Lexi’s Weekly Dinner Plan Week 21

Egg Rolls in a bowl, Indian Spiced Chicken and Cauliflower, a hearty Breakfast Salad, and more, make up this week’s dinner meal plan! Equipped for leftovers and tons of flavor!

If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find all of the meal plans, 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-21

Monday: Cioppino Stew (30 minutes or less, low-carb, dairy-free, egg-free, gluten-free, paleo-friendly)

Tuesday: Loaded Taco Skillet (30 minutes or less, low-carb, egg-free, gluten-free, grain-free, and nut-free)

Wednesday: Leftovers

Thursday: One-Pan Indian Spiced Chicken and Cauliflower (Dairy-free, low-carb, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant if you use ghee!)

Friday: Leftovers

Saturday: BRINNER: Green Goddess Breakfast Salad (Dairy-free, paleo-friendly, nut-free, gluten-free, grain-free, low-carb, and Whole30 compliant)

Sunday: Egg Roll Bows (30 minutes or less, low-carb, paleo-friendly, dairy-free, and grain-free)

Grab your free printable shopping list HERE!

Make a side-dish from the Lexi’s Clean Kitchen Cookbook! The Kung Pao Cauliflower (page 222) is a great low-carb dish to pair with the Egg Roll Bowls! SO simple to make and so so flavorful! You can also add the Burnt Broccoli on page 230 to the Green Goddess Breakfast Salad as a nice crispy and flavorful touch!

Dessert idea: These Blueberry Crumb Bars are gluten-free, grain-free, refined sugar-free, and are exploding with flavor! Such a great way to celebrate blueberry season!


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

Happy Cooking!

Huevos Rancheros

Huevos Rancheros | Lexi's Clean Kitchen

Looking for the perfect Huevos Rancheros? This classic Mexican breakfast is made with a hearty tomato sauce, homemade refried black beans, topped with the perfect fried egg, and all the fixings! Easy enough for a weekday breakfast and perfect for a festive weekend brunch!

Huevos Rancheros - Lexi's Clean Kitchen

I am so excited about today’s post. Huevos Rancheros are one of my all-time FAVORITE brunch recipes, and I’ve finally made my own! Use my Homemade Tortillas or my new favorite grain-free tortillas for the ultimate breakfast, brunch, lunch, or brinner- any day of the week.

Huevos Rancheros - Lexi's Clean Kitchen

Hearty sauce.

Refried black beans.

Perfectly cooked eggs.

Hot sauce.

Avocado and ALL THE TOPPINGS!

A squeeze of lime and it’s time to eat!

Huevos Rancheros - Lexi's Clean Kitchen

Huevos Rancheros - Lexi's Clean Kitchen

Huevos Rancheros

Preparation 10 minutes 2017-04-28T00:10:00+00:00 Cook Time 20 minutes 2017-04-28T00:20:00+00:00 Serves 4     adjust servings
Huevos Rancheros - Lexi's Clean Kitchen

Ingredients

Huevos Rancheros Sauce

  • 1 onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 garlic clove, minced
  • 1 14.5 can crushed tomatoes
  • 1 teaspoon cumin
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon chili powder
  • Optional: 1/4 dried chili pepper, finely chopped. Depending on the type of dried chili you use, it could be very spicy. Depending on how much you love spice use more or less. If you love spice and want to try more, hold off on adding chili powder until the last step.

Refried Black Beans

Everything Else

  • 4 eggs, fried or cooked as desired
  • 4 tortillas, store-bought (Siete Foods Tortillas) or homemade (see notes)
  • 1 Scallion, sliced for garnish
  • 1 Jalapeno, sliced for garnish
  • 2 tablespoons Cilantro, roughly chopped for garnish
  • 1 Avocado, sliced into half moons for garnish
  • 1 lime, sliced into wedges to serve with!
  • Optional: 1 cup shredded cheddar cheese

