Buffalo Chicken Burgers

Raise your hand if you have an addiction to buffalo anything! If yes, you’re going to love these Buffalo Chicken Burgers. They’re spiced just right and perfect topped with tomato and avocado and wrapped in lettuce. They also happen to be gluten-free, paleo friendly and low carb!

Spicy Chicken Burger recipe

Buffalo Chicken Burger Recipe

Let’s talk about how much we all love buffalo over here at Lexi’s Clean Kitchen. To start we’ve got Buffalo NuggetsBuffalo Sweet PotatoesBuffalo TendersBuffalo HummusBuffalo Chili and we could go on and on but we’ll move on to these delicious Buffalo Chicken Burgers! They’ve got that slight heat packed into a ground chicken burger and are so delicious it kind of makes you think they’re “bad” for you but they’re actually quite nutritious. Serve them up with lettuce and tomato in a low carb lettuce wrap or you can eat them like you would any other burger: in a bun! These also make great meal prep for the week ahead! 

Here’s what’s in them:

  • Ground chicken
  • Egg
  • Onion
  • Scallions
  • Carrots
  • Hot Sauce
  • Garlic powder
  • Red pepper flakes
  • Sea Salt and Pepper

Buffalo Chicken Burgers

What to serve with Buffalo Chicken Burgers

This is a pretty versatile dish. You can serve this with a side salad, or a cucumber salad which will help cool down the heat. Or you can serve this with a heartier salad like this Tomato Cucumber Salad with Crispy Chickpeas or Israeli Salad. This would also be great served with cauliflower rice!

If you like this burger recipe, try these other favorites: 

0.0 rating

Buffalo Chicken Burgers


Yields 4
Prep Time 10 min
Cook Time 20 min
Total Time 30 minutes
Course:

Make Ahead:
Author: Lexi
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Ingredients

Directions

  • Preheat oven to 350°F.
  • In a food processor food processor combine carrots and onion; pulse to chop into small bits.
  • In a large bowl combine the vegetable mixture, ground chicken, egg, garlic powder, hot sauce, and salt & pepper.
  • Form into patties and bake for 20 minutes. Flipping halfway through.
  • Broil on high for 2 minutes at the end.

Recipe Notes

  • Serve over lettuce, or in lettuce wraps with avocado, tomato, or any toppings you'd like!

Nutrition

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Buffalo Chicken Burgers

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 Chicken Stir Fry mealPaleo 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!

Paleo Stir Fry with cauliflower rice

What Veggies Can You Use For This Paleo Chicken Stir Fry

In this recipe we used:

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!

Cauliflower rice served with paleo chicken stir fry sauceIf you like this quick weeknight meal, check out these others:

0.0 rating

Stir-Fry with Garlic Scallion Cauli Rice


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

Make Ahead:
Author: Lexi
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Ingredients

    Teriyaki sauce

    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

    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

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    Paleo Chicken Stir Fry

    Spicy Chicken In Tomato Sauce {Low-carb, paleo-friendly, Whole30 compliant, 30 minutes or less} | Lexi's Clean Kitchen

    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!

    Chicken breast in tomato sauceQuick 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.

    Chicken breast cooked in tomato sauceWant 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:

    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.

    Chicken in tomato sauce Italian on a plate

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

    0.0 rating

    Spicy Chicken in Tomatoes


    Yield 2
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course:

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    Author: Lexi
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    Ingredients

    Roasted Green Beans

    Directions

    1. Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
    2. Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
    3. Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
    4. Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
    5. 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.
    6. 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.
    7. If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
    8. Remove from heat. Serve hot with roasted green beans!
    9. 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

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    Quick Spicy Italian Chicken in Tomatoes

    Spaghetti Squash Pad Thai {Paleo-friendly, grain-free, refined sugar free, dairy-free, vegetarian option} | Lexi's Clean Kitchen

    This Spaghetti Squash Pad Thai is low-carb healthier version of the classic take-out dish! It’s so flavorful, full of veggies and a nice mix of textures! It’s a dairy-free, gluten-free, paleo, keto and whole30 friendly option that is going to be a sure hit.

    Spaghetti Squash Pad ThaiSpaghetti Squash Pad Thai

    This Spaghetti Squash Pad Thai recipe is one everyone is going to love! It has such an amazing combination of flavors and textures. This healthier version of the classic take-out dish is lower carb thanks to the spaghetti squash swap. We included extra veggies here for some added nutrients, but you can feel free to omit or swap with what you have on hand.

    This recipe is a breeze to make once you have the spaghetti squash, so if you’re planning to make this for a quick weeknight dinner you can roast the spaghetti squash ahead of time (or try it in the instant pot, instructions below) to have this healthy dinner on the table quick.

    Want to make this vegetarian? We used chicken and shrimp in this recipe, but feel free to add in some extra veggies and omit the meat / seafood to make it vegetarian. If you tolerate soy, you can also add in tofu here.

    Spaghetti Squash Pad Thai

    How to Roast Spaghetti Squash

    1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
    2. Cut spaghetti squash in half, lengthwise.
    3. Scoop out seeds.
    4. Brush inside with oil.
    5. Place facedown on baking sheet and adding water to the baking sheet.
    6. Bake for 45-50 minutes, or until you can pierce with a fork.
    7. Simply scrape out “spaghetti” with a fork and Enjoy!

    How to Cook Spaghetti Squash in the Instant Pot

    1. Cut 3lb. spaghetti squash lengthwise and scoop out seeds.
    2. Add 1 cup of water to the Instant Pot.
    3. Stack the spaghetti squash on top of each other (cut-side up).
    4. Close the lid and make sure the knob is turned to sealing.
    5. Set to manual high-pressure for 10 minutes (increase if your squash is larger than 3lb.)
    6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
    7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!

    Spaghetti Squash Pad Thai

    Want more spaghetti squash recipes? Try these hits:

    If you like this healthier take-out recipe, check out these others:

    3.5 rating
    2 reviews

    Spaghetti Squash Pad Thai



    Yield 2
    Prep Time 15 min
    Cook Time 30 min
    Total Time 45 minutes
    Course:

    Make Ahead:
    Author: Lexi
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    Ingredients

    Sauce

    Directions

    1. Preheat oven to 350°F.
    2. Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork. Set aside.
    3. In a small bowl, mix sauce ingredients and set aside.
    4. In a large pan, heat extra-virgin olive oil over medium-high heat. Add garlic, red onion, mushrooms, carrots, bean sprouts, and scallions. Saute until the onion starts to turn translucent and the mushrooms begin to soften. Add in chicken if using raw and cook for 3-5 minutes. Add in shrimp and cook until the shrimp and chicken are fully cooked through, should take about 5 minutes. If using cooked and shredded chicken, add the chicken in with the shrimp.
    5. Add three cups of the spaghetti squash to the skillet and pour in the sauce. Mix well to combine.
    6. Make a space in the center of your pan and add in 3 eggs. Let cook and mix well, so that the eggs are well incorporated.
    7. Taste and adjust spices as needed.
    8. Serve warm! Add the optional garnishes of lime, extra scallions, and/or peanuts if desired.

