The Best Gluten Free Pizza Crust
This is the best Gluten Free Pizza Crust recipe! It’s easy to make, using a handful of ingredients and comes together in under 10 minutes. Plus, there is no kneading or proofing required. It’s paleo and grain-free, but you wouldn’t know it. It’s light and chewy with just the right texture. Bake it with your favorite toppings for pizza ANY night of the week.
Gluten Free Pizza Crust
If you haven’t tried my Gluten Free Pizza Crust before, you have been missing out. This pizza crust was first published back in 2014 and was also included in my cookbook. It has been made and loved by so many of you! I have to admit, it’s a favorite of mine too. We rephotographed it, as well as updated one ingredient to make it even easier to make. This gluten-free, paleo and nut-free crust comes together quickly, in 1-bowl in under 10 minutes. No kneading, proofing or fussing is required! This pizza crust uses a blend of coconut flour, tapioca flour and ground flaxseed. It’s light and chewy and is a crowd pleaser. It’s easy to make ANY night of the week and perfect for any topping you’d like!
Paleo Pizza Crust Ingredients
Previously, when I first published this recipe I used palm shortening instead of the olive oil that is now listed. While that works equally as well, a lot of readers don’t commonly keep palm shortening on hand. We tested this with olive oil and love the results, so we’ve updated the recipe to call for that instead. If you know and love this with palm shortening, you can still go ahead and use equal the amount of that.
- Olive Oil
- Warm Water
- Egg
- Tapioca Flour
- Coconut Flour
- Ground Flaxseed
- Baking Powder
- Garlic Powder (optional)
- Italian seasoning (optional)
- Fine Sea Salt
How to Make Gluten Free Pizza Crust
What I love about this crust is how truly easy it is to make! All you need is a bowl, a whisk and a spatula. First you whisk together the wet ingredients. Next you add in the dry ingredients, whisk together until you can’t whisk anymore, and then continue to stir it together with a spatula.
Because we’re using coconut flour, the dough will look more like a batter and thickens as it sits. After it’s been mixed together, let it sit for about 5 minutes.
Next, you dump the dough on a piece of parchment that is dusted with tapioca starch. The dough will be sticky. Dust your hands with tapioca starch, as well as the top of the dough. Using your fingers pat the dough down into a circle 8-9″ circle, dusting with additional tapioca as needed. The thinner you pat out the dough, the crispier the crust will be.
Once you have formed your pizza dough you can lightly brush off any excess tapioca flour.
Tips for Working with Homemade Paleo Pizza Crust
- Use a scale to measure out the flour! Coconut flour is very absorbent. If it is not measured correctly it could impact the recipe. Check out this post for more information.
- Form the crust directly on the parchment and baking sheet you plan to bake the pizza on.
- Let the dough rest for a few minutes before you form the pizza crust. This dough uses coconut flour and the longer it sits the more liquid it absorbs. If you try to form the crust right away it may be too wet.
- This pizza crust is sticky! Use extra tapioca flour as needed to prevent it from sticking to you, or the parchment. If you have an excess after you have finished forming the pizza, brush or gently blow it off.
- You must parbake the crust. Typically pizza is baked at a very high temperature. Because of the use of paleo flours, it is better for the flavor for this crust to be baked at 350ºF, so you’ll need to fully bake the crust before adding in your toppings.
How to Bake Gluten Free Pizza
This pizza crust must be baked first before you add any toppings. Bake in a preheated 350ºF on the the middle to lower rack for 20 minutes. Then add your pizza toppings and continue to bake until the cheese is melty.
This recipe makes a pizza for 1-2 people. If serving more, feel free to double the recipe. If you want to make a bigger batch than than that, it is better to make it in a separate bowl. For example, if you want to serve more than 4 people, could could make 2 double batches in two bowls, instead of making them all on the same bowl.
If you like this gluten-free recipe, check out these others:
- Classic Gluten Free Meatloaf
- How to Make Gluten Free Crackers
- Gluten Free Hostess Cupcakes
- Gluten Free Pigs in a Blanket (Nut-Free, too!)
If you like this pizza recipe, check out these others:
- Chicken “Pizza” Sheet Pan Dinner
- Easy Pizza Scramble
- Cauliflower Pizza Bites (Gluten-Free and Grain-Free)
- Pizza Stuffed Peppers
Watch the video:
[yumprint-recipe id=’189′]
The Best Gluten Free Pizza Crust
This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!
Avocado and Corn Salsa Recipe
This is the perfect summery side dish to serve when the weather is HOT. This Avocado and Corn Salsa comes together quickly. It is the perfect easy side dish to throw together and flies off the table! This dish is served great with nearly anything, but we especially like it for other quick cooking summer dishes like this Blackened Fish, quick Chicken Tacos or this Garlic and Lime Grilled Steak.
Corn Salsa Ingredients
- Fresh Corn on the Cob
- Red Onion
- Cherry Tomatoes
- Avocado
- Olive Oil
- Lime
- Cilantro
- Salt and Pepper
Methods to Cook the Corn
The only piece of this salsa that needs to be cooked is the corn! There are a few different methods you can use to cook it. You can quickly boil it, as we suggest in the recipe. Or you could grill it! Additionally you can also cook corn in the Instant Pot using these directions here.
