Greek Veggie Bowls

Greek Veggie Bowls [Paleo and Vegan] | Lexi's Clean Kitchen

These Greek Veggie Bowls with Greek Cauliflower Rice are a weeknight favorite of ours! Packed with veggies, fresh herbs, hummus, and so much flavor, these easy-to-prepare gluten-free bowls are a fabulous dinner or lunch, and perfect for meal prep!

Greek Veggie Bowl

I am loving all things Mediterranean, Greek, and Middle Eastern lately. If you tried my Mediterranean Fritters or Bowls, you know just where I’m coming from. The flavors are just so delightful, healthy, and fresh!  These Greek Veggie Bowls are simple and perfect for meal prepping or a quick meal any night of the week!

Greek Veggie Bowl

All those fresh herbs going into that cauli rice!

Greek Veggie Bowl

These bowls are loaded with:

Roasted or Grilled Veggies

Fresh herbs

Greek Cauliflower Rice

Hummus to top

Greek Veggie Bowl

Roasted veggie time!

Greek Veggie Bowl

Greek Veggie Bowl

Greek Veggie Bowls

Preparation 0:05 2017-08-22T00:05:00+00:00 Cook Time 0:45 2017-08-22T00:45:00+00:00 Serves 4     adjust servings

Ingredients

Grilled Or Roasted Veggies

Cauliflower Rice: (See notes for regular rice)

Everything Else

  • Hummus, for topping (homemade or store-bought)
  • Optional: crumbled feta cheese

Instructions

  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper and spread veggies across it in one single layer. Toss with extra-virgin olive oil, sea salt, and black pepper. Bake for 45-5o minutes, or until veggies are soft and start to blister.
  3. Heat oil in a medium saucepan over medium-high heat. Add in onion, garlic, and herbs and cook until the onion turns translucent. Add in cauliflower rice and lemon and cook for 5 minutes. Take off heat and set aside.
  4. Assemble the bowl! Place roasted veggies and cauliflower rice in serving bowls of choice. Top with hummus, feta cheese (if using), and serve right away or store in an airtight container for later.

 

Recipe Notes

  • *To make this dish with regular rice, follow the directions on your basmati rice package, and add fresh herbs, garlic, and onion to the water while cooking your rice!

Greek Three Bean Salad [VIDEO]

Greek Three Bean Salad (gluten-free & vegetarian) | Lexi's Clean Kitchen

This Greek Three Bean Salad is such a great side-dish to serve a crowd for Summer entertaining! Loaded with Mediterranean flavors, packed with protein, and super simple to prepare = Summer side-dish perfection!

Greek Three Bean Salad | Lexi's Clean Kitchen

Lately, I’ve been experimenting with digesting certain foods, and beans have been one of those foods that when I was healing my gut I eliminated. I’ve been exploring how I feel when eating cooked dry beans or canned beans, and I am super excited that it hasn’t been bothering me too much!

I often get asked about my eating philosophy and simply put, I am a huge believer in eating based on how your body reacts and feels. If you can tolerate something, eat it! I don’t always think it should make up 100% of your diet, but eating it in moderation is fine! A lot of people write to me saying things like, “isn’t that not paleo?” and I always say that if you tolerate it and it works for you, go for it! When I was healing my gut I was super strict, and I have more flexibility now, which has been really nice!

Greek Three Bean Salad | Lexi's Clean Kitchen

 

Greek Three Bean Salad | Lexi's Clean Kitchen

Now about this salad, because it’s seriously so good! It’s one of those that the longer it sits, the better, so you can make it hours before, or a day ahead, and have a fabulous meal prep item or a dish for a crowd!

Greek Three Bean Salad

Greek Three Bean Salad

Preparation 20 minutes 2017-08-22T00:20:00+00:00 Cook Time 0:00 2017-08-22T00:00:00+00:00 Serves 6     adjust servings

Ingredients

Lemon Vinaigrette

  • 1 tablespoon lemon juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dijon mustard, more to taste
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon oregano
  • 1/4 cup extra-virgin olive oil, add more to taste

Three Bean Salad Ingredients

  • 1/2 can cooked cannellini beans, or 1/3 cup dried cannellini beans*
  • 1/2 can cooked navy beans, 1/3 cup dried Kidney Beans*
  • 1/2 can cooked kidney beans, 1/3 cup dried White navy beans*
  • 1 Red Onion, diced
  • 2 cups grape tomatoes, sliced in half
  • 1 cucumbers, diced
  • 1/2 cup diced Roasted Red pepper
  • 4 Pepperocini, diced
  • Marinated artichokes, diced
  • 1 tablespoon cilantro, roughly chopped, add more to taste
  • 1 tablespoon parsley, roughly chopped, add more to taste
  • Optional: 1 tablespoon mint, roughly chopped
  • Optional: 1/4 cup crumbled feta cheese
  • Optional: 1/4 cup chopped olives

Instructions

  1. Place all salad dressing ingredients except for olive oil in a small mixing bowl. Slowly pour in extra-virgin olive oil. Taste and adjust seasoning as needed. Set aside.
  2. In a large mixing bowl add all of the salad ingredients. Add half of the salad dressing to the salad bowl, mix well and taste. Add more salad dressing as desired.
  3. Let sit for at least 20 minutes before serving, the longer it sits the better! Best if made the night before.