    Recipe Notes

    • If you like more of a saucy Pad Thai, taste and add more sauce as desired
    • Updated March, 2017

    Nutrition

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    Spaghetti Squash Pad Thai

    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!
    Roasted brussel sprouts with bacon in a bowl

    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!


    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:

    Watch the video:

    Like this veggie side dish? Try these other favorites:

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    Maple Roasted Brussel Sprouts with Bacon

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

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

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

    How do you cook chicken to be shredded?

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

    Watch the video here: 

    Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

    How do you make shredded chicken for burritos?

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

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

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

    4.5 rating
    2 reviews

    Shredded Salsa Chicken (Instant Pot)





    Cook Time 20 minutes
    Total Time 20 minutes
    Course:

    Make Ahead:
    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

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

    Recipe Notes


    Nutrition

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

    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:

    [yumprint-recipe id=’277′]
    I was selected by American Express to contribue to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    Easy Curry Shrimp (VIDEO)

    Sausage Peppers and Onions | Lexi's Clean Kitchen

    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.

    How to make Sausage and PeppersSausage, 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.

    Chicken Sausage and Peppers with cauliflower rice

    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

    Sausage Peppers and Onions on a plate

    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!

    4.5 rating
    6 reviews

    Sausage, Peppers, & Onions


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

    Make Ahead:
    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. 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.
    2. Add sliced onions, bell peppers, and poblano pepper to the skillet; let cook until the onion is translucent.
    3. Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
    4. Pour in diced tomatoes, chicken broth, and spices. Mix well.
    5. Bring to a boil then reduce heat and let simmer for 10 minutes.
    6. Taste and adjust spices as desired.
    7. 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

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    Sausage, Peppers, and Onions

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

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

    Lexi's Weekly Dinner Plan Week 47

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

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

    Wednesday: Leftovers

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

    Friday: Out

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

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

    Grab your free printable shopping list HERE!

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

     


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

    Lexi’s Weekly Dinner Plan Week 47

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

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

    Meal Plan Graphic Week 41 | Lexi's Clean Kitchen

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

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

    Wednesday: Leftovers

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

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

    Saturday: Out

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

    Grab your free printable shopping list HERE!

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

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

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


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

    Lexi’s Weekly Dinner Plan Week 41

    Fifty healthy, delicious, and simple recipes that are perfect for this busy time of year! From easy packable lunches, perfect mid-day snacks, to simple and healthy make-ahead dinners! With back-to-school approaching (where have you gone, Summer?), this round-up will ease you into the school year with the ultimate kid-friendly (adult-friendly, too) recipes to make your life easier!

    50 Back To School Easy Lunches, Dinners, and Snacks That Are Gluten-Free - Lexi's Clean Kitchen

    Packable Lunches

    Sweet Potato Tuna Melts from Lexi’s Clean Kitchen (dairy-free if omit cheese, egg-free, gluten-free, nut-free, paleo-friendly, whole30 compliant if omit cheese)

    Loaded Egg-Salad from Lexi’s Clean Kitchen (dairy-free, gluten-free, nut-free, paleo-friendly, whole30 compliant)

    Caprese Pesto Pasta from Lexi’s Clean Kitchen (30 minutes or less, egg-free, gluten-free)

    Copycat Chipotle Chicken Burrito Bowls from Lexi’s Clean Kitchen (dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, whole30 compliant)

    The Ultimate Paleo Sandwich Rolls From Lexi’s Clean Kitchen (*Make a paleo-friendly sandwich out of them*, 30 minutes or less, dairy-free, gluten-free)

    Hardboiled Eggs, Chicken Apple Sausage, Cherry Tomatoes, and Grapes from Nom Nom Paleo (dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, whole30 compliant)

    Thai Chicken Lettuce Wraps Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free)

    Mini Deep Dish Pizzas from Lexi’s Clean Kitchen (30 minutes or less, dairy-free paleo-friendly)

    Anti-Pasto Lunch Box from Super Healthy Kids (Substitute the whole what buns for my Everything Bagel Cauliflower Rolls to make this paleo friendly!)

    Simple Lemony Tuna Salad Packable Lunch from Eating Bird Food (Dairy-free, 30 minutes or less, Whole30 compliant)

    Raw Tacos with Spicy Zucchini Salsa and Creamy Cilantro Sauce from Gourmande in the Kitchen (Gluten-free, paleo-friendly, dairy-free)

    Mason Jar Zucchini Lasagna from Food Faith Fitness (Grain-free, gluten-free, and low-carb)

    Meal Prep Cilantro Lime Chicken With Cauliflower Rice from Fit Foodie Finds (Paleo-friendly, grain-free, gluten-free)

    Peanut Noodle Salad In a Jar from Eating Bird Food (Paleo-friendly options, dairy-free, low-carb)

    Tropical Sriracha Chicken Salad from The Healthy Maven (Paleo-friendly, grain-free, dairy-free)

    Honey BBQ Baked Salmon Bowls from Cotter Crunch (30 minutes or less, gluten-free, dairy-free)

    Honey Mustard Chicken Chopped Salad from How Sweet It Is (gluten-free, omit the cheese to make this dairy-free, low-carb)

    Sweet Potato Noodles with Chicken and Tomato Basil Sauce from Inspiralized (Gluten-free, grain-free, egg-free, and dairy free if you omit the cheese)

    Chicken Salad on Celery Sticks from Super Healthy Kids (Grain-free, gluten-free, and low-carb. Omit the Greek yogurt to make this paleo-friendly and dairy-free)

    Paleo Pinwheels from Fed and Fit (whole30 compliant, grain-free, dairy-free, paleo-friendly)

     

    Weeknight Dinners

    30-Minute Loaded Taco Skillet from Lexi’s Clean Kitchen (whole30 compliant if omit cheese, dairy-free if omit cheese, egg-free, gluten-free, paleo-friendly)

    30-Minute Thai Basil Turkey Bowls from Lexi’s Clean Kitchen (whole30 compliant, dairy-free, egg-free, gluten-free, paleo-friendly)

    Sausage and Spring Vegetable Pasta Salad from Lexi’s Clean Kitchen (30 minutes or less, gluten-free, nut-free, paleo-friendly)