If you like this avocado recipe, check out these others:
- Spicy Shrimp Sweet Potato Boats with Avocado Crema
- Avocado BLT Egg Salad
- Secret Ingredient Brownies [VIDEO]
- Grilled Peach, Avocado, and Crab Salad with Peach Dressing
If you like this side dish, check out these others:
- Mediterranean Quinoa Salad
- Instant Pot Corn on the Cob with Southern Spicy Butter
- Healthy Cole Slaw
- Chipotle Slaw
[yumprint-recipe id=’40’]
Avocado and Corn Salsa
This Quick Spicy Italian Chicken in Tomatoes is such a simple and quick weeknight dinner, that is packed with so much flavor! There is option to turn up, or eliminate the heat of the dish, but either way it’s delicious. Serve these chicken breasts in tomato sauce alongside roasted green beans and you have yourself a perfect low-carb, paleo-friendly, Whole30 approved meal that takes under 30 minutes to prepare! Talk about a WIN!
Quick Cooked Chicken Breast in Tomato Sauce
Easy weeknight dinners are THE BEST! This quick cooking Spicy Italian Chicken in Tomatoes is a super delicious dinner to cook when you have less than 30 minutes to get food on the table and you are relying on pantry staples!
We made this low carb by serving it with roasted green beans, but if you want to go a little heavier with the carbs and have a little bit more time on your hands you can serve it with roasted potatoes, rice or pasta.
Want to make this easy chicken and tomato recipe without the spice?
We love spice, but not everybody does, especially if you are serving kids at the table. Feel free to omit the red pepper flakes in this dish, or lower the heat by adding in just half.
Ingredients Needed to Make this Italian Chicken in Tomatoes:
- Boneless, skinless chicken breasts
- Italian seasoning
- Dried Basil
- Onion
- Garlic
- Whole Plum Tomatoes
- Red Pepper Flakes
- Green Beans
You can also substitute whatever seasonal veggies you have on hand to roast as well. Cauliflower would be great here, as would zucchini or eggplant.
If you like this chicken recipe, check out these others:
- Creamy Tuscan Chicken (dairy-free)
- Sheet Pan Chicken Fajitas
- Roasted Chicken Dinner
- Sheet Pan Ranch Chicken and Veggies
Spicy Chicken in Tomatoes
Ingredients
- 1 tsp extra-virgin olive oil
- 1 lb. organic chicken breasts
- 1 tbsp Italian seasoning
- 1/2 teaspoon sea salt, more to taste
- 1 teaspoon freshly ground pepper, more to taste
- 2 garlic cloves, crushed
- 1 white onion, roughly chopped
- 1/2 cups whole plum tomatoes (in sauce)
- 1/2 tsp dried basil
- Optional: 2 tablespoons chili sauce or 1 teaspoon red pepper flakes
- Optional: 2 handfuls fresh organic spinach
Roasted Green Beans
- 2 cups green beans
- 2 teaspoon extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Directions
- Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
- Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
- Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
- Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
- Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
- While sauce is simmering, pre-heat the oven to 350 ℉. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
- If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
- Remove from heat. Serve hot with roasted green beans!
- Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.
Recipe Notes
- This post was updated in March, 2017
Nutrition
Quick Spicy Italian Chicken in Tomatoes
This easy Coffee Banana Smoothie Recipe is the perfect creamy and flavorful smoothie to add to your morning routine! It uses leftover coffee or cold brew, and is dairy-free, refined sugar-free, and SO delicious.
Coffee Banana Smoothie
Looks like summer is here and I am certainly ready! I started off my day with a refreshing shake that contains my morning coffee, protein, and healthy fats (don’t be afraid of fats, you guys!). Oh, and it was DELICIOUS.
This smoothie is a hit with everyone who makes it! To build a perfect smoothie, you want it to be nutrient dense, creamy, and not super thin.
For other healthy smoothie recipes, try these favorites:
- Creamy Green Smoothie
- Acai Smoothie Bowl
- Superfood Summer Fruit Smoothie
- Pina Colada Smoothie
- How To Build A Smoothie
Watch the video:
Vanilla Coffee Protein Shake
Ingredients
- 1/2 cup unsweetened almond milk
- 1/2 cup freshly brewed organic coffee, place in fridge for 10 minutes
- 1 frozen banana
- 1 scoop SFH Grass-fed Whey Protein {Use code LEXI for 10% off all purchases}
- 1/2 tablespoon chia seeds
- Optional: 1 teaspoon raw honey or sweetener of choice
- Optional: Handful of ice cubes
Directions
- Combine all ingredients in a high speed blender.
- Blend until creamy.
- Taste and add additional sweetener if needed.
Recipe Notes
- *If your shake isn't thick enough for your liking, add the optional ice.
- **Photos updated April, 2017.
Nutrition
Coffee Banana Smoothie
This easy Italian meat sauce recipe is my probably my all-time favorite pasta sauce recipe! It’s an easy homemade meat sauce recipe that is hearty and flavorful, and perfect for a weeknight meal. Make this healthy meat sauce with ground turkey or ground beef, and let it cook nice and slow! It’s gluten-free, paleo-friendly, whole30 compliant, and so yummy! Serve it over zucchini noodles or spaghetti squash for low carb, or gluten-free pasta!
