Healthy Broccoli Soup

This Broccoli Soup is hearty, creamy, and delicious, without any of the junk! It’s hands down one of my new favorite recipes that will totally surprise you! 

Healthy Broccoli Soup

 

Years ago, the broccoli cheddar soup at Panera Bread was my jam. I loved that soup. Now, looking back, I can’t believe how often I consumed it. For so long I have wanted to create a version that was creamy and delicious, that I wouldn’t feel bad (or feel sick) after eating. This soup is it!

Broccoli has also in season in my CSA these few weeks, so broccoli soup it is! Lighter comfort food is the best.

Healthy Broccoli Soup

Healthy Broccoli Soup
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 large head of broccoli
  2. 2 tablespoons grass-fed butter
  3. 1 cup chopped leeks
  4. 4 garlic cloves, minced
  5. 4 cups vegetable broth
  6. 1 teaspoon fine sea salt, more to taste
  7. 1/2 teaspoon black pepper, more to taste
  8. Pinch red pepper flakes
  9. Optional: 1/2 cup cheddar cheese
Instructions
  1. Cut broccoli into florets. In a pot over medium heat, bring 3 cups of water to a boil. Add in broccoli florets, reduce heat to medium, and parboil until fork tender, 3 to 4 minutes. Drain and transfer broccoli to a bowl and set aside.
  2. In your pot, heat butter and sauté leeks and garlic for 1 minute. Add in half of the broccoli and sauté for 3 minutes until veggies are sweating and broccoli is soft.
  3. Add in vegetable broth, bring to a boil then reduce heat and let simmer for 15 minutes until the soup reduces slightly.
  4. Using an immersion blender, blend soup until smooth. Add in remaining broccoli florets, salt, pepper, and red pepper flakes. Let simmer for 15 minutes. If adding cheese, do so here and stir to combine. Taste and adjust seasoning as desired.
  5. Serve hot.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Healthy Broccoli Soup

Healthy Broccoli Soup

Classic Chicken Soup

This Classic Chicken Soup is my best chicken soup I’ve made to date, and it is made in the slow cooker! It has all the flavors of your classic chicken soup just like grandma used to make.  

Packed with tons of veggies and tender chicken, this classic comfort soup is perfect for a rainy Fall or Winter day, or if you come down with a little sickness.

Classic Chicken Soup

I am SO excited about this soup. Growing up in a Jewish home, chicken soup was a staple (and still is) for holidays and anytime someone started to come down with something. I’ve eaten A LOT of chicken soup in my day, and this is hands down my favorite. PLUS, it’s literally the easiest recipe to throw together.

Classic Chicken Soup

Classic Chicken Soup

Classic Chicken Soup
Serves 6
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Prep Time
10 min
Cook Time
8 hr
Prep Time
10 min
Cook Time
8 hr
Ingredients
  1. 3 garlic cloves, minced
  2. 5 carrots, diced
  3. 2 onions, diced
  4. 4 celery stalks, diced
  5. 1 3-pound whole chicken, cut into 8 pieces
  6. 6 cups water
  7. 1/3 cup chopped fresh dill
  8. 1 teaspoon fine sea salt, more for salting the chicken and more to taste
  9. 1/2 teaspoon black pepper, more to taste
  10. 1 bay leaf
Instructions
  1. Place garlic, carrots, onion, and celery into the insert of your slow cooker.
  2. Pat chicken dry and season generously with sea salt, then add the chicken into the slow cooker.
  3. Add in the water, dill, salt, pepper, and bay leaf.
  4. Set on low for 8 hours.
  5. Once done, discard the bay leaf and remove the chicken to shred. Discard the skin and bones.
  6. Place chicken back into the slow cooker. Taste and adjust seasoning as desired.
Notes
  1. I buy pasture-raised chickens whenever possible.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Classic Chicken SoupDoes chicken soup resonate with you like it does for me?

Slow Cooker Thai Curry Chicken

This Slow Cooker Thai Curry Chicken will soon become your favorite lunch or dinner. It’s packed with delicious flavor and comes together in a pinch! We ate it all week long on top of white rice or cauliflower rice, and it would be great over rice noodles with veggies, too!

Slow Cooker Thai Curry Chicken

 

Week 2 of Slow Cooker Sunday is here and it’s a goodie! I am so happy to see so many of you making and sharing your Carne Asada from last week, so let’s keep it going strong this week!

