20 Low-Carb Side Dishes Perfect For Spring

Spring is here, which means days are finally longer and grilling season is on the horizon for many of us! Here are 20 Low-Carb Side Dishes Perfect For Spring. There are colorful, healthy, and SIMPLE meals to make with all of the fabulous Spring produce in abundance this season!

20 Low Carb Sides Perfect for Spring - Lexi's Clean Kitchen

Spring Rolls with Mango Ginger Sauce from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, nut-free, omit the honey and the shrimp to make this vegan!)

Sweet & Crunch Chicken Slaw from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly)

Salad Roll-Ups from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, nut-free, paleo-friendly, and Whole30 approved! Check out the video HERE!)

Antipasto ‘Pasta’ Salad from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly and nut free)

Herb Cucumber Salad from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, nut-free, vegan-friendly)

Grilled Romaine Salad with Lemon Tarragon Vinaigrette from Tasty Yummies (Grain-free, refined sugar-free, gluten-free and 30 minutes or less! Make this dairy-free, paleo-friendly, and Whole30 approved by using coconut yogurt in the dressing)

Roasted Spring Carrots with Lemon Dill Pesto from With Food and Love (Vegan-friendly, grain-free, gluten-free, Paleo-friendly, Dairy-free, and Whole30 approved)

Raw Vegetable Nori Wraps from Gourmande in the Kitchen (Raw, Vegan-friendly, Paleo-friendly, and no refined sugar)

Greek Healthy Broccoli Salad from Food Faith Fitness (Whole30 compliant, grain-free, gluten-free, sugar-free, and dairy-free)

Rosemary Balsamic Green Beans from Fit Foodie Finds (Grain-free, dairy-free, and egg-free. Substitute the soy sauce for coconut aminos to make this Whole30 approved, paleo-friendly, and gluten-free)

Spring Slaw with Smoked Shrimp from Primal Palate (Paleo-friendly, Whole30 compliant, sugar-free, grain-free, and dairy-free)

Asparagus, Egg, and Bacon Salad from SkinnyTaste (Whole30 compliant, paleo-friendly, dairy-free, grain-free, and no added sugar)

Coconut Curried Greens from Minimalist Baker (Dairy-free, grain-free, paleo-friendly, gluten-free, egg-free, nut-free)

Homemade Snap Pea Chips from Cotter Crunch (grain-free, vegan-friendly, dairy-free, and paleo-friendly)

Crispy Lemon Roasted Baby Artichokes from Running to the Kitchen (Grain-free, gluten-free, paleo-friendly, Whole30 approved)

Seriously Delicious Detox Salad from Gimme Some Oven (Dairy-free, 30 minutes or less, grain-free, paleo-friendly, and egg-free)

Spring Salad with Shaved Asparagus from The Roasted Root (Grain-free, gluten-free, and no added sugar. Omit the cheese to make this paleo-friendly and Whole30 compliant).

Sweet Sesame-Lime Cabbage Slaw from Detoxinista (Grain-free, dairy-free, paleo-friendly, no refined sugar, and egg-free)

Garlic Broccoli Noodles from Inspiralized (Grain-free, dairy-free, egg-free, and no sugar added. Omit the cheese to make these paleo-friendly, dairy-free, and Whole30 compliant)

Grilled Sesame Ginger Bok Choy from The Healthy Maven (Dairy-free, grain-free, no-refined sugar, and paleo-friendly)

Happy Cooking!

Lexi

Coconut Curry Ceviche & San Fran Blogger Trip

Coconut Curry Ceviche {Dairy-free, grain-free, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!

Coconut Curry Ceviche - Lexi's Clean Kitchen

In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!

Scenes from the trip:

San Fran Food Blogger Trip

Where We Stayed:

We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers! 

What We Did:

Avital Walking Food Tour of Mission District: amazing foodie tour with fabulous stops in the Mission district.

Tour of Heath Ceramics: a tour of their San Fran studio!

Macaron workshop at Chantal Guillon: This was incredible. An amazing, fun experience and they even made custom macrons with our logos on them!

Edible Excursions Japantown Food Walking Tour: A great tour of Japan town with a ton of fabulous stops for any foodie!

