Lexi’s Weekly Dinner Plan Week 15

Happy Sunday from JAMAICA! Even though we’re away, that doesn’t mean that I can’t help you prep for success! This week’s dinner meal plan is filled with 30 minute or less meals to help you stay healthy and nourished without sacrificing time!

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!

Lexi's Weekly Dinner Plan Week 15

Monday: Chicken Fajita Salad (30 minutes, paleo-friendly, Whole30 compliant, Egg-free)

Tuesday:  One-Pan Moroccan Fish (Under 30 Minutes, Egg-free, Paleo-friendly, Whole30 compliant)

Wednesday: One-Pan Indian Spiced Chicken and Cauliflower (Paleo-friendly, use ghee to make this Whole30 compliant, egg-free, and nut-free)

Thursday: Leftovers

Friday: St.Paddy’s Day BRINNER (Hidden Veggie Green Pancakes) aka breakfast for dinner! (Under 30 Minutes, Paleo-friendly, dairy-free, and grain-free) — Pair it with some nitrate-free bacon, too!

Saturday: Out

Sunday: Crock-Pot Asian Beef {Paleo Rice Bowls} (Dairy-free, Paleo-friendly. Egg-free, and Nut-free)

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! This week we are loving the Jerk Chicken with Caribbean Rice & Mango Salsa on page 168!  We are also excited to start St.Patty’s day off with the Island Blast Green Smoothie on page 272, we thought it would be the perfect compliment to our Hidden Veggie Green Pancakes!

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 15

Preparation 0:00 2017-08-20T00:00:00+00:00 Cook Time 0:00 2017-08-20T00:00:00+00:00



Harvest Salad with Maple Balsamic Dressing

This Harvest Salad has all the ingredients you’ll want in a Fall dish! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic for the absolute perfect Thanksgiving salad! 

Harvest Salad with Maple Balsamic Dressing

My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!


Cauliflower Stuffing from The Healthy Maven

This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.


Green Beans with Caramelized Shallots and Almonds from Eating Bird Food

Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.

Green Beans with Shallots

5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen

This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.

5 Ingredient Slow Cooker Cranberry Sauce 700-3

Vegan Scalloped Sweet Potatoes from Food Faith Fitness 

These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!



Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds

Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up! 




Now… my Harvest Salad

You guys, I’ve been putting this dressing on EVERYTHING. It is my new favorite. 100%. You need to make it immediately. 


Harvest Salad with Maple Balsamic Dressing

Harvest Salad with Maple Balsamic Dressing

Harvest Salad with Maple Balsamic Dressing



  • 1 Kabocha Squash
  • 1-2 tablespoons extra-virgin olive oil (code LEXI for 10% off) for roasting
  • 4 cups kale, chopped
  • 1 cup pecans, toasted
  • 1/2 cup pomegranate seeds

Maple Balsamic Dressing

  • 1/3 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons pure maple syrup
  • Pinch of salt


  • Preheat oven to 400°
  • Slice kabocha squash and toss with olive oil and spread across a lined baking sheet
  • Roast squash for 30-40 minutes until fork tender
  • Remove and set aside
  • In a blender combine all dressing ingredients and blend until smooth
  • Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through*
  • Assemble salad: kale, squash, pomegranate seeds, toasted pecans
  • Top with dressing and serve
  • Recipe Notes

  • *Watch to avoid burning
  • Harvest Salad with Maple Balsamic Dressing


    What is your favorite Fall flavor combination? What is your go-to side dish for holidays?


    Brown Butter Pumpkin Sauce over Zucchini Linguine & Grilled Chicken

    This Brown Butter Pumpkin Sauce over Zucchini Linguine & Grilled Chicken is a delicious & healthy ‘pasta’ dish that uses a few of my favorite things!

    Pumpkin, the inspiralizer, fresh herbs, and grilled chicken make up this delicious Fall dinner that will be a hit night after night.