Homemade Meat Sauce Recipe
I LOVE Italian dishes. Especially a quick and delicious meat sauce! I often make my favorite Italian dishes into healthy versions that I love to dig into, weekly. This spaghetti meat sauce is delicious, always a hit and so versatile! Serve it over zucchini noodles, spaghetti squash, the options are endless! I often make a big batch to have for the week, and I never get sick of it!
If you love meat sauce, try this spaghetti sauce in these recipes:
Want other healthier pasta recipes? Try these favorites:
- Creamy Cajun Chicken Pasta
- Easy Scallop Pasta
- How To Make Fresh Tomato Sauce
- Orange Power Pasta with Cauliflower Alfredo Sauce
How Do You Make Meat Sauce
Lexi's Meat Sauce
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 onion, chopped
- 3 large organic carrot stalks, chopped
- 1 lb. organic grass-fed beef (or ground turkey)
- 1 15 oz. can organic diced tomatoes
- 1 15 oz. can organic tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes, more to taste
- 1 teaspoon sea salt, more to taste
- 1 teaspoon freshly ground pepper, more to taste
- 1 tablespoon fresh basil, more for garnish
- Optional: Serve with fresh parmesan
- Optional: Garnish with fresh Basil
Directions
- In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
- Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
- Add meat to saucepan and let cook until brown and no pink remains.
- Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
- Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
- In a large skillet, heat remaining tablespoon of extra virgin olive oil over medium-high heat. Add in zucchini noodles and red pepper flakes and let cook for 2-3 minutes.
- Serve over zucchini noodles or spaghetti squash.
Recipe Notes
Nutrition
Homemade Meat Sauce Recipe
This low-carb and keto-friendly Sausage, Peppers, and Onion, one-pan dish is made in just twenty-minutes! Such a perfect sausage and peppers recipe for any night of the week.
Sausage, Peppers, and Onions
Did you know that peppers are at their growing season peak right now? I was over at my favorite little farm and they had a bin with the most beautiful looking peppers, so I just had to get a bunch! This dish went over big time here.
This is the EASIEST sausage and peppers recipe! It is made in one skillet, is so flavorful, and you can use chicken sausage, pork sausage, or any sausage you like! I like to find ones with minimal added ingredients.
It is flavorful, comforting, and just plain delicious with the perfect amount of sauce. A great dish for football Sunday or those nights when you need a quick and easy meal!
How to make Sausage and Peppers
You can get creative with how you serve this dish! I love it served over roasted spaghetti squash or cauliflower rice but I bet it would be great with gluten-free pasta or spiralized veggies as well! This sausage and peppers recipe is Paleo friendly, whole30 compliant, dairy-free, grain-free, and no sugar added!
Like this easy skillet recipe? Try these other favorite one pan meals!
Sausage, Peppers, & Onions
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 4 organic chicken sausage (I used a mix of spicy italian and andouille), sliced
- 3 peppers: green, red, orange, sliced
- 1 large onion, sliced
- 1 15 oz can organic diced tomatoes
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin, more to taste
- 1/2 teaspoon chili power, more to taste
- Optional: 1/2 poblano pepper, thinly slcied
- Optional: 1 tablespoon hot sauce
Directions
- Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds or just until fragrant.
- Add sliced onions, bell peppers, and poblano pepper to the skillet; let cook until the onion is translucent.
- Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
- Pour in diced tomatoes, chicken broth, and spices. Mix well.
- Bring to a boil then reduce heat and let simmer for 10 minutes.
- Taste and adjust spices as desired.
- Serve over spaghetti squash, cauliflower rice, or gluten-free pasta!
Recipe Notes
- *If you are using uncooked chicken sausage, remove the casing and cook the chicken sausage and garlic together in a medium skillet over medium-high heat until the sausage is brown on both sides. This should take around 5 minutes, stirring often.
Nutrition
Sausage, Peppers, and Onions
Egg Rolls in a bowl, Indian Spiced Chicken and Cauliflower, a hearty Breakfast Salad, and more, make up this week’s dinner meal plan! Equipped for leftovers and tons of flavor!
If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find all of the meal plans, 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: Cioppino Stew (30 minutes or less, low-carb, dairy-free, egg-free, gluten-free, paleo-friendly)
Tuesday: Loaded Taco Skillet (30 minutes or less, low-carb, egg-free, gluten-free, grain-free, and nut-free)
Wednesday: Leftovers
Thursday: One-Pan Indian Spiced Chicken and Cauliflower (Dairy-free, low-carb, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant if you use ghee!)
Friday: Leftovers
Saturday: BRINNER: Green Goddess Breakfast Salad (Dairy-free, paleo-friendly, nut-free, gluten-free, grain-free, low-carb, and Whole30 compliant)
Sunday: Egg Roll Bows (30 minutes or less, low-carb, paleo-friendly, dairy-free, and grain-free)
Grab your free printable shopping list HERE!
Make a side-dish from the Lexi’s Clean Kitchen Cookbook! The Kung Pao Cauliflower (page 222) is a great low-carb dish to pair with the Egg Roll Bowls! SO simple to make and so so flavorful! You can also add the Burnt Broccoli on page 230 to the Green Goddess Breakfast Salad as a nice crispy and flavorful touch!
