Healthy Carrot Cake Loaf

When Spring is so close you can just about touch it, it’s time to break out the bowl and the whisk and bake up this Healthy Carrot Cake Loaf! It is so moist and made using a gluten-free and paleo-friendly blend of almond and coconut flour. This carrot bread is the perfect weekend (or weeknight!) baking project.

Healthy carrot bread sliced with a maple glaze.Healthy Carrot Bread

It is no surprise I am a big fan of Carrot Cake as we’ve done it a few times with this cake and these cookies and these muffins. Which is why I am so excited about this Healthy Carrot Cake Loaf! It’s stuffed full of carrots and optionally raisins, nuts or chocolate and SO SO GOOD. It’s made gluten-free using almond and coconut flour but this bread will be loved by everyone, whether you need to be gluten free or not. It’s got just enough cinnamon and it’s moist and so tender! Plus, it’s made all in one bowl, and that is a win!

Pouring glaze over a baked carrot cake loaf.Ingredients needed for this carrot bread

There are a few optional ingredients depending on how you want to flavor this bread! You can add in raisins, chocolate chips or nuts! I love the combination of the carrots, raisins and nuts the best!

To Glaze or Not to Glaze

We opted to put a quick maple glaze on this bread, but you can skip it if you want to keep it a little lighter! This glaze uses organic powdered sugar. If you prefer to skip it and use a glaze without any refined sugars, check out the glaze we use on our Cinnamon Roll Overnight French Toast Bake!

A slice of carrot bread on a plate.

Watch the video here:

If you like this carrot recipe, check out these others:

For more recipes for spring, check here:

4.8 rating
4 reviews

Healthy Carrot Cake Loaf

When Spring is so close you can just about touch it, it's time to break out the bowl and the whisk and bake up this Healthy Carrot Cake Loaf! It is so moist and made using a gluten-free and paleo-friendly blend of almond and coconut flour. This carrot bread is the perfect weekend (or weeknight!) baking project.


Yield 8
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Recipe Type: Bread
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi
Scale This Recipe

Ingredients

    Optional Add-ins:

    • ½ cup raisins
    • ½ cup mini chocolate chips
    • ⅓ cup walnuts or pecans, chopped

    Glaze: 

    Directions

    1. Preheat oven to 350ºF and line a 8"x5" loaf pan with a parchment paper sling.
    2. In a large bowl, whisk together eggs, applesauce, honey, oil, and vanilla until combined. Add in almond flour, coconut flour, baking powder, baking soda, cinnamon and salt and whisk until fully combined.
    3. Fold in carrots and any optional add-in’s.
    4. Pour batter into prepared loaf pan and smooth over the top.
    5. Bake in preheated oven for 45-50 minutes until a toothpick inserted in the middle comes out clean.
    6. Let cool the loaf cool completely.
    7. To make the optional glaze: Whisk all ingredients together. If the glaze is too thick you can add a tablespoon more almond milk at a time until it has reached the desired consistency.

    Recipe Notes

    1. Looking for a glaze made without refined sugar? Check out the glaze used in this recipe.

    Nutrition

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    Healthy Carrot Cake Loaf

    Studded with chicken meatballs and filled with veggies, this Italian Wedding Soup is a lightened up take on the classic. This hearty soup is family-friendly and would make great leftovers. Opt to make it lower carb by skipping any added pasta, or go ahead and make it the classic way with your favorite pasta shape.

    Healthy Italian wedding soup in a pot with ground chicken meatballs and kale.Healthy Italian Wedding Soup

    There is nothing like a hearty soup for a cool winter day! And this Healthy Italian Wedding Soup does not disappoint. The soup has some similar flavors to a classic chicken soup, but instead of the chicken there are tiny meatballs added along with hearty greens. If you are wondering why it’s called Italian Wedding Soup, it isn’t because this is traditionally served at weddings! The name refers to the marriage of flavors between the meatballs and the greens here. And they really are a great combination! This healthier version uses nutrient-dense kale and lightened up ground turkey or chicken meatballs. We’ve opted to leave out the pasta here for a more low-carb take, but feel free to cook some of your favorite small pasta shapes here.

    A pot of Italian wedding soup with kale.

    Ingredients Needed

    Can you change the greens for something else?

    We’ve opted to use kale here. But feel free to change it add in spinach or escarole instead. If adding spinach, you don’t need to cook it as long so add it in towards the end along with the meatballs.

    How to Add Pasta

    The exact timing of when you add in the pasta will depend on the type of pasta you are using, but it will be added in when you are simmering the soup. Check out the cook time on the box of pasta and simmer it for the length of time specified.

    A bowl of Italian wedding soup with ground turkey meatballs.

    Do you need to bake the meatballs?

    We opted to bake the meatballs and then add them into the soup to simmer. If you prefer to sear the meatballs on the stove first or even add them in raw to cook in the broth that works too.

    Can you make this soup ahead of time?

    Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners. Once frozen, leave in the refrigerator overnight to defrost and them simmer gently on the stovetop until reheated.

    If you like this soup recipe, check out these others:

    5.0 rating
    3 reviews

    Paleo Italian Wedding Soup

    Studded with meatballs and filled with veggies, this Italian Wedding Soup is a lightened up take on the classic. This hearty soup is family friendly and would make great leftovers. Opt to make it lower carb by skipping any added pasta, or go ahead and make it the classic way with your favorite pasta shape.


    Yield 4-6
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Recipe Type: Soup
    Cuisine Gluten-free
    Make Ahead: Easy
    Author: Lexi
    Scale This Recipe

    Ingredients

    For Meatballs:

    For Soup:

    • 1 tablespoon olive oil 
    • 3 carrots, peeled and diced fine
    • 2 cloves garlic, minced
    • 2 celery stalks, diced fine
    • 1 yellow onion, diced fine
    • 1 teaspoon fine sea salt
    • ½ teaspoon ground black pepper
    • 2 large handfuls kale or spinach, chopped
    • 6 cups chicken stock (homemade or store-bought)
    • ½ cup fresh basil, roughly chopped
    • ⅓ cup fresh parsley, roughly chopped
    • Parmesan cheese, for topping

        Directions

        1. Preheat oven to 350ºF and lightly grease a rimmed baking sheet.
        2. Add ground meat, egg, almond flour, parmesan cheese, garlic powder, herbs, salt and red pepper flakes to a large bowl and mix together until fully incorporated. Roll meat mixture into 1-½” balls (about 3 tablespoons each) and place on the rimmed baking sheet.
        3. Bake for 15 minutes, or until the meatballs are fully cooked through to a temperature of 165ºF degrees.
        4. Meanwhile, make the soup: Heat oil over medium heat in a large dutch oven. Once hot, add carrots, garlic, celery, onion and salt and pepper and cook until beginning to soften about 10 minutes.
        5. Add in greens and cook until they are wilted.
        6. Pour in chicken stock, bring up to a boil and then lower heat to a simmer for 10 minutes. If adding pasta, this is when you would add it here depending on the shape of pasta. Add in cooked meatballs and simmer for 5 more minutes.
        7. Add in herbs, parmesan cheese and season to taste with additional salt and pepper.

        Recipe Notes

        1. If turkey or chicken meatball mixture is difficult to work with, you can chill the mixture in the freezer for about 5 minutes or so, or you can use a cookie scoop to scoop the mixture. Also, using wet hands or even food safe gloves makes working with the ground turkey / chicken mixture easier.
        2. Omit cheese for Whole30 and Paleo friendly.
        3. This soup is a great meal prep option and even freezes well.

        Nutrition

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        Healthy Italian Wedding Soup

        Healthier Classic Turkey Chili - Lexi's Clean Kitchen #turkey #chili #soup #intstantpot

        This easy-to-make Healthy Turkey Chili is perfect for a big gathering, football Sunday festivities, or for weekly meal prep option since there are tons of leftovers! With ground turkey, beans and tomatoes, it is hearty comfort food. It’s made easily in the slow cooker or Instant Pot and easily customizable by adding on all your favorite toppings. It’s gluten-free, dairy-free and Paleo friendly.

        Healthy turkey chili topped with avocado, diced onions and cheese.

        Healthy Turkey Chili Recipe

        This is my classic go-to healthy turkey chili recipe all fall and winter long. I think I could make this recipe with my eyes closed at this point because I truly make it weekly! It is always a huge hit and it’s one of my top rated recipes for years now. We’ve given the photos an update so more of you can find this amazing recipe. It’s perfect for game day eats or even meal prep. The best part of the chili is you can customize to your liking, some days I’ll add more vegetables based on what’s in season! For a beanless turkey chili, and to make this Whole30 compliant and Paleo, simply omit the beans! And of course you get to choose the toppings to customize your dietary needs.

        A ladle full of turkey chili.

        Ingredients Needed

        A hand sprinkling cheese on turkey chili in a bowl.

        How to Make It

        We’ve got options for making this for both the stove top and the pressure cooker. 

        Making it in the Instant Pot is great because it builds flavor quickly without much hands on time. The chili is under pressure for 15 minutes, with a quick pressure release. However, don’t forget to account for the prep time (gathering up your ingredients and dicing some up), the saute of the veggies and the time it takes to come up to pressure. It will take at most about an hour to cook this in the Instant Pot. But it’s mostly hands-off cooking time and it adds a ton of flavor.

        When I cook this on the stove top I simmer it for a long time, close to 2 hours, so it’s perfect to cook on a slow Sunday afternoon. Make sure to check back in on it, stirring occasionally and adding in more water if needed.

        Chili Toppings

        Cornbread with Chili?

        OH yeah, if it’s your thing! Cornbread is super popular served with chili. Here is our easy recipe for cornbread and it’s a winner for sure. 

        Two servings of ground turkey chili in bowls.

        If you love chili, check out these other recipes:

        For more soup recipes, check out these:


        4.5 rating
        4 reviews

        Turkey Chili



        Yield 6
        Prep Time 15 minutes
        Cook Time 3 hours
        Total Time 3 hours 15 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

        1. In a soup pot, heat the oil over medium heat and sauté the garlic, onions, peppers, carrots, celery, and sweet potato, if using, for 5 to 7 minutes, until soft.
        2. Add the meat to the pot and cook until browned, stirring often to break up the meat.
        3. Once the meat is browned, add the water, diced tomatoes, tomato sauce and paste, salt, and all of the spices. Mix well to combine. If you are adding the beans and jalapeño, do so here.
        4. Bring to a boil and then reduce the heat and let simmer, uncovered, until the chili is nice and thick, about 3 hours. Add additional water during this time if you want your chili more souplike. Towards the end of the cooking time, taste and adjust spices as desired. Add additional cayenne for an extra kick, and more salt and pepper as needed.
        5. Serve garnished with your favorite chili toppings, if desired. Mine are listed above.
        6. Store in refrigerator for 1 week or store in the freezer.


        Recipe Notes

        • *Omit beans to make this Whole30 compliant and paleo-friendly
        • How to Make Chili in the Instant Pot
          • Using the sauté function, sauté the veggies until soft.
          • Add meat and cook until brown.
          • Add in the spices, tomatoes, and water (reduce water to 1 cup)
          • Lock the lid and cook under manual -> high pressure for 15 minutes.
          • Turn the knob to venting and release the pressure manually or let the pressure naturally come down.
          • Open and taste the chili! Add beans here if adding. Adjust the seasoning if necessary.
          • Notes:
            • If you added too much water, use the sauté function for a few minutes to reduce the water down!

