Healthy Turkey Chili

Healthier Classic Turkey Chili - Lexi's Clean Kitchen #turkey #chili #soup #intstantpot

This easy-to-make Healthy Turkey Chili is perfect for a big gathering, football Sunday festivities, or for weekly meal prep option since there are tons of leftovers! With ground turkey, beans and tomatoes, it is hearty comfort food. It’s made easily in the slow cooker or Instant Pot and easily customizable by adding on all your favorite toppings. It’s gluten-free, dairy-free and Paleo friendly.

Healthy turkey chili topped with avocado, diced onions and cheese.

Healthy Turkey Chili Recipe

This is my classic go-to healthy turkey chili recipe all fall and winter long. I think I could make this recipe with my eyes closed at this point because I truly make it weekly! It is always a huge hit and it’s one of my top rated recipes for years now. We’ve given the photos an update so more of you can find this amazing recipe. It’s perfect for game day eats or even meal prep. The best part of the chili is you can customize to your liking, some days I’ll add more vegetables based on what’s in season! For a beanless turkey chili, and to make this Whole30 compliant and Paleo, simply omit the beans! And of course you get to choose the toppings to customize your dietary needs.

A ladle full of turkey chili.

Ingredients Needed

A hand sprinkling cheese on turkey chili in a bowl.

How to Make It

We’ve got options for making this for both the stove top and the pressure cooker. 

Making it in the Instant Pot is great because it builds flavor quickly without much hands on time. The chili is under pressure for 15 minutes, with a quick pressure release. However, don’t forget to account for the prep time (gathering up your ingredients and dicing some up), the saute of the veggies and the time it takes to come up to pressure. It will take at most about an hour to cook this in the Instant Pot. But it’s mostly hands-off cooking time and it adds a ton of flavor.

When I cook this on the stove top I simmer it for a long time, close to 2 hours, so it’s perfect to cook on a slow Sunday afternoon. Make sure to check back in on it, stirring occasionally and adding in more water if needed.

Chili Toppings

Cornbread with Chili?

OH yeah, if it’s your thing! Cornbread is super popular served with chili. Here is our easy recipe for cornbread and it’s a winner for sure. 

Two servings of ground turkey chili in bowls.

If you love chili, check out these other recipes:

For more soup recipes, check out these:

4.5 rating
4 reviews

Turkey Chili

Yield 6
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Author: Lexi
Scale This Recipe



  1. In a soup pot, heat the oil over medium heat and sauté the garlic, onions, peppers, carrots, celery, and sweet potato, if using, for 5 to 7 minutes, until soft.
  2. Add the meat to the pot and cook until browned, stirring often to break up the meat.
  3. Once the meat is browned, add the water, diced tomatoes, tomato sauce and paste, salt, and all of the spices. Mix well to combine. If you are adding the beans and jalapeño, do so here.
  4. Bring to a boil and then reduce the heat and let simmer, uncovered, until the chili is nice and thick, about 3 hours. Add additional water during this time if you want your chili more souplike. Towards the end of the cooking time, taste and adjust spices as desired. Add additional cayenne for an extra kick, and more salt and pepper as needed.
  5. Serve garnished with your favorite chili toppings, if desired. Mine are listed above.
  6. Store in refrigerator for 1 week or store in the freezer.

Recipe Notes

  • *Omit beans to make this Whole30 compliant and paleo-friendly
  • How to Make Chili in the Instant Pot
    • Using the sauté function, sauté the veggies until soft.
    • Add meat and cook until brown.
    • Add in the spices, tomatoes, and water (reduce water to 1 cup)
    • Lock the lid and cook under manual -> high pressure for 15 minutes.
    • Turn the knob to venting and release the pressure manually or let the pressure naturally come down.
    • Open and taste the chili! Add beans here if adding. Adjust the seasoning if necessary.
    • Notes:
      • If you added too much water, use the sauté function for a few minutes to reduce the water down!


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Healthy Turkey Chili

This is the best Gluten Free Pizza Crust recipe! It’s easy to make, using a handful of ingredients and comes together in under 10 minutes. Plus, there is no kneading or proofing required. It’s paleo and grain-free, but you wouldn’t know it. It’s light and chewy with just the right texture. Bake it with your favorite toppings for pizza ANY night of the week.

easy gluten free pizza with pepperoni and melty cheeseGluten Free Pizza Crust

If you haven’t tried my Gluten Free Pizza Crust before, you have been missing out. This pizza crust was first published back in 2014 and was also included in my cookbook. It has been made and loved by so many of you! I have to admit, it’s a favorite of mine too. We rephotographed it, as well as updated one ingredient to make it even easier to make. This gluten-free, paleo and nut-free crust comes together quickly, in 1-bowl in under 10 minutes. No kneading, proofing or fussing is required! This pizza crust uses a blend of coconut flour, tapioca flour and ground flaxseed. It’s light and chewy and is a crowd pleaser. It’s easy to make ANY night of the week and perfect for any topping you’d like!

Paleo Pizza Crust Ingredients

Previously, when I first published this recipe I used palm shortening instead of the olive oil that is now listed. While that works equally as well, a lot of readers don’t commonly keep palm shortening on hand. We tested this with olive oil and love the results, so we’ve updated the recipe to call for that instead. If you know and love this with palm shortening, you can still go ahead and use equal the amount of that.

