Lexi’s Weekly Dinner Plan Week 21

Egg Rolls in a bowl, Indian Spiced Chicken and Cauliflower, a hearty Breakfast Salad, and more, make up this week’s dinner meal plan! Equipped for leftovers and tons of flavor!

If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find all of the meal plans, 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!

Meal-Plan-Graphic-Week-21

Monday: Cioppino Stew (30 minutes or less, low-carb, dairy-free, egg-free, gluten-free, paleo-friendly)

Tuesday: Loaded Taco Skillet (30 minutes or less, low-carb, egg-free, gluten-free, grain-free, and nut-free)

Wednesday: Leftovers

Thursday: One-Pan Indian Spiced Chicken and Cauliflower (Dairy-free, low-carb, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant if you use ghee!)

Friday: Leftovers

Saturday: BRINNER: Green Goddess Breakfast Salad (Dairy-free, paleo-friendly, nut-free, gluten-free, grain-free, low-carb, and Whole30 compliant)

Sunday: Egg Roll Bows (30 minutes or less, low-carb, paleo-friendly, dairy-free, and grain-free)

Grab your free printable shopping list HERE!

Make a side-dish from the Lexi’s Clean Kitchen Cookbook! The Kung Pao Cauliflower (page 222) is a great low-carb dish to pair with the Egg Roll Bowls! SO simple to make and so so flavorful! You can also add the Burnt Broccoli on page 230 to the Green Goddess Breakfast Salad as a nice crispy and flavorful touch!

Dessert idea: These Blueberry Crumb Bars are gluten-free, grain-free, refined sugar-free, and are exploding with flavor! Such a great way to celebrate blueberry season!


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!

Happy Cooking!

Lexi’s Weekly Dinner Plan Week 19

This week’s dinner meal plan is filled with some of the most popular and colorful Spring recipes on the blog! These recipes are so simple to prepare, and so full of flavor. Perfect meal prep items to help you have a week of dinners low in carbs, high in protein, and loaded with delicious Spring veggies!

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!

Meal-Plan-Graphic-Week-19

Monday: Loaded Turkey Meatballs (30 minutes or less, dairy-free, grain-free, paleo-friendly)

Tuesday: Thai Curry Soup (Dairy-free, egg-free, grain-free, gluten-free, low-carb, nut-free, paleo-friendly, Whole30 compliant)

Wednesday: Lemon Garlic Chicken and Rice (Dairy-free, gluten-free, nut-free, and egg-free)

Thursday: Leftovers

Friday: Mediterranean Bowls (30 minutes or less, vegetarian, low-carb, grain-free, gluten-free)

Saturday: Grilled Fish Bowls (Dairy-free, gluten-free, paleo-friendly, and Whole30 compliant)

Sunday: EASTER SUNDAY

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the 30 minute Chopped BBQ Salad from page 146!

Easter Sunday inspiration from the BLOG! This Eggs Benedict Breakfast Bar is such a fun BRUNCH idea or this Lemon Poppy Seed Loaf is a perfect BRUNCH side-dish!


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

Green Coconut Curry Ramen

Coconut Curry Ramen {30 minutes or less, dairy-free, egg-free, paleo-friendly} | Lexi's Clean Kitchen

This Green Coconut Curry Ramen is hearty, flavorful, and creamy without any of the dairy. It’s a great meatless and gluten-free dish for any night of the week that comes together in 30-minutes!

Green Coconut Curry Ramen | Lexi's Clean Kitchen

I love hearty and comforting soups that are perfect for any season, and this Green Coconut Curry Ramen is definitely a WINNER.

I’ve partnered with my friends at Pacific Foods to bring you today’s recipe starring their vegetable broth, which is a favorite of mine! This dish is gluten-free, bean-free, egg-free, and Whole30 compliant if you swap the rice noodles for zucchini noodles (or any other spiralized veggie!).

Coconut Curry Ramen

All the veggies, all the flavor!

Green Coconut Curry Ramen | Lexi's Clean Kitchen

Green Coconut Curry Ramen | Lexi's Clean Kitchen

Green Coconut Curry Ramen

Preparation 0:10 2017-04-30T00:10:00+00:00 Cook Time 0:20 2017-04-30T00:20:00+00:00 Serves 4     adjust servings
Coconut Curry Ramen

