Nut Free Energy Bites

Looking for a nutrient-dense and easy-to-make snack? These Nut Free Energy Bites are packed with sunflower seeds, coconut, chia seed and sunbutter to hold it all together and are the perfect way to fuel your day! Make a batch on Sunday for easy access snacks throughout the week!

Allergy Friendly Energy Bites

These no bake energy bites are the perfect snack to have on hand in the fridge. They are loaded with healthy whole ingredients and of course, healthy fats, protein, and carbs. Sunflower seeds are a fiber-packed powerhouse and contain many vitamins and minerals such as vitamin E. Including them in both the whole form and the seed butter make these energy bites a nut-free option to bring to schools! Which is perfect because these energy bites are loved by both kids and adults! Grab one or two and have a filling bite-size snack, pack it in the lunch box with your kids or serve for a healthy after dinner treat. 

What’s in them?

• Sunflower Butter (though really any seed or nut butter works here!)
• Unsweetened Shredded Coconut
• Ground Flax Seed
• Raw Sunflower Seeds
• Vanilla Extract
• Chia seeds
• Maple Syrup
• Optional Add-ins: Dried Cranberries, Raisins, Chocolate Chips

How to Make Them

And this is our favorite part! Most energy bites rely on dates for sweetness and for consistency which means they need to be made in a food processor. These however do not: which means to make them, all you have to do is mix up the ingredients in a bowl! It really is super simple.

Once the ingredients are fully combined, roll them into balls and store!

How to Store Them

Store energy bites in a covered container for up to 2 weeks in the refrigerator. They can also be stored in the freezer for up to 3 months.

They are stable at room temperature, so are perfect safe to be out of the refrigerator for a few days if need be.

If you like these energy bites, check out these others:

• PB and J Oatmeal Energy Balls
• Tart Cherry Coconut Energy Balls (No Bake!)
• Mint Chip Energy Bites
• Chocolate Chip Cookie Energy Bites

[yumprint-recipe id=’194′]

Nut Free Energy Bites

This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all the zucchini that summer brings, while also sneaking in some veggies in a healthy treat. This zucchini bread is so moist and decadent while still being nutrient-dense, Paleo-friendly and dairy-free!

Gluten Free Chocolate Zucchini Bread

This Zucchini Bread is a delicious treat that nobody will even think there is zucchini added to it! This bread is decadent while still being healthy and will be sure to become a staple every summer in your house. This healthy Gluten Free Chocolate Zucchini bread is made with almond flour and so dang delicious! It’s easily made in 1-bowl and is paleo friendly and dairy-free. The zucchini adds just the right amount of moisture to the bread and we of course love the added nutrition!

Here is what you need to make it:

• Almond Flour
• Coconut Flour
• Cocoa Powder
• Coconut Sugar
• Espresso Powder
• Baking Powder
• Sea Salt
• Chocolate Chips
• Zucchini
• Eggs
• Avocado Oil
• Unsweetened Apple Sauce
• Maple Syrup
• Vanilla Extract

Can you leave out the Espresso Powder?

Yes! Espresso powder just enhances the chocolate flavor. It’s a minimal amount, but if you want to avoid any caffeine feel free to omit this ingredient.

Why Apple Sauce?

You won’t taste it at all! Apple sauce is a great ingredient to use to add moisture to a bread without needed to add lots of oil. While there is still oil in here, I like to use apple sauce in combination with it to get the right texture.

How to Store this Paleo Chocolate Zucchini Bread

Store this bread in the refrigerator or freezer after it has been cooled. In the refrigerator it will last a couple of days. You can leave it at room temperature for a few hours to take the chill off if desired. It will last up to 1 month in the freezer. Let it sit at room temperature uncovered to defrost. 

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

• Zucchini Spaghetti with Homemade Meat Sauce
• Oven-Baked Zucchini Fries
• Carrot & Zucchini Bars
• Chipotle Slaw with Zucchini

If you like this gluten-free baking recipe, check out these others:

• Chocolate Chip Zucchini Muffins
• Healthy Carrot Muffins (Gluten-Free and Nut-Free)
• Gluten Free Strawberry Shortcake (with dairy free whipped cream)
• Gluten-Free Carrot Cake (Easy Sheet Cake)

5.0 rating

2 reviews

Double Chocolate Zucchini Bread

This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all those zucchinis summer brings, while also sneaking in some veggies in a healthy treat. This zucchini bread is so moist and decadent while still being nutrient dense, paleo friendly and dairy-free!

---

Yield 8-10
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Recipe Type: Dessert
Cuisine Gluten-free, Paleo, Dairy-free
Make Ahead: Easy
Author: Lexi

Scale This Recipe

---

Ingredients

• 3 eggs
• 2 tablespoons oil
• 1/4 cup unsweetened apple sauce
• 1/4 cup maple syrup
• ¼ cup coconut sugar
• 1 teaspoon vanilla extract
• 2 cups (196 grams) almond flour
• 3 tablespoons (21 grams) coconut flour
• 1/4 cup (28 grams) cocoa powder
• 1 teaspoon espresso powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of fine sea salt
• 1/3 cup dark chocolate chips
• 1 cup zucchini, grated

Directions

1. Preheat oven to 350°F and grease and line a 9" x 5" (1.5 quart) loaf pan with parchment paper. 
2. In a large bowl whisk together eggs, oil, apple sauce, maple syrup, coconut sugar and vanilla extract until well combined.
3. To the bowl add almond flour, coconut flour, cocoa powder, espresso, baking powder, and sea salt and mix very well until fully combined.
4. Fold in the zucchini and chocolate chips.
5. Place in the loaf pan and smooth down the top.
6. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the middle of the oven is clean with just a few moist crumbs.

Recipe Notes

This recipe was originally published in 2016, and republished in 2019 with new photos.

---

Nutrition

Loading nutrition data...

Save Print Share

Double Chocolate Zucchini Bread

These Chocolate Chip Paleo Zucchini Muffins are fluffy, moist, and packed with good-for-you ingredients. Made with a combination of almond flour and coconut flour, this gluten-free muffin recipe is made with unrefined sweeteners, zucchini, dark chocolate and is the perfect grab-and-go breakfast!

Chocolate Chip Paleo Zucchini Muffins

This Paleo Zucchini Muffin recipe is an OG Lexi’s Clean Kitchen and still a goodie all these years later! This recipe was originally published in celebration of LCK turning 1 back in 2014. We’re republishing today because this recipe has stood the test of time and is worth the photo facelift it got to reshare today!

These gluten free muffins made with a blend of almond flour and coconut flour have the perfect texture! They are the best way to use up zucchini and your picky eaters will never know there are some veggies inside the muffin! Grab one when you are running out the door, or for a guilt-free mid-day snack. They freeze well, too!

Ingredients for these Gluten Free Zucchini Muffins:

• Almond Flour
• Coconut Flour
• Eggs
• Honey
• Vanilla
• Unsweetened Apple Sauce
• Baking PowderZ
• Zucchini
• Chocolate Chips

Is Almond Flour Healthy?

I love using almond flour as the base for my muffin recipes because they make the best gluten-free muffins without needing to add a lot of other fussy ingredients. Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that makes you feel fuller, longer.

How to Measure Almond Flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

Looking for other recipes to use up zucchini? Check out these others:

• Lemon Parmesan Chicken with Zucchini Noodles
• Stuffed Zucchini Boats
• Oven Baked Zucchini Fries
• Zucchini Linguine with Homemade Meat Sauce

If you like this muffin recipe, check out these:

• Morning Glory Muffins
• Cinnamon Crumb Cake Muffins
• Lemon Blueberry Muffins
• Cinnamon Bun Banana Muffin

[yumprint-recipe id=’162′]

Chocolate Chip Zucchini Muffins

These Baked Chicken Caesar Burgers are so flavorful and such a fun dinner! They take all the flavor of a Chicken Caesar Salad and turn it into burger form. They’re dairy-free, gluten-free and optionally Paleo and Whole30 friendly too!

Baked Chicken Caesar Burgers Recipe

These light Baked Chicken Caesar Burgers are the perfect alternative to a traditional burger! They’re so delicious and flavorful and a fun twist on the traditional salad! Pair them with a 2-ingredient Caesar salad slaw and homemade parmesan crisps and you’ll knock it out of the park with this dinner.

This recipe uses my homemade recipe for Caesar Dressing from my book, which is delicious and happens to be dairy-free. If you wanted to you could swap in a store-bought version, just be careful to check labels if you have dietary restrictions.

Here is what you need to make the Caesar Burgers:

• Ground chicken
• Garlic
• Olive oil
• Scallions
• Sriracha
• Parsley
• Lemon juice
• Salt and Pepper
• Parmesan cheese (optional)
• Homemade or store-bought Caesar Dressing

Is Caesar Dressing Gluten Free?

Some store-bought caesar dressings can contain gluten. This salad uses a homemade version that is naturally gluten-free. The recipe comes from my cookbook and is my all-time favorite. It’s made dairy-free but doesn’t skimp on the creaminess and the flavor.

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

• Buffalo Chicken Burgers
• Thai Turkey Burgers with Spicy Sriracha Slaw
• Moroccan Chicken Burgers with Special Sauce
• Tomato Jalapeño Salmon Burgers

[yumprint-recipe id=’416′]

Baked Chicken Caesar Salad Burgers

This gluten-free Key Lime Tart is made using honey and coconut milk for a rich, tangy and smooth filling! It’s simple to prepare and can be optionally topped with a honey meringue for a showstopper dessert. It’s gluten-free and made without any refined sugars.

Key Lime Tart

This Key Lime Tart is the perfect (and beautiful) dessert to roll out in both hot and cold weather. This simple tart is made using our favorite gluten-free pie crust, filled with a tangy and smooth key lime filling and optionally topped with a delicious honey meringue that you can either leave as is or toast it!

