Paleo Chicken Stir Fry

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



Author: Lexi
Scale This Recipe

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



    Author: Lexi
    Scale This Recipe

    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

    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:

    [yumprint-recipe id=’215′]

    Maple Roasted Brussel Sprouts with Bacon

    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!

    Italian meat sauce recipe

    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!

    How do you make meat sauce
    If you love meat sauce, try this spaghetti sauce in these recipes:

    Spaghetti Squash with Meat Sauce

    Want other healthier pasta recipes? Try these favorites:

    How Do You Make Meat Sauce

    5.0 rating
    2 reviews

    Lexi's Meat Sauce


    Yield 6
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes



    Author: Lexi
    Scale This Recipe

    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

    1. In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
    2. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
    3. Add meat to saucepan and let cook until brown and no pink remains.
    4. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
    5. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
    6. 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.
    7. Serve over zucchini noodles or spaghetti squash.

    Nutrition

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    Homemade Meat Sauce Recipe

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

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

    Acai Bowl recipe

    Açaí Bowl

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

    What is an acai bowl made of?

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

    How do you make an acai bowl

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

    Acai Bowl Toppings:

    How can I thicken my acai bowl?

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

    How do you make an acai bowl

    0.0 rating

    Açaí Smoothie Bowl


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



    Author: Lexi
    Scale This Recipe

    Ingredients

      Acai Bowl

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

      Toppings

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

      Directions

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


      Nutrition

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      Açaí Smoothie Bowl (Vegan & Gluten Free!)

      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



      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

      Cruite Platter with Dairy-Free Tzatziki Sauce - Lexi's Clean Kitchen

      This Crudité Platter with Dairy-Free Tzatziki Sauce makes for such a light and refreshing snack, appetizer, or side-dish! The perfect bright and colorful dish to make with any seasonal veggies you have on hand! Dairy-free, egg-free, grain-free, gluten-free, and Whole30 compliant! This will be the most gorgeous appetizer on the table, for sure!

      Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

      Is there anything better than a dish filled with colorful fresh produce? We blanched the carrots, broccoli, and snow peas in this platter to create that pop of color! Blanching stops the enzyme actions that can cause loss of flavor and color in vegetables, making it a great technique to use before freezing vegetables or serving them raw!

      This would be the perfect spread for any dinner party, brunch, or holiday celebration!

      Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

      I mean, how gorgeous is this? Dip and devour!

      Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

      0.0 rating

      Crudité Platter with Tzatziki Sauce


      Yields 6
      Prep Time 10 minutes
      Cook Time 5 minutes
      Total Time 15 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Vegetables for Crudité

        • 6 cups water
        • 1 tablespoon sea salt
        • 3 multi-colored carrots, peeled and blanched
        • 1 head broccoli, blanched and sliced into bite-sized pieces
        • 1 bunch of radishes, blanched
        • 1 cup snow peas, blanced
        • 1 watermelon radish, blanched and sliced thin
        • 1 bunch celery
        • 1 case cherry tomatoes
        • 4 small sweet pepper

        Dairy-free Tzatziki

        Directions

        1. Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
        2. Fill a large bowl with ice water and set aside.
        3. Prep you vegetables and place them in the boiling water. Set your timer for three minutes. Using a slotted spoon, remove the broccoli, red radish, snap peas and watermelon radish and place vegetables into the ice water. Set your timer for two more minutes. After two minutes, remove the carrots with the slotted spoon and place into the ice water. Remove the vegetables from the ice water and pat dry. Serve on platter of choice!
        4. Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
        5. Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed blender. Blend until smooth. Pour into a small mixing bowl.
        6. Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.

        Nutrition

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        Crudité Platter with Tzatziki Sauce

        HHRLet’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!

        Warm Harvest Salad with Walnut Honey Vinaigrette

        Warm Harvest Salad with Walnut Honey Vinaigrette 

        [yumprint-recipe id=’88’]Warm Harvest Salad with Walnut Honey Vinaigrette

         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

        0.0 rating

        Warm Harvest Salad with Honey Walnut Vinaigrette





        Total Time



        Author: Lexi
        Scale This Recipe

        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

        Directions

      • 1. Preheat oven to 400
      • 2. Line baking sheet with parchment paper or slipat
      • 3. Chop apples, sweet potato, and onions
      • 4. Place on baking sheet and roast for 40 minutes until soft and tender
      • 5. In a high speed blender, combine all dressing ingredients
      • 6. Arrange spinach in a salad bowl
      • 7. Add roasted veggies, apple, walnuts, and golden raisins
      • 8. Drizzle with dressing and serve!
      • Recipe Notes

      • Golden Raisins for Cranberries
      • Walnuts for Almonds
      • Spinach for Kale

      • Nutrition

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        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!

        Rustic Vegetable Tomato Soup

         

        Rustic Vegetable Tomato Soup 

        Rustic Tomato Soup

        [yumprint-recipe id=’77’] 

        Rustic Tomato Soup
         

         

         

         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?

        5.0 rating
        3 reviews

        Rustic Vegetable Tomato Soup



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



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

      • Chop all vegetables and set aside
      • Heat olive oil in a large pot.
      • Saute garlic, onions, carrots, purple potatoes, and celery for 8-10 minutes, stirring often until onion is translucent and potatoes have softened.
      • Add in green beans, zucchini, mushrooms, and cauliflower. Let cook for 7-10 minutes, stirring often until translucent. Add 2 teaspoons of water if the bottom of the pan starts to brown.
      • Add in 3 cups of broth, diced tomatoes, tomato paste, and spices.
      • Bring soup to a boil and then reduce heat to a simmer. Let simmer for 45 minutes.
      • Taste and adjust spices as desired.
      • Recipe Notes

      • This recipe was updated on January 19th, 2017

      • Nutrition

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        Rustic Vegetable Tomato Soup

        Zesty Chicken Bites | Lexi's Clean Kitchen

        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!

        Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

        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.

         

        Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

        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!

        Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

         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!

        4.8 rating
        5 reviews

        Paleo Zesty Chicken Bites


        Yield 4
        Prep Time 8 min
        Cook Time 25 min
        Total Time 33 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

        1. Preheat oven to 400°F and line a baking sheet with parchment paper.
        2. In a bowl, combine almond meal/flour and all spices.
        3. In a separate bowl crack 1 egg and add 1/4 tsp water, whisk together well.
        4. Cut chicken into bite size pieces.
        5. Dredge the chicken pieces into the egg and toss until fully covered.
        6. Transfer chicken pieces to the spice mixture and coat evenly.
        7. Place on baking sheet; repeat until all are coated.
        8. Bake for 12-15 minutes then flip chicken bites over and cook for another 10-12 minutes until golden and crispy.
        9. 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

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        Zesty Chicken Bites

        Savory Sunday is here and today is a perfect and simple slaw for your Thanksgiving meal, or just any day of the week. Savory but sweet and filled with flavors of Fall.. Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}!

        Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

        Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

        Brussels-Sprout-Slaw5

        In other news…. there has been some great buzz in the LCK world!

        You may or may not have seen recently that I was included in Greatist‘s List of the Top 50 Food Bloggers Making a Difference in Health, Fitness, and Hapiness along side some of my favorite bloggers and friends: Michelle Tam, Danielle WalkerLee HershAngela Liddon, and so many more. I am beyond humbled and honored; it is a great list filled with great bloggers. You check out the full article here!

        You can also read my Q&A feature in Boston Magazine here. In the article I talk about why I changed my diet, how I incorporate my love of art into the blog, my favorite part of LCK (you guys!), the future, and more! Being asked these questions got me thinking about how grateful I am. The support, positive feedback, constant emails from all of you makes me love blogging more and more each day.

         

        Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

        Weekend Recap:

        This weekend was relaxing and fun.  Friday night Mike and I stayed in; we watched a movie and taste tested my Apple Cider Sangria, for the second time (oops)! I woke up early Saturday to hit the gym, did some cooking, testing, and photographing, and then headed to the mall for some holiday shopping, and and even a little treat for myself!

        At night we went out for dinner to the Elephant Walk in Boston (if you live here or ever come to visit, this restaurant is delicious and has a nice gluten-free menu, too).  We started off with a traditional Cambodian salad, and I ordered sliced pork tenderloin over grilled eggplant and Mike ordered a salmon dish with spicy tomato and chick pea ragout; both dishes were to die for. After our nice dinner we headed to Cambridge, MA to see Biscuits and Gravy, a local Boston band play; a show put on by our good friends!

        And now for today… cooking, photographing, recipe development, cleaning up our apartment, working out, and meal prepping for the week. I have been kicking it into gear with my “Five Weeks Until Christmas Vacation” plan, and am feeling great! A productive yet relaxing weekend on my end.

        0.0 rating

        Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {with a Honey Dijon Cinnamon Vinaigrette}



        Prep Time 15 min

        Total Time 15 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        • 2 lbs brussels sprouts, shredded
        • 1/2 cup pecans
        • 1/2-1 cup dried organic cranberries
        • 1 tbsp raw honey

        Dressing

        Directions

      • Wash and cut of tops of brussels sprouts; slice/shred using a knife or mandolin and place in bowl
      • In a pan, heat pecans for 30 seconds then drizzle raw honey on top; mix well and remove from heat once boiling. Transfer to a flat service lined with a baking mat or parchment paper and let cool
      • Add cranberries to the bowl and once pecans have cooled, chop and add into salad
      • In a bowl whisk together dressing ingredients
      • Pour on top and mix to combine
      • Recipe Notes

        1. Serving size will depend on if you are serving as a side dish or a small appetizer
        2. -Crispy bacon
        3. -Shredded chicken
        4. -Sub cranberries for organic golden raisins or pomegranates

        Nutrition

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        What is your usual Sunday routine?  

        Brussels Sprout Slaw {with Cranberries and Crumbled Candied Pecans} + An LCK Recap

        One-Pot Lemon Roasted Chicken with Garlic, Capers, and Artichokes - Lexi's Clean Kitchen

        This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!

        Lemon Roasted Chicken with Garlic, Capers, and Artichokes

        Lemon Roasted Chicken with Garlic, Capers, and Artichokes

        It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.

        Lemon Roasted Chicken with Garlic, Capers, and Artichokes

        How to make roasted chicken

        Want other chicken recipes? Try these:

        Lemon Roasted Chicken with Garlic, Capers, and Artichokes 

        5.0 rating
        3 reviews

        Lemon Roasted Chicken {with Garlic, Capers, and Artichokes}


        Yields 4
        Prep Time 5 minutes
        Cook Time 45 minutes
        Total Time 50 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

        1. Preheat oven to 425 °F.
        2. In a medium dutch oven, heat oil over high heat.
        3. Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
        4. In a large bowl whisk together lemon juice, lemon slices, artichokes, crushed garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper
        5. Add the seared chicken back into the pan and pour the lemon juice mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.
        6. Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
        7. Serve hot!

        Recipe Notes

        • *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.

        Nutrition

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        What is your go-to cozy Autumn/Winter meal?

        Lemon Roasted Chicken with Garlic, Capers, and Artichokes

        Paleo Shepherds Pie Two Ways | Lexi's Clean KItchen

        I didn’t grow up eating shepherd’s pie, but since making this recipe I have fallen in love! This Shepherd’s Pie: Two Ways is such a perfect Fall dish when you are craving something hearty and comforting. Loaded with protein, Fall veggies, and topped with creamy sweet potato or cauliflower mash for a low-carb alternative!

        Paleo Shepherds Pie Two Ways

        If you love mashed potatoes as much as I do, this is a must-try!

