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 20

Happy Easter Sunday for those that are celebrating! I hope everyone is having a relaxing weekend filled with an abundance of food! This week’s meal plan is packed with EASY, nutritious meals that are loaded with flavor to help make your meal prep stress-free after a busy weekend!

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!

Meal Plan Graphic Week 20 | Lexi's Clean Kitchen

Monday: 30-Minute Thai Basil Turkey Bowl (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly, Whole30 compliant, and nut-free)

Tuesday: Fluffly Paleo Pancakes (30 minutes or less, dairy-free, gluten-free, paleo-friendly! Check out the video HERE!)

Wednesday: Slow Cooker Classic Chicken Soup (Dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant)

Thursday: Leftovers

Friday: Maple Glazed Salmon (30 minutes or less, dairy-free, egg-free, nut-free, and paleo-friendly! Check out the video HERE!)

Saturday: Out

Sunday: Stir Fry Spring Rolls (30 minute or less, gluten-free)

Grab your free printable shopping list HERE!

Make some breakfasts from the Lexi’s Clean Kitchen Cookbook this week! The Chia Pudding on page 60 and the Quiche on page 56 are perfect make-ahead breakfasts for when you don’t have a ton of time in the mornings!

Lunch inspiration! This Sriracha Lime Chicken Chopped Salad takes less than 30 minutes to prepare and is a reader 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!

Spring Vegetable Quiche

Paleo Spring Vegetable Quiche {Grain-free, gluten-free} | Lexi's Clean Kitchen

This Paleo Spring Vegetable Quiche is loaded with vegetables and fresh flavors that everyone will love! If you are looking for a beautiful and fresh brunch recipe to impress with this Mother’s Day or Easter Sunday, this recipe is IT! No one will be able to tell that the flaky, buttery crust is gluten-free, grain-free, and paleo-friendly!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Whatever the occasion, this gorgeous, fresh, healthy, and flavorful quiche will be the hit of the brunch table!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Flakey, butter-y crust loaded with fresh Spring vegetables and herbs makes for quiche perfection. This recipe can also be customizable! Simply make the crust, roast your favorite Spring veggies, combine them with eggs and spices, bake and BOOM. Brunch perfection.

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Top it with avocado slices and some flaky salt!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

 

1 review

Paleo Spring Vegetable Quiche

Preparation 5 minutes 2017-04-28T00:05:00+00:00 Cook Time 1 hour 2017-04-28T01:00:00+00:00 Serves 4     adjust servings
Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Ingredients

  • 1 batch paleo tart crust (also on page 70 of the Lexi’s Clean Kitchen Cookbook)
  • 1/2 bunch asparagus, sliced thinly. Slice a few lengthwise to top the quiche before baking for an added beautiful touch!
  • 1 cup fingerling potatoes, thinly sliced
  • 1 teaspoon extra-virgin olive oil
  • 1 onion, diced, cooked until translucent
  • 1/2 cup leeks, diced, cooked until translucent
  • 1 cup red Swiss chard, both the leafy green and the stem, sliced thin and cooked until wilted.
  • 1 garlic clove, minced
  • 1/2 bunch Chives, sliced thin
  • 8 eggs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder

Instructions

1. Prepare one batch of tart curst and place in the refrigerator to chill.
2. Pre-heat the oven to 400 °F. Roast asparagus and potatoes for 30-40 minutes, or until fork tender. Broil for 1 minute at the end to add extra color to the vegetables.
3. While vegetables are roasting, heat olive oil in a small skillet over medium-high heat. Add in onion, leek, swiss chard, and garlic. Cook until onions turn translucent and swiss chard begins to soften, about 3-5 minutes. Take off heat and set aside.
4. In a medium mixing bowl, add roasted veggies, cooked onion mixture, eggs, paprika, salt, pepper, and garlic powder. Stir well.
5. Bring the oven down to 350 °F. Grease desired tart pan, and gently press the chilled dough into the center, filling up the sides and the bottom. Par-bake for 5 minutes, just until the dough starts to rise. The dough should still be raw.
6. Pour quiche mixture into tart pan. Garnish with chives and nicely cut asparagus. Bake for 35-40 minutes, or until the eggs have set.
7. Garnish with additional chives, sea salt, and avocado. Serve warm!