Key Lime Tart Ingredients:

• almond flour (you can also substitute our nut-free, gluten-free crust here)
• tapioca flour / starch
• butter
• eggs
• key lime juice or regular lime juice
• lime zest
• honey
• coconut milk

Can I use regular limes in place of key limes?

What makes a key lime pie a key lime pie is, you guessed it: key limes. But they are only available certain times of the year and they are much smaller than regular limes (known as Persian limes) so they take a bit more work to get the total amount of juice needed. And while there might be slight difference in taste (key limes have a bit heavier taste of “lime” with higher acidity), it is perfectly acceptable to use regular limes!

Can I bake this in a pie tin?

Technically yes you can. But depending on the size pie tin you are using, the filling might be a little low, as this is meant for a 9″ in tart.

Topping Options

• Honey meringue (you can either pipe a pretty border, or cover the entire tart)! Toasting is optional but a nice touch.
• Coconut whipped cream
• Regular whipped cream

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

• S’mores Pie (Gluten-Free)
• Chocolate Decadence Pie
• Homemade Healthier Pop Tarts (Gluten-Free + How-To Video)
• Roasted Grape Tart
• Pecan Pie Tarts

[yumprint-recipe id=’280′]

Gluten-Free Key Lime Tart

This Slow-Cooker Beef Stew is the perfect healthy comfort food for cold days! It’s hearty, flavorful, packed with veggies, and easy to make right in your crock pot. Make it for a cold winter night, or a festive St. Patrick’s Day meal! Beef stew is a simple recipe that will wow everyone who tries it.

The Slow Cooker is an amazing phenomenon in my opinion. Even those friends of mine who aren’t big cookers use it! Throw all the ingredients in with the right flavor combo and BOOM: the perfect stew. It’s hands off, easy to use, and safe!

What is Irish stew made of?

Filled with beef, carrots, mushrooms, onions, and potatoes is the perfect main dish for your St. Patrick’s Day celebrations. The beef is so tender, it just melts in your mouth!

Tips For Slow Cooker Beef Stew

• Brown your meat
• Don’t use too much liquid
• Don’t skimp on the cook time
• Layer your beef and veggies
• Set it and forget it! The beauty of a slow cooker!

This stew is: hearty, flavorful, tender melt-in-your-mouth beef, and packed with veggies! It is also paleo-friendly, dairy-free, whole30 compliant and has no sugar added… does it get any better than that? I love making this soup at the beginning of the week and enjoy it all week long!

What defines a stew?

• In a stew you aren’t looking for the consistency of a soup, so minimizing added liquids is helpful!
• Beef stew doesn’t need to be super, super thick. You’ll most likely be using potatoes, and their starch will naturally thicken your stew! If not, don’t worry, this stew thickens whithout it, too.

What kind of beef is used for stew?

You can buy beef stew meat, which is cut and cubed and is generally chuck or round! Beef round cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew.

I always add beef stew meat to my ButcherBox order in the cold weather months. Each month, ButcherBox  curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality! Order Today and get this amazing deal:

• Get FREE bacon
• FREE Shipping
• $15 OFF!

Can you put raw meat in a slow cooker?

You certainly can, but for this beef stew recipe, we prefer to sear the meat first to bring out the amazing flavor that you’ll get!

Tools used to make this easy slow cooker beef stew recipe:

• Slow Cooker: Inexpensive and works great. I’ve had mine for years!
• Cast Iron Skillet: I like a nice, hot cast iron skillet to sear our stew meat!
• Chef’s Knife: My go-to chef’s knife. Use whatever you have on hand!
• Tongs: To easily flip the meat while searing.
• Cutting Board: A good cutting board, of course! To chop all those veggies!

Want other slow cooker recipes? Try these favorites:

• Slow Cooker French Onion Soup
• Slow Cooker Pork Carnitas
• Slow Cooker Mulled Cider
• Slow Cooker Baked Potato Bar

If you like this beef stew recipe, make these other St Patrick’s Day Favorites:

• Instant Pot Corned Beef and Cabbage
• How to Brine Corned Beef Yourself!
• Paleo Thin Mints
• Carrot Cake Cookies

3.5 rating

2 reviews

Slow-Cooker Beef Stew

---

Yield 6
Prep Time 10 min
Cook Time 8 hr
Total Time 8 hours 10 minutes

Author: Lexi

Scale This Recipe

---

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 pounds boneless grass-fed chuck, cubed
• 3 carrots, chopped
• 1 large onion, chopped
• 1 cup mushrooms, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 cup frozen peas
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon tapioca flour or flour of choice
• 1 bay leaf
• 1 tablespoon paprika
• 1 tablespoon garlic granules
• 1 teaspon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon sea salt, more to taste
• 1 teaspoon ground pepper, more to taste

Directions

1. Heat oil over medium-high heat in a large skillet. Sear meat for about 3 minutes on each side, until brown. Set aside.
2. Place meat and vegetables in the crockpot
3. Add in broth, tomato paste, tapioca, and spices
4. Mix well to combine
5. Set on low for 8-10 hours
6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
7. Remove bay leaf and serve hot

---

Nutrition

Loading nutrition data...

Save Print Share

Slow-Cooker Beef Stew

This Lamb Chops with Crispy Shallots and Pomegranate Sauce recipe makes for a decadent meal done in under 20 minutes! It’s elegant, super flavorful, and comes together quickly and works equally as well for a romantic dinner for two, or a weeknight easy meal. They’re gluten-free, dairy free and paleo.

Lamb Chops with Crispy Shallots and Pomegranate Sauce

This Lamb Chops with Crispy Shallots and Pomegranate Sauce recipe is a great date night in meal to make with your significant other, or the perfect elegant holiday meal! The lamb chops are so easy to make and do not require much cooking at all, other than a quick broil in the oven. The crispy shallots are another effortless way to add something special to the meal and the pomegranate sauce adds a tough of sweet that brings the whole thing together. A special dinner in under 20 minutes? Sounds like the perfect meal!

We love when delicious meals come together so quickly, using minimal ingredients, but taste so amazing!The recipe calls for pomegranate juice to make the sweet sauce. You can either purchase pomegranate juice or you can juice your own by blending together 1 cup of pomegranate

What to serve with lamb chops:

• Mashed Potatoes
• Mashed Cauliflower or Mashed Root Veggies (in my cookbook)
• Roasted Potatoes
• Roasted Vegetables
• Rice
• Salad

What temperature do you cook lamb chops?

Whole muscle meats such as roasts, steaks, and chops may be cooked to 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). Times here are based on lamb at refrigerator temperature (40 °F).

How can you tell if your lamb chops are cooked?

Use your finger to estimate if roasted, grilled or broiled lamb is done to your liking. Press firmly on several sections of the lamb. If the meat gives easily but is firm and has cooked for the recommended length of time, it is likely medium-rare. A firmer texture and feel indicates more well-done meat! For best results, use your Thermopen!

Watch the video:

If you like this showstopper main course, check out these others:

• Roasted Chicken Dinner
• Ultimate Southern Dinner
• Pork Chops, Cherry Compote, Butternut Squash Dinner
• Oven Baked Coffee Barbecue Pork Ribs
• Herb Butter Salmon with Blistered Tomatoes and Green Beans

5.0 rating

2 reviews

Lamb Chops with Crispy Shallots and Pomegranate Sauce

This Lamb Chops with Crispy Shallots and Pomegranate Sauce recipe makes for a decadent meal done in under 20 minutes! It's elegant, super flavorful, and comes together quickly and works equally as well for a romantic dinner for two, or a weeknight easy meal. They're gluten-free, dairy free and paleo.

---

Yield 2
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Author: Lexi

Scale This Recipe

---

Ingredients

Lamb Chops

• Rack of lamb, cut individually (8 pieces)
• 1 tablespoon oil
• 1 1/2 tablespoon fresh rosemary leaves
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Crispy Shallots

• 1 tablespoon oil
• 1 shallot, minced

Pomegranate Sauce

• 1/2 cup pomegranate juice 
• 1 tablespoon balsamic vinegar
• 2 teaspoon honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon arrowroot

To garnish

• Rosemary leaves
• Pomegranate Seeds

Directions

1. Pre-heat broiler on high.
2. Coat lamb in oil and spices.
3. Place on a lined baking sheet and broil on high for 5-6 minutes on each side. Set aside.
4. Meanwhile, make the crispy shallots: In a small pan, heat oil and sauté shallots for 5-10 minutes, stirring often, until crispy but not burnt.
5. Make the sauce: In a small pot, pomegranate juice, balsamic vinegar, honey, apple cider vinegar, and stir. Bring to a boil then reduce heat and whisk in the arrowroot. Let simmer for 5-6 minutes until the sauce thickens and coats the back of a spoon.
6. Top lamb with crispy shallots and sauce and serve immediately with sides of choice like Mashed Potatoes, cauliflower mash or roasted veggies.

Recipe Notes

1. To make your own pomegranate juice: blend 1 cup of pomegranate seeds.

---

Nutrition

Loading nutrition data...

Save Print Share

Lamb Chops with Crispy Shallots and Pomegranate Sauce

These Gluten Free Cut Out Cookies are the best for decorating holiday cookies! They are so simple to put together, can be rolled out immediately and decorated (or not) to celebrate any holiday! These versatile cookies are made with only 5 ingredients (plus a pinch of salt!) and are a great activity to do with the kids. We’ve included tips and tricks for decorating using an easy powdered sugar icing so you can get your holiday bake on now!

Gluten Free Cut Out Cookies

How cute are these Gluten Free Cut Out Cookies? They’re also easy to make, taste delicious and we’ve offered a few different flavor options so they’re customizable! They can be baked and left plain, or topped with good quality colored sugar, or they can be fully decorated to match the holiday you are celebrating!

We had SO MUCH FUN making them, and honestly it didn’t take long to come to a recipe that we were happy with. The best part about these cookies is that you don’t have to wait for them to chill before rolling out! Usually with sugar cookies the dough has to set up for a few hours in order to get great cookies, but we had amazing results with rolling the dough out immediately. You can also make the dough and then chill for a few hours to days if you want to break down the steps as well! Read below for some tips and tricks on how to make the cutest Gluten Free Cut Out Cookies!