        Paleo Shepherds Pie Two Ways

        Savory Sunday is back and this week’s recipe is a good one! I can’t believe it is Sunday. This weekend was relaxing and productive on my end. Speaking of the last post, did you guys kick it into gear with your November goals? I am pushing hard in my workouts this month.

        Paleo Shepherds Pie Two Ways

        com·fort food
        noun
        1. Food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

        Paleo Shepherds Pie Two Ways

        How do you feel about comfort food?

         

        This definition kind of bothers me for some reason.

         

        Maybe because I feel that food shouldn’t necessarily be what provides one with a sense of well-being or consolation, and I don’t generally find comfort in high sugar or high carb dishes, but I do find comfort in meals associated with home cooking.

         

        This week’s Savory meal idea is perfect for the Fall! Healthy comfort food made TWO ways, to satisfy everyone in your home.

         

        Paleo Shepherds Pie Two Ways

        What is your favorite comfort food? 

        5.0 rating
        1 reviews

        Shepherd's Pie: Two Ways


        Yield 4
        Prep Time 15 minutes
        Cook Time 30 minutes
        Total Time 45 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

          Ground Beef Base

          • 1 tablespoon extra-virgin olive oil
          • 2 garlic cloves, minced
          • 1 large onion, finely diced
          • 1 cup mushrooms, finely chopped
          • 1 cup carrots, diced
          • 1 cup frozen peas
          • 1 pound grass-fed ground beef
          • 1/2 cup organic beef or chicken stock
          • 1/2 teaspoon sea salt, more to taste
          • 1/2 teaspoon ground pepper, more to taste

          Sweet Potato Mash

          • 2 large sweet potatoes, roasted until fork tender and skin removed
          • 1/4 cup non-dairy milk
          • 1/4 teaspoon sea salt, more to taste

          Cauliflower Mash

          • 1 head cauliflower, roughly chopped
          • 2 cloves garlic, crushed
          • 1/4 cup non-dairy milk, add more as needed
          • 2 tablespoons grass-fed butter, more to taste
          • 1/2 teaspoon sea salt, more to taste
          • 1/2 teaspoon black ground pepper, more to taste

          Directions

          1. In a large cast-iron skillet, heat oil and garlic over medium-high heat just until fragrant, about one minute.
          2. Add onions, mushrooms, carrots, and frozen peas. Sauté over medium-high heat for 5 minutes or until the onions are translucent and the carrots start to soften.
          3. Add ground beef and let cook over medium-high heat until brown and no pink remains. Stir often.
          4. Add in beef or chicken stock, sea salt, and black pepper. Taste and adjust seasoning as desired.
          5. Reduce heat to low and simmer for 8-10 minutes. Take off heat and set aside.
          6. Add roasted sweet potato to a medium mixing bowl or high-speed blender. If using a mixing bowl, mash the sweet potato well before adding in the rest of the ingredients. If using a high-speed blender, place all of the sweet potato mash ingredients in at the same time, and blend until smooth.
          7. Steam cauliflower until soft, about 5-7 minutes.
          8. Place cauliflower and the rest of the cauliflower mash ingredients in a medium mixing bowl or high-speed blender. Mash or blend until smooth. Taste and adjust seasoning as desired.
          9. Pre-heat oven to 350 °F.
          10. Divide beef mixture between two similar sized cast iron skillets. Top one cast iron skillet with sweet potato mash and the other with the cauliflower mash.
          11. Bake for 10 minutes and then broil on high for 5-8 minutes, or until the tops are golden.
          12. Serve warm!

          Recipe Notes

          *For the sweet potato mash: Roast sweet potato at 400°F on a lined baking tray for 45-50 minutes, or until fork tender. Once soft set aside to cool before making the sweet potato mash.

          *Use ghee in the cauliflower mash to make it paleo-friendly!

          *Photos updated August 2017.


          Nutrition

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          Shepherd’s Pie: Two Ways

          These oven baked eggplant fries are made without breadcrumbs. They are paleo, low-carb, and keto. They are the perfect side dish to any meal. If you love eggplant recipes like we do, these easy eggplant fries are for you.

          Eggplant fries dipping sauce

          Oven-Baked Eggplant Fries

          The local farm had a barrel of their delicious (and just about out-of-season) eggplants last week. This got me to thinking that I haven’t had eggplant in months! My Oven-Baked Zucchini Fries were such a hit that I had to go ahead and make some eggplant fries in the same style. The eggplant takes on the gluten-free breading nicely, making for a crispy exterior and a creamy interior. These fries are such a healthy alternative and to quote my trusty taste tester Mike, “mmm, these taste just like fries!” They were literally gone before I turned around.

          Baked eggplant fries gluten free

          If you like these baked eggplant fries, try these other healthy fries recipes:

          If you like this eggplant recipe, try these other healthy eggplant recipes:

          Baked eggplant fries no breadcrumbs

          What’s your favorite way to eat eggplant?

          4.0 rating
          1 reviews

          Oven-Baked Eggplant Fries





          Total Time



          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

        • 1. Preheat oven to 425
        • 2. Line a baking sheet and grease lightly
        • 3. Peel and cut eggplant into fry slices and pat extra moisture dry with a paper towel
        • 4. In a large shallow bowl mix corn meal, almond meal, Italian seasoning, parmesan, red pepper flakes, garlic powder, salt and pepper
        • 5. In a separate shallow bowl crack the eggs and whisk together
        • 6. Dip eggplant strips into egg, then dredge in ‘breadcrumb’ mix
        • 7. Lay flat on baking sheet
        • 8. Bake 12-15 minutes, flip, and make for another 12-15 minutes until golden brown and crispy
        • Recipe Notes

        • -For extra crisp, broil on high for 3-5 minutes at the end
        • -I serve my eggplant fries with tomato sauce
        • Oven-Baked Zucchini Fries

        • Nutrition

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          Oven-Baked Eggplant Fries (Low Carb)

          Gluten Free Oatmeal Raisin Cookies (Gluten-free, refined sugar-free} | Lexi's Clean Kitchen

          These Gluten Free Oatmeal Raisin Cookies with chocolate chips are so perfectly chewy, soft, and delicious! The combination of cinnamon, chocolate, and raisins in these are heaven. No one will be able to tell that these are gluten-free and refined sugar-free!

