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!

Nut free energy bites in a storage container.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. 

Ingredients for nut free energy bites in a mixing bowl.

What’s in them?

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!

Energy bite dough mixed together.

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.

Rolling sunflower seed energy balls.

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Nut Free Energy Bites

Who loves a hearty and creamy soup with minimal ingredients but all the deliciousness? This Healthy Broccoli Soup checks off all those boxes and can be on your table in 30 minutes flat. This vegetarian soup is gluten-free with options for dairy-free and to make it Paleo and Whole30 friendly.

Healthy Broccoli Soup

Broccoli soup may not sound exciting, but if you’ve had a good bowl of it, you know it can be something to swoon over. There are versions out there that rely on TONS of cheese, as well as other dairy and gluten to bump up the flavor but it doesn’t have to be that way. This Healthy Broccoli Soup recipe relies instead on wholesome ingredients paired thoughtfully together to make a tasty soup that still makes you feel satisfied after you’ve eaten it, but doesn’t weigh you down. This soup relies on good cooking techniques and a few tricks to leave you with the best healthy broccoli soup recipe!

Broccoli Soup Ingredients

Here’s what you need to make!

How to Make it

While this soup FEELS creamy, there is absolutely no cream or dairy-free cream replacements in here. Instead this soup relies on some good cooking techniques to get that creamy feel. 

To start, cook down some leeks and garlic with a combination of butter and oil. If you are making this totally dairy-free, obviously omit the butter. You don’t need to add an extra tablespoon of oil in it’s place, as the butter is just there for a small flavor boost. Cook down the leeks until they are softened and aromatic.

Next add in the vegetable broth and half of the broccoli florets. At this point you want to be cooking the broccoli until it just tender. Once they’re tender you puree them to create that nice creamy feel. 

Then, add in the remaining broccoli florets and cook until it’s fork tender. The longer you cook the broccoli the more muted the green gets.

If you are adding in a touch of cheese, you can do so now at this point, and stir it in the soup. Or you can just top your bowl of soup.

Taste and adjust the seasoning. Then, enjoy!

How to Wash Leeks

Leeks can be notoriously dirty. It’s important to clean them well before using them. To clean leeks:

  1. Cut off the hard and dark green parts of the leeks off and discard. Cut off the bottom of the leek and then slice the leek in halve. Take that halve and slice it into 1/4″ pieces.
  2. Fill a large bowl with cool water.
  3. Submerge the leek pieces and swish around for 10 seconds.
  4. Let the leeks sit for 1 minute in the cool water to let any grit sink to the bottom of the bowl.
  5. Without agitating the water too much, quickly pick up the leeks directly out of the water, leaving behind any sand or dirt.
  6. Empty the water and rinse out the bowl and repeat this until step until the water is clear after you remove the leeks.

Now this isn’t your broccoli and cheddar soup from Panera, but trust us, it’ll be a favorite. Whenever I make it it’s gone instantly! It’s a healthy soup that is both delicious and nourishing at the same time.

What goes well with broccoli soup?

Aside from garnishing (if you wish) with a pile of cheese, you can whip up some easy bread and make some yummy garlic bread! Alternatively, some chips of choice or kale chips, baked potatoes, or just as a meal with sandwiches would also be yummy additions!

Watch the video:

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5.0 rating
5 reviews

Healthy Broccoli Soup


Yield 4
Prep Time 10 min
Cook Time 45 min
Total Time 55 minutes



Author: Lexi
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Ingredients

Directions

  • Cut broccoli into florets. In a pot over medium heat, bring 3 cups of water to a boil. Add in broccoli florets, reduce heat to medium, and parboil until fork tender, 3 to 4 minutes. Drain and transfer broccoli to a bowl and set aside.
  • In your pot, heat butter and sauté leeks and garlic for 1 minute. Add in half of the broccoli and sauté for 3 minutes until veggies are sweating and broccoli is soft.
  • Add in vegetable broth, bring to a boil then reduce heat and let simmer for 15 minutes until the soup reduces slightly.
  • Using an immersion blender, blend soup until smooth. Add in remaining broccoli florets, salt, pepper, and red pepper flakes. Let simmer for 15 minutes. If adding cheese, do so here and stir to combine. Taste and adjust seasoning as desired.
  • Serve hot.

