Avocado and Corn Salsa

This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!

Corn and avocado salsa recipe in a bowlAvocado and Corn Salsa Recipe

This is the perfect summery side dish to serve when the weather is HOT. This Avocado and Corn Salsa comes together quickly. It is the perfect easy side dish to throw together and flies off the table! This dish is served great with nearly anything, but we especially like it for other quick cooking summer dishes like this Blackened Fish, quick Chicken Tacos or this Garlic and Lime Grilled Steak.

Corn Salsa Ingredients

Corn salsa with avocado plated with fishMethods to Cook the Corn

The only piece of this salsa that needs to be cooked is the corn! There are a few different methods you can use to cook it. You can quickly boil it, as we suggest in the recipe. Or you could grill it! Additionally you can also cook corn in the Instant Pot using these directions here.

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

If you like this side dish, check out these others:

[yumprint-recipe id=’40’]

Avocado and Corn Salsa

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

Football season is here! Do you entertain? Go out weekly for games? It is such a tempting time to sit around with friends, drinking and eating all sorts of delicious, yet unhealthy foods. These clean eating game day recipes will be a hit with everyone. Here are Healthy Game Day Recipes that are perfect for Football entertaining!

Healthy Game Day Recipes #football #superbowl #glutenfree #paleo Healthy Game Day Recipes


Game Day Appetizers

Appetizers are a game day must! These cleaned up appetizers are perfect, delicious, and indulgent in a guilt-free way!

Crispy Baked Buffalo Wings (Paleo-friendly, Grain-free, and Gluten-free. Use Ghee or Extra-Virgin Olive Oil in the sauce to make this recipe Whole30 approved)

Ultimate Charcuterie Board (Gluten-Free if using gluten-free crackers)

Buffalo Chicken Stuffed Sweet Potatoes (Gluten-free, paleo,Whole30 if omit cheese)

Sliders (Vegetarian, Gluten-free, omit the cheese to make this dish Paleo-friendly)

Sweet Potato Chili Fries (Dairy-free, Gluten-free, and Grain-free)

Loaded Nachos (Dairy-free, Gluten-free, and Grain-free)

Mini Deep Dish Pizzas (Grain-free and Gluten-free)

Dry Rub Wings (Gluten-free, paleo,Whole30)

Spinach Dip Stuffed Mushrooms (Gluten-Free, Paleo, Vegetarian, omit cheese for dairy-free)

Fried Buffalo Chicken Bites (Nut-free, Omit the butter to make this Whole30 approved, Paleo-friendly)

Oven-Baked Zucchini Fries (Vegetarian, Grain-free, Paleo-friendly)

Sweet Potato Fries & 10 second Honey Mustard (Vegan, Dairy-free, Paleo-friendly)

Moroccan Cauliflower Bites (Vegan, Dairy-free, Grain-free, Paleo-friendly)

Bacon Wrapped Sriracha Lime Chicken Bites (Whole30 Approved, Paleo-friendly, Grain-free, Dairy-free)

Zesty Paleo Chicken Bites (Whole30 Approved, Paleo-friendly, Grain-free)

Carne Asada Nachos (Gluten-Free, Paleo-Friendly, Keto minus tortilla chips)


Game Day Dips

Everyone loves game day dips! Here are out favorites!

Spanish Eggplant Dip (Paleo-friendly, Dairy-free, Gluten-free)

5-Ingredient Buffalo Chicken Baked Hummus Dip (Gluten-Free)

Southwestern Baked Hummus Dip (Vegetarian, Gluten-Free)

Homemade Guacamole (Dairy-free, Paleo-friendly, Whole30 Approved)

Spinach and Artichoke Dip (Vegetarian and Grain-free. Omit the optional cheese to make this dip Whole30 Approved, Dairy-free and Vegan)

Crudite with Tzatziki Sauce (Gluten-Free, Vegetarian, Paleo)

Aji Salsa (Grain-free, Dairy-free, Whole30 Approved, Vegan)

Buffalo Chicken Dip (Grain-free, Gluten-free. Omit the cheese to make this dish Whole30 approved and Paleo-friendly)

7 Layer Mexican Dip (Grain-free, Gluten-free, Nut-free)

Restaurant Style-Blender Salsa (Grain-free, Dairy-free, Whole30 Approved, Vegan)

Chicken Bacon Ranch Baked Hummus Dip (Gluten-Free, Nut-Free)


Game Day Meals

Ultimate, easy main dishes to serve your guests!

