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!

Lexi’s Weekly Dinner Plan Week 16

Happy Sunday! This week’s dinner plan is here, and if you haven’t tried my Spaghetti Squash Pad Thai, this week is your week! 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 Dinner Plan Week 16

 

Monday: Tomato, Eggplant, and Chickpea Ragout (3o minute or less, Egg-free, dairy-free, Whole30 compliant, grain-free)

Tuesday: Sheet Pan Chicken and Veggie Dinner (30 minute meal, Whole30 compliant, paleo-friendly, egg-free) Check out the VIDEO here!

Wednesday: BRINNER Hash Brown Skillet (Dairy-free, nut-free, paleo-friendly, and Whole30 compliant if you use extra-virgin olive oil of ghee!)

Thursday: Spaghetti Squash Pad Thai (30 minute or less, paleo-friendly, Whole30 compliant)

Friday: Leftovers

Saturday: Out

Sunday: Spicy Shrimp and Citrus Salad (Paleo-friendly, 30 minutes or less, omit the honey in the dressing to make this Whole30 compliant!)

Grab your free printable shopping list HERE!

Make some side dishes this week from the Lexi’s Clean Kitchen Cookbook this week! The Garlicky Green Beans are always a favorite, the Spinach Dip Stuffed Mushrooms on page 116 can be a side or an appetizer, and the Shredded Brussels Sprouts Salad on page 154 is a reader favorite!

Looking for a great on-the-go eggless breakfast idea? These breakfast cookies have been my go-to! Dairy-free, egg-free, and done in 15 minutes! Check out the video HERE!


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

Meal Prep Mediterranean Bowls

Meatless Monday is here with these hearty and delicious Meal Prep Mediterranean Bowls. They are gluten-free, vegetarian, packed with the perfect flavors, and are great for meal prepping on Sunday and having lunches for the next number of days!

Meal Prep Mediterranean Bowls - Lexi's Clean Kitchen

We’re taking the Mediterranean Veggie Fritters from last week’s Meatless Monday post and piling them over the best cucumber tomato salad, crispy za’atar roasted chickpeas, and marinated feta! Put a dollop of the No-Bean Hummus from the Lexi’s Clean Kitchen Cookbook on top (or your favorite store-bought hummus) and devour these delicious bowls!

Meal Prep Mediteranean Bowls

Cucumbers, tomatoes, roasted red peppers, pepperoni, red onion, marinated artichokes, and fresh herbs make up this fabulous salad base! The dressing is made from the marinated feta and it’s divine!

Meal Prep Mediteranean Bowls

Assemble and devour, day after day!

Meal Prep Mediteranean Bowls

 

Meal Prep Mediterranean Bowls

Preparation 20 min 2017-03-27T00:20:00+00:00 Cook Time 1 hour 2017-03-27T01:00:00+00:00 Serves 4     adjust servings
Meal Prep Mediterranean Bowls

Ingredients

Marinated Feta

Lemon Vinaigrette

  • 1/4 cup marinade from marinated feta, or extra-virgin olive oil
  • 1/2 lemon, juiced
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper

Crunchy Za’tar Chickpeas

  • 1 can cooked chickpeas, or 1 cup dried chickpeas *see our tips for cooking dried chickpeas in the notes section!
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon za’tar spice blend
  • 1/2 teaspoon sea salt, more to taste

Base Salad

  • 1 Cucumber, diced
  • 2 roasted marinated red peppers, chopped
  • 1/4 cup marinated artichokes
  • 1/2 red onion, diced
  • 1 case cherry tomatoes, quartered
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 pepperoncino, thinly sliced
  • I batch Mediterranean veggie fritters

Instructions

  1. Place all marinated feta ingredients into an air-tight container. Refrigerate for at least 24 hours before using.
  2. Make the dressing: Place all dressing ingredients into a small bowl and whisk to combine. Set-aside.
  3. Pre-heat the oven to 350℉. Line a sheet-tray with parchment paper and set aside.
  4. Drain cooked chickpeas and pat dry with a towel.
  5. Add chickpeas to a medium mixing bowl with oil, za'tar, and sea salt. Toss until chickpeas are well coated.
  6. Spread chickpeas onto the parchment lined sheet-tray in a single layer. Roast for 40 minutes, or until the chickpeas have started to harden.
  7. Let cool for at least 20 minutes to let the chickpeas firm up. They will be soft when you first take them out. Store in an air-tight container.
  8. In a medium mixing bowl, add in base salt ingredients. Pour 2 teaspoons of lemon vinaigrette over ingredients and toss to combine. Taste and adjust dressing as desired.
  9. Top with roasted chickpeas, hummus, feta, veggie fritters, and a dash of za'tar. Serve warm or cold!

