Orange Power Pasta with Cauliflower Alfredo Sauce

This Orange Power Pasta with Cauliflower Alfredo is super creamy and simple to throw together. No one will be able to tell that the Alfredo sauce is made from CAULIFLOWER! Serve it with zucchini noodles, spaghetti squash, or gluten-free pasta of choice for a great meatless dinner for any night of the week!

Orange Power Pasta with Cauliflower Alfredo

I am so excited  to share this recipe today from my friend Kelly of Nosh and Nourish‘s second cookbook, Superfood Weeknight Meals! This book is packed with tons of meals made in under 30 minutes! I’m loving all things cauliflower right now, so this alfredo was a must-make on my list! Up next are the Sriracha Cauliflower Tacos! 

Orange Power Pasta with Cauliflower Alfredo 

A bed of delicious roasted veggies on top of creamy pasta is a great way to sneak some extra veggies into your meal! 

Check out this creamy alfredo sauce, made without any cheese! 

Orange Power Pasta with Cauliflower Alfredo

Orange Power Pasta with Cauliflower Alfredo
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
For the roasted veggies
  1. 1 carrot
  2. 1/2 a sweet potato
  3. 1 golden beet
  4. 1 orange bell pepper
  5. 1 tablespoon olive oil
  6. 1 teaspoon paprika
  7. 1/4 teaspoon coarse sea salt
For the cauliflower Alfredo
  1. 2 cups coarsely chopped orange cauliflower, or sub regular
  2. 1 cup unsweetened almondmilk
  3. 1/4 cup butter
  4. 2 tablespoons olive oil
  5. 1 teaspoon arrowroot flour/starch *
  6. 1/2 teaspoon sea salt
  7. 1/4 teaspoon black pepper
For serving
  1. 1 medium spaghetti squash
Instructions
  1. Preheat the oven to 425°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. Roast for 30 minutes or until fork tender.
  3. Thinly slice carrots, chop sweet potato, beet, and bell pepper into 1/2 inch cubes. Toss with paprika and olive oil.
  4. Lay the vegetables in a single layer on a parchment lined sheet tray. Bake for 25 minutes or until tender.
  5. While the vegetables are baking, roughly chop two cups of cauliflower and steam or boil until fork tender.
  6. Place steamed cauliflower and almond milk in a  high-speed blender until creamy.
  7. In a large skillet over medium high heat, melt the butter and olive oil. Stir in salt and pepper. Slowly, about 1/3 at a time, stir in the cauliflower mixture. Add in two teaspoons of arrowroot flour/starch and stir continually for about 5 minutes, until sauce is thickened.
  8. Combine spaghetti squash, cauliflower Alfredo, and roasted veggies together in a large bowl. Serve immediately.
Notes
  1. Recipe is slightly modified and printed with permission from the Superfood Weeknight Meals Cookbook.*
  2. Substitute the butter for ghee or extra virgin olive oil to make this recipe vegan and Whole30 approved.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Grab a copy of Kelly’s book here! Happy Cooking!

Lexi’s Weekly Dinner Plan 2017 (Week 4)

My weekly dinner plan 2017 (Week 4) is here! 

If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find week 1 here, week 2 here, and week 3 here. I hope you’ve been loving both the blog and the book meal plans! Let me know if these have been helpful to you, and if you’d want to see more! 

2016 Weekly Meal Plan Week 4

Monday: Lemon Garlic Chicken and Rice One Pan Skillet (Whole30 with cauliflower rice)

Tuesday: Roasted Salmon with Apple Fennel Slaw over Garlicky Kale (Whole30)

Wednesday: Spicy Shrimp Sweet Potato Boats with Avocado Crema (Whole30)

Thursday: Slow Cooker Classic Chicken Soup (Whole30)

Friday:  Leftovers 

Saturday: Dinner Out or Take Out 

Sunday: 30-Minute Taco Soup (Whole30 without cheese)

Download your printable shopping list here!