        Nutrition

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        Healthy Turkey Chili

        With bold flavor and super fresh ingredients, these Thai Chicken Lettuce Wraps are perfect for meal prep for lunch or for a flavorful dinner. Marinated chicken is cooked together with Thai flavors, cabbage, bean sprouts and carrots before being placed inside of a lettuce wrap. Top with the creamiest peanut sauce to really make this special! Made in partnership with my friends at Stonewall Kitchen.

        Thai chicken lettuce wraps with peanut sauce on a platter.Thai Chicken Lettuce Wraps

        I used to love the lettuce wraps at that popular Asian chain restaurant, and they are totally the inspiration for this dish. Of course this recipe is a healthier version using real ingredients and my favorite soy-free alternatives to still get that classic taste. These lettuce wraps are topped with a creamy peanut sauce that completely makes the dish. Don’t worry though, there is an easy swap to make this peanut-free making this dish Whole30 and Paleo friendly.

        Thai Chicken Lettuce Wraps deconstructed in a meal prep container.

        Ingredients for Thai Lettuce Wraps

        Thai chicken marinating in a bowl.

        How to Make It

        The first thing you want to do is marinate the chicken! This is going to add in some savory flavor to the dish. While we are suggesting to do this for about 30 minutes, it can be as quick as 15 minutes or as long as overnight. Obviously the longer you do it the better the flavor.

        Once the chicken has been marinated, and all of the ingredients are prepped up heat up a large pan. Once hot, cook the mushrooms until all of the liquid has been evaporated.

        Next add in the cabbage and a big pinch of salt and pepper cook until it’s softened. Move the mixture to the side to make room for the chicken!  Add in the remaining 1 teaspoon sesame oil to the pan and cook chicken until no pink remains, about 3-5 minutes. You’ll be leaving behind any of the excess marinade.

        Finally, add in bean sprouts, and carrots and let cook until the bean sprouts are slightly wilted. Season the chicken and veggies to taste with salt and pepper and garnish with fresh basil and remaining green parts of the scallions. That last addition of the fresh herbs really helps this dish pop in flavor.

        This dish will be garnished with a peanut sauce, that can be made with peanut butter or almond butter for those looking to keep it Whole30 or Paleo-friendly. To make it add all of the sauce ingredients to a bowl and whisk together. Depending on your thickness of nut butter, you may need to add in a bit more hot water. Add in more hot water if needed to reach desired sauce consistency.

        Serve the chicken and veggies inside of lettuce cups and drizzle with the peanut sauce. Garnish with additional fresh herbs and sesame seed! Or make into meal prep. See below for more details on that!

        Thai chicken mixture in a saute pan with fresh herbs on top.Why Stonewall Kitchen Products are Always in My Pantry

        One of the most frequently asked questions I get about maintaining a clean-eating lifestyle is: what’s in my pantry? The simple answer is that it’s important to keep a wide range of products in your pantry that allows you to whip up a quick dinner or snack at a moments notice. Ones that don’t compromise on ingredients and that you can feel good about eating and serving. 

        Headquartered in York, Maine (the cutest place ever), Stonewall Kitchen is the maker of some of my favorite gourmet specialty foods that always have a place in my pantry. Chances are, you’ve likely seen their famous jam in a grocery store near you (even Costco has it right now!). But in case you didn’t know, they have a wide range of healthy products that make it easy to maintain a good-for-you diet. 

        Their Creamy Peanut Butter is one of my favorites (you can also grab it on Amazon) and it’s the perfect addition to these Thai Chicken Lettuce Wraps. Made with only roasted peanuts & salt (no added sugars or oils) you can feel good about enjoying it! While the chicken filling is good on it’s own, adding that creamy peanut sauce on top REALLY makes the dish.

        Stonewall Kitchen Peanut Butter

        Meal Prep Options

        There are two ways that you can prepare this dish for the week ahead! If you wanted to eat this as actual lettuce cups you’ll want to store cleaned and dry lettuce leaves separately from the cooked chicken mixture. You can eat this cold or warm, so if you wanted to heat it up make sure to pack it separately from the lettuce so it can be heated.

        Or you could make this into meal prep bowls by serving with cauliflower rice or regular white rice, and omit the lettuce cups all together.

        Thai chicken with cauliflower rice in a meal prep container.

        If you like this meal prep recipe, check out these others:

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        5.0 rating
        2 reviews

         Thai Chicken Lettuce Wraps with Paleo 'Peanut' Sauce


        Yield 4
        Prep Time 5 minutes
        Cook Time 15 minutes
        Total Time 20 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

          Marinade

          Chicken & Veggies

          Paleo ’Peanut’ 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

          Directions

          1. In a bowl combine marinade ingredients and chicken and set aside.
          2. In a large skillet, heat oil over medium-high heat. Add in onion and and garlic. Sauté until onions turn translucent.
          3. Add mushrooms and let cook for 3-5 minutes, stirring occasionally until mushrooms soften and begin to brown.
          4. Add in marinated chicken, salt, pepper, and red pepper flakes, and cook chicken until no pink remains. Cover the pan to decrease cooking time.
          5. Add bean sprouts, scallions, grated carrot, spinach, and basil. Let cook for 5 more minutes or until bean sprouts are translucent and the spinach has wilted.
          6. Taste and add additional salt, pepper, and red pepper flakes as desired. Set aside to cool.
          7. In a small bowl, mix together peanut sauce ingredients.
          8. To Assemble;
            Lay out lettuce leaves on a plate and add fill with Thai chicken mixture
            Garnish with paleo 'peanut' sauce, scallions and sesame seeds if using.

          Recipe Notes

          Omit peanut sauce for Whole30 Compliant!


          Nutrition

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          Thai Chicken Lettuce Wraps

          These Moroccan Ground Chicken Burgers are packed with flavor and make for the perfect light chicken burger! You’ll love them paired with this delicious simple sauce.

          Moroccan Ground Chicken BurgerMoroccan Ground Chicken Burgers Recipe

          These healthy ground chicken burgers are my all-time favorite. They are light, flavorful, and perfect for a weeknight or weekend dinner. They are made with ground chicken and made special with added carrots and Moroccan flavors. And don’t forget to dress them up with all your favorite fixin’s and add that special sauce!

          I love food that is Moroccan flavored, no surprise given previously published recipes such as Moroccan Chermoula Carrots, One Pan Moroccan Fish and Moroccan Eggplant. And I can’t deny my love for Moroccan food didn’t fuel my desire to travel to Morocco two years ago!

          Ingredient Needed:

          Easy chicken burger with Moroccan spices

          Tips for Making Chicken Hamburgers

          Making burgers from ground chicken can be a sticky situation! Mix up the ingredients with a silicone / rubber spatula to avoid getting your hands covered. Then when you are ready to form the patties make sure you have a bowl of fresh cold water near you. Having wet hands makes it easier to work with the chicken mixture!

          If you like this lightened up burger recipe, check out these others:


          Watch the video:


          4.6 rating
          4 reviews

          Moroccan Chicken Burger


          Yield 5
          Prep Time 10 min
          Cook Time 20 min
          Total Time 30 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          • Moroccan Chicken Burgers
          • 1 pound ground chicken
          • 1/2 onion grated
          • 1 garlic clove, minced
          • 1 teaspoon sriracha
          • 1/2 teaspoon cumin
          • 1/2 teaspoon salt
          • 1/4 teaspoon white pepper
          • Pinch cinnamon
          • 1-inch chunk ginger, grated (about 1 teaspoon)
          • 1/2 cup grated carrot (About 1 carrot, grated)
          • 1 teaspoon lemon juice
          • Optional: pinch cayenne pepper

          Sauce

          • 1/4 cup mayo (homemade or store-bought made with avocado or olive oil)
          • 1 teaspoon lemon juice, more to taste
          • 1/2 teaspoon dill
          • 1 to 2 teaspoons chopped fresh mint

          Garnishes

          Directions

        • In a large bowl combine ground chicken with all remaining ingredients and mix well to combine. Form into 4 patties. If the chicken mixture is sticky, wet your hands before forming each patty.
        • Grease grill and heat to medium heat. Place burgers onto the grill and cook for 6 to 7 minutes on each side, or until fully cooked through.
        • While grilling whisk together sauce ingredients.
        • Assemble burgers and serve immediately.

        • Nutrition

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          Moroccan Chicken Burgers with Special Sauce

          This One Pan Moroccan Fish is a super flavorful and easy-to-prepare weeknight dish! It’s got a nice hint of heat and is loaded with hearty veggies! Made in under 30 minutes, this Paleo and Whole30 friendly dish is your ticket to healthy and comforting dinner.


          One Pan Moroccan Fish

          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 one pan Moroccan fish recipe is just that: it’s loaded with flavor and packed with veggies. It’s also an elegant looking dinner that nobody would guess was super easy to prepare. It takes less than 30 minutes and requires only ONE pan.

          This spiced Moroccan Fish recipe is so hearty and comforting. You start off by sautéing some veggies in a pan and then keep building the flavor up from there with warms spices and tomatoes. Next, you nestle in the halibut for a quick 7 minute cook time. It is filling all on it’s own, but certainly can be served with some rice or even some light beans, like chickpeas!

          How can you tell when fish is cooked through?

          Fish cooks quickly and becomes more “fishy” if it’s overcooked so it’s important to cook it correctly! There are a few ways to tell when a fish is done. A fish is cooked through when it is opaque and flakey on the outside. To ensure it’s cooked through in the middle you can stick a thin butter knife into the center of the fish. If the fish gives any resistance, then it’s still needs a bit more cooking time. If the butter knife is inserted easily inside the fish without any resistance the fish is done. Remove it from the heat immediately.

          Alternatively you can take the fish temperature with an instant read thermometer. Properly cooked fish can be taken off of the heat at 140ºF, and it will continue to cook for another minute or two off of the heat naturally and will bring it up to the proper temperature of 145ºF.

          If you like this Moroccan inspired recipe, check out these others:

          If you like this fish recipe, check out these others:

          5.0 rating
          2 reviews

          One Pan Moroccan Fish



          Prep Time 7 min
          Cook Time 10 min
          Total Time 17 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

        • Heat oil and garlic in a pan
        • Add in zucchini, onion, carrots, and garlic and sauté until veggies are soft
        • Add in whole peeled tomatoes, paprika, turmeric, cinnamon, cayenne, salt, pepper, and red pepper flakes
        • Bring to a boil then reduce and let the sauce simmer for 5 minutes
        • Spread a space slightly for the fish
        • Salt the fish lightly
        • Place fish in the sauce, cover, and let cook until the fish is opaque (about 7 or so minutes)
        • Add capers and serve!

        • Nutrition

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          One Pan Moroccan Fish

          This might be a recipe for a Classic Macaroni Salad, but that doesn’t mean it has to be boring! This dish is a staple at picnics and potlucks and for good reason–it’s delicious! Serve it for a crowd, or pair it with protein for a cool, summer dinner.