Recipe Notes

  •  To make this paleo-friendly: Roast sunflower seeds instead of chickpeas, omit the marinated feta, and make the Garlic Roasted Cauliflower No-Bean Hummus from page 90 of the Lexi's Clean Kitchen cookbook!
  •  The roasted chickpeas are best eaten within two days, but will keep for up to one-week.
  • Tips for cooking dried chickpeas to aid in digestion and reduce the gas producing properties:
  • Place beans in a large container with a generous amount of water. Cover and soak for at least 8 hours or overnight in the refrigerator. The beans expand during this soaking process, so make sure there is a good amount of space in the container. Soaking the beans both decreases cooking time and helps remove some of the sugars that are hard to digest!
  • Drain soaking liquid from beans and rinse them under cold water. Add beans to either a pressure cooker or large pot and cover with two inches of water or stock. Add a 2-inch strip of kombu to the pot or pressure cooker. Kombu, an edible sea vegetable high in iodine, iron, and calcium, has enzymes that further assist with breaking down the sugars in beans that can cause gas or intestinal complaints! 
  • Cook for 25 minutes in a pressure cooker or for about 1 hour on the stove until soft. Take off heat and serve as desired.

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!

Mediterranean Veggie Fritters [VIDEO]

Looking for a veggie side dish? These Mediterranean Veggie Fritters are packed with veggies, loaded with Mediterranean flavors, and are gluten-free, vegetarian, and paleo-friendly!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Meatless Monday is here, and today we’re giving you our new favorite side dish! These fritters can be baked or pan-fried, and are SO flavorful. Crispy on the outside, just the way we like them!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Bonus: You’ll be eating all the veggies!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

1 review

Mediterranean Veggie Fritters

Preparation 0:10 2017-03-27T00:10:00+00:00 Cook Time 0:20 2017-03-27T00:20:00+00:00 Serves 15 fritters     adjust servings

Ingredients

  • 2 onions, mined
  • 2 cloves of garlic, minced
  • 4 scallions, thinly slices, about 1/4 cup
  • 2 carrots, grated, about 1 cup grated carrots
  • 2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground coriander
  • 2 teaspoons salt, more to taste
  • 2 teaspoons pepper, more to taste
  • 2 tablespoons parsley, roughly chopped
  • 1/4 teaspoon fresh lemon juice
  • 1/2 cup almond flour
  • 2 medium beets shredded, about 2 cups, water squeezed out
  • 2 eggs
  • 1/4 cup tapioca flour
  • 2 cups avocado oil

Instructions

1.In a medium skillet sauté onion and garlic until the onion turns translucent and the garlic begins to brown. Turn off heat, let cool and place in a medium mixing bowl.
2. Add scallions, carrots, spices, parsley, lemon juice, and almond flour.
3. Place the shredded beet in a paper towel or cheesecloth, squeeze out as much liquid as you can, and add it to the carrot mixture.
4. In a small mixing bowl, whisk together the eggs and tapioca powder to form a thick paste. Add the paste to the beet/carrot mixture and stir until just combined. Taste and adjust seasoning as needed.
5. Heat a large skillet over medium-high heat with avocado oil.
6. Once the oil is at frying temperature (365℉), spoon 2 tablespoons of the batter into the pan to make a fritter that is about 2 inches in diameter. Use the spatula to help form it. Let fry for 3-5 minutes on each side, or until the fritters start to crisp up and turn a deep brown. Repeat with remaining veggie batter.
7. Place the cooked fritters on a plate lined with paper towels and set aside until ready to serve. Serve warm.

Recipe Notes

  • Recipe inspired by Persiana cookbook by Sabrina Ghayour
  • You can bake these instead of frying them. Bake at 375°F until both sides are crispy.