazing dinner in your pressure cooker! This fall-off-the-bone chicken is hearty and flavorful, and serves a crowd or makes for delicious leftovers!

Instant-Pot Chicken Cacciatore | Lexi's Clean Kitchen

The pressure cooker is one of my new favorite gadgets. Why? Because a chicken this tender and flavorful usually requires cooking low and slow, yet we made it quick!

Instant-Pot Chicken Cacciatore | Lexi's Clean Kitchen

Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!

Instant-Pot Chicken Cacciatore | Lexi's Clean Kitchen

1 review

Instant Pot Chicken Cacciatore

Preparation 10 minutes 2017-04-28T00:10:00+00:00 Cook Time 20 minutes 2017-04-28T00:20:00+00:00 Serves 6     adjust servings

Ingredients

  • 8 chicken legs and/or thighs
  • 2 teaspoons sea salt, use more as necessary for coating chicken and seasoning at the end
  • 2 teaspoons freshly ground pepper, use more as necessary  for coating chicken and seasoning at the end
  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 1 medium onion, sliced into thin strips
  • 3 carrots, minced
  • 1 red pepper, diced medium
  • 1/2 pound mushrooms, trimmed and sliced
  • 2 large garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoon fresh basil, chopped
  • 1 bay leaf
  • 1 cup chicken broth
  • 14.5 oz can Tuttorosso diced tomatoes in juice
  • 14.5 oz can Tuttorosso diced tomatoes in juice, pulsed in a food processor or blender
  • 2 tablespoons freshly parsley, plus more to garnish
  • 1 teaspoon fresh thyme
  • 1/4 cup balsamic vinegar

Instructions

  1. Pat chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to the saute setting at high heat. Add in oil. Working in batches sear chicken until golden brown, about five minutes on each side, adding more oil as necessary. The chicken should not be fully cooked at this stage but the skin should be nicely browned. Transfer chicken to a plate and set aside.
  2. Add onion, carrots, peppers, and mushrooms to the pressure cooker and saute until vegetables are soft, scrapping up browned bits, about 4 minutes. Add garlic, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh thyme, fresh parsley, and balsamic vinegar. Return chicken to pressure cooker and press into tomatoes until they are mostly covered.
  3. Place lid on pressure cooker and lock in place. Cook on high pressure for 12 minutes. Release pressure using quick release valve and remove lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and simmer sauce until it is the desired thickness. Do this before seasoning to taste with salt and pepper.)
  4. Garnish with parsley and serve over rice, cauliflower rice, or gluten-free pasta.

Recipe Notes

* Don't have a pressure cooker, cook this on the stovetop as well using Nanny's Potted Chicken on page 160 of the Lexi's Clean Kitchen Cookbook as a reference! In a large braising pan or Dutch oven, follow steps 1-2 as directed, cover, lower the heat to medium-low and simmer until the chicken is tender, about 90-100 minutes.

This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!

Mediterranean Veggie Fritters [VIDEO]

Looking for a veggie side dish? These Mediterranean Veggie Fritters are packed with veggies, loaded with Mediterranean flavors, and are gluten-free, vegetarian, and paleo-friendly!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Meatless Monday is here, and today we’re giving you our new favorite side dish! These fritters can be baked or pan-fried, and are SO flavorful. Crispy on the outside, just the way we like them!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Bonus: You’ll be eating all the veggies!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

1 review

Mediterranean Veggie Fritters

Preparation 0:10 2017-04-28T00:10:00+00:00 Cook Time 0:20 2017-04-28T00:20:00+00:00 Serves 15 fritters     adjust servings

Ingredients

  • 2 onions, mined
  • 2 cloves of garlic, minced
  • 4 scallions, thinly slices, about 1/4 cup
  • 2 carrots, grated, about 1 cup grated carrots
  • 2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground coriander
  • 2 teaspoons salt, more to taste
  • 2 teaspoons pepper, more to taste
  • 2 tablespoons parsley, roughly chopped
  • 1/4 teaspoon fresh lemon juice
  • 1/2 cup almond flour
  • 2 medium beets shredded, about 2 cups, water squeezed out
  • 2 eggs
  • 1/4 cup tapioca flour
  • 2 cups avocado oil

Instructions

1.In a medium skillet sauté onion and garlic until the onion turns translucent and the garlic begins to brown. Turn off heat, let cool and place in a medium mixing bowl.
2. Add scallions, carrots, spices, parsley, lemon juice, and almond flour.
3. Place the shredded beet in a paper towel or cheesecloth, squeeze out as much liquid as you can, and add it to the carrot mixture.
4. In a small mixing bowl, whisk together the eggs and tapioca powder to form a thick paste. Add the paste to the beet/carrot mixture and stir until just combined. Taste and adjust seasoning as needed.
5. Heat a large skillet over medium-high heat with avocado oil.
6. Once the oil is at frying temperature (365℉), spoon 2 tablespoons of the batter into the pan to make a fritter that is about 2 inches in diameter. Use the spatula to help form it. Let fry for 3-5 minutes on each side, or until the fritters start to crisp up and turn a deep brown. Repeat with remaining veggie batter.
7. Place the cooked fritters on a plate lined with paper towels and set aside until ready to serve. Serve warm.

