DIY Lunch Pinwheels

DIY Gluten Free Lunch Pinwheels | Lexi's Clean Kitchen

Finding a great on-the-go lunch that is both adult and kid-friendly is a hard task, but these DIY Lunch Pinwheels are just that! One-hundred percent customizable, easy to make-ahead, and a way to bring everyone around the table to make a meal together!

DIY Lunch Pinwheels | Lexi's Clean Kitchen

Although these pinwheels are perfect for school or work lunches, I cannot wait to make this DIY Pinwheel Spread for Football entertaining! I am excited to partner with Dietz & Watson for their Choose The Table campaign because I truly love the concept of more social and less media! Though my job has me on, almost all that time, I treasure the moments where I can shut off! Gathering around the table for a meal, to make lunch, to make a snack, and just chat and have some Face-time is truly so important!

Lay out all of the ingredients and have your family members and/or friends create their own pinwheels! The perfect party pleaser for those picky eaters out there!

I love how creative you can get with these pinwheels. Make a BLT pinwheel with turkey, or a Caprese BLT with pesto, or even an ultimate roasted veggie wrap pinwheel with all of your favorite Summer fixings… the options are endless!

DIY Lunch Pinwheels | Lexi's Clean Kitchen

I was so excited to find that Dietz & Watson has an organic line of turkey breast and chicken breast, plus DELICIOUS mustards! They even have organic, minimal ingredient beef hot dogs! Perfect options to grab in the grocery store.

DIY Lunch Pinwheels | Lexi's Clean Kitchen

DIY Lunch Pinwheels

Preparation 10 minutes 2017-08-17T00:10:00+00:00 Cook Time 10 minutes 2017-08-17T00:10:00+00:00 Serves 6     adjust servings

Ingredients

Wraps

  • 1 package gluten-free tortillas
  • 4 leaves romaine lettuce or collard greens, stemmed shaved
  • Flour tortillas
  • Homemade Tortillas

Spread Ideas

  • 1/2 cup hummus
  • 1/2 cup pesto
  • 1/2 cup Dietz & Watson whole-grain mustard

Meat Ideas

  • 1 pound organic turkey breast 
  • 1 pound sliced pepperoni
  • 1 pound sliced salami
  • 1 pound shredded rotisserie chicken
  • Sliced chicken breasts

Veggie Ideas

  • Shredded lettuce
  • Tomatoes, sliced thin
  • Cucumbers, sliced thin
  • Alfalfa sprouts
  • Spinach, more as needed
  • 1 avocado, thinly sliced
  • 1 red onion, sliced thin
  • 1 eggplant, sliced into rounds and grilled
  • 1 zucchini or yellow squash, sliced into rounds and grilled

Other Add-Ins

  • Bacon, cooked
  • Cheese, sliced or shredded
  • Pickled jalapeños
  • Sliced pickled pepperocini
  • Black beans, drained and rinsed
  • Roasted red peppers, sliced
  • Sundried Tomatoes, sliced

Instructions

  1. Place lettuce leaves, collard leaves, or tortillas of choice on a flat surface.
  2. Spoon 1 to 2 tablespoons of your spread of choice onto the middle of your wrap.
  3. Add a few slices of meat and/or veggies on top of the spread in a straight line along the stem of the lettuce wrap or the long side of the tortilla.
  4. Lift the side of the tortilla closest to you and roll, using your fingers to make sure none of the filling falls out. If making a lettuce wrap, the stem should span the length of the whole roll. Before closing the roll, place a teaspoon of spread on the edge of the wrap. This will help the wrap stay together. Roll as tightly as possible for best results.
  5. Using a sharp knife, cut the wrap into 1-inch pieces.
  6. Place in the refrigerator until ready to serve!

Recipe Notes

*You can use a toothpick to help the pinwheels stay together if they start to fall apart!

