Healthy Labor Day Recipes (Paleo & Gluten-Free)

Savor the last long weekend of the Summer with these gluten free and paleo healthy labor day recipes to make at home or bring with you on-the-go!

Healthy Labor Day Recipes

Healthy Labor Day Recipes

Labor Day Weekend is bittersweet! It’s the last long weekend of the Summer where everyone gets a chance to soak in the last of the sun with final beach days, BBQ’s, and the chance to make all of those summer recipes you’ve been pinning and saving. I’ve rounded up some favorite appetizers, side dishes, main dishes, and treats to satisfy every person at your home this weekend with these healthy labor day recipes!


Labor Day Appetizers

These late summer appetizers are perfect to make at home or to share!


Labor Day Pasta Salads and Sides

Sometimes the salads are the BEST part of a BBQ


Labor Day Cocktails

Make them as cocktails or mocktails!


Labor Day BBQ Ideas

Get that grill lit up, because we need to fire up the end of summer!


Labor Day Desserts

A sweet finish to the end of summer!

Healthy Labor Day Recipes (Paleo & Gluten-Free)

Acai Smoothie Bowls (Paleo-friendly, vegan-friendly, gluten-free) | Lexi's Clean Kitchen

This Açaí Smoothie Bowl is the perfect refreshing and nourishing treat for warm Spring and Summer days! Paleo-friendly, vegan-friendly, and gluten-free! We love topping ours with gluten-free granola, a mix of berries, and bee pollen for a pop of color and added protein!

Acai Bowl recipe

Açaí Bowl

Acai + mixed berries = the ultimate antioxidant treat! I made these bowls inspired by a favorite smoothie shop of mine, Robeks and absolutely love them! Get creative with the toppings for a fun, flavorful, and healthy breakfast!

What is an acai bowl made of?

  • Frozen Acai
  • Raspberries
  • Banana
  • Nut milk
  • Sweetener of choice
  • Optional: protein powder 
  • Toppings!

How do you make an acai bowl

If you like this smoothie bowl recipe, try this one, too!

Acai Bowl Toppings:

How can I thicken my acai bowl?

Start with less milk, and add more as desired until it reaches your desired thickness. You want the base of the acai bowl to be thick & scoop able, definitely not watery.

How do you make an acai bowl

0.0 rating

Açaí Smoothie Bowl


Yield 1, 16 ounce bowl
Prep Time 5 minutes
Cook Time
Total Time 5 minutes



Author: Lexi
Scale This Recipe

Ingredients

    Acai Bowl

    • 1 frozen organic unsweetened Açaí pack. *You can find this in the frozen fruit isle in your local grocery store! We got ours at Whole Foods Market.
    • 1/2 banana, frozen
    • 1 cup frozen organic mixed berries
    • 1/2 cup unsweetened vanilla almond milk, more as needed
    • 1 teaspoon maple syrup
    • Optional: 1 scoop grass-fed whey protein powder (Use code LEXI for 10% off)

    Toppings

    • 1/4 cup paleo granola
    • 1 banana, sliced thin
    • 1 strawberry, sliced thin
    • Handful of raspberries
    • 1/2 teaspoon bee pollen

    Directions

    1. Combine all ingredients in a high-speed blender.
    2. Blend until smooth.
    3. Pour into a bowl, garnish with desired toppings and devour!


    Nutrition

    Loading nutrition data...

     

    Açaí Smoothie Bowl (Vegan & Gluten Free!)

    This two-ingredient Salsa Chicken recipe is made in the Instant Pot or Slow Cooker and is the perfect, easy meal prep recipe. It’s simple, fast, and makes the perfect shredded chicken to put on top of salads, in tacos, in burrito bowls, and so much more!

    Instant Pot Shredded Salsa Chicken - Lexi's Clean KitchenTwo-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)

    If you love my shredded all-purpose chicken, you will love this easy salsa chicken. I use it in my freezer burritos, on top of salads, and on burrito bowls- to name a few! Use green salsa verde or your favorite red salsa for the easiest shredded chicken recipe ever! Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen Shred with two forks and get ready to devour! Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

    How do you cook chicken to be shredded?

    Use the slow cooker or the pressure cooker to make the best, and easiest shredded chicken! 

    Watch the video here: 

    Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

    How do you make shredded chicken for burritos?

    I love using the slow cooker or the Instant Pot, but you can also poach your chicken on the stove-top! All three directions are below!  Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

    The perfect meal prep addition that is so simple to prepare!

    If you like this shredded salsa chicken recipe, try these other recipes:

    4.5 rating
    2 reviews

    Shredded Salsa Chicken (Instant Pot)





    Cook Time 20 minutes
    Total Time 20 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. Place chicken in the insert of your pressure cooker.
      Season with salt and pepper.
      Set to manual 20 minutes on high pressure.
      Quick release, then once the valve has gone down, remove chicken and shred with two forks.

    Recipe Notes


    Nutrition

    Loading nutrition data...

    Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)

    Lexi's Weekly Dinner Plan Week 56 | Lexi's Clean Kitchen
    Happy holidays from all of us here at LCK! This week’s Dinner Plan is filled with my favorite holiday EATS! From Apple Cider Braised Chicken to Slow Cooker French Onion Soup, this meal plan will definitely not disappoint!

    New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

    Lexi's Weekly Dinner Plan Week 56 | Lexi's Clean Kitchen

    Monday: Christmas Day

    Tuesday: Christmas Leftovers

    Wednesday: Loaded Eggplant [dairy-free, grain-free, paleo-friendly, vegetarian]

    Thursday: Gluten-Free Hidden Veggie Mac & Cheese [grain-free, gluten-free, egg-free]

    Friday: Leftovers

    Saturday: Apple Cider Braised Chicken [one-pot, grain-free, gluten-free, refined sugar-free]

    Sunday: NYE + Slow Cooker French Onion Soup [grain-free, dairy-free and paleo-friendly if you omit the cheese]

    Grab your free printable shopping list HERE!

    Cook from the Lexi’s Clean Kitchen Cookbook this holiday season!

    Apps: The Pork Belly Brussels Sprouts with Lemon Dressing on page 236, Spinach Dip-Stuffed Mushrooms on page 116, The Ultimate Meat & Cheese Board, Easy Chorizo and Kale Soup on page 130, Shredded Brussels Sprouts Salad on page 154, Winter Harvest Salad on page 138, and The Best Shrimp Cocktail on page 92 are my go-tos!

    On The Side: The Pork Belly Brussels Sprouts with Lemon Dressing on page 236, Caramelized Butternut Squash on page 220, and Creamy Mashed Roots Two Ways on page 238

    Cocktails: Apple Cider Sangria on page 256

    Main Dishes: Holiday Desserts: Nanny’s Potted Chicken on page 160, Balsamic Braised Short Ribs on page 204, and Maple-Crusted Salmon on page 186

    Holiday Desserts: Crunchy Chocolate Cookies on page 294, Brown Butter Apple Crisp on page 308, and Pear Tartlets on page 290


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

    Lexi’s Weekly Dinner Plan Week 56

    Looking for simple, healthy and delicious meals to make this week? We have got you covered! From my go-to homemade meat sauce with spaghetti squash boats to the freezer-friendly Pecan Popcorn Chicken, this menu is perfect for this busy holiday season!

    New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

    Meal Plan Graphic Week 55 | Lexi's Clean Kitchen

    Monday: Pecan Popcorn Chicken [dairy-free, paleo-friendly]

    Tuesday: Spaghetti Squash Boats with Homemade Meatsauce [gluten-free, no sugar added, grain-free]

    Wednesday: Candied Pecan and Herb Chicken Salad [gluten-free, paleo-friendly]

    Thursday: Leftovers

    Friday: Roasted Salmon with Apple Fennel Salad [30 minutes or less, egg-free, dairy-free]

    Saturday: Out

    Sunday: Sheet Pan Buffalo Chicken and Veggies [paleo-friendly, egg-free, gluten-free]

    Grab your free printable shopping list HERE!

    Make some on-the-go breakfasts this week from the Lexi’s Clean Kitchen Cookbook!

    The French Vanilla Muffins on page 48 are so simple and make for a great freezer-friendly make-ahead breakfast or snack! I also love making a big batch of the French Toast Sticks on page 38 over the weekend and enjoying them as a grab & go option all week long!


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

    Lexi’s Weekly Dinner Plan Week 55

    Lexi's Weekly Dinner Plan Week 54 [paleo-friendly] | Lexi's Clean Kitchen

    This week’s Dinner Plan is filled with easy and delicious meals that are perfect for the busy week ahead! The Slow Cooker Chicken and Veggie Dinner is one of my go-to simple and delicious comfort foods to make in the fall and winter! It will definitely not disappoint!

