Gluten-Free BLT Pasta Salad

BLT Pasta Salad {Gluten-free, nut-free} | Lexi's Clean Kitchen

This gluten-free BLT Pasta Salad is the perfect pasta salad to serve a crowd! If you love BLT sandwiches this is a must-make! The salty bacon, along with the sweet tomatoes, and fresh lettuce all dressed in a creamy dressing is so nourishing and flavorful. Such a great meal for any gathering! Top this with a perfectly cooked egg for added flavor and protein!

BLT Pasta Salad | Lexi's Clean Kitchen

This BLT Pasta Salad is:



Creamy with an added lettuce crunch


Perfect for any BLT lover (like myself).

BLT Pasta Salad | Lexi's Clean Kitchen

I love this gluten-free rice pasta (made with only brown rice as the ingredient), because it’s easier for me to digest, and nobody knows it’s gluten-free! I make this as an easy BBQ or dinner side, and it’s great for leftovers, too!

BLT Pasta Salad | Lexi's Clean Kitchen

BLT Pasta Salad | Lexi's Clean Kitchen

BLT Pasta Salad

Preparation 10 minutes 2017-08-20T00:10:00+00:00 Cook Time 0:15 2017-08-20T00:15:00+00:00 Serves 8     adjust servings


Pasta Salad

  • 1 package gluten-free pasta (12 ounce bag), cooked according to package instructions
  • 1 cup cherry tomatoes, sliced in half
  • 2 heads romaine lettuce, roughly chopped
  • 1 package nitrate-free bacon, cooked until crispy
  • 1/4 cup scallions, sliced thin
  • Optional: 4 hardboiled eggs, sliced into quarters
  • Optional: a dash of hot sauce



  1. Place all salad ingredients into a large mixing bowl.
  2. In a high-speed blender, blend all dressing ingredients until well combined.
  3. Pour dressing over salad ingredients and mix well.
  4. Cover and refrigerate until ready to serve!

Melon Salad with Prosciutto

Melon and Prosciutto Salad | Lexi's Clean Kitchen

This Melon Salad with Prosciutto with Mint Apple Cider Vinaigrette is a flavorful and delicious Summer salad! It’s gluten-free and grain-free, and packed with fresh mint, sweet melon, ripe avocado, salty prosciutto, and the most wonderful light vinaigrette dressing. Made in partnership with Rubbermaid.

Melon and Prosciutto Salad | Lexi's Clean Kitchen

I am so excited to partner with Rubbermaid to bring you today’s post! Rubbermaid FreshWorks Produce Saver containers are microwave and dishwasher safe, BPA free, and help keep produce fresh 80% longer than traditional packaging. They are perfect storage containers for everyday use to extend the life of your produce, especially when you have so many veggies, fruits, and herbs in your fridge like I do! I tested out the difference between keeping my herbs and produce in their original packaging, and it’s a total game changer!

Melon and Prosciutto Salad | Lexi's Clean Kitchen

Their innovative food storage containers use patented FreshVent technology, which keeps produce fresher up to 80% longer. Simply move produce from the store packaging into the FreshWorks Produce Saver before refrigerating to help reduce moisture and spoilage! 

Melon and Prosciutto Salad | Lexi's Clean Kitchen

Celebrate National Salad Month with making this amazing, fresh salad!

Melon and Prosciutto Salad | Lexi's Clean Kitchen

I picked mint from my garden, put them in the container, and had fresh mint for days! So much longer than when I normally bring it inside!

Melon and Prosciutto Salad | Lexi's Clean Kitchen

Melon and Prosciutto Salad | Lexi's Clean Kitchen

Melon Salad with Prosciutto

Preparation 10 minutes 2017-08-20T00:10:00+00:00 Cook Time 0:00 2017-08-20T00:00:00+00:00 Serves 4     adjust servings


Melon Salad with Prosciutto

  • 2 cups fresh arugula or greens of choice
  • 1 cantaloupe, sliced into half moons or cubed
  • 1 honeydew melon, diced
  • 1 8-ounce container small mozzarella balls
  • 15-20 slices prosciutto
  • 1 avocado, sliced
  • 1/4 cup mint leaves, thinly sliced



  1. In a small mixing bowl, whisk together the salad dressing ingredients. Taste and adjust seasoning as needed.
  2. Assemble all salad ingredients on a serving platter.
  3. Drizzle dressing over salad and serve with more dressing on the side!

Recipe Notes

  • *You could use feta cheese instead of mozzarella cheese in this recipe!
  • *You can mix in honeydew melon


I am excited to give 1 reader a set of FreshWorks 3-piece containers!  Simply comment below to enter! Ends 5/20/2017 at 6pm PST.

This post is sponsored by Rubbermaid FreshWorks. All opinions are always, 100% my own! 

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 2017-08-20T00:05:00+00:00 Cook Time 0:45 2017-08-20T00:45:00+00:00 Serves 4     adjust servings


  • 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


  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 14

I hope everyone had a great first week of MARCH! Time really does fly now doesn’t it? This week’s dinner plan is here and it’s a good one! Everything from Buffalo Chicken Soup to Tequila Lime Shrimp to keep you deliciously satisfied and feeling healthy!