          Gluten Free Oatmeal Raisin CookiesGluten Free Oatmeal Raisin Cookies Recipe

          This weekend my family gathered to remember the life of my loving grandmother. As hard as the past few days have been, we try and feel comfort having our family and friends by our side. I got to spend some quality time with my siblings. When my younger brother came across my Chocolate Chip Pumpkin Cookies, he immediately requested a healthy version of Chocolate Chip Oatmeal Cookies (his favorite), and of course I set out to do just that. What’s more comforting than a nice chewy oatmeal cookie with a glass of almond milk? Not much! And these cookies will not disappoint!

          best gf oatmeal raisin cookiesIngredients Needed

          How to Make Gluten Free Oatmeal Raisin Cookies

          These cookies are made with a mixer to get that butter light and fluffy. And then the rest of the ingredients are added in. As with most recipes that involve creaming softened butter, it’s best if the rest of the ingredients are around room temperature, like the eggs, that way it doesn’t make the butter too cold and appear curdled.

          1. Cream the butter and sugar
          2. Add the eggs
          3. Finely process half of the oats
          4. Add the dry ingredients into the wet, and beat.
          5. Fold in raisins and chocolate chips, and bake!

          easy gluten free oatmeal cookies

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

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

          5.0 rating
          1 reviews

          Gluten-Free Oatmeal Raisin Chocolate Chip Cookies


          Yields 25 cookies
          Prep Time 10 minutes
          Cook Time 15 minutes
          Total Time 25 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

          1. Preheat oven to 350 °F.
          2. In a food processor, pulse 1 cup oats a few times and pour into a medium mixing bowl.
          3. Add the rest of the oats, almond flour, baking powder, baking soda, salt, and cinnamon to the mixing bowl with the ground oats.
          4. In a separate medium mixing bowl, cream together butter and sugar using a hand mixer. You can use a stand mixer here as well.
          5. Add in eggs and vanilla and whisk until just combined.
          6. Pour butter mixture and applesauce into dry ingredients and mix well.
          7. Mix in chocolate chips and raisins.
          8. Roll into balls and gently pat down on baking sheet.
          9. Bake for about 12-15 minutes.
          10. Let cool on a cooling rack and serve!

          Recipe Notes

          • *Pictures updated April, 2017.

          Nutrition

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          Gluten Free Oatmeal Raisin Cookies

          If you are looking for a pizza crust that is hearty, delicious, and filled with veggies, this Paleo Eggplant Pizza Crust is for you. My traditional pizza crust  is my go-to when I am craving a traditional thin-crust pizza dough, but I can’t get enough of this veggie packed version!

          Paleo Eggplant Pizza Crust

          I love pizza. I mean, I REALLY love pizza. I personally don’t go for the store-bought gluten-free pizza crusts, or store-bought gluten-free cookies, crackers, etc. for that matter. I
          often don’t find these things to be healthier then the regular options, just allergy-friendly. So, I opt to invent.

          Watch the video:

           

          Making a crust that’s gluten-free, dairy-free, paleo, and healthy? That’s delicious? I’ll take two, please! I have made tons of pizza crusts; from flatbread to cauliflower-based and this one takes the cake with the best reviews in my house!

          Paleo Eggplant Pizza Crust

          Such a great way to get your kiddos to add more veggies into their diet!

          Paleo Eggplant Pizza Crust

          Paleo Eggplant Pizza Crust
          [yumprint-recipe id=’33’]

          Paleo Eggplant Pizza Crust [VIDEO]

          This Chocolate Almond Butter Smoothie is loaded with healthy fats and protein, and exploding with flavor of a chocolate almond butter cup. It’s the perfect way to start the morning, or for a quick afternoon snack.

          Almond butter protein shakeChocolate Almond Butter Smoothie

          Sometimes I crave these Sea-Salted Dark Chocolate Almond Butter Cups, and sometimes I crave them for breakfast. And when that happens, I go ahead and make this Chocolate Almond Butter Shake. This quick smoothie is a  healthy and nutritious breakfast to fuel up for the day. It’s Dairy-free, paleo-friendly, and SO simple!

          Ingredients Needed

          If you wanted to swap out the almond butter with peanut butter, I can attest it tastes remarkably similar to a peanut butter cup. It’s so good! Also if you didn’t want to use protein powder, you could swap it out with 1 scoop of collagen peptides and 1 tablespoon of cocoa powder.

          Almond butter shake 

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

          0.0 rating

          Almond Butter Cup


          Yields 1
          Prep Time 2 min
          Cook Time 2 min
          Total Time 4 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

          1. Place all ingredients in a high speed blender.
          2. Blend until smooth and creamy.
          3. Garnish and enjoy!

          Recipe Notes

          • *Photos updated April, 2017.
          • **If using original protein powder, add 1 teaspoon cocoa powder.

          Nutrition

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          Chocolate Almond Butter Smoothie

          Football season is about to be here and that means Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!

          Buffalo Chicken Chili

          Buffalo Chicken Chili (Instant Pot or Stove Top)

          This chili is a must-try, it’s the perfect mix of flavors and textures. It’s hearty, flavorful, and different! It went over big time in my house tonight!