Recipe Notes

  • Recipe inspired by Persiana cookbook by Sabrina Ghayour
  • You can bake these instead of frying them. Bake at 375°F until both sides are crispy.

 

 

Eggs Benedict Breakfast Bar

This Gluten-Free Eggs Benedict Breakfast Bar makes for a great weekend brunch with family or friends! Loaded with veggies, bacon, caramelized onions, my favorite paleo bread (or sweet potato buns), and perfectly poached Pasture-Raised EGGS. It is such a fun spin on a brunch classic!

Gluten-Free Eggs Benedict Breakfast Bar

I am so excited to partner with my friends at Vital Farms to bring you today’s recipe! For me, Vital Farms is the golden standard of eggs from the supermarket. They are my go-to eggs that I purchase, and you will instantly see why when you see the color and taste the difference for yourself! They are SO GOOD.

Vital Farms is the largest (and first) Certified Humane Pasture-Raised egg company in the United States, based in Austin, TX. I now cannot wait to head back to Austin and go for a visit. ATX is my happy place!

Their hens live the way birds are meant to live, under open skies and grazing on organically maintained green pastures, all day, every day, while getting adequate exercise. This results in delicious, nutritionally rich eggs with thick, bright, and flavorful yolks – truly a superior quality product than most I’ve tried on the market.

You might see eggs in your local stores saying they are free range, organic, soy-free, or free of hormones and/or antibiotics, but these labels don’t necessarily mean they are what you think they are. The first thing I always look for is if they are pasture raised.

Why? WELL, Vital Farms gives all of their hens a whole lot of pesticide-free, herbicide-free pasture to roam and forage.With all this space, their hens have space to stretch, flap their wings, and forage fresh grasses, plants, bugs/critters, and seeds in the pasture. They have GOOD LIVES.

Let’s talk about this eggs benny bar, because really, what is more fun than this?

It’s loaded with veggie options.

Customizable with paleo bread or sweet potato buns.

And you can whip up the homemade Hollandaise Sauce in no time.

Gluten-Free Eggs Benedict Breakfast Bar

Paleo Eggs Benedict Breakfast Bar

Gluten-Free Eggs Benedict Breakfast Bar

Paleo Eggs Benedict Breakfast Bar Gluten-Free Eggs Benedict Breakfast Bar

Eggs Benedict Breakfast Bar

Preparation 10 min 2017-04-28T00:10:00+00:00 Cook Time 40 min 2017-04-28T00:40:00+00:00 Serves 6     adjust servings
Gluten-Free Eggs Benedict Breakfast Bar

Ingredients

  • 1 batch Sandwich Rolls
  • 1 batch Sweet Potato Buns
  • 2 Roma tomatoes
  • 1 yellow or red onion, sliced thin
  • 3 Vital Farms eggs, poached
  • 1 tablespoon white wine vinegar
  • 3 cups spinach
  • 1 avocado, sliced into half moons
  • 1 tablespoon chives, thinly sliced
  • 6 strips bacon, cooked

Hollandaise Sauce

Instructions

  1. Make Sandwich bread as directed in the post.
  2. Make sweet potato buns as directed in the post.
  3. Make the Caramelized Onions: In a skillet over low heat add 1 tablespoon oil or butter and onions and cook until soft, brown, and nicely caramelized, stirring often. If starting to burn, add a tablespoon of water. Cook for about 8-10 minutes or until onions are caramelized.
  4. Poach the eggs: Bring 2 cups of water to a simmer in a medium-sized pot. Add in 1 tablespoon white vinegar. Crack egg into a small ramekin. Using a spoon, stir the water in a circular motion until you reach a whirlpool effect. Slide the egg into the center of the whirlpool. Gently cook the egg for 3-6 minutes depending on how runny you like it. Use a slotted spoon to remove the egg from the water and plate it on a plate. Repeat with additional eggs. These directions can also be found on page 66 of the Lexi's Clean Kitchen Cookbook!
  5. Roasted Tomatoes: Set the oven to broil, and broil the tomatoes whole until they start to blister. Remove from oven and set aside.
  6. In a small skillet, sauté spinach just until it starts to wilt. Take off heat and set aside.
  7. Slice avocado and chives and set aside.
  8. Make the hollandaise sauce: In a double boiler, melt butter. While butter is melting, place egg yolks, lemon juice, and spices in a blender and cover. On low speed, slowly pour the melted butter into the blender in a steady stream until the butter and egg yolk are well blended. If the sauce is thick slowly add in water, until you have reached a slightly thick and runny consistency. Taste and adjust spices as needed. Serve warm in serving dish of choice!
  9. Build the Eggs Benedict of your choosing and devour!

Find Vital Farm eggs nationally at Whole Foods Market, WalMart, Target, and Sprouts stores, as well as other fine retailers. Readers can find their nearest Vital Farms retailer through our Location Finder: http://www.vitalfarms.com/find

This post was sponsored by Vital Farms. All opinions are 100% always my own.