Tour of the Ferry Plaza Farmers Market, and Ferry Building Marketplace: we walked around and met many of the vendors here. It is truly an amazing farmer’s market if you ever get the chance to go!

Where We Ate:

Dinner at E&O Kitchen & Bar

Dinner at Charlie Palmer’s Burritt Room + Tavern

Dinner at Urban Tavern

It was an amazing trip filled with fabulous food, good friends, and great things to do in the city!


Now… this recipe! A must-make!

Coconut Curry Ceviche - Lexi's Clean Kitchen

I mean, how good does this look? No cooking required!

Coconut Curry Ceviche - Lexi's Clean Kitchen

1 review

Coconut Curry Ceviche

Preparation 55 minutes 2017-04-30T00:55:00+00:00 Cook Time 0:00 2017-04-30T00:00:00+00:00 Serves 4-6     adjust servings
Coconut Curry Ceviche - Lexi's Clean Kitchen

Ingredients

  • 1/2 pound local white fish (see notes)
  • 1 red chili, minced
  • 1 red bell peppers, minced
  • 1/2 red onion, minced
  • 1 mango, minced
  • 1 tablespoon cilantro, finely chopped
  • 1/2 cup fresh lime juice, from about 4 limes
  • 1 tablespoon full-fat coconut milk, more to taste
  • 1/4 teaspoon Thai style green curry paste, more to taste
  • 1/4 teaspoon fish sauce
  • Salt and fresh black pepper
  • 1/4 teaspoon sea salt
  • 1 bag Tarro Chips
  • Optional: 1 whole coconut, halved, for serving

Instructions

  1. Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
  2. Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
  3. Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
  4. Add enough coconut milk to the mix to lightly coat all of the ingredients.
  5.  Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
  6. Toss to combine. Assemble and serve.

Recipe Notes

  • *We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
  • *Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.

Green Coconut Curry Ramen

Coconut Curry Ramen {30 minutes or less, dairy-free, egg-free, paleo-friendly} | Lexi's Clean Kitchen

This Green Coconut Curry Ramen is hearty, flavorful, and creamy without any of the dairy. It’s a great meatless and gluten-free dish for any night of the week that comes together in 30-minutes!

Green Coconut Curry Ramen | Lexi's Clean Kitchen

I love hearty and comforting soups that are perfect for any season, and this Green Coconut Curry Ramen is definitely a WINNER.

I’ve partnered with my friends at Pacific Foods to bring you today’s recipe starring their vegetable broth, which is a favorite of mine! This dish is gluten-free, bean-free, egg-free, and Whole30 compliant if you swap the rice noodles for zucchini noodles (or any other spiralized veggie!).

Coconut Curry Ramen

All the veggies, all the flavor!

Green Coconut Curry Ramen | Lexi's Clean Kitchen

Green Coconut Curry Ramen | Lexi's Clean Kitchen

Green Coconut Curry Ramen

Preparation 0:10 2017-04-30T00:10:00+00:00 Cook Time 0:20 2017-04-30T00:20:00+00:00 Serves 4     adjust servings
Coconut Curry Ramen

Ingredients

  • 1 tablespoon sesame oil*
  • 1 small knob ginger, minced
  • 3 cloves garlic, minced
  • 1 cup leeks, diced
  • 2 shallots, chopped lengthwise
  • 2 portobello mushrooms sliced
  • 1 red pepper, thinly sliced
  • 1/4 teaspoons green curry paste, taste and add more based on desire
  • 1/2 teaspoon chili sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons curry powder
  • 1 carton of Pacific Foods Vegetable Broth
  • 1 14.5 ounce can coconut milk, only the coconut cream at the top and save the coconut water for smoothies.
  • 1/2 teaspoon fish sauce
  • 1 teaspoon fresh lime juice, use the rest as garnish
  • 1 scallion, thinly sliced
  • 1 small baby bok chop, ends removed and sliced in half
  • 1 cup bean sprouts
  • 1/2 cup snow peas
  • 2 carrots, ribboned using a vegetable peeler
  • 1 package thin rice noodles of choice, cooked according to package instructions

Instructions

1. In a medium dutch oven heat sesame oil on medium-high heat. Cook ginger, garlic, leeks, shallots, mushrooms and red pepper until the red pepper begins to soften and the mushrooms caramelize. About 5-8 minutes.
2. Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.
3. Pour in vegetable broth, coconut milk, fish sauce, and lime juice. Bring to a boil over medium-high heat. Once at a boil, turn down heat to low and simmer for 20 minutes.
4. Taste and adjust spices as needed. If it is too spicy, add more lime juice.
5. Add baby bok choy, bean sprouts, rice noodles, snap peas and carrots and cook just until bok choy is wilted.
6. Add in cooked rice noodles and serve warm.