Dessert idea: These Blueberry Crumb Bars are gluten-free, grain-free, refined sugar-free, and are exploding with flavor! Such a great way to celebrate blueberry season!
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!
Happy Cooking!
Lexi’s Weekly Dinner Plan Week 21
This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!
I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!
Here are a few others that I have my eye on:
Butternut Mac n’ Cheese
Sweet Potato Queso
Loaded Nacho Dip
Creamy Mushroom Soup
Avocado Caesar Salad
Strawberries & Cream Freezer Pops
Frosty Chocolate Shakes
Carrot Cake Cupcakes
Cauliflower Baked Ziti
Ingredients
Directions
Recipe Notes
Nutrition
Grab your copy today!
Cauliflower Baked Ziti
This Sweet Potato Gnocchi: Two Ways takes some time to make, but it isn’t complicated once you get the hang of it and makes for such a fun hands-on task! Simply delicious, and guilt-free! I served it two ways, with my favorite easy tomato sauce and then with a spinach and butter sauce. So so good.
For a while now I’ve wanted to make a gnocchi recipe. I knew with the right combination of gluten-free flours I could achieve that dough-like pasta that is loved by many. I also knew it could be customizable based on your desired taste.
This dish was a huge hit. All of my trusty taste-testers requested seconds! I plan on making a spinach version, pumpkin, pesto, and so on one day!
Sweet Potato Gnocchi Without Ricotta
Sweet Potato Gnocchi
Ingredients
- 3 cup sweet potato, peeled, boiled, and mashed
- 2 cup almond flour
- 1 1/3 cup tapioca starch, more for dusting
- 1/4 cup coconut flour
- 1 egg
- Dash sea salt
Easy Tomato Sauce
- 1 14.5 ounce can crushed tomatoes
- 1 clove garlic, crushed
- 2 teaspoon Italian seasoning
- 2 tablespoon fresh basil
- Freshly ground pepper, to taste
- Optional: Red pepper flakes, to taste
Spinach and Butter Sauce
- 1/4 cup grass-fed butter
- 2 cups fresh spinach
- Sea salt, to taste
- Freshly ground pepper, to taste
Directions
- In a medium mixing bowl, mix together the mashed sweet potato, egg, sea salt, almond flour, tapioca flour, and coconut flour*
- The dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand
- Lay a sheet of parchment paper down to work on and sprinkle it with tapioca or arrowroot starch, put some on your hand as well
- Roll the dough into balls (about 1 1/2 inches or so), and feel free to sprinkle with more tapioca flour as needed
- Roll it out into long logs and cut into desired gnocchi sizes
- Place your fork lightly into each piece to get an indent*
- Cover a medium pot with water and bring to a boil.
- Work in batches to drop pasta into the boiling water
- Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more
- Remove with a slotted spoon and place in a dish
- For tomato sauce: In a skillet combine all ingredients- bring to a boil and reduce heat to a simmer for 7-10 minutes, pour over pasta and serve
- For spinach and butter sauce: In a skillet heat butter until it browns slightly- add in spinach, sea salt, and pepper and cook until spinach wilts, pour over pasta and serve
Recipe Notes
- *Indents work better when the pasta is coated lightly with flour
- *This recipe was updated as of 9/26/2017. We removed the coconut flour and added 1/4 cup of almond flour in the gnocchi and found it to be fluffier! Since so many of you love this recipe, we are putting these changes in the notes! Keep in mind that when removing the coconut flour, the dough will be a little harder to work with and you might need to use more tapioca starch when rolling the dough out!
Nutrition
Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!
What is your all-time favorite pasta dish?
Sweet Potato Gnocchi: Two Ways (Gluten-Free)
Warming hearts, one bowl at a time. At least that’s how it is for me. I love soup of all kinds, especially hearty and healthy ones that use your favorite seasonal vegetables. This Rustic Vegetable Tomato Soup is a hit! Packed with flavor and perfect for that cool winter night. If you’re experiencing the cold that we are here in Boston this week, you can relate!
Find my Healthy Holiday Recipes Series and so much more on American Express’ Tumblr!
[yumprint-recipe id=’77’]
I was selected by American Express as to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a
What is your favorite soup?
Rustic Vegetable Tomato Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cups organic chicken or vegetable stock
- 1 15 oz. can organic diced tomatoes
- 1 6 oz. can tomato paste
- 1 clove garlic, crushed
- 1 onion
- 1 cup green beans, chopped
- 1 onion, chopped
- 1 zucchini, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 cup mushrooms
- 1 cup cauliflower, or more as desired, cut into bite sized pieces
- 1 handful fresh spinach
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- Himalayan sea salt
- Freshly ground pepper
- Optional: 1 sweet potato or 3 small purple potatoes, medium diced
- Optional: 1 can of kidney beans or more as desired
Directions
Recipe Notes
Nutrition
Rustic Vegetable Tomato Soup
This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!
Lemon Roasted Chicken with Garlic, Capers, and Artichokes
It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.