    New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

    Meal Plan Graphic Week 54 [paleo-friendly] | Lexi's Clean Kitchen

    Monday: Slow Cooker Chicken and Veggie Dinner [paleo-friendly, grain-free, gluten-free]

    Tuesday: Gluten-Free Classic Potato Latkes [30 minutes or less, dairy-free, paleo-friendly]

    Wednesday: Mediterranean Meal Prep Bowls [vegetarian, gluten-free, grain-free]

    Thursday: Leftovers

    Friday: Broccoli Rabe and Sausage Pasta [30 minutes or less, egg-free, nut-free, paleo-friendly]

    Saturday: Out

    Sunday: Tomato, Eggplant, and Chickpea Ragout [30 minutes or less, egg-free, nut-free, paleo-friendly]

    Grab your free printable shopping list HERE!

    Make some on-the-go breakfasts this week from the Lexi’s Clean Kitchen Cookbook!

     


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

    Lexi’s Weekly Dinner Plan Week 54

    Lexi's Weekly Dinner Plan Week 51 | Lexi's Clean Kitchen

    Can you believe Thanksgiving is already next week?! If you are looking for last-minute Thanksgiving inspiration, we have got you covered! Make sure to scroll all the way down to find our go-to Thanksgiving round-up with our favorite Thanksgiving sides, main dishes, appetizers, and ways to use the leftovers!

    We know the holidays can get stressful, so we have compiled a week of meals that are simple, flavorful, and stress-free!

    New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far

    Monday: Chicken Marsala [dairy-free, paleo-friendly, gluten-free]

    Tuesday: Greek Veggie Bowls [egg-free, dairy-free, nut-free, paleo-friendly, vegan]

    Wednesday: Butternut Squash Curry Soup [egg-free, paleo-friendly, vegetarian if you use vegetable broth]

    Thursday: Thanksgiving

    Friday: The Ultimate Thanksgiving Leftover Sandwich or Thanksgiving Stuffed Acorn Squash [30 minutes or less, paleo-friendly, grain-free]

    Saturday: Leftovers AGAIN! The Ultimate Thanksgiving Leftover Sandwich or Thanksgiving Stuffed Acorn Squash or throw turkey in this soup!

    Sunday: BRINNER: Loaded Paleo Breakfast Hash [gluten-free, nut-free, paleo-friendly]

    Grab your free printable shopping list HERE!

    Find our favorite Thanksgiving round-up with gluten-free appetizers, sides, main dishes and healthy meals you can make with Thanksgiving leftovers HERE!

    Thanksgiving Recipes: 

    Cinnamon Roasted Sweet Potatoes

    Perfect Roasted Veggies

    Maple Roasted Brussels Sprouts with Bacon

    Cranberry Spice Relish

    Easy Pumpkin Soup

    Harvest Salad with Maple Balsamic Dressing

    Brussels Sprouts Slaw

    Cheesy Scalloped Potatoes 

    Gluten-Free Stuffing


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

    Lexi’s Weekly Dinner Plan Week 51

    Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen

    This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

    Roasted Poblano and Chicken Soup | Lexi's Clean KitchenEasy Roasted Poblano & Chicken Soup

    If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!

    Roasted Poblano Peppers

    The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!

    Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

    Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!

    How do you cook poblano peppers?

    What can I use in place of poblano peppers?

    • Anaheim
    • Bell pepper (milder)
    • Canned chile peppers
    • Serrano pepper (hotter)

    Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

    If you like this recipe, you’ll love these soup recipes:

    Watch the video: 


     

    5.0 rating
    5 reviews

    Roasted Poblano & Chicken Soup


    Yield 6
    Prep Time 10
    Cook Time 30
    Total Time



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 1 tablespoon avocado oil or oil of choice
    • 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
    • 2 yellow onions, thinly sliced
    • 2 cloves garlic, minced
    • 1 cup carrots, chopped
    • 1 pound boneless skinless chicken breasts
    • 4 cups chicken broth
    • 1 14.5-ounce can diced tomatoes
    • 1 6-ounce can green chilies
    • 1 14.5 ounce can cannellini beans
    • 1 teaspoon cumin
    • 1 teaspoon oregano
    • 1/2 teaspoon coriander
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon pepper 

    Garnishes

    • Tortilla chips, crumbled
    • Feta cheese, crumbled
    • 1 avocado, diced
    • Fresh cilantro, roughly chopped
    • 1 jalapeno pepper, sliced
    • 1/2 red onion, finely diced
    • 1 lime, sliced into wedges

    Directions

    1. Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
    2. In a large dutch oven, heat oil on medium-high heat.
    3. Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
    4. Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
    5. Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
    6. Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
    7. Gently take the chicken out of the soup. Let cool, shred and set aside.
    8. Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
    9. Taste and adjust seasoning as needed.
    10. Serve warm with desired toppings!

    Recipe Notes

    1. Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
    2. This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
    3. Want to sub the poblano pepper?  Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.

    Nutrition

    Loading nutrition data...

    Easy Roasted Poblano & Chicken Soup (VIDEO)

    Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

    This Creamed Spinach is a lightened up version of your favorite holiday classic and is made without cream for the perfect healthy and veggie-packed side for Thanksgiving! Creamy, flavorful and so simple to make! It’s keto friendly and low carb, too! Made in partnership with Pacific Foods.

    Creamed Spinach Gratin with Cashew Milk - Lexi's Clean Kitchen #holidayHealthy Creamed Spinach (Without Cream)

    I used to love traditional creamed spinach from this local chicken shop in New York that I grew up with. It was a holiday staple for us, but I knew it was loaded with junk! I am so excited to have made this healthier version!

    The star of the show is my new favorite dairy-free milk from Pacific Foods! Their cashew milk is perfectly creamy and so delicious. It’s versatile, plant-based, and made with organic and Fair Trade Certified™ cashews!

    Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

    The cashew milk makes for such a hearty and creamy sauce without any of the dairy… such a win! We used butter in this, but if you want a dairy-free option, feel free to substitute the butter for extra-virgin olive oil and ditch the cheese!

    Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

    Watch the video here: 

     

    If you like this recipe, try these other Holiday Side Dish Recipes:

    0.0 rating

    Healthier Creamed Spinach


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



    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. Pre-heat the oven to 400°F. Grease a 9x9 baking dish with butter or oil of choice and set aside.
    2. In a large saucepan, heat the butter over medium-high heat.
    3. Add onion and garlic and cook until onion is translucent about 5 minutes.
    4. Add spices and cook for one minute until fragrant.
    5. Add arrowroot flour and stir for one minute until well combined.
    6. Pour in cashew milk. Mix well. Bring sauce to a boil. Once at a boil, lower heat and let simmer until thick enough to coat the back of a spoon. Add in 1/2 cup of parmesan cheese (if using) and whisk until cheese has melted, about 30 seconds. **Make sure the mixture has thickened a good amount before adding spinach.
    7. In batches, add spinach (and kale if using) to the sauce until the greens start to wilt. Taste and adjust seasoning as needed. Take off heat.
    8. Pour spinach/kale mixture into a greased 9x9 casserole dish and top with remaining parmesan cheese. Bake for 20 minutes or until bubbly and the cheese on the top is a golden brown.
    9. Serve warm!

    Recipe Notes

    • Can use dairy-free milk of choice but I do love cashew milk for it's creaminess!
    • Can omit kale and use all spinach like I did in the video!
    • Make this whole30 compliant: Use ghee or extra-virgin olive oil instead of the butter and omit the cheese.

    Nutrition

    Loading nutrition data...

    This post is sponsored by Pacific Foods. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    Healthy Creamed Spinach (Made Without Cream!)

    This week’s Dinner Plan is filled with comforting, hearty, dishes that are perfect for these chilly nights! From my favorite one-pot Lemon Chicken to the Deconstructed Taco Soup, this Dinner Plan will not disappoint!
    New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far
    Weekly Dinner Plan Week 49 | Lexi's Clean Kitchen

    Monday: Lemon Roasted Chicken with Garlic, Capers, and Artichokes [dairy-free, egg-free, gluten-free, nut-free]

    Tuesday: Sausage Peppers and Onions [whole30 compliant, paleo-friendly, gluten-free, no sugar added]

    Wednesday: 30-Minute Taco Soup [dairy-free and paleo-friendly if you omit the cheese, gluten-free, egg-free]

    Thursday: Leftovers

    Friday: Stir-Fry with Garlic Scallion Cauliflower Rice [egg-free, gluten-free, paleo-friendly]

    Saturday: Out

    Sunday: Slow Cooker Brisket & Hearty Brisket Tacos [dairy-free, egg-free, no refined sugar]

    Grab your free printable shopping list HERE!

    Make a swap this week from the Lexi’s Clean Kitchen Cookbook!

     


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

    Lexi’s Weekly Dinner Plan Week 49

    If you have been wondering which of my healthy, clean eating, gluten-free recipes are good make ahead freezer-friendly meal recipes, this is the post for you! Freezing meals is such a time saver and a great way to reduce food waste, BUT it can be really hard to tell which meals are freezer-friendly and if they are freezable, the best way to freeze them for re-heating.

    Healthy Gluten-Free Freezer-Friendly Meals - Lexi's Clean KitchenThe Best Freezer Meals (Healthy & Gluten-Free)!

