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:
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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
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Avocado and Corn Salsa
![Slow Cooker Asian Beef Bowls [low-carb, grain-free, dairy-free] | Lexi's Clean Kitchen](https://lexiscleankitchen.com/wp-content/uploads/2013/12/Slow-Cooker-Asian-Beef-Bowls-PIN.jpg)
This healthy asian paleo beef recipe, made mostly in the slow cooker, is the perfect make ahead lunch or dinner! It’s paired with cauliflower “rice” and veggies and is a great low-carb, whole30 and paleo meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days!
Paleo Asian Beef Rice Bowl
This Whole30, Keto and Paleo Asian Beef and Rice bowl is a great addition to your meal prep rotation! The savory shredded beef is cooked in a slow cooker and then served with veggies, paleo cauliflower rice and a really delicious asian style sauce. We use onions, red pepper and broccoli but you can really swap out with any veggies you have on hand that you think will go well in this dish like carrots, bok choy, or cauliflower.
What You Need to Make this Slow Cooker Paleo Beef Recipe:
- Boneless chuck roast (feel free to double this amount if you want extra meat for future meals)
- Coconut aminos (this is a soy-free and gluten-free alternative to soy sauce)
- Coconut sugar
- Rice wine vinegar
- Garlic
- Toasted sesame oil
- Ginger
- Cauliflower (to make the grain-free “rice”)
- Red bell pepper
- Onion
- Broccoli florets
- Scallions
- Sesame seeds
Can You Use Premade or Frozen Cauliflower Rice?
Yes! We take advantage of frozen cauliflower all the time, and love that it’s readily available now. There isn’t much difference between fresh or frozen except that the frozen can hold a little bit more water in it. So if you don’t want to do the extra step of making your own cauliflower rice, feel free to use premade!
Watch the video:
If you like this asian inspired recipe, check out these others:
- Paleo Mongolian Beef
- Paleo Chicken and Broccoli
- Cauliflower Fried Rice
- Spaghetti Squash Pad Thai
- Paleo Chicken Stir Fry
- Egg Roll Soup
Crock-Pot Asian Beef & Paleo 'Rice' Bowls
Ingredients
- 2 lb grass-fed boneless chuck steak
Marinade
- 1/4 cup coconut aminos
- 3 tablespoons coconut sugar
- 3 garlic cloves, crushed
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- Optional: Pinch red pepper flakes
Paleo Rice Bowls
- 1 medium head cauliflower
- 2 garlic cloves, minced
- 2 tbsp extra-virgin olive oil
- 1 red pepper, sliced
- 1 onion, sliced
- 2 cups broccoli
- Optional: add any veggies you desire
- 1/4 cup coconut aminos
- 3 tablespoons rice vinegar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt, to taste
- 2 scallions, sliced, for garnish
- 1/2 teaspoon sesame seeds, for garnish
Directions
- Season chuck with salt and pepper and in a large skillet, greased, sear on both sides for 30 seconds.
- Place boneless chuck steak in slow cooker.
- In a bowl mix together marinade and pour over chuck. Cook on high for 4 hours.
- Once done, remove from crock-pot and shred, discarding the fat.
- Pulse cauliflower in food processor until rice-sized pieces form.
- In a pan heat 1 tablespoon of oil and 1 garlic clove for 30 seconds until flagrant. Add cauliflower rice and mix for 3 to 5 minutes until softened. Remove from heat and set aside.
- Add 1 tablespoon of oil to pan along with last garlic clove. Add in veggies and sauté for 5-8 minutes until translucent. Add coconut aminos, rice vinegar, red pepper flakes, and salt. Mix and let cook for an additional 5-8 minutes, until soft. Add in shredded beef and let cook together for 5 minutes.
- Assemble: In a bowl, add cauli rice and then add veggie/beef mixture. Garnish with sesame seeds and scallions.
Recipe Notes
- You can mix up any vegetables you have on hand!
Nutrition
Paleo Asian Beef and “Rice” Meal Prep
This Paleo Chicken Stir Fry uses cauliflower rice, whatever veggies you have on hand, and is so simple to throw together! It is a great Whole30, low-carb, dairy-free, egg-free, and gluten-free meal for any night of the week!
Paleo Stir Fry
Stir-fry night should also be called clean-out-your-refrigerator night to make a delicious, quick meal! Let this recipe serve more as a guide to using up what you have on hand to create a quick meal that everybody will love, with a really delicious paleo stir fry sauce. We serve this with a garlic scallion cauliflower rice, but you could alternative serve the stir fry with regular white rice if you would like!
You could also alternative use another meat here, like thin sliced steak or pork, or you could really fill up on the veggies and make this meatless!
What Veggies Can You Use For This Paleo Chicken Stir Fry
In this recipe we used:
- Broccoli
- Red Pepper
- Snap Peas
- Bok Choy
- Mushrooms
- Carrots
- Bean Sprouts
But you could really use any veggies you have on hand or what is in season. This is the perfect dish to cook up all year long, but particularly good during the CSA season when your refrigerator is full of veggies!