    Pizza Stuffed Peppers from Lexi’s Clean Kitchen (gluten-free, nut-free, paleo-friendly)

    Loaded Turkey Meatballs from Lexi’s Clean Kitchen (30 Minutes or less, dairy-free, vegetarian, paleo-friendly)

    Eggplant Meatballs from Lexi’s Clean Kitchen (30 Minutes or less, dairy-free, vegetarian, paleo-friendly)

    Zesty Chicken Bites from Lexi’s Clean Kitchen (gluten-free, dairy-free, paleo-friendly)

    Sheet Pan Buffalo Chicken & Veggies from Lexi’s Clean Kitchen (whole30 compliant, gluten-free paleo-friendly, dairy-free)

    Cauliflower Baked Ziti from Lexi’s Clean Kitchen via Detoxinista’s cookbook No Excuses Detox (gluten-free, vegetarian, nut-free)

    Eggplant Pizza (with VIDEO) from Lexi’s Clean Kitchen (paleo-friendly, grain-free, gluten-free)

    Classic Chicken Soup from Lexi’s Clean Kitchen (whole30 compliant, dairy-free, egg-free, gluten-free, nut-free, paleo-friendly)

    Tomato Basil Soup with Grilled Cheese from Lexi’s Clean Kitchen (gluten-free, nut-free, egg-free)

    Chicken and Veggie Sheet Pan Dinner from Lexi’s Clean Kitchen (whole30 compliant, dairy-free, egg-free, gluten-free)

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

    Chicken Milanese from Lexi’s Clean Kitchen (dairy-free, gluten-free, nut-free, paleo-friendly)

    Snacks Everyone Will Love

    Apple Nachos from Lexi’s Clean Kitchen (30 minutes or less, paleo-friendly, vegetarian)

    Mint Chip Energy Bites from Lexi’s Clean Kitchen (30 minutes or less, Dairy-free, Egg-free, paleo-friendly, vegan-friendly)

    Vanilla Maple Almond Sunbutter from Lexi’s Clean Kitchen (dairy-free, gluten-free, vegan, egg-free, paleo-friendly)

    Healthy Eggplant Parm Bites from Lexi’s Clean Kitchen (gluten-free, vegetarian, paleo-friendly)

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

    Double Chocolate Zucchini Bread from Lexi’s Clean Kitchen (dairy-free, gluten-free, paleo-friendly)

    Trail Mix Granola Bars from Lexi’s Clean Kitchen (dairy-free, egg-free, paleo-friendly)

    N0-Bake & Nut-free Powerbites from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, paleo-friendly, vegan)

    Cherry Lemonade Smoothie from Lexi’s Clean Kitchen (Dairy-free, egg-free, gluten-free)

    Very Berry Chocolate Protein Smoothie from Lexi’s Clean Kitchen (Vegan, dairy-free, paleo friendly)

    Paleo Banana Verry Berry Muffins (with VIDEO) from Lexi’s Clean Kitchen (Dairy-free, gluten-free, paleo-friendly)

    Smoky and Spicy Candied Cashews from PaleOMG (gluten-free, grain-free, paleo-friendly, dairy-free)

    Banana Sushi from Fit Foodie Finds (30 minutes or less, grain-free, paleo-friendly, dairy-free, egg-free)

    Paleo Chia Pudding with Almond Pudding Parfait from Against All Grain

    Salad Roll-Up (with VIDEO) from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, gluten-free, dairy-free, egg-free)

    Happy Eating!

    50 Back To School Gluten-Free Lunches, Dinners, and Snacks

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

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

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

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

    Meal Plan Graphic Week 36 | Lexi's Clean Kitchen

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

    Tuesday: BRINNER: Spring Vegetable Quiche

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

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

    Friday: Out

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

    Sunday: Leftovers

    Grab your free printable shopping list HERE!

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

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

    My Favorite Ways To Use Peaches this Stonefruit This Season!

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

    Serve over pancakes: Cinnamon Crunch Peach Pancakes

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


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

    Lexi’s Weekly Dinner Plan Week 36

    Looking for the most flavorful dinner made with no fuss and no mess? This One-Pan Indian Spiced Chicken and Cauliflower recipe is hearty, flavorful, and packed with veggies and delicious Indian spices. It’s my new go-to weeknight meal!

    One-Pan Indian Spiced Chicken and Cauliflower

    I am so excited to partner with my friends at Tuttorosso Tomatoes for today’s recipe. You’ve heard me say it before, and I’ll say it again; I absolutely LOVE their canned tomato products. If you remember, I visited their factories and farms last year, and have grown to know and trust the family, brand, and the products they put out for us consumers. I can honestly say they are the best canned tomatoes I’ve tried, and I’ve done actual taste tests!

    There 14.5 ounce cans of diced tomatoes are a pantry staple!

    One-Pan Indian Spiced Chicken and Cauliflower

    This recipe is the perfect weeknight or weekend meal. It serves a group (or save it for leftovers), is packed with delicious flavors, and has tons of veggies!

    The best part? It is made in ONE PAN. No mess, no crazy clean up.

    One-Pan Indian Spiced Chicken and Cauliflower   One-Pan Indian Spiced Chicken and Cauliflower

    One-Pan Indian Spiced Chicken and Cauliflower

     

    [yumprint-recipe id=’430′]

    One-Pan Indian Spiced Chicken and CauliflowerDo you love one pan meals as much as I do?

    This post is sponsored by Tuttorosso Tomatoes. All opinions are always100% my own.

    One Pan Indian Spiced Chicken and Cauliflower

    Are you ready for Fall? Fall recipes, cooler weather, apple picking, all things pumpkin, leggings, boots, scarves? Ready or not, it’s a-comin’! This Spaghetti Squash Alfredo with Chicken and Caramelized Onions is hearty comfort food meets healthy and nutritious! A perfect meal all autumn long!

    Spaghetti Squash Alfredo with Chicken and Caramelized Onions

    Spaghetti Squash Alfredo

    Let me tell you, this Alfredo isn’t your ordinary Alfredo sauce. It’s creamy and delicious, but not JUNKY! Wait what? Yes! Plus caramelized onions and chicken. You guys, run to make this one!

    Spaghetti Squash Alfredo with Chicken and Caramelized Onions

     

    The combination of the good quality mayo + Pacific Foods Original Almond Milk (my favorite milk substitute for baking or cooking) + garlic and spices gives you ALL THAT FABULOUS FLAVOR.

