Orange Power Pasta with Cauliflower Alfredo Sauce

This Orange Power Pasta with Cauliflower Alfredo is super creamy and simple to throw together. No one will be able to tell that the Alfredo sauce is made from CAULIFLOWER! Serve it with zucchini noodles, spaghetti squash, or gluten-free pasta of choice for a great meatless dinner for any night of the week!

Orange Power Pasta with Cauliflower Alfredo

I am so excited  to share this recipe today from my friend Kelly of Nosh and Nourish‘s second cookbook, Superfood Weeknight Meals! This book is packed with tons of meals made in under 30 minutes! I’m loving all things cauliflower right now, so this alfredo was a must-make on my list! Up next are the Sriracha Cauliflower Tacos! 

Orange Power Pasta with Cauliflower Alfredo 

A bed of delicious roasted veggies on top of creamy pasta is a great way to sneak some extra veggies into your meal! 

Check out this creamy alfredo sauce, made without any cheese! 

Orange Power Pasta with Cauliflower Alfredo

Orange Power Pasta with Cauliflower Alfredo
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
For the roasted veggies
  1. 1 carrot
  2. 1/2 a sweet potato
  3. 1 golden beet
  4. 1 orange bell pepper
  5. 1 tablespoon olive oil
  6. 1 teaspoon paprika
  7. 1/4 teaspoon coarse sea salt
For the cauliflower Alfredo
  1. 2 cups coarsely chopped orange cauliflower, or sub regular
  2. 1 cup unsweetened almondmilk
  3. 1/4 cup butter
  4. 2 tablespoons olive oil
  5. 1 teaspoon arrowroot flour/starch *
  6. 1/2 teaspoon sea salt
  7. 1/4 teaspoon black pepper
For serving
  1. 1 medium spaghetti squash
Instructions
  1. Preheat the oven to 425°F.
  2. Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet. Roast for 30 minutes or until fork tender.
  3. Thinly slice carrots, chop sweet potato, beet, and bell pepper into 1/2 inch cubes. Toss with paprika and olive oil.
  4. Lay the vegetables in a single layer on a parchment lined sheet tray. Bake for 25 minutes or until tender.
  5. While the vegetables are baking, roughly chop two cups of cauliflower and steam or boil until fork tender.
  6. Place steamed cauliflower and almond milk in a  high-speed blender until creamy.
  7. In a large skillet over medium high heat, melt the butter and olive oil. Stir in salt and pepper. Slowly, about 1/3 at a time, stir in the cauliflower mixture. Add in two teaspoons of arrowroot flour/starch and stir continually for about 5 minutes, until sauce is thickened.
  8. Combine spaghetti squash, cauliflower Alfredo, and roasted veggies together in a large bowl. Serve immediately.
Notes
  1. Recipe is slightly modified and printed with permission from the Superfood Weeknight Meals Cookbook.*
  2. Substitute the butter for ghee or extra virgin olive oil to make this recipe vegan and Whole30 approved.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Grab a copy of Kelly’s book here! Happy Cooking!

Savory Chorizo Breakfast Bowls

These Savory Chorizo Breakfast Bowls are a perfect hearty and filling brunch or make-ahead breakfast! I mean, isn’t everything just better when served in a BOWL and with a soft-boiled egg on top?

Simply prepare all of the ingredients the night before, toss in a bowl, and devour! Throw all of the ingredients in a mason jar or to-go container to enjoy this on-the-go! 

Savory Chorizo Breakfast Bowls

There’s not much I love more than a hearty breakfast to fuel me for the day filled with protein, healthy fats, and carbs. I love that you can easily prep all of these ingredients ahead of time and package them up for multiple weekday breakfasts. Easy, portable, and delicious! 

These bowls are loaded with vitamins, minerals, fiber, and protein to keep you energized and ready for the day ahead! 