Choose The Table Dinner

Dietz & Watson Choose The Table Dinner

I had the amazing pleasure of dining with Chef Michael Schlow for the #choosethetable event at Doretta Tavern in Boston! I’ve always known it to be true that food really does bring people together, so I truly love this campaign which encourages others to gather around the table with family and friends to reclaim some extra moments of quality time together! More social, less media, my friends!

He brought out the delicious meat sauce, sans pasta for me, and he made even the cheesecake especially gluten-free for me! I’m not usually a cheesecake fan and this was insane!

Boston friends: Go enter to win your very own exclusively curated, private dinner at Doretta Tavern with Chef Michael Schlow on 9/12!

Dietz & Watson Choose The Table Dinner

This post is sponsored by Dietz & Watson. 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!

Lexi’s Weekly Dinner Plan Week 37

Weekly Dinner Plan Week 37 | Lexi's Clean Kitchen

This week is filled with some of my most popular recipes on the blog! From the spaghetti squash bake to the new copycat Chipotle Burrito Bowls, this week is filled with flavorful, simple, and absolutely delicious meals that are perfect for meal prep!

If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

Meal Plan Graphic Week 37 | Lexi's Clean Kitchen

Monday: Italian Style Spaghetti Squash Bake [gluten-free, grain-free]

Tuesday: Copycat Chicken Burrito Bowls [grain-free, gluten-free, paleo-friendly, Whole30 compliant + VIDEO]

Wednesday: Greek Veggie Bowls [vegan-friendly, egg-free, nut-free, paleo-friendly, whole30 compliant]

Thursday: Leftovers

Friday: Watermelon Ahi Salad [grain-free, dairy-free, paleo-friendly]

Saturday: Out

Sunday: Chicken Milanese [dairy-free and paleo-friendly if you omit the cheese, gluten-free]

Grab your free printable shopping list HERE!

Make breakfast throughout the week from the Lexi’s Clean Kitchen Cookbook!

The French Vanilla Muffins on page 48 and the Healing Tropical Smoothie Bowl on page 62 are perfect for HOT Summer mornings! Looking for BRUNCH inspiration? The avocado toast on page 58 is one of my faves! SO flavorful, filling, and customizable!

Pecan Popcorn Chicken

Pecan Popcorn Chicken (gluten-free, grain-free, low carb) | Lexi's Clean Kitchen

This Pecan Popcorn Chicken makes for the perfect kid-friendly snack! Looking for flavorful, crispy, tender, and juicy popcorn chicken? This recipe is for you!  Made in partnership with the American Pecan Council!

Pecan Popcorn Chicken | Lexi's Clean Kitchen

When I think of popcorn chicken, I think of KFC. Though I would certainly not eat that now, I wanted this popcorn chicken recipe to be reminiscent of the crunchy, crispy exterior, with a tender, juicy center! This recipe is just that!

I am so excited to partner with my friends at the American Pecan Council to bring you this recipe!

Pecan Popcorn Chicken | Lexi's Clean Kitchen

These chicken nuggets, or popcorn chicken bites, are nutrient-dense, so you’ll feel GOOD about serving these! Pecans are lower in carbs and higher in fiber compared to many other nuts, and they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!

Pecan Popcorn Chicken | Lexi's Clean Kitchen

Dairy-free, Grain-free, gluten-free, and paleo-friendly! Plus, that Cajun Garlic Dipping Sauce is truly AMAZING.