    Similarly to my round-up of Cooking for Others, I have consolidated my go-to make ahead freezer-friendly recipes into this healthy gluten-free Freezer Friendly Meals post! For the most part with these, I’m reheating on the stove-top, in the oven, in a toaster, or on occasion, in the microwave (I avoid this, mostly). Over time I will be adding to this list, so make sure to keep coming back if you are always on the look-out for healthy, simple, and delicious freezer-friendly breakfasts, main dishes, snacks, and desserts!

    What is Freezer Cooking?

    Freezer cooking is when you create meals and freeze them or freeze ingredients for a meal, to make meal times easier for a busy new mom, somebody dealing family issues, and so much more. It’s really great for anyone to have freezer-friendly meals ready to go in a pinch! They are often done in bulk so you have a few meals at a time!

    Tip: Always clearly label the freezer bag or container with the date.


    Breakfast

    Potato, Leek, and Chard Frittata: Freeze for 2-3 months. [30 minutes or less, vegetarian, nut-free]

    Sweet Potato BLT Frittata Freeze for 2-3 months. [dairy-free, nut-free]

    Spring Vegetable Quiche: Freeze for 2-3 months. [vegetarian, nut-free]

    Pumpkin Waffles Freeze for 3-4 months. [vegetarian, dairy-free, low-carb]

    Waffle Bites: Freeze for 3-4 months. [vegetarian, dairy-free, low-carb]

    Fluffy Paleo Pancakes Freeze for 3-4 months. [vegetarian, 30 minutes or less]

    Breakfast Burritos: Freeze for 3 months. [dairy-free, nut-free]

    Freezer Smoothie PacksFreeze for 1 month. Add fruit and veggies to a ziplock bag and freeze.

    Breakfast Cookies: Freeze for 3 months. [vegetarian, dairy-free, low-carb]


    Main Dishes

    Classic Chicken Soup: To preserve the textures of meat and vegetables in soup, it’s important to cool hot soups completely before freezing! To quickly reduce the temperature, transfer to large, shallow containers (13- × 9-inch baking dishes) and refrigerate uncovered, stirring occasionally, until cool. Freeze for 3 months.

    Copycat Chipotle Chicken Burrito Bowls: Make sure to freeze the chicken, seasoned cauliflower rice, and black beans separately and add avocado and dressing when serving. Freeze for 3 months. [dairy-free, egg-free]

    Enchiladas (from LCK cookbook): Freeze for 2 months.

    Moroccan Chicken Burgers: Freeze raw. Freeze for 3 months. [dairy-free, 30 minutes or less]

    Sausage, Peppers, and Onions: Freeze for 3 months. [whole30 compliant, paleo-friendly]

    Mediterranean Fritters: Freeze in a single layer on a baking sheet, then transfer to an airtight container or freezer-friendly ziplock bag. Freeze for 3 months. [dairy-free, vegetarian]

    No-Bean Falafel: Freeze in a single layer on a baking sheet and then transfer to an airtight container or ziplock bag. Freeze for 3 months. [paleo-friendly, vegetarian]

    Loaded Turkey Meatballs, Nanny’s Sweet and Sour Meatballs, Thai Meatballs: Arrange raw meatballs in a single layer on a small tray lined with parchment paper. Freeze for 1 to 2 hours; transfer to a zip-top bag. You’ll avoid one frozen mass, plus single servings thaw faster! Freeze for 3 months.

    Turkey Chili, Game-Day White Chili, Sweet Potato Chili: To preserve the textures of meat and vegetables in soup, it’s important to cool hot soups completely before freezing! To quickly reduce the temperature, transfer to large, shallow containers (13- × 9-inch baking dishes) and refrigerate uncovered, stirring occasionally, until cool. Freeze for 3 months.

    Sloppy Joe: Freeze the meat and the bread separately. Freeze for 3 months.

    Chicken Milanese: Place the chicken cutlets on a small tray lined with parchment paper and freeze. Move to a freezer-friendly ziplock bag once frozen. This will prevent the chicken cutlets from sticking together. Freeze for 2-3 months.

    Instant Pot Chicken CacciatoreFreeze for 2-3 months.

    Loaded Taco SkilletFreeze for 2-3 months.

    One-Pan Indian Spiced Chicken and CauliflowerFreeze for 2-3 months.

    Spaghetti Squash Bake: Freeze before baking! Freeze for 3 months.

    Eggplant Pizza Crust: Wrap individual crust in foil, then freeze. Will keep for 3 months frozen, defrost for 15 minutes or so. Reheat in a large frying pan with the lid on over medium-high heat. This allows the crust bottom to crisp and the cheese to remelt without burning!

    Pizza Crust: Wrap individual crust in foil, then freeze. Will keep for 2-3 months in the frozen, defrost for 15 minutes or so. Reheat in a large frying pan with the lid on over medium-high heat. This allows the crust bottom to crisp and the cheese to remelt without burning!

    Gluten-free Hidden Veggie Mac and Cheese: Freeze in a lidded oven-safe Tupperware for easy transport between oven, freezer, and fridge! Will keep in the freezer for up to 1-2 months.

    Marinated Chicken: Place raw chicken in freezer-friendly bags. Pour in the marinade. Freeze the raw chicken and marinade together for up to 2-3 months. Let thaw before cooking.

    Stir-Fry: Poach the chicken and slice it before freezing. Chop the vegetables and freeze them raw. Freeze these ingredients in a single layer on a sheet pan before transferring them to a freezer-friendly container. This ensures that the ingredients freeze individually instead of in a solid block! Freeze for up to 2-3 months.

    Slow Cooker Carne AsadaFreeze braised pork shoulders in their cooking liquid. This preserves the juicy flavor and tender texture while guarding against freezer burn. Portion meat into freezer bags, add cooking liquid and freeze for up to 1 month!

    Slow Cooker Shredded Chicken: Make sure to cool shredded chicken completely. Freeze in an airtight container for up to 3 months! De-frost, and then heat up in a soup, on the stovetop heated in salsa to add to a burrito, or warmed in the oven or on the stovetop and served on top of a salad!

    Pesto Chicken SaladMake sure to cool shredded chicken completely. Freeze in an airtight container for up to 3 months! Freeze pesto separately. Defrost then combine.

    BurritosFreeze for 3 months. Reheat in the oven or in a microwave if you choose to use one!


    Snacks and Desserts

    Banana Bread: Freeze for up to 3 months

    Zucchini Bread Freeze for up to 3 months

    Sea Salt Pumpkin Butter Cups:  Freeze for up to 3 months

    Thin Mints Freeze for up to 3 months

    Oatmeal Raisin Cookies:  Freeze raw dough in cookie form, for up to 3 months

    BrowniesFreeze for up to 3 months

    Classic Chocolate Chip Cookies: Freeze for up to 3 months.

    Paleo Lemon Bars: Freeze for up to 3 months.

    Homemade Chocolate Bark: Freeze for up to one year.


    Sauces, Sides, & Other 

    Tomato Sauce: Let cool completely before freezing. Freeze for 3-4 months.

    Meat Sauce: Let cool completely before freezing. Freeze for 3 months.

    Sweet Potato FriesBlanch sweet potatoes first! Slice sweet potatoes into strips or as desired. Bring a pot filled with water to a boil, then boil fries for 5 minutes. Place in strainer and rinse with cold water immediately to stop the cooking process. Place on cooking sheet and put in freezer for an hour to flash freeze.

    Pumpkin BBQ Sauce: Freeze for up to 3 months.

    Strawberries & Blueberries: Dry well. Place berries onto a rimmed baking sheet in a single layer and slide them into the freezer. Once the berries are firm, transfer them to storage bags or containers and return them to the freezer to be used as needed!

    Zucchini or Squash: You can 

    Broth: Pour the broth into ice cube trays and place in the freezer. Remove frozen broth cubes and store in a freezer bag!

    What would you add to this list?

    Freezer-Friendly Meals (Healthy & Gluten-Free!)

    This week’s Dinner Plan is filled with an assortment of veggies, protein, and nutrients to keep you energized all week long! From my favorite Maple Glazed Salmon to my Candied Pecan and Herb Salad, this week’s menu will definitely not disappoint!
    Meal Plan Week 48 [gluten-free] | Lexi's Clean Kitchen

    New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

    Meal Plan Graphic Week 48 | Lexi's Clean Kitchen

    Monday: Maple Glazed Salmon [30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly]

    Tuesday: Candied Pecan and Herb Chicken Salad [dairy-free, gluten-free, paleo-friendly]

    Wednesday: Shakshuka [30 minutes or less, dairy-free, gluten-free, paleo-friendly]

    Thursday: Leftovers

    Friday: Egg Roll Bowls [30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly]

    Saturday: Out

    Sunday: Chicken and Kale Detox Soup [30 minutes or less, dairy-free, egg-free, gluten-free, and paleo-friendly]

    Grab your free printable shopping list HERE!

    Make a cocktail this week from the Lexi’s Clean Kitchen Cookbook!

    The apple cider sangria on page 256 is one of my all-time favorites and is so great for serving a crowd! I also love the classic margarita on page 252!