Tips for Rolling Out Dough

We may be biased but we felt this dough was SO EASY to roll out! For us it went straight from the mixing bowl to being rolled out! We didn’t have any issues moving the cut out cookies from where we rolled them out to the baking tray. But if you are a beginner cut-out cookie maker follow these tips below for best results:

1. Prepare a baking sheet with a silpat or parchment paper.
2. Roll out dough between two sheets of parchment or plastic wrap.
3. Stamp cookies out as close together as possible to get the most out of each time you roll out the dough.
4. Using a small offset spatula or knife lift up cookies and transfer to baking sheet. If you are having trouble moving the cookies and having them keep there shape, place in the refrigerator to chill for a few minutes until they are stiff.
5. You can re-roll the scraps as many times as you would like because there is no gluten in these cookies so they won’t be tough from re-rolling!

Tips for Decorating with Powdered Sugar Icing

As we said above, these cookies are delicious as is! But if you’d like to make decorative cookies at any time of the year we’ve included a recipe for a stiff powdered sugar icing. We chose this over a royal icing because it is a lot easier to make and the end result didn’t look too different. If you’d prefer to use royal icing, than feel free to use that instead.

1. If you want to do more intricate decorating you’ll want to make two different consistency icings. One for piping, or borders, which is more thick. And a second for flooding a border, which is thinner.
2. We tried out a few different types of artificial dye free food coloring (see below) to make the most festive cookies. Once you have mixed your base icings you can divide them into smaller bowls and add the natural food coloring.
3. Pipe the border details first and let it dry briefly (10 minutes or so) before filling in the flooding icing.
4. We piped ours using both piping bags and also tried using squeeze bottles. We didn’t use a tip in the piping bags we just cut a small hole! Squeeze bottles would be great to use with kids! We use these Piping Bags and these Mini Squeeze Bottles!
5. Let the icing harden a bit before storing (a few hours, or until dry).
6. Have fun with it!

Let’s talk about natural dye options:

We’ve talked about making your own food dye with food based powders this past year. While you certainly can frost there cookies with buttercream, it’s more traditional to use an icing so we tried out a bunch of different brands of artificial dye free food coloring. We actually loved them all, but they vary in price. We tried:

• Whole Foods Market 365 Brand: This one was the most economical and worked well, except for the red which tinted more towards pink. This brand most resembles traditional dye in the sense that it comes in little liquid squeeze bottles. It is under $10 for a few different colors and offers a guide on the package to mix additional colors.
• ColorKitchen Foods: This dye free coloring comes in powder form. You can mix it with your dry ingredients to hydrate, or add in a touch of water to hydrate before adding it in the icing (which is the method we used).This one was surprisingly very potent, but it’s on the pricier side. It comes in single use packets which can be either useful, or annoying if you don’t want to use the whole amount. At the time that we tried this brand they didn’t have a red color that we found, but since we developed this recipe they are offering a red velvet color (though we have not been able to try it yet).
• TruColor: This brand works magically, but it is expensive and harder to find. It also comes in powdered form but in small jars (depending on the amount you order) so you can store any leftover right in the container. You must store it in the refrigerator. Any red coloring that you see in this post uses TruColor, and does in fact make a brilliant red.

Don’t feel like stamping out designs with these cookies? No problem! The dough can also be formed into a log, placed in the refrigerator for about 1 hour (or more) and than sliced! Bake as directed. We’ve also included a couple of different flavor options in the post to include almond, citrus and mint!

Tools we used in this recipe:

• Stand Mixer
• Sheet Pan
• Silpat
• Offset Spatula
• Rolling Pin
• Piping Bags or Mini Squeeze Bottles
• Artificial Free Food Dye
• Cleaner Sprinkles
• Additional standard equipment: bowls, whisks, etc.

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

• Gluten Free Carrot Cake Cookies
• Easy Maple Meringue Cookies
• Paleo Chocolate Chip Cookies
• Sea Salt Nutella Thumbprint Cookies
• Double Chocolate Chunk Macadamia Nut Cookies
• Chocolate Chip Pumpkin Cookies

Watch the video:

4.4 rating

5 reviews

Gluten Free Cut Out Cookies

These Gluten Free Cut Out Cookies are the best for decorating holiday cookies! They are so simple to put together, can be rolled out immediately and decorated (or not) to celebrate any holiday! These versatile cookies are made with only 5 ingredients (plus a pinch of salt!) and are a great activity to do with the kids.

---

Yields about 12 cookies
Prep Time 35 minutes
Cook Time 6 minutes
Total Time 41 minutes

Author: Lexi's Clean Kitchen

Scale This Recipe

---

Ingredients

• 1/4 cup grass fed butter, room temperature (or butter alternative, or palm shortening)
• ¼ cup honey
• 1 teaspoon vanilla
• 1-½ cup (190g) almond flour
• ½ cup (60g) tapioca flour
• Pinch of fine sea salt

Optional Flavors (choose one)

• 1/2 teaspoon mint
• 1 tablespoons orange zest
• ¼ teaspoon almond extract

For Decorating

• 1 cup organic powdered sugar
• 1-½ to 2-½  tablespoons almond milk
• 1/4 teaspoon vanilla extract

Directions

To Make Cookie Dough:

1. In a stand mixer, or with a hand mixer cream butter, honey and vanilla, until light and fluffy, about 3-5 minutes
2. In a medium bowl add almond flour, tapioca flour and salt and whisk to combine.
3. Add dry ingredients to butter and combine. It may look crumbly at first, but continue to mix until the dough comes together.
4. Roll out immediately (see directions below) or wrap in plastic wrap and keep in refrigerator until ready to roll, up to 3 days.

To Roll Out and Bake Cookies:

1. Preheat oven to 350 and line a baking sheet with parchment paper or a silpat.
2. Roll out dough between two sheets of parchment paper or plastic wrap. Roll out to a thickness or 1/4" and stamp with cookie cutters. Carefully peel stamped cookies off parchment and place on baking sheet. They will not spread so you can spaces them as close as 1/4" apart.
3. You can re roll scraps, chilling in between if dough is getting too warm.
4. Bake for 7 minutes, until slightly golden around the edges.
5. Let cool before decorating.

To Decorate:

1. Whisk 1-1/2 tablespoons almond milk, vanilla and powdered sugar together until smooth. You want it to be thick enough to pipe. If you plan to flood the cookie you can make two smaller batches and add a touch more almond milk to want to make it thinner to floor the cookie in between the piping icing. Drop in some food coloring (see post for more info) depending on what color you'd like to make. Decorate using squeeze bottles of piping bags.

Recipe Notes

1. Read post for more information and tips for making these cut out cookies.

---

Nutrition

Loading nutrition data...

Save Print Share

Decorating Party:

• Share a photo of your LCK Cut-Out Cookies on Instagram or in our Private Facebook Group with the hashtag #LCKCOOKIES to be entered to win a $100 Amazon Gift Card!
• Bonus entry: Leave a review below of how the recipe went for you!
• Winner picked 12/19 at 12pm EST.
• Note: Must be public on Instagram for us to see your entries!!

Gluten Free Cut Out Cookies

Fourth of July weekend is coming!  Whether you are headed to a BBQ with family or friends or hosting a get together of your own, you’ll need a classic festive cake for the all the parties! Let’s make the most perfect (AND nut-free) vanilla cake topped with an easy buttercream and garnished off with tons of fresh fruit (red and blue for good measure)!

Gluten-Free 4th of July Cake (Nut-Free)

This super easy cake is a great gluten-free and nut-free cake recipe for any occasion! Top it with your favorite fruit, clean sprinkles, and other naturally colored frosting flavors for a perfect grain-free cake recipe!

If you’ve seen my new gluten-free cake recipe, you know it’s pretty epic! BUT I get a lot of requests for a gluten-free cake that is nut-free and made with no almond flour! This cake is for you.

This cake is…

• Fluffy and moist
• Gluten, grain, dairy, and nut-free!
• Flavorful
• Topped with a perfectly sweet and fluffy buttercream
• July 4th, Memorial Day, and Labor Day festive!
• And loaded with fresh local, in-season berries!

Want other festive paleo desserts? Try these favorites:

• Healthy Berry Cobbler
• Raspberry Peach Crumble
• Dessert Cups
• Strawberry Shortcake

Watch the video:

How do you celebrate the 4th? What is your all-time favorite 4th of July festive meal?

Gluten-Free 4th of July Cake (Nut-Free)

Lexi’s Clean Kitchen turns FIVE today and to celebrate, we made The BEST Gluten-Free Layer Birthday Cake. Seriously, it’s the best cake ever. It tastes like the real deal cake you’ve been wanting!!!

The BEST Gluten-Free Layer Birthday Cake

We took my nut-free cake and made it even more amazing. SO if you’re looking for a nut-free cake recipe, go for the two in my cookbook or this July 4th Classic Cake!

Aside from the health benefits of using gluten-free flours in this cake, the combination of almond and coconut flour is so moist and tender! While you do have to cream the butter and sweetener together, this is a relatively fool proof recipe as there is no concern about the cake being tough from over-beating the batter like there is with a gluten flour containing cake. We also use all natural/homemade food dyes, see here!

I can’t believe Lexi’s Clean Kitchen has been up and running for FIVE whole years.  I truly feel so blessed that this is my job and that all of you trust me with the recipes you feed your family and friends, and yourself! Thank you for trusting me, supporting me, continuing to follow along this journey, and for being a part of  the LCK family. I truly mean it with all of my heart. Thank you, thank you, thank you.

Let’s celebrate!

Tips Tools Needed to Frost a Cake Like a Pro

Now not everyone is going to frost this cake like we did. But if you want to give it a whirl, getting these tools make it easier to get an even and smooth cake!