Lasagna Soup (Gluten-Free)

Spaghetti Squash Enchilada Bake (Gluten-Free, Paleo-Friendly)

Game-Day White Chicken Chili (Whole30 Approved if you omit the optional white beans, Paleo-friendly if you omit the optional white beans, Grain-free, Dairy-free)

Buffalo Chicken Chili (Paleo-friendly, Grain-free, Whole30 approved, and Dairy-free)

Pecan Popcorn Chicken (Whole30 Approved, Paleo-friendly, Grain-free)

Sweet Potato Chili (Vegan, Grain-free, Dairy-free)

Instant Pot Mongolian Beef (Gluten-free, Grain-free, Paleo-friendly, whole30, Instant Pot)

Ultimate Taco Meat (Gluten-free, Grain-free, Paleo-friendly, whole30, Instant Pot)

Slow Cooker Baked Potato Bar (Grain-free, Use Ghee instead of butter and omit cheese to make this Whole30 Approved)

DIY Lettuce Wrap Bar: Crock-Pot Shredded Chicken and Fixings (Paleo-friendly, Whole30 Approved, Grain-free)

Deconstructed Chicken Pot Pie (Paleo-friendly, Grain-free, Dairy-free, Instant Pot)

Turkey Chili (Paleo-friendly, Grain-free, Dairy-free, Instant Pot)

Meatball Subs (Paleo-friendly, Dairy-free, Grain-free)

Chicken Caesar Pasta Salad (Gluten-free)

Sheet Pan Steak Tips (Gluten-free, Grain-free, Paleo-friendly, Whole30)

Two Ingredient Salsa Chicken (Gluten-free, Grain-free, Paleo-friendly, whole30, Instant Pot)

Eggplant Pizza Crust (Gluten-free, Paleo-friendly, Vegetarian)

BLT Pasta Salad (Gluten-free)

Beef Barbacoa (Paleo-friendly, Grain-free, Dairy-free, Instant Pot)

Crock-Pot Beef & Veggie Bowls (Paleo-friendly, Grain-free, Dairy-free)

Sheet Pan Buffalo Chicken and Veggies (Gluten-free, Paleo-friendly)

Paleo Sandwich Rolls with deli meat (Dairy-free, Paleo-friendly, Grain-Free)

Roasted Poblano and Chicken Soup (Gluten-free, Grain-free, Paleo-friendly)

Caprese Pesto Pasta Salad (Gluten-free, Vegetarian)

BBQ Chicken Pizza (Nut-free, Dairy-free, Grain-free, Paleo-friendly)

Thai Turkey Burgers with Spicy Slaw (Nut-free, Dairy-free, Grain-free, Paleo-friendly)

Pizza Stuffed Peppers (Grain-free and Gluten-free. Omit the cheese to make these Whole30 Approved and Paleo-friendly)

Slow Cooker French Onion Soup (Gluten-free, Grain-free, Paleo-friendly)

Slow Cooker Ribs (Grain-free, Paleo-friendly, Dairy-free)

Hidden Veggie Mac and Cheese (Gluten-free)

Sausage and Veggie Pasta (Gluten-free)

Cauliflower Pizza Bites (Grain-free, Paleo-friendly, Keto, Dairy-free)

Pulled Pork (Gluten-Free, Paleo)

Air Fryer Chicken Tenders (Grain-free, Paleo-friendly, Keto, Dairy-free)

Buffalo Chicken Tenders (Grain-free, Paleo-friendly, Keto Dairy-free)

Meat Sauce (Grain-free, Paleo-friendly, Dairy-free)


Game Day Treats

Don’t forget about dessert!