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

    Lexi’s Weekly Dinner Plan Week 48

    This week’s Dinner Plan is filled with some of my favorite Fall recipes! From easy Slow Cooker Chicken to Gluten-free Brussels Sprouts Pizza, this week’s menu is definitely a WINNER!
    Lexi's Weekly Dinner Plan Week 47 [gluten-free, paleo-friendly] | Lexi's Clean Kitchen

    New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

    Lexi's Weekly Dinner Plan Week 47

    Monday: Slow Cooker Roasted Chicken with Perfect Roasted Veggies [dairy-free, egg-free, paleo-friendly, Whole30 compliant if you use oil of choice or ghee]

    Tuesday: Healthy Broccoli Soup [30 minutes or less, vegetarian, paleo-friendly if you omit the cheese]

    Wednesday: Leftovers

    Thursday: Shepherds Pie [dairy-free, gluten-free, nut-free, paleo-friendly]

    Friday: Out

    Saturday: Rustic Tomato Vegetable Soup [dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, vegan]

    Sunday: Brussels Sprouts Pizza [gluten-free, nut-free, paleo-friendly]

    Grab your free printable shopping list HERE!

    Make some sides this week from the Lexi’s Clean Kitchen Cookbook!

     


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

    Lexi’s Weekly Dinner Plan Week 47

    Weekly Dinner Plan Week 44 [paleo-friendly] | Lexi's Clean Kitchen

    Happy first week of October! This week’s meal plan is filled with a mix of my favorite comfort food and light and refreshing dishes to help you have a well balanced week!

    New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

    Meal Plan Graphic Week 44 | Lexi's Clean Kitchen

    Monday: Chicken Caesar Pasta Salad [3o minutes or less, refined sugar-free, gluten-free]

    Tuesday: Meatball and Veggie Soup [30 minutes or less, egg-free, gluten-free, nut-free, paleo-friendly]

    Wednesday: Leftovers

    Thursday: Spicy Chicken In Tomatoes [30 minutes or less, dairy-free, egg-free]

    Friday: Out

    Saturday: Slow Cooker Carne Asada [dairy-free, egg-free, paleo-friendly]

    Sunday: Crockpot Asian Beef [dairy-free, grain-free, paleo-friendly, whole30 compliant if you omit the coconut sugar in the marinade]

    Grab your free printable shopping list HERE!

    Make a breakfast this week from the Lexi’s Clean Kitchen Cookbook!

    The Buttery Drop Biscuits on page 74 are delicious with this slow cooker pumpkin butter!

    Celebrate October with some of my favorite pumpkin recipes on the blog!

     


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

    Lexi’s Weekly Dinner Plan Week 44

    Sneaky Veggie Gluten Free Mac and Cheese Pecan Breadcrumbs | Lexi's Clean Kitchen

    This Gluten Free Hidden Veggie Mac & Cheese with Pecan Breadcrumbs is my favorite mac and cheese to date, and I’m a mac and cheese fan! It is hearty, creamy, and comforting. Absolutely nobody will be able to tell that you snuck cauliflower and butternut squash into the sauce of this fabulous mac and cheese! Adult and kid-friendly, and so delicious! Made in partnership with the American Pecan Council.

    Sneaky Veggie Gluten-Free Mac and Cheese-Pecan Breadcrumbs | Lexi's Clean Kitchen

    This dish is the perfect alternative to conventional Mac & Cheese! Sneak those veggies into the creamy, cheesy sauce (bonus if you add in the broccoli) for the perfect comfort food, made more wholesome!

    Sneaky Veggie Gluten-Free Mac and Cheese-Pecan Breadcrumbs | Lexi's Clean Kitchen

    I am so excited to partner with the American Pecan Council for today’s post. I love swapping out traditional breadcrumbs for these, heart healthy, spiced pecan breadcrumbs! They are the perfect, nutritious topper to this unique mac & cheese pasta dish!

    A handful of pecans (about 19 halves) is a good source of fiber, thiamin, zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Pecans also have power-packed protein and in every 1-ounce serving, you’ll get 12 grams of “good” monounsaturated fat, with zero cholesterol or sodium, making this dish even more nutritious!

    Sneaky Veggie Gluten-Free Mac and Cheese-Pecan Breadcrumbs | Lexi's Clean Kitchen

    This dish is made with gluten-free pasta, and the breadcrumb alternative that can also be used to bread chicken or fish! Pour on that creamy cheese sauce, mix it all together, top with fresh cheese, and then BAKE! Then add those spiced pecan breadcrumbs. SO GOOD.

    Sneaky Veggie Gluten-Free Mac and Cheese-Pecan Breadcrumbs | Lexi's Clean Kitchen

    Use your favorite gluten-free pasta to make this dish work for anybody’s dietary restrictions. The breadcrumbs would be great on top of baked fish, roasted veggies, as a breadcrumb mixture for eggplant parmesan, stuffed peppers, on a salad, and so many other fabulous dishes!

    Sneaky Veggie Gluten-Free Mac and Cheese-Pecan Breadcrumbs | Lexi's Clean Kitchen

    Watch the video:

    0.0 rating

    Sneaky Veggie Gluten Free Mac & Cheese with Pecan Croutons


    Yield 8
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      Creamy Cheese Sauce

      • 2 heaping cups butternut squash, diced
      • 2 heaping cups cauliflower florets, cut small
      • 1 tablespoon extra-virgin olive oil
      • 1/2 teaspoon sea salt, more to taste
      • 1/2 teaspoon black pepper, more to taste
      • 1/4 teaspoon cinnamon, more to taste
      • 1 cup vegetable broth
      • 1 cup non-dairy milk of choice, use more if your sauce if looking really thick
      • 1/2 cup cheddar cheese, more as desired and more for topping
      • 1/2 cup parmesan cheese, more as desired and more for topping
      • 3 tablespoons grass-fed butter
      • 1 teaspoon dijon mustard

      Other Ingredients

      • 1 16-ounce package of gluten-free pasta, cooked according to package instructions
      • 2 cups broccoli florets, steamed (see notes)
      • 1/3 cup additional cheese, for topping

      Pecan Breadcrumbs

      Directions

      1. Heat extra-virgin olive oil in a large skillet over medium-high heat. Add in butternut squash, cauliflower, sea salt, black pepper, and cinnamon. Cook for 1-2 minutes or until fragrant. Pour in vegetable broth and cover the skillet. Let simmer for 8-10 minutes, or until vegetables are tender. Remove from heat and let cool.
      2. While butternut squash cooks, cook pasta according to package instructions and steam the broccoli. Once pasta is done cooking, strain and run under cold water to stop the cooking process. Mix with a dash of extra-virgin olive oil to prevent the pasta from sticking and set aside.
      3. Add the butternut squash, cauliflower, and what is left of the vegetable stock into a high-speed blender. Add cheeses, non-dairy milk, 3 tablespoons grass-fed butter, and dijon mustard. Blend until creamy. Taste and adjust seasoning as desired.
      4. Place pasta and steamed broccoli in a large mixing bowl. Pour 1/2 cup of sauce at a time over pasta and broccoli until the pasta is well coated and as cheesy as you like it. Taste and adjust salt and pepper as desired!
      5. Preheat oven to 350 °F. Pour Mac & Cheese into a baking dish. Top with the additional cheddar and parmesan cheese and bake for 10 minutes, until cheese is melted.
      6. While the Mac & Cheese is baking, make the pecan breadcrumbs: Pulse pecans in a food processor until a sand-like consistency is achieved. Mix in optional spices if using.
      7. Once the Mac & Cheese is done, sprinkle with pecan breadcrumbs and broil on low for 2-3 minutes, or until golden brown.
      8. Serve and enjoy!

      Recipe Notes

      1. When tasting your sauce, feel free to add more cheese to it!
      2. You can omit the cayenne, chili powder, and garlic powder in the pecan topping if desired!
      3. The cheese sauce yields 4 cups. You might have about 1 cup leftover depending on how cheesy you like your mac & cheese! Store the leftover cheese sauce in your fridge for up to one-week.
      4. Steam broccoli: Cut broccoli into 2-inch florets. Place a steamer insert into a medium pot. Add a little water, cover and bring the water to a boil. Place broccoli florets in the pot and steam for 4 to 5 minutes, or until fork tender. Drain and run under cold water to stop the cooking process. Add to pasta once cooked.

      Nutrition

      Loading nutrition data...

      This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own! I love pecans and the farmers who grow them! Thank you for continuing to support LCK and the brands I work with!

      Gluten-Free Hidden Veggie Mac & Cheese with Pecan Breadcrumbs

      Another week, another healthy Dinner Plan! This week’s Dinner Plan is perfect for back-to-school! From freezable burritos to the ultimate Sloppy Joes, you are not going to want to miss this kid-friendly menu!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Meal Plan Graphic Week 41 | Lexi's Clean Kitchen

      Monday: Zucchini Linguine with Homemade Meat Sauce [grain-free, gluten-free, low-carb]

      Tuesday: Freezable Burritos [dairy-free if you omit the optional cheese, no sugar added, gluten-free]

      Wednesday: Leftovers

      Thursday: Spicy Shrimp and Citrus Salad [dairy-free, gluten-free, paleo-friendly]

      Friday: Feel Good Veggie Soup [Paleo-friendly, gluten-free, nut-free]

      Saturday: Out

      Sunday: Sloppy Joes [30 minutes or less, no added sugar, dairy-free, and nut-free]

      Grab your free printable shopping list HERE!