• Offset Spatula
• Turntable
• Cake Board
• Flat Bench Scraper
• Decorating Bags
• Decorating Tips
• 6 Inch Baking Pans

Use the video as a guide on how to build up the cake. Additionally here are some tips that make it easier to frost a cake:

1. Temperature matters: Chill your cake layers before assembling, and chill the cake after you have built your layers as it helps keep your cake evenly stacked.
2. Apply a crumb coat: Frost the cake with a thin layer of frosting that locks in any stray crumbs
3. To achieve a smooth finish: Once you have finished frosting the cake, chill again for 10 minutes and then heat the bench scraper or off-set spatula with hot water (make sure to dry it off completely) and make one final swoop to smooth it all out.

Video:

Tips to Making Cake Ahead of Time:

• Make the cake layers and the jam the day before. Once the layers are cooked completely wrap them up or put them in a large airtight container, otherwise they will dry out.
• Make the frosting and assemble the day of.
• Cakes keep wonderfully fully assembled in the frige for a few days.

4.9 rating

10 reviews

Easy Gluten-Free Birthday Cake

---

Yields 6" 3 Layer Cake
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 3 hours 5 minutes

Author: Lexi

Scale This Recipe

---

Ingredients

For Cake

• 1/2 cup (4 oz. or 1 stick) butter, softened (see note)
• 1/3 cup honey or maple syrup (see note)
• 4 eggs
• 2 cups (192g) almond flour
• 1/2 cup (48g) coconut flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch fine sea salt
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1-1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

For Strawberry Filling

• 2 cups strawberries, sliced
• 2 tablespoons honey
• 1 teaspoon lemon juice

For Buttercream Frosting

• 1 cup (2 sticks) butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons almond milk
• Natural food coloring (follow this guide)

Directions

1. Pre-heat oven to 350ºF and prepare three 6" cake pans by cutting out a three parchment paper circles to fit exactly inside the cake pan. Butter sides and bottom of cake pan and place parchment paper circles inside.
2. In a heavy duty stand mixer, or hand held mixer, add butter and honey/maple syrup to bowl and cream together until light and fluffy, about 3-5 minutes.
3. Add eggs, one at a time, blending together after each one.
4. Add almond flour, coconut flour, baking powder, baking soda and salt and beat on medium for 1-2 minutes until well blended.
5. Add almond milk, vanilla extract and almond extract and beat on medium for 2 minutes until light and fluffy.
6. Divide batter into cake pans, about 1 cup of batter each, and bake for 20 minutes, or until toothpick inserted in center comes out clean.
7. Let cake cool in pan for 5-10 minutes, and then remove from pan to a cooling rack to cool completely before frosting.

For Strawberry filling:

1. In a medium sauce pan place strawberries, honey and lemon juice and turn on heat to medium low.
2. Cook, stirring frequently, until reduced, about 15 minutes.
3. Let cool completely before using in cake.

For Buttercream Frosting:

1. In the bowl of a stand mixer fitted with paddle attachment beat the butter until light and fluffy, 3-5 minutes.
2. Add the sugar and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.
3. Add the vanilla and 1 tablespoon of almond milk (or more if needed) and beat on medium speed until lightened in color. 
4. Add natural food coloring if using and blend.

To Assemble Cake:

1. Once cake and jam is cooled completely place first layer on serving plate and frost with a thin layer of buttercream. Create a 1/2" dam of buttercream on the perimeter of the cake layer by piping it, or using a offset spatula, to prevent the jam from leaking out of the cake. Top with 2 heaping tablespoons of jam and smooth over.
2. Add next layer of cake and repeat with layer of buttercream, buttercream dam,  and jam.
3. Place cake in refrigerator for at least 15 minutes, to let set up and to make frosting cake easier.
4. Once cake has chilled, add about half of frosting to the top of the cake and using an offset spatula frost cake starting with the top and moving excess down the sides of the cake and smoothing as going.
5. Decorate as desired with additional frosting.
6. Cake will keep 3-5 days in refrigerator.

Recipe Notes

1. We used a combination of maple syrup and honey equal to 1/3 cup together to prevent the cake from taking on the flavor too much of either one.
2. The butter absolutely must be at room temperature or it will not cream together with the honey. It is always best when making a cake if all ingredients are as close to room temperature (especially eggs and milk) as the cake batter comes together more easily and you get a fluffier textured cake. If the eggs are not at room temperature you can place them in a bowl with warm (not hot) water for about 10 minutes. You can also gently heat up milk using your preferred method (stove top or microwave) to bring it up to room temperature (but make sure it is not hot).
3. Follow this guide for our post on Natural Food Coloring!
4. Sprinkles we use: We get them from Whole Foods  because they are artificial food dye free. These are also a decent option.

---

Nutrition

Loading nutrition data...

Save Print Share

The BEST Gluten-Free Layer Birthday Cake

These Paleo Carrot Cake Cookies with a Maple Glaze are the perfect treat to make for your Easter holiday celebration. This gluten free carrot cake cookie recipe yields soft and chewy cookies, is easy to make and packs all the flavor of a traditional carrot cake in an easy-to-serve form.

Carrot Cake Cookies with Maple Glaze

Easter weekend is here! While traditional carrot cake or a carrot cake loaf is standard, let’s switch it up this year! Everyone loves a good cookie, and a soft carrot cake cookie topped with the most delicious maple glaze is just guaranteed to be a hit of the dessert table. Guaranteed. 

These cookies are wonderful for any carrot cake lover; and personally, since we don’t actually celebrate Easter in our home, can vouch that they are perfect for any occasion. These cookies are: lightly sweetened, packed with delicious add-ins, soft, and topped with a decedent frosting.

Want other paleo desserts with veggies? Try these favorites:

• Carrot Cake Loaf
• Secret Ingredient Brownies
• Dhocolate Zucchini Bread

Carrot Cake Cookie Recipe

5.0 rating

4 reviews

Carrot Cake Cookies with Vanilla Maple Frosting

---

Yields 12
Prep Time 10 min
Cook Time 10 min
Total Time 20 minutes

Author: Lexi

Scale This Recipe

---

Ingredients

• 1 cup blanched almond flour
• 1 tbsp coconut flour
• 1 egg
• 4 tbsp grass-fed butter, palm shortening, or coconut oil
• 3 tbsp maple syrup
• 1 tsp organic vanilla extract
• 1/8 tsp Himalayan sea salt
• 1/4 tsp baking soda

Add-ins

• 1/4 cup or more chocolate chips (Enjoy Life's or your favorite dark chocolate chunks)
• 1/3 + 2 tbsp grated carrots
• 1/3 cup chopped walnuts
• 1/3 cup raisins

Vanilla Maple Frosting

• 1/2 cup + 2 tbsp palm shortening
• 1 tbsp coconut flour
• 1 tbsp arrowroot flour
• 1 tbsp pure maple syrup
• 1/4 tsp vanilla extract

Directions

Preheat oven to 350

In a medium-sized mixing bowl combine almond flour, coconut flour, baking soda, and salt

In a small mixing bowl combine egg, honey, oil, and vanilla

Combine bowls and mix well, add your add-ins of choice and mix well

Drop tablespoons of dough on a lined baking sheet (I cover mine with parchment paper )

Bake for 10 minutes (undercooked), 10-12 (not undercooked)

While baking, mix together (using your KitchenAid or hand-mixer) all frosting ingredients until creamy, taste and adjust sweetness as desired

Let cool completely, frost, and serve!

---

Nutrition

Loading nutrition data...

Save Print Share

P.S. Here are the cookies with the old frosting from 2015!

Gluten Free Carrot Cake Cookies (With Maple Glaze)

Pancakes should be fluffy, golden, and loaded with your favorite add-ins. I’m not kidding when I say these Paleo Pancakes are the real deal. They’re based off of my cinnamon crunch pancakes, and are really just the perfect paleo pancake recipe base, ever. They are paleo pancakes made with almond flour, are kid-friendly, freezer-friendly, and nobody will know their paleo! Guaranteed! These paleo pancakes are made gluten-free, grain-free, refined sugar free, and without banana. I make batches of the mix for my mom every time she comes to visit, and she’s not grain-free!

The BEST Paleo Pancakes

I used to experiment a lot more with protein pancakes (with banana), 2-ingredient pancakes, and so on. While I love those (and ate them everyday for like 3 months at one point), I wanted pancakes that actually TASTE and have the texture of real pancakes.

Can you use almond meal instead of almond flour?

Yes. Almond flour is made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. Both will work, though I prefer almond flour!

What can you use instead of applesauce?

Pumpkin puree will work as a sub for the applesauce!

This recipe is tried and true, and is loved by so many of you! Read through the comments below for a glimpse of reader reactions!

Is maple syrup allowed on paleo diet?

I drizzle these pancakes with good quality maple syrup! Maple syrup, in its natural, unprocessed form, is paleo and is a great alternative to white sugar. Always look for good quality, 100% pure maple syrup!

Watch the video here:

Looking for other paleo breakfast recipes?

• Quiche
• Huevos Rancheros
• Pumpkin Waffles
• Chia Pudding
• Egg Cups

How do you make paleo pancakes

5.0 rating

12 reviews

Fluffy Paleo Pancakes

---

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

Author: Lexi

Scale This Recipe

---

Ingredients

• 1/2 cup blanched almond flour
• 1/2 cup tapioca flour
• 2 eggs
• 1/4 cup unsweetened applesauce
• 1 tsp baking powder
• 1/2 tsp vanilla
• Add-ins of choice

Directions

• In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
• Add in eggs, applesauce, and vanilla- mix to combine
• Heat grass-fed butter in a skillet over medium heat and pour in batter
• Let cook for 3-4 minutes on each side or until golden brown
• Continue with remaining batter
• Transfer to a plate and serve

---

Nutrition

Loading nutrition data...