If you like this quick weeknight meal, check out these others:
- Quick Spicy Italian Chicken in Tomatoes
- Egg Roll Soup
- Creamy Tuscan Chicken (Paleo & Keto)
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
Stir-Fry with Garlic Scallion Cauli Rice
Ingredients
Teriyaki sauce
- 2 tablespoons rice vinegar
- 3 tablespoons coconut aminos
- 1 tablespoon chili garlic paste, more to taste
- 1 teaspoon fish sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- sesame seeds
Stir Fry
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 red onion, sliced
- 2 broccoli crowns, chopped
- 1 cup mushrooms, thinly sliced
- 1 organic red pepper, chopped
- 1/2 cup snap peas
- 1 lb organic chicken breast
- 2 handfuls fresh organic spinach
- 1 bunch baby bok choy, sliced in half
- 2 cups bean sprouts
Garlic Scallion Cauli-Rice
- 1 head cauliflower, riced
- 1 teaspoon seasoned rice vinegar
- 2 garlic cloves, crushed
- 1/3 cup scallions, thinly sliced
- 1 teaspoon Himalayan sea salt
Directions
1. In a bowl, mix together teriyaki sauce ingredients and set aside.
2. In a large skillet, heat sesame oil over medium-high heat.
2. Add garlic and onion and let cook until the onion turns translucent, about 3-5 minutes.
3. Add broccoli, mushrooms, red pepper, and snap peas and cook for 3-5 minutes, or until mushrooms have softened.
4. Add chicken and cook until the chicken is fully cooked through and no pink remains.
5. Pour in teriyaki sauce and mix well. Add in spinach, baby bok choy, and bean sprouts. Once the spinach starts to wilt, turn off the heat and set aside.
6. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.
3. Heat a medium-sized skillet over medium-high heat.
4. Add in cauliflower rice, seasoned vinegar, salt, and scallions.
5. Let cook, stirring often, for 3-5 minutes or until the cauliflower starts to soften.
6. Transfer to bowl and serve hot.
Recipe Notes
Updated 3/1/2017
Nutrition
Paleo Chicken Stir Fry
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
If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this recipe for Maple Roasted Brussel Sprouts with Bacon! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!
Maple Roasted Brussel Sprouts with Bacon
I was never a fan of brussels sprouts until a few years ago, and now I can’t get enough! These Maple Roasted Brussel Sprouts with Bacon convert just about anybody to be a brussel sprout lover. This easy brussel sprouts recipe combines savory and sweet tastes to adhere to just about anyone’s liking! Plus, is there any greater combination than maple and bacon together?
Ingredients Needed:
We love the short ingredient list here, especially since this dish is so flavorful!
- Brussels Sprouts
- Bacon
- Maple Syrup
- Olive Oil
- Salt and Pepper
- Garlic Powder
What to serve with Roasted Brussel Sprouts
This dish is the perfect Thanksgiving side dish. But also, it’s so darn good you’ll want to have this on rotation all Fall and Winter long. This dish would be great served with:
- Kale and Sweet Potato Stuffed Turkey Breast
- Classic Gluten Free Meatloaf
- Pork Carnitas (Instant Pot and Slow Cooker)
- How to Cook a Whole Chicken in the Instant Pot
Watch the video:
Like this veggie side dish? Try these other favorites:
- Perfect Roasted Veggies
- Brussels Sprout Slaw
- Cranberry Walnut Roasted Acorn Squash
- Garlicky Blistered Green Beans
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Maple Roasted Brussel Sprouts with Bacon
Football season is here! Do you entertain? Go out weekly for games? It is such a tempting time to sit around with friends, drinking and eating all sorts of delicious, yet unhealthy foods. These clean eating game day recipes will be a hit with everyone. Here are Healthy Game Day Recipes that are perfect for Football entertaining!
Healthy Game Day Recipes
Game Day Appetizers
Appetizers are a game day must! These cleaned up appetizers are perfect, delicious, and indulgent in a guilt-free way!
Crispy Baked Buffalo Wings (Paleo-friendly, Grain-free, and Gluten-free. Use Ghee or Extra-Virgin Olive Oil in the sauce to make this recipe Whole30 approved)
Ultimate Charcuterie Board (Gluten-Free if using gluten-free crackers)
Buffalo Chicken Stuffed Sweet Potatoes (Gluten-free, paleo,Whole30 if omit cheese)
Sliders (Vegetarian, Gluten-free, omit the cheese to make this dish Paleo-friendly)
Sweet Potato Chili Fries (Dairy-free, Gluten-free, and Grain-free)
Loaded Nachos (Dairy-free, Gluten-free, and Grain-free)
Mini Deep Dish Pizzas (Grain-free and Gluten-free)
Dry Rub Wings (Gluten-free, paleo,Whole30)
Spinach Dip Stuffed Mushrooms (Gluten-Free, Paleo, Vegetarian, omit cheese for dairy-free)
Fried Buffalo Chicken Bites (Nut-free, Omit the butter to make this Whole30 approved, Paleo-friendly)
Oven-Baked Zucchini Fries (Vegetarian, Grain-free, Paleo-friendly)
Sweet Potato Fries & 10 second Honey Mustard (Vegan, Dairy-free, Paleo-friendly)
Moroccan Cauliflower Bites (Vegan, Dairy-free, Grain-free, Paleo-friendly)
Bacon Wrapped Sriracha Lime Chicken Bites (Whole30 Approved, Paleo-friendly, Grain-free, Dairy-free)
Zesty Paleo Chicken Bites (Whole30 Approved, Paleo-friendly, Grain-free)
Carne Asada Nachos (Gluten-Free, Paleo-Friendly, Keto minus tortilla chips)
Game Day Dips
Everyone loves game day dips! Here are out favorites!
