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
Write a review
Print
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!

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
Write a review
Print
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? 

 

Pancake and Waffle Mix

DIY Gift Week would not be complete without my Best Ever Fluffy Pancake and Waffle Mix from the Lexi’s Clean Kitchen Cookbook! These pancakes/waffles are gluten-free, grain-free, and totally the real deal! Everybody that makes these LOVES them so much! 

Pancake and Waffle Mix

Day 4 of DIY Gift Week!

Monday: Espresso Candied Pecans

Tuesday: Best Ever Chicken Rub

Wednesday: Homemade Bark

TODAY: Pancake and Waffle Mix! 

This mix is my favorite. I usually make a double batch to bring to my mom because she loves them so much. The printable labels below will make it easy for you to create a single, or a double batch as the perfect holiday gift this year! 

Pancake and Waffle Mix

What You’ll Need:

Jars (mini or larger- adjust sizes based on quantity you are giving)

Printable Labels: Double Batch Labels or Single Batch Labels 

Ribbon

Card Stock (White) Card Stock (Brown)

Pancake or Waffle Mix
Write a review
Print
Prep Time
4 min
Prep Time
4 min
Single Batch
  1. ½ cup blanched almond flour
  2. ½ cup tapioca flour
  3. 1 teaspoon baking powder
  4. Pinch of fine sea salt
  5. Makes: 1 cup of mix (2 waffles (eight individual pieces total) or 8 3- to 4-inch pancakes
  6. (Labels have instructions on how to make the waffles/pancakes)
Double Batch
  1. 1 cup blanched almond flour
  2. 1 cup tapioca flour
  3. 1 1/2 teaspoon baking powder
  4. Pinch of fine sea salt
  5. Makes: 1 cup of mix (4 waffles (sixteen individual pieces total) or about fourteen to sixteen 3- to 4-inch pancakes
  6. (Labels have instructions on how to make the waffles/pancakes)
Instructions
  1. In a large bowl or a large mason jar, mix together almond flour, tapioca flour, baking powder, and sea salt.
  2. Store in an airtight container in the pantry for 2 weeks, or in the fridge for up to one month.
Lexi's Clean Kitchen http://lexiscleankitchen.com/


Pancake and Waffle Mix

Pancake and Waffle Mix

Grab your FREE Printable Labels: Double Batch or Single Batch!

Healthy Thanksgiving Round-Up

Thanksgiving is about to be here, so we’ve compiled TONS of recipes to help you have success cooking delicious and healthy menu items for the big day! Everything from sides to mains, desserts, and leftovers! 

Healthy Thanksgiving Round-Up

Let’s get cooking! 

Healthy Thanksgiving Round-Up

Sides

Beet Slaw by Lexi’s Clean Kitchen

Perfect Roasted Veggies by Lexi’s Clean Kitchen

Maple Roasted Brussels Sprouts with Bacon by Lexi’s Clean Kitchen

Cranberry Spice Relish by Lexi’s Clean Kitchen

Easy Pumpkin Soup by Lexi’s Clean Kitchen

Harvest Salad with Maple Balsamic Dressing by Lexi’s Clean Kitchen

Brussels Sprouts Slaw by Lexi’s Clean Kitchen

Cauliflower Rice Studding by The Healthy Maven

Curried Butternut Squash Salad by Food Faith Fitness

Delicata Squash, Brussels Sprouts, and Hazelnut Salad with Cider  by Dishing Up The Dirt

Roasted Garlic and Pesto Potatoes from Oh She Glows Everyday via Ambitious Kitchen