Option: Swap these meals for meals or a meal from the Lexi’s Clean Kitchen Cookbook

WEEKLY MEAL PLAN WEEK 4

Monday: “Pasta” with Meat Sauce (page 210, Whole30)

Tuesday: Leftovers 

Wednesday: Easy One-Pan Arroz Con Pollo (page 180, Whole30 with cauliflower rice)

Thursday: Classic Chili (page 120, Whole30)

Friday:  Leftovers or Chimichurri Shrimp (page 194, Whole30)

Saturday:  Dinner Out or Take Out

Sunday: Mushroom Chicken (page 172, Whole30)

Download your printable shopping list here!

As always, you can mix up the days you eat these on depending on what you are in the mood for, how busy you are, and so on!

Happy Cooking!

Lexi

Savory Chorizo Breakfast Bowls

These Savory Chorizo Breakfast Bowls are a perfect hearty and filling brunch or make-ahead breakfast! I mean, isn’t everything just better when served in a BOWL and with a soft-boiled egg on top?

Simply prepare all of the ingredients the night before, toss in a bowl, and devour! Throw all of the ingredients in a mason jar or to-go container to enjoy this on-the-go! 

Savory Chorizo Breakfast Bowls

There’s not much I love more than a hearty breakfast to fuel me for the day filled with protein, healthy fats, and carbs. I love that you can easily prep all of these ingredients ahead of time and package them up for multiple weekday breakfasts. Easy, portable, and delicious! 

These bowls are loaded with vitamins, minerals, fiber, and protein to keep you energized and ready for the day ahead! 

Savory Chorizo Breakfast Bowls

Savory Chorizo Breakfast Bowls
Serves 4
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Ingredients
  1. 4 tablespoons extra-virgin olive oil or avocado oil, divided
  2. 4 raw spicy chicken sausage links, casing removed
  3. 4 cups kale, chopped
  4. 1 teaspoons lemon juice, freshly squeezed, set aside more for garnish
  5. 1 teaspoon Himalayan sea salt
  6. 1 sweet potato, cubed
  7. 1 red onion, diced
  8. 8 vine tomatoes
  9. 4 soft boiled eggs
  10. 1 avocado, halved
  11. Coarse sea salt, for garnish
For the kale
  1. With your hands, tear the stems off the kale and either chop or tear the kale into bite-sized pieces.
  2. Place the kale into a bowl with a teaspoon of lemon juice and a pinch of salt. Mix well.
  3. Sauté kale until wilted and set aside.
For the sausage
  1. Remove the casing for the raw chicken sausage. Heat a medium skillet with just enough avocado oil to cover the pan. Add the sausage to the pan and toss with a spatula. Cook until fully cooked through and browned.
  2. Optional: Add cooked sausage to a food processor and process until ground.
For the sweet potato, red onions, and tomato
  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Medium dice the sweet potato. In a  large bowl toss the diced sweet potato with 1 tablespoon avocado oil, and a pinch of sea salt. Spread the sweet potato in a single layer on one side of the baking sheet.
  3. Dice the red onion into a small dice. Add the diced onion into the same large bowl and toss with one teaspoon of avocado oil and a pinch of salt.
  4. Spread the onion on the other side of the parchment lined sheet tray.
  5. Place the tomato (stems attached) on the same sheet tray if there is room. If not, line another sheet tray with parchment paper and bake the tomato separately.
  6. Place one or both sheet trays in the oven and bake for 15-20 minutes, or until sweet potato is tender, the tomato has started to blister, and the red onion has started to caramelize.
  7. Toss the red onion and sweet potato every 10 minutes for even cooking.
For the soft boiled eggs
  1. Fill up a pot with a small amount of water. Insert a steamer basket and bring the water to a boil. Steam the eggs for 5 minutes. Take off heat and run under water or place in a ice bath until cooled off. Store in the fridge unpeeled for up to two days, until ready to eat.
Assemble
  1. Place all ingredients into your bowl, top with avocado and egg, and serve! Garnish with a squeeze of lemon juice, and a pinch of coarse salt.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Savory Chorizo Breakfast Bowls

Just look at that perfect egg! 

Find my guide on making the perfect hard/soft boiled eggs here.

What is your favorite weekday breakfast? 