          Bowl of classic macaroni saladClassic Macaroni Salad Recipe

          This site is no stranger to pasta salads, having previously made a BLT Pasta Salad, Caprese Pesto Pasta Salad, and Chicken Caesar Pasta Salad. But we realized as summer rolled on in that we were missing the beloved deli style pasta salad! This refreshing Classic Macaroni Salad may look simple, but it’s bright, with crunchy veggies and perfect for any summertime gathering. This creamy pasta salad looks like the same version you can buy in a deli, but obviously OH SO DELICIOUS because it’s homemade with fresh ingredients.

          Want to know the best part about this pasta salad? It is a make-ahead dish! So make it a day before that party you’re bringing it to, or combine it with some protein like tuna, hard boiled eggs or shredded chicken and prep yourself lunch for a few days.

          Ingredients for classic all American macaroni saladIngredients for our Classic Macaroni Salad

          We admit, using the word classic can be touchy because everybody can have their own version of what makes something classic. But we decided on a version that’s creamy and bright (thanks to a hefty addition of apple cider vinegar), with lots of crunchy fresh vegetables and just the right amount of sweetness that brings the whole thing all together.

          How to make macaroni salad

          Here’s what’s in it:

          Easy macaroni salad in a bowl

          Proteins to Pair to Make it a Meal

          This is the perfect side dish to pair with just about any grilled main dish, but it would also make a great summer dinner or lunch meal prep. Pair it with a protein to make it a but more substantial:

          Best classic macaroni salad recipe

          If you like this potluck favorite, check out these others:


          5.0 rating
          1 reviews

          Classic Macaroni Salad

          This might be a recipe for a Classic Macaroni Salad, but that doesn't mean it has to be boring! This dish is a staple at picnics and potlucks and for good reason--it's delicious! Serve it for a crowd, or pair it with protein for a cool, summer dinner.


          Yield 6 as a side
          Prep Time 10 minutes
          Cook Time 15 minutes
          Total Time 25 minutes
          Recipe Type: Side dish
          Cuisine Gluten-free, Vegetarian
          Make Ahead: Easy
          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          Directions

          1. Cook pasta according to package instructions. Rinse well under cool water and drain.
          2. Meanwhile in a large bowl whisk together mayo, apple cider vinegar, honey, dijon mustard and salt and black pepper.
          3. To the bowl add the cooked pasta, celery, red pepper, carrots and red onion and mix well. Taste and adjust seasoning.
          4. Serve immediately or refrigerate until ready to use. Pasta salad will keep up to 4 days.

          Recipe Notes

          1. Don’t need to be gluten-free? Use whatever pasta you’d like!
          2. We tested this with a few different types of gluten-free pasta. Brown rice pasta is slightly hard when cold, while other brands that contained white rice flour, corn flour or soy flour stayed soft when cold. We’d recommend if you want to use brown rice pasta not making it ahead of time to keep it the correct consistency.

          Nutrition

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          Classic Macaroni Salad

          These Healthy Carrot Muffins are made with oat flour and coconut flour, packed with vitamin C rich carrots and raisins and use just one bowl to put together! These gluten free carrot muffins would be a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

          Healthy carrot oatmeal muffinsHealthy Carrot Oatmeal Muffins

          After perfecting this site’s first gluten-free and nut-free muffin a few weeks ago, we knew we wanted to get right to making another option for our readers with nut allergies. This new healthy carrot muffin is made using oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! They’re made all in one bowl and ready in under 30 minutes! We know despite the pieces of carrots in these muffins, they are picky toddler approved! And they are safe to send to school, since they are nut-free. This carrot oat muffin is a great substantial snack that truly everyone will love!

          gluten free carrot cake muffins

          How healthy is oat flour?

          Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace our typical go-to combination of either almond flour and tapioca flour or coconut flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

          What kind of oat flour should I use for these gluten-free carrot muffins?

          As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

          How do you measure oat flour

          If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

          Healthy carrot muffins

          How to store Healthy Carrot Oatmeal Muffins

          We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

          So if you want to keep them the freshest you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

          If you like this muffin recipe, check out these others:

          5.0 rating
          6 reviews

          Healthy Carrot Muffins


          Yields 12 muffins
          Prep Time 10 minutes
          Cook Time 18 minutes
          Total Time 28 minutes



          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          • 2 eggs
          • 1/2 cup apple sauce
          • 2 tablespoons milk of choice 
          • ½ cup butter, melted and slightly cooled
          • ¾ cup coconut sugar
          • 1-1/2 cups (180g) oat flour
          • 2 tablespoon (15g) coconut flour
          • 2 teaspoon baking powder
          • ½ teaspoon cinnamon
          • 1/4 teaspoon salt
          • ½ cup raisins
          • 1-1/2 cups shredded carrots (about 2 medium to large carrots)

          Directions

          1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
          2. In a large bowl add eggs, apple sauce, milk, (slightly cooled) melted butter and coconut sugar and whisk until full combined.
          3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
          4. Fold in raisins and carrots.
          5. Fill each muffin cup ¾ full.
          6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

          Recipe Notes

          1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
          2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
          3. If you oat flour or coconut flour is very clumpy sift them after measuring.

          Nutrition

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          Healthy Carrot Muffins (Gluten-Free and Nut-Free)

          This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

          Pot of cabbage egg roll soupEasy Egg Roll Soup

          If you’re looking for a weeknight dinner win, you’ve found it with this deconstructed egg roll made into a soup! It really taste like an egg roll only it isn’t fried, which makes it an easy, cleaned up version of your favorite Chinese take-out appetizer! This low carb soup is super filling and is a family friendly dinner. The best news is you can have this on the table in about 30 minutes and everybody will be satisfied.

          Servings of easy egg roll soup

          What ingredients do you need for this paleo egg roll soup?

          Can you make this soup ahead of time?

          Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners.

          Two portions of paleo egg roll soup

          If you like this soup recipe, check out these others:

          5.0 rating
          4 reviews

          Egg Roll Soup

          This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it's already Paleo, Whole30 and Keto friendly too!


          Yield 4
          Prep Time 10 minutes
          Cook Time 25 minutes
          Total Time 35 minutes



          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          • 1 tablespoon avocado oil
          • 1 lb. ground pork
          • 1 small onion, sliced thin
          • 1 medium red pepper, sliced thin
          • 2 teaspoon grated fresh ginger
          • 1 teaspoon salt
          • 2 cups beef broth
          • 6 cups water
          • ½ green cabbage (about 16 ounces, or 4 cups), cored and diced to 1” pieces
          • 2 large carrots (about 2 cups), shredded
          • 1 tablespoon coconut aminos
          • 1 teaspoon fish sauce
          • 1 teaspoon rice wine vinegar (see note)

          Directions

          1. Heat a large pot over medium-high heat. Once hot add oil and brown pork, about 8 minutes.
          2. Lower heat to medium, add another splace of oil if the pot is dry and then add onion, red pepper, ginger and salt. Stir and cook until vegetables beginning to soften, about 5 minutes.
          3. Add the broth and water and scrape up any browned bits. Add cabbage, carrots and bring to a boil. Then reduce heat to medium and cook until the vegetables have softened, about 8 minutes.
          4. Add coconut aminos, fish sauce, rice wine vinegar and salt and pepper to taste.

          Recipe Notes

          1. If you don't have rice wine vinegar, you can substitute white wine vinegar or lime juice.
          2. To make vegetarian: substitute in mushrooms for the pork, and veggie stock for the beef broth.


          Nutrition

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          Egg Roll Soup

          This Gluten-Free Carrot Cake is so easy to make, has such classic flavors and is perfect to serve a crowd. This healthier, more nutrient dense take on the classic carrot cake is gluten-free, dairy-free, paleo friendly and made without any refined sugars! It can be topped with a classic cream cheese frosting, or made dairy-free with homemade fluff. Either way it will be welcome at any celebration or holiday dinner (or just a regular tuesday afternoon)!

          Easy Gluten Free Carrot CakeGluten-Free Carrot Cake

          We are so in love with this Gluten-Free Carrot Cake! Aside from the fact that this carrot cake is just darn delicious, our version is so much more nutrient dense and healthier than a traditional cake that we don’t feel so ridiculous eating it for breakfast. It’s the perfect cake to serve at a celebration of family holiday and is a breeze to make! The cake itself is also dairy-free and paleo, plus we give options below for changing out the cream cheese frosting..

          This Gluten Free Carrot Cake is SO EASY to make because it’s made all in one bowl! So we wanted to keep the rest of the cake simple too by making it a sheet cake. We baked it in a 9×13″ cake pan, but it will work in any similar sized baking dish. We’ve done layer cakes in the past year (see chocolate and vanilla versions) so this just felt like the way to go, though you can bake this as a layer cake if you wanted. In the past we’ve recommended always baking our style of gluten free cakes in 6″ pans because they are slightly more delicate while also being heavier than traditional wheat cake, but this one might work well baked in 2-8″ cake pans if you’d like to make it a layer cake.

          Simple gluten free carrot cake

          Which gluten free flour is best for cake?

          As always we love our favorite blend of almond and coconut flour. It is so moist and tender and really easy to use. Most people wouldn’t be able to tell the cake was gluten free. If you are looking for a nut free cake, check out this recipe here.

          Other frosting options:

          We’ve opted to top this with a classic cream cheese frosting, but you can feel free to use either a dairy-free cream cheese with this recipe or instead top it with our Marshmallow Fluff recipe which is dairy and refined sugar free. This cake is also delicious by itself and can be served alone, but this gluten-free carrot cake uses less sugar than most carrot cakes so you may notice it more without a frosting.

          Gluten fee carrot cake coconut flour

          Tips for Making Gluten-Free Cake

          Does carrot cake contain gluten

          In this recipe, we used these tools:

          If you like this cake recipe, check out these others:

          5.0 rating
          8 reviews

          Gluten Free Carrot Cake

          This Gluten Free Carrot Cake is so easy to make, has such classic flavors and is perfect to serve a crowd. This healthier, more nutrient dense take on the classic carrot cake is gluten-free, dairy-free, paleo friendly and made without any refined sugars!


          Yield 12-16
          Prep Time 20 minutes
          Cook Time 45 minutes
          Total Time 5 hours 5 minutes



          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          For Cake

          For Frosting

          Directions

          1. Preheat oven to 350ºF. Prepare a 9" x 13" cake pan or baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
          2. In a large bowl add the avocado oil, coconut sugar, eggs, almond milk and vanilla extract. Whisk well until fully combined.
          3. To the bowl add the almond flour, coconut flour, baking powder, baking soda, spices and salt and whisk it together until it's fully combined.
          4. Fold in the carrots, pecans, coconut and raisins.
          5. Place batter into the prepared baking dish and smooth down the top with an offset spatula. 
          6. Baking in the middle rack for 45 minutes, or until the top is puffy and the cake springs back when lightly pushed down in the center.
          7. Let cool completely. This step can be done up to two days in advance.

          To make the frosting:

          1. With an electric mixer beat the butter until fluffy, about 2 minutes. Add the cream cheese and vanilla and beat until the mixture has lightened up, about 3 minutes.
          2. Add the salt and sugar and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.