Save Print Share

The BEST Paleo Pancakes [VIDEO]

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

Monday: Christmas Day

Tuesday: Christmas Leftovers

Wednesday: Loaded Eggplant [dairy-free, grain-free, paleo-friendly, vegetarian]

Thursday: Gluten-Free Hidden Veggie Mac & Cheese [grain-free, gluten-free, egg-free]

Friday: Leftovers

Saturday: Apple Cider Braised Chicken [one-pot, grain-free, gluten-free, refined sugar-free]

Sunday: NYE + Slow Cooker French Onion Soup [grain-free, dairy-free and paleo-friendly if you omit the cheese]

Grab your free printable shopping list HERE!

Cook from the Lexi’s Clean Kitchen Cookbook this holiday season!

Apps: The Pork Belly Brussels Sprouts with Lemon Dressing on page 236, Spinach Dip-Stuffed Mushrooms on page 116, The Ultimate Meat & Cheese Board, Easy Chorizo and Kale Soup on page 130, Shredded Brussels Sprouts Salad on page 154, Winter Harvest Salad on page 138, and The Best Shrimp Cocktail on page 92 are my go-tos!

On The Side: The Pork Belly Brussels Sprouts with Lemon Dressing on page 236, Caramelized Butternut Squash on page 220, and Creamy Mashed Roots Two Ways on page 238

Cocktails: Apple Cider Sangria on page 256

Main Dishes: Holiday Desserts: Nanny’s Potted Chicken on page 160, Balsamic Braised Short Ribs on page 204, and Maple-Crusted Salmon on page 186

Holiday Desserts: Crunchy Chocolate Cookies on page 294, Brown Butter Apple Crisp on page 308, and Pear Tartlets on page 290

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

Lexi’s Weekly Dinner Plan Week 56

This week’s Dinner Plan is filled with easy and delicious meals that are perfect for the busy week ahead! The Slow Cooker Chicken and Veggie Dinner is one of my go-to simple and delicious comfort foods to make in the fall and winter! It will definitely not disappoint!

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

Monday: Slow Cooker Chicken and Veggie Dinner [paleo-friendly, grain-free, gluten-free]

Tuesday: Gluten-Free Classic Potato Latkes [30 minutes or less, dairy-free, paleo-friendly]

Wednesday: Mediterranean Meal Prep Bowls [vegetarian, gluten-free, grain-free]

Thursday: Leftovers

Friday: Broccoli Rabe and Sausage Pasta [30 minutes or less, egg-free, nut-free, paleo-friendly]

Saturday: Out

Sunday: Tomato, Eggplant, and Chickpea Ragout [30 minutes or less, egg-free, nut-free, paleo-friendly]

Grab your free printable shopping list HERE!

Make some on-the-go breakfasts this week from the Lexi’s Clean Kitchen Cookbook!

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

Lexi’s Weekly Dinner Plan Week 54

This Low Carb, Paleo Chicken Parmesan made with almond flour is a healthier version of your favorite Italian comfort food dish! It’s breaded to perfection, flavorful, and cooked just right, while also being gluten-free, grain-free, keto, and paleo-friendly! Made in partnership with Shenandoah Valley Organic!

Low Carb Chicken Parmesan [Paleo-Friendly]

Chicken parm was my go-to growing up. I ordered it EVERYWHERE. Chicken parmesan platters, subs, you name it, I ordered it! If you’ve tried the Eggplant Parm from my cookbook, you know I take these kinds of dishes VERY seriously.

I am so excited to partner with my friends at Shenandoah Valley Organic to bring you today’s post! SVO is truly one of  my favorite chicken companies because they pride itself in producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised, which I LOVE.

Not only is this low carb option healthier and made with good ingredients, it also has that crispy breading that we know and love on our chicken parmesan!

Pair it with zucchini noodles, spaghetti squash, or gluten-free pasta for the ultimate Italian comfort food!

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

• One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon

• Chicken Marsala
• Easy One-Pan Eggplant Chicken Dinner
• Copycat Chipotle Chicken Burrito Bowls [VIDEO]

• 

Watch the video: 

5.0 rating

3 reviews

Low Carb Chicken Parmesan

---

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

Author: Lexi

Scale This Recipe

---

Ingredients

• 1 pound boneless skinless chicken breast (SVO is my trusted go-to brand)
• 1 egg
• 1 tablespoon water

For the Breading

• 1 cup almond flour
• 2 teaspoons Italian Seasoning
• 1 teaspoon garlic granules
• 1 teaspoon fine sea salt
• Optional: Sprinkle of red pepper flakes

Everything Else

• 1 cup marinara sauce of choice
• 1 cup fresh mozzarella cheese
• Fresh basil, for garnish

Directions

1. Pat chicken dry and season generously with salt and pepper.
2. In a bowl whisk together the egg and water.
3. In a shallow bowl or plate, whisk together almond flour and seasoning.
4. Dredge chicken in egg mixture, then into breading mixture.
5. Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains.
   Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.
6. Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.

Recipe Notes

Serve with zucchini noodles or gluten-free pasta of choice (not low-carb)! Two brands I love are: Jovial and Tinkyada.

---

Nutrition

Loading nutrition data...

Save Print Share

Low Carb Paleo Chicken Parmesan [VIDEO]

This Lasagna Soup recipe is gluten-free, made in one pot or in the slow cooker, is simple to prepare, loaded with flavor, and reminiscent of the classic lasagna flavors we all love! This is such a fun and hearty soup to serve any night of the week, and you’ll have leftovers, too! Made in partnership with Tuttorosso Tomatoes.

Lasagna Soup Recipe

Who doesn’t love lasagna? Loaded with meat and veggies, hearty, and packed with Italian herbs and sauce? Make it into soup form, and I’m all in! I haven’t been able to eat lasagna in years, and I’m so happy for an amazing gluten-free alternative that tastes JUST AS GOOD AS THE REAL THING. This is a perfect weeknight meal with tons of leftovers!

Look at all that goodness! I LOVE this soup.

Tuttorosso Tomatoes is hands down my favorite brand of canned for a long time now. The quality is just SO amazing. If you remember this post, you remember the comparison I did between Tuttorosso and other brands and they are by far the best tasting, and highest quality canned tomatoes I have found. I am so excited to partner with them today to bring you this recipe!

Let’s dive right in! If you like this soup recipe, try these, too:

• Turkey Chili
• Feel Good Soup
• French Onion Soup
• Thai Curry Soup

Watch the video:

4.9 rating

7 reviews

One-Pot Gluten-Free Lasagna Soup

---

Prep Time 5 minutes
Cook Time 40 hours 6 minutes
Total Time 5 minutes

Author: Lexi

Scale This Recipe

---

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 pound ground beef or ground turkey
• 2 spicy sausage links, casing removed
• 14.5-ounce can Tuttorosso crushed tomatoes
• 14.5-ounce can Tuttorosso diced tomatoes
• 4 cups chicken broth or vegetable broth, more as needed
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon fine sea salt, more as desired
• 1/4 teaspoon black pepper
• 1 tablespoon fresh basil, chopped
• 8 ounces gluten-free lasagna noodles, broken into bite-size pieces
• 2 cups fresh spinach
• Optional: Parmesan Cheese, for serving
• Optional: Mozzarella Cheese, for serving
• Optional: Ricotta Cheese, for topping
• Additional Basil, for garnish

Directions

1. In a large dutch oven, heat oil and sauté onion and garlic for 2 minutes until fragrant.
2. Add in turkey and sausage, and cook until no pink remains, about 5-6 minutes.
3. Add in tomatoes, broth, spices, and fresh basil. Bring to a boil then reduce heat and let simmer for 10 minutes.
4. Add in noodles and let simmer for 15-20 minutes until cooked.
5. Add in spinach and let wilt, for 30 seconds max. Taste and adjust spices as desired.
6. Serve hot with basil and optional cheese for garnish, as desired!

Recipe Notes

1. When reheating for later, you may want to add additional chicken broth to the pot. If so, taste and adjust spices as desired!
2. My favorite way to make this is to use ground turkey and spicy Italian turkey sauce.
3. Make it in the slow cooker:  Cook onion, garlic, beef and sausage over medium-high heat until no pink remains; drain. Place in slow cooker. Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 8 hours or high 3 hours. Cook pasta according to package directions. Stir in cooked pasta and spinach. Cover and cook an additional 10 minutes!

---

Nutrition

Loading nutrition data...

Save Print Share

This post is sponsored by Tuttorosso Tomatoes. 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!

Gluten Free Lasagna Soup

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

Monday: Tomato Soup and Grilled Cheese [gluten-free, grain-free, low-carb]

Tuesday: Instant Pot Risotto [vegetarian, gluten-free]

Wednesday: 30-Minute Loaded Taco Skillet [grain-free, gluten-free, paleo-friendly if you omit the cheese]

Thursday: Leftovers

Friday: One-Pan Indian Spiced Chicken and Cauliflower [egg-free, gluten-free, paleo-friendly, nut-free]

Saturday: Out

Sunday: Nanny’s Sweet and Sour Meatballs [dairy-free, paleo-friendly, gluten-free]

Grab your free printable shopping list HERE!

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

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

Lexi’s Weekly Dinner Plan Week 52

This Salmon En Papillate (Baked in Parchment Paper) is my new favorite way to prepare salmon. It’s a super simple, Whole30-compliant, and paleo-friendly dinner option for any night of the week! The lemon, fresh herbs and shallots make this salmon such a bright, light and flavorful salmon recipe, and the vegetables cook right with the fish for an easy clean up!

Salmon and Veggies En Papillote (In Parchment Paper Packs!)

I like the idea of foil pack meals, but I’m not super into wrapping my food in aluminum foil! Parchment to the rescue! Place all the goodness in your sheets of parchment: salmon, veggies, aromatics, and fresh herbs.

MMMM… look at that goodness ready to bake! You are then left with a fabulous, flavorful, and cooked-just-right salmon dish! Plus, the veggies are done, too! Easy weeknight dinner alert.

What is fish en papillote?

En papillote (French for “in parchment”) is a method of cooking in which the food is put into a folded pouch or parcel and then baked.

Want to see exactly how to wrap them up? Watch here:

Like this recipe? Try these other seafood dishes!

