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!
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!
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!
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!
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!
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!
Place all marinated feta ingredients into an air-tight container. Refrigerate for at least 24 hours before using.
Make the dressing: Place all dressing ingredients into a small bowl and whisk to combine. Set-aside.
Pre-heat the oven to 350℉. Line a sheet-tray with parchment paper and set aside.
Drain cooked chickpeas and pat dry with a towel.
Add chickpeas to a medium mixing bowl with oil, za'tar, and sea salt. Toss until chickpeas are well coated.
Spread chickpeas onto the parchment lined sheet-tray in a single layer. Roast for 40 minutes, or until the chickpeas have started to harden.
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.
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.
Top with roasted chickpeas, hummus, feta, veggie fritters, and a dash of za'tar. Serve warm or cold!
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.
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!
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!
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!
Monday: Buffalo Chicken Chili (30 minute or less, dairy-free, nut-free, gluten-free, paleo-friendly, Whole30 compliant)