      Make some snacks from the blog to add to your back-to-school lunches!

      These nut-free paleo-friendly chicken fingers are perfect for school lunches or as a kid-friendly dinner!

      Add a healthy treat to lunch boxes with these secret ingredient Avocado Brownies! Such a great way to sneak in healthy fats during the day!


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

      Lexi’s Weekly Dinner Plan Week 41

      Loaded Chicken Salad: Four Ways | Lexi's Clean Kitchen

      This Loaded Chicken Salad Four Ways makes for the perfect customizable lunch! Make a big batch at the beginning of the week and enjoy it all week long in sandwiches, as a back-to-school snack on celery sticks, in a lettuce wrap, or in a salad! Made in partnership with Nuts.com!

      Loaded Chicken Salad | Lexi's Clean Kitchen

      This Chicken Salad is filled with some of my favorite lunch flavors:

      Perfectly seasoned baked (or boiled) chicken

      Fresh chopped scallions

      Crisp red grapes

      Sweet royal raisins

      Chopped walnuts, or nuts of choice

      & crispy, smoky bacon

      It seriously doesn’t get much better than that!

      Loaded Chicken Salad | Lexi's Clean Kitchen

      I am so excited to partner with my friends at Nuts.com to bring you today’s recipe. This chicken salad is packed with nuts of choice, and my favorite, royal raisins! I simply can’t get over how customizable and delicious this lunch recipe is.

      Loaded Chicken Salad | Lexi's Clean Kitchen

      Looking for a great back-to-school snack for when the kiddos get home? Serve this on celery sticks for a protein-packed snack.

      Loaded Chicken Salad Celery Logs | Lexi's Clean Kitchen

      If you are looking for a low-carb Whole30 compliant lunch option, make it a lettuce wrap!

      Loaded Chicken Salad Lettuce Wraps | Lexi's Clean Kitchen

      Are you more of a salad person? Create a salad with this Chicken Salad by serving it over greens with your favorite salad fixings!

      Loaded Chicken Salad | Lexi's Clean Kitchen

      More of a sandwich person? Add this to your favorite bread with some extra add-ins such as tomatoes and avocado for an ultimate protein packed sandwich to keep you full and energized all day long!

      Loaded Chicken Salad Sandwich | Lexi's Clean Kitchen

      0.0 rating

      Loaded Chicken Salad


      Yield 4
      Prep Time 10 minutes
      Cook Time 15 minutes
      Total Time 25 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Chicken Salad

        • 1 pound boneless, skinless chicken breasts, cooked and diced
        • 1/4 cup red grapes, sliced
        • 1/4 cup royal raisins, roughly chopped
        • 1/4 cup walnuts, or another nut of choice
        • 1/4 cup scallions, thinly sliced
        • 1/2 red onion, diced
        • 1/3 cup good quality mayonnaise
        • 1 tablespoon dijon mustard, more to taste
        • 1/2 teaspoon sea salt, more to taste
        • 1/2 teaspoon black pepper, more to taste
        • optional: 1/4 cup bacon, roughly chopped

        Chicken Salad Celery Sticks

        • 12 celery ribs, cleaned and sliced in half or thirds depending on size

        Chicken Salad Sandwich

        Lettuce Wraps

        Chicken Salad Over Salad

        Directions

        1. Place all of the chicken salad ingredients in a large mixing bowl.
        2. Mix until well combined. Taste and adjust seasoning, mayonnaise, and dijon mustard as needed.
        3. Serve as celery sticks, in a lettuce wrap, on top of a salad, or as a sandwich!

        Recipe Notes

        *Store in your refrigerator for 3-5 days!

        *You can sub the mayo for 1/3 cup Greek yogurt if desired!

         


        Nutrition

        Loading nutrition data...

        This post is sponsored by Nuts.com. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

        Loaded Chicken Salad: Four Ways

        This Week’s Meal Plan is filled with delicious, healthy, and simple meals that are great for the busy week ahead! From Mediterranean Bowls to Savory Chorizo Breakfast Bowls, you are not going to want to miss this week’s menu!

        Labor Day is fast approaching, make sure to scroll all the way down to see our favorite Labor Day recipes!

        New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

        Lexi's Weekly Dinner Plan Week 39 | Lexi's Clean Kitchen

        Monday: Orange Power Pasta with Cauliflower Alfredo [vegetarian, Egg-free, paleo-friendly]

        Tuesday: Instant Pot Chicken Cacciatore [egg-free, paleo-friendly, nut-free]

        Wednesday: Leftovers

        Thursday: Citrus Mahi Mahi [dairy-free, egg-free, gluten-free, paleo-friendly]

        Friday: Mediterranean Bowls [vegetarian, gluten-free, refined sugar-free]

        Saturday: Out

        Sunday: BRINNER: Savory Chorizo Breakfast Bowls [dairy-free, gluten-free, nut-free, paleo-friendly]

        Grab your free printable shopping list HERE!

        Looking for healthy Labor Day recipes? We’ve got you covered!

        Check out these Paleo Labor Day BBQ recipes we LOVE!

        Lexi’s Weekly Dinner Plan Week 39

        Grilled Sweet Potato Salad [paleo-friendly, grain-free, gluten-free] | Lexi's Clean Kitchen

        Delicious flavors come together in this Grilled Sweet Potato Salad with Honey Mustard Vinaigrette! Grilled-to-perfect sweet potatoes, aromatic grilled red onion, fresh herbs, and the best creamy dressing to toss it all together with! Serve this as a side at any BBQ or summer gathering, or make it for a weeknight meatless dinner! Made in partnership with Stop & Shop!

        I am so excited to bring you today’s blog post in partnership with Stop & Shop. I love their Buy Local campaign throughout their stores right now, and that they work hard to support local New England farmers. As of right now, they offer locally sourced produce from 35 New England farmers! The produce is picked at the farm and the next day it is in stores – you can’t get any fresher than that! Fun fact: Stop & Shop has been supporting local farmers for decades sourcing potatoes, corn, cucumbers, squash, tomatoes, and apples; to name a few!  I shopped at the Watertown, MA location for ALL of the ingredients for this recipe, and the produce for this recipe came from Paquette Farms in Shrewsbury, MA. How cool is that?

        Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

        First, you’ll need to toss your sweet potatoes with olive oil, salt, and pepper!

        Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

        Now, while that’s grilling, whisk together your dressing! I love the Nature’s Promise organic line of products that Stop & Shop has. The products are affordable and are a great quality. In this dressing alone we used their Dijon mustard, apple cider vinegar, and wild honey! Even the sweet potatoes are Nature’s Promise! Affordable, delicious, and good quality- my three musts!

        Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

        Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

        Combine, assemble, and devour!

        Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

        Every bite is flavorful and delicious! Grilling season is my favorite season and if you haven’t grilled sweet potatoes yet, you must! They are SO good. Plus it’s one of those great transitional veggies that’ll get you grilling from Summer into Fall!

        Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

        Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

        4.0 rating
        1 reviews

        Grilled Sweet Potato Salad with Honey Mustard Vinaigrette


        Yield 4
        Prep Time 10 minutes
        Cook Time 40 minutes
        Total Time 50 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

          Grilled Sweet Potatoes

          Honey Mustard Vinaigrette

          Everything Else

          • 1 large red onion, sliced
          • 1 lime, cut into wedges for serving
          • 1/4 cup parsley or cilantro
          • 1/3 cup chopped scallions
          • Optional: feta cheese
          • Optional: 1 cup black beans, drained and rinsed
          • Optional: crispy bacon

          Directions

          1. Preheat your grill to 350ºF and grease the grates.
          2. In a large bowl, toss sweet potatoes with oil, salt, and pepper.
          3. Place on grill and let cook for 15 minutes on each side until tender.
          4. While grilling, add all dressing ingredients into your blender and blend until smooth. Set aside.
          5. When the sweet potatoes have 10 minutes left on the grill, add sliced onion to the grill and let cook for 10 minutes or until soft and fragrant.
          6. Once done grilling, gently toss sweet potatoes and grilled onion with dressing (amount as desired).
          7. Assemble: Place sweet potatoes and red onion on a plate. Top with more dressing if desired, feta (optional), black beans (optional), bacon (optional), parsley, cilantro, and scallions. Serve warm or cold with lime wedges.

          Nutrition

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          Want to master the grill this summer? This guide is a good start to becoming a grill master, and not having overcooked (or undercooked) meals!

          Grilling 101 - Lexi's Clean Kitchen

          This post is sponsored by Stop & Shop. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Stop and Shop has an expanded section or organic and natural foods which I am extra excited about! Thank you for continuing to support LCK and the brands I work with!

          GIVEAWAY

          I am giving way FOUR $50 Stop & Shop giftcards to (4) readers!

          Simply comment below with your favorite things to make on the grill to be entered to win! Winners will be picked on September 16th at 12pm EST. US only.