Slow Cooker Thai Curry ChickenYou put it all in…

Mix it up…Slow Cooker Thai Curry Chicken

Then set it and forget it, and voila! Perfect Thai Curry chicken!

Slow Cooker Thai Curry Chicken

Slow Cooker Thai Curry Chicken
Serves 6
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Ingredients
  1. 1 onion, sliced
  2. 1 14-ounce can full-fat coconut milk
  3. 1 tablespoon fish sauce
  4. 1 lime, juiced
  5. 1 teaspoon sesame oil
  6. 4 garlic cloves
  7. 1 tablespoon minced ginger
  8. 2 teaspoons coconut palm sugar
  9. 2 tablespoons curry powder
  10. Pinch red pepper flakes, more to taste
  11. 1 teaspoon fine sea salt
  12. 1/2 teaspoon black pepper
  13. 1 1/2 pound boneless chicken breasts
  14. Cilantro, for serving
  15. Chopped scallions, for serving
Instructions
  1. Place sliced onion in the bottom of the insert of your slow cooker.
  2. Add coconut milk, garlic, ginger, fish sauce, lime juice, sesame oil, sugar, and spices. Toss to combine.
  3. Add in chicken and mix to coat.
  4. Set on high for 4 hours. When done, shred with two forks.
  5. Serve over white rice or cauliflower rice, garnish, and enjoy.
Notes
  1. For Whole30, omit the sugar.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Slow Cooker Thai Curry ChickenWho’s ready for more from this series? Check back in each Sunday this Fall!  

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Are you ready for Fall? Fall recipes, cooler weather, apple picking, all things pumpkin, leggings, boots, scarves? Ready or not, it’s a-comin’!

 

This Spaghetti Squash Alfredo with Chicken and Caramelized Onions is hearty comfort food meets healthy and nutritious! A perfect meal all autumn long!

 

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

 

 

I am so excited to partner with my friends at Pacific Foods to bring you this recipe today! And let me tell you, this Alfredo isn’t your ordinary Alfredo sauce. It’s creamy and delicious, but not JUNKY! Wait what? Yes! Plus caramelized onions and chicken. You guys, run to make this one!

 

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

The combination of the good quality mayo + Pacific Foods Original Almond Milk (my favorite milk substitute for baking or cooking) + garlic and spices gives you ALL THAT FABULOUS FLAVOR.

 

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Spaghetti Squash Alfredo with Chicken and Caramelized Onions
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 1 Spaghetti squash, roasted
  2. 1 large onion, sliced
  3. 2 tablespoons grass-fed butter
  4. 2 garlic cloves, minced
  5. 1 pound boneless chicken breasts, cubed
  6. 1/2 cup mayo, homemade or store-bought
  7. 2 tablespoons Pacific Foods Original Almond Milk
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon onion powder
  10. Pinch salt, more to taste
  11. Pinch black pepper, more to taste
  12. Pinch red pepper flakes, more to taste
  13. 1/2 cup fresh parmesan cheese
  14. Chopped fresh parsley, for garnish
Instructions
  1. Preheat oven to 400°F.
  2. Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet and roast for 30 minutes or until fork tender.
  3. Make caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.
  4. In a skillet over medium heat, heat butter and sauté garlic for 1 minute.
  5. Season chicken with salt and pepper and add into the skillet. Let cook for 6 minutes, or until no pink remains, flipping halfway through.
  6. Add in mayo, almond milk, and spices. Mix to combine.
  7. Add in caramelized onions and spaghetti squash. Toss to combine. Add the parmesan cheese and adjust spices as desired.
  8. Garnish with fresh parsley and serve hot.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Spaghetti Squash Alfredo with Chicken and Caramelized Onions

 

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Creamy, healthy, goodness. How are you celebrating Fall?

Sheet Pan Chicken and Veggie Dinner

 I am LOVING one-pan, sheet-pan or any meal that is essentially mess-free! This Sheet Pan Chicken and Veggie Dinner is easy, flavorful, and delicious. What beats that?

Sheet Pan Chicken and Veggie Dinner

Toss the ingredients in a bowl, line on a baking sheet, bake, and devour! What you’re left with is an easy meal that requires minimal clean up. Plus, it’s totally customizable to the veggies you have on hand!