Recipe Notes

*The green curry paste is very spicy. Start with the 1/4 teaspoon and add more to taste.

Green Coconut Curry Ramen | Lexi's Clean Kitchen

This post is sponsored by Pacific Foods. All opinions are always 100% my own! I only work with brands that I truly stand behind.

Instant Pot Chicken Cacciatore

This Chicken Cacciatore has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE, that’s made quickly in your Instant Pot pressure cooker!

 

I am so excited to partner with my friends at Tuttorosso Tomatoes today to show you how to make an amazing dinner in your pressure cooker! This fall-off-the-bone chicken is hearty and flavorful, and serves a crowd or makes for delicious leftovers!

Instant-Pot Chicken Cacciatore | Lexi's Clean Kitchen

The pressure cooker is one of my new favorite gadgets. Why? Because a chicken this tender and flavorful usually requires cooking low and slow, yet we made it quick!

Instant-Pot Chicken Cacciatore | Lexi's Clean Kitchen

Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!

Instant-Pot Chicken Cacciatore | Lexi's Clean Kitchen

1 review

Instant Pot Chicken Cacciatore

Preparation 10 minutes 2017-04-30T00:10:00+00:00 Cook Time 20 minutes 2017-04-30T00:20:00+00:00 Serves 6     adjust servings

Ingredients

  • 8 chicken legs and/or thighs
  • 2 teaspoons sea salt, use more as necessary for coating chicken and seasoning at the end
  • 2 teaspoons freshly ground pepper, use more as necessary  for coating chicken and seasoning at the end
  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 1 medium onion, sliced into thin strips
  • 3 carrots, minced
  • 1 red pepper, diced medium
  • 1/2 pound mushrooms, trimmed and sliced
  • 2 large garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoon fresh basil, chopped
  • 1 bay leaf
  • 1 cup chicken broth
  • 14.5 oz can Tuttorosso diced tomatoes in juice
  • 14.5 oz can Tuttorosso diced tomatoes in juice, pulsed in a food processor or blender
  • 2 tablespoons freshly parsley, plus more to garnish
  • 1 teaspoon fresh thyme
  • 1/4 cup balsamic vinegar

Instructions

  1. Pat chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to the saute setting at high heat. Add in oil. Working in batches sear chicken until golden brown, about five minutes on each side, adding more oil as necessary. The chicken should not be fully cooked at this stage but the skin should be nicely browned. Transfer chicken to a plate and set aside.
  2. Add onion, carrots, peppers, and mushrooms to the pressure cooker and saute until vegetables are soft, scrapping up browned bits, about 4 minutes. Add garlic, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh thyme, fresh parsley, and balsamic vinegar. Return chicken to pressure cooker and press into tomatoes until they are mostly covered.
  3. Place lid on pressure cooker and lock in place. Cook on high pressure for 12 minutes. Release pressure using quick release valve and remove lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and simmer sauce until it is the desired thickness. Do this before seasoning to taste with salt and pepper.)
  4. Garnish with parsley and serve over rice, cauliflower rice, or gluten-free pasta.

Recipe Notes

* Don't have a pressure cooker, cook this on the stovetop as well using Nanny's Potted Chicken on page 160 of the Lexi's Clean Kitchen Cookbook as a reference! In a large braising pan or Dutch oven, follow steps 1-2 as directed, cover, lower the heat to medium-low and simmer until the chicken is tender, about 90-100 minutes.

This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!

22 Paleo-friendly Snack Recipes You Can Bring Anywhere

Snacking is one of the questions I often get asked about as it is one of the more difficult times to eat clean. Here are 22 paleo-friendly snack recipes you can bring anywhere!