Dark Chocolate Almond Butter Cups (Paleo-friendly, Grain free, Dairy-free)

Chocolate Chip Cookies (Dairy-free, Paleo-friendly)

Secret Ingredient Brownies (Gluten-free, Grain-free, Paleo-friendly)

Double Chocolate Macadamia Nut Cookies (Dairy-free, Grain-free, Gluten-free)

Lemon Bars (Gluten-free, Grain-free, Paleo-friendly)

Nutella Pizza (Paleo-friendly, Grain-free, Dairy-free)

Brownies Bites with Protein Frosting (Dairy-free, Paleo-friendly)

Cookie Dough Dip (Gluten-free, Grain-free, Paleo-friendly, Vegetarian)

Roasted Citrus with Salted Vanilla Whipped Cream (Paleo-friendly, Grain-free, Dairy-free)

Matcha Cupcakes (Gluten-free, Grain-free)

Cookie Bars (Gluten-free, Grain-free, Paleo-friendly)

Easy Meringue Cookies (Gluten-free, Grain-free, Paleo-friendly)

S’mores Pie (Gluten-Free)

Enjoy!!

Healthy Game Day Recipes

This easy Coffee Banana Smoothie Recipe is the perfect creamy and flavorful smoothie to add to your morning routine! It uses leftover coffee or cold brew, and is dairy-free, refined sugar-free, and SO delicious.

Coffee Banana Smoothie

Coffee Banana Smoothie

Looks like summer is here and I am certainly ready! I started off my day with a refreshing shake that contains my morning coffee, protein, and healthy fats (don’t be afraid of fats, you guys!). Oh, and it was DELICIOUS.

Easy Coffee Smoothie Recipe

This smoothie is a hit with everyone who makes it! To build a perfect smoothie, you want it to be nutrient dense, creamy, and not super thin. 

Frozen bananas smoothie prep

For other healthy smoothie recipes, try these favorites:

Watch the video:

5.0 rating
7 reviews

Vanilla Coffee Protein Shake


Yields 2
Prep Time 10 minutes
Cook Time
Total Time



Author: Lexi
Scale This Recipe

Ingredients

  • 1/2 cup unsweetened almond milk
  • 1/2 cup freshly brewed organic coffee, place in fridge for 10 minutes
  • 1 frozen banana
  • 1 scoop SFH Grass-fed Whey Protein {Use code LEXI for 10% off all purchases}
  • 1/2 tablespoon chia seeds
  • Optional: 1 teaspoon raw honey or sweetener of choice
  • Optional: Handful of ice cubes

Directions

  1. Combine all ingredients in a high speed blender.
  2. Blend until creamy.
  3. Taste and add additional sweetener if needed.

Recipe Notes

  • *If your shake isn't thick enough for your liking, add the optional ice.
  • **Photos updated April, 2017.

Nutrition

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Coffee Banana Smoothie

This easy Italian meat sauce recipe is my probably my all-time favorite pasta sauce recipe! It’s an easy homemade meat sauce recipe that is hearty and flavorful, and perfect for a weeknight meal. Make this healthy meat sauce with ground turkey or ground beef, and let it cook nice and slow! It’s gluten-free, paleo-friendly, whole30 compliant, and so yummy! Serve it over zucchini noodles or spaghetti squash for low carb, or gluten-free pasta!

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

    Loaded Chicken Salad: Four Ways | Lexi's Clean Kitchen

    This Loaded Chicken Salad Four Ways makes for the perfect customizable lunch! Make a big batch at the beginning of the week and enjoy it all week long in sandwiches, as a back-to-school snack on celery sticks, in a lettuce wrap, or in a salad! Made in partnership with Nuts.com!

    Loaded Chicken Salad | Lexi's Clean Kitchen

    This Chicken Salad is filled with some of my favorite lunch flavors:

    Perfectly seasoned baked (or boiled) chicken

    Fresh chopped scallions

    Crisp red grapes

    Sweet royal raisins

    Chopped walnuts, or nuts of choice

    & crispy, smoky bacon

    It seriously doesn’t get much better than that!

    Loaded Chicken Salad | Lexi's Clean Kitchen

    I am so excited to partner with my friends at Nuts.com to bring you today’s recipe. This chicken salad is packed with nuts of choice, and my favorite, royal raisins! I simply can’t get over how customizable and delicious this lunch recipe is.

    Loaded Chicken Salad | Lexi's Clean Kitchen

    Looking for a great back-to-school snack for when the kiddos get home? Serve this on celery sticks for a protein-packed snack.

    Loaded Chicken Salad Celery Logs | Lexi's Clean Kitchen

    If you are looking for a low-carb Whole30 compliant lunch option, make it a lettuce wrap!