Spanish Eggplant Dip (Paleo-friendly, Dairy-free, Gluten-free)
5-Ingredient Buffalo Chicken Baked Hummus Dip (Gluten-Free)
Southwestern Baked Hummus Dip (Vegetarian, Gluten-Free)
Homemade Guacamole (Dairy-free, Paleo-friendly, Whole30 Approved)
Spinach and Artichoke Dip (Vegetarian and Grain-free. Omit the optional cheese to make this dip Whole30 Approved, Dairy-free and Vegan)
Crudite with Tzatziki Sauce (Gluten-Free, Vegetarian, Paleo)
Aji Salsa (Grain-free, Dairy-free, Whole30 Approved, Vegan)
Buffalo Chicken Dip (Grain-free, Gluten-free. Omit the cheese to make this dish Whole30 approved and Paleo-friendly)
7 Layer Mexican Dip (Grain-free, Gluten-free, Nut-free)
Restaurant Style-Blender Salsa (Grain-free, Dairy-free, Whole30 Approved, Vegan)
Chicken Bacon Ranch Baked Hummus Dip (Gluten-Free, Nut-Free)
Game Day Meals
Ultimate, easy main dishes to serve your guests!
Lasagna Soup (Gluten-Free)
Spaghetti Squash Enchilada Bake (Gluten-Free, Paleo-Friendly)
Game-Day White Chicken Chili (Whole30 Approved if you omit the optional white beans, Paleo-friendly if you omit the optional white beans, Grain-free, Dairy-free)
Buffalo Chicken Chili (Paleo-friendly, Grain-free, Whole30 approved, and Dairy-free)
Pecan Popcorn Chicken (Whole30 Approved, Paleo-friendly, Grain-free)
Sweet Potato Chili (Vegan, Grain-free, Dairy-free)
Instant Pot Mongolian Beef (Gluten-free, Grain-free, Paleo-friendly, whole30, Instant Pot)
Ultimate Taco Meat (Gluten-free, Grain-free, Paleo-friendly, whole30, Instant Pot)
Slow Cooker Baked Potato Bar (Grain-free, Use Ghee instead of butter and omit cheese to make this Whole30 Approved)
DIY Lettuce Wrap Bar: Crock-Pot Shredded Chicken and Fixings (Paleo-friendly, Whole30 Approved, Grain-free)
Deconstructed Chicken Pot Pie (Paleo-friendly, Grain-free, Dairy-free, Instant Pot)
Turkey Chili (Paleo-friendly, Grain-free, Dairy-free, Instant Pot)
Meatball Subs (Paleo-friendly, Dairy-free, Grain-free)
Chicken Caesar Pasta Salad (Gluten-free)
Sheet Pan Steak Tips (Gluten-free, Grain-free, Paleo-friendly, Whole30)
Two Ingredient Salsa Chicken (Gluten-free, Grain-free, Paleo-friendly, whole30, Instant Pot)
Eggplant Pizza Crust (Gluten-free, Paleo-friendly, Vegetarian)
BLT Pasta Salad (Gluten-free)
Beef Barbacoa (Paleo-friendly, Grain-free, Dairy-free, Instant Pot)
Crock-Pot Beef & Veggie Bowls (Paleo-friendly, Grain-free, Dairy-free)
Sheet Pan Buffalo Chicken and Veggies (Gluten-free, Paleo-friendly)
Paleo Sandwich Rolls with deli meat (Dairy-free, Paleo-friendly, Grain-Free)
Roasted Poblano and Chicken Soup (Gluten-free, Grain-free, Paleo-friendly)
Caprese Pesto Pasta Salad (Gluten-free, Vegetarian)
BBQ Chicken Pizza (Nut-free, Dairy-free, Grain-free, Paleo-friendly)
Thai Turkey Burgers with Spicy Slaw (Nut-free, Dairy-free, Grain-free, Paleo-friendly)
Pizza Stuffed Peppers (Grain-free and Gluten-free. Omit the cheese to make these Whole30 Approved and Paleo-friendly)
Slow Cooker French Onion Soup (Gluten-free, Grain-free, Paleo-friendly)
Slow Cooker Ribs (Grain-free, Paleo-friendly, Dairy-free)
Hidden Veggie Mac and Cheese (Gluten-free)
Sausage and Veggie Pasta (Gluten-free)
Cauliflower Pizza Bites (Grain-free, Paleo-friendly, Keto, Dairy-free)
Pulled Pork (Gluten-Free, Paleo)
Air Fryer Chicken Tenders (Grain-free, Paleo-friendly, Keto, Dairy-free)
Buffalo Chicken Tenders (Grain-free, Paleo-friendly, Keto Dairy-free)
Meat Sauce (Grain-free, Paleo-friendly, Dairy-free)
Game Day Treats
Don’t forget about dessert!
Dark Chocolate Almond Butter Cups (Paleo-friendly, Grain free, Dairy-free)
Chocolate Chip Cookies (Dairy-free, Paleo-friendly)
Secret Ingredient Brownies (Gluten-free, Grain-free, Paleo-friendly)
Double Chocolate Macadamia Nut Cookies (Dairy-free, Grain-free, Gluten-free)
Lemon Bars (Gluten-free, Grain-free, Paleo-friendly)
Nutella Pizza (Paleo-friendly, Grain-free, Dairy-free)
Brownies Bites with Protein Frosting (Dairy-free, Paleo-friendly)
Cookie Dough Dip (Gluten-free, Grain-free, Paleo-friendly, Vegetarian)
Roasted Citrus with Salted Vanilla Whipped Cream (Paleo-friendly, Grain-free, Dairy-free)
Matcha Cupcakes (Gluten-free, Grain-free)
Cookie Bars (Gluten-free, Grain-free, Paleo-friendly)
Easy Meringue Cookies (Gluten-free, Grain-free, Paleo-friendly)
S’mores Pie (Gluten-Free)
Enjoy!!