How to make roasted chicken
Want other chicken recipes? Try these:
Lemon Roasted Chicken {with Garlic, Capers, and Artichokes}
Ingredients
- 8 skin-on, bone-in organic chicken parts
- 2 tablespoons extra-virgin olive oil
- 2 lemons, 1 sliced and 1 juiced
- 4 garlic cloves, 2 crushed, 2 whole
- 1 yellow onion, thinly sliced
- 1 cup artichokes in juice
- Optional: 3 tablespoons capers
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Dash Himalayan sea salt, more to taste
- Dash freshly ground pepper, more to taste
- Optional: 1/2 teaspoon red pepper flakes
Directions
- Preheat oven to 425 °F.
- In a medium dutch oven, heat oil over high heat.
- Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
- In a large bowl whisk together lemon juice, lemon slices, artichokes, crushed garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper
- Add the seared chicken back into the pan and pour the lemon juice mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.
- Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
- Serve hot!
Recipe Notes
- *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.
Nutrition
What is your go-to cozy Autumn/Winter meal?
Lemon Roasted Chicken with Garlic, Capers, and Artichokes
These paleo Banana Bread Donuts are so moist, flavorful, and yummy. The perfect snack or breakfast that are gluten-free, grain-free, dairy-free, and refined sugar free!
Fall is the perfect time for some nice warm banana bread. So why not in donut form? These babies are a perfect clean breakfast donut, or why not make them a treat by adding walnuts, chocolate chips, and a chocolate drizzle!
Tuesday is here again, you know what that means! If you’re new here, on Tuesday’s I post treats, they are de-lish and guilt-free; except maybe not as guilt-free when you eat them all in 8 hours like we did, but who’s counting? Let’s be real, I am counting, but they were really that good. We couldn’t resist! Anyway… It may or may not be National Donut Day today. I’m slightly confused whether it’s today or on June but actually I’m happy with two National Donut Day’s in a year, so we’ll go with that. These banana bread donuts are so moist and have the perfect amount of sweetness.
Want other donut recipes? Try these:
- Chocolate Donuts
- Blueberry Breakfast Donuts
- Chocolate Donuts with Almond Butter Caramel
- Gingerbread Donuts
Banana Bread Donuts
Ingredients
- 1 cup almond meal
- 3 tsp coconut flour
- 2 very ripe bananas, mashed
- 2 tbsp coconut oil or grass-fed butter
- 2 eggs
- 2 tbsp raw honey
- 1/2 tsp organic vanilla extract
- 1/8 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Optional: 1/3 cup walnuts, finely chopped
- Optional: 1/4 cup Enjoy Life's chocolate chips
Directions
Nutrition
Are you gearing up for Thanksgiving? What Thanksgiving recipes are a hit each year at your table?
Paleo Banana Bread Donuts
I didn’t grow up eating shepherd’s pie, but since making this recipe I have fallen in love! This Shepherd’s Pie: Two Ways is such a perfect Fall dish when you are craving something hearty and comforting. Loaded with protein, Fall veggies, and topped with creamy sweet potato or cauliflower mash for a low-carb alternative!
If you love mashed potatoes as much as I do, this is a must-try!
Savory Sunday is back and this week’s recipe is a good one! I can’t believe it is Sunday. This weekend was relaxing and productive on my end. Speaking of the last post, did you guys kick it into gear with your November goals? I am pushing hard in my workouts this month.
-
Food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.
How do you feel about comfort food?
This definition kind of bothers me for some reason.
Maybe because I feel that food shouldn’t necessarily be what provides one with a sense of well-being or consolation, and I don’t generally find comfort in high sugar or high carb dishes, but I do find comfort in meals associated with home cooking.
This week’s Savory meal idea is perfect for the Fall! Healthy comfort food made TWO ways, to satisfy everyone in your home.
What is your favorite comfort food?
Shepherd's Pie: Two Ways
Ingredients
Ground Beef Base
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 large onion, finely diced
- 1 cup mushrooms, finely chopped
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 pound grass-fed ground beef
- 1/2 cup organic beef or chicken stock
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon ground pepper, more to taste
Sweet Potato Mash
- 2 large sweet potatoes, roasted until fork tender and skin removed
- 1/4 cup non-dairy milk
- 1/4 teaspoon sea salt, more to taste
Cauliflower Mash
- 1 head cauliflower, roughly chopped
- 2 cloves garlic, crushed
- 1/4 cup non-dairy milk, add more as needed
- 2 tablespoons grass-fed butter, more to taste
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon black ground pepper, more to taste
Directions
- In a large cast-iron skillet, heat oil and garlic over medium-high heat just until fragrant, about one minute.
- Add onions, mushrooms, carrots, and frozen peas. Sauté over medium-high heat for 5 minutes or until the onions are translucent and the carrots start to soften.
- Add ground beef and let cook over medium-high heat until brown and no pink remains. Stir often.
- Add in beef or chicken stock, sea salt, and black pepper. Taste and adjust seasoning as desired.
- Reduce heat to low and simmer for 8-10 minutes. Take off heat and set aside.
- Add roasted sweet potato to a medium mixing bowl or high-speed blender. If using a mixing bowl, mash the sweet potato well before adding in the rest of the ingredients. If using a high-speed blender, place all of the sweet potato mash ingredients in at the same time, and blend until smooth.
- Steam cauliflower until soft, about 5-7 minutes.
- Place cauliflower and the rest of the cauliflower mash ingredients in a medium mixing bowl or high-speed blender. Mash or blend until smooth. Taste and adjust seasoning as desired.