     

    Spaghetti Squash Alfredo with Chicken and Caramelized Onions

    Want more spaghetti squash recipes? Try these:

    [yumprint-recipe id=’384′]

    Creamy, healthy, goodness. How are you celebrating Fall?

    Spaghetti Squash Alfredo with Chicken and Caramelized Onions

    This Broccoli Rabe and Sausage Pasta is the perfect light Italian-style dish that comes together in no time! 

    Broccoli Rabe and Sausage Pasta

    When I received Ali’s newest cookbook, Inspiralize Everything, in the mail, I was immediately so excited. Ali has created an awesome online resource for all things spiralized, she has her first cookbook which was fabulous, so I knew I would just love her second book! 

    Broccoli Rabe and Sausage Pasta

    This book is beyond gorgeous and packed with so many recipes all categorized by various vegetables. I can’t wait to make the Turkey, Spinach, and Hummus Roll Ups as a snack, and the Winter Lasagna with Butternut Squash, to name a few!

    Broccoli Rabe and Sausage Pasta

    I have been eying the Broccoli Rabe and Sausage Parsnip pasta, but I had summer squash from the farm leftover, so I decided to spiralize it and sub that in, and man was it delicious! I love light Italian meals that are flavorful but not super heavy!

    Broccoli Rabe and Sausage Pasta

    [yumprint-recipe id=’385′]

    Broccoli Rabe and Sausage PastaI highly recommend you picking up a copy of this fabulous cookbook if you love your spiralizer as much as I do!

    Happy cooking!

    0.0 rating

    Broccoli Rabe and Sausage Parsnip Pasta



    Prep Time 15 min
    Cook Time 15 min
    Total Time 30 minutes
    Course:

    Make Ahead:
    Author: Lexi
    Scale This Recipe

    Ingredients

    • 1 bunch broccoli rabe
    • 2 hot Italian sausage links, casings removed
    • 1/2 teaspoon dried oregano
    • 2 parsnips, peeled, spiralized with blade d, noodles trimmed
    • 2 garlic cloves, minced
    • 1/4 teaspoon red pepper flakes
    • Salt and pepper
    • 1/2 cup low-sodium chicken broth
    • 1/2 cup grated Parmesan cheese
    • 1 tablespoon chopped fresh parsley

    Directions

  • Rinse the broccoli rabe and pat dry. Cut off most of the stems (the thickest parts). Using a vegetable peeler, pull some skin off the stems, and continue to until you hit the leaves. Chop into 1-inch pieces and set aside.
  • Place a large skillet over medium heat. When water flicked onto the skillet sizzles, add the sausage and oregano and cook, breaking up the meat with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Using tongs or a slotted spoon, transfer the sausage to a plate.
  • Immediately add the broccoli rabe, parsnip noodles, garlic, and red pepper flakes to the skillet. Season with salt and black pepper, then add the broth. Cook until the broth has reduced and the parsnip noodles are al dente, about 5 minutes.
  • Return the sausage to the skillet, add the cheese, and stir to combine. Remove from the heat and toss the ingredients to combine fully.
  • Divide among four plates, garnish with the parsley, and serve.
  • Recipe Notes

  • 1. I used 1 large summer squash instead of parsnips, so I omitted the chicken broth step!
  • 2. If you don’t like the bitterness of broccoli rabe, try parboiling it after trimming. Bring a large pot filled halfway with water to a boil, add the broccoli rabe, cook for 3 minutes, then transfer to a bowl of ice water. Otherwise, broccolini or plain broccoli are great choices with similar textures.

  • Nutrition

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    Broccoli Rabe and Sausage Pasta

    Throw together this flavorful Chicken Buddha Bowl with Spicy Mango Sauce packed with spicy broccoli, roasted sweet potato, avocado, and MORE. Top it with this light spicy mango sauce for a perfect and hearty lunch or dinner.

    Chicken Buddha Bowl with Spicy Mango SauceChicken Buddha Bowl with Spicy Mango Sauce

    I’m obsessed with meals in bowls right now! Something about it just speaks to me. This month with my blogging girlies, we’re bringing you 4 healthy meals to eat in BOWLS and I’m so excited about it.

    Pinterest-Long-Pic

    Broccoli Avocado Tuna Bowl from Eating Bird Food

    Put that can of tuna in your pantry to good use with this inexpensive, easy and flavorful Broccoli Avocado Tuna Bowl recipe.

    DIY Chipotle Chicken Burrito Bowl from Food Faith Fitness

    Make your own healthy, gluten free and paleo-friendly Chipotle Burrito Bowl at home with this quick and easy, 30 minute recipe! It’s perfect for busy weeknights and under 450 calories!

    Strawberry Coconut Polenta Breakfast Bowls from Running to the Kitchen

    These protein packed polenta breakfast bowls are made with creamy coconut milk and filled with juicy ripe spring strawberries for a sweet start to the day.


    Now, my Chicken Buddha Bowl with Spicy Mango Sauce.

    What exactly is a Buddha bowl, you may ask?

    Generally, it’s a combination of: Grains, Protein, Veggies, and Toppings/Dressing. I swapped out the grains for spinach and kale, but this bowl is awesome with some cooked white rice, too!

    I love it because it’s customizable to what you have on hand, and absolutely anything and everything is awesome with this Spicy Mango Sauce on top!

    If you have a rotisserie chicken made, chop it up and use that. Have no chicken made? Dice, marinade, and cook in a skillet. The options are endless and all results in a delicious and nutritious meal.

    Chicken Buddha Bowl with Spicy Mango Sauce

    Chicken Buddha Bowl with Spicy Mango Sauce

    4.7 rating
    3 reviews

    Roasted Chicken Buddha Bowls with Spicy Mango Sauce


    Yields 2
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Course:

    Make Ahead:
    Author: Lexi
    Scale This Recipe

    Ingredients

      Mango Dressing

      Buddha Bowl

      • 1 cup roasted sweet potato or sweet potato and purple potato combination
      • 1 1/2 cup spicy roasted broccoli
      • 1 1/2 cups roasted chicken (slow-cooker, skillet cooked, or rotisserie)
      • 1 cup baby spinach or chopped kale
      • 1 avocado, sliced
      • 1 mango, cubed
      • Optional: 1 cup cooked rice

      Roasted Potatoes

      Spicy Roasted Broccoli

      Directions

      1. Preheat your oven to 400°F
      2. In a high-speed blender, blend Mango Sauce ingredients and set aside.
      3. On two lined baking sheets, toss sweet potatoes with oil and salt on one, and broccoli with olive oil and sauce on the other. Roast for 45 minutes until fork tender. When done, toss broccoli with chili paste.
      4. Place 1/2 cup of greens in each bowl and rice if adding.
      5. Top with roasted potatoes, avocado, chicken, mango, and drizzle or toss with sauce.
      6. Serve immediately and enjoy!