 

Chicken Caesar Salad Burgers

These light Chicken Caesar Salad Burgers are the perfect alternative to a traditional burger! Paired with Caesar salad slaw and homemade parmesan crisps, every caesar salad fan will love this meal! 

Chicken Caesar Salad Burgers

I have never attempted to make my own parmesan crisps, and I am so glad we tried them out because you guys, they are so easy! Seriously, one-ingredient and super pretty! You’ll impress everyone with your parm crisp skills!

Chicken Caesar Salad Burgers

Mix up all the ingredients, form into patties, and grill or bake!

Chicken Caesar Salad Burgers

 

If you love caesar salads like I do, but want all the deliciousness without the added junk, the creamy caesar dressing from the Lexi’s Clean Kitchen Cookbook is the perfect, simple caesar dressing for you! 

 

Chicken Caesar Salad Burgers

Who’s ready to take a bite? 

Chicken Caesar Salad Burgers

 

Chicken Caesar Burgers
Serves 4
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Burgers
  1. 1 pound ground chicken
  2. 2 tablespoons caesar dressing (see below)
  3. 2 teaspoons extra virgin olive oil
  4. 2 garlic cloves, minced (about 1 tablespoons minced garlic)
  5. 1 teaspoon sriracha
  6. 1 teaspoon fresh parsley, chopped
  7. 1 Tablespoon chopped scallions
  8. 1/4 teaspoon fresh lemon juice
  9. 1/2 teaspoon fine sea salt
  10. 1/4 teaspoon black pepper
  11. 1/2 teaspoon red pepper flakes
  12. 1/4 teaspoon onion powder
  13. Optional: 3 tablespoons grated parmesan cheese
Caesar Dressing from page 320 of the Lexi's Clean Kitchen Cookbook
  1. 1/2 cup homemade mayo (page 312) or store-bought
  2. 2 teaspoons avocado oil or extra-virgin olive oil
  3. 1 teaspoon apple cider vinegar
  4. 1 clove garlic
  5. 1 teaspoon Dijon mustard
  6. 1 teaspoon lemon juice
  7. 1/2 teaspoon anchovy paste
  8. Pinch of fine sea salt
  9. Pinch of freshly ground black pepper
Caesar Slaw
  1. Shredded Romaine Lettuce
  2. 3 Tablespoons caesar dressing
Other Toppings
  1. Sliced tomato
  2. Sliced red onion
  3. Parmesan Crisps
Instructions
  1. Pre-heat the oven to 350°F and line a baking sheet with parchment paper and set aside.
  2. Place all of the ingredients for the dressing in a high-speed blender and pulse once (about 5 seconds) just until the dressing is thick and smooth. If you over blend, the dressing will become watery.
  3. In a  large bowl, toss all of the chicken burger ingredients and mix until well combined.
  4. Divide the mixture into 4-parts, and place 4 patties on the baking sheet. Bake for 20-25 minutes.
  5. Broil on high for 2-3 minutes, or until the tops become a light golden brown.
  6. While the burgers are baking, make caesar slaw and assemble other desired toppings
Parmesan Crisps
  1. Pre-heat oven to 400°F and line a baking sheet with parchment paper.
  2. Spoon cheese by tablespoonfuls two inches apart on the prepared baking sheet (1 tablespoon per crisp).
  3. Bake for 6 minutes. Take out of the oven and let cool completely before lifting each crisp up with a spatula.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Chicken Caesar Salad Burgers 

Happy Cooking!

Lamb Chops with Crispy Shallots and Pomegranate Sauce

Lamb Chops with Crispy Shallots and Pomegranate Sauce makes for the perfect holiday meal! It’s festive, super flavorful, and comes together quickly while impressing all of your guests and family members! 

Lamb Chops with Crispy Shallots and Pomegranate Sauce

I feel like the holidays and new year have come up SO quickly this year.

Between traveling to see family and everything else going on with my book tour and other projects, it’s been a whirlwind of a month! 

 Something I always make an effort to do during these busy holiday weeks is to meal prep and make delicious (and EASY) meals that impress.

This dish is a new favorite around here. When you’re splurging for lamb, this is the way to cook it! Lamb chops with crispy shallots (only the best thing ever) and a hint of sweetness with the pomegranate sauce. 