• One Pan Moroccan Fish
• Maple Glazed Salmon
• Horseradish Encrusted Salmon
• Classic Lobster Bisque

5.0 rating

3 reviews

Salmon Baked In Parchment Paper

---

Yield 4
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Author: Lexi

Scale This Recipe

---

Ingredients

• 2 cups fresh spinach
• 2 cups asparagus, roughly chopped
• 1 summer squash, sliced thin
• 1 zucchini, sliced thin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground sea salt
• 1/2 teaspoon garlic powder
• 1 bunch fresh thyme
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 lb salmon, sliced into 4 pieces
• 1 lemon, sliced into thin rounds

Directions

1. Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
2. In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
3. Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
4. Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
5. Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.

---

Nutrition

Loading nutrition data...

Save Print Share

Salmon and Veggies En Papillote (In Parchment Paper Packs!)

This Creamed Spinach is a lightened up version of your favorite holiday classic and is made without cream for the perfect healthy and veggie-packed side for Thanksgiving! Creamy, flavorful and so simple to make! It’s keto friendly and low carb, too! Made in partnership with Pacific Foods.

Healthy Creamed Spinach (Without Cream)

I used to love traditional creamed spinach from this local chicken shop in New York that I grew up with. It was a holiday staple for us, but I knew it was loaded with junk! I am so excited to have made this healthier version!

The star of the show is my new favorite dairy-free milk from Pacific Foods! Their cashew milk is perfectly creamy and so delicious. It’s versatile, plant-based, and made with organic and Fair Trade Certified™ cashews!

The cashew milk makes for such a hearty and creamy sauce without any of the dairy… such a win! We used butter in this, but if you want a dairy-free option, feel free to substitute the butter for extra-virgin olive oil and ditch the cheese!

Watch the video here: 

If you like this recipe, try these other Holiday Side Dish Recipes:

• Cranberry Relish
• Scalloped Potatoes
• Gluten-Free Stuffing
• Roasted Veggies
• Cranberry Walnut Roasted Acorn Squash
• Green Bean Casserole
• Spinach Dip Stuffed Mushrooms 

0.0 rating

Healthier Creamed Spinach

---

Yield 4
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Author: Lexi

Scale This Recipe

---

Ingredients

• 2 tablespoons grass-fed butter
• 1 onion, minced
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt, more to taste
• 1/2 teaspoon black pepper, more to taste
• optional: 1/2 teaspoon paprika
• 1 cup Pacific Foods Original Unsweetened Cashew Beverage (see notes)
• 1 teaspoon arrowroot flour
• 2 5-ounce packages of organic spinach
• Optional: 1 cup kale, de-stemmed and roughly chopped
• 1 cup parmesan cheese, divided in half

Directions

1. Pre-heat the oven to 400°F. Grease a 9x9 baking dish with butter or oil of choice and set aside.
2. In a large saucepan, heat the butter over medium-high heat.
3. Add onion and garlic and cook until onion is translucent about 5 minutes.
4. Add spices and cook for one minute until fragrant.
5. Add arrowroot flour and stir for one minute until well combined.
6. Pour in cashew milk. Mix well. Bring sauce to a boil. Once at a boil, lower heat and let simmer until thick enough to coat the back of a spoon. Add in 1/2 cup of parmesan cheese (if using) and whisk until cheese has melted, about 30 seconds. **Make sure the mixture has thickened a good amount before adding spinach.
7. In batches, add spinach (and kale if using) to the sauce until the greens start to wilt. Taste and adjust seasoning as needed. Take off heat.
8. Pour spinach/kale mixture into a greased 9x9 casserole dish and top with remaining parmesan cheese. Bake for 20 minutes or until bubbly and the cheese on the top is a golden brown.
9. Serve warm!

Recipe Notes

• Can use dairy-free milk of choice but I do love cashew milk for it's creaminess!
• Can omit kale and use all spinach like I did in the video!
• Make this whole30 compliant: Use ghee or extra-virgin olive oil instead of the butter and omit the cheese.

---

Nutrition

Loading nutrition data...

Save Print Share

This post is sponsored by Pacific Foods. 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!

Healthy Creamed Spinach (Made Without Cream!)

Monday: Spaghetti Squash Bake [gluten-free, grain-free]

Tuesday: Leftovers

Wednesday: Copycat Chipotle Burrito Bowls [dairy-free, egg-free, paleo-friendly]

Thursday: Thai Curry Soup [grain-free, dairy-free, paleo-friendly]

Friday: Out

Saturday: Creamy “Pasta” Alla Vodka [low-carb, gluten-free, paleo-friendly]

Sunday: Apple Cider Braised Chicken [one-pot, no refined sugar, grain-free, dairy-free]

Grab your free printable shopping list HERE!

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

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

Lexi’s Weekly Dinner Plan Week 50

Want to use up those Thanksgiving leftovers this year? There’s my Ultimate Thanksgiving Sandwich or simply add leftover turkey to this soup for two classics, but this new thanksgiving leftover meal takes the cake. This delicious stuffed squash is loaded with cranberry relish, stuffing, turkey, and all your veggies; and it is SO good. I will be making this year after year! Made in partnership with Rubbermaid FreshWorks.

Thanksgiving Leftover Recipe: Thanksgiving Stuffed Acorn Squash

I am so excited to partner with Rubbermaid to bring you this awesome Thanksgiving leftover recipe!  Rubbermaid FreshWorks Produce Saver containers are dishwasher safe, BPA free, and help keep produce fresh 80% longer than traditional packaging. They are perfect storage containers for everyday use to extend the life of your produce, especially when you have so many veggies, fruits, and herbs in your fridge like I do!

I tested keeping my veggies in their original packaging and in the FreshWorks containers, and they are a total game changer!

Their innovative food storage containers use patented FreshVent technology, which keeps produce fresher up to 80% longer. Simply move produce from the store packaging into the FreshWorks Produce Saver before refrigerating to help reduce moisture and spoilage! 

Okay, let’s first roast up the squash. Any squash will do!

They make such a beautiful meal, and eliminate holiday food waste!  You can totally customize them with any leftovers!

How to Make Stuffed Roasted Squash

0.0 rating

Thanksgiving Leftovers Stuffed Acorn Squash

---

Yield 6
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Author: Lexi

Scale This Recipe

---

Ingredients

For the Squash

• 3 acorn squashes or squash of choice, cut into halves
• 1 tablespoon butter, ghee, or oil
• Pinch fine sea salt
• Pinch black pepper pepper

Everything Else

• 2 cups leftover turkey
• 2 cups Gluten-Free Stuffing
• 1/2 cup Cranberry Spice Relish
• 1 cup sautéed kale, or leftovers veggies of choice
• 1 cup roasted brussels sprouts, or leftovers veggies of choice
• 1/4 teaspoon thyme
• 1/4 teaspoon sage
• 1/4 teaspoon rosemary
• Pinch fine sea salt
• Pinch black pepper pepper
• Gravy, for drizzling

Directions

1. Combine the melted butter, salt, pepper. Remove the seeds from the squash, and brush over the cavity of squash.
2. Bake in a large roasting pan, cut side up, at 400 degrees F for 45 minutes to 1 hour, until squash is tender yet still holds its shape.
3. Combine the stuffing, vegetables, cranberry relish, and turkey in a large bowl. Taste and season with sage, thyme, rosemary, salt and pepper as desired. Add in nuts if using.
5. Fill the squash halves with stuffing. Fill them up a good amount and in a moulded shape.
6. Return to oven and bake, uncovered, for 10 more minutes.
7. Serve hot!

---

Nutrition

Loading nutrition data...

Save Print Share

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

Thanksgiving Stuffed Acorn Squash (Thanksgiving Leftovers Recipe)

This lightened up, healthier version of a Green Bean Casserole is sure to be a crowd pleaser this holiday season! It’s dairy-free, made without any soup mix, and EASY to make. It’s a fabulous and hearty holiday side dish topped with the most perfect crispy fried onions!

Healthier Green Bean Casserole (Dairy-Free)

I didn’t grow up with a green bean casserole during the holidays and now that I’ve had it (and a version that is cleaned up), I will absolutely be making it year after year!

This side dish is:

• Creamy, without any of the cream!
• Flavorful with aromatic veggies and herbs.
• Tender, cooked just right green beans in bite-size pieces.
• Topped with perfect crispy fried onions (no white flour here!)

How do you make french fried onions healthier?

• Use avocado oil instead of canola oil
• Use arrowroot flour instead of white flour

Try these other Thanksgiving Side Dish Recipes:

• Cranberry Relish
• Scalloped Potatoes
• Gluten-Free Stuffing
• Roasted Veggies
• Cranberry Walnut Roasted Acorn Squash

Watch the video:

5.0 rating

3 reviews

Green Bean Casserole

---

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

Author: Lexi

Scale This Recipe

---

Ingredients

• 2 tablespoons grass-fed butter or oil of choice for dairy-free
• 1 1/2 pounds green beans, trimmed and cut into pieces
• 2 cups mushrooms, sliced thin
• 1 onion, sliced thin
• 2 garlic cloves, minced
• 1 teaspoon coconut aminos
• 1/2 cup cashew cream
• 1 cup vegetable broth
• 1/2 teaspoon sea salt, more to taste
• 1/2 teaspoon black pepper, more to taste
• Optional: 4 strips bacon, cooked crispy and broken into pieces

Crispy onions

• 1 onion, sliced into thin rings
• 1 egg
• 2 tablespoons arrowroot flour

Directions

1. Pre-heat the oven to 350 °F. Grease a 9 x 9 inch baking dish with butter and set aside.
2. In a small skillet, heat avocado oil until hot. While waiting for the oil to heat up, whisk the egg and arrowroot together in a medium mixing bowl. Working in batches, dip the onion into the egg/arrowroot mixture and then place into the hot oil. Cook for about 2-3 minutes on each side, or until a dark brown. Set aside on a plate lined with paper towels.
3. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the green beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.*See notes for recipe steps if you would rather roast the green beans.
4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the onion, garlic and coconut aminos and continue to cook for another 1 to 2 minutes. Add the cashew cream and mix well. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add salt, pepper, onion powder, and garlic powder. Cook over low heat until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
5. Season green beans with salt and pepper. Add green beans to skillet with the sauce and mix until the green beans are well covered. Taste and adjust seasoning as needed. *do not salt the green beans if you roasted them.
6. Pour the green beans and sauce into the 9 x 9 baking dish. Bake for 30 minutes. Remove from the oven and top with crispy shallot and bacon. Bake for an addition 15-20 minutes, or until green beans are tender and bubbly.
7. Serve warm!