          To assemble:

          1. Place the frosting in the center of the cake and smooth it over the cake with an offset spatula, creating waves.
          2. If desired top with chopped pecans.

          Recipe Notes

          1. You can swap out the avocado oil for another baking oil you have on hand, such as melted coconut oil or light olive oil.
          2. Looking to make a smaller cake? We've included a halved recipe below. You can bake it in either an 8x8" square baking dish, or a 8" cake pan. Baking time will be between 30-35 minutes. Look for a lightly browned top that has puffed up all over and the middle springs back when lightly pushed in.

          Ingredients for a half recipe of Gluten Free Carrot Cake:

          • 1/4 cup avocado oil
          • 1/2 cup coconut sugar
          • 3 eggs
          • 1/2 cup unsweetened almond milk (or milk of choice)
          • 1-1/2 teaspoon vanilla extract
          • 2 cups (192g) almond flour
          • 1/2 cup (48g) coconut flour
          • 1/2 teaspoon cinnamon
          • 1/8 teaspoon ginger (optional)
          • 1 teaspoon baking powder
          • 1 teaspoon baking soda
          • pinch fine sea salt
          • 1-1/2 cup carrots (2 large)
          • 1/2 cup pecans (optional)
          • 1/4 cup shredded coconut (optional)
          • 1/3 cup raisins (optional)
          Cream Cheese Frosting:

          Nutrition Facts
          Servings: 16
          Amount per serving
          Calories 240
          Total Fat 16.1g 21%
          Saturated Fat 10.1g 51%
          Cholesterol 46mg 15%
          Sodium 136mg 6%
          Total Carbohydrate 23.1g 8%
          Dietary Fiber 0g 0%
          Total Sugars 22.2g
          Protein 1.7g

          Gluten-Free Carrot Cake WITHOUT Frosting:


          Nutrition

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          Gluten-Free Carrot Cake (Easy Sheet Cake)

          Slow Cooker Beef Stew [paleo-friendly, grain-free, dairy-free] | Lexi's Clean Kitchen

          This Slow-Cooker Beef Stew is the perfect healthy comfort food for cold days! It’s hearty, flavorful, packed with veggies, and easy to make right in your crock pot. Make it for a cold winter night, or a festive St. Patrick’s Day meal! Beef stew is a simple recipe that will wow everyone who tries it.

          Traditional Beef Stew Recipe

          The Slow Cooker is an amazing phenomenon in my opinion. Even those friends of mine who aren’t big cookers use it! Throw all the ingredients in with the right flavor combo and BOOM: the perfect stew. It’s hands off, easy to use, and safe!

          What is Irish stew made of?

          Filled with beef, carrots, mushrooms, onions, and potatoes is the perfect main dish for your St. Patrick’s Day celebrations. The beef is so tender, it just melts in your mouth!

          Tips For Slow Cooker Beef Stew

          Ultimate Slow Cooker Beef Stew

          This stew is: hearty, flavorful, tender melt-in-your-mouth beef, and packed with veggies! It is also paleo-friendly, dairy-free, whole30 compliant and has no sugar added… does it get any better than that? I love making this soup at the beginning of the week and enjoy it all week long!

          What defines a stew?

          What kind of beef is used for stew?

          You can buy beef stew meat, which is cut and cubed and is generally chuck or round! Beef round cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew.

          I always add beef stew meat to my ButcherBox order in the cold weather months. Each month, ButcherBox  curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality! Order Today and get this amazing deal:

          Can you put raw meat in a slow cooker?

          You certainly can, but for this beef stew recipe, we prefer to sear the meat first to bring out the amazing flavor that you’ll get!

          Easy Beef Stew

          Tools used to make this easy slow cooker beef stew recipe:

          Want other slow cooker recipes? Try these favorites:

          If you like this beef stew recipe, make these other St Patrick’s Day Favorites:

          3.5 rating
          2 reviews

          Slow-Cooker Beef Stew


          Yield 6
          Prep Time 10 min
          Cook Time 8 hr
          Total Time 8 hours 10 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

          1. Heat oil over medium-high heat in a large skillet. Sear meat for about 3 minutes on each side, until brown. Set aside.
          2. Place meat and vegetables in the crockpot
          3. Add in broth, tomato paste, tapioca, and spices
          4. Mix well to combine
          5. Set on low for 8-10 hours
          6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
          7. Remove bay leaf and serve hot

          Nutrition

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          Slow-Cooker Beef Stew

          This One Pot Turmeric Chicken and Rice is a hearty, warm and comforting weeknight dinner option! It’s full of veggies and uses both fresh and dried turmeric. It is dairy-free and gluten-free and is bound to be a new, and easy, family favorite!

          One Pot Turmeric Chicken and Rice

          We love an easy-to-make and easy-to-love weeknight dinner and this One Pot Turmeric Chicken and Rice is one of them! A warm and comforting spiced chicken and rice dish that consists largely of unattended cooking and is made all in one pot for a simpler clean up! This dish uses both fresh and dried turmeric for an extra punch of flavor and has so many veggies packed in!

          Let’s talk turmeric:

          We’ve talked quite a bit about turmeric on this site before because turmeric is a trendy food topic these days, but for good reason: it provides significant anti-inflammatory effects that can benefit a wide variety of health concerns! Curcumin, which is a nutrient found within turmeric, is a powerful anti-inflammatory. Chronic inflammation has been linked to a number of larger medical conditions such as diabetes, arthritis and heart disease. A natural and easy way to help keep inflammation down is through the foods you put in your body. This One Pot Turmeric Chicken and Rice uses both fresh turmeric and dried turmeric. Now are we saying if you eat this rice all of your inflammation will go away? Nope! But we are big believers in using a whole and real food approach to healthy living and including as many nutrient dense ingredients in our every day meals is a good start.

          Where can you buy fresh turmeric?

          Almost any major grocery store will sell turmeric. Look for it in the section where they sell fresh ginger, and it looks similar!

          What do you do with fresh turmeric

          You don’t need to peel the thin skin off of fresh turmeric, but we prefer to especially if it isn’t organic. The easiest way to do this is to take a spoon and gently scrape off the skin. You can grate the turmeric with a microplane or finely mince it. Just be careful about where you prepare the turmeric because it will leave yellow everywhere it touches, including your hands!

          If you like this easy weeknight dinner recipes, check out these others:


          4.0 rating
          3 reviews

          One Pot Turmeric Chicken and Rice

          This One Pot Turmeric Chicken and Rice is a hearty, warm and comforting weeknight dinner option! It's full of veggies and uses both fresh and dried turmeric! It is dairy-free and gluten-free and is bound to be a new family favorite!


          Yield 4-6
          Prep Time 10 minutes
          Cook Time 28 minutes
          Total Time 43 minutes



          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          • 2 tablespoons avocado oil, divided
          • 1 1/2 lbs. boneless, skinless chicken thighs, diced into bite-sized pieces
          • 1 onion, diced
          • 3 garlic cloves, minced
          • 2-2 inch pieces fresh turmeric (about 2 tablespoon)
          • 2 carrots, diced
          • 1 teaspoon cumin
          • 1 teaspoon parsley
          • 1 teaspoon fine sea salt
          • 1 teaspoon turmeric dried
          • 2-½ cups chicken broth
          • 1 cup long grain white rice
          • 1/2 medium cauliflower, cut into florets (about 2 cups)
          • ½ cup frozen green peas
          • Cilantro and lemon wedges, for garnish

          Directions

          1. Heat a 12” heavy bottomed high-sided pan over medium-high heat. Once hot, add oil and chicken and cook until beginning to brown 5-7 minutes. Remove from pan and set aside.
          2. Add onions and carrots and cook until soft and translucent, 3-5 minutes.
          3. Add fresh turmeric, garlic and all spices and toast for 30 seconds.
          4. Add chicken stock and scrap up any browned bits. Add rice, cauliflower and the chicken and stir to combine. Make sure the mixture is spread evenly in the pan and the veggies and chicken are pushed into the liquid as much as possible.
          5. Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
          6. Cook for 20 minutes.
          7. Shut off heat, quickly remove the cover and sprinkle ½ cup peas over the top. Close the lid and let steam for 5 minutes.
          8. Fluff with a fork garnish with cilantro and a sprinkle of lemon juice

          Recipe Notes

          Notes: The cooking times can vary with this recipe depending on the brand of rice you use, how high your heat is on your stove and how heavy your pot is. Check to make sure the rice is fully cooked after the directed cooking time. If it is slightly undercooked, cook for an additional 5 minutes.


          Nutrition

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          One Pot Turmeric Chicken and Rice

          This Pork Carnitas recipe, made either in the Instant Pot or Slow Cooker, is an easy and flavorful dinner or meal prep for a healthy start to the New Year. It’s Whole30, Paleo and Keto friendly and pairs with so many different sides (including this Healthy Cole Slaw recipe) that makes it a no-brainer to put on your cooking list now.

          Pork carnitas recipe

          Pork Carnitas (Instant Pot and Slow Cooker)

          This recipe is a favorite at our Food Editor Kelli’s home. It’s on rotation at least twice a month and served for both dinner and then for lunch a few days of the week. It’s so easy to put together in either the slow cooker or the Instant Pot and with minimal ingredients. It’s also versatile in how you serve it: you can put it in tortillas as a kid-friendly dinner, serve it with cauli-rice if you’re doing the low-carb thing, or as Kelli’s favorite over a simple slaw for a quick meal that can be eaten for lunch over a few days.

          Pork carnitas instant pot

          We love the simplicity in the flavors here: the pork isn’t inundated with too many spices but really relying on the basics: an onion, a teaspoon of chili powder and a pinch of garlic and cinnamon. Wondering about the cinnamon? There is no sugar in this recipe, but the cinnamon gives it the most subtle hint of warmness that you couldn’t detect what it is, but would surely be missing out if it wasn’t included. Trust us on this one.

          We’ve included recipes for both the long method in the slow cooker, or the faster version in the Instant Pot. For the Instant Pot version there isn’t any liquid included in the ingredients. The onion and the pork will release so much liquid that it isn’t needed and will safely come up to pressure.

          Pork carnitas slow cooker

          After the pork is fork-tender you can do the optional step of broiling the carnitas until they’re nice and crispy. Garnish with a bit of lime and a splash of the cooking liquid and this meal is simplicity at it’s finest. Check out the Healthy Cole Slaw recipe to pair it with!

          Watch the video:

          Shredded pork carnitas

          Tools to make this  Pork Carnitas recipe:

          If you like this easy meal prep recipe, check out these others:

          5.0 rating
          5 reviews

          Pork Carnitas (Instant Pot and Slow Cooker)

          This Pork Carnitas recipe, made either in the Instant Pot or Slow Cooker, is an easy and flavorful dinner or meal prep for a healthy start to the New Year. It's Whole30, Paleo and Keto friendly and pairs with so many different sides that makes it a no-brainer to put on your cooking list now.