          Grilled Sweet Potato Salad with Honey Mustard Vinaigrette

          Weekly Dinner Plan Week 38 | Lexi's Clean Kitchen

          I am obsessed with the meals in this Week’s Dinner Plan! The Loaded Eggplant took us awhile to perfect, but it was so worth it! This week’s menu is a delicious assortment of low-carb, easy meals that you will want to make again and again!

          New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

          Meal Plan Graphic Week 38 | Lexi's Clean Kitchen

           

          Monday: Thai Turkey Bowls [30 minutes or less, paleo-friendly, nut-free, egg-free]

          Tuesday: Broccoli Rabe and Sausage Pasta [30 minutes or less, egg-free, gluten-free, nut-free, paleo-friendly]

          Wednesday: Leftovers

          Thursday: Loaded Grilled Eggplant with Creamy Herb Sauce [vegetarian, dairy-free, no added sugar]

          Friday: Caribbean Pulled Chicken Lettuce Wraps [dairy-free, paleo-friendly, low-carb]

          Saturday: Out

          Sunday: Fig Pizza [dairy-free, paleo-friendly, gluten-free, no refined sugar]

          Grab your free printable shopping list HERE!


          Make lunch throughout the week from the Lexi’s Clean Kitchen Cookbook!

          Try one of my chicken salad recipes on page 152 in a lettuce wrap for a great travel-friendly lunch! The Pesto Chicken Salad is my favorite chicken salad variation for Summer, but you can’t go wrong with the classic as well!

          Lexi’s Weekly Dinner Plan Week 38

          DIY Gluten Free Lunch Pinwheels | Lexi's Clean Kitchen

          Finding a great on-the-go lunch that is both adult and kid-friendly is a hard task, but these DIY Lunch Pinwheels are just that! One-hundred percent customizable, easy to make-ahead, and a way to bring everyone around the table to make a meal together!

          DIY Lunch Pinwheels | Lexi's Clean Kitchen

          Although these pinwheels are perfect for school or work lunches, I cannot wait to make this DIY Pinwheel Spread for Football entertaining! I am excited to partner with Dietz & Watson for their Choose The Table campaign because I truly love the concept of more social and less media! Though my job has me on, almost all that time, I treasure the moments where I can shut off! Gathering around the table for a meal, to make lunch, to make a snack, and just chat and have some Face-time is truly so important!

          Lay out all of the ingredients and have your family members and/or friends create their own pinwheels! The perfect party pleaser for those picky eaters out there!

          I love how creative you can get with these pinwheels. Make a BLT pinwheel with turkey, or a Caprese BLT with pesto, or even an ultimate roasted veggie wrap pinwheel with all of your favorite Summer fixings… the options are endless!

          DIY Lunch Pinwheels | Lexi's Clean Kitchen

          I was so excited to find that Dietz & Watson has an organic line of turkey breast and chicken breast, plus DELICIOUS mustards! They even have organic, minimal ingredient beef hot dogs! Perfect options to grab in the grocery store.

          DIY Lunch Pinwheels | Lexi's Clean Kitchen

          5.0 rating
          1 reviews

          DIY Lunch Pinwheels


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



          Author: Lexi
          Scale This Recipe

          Ingredients

            Wraps

            • 1 package gluten-free tortillas
            • 4 leaves romaine lettuce or collard greens, stemmed shaved
            • Flour tortillas
            • Homemade Tortillas

            Spread Ideas

            • 1/2 cup hummus
            • 1/2 cup pesto
            • 1/2 cup Dietz & Watson whole-grain mustard

            Meat Ideas

            • 1 pound organic turkey breast 
            • 1 pound sliced pepperoni
            • 1 pound sliced salami
            • 1 pound shredded rotisserie chicken
            • Sliced chicken breasts

            Veggie Ideas

            • Shredded lettuce
            • Tomatoes, sliced thin
            • Cucumbers, sliced thin
            • Alfalfa sprouts
            • Spinach, more as needed
            • 1 avocado, thinly sliced
            • 1 red onion, sliced thin
            • 1 eggplant, sliced into rounds and grilled
            • 1 zucchini or yellow squash, sliced into rounds and grilled

            Other Add-Ins

            • Bacon, cooked
            • Cheese, sliced or shredded
            • Pickled jalapeños
            • Sliced pickled pepperocini
            • Black beans, drained and rinsed
            • Roasted red peppers, sliced
            • Sundried Tomatoes, sliced

            Directions

            1. Place lettuce leaves, collard leaves, or tortillas of choice on a flat surface.
            2. Spoon 1 to 2 tablespoons of your spread of choice onto the middle of your wrap.
            3. Add a few slices of meat and/or veggies on top of the spread in a straight line along the stem of the lettuce wrap or the long side of the tortilla.
            4. Lift the side of the tortilla closest to you and roll, using your fingers to make sure none of the filling falls out. If making a lettuce wrap, the stem should span the length of the whole roll. Before closing the roll, place a teaspoon of spread on the edge of the wrap. This will help the wrap stay together. Roll as tightly as possible for best results.
            5. Using a sharp knife, cut the wrap into 1-inch pieces.
            6. Place in the refrigerator until ready to serve!

            Recipe Notes

            *You can use a toothpick to help the pinwheels stay together if they start to fall apart!


            Nutrition

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            Choose The Table Dinner

            Dietz & Watson Choose The Table Dinner

            I had the amazing pleasure of dining with Chef Michael Schlow for the #choosethetable event at Doretta Tavern in Boston! I’ve always known it to be true that food really does bring people together, so I truly love this campaign which encourages others to gather around the table with family and friends to reclaim some extra moments of quality time together! More social, less media, my friends!

            He brought out the delicious meat sauce, sans pasta for me, and he made even the cheesecake especially gluten-free for me! I’m not usually a cheesecake fan and this was insane!

            Boston friends: Go enter to win your very own exclusively curated, private dinner at Doretta Tavern with Chef Michael Schlow on 9/12!

            Dietz & Watson Choose The Table Dinner

            This post is sponsored by Dietz & Watson. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

            DIY Lunch Pinwheels

            Weekly Dinner Plan Week 37 | Lexi's Clean Kitchen

            This week is filled with some of my most popular recipes on the blog! From the spaghetti squash bake to the new copycat Chipotle Burrito Bowls, this week is filled with flavorful, simple, and absolutely delicious meals that are perfect for meal prep!

            If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

            Meal Plan Graphic Week 37 | Lexi's Clean Kitchen

            Monday: Italian Style Spaghetti Squash Bake [gluten-free, grain-free]

            Tuesday: Copycat Chicken Burrito Bowls [grain-free, gluten-free, paleo-friendly, Whole30 compliant + VIDEO]

            Wednesday: Greek Veggie Bowls [vegan-friendly, egg-free, nut-free, paleo-friendly, whole30 compliant]

            Thursday: Leftovers

            Friday: Watermelon Ahi Salad [grain-free, dairy-free, paleo-friendly]

            Saturday: Out

            Sunday: Chicken Milanese [dairy-free and paleo-friendly if you omit the cheese, gluten-free]

            Grab your free printable shopping list HERE!

            Make breakfast throughout the week from the Lexi’s Clean Kitchen Cookbook!

            The French Vanilla Muffins on page 48 and the Healing Tropical Smoothie Bowl on page 62 are perfect for HOT Summer mornings! Looking for BRUNCH inspiration? The avocado toast on page 58 is one of my faves! SO flavorful, filling, and customizable!

            Lexi’s Weekly Dinner Plan Week 37

            Pecan Popcorn Chicken (gluten-free, grain-free, low carb) | Lexi's Clean Kitchen

            This Pecan Popcorn Chicken makes for the perfect kid-friendly snack! Looking for flavorful, crispy, tender, and juicy popcorn chicken? This recipe is for you!  Made in partnership with the American Pecan Council!

            Pecan Popcorn Chicken | Lexi's Clean Kitchen

            When I think of popcorn chicken, I think of KFC. Though I would certainly not eat that now, I wanted this popcorn chicken recipe to be reminiscent of the crunchy, crispy exterior, with a tender, juicy center! This recipe is just that!

            I am so excited to partner with my friends at the American Pecan Council to bring you this recipe!

            Pecan Popcorn Chicken | Lexi's Clean Kitchen

            These chicken nuggets, or popcorn chicken bites, are nutrient-dense, so you’ll feel GOOD about serving these! Pecans are lower in carbs and higher in fiber compared to many other nuts, and they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!

            Pecan Popcorn Chicken | Lexi's Clean Kitchen

            Dairy-free, Grain-free, gluten-free, and paleo-friendly! Plus, that Cajun Garlic Dipping Sauce is truly AMAZING.