    Loaded Chicken Salad Lettuce Wraps | Lexi's Clean Kitchen

    Are you more of a salad person? Create a salad with this Chicken Salad by serving it over greens with your favorite salad fixings!

    Loaded Chicken Salad | Lexi's Clean Kitchen

    More of a sandwich person? Add this to your favorite bread with some extra add-ins such as tomatoes and avocado for an ultimate protein packed sandwich to keep you full and energized all day long!

    Loaded Chicken Salad Sandwich | Lexi's Clean Kitchen

    0.0 rating

    Loaded Chicken Salad


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



    Author: Lexi
    Scale This Recipe

    Ingredients

      Chicken Salad

      • 1 pound boneless, skinless chicken breasts, cooked and diced
      • 1/4 cup red grapes, sliced
      • 1/4 cup royal raisins, roughly chopped
      • 1/4 cup walnuts, or another nut of choice
      • 1/4 cup scallions, thinly sliced
      • 1/2 red onion, diced
      • 1/3 cup good quality mayonnaise
      • 1 tablespoon dijon mustard, more to taste
      • 1/2 teaspoon sea salt, more to taste
      • 1/2 teaspoon black pepper, more to taste
      • optional: 1/4 cup bacon, roughly chopped

      Chicken Salad Celery Sticks

      • 12 celery ribs, cleaned and sliced in half or thirds depending on size

      Chicken Salad Sandwich

      Lettuce Wraps

      Chicken Salad Over Salad

      Directions

      1. Place all of the chicken salad ingredients in a large mixing bowl.
      2. Mix until well combined. Taste and adjust seasoning, mayonnaise, and dijon mustard as needed.
      3. Serve as celery sticks, in a lettuce wrap, on top of a salad, or as a sandwich!

      Recipe Notes

      *Store in your refrigerator for 3-5 days!

      *You can sub the mayo for 1/3 cup Greek yogurt if desired!

       


      Nutrition

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      This post is sponsored by Nuts.com. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

      Loaded Chicken Salad: Four Ways

      Life Lately:

      We had this AMAZING Thai brunch in Boston at Banyan. I’m still dreaming of this gluten-free sandwich on scallion pancakes.

      brunch

      Earlier this week I took a few days to go on our annual spa trip with very special friends. We had the best time relaxing, laughing, and enjoying Norwich Spa and Mohegan Sun!

      Norwich Spa & Mohegan Sun

      We stayed at The Spa at Norwich Inn, then took quick 5 minute taxis to Mohegan each night. We ate at Tuscany and Bar American, and visited our favorite, Vista Lounge, both nights!

      CSA

      Does it get any better than this? I can’t wait to cook through this week’s CSA haul!

      CSA SHARE

      Now I’m back to work, work, work and WEDDING PLANNING! We are one month away!


      Blog Posts I’m Loving:

      The most gorgeous Summer Fruit Plate ever.

      Chocolate and Peanut Butter Vegan Fudge? Sign me up!

      I want this Skillet Fish with tomatoes this weekend!

      The perfect way to use avocados and my tomatoes and cucumbers is this salad.

      Grilling a Delmonico Steak just got easier!


       Quote of the Week:

      “When you arise in the morning think of what a privilege it is to be alive, to think, to enjoy, to love…” ― Marcus Aurelius


      What’s HOT on Pinterest This Week:

      Caribbean Pulled Chicken Lettuce Wraps: Recipe | Pin It 

      Hosting the Perfect Brunch: How To | Pin it

      Easy Blueberry Jam: Recipe | Pin It

      Loaded Paleo Nachos: Recipe | Pin It


      Current Must-Haves: Nordstrom Anniversary Sale Edition

      This off the shoulder top.

      These booties.

      This casual T.

      This awesome structured bag.

      My favorite everyday bra.


      What You May Have Missed:

      This Easy Beet Slaw.

      My Thai Curry Soup with ALL THE VEGGIES! 


      Better Beauty & Safer Skincare

      I’ve been talking a lot more about what products I’m using to create a non-toxic home and I can’t say enough amazing things about what I’ve been using lately.

      skin-beauty-withLCK

      Here’s a look inside my medicine cabinet!

      inside-my-bathroomcabinet

      Hair: I love Oi oil by Davines.

      Teeth: I brush with Dessert Essence Toothpaste in this flavor, and find it at Whole Foods Market or on Amazon. We love it.