Healthy Game Day Recipes
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 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!
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!
If you like this smoothie bowl recipe, try this one, too!
Acai Bowl Toppings:
- Chia Seeds
- Bee Pollen
- Crunchy Granola
- Fresh Fruit
- Shredded Coconut
- Nuts or seeds of choice
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
Açaí Smoothie Bowl
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
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
Açaí Smoothie Bowl (Vegan & Gluten Free!)
This easy gluten free granola recipe is the perfect morning or mid-day treat loaded with fiber, antioxidants, and protein! It is a great refined sugar-free granola recipe that is a staple in our kitchen. You won’t spend money on store-bought granola again! Plus, you’ll get my secret for crunchy granola clusters!
Gluten-Free Granola
Sick of store bought granola? I was definitely sick of reading labels and seeing so many forms of sugar and additives! I came up with this recipe and everyone who has made it raves about it! Crunchy and delicious; perfect on top of a smoothie bowl, a yogurt fruit bowl, or just as a snack! Plus it makes your kitchen smell AMAZING!
Everybody simply loves this gluten free granola recipe with honey recipe. It’s a family favorite, and great to gift, too!
Are Oats Gluten-Free?
Oats are naturally gluten-free, but stray wheat, rye, or barley can be introduced during the harvesting and transportation. Therefore I always buy gluten-free rolled oats.
Those chunky granola clusters are the BEST.
Eat homemade granola with:
- Nut milk and berries
- Yogurt
- Smoothie bowls
- As a snack
- On top of Ice Cream
- With banana or an apple and nut butter
Like this easy granola recipe and want other breakfast recipes? Try these:
How do you make homemade granola
Watch the video:
Gluten Free Granola
Chunky Gluten-Free Granola
Ingredients
- 4 cups organic gluten-free rolled oats
- 1 cup nuts/seeds (I use slivered raw almonds, chopped walnuts, sunflower seeds, sesame seeds, and whole raw almonds)
- 2 tablespoons flaxseed meal
- 1 tablespoon cinnamon
- Optional: 1 teaspoon pumpkin pie spice
- Dash of salt
- 1/4 cup coconut oil
- 1/4 cup raw organic honey
- 3 tablespoons organic pure maple syrup
- 2 tablespoons organic molasses
- 1 teaspoon organic vanilla extract
- Optional: 1/2 cup dried fruit
- 1 large egg white, whisked well until frothy
Directions
- Preheat oven to 350 °F.
- Line baking sheet with parchment paper or baking sheet liner and set aside.
- In a large bowl combine organic oats, nuts/seeds, and flaxseed meal, with cinnamon, pumpkin pie spice (if using), and a dash of salt.
- In a small saucepan heat the oil, honey, vanilla extract, and pure maple syrup, and molasses. Once the mixture starts to boil, take off heat and pour over nut mixture. Mix well.
- In a small mixing bowl, whisk together the egg white until frothy. Add to the granola mixture and mix well.
- Pour onto baking sheet and bake, stirring occasionally, until slightly brown, about 15-20 minutes. Add the dried fruit of choice and stir well.
- Let cool, and store in an air-tight container.
Recipe Notes
- *I generally add the dried fruit as I eat. When mixed in during baking, and then stored I have found that the dried fruit gets hard after about a week. If you are serving the granola right away, feel free to mix them in.
- **Adding whisked egg whites to the granola helps create clusters and make it extra crunchy!
- *** Photos updated May, 2017.
Nutrition
The BEST Gluten-Free Granola (Video)
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)
These Gluten Free Pumpkin Biscuits come together quickly and are made using a mix of almond flour and coconut flour. They can be made in under 30 minutes, and are perfect on their own served with a meal or as a dessert. We’ve included options to make them either sweet or savory.
Gluten Free Pumpkin Biscuits
These Gluten Free Pumpkin Biscuits are a classic recipe here at Lexi’s Clean Kitchen since around 2014! We love them because they can be made as a sweet version, that is more like a scone, or a savory version that is perfect for serving with dinner. They are also equally great as a shortcake, a cobbler, or on top of a soup. Did we mention they are easy to make, too?
Here is what you need to make them:
- Almond Flour
- Tapioca Flour
- Coconut Flour
- Baking Powder
- Cinnamon (omit for savory)
- Fine Sea Salt
- Butter
- Pumpkin Puree
- Honey (omit for savory)
- Egg
How to Make These Pumpkin Biscuits
- Whisk together the dry ingredients.
- Rub the butter into the dry mix until it is completely combined.
- In a separate bowl whisk together the pumpkin, honey and egg and add it to the flour mixture.
- Drop biscuits on a sheet tray and bake!
Savory or Sweet
Follow the recipe as written to make this sweet. To make them savory, omit the cinnamon and honey and follow the rest of the ingredients and directions.
If you like this gluten free baking recipe, check out these others:
- Gluten Free Biscuits
- The BEST Paleo Bread (5-Ingredients and One Bowl)
- How to Make a Gluten-Free Pie Crust
- The Best Gluten Free Pizza Crust
If you like this pumpkin recipe, check out these others:
- Cranberry Pumpkin Crumble Muffins
- Pumpkin Oatmeal Bake
- Gluten Free Pumpkin Waffles
- Gluten Free Pumpkin Bread
- Sea Salt Chocolate Pumpkin Cups
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Gluten Free Pumpkin Biscuits
Ever wonder how to make a healthy snack that’s low carb and packed with healthy fats? These easy avocado boats are a great and easy lunch or snack to make. These avocado boats are gluten-free, keto, and customizable with 5 different filling options!