Instructions

  1. In a medium skillet over medium-high heat, sauté onion, peppers, and garlic for 2-3 minutes until fragrant, or until onion begins to turn translucent.
  2. Add in all spices, except for the dried chili if using, and cook for 1-2 minutes until fragrant.
  3. Pour in crushed tomatoes and bring the mixture to a simmer. Simmer for 5-10 minutes. Taste and adjust spices as needed. If the sauce is too chunky, place in a high-speed blender and pulse. If using the optional dried chili, mix in after blending.
  4. While the sauce is simmering, make the refried beans. Heat oil in a medium saucepan over medium-high heat. Add in garlic and spices and let cook until fragrant, about 1-2 minutes. Drain the liquid from the beans and rinse well, then add the beans to the saucepan. Turn down heat and stir well. Add in lime juice and water. Simmer for 1-2 minutes. Take off heat and mash well using a potato masher or fork. Set aside until ready to serve.
  5. Fry eggs, or cook  them as desired and set aside.*
  6. In a large skillet, heat avocado oil over medium-high heat. Add tortillas and cover the skillet. Heat until slightly browned on both sides, should take about 2-3 minutes. If using cheese, place 3 tablespoons of cheese on the tortillas once you have flipped them once and cover until the cheese has melted. Place the tortillas on a plate and set aside.
  7. Assemble: Spread huevos rancheros sauce on each tortilla. Add the refried black beans, scallions, cilantro, jalapeno, and top with an egg. Squeeze a little lime over the eggs and devour!

Recipe Notes

  • *Check out how to cook eggs all different ways on page 66 of the Lexi's Clean Kitchen cookbook!
  • *Homemade Tortilla Recipe

Check out these 4 other healthy and delicious Mexican recipes from my blogging girlfriends!

Healthy Mexican Inspired Meals - Lexi's Clean Kitchen

Lee from Fit Foodie Finds made you Easy Baked Chilaquiles with Avocado Crema

We’ve developed a fool-proof, super-simple baked chilaquiles recipe that’s packed with protein (thank you beans and eggs!) and Mexican flavor!

Lindsay from Cotter Crunch made you Mexican Avocado Egg Salad Collard Green Wraps

These Mexican avocado egg salad wraps make for a perfect low carb veggie packed lunch! Paleo Avocado Egg Salad seasoned with Mexican spices and jalapeno, then all wrapped up in collard greens! Whole 30 friendly.

Taylor from Food Faith Fitness made you Whole30 Mexican Shakshuka

This quick and easy, gluten-free Shakshuka recipe has a little, spicy Mexican twist! It’s a lower carb, healthy and whole30 compliant dinner or breakfast!

Brittany from Eating Bird Food made you Sheet Pan Shrimp Fajitas

These sheet pan shrimp fajitas make for an easy weeknight meal with Mexican flavor. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!

Gina from Running to the Kitchen made you Turkey Chili Pie

This turkey chili pie combines a healthy, leaner turkey chili recipe with a hearty gluten-free cornbread topping, all baked together in one skillet.

 

Coconut Curry Ceviche & San Fran Blogger Trip

Coconut Curry Ceviche {Dairy-free, grain-free, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!

Coconut Curry Ceviche - Lexi's Clean Kitchen

In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!

Scenes from the trip:

San Fran Food Blogger Trip

Where We Stayed:

We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers! 

What We Did:

Avital Walking Food Tour of Mission District: amazing foodie tour with fabulous stops in the Mission district.

Tour of Heath Ceramics: a tour of their San Fran studio!

Macaron workshop at Chantal Guillon: This was incredible. An amazing, fun experience and they even made custom macrons with our logos on them!

Edible Excursions Japantown Food Walking Tour: A great tour of Japan town with a ton of fabulous stops for any foodie!

Tour of the Ferry Plaza Farmers Market, and Ferry Building Marketplace: we walked around and met many of the vendors here. It is truly an amazing farmer’s market if you ever get the chance to go!

Where We Ate:

Dinner at E&O Kitchen & Bar

Dinner at Charlie Palmer’s Burritt Room + Tavern

Dinner at Urban Tavern

It was an amazing trip filled with fabulous food, good friends, and great things to do in the city!


Now… this recipe! A must-make!

Coconut Curry Ceviche - Lexi's Clean Kitchen

I mean, how good does this look? No cooking required!

Coconut Curry Ceviche - Lexi's Clean Kitchen

1 review

Coconut Curry Ceviche

Preparation 55 minutes 2017-04-28T00:55:00+00:00 Cook Time 0:00 2017-04-28T00:00:00+00:00 Serves 4-6     adjust servings
Coconut Curry Ceviche - Lexi's Clean Kitchen

Ingredients

  • 1/2 pound local white fish (see notes)
  • 1 red chili, minced
  • 1 red bell peppers, minced
  • 1/2 red onion, minced
  • 1 mango, minced
  • 1 tablespoon cilantro, finely chopped
  • 1/2 cup fresh lime juice, from about 4 limes
  • 1 tablespoon full-fat coconut milk, more to taste
  • 1/4 teaspoon Thai style green curry paste, more to taste
  • 1/4 teaspoon fish sauce
  • Salt and fresh black pepper
  • 1/4 teaspoon sea salt
  • 1 bag Tarro Chips
  • Optional: 1 whole coconut, halved, for serving

Instructions

  1. Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
  2. Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
  3. Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
  4. Add enough coconut milk to the mix to lightly coat all of the ingredients.
  5.  Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
  6. Toss to combine. Assemble and serve.