How to Make Gluten Free Pizza Crust

What I love about this crust is how truly easy it is to make! All you need is a bowl, a whisk and a spatula. First you whisk together the wet ingredients. Next you add in the dry ingredients, whisk together until you can’t whisk anymore, and then continue to stir it together with a spatula.

Because we’re using coconut flour, the dough will look more like a batter and thickens as it sits. After it’s been mixed together, let it sit for about 5 minutes.

Next, you dump the dough on a piece of parchment that is dusted with tapioca starch. The dough will be sticky. Dust your hands with tapioca starch, as well as the top of the dough. Using your fingers pat the dough down into a circle 8-9″ circle, dusting with additional tapioca as needed. The thinner you pat out the dough, the crispier the crust will be.

Once you have formed your pizza dough you can lightly brush off any excess tapioca flour.

Tips for Working with Homemade Paleo Pizza Crust

  1. Use a scale to measure out the flour! Coconut flour is very absorbent. If it is not measured correctly it could impact the recipe. Check out this post for more information.
  2. Form the crust directly on the parchment and baking sheet you plan to bake the pizza on.
  3. Let the dough rest for a few minutes before you form the pizza crust. This dough uses coconut flour and the longer it sits the more liquid it absorbs. If you try to form the crust right away it may be too wet.
  4. This pizza crust is sticky! Use extra tapioca flour as needed to prevent it from sticking to you, or the parchment. If you have an excess after you have finished forming the pizza, brush or gently blow it off.
  5. You must parbake the crust. Typically pizza is baked at a very high temperature. Because of the use of paleo flours, it is better for the flavor for this crust to be baked at 350ºF, so you’ll need to fully bake the crust before adding in your toppings.

patting out gluten free pizza doughHow to Bake Gluten Free Pizza

This pizza crust must be baked first before you add any toppings. Bake in a preheated 350ºF on the the middle to lower rack for 20 minutes. Then add your pizza toppings and continue to bake until the cheese is melty.

This recipe makes a pizza for 1-2 people. If serving more, feel free to double the recipe. If you want to make a bigger batch than than that, it is better to make it in a separate bowl. For example, if you want to serve more than 4 people, could could make 2 double batches in two bowls, instead of making them all on the same bowl.

gluten free pepperoni pizza

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

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

Watch the video:

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The Best Gluten Free Pizza Crust

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

Slow Cooker Asian Beef Bowls [low-carb, grain-free, dairy-free] | Lexi's Clean Kitchen

This healthy asian paleo beef recipe, made mostly in the slow cooker, is the perfect make ahead lunch or dinner! It’s paired with cauliflower “rice” and veggies and is a great low-carb, whole30 and paleo meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days!

Paleo beefPaleo Asian Beef Rice Bowl

This Whole30, Keto and Paleo Asian Beef and Rice bowl is a great addition to your meal prep rotation! The savory shredded beef is cooked in a slow cooker and then served with veggies, paleo cauliflower rice and a really delicious asian style sauce. We use onions, red pepper and broccoli but you can really swap out with any veggies you have on hand that you think will go well in this dish like carrots, bok choy, or cauliflower.

Paleo beef rice recipe

What You Need to Make this Slow Cooker Paleo Beef Recipe:

Can You Use Premade or Frozen Cauliflower Rice?

Yes! We take advantage of frozen cauliflower all the time, and love that it’s readily available now. There isn’t much difference between fresh or frozen except that the frozen can hold a little bit more water in it. So if you don’t want to do the extra step of making your own cauliflower rice, feel free to use premade!

Slow Cooker Asian Beef Bowls | Lexi's Clean KitchenWatch the video:

If you like this asian inspired recipe, check out these others:

4.5 rating
4 reviews

Crock-Pot Asian Beef & Paleo 'Rice' Bowls

Yield 4
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Author: Lexi
Scale This Recipe


  • 2 lb grass-fed boneless chuck steak


Paleo Rice Bowls


  1. Season chuck with salt and pepper and in a large skillet, greased, sear on both sides for 30 seconds.
  2. Place boneless chuck steak in slow cooker.
  3. In a bowl mix together marinade and pour over chuck. Cook on high for 4 hours.
  4. Once done, remove from crock-pot and shred, discarding the fat.
  5. Pulse cauliflower in food processor until rice-sized pieces form.
  6. In a pan heat 1 tablespoon of oil and 1 garlic clove for 30 seconds until flagrant. Add cauliflower rice and mix for 3 to 5 minutes until softened. Remove from heat and set aside.
  7. Add 1 tablespoon of oil to pan along with last garlic clove. Add in veggies and sauté for 5-8 minutes until translucent. Add coconut aminos, rice vinegar, red pepper flakes, and salt. Mix and let cook for an additional 5-8 minutes, until soft. Add in shredded beef and let cook together for 5 minutes.
  8. Assemble: In a bowl, add cauli rice and then add veggie/beef mixture. Garnish with sesame seeds and scallions.

Recipe Notes

  • You can mix up any vegetables you have on hand!


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Paleo Asian Beef and “Rice” Meal Prep

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


    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


    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


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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


    Roasted Green Beans


    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


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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

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

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

    Game Day Appetizers

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Game Day Dips

    Everyone loves game day dips! Here are out favorites!