Pecan Popcorn Chicken | Lexi's Clean Kitchen

Pecan Popcorn Chicken

Preparation 15 minutes 2017-08-17T00:15:00+00:00 Cook Time 15 minutes 2017-08-17T00:15:00+00:00 Serves 4     adjust servings

Ingredients

Pecan Mixture

  • 1 3/4 cup finely ground pecans, using food processor or pecan meal
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder

Egg White Mixture

  • 2 egg whites
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Other Ingredients

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup arrowroot flour
  • 1/4 cup avocado oil, pecan oil, or oil of choice, more as needed for frying

Cajun Garlic Dipping Sauce

  • 1 tablespoon dijon mustard
  • 3 garlic cloves minced
  • 1/3 cup mayo
  • 1/4 teaspoon sea salt, more to taste
  • 1/2 teaspoon pepper
  • 1 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons Italian seasoning
  • 1 teaspoon lemon juice

Instructions

1. Mix all ingredients for the pecan mixture in a medium mixing bowl and set aside.
2. Place arrowroot flour and egg white mixture in two separate mixing bowls and set aside.
3. Line a baking sheet with parchment paper and set next to the three mixing bowls.
4. Place chicken in the egg mixture, dredge in arrowroot flour, place back into the egg mixture and then dredge in the pecan mixture. Make sure to coat the chicken generously in the pecan mixture.
5. Heat the avocado oil in a large skillet over medium heat. Splash a drop of water in it, if it sizzles, it is ready to go!
6. Carefully, place the chicken in the hot skillet and fry for about 8-10 minutes, or until outside is golden and no pink remains. Transfer to a plate lined with paper towels.
6. While chicken is cooking, place the Cajun garlic dipping sauce ingredients into a high-speed blender. Blend until just combined. Taste and adjust lemon and spices as necessary. Pour into desired serving cups and set aside until ready to eat.
7. Serve warm!

Recipe Notes

*Bake the chicken poppers instead of frying!
Pre-heat oven to 400 °F. Bake for 12 minutes. Transfer chicken to the top rack of the oven and broil on high for 1-2 minutes on each side, until the outside is golden.

This post is sponsored by the American Pecan Council. 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!

Lexi’s Weekly Dinner Plan Week 36

Weekly Dinner Plan 36 (Paleo friendly) | Lexi's Clean Kitchen

Happy first week of August! I can’t wait for you to try these delicious, hearty, and refreshing Summer meals!

August is one of my favorite times of the year because stone fruit season is in full force. Scroll all the way down to see some of my favorite ways to cook with stonefruit in the late Summer months!

If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

Meal Plan Graphic Week 36 | Lexi's Clean Kitchen

Monday: Stir Fry Spring Rolls (30 minutes or less, gluten-free, paleo-friendly)

Tuesday: BRINNER: Spring Vegetable Quiche

Wednesday: Steak Salad with Cherry Salsa (30 minutes or less, Grain-free, gluten-free, Whole30 compliant if you substitute the butter for ghee)

Thursday: Grilled Caesar with Blackened Shrimp (30 minutes or less, paleo-friendly)

Friday: Out

Saturday: Lemon Garlic Chicken and Rice One Pan Skillet (egg-free, gluten-free, nut-free)

Sunday: Leftovers

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook!

Try the Jerk Chicken with Caribbean Rice and Mango Salsa on page 375! Bursting with delicious, flavorful spices!

My Favorite Ways To Use Peaches this Stonefruit This Season!

Add to salads: Kale, Caramelized Peaches, and Crispy Onion Salad or Grilled Peach, Avocado, and Crab Salad

Serve over pancakes: Cinnamon Crunch Peach Pancakes

Top with whipped cream for a delicious dessert: grilled peaches with cinnamon protein whipped cream and caramel


always if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

How I’m Eating Lately & Let’s Talk Labels

Hi everyone!! I wanted to take a minute (or a few minutes, since I went on a little bit of a rant here) to share about how I am eating lately, and talk about labels, balance, and all sorts of good things!

How I'm Eating Lately & Let's Talk Labels - Lexi's Clean Kitchen
 

So, why am I writing this post?!

Reason 1: For starters, many of you have been following me for a long time and know my whole story, and many of you are new to my little corner of the internet and don’t know why I began eating the way I do! So I wanted to take a moment and share that background — and then where I am at today, to hopefully inspire you on your clean eating, healthy living journey!

Reason 2: And this one is the big ticket reason for this blog post!

