Paleo Veggie Mushroom Burgers

These Meatless Mushroom Burgers are flavorful, savory, hearty and simple to prepare! They are a great way to add more veggies into your weekly routine without compromising flavor. The best part? These don’t have ANY beans or grains, a meatless burger WIN in my book!

Meatless Mushroom Burgers

 

Meatless Mushroom Burgers

We have a new series over here on LCK! Meatless Monday! We’re working on incorporating more plant-based meals into our diet, and honestly, it’s been a challenge to find good recipes that aren’t filled with grains and legumes! SO, we set out to do just that! To make some awesome plant based recipes free of those ingredients that can often cause inflammation.

 

Meatless Mushroom Burgers

We worked hard getting the flavor and texture of these just right, and I know you are going to love them as much as we do!

Meatless Mushroom Burgers

Preparation 0:00 2017-02-27T00:00:00+00:00 Cook Time 0:00 2017-02-27T00:00:00+00:00 Serves     adjust servings
Paleo Mushroom Veggie Burger
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Ingredients

  • 1 teaspoon olive oil
  • 16 ounces mushrooms, cut into 1/4 inch slices
  • 1 red onion caramelized, cut into 1/4 inch slices
  • 1 sweet potato, sliced thinly
  • 1/4 cup walnuts, lightly toasted
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 3/4 cup almond flour
  • 1 egg
  • 1 teaspoon chia seeds

Toppings

  • Tomato, sliced 1/4 inch thick
  • Red onion, sliced thinly
  • Pickles
  • Mustard
  • Ketchup

Instructions

1.Pre-heat oven to 400 °F.
2. In a medium skillet over high heat, cook mushrooms and onions until caramelized. About 8-10 minutes.
3. Place sweet potato on a sheet-tray lined with parchment paper. Toss in a teaspoon of olive oil, one teaspoon sea salt, and one teaspoon pepper. Roast for 15-20 minutes, or until fork tender.
4. In a food processor add mushrooms, onions, 1 cup of the cooked sweet potato, walnuts, spices, almond flour, egg and chia seeds. Blend until well combined.
5. Line a sheet tray with parchment paper and bring the oven temperature down to 350 °F.
6. Shape the sweet potato and mushroom mixture into 6 one-inch patties.
7. Bake for 30 minutes or until the patties are firm to touch. Let cool for 5 minutes and serve warm with toppings of choice!

 

What is your favorite meatless recipe to make?

Lexi’s Weekly Dinner Plan Week 13

Happy Sunday! The Oscar’s are on tonight! Are you watching? You can make some of my appetizers, set some aside, and then have them for lunch throughout the week!

Let’s get prepping for the week ahead! Here is this week’s meal plan, filled with one of my favorites, my 30-minute taco soup, an easy salmon dish and stuffed peppers, pizza style- to name a few! This week will warm you up and leave you feeling fabulous!

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!

Lexi's Weekly Meal Plan Week 13

Monday: 30-Minute Taco Soup (Whole30 if you omit the cheese)

Tuesday: Roasted Garlic Chicken and Veggie Primavera (Whole30 if you omit the cheese)

Wednesday: Herb Butter Salmon with Blistered Tomatoes and Green Beans (Whole30 compliant)

Thursday: Slow Cooker Short Rib Stew (Whole30 compliant)

Friday: Leftovers

Saturday: Out

Sunday: Pizza Stuffed Peppers (Leave out the mozzarella cheese for Whole30 compliant)

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the Pad Thai on page 214 or the Balsamic Braised Short Ribs on page 204!

Looking for a great 30 minute lunch idea? This dairy-free, paleo-friendly, and nut-free Roasted Chicken Buddha Bowl is loaded with roasted veggies and topped with a spicy mango sauce you will want to put on everything!

Switch up your side dish this week! This Spiced Cauliflower is loved by so many!


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

Sweet Potato Tuna Melts

These Sweet Potato Tuna Melts are a delicious and protein packed lunch! Eat them right away or pack they away for an on-the-go meal. I love how customizable they are. Top with avocado, tomatoes, onions, or any vegetables or herbs you have on hand!

Sweet Potato Tuna Melts

Sweet Potato Tuna Melts

I am so excited to partner with my friends at Genova Seafood to bring you today’s recipe! Simple toss all of the tuna salad ingredients in a bowl, place on top of roasted sweet potato buns, top with your favorite toppings, and devour!

Sweet Potato Tuna Melts

This sweet potato tuna bar is such a great idea for game-day entertaining or as a way for your kiddos to have some fun in the kitchen building their own sandwiches!

Sweet Potato Tuna Melts

 

Sweet Potato Tuna Melts

Want to know something cool?  Genova has started a program called Digital Traceability and it’s pretty awesome. Genova customers simply enter the 10- to 15-digit number located on the bottom of their Yellowfin and Albacore tuna to receive answers to six specific questions:

  1. What is My Tuna? Visitors are given an initial description of their tuna or other seafood species.

  2. Where Was My Tuna Caught? These results include a world map showing the Food and Agriculture Organization (FAO) Area where the tuna or other seafood was caught, and a link to a species-specific stock status report from the International Seafood Sustainability Foundation (ISSF)

  3. What Fishing Method Was Used? This section includes both the fishing method and vessel size.

  4. What Fishing Vessel Caught My Tuna? This information includes fishing vessel name, nation of registry and fishing trip start and end dates.

  5. Where was My Tuna Processed and Canned? The can code indicates where the seafood was processed and canned, which may not necessarily be where it was caught. The processing method is subject to Genova’s strict compliance requirements andstringent Business Ethics and Labor Code of Conduct.