Nutrition

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Healthy Broccoli Soup

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

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Watch the video:

 
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The Best Gluten Free Pizza Crust

Homemade Chocolate Pumpkin Cups are the easiest and most delicious DIY halloween candy to make in the fall. Plus these ones are healthy! Made with a handful of wholesome ingredients like pumpkin puree, chocolate and nut butter, these chocolate cups are paleo-friendly and made without any refined sugars.

 

pumpkin cups in a bowl

Chocolate Pumpkin Cups

Time to get in the Halloween spirit with these healthy Chocolate Pumpkin Cups. They taste like an indulgence but are really a well balanced treat that you won’t feel guilty about having! These pumpkin cups are made with a handful of good-for-you ingredients and healthy fats like pumpkin puree, nut butter and coconut oil, and are quite simple to put together. Make a batch now and have healthy “candy” in your freezer for whenever you need a treat.

placing pumpkin peanut butter mixture into chocolate moldsIngredients Needed for Chocolate Pumpkin Cups

What Type of Nut Butter to Use

While we developed this recipe using almond butter, feel free to swap out any nut butter that sounds good to you! Peanut butter and cashew butter would be great choices here as well!

Nut Free Options

You can make this nut-free with two options. You could replace the almond butter or peanut butter with sunflower seed butter. Or, you could replace the nut butter all together and stuff these chocolate cups with 1 heaping tablespoon of homemade pumpkin butter.

pumpkin peanut butter or almond butter

How to Melt Chocolate

Melting chocolate is really the only cooking that this recipe requires. We suggest melting chocolate over a double-boiler. Most people don’t have an actual double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Using this method to melt the chocolate is easy and it ensures you don’t over cook the chocolate. Overcooking the chocolate can make it separate, or “break”.

The microwave is an alternative way to melt chocolate. If you do use the microwave heat the chocolate in very short bursts, no more than 20 seconds, while whisking in between each time.

Placing chocolate on pumpkin cups

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A bite from the pumpkin spice peanut butter cup

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5.0 rating
3 reviews

Pumpkin Butter Cups


Yields 12
Prep Time 15 min
Cook Time
Total Time 15 minutes



Author: Lexi
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Ingredients

Directions

  1. Melt chocolate as desired (stovetop or microwave.
  2. Place mini cups on a baking sheet.
  3. In a bowl combine almond butter, pumpkin puree, pumpkin pie spice, and honey.
  4. Place 1/2 tablespoon of chocolate into each of the molds.
  5. Drop in 1 teaspoon of almond-pumpkin mixture into the center of the chocolate.
  6. Cover with remaining chocolate. Sprinkle with coarse sea salt.
  7. Place in refrigerator or freezer until cups harden.

Recipe Notes

  • Store in refrigerator

Nutrition

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Sea Salt Chocolate Pumpkin Cups

Savor the last long weekend of the Summer with these gluten free and paleo healthy labor day recipes to make at home or bring with you on-the-go!

Healthy Labor Day Recipes

Healthy Labor Day Recipes

Labor Day Weekend is bittersweet! It’s the last long weekend of the Summer where everyone gets a chance to soak in the last of the sun with final beach days, BBQ’s, and the chance to make all of those summer recipes you’ve been pinning and saving. I’ve rounded up some favorite appetizers, side dishes, main dishes, and treats to satisfy every person at your home this weekend with these healthy labor day recipes!


Labor Day Appetizers

These late summer appetizers are perfect to make at home or to share!


Labor Day Pasta Salads and Sides

Sometimes the salads are the BEST part of a BBQ


Labor Day Cocktails

Make them as cocktails or mocktails!


Labor Day BBQ Ideas

Get that grill lit up, because we need to fire up the end of summer!


Labor Day Desserts

A sweet finish to the end of summer!

Healthy Labor Day Recipes (Paleo & Gluten-Free)

These super simple chocolate Fudgesicles are so rich and creamy, but made without any dairy at all! Made simply with only a handful of ingredients these naturally sweetened popsicles will be loved by both kids and adults alike.

Dairy-Free Chocolate Fudgesicles

These simple but delicious Fudgesicles are made with coconut milk and chocolate and require no special machine to make them other than a blender and a popsicle mold. They’re creamy and delicious. But best of all there is a hidden nutritional component to it! You can optionally add either a protein powder of choice or collage protein to your fudgesicle to give it super powers!