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!

Mussels with Creamy Dijon Sauce

Mussels with Creamy Dijon Sauce - Lexi's Clean Kitchen

These Mussels with Creamy Dijon Sauce are creamy, flavorful, fresh, nutritious, and simple to prepare! They make for the ultimate appetizer or meal!  Bonus: they are made totally dairy-free!

This post was written by me through an activation with HireInfluence on behalf of the Mussel Industry Council of Prince Edward Island. Although I received compensation for participating in the campaign, all thoughts and opinions are always my own.

Mussels with Creamy Dijon Sauce

 

I am so excited to partner with PEI Mussels today to bring you this tasty mussels recipe, that is quick and EASY to make! Seriously, you guys! No need to be intimidated to make mussels. I always order mussels when I see them on a menu, but never really make them at home. But they come together super quickly, and are affordable too! I’ll be serving these up as appetizers for dinner parties all Spring and Summer long!

Mussels with Creamy Dijon Sauce

Affordable, sustainable goodness!

Mussels with Creamy Dijon Sauce

 

Mussels with Creamy Dijon Sauce

Mussels with Creamy Dijon Sauce

1 review

Mussels with Creamy Dijon Sauce

Preparation 10 minutes 2017-04-28T00:10:00+00:00 Cook Time 15 minutes 2017-04-28T00:15:00+00:00 Serves 2     adjust servings
Mussels with Creamy Dijon Sauce

Ingredients

  • 2 pounds fresh PEI Mussels, cleaned, and checked to make sure all shells are whole and closed.
  • 2 tablespoons butter or olive oil
  • 1/2 cup leaks, small dice
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2 sprigs thyme + 1 teaspoon chopped
  • 3 tablespoons dijon mustard
  • 1/2 cup coconut cream
  • 1 cup white wine
  • Optional: Fried shallots*
  • Optional: 1 link raw spicy chicken sausage, casing removed and cooked*

Instructions

  1. In a colander, wash mussels well, place in a bowl, and let sit in the refrigerator until ready to use.
  2. In a large saucepan or dutch oven, heat garlic over medium-high heat.
  3. Add in leeks and garlic. Sauté until leeks turn translucent, about 2-3 minutes.
  4. Add in the rest of the ingredients and stir until well combined. Bring to a boil over medium-high heat. Once at a boil, reduce heat to medium-low and let simmer for five minutes, or until the alcohol has cooked out.
  5. Over high heat, bring the sauce back to a boil. Add in cleaned mussels, stir, and cover. Give the pan a shake while covered and let steam for 2-3 minutes. Remove the lid and give the mussels a stir. If all of the mussels have opened, take the pan off of the heat and pour mussels and sauce into desired serving dish. Be generous with the sauce! If not all of the mussels have opened, cover and cook for an additional minute, or until opened.
    Top with fried shallots and sausage if using. Serve warm!

Recipe Notes

  • * To fry shallots: Slice shallots 1/4 inch thick. Heat 2 tablespoons frying oil of choice (we like to use avocado oil) in a small skillet over medium-high heat. Once the oil has come to frying temperature (365 degree F), add in shallots and let sit until they start to brown, about 1-2 minutes. Using a slotted spoon, remove shallots from the oil and place on a plate lined with paper towels.
  • * To cook sausage: Remove the casing. Heat a medium sized skillet over medium-high heat. Add in sausage and use a spatula to break it apart. Let cook, stirring occasionally, until fully cooked and no pink remains.
  • * Mussels cook by the steam of hot liquid. Boiling them in liquid ruins the texture. Make sure your pot or skillet is wide enough that your mussels are not immersed in the liquid.

BONUS: To celebrate PEI mussels, one lucky person will win a TRIP FOR TWO to Prince Edward Island! To enter, you vote for your favorite recipe (hopefully it’s this one!) in the widget below. You can return and vote/enter each day! The content will end on 4/17/2017.

#PEIMusselsOnTheMenu

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!