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

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

    Southwestern Baked Hummus Dip (Vegetarian, Gluten-Free)

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

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

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

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

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

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

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

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

    Game Day Meals

    Ultimate, easy main dishes to serve your guests!

    Lasagna Soup (Gluten-Free)

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

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

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

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

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

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

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

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

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

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

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

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

    Chicken Caesar Pasta Salad (Gluten-free)

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

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

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

    BLT Pasta Salad (Gluten-free)

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

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

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

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

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

    Caprese Pesto Pasta Salad (Gluten-free, Vegetarian)

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

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

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

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

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

    Hidden Veggie Mac and Cheese (Gluten-free)

    Sausage and Veggie Pasta (Gluten-free)

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

    Pulled Pork (Gluten-Free, Paleo)

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

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

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

    Game Day Treats

    Don’t forget about dessert!

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

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

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

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

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

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

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

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

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

    Matcha Cupcakes (Gluten-free, Grain-free)

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

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

    S’mores Pie (Gluten-Free)


    Healthy Game Day Recipes

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

    Coffee Banana Smoothie

    Coffee Banana Smoothie

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

    Easy Coffee Smoothie Recipe

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

    Frozen bananas smoothie prep

    For other healthy smoothie recipes, try these favorites:

    Watch the video:

    5.0 rating
    7 reviews

    Vanilla Coffee Protein Shake

    Yields 2
    Prep Time 10 minutes
    Cook Time
    Total Time

    Author: Lexi
    Scale This Recipe


    • 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


    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.


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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


    • 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


    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.


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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


      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)


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


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


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      Açaí Smoothie Bowl (Vegan & Gluten Free!)

      Gluten-free Granola | Lexi's Clean Kitchen

      This easy gluten free granola recipe is the perfect morning or mid-day treat loaded with fiber, antioxidants, and protein! It is a great refined sugar-free granola recipe that is a staple in our kitchen. You won’t spend money on store-bought granola again! Plus, you’ll get my secret for crunchy granola clusters!

      Gluten-free Granola

      Gluten-Free Granola

      Sick of store bought granola? I was definitely sick of reading labels and seeing so many forms of sugar and additives! I came up with this recipe and everyone who has made it raves about it! Crunchy and delicious; perfect on top of a smoothie bowl, a yogurt fruit bowl, or just as a snack! Plus it makes your kitchen smell AMAZING!

      Homemade gluten free granola in jar

      Everybody simply loves this gluten free granola recipe with honey recipe. It’s a family favorite, and great to gift, too!

      Are Oats Gluten-Free?

      Oats are naturally gluten-free, but stray wheat, rye, or barley can be introduced during the harvesting and transportation. Therefore I always buy gluten-free rolled oats.

      Granola Gluten Free

      Those chunky granola clusters are the BEST.

      Eat homemade granola with:

      Gluten free granola recipe with honey

      Like this easy granola recipe and want other breakfast recipes? Try these:

      How do you make homemade granola

      Watch the video: 

      Gluten Free Granola

      5.0 rating
      3 reviews

      Chunky Gluten-Free Granola

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

      Author: Lexi
      Scale This Recipe


      • 4 cups organic gluten-free rolled oats
      • 1 cup nuts/seeds (I use slivered raw almonds, chopped walnuts, sunflower seeds, sesame seeds, and whole raw almonds)
      • 2 tablespoons flaxseed meal
      • 1 tablespoon cinnamon
      • Optional: 1 teaspoon pumpkin pie spice
      • Dash of salt
      • 1/4 cup coconut oil
      • 1/4 cup raw organic honey
      • 3 tablespoons organic pure maple syrup
      • 2 tablespoons organic molasses
      • 1 teaspoon organic vanilla extract
      • Optional: 1/2 cup dried fruit
      • 1 large egg white, whisked well until frothy


      1. Preheat oven to 350 °F.
      2. Line baking sheet with parchment paper or baking sheet liner and set aside.
      3. In a large bowl combine organic oats, nuts/seeds, and flaxseed meal, with cinnamon, pumpkin pie spice (if using), and a dash of salt.
      4. In a small saucepan heat the oil, honey, vanilla extract, and pure maple syrup, and molasses. Once the mixture starts to boil, take off heat and pour over nut mixture. Mix well.
      5. In a small mixing bowl, whisk together the egg white until frothy. Add to the granola mixture and mix well.
      6. Pour onto baking sheet and bake, stirring occasionally, until slightly brown, about 15-20 minutes. Add the dried fruit of choice and stir well.
      7. Let cool, and store in an air-tight container.

      Recipe Notes

      • *I generally add the dried fruit as I eat. When mixed in during baking, and then stored I have found that the dried fruit gets hard after about a week. If you are serving the granola right away, feel free to mix them in.
      • **Adding whisked egg whites to the granola helps create clusters and make it extra crunchy!
      • *** Photos updated May, 2017.


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      The BEST Gluten-Free Granola (Video)

      Sausage Peppers and Onions | Lexi's Clean Kitchen

      This low-carb and keto-friendly Sausage, Peppers, and Onion, one-pan dish is made in just twenty-minutes! Such a perfect sausage and peppers recipe for any night of the week.