      Deodorant: Primally Pure in Lemongrass. It’s fabulous!

      Pre-cleanser: I like this pre-cleanser oil to remove dirt and make-up before washing.

      Face Cleansers: I use this cleansing bar in the shower, and this face wash for AM & PM.

      Face Exfoliators: Here’s my light exfoliator. Here’s my go-to heavier exfoliator (my favorite).

      Face Moisturizers: I love this serum oil, this moisturizer for AM, and this for PM! I also still have this serum that I like.

      Face Mist & Toner: I really like this complexion mist, and I use this clarifying toner from Norwich Spa.

      Lip Treatment: I love love love this lip conditioner

      Eye Cream: I love this rejuvenating eye cream.

      Face Masks: I love this charcoal face mask and this camphor mask from Norwich spa.

      Shampoo: This is my favorite, and a little goes a long way.

      If you have any questions, feel free to comment below or email me!


       Enjoy the weekend, loves! Thanks for reading! 

      Beyond the Kitchen

      Mike and I had the greatest weekend. On Friday night we drove up to Lenox, MA to the gorgeous Canyon Ranch for a little pre-birthday celebrations! We arrived late, were greeted by the most friendly staff, had a quick dinner (they packed us gluten-free cookies to-go in our room), and we went to relax before a fun-filled day ahead.

      Canyonranch2

      We woke up and explored this gorgeous place. It is so serene, quaint, friendly, and relaxing.

      Canyonranch4

      We walked down, sat on some adirondack chairs overlooking the woods and rocked (in the words of Emily from Zivamind) a 15-minute meditation to kick start a day of fitness, relaxation, and wellness.

      Canyonranch3

      Canyonranch1

      We ate phenomenal food, took awesome fitness classes, got pampered in the spa, and got to take in the gorgeous views of Lenox. At night, they have quite the epic DVD collection filled with old and super new movies. Since the lovely staff always gave us soft, delicious gluten-free cookies to go, the nights were relaxing and filled with cookies and movies in bed, something we never ever get to do!  It was delightful.

      All in all, it was truly a fantastic weekend getaway, and with all there was to do- over 40+ indoor and outdoor fitness activities daily, workshops, talks, treatments- I could totally have seen us staying for days and days! 

      The Food

      There are two main restaurants at Canyon Ranch. The Dining Room (where we ate dinner the first night and lunch the following day) and The Cafe (where we are breakfast both days and dinner Saturday night). The Cafe is new. It is farm-to-table style, and also where you can grab a snack throughout the day, a cappuccino, a smoothie, and so on. Of course, The Cafe was right up my alley and we loved loved loved it there. Especially Sunday brunch because… brunch!

      Canyonranch8

      I’m merging together breakfast (Saturday) + brunch (Sunday), because they were both just so fantastic. I started each day with an almond milk cappuccino and went from there. The accommodations for gluten/grain/dairy-free were beyond amazing. I was greeted with a full ingredient list of every single food at CR upon arrival, down to the brand of tomato sauce they use! They had three different types of almond milk, local maple syrup, coconut water for the smoothies. Everything down to the T!

      The breakfast you ordered, with the open bar to help yourself to other things, and the brunch was station buffet-style. 
      CanyonRanch_Breakfast5

      Everything was beyond delicious! We grabbed a quick lunch on Saturday, and then got right back into our day of fitness and the spa! 

      Dinner at The Cafe was a highlight for sure. I loved seeing where a variety of the food I was eating came from. What is better than that? It is so apparent how much the chefs value their food and their expertise.  

      Bravo to the CR Lenox chefs. It was truly amazing seeing your craft in action. 

      CanyonRanch_Dinner8

      P.S. There is no alcohol served at Canyon Ranch. I actually really enjoyed this little detox aspect.

      The Fitness  

      CR Lenox is different then any spa I’ve been to. It is super focused on fitness, wellness, and health out of just the food and the spa. There were lectures on sleep, an integrative medicine practice where you could actually get tests done right there, and so much more. 

      I took a circuit class, spin class, and a yoga class. Now I’m not the biggest Yogi but I am making an effort to get more into it, so I decided to take a class. Antoinette was the teacher and she was beyond amazing. I loved her nature, energy and the vibes of the class. I wish she was here in Boston! Mike took a meditation workshop, a yoga class (more intense than mine), and a kettlebell class which ended up being one-on-one since he was the only person who showed up! 

