This Crudité Platter with Dairy-Free Tzatziki Sauce makes for such a light and refreshing snack, appetizer, or side-dish! The perfect bright and colorful dish to make with any seasonal veggies you have on hand! Dairy-free, egg-free, grain-free, gluten-free, and Whole30 compliant! This will be the most gorgeous appetizer on the table, for sure!
Is there anything better than a dish filled with colorful fresh produce? We blanched the carrots, broccoli, and snow peas in this platter to create that pop of color! Blanching stops the enzyme actions that can cause loss of flavor and color in vegetables, making it a great technique to use before freezing vegetables or serving them raw!
This would be the perfect spread for any dinner party, brunch, or holiday celebration!
Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
Fill a large bowl with ice water and set aside.
Prep you vegetables and place them in the boiling water. Set your timer for three minutes. Using a slotted spoon, remove the broccoli, red radish, snap peas and watermelon radish and place vegetables into the ice water. Set your timer for two more minutes. After two minutes, remove the carrots with the slotted spoon and place into the ice water. Remove the vegetables from the ice water and pat dry. Serve on platter of choice!
Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed blender. Blend until smooth. Pour into a small mixing bowl.
Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.
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!
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!).
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
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, snap peas and carrots and cook just until bok choy is wilted.
6. Serve warm in bowls of choice with rice noodles! The rice noodles soak up a lot of the broth, so only add in when ready to eat.
*The green curry paste is very spicy. Start with the 1/4 teaspoon and add more to taste.
This post is sponsored by Pacific Foods. All opinions are always 100% my own! I only work with brands that I truly stand behind.
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!
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)