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
Grab your copy today!
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!
Meatball and Veggie Soup
For the soup
- 2 carrots, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 2 handfuls kale, chopped
- 1 zucchini, chopped
- Any other veggies of choice: broccoli, green beans, celery, potatoes
- 2 tablespoons extra-virgin olive oil, or oil of choice
- 1 quart Pacific Foods Organic Chicken Bone Broth
- 1/2 cup crushed tomatoes
- 1/2-1 teaspoon fine pink sea salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon fresh lemon juice
- Optional: red pepper flakes, to taste
- Optional: black beans
For the meatballs
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!!
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!
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 veggies, perfectly flavored and grilled chicken, and my new favorite dressing… Dinner is SERVED!
Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette
For the chicken
- 1 lb. organic chicken breasts
- 1 tbsp extra-virgin olive oil
- 1 tsp rosmary
- 1 tsp Italian seasoning
- 1/4 tsp Himalayan sea salt
For the veggies
- 1 large zucchini
- 1 yellow squash
- 1 red pepper
- 2 cups fresh cherry tomatoes
- 1 red onion
- Any other veggies of choice
- 1 tbsp extra-virgin olive oil
- 1 tsp Himalayan sea salt
For the Tomato Vinaigrette
- Toss chicken in extra virgin olive oil and spices, set aside
- Cut veggies and toss in oil and salt, set aside
- Spray the grill and heat to 350 400 degrees
- Place the chicken breasts on one side
- On the other side place a layer of greased tin foil and place the veggies on top
- Cook for about 7-8 minutes then flip over
- Cook veggies until desired softness, and cook chicken until fully cooked
- Make the dressing by combining ingredients in your high-speed blender and blending until smooth
- Taste and adjust spices as needed
- Serve with veggies warm or hot over a bed of spinach!
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.
This fish is…
Loaded with hearty veggies
Infused with warm Moroccan flavors
Easy to prepare
One Pan Moroccan Fish
- 1 tbsp extra virgin olive oil
- 1 Zucchini, finely chopped
- 1 onion, finely chopped
- 2 large organic carrots, finely chopped
- 1 clove garlic, crushed and minced
- 1 15oz. can Muir Glen Whole Peeled Tomatoes
- 2 tsp paprika
- 1/4 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp Himalayan sea salt
- Dash freshly ground pepper
- 1/2 tsp red pepper flakes
- 2 tbsp capers
- 1 lb. halibut (or white fish of choice)
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?