      How to make Sausage and PeppersSausage, Peppers, and Onions

      Did you know that peppers are at their growing season peak right now? I was over at my favorite little farm and they had a bin with the most beautiful looking peppers, so I just had to get a bunch! This dish went over big time here.

      This is the EASIEST sausage and peppers recipe! It is made in one skillet, is so flavorful, and you can use chicken sausage, pork sausage, or any sausage you like! I like to find ones with minimal added ingredients.

      Chicken Sausage and Peppers with cauliflower rice

      It is flavorful, comforting, and just plain delicious with the perfect amount of sauce. A great dish for football Sunday or those nights when you need a quick and easy meal!

      How to make Sausage and Peppers

      Sausage Peppers and Onions on a plate

      You can get creative with how you serve this dish! I love it served over roasted spaghetti squash or cauliflower rice but I bet it would be great with gluten-free pasta or spiralized veggies as well! This sausage and peppers recipe is Paleo friendly, whole30 compliant, dairy-free, grain-free, and no sugar added!

      Like this easy skillet recipe? Try these other favorite one pan meals!

      4.5 rating
      6 reviews

      Sausage, Peppers, & Onions

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

      Author: Lexi
      Scale This Recipe



      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.


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      Sausage, Peppers, and Onions

      This Sweet Potato Gnocchi: Two Ways takes some time to make, but it isn’t complicated once you get the hang of it and makes for such a fun hands-on task! Simply delicious, and guilt-free! I served it two ways, with my favorite easy tomato sauce and then with a spinach and butter sauce. So so good.

      Sweet Potato Gnocchi: Two Ways


      For a while now I’ve wanted to make a gnocchi recipe. I knew with the right combination of gluten-free flours I could achieve that dough-like pasta that is loved by many. I also knew it could be customizable based on your desired taste.

      Sweet Potato Gnocchi: Two Ways

      This dish was a huge hit. All of my trusty taste-testers requested seconds! I plan on making a spinach version, pumpkin, pesto, and so on one day!

      Sweet Potato Gnocchi: Two Ways

      Sweet Potato Gnocchi Without Ricotta

      Sweet Potato gnocchi without ricotta

      Easy Sweet Potato Gnocchi

      5.0 rating
      1 reviews

      Sweet Potato Gnocchi

      Prep Time 30 min
      Cook Time 15 min
      Total Time 45 minutes

      Author: Lexi
      Scale This Recipe


      • 3 cup sweet potato, peeled, boiled, and mashed
      • 2 cup almond flour
      • 1 1/3 cup tapioca starch, more for dusting
      • 1/4 cup coconut flour
      • 1 egg
      • Dash sea salt

      Easy Tomato Sauce

      Spinach and Butter Sauce


      1. In a medium mixing bowl, mix together the mashed sweet potato, egg, sea salt, almond flour, tapioca flour, and coconut flour*
      2. The dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand
      3. Lay a sheet of parchment paper down to work on and sprinkle it with tapioca or arrowroot starch, put some on your hand as well
      4. Roll the dough into balls (about 1 1/2 inches or so), and feel free to sprinkle with more tapioca flour as needed
      5. Roll it out into long logs and cut into desired gnocchi sizes
      6. Place your fork lightly into each piece to get an indent*
      7. Cover a medium pot with water and bring to a boil.
      8. Work in batches to drop pasta into the boiling water
      9. Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more
      10. Remove with a slotted spoon and place in a dish
      11. For tomato sauce: In a skillet combine all ingredients- bring to a boil and reduce heat to a simmer for 7-10 minutes, pour over pasta and serve
      12. For spinach and butter sauce: In a skillet heat butter until it browns slightly- add in spinach, sea salt, and pepper and cook until spinach wilts, pour over pasta and serve

      Recipe Notes

      • *Indents work better when the pasta is coated lightly with flour
      • *This recipe was updated as of 9/26/2017. We removed the coconut flour and added 1/4 cup of almond flour in the gnocchi and found it to be fluffier! Since so many of you love this recipe, we are putting these changes in the notes! Keep in mind that when removing the coconut flour, the dough will be a little harder to work with and you might need to use more tapioca starch when rolling the dough out!


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      Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

      What is your all-time favorite pasta dish?

      Sweet Potato Gnocchi: Two Ways (Gluten-Free)

      These Gluten Free Pumpkin Biscuits come together quickly and are made using a mix of almond flour and coconut flour. They can be made in under 30 minutes, and are perfect on their own served with a meal or as a dessert. We’ve included options to make them either sweet or savory.

      Gluten free pumpkin biscuitsGluten Free Pumpkin Biscuits

      These Gluten Free Pumpkin Biscuits are a classic recipe here at Lexi’s Clean Kitchen since around 2014! We love them because they can be made as a sweet version, that is more like a scone, or a savory version that is perfect for serving with dinner.  They are also equally great as a shortcake, a cobbler, or on top of a soup. Did we mention they are easy to make, too?

      Here is what you need to make them:

      Gluten free pumpkin biscuits in a bowl.

      How to Make These Pumpkin Biscuits

      1. Whisk together the dry ingredients.
      2. Rub the butter into the dry mix until it is completely combined.
      3. In a separate bowl whisk together the pumpkin, honey and egg and add it to the flour mixture.
      4. Drop biscuits on a sheet tray and bake!