Ingredients needed for Healthy Fudgesicles

How to Easily Get Popsicles Out of the Mold

There are a few tricks you can use to get popsicles out of the molds but the easier one I’ve tried so far is to stick the popsicle mold in a big bowl of hot water. Place the entire mold inside of the water, making sure though not to get any of the water inside of the popsicles. Leave it in there for about 30 seconds and remove. Then all of the popsicles should easily pop out! If you have individual molds than you can stick each popsicle in a tall glass of hot water.

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0.0 rating

Protein Fudgsicles


Yields 6


Total Time



Author: Lexi
Scale This Recipe

Ingredients

Directions

  • 1. Heat coconut milk and chocolate and mix well to combine
  • 2. Transfer chocolate coconut milk mixture to the blender
  • 3. Add in protein powder, vanilla, and maple- blend until smooth
  • 4. Taste and adjust sweetener as desired
  • 5. Pour into popsicle molds and let freeze over night
  • Recipe Notes

  • Servings: 6
  • Amount per serving: 1
  • 181 calories
  • 12g fat
  • 8g carbs
  • 9g protein

  • Nutrition

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    Protein Fudgsicles

    This Chipotle Slaw is smoky and spicy and made special with spiralized veggies! It’s gluten-free and paleo and the perfect slaw to bring along to a potluck or to serve at your next BBQ.

    Chipotle slaw in a bowlSpiralized Chipotle Slaw Recipe

    This spicy Chipotle Slaw is so unique thanks to the addition of spiralized veggies! While this slaw still uses cabbage we added in some nutrient dense veggies to make this slaw special. Along with the smoky and spicy chipotle mayo dressing, this slaw is a great dish to bring along to a potluck or serve at your next BBQ.

    What are spiralized veggies?

    Spiralized veggies are veggies that are cut with a Spiralizer! It’s basically just a device that makes noodle like strings from veggies. It’s perfect for making noodles out of just about anything. We love using it to make zucchini noodles for dishes like this and this.

    chipotle mayo being mixed upIngredients Needed for Slaw

    Spiralized veggiesWays to use this Chipotle Coleslaw

    While we are partial to eating it straight from the bowl, there are plenty of ways to use this slaw:

    Chipotle mayo being poured on vegetables

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    Spiralized Chipotle Slaw

    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!

    Close up shot of gluten free chocolate zucchini breadGluten 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!

    Profile shot of gluten free zucchini breadHere is what you need to make it:

    Gluten free chocolate zucchini bread slices

    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. 

    paleo chocolate zucchini bread

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    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

    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

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    Double Chocolate Zucchini Bread

    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.

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    Avocado and Corn Salsa

    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!

    Gluten free zucchini muffins with chocolate chips broken openChocolate 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!

    Chocolate paleo zucchini muffins in a tinIngredients for these Gluten Free Zucchini Muffins:

    bowl of batter of almond flour zucchini muffinsIs 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.

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    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!

    Chicken Caesar BurgersBaked 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.

    Chicken Caesar Salad BurgersHere is what you need to make the Caesar Burgers:

    Chicken Caesar Salad Burgers

    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.

    Chicken Caesar Salad Burgers

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    Baked Chicken Caesar Salad Burgers

    Raise your hand if you have an addiction to buffalo anything! If yes, you’re going to love these Buffalo Chicken Burgers. They’re spiced just right and perfect topped with tomato and avocado and wrapped in lettuce. They also happen to be gluten-free, paleo friendly and low carb!

    Spicy Chicken Burger recipe

    Buffalo Chicken Burger Recipe

    Let’s talk about how much we all love buffalo over here at Lexi’s Clean Kitchen. To start we’ve got Buffalo NuggetsBuffalo Sweet PotatoesBuffalo TendersBuffalo HummusBuffalo Chili and we could go on and on but we’ll move on to these delicious Buffalo Chicken Burgers! They’ve got that slight heat packed into a ground chicken burger and are so delicious it kind of makes you think they’re “bad” for you but they’re actually quite nutritious. Serve them up with lettuce and tomato in a low carb lettuce wrap or you can eat them like you would any other burger: in a bun! These also make great meal prep for the week ahead! 