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!

Lexi's Weekly Dinner Plan Week 14

Monday: Buffalo Chicken Chili (30 minute or less, dairy-free, nut-free, gluten-free, paleo-friendly, Whole30 compliant)

Tuesday: Leftovers

Wednesday: Tequila Lime Shrimp (30 minute or less, paleo-friendly, and egg-free)

Thursday: Eggplant Meatballs (dairy-free, gluten-free, paleo-friendly, vegan)

Friday: Out

Saturday: Turkey Kale Soup (Dairy-free, egg-free, paleo-friendly, Whole30 compliant)

Sunday: Chicken Caesar Burgers (30 minutes or less, nut-free, paleo-friendly, gluten-free, dairy-free)

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the Slow Cooker Spicy Chicken Soup on page 122 or the Beef and Broccoli Stir-fry on page 208!

On-the-go breakfast idea: Try these On-the-Go Egg Nests (Paleo-friendly, nut-free, and Whole30 compliant!) 

As always, if you have meal plan feedback, please send me an email at! I’d absolutely love to hear from you!

Lexi’s Weekly Dinner Plan Week 14

Preparation 0:00 2017-08-20T00:00:00+00:00 Cook Time 0:00 2017-08-20T00:00:00+00:00



Funnel Cake from Down South Paleo Cookbook

You guys… I’m sure by now you’ve heard of Jennifer from Predominately Paleo. Her new cookbook, Down South Paleo is out and let me start by saying WOW and Y-U-M. This book is beautiful, packed with awesome recipes, and witty, too!


 Some highlights?

Down South Paleo has everything from Fried Eggs Benedict + “Cornbread” Waffles, to Mini Chicken Pot Pies, Fried Green Tomatoes, Paleo Pigs in a Blanket, Dinner Rolls, Churro Doughnut Holes, Cobbler, Custard Pie, and so much more.




I mean those two photos totally speak for themselves, right!?

 The first recipe I decided to try was the Funnel Cake (page 163) and it did NOT disappoint. Now, I’ve never been to a Texas Rodeo but growing up we did have town carnivals and I was always all about that funnel cake. This brought me back to childhood in the best way ever.


I mean seriously? How amazing! 


Funnel Cakes

Serves 6     adjust servings



  • To make the funnel cakes, pour the oil into a saucepan to a depth of 1 inch and heat over medium-heat (using a small saucepan will help conserve how much oil you pour in). Combine the tapioca flour, eggs, syrup, avocado oil, and salt in a bowl. Stir until batter is well combined.
  • Spoons the batter into a pastry bag and once the oil is shimmering (hot enough to frying), quickly drizzle the batter into the hot oil, overlapping and making sure not to concentrate on one area (you are basically making squiggles and curlicues as you drizzle). Allow the underside to brown, around 1 minute, then use a flat slotted spoon to flip the funnel cake over and brown the other side. Remove the funnel cake form the oil and place on a towel-lined plate.
  • To make the sprinkle, combine the maple sugar and tapioca flour ing a small bowl. Using a sifter, shake the sugar mixture on top of the funnel cake. Serve hot!
  • Recipe Notes

  • I used organic powdered sugar.

    Ready to eat? Me too!


    You can buy Down South Paleo TODAY on!


    Garlic Breadsticks

    I refuse to officially move into Fall recipes just yet, my friends. After all it’s a cool 95 degrees out today here in Boston! Bloggers like to get ahead of the game though. I won’t give up our summer just yet, but we’ll make a nice yummy transition, that’s for sure. Ready or not, the new school year is upon us, and there are some areas of the country where school is already back in session! 

    *Queue ALL the back-to-school snacks, lunches and healthy meals*

    …because I know how hectic those days can get. 

    Whether you are a parent juggling your kids’ homework and 75 after school activities, or whether you are simply busy with your job and life, we all need a little easy in our lives. Easy and delicious that is.

    This week for Healthy Food Friday with American Express, let’s roll out the carpet for garlic breadsticks. 

    Because, YUM.



    Bake, slice, dip, eat. Repeat.

    A meal, side or snack everyone will love. Promise!


    Garlic Breadsticks

    Preparation 7 min 2017-08-20T00:07:00+00:00 Cook Time 25 min 2017-08-20T00:25:00+00:00


    Garlic topping


  • Preheat oven to 350°F
  • In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning and flax
  • Add in warm water and mix well
  • Add in palm shortening and egg; mix well
  • Line a baking sheet with silpat baking mat or piece of parchment paper
  • Roll the dough into a ball with your hands
  • Place the ball onto your baking sheet and cover with an additional piece of parchment paper
  • Using a roller, gently roll out dough until thin
  • Bake until crispy--about 20 minutes
  • In a bowl combine butter with garlic and spices
  • Remove the bread and spread butter mixture onto it
  • Bake for an additional 5-7 minutes
  • Remove and serve with pizza dipping sauce or favorite marinara sauce
  • GarlicBreadsticks9

    I’m not ashamed at how quickly we devoured these. Not even a little bit.


    What meal is the hardest for you on busy days? Lunches?  Snacks? Dinners?

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.