      Savory or Sweet

      Follow the recipe as written to make this sweet. To make them savory, omit the cinnamon and honey and follow the rest of the ingredients and directions.

      Pumpkin biscuits cut in half with butter.

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

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

      [yumprint-recipe id=’220′]

      Gluten Free Pumpkin Biscuits

      Ever wonder how to make a healthy snack that’s low carb and packed with healthy fats? These easy avocado boats are a great and easy lunch or snack to make. These avocado boats are gluten-free, keto, and customizable with 5 different filling options! 

      The Benefits of Avocados

      Healthy Avocado Boats

      I want to talk about some serious brain food. AVOCADOS. Avocado is a super healthy fat. That’s right. By now you know I am all about healthy fats in my diet! I think we’re almost over the low-fat fad, right? Good! Avocados fill me up and are loaded with nutrition that I want daily.

      You are going to love these avocado boats. Craving a BLT? Got you covered. Want something refreshing? Tropical Salsa coming right at you! How about in the mood for breakfast food? Baked egg is calling your name. See where I’m going with this? Avocado heaven: five ways.

      Avocado BoatsAvocado boats: the easiest way to snack {for two people}. Cut an avocado in half, the long way. Remove the pit. Get creative and stuff with your favorite salad, cuisine, or an egg. WA-LA. A snack for two. One for you, and one for some lucky individual.

      If you like this avocado recipe, try these others:

      Avocado Boats

      Let’s break it down: Serves 2

      I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.

      What’s your favorite way to eat avocado?

      Healthy Avocado Boats: 5 Ways

      Friends… I think you are either going to love me or hate me, for the dairy-free cheesecake addiction that I am about to instill in you. Trust me and make them! These were outrageous. My trusty taste-tester was blown away.

      Cookie Dough Cheesecake Bars

      A little side note: While I love a good treat (I’ll take a chocolate chip cookie or a brownie any day), moderation is key. These bars are made with real food and good-for-you ingredients, but they are not made to eat the entire batch! Okay, rant done. Go enjoy one or two!

      Cookie Dough Cheesecake Bars

      Cookie Dough Cheesecake Bars


      [yumprint-recipe id=’136′] 

      Cookie Dough Cheesecake Bars

      Cookie Dough Cheesecake BarsWhat is your favorite cheesecake flavor?

      5.0 rating
      1 reviews

      Cookie Dough Cheesecake Bars

      Total Time

      Author: Lexi
      Scale This Recipe


        Cheesecake crust



        1. 1. Soak cashews overnight in a bowl of water
        2. 2. In the morning, rinse and discard water from bowl, set aside
        3. 3. In a food processor, add sunflower seeds and grind into flour
        4. 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
        5. 5. Blend until smooth
        6. 6. Line a 7x11 glass baking dish with parchment paper
        7. 7. Spoon crust mixture and flatten evenly
        8. 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
        9. 9. blend until creamy and smooth
        10. 10. Once blended, add in chocolate chips and spread mixture evenly over crust
        11. 11. Place in freezer for 4-6 hours
        12. 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator

        Recipe Notes

      • Serving: 15 bars
      • Amount per serving: 1 bar
      • Calories: 253
      • Fat: 20g
      • Carbs: 16
      • Protein: 6g

      • Nutrition

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        Cookie Dough Cheesecake Bars

        These Eggplant Meatballs are perfect for a Meatless Monday meal (any day of the week of course, but the title is catchy)!

        Eggplant Meatballs

        Most of my main dishes combine both a vegetable and a protein (whether wild-caught fish, organic chicken, or a grass-fed meat), but sometimes you just want to switch it up!

        These eggplant meatballs have a soft meaty texture. If you love eggplant and are looking for a meatless meatballs dish, you’ll love these!

        Eggplant Meatballs

        This weekend I taught a 3-hour cooking class to an awesome group of 15 people at the Boston Center of Adult Education. The class was called “A Clean Eating Paleo Dinner Party” and on the menu was: Tropical Shrimp Ceviche Cups, Spaghetti Squash Chicken Pad Thai, Paleo Chocolate Chip Cookies, my Honey Lime Fruit Salad with Cinnamon Sugar Chips, and some fresh coconut whipped cream. The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies

        The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies were a big hit!

        5.0 rating
        1 reviews

        Eggplant Meatballs

        Prep Time 10 min
        Cook Time 25 min
        Total Time 35 minutes

        Author: Lexi
        Scale This Recipe


          For the Eggplant Meatballs

          Tomato Sauce


        • Preheat oven to 350°F.
        • Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft. Remove eggplant and squeeze out excess water well.
        • Place eggplant in a bowl and combine with ingredients. Mix well.
        • Line a baking sheet with slipat or parchment paper. Roll out balls (they will be soft, don't worry!)
        • Bake for 20 minutes, or until tender and firm to touch.
        • While cooking, heat garlic and oil in a separate pot. Add in onion and let cook for 2 minutes, stirring often. Add in remaining sauce ingredients, bring to a boil then lower heat to a simmer. When meatballs have cooled, gently place in pot of sauce until serving, or pour sauce over the meatballs.
        • Garnish and serve.
        • Recipe Notes

        • 1. These will NOT be hard like a beef or turkey meatball; they are definitely firm but are softer and break apart easily with your fork.
        • 2. Serving will vary slightly based on size of your eggplant. Makes 6 large meatballs or 9 medium sized.
        • 3. I served mine with spiralized zucchini noodles.