          Buffalo Chicken Chili

          If you like this chili recipe, try these recipes:

          Buffalo Chicken Chili

          4.7 rating
          3 reviews

          Buffalo Chicken Chili


          Yields 6
          Prep Time 10 min
          Cook Time 30 min
          Total Time 40 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Garnish

          Directions

          • Cook chicken: Shredded Crock Pot Chicken or use a rotisserie chicken.
          • In a large pot over medium heat, heat oil and sauté garlic. Add chopped carrots, onion, celery, peppers, cooked corn, and jalapeño pepper, if using. Cook until veggies begin to soften, about 5 minutes.
          • Add in chicken broth, tomato sauce, and diced tomatoes and stir well. Add in 3 cups shredded chicken. Add in hot sauce and spices and mix well to combine. Let simmer for 15 minutes.
          • Taste and adjust spices as desired. Garnish and serve hot.

          Nutrition

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          Buffalo Chicken Chili (Instant Pot or Stove Top)

          Paleo Jambalaya | Lexi's Clean Kitchen

          This Paleo Jambalaya is a delicious healthy take on the classic Louisiana dish! Loaded with just the right amount of spice, sweetness, and hearty flavors, it is the perfect low-carb comfort food for any night of the week! Paleo-friendly, Whole30 compliant, and so simple!

          Paleo Jambalaya | Lexi's Clean Kitchen

          I love a dish that can be adapted, and this one is just that; add your protein of choice (maybe I’ll add some chicken in next time), and watch the spicy and savory flavors meld together so nicely. Make it even more guilt-free by making a garlic-y cauliflower rice to serve it with!

           

          Paleo Jambalaya | Lexi's Clean Kitchen

           

          Paleo Jambalaya | Lexi's Clean Kitchen

           

          Paleo Jambalaya | Lexi's Clean Kitchen

          5.0 rating
          1 reviews

          Paleo Jambalaya


          Yields 4
          Prep Time 10 minutes
          Cook Time 35 minutes
          Total Time 45 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          • 1 tablespoon extra-virgin olive oil
          • 1 lb. large shrimp, peeled and deveined
          • 3 links Andouille chicken sausage, or chicken sausage of choice
          • 1 yellow onion, thinly sliced
          • 1 red pepper, diced
          • 1 teaspoon paprika
          • 1 teaspoon cumin
          • 1/2 teaspoon cayenne pepper
          • 1/2 teaspoon ground black pepper, more to taste
          • 1/2 teaspoon ground sea salt, more to taste
          • 1 teaspoon dried thyme
          • 1 14.5 oz. fresh or canned organic diced tomatoes
          • 1 cup organic chicken broth

          Garlic-y Cauliflower Rice

          Directions

          1. In a large skillet, heat oil over medium-high heat. Add in shrimp and sliced sausage, let cook for 5 minutes.
          2. Add in sliced onions, red pepper, and spices, mix well and cook for another 5 minutes, stirring often.
          3. Pour in diced tomatoes and chicken broth.
          4. Bring mixture to a boil over high heat. Reduce heat to low and simmer for 8-10 minutes. Taste and adjust seasoning as desired.
          5. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.
          6. In a medium-sized skillet heat oil over medium-high heat. Add in garlic and sauté until fragrant, about 2-3 minutes.
          7. Add in cauliflower rice, seasoned vinegar, salt and pepper. Sauté for 5 minutes, until cauliflower rice has cooked through.
          8. Transfer cauliflower rice to desired serving bowl. Pour jambalaya over rice, garnish with parsley and serve warm!

          Recipe Notes

          • *This recipe was updated April, 2017.
          • **If using precooked sausage, slice and add it in step 2.

          Nutrition

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          Paleo Jambalaya

          Grilled Peach Crab Salad {low-carb, grain-free, dairy-free, paleo-friendly} | Lexi's Clean Kitchen

          This Grilled Peach, Crab and Avocado Salad with Peach Dressing is Summer appetizer perfection! It’s such a great low-carb summer side to serve this season. It’s Paleo and gluten and dairy-free too

          Grilled peach saladGrilled Peach Salad with Crab

          The flavors on this Grilled Peach and Crab and Avocado Salad are so delicious! It’s light and the perfect summer time meal. It’s easy to throw together for a quick appetizer for a dinner party, or to serve as a light main dish.

          This salad is grain-free, dairy-free, egg-free, and low-carb! That means this is the perfect allergy friendly salad for entertaining! If you need to leave out the crab for a seafood allergy, that’s totally fine. You can substitute in extra grilled peaches or avocado to make it heartier.

          Ingredients Needed:

          Low fat grilled peach salad recipe

          If you like this simple summer time dish, check out these others:

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

          5.0 rating
          1 reviews

          Grilled Peach, Avocado, and Crab Salad with Avocado & Peach Dressing


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



          Author: Lexi
          Scale This Recipe

          Ingredients

            Salad Ingredients

            • 1 cup organic arugula (or more depending on how many you are serving)
            • 1 Hass avocado, diced
            • 1 red onion, thinly sliced
            • 2 peaches, pit removed, quartered, and grilled
            • 6 oz. lump crab meat

            Peach Dressing

            Directions

            Grease a grill or grill pan and grill for 3-5 minutes on each side, until well caramelized.

            In a high speed blender, peach ingredients and blend until smooth. Taste and adjust seasoning as desired.

            Place arugula, grilled peaches, and avocado on serving platter of choice. Top with crab meat and a drizzle of peach dressing! Serve with more dressing on the side.

            Recipe Notes

            • *Store leftover dressing in an air-tight container for up to one week.
            • **If using a high-speed blender, you do not need to peel the peaches for the dressing!
            • *** Substitute crab meat for grilled shrimp or protein of choice, if desired!

            Nutrition

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            Grilled Peach, Avocado, and Crab Salad with Peach Dressing

            Everything Bagel Cauliflower Rolls {Low-carb, grain-free, paleo-friendly, no refined sugar} | Lexi's Clean Kitchen

            These Everything Bagel topped Cauliflower Rolls are low carb, paleo-friendly, and a perfect roll alternative. Growing up in New York, the “everything” bagel was my go-to sandwich bread. A toasted egg everything or a whole wheat everything… You name it, I loved it.