20 Healthy Snacks To Bring Anywhere

(pin it for later)

Trail Mix Granola Bars from Lexi’s Clean Kitchen (Dairy-free, grain-free, paleo-friendly)

Salad Roll-Ups from Lexi’s Clean Kitchen (Dairy-free, Whole30 compliant, Egg-free)

Avocado Boats: 5 Ways from Lexi’s Clean Kitchen (Grain-free, refined sugar free, paleo-friendly)

On-the-Go Baked Egg Nests from Lexi’s Clean Kitchen (gluten-free, grain-free, nut-free, paleo-friendly)

Grain-free Chocolate Banana Muffins from Lexi’s Clean Kitchen (Refined sugar-free, dairy-free, grain-free)

Chocolate Chip Cookie Dough Balls from Lexi’s Clean Kitchen (Grain-free, Egg-free, Dairy-free, Paleo-friendly, no bake)

Breakfast Cookies from Lexi’s Clean Kitchen (Grain-free, dairy-free, paleo-friendly)

Garlic Roasted Kale Chips from Fit Foodie Finds (sugar-free, dairy-free, egg-free, paleo-friendly, Whole30 compliant)

Toasted Maple Pecan Overnight Chia Pudding from PaleOMG (Dairy-free, grain-free, and egg-free)

Homemade Fruit By The Foot from Against All Grain (Dairy-free, grain-free, nut-free, egg-free)

Pad Thai Spring Rolls from With Food and Love (Grain-free, gluten-free, and dairy-free)

Pistachio Cardamom Bars from Gourmande In The Kitchen (Dairy-free, Whole30 compliant, grain-free)

Salt and Vinegar Popcorn Cauliflower from Running to the Kitchen (Grain-free, egg-free, dairy-free)

Coconut Walnut Sunflower Seed Granola from The Roasted Root (Egg-free, dairy-free, grain-free)

Breakfast Trail Mix from Eating Bird Food (Grain-free, Paleo-friendly, egg-free, dairy-free)

Lime Coconut Chia Energy Bites from The Healthy Maven (Dairy-free, grain-free, paleo-friendly)

The Raw Brownie from My New Roots (Grain-free, refined sugar free, dairy-free, egg-free, and raw)

Banana Hemp Seed Pudding from Minimalist Baker (Dairy-free, egg-free, grain-free)

Chai-Spiced Almond Hazelnut Butter from Ambitious Kitchen (Dairy-free, egg-free, gluten-free, grain-free)

Paleo Ginger-Spiced Mixed Nuts from I Heart Umami (Gluten-free, grain-free, dairy-free, refined sugar-free)

Matcha Vanilla Smoothies from Love and Lemons (Grain-free, gluten-free, and dairy-free)

Homemade Snap Pea Chips from Cotter Crunch (Dairy-free, grain-free, Whole30 compliant, paleo-friendly)

Happy Snacking! For even more healthy snack ideas, check out this round-up here.

Instant Pot Pho

I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho broth is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.

Instant Pot Pho

Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!

Instant Pot Pho

I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!

Instant Pot Pho

1 review

Instant Pot Pho

Preparation 10 min 2017-04-30T00:10:00+00:00 Cook Time 1 hour and 15 minutes 2017-04-30T00:00:00+00:00 Serves 6     adjust servings
Instant Pot Pho

Ingredients

Bone Broth

  • 4 lb total beef bones (using a mix is best, bone marrow, knuckles, and/or ribs, shank bone)
  • 2 medium onions, sliced in half
  • 2 cloves garlic, skin removed
  • 2 medium carrots, sliced in half
  • 2 knob of ginger, sliced in half
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon whole black peppercorns
  • 2 teaspoon salt
  • 4 whole star anise
  • 1 teaspoon ground cardamom
  • 6 cups of water

Add-ins

  • 1/2 teaspoon fish sauce
  • 1 cup bean sprouts
  • 1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
  • 1 lime, cut into wedges
  • 2 scallions, sliced thinly
  • 1 box of rice noodles, par-cooked based on package instructions
  • 1 bunch Basil
  • 1 bunch Cilantro
  • 1 teaspoon Sriracha

Instructions

1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker.
3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker.
4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times.
5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.

7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!

 

Recipe Notes

  • * Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
  • When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.

 

  • * Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, anyone who buys their first box with code "LexiCleanKitchen" will get $10 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!

 

  • *Make it in your slow cooker!
  • Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!

Instant Pot Pho

Do you love your pressure cooker?