        • Nutrition

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          Eggplant Meatballs

          What’s your favorite ‘meatless Monday’ meal?

          Eggplant Meatballs

          Looking for a healthier version of your favorite Girl Scout Cookie? These Paleo Thin Mints are just that! Crunchy, minty, chocolate-y, and just the right amount of sweetness! They are the REAL DEAL, while also being gluten-free, grain-free, dairy-free, and refined sugar free!

          Paleo Thin Mints | Lexi's Clean Kitchen

          Girl Scout season is here… and if you are visiting my website you are likely avoiding the adorable little girls outside of the supermarket. It’s been a long time, I mean a long time, since I have eaten one. Although they are delicious, I am happy these types of flours and sugars are out of my life. But let’s be real for a minute, I totally want a cookie! Paleo Thin Mints | Lexi's Clean Kitchen

          Growing up I was definitely more of a Samoa/Tagalong kind of girl. As I grew up my palette switched to the Thin Mints. So naturally, I had to recreate.

          Paleo Thin Mints | Lexi's Clean Kitchen

          These would be really good crumbled on top of a bowl of a thick vanilla protein smoothie. Just saying!

          Watch the video:

          5.0 rating
          3 reviews

          Paleo Thin Mints

          Yields 14
          Prep Time 45 minutes
          Cook Time 15 minutes
          Total Time 1 hour

          Author: Lexi
          Scale This Recipe


            Dry Ingredients

            Wet Ingredients

            Chocolate Coating


            1. In a bowl combine dry ingredients followed by wet ingredients. Make sure the butter is softened and at room temperature before adding it in. Use a fork to mix the dry and wet ingredients together until the butter is well incorporates and you have formed a pliable dough.
            2. Roll the dough into a ball and wrap it in parchment paper. Place the dough in the refrigerator and let chill for 30-45 minutes.
            3. While dough is chilling, pre-heat the oven to 350 ℉.
            4. Once dough has chilled, place it onto a piece of parchment paper. If the dough is soft, sprinkle additional tapioca flour onto the parchment before placing the dough onto it.
            5. Place a second sheet of parchment paper over the dough. Using a rolling pin, roll out dough until it is 1/4 inch thick. Make sure not to roll it any thinner. Thin dough will very be hard to lift. Use an off-set spatula to make the dough easier to lift.
            6. Use a cookie cutter to cut out cookies and gently lift them with a spatula to place them onto a sheet-tray lined with parchment paper (if dough is very soft roll it out and place it back into the refrigerator for an additional 10 minutes).
            7. Bake for 15 minutes.
            8. Remove and let cool completely on a cooling rack.
            9. Over a double boiler, melt chocolate and coconut oil. Once melted, add in peppermint extract. You can add more extract to taste, if you want the cookie to be extra minty!
            10. Using a spoon, dip cookies into the chocolate until fully coated and place back on the parchment paper. If the dipping chocolate is thick, add additional melted coconut oil to thin it out! Let chill in the fridge for at least 10 minutes, or until the chocolate has hardened.

            Recipe Notes

            • As tradition goes, store thin mints in the freezer!
            • Just like meringues, a warm kitchen will effect the dough and cause it to be harder to deal with.
            • Updated March 2017: recipe altered slightly to perfect.


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            What is your favorite Girl Scout cookie?

            Paleo Thin Mints [VIDEO]

            Sometimes you just really want a muffin, and coffee crumb cake muffins are just so good…  every single time. Cake on the bottom and a loaded crumbly sweet cinnamon topping on top.  How can you go wrong? That’s a trick question. You seriously can’t go wrong. These were eaten in record time and more were requested.

            TUESDAY TREAT from
            Coffee Crumb Cake Muffins

            Coffee Crumb Cake MuffinsMoist cake… Crumbly cinnamon infused topping…
            Coffee Crumb Cake MuffinsBreakfast, on-the-go snack, a night time treat, or really just for anytime of day!

            [yumprint-recipe id=’119′]

            Coffee Crumb Cake MuffinsWhat is your favorite non-egg breakfast? 

            0.0 rating

            Coffee Crumb Muffins

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

            Author: Lexi
            Scale This Recipe


            Crumb Topping


          • Preheat oven to 350
          • In a bowl combine dry ingredients
          • Add in wet ingredients and pour into greased muffin tins or silicone muffin liners
          • In a separate bowl, mix together topping ingredients until in chunks
          • Generously top your muffins with the topping (remember: coffee cake is all about the topping)
          • Bake for 15-20 minutes until a toothpick comes out clean
          • Recipe Notes

          • Servings: 10
          • Amount Per Serving: 1
          • Calories: 168
          • Fat: 12g
          • Carbs 11g
          • Protein: 4g

          • Nutrition

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            Coffee Crumb Cake Muffins

            I love a good meal or appetizer that is simple yet sophisticated (and of course, delicious).  These stuffed portobello mushrooms are just that. They are bursting with flavors; warm balsamic, garlic, fresh tomatoes, and a hint of spice.