    Here’s what’s in them:

    • Ground chicken
    • Egg
    • Onion
    • Scallions
    • Carrots
    • Hot Sauce
    • Garlic powder
    • Red pepper flakes
    • Sea Salt and Pepper

    Buffalo Chicken Burgers

    What to serve with Buffalo Chicken Burgers

    This is a pretty versatile dish. You can serve this with a side salad, or a cucumber salad which will help cool down the heat. Or you can serve this with a heartier salad like this Tomato Cucumber Salad with Crispy Chickpeas or Israeli Salad. This would also be great served with cauliflower rice!

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    0.0 rating

    Buffalo Chicken Burgers


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



    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    • Preheat oven to 350°F.
    • In a food processor food processor combine carrots and onion; pulse to chop into small bits.
    • In a large bowl combine the vegetable mixture, ground chicken, egg, garlic powder, hot sauce, and salt & pepper.
    • Form into patties and bake for 20 minutes. Flipping halfway through.
    • Broil on high for 2 minutes at the end.

    Recipe Notes

    • Serve over lettuce, or in lettuce wraps with avocado, tomato, or any toppings you'd like!

    Nutrition

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    Buffalo Chicken Burgers

    Summer time means grilling time! Grilling tends to be a pretty healthy cooking method — plus it lends itself to sitting outside and throwing BBQs! Summer doesn’t get any better. All grilling methods are not created equal, though. Here are fifteen of my best tips for how to grill!

    ultimate guide on how to grill

    15 Tips for Ultimate Summer Grilling

    For all your BBQ needs.


    1. Clean your grill. Even if you’re pretty sure your grill is clean from its last use, it never hurts to give it a little extra TLC before you start another cooking session, because grill grates that aren’t clean can cause sticking (and weird flavors). Scrub the hot grate with a wire brush, then brush it with your oil of choice — and grill away! 

    2. Heat it up! Don’t turn your grill on and expect to start cooking right away, it needs plenty of time to preheat. The exact amount of time will differ from grill to grill, but for ideal cooking, it should be hot enough that you can’t hold your hand over it for more than two seconds, which usually takes between fifteen and twenty-five minutes. Use the preheat time to remove any meat from the fridge. You’ll get the best results when meat has time to come to room temperature. 

    3. Start with salt. No matter what meat you’re grilling or how you’re preparing it, there’s a basic rule number-one when it comes to the BBQ: always season with salt first. A generous dusting of salt will help bring out the flavor of your meat and will keep it juicy while it’s heating. And don’t worry about the flavor — your finished product will only taste salty if you add too much after cooking.

    Grilled Shrimp Salmon Scampi

    4. Marinate or season your chicken. The word “marinade” might sound a little fancy, but making one doesn’t have to be difficult. All you need for the perfect flavor on your grilled chicken is a combo of oil (we like avocado oil), acid (lemon or lime juice or vinegar) and spices (dried or fresh) and salt and pepper.

    5. Pat steak dry after marinating. You can use a simple marinade for your grilled steaks, as well, but you’ll want to be extra careful to pat red meat dry before putting it over the heat. Marinated, wet red meat won’t get that nice sear on it! 

    6. Season burgers. Classic burgers are always a crowd-pleaser, but you can uplevel your patties by adding an extra dash of extra-virgin olive oil. I also love stuffing or seasoning our burgers with a mix of sea salt, garlic, and finely-diced onion. These little additions will keep the fat content of your burger moist and that much more yummy. 

    7. Don’t flip steak too frequently. It may make you feel like the queen of the grill to flip that steak every few minutes, but this technique is not going to yield you the best results. Instead, flip your steak only once. Steaks that are one-inch thick should be cooked for three minutes per side on high heat for rare, four minutes on each side for medium rare, and five minutes on each side for medium. 

    8. Add veggie! Too often, we forget how delicious grilled vegetables can be in the mix of burgers and steak and chicken and all of the other meats. But if you struggle to squeeze more veggies into your diet, putting some on the BBQ is a great solution! Almost any vegetable can be delicious on the grill with a coating of oil and spices. 

    how to grill ribs

    9. Sauce ribs at the right time. There are few things better than a bite of freshly-grilled and saucy ribs, and few things more off-putting than ribs that taste a little like burnt sugar. This flavor typically comes from sauce that’s put on too early in the cooking process (because — you guessed it! — the sugar can burn). Slap sauce on those ribs in the final thirty minutes on the grill to achieve perfection. 