            Everything Bagel Cauliflower RollsPaleo Cauliflower Rolls

            Now, you know I don’t eat those bagels anymore, not even the gluten-free ones, so I bring to you an alternative that is really so beyond good! When these rolls were baking in the oven my whole apartment smelled like those glorious everything bagels I loved so much. 

            I don’t typically eat them as a total replacement to bread — they are made out of cauliflower! But they do hold up well if you want to!

            Everything Bagel Cauliflower Rolls

            Cheers to another delicious and healthy alternative!

            Can you use store-bought cauliflower rice?

            Frozen or refrigerated pre-riced cauliflower is not riced fine enough for these rolls. Here’s a guide on how to make cauliflower rice!

            Is cauliflower good for Keto?

            There are 2.9 grams of net carbs in an entire cup of this low carb vegetable, making it a great option. Plus it’s super versitile! 

            Everything Bagel Cauliflower Rolls

            Like this recipe? Try these other LCK reader favorites:

            Want other cauliflower recipes? Try these:

            Everything Bagel Cauliflower Rolls

            Watch the how-to video:


            4.5 rating
            8 reviews

            'Everything Bagel' Cauliflower Rolls


            Yields 6
            Prep Time 10 min
            Cook Time 30 min
            Total Time 40 minutes



            Author: Lexi
            Scale This Recipe

            Ingredients

              Cauliflower Buns

              Directions

              • Preheat oven to 400°F and line a baking sheet.
              • In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
              • In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, and salt,
              • In a separate bowl combine "everything" topping ingredients.
              • Roll cauliflower mixture into even sized balls and lay onto the baking sheet. Sprinkle "everything" topping and slightly press them into the top,
              • Bake for about 30 minutes, or until golden brown.
              • Optional: For extra crisp rolls, remove from baking sheet and broil on high for 3 minutes with the buns directly on the oven rack.
              • Remove from baking sheet and let cool directly on a cooling rack.
              • Serve as rolls with your meal, or serve as bread with your favorite sandwich ingredients.

              Recipe Notes

              • *Updated 12/2016.
              • *Note: Cauliflower sizes vary. If yours is bigger or makes more riced cauliflower, and it seems like it needs a little extra love to make them firm, add an additional egg and tablespoon of flour. 3 cups of packed riced cauliflower is the correct consistency for these rolls. Makes 4 large or 6 medium rolls.
              • *Nutrition (without toppings) for 4 large rolls, per roll: 94 calories, 4.4 g fat, 8.4g carb, 5.9g protein

              Nutrition

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              ‘Everything Bagel’ Topped Cauliflower Rolls [VIDEO]

              Looking for the perfect Paleo Chocolate Chip Cookies? These are soft, chewy, chocolate-y, and simply delicious. They are easy to make and are sure to be a hit in your home! You won’t be able to tell that they are gluten-free, grain-free, and paleo-friendly!

              Best paleo chocolate chip cookiesPaleo Chocolate Chip Cookie Recipe

              A warm chocolate chip cookie dipped in milk (or in my house, almond milk) just feels like home. The smell of cookies baking in your house is heavenly! These Paleo Chocolate Chip Cookies are a treat, and one that is nutrient-dense with almond flour as it’s base and SO SO delicious.

              What’s in them?

              bite shot of honey chocolate chip cookies paleo

              Want to make it extra special?

              I like to sprinkle the cookies with a coarse flaky sea salt before baking, because sea salt and chocolate are the ultimate combo in cookies! And Mike LOVES these straight from the freezer! You can store them so you’ll always have a little treat on hand when you are having a craving!

              paleo almond flour cookies on a baking tray

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

              Close up of paleo choc chip cookies

              Check out these recipes featuring chocolate chips:

              5.0 rating
              4 reviews

              Paleo Chocolate Chip Cookies


              Yields 7
              Prep Time 10 minutes
              Cook Time 10 minutes
              Total Time 20 minutes



              Author: Lexi
              Scale This Recipe

              Ingredients

              Directions

              1. Position oven rack to the middle of your oven and preheat oven to 350°F. The middle rack will ensure even baking.
              2. In a medium-sized mixing bowl combine almond flour, coconut flour, baking soda, and salt.
              3. In a small mixing bowl combine egg, honey, butter, and vanilla.
              4. Pour wet ingredients into dry ingredients and mix well.
              5. Drop tablespoons of dough on a parchment lined baking sheet.
              6. Bake for 10 minutes (for soft, slightly undercooked cookies- my favorite!) or 12 minutes (for fully cooked cookies).
              7. Let cool and serve (perhaps with a glass of almond milk)!

              Recipe Notes

              • Using grass-fed butter is my preferred method for delicious copy-cat Tollhouse style cookies, but you can use coconut oil if you are dairy-free.
              • Yields: 14 medium size cookies
              • Images updated in March, 2017.

              Nutrition

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              Paleo Chocolate Chip Cookies

              Chocolate Muffins (no refined sugar, grain-free, dairy-free) | Lexi's Clean Kitchen
              These Double Chocolate Muffins are so moist and delicious! The perfect morning treat to wake up to! Eat them plain or top them with some melted chocolate of choice for a delicious dessert option. Grain-free, dairy-free, gluten-free, and done in 20 minutes!
              Chocolate Muffins | Lexi's Clean Kitchen
              Sometimes you just need a treat (in moderation) and these double chocolate muffins are great for when you are craving chocolate! Just the right amount of sweetness and moist on the inside but crumbly on the outside = muffin perfection.
              Chocolate Muffins | Lexi's Clean Kitchen
              5.0 rating
              1 reviews

              Double Chocolate Muffins/Cupcakes


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



              Author: Lexi
              Scale This Recipe

              Ingredients

                Dry Ingredients

                • 3/4 cup almond flour
                • 1 1/2 tablespoon unsweetened cocoa powder
                • 3 tablespoon Enjoy Life's mini chocolate chips
                • 1/4 teaspoon baking soda
                • Pinch of salt

                Wet Ingredients

                Directions

                1. Pre-heat oven to 350 °F and line a muffin pan with muffin liners of choice.
                2. In a medium mixing bowl, combine dry ingredients and mix well.
                3. In a separate mixing bowl, combine wet ingredients and whisk together.
                4. Pour the wet ingredients into the dry ingredients, add in chocolate chips, and mix until well combined. Pour batter into the muffin pan, making sure to fill each muffin liner 3/4 of the way.
                5. Bake for 10 minutes, or until a toothpick comes out clean.