Roasted Acorn Squash and Caramelized Shallots by With Food and Love


 Healthy Thanksgiving Round-Up

Slow Cooker Chicken and Veggie Dinner by Lexi’s Clean Kitchen 

Creamy Pumpkin Casserole by Lexi’s Clean Kitchen 

Brown Butter Pumpkin Sauce Over Zucchini Linguine by Lexi’s Clean Kitchen

Slow Cooker Roasted Chicken by Lexi’s Clean Kitchen

Chicken in Mushroom Sauce by Lexi’s Clean Kitchen

Shepherd’s Pie Two Ways by Lexi’s Clean Kitchen

Stuffed Turkey Breast with Butternut Squash by Skinnytaste 

Butternut Squash Rice, Sausage, Apple, and Pecan Stuffing by Inspiralized 

Russ Parson’s Dry-Brined Turkey by Food52

Sweet Potato with Feta, Olives, and Sun-dried Tomatoes by Gourmande In the Kitchen

Tart Cherry Cranberry Glazed Turkey by Running to the Kitchen

Roasted Turkey With Herb Butter & Roasted Shallot Recipe by Cookin Canuck


 Healthy Thanksgiving Round-Up

Dessert 

Grain-free Cranberry Apple Crisp by Lexi’s Clean Kitchen 

Chocolate Decadence Pie by Lexi’s Clean Kitchen

Pecan Pie Tarts by Lexi’s Clean Kitchen

Easy Slow Cooker Baked Apples by Lexi’s Clean Kitchen

Paleo Chocolate Truffles by Lexi’s Clean Kitchen

Orange Zest and Sea Salt Bark by Lexi’s Clean Kitchen

Apple Galette by Lexi’s Clean Kitchen

Dairy-free and Gluten-free Pumpkin Spice Latte Chocolate Pudding by Oh She Glows  

Vegan French Silk Pie by Detoxinista

Grain-free and Dairy-free Pumpkin Pie by Against All Grain

Paleo Sweet Potato Pie by Cotter Crunch


 Healthy Thanksgiving Round-Up

HOW TO USE THANKSGIVING LEFTOVERS

The Ultimate Thanksgiving Sandwich by Lexi’s Clean Kitchen 

Feel Good Veggie Soup by Lexi’s Clean Kitchen (Add Turkey!)

Fall Hash Brown Breakfast Skillet by Lexi’s Clean Kitchen (Add Turkey!)

Leftover Turkey and Sweet Potato Frittata by SkinnyTaste

Thanksgiving Leftover Pizza by Tasty Yummies

Leftover Turkey and Cranberry Sauce Salad by The Healthy Maven

Turkey Salad and Warm Clementine Dressing by Jamie Oliver

Breakfast Stuffing Cakes by Well Plated

Leftover Roast Chicken Soup by Against All Grain 

Slow Cooker Turkey Mushroom Soup with Ginger and Kombu by So…Let’s Hang Out 

Turkey Tacos with Cranberry Chipotle Salsa by Nosh and Nourish 

Turkey Wraps by Fed and Fit

Happy Cooking!

Pizza Stuffed Peppers

Easy delicious dinner alert!

Pizza Stuffed Peppers because they’re easy to prepare, big on flavor, and a fun spin on pizza flavor with added protein and veggies!

Pizza Stuffed Peppers

Saucy-Garlic-Wings1

Monday’s are an adjustment. You’re back at it after the weekend getting into your grove of the week. It’s the stuff you want to do from the weekends, like exercise, clean, relax, with the added bonus of work, kids, school, appointments, meetings, and whatever else that means for you. BUT, we can’t get off track with our eating. Prepping is so important for setting up your success for the week. So let’s make some delicious stuffed peppers that’ll double as lunch leftovers! 