 

Lamb Chops with Crispy Shallots and Pomegranate Sauce

I love that lamb chops are so easy to make. They really don’t need much. They are just so delicious!  

 

Lamb Chops with Crispy Shallots and Pomegranate Sauce

 

 

Lamb Chops with Crispy Shallots and Pomegranate Sauce
Serves 8
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Lamb Chops
  1. Rack of lamb, cut individually (8 pieces)
  2. 1 tablespoon extra-virgin olive oil
  3. 1 teaspoon fine sea salt
  4. 1/2 teaspoon black pepper
  5. 1 1/2 tablespoon rosemary leaves
  6. 1/2 teaspoon garlic granules
Crispy Shallots
  1. 1 tablespoon extra-virgin olive oil
  2. 1 shallot, minced
Pomegranate Sauce
  1. 1 tablespoon balsamic vinegar
  2. 1 teaspoon apple cider vinegar
  3. 2 teaspoon honey
  4. 1/2 cup pomegranate juice (about 1 cup of pomegranate seeds blended- put at least 1 teaspoon of pomegranates aside for garnish if making your own juice)
  5. 1 teaspoon arrowroot
Instructions
  1. Coat lamb in oil, salt, pepper, rosemary, and garlic granules.
  2. Place on a lined baking sheet and broil on high for 5-6 minutes on each side.Once done, remove and set aside.
  3. In a small pan, heat oil and sauté shallots for 5-10 minutes, stirring often, until crispy but not burnt.
  4. In a small pot, add balsamic vinegar, apple cider vinegar, honey, and pomegranate sauce. Bring to a boil then reduce heat and add the arrowroot. Let simmer for 5-6 minutes until the sauce thickens and coats the back of a spoon.
Notes
  1. For Whole30, omit the sauce.
Lexi's Clean Kitchen http://lexiscleankitchen.com/


Lamb Chops with Crispy Shallots and Pomegranate Sauce

Enjoy your holidays, you fabulous individuals! I’ll see you next week for my 2016 recap and a sneak peek into to 2017! 

Gluten-Free Classic Potato Latkes

These Gluten-Free Classic Potato Latkes are just like grandma makes them, only made without any refined white flour! They have the classic delicious flavors you want, and I guarantee that nobody will know they are gluten-free! 

Gluten-Free Classic Potato Latkes

Just look at that crispy outside!

 

 

Gluten-Free Classic Potato Latkes

Do you eat your latkes with applesauce or sour cream? I’m applesauce all the way, and I love making my own! It tastes so much better! Find the applesauce recipe in my cookbook, which is now on sale for $14 (60% off)!!

 

Gluten-Free Classic Potato Latkes

Gluten-Free Classic Potato Latkes

Gluten-Free Classic Potato Latkes
Yields 10
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 6 potatoes (makes about 6.5 cups shredded potatoes)
  2. 2 medium onions (makes 1 cup grated)
  3. 2 cloves of garlic, minced
  4. 2 eggs
  5. 1 egg white
  6. 6 tablespoons arrowroot flour/starch
  7. 2 teaspoons fine sea salt
  8. 1/2 teaspoon pepper
  9. 1/2 cup of oil of choice, or enough oil to cover pan to a debt of 1/2 inch (I like avocado oil or extra virgin olive oil)
Instructions
  1. Peel and grate the potatoes. Grate the onions. Add grated mixture to a fine mesh strainer lined with a cheese cloth and strain as much excess water out as possible. Place strained mixture into a large bowl. Mince garlic and add it to the bowl with the potato and onion.
  2. Add in the eggs, arrowroot flour/starch, salt and pepper. Mix well.
  3. Place 1/2 cup of oil into a large pan and heat the oil on medium-high heat.
  4. Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides. Should take about 3-4 minutes on each side but watch closely to avoid burning.
Notes
  1. Makes 10-12 large latkes.
  2. Paired with the Homemade Apple Sauce in the Lexi's Clean Kitchen Cookbook
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Gluten-Free Classic Potato Latkes

Happy (almost) Hanukkah!