            SAVORY SUNDAYS

            Stuffed Portobello Mushrooms

            Stuffed Portobello Mushrooms

            [yumprint-recipe id=’113′]

            Paleo Stuffed Portobello Mushrooms

            Paleo Stuffed Portobello MushroomsWhat’s your favorite simple yet sophisticated meal?

            Stuffed Portobello Mushrooms

            I have made Chia Pudding before, which I really really loved. It is super healthy, packed with nutrients, and the flavor options are endless. The thing is, it really isn’t the consistency or texture of actual pudding, so a slight change needed to happen (for me), and it only took one additional step to get it there!

            TUESDAY TREAT from

            I call this Espresso Chocolate Chip based on the ingredients, but to me it tastes more like Cookies ‘N Cream. Really really good, Cookies ‘N Cream. I wouldn’t except strong coffee/espresso flavor here, unless you add more into it. Except a cross between the two!  

            I love this as a mid-day snack, a dessert, or even a post-workout treat because it uses my favorite protein powder, SFH, to make it a complete good-for-you package. The texture of thick pudding, loaded with delicious flavor, protein, and nutrients! #win

            Paleo Chocolate Chip Espresso Pudding
            Paleo Chocolate Chip Espresso Pudding

            [yumprint-recipe id=’118′]

            This is a sponsored post; I was compensated and received product to use. As always, all thoughts and opinions are 100% my own.

            Paleo Chocolate Chip Espresso Pudding Paleo Chocolate Chip Espresso PuddingPaleo Chocolate Chip Espresso PuddingWhat is your all-time favorite pudding flavor? Do you like it simple or creative?

            0.0 rating

            Espresso Chocolate Chip Chia Pudding

            Total Time

            Author: Lexi
            Scale This Recipe



          • 1. Combine all ingredients (except for the chocolate chips/cacao nibs) in a bowl and place in refrigerator for 30 minutes
          • 2. Transfer mixture to high-speed food processor, add in 1/2 the cacao nibs/chopped chocolate (or more as desired), and blend until smooth
          • 3. Add in additional cacao nibs or chopped chocolate chips
          • 4. Garnish as desired and serve
          • Recipe Notes

            1. - I have made this a few times, I do not like it with flavored protein powder
            2. - For sweeter pudding, add additional maple syrup
            3. - To make vegan, use a vegan protein
            4. Servings: 2
            5. Amount Per Serving: 1
            6. Calories: 215
            7. Fat: 7g
            8. Carbs: 15.8g
            9. Protein: 19g


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            Paleo Chocolate Chip Chia Pudding

            Last week I realized that there are so many recipes that I love and/or want to conquer that aren’t on LCK in any variation. Well, I didn’t just realize this last weekend, but a little light went off in my head that reminded me to do some work on my ever-growing recipe idea list (major fun lists in the note section of my iPhone).  A sneak peek into my notes? NY-Style Coffee Crumb Cakes, Jamaican Jerk Chicken Bites, Black and White Cookies, “Spaghetti” Alfredo with Bacon and Caramelized Onions, Oreos, Mini Cheesecakes, the list goes on and on and I am certainly ready!

            SAVORY SUNDAYSIf you have been here before you may already know that I love to entertain. I also love to prep meals in advance for the days ahead. Casseroles, in particular… totally missing from here! I have one bake, which I love and am now reminded that I need to make that dish way more often. They are pretty perfect for exactly what I love, having family and friends over for a nice brunch, and making a meal that last for a few days. 

            Mexican Breakfast CasseroleTotally perfect. Mexican is one of my favorite cuisines, and I firmly believe it’s even better for breakfast.

            Mexican Breakfast Casserole

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            Mexican Breakfast Casserole

            Mexican Breakfast Casserole

            Mexican Breakfast CasseroleNow that you’ve seen a peek into my LCK to-do list, what would you like to see? What are your all-time favorites that you wish could be made clean, light, and allergy-friendly?

            0.0 rating

            Mexican Breakfast Casserole

            Prep Time 5 min
            Cook Time 40 min
            Total Time 45 minutes

            Author: Lexi
            Scale This Recipe


            For serving


          • 1. Preheat oven to 350
          • 2. In a skillet, heat oil and garlic for 30 seconds
          • 3. Add in sliced onions and peppers and let cook for 5 minutes, mixing often (if adding in potato option, do it here)
          • 4. Add in ground beef and cook until beef is browned
          • 5. Add in diced tomatoes, paprika, cayenne pepper, and Himalayan sea salt (if adding in beans, do it here)
          • 6. Taste and adjust seasoning as desired
          • 7. Using a slotted spoon, transfer mixture to your 9 in. casserole dish (leaving excess liquid behind)
          • 8. Crack eggs on top and bake for 25-30 minutes or until egg whites are cooked
          • 9. Serve hot with your favorite Mexican toppings!
          • Recipe Notes

          • Note: information done with grass-fed beef, servings can be split for 6 as well
          • Servings: 4
          • Amount Per Serving: 1
          • Calories: 400
          • Fat: 25g
          • Carbs: 10g
          • Protein: 31g

          • Nutrition

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            Mexican Breakfast Casserole

            These chicken meatballs would make the perfect healthy Superbowl appetizer or… serve it over cauliflower rice with a side of stir-fry veggies and have yourself a nice, quick and easy dinner!SAVORY SUNDAYS

            Light Sesame Asian Meatballs

            Light Sesame Asian Meatballs

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            Light Sesame Asian Meatballs

            Light Sesame Asian MeatballsWhat do you bring when you are a guest at a party?