            Pecan Popcorn Chicken | Lexi's Clean Kitchen

            5.0 rating
            2 reviews

            Pecan Popcorn Chicken


            Yield 4
            Prep Time 15 minutes
            Cook Time 15 minutes
            Total Time 30 minutes



            Author: Lexi
            Scale This Recipe

            Ingredients

              Pecan Mixture

              Egg White Mixture

              • 2 egg whites
              • 1/2 teaspoon salt
              • 1/2 teaspoon pepper

              Other Ingredients

              Cajun Garlic Dipping Sauce

              Directions

              1. Mix all ingredients for the pecan mixture in a medium mixing bowl and set aside.
              2. Place arrowroot flour and egg white mixture in two separate mixing bowls and set aside.
              3. Line a baking sheet with parchment paper and set next to the three mixing bowls.
              4. Place chicken in the egg mixture, dredge in arrowroot flour, place back into the egg mixture and then dredge in the pecan mixture. Make sure to coat the chicken generously in the pecan mixture.
              5. Heat the avocado oil in a large skillet over medium heat. Splash a drop of water in it, if it sizzles, it is ready to go!
              6. Carefully, place the chicken in the hot skillet and fry for about 8-10 minutes, or until outside is golden and no pink remains. Transfer to a plate lined with paper towels.
              6. While chicken is cooking, place the Cajun garlic dipping sauce ingredients into a high-speed blender. Blend until just combined. Taste and adjust lemon and spices as necessary. Pour into desired serving cups and set aside until ready to eat.
              7. Serve warm!

              Recipe Notes

              *Bake the chicken poppers instead of frying!
              Pre-heat oven to 400 °F. Bake for 12 minutes. Transfer chicken to the top rack of the oven and broil on high for 1-2 minutes on each side, until the outside is golden.


              Nutrition

              Loading nutrition data...

              This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

              Pecan Popcorn Chicken

              Weekly Dinner Plan 36 (Paleo friendly) | Lexi's Clean Kitchen

              Happy first week of August! I can’t wait for you to try these delicious, hearty, and refreshing Summer meals!

              August is one of my favorite times of the year because stone fruit season is in full force. Scroll all the way down to see some of my favorite ways to cook with stonefruit in the late Summer months!

              If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

              Meal Plan Graphic Week 36 | Lexi's Clean Kitchen

              Monday: Stir Fry Spring Rolls (30 minutes or less, gluten-free, paleo-friendly)

              Tuesday: BRINNER: Spring Vegetable Quiche

              Wednesday: Steak Salad with Cherry Salsa (30 minutes or less, Grain-free, gluten-free, Whole30 compliant if you substitute the butter for ghee)

              Thursday: Grilled Caesar with Blackened Shrimp (30 minutes or less, paleo-friendly)

              Friday: Out

              Saturday: Lemon Garlic Chicken and Rice One Pan Skillet (egg-free, gluten-free, nut-free)

              Sunday: Leftovers

              Grab your free printable shopping list HERE!

              Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook!

              Try the Jerk Chicken with Caribbean Rice and Mango Salsa on page 375! Bursting with delicious, flavorful spices!

              My Favorite Ways To Use Peaches this Stonefruit This Season!

              Add to salads: Kale, Caramelized Peaches, and Crispy Onion Salad or Grilled Peach, Avocado, and Crab Salad

              Serve over pancakes: Cinnamon Crunch Peach Pancakes

              Top with whipped cream for a delicious dessert: grilled peaches with cinnamon protein whipped cream and caramel


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

              Lexi’s Weekly Dinner Plan Week 36

              Hi everyone!! I wanted to take a minute (or a few minutes, since I went on a little bit of a rant here) to share about how I am eating lately, and talk about labels, balance, and all sorts of good things!

              How I'm Eating Lately & Let's Talk Labels - Lexi's Clean Kitchen
               

              So, why am I writing this post?!

              Reason 1: For starters, many of you have been following me for a long time and know my whole story, and many of you are new to my little corner of the internet and don’t know why I began eating the way I do! So I wanted to take a moment and share that background — and then where I am at today, to hopefully inspire you on your clean eating, healthy living journey!

              Reason 2: And this one is the big ticket reason for this blog post!

              Occasionally I share fun little videos from other pages on my Facebook Page (come join the fun), for example, like an indulgent BLT’s made with a bacon weave instead of bread.

              When I do share these fun little videos, I often get comments such as, “NOT HEALTHY” and “I thought this was a clean eating page?” 

              To continue with the bacon example, while I wouldn’t go ahead and actually make this if someone handed me a bite, I’d totally take one! That’s the thing you guys, this website IS about clean eating (but remember, your version may look different than someone else’s)! It’s about living your best and healthiest life. It’s about eating to FEEL YOUR BEST. Including mentally and emotionally. It’s about the occasional indulgence without having ALL THE GUILT. It’s about listening to your body.  And it’s about living a little, too! More on 90/10 below!

              Reason 3: Let’s ditch the labels a little bit (more on this below)…

              Let’s rewind to 2013 for a minute…

              In 2013 my stomach hit a wall and was at it’s absolute worst, even though I was eating ‘healthy’ (so I thought) and exercising regularly. It was to the point I didn’t want to leave the house I felt so sick and awful. It consumed my life, affected my relationship, and was making me so unhappy.

              Now, because I’m all about TMI, I’ll get a little specific with you. I couldn’t go to the bathroom, like for days and days. I was SO beyond bloated and gassy. Now, this would happen even if I ate a piece of lettuce at that point. My gut was seriously messed up to the point that anything would affect it, and I had no idea what to do about it.

              I decided, after some research, to cut out foods that I had read could cause inflammation in the body. I began with cutting out gluten and dairy, and fairly quickly, I started noticing a difference in my digestion, energy, skin, and mood. But it was certainly not 100% or even 85%. I decided to eliminate some more foods (grains, legumes, refined sugar, and soy), and sloooowly began healing my body through food.

              You guys, that’s why I believe so strongly in the power of food. It changed my life.

              With that said, I wanted answers. I needed a little more help beyond what I could do with food alone. I wanted to know the root cause of whatever was going on in my body, so I sought out a functional medicine doctor. 

              Step 1 was making sure I was going to the bathroom regularly. You guys, I had tried everything under the sun for this. Everything had the opposite effect. My doctor had me taking as much Magnesium Citrate as needed (at night because it can make you tired) until I was going to the bathroom regularly.

              Step 2 was getting some answers. Through blood tests, stool samples,  food sensitivity panels, and more — leaky gut and a candida overgrowth were the root causes found. I did a strict candida diet, a liver detox, more elimination diets/reintroductions of foods, and a few other protocols to help further my healing.

              I finally had answers, and as happy as I was, I was overwhelmed by all the things I could no longer eat! That’s why LCK began. I began creating recipes I wanted to eat, free of all the things I could no longer eat. I created a resource for myself, and for anyone else out there looking for recipes free of certain ingredients.

              What Has Changed Over The Years? 

              When I was working super hard to heal my gut, I was STRICT, STRICT, STRICT. I wasn’t eating the baked goods on my blog, I wasn’t ‘cheating’. At the time, I would’ve felt really, really bad (physically) and it wasn’t worth it for me.

              As time has gone on, I’ve been able to be more flexible with the foods I eat — within moderation. So what does that look like? Now I’ll eat some rice, rice pasta, some legumes, and some dairy (mainly just some good quality cheese). I notice if I overdo it, I’ll feel it, so I eat with an 80/20 or 90/10 approach, and I love it! While LCK is still gluten-free, mostly grain-free, mostly dairy-free, refined sugar free, and soy-free because that’s the way I eat, it’s more about overall healthy, clean eating then specific strict labels.

              80/20 or 90/10: What’s That? 

              Essentially it means 80% of the time (or 90% of the time) you eat super clean*, and the other percentage, you live a little. I don’t go out and eat a humongous chicken parm sub (though man, those were good), but I’ll now eat some gluten-free pizza, gluten-free pasta, and things like that!

              I’m also experimenting how I do with digesting certain foods that were off limits for me for a while, like beans, which I’ve been tolerating pretty well (yay, hummus, welcome back)!

              *Clean eating being mostly defined here as omitting processed foods and replacing them with real, nutrient-dense whole foods!

              The Importance of Balance & Being In Tune with Your Body

              So here’s the thing, you guys… Maybe you’re eating this way because you have something going on in your body. Maybe you just want to feel healthier, have more energy, and feel awesome. Maybe you have allergies and have no choice.

              Wherever you are on your journey, it’s important to really take the time to get to know your body. Do what works for you! Ditch the labels and the agony of following a specific diet. It’s freeing, believe me.

              Not in the mood for meat? So eat more plant based meals!

              Break out after eating dairy? Avoid it for a while. That doesn’t mean it has to be forever.

              Eat mostly paleo but can eat digest quinoa just fine? Go for it!

              See where I’m going with this?

              Let’s Talk Labels:

              Okay, let’s get into this and then I promise I’ll wrap this post up! I know it’s getting long! Back to reason 2 for writing this post (see above), I will also get people saying ‘but that’s not paleo, is it?,’ ‘I thought cheese isn’t paleo?’ and so on. 

              Though I do personally eat some form of a paleo lifestyle because I find that’s what works best for my body, I’ve ditched the strict constraints of that a long time ago. Now that doesn’t mean I eat all the gluten and whatnot, but simply I ditched making myself crazy and feel bad if I eat some hummus, rice on my sushi, or some local good-quality cheese.