Recipe Notes

  • *We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
  • *Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.

Lexi’s Weekly Dinner Plan Week 19

This week’s dinner meal plan is filled with some of the most popular and colorful Spring recipes on the blog! These recipes are so simple to prepare, and so full of flavor. Perfect meal prep items to help you have a week of dinners low in carbs, high in protein, and loaded with delicious Spring veggies!

If you are new to the meal plans here, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog!

Meal-Plan-Graphic-Week-19

Monday: Loaded Turkey Meatballs (30 minutes or less, dairy-free, grain-free, paleo-friendly)

Tuesday: Thai Curry Soup (Dairy-free, egg-free, grain-free, gluten-free, low-carb, nut-free, paleo-friendly, Whole30 compliant)

Wednesday: Lemon Garlic Chicken and Rice (Dairy-free, gluten-free, nut-free, and egg-free)

Thursday: Leftovers

Friday: Mediterranean Bowls (30 minutes or less, vegetarian, low-carb, grain-free, gluten-free)

Saturday: Grilled Fish Bowls (Dairy-free, gluten-free, paleo-friendly, and Whole30 compliant)

Sunday: EASTER SUNDAY

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the 30 minute Chopped BBQ Salad from page 146!

Easter Sunday inspiration from the BLOG! This Eggs Benedict Breakfast Bar is such a fun BRUNCH idea or this Lemon Poppy Seed Loaf is a perfect BRUNCH side-dish!


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

Lexi’s Weekly Dinner Plan Week 18

Happy APRIL! Spring is finally here, though it snowed in Boston this weekend! This week’s dinner plan is a great way to use all of this Spring produce that is popping up! Everything from Breakfast Tacos to MEATLESS Veggie burgers to help you feel energized and nourished for the warm(ish) days ahead!

If you are new to my weekly dinner plans or want to see others, we are keeping the meal plans all in one easy tab on the blog for you to access on the navigation bar of the website!

Monday: Paleo Veggie Mushroom Burgers (Dairy-free, gluten-free, bean-free, grain-free, and paleo-friendly)

Tuesday: Crispy Chicken Milanese (30 minute or less, gluten-free, grain-free, nut-free, and dairy-free)

Wednesday: Instant Pot Pho (Dairy-free, grain-free, paleo-friendly, Whole30 compliant, grain-free)

Thursday: Leftovers

Friday: Out

Saturday: BRINNER: Breakfast Tacos (30 minutes or less, dairy-free, grain-free, paleo-friendly)

Sunday: Turkey Chili (Dairy-free, egg-free, gluten-free, and nut-free)

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the Fish Tacos with Tropical Salsa on page 190 and the Chimichurri Shrimp on page 194!

On-the-go Spring lunch idea: Thai Chopped Chicken Mason Jar Salad + 6 other Mason Jar salads to make this season! 


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

Lexi’s Weekly Dinner Plan Week 17

Is anyone else excited for the first official week of Spring? We are! We are ready for the sun to be shining and the grill to maybe almost be ready to go! This weeks meal plan is filled with bright and delicious flavors to mimic the warm weather. From pesto “pasta” to lemon chicken, this weeks menu is loaded with Spring fresh flavors!

If you are new to the weekly meal plans, we are keeping all of them in one easy Meal Plan Tab on the blog for you to access!

Lexi's weekly meal Plan Week 17

Monday: Creamy Pesto Chicken Pasta (30 minute or less, Grain-free, Gluten-free, Sugar-free)

Tuesday: Easy Eggplant Dinner (3o minute or less, Whole30 compliant, egg-free, paleo-friendly)

Wednesday: Gluten-free Brussels Sprout Pizza (Add chicken or bacon to make this even more filling!)

Thursday: Tomato Jalapeno Salmon Burger (30 minute or less, grain-free, Whole30 compliant, Paleo-friendly)

Friday: Out

Saturday: Lemon Roasted Chicken with Capers (Whole30 compliant, Paleo-friendly, nut-free, and egg-free)

Sunday: Leftovers

Grab your free printable shopping list HERE!

Meal prep some on-the-go breakfasts from the Lexi’s Clean Kitchen Cookbook! The Paleo Granola on page 46 and the Quiche on page 56 are some of my all-time favorite make-ahead breakfasts!

Want a side dish biscuit? My Buttery Drop Biscuits on page 74 are a fan favorite!


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