          Yield 6-8
          Prep Time 10 minutes
          Cook Time 60 minutes
          Total Time 1 hour 40 minutes



          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          For Carnitas

          To serve

          Directions

          For Carnitas (Instant Pot)

          1. Place all of ingredients in a 6 or 8 quart Instant Pot, close the lid and set the vent to sealing.
          2. Cook on Manual High Pressure for 60 minutes, and let it natural release for at least 10 minutes (but you can let it fully naturally release if desired).
          3. Pre-heat broiler to 500ºF. 
          4. Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
          5. Serve with cole slaw, tortillas or with caulirice.

          For Carnitas (Slow Cooker):

          1. Place all ingredients in a slow cooker and cook on low for 7-8 hours until the meat is fall-off-the-bone tender.
          2. Pre-heat broiler to 500ºF. 
          3. Shred the pork and using a slotted spoon place carnitas on a rimmed sheet pan and place under the broiler until nice and crispy, about 5 minutes. Spoon some of the cooking liquid and the juice of 1/2 a lime over the carnitas.
          4. Serve with cole slaw, tortillas or with caulirice.

          Recipe Notes

          1. Don't throw away the liquid remaining in the bottom of the Instant Pot / Slow Cooker, it's super flavorful and should be spooned over the crispy carnitas! There is some fat in there, so you can store it separate so you can scoop it off when it's cold, but we didn't feel this was necessary we just stored and leftovers all together.
          2. Not it isn't a mistake the no added liquid is included in these instructions! For both the Instant Pot version and Slow cooker there isn't any liquid included in the ingredients. The pork releases so much liquid that it is not needed. We are aware the it states the Instant Pot needs 1/2 cup of liquid at least to work, so we initially tested it with 1/2 cup of liquid but it resulted in an extreme amount of liquid at the end because the pork and onions releases so much that going forward we did not use any added liquid in the beginning and ours cooked up beautifully during testing, with no error in our IP. We tested it in two different Instant Pot's (a 6 qt. and an 8 qt.) with no error. If your Instant Pot has an error message, as we've gotten one comment with that, go ahead and put in 1/2 cup liquid, either water or broth. You may need to reduce the liquid after the cooking time. You are looking for a resulting flavorful broth!

          Nutrition

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          Instant Pot or Slow Cooker Carnitas

          Pork Carnitas (Instant Pot and Slow Cooker)

          We are well into cold and flu season and this Ultimate Kick-that-Cold Juice is a recipe you need in your back pocket! If you feel a cold coming on, or you are currently in the throes of one, this juice recipe with oranges, lemon, carrots, ginger and turmeric will give you an extra boost of vitamin C and antioxidants to help your body naturally feel better!Kick That Cold Juice

          Kick-that-Cold Juice

          When cold and flu seasons hits staying healthy can be a top priority.  Our bodies naturally do a great job at utilizing their own defenses to fight off colds but it can never hurt to arm yourself with some extra Vitamin C and antioxidants to do it. This recipe has been used in my house for years and it’s time it’s officially landed on the blog. If we feel ourselves starting to get sick we immediately make this Ultimate Kick-that-Cold Juice and drink up! I swear by it, but it’s also super delicious and a good pick-me-up.

          Benefits of juicing:

          Juicing can be controversial in the health world as it does remove some fiber from the fruit and veggies, but I’ve found, when I am coming down with something, this really does the trick! While of course fiber IS important (because it also contains nutrients and helps digestion), practically speaking, you will absorb more nutrients because the gut doesn’t need to digest all that fiber at the same time! Want more info? I like this article!

          Juicing extracts the juice from fresh fruits or vegetables. The resulting liquid contains most of the vitamins, minerals and phytonutrients found in the whole fruit! Since you have to use a far larger quantity of fruits and vegetables to make a glass of juice than you typically would eat in a sitting, you will get higher doses of those micronutrients and phytochemical. Juice quickly reaches your vital organs, can help reset your body, re-oxygenates yourblood, flush out fat, and more!

          What I will say is: when ordering juice out, ask them how much fruit is going into your juice (so you can watch the sugar intake). Nobody needs 3 apples in one sitting!

          Kick That Cold Juice

          The juice is made up of oranges, carrots, lemon, fresh ginger and turmeric! The citrus and carrots add a much needed boost of vitamin c and antioxidants, the ginger is a natural antiviral and the turmeric has the nutrient curcumin which is a powerful anti-inflammatory.

          To prep the fruits and veggies you remove the rinds from all of the fruit before juicing. This is important because the skin/rind is what can hold the most pesticide residue and we want to keep away all that harmful chemicals, especially when your body is fighting off a cold. You can either just wash the carrots, or peel them.

          Kick That Cold Juice


          Tools for juicing: 

          If you like this good-for-you  recipe, check out these others:

          Kick That Cold Juice

          5.0 rating
          1 reviews

          Ultimate Kick-that-Cold Juice

          During cold and flu season this juice is a recipe you need in your back pocket! If you feel a cold coming on, or you are currently in the throes of one this juice recipe with oranges, lemon, carrots, ginger and turmeric will give you an extra boost of vitamin C and antioxidants to help your body naturally feel better!


          Yield 2
          Prep Time 10 minutes

          Total Time 10 minutes



          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          • 4 oranges, rind removed
          • 1 lemon, rind removed
          • 2” chunk ginger
          • 1” knob turmeric
          • 5 large carrots, cleaned / peeled

          Directions

          1. Place all ingredients through a high-speed juicer and mix well before serving over ice. Consume immediately.

          Nutrition

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          Kick That Cold Juice

          What is your go-to natural cold remedy?

          Ultimate Kick-that-Cold Juice

          This Split Pea Soup with Ham is the perfect meal to use up leftover baked ham (but don’t worry there is an option to use ham steak as well)! It’s a comfort meal in a bowl: warm, hearty and so delicious! This one pot meal is easily going to be your new favorite soup!

          Split Pea Soup with ham in a bowl

          Split Pea Soup with Ham 

          I’ve been wanting to make a Split Pea and Ham Soup recipe for so long now! While we were planning out our holiday menu for LCK the first thing I thought after we decided we were making a Maple Glazed Ham was SPLIT PEA SOUP! And this one does not disappoint. It’s so flavorful and the ultimate comfort food! The whole thing simmers away in one pot on the stove, and while it has some cooking time to it, it’s really easy to put together.

          We use of course the leftover ham bone from our baked ham, but you can easily swap it out for a store-bought ham steak. This soup has such a classic flavor but we have two secret ingredients that really make this soup special: a pinch of nutmeg really rounds out the flavor of the soup and a touch of apple cider vinegar at the end of cooking brightens everything up! We know you are going to love this comforting soup as much as we do!

          Split pea and ham soup with ground pepper

          Additionally if you are looking for a Split Pea Soup recipe and prefer to leave the ham out all together, this recipe will work well without the meat. Just make sure to use a high-quality vegetable stock, or better yet, a homemade one!

          This soup takes about an hour and a half to cook. If you don’t have all that time before you want to get dinner on the table and you have an Instant Pot go ahead and use that! We’ve included directions for that in the recipe! The peas don’t hold their shape as well in the Instant Pot so this soup is slightly pureed, but just as tasty.

          How to Make Split Pea Soup with Ham

          1. First you start by cooking up the onion, carrots and celery until they’re nice and soft. Next add in the spices and garlic and cook until aromatic.
          2. At this stage you are going to add in your dried split peas and leftover hambone, along with broth and water and cover to cook. Start with 2 cups of water, and add more if needed to reach your desired consistency of the soup. The longer you cook, the more broken down the peas will get, causing the soup to get thicker.
          3. Uncover and add diced ham and continue to cook down the soup, until the peas are cooked to your desired consistency. You can add more water, if needed.
          4. Finally add in a splash of apple cider vinegar, and additional salt and pepper. This helps brighten up the flavor of the dish. Before serving, remove the hambone and chop up any leftover meat and add to the pot. Serve immediately.

          Split pea soup with ham in a bowl

          If you like this soup recipe, check out these others:

          Watch the video here:


          5.0 rating
          2 reviews

          Split Pea and Ham Soup

          This Split Pea and Ham Soup is the perfect meal to use up leftover baked ham (but don't worry there is an option to use ham steak as well)! It's a comfort meal in a bowl: warm, hearty and so delicious! This one pot meal is easily going to be your new favorite soup!


          Yield 6
          Prep Time 15 minutes
          Cook Time 1 hour 30 minutes
          Total Time 1 hour 45 minutes
          Recipe Type: Dinner
          Cuisine Gluten-free
          Make Ahead: Easy
          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          • 2 tablespoon grass-fed butter
          • 1 large onion, diced
          • 2 carrots, diced
          • 2 stalks celery, diced
          • 3 cloves garlic, minced
          • 1 teaspoon fine sea salt
          • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
          • Pinch ground nutmeg
          • 1 teaspoon ground black pepper
          • 16 ounces green split peas, sorted, rinsed and drained
          • 1 (leftover) hambone from Baked Ham (see note)
          • 1 bay leaf
          • 4 cups chicken stock
          • 2-3 cups of water plus additional
          • 2 cups leftover ham, diced, plus any from hambone
          • 1 teaspoon apple cider vinegar
          • Additional Salt and Pepper, to taste

          Directions

          1. Heat a large dutch oven over medium heat and add butter.
          2. Once hot, add onion, carrots, and celery and cook until beginning to soft, about 8-10 minutes.
          3. Add garlic, and all spices and saute for 1 minute more.
          4. Add peas, hambone, bay leaf, broth and 2 cups of water and bring to a boil. Reduce heat to a simmer, cover and cook for 1 hour. 
          5. Uncover and add diced ham and cook until desired consistency, stirring occasionally, about 30-45 minutes. If the soup is getting too thick, add more water as needed.
          6. Add apple cider vinegar, and additional salt and pepper. Remove the hambone and chop up any leftover meat and add to the pot. Serve immediately.

          Recipe Notes

          1. If you don’t have a leftover hambone replace all of the liquid with stock and use equivalent amount of smoked boneless ham steak.
          2. Want to make this vegetarian? Leave out the ham bone and ham and swap the stock out for a high quality vegetable stock, or better yet a homemade one!
          3. To make in the Instant Pot (Please note this version is a more pureed version than the stove top):
            1. In a 6 or 8 Quart Instant Pot press the saute function and add butter.
            2. Once hot, add onion, carrots, and celery and cook until beginning to soft, about 8-10 minutes.
            3. Add garlic, and all spices and saute for 1 minute more.
            4. Add spices, peas, hambone, bay leaf, broth and water (making sure it doesn't go above 1/2 way up the Instant Pot) and set to manual pressure for 20 minutes.
            5. Use the natural release function for 15 minutes, and then release the remaining pressure.
            6. Add apple cider vinegar, salt and pepper to taste.

          Nutrition

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          Split Pea Soup with Ham

          With Korean fermented cabbage as its base, this Kimchi Fried Rice is a great weeknight dinner when you want to spice it up a bit. It’s tangy and spicy and a great way to use up leftover rice or cauli-rice and veggies in your refrigerator. It is vegetarian, paleo friendly (with cauli-rice) and ready in under 30 minutes.

          how do you make kimchi fried rice?Kimchi Fried Rice

          With the busy holiday season upon us we thought it was time to make a quick and easy weeknight dinner that is also SUPER DELICIOUS and fun. And we love a good fried rice here at LCK, and this Kimchi Fried Rice is no exception! I almost always have Kimchi hanging around in my fridge (it lasts nearly forever) which makes it the perfect base to add to a fried rice that uses primarily pantry items. It’s super flavorful and we’ve included directions to make this with white rice or cauli-rice.