Recipe Notes

*Tips for cooking dried chickpeas to aid in digestion and reduce the gas-producing properties:

1. Place all 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!
2. Drain soaking liquid from beans and rinse them under cold water. Add beans to either a pressure cooker or large pot and cover with 8 cups of water or stock. Add a 2-inch strip of kombu to the pot or pressure cooker along with a clove of garlic and a bay leaf. 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! The garlic and bay leaf are mainly for flavor!
3. Cook for 20 minutes in a pressure cooker or about 1 hour on the stove until soft. If using a pressure cooker such as an instant pot, let the pressure release on its own instead of using the quick release method. This will help the beans hold their structure.
4. Drain liquid from beans if there is some left in the pot and pour into a large mixing bowl. Add a generous amount of sea salt and let cook before adding the beans to your salad!

 

Huevos Rancheros

Huevos Rancheros | Lexi's Clean Kitchen

Looking for the perfect Huevos Rancheros? This classic Mexican breakfast is made with a hearty tomato sauce, homemade refried black beans, topped with the perfect fried egg, and all the fixings! Easy enough for a weekday breakfast and perfect for a festive weekend brunch!

Huevos Rancheros - Lexi's Clean Kitchen

I am so excited about today’s post. Huevos Rancheros are one of my all-time FAVORITE brunch recipes, and I’ve finally made my own! Use my Homemade Tortillas or my new favorite grain-free tortillas for the ultimate breakfast, brunch, lunch, or brinner- any day of the week.

Huevos Rancheros - Lexi's Clean Kitchen

Hearty sauce.

Refried black beans.

Perfectly cooked eggs.

Hot sauce.

Avocado and ALL THE TOPPINGS!

A squeeze of lime and it’s time to eat!

Huevos Rancheros - Lexi's Clean Kitchen

Huevos Rancheros - Lexi's Clean Kitchen

Huevos Rancheros

Preparation 10 minutes 2017-08-22T00:10:00+00:00 Cook Time 20 minutes 2017-08-22T00:20:00+00:00 Serves 4     adjust servings

Ingredients

Huevos Rancheros Sauce

  • 1 onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 garlic clove, minced
  • 1 14.5 can crushed tomatoes
  • 1 teaspoon cumin
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon chili powder
  • Optional: 1/4 dried chili pepper, finely chopped. Depending on the type of dried chili you use, it could be very spicy. Depending on how much you love spice use more or less. If you love spice and want to try more, hold off on adding chili powder until the last step.

Refried Black Beans

Everything Else

  • 4 eggs, fried or cooked as desired
  • 4 tortillas, store-bought (Siete Foods Tortillas) or homemade (see notes)
  • 1 Scallion, sliced for garnish
  • 1 Jalapeno, sliced for garnish
  • 2 tablespoons Cilantro, roughly chopped for garnish
  • 1 Avocado, sliced into half moons for garnish
  • 1 lime, sliced into wedges to serve with!
  • Optional: 1 cup shredded cheddar cheese

Instructions

  1. In a medium skillet over medium-high heat, sauté onion, peppers, and garlic for 2-3 minutes until fragrant, or until onion begins to turn translucent.
  2. Add in all spices, except for the dried chili if using, and cook for 1-2 minutes until fragrant.
  3. Pour in crushed tomatoes and bring the mixture to a simmer. Simmer for 5-10 minutes. Taste and adjust spices as needed. If the sauce is too chunky, place in a high-speed blender and pulse. If using the optional dried chili, mix in after blending.
  4. While the sauce is simmering, make the refried beans. Heat oil in a medium saucepan over medium-high heat. Add in garlic and spices and let cook until fragrant, about 1-2 minutes. Drain the liquid from the beans and rinse well, then add the beans to the saucepan. Turn down heat and stir well. Add in lime juice and water. Simmer for 1-2 minutes. Take off heat and mash well using a potato masher or fork. Set aside until ready to serve.
  5. Fry eggs, or cook  them as desired and set aside.*
  6. In a large skillet, heat avocado oil over medium-high heat. Add tortillas and cover the skillet. Heat until slightly browned on both sides, should take about 2-3 minutes. If using cheese, place 3 tablespoons of cheese on the tortillas once you have flipped them once and cover until the cheese has melted. Place the tortillas on a plate and set aside.
  7. Assemble: Spread huevos rancheros sauce on each tortilla. Add the refried black beans, scallions, cilantro, jalapeno, and top with an egg. Squeeze a little lime over the eggs and devour!