Sheet Pan Chicken and Veggie Dinner

 

Sheet Pan Chicken and Veggie Dinner

Sheet Pan Chicken and Veggie Dinner
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 6 rainbow carrots, sliced in half
  2. 1 bunch asparagus, Sliced into bite-sized pieces
  3. 1 sweet potato, chopped into bite-sized pieces
  4. 5 purple potatoes, sliced in half or quartered
  5. 1/2 lb. brussels sprouts, sliced in half or quartered
  6. 1 red onion, sliced thinly
  7. 4 garlic cloves, crushed
  8. 1 lb. boneless or bone-in chicken breast
  9. 4-6 tablespoons avocado oil or extra-virgin olive oil
Spice Mix
  1. 1 teaspoon cumin
  2. 1 teaspoon garlic granules
  3. 1 teaspoon onion granules
  4. 1 1/2 teaspoon paprika
  5. 1 teaspoon fresh thyme
  6. 1/4 teaspoon ground ginger
  7. Pinch cayenne pepper
  8. 4 thyme sprigs
  9. 1 teaspoon salt (more to taste)
  10. 1 teaspoon pepper (more to taste)
Instructions
  1. Preheat oven to 400°F
  2. In a bowl combine all chopped veggies and garlic
  3. Add in whole chicken breasts or halved chicken breasts
  4. Pour oil and spices over veggie and chicken mixture and coat evenly
  5. Add thyme sprigs to the mixture
  6. Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through
  7. Add additional salt and pepper as desired
Notes
  1. Adjust oil based on how much veggies you have. You want the veggie chicken mixture well coated.
  2. Use any other veggies you have on hand!
  3. To keep chicken as juicy as possible, bake chicken breasts whole, then cut up (as seen in the image)
  4. The chicken might be done before the vegetables, if this is the case, remove the chicken with tongs and bake until vegetables are tender.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Sheet Pan Chicken and Veggie Dinner

 

Sheet Pan Chicken and Veggie Dinner

 

Learn more about living gluten free! Visit http://udisglutenfree.com/community 

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

 

The Ultimate Paleo Sandwich Rolls

I’ve been thinking about bringing paleo-friendly bread and rolls to LCK for some time now. But I knew before I did that I needed to make sure they fit specific criteria. They need the right flavor and fluffy, soft, air-y, bread-like texture. You see, I’ve never bothered buying gluten-free breads in the store. I never thought it was worth it because I always felt they were dense, not the right flavor, etc.

My ‘Everything Bagel’ Cauliflower Rolls are a huge hit around the web. But let’s be real, just like cauliflower pizza crusts, they are still cauliflower. They can’t really taste like pizza (or bread). So I bring you: The Ultimate Paleo Sandwich Rolls. Trust me. 

Paleo Sandwich RollsThese are so real bread it’s not even funny!
The Ultimate Paleo Sandwich Rolls

Paleo Sandwich Bread
Yields 4
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Prep Time
7 min
Cook Time
15 min
Total Time
22 min
Prep Time
7 min
Cook Time
15 min
Total Time
22 min
Ingredients
  1. 1/2 cup blanched almond flour
  2. 1/2 cup tapioca flour
  3. 2 eggs
  4. 1 tbsp palm shortening
  5. 1/4 cup unsweetened apple sauce
  6. 1 tsp Baking powder
  7. Dash of Himalayan sea salt
Instructions
  1. Preheat oven to 350
  2. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
  3. Add in eggs, apple sauce, and palm shortening- mix to combine
  4. Place round molds on a baking sheet and grease
  5. Pour batter into molds until almost at the top, a little less
  6. Bake for about 15 minutes, or until a toothpick comes out clean*
  7. Let cool slightly, slice in half, and serve
  8. Store in the refrigerator
Notes
  1. *Baking time might vary slightly based on how thin or thick you make your rolls
Please Note
  1. I have only made them with my round molds, and it yields 4 fluffy sandwich rolls. See the comments for how readers have adapted!
Lexi's Clean Kitchen http://lexiscleankitchen.com/


The Ultimate Paleo Sandwich RollsThe Ultimate Paleo Sandwich RollsCan you see that texture? Easy, breezy sandwich rolls. Trust me!

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What is your all-time favorite sandwich combination?