          What is kimchi?

          In short kimchi is fermented vegetables! It is native of Korean cuisine and can range from spicy to mild depending on what brand you are buying (or making, if you’re feeling adventurous).  Aside from being delicious Kimchi is a nutrient dense food but probably what makes me most excited about it is the naturally occurring probiotic strains that occur during fermentation. This is a great food to eat if you’re in the process of healing your gut or you want to have healthier digestive functions.

          Kimchi fried rice recipe

          What type of kimchi should I buy?

          A good kimchi will bring a balance of salty, sour and spicy flavor while holding a nice crunch to it. We’re partial to kimchi made from cabbage, but really the most important thing is to buy a kimchi that has only natural ingredients added to it. In other words, if you can’t pronounce or clearly recognize anything on the ingredients label, skip it!

          Tips for making a good stir fry:

          Fried rice is a stir fry using rice as the base instead of noodles. It’s a simple dish to make, but the following tips will make sure that your fried rice will shine:

          1. Make sure your pan is nice and hot! We like to use a cast iron skillet for this, which retains heat nicely! But if you have a wok feel free to use that.
          2. Have all ingredients ready and prepped before you begin cooking!
          3. Use a high heat oil, like avocado oil.
          4. Always top it with a fried egg!

          How to make kimchi fried rice

          If you like this stir fry recipe, check out these others:

          0.0 rating

          Kimchi Fried Rice

          With Korean fermented cabbage as its base, this Kimchi Fried Rice is a great weeknight dinner when you want to spice it up a bit. It's tangy and spicy and a great way to use up leftover rice or cauli-rice and veggies in your refrigerator. It is vegetarian, paleo friendly (with cauli-rice) and ready in under 30 minutes.


          Yield 4
          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes



          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          • 2 tablespoons avocado oil
          • 1 cup baby bella mushroom, diced
          • 2 scallions, sliced thin, green and white parts separated
          • 1 large carrot, peeled and finely diced
          • 3 cloves garlic, minced
          • 1 tablespoon toasted sesame oil
          • 3 cups leftover white rice (see note)
          • 1 cup kimchi, chopped with juices
          • 1/2 cup peas (frozen is fine)
          • 2 tablespoons asian chili paste (we like sambal oelek)
          • 2 eggs, scrambled
          • 1 handful baby spinach
          • 2 teaspoons coconut aminos
          • 1/2 teaspoon fine sea salt, or to taste
          • black sesame seeds, for garnish
          • nori strips, for garnish
          • additional eggs for frying, optional

          Directions

          1. Heat a large skillet over medium heat and add oil. Once hot add mushrooms and cook until liquid has evaporated, about 5 minutes.
          2. Add the white part of diced scallions (reserve green for garnish) and carrots and cook until beginning to soften, about 5 minutes. Add in garlic and cook for an additional 30 seconds.
          3. Add sesame oil and rice and cook until heated through, about 3 minutes.
          4. Add kimchi, frozen peas and chili paste and heat through, about 3 minutes.
          5. Make a well in the center and pour in the scrambled egg. Cook until the egg has almost set and then move it around to scramble.
          6. Shut off heat and add baby spinach and coconut amino and stir until the baby spinach has wilted. Taste and add salt, about 1/2 teaspoon.
          7. Top with optional sesame seeds, nori strips and a fried egg and serve immediately.

          Recipe Notes

          1. You can make this instead with cauli-rice by substituting 4 cups fresh cauli-rice for the 3 cups white rice in the recipe.
          2. Don't have leftover cooled rice? We tested this with frozen fully cooked white rice too! It was slightly more wet, but definitely a useful substitution when you want to make this but don't have leftover rice. 

          Nutrition

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          Kimchi Fried Rice (Cauliflower Rice or White Rice)

          This Turkey Wild Rice Soup recipe is the perfect lunch or dinner to whip up after a great Thanksgiving meal. If you don’t have turkey leftovers, no problem because it also works great with leftover shredded chicken as well! This easy to prepare soup is full of veggies, it’s warm and hearty and so delicious!

          healthy leftover turkey soup

          Turkey Wild Rice Soup

          I found myself a few weeks ago with a lot of unseasonal turkey leftovers thanks to our recipe testing and preparation for all of our new 2018 Thanksgiving recipes. I whipped up this Turkey Rice Soup because Mike and I needed to eat dinner and we loved it so much I decided I should share it here!

          I love the heartiness and the different texture of the wild rice and that it is so full of veggies! If you are able to utilize the leftovers of a turkey carcass to make bone broth with, like I did, it takes it up to another level! The better the broth, the better the soup so make sure if you aren’t making your own to buy a good quality brand!

          Leftover turkey soup with rice

          Turkey Rice Soup Ingredients

          How do you make turkey rice soup from leftover turkey?

          You’ll want to pick off as much of the meat as possible from the turkey after it has been carved. If you are able to, pick all the meat from the turkey while it’s still warm because it is much easier to do! Our recipe calls for about 2-3 cups of leftover turkey meat. Once you’ve picked off meat from the turkey you should make a bone broth with it to use in your soup!

          Once you’ve got your meat and your broth your ready to make the soup! And we aren’t reinventing the wheel here: You saute your aromatics, add some spices, meat, rice and broth and simmer away until the rice is fully cooked through and you have a flavorful dinner on your hands!

          Bone broth made from turkey carcass

          How do you make homemade turkey broth?

          I made a super quick turkey bone broth with the leftover carcass and it was so simple! I used the Instant Pot, of course, but you can also do this on the stove top. I put the whole carcass, a few aromatics, spices and water in the Instant Pot and cooked on high pressure for 50 minutes. It might have been the best broth I’ve ever tasted and was just so perfect in this soup. I’ve included instructions for both in the notes of the recipe if you want to make your own as well, but if you aren’t going to you can use regular bone broth or stock.

          Turkey Bone Broth from Leftover Turkey 

          1. For Instant Pot: Combine all ingredients in a 6 or 8 quart Instant Pot and cook on high pressure for 50 minutes. Use the natural release function.
          2. On Stove Top: Simmer all ingredients away for 4-6 hours.

          Turkey Wild Rice Soup in a bowl

          What vegetables are good in turkey rice soup?

          We choose to include onions, carrots, celery and mushrooms! But if you have other leftover veggies like green beans you can add those in at the very end of the cooking time just to reheat!

          If you like this soup recipe, check out these others:

          5.0 rating
          3 reviews

          Turkey Rice Soup

          This Turkey Wild Rice Soup recipe is the perfect lunch or dinner to whip up after a great Thanksgiving meal. If you don't have turkey leftovers, no problem because it also works great with leftover shredded chicken as well! This easy-to-prepare soup is full of veggies, it's warm and hearty and so delicious.


          Yield 6
          Prep Time 10 minutes
          Cook Time 1 hour 10 minutes
          Total Time 1 hour 20 minutes



          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          • 1 tablespoon butter or avocado oil
          • 1 large onion, diced
          • 3 large carrots, sliced to 1/4"
          • 3 celery stalks, diced
          • 1 cup baby bella mushrooms, diced
          • 3 garlic cloves, minced
          • 1 teaspoon salt
          • 1 teaspoon pepper
          • 1 teaspoon dried thyme
          • 1 teaspoon dried parsley
          • 5 cups turkey bone broth or regular broth 
          • 1 teaspoon fish sauce
          • 1 cup wild rice
          • 2-3 cups shredded cooked turkey breast (leftover thanksgiving turkey works great for this, or shredded chicken works as well)

          Directions

          1. In a large dutch oven or stock pot, over medium heat and add butter/oil.
          2. When hot add onions, carrots, celery and salt and pepper to the pot and cook until beginning to soften, about 5 minutes.
          3. Add the mushrooms and garlic and cook another 5 minutes.
          4. Add thyme, parsley and 4 cups of the turkey bone broth, fish sauce, and rice.
          5. Bring to a simmer and then cover and simmer for 30 minutes.
          6. Add the turkey and simmer, uncovered, another 30-50 minutes, until the rice is cooked.
          7. Taste and adjust seasoning and add more broth if needed.

          Recipe Notes

          1. This recipe was developed for thanksgiving leftovers, but it will work great with leftover chicken as well!
          2. To make Homemade Turkey Bone Broth:
          • 1 turkey carcass
          • 1 large onion, halved
          • 2 large carrots, halved
          • 2 teaspoons peppercorns
          • 6-8 cups water (depending on your size of Instant Pot)
          • 1 teaspoon white vinegar
          1. For Instant Pot: Combine all ingredients in a 6 or 8 quart Instant Pot and cook on high pressure for 50 minutes. Use the natural release function.
          2. On Stove Top: Simmer all ingredients away for 4-6 hours.

          Nutrition

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          Turkey Wild Rice Soup

          These Honey Glazed Carrots are the perfect fuss-free side dish. They’re cooked in one pan and result in the most tender, slightly sweet glazed carrots. They are so good they are borderline addictive and both kids and adults will love them! They’re paleo friendly and easily made dairy-free and a great addition to a holiday feast or a special weekend dinner.

          Honey carrots with a glazeHoney Glazed Carrots Recipe

          When we were thinking up a name for these Honey Glazed Carrots, we were seriously considering crack carrots, because we couldn’t stop eating them. They are so addictive! They’re also really easy to make and a great compliment to a roasted bird on a holiday table, or a delicious weekend dinner.

          If you can, find the beautiful rainbow carrots that are so plentiful this time of year. If you can’t, regular orange carrots will work too! The most important part is to cut these carrots as evenly as possible. Our recipe says to cut them on the bias, at 1/4″ of an inch. Take a look at the photos and see that even though the carrot shapes are different sizes, they are all basically cut about the same size with some of the smaller looking ones having a greater thickness so that they cook even with the larger size ones. This is important so that you cook the carrots as evenly as possible!

          Honey glazed carrots in a panIngredients for Honey Glazed Carrots

          How to Make Glazed Carrots?

          We opted to make these on the stove top! We love the idea of cooking up this quick side dish, all in one pan, without having to boil them. Some recipes call for boiling the carrots and then draining them out before glazing. We always try to avoid boiling vegetables because it doesn’t preserve as many of the nutrients as steaming them does. For our method we place in a small amount of water and steam the carrots, and then evaporate the liquid so as much of the nutrients remains as possible.

          Once the carrots are cooked through you add additional butter (or other dairy-free oil) and honey and cook them down until the sauce has glazed the carrots. There are a few minor details to pay attention to (like cutting the carrots correctly and making sure they cook properly) but all-in-all it’s a pretty fuss-free side dish to prepare.

          Honey carrots on a plate with thanksgiving food.

          For other carrot recipes, check out these:

          If you like this side dish recipe, check out these others:

          0.0 rating

          Honey Glazed Carrots

          These Honey Glazed Carrots are perfectly cooked, in one pan to result in the most tender slightly sweet carrots. These carrots are so addictive and both kids and adults will love them. They're paleo friendly and easily made dairy-free and a great addition to a holiday feast or a special weekend dinner.