    In other news, Halloween is on the horizon! I’m still deciding what to dress Jax (the pup) up as. It’s kind of silly to get him a costume, but I feel like it’s a must. I’ll be browsing the internet looking for dog costumes while devouring bowls of this deliciousness.




    You can use original almond milk, or vanilla. Whatever you have on hand!






    Brown Butter Pumpkin Sauce over Zucchini Linguine & Grilled Chicken

    Preparation 10 min 2017-08-20T00:10:00+00:00 Cook Time 25 min 2017-08-20T00:25:00+00:00 Serves 4     adjust servings



    • 1 cup Pacific Foods Pumpkin Puree
    • 4 tablespoons Pacific Foods Organic Unsweetened or Vanilla Almond Milk
    • 4 tablespoons browned butter
    • 1 teaspoon oil of choice, I like avocado or extra-virgin olive oil (code LEXI for 10% off)
    • 2 cloves garlic, minced
    • 1/2 teaspoon fine sea salt, more to taste
    • 1/4 teaspoon rosemary
    • 1/4 teaspoon freshly ground pepper
    • 2-4 rosemary sprigs for garnish
    • Optional: 1/4 tsp cinnamon, more to taste

    Everything else

    • 2-4 zucchinis
    • 1 lb. organic chicken breasts
    • Oil, for cooking
    • Optional: Fresh parmesan and rosemary for garnish


    • In a pot, brown butter but heating butter until it browns and set aside
    • In a skillet saute garlic with oil for 2 minutes
    • Add in pumpkin, butter and spices
    • Let simmer for 10 minutes
    • While simmering, cook grilled chicken as desired (I coat mine in salt, pepper, and garlic granules and grill over medium heat)
    • Once grilled, cut up chicken and place in sauce, mix to combine
    • Taste sauce and adjust seasoning as desired
    • Spiralize your zucchini
    • In a separate skillet, heat 1 tablespoon oil and toss in zucchini noodles
    • Let cook, tossing often, for 5 minutes*
    • Place noodles in a bowl, add chicken and extra sauce on top
    • Garnish with fresh parmesan and rosemary

    Recipe Notes

    • *Don't let it the noodles get soggy
    • **Add more milk as needed to get the desired sauce consistency


    Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

    What is your favorite type of pasta dish? Healthy or not!

    Slow Cooker Pumpkin Butter

    If you are just tuning in, it’s October and that means it is pumpkin month for my Healthy Food Friday series with American Express! That’s right. We started off with Sticky Bun Pumpkin Muffins, moved along to classic Pumpkin Waffles, and now some slow-cooking goodness.

    Pumpkin butter that is. In the slow cooker.

    Take a minute to think about the smell in your house after 6 hours of this cooking down. Yes, it smells THAT good.

    Slow Cooker Pumpkin Butter

    I first tried pumpkin and apple butter back in my college days at this adorable little restaurant. They served them with popovers. I serve mine with… literally everything. Spread them on pancakes, waffles, or toast. Mix it into a sauce or add it into a smoothie or Fall cocktail.

    …OR just grab a spoon and go for that jar. 

    Slow Cooker Pumpkin Butter

    Slow Cooker Pumpkin Butter



  • Place all ingredients into your slow cooker
  • Set on low for 6 hours or until thick
  • Stir occasionally throughout cooking time
  • Store in the refrigerator for 2 weeks or freeze for up to one year
  • Slow Cooker Pumpkin Butter

    Slow Cooker Pumpkin Butter

    Slow Cooker Pumpkin Butter


    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.

    What’s your favorite type of spread?

    Easy Pumpkin Soup

    October has me feeling all Fall! It makes me realize how much I truly love this season. The weather has been just right, and I am loving all of the Fall flavors popping up in my CSA! I purchased some amazing blanket scarfs, my boots are out and in use, and this past weekend we went apple picking! The foliage in New England is really starting to shine in only the way it can in New England! So beautiful.


    Today is special. Not only am I bringing you my delicious (and easy) pumpkin soup, but my girlfriends and I have SIX total pumpkin recipes to get you through the next two months.  

    Easy Pumpkin Soup

    Can you taste that creamy goodness?

