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:

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Avocado and Corn Salsa

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:

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    Maple Roasted Brussel Sprouts with Bacon

    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

        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)

          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)

          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
              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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                  Piña Colada Protein Smoothie

                  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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