Speaking of meal planning, have you checked out my meal plans? I have a full month outlined for you to help! (Week 1, week 2, week 3, and week 4)
Pizza Stuffed Peppers

Pizza Stuffed Peppers
Serves 4
Write a review
Print
Ingredients
  1. 4-6 bell peppers
  2. 1 tablespoon extra-virgin olive oil or avocado oil
  3. 2 garlic cloves, minced
  4. 1 small onion, diced
  5. 1 cup mushrooms, finely diced
  6. 1 lb. ground turkey or ground beef
  7. 2 cups Tuttorosso Diced Tomatoes or Crushed Tomatoes
  8. 1 cup pepperoni, chopped
  9. 1 teaspoon Italian seasoning
  10. 1/2 teaspoon fine sea salt
  11. 1/4 teaspoon freshly ground black pepper
  12. Optional: red pepper flakes, to taste
  13. 1 cup fresh spinach
  14. 1- 1 1/2 cup good quality mozzarella cheese
  15. Garnish with fresh basil and serve
Instructions
  1. Preheat oven to 350°F
  2. In a skillet heat oil and garlic for 1 minute
  3. Add in diced onions and saute for 3-4 minutes
  4. Add in ground turkey or beef and cook until browned
  5. Add in mushrooms and mix to combine
  6. Add in crushed or diced tomatoes, Italian seasoning, salt, pepper, red pepper flakes
  7. Add in spinach, mix, then reduce heat and let simmer for 8-10 minutes, taste and adjust spices as desired
  8. While simmering, remove stems from the peppers and scrape out the ribs and seeds and rince
  9. In a dutch oven, add enough water to cover peppers; a few cups
  10. Once boiling, add in peppers and cook about 2 minutes; drain
  11. Transfer peppers to a baking dish and fill the peppers with the meat mixture
  12. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned
  13. Serve hot
Notes
  1. You can omit the cheese for an equally tasty meal!
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Pizza Stuffed Peppers

This post is sponsored by my friends at Tuttorosso Tomatoes. All opinions are 100% my own! 

Do you have a go-to Monday night meal?

Cranberry Orange Scones

These Cranberry Orange Scones are the perfect holiday treat to wake up to! They are bursting with fresh cranberries and refreshing hints of orange zest. Plus, they are gluten-free, grain-free, and dairy-free!

Life has been busy, you guys!

But in the best way possible. I’ve been cranking out recipes for my cookbook with a messy routine of testing and writing, testing and writing. Then cleaning. If only my dishes would magically do themselves! On top of that, I’ve been bringing you new recipes, infographics, posts on favorite household products and the importance of sleep, exclusive email newsletter content, and so much more. I also have some fun projects planned for 2016, like weekly dinner meal plans and shopping guides all of January! So STAY TUNED!

Next week we are heading to New York (where I’m from) for some good old time with family and friends. I hope you have some awesome holiday plans, and if you’re cooking, I got you covered!

But first, scones.

Cranberryorangescones

Cranberry Orange Scones
Yields 8
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Dry Ingredients
  1. 2 1/2 cups almond flour
  2. 1/4 tsp Himalayan sea salt
  3. 1 tsp baking powder
  4. 1/2 tsp cinnamon
Wet Ingredients
  1. 1 egg
  2. 1/2 cup unsweetened apple sauce
  3. 1/4 cup pure maple syrup or raw honey*
  4. 1 tsp organic vanilla extract
Add-Ins
  1. 3 tablespoons orange zest
  2. 1 cup fresh cranberries
Instructions
  1. Preheat oven to 350°F and place parchment paper on a baking sheet
  2. In a bowl combine dry ingredients
  3. In a separate bowl whisk together wet ingredients
  4. Combine wet and dry ingredients and mix well until dough-like consistency
  5. Fold in cranberries and orange zest
  6. Roll the dough into a ball and place on lined baking sheet
  7. Flatten lightly into a flat circle
  8. *Optional: Sprinkle with organic sugar crystals
  9. Using a pizza cutter or a knife, cut into pizza-like slices, separating slightly but leave in round circle
  10. Bake for 20 minutes, then separate scones so there is about 1 to 2 inch space in between them
  11. And bake for an additional 5-7 minutes or until scones are cooked through
Notes
  1. *Add additional tablespoon if you like things a bit on the sweeter side
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Cranberryorangescones2

Cranberryorangescones3

Cranberryorangescones1

What is your holiday morning staple?