    10. Put salmon on a cedar plank. You can grab cedar planks from any local hardware store, but they’re good for way more than home repair. If you soak one in salted water for about two hours, it becomes the perfect surface for grilling salmon. Put the soaked plank directly on your grill, then set the fish on top. You’ll get a delicious smoky flavor. 

    11. Keep things where they are. Once you’ve placed something on the grill, you don’t need to – and shouldn’t! — move it around too much. And don’t worry about sticking. If meat is stuck to the grates, it will typically unstick itself when it’s ready to be moved. 

    12. Score your meat. Scoring meat basically means cutting thin slits in its surface before you cook it. As far as I’m concerned, this is a non-negotiable for grilling! When you include scoring as part of your meat prep routine, it helps the meat cook flat and pulls the juices from any delicious marinade you’ve prepared right into its center. More flavor! 

    13. Use proper spacing for skewers. Preparing kebabs? Delicious! Did you know that there’s more to skewers than just spearing a few chunks of meat and veggies and hoping for the best? It’s all in the spacing. Meat actually stays juicier during cooking when it’s touching — but not packed too tightly against — whatever’s next to it. Don’t overstuff your skewers, but don’t leave too much space between ingredients, either. 

    Grilled Corn 

    14. Do corn on the cob right. Does anything taste more summery than corn on the cob, fresh off the grill? I don’t think so! To prepare corn for grilling open up the husks, while keeping them on the corn and remove the silk. Fold the husks back into place and soak the corn for 10 minutes in cold, salty water. Grill with the husks until the kernels are cooked and serve with a bit of grass-fed butter and a sprinkle of sea salt before putting it on the grill for fifteen to twenty minutes. 

    15. Give it a rest. Your food is bound to look delicious coming off the grill (especially if you follow all of these tips), but it’s important to resist the urge to start eating it right away. Grilled meat is best served after five to ten minutes of rest. Pour yourself a cocktail or visit with guests while you wait! 

    Easy Grilled Vegetables


    This article was originally published in partnership with American Express in May 2015, but we’ve updated it and expanded on this topic in June 2019.

    15 Tips for Ultimate Summer Grilling

    Cooked spaghetti squash is a great nutrient dense, gluten-free, lower carb alternative to pasta or rice noodles. There are two great methods how to cook spaghetti squash and we’re giving you all the details you need to know!

    Bowl of instant pot spaghetti squashHow to Cook Spaghetti Squash

    Spaghetti squash noodles are probably the easiest alternative to traditional pasta there is. While it doesn’t taste exactly the same, spaghetti squash is a nutrient-dense, low carb alternative to pasta (whether gluten-free or not). If you can’t eat pasta or noodles for whatever reason, this is a pretty good substitute. It can take the place of almost any noodle dish, ranging from a classic “spaghetti” and meatballs, to a baked Italian “pasta” dish or even as a Pad Thai. Cooking spaghetti squash is so simple, being a mostly hands off cooking task. The hardest part is slicing it in half, so we are giving tips below.

    Safe knife skills with spaghetti squash

    How to Safely Cut It:

    Your best answer to safely cutting a spaghetti squash is to have a large sharp knife, and a flat stead surface to cut it. With one hand, steady the spaghetti squash, and with the other press the knife into the squash before using your weight to leverage the knife through the squash. Once the knife is at least an inch inside the squash use your other hand to push down on the knife until it cuts through the squash entirely.

    We cut the squash in two ways:

    1. Crosswise the the middle: This is our preferred method. This way is easier because there is less squash to cut, and you don’t have to go close to the stem. This results in long strings of noodles.
    2. Lengthwise: This method is harder to cut the squash and results in shorter noodles. Don’t try to attempt to cut through the hard stem. Once you’ve cut to that, take the knife out and use your hands to pull apart the spaghetti squash halves.

    Still are afraid to cut the squash? You can always cook the squash whole, and cut after it is cooked. It’s obviously much easier to cut after it is soft, but we don’t prefer this method (see below as to why).

    Can you Cook Spaghetti Squash Whole?