Occasionally I share fun little videos from other pages on my Facebook Page (come join the fun), for example, like an indulgent BLT’s made with a bacon weave instead of bread.

When I do share these fun little videos, I often get comments such as, “NOT HEALTHY” and “I thought this was a clean eating page?” 

To continue with the bacon example, while I wouldn’t go ahead and actually make this if someone handed me a bite, I’d totally take one! That’s the thing you guys, this website IS about clean eating (but remember, your version may look different than someone else’s)! It’s about living your best and healthiest life. It’s about eating to FEEL YOUR BEST. Including mentally and emotionally. It’s about the occasional indulgence without having ALL THE GUILT. It’s about listening to your body.  And it’s about living a little, too! More on 90/10 below!

Reason 3: Let’s ditch the labels a little bit (more on this below)…

Let’s rewind to 2013 for a minute…

In 2013 my stomach hit a wall and was at it’s absolute worst, even though I was eating ‘healthy’ (so I thought) and exercising regularly. It was to the point I didn’t want to leave the house I felt so sick and awful. It consumed my life, affected my relationship, and was making me so unhappy.

Now, because I’m all about TMI, I’ll get a little specific with you. I couldn’t go to the bathroom, like for days and days. I was SO beyond bloated and gassy. Now, this would happen even if I ate a piece of lettuce at that point. My gut was seriously messed up to the point that anything would affect it, and I had no idea what to do about it.

I decided, after some research, to cut out foods that I had read could cause inflammation in the body. I began with cutting out gluten and dairy, and fairly quickly, I started noticing a difference in my digestion, energy, skin, and mood. But it was certainly not 100% or even 85%. I decided to eliminate some more foods (grains, legumes, refined sugar, and soy), and sloooowly began healing my body through food.

You guys, that’s why I believe so strongly in the power of food. It changed my life.

With that said, I wanted answers. I needed a little more help beyond what I could do with food alone. I wanted to know the root cause of whatever was going on in my body, so I sought out a functional medicine doctor. 

Step 1 was making sure I was going to the bathroom regularly. You guys, I had tried everything under the sun for this. Everything had the opposite effect. My doctor had me taking as much Magnesium Citrate as needed (at night because it can make you tired) until I was going to the bathroom regularly.

Step 2 was getting some answers. Through blood tests, stool samples,  food sensitivity panels, and more — leaky gut and a candida overgrowth were the root causes found. I did a strict candida diet, a liver detox, more elimination diets/reintroductions of foods, and a few other protocols to help further my healing.

I finally had answers, and as happy as I was, I was overwhelmed by all the things I could no longer eat! That’s why LCK began. I began creating recipes I wanted to eat, free of all the things I could no longer eat. I created a resource for myself, and for anyone else out there looking for recipes free of certain ingredients.

What Has Changed Over The Years? 

When I was working super hard to heal my gut, I was STRICT, STRICT, STRICT. I wasn’t eating the baked goods on my blog, I wasn’t ‘cheating’. At the time, I would’ve felt really, really bad (physically) and it wasn’t worth it for me.

As time has gone on, I’ve been able to be more flexible with the foods I eat — within moderation. So what does that look like? Now I’ll eat some rice, rice pasta, some legumes, and some dairy (mainly just some good quality cheese). I notice if I overdo it, I’ll feel it, so I eat with an 80/20 or 90/10 approach, and I love it! While LCK is still gluten-free, mostly grain-free, mostly dairy-free, refined sugar free, and soy-free because that’s the way I eat, it’s more about overall healthy, clean eating then specific strict labels.

80/20 or 90/10: What’s That? 

Essentially it means 80% of the time (or 90% of the time) you eat super clean*, and the other percentage, you live a little. I don’t go out and eat a humongous chicken parm sub (though man, those were good), but I’ll now eat some gluten-free pizza, gluten-free pasta, and things like that!