Savory Chorizo Breakfast Bowls

Savory Chorizo Breakfast Bowls
Serves 4
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Ingredients
  1. 4 tablespoons extra-virgin olive oil or avocado oil, divided
  2. 4 raw spicy chicken sausage links, casing removed
  3. 4 cups kale, chopped
  4. 1 teaspoons lemon juice, freshly squeezed, set aside more for garnish
  5. 1 teaspoon Himalayan sea salt
  6. 1 sweet potato, cubed
  7. 1 red onion, diced
  8. 8 vine tomatoes
  9. 4 soft boiled eggs
  10. 1 avocado, halved
  11. Coarse sea salt, for garnish
For the kale
  1. With your hands, tear the stems off the kale and either chop or tear the kale into bite-sized pieces.
  2. Place the kale into a bowl with a teaspoon of lemon juice and a pinch of salt. Mix well.
  3. Sauté kale until wilted and set aside.
For the sausage
  1. Remove the casing for the raw chicken sausage. Heat a medium skillet with just enough avocado oil to cover the pan. Add the sausage to the pan and toss with a spatula. Cook until fully cooked through and browned.
  2. Optional: Add cooked sausage to a food processor and process until ground.
For the sweet potato, red onions, and tomato
  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Medium dice the sweet potato. In a  large bowl toss the diced sweet potato with 1 tablespoon avocado oil, and a pinch of sea salt. Spread the sweet potato in a single layer on one side of the baking sheet.
  3. Dice the red onion into a small dice. Add the diced onion into the same large bowl and toss with one teaspoon of avocado oil and a pinch of salt.
  4. Spread the onion on the other side of the parchment lined sheet tray.
  5. Place the tomato (stems attached) on the same sheet tray if there is room. If not, line another sheet tray with parchment paper and bake the tomato separately.
  6. Place one or both sheet trays in the oven and bake for 15-20 minutes, or until sweet potato is tender, the tomato has started to blister, and the red onion has started to caramelize.
  7. Toss the red onion and sweet potato every 10 minutes for even cooking.
For the soft boiled eggs
  1. Fill up a pot with a small amount of water. Insert a steamer basket and bring the water to a boil. Steam the eggs for 5 minutes. Take off heat and run under water or place in a ice bath until cooled off. Store in the fridge unpeeled for up to two days, until ready to eat.
Assemble
  1. Place all ingredients into your bowl, top with avocado and egg, and serve! Garnish with a squeeze of lemon juice, and a pinch of coarse salt.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Savory Chorizo Breakfast Bowls

Just look at that perfect egg! 

Find my guide on making the perfect hard/soft boiled eggs here.

What is your favorite weekday breakfast? 

 

Lexi’s Weekly Dinner Plan 2017 (Week 3)

Lexi’s Weekly Dinner Plan 2017 – Week 3 is here!

If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find week 1 here, and week 2 here.

 

2016 Weekly Meal Plan Week 3

Monday: Sheet Pan Chicken and Veggie Dinner (Whole30 Approved)

Tuesday:  Easy Scallop Pasta (Whole30 Approved)

Wednesday: Sloppy Joe’s 

Thursday: Caribbean Pulled Chicken Lettuce Wraps (Whole30 Approved)

Friday: Leftovers

Saturday: Dinner Out or Take Out

Sunday:  Green Chile Vegetable Soup (Whole30 Approved if omit GF pasta)

Download your printable shopping list here!

Option: Swap these meals for meals or a meal from the Lexi’s Clean Kitchen Cookbook

 WEEKLY MEAL PLAN WEEK 3

Grab your copy for under $15

Monday: Sesame Seared Ahi Tuna Salad with Ginger Dressing (page 150, adjust dressing to omit sweetener for Whole30)

Tuesday: Beef and Broccoli (page 208, Whole30 Approved)

Wednesday: Cioppino Stew (page 124, Whole30 Approved)

Thursday: Leftovers 

Friday:  Dinner Out or Take Out

Saturday: Creamy Chicken Bacon Spaghetti Squash Boats (page 174, Whole30 Approved)

Sunday: Leftovers or Scallops Provencal (page 192, Whole30 Approved)

Download your printable shopping list here!

As always, you can mix up the days you eat these on depending on what you are in the mood for, how busy you are, and so on!

Happy Cooking!

Lexi

P.S. Watch the video on how to make Monday’s easy dinner!

Lexi’s Weekly Dinner Plan 2017 (Week 2)

Lexi’s Weekly Dinner Plan 2017- Week 2 is here! Week 1 was such a hit, and I hope you are feeling fabulous. Here is week 2! 

2016 Weekly Meal Plan Week 2

Monday: Thai Curry Soup

Tuesday: Pizza Stuffed Peppers

Wednesday: Spicy Shrimp and Citrus Salad

Thursday:  Moroccan Chicken Burgers

Friday: Leftovers

Saturday: Out or Take Out

Sunday: Herb Butter Salmon with Blistered Tomatoes and Green Beans 

Download your printable shopping list here!

Option: Swap these meals for meals or a meal from the Lexi’s Clean Kitchen Cookbook

weeklymealplan2-book

Monday: Beef Barbacoa Lettuce Wraps (page 202)

Tuesday: Leftovers 

Wednesday: Maple Crusted Salmon (page 186)

Thursday: Eggplant Parmesan (page 216)

Friday:  Dinner Out or Take Out

Saturday: Chicken Fajita Salads (page 134)

Sunday: Pad Thai (page 214)

Download your printable shopping list here or grab your copy for under $15 here!

As always, you can mix up the days you eat these on depending on what you are in the mood for, how busy you are, and so on!

Happy Cooking!

Lexi

Lexi’s Weekly Dinner Plan 2017 (Week 1)

2017 is here, 2017 is here! Wow, 2016 simply flew by. If you’re like me, and you have committed to kickstarting your year off right, join me on eating right through my 2016 Weekly Dinner Plans. We’ll keep ourselves accountable together on social media! 

Here you have it! One month of meals to start your year off on the right track and build good routines. My meal plans last year were such a hit, that I took your feedback and refined them for 2017.

