Cold Asian Noodle Salad [VIDEO]

Gluten Free Cold Asian Noodle Salad {Gluten-free, no added sugar, 30 minutes or less, vegetarian option} | Lexi's Clean Kitchen

If you are looking for a simple side-dish to feed a crowd for weekend BBQing or a great on-the-go lunch, this Cold Asian Noodle Salad is perfect! Simply chop up all of the veggies, mix together the sauce, add in some rice noodles and BOOM. Your Summer salad is complete.

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

All the veggies! They add a great crunch and beautiful colors. This salad will be on repeat for every summer gathering! Mark my words!

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

Add some optional chicken to take this from a side dish to a hearty main!

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

Cold Asian Noodle Salad

Preparation 10 minutes 2017-06-23T00:10:00+00:00 Cook Time 8 minutes 2017-06-23T00:08:00+00:00 Serves 8     adjust servings

Ingredients

Sauce

Other Ingredients

  • 1 8.8 oz package Vermicelli Rice noodles, cooked based on package instructions
  • 2 carrots, sliced thin
  • 1 Red bell pepper, sliced thin
  • 1 Yellow bell pepper, sliced thin
  • 1/4 cup scallions, sliced thin
  • 1/4 purple cabbage, sliced thin
  • 1 cup snap peas
  • 1 cucumber, sliced thin
  • 2 tablespoon cilantro, roughly chopped, more to taste
  • 1 tablespoon sesame seeds
  • optional: shredded rotisserie chicken
  • optional edamame 
  • optional: add peanuts

Instructions

  1. Add all sauce ingredients to a high-speed blender and blend until combined. Set aside.
  2. Toss chopped veggies, rice noodles, cilantro, and sesame seeds into a medium mixing bowl. Add in chicken if using. Pour in sauce and mix well. Taste and adjust seasoning as needed.
  3. Serve cold topped with scallions and peanuts if using.

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 2017-06-23T00:05:00+00:00 Cook Time 0:45 2017-06-23T00:45:00+00:00 Serves 4     adjust servings

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!

Fish Tacos with Tropical Salsa

Fish Tacos with Tropical Salsa {Whole30, grain-free, dairy-free, paleo-friendly} | Lexi's Clean Kitchen

These Fish Tacos With Tropical Salsa are the perfect low-carb, light and healthy lunch or dinner! The crunch of the lettuce with the creamy tropical salsa and perfectly spiced fish makes for taco perfection. Whole30 compliant, paleo-friendly, and dairy-free.

Fish Tacos with Tropical Salsa {Whole30, Paleo friendly, grain-free, dairy-free} | Lexi's Clean Kitchen

In my house taco night comes in many variations. Pre-made, do it yourself taco-bar, steak, beef, chicken, turkey, fish, veggies, etc., the possibilities are endless!  These fish tacos are a perfect blend of spicy and tangy, and are always a huge it!

Fish Tacos with Tropical Salsa {Whole30, Paleo friendly, grain-free, dairy-free} | Lexi's Clean Kitchen

 

Fish Tacos with Tropical Salsa {Whole30, Paleo friendly, grain-free, dairy-free} | Lexi's Clean Kitchen

 

Fish Tacos with Tropical Salsa {Whole30, Paleo friendly, grain-free, dairy-free} | Lexi's Clean Kitchen

Mahi Mahi Tacos with Tropical Salsa

Preparation 0:05 2017-06-23T00:05:00+00:00 Cook Time 0:10 2017-06-23T00:10:00+00:00

Ingredients

For the fish

Tropical Salsa

  • 1 mango, diced
  • 1 orange, diced
  • 1 avocado, diced
  • 1/2 red onion, finely chopped
  • 1 cup grape tomatoes, chopped
  • 2 tablespoons lime juice
  • 1 teaspoon cilantro
  • 1 teaspoon ground garlic from garlic mill

Homemade Spicy Sauce

  • 1/4 cup organic mayonnaise, homemade or store-bought
  • 2 tablespoons Sriracha

Ingredients for Assembly

  • 6 Organic romaine lettuce leaves
  • 2 limes, sliced
  • red cabbage, shredded
  • Organic non-gmo corn tortilla shells

Instructions

  1. In a bowl combine seasoning for the fish; season fish and place in the fridge until ready to cook.
  2. In a medium mixing bowl, mix the tropical salsa ingredients together. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble.
  3. Spray grill pan with oil of choice and cook fish over medium heat for about 4-5 minutes on both sides, or until fish is opaque and flakey.
  4. Move fish to cutting board, chop into pieces, and place into a bowl.
  5. On a serving dish lay out desired amount of lettuce leaves or taco shells, depending on what you are using.
  6. In a small bowl, mix together spicy sauce and place on the serving dish.
  7. Assemble: Place fish pieces into each taco shell followed by the tropical salsa. Top with shredded cabbage, a drizzle of spicy sauce. Serve warm with lime wedges.

Recipe Notes

  • I serve mine with tortilla chips and a bowl with extra tropical salsa!
  • Updated March, 2017