The BEST Paleo Bread [VIDEO]

This recipe is one of my most popular paleo recipes for good reason! It is the BEST paleo bread recipe. These ultimate paleo sandwich rolls are ones that everyone will love. They are gluten-free, grain-free, fluffy, sliceable, and TOTALLY BREAD-LIKE with the best texture! Plus, they are simple to prepare!

Paleo Bread Recipe Sliced

How to make paleo bread

I’ve been thinking about bringing paleo-friendly bread and rolls to LCK for some time now. But I knew before I did that I needed to make sure they fit specific criteria. They need the right flavor and fluffy, soft, air-y, bread-like texture. You see, I’ve never bothered buying gluten-free breads in the store. I never thought it was worth it because I always felt they were dense, not the right flavor, etc.

Paleo Bread Recipe Video:

Paleo Sandwich Bread with deli meat

My ‘Everything Bagel’ Cauliflower Rolls are a huge hit around the web. But let’s be real, just like cauliflower pizza crusts, they are still cauliflower. They can’t really taste like pizza (or bread). So I bring you: The Ultimate Paleo Sandwich Rolls. Trust me. 

Paleo Dinner Rolls on plate in sandwich

Can you see that texture? Easy, breezy sandwich rolls. Trust me!

Other Paleo Bread recipes: 

How to use the bread:

holding delicious paleo bread

What kind of bread can you eat on the Paleo diet?

Making this homemade bread is easy and kid-friendly! Paleo bread is different from gluten free bread because often on the paleo diet most grains are avoided. So gluten-free breads made with gluten-free flours like rice flour, teff flour, and corn meal would not be considered paleo bread! I like using this  combination of almond flour and tapioca flour as it creates the most legit paleo bread, and gluten-free I’ve ever tried!

Paleo Sandwich Bread

Prep Time 7 min Cook Time 15 min Serves 4

Ingredients

Directions

  • Preheat oven to 350°F.
  • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt.
  • Add in eggs and apple sauce and mix to combine.
  • Place round molds or large mason jar lids on a baking sheet and grease well.
  • Pour batter into molds until almost at the top, a little less.
  • Bake for about 15 minutes, or until a toothpick comes out clean*
  • Let cool slightly, slice in half, and serve.
  • Store in the refrigerator.

Recipe Notes

  1. *Baking time might vary slightly based on how thin or thick you make your rolls
  2. I use round molds or mason jar lids, and it yields 4 fluffy sandwich rolls. See the comments for how readers have adapted!
  3. Updated 2/2017. I used to add 1 tablespoon of coconut oil or palm shortening but don't find it necessary for the texture so it has been removed.
  4. For 1 roll:
    Calories: 167
    Total Carbohydrate 17.3g
    Sugars 2g
    Protein 5.9g
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Easy Curry Shrimp (VIDEO)

This Easy Curry Shrimp dish is perfect served on its own, served over cauliflower rice or white rice, OR inspired by my recent vacation, served with fresh tortillas, toasted coconut, homemade mango jam, and pico de gallo. Because that flavor combination is just wow! It’s made in under 30 minutes, is Whole30 compliant, and will be a new weeknight shrimp curry favorite.

How to make Easy Curry Shrimp

How to make curry shrimp:

I am currently all about light, Spring-y, easy-to-throw-together meals. More specifically, 30-minutes or less, impress your guest kind of meals! Let’s make the perfect Curry Shrimp dish for dinner in under 30 minutes. Why is it the perfect weeknight meal? Three main reasons: It’s healthy, made with simple minimal ingredients, and it’s E-A-S-Y!

Easy Shrimp Curry with toppings

So much delicious flavor goin’ on. Your family will think you spent hours over the stove!

How do you make shrimp curry

Shrimp Curry Recipe in bowl

Easy Curry Shrimp

This curry shrimp and rice recipe is so simple to prepare because you cook curry shrimp in a flash! Simply make the sauce, cook the shrimp, and serve! We loved having this with mango jam, tortillas, and pico de gallo, or serve it over rice, or cauliflower rice for a low carb option!

How To Make Curry Shrimp Skillet

If you like this shrimp curry recipe, try these other shrimp recipes:

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Golden Turmeric Milk Latte with Espresso (Dairy-Free)

Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

This Golden Turmeric Latte with Espresso is about to become your new favorite morning pick-me-up! It’s dairy-free, packed with nutrients, and is such a fabulous alternative to your standard cup of coffee or afternoon drink!

Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean KitchenGolden Turmeric Milk Latte with Espresso (Dairy-Free)

While I was in Nashville, I had the most amazing Turmeric Latte with Espresso from Frothy Monkey and I knew I had to re-create it! I am so happy that I did. It’s the perfect switch up/replacement for your morning coffee or matcha.

How do you make a golden latte?

First step: Make that delicious golden milk!

Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

Don’t forget that espresso, but it would be great without, too!

Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

Top it with some frothed milk of choice, sprinkle cinnamon and ground turmeric, and enjoy!

Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

What is in a turmeric latte?