Ingredients

  • 1 tablespoon sesame oil*
  • 1 small knob ginger, minced
  • 3 cloves garlic, minced
  • 1 cup leeks, diced
  • 2 shallots, chopped lengthwise
  • 2 portobello mushrooms sliced
  • 1 red pepper, thinly sliced
  • 1/4 teaspoons green curry paste, taste and add more based on desire
  • 1/2 teaspoon chili sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons curry powder
  • 1 carton of Pacific Foods Vegetable Broth
  • 1 14.5 ounce can coconut milk, only the coconut cream at the top and save the coconut water for smoothies.
  • 1/2 teaspoon fish sauce
  • 1 teaspoon fresh lime juice, use the rest as garnish
  • 1 scallion, thinly sliced
  • 1 small baby bok chop, ends removed and sliced in half
  • 1 cup bean sprouts
  • 1/2 cup snow peas
  • 2 carrots, ribboned using a vegetable peeler
  • 1 package thin rice noodles of choice, cooked according to package instructions

Instructions

1. In a medium dutch oven heat sesame oil on medium-high heat. Cook ginger, garlic, leeks, shallots, mushrooms and red pepper until the red pepper begins to soften and the mushrooms caramelize. About 5-8 minutes.
2. Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.
3. Pour in vegetable broth, coconut milk, fish sauce, and lime juice. Bring to a boil over medium-high heat. Once at a boil, turn down heat to low and simmer for 20 minutes.
4. Taste and adjust spices as needed. If it is too spicy, add more lime juice.
5. Add baby bok choy, bean sprouts, rice noodles, snap peas and carrots and cook just until bok choy is wilted.
6. Add in cooked rice noodles and serve warm.

Recipe Notes

*The green curry paste is very spicy. Start with the 1/4 teaspoon and add more to taste.

Green Coconut Curry Ramen | Lexi's Clean Kitchen

This post is sponsored by Pacific Foods. All opinions are always 100% my own! I only work with brands that I truly stand behind.

Lexi’s Weekly Dinner Plan Week 17

Is anyone else excited for the first official week of Spring? We are! We are ready for the sun to be shining and the grill to maybe almost be ready to go! This weeks meal plan is filled with bright and delicious flavors to mimic the warm weather. From pesto “pasta” to lemon chicken, this weeks menu is loaded with Spring fresh flavors!

If you are new to the weekly meal plans, we are keeping all of them in one easy Meal Plan Tab on the blog for you to access!

Lexi's weekly meal Plan Week 17

Monday: Creamy Pesto Chicken Pasta (30 minute or less, Grain-free, Gluten-free, Sugar-free)

Tuesday: Easy Eggplant Dinner (3o minute or less, Whole30 compliant, egg-free, paleo-friendly)

Wednesday: Gluten-free Brussels Sprout Pizza (Add chicken or bacon to make this even more filling!)

Thursday: Tomato Jalapeno Salmon Burger (30 minute or less, grain-free, Whole30 compliant, Paleo-friendly)

Friday: Out

Saturday: Lemon Roasted Chicken with Capers (Whole30 compliant, Paleo-friendly, nut-free, and egg-free)

Sunday: Leftovers

Grab your free printable shopping list HERE!

Meal prep some on-the-go breakfasts from the Lexi’s Clean Kitchen Cookbook! The Paleo Granola on page 46 and the Quiche on page 56 are some of my all-time favorite make-ahead breakfasts!

Want a side dish biscuit? My Buttery Drop Biscuits on page 74 are a fan favorite!


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

Cauliflower Baked Ziti

This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!

I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!

Here are a few others that I have my eye on:

Butternut Mac n’ Cheese

Sweet Potato Queso

Loaded Nacho Dip

Creamy Mushroom Soup

Avocado Caesar Salad

Strawberries & Cream Freezer Pops

Frosty Chocolate Shakes

Carrot Cake Cupcakes

Cauliflower Baked Ziti

Preparation 0:05 2017-04-30T00:05:00+00:00 Cook Time 0:45 2017-04-30T00:45:00+00:00 Serves 4     adjust servings
Cauliflower Baked Ziti

Ingredients

  • 1 head of cauliflower, cut into florets and chopped
  • 2 cups pizza sauce (store-bought or homemade)
  • 4 eggs
  • 1 cup ricotta cheese
  • 2 teaspoons Italian seasoning
  • 1/3 cup grated Pecorino Romano cheese
  • 1/2 teaspoon fine sea salt
  • 2 cups fresh baby spinach
  • 2 ounces shredded cheddar cheese

Instructions

  1. In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once at bubbling, lower the heat to a simmer. Cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
  2. Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated Romano cheese, ricotta cheese, Italian seasoning and salt. Set aside.
  3. After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
  4. Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

  • *If you want to add meat, sauté it separately, and then add it to the mixture before baking!
  • *Make this a freezer-friendly meal: Follow steps 1-3, instead of baking it, pour the ingredients into an oven-safe dish. Cover well and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and bake!
  • *Adapted with permission from the No Excuses Detox Cookbook by Megan Gilmore

Grab your copy today!

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!