      I really loved the classes, and also loved spending time in the Women’s Spa. Sauna, steam room, hot tub, relaxation area, and more. Total bliss.

      Another highlight that we loved was the natural “sports drink” in the fitness area. Seeing the word Sports Drink you can imagine what I thought the ingredient list would look like, but I was in fact wrong! A blend of iced teas, orange juice, white grape juice, lemon oil, and sea salt. That’s it! We added a little to our waters to fuel us through the day. I think I’ll have to recreate this one for all of you 🙂

      Canyonranch

       Next time, we’ll stay for longer and get outside for one of the hikes and other activities that we couldn’t fit into our stay! 

      The Spa

      Mike and I both got massages, mine an 80-minute deep tissue and his a 50-minute Swedish. I also got a deep cleansing facial which was phenomenal. I loved the spa area of CR and the awesome, knowledgeable staff there!

      Canyonranch9


      Disclosure: I was not paid to write this post, but did receive complementary amenities. All opinions are 100% always my own! 

      Canyonranch10

      Canyonranch14

      Canyonranch6


       

      Canyon Ranch Lenox: Weekend Getaway

      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

      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

        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)

        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

          Spaghetti Squash Primavera {Dairy-free, grain-free, paleo-friendly, gluten-free} | Lexi's Clean Kitchen

          This Spaghetti Squash Primavera is the perfect healthier spin on the Italian classic! Loaded with seasonal veggies, protein, and flavorful spices, it is the perfect hearty and nutritious meal for any night of the week! Dairy-free, grain-free, paleo-friendly, and no added sugar!

          Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

           Spaghetti Squash Primavera

          I love Italian cuisine! I mean who doesn’t love combining meat, fresh vegetables, garlic, oil, and homemade tomato sauce? A ton of the dishes I make are Italian-inspired. This dish fulfills that delicious pasta craving, without the pasta! My version of “pasta” primavera is made with spaghetti squash and is the perfect combination of garlic, spices, meat, and vegetables!

          Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

           

          Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

           

          Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

          Watch the video:


          4.0 rating
          1 reviews

          Spaghetti Squash Primavera [VIDEO]


          Yields 4
          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          • 1 Spaghetti Squash
          • 2 tablespoons extra-virgin olive oil
          • 2 garlic cloves, minced
          • 1 onion, minced
          • 1/3 cup sun-dried tomatoes, soaked in warm water for a few minutes, drained and then roughly chopped
          • 1 cup grape tomatoes, quartered
          • 4 asparagus, sliced thinly
          • 1 head broccoli, sliced into bite-sized florets
          • 1/4 teaspoon ground garlic powder
          • 1/2 teaspoon red pepper flakes, more to taste
          • Freshly ground pepper, more to tase
          • Fine sea salt, more to taste
          • 2 handfuls fresh organic spinach
          • 1 lb. organic boneless chicken breast, cooked as desired*
          • 10 shrimp, cooked**
          • Optional: 2 tablespoons parmesan cheese

          Directions

          1. Preheat oven to 375 °F.
          2. Roast spaghetti squash.
          3. Heat oil in a large saucepan over medium-high heat. Add garlic and onion and sauté for 3-5 minutes or until the onion starts to turn translucent.
          4. Add in sun-dried tomatoes, grape tomatoes, asparagus, broccoli and spices. Sauté for 3-5 minutes, or until broccoli and asparagus begin to soften.
          5. Add in spaghetti squash and cook for 1-2 minutes.
          6. Toss in spinach and cook just until the spinach begins to wilt.
          7. Place in desired serving bowls and top with fresh parmesan, chicken, and shrimp. Serve warm.

          Recipe Notes

          • We recommend grilling, pan-frying, or baking your chicken with a generous amount of seasoning. Pat the chicken dry. Rub with sea salt, ground black pepper, and 1/4 teaspoon garlic powder. Either grill or pan-fry for 4 minutes on each side or until cooked through, or bake at 400 degrees °F for 10 minutes or until no pink remains.
          • Cook the shrimp: In a small skillet heat 1 teaspoon oil of choice over medium-high heat. Add in shrimp. Season with sea salt and pepper. Cook for 1-2 minutes on both sides, or until pink and fully cooked.
          • Recipe updated March, 2017.