            Light Sesame Asian Meatballs

            HHRLet’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!

            Warm Harvest Salad with Walnut Honey Vinaigrette

            Warm Harvest Salad with Walnut Honey Vinaigrette 

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

             In this recipe:

             I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own.

            0.0 rating

            Warm Harvest Salad with Honey Walnut Vinaigrette

            Total Time

            Author: Lexi
            Scale This Recipe


            • 1 apple, chopped
            • 1 sweet potato, chopped
            • 1 white or red onion, sliced
            • 1/3 cup golden raisins
            • 1/3 cup chopped walnuts
            • 3 cups fresh organic spinach or kale, more as desired

            Honey Walnut Vinaigrette


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

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

          • Nutrition

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            Warm Harvest Salad with Honey Walnut Vinaigrette

            Warming hearts, one bowl at a time. At least that’s how it is for me. I love soup of all kinds, especially hearty and healthy ones that use your favorite seasonal vegetables. This Rustic Vegetable Tomato Soup is a hit! Packed with flavor and perfect for that cool winter night. If you’re experiencing the cold that we are here in Boston this week, you can relate!

            Find my Healthy Holiday Recipes Series and so much more on American Express’ Tumblr!

            Rustic Vegetable Tomato Soup


            Rustic Vegetable Tomato Soup 

            Rustic Tomato Soup

            [yumprint-recipe id=’77’] 

            Rustic Tomato Soup



             I was selected by American Express as to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own.

             What is your favorite soup?

            5.0 rating
            3 reviews

            Rustic Vegetable Tomato Soup

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

            Author: Lexi
            Scale This Recipe



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

          • This recipe was updated on January 19th, 2017

          • Nutrition

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            Rustic Vegetable Tomato Soup

            Zesty Chicken Bites | Lexi's Clean Kitchen

            These Zesty Chicken Bites are the perfect healthier version of your favorite chicken nuggets!

            They are low carb, flavorful, and completely gluten-free and grain-free. A reader favorite and loved by adults and kids alike!

            Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

            While snowed in last week, I was craving an appetizer-like snack that I could make with the organic chicken breasts I had in the fridge.

            I realized that it’s been a while since I’ve had chicken cutlets. My beautiful mom makes killer chicken cutlets.


            Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

            She made them often growing up and then passed the recipe along to me years ago.

            You can bet those days were filled with some delicious chicken parm.

            Since those breadcrumbs are no longer in my diet, my task was set! Instead of the whole chicken cutlet thing, I went with bites (or nuggets), call it what you’d like.

            And I made them spicy. Amazing. The perfect appetizer when entertaining or just for your football Sunday get together

            The perfect appetizer when entertaining or just for your typical Football Sunday get together!

            Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

             These Zesty Chicken Bites are perfectly crispy. Your friends won’t even know they are healthy and gluten-free!

            Read through the comments below to see how others have made this recipe their own!

            4.8 rating
            5 reviews

            Paleo Zesty Chicken Bites

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

            Author: Lexi
            Scale This Recipe



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

            Recipe Notes

            • *Depending on how many chicken pieces you use, you may need to increase the flour/spice mixture.
            • *Serving size will depends on how small or large you make the bites. Mine make about 20-25 chicken bites.
            • *Leave out parmesan cheese for fully dairy-free.


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            Zesty Chicken Bites

            Tomorrow night is New Year’s Eve and whether you lay low or spend the night out on the town, a light cocktail is always a nice way to start off the evening. I like this French Kiss Cocktail because you can make it sweet (or less sweet), simply by adjusting the champagne or wine you use!

            French Kiss CocktailCheers to a new year!

            French Kiss Cocktail

            [yumprint-recipe id=’90’]

            Light French Kiss Cocktail

            French Kiss CocktailHow are you ringing in the new year?

            0.0 rating

            Light French Kiss Cocktail

            Total Time

            Author: Lexi
            Scale This Recipe


            • 1 bottle Champagne, Prosecco, or Moscato wine
            • 1 package organic raspberries (can sub your favorite berry)
            • 8 mint leaves
            • 1/2 lemon
            • Gluten-free vodka (I like Tito's or Ciroc)


            • 1/2 tsp raw honey
            • 1 tsp chambord liquor


          • Place 5 berries in the bottom of your champagne glass
          • Add 2 mint leaves
          • Using a spoon, muddle raspberries until slightly mashed, but somewhat whole
          • Fill up glass with Champagne, Prosecco, or Moscato wine
          • Add a dash of vodka
          • Add a dash of lemon juice
          • {Optional} Add a 1/2 tsp raw honey/1 tsp chambord
          • Recipe Notes

          • For a sweeter cocktail, try using moscato wine. If you prefer a champagne cocktail, adding a hint of raw honey or chambord is a nice sweet touch.

          • Nutrition

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