      Recipe Notes

      • Adjust the amount of potatoes, broccoli, mango, and avocado to your desired amount!

      Nutrition

      Loading nutrition data...

      Chicken Buddha Bowl with Spicy Mango Sauce

      This month it’s all about one-pan meals because they are just the best! Who wants to come home and clean up multiple pans and dishes after a long day? Not this girl! This One-Pan Chicken in Mushroom Sauce makes for a delicious weeknight dinner that everyone will love. Serve it up with a side of roasted veggies, over white rice or cauliflower rice, or even with some zucchini noodles!

      One-Pan Chicken in Mushroom Sauce

      One-Pan Chicken in Mushroom SauceP.S. I really really love this ^ Pacific Foods Bone Broth. I always have it on hand for cooking and when I’m too lazy to make broth myself!

      In other news, my laptop broke recently. At first this was okay because I have my desktop — but then yesterday it was gross and rainy outside, I wasn’t cooking/shooting and I had work to do. I wanted to work elsewhere for a change, like a cute little coffee shop. No could do, though. I decided to finally bite the bullet and got myself a brand new laptop and MAN, did I forget how nice it is working from anywhere!

      In other, other news, I also purchased an Instant Pot (pressure cooker) because they are all the rage right now. I can’t wait to get cooking and experimenting with it. Do you have one? Can you tell me your favorite things to make in it?

      Now, back to this dish…

      It’s packed with aromatic veggies and a comforting sauce and oh so flavorful. It’s truly a  perfect meal!

      One-Pan Chicken in Mushroom Sauce

      [yumprint-recipe id=’348′]One-Pan Chicken in Mushroom Sauce

      One-Pan Chicken in Mushroom Sauce

      This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

      Do you love one-pan meals as much as I do?

      One-Pan Chicken in Mushroom Sauce

      This Sheet Pan Chicken and Veggie Dinner is easy, flavorful, and delicious. What beats that?

      Sheet Pan Chicken and Veggie Dinner

      I am LOVING one-pan, sheet-pan or any meal that is essentially mess-free!

      Toss the ingredients in a bowl, line on a baking sheet, bake, and devour! What you’re left with is an easy meal that requires minimal cleanup. Plus, it’s totally customizable to the veggies you have on hand!

      Sheet Pan Chicken and Veggie Dinner

       

      Sheet Pan Chicken and Veggie Dinner

       

      Sheet Pan Chicken and Veggie Dinner

      Sheet Pan Chicken and Veggie Dinner

      Learn more about living gluten free! Visit http://udisglutenfree.com/community

      Watch the video:


      5.0 rating
      1 reviews

      Sheet Pan Chicken and Veggie Dinner


      Yield 4
      Prep Time 10 min
      Cook Time 30 min
      Total Time 40 minutes
      Course:

      Make Ahead:
      Author: Lexi
      Scale This Recipe

      Ingredients

      • 6 rainbow carrots, sliced in half
      • 1 bunch asparagus, Sliced into bite-sized pieces
      • 1 sweet potato, chopped into bite-sized pieces
      • 5 purple potatoes, sliced in half or quartered
      • 1/2 lb. brussels sprouts, sliced in half or quartered
      • 1 red onion, sliced thinly
      • 4 garlic cloves, crushed
      • 1 lb. boneless or bone-in chicken breast
      • 4-6 tablespoons avocado oil or extra-virgin olive oil

      Spice Mix

      • 1 teaspoon cumin
      • 1 teaspoon garlic granules
      • 1 teaspoon onion granules
      • 1 1/2 teaspoon paprika
      • 1 teaspoon fresh thyme
      • 1/4 teaspoon ground ginger
      • Pinch cayenne pepper
      • 4 thyme sprigs
      • 1 teaspoon salt (more to taste)
      • 1 teaspoon pepper (more to taste)

      Directions

      • Preheat oven to 400°F
      • In a bowl combine all chopped veggies and garlic
      • Add in whole chicken breasts or halved chicken breasts
      • Pour oil and spices over veggie and chicken mixture and coat evenly
      • Add thyme sprigs to the mixture
      • Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through
      • Add additional salt and pepper as desired

      Recipe Notes

      • Adjust oil based on how much veggies you have. You want the veggie chicken mixture well coated.
      • Use any other veggies you have on hand!
      • To keep chicken as juicy as possible, bake chicken breasts whole, then cut up (as seen in the image)
      • The chicken might be done before the vegetables, if this is the case, remove the chicken with tongs and bake until vegetables are tender.

      Nutrition

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      This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

      Sheet Pan Chicken and Veggie Dinner

      Wow, you guys! We are heading into week 4 of the Weekly Dinner Meal Plans!! Four weeks of dinner plans to help you keep those resolutions going. Don’t you worry, if you want to just start, here is week  1, week 2, week 3, and now… week 4!  I am so glad so many of you have been loving these and loving how you are feeling!

      What else do I have to update you on? Well, I was feeling a little under the weather this week so I loaded up on vitamin C, soup, and a little R&R. I’ve also been testing, testing, testing for the Lexi’s Clean Kitchen Cookbook which I will have lots of more details about, like preorder and all that jazz, SOON!

      Also, I joined Snapchat so you should probably come follow me! —> Lexiscleankitch.

      WEEKLYMEALPLAN4

      Monday: 30-Minute Taco Soup

      Tuesday: Slow-Cooker Beef Barbacoa Bowls

      Wednesday: Spicy Noodle Soup

      Thursday: Slow-Cooker Roasted Chicken with a side of veggies (try my Harissa Cauliflower)

      Friday: Leftovers

      Saturday: Dinner Out

      Sunday: One-Pan Moroccan Fish 

      GROCERYLIST-week4

      Click to download printable grocery list PDF here!


      If you’d like to see more of these dinner plans, please comment below!

      Lexi’s Weekly Dinner Plan Week 4 (2016)

      Happy Saturday!

      This week has been a whirlwind of bookwork, blog projects, photoshoots, and more. I am excited about all that’s to come but am starting to feel the stress of all that I have to do to meet my deadlines. Stress management is a seriously important piece in your healthy lifestyle, so don’t forget about it! Stress is just the worst. My plan: make some ‘me’ time at night, time without social media, time for exercising, and am going to get back into meditating. That is my plan so far to manage the stress! I’d love to hear the ways in which you manage stress in the comments below!

      P.S. Here’s a little sneak peek of my shoot with Kristin this week!