          Nutrition

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          Spaghetti Squash Primavera [VIDEO]

          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
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            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

                Seafood Primavera [paleo-friendly, dairy-free, gluten-free] | Lexi's Clean Kitchen
                This Seafood Primavera is the perfect healthy alternative to the classic pasta dish! Such a great simple, veggie-packed Dinner for any night of the week!
                Seafood Primavera | Lexi's Clean Kitchen
                I realized yesterday that of my many dishes made with spaghetti squash, almost all are meat-based and none of them contain seafood. That had to be changed! I was in Whole Foods when I began conjuring up ideas. Spaghetti squash infused with white wine, spices, garlic, veggies, and seafood? DONE! Eating healthy never has to be boring!

                Seafood Primavera | Lexi's Clean Kitchen

                 

                0.0 rating

                Seafood Primavera


                Yield 4
                Prep Time 10 minutes
                Cook Time 50 minutes
                Total Time 1 hour



                Author: Lexi
                Scale This Recipe

                Ingredients

                • 1 spaghetti squash
                • 2 teaspoons extra-virgin olive oil
                • 1/2 teaspoons sea salt
                • 1/2 teaspoon black pepper
                • 1 white onion, diced
                • 2 handfuls fresh organic spinach
                • 2 cups broccoli florets
                • 2 garlic cloves, crushed
                • 1 cup mushrooms, sliced thin
                • 1 pound frozen seafood medley containing shrimp, mussel Meat, calamari, whole Shell Clams, and clam Meat
                • 1/3 cup dry white wine
                • 1 lemon, juiced, more to taste
                • 2 tablespoon extra-virgin olive oil
                • 1 teaspoon basil
                • 1 teaspoon parsley
                • 1 teaspoon garlic powder
                • 1/4 teaspoon red pepper flakes (more to taste)
                • 1/2 teaspoon sea salt, more to taste
                • 1/2 teaspoon ground pepper, more to taste

                Directions

                Preheat the oven to 375 °F.
                Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
                Line baking sheet with parchment paper.
                Lay spaghetti squash face down on a baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
                In a large skillet, add extra-virgin olive oil over medium-high heat. Add in garlic and cook for 1-2 minutes until fragrant. Add onion, broccoli, and mushrooms and stir well. Let cook over medium-high heat for about 5-7 minutes, until onions are translucent. Add spinach and cook just until wilted. Turn off heat and set aside.
                Heat a separate skillet with extra-virgin olive oil. Add garlic and cook for 1-2 minutes, or until fragrant. Pat seafood dry and season with salt and pepper. Add seafood to the skillet and cook for 7-8 minutes, or until the seafood is fully cooked through. Add white wine, and 1/2 lemon and mix to combine. Simmer for an additional 1-2 minutes. Pour seafood and white wine sauce into the skillet with the vegetables. Add spaghetti squash and mix until well combined.
                Add basil, red pepper flakes, parsley, garlic powder, salt and pepper, and the remaining lemon. Taste and adjust seasoning as needed.
                Serve warm!


                Nutrition

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                Seafood Primavera

                These Cinnamon Bun Banana Muffins are the perfect weekday or weeknight treat. Loaded with cinnamon, bananas, and my trusty almond flour and coconut flour blend, absolutely no one will be able to tell they are gluten-free! 

                Delicious Paleo Banana Muffins

                Cinnamon Bun Banana Muffins

                Muffins are the perfect mid-week snack or Mother’s Day brunch recipe! These paleo muffins are easy to make and are loved by so many!

                These muffins are:

                They also make your kitchen smell amazing!

                 
                Paleo Muffins

                Like this healthy paleo muffin recipe? Try these other favorites:

                Paleo Cinnamon Bun Banana Muffin Recipe

                Watch the video:

                 

                4.8 rating
                8 reviews

                Cinnamon Bun Banana Muffins


                Yields 9
                Prep Time 5 min

                Total Time 5 minutes



                Author: Lexi
                Scale This Recipe

                Ingredients

                  For the muffin

                  For the Cinnamon Swirl

                  Directions

                • Preheat oven to 350°F and line muffin tin with muffin liners.
                • In bowl combine almond flour, coconut flour, baking soda, and salt.
                • In a separate bowl combine egg, melted coconut oil or grass-fed butter, honey, and mashed banana and mix well.
                • Combine wet and dry ingredients.
                • Fill muffin tins 3/4 of the way. Top each muffin with 1 teaspoon of the cinnamon swirl mixture and mix with a toothpick.
                • Bake for about 20-25 minutes or until a toothpick comes out clean.