- Pre-heat oven to 350 °F.
- Divide beef mixture between two similar sized cast iron skillets. Top one cast iron skillet with sweet potato mash and the other with the cauliflower mash.
- Bake for 10 minutes and then broil on high for 5-8 minutes, or until the tops are golden.
- Serve warm!
Recipe Notes
*For the sweet potato mash: Roast sweet potato at 400°F on a lined baking tray for 45-50 minutes, or until fork tender. Once soft set aside to cool before making the sweet potato mash.
*Use ghee in the cauliflower mash to make it paleo-friendly!
*Photos updated August 2017.
Nutrition
Shepherd’s Pie: Two Ways
Football season is about to be here and that means Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!
Buffalo Chicken Chili (Instant Pot or Stove Top)
This chili is a must-try, it’s the perfect mix of flavors and textures. It’s hearty, flavorful, and different! It went over big time in my house tonight!
If you like this chili recipe, try these recipes:
Buffalo Chicken Chili
Ingredients
- 1 1/2 pound organic boneless chicken breast (or 3 cups shredded crock pot chicken)
- 1 tbsp extra-virgin olive oil
- 1 onion, chopped
- 4 celery ribbs, chopped
- 1 green pepper, chopped
- 4 large carrot stalks, chopped
- 2 cloves garlic, crushes
- 1 15oz. can organic diced tomatoes
- 1 15 oz. can organic tomato sauce
- 1/2 cup hot sauce
- 1 cup organic chicken broth
- Dash freshly ground pepper
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- Optional: 1 cup fresh local corn
- Optional: 1/2 Poblano or jalepano pepper, diced
- Optional: 1 15 oz. can cannellini beans
Garnish
Directions
- Cook chicken: Shredded Crock Pot Chicken or use a rotisserie chicken.
- In a large pot over medium heat, heat oil and sauté garlic. Add chopped carrots, onion, celery, peppers, cooked corn, and jalapeño pepper, if using. Cook until veggies begin to soften, about 5 minutes.
- Add in chicken broth, tomato sauce, and diced tomatoes and stir well. Add in 3 cups shredded chicken. Add in hot sauce and spices and mix well to combine. Let simmer for 15 minutes.
- Taste and adjust spices as desired. Garnish and serve hot.
Nutrition
Buffalo Chicken Chili (Instant Pot or Stove Top)
Looking for the perfect Paleo Chocolate Chip Cookies? These are soft, chewy, chocolate-y, and simply delicious. They are easy to make and are sure to be a hit in your home! You won’t be able to tell that they are gluten-free, grain-free, and paleo-friendly!
Paleo Chocolate Chip Cookie Recipe
A warm chocolate chip cookie dipped in milk (or in my house, almond milk) just feels like home. The smell of cookies baking in your house is heavenly! These Paleo Chocolate Chip Cookies are a treat, and one that is nutrient-dense with almond flour as it’s base and SO SO delicious.
What’s in them?
- almond flour
- coconut flour
- baking soda
- fine sea salt
- grass-fed butter, at room temperature or coconut oil
- egg
- honey
- vanilla extract
- paleo chocolate chips
- coarse sea salt, optional
Want to make it extra special?
I like to sprinkle the cookies with a coarse flaky sea salt before baking, because sea salt and chocolate are the ultimate combo in cookies! And Mike LOVES these straight from the freezer! You can store them so you’ll always have a little treat on hand when you are having a craving!
If you like this cookie recipe, check out these others:
- Gluten Free Cut Out Cookies
- Easy Maple Meringue Cookies (Paleo & Refined Sugar Free)
- Gluten Free Carrot Cake Cookies (With Maple Glaze)
- Double Chocolate Chunk Macadamia Nut Cookies
Check out these recipes featuring chocolate chips:
- Paleo Banana Bread with Chocolate Chips
- Peanut Butter, Banana, Chocolate Chip Baked Oatmeal
- Chocolate Chip Zucchini Muffins
- Chocolate Chip Coconut Macaroons [VIDEO]
Paleo Chocolate Chip Cookies
Ingredients
- 1 cup blanched almond flour
- 1 tablespoon coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 4 tablespoons + 1 teaspoon grass-fed butter, at room temperature (sub coconut oil for fully dairy-free)
- 1 egg
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips or chocolate chunks
- Optional: Sprinkle with coarse sea salt
Directions
- Position oven rack to the middle of your oven and preheat oven to 350°F. The middle rack will ensure even baking.
- In a medium-sized mixing bowl combine almond flour, coconut flour, baking soda, and salt.
- In a small mixing bowl combine egg, honey, butter, and vanilla.
- Pour wet ingredients into dry ingredients and mix well.
- Drop tablespoons of dough on a parchment lined baking sheet.
- Bake for 10 minutes (for soft, slightly undercooked cookies- my favorite!) or 12 minutes (for fully cooked cookies).
- Let cool and serve (perhaps with a glass of almond milk)!
Recipe Notes
- Using grass-fed butter is my preferred method for delicious copy-cat Tollhouse style cookies, but you can use coconut oil if you are dairy-free.
- Yields: 14 medium size cookies
- Images updated in March, 2017.