    Let’s see what we have going on this month… Soup, pancakes, savory muffins, chia pudding, freezer fudge, and blondies. 

    OH. YEAH.

    Healthy Paleo Pumpkin Recipes

     Let’s get to the recipes!

    Coconut Pumpkin Chia Pudding from Brittany of Eating Bird Food

    Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that’s paleo-friendly, vegan and great for breakfast or as a snack. 

    coconut chia pudding-2-2

    Pumpkin Blondies from Taylor of Food Faith Fitness 

    These pumpkin blondies are so dense, and sweet that you’d never know they’re a healthier treat for only 105 calories! They’re paleo and vegan friendly too!


    Pumpkin Pancakes from Lee of Fit Foodie Finds

    Get festive with your breakfast and make these delicious Paleo Pumpkin Pancakes that are grain-free, packed with pumpkin, and paleo-friendly!


    Toasted Pine Nut Herb Muffins from Gina of Running to the Kitchen

    Paleo toasted pine nut herb pumpkin muffins are a savory side perfect for serving with your fall soup, stew or chili. Maybe even replace the Thanksgiving biscuits this year with a basket of these!

    Toasted pine nut herb pumpkin muffins-3 

    Pumpkin Spice Freezer Fudge from Davida of The Healthy Maven

    Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall.


    And now, my Easy Pumpkin Soup!

    This is the perfect Fall soup for all of you pumpkin lovers! Delicious, flavorful, and packed with nutrients. Creamy pumpkin topped with a drizzle of chili garlic oil and roasted pumpkin seeds.

    You’ll enjoy this soup all season long!



    Easy Pumpkin Soup


    • 1 tablespoon oil of choice (olive, avocado, or coconut)
    • 1 small pumpkin (2 1/2 cups), cubed
    • 1/2 onion, sliced
    • 2 cups chicken stock
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1 tablespoon maple syrup
    • Optional: 1/4 teaspoon cayenne

    Chili Garlic Oil

    • 1/4 cup oil of choice
    • 2 red chilis, diced
    • 1 clove garlic, crushed


  • Follow these directions to roast pumpkin and pumpkin seeds
  • In your dutch oven heat oil and sauté garlic and onion for 5 minutes
  • Add in cubed pumpkin and mix
  • Add in chicken stock just covering the pumpkin, spices, and maple syrup
  • Bring to a boil then reduce heat and let simmer, covered, for 7-10 minutes until pumpkin is soft
  • Transfer to your high-speed blender and blend until smooth
  • Taste and adjust spices as desired (i.e. more salt, pepper)
  • In a small pot, heat oil with garlic and chilis
  • Let cook for 5 minutes, stirring often
  • Strain and set aside
  • Garnish with roasted pumpkin seeds and optional garlic chili oil
  • pumpkinsoup1pumpkinsoup4

    What is your favorite dish that makes you think of FALL?

    Pumpkin Waffles

    I wasn’t kidding when I said it’s a pumpkin party this month for Healthy Food Friday with American Express!

    Last week we had Sticky Bun Pumpkin Muffins that have been a serious hit around these parts. This week I’m giving you a classic. This is the ultimate pumpkin waffle recipe that needs to be your weekend breakfast all throughout the season!

    Pumpkin Waffles


    Fluffy Fall flavor perfection. Now say that five times fast. 

    Pumpkin Waffles

    Pumpkin Waffles

    Preparation 5 min 2017-08-20T00:05:00+00:00 Cook Time 10 min 2017-08-20T00:10:00+00:00



  • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
  • Add in eggs, pumpkin, maple syrup and vanilla and mix to combine
  • Add in spices
  • Heat grass-fed butter in your waffle maker
  • Pour in batter and cook as directed by your waffle maker
  • Remove and transfer to plate
  • Repeat with remaining batter
  • Serve hot with pure maple syrup and grass-fed butter
  • Pumpkin Waffles

    Pumpkin Waffles

    Pumpkin Waffles

    Are you a savory or sweet breakfast person?

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.