                • Nutrition

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                  Cinnamon Bun Banana Muffins (Paleo!)

                  This slow cooker shredded chicken is an all-purpose recipe that goes with just about anything and is made easy in the crock pot! The slow cooker is one of my favorite kitchen appliances, especially if you have a busy schedule.

                  Slow Cooker Shredded ChickenSlow Cooker Shredded Chicken

                  This basic all-purpose chicken recipe is great because you can turn it into so many things. From shredded buffalo chicken lettuce wraps to chicken soup, chicken salad, and shredded chicken tacos, this easy recipe is so simple and always delicious!

                  What is the best way to shred chicken?

                  How do you shred chicken with a mixer?

                  Slow Cooker Shredded Chicken

                  Like this recipe? Try these other slow cooker chicken recipes:

                  How do you make shredded chicken?

                  4.0 rating
                  1 reviews

                  Slow Cooker Shredded Chicken


                  Yield 4
                  Prep Time 5 min
                  Cook Time 3 hr
                  Total Time 3 hours 5 minutes



                  Author: Lexi
                  Scale This Recipe

                  Ingredients

                  Directions

                  1. Place 2 whole boneless, skinless chicken breasts (1⅓ to 1½ pounds) in the insert of a slow cooker. Pour enough chicken broth over the chicken to cover, about 1 cup.
                  2. Add garlic, diced onion, garlic powder, sea salt, and ground pepper.
                  3. Cover and cook on high for 3 hours.
                  4. Remove the chicken and shred with two forks.

                  Recipe Notes

                  • If you don’t have leftover cooked chicken on hand to make this recipe, buying an organic rotisserie chicken from the market is the most convenient solution. Almost as convenient, and what I do most often, is to throw some chicken breasts in the slow cooker. It’s easy, economical, and you control the ingredients.
                  • Makes about 3 cups shredded cooked chicken.
                  • Stovetop Directions: Place chicken breasts into a pot and pour in enough water to cover the chicken. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes. Transfer chicken breasts to a bowl, allow to cool slightly, and shred the chicken meat with 2 forks!

                  Nutrition

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                  How To Make Easy Shredded Chicken (Slow Cooker or Instant Pot)

                  Italian Spaghetti Squash Bake | Lexi's Clean Kitchen

                  This Spaghetti Squash Italian-Style Casserole is such a flavorful, simple, and healthy dinner casserole when you are craving comfort food! Craving Italian food? This spaghetti squash dinner filled with sautéed spinach and chicken is your answer.

                  Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

                  How to Make A Spaghetti Squash Casserole

                  This is an amazing dinner, my friends. Everyone who has tried it absolutely loves it. A huge hit all around!

                  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!

                  Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

                  Gluten-free, Grain-free, dairy-free if you omit the cheese, and so filling! This dinner makes for the perfect meal-prep item as well. Make it at the beginning of the week and enjoy the leftovers for lunch or dinner all week long!

                  Other Spaghetti Squash Recipes:

                  Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

                  Watch the video:

                  4.3 rating
                  5 reviews

                  Italian-Style Spaghetti Squash Bake

                  *Photos updated April, 2017.


                  Yield 4
                  Prep Time 5 minutes
                  Cook Time 50 minutes
                  Total Time 55 minutes



                  Author: Lexi
                  Scale This Recipe

                  Ingredients

                    Spaghetti Squash

                    Other Ingredients

                    Directions

                    1. Preheat the oven to 375 °F.
                    2. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
                    3. Line baking sheet with parchment paper.
                    4. Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
                    5. Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
                    6. In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and sauté until wilted.
                    7. Add spinach and garlic mixture, shredded chicken, tomato sauce, egg, cheese if using and spices to the bowl with the spaghetti squash. Mix until well combined.
                    8. Transfer entire mixture to a baking dish.
                    9. Sprinkle with fresh parmesan and red pepper flakes
                    10. Bake at 375 °F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.
                    11. Serve warm!

                    Nutrition

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