I’m also experimenting how I do with digesting certain foods that were off limits for me for a while, like beans, which I’ve been tolerating pretty well (yay, hummus, welcome back)!

*Clean eating being mostly defined here as omitting processed foods and replacing them with real, nutrient-dense whole foods!

The Importance of Balance & Being In Tune with Your Body

So here’s the thing, you guys… Maybe you’re eating this way because you have something going on in your body. Maybe you just want to feel healthier, have more energy, and feel awesome. Maybe you have allergies and have no choice.

Wherever you are on your journey, it’s important to really take the time to get to know your body. Do what works for you! Ditch the labels and the agony of following a specific diet. It’s freeing, believe me.

Not in the mood for meat? So eat more plant based meals!

Break out after eating dairy? Avoid it for a while. That doesn’t mean it has to be forever.

Eat mostly paleo but can eat digest quinoa just fine? Go for it!

See where I’m going with this?

Let’s Talk Labels:

Okay, let’s get into this and then I promise I’ll wrap this post up! I know it’s getting long! Back to reason 2 for writing this post (see above), I will also get people saying ‘but that’s not paleo, is it?,’ ‘I thought cheese isn’t paleo?’ and so on. 

Though I do personally eat some form of a paleo lifestyle because I find that’s what works best for my body, I’ve ditched the strict constraints of that a long time ago. Now that doesn’t mean I eat all the gluten and whatnot, but simply I ditched making myself crazy and feel bad if I eat some hummus, rice on my sushi, or some local good-quality cheese.

I started making it less about a label or a diet, and more about what was good for me, and honestly, it has been amazingly freeing. I think about what’s a priority to me: the quality of the meat, eggs, fish, and produce I am eating and where it’s coming from, and enjoying my life and feeling awesome while doing so. If things change with my body, I’ll approach the changes I’ll need to make as they arise. Simple as that!

Here’s the thing: diets get a bad rap for a reason. It’s a short-term mindset, but I am not saying that can’t set you up for long-term success and can help you create a good foundation. Eating clean, AKA removing processed foods and replacing them with real, good quality, whole foods — is a lifestyle choice, not a fad a diet. A healthy lifestyle, simply put, is forever, but doesn’t require a strict label.

The Takeaway?

Step back and eat the way that makes you THRIVE. Live the lifestyle that makes you feel like a rockstar. Period.

Maybe for you, that’s strict paleo and working out HARD, or maybe you eat clean 80/20 and do yoga and go on walks. Maybe that’s simply cutting out soda and making small changes in your life and for your family. There’s no right or wrong here! Just be kind to your mind and body. You’ll thank yourself, you’ll feel great, and you’ll be happy.

Let me know your thoughts, and feel free to drop any questions below! 

XOXO!

Your friend,

Lexi

Lexi’s Weekly Dinner Plan Week 35

Weekly Dinner Plan Week 35 | Lexi's Clean Kitchen

Can you believe it is already the last week of JULY?! This week’s meal plan is filled with simple, healthy, and flavorful meals that are perfect for these HOT Summer days! From Bruschetta Chicken to BLT Pasta Salad, you are not going to want to miss this weeks menu!

If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

Meal-Plan-Graphic-Week-35

Monday: BLT Pasta Salad

Tuesday: Herb Chicken and Candied Pecan Salad

Wednesday: Spaghetti Squash Alfredo with Chicken and Caramelized Onions (Can substitute spiralized Summer squash for the spaghetti squash!)

Thursday: Leftovers

Friday: Tequila Lime Shrimp served with this Mexican Street Corn Salad!

Saturday: Bruschetta Chicken

Sunday: Leftovers

Grab your free printable shopping list HERE!

Make a breakfast throughout the week from the Lexi’s Clean Kitchen Cookbook!

The chia pudding (three ways!) on page 60 is such a great make ahead egg-free breakfast or midday snack! Looking for a heartier breakfast? Try the Classic Home Fries on page 42 and top them with an egg!