Crudité Platter with Tzatziki Sauce

Cruite Platter with Dairy-Free Tzatziki Sauce - Lexi's Clean Kitchen

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!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

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!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

I mean, how gorgeous is this? Dip and devour!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Crudité Platter with Tzatziki Sauce

Preparation 0:10 2017-06-26T00:10:00+00:00 Cook Time 0:05 2017-06-26T00:05:00+00:00 Serves 6     adjust servings

Ingredients

Vegetables for Crudité

  • 6 cups water
  • 1 tablespoon sea salt
  • 3 multi-colored carrots, peeled and blanched
  • 1 head broccoli, blanched and sliced into bite-sized pieces
  • 1 bunch of radishes, blanched
  • 1 cup snow peas, blanced
  • 1 watermelon radish, blanched and sliced thin
  • 1 bunch celery
  • 1 case cherry tomatoes
  • 4 small sweet pepper

Dairy-free Tzatziki

Instructions

  1. Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
  2. Fill a large bowl with ice water and set aside.
  3. 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!
  4. Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
  5. 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.
  6. 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.

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 2017-06-26T00:10:00+00:00 Cook Time 0:20 2017-06-26T00:20:00+00:00 Serves 4     adjust servings

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, 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.

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.

Lexi’s Weekly Dinner Plan Week 17

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!

Lexi's weekly meal Plan Week 17

Monday: Creamy Pesto Chicken Pasta (30 minute or less, Grain-free, Gluten-free, Sugar-free)

Tuesday: Easy Eggplant Dinner (3o minute or less, Whole30 compliant, egg-free, paleo-friendly)

Wednesday: Gluten-free Brussels Sprout Pizza (Add chicken or bacon to make this even more filling!)

Thursday: Tomato Jalapeno Salmon Burger (30 minute or less, grain-free, Whole30 compliant, Paleo-friendly)

Friday: Out

Saturday: Lemon Roasted Chicken with Capers (Whole30 compliant, Paleo-friendly, nut-free, and egg-free)

Sunday: Leftovers

Grab your free printable shopping list HERE!

Meal prep some on-the-go breakfasts from the Lexi’s Clean Kitchen Cookbook! The Paleo Granola on page 46 and the Quiche on page 56 are some of my all-time favorite make-ahead breakfasts!

Want a side dish biscuit? My Buttery Drop Biscuits on page 74 are a fan favorite!


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!

Lexi’s Weekly Dinner Plan Week 17

Preparation 0:00 2017-06-26T00:00:00+00:00 Cook Time 0:00 2017-06-26T00:00:00+00:00

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Instructions

Lexi’s Weekly Dinner Plan Week 16

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!

Lexi's Weekly Dinner Plan Week 16

 

Monday: Tomato, Eggplant, and Chickpea Ragout (3o minute or less, Egg-free, dairy-free, Whole30 compliant, grain-free)

Tuesday: Sheet Pan Chicken and Veggie Dinner (30 minute meal, Whole30 compliant, paleo-friendly, egg-free) Check out the VIDEO here!

Wednesday: BRINNER Hash Brown Skillet (Dairy-free, nut-free, paleo-friendly, and Whole30 compliant if you use extra-virgin olive oil of ghee!)

Thursday: Spaghetti Squash Pad Thai (30 minute or less, paleo-friendly, Whole30 compliant)

Friday: Leftovers

Saturday: Out

Sunday: Spicy Shrimp and Citrus Salad (Paleo-friendly, 30 minutes or less, omit the honey in the dressing to make this Whole30 compliant!)

Grab your free printable shopping list HERE!

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!

Lexi’s Weekly Dinner Plan Week 16

Preparation 0:00 2017-06-26T00:00:00+00:00 Cook Time 0:00 2017-06-26T00:00:00+00:00

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Instructions

Lexi’s Weekly Dinner Plan Week 15

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!

Lexi's Weekly Dinner Plan Week 15

Monday: Chicken Fajita Salad (30 minutes, paleo-friendly, Whole30 compliant, Egg-free)

Tuesday:  One-Pan Moroccan Fish (Under 30 Minutes, Egg-free, Paleo-friendly, Whole30 compliant)

Wednesday: One-Pan Indian Spiced Chicken and Cauliflower (Paleo-friendly, use ghee to make this Whole30 compliant, egg-free, and nut-free)

Thursday: Leftovers

Friday: St.Paddy’s Day BRINNER (Hidden Veggie Green Pancakes) aka breakfast for dinner! (Under 30 Minutes, Paleo-friendly, dairy-free, and grain-free) — Pair it with some nitrate-free bacon, too!

Saturday: Out

Sunday: Crock-Pot Asian Beef {Paleo Rice Bowls} (Dairy-free, Paleo-friendly. Egg-free, and Nut-free)

Grab your free printable shopping list HERE!

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!

Lexi’s Weekly Dinner Plan Week 15

Preparation 0:00 2017-06-26T00:00:00+00:00 Cook Time 0:00 2017-06-26T00:00:00+00:00

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Lexi’s Weekly Dinner Plan Week 14

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!

Lexi's Weekly Dinner Plan Week 14

Monday: Buffalo Chicken Chili (30 minute or less, dairy-free, nut-free, gluten-free, paleo-friendly, Whole30 compliant)

Tuesday: Leftovers

Wednesday: Tequila Lime Shrimp (30 minute or less, paleo-friendly, and egg-free)

Thursday: Eggplant Meatballs (dairy-free, gluten-free, paleo-friendly, vegan)

Friday: Out

Saturday: Turkey Kale Soup (Dairy-free, egg-free, paleo-friendly, Whole30 compliant)

Sunday: Chicken Caesar Burgers (30 minutes or less, nut-free, paleo-friendly, gluten-free, dairy-free)

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the Slow Cooker Spicy Chicken Soup on page 122 or the Beef and Broccoli Stir-fry on page 208!

On-the-go breakfast idea: Try these On-the-Go Egg Nests (Paleo-friendly, nut-free, and Whole30 compliant!) 


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!

Lexi’s Weekly Dinner Plan Week 14

Preparation 0:00 2017-06-26T00:00:00+00:00 Cook Time 0:00 2017-06-26T00:00:00+00:00

Ingredients

Instructions