  • Turmeric
  • Spices
  • Milk of choice
  • Sweetener

What are the benefits of golden milk?

Turmeric provides significant anti-inflammatory effects that can benefit a wide variety of health concerns!

What To Do in Nashville: A Foodie's Guide (Frothy Monkey)Here’s Frothy Monkey’s version they made for me. Man, they have fabulous latte art skills! GOALS.

If you like this drink recipe, try these:

Watch the video:

Dairy-Free Golden Turmeric Latte with Espresso

Prep Time 5 minutes Cook Time 5 minutes Serves 2

Ingredients

  • 2 1/2 cups almond milk, additional milk for frothing
  • 2 teaspoons honey, more to taste based on your desired sweetness
  • 1 teaspoon turmeric, more for topping
  • 1/2 teaspoon cinnamon, more for topping
  • Pinch of black pepper
  • Optional: 1/2 teaspoon ground ginger or fresh ginger
  • 1 shot of espresso

Directions

  1. Heat two cups of almond milk in a small saucepan over low heat.
  2. Stir in turmeric, honey, cinnamon, black pepper, and ginger if adding. Heat for about 3 minutes until warm.
  3. Remove from heat and pour into mugs of choice.
  4. Add a shot of espresso. Taste and adjust sweetener as needed!
  5. Top with frothed milk, sprinkle additional cinnamon and turmeric on top and enjoy!

Recipe Notes

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Lexi’s Weekly Dinner Plan Week 51

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!

Easy Roasted Poblano & Chicken Soup (VIDEO)

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?

  • How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
  • How to roast poblano peppers 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.

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: 


 

Roasted Poblano & Chicken Soup

Prep Time 10 Cook Time 30 Serves 6

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.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Green Bean Casserole (Healthier & Dairy-Free)

Dairy Free Green Bean Casserole - Lexi's Clean Kitchen

This lightened up, healthier version of a Green Bean Casserole is sure to be a crowd pleaser this holiday season! It’s dairy-free, made without any soup mix, and EASY to make. It’s a fabulous and hearty holiday side dish topped with the most perfect crispy fried onions!

Dairy Free Green Bean Casserole - Lexi's Clean KitchenHealthier Green Bean Casserole (Dairy-Free)

I didn’t grow up with a green bean casserole during the holidays and now that I’ve had it (and a version that is cleaned up), I will absolutely be making it year after year!

Dairy Free Green Bean Casserole - Lexi's Clean Kitchen

This side dish is:

  • Creamy, without any of the cream!
  • Flavorful with aromatic veggies and herbs.
  • Tender, cooked just right green beans in bite-size pieces.
  • Topped with perfect crispy fried onions (no white flour here!)

How do you make french fried onions healthier?

  • Use avocado oil instead of canola oil
  • Use arrowroot flour instead of white flour

Dairy Free Green Bean Casserole - Lexi's Clean Kitchen

Try these other Thanksgiving Side Dish Recipes:

Green Bean Casserole

Prep Time 10 minutes Cook Time 50 minutes

Ingredients

Crispy onions

Directions

  1. Pre-heat the oven to 350 °F. Grease a 9 x 9 inch baking dish with butter and set aside.
  2. In a small skillet, heat avocado oil until hot. While waiting for the oil to heat up, whisk the egg and arrowroot together in a medium mixing bowl. Working in batches, dip the onion into the egg/arrowroot mixture and then place into the hot oil. Cook for about 2-3 minutes on each side, or until a dark brown. Set aside on a plate lined with paper towels.
  3. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the green beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.*See notes for recipe steps if you would rather roast the green beans.
  4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the onion, garlic and coconut aminos and continue to cook for another 1 to 2 minutes. Add the cashew cream and mix well. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add salt, pepper, onion powder, and garlic powder. Cook over low heat until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  5. Season green beans with salt and pepper. Add green beans to skillet with the sauce and mix until the green beans are well covered. Taste and adjust seasoning as needed. *do not salt the green beans if you roasted them.
  6. Pour the green beans and sauce into the 9 x 9 baking dish. Bake for 30 minutes. Remove from the oven and top with crispy shallot and bacon. Bake for an addition 15-20 minutes, or until green beans are tender and bubbly.
  7. Serve warm!

Recipe Notes

*Cashew Cream: Soak 1/2 cup cashews in 2 cups of water for 4-6 hours or overnight. Drain soaked cashews and rinse well. Place in a high-speed blender with 1/2 cup water. Blend until creamy and thick. Add 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Place in the refrigerator until ready to use.

**Roast the green beans instead of boiling them:

  1. Pre-heat the oven to 400 °F. Lay the green beans on a sheet tray lined with parchment paper. Season with 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Drizzle with 1 teaspoon of extra-virgin olive oil, or oil of choice. Toss well.
  2. Bake for 20-25 minutes or until tender.
  3. While green beans bake make the sauce and the crispy onions in steps 2 and 4. Add the roasted green beans to the sauce, toss well and place in a 9 x 9 baking dish.
  4. Top with crispy onion and bacon. Bake for 15 minutes or until bubbly!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!