Recipe Notes

  • *Check out how to cook eggs all different ways on page 66 of the Lexi's Clean Kitchen cookbook!
  • *Homemade Tortilla Recipe

Check out these 4 other healthy and delicious Mexican recipes from my blogging girlfriends!

Healthy Mexican Inspired Meals - Lexi's Clean Kitchen

Lee from Fit Foodie Finds made you Easy Baked Chilaquiles with Avocado Crema

We’ve developed a fool-proof, super-simple baked chilaquiles recipe that’s packed with protein (thank you beans and eggs!) and Mexican flavor!

Lindsay from Cotter Crunch made you Mexican Avocado Egg Salad Collard Green Wraps

These Mexican avocado egg salad wraps make for a perfect low carb veggie packed lunch! Paleo Avocado Egg Salad seasoned with Mexican spices and jalapeno, then all wrapped up in collard greens! Whole 30 friendly.

Taylor from Food Faith Fitness made you Whole30 Mexican Shakshuka

This quick and easy, gluten-free Shakshuka recipe has a little, spicy Mexican twist! It’s a lower carb, healthy and whole30 compliant dinner or breakfast!

Brittany from Eating Bird Food made you Sheet Pan Shrimp Fajitas

These sheet pan shrimp fajitas make for an easy weeknight meal with Mexican flavor. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!

Gina from Running to the Kitchen made you Turkey Chili Pie

This turkey chili pie combines a healthy, leaner turkey chili recipe with a hearty gluten-free cornbread topping, all baked together in one skillet.

 

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

 

Paleo Spring Vegetable Quiche

Preparation 5 minutes 2017-08-22T00:05:00+00:00 Cook Time 1 hour 2017-08-22T01:00:00+00:00 Serves 4     adjust servings

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!

Gluten-Free Matzo Lasagna

Matzoh Lasgna {Gluten-free} | Lexi's Clean Kitchen

This Gluten-Free Matzo Lasagna is my family favorite Passover recipe! It’s a hit year after year, because it mimics real lasagna noodles so perfectly! Add in veggies of choice or leave as is, for the perfect Passover matzo lasagna!

I am so excited to partner with my friends at Stop & Shop today to bring you this recipe which has become a holiday tradition in our home! Stop & Shop has a fantastic Passover product selection with tons of variety (kosher, organic, grain-free, and gluten free) at great prices! I get so many amazing items there, for Passover and for my cooking in general, so I am extra excited to share some of my favorite items that they carry!

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

Question of the day: Do you write matzo, matzoh, matza? Seriously, there are so many spellings! I go with matzo!

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

In this Recipe for Passover from Stop & Shop:

Yahuda Gluten-Free Matzo (or Matzo of choice)

Rao’s Marinara Sauce (bonus: there is no added sugar to this sauce!)

Simply Organic Spices (Italian Seasoning, Garlic Granules, & Red Pepper Flakes)

Fresh Organic Basil

Organic Spinach & Mushrooms

8×8-Inch Square Baking Pan

Gluten-Free Matzo Lasagna

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

 

Gluten-Free Matzo Lasagna - Lexi's Clean Kitchen

Other Items I buy at Stop & Shop: 

Pukka Teas

Bob’s Red Mill Tapioca Flour & Arrowroot Flour

Wholesome Sweeteners

Let’s Do Organic Shredded Coconut (a must for my Passover Coconut Macaroons)

Coombs Maple Syrup

Nutiva Coconut Flour

Wild Friends Nut Butter

Organic Valley Ghee

Maple Hill Creamery Grass-Fed Greek Yogurt

Healthade Kombucha

Tuttorosso Canned Tomatoes

Mary’s Gluten-Free Crackers (great to serve with your Passover appetizers)

Mrs. Meyer’s Clean Products

Kerrygold Cheeses

Nature’s Promise Organic Almond Butter

Nature’s Promise Organic Applesauce

…AND MORE! So many fabulous items!

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

You are going to love this recipe, you guys!

Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

Matzo Lasagna

Preparation 10 minutes 2017-08-22T00:10:00+00:00 Cook Time 35 minutes 2017-08-22T00:35:00+00:00 Serves 6     adjust servings

Ingredients

Ricotta mixture

  • 2 cups ricotta cheese
  • 1 egg, whisked
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

Everything Else

  • 1 box gluten-free matzo
  • 1 jar marinara sauce, of choice
  • 2 cups shredded mozzarella cheese, more as desired/needed
  • Optional: 2 cups fresh spinach, sautéed
  • Optional: 1 cup sliced mushrooms, sautéed

Instructions

  1. Preheat oven to 350°F and lightly grease an 8x8 inch pan, or a pan large enough to fit the your matzoh board.
  2. Layer 1: Place enough sauce to cover the bottom, about 1/3 cup.
  3. Layer 2: Place the 1 matzoh board on top. You'll use 1 for an 8x8 inch pan, or use 1 1/2 or 2, depending on how big your baking pan is.
  4. Layer 3: Spread more tomato sauce over the matzoh (1/4 cup).
  5. Layer 4: Spread the ricotta mixture. If adding sautéed veggies, add after this layer.
  6. Layer 5: Sprinkle with mozzarella cheese.
  7. Repeat steps 3-6 until you have filled up your baking dish to the top.
  8. End with tomato sauce then top with the remaining mozzarella.
  9. Cover and bake for 40 minutes until cheese is melted and bubbling.

Recipe Notes

  • *You do not need to soak the matzoh prior to baking or assembling this recipe!

 

This post is sponsored by Stop & Shop. All opinions are always 100% my own!

Stir Fry Spring Rolls with Creamy Peanut Dipping Sauce

Stir Fry Spring Rolls {Paleo-friendly, dairy-free, grain-free} | Lexi's Clean Kitchen

These Stir Fry Spring Rolls are loaded flavor and are a quick and tasty appetizer or meal to throw together! Make the stir-fry, toss in a bowl, roll and devour! Simply omit the shrimp to make these vegetarian! These are a fun take on traditional spring rolls.

Stir Fry Spring Rolls

I am newly obsessed with spring rolls. The funny thing is, Mike isn’t much of the cook around here, but he is SO GOOD at rolling spring rolls. Like so, so good at it! He has the spring rolling skills. We made this into a fun date night and put out all of the ingredients to roll these and my other spring rolls, and had a fun appetizer party!

You can fry them or simply roll them as spring rolls.Whatever your heart desires!

Stir Fry Spring Rolls

Seriously, these are a MUST-MAKE!

Stir Fry Spring Rolls

Stir Fry Spring Rolls with Creamy Peanut Dipping Sauce

Preparation 0:10 2017-08-22T00:10:00+00:00 Cook Time 0:10 2017-08-22T00:10:00+00:00 Serves 4     adjust servings

Ingredients

Stir Fry Sauce

  • 1 tablespoon rice vinegar
  • 2 tbsp  coconut aminos
  • 1 teaspoon chili garlic paste, more to taste
  • 1 teaspoon fish sauce
  • pinch garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes

Stir Fry

  • 2 teaspoons sesame oil
  • 1 red pepper, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 15-20 shrimp, cleaned, deveined, and tail removed (omit for vegetarian)
  • 1 scallion, diced
  • 1 cup bean sprouts
  • 1 purple cabbage, sliced thinly
  • 1 package Spring Roll Wrappers
  • 1 package Vermicelli Rice Noodles

Peanut Dipping Sauce

  • 1 tablespoon peanut butter
  • 1 teaspoon fresh lime juice
  • 1 tablespoon and 1 teaspoon filtered water
  • 1/4 teaspoon fish sauce
  • 1 teaspoon honey or coconut sugar

Instructions

  1. Place all teriyaki sauce in a small bowl and set aside.
  2. In a large skillet over medium-high heat, heat sesame oil. Add in carrots and red pepper and cook until the pepper begins to soften.Add shrimp to the skillet and cook until the shrimp is pink and fully cooked through, about 5 minutes. Add scallions, bean sprouts, and cabbage and cook just until the bean sprouts start to soften and turn translucent, about 2-3 minutes.
  3. Add the teriyaki sauce to the vegetables and stir well.
  4. Take the stir-fry off heat and let cool.
  5. In a medium saucepan, bring 4 cups of water to a boil over high heat. Add in Vermicelli noodles and cook according to package instructions. Drain and rinse under cold water to stop the cooking process. Add to the vegetable stir-fry and mix well.
  6. In a small bowl whisk together all ingredients for the peanut dipping sauce and set aside until spring rolls are assembled.
  7. Place stir-fry ingredients in a large bowl next to a large bowl with warm water and start rolling:
  8. Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add the stir-fry mixture. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
  9. Repeat with remaining rolls and place on desired serving dish. Serve warm with peanut dipping sauce!

Recipe Notes

If you want to fry: Heat a cast iron pot with avocado oil and fry spring rolls until golden!