      Lexi Green Smoothie

      Okay, now to the good stuff. I’ve been loving the feedback from all of you about the meal plans and am working on making them even better moving forward. There’s two weeks left in the month so let’s get shopping, prepping, and COOKING.

      Lexi's Weekly Dinner Plan (Week 3)

      Monday: Easy Curry Shrimp

      Tuesday: Roasted Garlic and Chicken ‘Pasta’ Primavera

      Wednesday: Horseradish Encrusted Salmon

      Thursday: Stuffed Zucchini Boats

      Friday: Out

      Saturday: Meatball Veggie Soup

      Sunday: Leftovers

      GROCERYLIST-week3 

      Download printable grocery list PDF here!


       

      P.S. These meal plans are totally perfect to start anytime, since it’ll be a full 30 days! I’ll recap the entire plan in a post at the end of the month 🙂

      Lexi’s Weekly Dinner Plan Week 3 (2016)

      This Zucchini Noodles with Scallops is a super delicious lightened version of scallop pasta using zoodles. This quick weeknight dinner is perfect for summer time. It’s gluten-free, Paleo, and Whole30 friendly.

      Zucchini and scallopZucchini Noodles with Scallops

      This year I joined a local CSA and cannot believe it has taken me this long to get involved in one. So many of you ask how to shop and eat clean on a budget, and I highly recommend joining a local CSA to help with your shopping. For the money we spent for the 20 weeks, the amount of produce we get weekly is AMAZING. I am making all the fresh veggies with dinner. And lunch. And breakfast!

      Like this delicious Zucchini Noodles with Scallops!

      Probably one of the easiest, most delicious, light dinners around.

      Perfect for SUMMER!

      Scallop Pasta with noodlesIngredients Needed for Scallop Pasta recipe:

      Zucchini noodles with scallops being twisted with a fork

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

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

      [yumprint-recipe id=’298′]
       

      What is your favorite Summer dinner?

      Easy Scallop Pasta

      If you have been here a while, you know I’m all about the spiralizer these days! I love pasta, so it really is the perfect way to satisfy that pasta craving- BUT WITH VEGGIES. So much yes!

      This Creamy Pesto Chicken “Pasta” is flavorful, delicious, full of good-for-you ingredients, and makes the perfect nutritious dinner for your family.

      Creamy Pesto Chicken "Pasta"

      This weekend was kind of relaxed. We laid low and managed to have a fun-filled day of registering *gasps* for our wedding!  We binge-watched The Jinx (a new HBO Documentary short series), and I met my girlfriends for brunch yesterday.  A nice relaxing weekend for busy week ahead! Cooking for Passover, heading to NY, taking care of wedding stuff, blog work, gym time, and so much more. Busy busy busy. That’s why I need to fuel up with dinners like this.

      Protein, good-for-you fats… the works!

      Creamy Pesto Pasta | Lexi's Clean Kitchen

      Creamy Pesto Pasta | Lexi's Clean Kitchen

       

      [yumprint-recipe id=’268′]

      Creamy Pesto Chicken "Pasta"

      Creamy Pesto Pasta | Lexi's Clean Kitchen

      What is your favorite type of pasta dish? How do you fuel your mind & body for busy weeks?

      Creamy Pesto Chicken “Pasta”

      Hawaiian Chicken with Coconut Rice {dairy-free, no refined sugar} | Lexi's Clean Kitchen

      This Hawaiian Chicken over Coconut Rice is such a flavorful combination of sweet, savory, and smoky! Grilled pineapple, sweet coconut rice, and chicken in a flavorful tomato sauce = Summer dinner perfection!

      Hawaiian Chicken | Lexi's Clean Kitchen

      This weekend was so nice. We continued celebrating our engagement with friends, we started the planning process, and even saw a possible venue! It’s really an exciting time and going to be a fun year. I’m excited to share with you details along the way. With all the future planning ahead; wedding, exciting Lexi’s Clean Kitchen endeavors, and so on, I’m officially ready for SPRING! Warm weather is calling my name despite the current not-so-warm weather in Boston.

      Hawaiian Chicken | Lexi's Clean Kitchen

      I’m channeling the warmer days through this chicken dish.  I love the unique sweet flavors! Dairy-free, no refined sugar, and so simple to throw together! I used jasmine rice in this, but feel free to substitute it for cauliflower rice to make this low-carb and paleo-friendly!

      Hawaiian Chicken | Lexi's Clean Kitchen

      3.5 rating
      1 reviews

      Hawaiian Chicken over Coconut Rice


      Yield 4
      Prep Time 5 min
      Cook Time 30 min
      Total Time 35 minutes
      Course:

      Make Ahead:
      Author: Lexi
      Scale This Recipe

      Ingredients

      Marinade

      Coconut Rice

      Cauliflower Rice

      • 1 head cauliflower
      • 1 tablespoon oil of choice
      • 2 tablespoons full-fat coconut milk
      • 1/4 teaspoon black pepper, more to taste
      • 1 teaspoon sea salt, more to taste

      Directions

      1. In a medium saucepan, bring marinade ingredients to a boil over high heat. Turn the heat down to low and simmer for 10 minutes. Taste and adjust seasoning as desired. Turn off heat and set aside for later.
      2. Pat chicken dry and season with salt and pepper. Slice into thin, long strips.
      3. In a large skillet, heat oil over medium-high heat. Once hot, add in chicken. Cook until all sides are opaque. Pour sauce over chicken and let simmer for 20 minutes, or until chicken is fully cooked.
      4. While cooking, make the coconut rice or cauliflower rice.
      5. For the coconut rice:aAddall ingredients to a small saucepan, cover, and bring to a boil over high heat. Lower heat and let simmer for 20 minutes, or until liquid dissolves. Take the pan off the heat and let sit covered for 10 minutes. Fluff with a fork and set aside until ready to serve.
      6. To make cauliflower rice: In a medium skillet heat oil over medium-high heat. Once the oil is hot add in the cauliflower, coconut milk, and salt. Saute over medium-low heat for 5-8 minutes until cauliflower is fully cooked through.
      7. Place rice of choice on desired serving plates. Top with chicken, grilled pineapple, a few spoonfuls of the sauce, and chives for garnish. Serve warm.

      Recipe Notes

      • *Make rice in an Instant Pot! Pour all rice ingredients into the instant pot. Select MANUAL and set the pressure cooker to high pressure for 5 minutes. Once 5 minutes is up, let the pressure cooker slow release for 10 minutes. Carefully remove the top and fluff with a fork.
      • **Recipe updated May, 2017.

      Nutrition

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       This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.