          Yield 4-6
          Prep Time 5 minutes
          Cook Time 21 minutes
          Total Time 26 minutes
          Recipe Type: Side Dish
          Cuisine Gluten-free
          Make Ahead: Easy
          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          • 2 pound carrots, peeled and sliced on the bias about ¼” thick
          • 1 tablespoon oil
          • ½ teaspoon salt
          • 1/2 cup water
          • 2 tablespoons butter, coconut oil or olive oil
          • 3 tablespoons honey
          • 1/4 teaspoon flaky sea salt, to garnish

          Directions

          1. Heat oil in a large pan (at least 12 inches), over medium high heat.
          2. Once hot, place carrots cut side down and sear for 3 minutes, until the carrots start to caramelize. Give them a good shake and let them sear again for an additional 3 minutes. Add 1/2 teaspoon of salt and stir the pan. 
          3. Carefully add 1/2 cup water and cover pan with tight fitting lid and cook for 7 minutes over medium heat. Uncover and reduce heat the medium low and continue to cook until the water has evaporate and the carrots are cooked though. If the water has reduced before the carrots have cooked, add a tablespoon more water at a time until they have cooked through.
          4. Once water has reduced, add butter (or dairy free oil) and honey and stir well and continue to cook until the carrots are glazed and the honey is bubbling, about 5 minutes. Season with 1/4 teaspoon large flaky sea salt.

          Nutrition

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          Honey Glazed Carrots

          This Instant Pot Chicken Tikka Masala is a great short-cut to a flavorful weeknight dinner! This delicious dinner uses the pot in pot cooking method, which means cooking the dish *and* the rice all together right in the pressure cooker! This gluten and dairy free dish also reheats well for meal prep and is a great addition to your Instant Pot repertoire!

          Instant pot tikka masala coconut milk

          Instant Pot Chicken Tikka Masala

          This popular Indian dish is bright, rich and creamy and comes from my friend Megan’s new cookbook: The Fresh & Healthy Instant Pot Cookbook. This dish is typically made with heavy cream and few vegetables, so Megan has given it a nutrient upgrade with more than a pound of cauliflower and carrots. The resulting meal may not be quite as authentic, but we just love how the vegetables become nearly undetectable in this rich sauce. Serve it with naan (if you tolerate), and use coconut milk to give it a dairy-free creaminess, but you could leave it out for less fat and a richer tomato flavor!

          This recipe uses the pot in pot method of cooking two different meal components in the Instant Pot at the same time. It was our first time using the PIP feature and we’re glad we took the plunge, thanks to Detoxinista, because it’s a game changer.

          What is Pot in Pot Cooking?

          The ‘Pot in Pot’ method of cooking allows food to cook in a separate bowl that’s placed on a steam rack in the Instant Pot.  Steam generated from liquid below the steam rack is used to build pressure and cook the food. Note: the container being used for PIP cooking must be placed on a rack, and not directly in the inner pot.

          Can you use Pyrex in an Instant Pot?

          Yep! Any pyrex is fine for it although stainless does have an advantage in that it wouldn’t require extra time. Anytime you use glass, pyrex, ceramic or any other heat absorbent material for “pot in pot” cooking, add about 5 minutes to the time under pressure!

          chicken tikka masala

          I was so excited to get Megan’s new cookbook, The Fresh & Healthy Instant Pot Cookbook! For starters, you know I LOVE my Instant Pot! Secondly, I adore Megan and all of her recipes, so I knew it would be a total winner of a cookbook. You can check it  out and grab a copy here!

          What I love about this book? For starters, there are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don’t scrimp on flavor!! Some dishes I cannot wait to make: Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting!!

          Tools you need to make this recipe:

          pressure cooker chicken tikka masala

          Which Instant Pot to get?

          I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.

          If you like this Instant Pot recipe, check out these others:

          5.0 rating
          1 reviews

          Instant Pot Chicken Tikka Masala


          Yield 6
          Prep Time 10 minutes
          Cook Time 13 minutes
          Total Time 33 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

          1. Combine the onion, tomatoes with their juices, garam masala, cumin, coriander, paprika, cinnamon, ginger, cayenne, and maple syrup in the Instant Pot and use an immersion blender to blend until smooth. (Alternatively, place the ingredients in a blender and blend until smooth, then pour the sauce into the pot.) Place the chicken on top of the sauce and season it with the salt

          2. Arrange a 2.5-inch trivet (I bought mine in this set) over the chicken and place a 7-inch oven-safe bowl on top. Add the rice and water to the bowl. Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook to cook on high pressure for 12 minutes. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid. 

          3. Use oven mitts to lift the trivet and the bowl of cooked rice out of the pot.
          Fluff the rice with a fork. Use tongs to transfer the cooked chicken to a cutting board. Add the cauliflower and carrots to the sauce. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 1 minute. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid. 

          4. Cut the chicken into bite-sized pieces and stir them into the sauce. Stir in the coconut milk, then taste and adjust the seasonings as needed. Serve warm over the rice. Store leftovers in an airtight container in the fridge for 3 or 4 days.

          Recipe Notes

          1. Make it Vegan: Omit the chicken and instead add 3 cups cooked chickpeas or two 15-ounce cans rinsed and drained chickpeas. Decrease the salt to 1 teaspoon and cook on high pressure for only 4 minutes. Let the pressure naturally release for 10 minutes to finish cooking the rice, then add the cauliflower and carrots as instructed.
          2. Author Notes: "I first used Pomi strained tomatoes instead of “diced” ones, which is AMAZING, but that product is hard to find and BURNS in the 8-quart pot for some reason. So, I went with the diced option because it has enough liquid to bring the 8-quart to pressure (I tested all the recipes in both size pots) but at the end you might want to use the Sauté button to simmer off the extra juices!"


          Nutrition

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          Instant Pot Chicken Tikka Masala

          This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.

          Close up shot of vegetarian hot and sour soupHot and Sour Soup Recipe

          When Mike and I were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. I immediately came home and got to creating a recipe similar to hers because I knew you all would love it as much as I did. It’s such a comforting and hearty weeknight dinner, AND it’s makes great leftovers!

          There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.

          Easy hot and sour soup in a pot

          What is in hot and sour soup?

          The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.

          Our Approach to Hot and Sour Soup

          Veggies make up the the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but you can substitute whatever you have on hand. The soup is slightly thickened using a bit of arrowroot and then some scrambled eggs are added in to make fine “ribbons”. Wait until the end to add white vinegar and ground white pepper so that those flavors really shine through!

          Additional Options for this Easy Soup

          Two portions of cooked Hot and sour soup recipe

          What You Need to Make this Recipe

          If you like this easy soup recipe, try these others:

          5.0 rating
          3 reviews

          Hot and Sour Soup

          This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It's packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.


          Yield 4
          Prep Time 5 minutes
          Cook Time 30 minutes
          Total Time 35 minutes

          Cuisine vegetarian, whole30, paleo, gluten-free

          Author: Lexi's Clean Kitchen
          Scale This Recipe

          Ingredients

          • 1 tablespoon and 1 teaspoon avocado oil, divided
          • 5 ounces shiitake mushrooms, sliced
          • 1 onion, small dice
          • 1 teaspoon fine sea salt
          • 3 garlic cloves, minced
          • 1” ginger, grated
          • 2 large carrot, cut into matchsticks
          • 2 cups shredded brussels sprouts (see note)
          • 1 cup napa cabbage, finely sliced 
          • 1 medium zucchini, cut into matchsticks
          • 6 cups chicken bone broth or veggie stock
          • 1 teaspoon fish sauce (optional, leave out for vegetarian)
          • 1 tablespoon arrowroot
          • 1/4 cup coconut aminos
          • 3 eggs, beaten and whirled in
          • 1/4 cup white vinegar
          • 1 teaspoon white pepper
          • 2 scallions, sliced thin, for garnish
          • Cilantro, for garnish
          • 1 cup firm tofu, drained and diced (optional)
          • Red pepper flakes, to taste 

          Directions

          1. Heat a large heavy bottomed pot over medium high heat and add oil.
          2. Cook mushrooms until all the liquid has evaporated, about 5 minutes.
          3. Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
          4. Add garlic and ginger, cook 1 minute.
          5. Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
          6. Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
          7. In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
          8. In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
          9. Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
          10. Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.

          Recipe Notes

          1. Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
          2. I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!

          Nutrition

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          Easy Vegetarian Hot and Sour Soup

          No Bean Falafel | Lexi's Clean KItchen

          This No-Bean Paleo Falafel is such a delicious low-carb and paleo-friendly option that tastes just like the real thing! Serve over lettuce and tomatoes with the dairy-free Tzatziki sauce for a delicious, light dinner. 

          Paleo Falafel made without beansPaleo Falafel Recipe

          This No Bean Falafel recipe took us a TON of recipe testing to perfect, but man was it worth it! So what makes this falafel Paleo-friendly? Well, traditional falafel, a Middle Eastern dish, is made of mashed, spiced chickpeas. It’s traditional served in a pita bread with a delicious creamy sauce. This Paleo Falafel recipe takes that same concept and flavor profile, but omits the use of beans in favor of our favorite veggie, cauliflower! It truly did take us quite a bit of testing to arrive at something we thought could pass for falafel, but we think it was worth the wait. 

          This Paleo Falafel made without beans is crispy, spiced just right and so delicious. We especially love it served over lettuce, red onions, tomatoes and our dairy-free Tzatiki sauce! 

          Paleo Falafel mixture in a food processorIngredients for Paleo Falafel

          How to Make Bean Free Falafel With Cauliflower

          There is a two step cooking process for making the Paleo Falafel. But first, start with making the mixture. Add all falafel ingredients to a food processor. Pulse until just combined and until the vegetables are pea sized. Then, roll the dough into small balls and set aside.

          Now the falafel needs to get crisped on the outside. Heat a large skillet with extra-virgin olive oil. Once hot, work in batches to pan-fry the falafel just until both sides are browned, about 2-3 minutes on each side. Use a spatula to press down on each falafel while cooking.

          To finish off the cooking process, you need to bake the falafel until firm. Place the pan-fried falafel on the parchment lined baking tray and bake for 35-40 minutes, or until firm to touch.

          Serve with dairy-free tzatziki sauce and veggies.