Nutrition
Paleo Chocolate Chip Cookies
This Spaghetti Squash Primavera is the perfect healthier spin on the Italian classic! Loaded with seasonal veggies, protein, and flavorful spices, it is the perfect hearty and nutritious meal for any night of the week! Dairy-free, grain-free, paleo-friendly, and no added sugar!
Spaghetti Squash Primavera
I love Italian cuisine! I mean who doesn’t love combining meat, fresh vegetables, garlic, oil, and homemade tomato sauce? A ton of the dishes I make are Italian-inspired. This dish fulfills that delicious pasta craving, without the pasta! My version of “pasta” primavera is made with spaghetti squash and is the perfect combination of garlic, spices, meat, and vegetables!
Watch the video:
Spaghetti Squash Primavera [VIDEO]
Ingredients
- 1 Spaghetti Squash
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 onion, minced
- 1/3 cup sun-dried tomatoes, soaked in warm water for a few minutes, drained and then roughly chopped
- 1 cup grape tomatoes, quartered
- 4 asparagus, sliced thinly
- 1 head broccoli, sliced into bite-sized florets
- 1/4 teaspoon ground garlic powder
- 1/2 teaspoon red pepper flakes, more to taste
- Freshly ground pepper, more to tase
- Fine sea salt, more to taste
- 2 handfuls fresh organic spinach
- 1 lb. organic boneless chicken breast, cooked as desired*
- 10 shrimp, cooked**
- Optional: 2 tablespoons parmesan cheese
Directions
- Preheat oven to 375 °F.
- Roast spaghetti squash.
- Heat oil in a large saucepan over medium-high heat. Add garlic and onion and sauté for 3-5 minutes or until the onion starts to turn translucent.
- Add in sun-dried tomatoes, grape tomatoes, asparagus, broccoli and spices. Sauté for 3-5 minutes, or until broccoli and asparagus begin to soften.
- Add in spaghetti squash and cook for 1-2 minutes.
- Toss in spinach and cook just until the spinach begins to wilt.
- Place in desired serving bowls and top with fresh parmesan, chicken, and shrimp. Serve warm.
Recipe Notes
- We recommend grilling, pan-frying, or baking your chicken with a generous amount of seasoning. Pat the chicken dry. Rub with sea salt, ground black pepper, and 1/4 teaspoon garlic powder. Either grill or pan-fry for 4 minutes on each side or until cooked through, or bake at 400 degrees °F for 10 minutes or until no pink remains.
- Cook the shrimp: In a small skillet heat 1 teaspoon oil of choice over medium-high heat. Add in shrimp. Season with sea salt and pepper. Cook for 1-2 minutes on both sides, or until pink and fully cooked.
- Recipe updated March, 2017.
Nutrition
Spaghetti Squash Primavera [VIDEO]
Double Chocolate Muffins/Cupcakes
Ingredients
Dry Ingredients
- 3/4 cup almond flour
- 1 1/2 tablespoon unsweetened cocoa powder
- 3 tablespoon Enjoy Life's mini chocolate chips
- 1/4 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 3 eggs
- 3 tablespoons unsweetened organic applesauce or coconut oil
- 3 tablespoons pure organic raw honey
- 1 teaspoon vanilla extract
- Optional: Add 1/2 scoop protein powder
Directions
- Pre-heat oven to 350 °F and line a muffin pan with muffin liners of choice.
- In a medium mixing bowl, combine dry ingredients and mix well.
- In a separate mixing bowl, combine wet ingredients and whisk together.
- Pour the wet ingredients into the dry ingredients, add in chocolate chips, and mix until well combined. Pour batter into the muffin pan, making sure to fill each muffin liner 3/4 of the way.
- Bake for 10 minutes, or until a toothpick comes out clean.
Recipe Notes
- *Frost these with Vanilla Buttercream Frosting from page 288 of the Lexi's Clean Kitchen cookbook!
- ** This recipe yields 6 cupcakes, double the recipe to make 12.
- ** Photos updated May 8th, 2017.
Nutrition
Double Chocolate Muffins
I’m feeling tropical this morning with this Piña Colada Protein Smoothie! For a few minutes I felt like I was back in Mexico sipping on a delicious refreshing drink; though this one has the health benefits I needed to start my day off right. Can you tell I’m feeling beach-ready?
The perfect balance of frozen mango and coconut! The perfect light and refreshing treat for these warm days!
Piña Colada Protein Smoothie
Ingredients
- 1 cup frozen pineapple chunks
- 1/2 cup organic unsweetened coconut milk or unsweetened vanilla almond milk
- 1 scoop vanilla protein powder
- 1 teaspoon organic pure honey or raw honey (optional)
- 1 teaspoon chia seeds
- 1/2 tablespoon coconut oil
- Optional: garnish with organic unsweetened coconut flakes
Directions
Place all ingredients in blender
Blend until smooth and creamy
Garnish and enjoy!
Nutrition
Loading nutrition data...
Piña Colada Protein Smoothie
Ingredients
- 1 cup frozen pineapple chunks
- 1/2 cup organic unsweetened coconut milk or unsweetened vanilla almond milk
- 1 scoop vanilla protein powder
- 1 teaspoon organic pure honey or raw honey (optional)
- 1 teaspoon chia seeds
- 1/2 tablespoon coconut oil
- Optional: garnish with organic unsweetened coconut flakes
Directions
Place all ingredients in blender
Blend until smooth and creamy
Garnish and enjoy!