Healthy Avocado Boats
I want to talk about some serious brain food. AVOCADOS. Avocado is a super healthy fat. That’s right. By now you know I am all about healthy fats in my diet! I think we’re almost over the low-fat fad, right? Good! Avocados fill me up and are loaded with nutrition that I want daily.
You are going to love these avocado boats. Craving a BLT? Got you covered. Want something refreshing? Tropical Salsa coming right at you! How about in the mood for breakfast food? Baked egg is calling your name. See where I’m going with this? Avocado heaven: five ways.
Avocado boats: the easiest way to snack {for two people}. Cut an avocado in half, the long way. Remove the pit. Get creative and stuff with your favorite salad, cuisine, or an egg. WA-LA. A snack for two. One for you, and one for some lucky individual.
If you like this avocado recipe, try these others:
Let’s break it down: Serves 2
- Pico De Gallo: Chopped 1/4 cup tomato, 1 tablespoon red onion, 1/4 teaspoon garlic granules, 1/2 jalapeño diced, 1 tablespoon fresh cilantro chopped, fine sea salt, and a pinch lime juice.
- Turkey BLT: 1/4 cup off the bone turkey breast, 1 strip crispy nitrate-free bacon, 1/4 cup chopped tomato, 1/4 cup fresh spinach.
- Israeli Salad: A household favorite! Find it here.
- Baked Egg: Crack an egg into the center of your avocado half. Bake on 350 for 20 minutes until egg whites are opaque.
- Tropical Salsa: Delicious and refreshing. It’s also delicious on top of fish! Recipe.
I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.
What’s your favorite way to eat avocado?
Healthy Avocado Boats: 5 Ways
These Chocolate Chip Coconut Macaroons are the perfectly sweetened holiday cookie! They are so delicious, while also being gluten-free, dairy-free, and refined sugar free!
Chocolate Chip Coconut Macaroon
Passover is one week away. Coconut macaroons are a Passover staple, but for those of you who don’t celebrate; they are probably one of my favorite light cookies anytime of the year. Sweet, light, coconut-y, and of course for me, a touch of mini chocolate chips and dipped in chocolate. Perfect. And did I mention they are super easy to make?
Passover is a time where we get together with family, have our traditional Jewish eats (Swedish meatballs, brisket, rolled cabbage, etc.), and reflect. On Passover you eat only unleavened bread and flourless desserts. Perfect for a grain-free/gluten-free house! Minus the matzo… I make a mean Matzo Lasagna!
I love Passover because like some of other holiday’s throughout the year, my nanny (grandma) comes in from Florida. Her famous recipes are the ones that line the table year after year. I have learned so much from her as a person, and as a chef! This week you’ll find a recreation of Nanny’s Swedish Meatballs that taste just like her traditional dish; one that is so special to me. This year Passover falls smack in the beginning of the week; sadly, heading back to New York isn’t an option, but I’ll go the weekend after to enjoy the time with my family!
Sweetened just right! I’ll take another batch…
Watch the video here:
Chocolate Chip Coconut Macaroons
Ingredients
- 5 large egg whites
- 1/4 cup honey
- 2 cups unsweetened shredded coconut
- 1 tsp vanilla extract
- Dash fine sea salt
- 1/4-1/3 cup chocolate chips of choice
- Optional: 1/2 teaspoon almond extract
- Dipping: 1/3 cup melted chocolate chips
Directions
- Preheat oven to 350℉.
- In a large bowl whisk together egg whites with honey.
- Once fluffy, add in coconut, vanilla, and sea salt and mix well to combine.
- Add in chocolate chips.
- Line baking sheet with baking liner or parchment paper.
- Roll into balls (I pinch mine at the top, but you don't have to).
- Bake for 12-15 minutes until slightly golden brown at the top.
- Let cool and drizzle with chocolate.
- Store in refrigerator.
Recipe Notes
- Servings: 12
- Amount Per Serving: 1 (without chocolate dipping)
- Calories: 139
- Fat: 10g
- Carbs: 12g
- Protein: 2g
Nutrition
Chocolate Chip Coconut Macaroons [VIDEO]
Friends… I think you are either going to love me or hate me, for the dairy-free cheesecake addiction that I am about to instill in you. Trust me and make them! These were outrageous. My trusty taste-tester was blown away.
A little side note: While I love a good treat (I’ll take a chocolate chip cookie or a brownie any day), moderation is key. These bars are made with real food and good-for-you ingredients, but they are not made to eat the entire batch! Okay, rant done. Go enjoy one or two!
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What is your favorite cheesecake flavor?