          Cauliflower falafel on tray

          Watch the video:

          Falafel without beans on a plate

          If you like this paleo recipe, check out these others:

          5.0 rating
          1 reviews

          No-Bean Falafel


          Yield 4
          Prep Time 15 minutes
          Cook Time 1 hour
          Total Time 1 hour 15 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

            Falafel

            • 2 cups cauliflower, cut into bite-seized florets
            • 1 carrot, grated
            • 1 onion, roughly chopped
            • 1/4 cup flaxseeds, more as needed
            • 1 tablespoon chia seeds
            • 1 teaspoon fresh ginger, grated, more to taste
            • 1/4 cup cilantro
            • 1/4 cup parsley
            • 1 egg
            • 1 clove garlic, minced
            • 1/2 teaspoon garlic powder
            • 1 teaspoon sea salt, more to taste
            • 1 teaspoon black pepper, more to taste
            • 1 teaspoon coriander
            • 2 teaspoon cumin
            • 1 teaspoon fresh lemon juice

            Tzatziki

            Other

            Directions

            1. Pre-heat the oven to 350 ℉.
            2. Add all falafel ingredients to a food processor. Pulse until just combined and until the vegetables are pea sized. Taste and adjust seasoning as needed. Roll dough into small balls and place on a baking sheet lined with parchment paper.
            3. Heat a large skillet with extra-virgin olive oil. Once hot, work in batches to pan-fry the falafel just until both sides are browned, about 2-3 minutes on each side. Use a spatula to press down on each falafel while cooking. Once done, place pan-fried falafel on a plate lined with parchment paper and place back on the parchment lined baking tray.
            4. Bake for 35-40 minutes, or until firm to touch.
            5. While baking, make the Tzatziki sauce!
            6. Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
            7. Place coconut milk, lemon juice, dill, extra-virgin olive oil, sea salt and black pepper into a high-speed blender.
            8. Blend until smooth. Pour into a small mixing bowl.
            9. Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well.
            10. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.
            11. Place falafel in a lettuce wrap with cherry tomatoes and red onion. Drizzle with tzaziki sauce and devour!

            Nutrition

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            No-Bean Falafel

            Looking for a veggie side dish? These Mediterranean Veggie Fritters are packed with veggies, loaded with Mediterranean flavors, and are gluten-free, vegetarian, and paleo-friendly!

            Healthy Mediterranean Veggie Fritters

            Mediterranean Veggie Fritters

            Meatless Monday is here, and today we’re giving you our new favorite side dish! These fritters can be baked or pan-fried, and are SO flavorful. Crispy on the outside, just the way we like them!

            Healthy Veggie Fritters

            How to make veggie fritters

            Veggie fritters prep

            Bonus: You’ll be eating all the veggies!

            Veggie Fritters with beets

            gluten-free veggie fritters

            Watch the video:


            5.0 rating
            2 reviews

            Mediterranean Veggie Fritters


            Yields 15 fritters
            Prep Time 10 minutes
            Cook Time 20 minutes
            Total Time 30 minutes



            Author: Lexi
            Scale This Recipe

            Ingredients

            • 2 onions, mined
            • 2 cloves of garlic, minced
            • 4 scallions, thinly slices, about 1/4 cup
            • 2 carrots, grated, about 1 cup grated carrots
            • 2 teaspoons cumin
            • 1/2 teaspoon turmeric
            • 1/4 teaspoon ground coriander
            • 2 teaspoons salt, more to taste
            • 2 teaspoons pepper, more to taste
            • 2 tablespoons parsley, roughly chopped
            • 1/4 teaspoon fresh lemon juice
            • 1/2 cup almond flour
            • 2 medium beets shredded, about 2 cups, water squeezed out
            • 2 eggs
            • 1/4 cup tapioca flour
            • 2 cups avocado oil

            Directions

            1.In a medium skillet sauté onion and garlic until the onion turns translucent and the garlic begins to brown. Turn off heat, let cool and place in a medium mixing bowl.
            2. Add scallions, carrots, spices, parsley, lemon juice, and almond flour.
            3. Place the shredded beet in a paper towel or cheesecloth, squeeze out as much liquid as you can, and add it to the carrot mixture.
            4. In a small mixing bowl, whisk together the eggs and tapioca powder to form a thick paste. Add the paste to the beet/carrot mixture and stir until just combined. Taste and adjust seasoning as needed.
            5. Heat a large skillet over medium-high heat with avocado oil.
            6. Once the oil is at frying temperature (365℉), spoon 2 tablespoons of the batter into the pan to make a fritter that is about 2 inches in diameter. Use the spatula to help form it. Let fry for 3-5 minutes on each side, or until the fritters start to crisp up and turn a deep brown. Repeat with remaining veggie batter.
            7. Place the cooked fritters on a plate lined with paper towels and set aside until ready to serve. Serve warm.

            Recipe Notes

            • Recipe inspired by Persiana cookbook by Sabrina Ghayour
            • You can bake these instead of frying them. Bake at 375°F until both sides are crispy.

            Nutrition

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            Mediterranean Veggie Fritters [VIDEO]

            This Crockpot Chicken and Vegetables recipe has everything you want, made in one slow cooker dish. Tender chicken and flavorful veggies are cooked together with herbs and a flavorful sauce. It’s the perfect dish to have waiting for you after a long day!

            Slow Cooker Chicken and Vegetables on a plateCrockpot Chicken and Vegetables

            I love one pot meals, especially when they are made hands-off in my Slow Cooker! This easy Crockpot Chicken and Vegetables is a classic. Made with bone-in chicken thighs, a bunch of veggies that are customizable and a dreamy sauce, this is sure to be a new family favorite. Set it in the morning and have the perfect meal waiting for you when you arrive home.

            Slow Cooker Chicken and Veggie Dinner

            Ingredients Needed for Crockpot Chicken and Veggies

            How to Make Crock Pot Chicken and Vegetables

            It couldn’t be simpler to make this slow cooker dinner. Simply:

            1. Add all of the ingredients to the insert on your crockpot. Pour over the sauce and cook on high for 3 hours, or on low for 7 hours.
            2. To get the chicken skin crispy, so ahead and broil it for a few minutes.
            3. Serve the hot chicken and vegetables with some extra sauce.

            Slow Cooker Chicken and Veggie DinnerIf you like this slow cooker recipe, check out these others:

            If you like this chicken recipe, check out these others:

             

            5.0 rating
            1 reviews

            Slow Cooker Chicken and Veggie Dinner



            Prep Time 10 min
            Cook Time 3 hr
            Total Time 3 hours 10 minutes



            Author: Lexi
            Scale This Recipe

            Ingredients

            • 2 tablespoons grass-fed butter
            • 3 garlic cloves, minced
            • 1 onion, diced
            • 3 carrots, diced
            • 5 potatoes, diced
            • 3 celery stalks, diced
            • 8 bone-in chicken thighs
            • Salt and pepper

            Optional

            • 1 red or green bell pepper, sliced
            • 1 large sweet potato, cubed

            Sauce

            Directions

          • Place the garlic, onions, carrots, potatoes, pepper, and sweet potato in the insert of your slow cooker. Sprinkle with a pinch of salt and pepper.
          • Pat the chicken dry and sprinkle generously with salt and pepper. Place on top of veggies in the slow cooker.
          • In a small bowl, whisk together sauce ingredients and pour over the chicken.
          • Place on high for 3 hours, or on low for 7 hours.
          • Once done, place your oven on broil and transfer chicken to a baking sheet. Broil on high for 1 minute to crisp up the chicken skin.
          • Season with additional salt and pepper and serve hot.
          • Recipe Notes

          • 1. For fully dairy-free, omit butter
          • 2. I prefer this without sweet potato as it gets a drop soft.

          • Nutrition

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            Slow Cooker Chicken and Veggie Dinner

            These Healthy Morning Glory Muffins are made with almond flour and are packed with so many delicious add-ins, such as raisins, carrots, apples and nuts. These gluten-free and dairy-free muffins are easy to make and use just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids.

            Healthy morning glory muffins.

            Healthy Morning Glory Muffins

            These Healthy Morning Glory Muffins are made with almond flour and ground flaxseed and are stuffed with shredded apples, carrots, raisins, shredded coconut, nuts and oatmeal. They are the perfect make-ahead breakfast that is happens to be gluten, dairy and refined sugar free! These kid-friendly muffins are easy to make (and a fun baking project with the kids). They also freeze well so you can keep a batch in the freezer and pop it out whenever you need a healthy pick-me-up.

            Ingredients for morning muffins in a bowl.

            Ingredients Needed

            Healthy morning glory muffin batter.

            To Peel or Not to Peel the Apple

            The apples are grated before being folded into the batter. Grating the apples both adds moisture to the muffin and makes sure that the apples are cooked through quickly. You can leave the peel on the apple, or you can peel it off. We prefer the texture and nutritional value that leaving the (organic) peel on imparts, but feel free to remove it if you prefer.

            How to store Healthy Apple Oatmeal Muffins

            We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

            So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

            Healthy morning muffins with carrots

            Watch the video:

            If you like this muffin recipe, check out these others:

            [yumprint-recipe id=’103′]
             

            Morning Glory Muffins

            Chicken Kale Detox Soup | Lexi's Clean Kitchen

            This Chicken Kale soup is perfect for when your body needs an easy, delicious and light meal. Packed with veggies and healthy protein, this soup is easy to whip up. It’s low-glycemic, paleo-friendly, egg-free, dairy-free, and Whole30 compliant! 

            Chicken Kale Soup Recipe

            Swap the juice detox for a soup detox this season! I call this Chicken Kale Soup my detox soup because it is light, healthy, and packed with anti-inflammatory vegetables that are easy on the digestive system! The fiber from the veggies combined with the protein from the chicken makes this such a filling meal for any day of the week!

            Mike and I recently came back from a weekend in New York, where we were visiting my family and our friends! It was a truly great weekend! After a weekend of eating out, drinking, and changing up my daily exercise routine though, my body definitely needed a boost. That’s where this soup comes in! This soup is now one of my go-to recipes when I feel that I need to detox for a day! I love that every ingredient in this soup is from my local farm! It is also so simple to throw together!

            Chicken Kale Detox Soup | Lexi's Clean KItchenIngredients for Chicken Detox Soup

            In addition to eating as healthy as we can, Mike and I have also been working on “detoxing” other things in our life. Check out this list:

            8 Natural Ways to Detox | Lexiscleankitchen.com

            Chicken Kale Soup

            If you like this soup recipe, check out these others:

            5.0 rating
            6 reviews

            Chicken and Kale Soup


            Yield 6
            Prep Time 10 minutes
            Cook Time 15 minutes
            Total Time 25 minutes



            Author: Lexi
            Scale This Recipe

            Ingredients

            • 1 tablespoon extra virgin olive oil
            • 1 large white onion, diced
            • 4 cloves garlic, crushed
            • 2 medium carrots, diced
            • 2 stalks celery, diced
            • 1 lb. organic boneless chicken breasts, cubed
            • 5 cups organic chicken stock
            • 3-4 handfuls fresh kale, ribs removed and roughly chopped
            • Optional: 2 teaspoons ground ginger
            • Optional: 1 teaspoon fresh lemon juice, more to taste
            • 1/2 teaspoon sea salt, more to taste
            • 1/2 teaspoon ground pepper, more to taste
            • 1 tablespoon parsley, roughly chopped for garnish

            Directions

            1. In a large pot over medium-low heat, heat oil.
            2. Add in onion and garlic and sautè for one minute.
            3. Add in carrots and celery. Sautè for five minutes, until onion is translucent.
            4. Pat chicken dry and season generously with salt and pepper.
            5. Once onion is translucent, add in chicken and sautè until chicken is opaque and fully cooked through. Should take about 8-10 minutes. Stir occasionally.
            6. Pour in chicken stock and season with salt, pepper, ginger and lemon juice if using.
            7. Bring to a boil over high heat. Turn heat down to low and let simmer for 15 minutes. Taste and adjust seasoning as desired.

            Nutrition

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