              I started making it less about a label or a diet, and more about what was good for me, and honestly, it has been amazingly freeing. I think about what’s a priority to me: the quality of the meat, eggs, fish, and produce I am eating and where it’s coming from, and enjoying my life and feeling awesome while doing so. If things change with my body, I’ll approach the changes I’ll need to make as they arise. Simple as that!

              Here’s the thing: diets get a bad rap for a reason. It’s a short-term mindset, but I am not saying that can’t set you up for long-term success and can help you create a good foundation. Eating clean, AKA removing processed foods and replacing them with real, good quality, whole foods — is a lifestyle choice, not a fad a diet. A healthy lifestyle, simply put, is forever, but doesn’t require a strict label.

              The Takeaway?

              Step back and eat the way that makes you THRIVE. Live the lifestyle that makes you feel like a rockstar. Period.

              Maybe for you, that’s strict paleo and working out HARD, or maybe you eat clean 80/20 and do yoga and go on walks. Maybe that’s simply cutting out soda and making small changes in your life and for your family. There’s no right or wrong here! Just be kind to your mind and body. You’ll thank yourself, you’ll feel great, and you’ll be happy.

              Let me know your thoughts, and feel free to drop any questions below! 

              XOXO!

              Your friend,

              Lexi

              How I’m Eating Lately & Let’s Talk Labels

              Weekly Dinner Plan Week 35 | Lexi's Clean Kitchen

              Can you believe it is already the last week of JULY?! This week’s meal plan is filled with simple, healthy, and flavorful meals that are perfect for these HOT Summer days! From Bruschetta Chicken to BLT Pasta Salad, you are not going to want to miss this weeks menu!

              If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

              Meal-Plan-Graphic-Week-35

              Monday: BLT Pasta Salad

              Tuesday: Herb Chicken and Candied Pecan Salad

              Wednesday: Spaghetti Squash Alfredo with Chicken and Caramelized Onions (Can substitute spiralized Summer squash for the spaghetti squash!)

              Thursday: Leftovers

              Friday: Tequila Lime Shrimp served with this Mexican Street Corn Salad!

              Saturday: Bruschetta Chicken

              Sunday: Leftovers

              Grab your free printable shopping list HERE!

              Make a breakfast throughout the week from the Lexi’s Clean Kitchen Cookbook!

              The chia pudding (three ways!) on page 60 is such a great make ahead egg-free breakfast or midday snack! Looking for a heartier breakfast? Try the Classic Home Fries on page 42 and top them with an egg!

              Lexi’s Weekly Dinner Plan Week 35

              Weekly Dinner Plan Week 34 | Lexi's Clean KItchen

              I am so excited for this week’s Dinner plan! From my favorite rainbow-colored Spring Rolls to the Sriracha Lime Chicken Salad (one of the most popular recipes on the blog!), this week’s Dinner Plan is seriously going to be so delicious!

              If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

              Lexi's Weekly Dinner Plan Week 34 | Lexi's Clean Kitchen

              Monday: Taco Salad

              Tuesday: One-Pan Eggplant Chicken Dinner (with VIDEO!)

              Wednesday: Leftovers

              Thursday: Poke Bowls (with VIDEO!)

              Friday: Spring Rolls

              Saturday: Out

              Sunday: Sriracha Lime Chicken Salad

              Grab your free printable shopping list HERE!

              Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook!

              The Baked Eggplant Parmesan on page 216 is such a delicious freezer-friendly meal perfect for meal prepping!

              Lexi’s Weekly Dinner Plan Week 34

              In the Summer I join a CSA through a local farm, and am always looking for healthy and creative ways to use all of the Summer produce I pick up!

              Here are 40 paleo-friendly, creative, and delicious recipes to make with all of this colorful Summer produce!

              40 MUST MAKE SUMMER RECIPES | Lexi's Clean Kitchen

              Appetizers

              Chicken Wings in Mango Chili Sauce from Lexi’s Clean Kitchen (30 minutes or less, Paleo-friendly, egg-free, gluten-free, nut-free, dairy-free)

              Classic Lobster Bisque from Lexi’s Clean Kitchen (Egg-free, Gluten-free, nut-free, no added sugar)

              Spring Rolls with Mango Ginger Sauce from Lexi’s Clean Kitchen (30 minutes or less, paleo-friendly, Grain-free, dairy-free, vegan option, nut-free)

              Crudite Platter with Tzatziki Sauce from Lexi’s Clean Kitchen (30 minutes or less, dairy-free option, vegan option)

              Coconut Curry Ceviche from Lexi’s Clean Kitchen (Dairy-free, egg-free, nut-free, paleo-friendly, Whole30 compliant)

              Mussels with Creamy Dijon Sauce from Lexi’s Clean Kitchen (30 minutes or less, egg-free, gluten-free, nut-free)

              Melon Salad with Prosciutto from Lexi’s Clean Kitchen (30 minutes or less, grain-free, omit the cheese to make this paleo-friendly)

              Grilled Caesar with Blackened Shrimp from Lexi’s Clean Kitchen (Dairy-free, paleo-friendly)

              Watermelon Salad with Basil-Ginger Dressing from Lexi’s Clean Kitchen (30 minutes or less, gluten-free, dairy-free)

              Honey Harissa Roasted Eggplant from Gourmande in the Kitchen (paleo-friendly option, gluten-free, grain-free)


              Main Dishes

              Grilled Salmon and Shrimp Scampi from Lexi’s Clean Kitchen (Gluten-free, grain-free, and egg-free)

              Steak Cobb Salad with Cilantro Vinaigrette from Lexi’s Clean Kitchen (30 minutes or less, Grain-free, dairy-free, paleo-friendly, nut-free)

              Poke Bowls from Lexi’s Clean Kitchen (Dairy-free, egg-free, nut-free, paleo-friendly)

              Meal Prep Mediterranean Bowls from Lexi’s Clean Kitchen (Vegetarian, Grain-free, dairy-free)

              Eggplant Lasagna Rollatini from Lexi’s Clean Kitchen (gluten-free, nut-free)

              30 Minute Thai Basil Turkey Bowls from Lexi’s Clean Kitchen (30 minutes or less, grain-free, egg-free, paleo-friendly)

              Grilled Mango Chicken with Strawberry Mango Salsa from Lexi’s Clean Kitchen (Dairy-free, nut-free, paleo-friendly)

              Grilled Fish Bowls with Garlic Scapes and Kale from Lexi’s Clean Kitchen (Paleo, gluten-free, use extra-virgin olive oil and cauliflower rice to make this Whole30 compliant and paleo-friendly!)

              Seared Salmon with Tomato Corn Salsa from Lexi’s Clean Kitchen (Grain-free, gluten-free, dairy-free, 30 minutes or less)

              Grilled Chicken Bruschetta from SkinnyTaste (Gluten-free, Kid-friendly, Paleo-friendly if you omit the cheese)


              Desserts

              Paleo Lemon Bars from Lexi’s Clean Kitchen (Gluten-free, paleo-friendly, and grain-free)

              Classic Chocolate Mousse (30 Minutes or Less, Grain-free, Dairy-free, Paleo-friendly)

              Mocha Fudge Fruit Parfait from Lexi’s Clean Kitchen (30 minutes or less, grain-free, dairy-free, vegan-friendly)

              Mixed Berry Hazelnut Crunch Cream Pops (Paleo, vegan, grain-free, dairy-free) | Lexi’s Clean Kitchen

              4-Ingredient Chai Popsicles from Lexi’s Clean Kitchen (Dairy-free, vegan-friendly, Paleo-friendly)

              Easy Kiwi Pops from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, paleo-friendly)

              Blueberry Crumb Bars from Lexi’s Clean Kitchen (Dairy-Free, gluten-free, paleo-friendly)

              Raspberry Peach Crumble from Lexi’s Clean Kitchen (Dairy-free, gluten-free, paleo-friendly)

              S’mores Bars from Minimalist Baker (Gluten-free, vegan)

              Healthy Fudgsicles from Detoxinista (Dairy-Free, soy-free, paleo-friendly)


              Drinks

              Green Summer Smoothie from Lexi’s Clean Kitchen (Dairy-free, paleo-friendly)

              Superfood Summer Smoothie from Lexi’s Clean Kitchen (Dairy-free, egg-free, nut-free, paleo-friendly)

              Iced Vanilla Bean Matcha Latte from Lexi’s Clean Kitchen (Dairy-free, paleo-friendly, grain-free)

              Strawberry Lemonade and Mint from Lexis’s Clean Kitchen (30 minutes or less, dairy-free, paleo-friendly)

              Cantaloupe Ginger Cocktails from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, paleo-friendly)

              Frozen Rosé Slushies from Lexi’s Clean Kitchen (Gluten-free, dairy-free)

              Four Ingredient Lightened Up Piña Colada from Lexi’s Clean Kitchen (Dairy-free, paleo-friendly)

              2-Minute Watermelon Juice from Lexi’s Clean Kitchen

              Basil Fig Vodka Smash from With Food and Love (no refined sugar, gluten-free)

              Zingy Turmeric Ginger Lemonade with Mint from Cotter Crunch (Paleo-friendly, vegan, dairy-free)

              Happy Cooking!

              Lexi

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