Cookie Dough Cheesecake Bars
Ingredients
Cheesecake crust
- 2 cups raw sunflower seeds, ground into flour (if you sub another nut, I can't promise the cookie dough taste)
- 2 tbsp grass-fed butter or coconut oil
- 4 tbsp pure maple syrup
- Dash Himalayan sea salt
Filling
- 2 cups raw cashews, soaked in water overnight
- 2-3 tbsp coconut oil
- 1 tsp vanilla
- 2 tbsp pure maple syrup
- Dash himalyan sea salt
- 1/3 cup Enjoy Life's mini chocolate chips
- Optional chocolate drizzle: 1/3 cup Enjoy Life's Chocolate Chips
Directions
- 1. Soak cashews overnight in a bowl of water
- 2. In the morning, rinse and discard water from bowl, set aside
- 3. In a food processor, add sunflower seeds and grind into flour
- 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
- 5. Blend until smooth
- 6. Line a 7x11 glass baking dish with parchment paper
- 7. Spoon crust mixture and flatten evenly
- 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
- 9. blend until creamy and smooth
- 10. Once blended, add in chocolate chips and spread mixture evenly over crust
- 11. Place in freezer for 4-6 hours
- 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator
Recipe Notes
Nutrition
Cookie Dough Cheesecake Bars
These Eggplant Meatballs are perfect for a Meatless Monday meal (any day of the week of course, but the title is catchy)!
Most of my main dishes combine both a vegetable and a protein (whether wild-caught fish, organic chicken, or a grass-fed meat), but sometimes you just want to switch it up!
These eggplant meatballs have a soft meaty texture. If you love eggplant and are looking for a meatless meatballs dish, you’ll love these!
This weekend I taught a 3-hour cooking class to an awesome group of 15 people at the Boston Center of Adult Education. The class was called “A Clean Eating Paleo Dinner Party” and on the menu was: Tropical Shrimp Ceviche Cups, Spaghetti Squash Chicken Pad Thai, Paleo Chocolate Chip Cookies, my Honey Lime Fruit Salad with Cinnamon Sugar Chips, and some fresh coconut whipped cream. The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies
The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies were a big hit!
Eggplant Meatballs
Ingredients
For the Eggplant Meatballs
- 1 medium size eggplant, peeled and chopped
- 1 clove garlic, minced
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons blanched almond flour, more as needed based on eggplant size
- 1 egg
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon fine sea salt
- Optional: 2 tablespoons fresh parmesan cheese
Tomato Sauce
- 1 15 oz. can organic tomato sauce
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon Italian Seasoning
- 1/4 teaspoon red pepper flakes
- Fresh basil, for garnish
Directions
Recipe Notes
Nutrition
What’s your favorite ‘meatless Monday’ meal?
Eggplant Meatballs
Looking for a healthier version of your favorite Girl Scout Cookie? These Paleo Thin Mints are just that! Crunchy, minty, chocolate-y, and just the right amount of sweetness! They are the REAL DEAL, while also being gluten-free, grain-free, dairy-free, and refined sugar free!
Girl Scout season is here… and if you are visiting my website you are likely avoiding the adorable little girls outside of the supermarket. It’s been a long time, I mean a long time, since I have eaten one. Although they are delicious, I am happy these types of flours and sugars are out of my life. But let’s be real for a minute, I totally want a cookie! 
Growing up I was definitely more of a Samoa/Tagalong kind of girl. As I grew up my palette switched to the Thin Mints. So naturally, I had to recreate.
These would be really good crumbled on top of a bowl of a thick vanilla protein smoothie. Just saying!
Watch the video:
Paleo Thin Mints
Ingredients
Dry Ingredients
- 1 cup + 1/4 cup blanched almond flour
- 1 tablespoon tapioca flour
- 1/3 cup good quality cocoa powder
- Dash himalayan sea salt
Wet Ingredients
- 5 tablespoons grass-fed butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 3 tablespoon raw honey
- 2 teaspoons coconut sugar
Chocolate Coating
- 1 cup dark chocolate
- 1/4 teaspoon peppermint extract
- 2 teaspoons coconut oil, or more as needed
Directions
- In a bowl combine dry ingredients followed by wet ingredients. Make sure the butter is softened and at room temperature before adding it in. Use a fork to mix the dry and wet ingredients together until the butter is well incorporates and you have formed a pliable dough.
- Roll the dough into a ball and wrap it in parchment paper. Place the dough in the refrigerator and let chill for 30-45 minutes.
- While dough is chilling, pre-heat the oven to 350 ℉.
- Once dough has chilled, place it onto a piece of parchment paper. If the dough is soft, sprinkle additional tapioca flour onto the parchment before placing the dough onto it.
- Place a second sheet of parchment paper over the dough. Using a rolling pin, roll out dough until it is 1/4 inch thick. Make sure not to roll it any thinner. Thin dough will very be hard to lift. Use an off-set spatula to make the dough easier to lift.
- Use a cookie cutter to cut out cookies and gently lift them with a spatula to place them onto a sheet-tray lined with parchment paper (if dough is very soft roll it out and place it back into the refrigerator for an additional 10 minutes).
- Bake for 15 minutes.
- Remove and let cool completely on a cooling rack.
- Over a double boiler, melt chocolate and coconut oil. Once melted, add in peppermint extract. You can add more extract to taste, if you want the cookie to be extra minty!
- Using a spoon, dip cookies into the chocolate until fully coated and place back on the parchment paper. If the dipping chocolate is thick, add additional melted coconut oil to thin it out! Let chill in the fridge for at least 10 minutes, or until the chocolate has hardened.
Recipe Notes
- As tradition goes, store thin mints in the freezer!
- Just like meringues, a warm kitchen will effect the dough and cause it to be harder to deal with.
- Updated March 2017: recipe altered slightly to perfect.
Nutrition
What is your favorite Girl Scout cookie?
Paleo Thin Mints [VIDEO]
Sometimes you just really want a muffin, and coffee crumb cake muffins are just so good… every single time. Cake on the bottom and a loaded crumbly sweet cinnamon topping on top. How can you go wrong? That’s a trick question. You seriously can’t go wrong. These were eaten in record time and more were requested.