Nutrition
Piña Colada Protein Smoothie
![Seafood Primavera [paleo-friendly, dairy-free, gluten-free] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2013/06/Seafood-Primavera-PIN.jpg)
Seafood Primavera
Ingredients
- 1 spaghetti squash
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 white onion, diced
- 2 handfuls fresh organic spinach
- 2 cups broccoli florets
- 2 garlic cloves, crushed
- 1 cup mushrooms, sliced thin
- 1 pound frozen seafood medley containing shrimp, mussel Meat, calamari, whole Shell Clams, and clam Meat
- 1/3 cup dry white wine
- 1 lemon, juiced, more to taste
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon basil
- 1 teaspoon parsley
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (more to taste)
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon ground pepper, more to taste
Directions
Preheat the oven to 375 °F.
Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
Line baking sheet with parchment paper.
Lay spaghetti squash face down on a baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
In a large skillet, add extra-virgin olive oil over medium-high heat. Add in garlic and cook for 1-2 minutes until fragrant. Add onion, broccoli, and mushrooms and stir well. Let cook over medium-high heat for about 5-7 minutes, until onions are translucent. Add spinach and cook just until wilted. Turn off heat and set aside.
Heat a separate skillet with extra-virgin olive oil. Add garlic and cook for 1-2 minutes, or until fragrant. Pat seafood dry and season with salt and pepper. Add seafood to the skillet and cook for 7-8 minutes, or until the seafood is fully cooked through. Add white wine, and 1/2 lemon and mix to combine. Simmer for an additional 1-2 minutes. Pour seafood and white wine sauce into the skillet with the vegetables. Add spaghetti squash and mix until well combined.
Add basil, red pepper flakes, parsley, garlic powder, salt and pepper, and the remaining lemon. Taste and adjust seasoning as needed.
Serve warm!
Nutrition
Seafood Primavera
These Cinnamon Bun Banana Muffins are the perfect weekday or weeknight treat. Loaded with cinnamon, bananas, and my trusty almond flour and coconut flour blend, absolutely no one will be able to tell they are gluten-free!
Cinnamon Bun Banana Muffins
Muffins are the perfect mid-week snack or Mother’s Day brunch recipe! These paleo muffins are easy to make and are loved by so many!
These muffins are:
- Light
- Fluffy
- Moist
- And SO flavorful!
They also make your kitchen smell amazing!
Like this healthy paleo muffin recipe? Try these other favorites:
Watch the video:
Cinnamon Bun Banana Muffins
Ingredients
For the muffin
- 1 cup blanched almond flour
- 2 teaspoons coconut flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoon coconut oil, melted
- 2 eggs
- 3 tablespoons organic pure honey
- 1 teaspoon organic vanilla extract
- 1 ripe banana, mashed
For the Cinnamon Swirl
- 2 tablespoon cinnamon
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted or grass-fed butter, melted
Directions
Nutrition
Cinnamon Bun Banana Muffins (Paleo!)
This slow cooker shredded chicken is an all-purpose recipe that goes with just about anything and is made easy in the crock pot! The slow cooker is one of my favorite kitchen appliances, especially if you have a busy schedule.
Slow Cooker Shredded Chicken
This basic all-purpose chicken recipe is great because you can turn it into so many things. From shredded buffalo chicken lettuce wraps to chicken soup, chicken salad, and shredded chicken tacos, this easy recipe is so simple and always delicious!
What is the best way to shred chicken?
- Shred chicken with two forks!
How do you shred chicken with a mixer?
- Place fully cooked chicken breasts into the KitchenAid Stand Mixer. Make sure your chicken is still warm. With your paddle attachment connected and chicken inside the mixer, turn it onto low until shredded!
Like this recipe? Try these other slow cooker chicken recipes:
- Slow Cooker Thai Curry Chicken
- Slow Cooker Chicken Soup
- Slow Cooker Chicken & Veggie Dinner
- Slow Cooker Roasted Chicken
How do you make shredded chicken?
Slow Cooker Shredded Chicken
Ingredients
- 1.5 lb. organic boneless chicken breasts
- 1 garlic clove, chopped
- 1/2 white onion, chopped
- 1/4 teaspoon garlic powder
- 1 cup organic chicken broth
- Dash of salt and freshly ground pepper
Directions
- Place 2 whole boneless, skinless chicken breasts (1⅓ to 1½ pounds) in the insert of a slow cooker. Pour enough chicken broth over the chicken to cover, about 1 cup.
- Add garlic, diced onion, garlic powder, sea salt, and ground pepper.
- Cover and cook on high for 3 hours.
- Remove the chicken and shred with two forks.
Recipe Notes
- If you don’t have leftover cooked chicken on hand to make this recipe, buying an organic rotisserie chicken from the market is the most convenient solution. Almost as convenient, and what I do most often, is to throw some chicken breasts in the slow cooker. It’s easy, economical, and you control the ingredients.
- Makes about 3 cups shredded cooked chicken.
- Stovetop Directions: Place chicken breasts into a pot and pour in enough water to cover the chicken. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes. Transfer chicken breasts to a bowl, allow to cool slightly, and shred the chicken meat with 2 forks!