      Hawaiian Chicken over Coconut Rice

      Spring is HERE, and whether it’s warming up or still cold in your neck of the woods, it gives us hope of warmer days, sun shining, sunglasses, and short sleeves; does it not? Ah man, that sounds good!

      What better way to kick of the first days of Spring than with the ultimate salad guide from American Express and me? I’ve been all about my chopped salads lately and now have a method to the madness.

      Choose a base: Leafy Greens

      Add your favorite Veggies & Fruits

      Don’t forget some Healthy Fats

      Add your source of Protein

      Top it off with some Crunch and Flavorful Additions

      Dress the salad and enjoy!

      See, you simply need all of these things: A leafy green of course, your protein, veggies, fruit, something crunchy, flavor additions, and of course, a delicious dressing!

      How To Build The Ultimate Salad | Lexi's Clean Kitchen

      [yumprint-recipe id=’265′]

      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 are your favorite salad ingredients? 

       
      0.0 rating

      How To Build The Ultimate Salad





      Total Time
      Course:

      Make Ahead:
      Author: Lexi
      Scale This Recipe

      Ingredients

      • Leafy Greens: 1-2 cups
      • Kale
      • Spinach
      • Mixed Greens
      • Lettuce
      • Romaine
      • Arugula

      Fruits and Veggies

      • Avocado (healthy fats)
      • Tomato
      • Red Onion
      • Caramelized onion
      • Cucumber
      • Carrots
      • Green Onion
      • Grilled Eggplant
      • Peppers
      • Mushrooms
      • Broccoli
      • Beets
      • Roasted Red Peppers
      • Artichokes
      • Sweet Potatoes
      • Butternut Squash
      • Apples
      • Pear
      • Strawberries
      • Blueberries
      • Oranges
      • Pineapple
      • Grapes

      Flavor Add-Ons & Crunchy Additions

      • Raisins
      • Dried Cranberries
      • Bacon
      • Raw Nuts (healthy fats)
      • Candied Nuts (healthy fats)
      • Seeds (healthy fats)
      • Tortilla Chips
      • Cheese
      • Beans: chickpeas, black beans, edemame

      Proteins

      • Steak
      • Shrimp
      • Wild Salmon
      • Organic Chicken
      • Hard-Boiled Eggs

      Dressing

      • Oil (olive, avocado, walnut) & Vinegar (Balsamic Vinegar, Red Wine Vinegar, Apple Cider Vinegar)
      • Salsa
      • Ginger Dressing
      • Lemon Vinaigrette
      • Strawberry Dressing

      Directions

    • Choose a base
    • Add your favorite veggies & fruits
    • Don't forget some healthy fats
    • Add your source of protein
    • Top it off with some crunch and flavorful additions
    • Dress the salad and enjoy!

    • Nutrition

      Loading nutrition data...

      How to Build The Ultimate Salad

      So… March is here!! I think I can speak for all of us when I say I am ready to say good-bye to the Winter and welcome Spring with open arms (and pray that the cold is past us and that I didn’t just jinx it). 

      You’re going to love this Vodka Sauce. Serve it over zucchini linguine and watch it quickly become a staple in your house. A dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. It is heaven.

      Creamy 'Pasta' Alla Vodka

      My blogging girlfriends and I are back with another collaborative post for you! This month it is all about the SPIRALIZER aka spiraled veggies turned into healthy spiralized meals! There are a few reasons why I love the spiralizer. One because it makes the perfect alternative for linguine/noodles, and two because you can literally spiralize SO. MANY. VEGGIES. 

      It’s amazing. Really.

      Creamy 'Pasta' Alla Vodka

       Lets get right to it!

      Jerk Shrimp with Plantain Noodles from Brittany of Eating Bird Food

      Jerk Shrimp with Crispy Plantain Noodles text

      Chicken Pho with Zucchini Noodles from Davida of The Healthy Maven

      Chicken-Pho-with-Zoodles---labelled

      Paleo Pad Thai from Kelly of Nosh and Nourish

      paleo-pad-thai-chopsticks-nosh

      Garlic Sriracha Hash Browns with Baked Eggs from Lee of Fit Foodie Finds
      garlic-sriracha-hash-browns1-1

      Sweet Potato Noodles with Orange Beef from Taylor of Food Faith Fitness

      group-text

      And now I bring you, my Creamy ‘Pasta’ Alla Vodka! I think of childhood when I think of vodka sauce. One of my best friends and I always used to order it before our weekly art classes. The rich creamy sauce over pasta. Nothing better! I bring you a dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. Mike asked tonight if we can have it again for dinner tomorrow! Serve it over zucchini linguine for the perfect dinner!

      It is the perfect pasta alternative of your favorite classic dish, made guilt-free!
      PaleoPASTAALLAVODKA4

       

      Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen

       

      [yumprint-recipe id=’263′]



      Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen
      Creamy Paleo Pasta Alla Vodka | Lexi's Clean Kitchen

      How do you spiralize? What is your favorite spiralizer dish?

      WANTMORERECIPES

      0.0 rating

      Creamy 'Pasta' Alla Vodka



      Prep Time 10 min
      Cook Time 45 min
      Total Time 55 minutes
      Course:

      Make Ahead:
      Author: Lexi
      Scale This Recipe

      Ingredients

        Vodka Sauce

        Everything else

        Directions

      • In a skillet heat oil/butter with garlic cloves, onion, and shallot
      • Let cook for 2-4 minutes then add in your chopped prosciutto
      • Let cook for 4-7 minutes until prosciutto is crispy and onions are cooked down
      • Add in tomatoes and vodka, mix, and let simmer for 10 minutes until vodka reduces
      • Add in coconut milk and seasoning
      • Bring to a boil then reduce heat and let simmer for 25 minutes
      • Taste and adjust spices as desired
      • Serve over spiralized zucchini- spiralize zucchini and toss in a skillet with 1 tbsp oil for 4-5 minutes, tossing often
      • Optional: garnish with fresh grated parmesan cheese and add grilled chicken if desired

      • Nutrition

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        Creamy ‘Pasta’ Alla Vodka

        These Thai Meatballs are paleo, gluten-free, and bursting with flavor. They are a healthy meatball recipe that everybody will love. This thai meatball recipe is loaded with veggies and infused with the perfect flavor combination of ginger, chili, garlic, and more. A total crowd pleaser that gets rave reviews!

        Paleo Thai Meatballs

          Thai Meatballs

        It took me a good three attempts to perfect these Thai Turkey Meatballs just right, and man are they a hit. The first time, the flavors just weren’t there… The second attempt was better, but needed a little more. Third times a charm because these FLEW off the plate. We couldn’t stop talking about how much we loved them and wanted them again.