  6. How Does Genova Support Sustainability?

I love working with companies who are doing their part to show us where our food is coming from!

This post is sponsored by Genova Seafood. All opinions are always my own!

What is your favorite way to eat tuna?

Spring Rolls With Mango Ginger Sauce

These Spring Rolls with Mango Ginger Sauce are the perfect light and healthy appetizer or snack! The fresh flavors from the herbs and veggies combined with the spicy and sweet sauce is snack perfection, and easy to prepare- perfect for a meatless Monday, too! They are paleo-friendly, egg-free, nut-free, and vegan if you omit the shrimp! 

Spring Rolls with Mango Ginger Sauce 

Make these ahead of time for snack all week long. TIP: Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days!

 Spring Rolls With Mango Ginger Sauce

Chop all of the veggies, roll, dunk and devour! 

Spring Rolls With Mango Ginger Sauce

Spring Rolls With Mango Ginger Sauce

Have you made your own spring rolls? What do you stuff them with?

Lexi’s Weekly Dinner Plan Week 12

Lexi’s Weekly Dinner Plan Week 12 is here! Let’s get prepping and cooking for this week.

This weeks plan is loaded with simple and flavorful dishes from scallops, lamb chops to hearty and warming Winter soup! 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! The lamb chops are a perfect weekend meal for you and a loved one, but if you find them too expensive, sub a different dish of your choice! 

Weekly Meal Plan Graphic Week 12

 

Monday: Cauliflower Alfredo  (Paleo-friendly, Grain-free, refined sugar-free) 

Tuesday: Easy Scallop Pasta (30 minutes or less, paleo-friendly) 

Wednesday: Meatball and Veggie Soup (Whole30, Paleo-friendly)

Thursday: Leftovers

Friday: Out

Saturday: Lamb Chops with Pomegranate Sauce (30 minutes, Paleo-friendly)

Sunday: Caribbean Pulled Chicken Lettuce Wraps (Whole30, Paleo-friendly) 

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the creamy Chicken Bacon Spaghetti Squash Boats on page 174 0R the Scallops Provencal on page 192!

On-the-go lunch idea: Try these 30 minute Thai Basil Turkey Bowls! Whole30 approved, dairy-free, and paleo-friendly! 


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! 

30-Minute Loaded Taco Skillet

This 30-Minute Loaded Taco Skillet is loaded with veggies, lean protein, and so much flavor! All you need is 30 minutes and one skillet to prepare this low carb, healthy meal that everybody will devour!

30-Minute Loaded Taco Skillet

This month my blogging ladies and I are showing you recipes to make using only ONE SKILLET. Yes, that’s right! Easy, light on the clean up, and delicious.

30-Minute Loaded Taco Skillet

Taylor made you a Mexican Sweet Potato Rice Bake

This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! It’s a healthy, gluten free, 8 ingredient dinner for busy weeknights that is only 330 calories.

Gina made you a Turkey Skillet Mac and Cheese

This one-pot turkey skillet mac and cheese is like a grownup version of hamburger helper and a much healthier option than that boxed stuff. Filled with spinach, peppers, real cheddar cheese, on the table in just 30 minutes and easily made gluten-free too!

Brittany made you a Zucchini Noodle Shrimp Lo Mein

Dinner is done in less than 20 minutes with this quick and easy zucchini noodle lo mein. It’s loaded with shrimp and veggies for a low-carb protein packed meal that’s perfect for busy weeknights. Paleo and gluten-free.

Lindsay made you a Mediterranean Marinated Balsamic Pork Loin Skillet

This Mediterranean Marinated Balsamic Pork Loin Skillet with vegetables makes for an easy one pan meal! Healthy, Balanced, Paleo and ready 45 minutes. Feed your family with this Flavorful Mediterranean pork dish in a tangy balsamic sauce.

As for me, I made you a 30-Minute Loaded Taco Skillet! We can’t stop devouring this meal.

30-Minute Loaded Taco Skillet

This skillet is… Flavorful and veggie Packed. It’s perfect for a weeknight meal or to make and package up in containers for lunches!

30-Minute Loaded Taco Skillet

1 review

30-Minute Loaded Taco Skillet

Preparation 0:10 2017-02-27T00:10:00+00:00 Cook Time 0:20 2017-02-27T00:20:00+00:00 Serves     adjust servings
30-Minute Loaded Taco Skillet
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Ingredients

  • 1 tablespoon avocado oil
  • 1 garlic clove, minced
  • 1 zucchini, diced
  • 1 large carrot, finely diced
  • 2 bell peppers, diced
  • 1 onion, diced
  • 1 pound ground turkey
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic granules
  • 1/2 teaspoon fine sea salt
  • Pinch black pepper
  • 14.5 ounce can crushed tomatoes
  • 5 ounce can green chiles
  • 14.5 ounce can black beans
  • 2 cups fresh spinach
  • Optional: 1/2 cup shredded cheddar cheese
  • Chopped scallions, for garnish

Instructions

  1. In a skillet over medium heat, heat oil and add in garlic.
  2. Add in zucchini, peppers, carrots, and onion and let cook for 3-5 minutes, until veggies begin to soften.
  3. Add in turkey and coat with chili powder, paprika, garlic, salt, and pepper. Cook until turkey is brown and no pink remains.
  4. Add in tomatoes, green chiles, and black beans and mix to combine.  Reduce heat to a simmer for 5 minutes. Add in spinach and mix until wilted.
  5. If adding cheddar cheese, sprinkle over the top and cover the skillet until cheese melts.
  6. Serve hot with chopped scallions over rice or cauliflower rice, or with tortilla chips!

 

30-Minute Loaded Taco Skillet