Recipe Notes

*Cashew Cream: Soak 1/2 cup cashews in 2 cups of water for 4-6 hours or overnight. Drain soaked cashews and rinse well. Place in a high-speed blender with 1/2 cup water. Blend until creamy and thick. Add 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Place in the refrigerator until ready to use.

**Roast the green beans instead of boiling them:

1. Pre-heat the oven to 400 °F. Lay the green beans on a sheet tray lined with parchment paper. Season with 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Drizzle with 1 teaspoon of extra-virgin olive oil, or oil of choice. Toss well.
2. Bake for 20-25 minutes or until tender.
3. While green beans bake make the sauce and the crispy onions in steps 2 and 4. Add the roasted green beans to the sauce, toss well and place in a 9 x 9 baking dish.
4. Top with crispy onion and bacon. Bake for 15 minutes or until bubbly!

---

Nutrition

Loading nutrition data...

Save Print Share

Green Bean Casserole (Healthier & Dairy-Free)

If you have been wondering which of my healthy, clean eating, gluten-free recipes are good make ahead freezer-friendly meal recipes, this is the post for you! Freezing meals is such a time saver and a great way to reduce food waste, BUT it can be really hard to tell which meals are freezer-friendly and if they are freezable, the best way to freeze them for re-heating.

The Best Freezer Meals (Healthy & Gluten-Free)!

Similarly to my round-up of Cooking for Others, I have consolidated my go-to make ahead freezer-friendly recipes into this healthy gluten-free Freezer Friendly Meals post! For the most part with these, I’m reheating on the stove-top, in the oven, in a toaster, or on occasion, in the microwave (I avoid this, mostly). Over time I will be adding to this list, so make sure to keep coming back if you are always on the look-out for healthy, simple, and delicious freezer-friendly breakfasts, main dishes, snacks, and desserts!

What is Freezer Cooking?

Freezer cooking is when you create meals and freeze them or freeze ingredients for a meal, to make meal times easier for a busy new mom, somebody dealing family issues, and so much more. It’s really great for anyone to have freezer-friendly meals ready to go in a pinch! They are often done in bulk so you have a few meals at a time!

Tip: Always clearly label the freezer bag or container with the date.

Breakfast

Potato, Leek, and Chard Frittata: Freeze for 2-3 months. [30 minutes or less, vegetarian, nut-free]

Sweet Potato BLT Frittata Freeze for 2-3 months. [dairy-free, nut-free]

Spring Vegetable Quiche: Freeze for 2-3 months. [vegetarian, nut-free]

Pumpkin Waffles Freeze for 3-4 months. [vegetarian, dairy-free, low-carb]

Waffle Bites: Freeze for 3-4 months. [vegetarian, dairy-free, low-carb]

Fluffy Paleo Pancakes Freeze for 3-4 months. [vegetarian, 30 minutes or less]

Breakfast Burritos: Freeze for 3 months. [dairy-free, nut-free]

Freezer Smoothie Packs: Freeze for 1 month. Add fruit and veggies to a ziplock bag and freeze.

Breakfast Cookies: Freeze for 3 months. [vegetarian, dairy-free, low-carb]

Main Dishes

Classic Chicken Soup: To preserve the textures of meat and vegetables in soup, it’s important to cool hot soups completely before freezing! To quickly reduce the temperature, transfer to large, shallow containers (13- × 9-inch baking dishes) and refrigerate uncovered, stirring occasionally, until cool. Freeze for 3 months.

Copycat Chipotle Chicken Burrito Bowls: Make sure to freeze the chicken, seasoned cauliflower rice, and black beans separately and add avocado and dressing when serving. Freeze for 3 months. [dairy-free, egg-free]

Enchiladas (from LCK cookbook): Freeze for 2 months.

Moroccan Chicken Burgers: Freeze raw. Freeze for 3 months. [dairy-free, 30 minutes or less]

Sausage, Peppers, and Onions: Freeze for 3 months. [whole30 compliant, paleo-friendly]

Mediterranean Fritters: Freeze in a single layer on a baking sheet, then transfer to an airtight container or freezer-friendly ziplock bag. Freeze for 3 months. [dairy-free, vegetarian]

No-Bean Falafel: Freeze in a single layer on a baking sheet and then transfer to an airtight container or ziplock bag. Freeze for 3 months. [paleo-friendly, vegetarian]

Loaded Turkey Meatballs, Nanny’s Sweet and Sour Meatballs, Thai Meatballs: Arrange raw meatballs in a single layer on a small tray lined with parchment paper. Freeze for 1 to 2 hours; transfer to a zip-top bag. You’ll avoid one frozen mass, plus single servings thaw faster! Freeze for 3 months.

Turkey Chili, Game-Day White Chili, Sweet Potato Chili: To preserve the textures of meat and vegetables in soup, it’s important to cool hot soups completely before freezing! To quickly reduce the temperature, transfer to large, shallow containers (13- × 9-inch baking dishes) and refrigerate uncovered, stirring occasionally, until cool. Freeze for 3 months.

Sloppy Joe: Freeze the meat and the bread separately. Freeze for 3 months.

Chicken Milanese: Place the chicken cutlets on a small tray lined with parchment paper and freeze. Move to a freezer-friendly ziplock bag once frozen. This will prevent the chicken cutlets from sticking together. Freeze for 2-3 months.

Instant Pot Chicken Cacciatore: Freeze for 2-3 months.

Loaded Taco Skillet: Freeze for 2-3 months.

One-Pan Indian Spiced Chicken and Cauliflower: Freeze for 2-3 months.

Spaghetti Squash Bake: Freeze before baking! Freeze for 3 months.

Eggplant Pizza Crust: Wrap individual crust in foil, then freeze. Will keep for 3 months frozen, defrost for 15 minutes or so. Reheat in a large frying pan with the lid on over medium-high heat. This allows the crust bottom to crisp and the cheese to remelt without burning!

Pizza Crust: Wrap individual crust in foil, then freeze. Will keep for 2-3 months in the frozen, defrost for 15 minutes or so. Reheat in a large frying pan with the lid on over medium-high heat. This allows the crust bottom to crisp and the cheese to remelt without burning!

Gluten-free Hidden Veggie Mac and Cheese: Freeze in a lidded oven-safe Tupperware for easy transport between oven, freezer, and fridge! Will keep in the freezer for up to 1-2 months.

Marinated Chicken: Place raw chicken in freezer-friendly bags. Pour in the marinade. Freeze the raw chicken and marinade together for up to 2-3 months. Let thaw before cooking.

Stir-Fry: Poach the chicken and slice it before freezing. Chop the vegetables and freeze them raw. Freeze these ingredients in a single layer on a sheet pan before transferring them to a freezer-friendly container. This ensures that the ingredients freeze individually instead of in a solid block! Freeze for up to 2-3 months.

Slow Cooker Carne Asada: Freeze braised pork shoulders in their cooking liquid. This preserves the juicy flavor and tender texture while guarding against freezer burn. Portion meat into freezer bags, add cooking liquid and freeze for up to 1 month!

Slow Cooker Shredded Chicken: Make sure to cool shredded chicken completely. Freeze in an airtight container for up to 3 months! De-frost, and then heat up in a soup, on the stovetop heated in salsa to add to a burrito, or warmed in the oven or on the stovetop and served on top of a salad!

Pesto Chicken Salad: Make sure to cool shredded chicken completely. Freeze in an airtight container for up to 3 months! Freeze pesto separately. Defrost then combine.

Burritos: Freeze for 3 months. Reheat in the oven or in a microwave if you choose to use one!

Snacks and Desserts

Banana Bread: Freeze for up to 3 months

Zucchini Bread:  Freeze for up to 3 months

Sea Salt Pumpkin Butter Cups:  Freeze for up to 3 months

Thin Mints:  Freeze for up to 3 months

Oatmeal Raisin Cookies:  Freeze raw dough in cookie form, for up to 3 months

Brownies: Freeze for up to 3 months

Classic Chocolate Chip Cookies: Freeze for up to 3 months.

Paleo Lemon Bars: Freeze for up to 3 months.

Homemade Chocolate Bark: Freeze for up to one year.

Sauces, Sides, & Other 

Tomato Sauce: Let cool completely before freezing. Freeze for 3-4 months.

Meat Sauce: Let cool completely before freezing. Freeze for 3 months.

Sweet Potato Fries: Blanch sweet potatoes first! Slice sweet potatoes into strips or as desired. Bring a pot filled with water to a boil, then boil fries for 5 minutes. Place in strainer and rinse with cold water immediately to stop the cooking process. Place on cooking sheet and put in freezer for an hour to flash freeze.

Pumpkin BBQ Sauce: Freeze for up to 3 months.

Strawberries & Blueberries: Dry well. Place berries onto a rimmed baking sheet in a single layer and slide them into the freezer. Once the berries are firm, transfer them to storage bags or containers and return them to the freezer to be used as needed!

Zucchini or Squash: You can freeze squash without blanching but you have to use it within 4-6 weeks. if you blanch first, they will last up to 12 months. Fill a large pot with water and bring to a boil. Slice or dice squash as desired. Place cut squash into the boiling water for 2-3 minutes. transfer squash from boiling water into a bowl full of ice water for 2-3 minutes to stop the cooking process.  Freeze completely for about 2 hours. Place frozen squash into freezer bags for storage, removing any access air, and place back into freezer. Keep up to 12 months in the freezer.