        Paleo Thai Meatballs Ingredients

        Healthy Thai Turkey Meatballs

        Plus, these could not be easier to make. Mix all the ingredients, toss on a baking sheet, bake, and enjoy! They make for a great meal prep option too! Protein packed, nutritious, and easy to take on the go.

        Best Ground Turkey to Buy

        We always buy organic ground turkey whenever possible!

        What should I eat with meatballs

        Thai Meatballs

        Watch the video:

        Like this healthy meatball recipe? Try these other favorite meatball recipes:


        5.0 rating
        13 reviews

        Paleo Thai Meatballs


        Yield 4
        Prep Time 10 min
        Cook Time 20 min
        Total Time 30 minutes
        Course:

        Make Ahead:
        Author: Lexi
        Scale This Recipe

        Ingredients

          Meatballs

          Sauce

          Directions

          • Preheat oven to 375
          • In a bowl combine all meatball ingredients
          • Mix well and form into balls
          • Place balls on lined baking sheet and bake for 15-20 minutes
          • While baking, combine all sauce ingredients in a small pot over medium heat
          • Once boiling, stir, and reduce heat to a simmer
          • When meatballs are done pour sauce over it, or use sauce as a dipping sauce

          Recipe Notes

          • *Can sub sriracha for chili paste

          Nutrition

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          Thai Meatballs

          For the past number of months American Express and Whole Foods Market have teamed up to bring you additional cash back when you use your American Express Blue Cash card at any WFM location!

          I have joined in and have brought you two ways to use one ingredient to go along with the program! In the archives you will find: Sweet Potato, Butternut Squash, and Ham.

          This month we have an ingredient that I cannot wait to start using more! Watercress! I am bringing you two delicious ways to use the fresh herb. In my go-to One-Pan Chicken Stir-Fry and in my Spicy Noodle Soup!
          2ways2percent_watercress

          First, the soup! Loaded with veggies, spiralized zucchini for the noodles, chicken, and flavors such as mint, watercress, cilantro, sriracha, and ginger.

          A whole ‘lotta YUM!Spicy Noodle SoupSpicy Noodle Soup

          [yumprint-recipe id=’246′]

          Spicy Noodle Soup

          Now, the stir-fry!

          My easy stir-fry is our go-to dinner any night of the week. Have  a ton of veggies? Shrimp? Chicken? Or Beef? One-pan and you are good to go! Hearty, flavorful dinner on the table in under 30. Sign me up!

          Paleo Chicken Stir Fry

          [yumprint-recipe id=’247′]

          Paleo Chicken Stir FryPaleo Chicken Stir Fry

          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. 

           

           How do you use watercress?

           

          0.0 rating

          Spicy Noodle Soup



          Prep Time 10 min
          Cook Time 30 min
          Total Time 40 minutes
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

          • 4 cups Chicken or Beef Broth, homemade or store-bought
          • 1/2 lb. Beef or Chicken, cut into cubes
          • 1 tbsp oil
          • 3 garlic cloves, crushed
          • 1 bunch boy choy
          • 1 onion, sliced
          • 2-3 carrots, diced
          • 2-3 cups zucchini noodles (1 large, or 2 medium zucchinis)
          • 1 tbsp fresh ginger, grated
          • 1/4 cup cilantro leaves, finely chopped
          • 1/4 cup mint leaves, finely chopped
          • 1/4 cup watercress, finely chopped
          • 1 tsp-1tbsp sriracha, based on desired level of spice (can omit)
          • Pink salt, to taste
          • Pepper, to taste
          • Optional: Red pepper flakes, to taste
          • Garnish with 2 tbsp scallions, chopped

          Directions

        • In a large pot heat oil and garlic
        • Add in onions and carrots and cook for 4-7 minutes until onions are soft
        • Add in chicken and let cook until no longer pink
        • Add in bok choy and saute for 2 minutes
        • Add in chicken stock, ginger, cilantro, mint, watercress, and spices
        • Bring to a boil then reduce heat and let simmer for 20 minutes
        • Taste and adjust spices
        • With 5 minutes remaining drop in spiralized zucchini

        • Nutrition

          Loading nutrition data...

          Easy Stir-Fry & Spicy Noodle Soup

          Chicken Milanese {grain-free, paleo-friendly} | Lexi's Clean Kitchen

          This Chicken Milanese is the perfect healthy spin on the Italian dish! It’s made with a paleo breaded chicken, topped with fresh tomatoes and served with a lemon dressed arugula salad. It’s the perfect late summer meal that is grain-free and totally delicious.

          Paleo breaded chicken with salad on platesPaleo Breaded Chicken Recipe

          Fried chicken, you guys! But not just any fried chicken, but paleo breaded chicken pan fried with healthy fats! This nutrient-dense delicious chicken recipe will be loved by all and nobody will know it’s grain-free! This chicken is crispy on the outside and juicy on the inside. I love chicken made Milanese style- which is fried in a pan and and topped with arugula, tomato, and layers of freshly grated parmesan! I like to serve mine with a few a bit of good quality parmesan but feel free to omit if you are totally dairy free!

          Chicken Milanese (Grain-free, gluten-free, paleo-friendly) | Lexi's Clean Kitchen

          Ingredients Needed

          Gluten free fried chicken with salad

           

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

          0.0 rating

          Chicken Milanese


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

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

            Fried Chicken

            Other

            Directions

            1. In a medium mixing bowl combine flours, salt, and ground black pepper.
            2. In a separate small mixing bowl, whisk together eggs.
            3. Pat chicken dry with a paper towel and season generously with salt and pepper. Using a meat pounder, gently pound chicken until it is 1/4 inch thick. Place on a cutting board, and slice chicken breasts in half.
            4. Dip sliced chicken breasts into the egg, then dredge in flour mixture, dip back into the egg mixture, and into the flour one more time. Dipping the chicken in the egg and flour mixtures twice helps create an extra thick and crispy crust. Repeat until all chicken is coated.
            5. In a large skillet, heat oil for 2-3 minutes until hot.
            6. Place chicken in the skillet and let fry for 5-8 minutes on each side. Cook until chicken is crispy and golden-brown, but juicy in the center.
            7. Toss arugula and tomatoes with oil, lemon, salt, and pepper. Add-in parmesan if using.
            8. Place a bed of arugula on a plate and add chicken. Top with a handful of tomatoes and arugula. Serve warm with a few wedges of lemon.

            Recipe Notes

            1. *Cooking time will vary based on thickness of chicken. Make sure to keep an on eye on them to avoid overcooking. Make sure to add more oil if needed during the cooking process.
            2. ** Pictures updated May 8th, 2017.

            Nutrition

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