Moist cake… Crumbly cinnamon infused topping…
Breakfast, on-the-go snack, a night time treat, or really just for anytime of day!
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What is your favorite non-egg breakfast?
Coffee Crumb Muffins
Ingredients
- 1 cup blanched almond flour
- 1 1/2 tsp coconut flour
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 2 eggs
- 2 tbsp pure maple syrup
- 1 tsp organic vanilla extract
- 1/3 cup unsweetened apple sauce
Crumb Topping
- 1/4 cup coconut sugar
- 1/4 cup softened grass-fed butter (or sub oil)
- 1/4 cup blanched almond flour
- 1 1/2 tsp cinnamon
- Dash Himalayan sea salt
Directions
Recipe Notes
Nutrition
Coffee Crumb Cake Muffins
I love a good meal or appetizer that is simple yet sophisticated (and of course, delicious). These stuffed portobello mushrooms are just that. They are bursting with flavors; warm balsamic, garlic, fresh tomatoes, and a hint of spice.
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What’s your favorite simple yet sophisticated meal?
Stuffed Portobello Mushrooms
These chicken meatballs would make the perfect healthy Superbowl appetizer or… serve it over cauliflower rice with a side of stir-fry veggies and have yourself a nice, quick and easy dinner!
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What do you bring when you are a guest at a party?
Light Sesame Asian Meatballs
Good morning, all! If you’ve tried my Cinnamon Bun Banana Muffins or my Paleo Peach Cobbler Muffins, you know I am a big fan of a light breakfast muffin that won’t ruin my day. Describing these muffins is simple: They are light, moist, flavorful, and filled with a variety of good-for-you ingredients! They make for the perfect start to your day.
The perfect on-the-go weekday snack or weekend brunch muffin!
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I was selected by American Express 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
Products Used:
Do you have a favorite type of muffin?
Morning Glory Muffins
Ingredients
- 1 cup almond flour
- 1 1/2 tsp coconut flour
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1 tbsp coconut oil
- 2 eggs
- 2 tbsp raw honey (add an additional 1/2 tbsp if you like things a bit sweeter)
- 1 tsp organic vanilla extract
- 1/3 cup unsweetened apple sauce
- 1/4 cup shredded coconut
- 1/4 cup raisins
- 1/3 cup shredded apple
- 1/4 cup grated organic carrots
- 1/3 cup walnuts, chopped
- Optional: 1/3 cup Enjoy Life's mini chocolate chips
Directions
Recipe Notes
Nutrition
Morning Glory Muffins
Let’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!
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In this recipe:
I was selected by American Express 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
Warm Harvest Salad with Honey Walnut Vinaigrette
Ingredients
- 1 apple, chopped
- 1 sweet potato, chopped
- 1 white or red onion, sliced
- 1/3 cup golden raisins
- 1/3 cup chopped walnuts
- 3 cups fresh organic spinach or kale, more as desired
Honey Walnut Vinaigrette
- 1/3 Walnuts
- 2 tbsp raw honey
- 1/4 cup apple cider vinegar
- Himalayan sea salt
Directions
Recipe Notes
Nutrition
Warm Harvest Salad with Honey Walnut Vinaigrette
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!
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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
These Zesty Chicken Bites are the perfect healthier version of your favorite chicken nuggets!
They are low carb, flavorful, and completely gluten-free and grain-free. A reader favorite and loved by adults and kids alike!
While snowed in last week, I was craving an appetizer-like snack that I could make with the organic chicken breasts I had in the fridge.
I realized that it’s been a while since I’ve had chicken cutlets. My beautiful mom makes killer chicken cutlets.
She made them often growing up and then passed the recipe along to me years ago.
You can bet those days were filled with some delicious chicken parm.
Since those breadcrumbs are no longer in my diet, my task was set! Instead of the whole chicken cutlet thing, I went with bites (or nuggets), call it what you’d like.
And I made them spicy. Amazing. The perfect appetizer when entertaining or just for your football Sunday get together
The perfect appetizer when entertaining or just for your typical Football Sunday get together!
These Zesty Chicken Bites are perfectly crispy. Your friends won’t even know they are healthy and gluten-free!
Read through the comments below to see how others have made this recipe their own!
Paleo Zesty Chicken Bites
Ingredients
- 1 lb. organic boneless chicken breasts
- 1 egg
- 1/4 tsp water
- 1/2 cup almond meal or almond flour (flax meal makes a great substitution)
- 1 tsp Italian Seasoning
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/4 tsp Himalayan sea salt
- 1/4 tsp chili powder
- Optional: 1 tbsp fresh parmesan cheese*
Directions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, combine almond meal/flour and all spices.
- In a separate bowl crack 1 egg and add 1/4 tsp water, whisk together well.
- Cut chicken into bite size pieces.
- Dredge the chicken pieces into the egg and toss until fully covered.
- Transfer chicken pieces to the spice mixture and coat evenly.
- Place on baking sheet; repeat until all are coated.
- Bake for 12-15 minutes then flip chicken bites over and cook for another 10-12 minutes until golden and crispy.
- Serve hot with your favorite dipping sauce!
Recipe Notes
- *Depending on how many chicken pieces you use, you may need to increase the flour/spice mixture.
- *Serving size will depends on how small or large you make the bites. Mine make about 20-25 chicken bites.
- *Leave out parmesan cheese for fully dairy-free.