                Recipe Notes

                • *Frost these with Vanilla Buttercream Frosting from page 288 of the Lexi's Clean Kitchen cookbook!
                • ** This recipe yields 6 cupcakes, double the recipe to make 12.
                • ** Photos updated May 8th, 2017.

                 


                Nutrition

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                Double Chocolate Muffins

                Sweet Potato Buns | Lexi's Clean Kitchen

                These Sweet Potato Buns make for the perfect nutrient-rich bread-alternative! I love how creative you can get with them. Breakfast sandwiches, the traditional BLT, avocado toast… the options are endless!

                Sweet Potato Buns - Lexi's Clean Kitchen

                Sweet Potato Buns are my favorite! You can make them bigger or smaller, you can make them for  breakfast, for lunch, or for dinner! You can make them open face sliders or full sandwiches! So versatile!

                Sweet Potato Buns - Lexi's Clean Kitchen

                Simply roast the sweet potato, load with desired fillings, and DEVOUR! Whole30 compliant, grain-free, gluten-free, and dairy-free!

                Sweet Potato Buns - Lexi's Clean Kitchen

                 
                0.0 rating

                Sweet Potato Buns



                Prep Time 5 min
                Cook Time 25 min
                Total Time 30 minutes



                Author: Lexi
                Scale This Recipe

                Ingredients

                  Sweet Potato Buns

                  Make It Into A Breakfast Sandwich

                  • Eggs, as desired
                  • bacon, cooked
                  • baby spinach, wilted

                  Directions

                  • Preheat oven to 400°F and line baking sheet with parchment paper.
                  • Cut sweet potatoes into 1/2 inch thick rounds. Toss with oil, cinnamon, and sea salt.
                  • Lie flat on baking sheet and bake for 25 minutes or until fully cooked, flipping over halfway through.

                  Recipe Notes

                  • *This recipe was updated in March, 2017.

                  Nutrition

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                  Sweet Potato Buns

                  Easy Salmon Puttanesca

                  I am speechless over this Easy Salmon Puttanesca. The puttanesca sauce is so flavorful and pairs perfectly with the Wild Salmon. I couldn’t get over how simple it was to make! 10 minutes and very little prep work! Such an elegant and flavorful dish for any night of the week! We paired the salmon with sautéd green beans, but you can use any veggies you have on hand!

                  Easy Salmon Puttanesca

                  Easy Salmon Puttanesca

                  I am a big fan of puttanesca sauce and always wanted to make my own version. I am so happy with how this one came out and love saving the extra sauce to use throughout the week! If you are looking for low-carb, simple meals to get you through the week, this is definitely a keeper!

                  Easy Salmon Puttanesca

                  5.0 rating
                  1 reviews

                  Easy Salmon Puttanesca


                  Yields 2
                  Prep Time 5 minutes
                  Cook Time 10 minutes
                  Total Time 15 minutes



                  Author: Lexi
                  Scale This Recipe

                  Ingredients

                    For the Salmon

                    Puttanesca Sauce

                    • 2 cloves garlic, minced
                    • 1/2 cup sun-dried tomatoes packed in oil, oil removed
                    • 2 Roma tomatoes or 1 cup whole peeled plum tomatoes
                    • 2 tablespoons extra-virgin olive oil
                    • 1/2 onion, chopped
                    • 1/2 tablespoon capers
                    • 1 teaspoon fresh lemon juice
                    • 1 teaspoon dried parsley
                    • 1 teaspoon dried oregano
                    • 1/2 teaspoon basil
                    • 1/2 teaspoon red pepper flakes
                    • Optional: 1/4 cup kalamata olives, drained and pitted

                    Directions

                    1. In a food processor or high-speed blender combine all of the puttanesca sauce ingredients and pulse for 1-2 minutes. You don't want it fully smooth, so don't over mix.
                    2. Once done, transfer mixture to a medium saucepan and simmer over low heat for 10 minutes.
                    3. Preheat oven to 350 ℉. Line a baking sheet with parchment paper and set aside.
                    4. Cut salmon into 6 oz. portions.
                    5. Rub salmon with 1 teaspoon extra-virgin olive oil and sprinkle with spices.
                    6. Heat remaining oil in a medium skillet.
                    7. Once the oil is hot, gently place your salmon face down in the pan and sear for 1-2 minutes.
                    8. Transfer salmon to the baking skeet lined with parchment paper, skin side down and bake until the salmon has cooked all the way through. The timing will change based on how thick your salmon is, but should take about 5-10 minutes.
                    8. Place salmon on a plate, top with puttanesca sauce and garnish. Serve warm with roasted vegetables of choice!

                    Recipe Notes

                    • Updated March, 2017

                    Nutrition

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                    Easy Salmon Puttanesca

                    Italian night! Who needs real pasta? Spaghetti Squash Boats are a huge hit around here. They are filling, tasty, and fun to eat. They go perfectly with my homemade meat sauce or meatballs.