Broth: Pour the broth into ice cube trays and place in the freezer. Remove frozen broth cubes and store in a freezer bag!

What would you add to this list?

Freezer-Friendly Meals (Healthy & Gluten-Free!)

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

Monday: Maple Glazed Salmon [30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly]

Tuesday: Candied Pecan and Herb Chicken Salad [dairy-free, gluten-free, paleo-friendly]

Wednesday: Shakshuka [30 minutes or less, dairy-free, gluten-free, paleo-friendly]

Thursday: Leftovers

Friday: Egg Roll Bowls [30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly]

Saturday: Out

Sunday: Chicken and Kale Detox Soup [30 minutes or less, dairy-free, egg-free, gluten-free, and paleo-friendly]

Grab your free printable shopping list HERE!

Make a cocktail this week from the Lexi’s Clean Kitchen Cookbook!

The apple cider sangria on page 256 is one of my all-time favorites and is so great for serving a crowd! I also love the classic margarita on page 252!

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

Lexi’s Weekly Dinner Plan Week 48

This one-pot Creamy Potato Chowder with Shrimp and Bacon is the ultimate comfort food on a chilly evening! Paleo-friendly, loaded with veggies, and dairy-free (if you use the cashew cream option) for a completely guilt-free chowder option!

Creamy Potato Chowder with Shrimp and Bacon

Here in New England, Chowder’s are our go-to bowl of comfort during chilly Summer and early Fall evenings! I wanted to create a chowder that was rich, creamy, guilt-free and great for any time of year, and am so excited to share this soup with you! If you love bacon as much as I do, this soup is a must-make! Creamy potatoes, perfectly cooked shrimp, and bits of bacon in every bite… soup perfection.

Potato Chowder Ingredients

• Potatoes
• Bacon
• Shrimp
• Onion
• Garlic
• Celery
• Carrots
• Paprika
• Thyme
• Chicken stock
• Corn
• Heavy cream or Cashew cream 
• Fresh Herbs

How to Make Potato Chowder

I wanted to make this soup as easy as possible, to make this a perfect weeknight dinner option on this chilly fall days when you need to be warmed up a bit! To make it simple:

1. Cook bacon and then drain the fat, and set aside. Next cook the shrimp, then set that aside, too.
2. Cook the onion, garlic, potato celery and carrots until starting to soften.
3. Next pour in chicken stock and make sure to scrape up all of the brown bits from the bottom of the pan.
4. Cover and bring to a boil over medium-high heat. Once at a boil, add corn and turn down heat and let simmer for 10-15 minutes.
5. Whisk in cream of choice and taste and adjust seasoning.
6. Serve in desired serving bowls. Top with roughly chopped shrimp, bacon pieces, parsley, thyme, scallions, and corn if using.

How to Make it Dairy Free

Cashew cream is a great way to make this creamy soup dairy-free. If you haven’t heard of cashew cream before, it is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream It can be used for both savory or sweet recipes but also it’s just kind of delicious! To check out these easy directions for how to make this, check out this post.

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

• Split Pea and Ham Soup
• Turkey Wild Rice Soup
• Hot and Sour Soup (Vegetarian)
• Easy Black Bean Soup
• Gluten-Free Minestrone Soup
• Healthy Broccoli Soup

0.0 rating

Creamy Potato Chowder with Shrimp and BaconIngredient:

---

Yield 6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Author: Lexi

Scale This Recipe

---

Ingredients

• 1 package nitrate-free bacon
• 1 pound deveined shrimp
• 1 onion, minced
• 2 garlic cloves
• 3 yukon potatoes, diced
• 2 celery ribs, diced
• 2 carrots, minced
• 1/4 teaspoon sweet paprika
• 1/2 teaspoon dried thyme
• 4 cups chicken stock
• 1/4 cup good quality cream or 1/4 cup cashew cream *see notes for cashew cream recipe
• 1 cup fresh or frozen corn (non-GMO/local if possible), thawed and cooked
• 1 tablespoon fresh parsley, for garnish
• 1 sprig fresh thyme, for garnish
• 1 tablespoon scallions, for garnish

Directions

1. Heat a large dutch oven over medium heat. Add bacon and cook until crispy, around 5-8 minutes. Turn off heat and place bacon on a plate lined with paper towels.
2. Drain all but 1 tablespoon of bacon fat out of the pan. Turn heat to medium-high and cook shrimp for about 2-3 minutes on each side, or until pink and fully cooked through. Transfer shrimp to a plate lined with paper towels.
3. Drain all of the cooking liquid out of the pan.
4. Place garlic and onion into the dutch oven. Cook for 1-2 minutes or until onions start to turn translucent. Add potato, celery, and carrots to the pot. Cook until potato starts to soften.
5. Add in spices. Cook for 1-2 minutes, or until fragrant.
6. Pour in chicken stock and stir well, making sure to scrape up all of the brown bits from the bottom of the pan.
7. Cover and bring to a boil over medium-high heat. Once at a boil, turn down heat and let simmer for 10-15 minutes.
8. Whisk in cream of choice. Taste and adjust seasoning as desired.
9. Serve in desired serving bowls. Top with roughly chopped shrimp, bacon pieces, parsley, thyme, scallions, and corn if using.
10. Serve warm!

Recipe Notes

*Cashew Cream: Soak 1/2 cup cashews in 2 cups of water for 4-6 hours or overnight. Drain soaked cashews and rinse well. Place in a high-speed blender with 1/2 cup water. Blend until creamy and thick. Add 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Place in the refrigerator until ready to use.

---

Nutrition

Loading nutrition data...

Save Print Share

Creamy Potato Chowder with Shrimp and Bacon

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

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

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

Wednesday: Leftovers

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

Friday: Out

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

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

Grab your free printable shopping list HERE!

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

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

Lexi’s Weekly Dinner Plan Week 47

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

Monday: Apple Cider Braised Chicken [paleo-friendly, grain-free, dairy-free]

[Tuesday: BRINNER: Pumpkin Waffles [dairy-free, gluten-free, egg-free]

Wednesday: Paleo Garlic Shrimp Noodle Bowls [30 minutes or less, dairy-free, egg-free, nut-free, paleo-friendly]

Thursday: Spaghetti Squash Alfredo[gluten-free, paleo-friendly]

Friday: Leftovers

Saturday: Out

Sunday: Buffalo Chicken Chili [30 minutes or less, dairy-free and paleo-friendly if you omit the optional cheese]

Grab your free printable shopping list HERE!

Make an on-the-go breakfast from the blog this week!

These Baked Egg Nests, Morning Glory Muffins, and Banana Foster Chia Pudding are perfect quick and easy recipes to take with you on your way to work or school!

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

Lexi’s Weekly Dinner Plan Week 46

This Gluten Free Minestrone Soup takes only 30 minutes and is loaded with fall veggies! It’s flavorful, hearty, and comforting. It makes for the ultimate customizable vegetarian soup for any day of the week! Made in partnership with Pacific Foods!

I am so excited to partner with my friends at Pacific Foods to bring you today’s DELICIOUS recipe. I love that they are committed to sourcing organic and as locally as possible, and using trusted suppliers for quality and traceability. No GMOs for them!

Growing up, a hearty minestrone soup was one of my favorites. Luckily for my mom, it also had tons of veggies in it which I never seemed to mind! This gluten-free version has all the flavors, herbs, and veggies you love in a classic minestrone soup!

What vegetables should I put in minestrone soup?

• Green beans
• Carrots
• Celery
• Kale
• Spinach
• Onion
• Garlic
• Zucchini

Want more soup recipes? 

• Classic Chicken Soup
• Feel Good Veggie Soup
• Rustic Vegetable Tomato Soup
• Slow Cooker French Onion Soup

Watch me make this dish on Facebook Live HERE!

5.0 rating

2 reviews

Minestrone Soup

---

Yield 8
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes

Author: Lexi

Scale This Recipe

---

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 ribs celery, diced
• 4 carrots, diced
• 2 potatoes, diced small
• 1 cup green beans, trimmed and cut into bite size pieces
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning, more to taste
• 1 bay leaf
• 6 cups Pacific Foods Organic Vegetable Broth, more as needed
• 1 teaspoon fresh thyme, more to taste
• 1 14.4 ounce can diced tomatoes
• 1 15.5 ounce can cannellini beans
• 1 15.5 ounce can kidney beans
• 8 ounces gluten-free pasta
• 2 cups kale or spinach, roughly chopped
• Optional: 1/4 teaspoon red pepper flakes, or more as desired

Directions

1. Heat oil over medium heat in a large dutch oven.
2. Add onion, garlic, celery, and carrots and cook until the onion is translucent, about 5 minutes.
3. Toss in the potatoes, and add more oil in this step if needed. Let cook until the potato starts to soften, about 5 minutes. Add green beans, salt, black pepper, bay leaf and Italian seasoning, Mix well.
4. Pour in vegetable broth and mix, making sure to scrape up all of the bits from the bottom of the pan.
5. Add fresh thyme, 1 can of diced tomatoes, and the beans. Cover and bring to a boil over high heat. Reduce heat to low and let simmer for 15 to 20 minutes, or until potatoes are just tender.
6. While cooking, in a separate pot cook pasta as directed based on the package. Set aside.
7.  Turn off heat of the soup and add kale or spinach. Mix well until greens have wilted. Taste and adjust seasoning as needed.
8. Taste and adjust seasoning as desired. Serve hot, with added pasta as desired, topped with red pepper flakes if using!

Recipe Notes

1. When reheating this soup, feel free to add more vegetable broth as necessary.
2. I add the pasta as serving to avoid it soaking up all of the liquid. If saving the pasta for later, place in a tupperware tossed with a little olive oil to avoid the pasta hardening and sticking together.

---

Nutrition

Loading nutrition data...

Save Print Share

This post is sponsored by Pacific Foods. 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!