Nutrition
Zesty Chicken Bites
Tomorrow night is New Year’s Eve and whether you lay low or spend the night out on the town, a light cocktail is always a nice way to start off the evening. I like this French Kiss Cocktail because you can make it sweet (or less sweet), simply by adjusting the champagne or wine you use!
Cheers to a new year!
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How are you ringing in the new year?
Light French Kiss Cocktail
Ingredients
- 1 bottle Champagne, Prosecco, or Moscato wine
- 1 package organic raspberries (can sub your favorite berry)
- 8 mint leaves
- 1/2 lemon
- Gluten-free vodka (I like Tito's or Ciroc)
Optional
- 1/2 tsp raw honey
- 1 tsp chambord liquor
Directions
Recipe Notes
Nutrition
French Kiss Cocktail
After a great vacation in Jamaica and an unplanned week off of LCK… I am back! I am ready for a new year filled with new endeavors and of course loads of new recipes! So. Many. Recipes. If you could only see my notes app on my iPhone. Every time I get inspired I jot down messages to myself. With over 75 of these messages I can’t wait to get the new year rolling in the kitchen!
Aside from Sunday’s meaning a Savory Sunday dish on the blog, for me it also usually means some MEAL PREP for the week (excluding this week, because I am off until Thursday). I’ve talked a bit about the importance of meal prepping, and I can’t stress it enough if you are new to a clean eating lifestyle. Like seriously, it is a huge and important part of my week that ensures the up keep of a healthy lifestyle. Now, don’t get me wrong… there are weekends I am away and don’t have the opporunity to meal prep (that’s life), and on those few days when I am scrambling for lunches I truly am reminded of how important it is to prep ahead of time!
Which brings me to….. BUSTING OUT THE CROCK-POT! Hello, lifesaver. Making crock-pot shredded chicken is as easy as 1-2-turn it on and leave. I love this lunch in particular because you can do a lot with it. I eat it in plain a bowl, wrapped in a lettuce leaf, top it on a salad, etc. Anything you’d like to do with pesto chicken, do it here. Delicious, easy, and makes a lot
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Do you meal prep? What is your go-to lunch that you make ahead for the week?
Crock-Pot Pesto Chicken Salad
Ingredients
Crock Pot Chicken
- 1.5 lb. organic boneless chicken breasts (3 or 4 pieces)
- 1 garlic clove, chopped
- 1/2 white onion, chopped
- 1 cup organic chicken broth
- 1/4 teaspoon garlic powder
- Dash of salt and freshly ground pepper
Pesto Sauce
- 1 cup fresh basil
- 1 1/2 cup spinach
- 1/2 cup cashews, walnuts, or nuts of choice
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove
- 1/2 lemon, juiced
- Dash Himalayan sea salt, to taste
- Dash Freshly ground pepper, to taste
- Optional: 1 tablespoon fresh parmesan cheese
- Optional: Dash red pepper flakes
Additional ingredients
- 1/4 cup pine nuts
Directions
Recipe Notes
Nutrition
Crock-Pot Pesto Chicken Salad
These Double Chocolate Chunk Macadamia Nut Cookies are the perfect gluten-free and paleo-friendly cookie that everyone will love! Soft, chewy, and bursting with chocolate and macadamia nuts! A household favorite!
Double Chocolate Chunk Macadamia Nut Cookies
Nothing reminds me more of the holidays than a warm cookie oozing with chocolate chips and the just-the-right addition of macadamia nuts. I envision sitting by a fire with family and friends holding nice cup of coffee or a glass of almond milk and enjoying some delicious guilt-free cookies …or just standing In the kitchen shoveling them in as I taste-test the recipe, that works too.
I love the spirit of this season. It’s festive, full of time with family, holiday parties with friends, and a lot of reflecting and happiness for the upcoming year. These cookies are perfect for your upcoming family get together, holiday party, or for the chocolate lover in your life!
…And not that you need an excuse, but today is National Cookies Day, so get busy in the kitchen!
Try these other gluten-free cookie recipes:
- Linzer Torte Thumbprint Cookies
- Chocolate Chip Pumpkin Cookies
- Oatmeal Raisin Cookies
- Paleo Chocolate Chip Cookies
- Gluten-Free Cut Out Cookies
Watch the video:
Double Chocolate Chunk Macadamia Nut Cookies
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1/4 teaspoon baking soda
- 1/4 cup good quality cacoa powder
Wet Ingredients
- 5 tablespoons coconut oil, or grass-fed butter
- 3 tablespoons honey
- 1 egg
- 1/4 cup dark chocolate, melted over a double boiler
- 1 teaspoon organic vanilla extract
- 1/8 teaspoon fine sea salt
Add-Ins
- 1/3 cup chopped macadamia nuts, more if desired
- 1/4 cup chocolate chips or chocolate chunks
- Coarse Flaky Sea Salt, for garnish
Directions
- Preheat oven to 350 °F.
- Line a baking sheet with parchment paper and set aside.
- Mix dry ingredients in one mixing bowl.
- Mix wet ingredients in another mixing bowl.
- Combine wet and dry ingredients.
- Fold in nuts and chocolate chips.
- Using a cookie scoop, scoop spoonful at a time onto baking sheet. After scooping the cookies onto the baking sheet, wet your hands and roll them until the cookies are smooth around the edges. Place on the baking sheet and press down to flatten a little.
- Bake for 15 minutes.
- Let cool on cooling rack.
- Serve with a glass of almond milk or a fresh cup of coffee!
Recipe Notes
- Sandwich two with dairy-free whipped cream for a real treat!
- Photos updated March, 2017.