                    Spaghetti Squash Boats with Homemade Meat Sauce

                     

                    Spaghetti Squash Boats with Homemade Meat SauceSpaghetti Squash Boats with Homemade Meat Sauce

                     

                    0.0 rating

                    Spaghetti Squash Boats with Homemade Meat Sauce


                    Yields 4
                    Prep Time 5 minutes
                    Cook Time 45 minutes
                    Total Time 50 minutes



                    Author: Lexi
                    Scale This Recipe

                    Ingredients

                    • 1 medium spaghetti squash
                    • 1 tablespoon extra-virgin olive oil
                    • 2 cloves garlic, crushed
                    • 1 onion, diced
                    • 3 large organic carrot stalks, minced
                    • 1 pound organic grass-fed beef (or ground turkey)
                    • 1 15 oz. can organic tomato sauce
                    • 1 15 oz. can organic diced tomatoes
                    • 1 tablespoon Mrs. Dash Italian seasoning
                    • 1 teaspoon red pepper flakes (more or less, to taste)
                    • 1 teaspoon Himalayan sea salt, to taste
                    • Freshly ground pepper, to taste
                    • 1 tablespoon fresh basil, more for garnish
                    • Optional: Serve with fresh parmesan
                    • Optional: Garnish with fresh Basil

                    Directions

                    1. Pre-heat oven to 400 ℉ and line a sheet-tray with parchment paper.
                    2. Cut the spaghetti squash in half, scrape out seeds, drizzle with extra virgin olive oil, salt, pepper, and place face down on the parchment lined sheet-tray. Roast for 30 minutes, or until fork tender.
                    3. In a medium sized saucepan, heat oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
                    4. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
                    5. Add meat to saucepan and let cook until brown and no pink remains.
                    6. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
                    7. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
                    8. Once the spaghetti squash has cooled, take two forks and fluff the threadlike spaghetti within the boats so it is no longer attached to the walls of the squash. Top the spaghetti squash with meat sauce, fresh basil, and cheese if using.
                    9. Serve hot.

                    Nutrition

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                    Spaghetti Squash Boats with Homemade Meat Sauce

                    Pulled Pork {Paleo-friendly, grain-free, dairy-free, no refined sugar} | Lexi's Clean Kitchen

                    This Slow Cooker Pulled Pork is the ultimate pulled pork recipe! Tender and flavorful pulled pork cooked in a homemade sweet and smoky refined sugar free BBQ sauce… doesn’t get much better than that! Summer BBQ perfection.

                    Pulled Pork | Lexi's Clean Kitchen

                    Ah, the beloved slow cooker. So convenient, so simple, and always delivering delicious meals! I have been wanting to make pulled pork since I purchased my slow cooker months ago (late, I know). After tons of recipe research, I have developed a recipe that is both spicy & sweet, tender, and very simple. The house smelled amazing while this was cooking. Eat it simply in a dish (I like it with some grilled pineapple), in a sandwich, for taco night, or even in quesadillas, the options are endless!

                    Pulled Pork | Lexi's Clean Kitchen

                    Pulled Pork | Lexi's Clean Kitchen

                     

                    0.0 rating

                    Slow Cooker Pulled Pork


                    Yield 6
                    Prep Time 30 minutes
                    Cook Time 8 hours and 30 minutes
                    Total Time 30 minutes



                    Author: Lexi
                    Scale This Recipe

                    Ingredients

                    • 2 lbs. organic pork shoulder roast or pork butt

                    Meat Rub

                    Homemade BBQ Sauce

                    Directions

                    1. In a large saucepan over medium-high heat, combine all sauce ingredients and mix well. Bring to a boil and reduce heat to low. Let simmer uncovered, mixing occasionally, for 30 minutes. Taste and adjust seasoning as desired.
                    2. While sauce is simmering, combine meat rub ingredients in a small mixing bowl. Pat meat dry and slice it into three medium pieces. Generously rub the meat with the spice mix, making sure every area is well covered.
                    3. Heat a medium skillet over medium-high heat, and add 1 tablespoon avocado oil. Once the oil is hot, sear meat for 3-4 minutes on each side, or until brown. Place the meat in the crock pot.
                    4. Once the BBQ sauce is ready, take it off heat and let cool for about 5 minutes. Pour into a blender and blend until smooth.
                    5. Pour BBQ sauce over the meat in the slow cooker and make sure the meat is generously covered.
                    6. Cover the slow cooker and set it to cook on low heat for 8 hours.
                    7. Remove the meat and place it on a cutting board. Let cool for a few minutes. When cool, using 2 forks shred the meat into bite-sized pieces, discarding any large pieces of fat.
                    8. Serve warm!

                    Recipe Notes

                    *We like serving this with a slice of bibb lettuce, red cabbage slaw, and chives.


                    Nutrition

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                    Slow Cooker Pulled Pork

                    I’m feeling tropical this morning with this Piña Colada Protein Smoothie! For a few minutes I felt like I was back in Mexico sipping on a delicious refreshing drink; though this one has the health benefits I needed to start my day off right. Can you tell I’m feeling beach-ready?

                     

                    Pina Colada Smoothie {Dairy-free} | Lexi's Clean Kitchen

                     

                    The perfect balance of frozen mango and coconut! The perfect light and refreshing treat for these warm days!

                    Pina Colada Smoothie {Dairy-free} | Lexi's Clean Kitchen

                    0.0 rating

                    Piña Colada Protein Smoothie



                    Prep Time 5 minutes
                    Cook Time
                    Total Time 5 minutes



                    Author: Lexi
                    Scale This Recipe

                    Ingredients

                    • 1 cup frozen pineapple chunks
                    • 1/2 cup organic unsweetened coconut milk or unsweetened vanilla almond milk
                    • 1 scoop vanilla protein powder
                    • 1 teaspoon organic pure honey or raw honey (optional)
                    • 1 teaspoon chia seeds
                    • 1/2 tablespoon coconut oil
                    • Optional: garnish with organic unsweetened coconut flakes

                    Directions

                    Place all ingredients in blender
                    Blend until smooth and creamy
                    Garnish and enjoy!


                    Nutrition

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