What you’ll see this year? More detailed shopping lists, a weekly dinner plan from my website and from my cookbook- both equipped with shopping lists! I’ll share them on Saturday or Sunday morning super early, so you can shop and prep for your week ahead! 

These weekly plans are designed to give you a well-rounded week of meals that will (ideally) have leftovers for lunches and help you eat healthy and clean, while also delicious. 

 

Lexi's Weekly Dinner Plan 2017 (Week 1)

 

Monday: Spaghetti Squash Alfredo with Chicken and Caramelized Onions  (Whole30 Approved)

Tuesday: Leftovers

Wednesday: Eggplant Rollatini

Thursday: Tequila Lime Shrimp over cauliflower rice/regular rice/or served with veggies

Friday: Taco Salads (Whole30 Approved)

Saturday: Dinner Out or Take Out

Sunday: Game Day White Chicken Chili (Whole30 Approved)

Download your printable shopping list here!


 Option: Swap these meals above for a meal (or meals) from the Lexi’s Clean Kitchen Cookbook!

Lexi's Weekly Dinner Plan 2017 (Week 1)Monday: Slow Cooker Spicy Chicken Tortilla Soup (page 122, Whole30 Approved)

Tuesday: Leftovers 

Wednesday: Thai BBQ Salmon (page 188, Whole30 Approved)

Thursday: Breakfast for Dinner- Shakshuka (page 64, Whole30 Approved)

Friday:  Dinner Out or Take Out

Saturday: Nanny’s Potted Chicken (page 160, Whole30 Approved)

Sunday: Leftovers

Download your printable shopping list here or grab your copy for under $15 here!

As always, you can mix up the days you eat these on depending on what you are in the mood for, how busy you are, and so on!

Happy Cooking!

Lexi

Week 1 | Week 2 | Week 3 | Week 4

Tomato Basil Soup With Grilled Cheese

This Tomato Basil Soup With Grilled Cheese is my new comfort food favorite. The tomato soup is creamy, flavorful, and smooth and pairs perfectly with this homemade gluten-free and grain-free grilled cheese!

tomato-soup-grilled-cheese11

I am so excited to partner with AllModern.com to bring you today’s fabulous recipe.  I currently cannot get enough of Le Creuset’s Cerise Collection. I love the pop of bold red throughout my kitchen! It warms up my space, while this soup + sandwich pairing warms up our hearts and stomachs!

I’ve had a lot of good tomato soup in my day, and this one is up there with all of my favorites. It’s rich and creamy, without any added dairy! The extra aromatic veggies add so much flavor. Plus, it’s easy to make! You will love this soup time and time again.

Tomato Basil Soup with Grilled CheeseIf you’re looking to do a little holiday shopping this year for yourself or for your loved ones, here are my current Le Creuset favorites and must-haves:

Must-haves that I use daily:

Cast Iron Precision Pour Saucepan / Dutch Oven / Cast Iron Signature Skillet / Tea Kettle / Casserole Dish

Bonus little extras:

Sugar Bowl and Creamer / Salt and Pepper Shaker

Tomato Basil Soup with Grilled Cheese

 

Tomato Basil Soup with Grilled Cheese
Serves 6
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Tomato Soup
  1. 1 tablespoon extra virgin olive oil
  2. 2 medium onions, about 1 cup small dice
  3. 2 carrots, about 1/2 cup small dice
  4. 2 stalks of celery, omit if you don't have a high-speed blender
  5. 1 28 ounce of crushed tomatoes
  6. 1 14.5 ounce of diced tomatoes
  7. 1/2 teaspoon Italian seasoning
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon pepper
  10. 1 cup of vegetable broth
  11. 1/4 cup fresh basil, chopped
Grilled Cheese
  1. 1 batch of the All-Purpose Sandwich Bread on page 80 of the Lexi's Clean Kitchen Cookbook
  2. 2 teaspoons grass-fed butter
  3. Sliced cheddar cheese, or cheese of choice
Instructions
  1. Add extra virgin olive oil to your soup pot and let heat up for 2 minutes. Once hot add in diced onions, carrots, celery, and cook for about 5 minutes, until onions are translucent and veggies are flagrant.
  2. Add in the tomatoes, spices, basil and vegetable broth. Save additional basil for garnish.
  3. Bring to a boil over medium high heat, reduce heat and let simmer for about 15-20 minutes.
  4. Transfer soup to a high-speed blender and blend until smooth. Taste and adjust seasoning as desired. Serve hot.
  5. Make sandwich bread and let cool. Slice bread and place 2 slices of cheese in the centered. Brush bread with additional butter. Heat butter in a skillet and place grilled cheese in the skillet. Let cook for 1 to 2 minutes, covered, on each side until cheese is melted and bread is crispy.
Lexi's Clean Kitchen http://lexiscleankitchen.com/


Tomato Basil Soup with Grilled Cheese

Tomato Basil Soup with Grilled Cheese

Tomato Basil Soup with Grilled Cheese

 

This post is sponsored by AllModern. All opinions are 100% my own and I only work with brands that I 100% stand behind and personally use. 

What is your favorite comfort food dish?