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 2017-03-27T00:05:00+00:00 Cook Time 0:45 2017-03-27T00:45:00+00:00 Serves 4     adjust servings
Cauliflower Baked Ziti

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!

Meatball and Veggie Soup

Three things I love: veggies, soup in the Fall, and good ‘ol meatballs! I also love a soup that can be altered and customized to satisfy everyones wants, needs, and desires! Take this soup for example, you can totally get creative! Add in some beans, throw in your favorite veggies or whatever you have on hand, other meat additions- anything goes.

 

You want to know something else that I love? 

Pacific Foods has set out to donate meals to families in need. I just love working with companies who commit to making a difference. Get this: anytime you make a dish with a Pacific product and tag them on social media, they’ll provide a meal to a family in need.

Yep, that simple!

All you need to do is simply snap a photo of your dish and tag #NourishEveryBody and @PacificFoods (on Instagram, Twitter, or on their Facebook page), and a meal will be provided! Check out how many children have been fed already here. I am so impressed with this initiative and love that I can be a part of it, too!

MeatballVeggieSoup3

 

This soup is flavorful, easy, packed with veggies and protein, and the perfect weeknight meal.
MeatballVeggieSoup

MeatballVeggieSoup4

MeatballVeggieSoup5

 

Don’t forget to tag away!

Next time you are using Pacific nut milks in your coffee, broth in your soups, pumpkin in your baked goods, take a photo and share on social! YOU will be helping a family in need. Let’s make a difference! P.S. Need some inspo? Aside from this soup, try my Bananas Foster Chia Pudding and my Easy Scallop ‘Pasta’ Dish– and don’t forget to take a photo of it and tag away!!

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Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

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Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

Summer is coming to a close but it’s NOT over yet! For the next number of weeks you can be sure I’ll be doing tons of grilling and enjoying it every chance I get. This salad is loaded with perfectly grilled chicken, tons of grilled veggies (whatever vegetables you wish, really), and a delicious tomato-based vinaigrette dressing. It’s the perfect way to throw together dinner without turning the oven on!

Grilled Veggie & Grilled Chicken Salads with Tomato VinaigretteGrilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

Grilled veggies, perfectly flavored and grilled chicken, and my new favorite dressing… Dinner is SERVED!

Grilled Veggie & Grilled Chicken Salads with Tomato VinaigretteAre you excited for the Fall, or holding on to the last bits of Summer?BANNERAD_EMAILSUBSCRIBE

One Pan Moroccan Fish

I love getting inspired by other cuisines. I am always impressed with the different combinations of various spices and how they come together to bring delicious warm flavors. This fish dish is  just that. Loaded with flavor and packed with veggies.

Awesome plus? It’s an elegant dinner, but let me let you in on a little secret… it’s EASY. It takes less than 30 minutes and requires only ONE pan. One of those impress-your-guest meals, that’s for sure- or a fancy weeknight dinner for your family.One Pan Moroccan Fish

One Pan Moroccan Fish

This fish is…

Loaded with hearty veggies

Slightly spicy

Infused with warm Moroccan flavors

Comforting

Healthy

Easy to prepare

One Pan Moroccan Fish

One Pan Moroccan Fish

Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

What is you favorite cuisine?

 

Creamy Green Smoothie

The past week has been SUPER busy. So many exciting things going on I could just scream from holding it all in, but soon you’ll be in on it. Promise. Busy days means sometimes quick meals. The key to this is 1. meal prep and 2. stocking the fridge with good quality eats!

I am all about the smoothies lately and I’ll be even more about them as it gets warmer out (counting down the days until Spring). To be honest, I’ve never really made green smoothies before. You can bet they will be making way more appearances. You don’t actually taste the greens {insert my love confession for my Vitamix here}! I wanted a nutrient-dense smoothie to give me some serious morning fuel and this smoothie does just that. Healthy fats, carbs, and protein. Win, win, win. 

Creamy Green Smoothie

Although not a dessert or a sweet, I’m going to categorize this as a Tuesday’s Treat because it tastes so good

Creamy Green Smoothie

This is a sponsored post; I was compensated and received product to use. As always, all thoughts and opinions are 100% my own.

Creamy Green Smoothie

Creamy Green SmoothieWhat are your favorite smoothie ingredients?

Warm Harvest Salad with Honey Walnut Vinaigrette

HHRLet’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!

Warm Harvest Salad with Walnut Honey Vinaigrette

Warm Harvest Salad with Walnut Honey Vinaigrette 

Warm Harvest Salad with Walnut Honey Vinaigrette

 In this recipe:

 I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a