    Yes you can, but this was not our favorite method of cooking it. If you are truly intimidated by cutting a squash, cooking it whole certainly makes it a lot easier to cut, but if you follow the tips above you should be able to safely cut a spaghetti squash. We didn’t like the result of a whole cooked spaghetti squash because it is harder to scoop out the seeds when they’re soft because you can’t easily distinguish between the inedible seeds and the edible squash strands.

    Roasted spaghetti squash

    Long strands of spaghetti squash

    Our Favorite Way to Cook It

    We are fans of cooking spaghetti squash in both the oven and in the Instant Pot. There is a slight difference in taste, and an even greater difference in cook time between these two, but knowing both is useful.

    How to Cook Spaghetti Squash in the Oven

    Roasting spaghetti squash in the oven takes longer, but it results in tender caramelized squash noodles. This is definitely our preferred method if we have the time. To make it, all you do is split the spaghetti squash, scoop out the seeds and drizzle with oil, salt and pepper and roast until fork tender. More detailed directions are below in the recipe section!

    How to Cook Instant Pot Spaghetti Squash

    Steaming spaghetti squash in the Instant Pot is by far the quickest method, and great when short on time! The squash noodles have a more straight-forward taste to them since there is no caramelization occurring. We prefer splitting the spaghetti squash and scooping out the seeds before cooking it, but you can steam it whole.

    Spaghetti squash meal prep

    Do you Eat the Skin of the Spaghetti Squash?

    No! While some squash has edible skin, this is not one of them. Simply scoop out the “noodles” and discard the skin.

    How to Use it

    Treat spaghetti squash noodles like pasta! It can be eaten as is with a little oil, salt and pepper and parmesan cheese or you can use it in any variety of recipes. Check out below for some of ours:

    Recipes using Spaghetti Squash:

    Watch the video:


    0.0 rating

    How to Cook Spaghetti Squash

    Cooked spaghetti squash is a great nutrient dense, gluten-free, lower carb alternative to pasta or rice noodles. There are two great methods for cooking spaghetti squash and we're giving you all the details you need to know!


    Yield 2-4
    Prep Time 3 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Recipe Type: side dish, meal prep
    Cuisine: gluten-free, paleo, whole30

    Author: Lexi
    Scale This Recipe

    Ingredients

    • 1 3-4lb. spaghetti squash (see note)
    • splash of oil (roasting only)
    • salt and pepper

    Directions

    For the Oven:

    1. Preheat oven to 400ºF and line a baking sheet with foil
    2. Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds. 
    3. Scoop out seeds and discard.
    4. Brush inside with oil, and sprinkle with salt and pepper.
    5. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork.
    6. When cool enough to handle, scrape out "spaghetti" with a fork.
    7. Cooked spaghetti squash will keep for 5 days in the refrigerator.

    For the Instant Pot:

    1. Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds. Sprinkle with a pinch of salt.
    2. Add 1 cup of water to the Instant Pot.
    3. Stack the spaghetti squash on top of each other (cut-side up).
    4. Close the lid and make sure the knob is turned to sealing.
    5. Set to manual high-pressure for 10 minutes (longer time will be needed for bigger squash)
    6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
    7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!
    8. Cooked spaghetti squash will keep for 5 days in the refrigerator.

    Recipe Notes

    1. If your spaghetti squash is a different size, you may have to adjust the cooking time, especially for the Instant Pot.

    Nutrition

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    Instant Pot Spaghetti Squash

    How to Cook Spaghetti Squash

    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:

    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

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

    [yumprint-recipe id=’280′]

    Gluten-Free Key Lime Tart

    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

    Ingredients

    • 2 lb grass-fed boneless chuck steak

    Marinade

    Paleo Rice Bowls

    Directions

    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!

    Nutrition

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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

    Ingredients

      Teriyaki sauce

      Stir Fry

      • 2 tablespoons sesame oil
      • 2 garlic cloves, minced
      • 1 red onion, sliced
      • 2 broccoli crowns, chopped
      • 1 cup mushrooms, thinly sliced
      • 1 organic red pepper, chopped
      • 1/2 cup snap peas
      • 1 lb organic chicken breast
      • 2 handfuls fresh organic spinach
      • 1 bunch baby bok choy, sliced in half
      • 2 cups bean sprouts

      Garlic Scallion Cauli-Rice

      Directions

      1. In a bowl, mix together teriyaki sauce ingredients and set aside.

      2. In a large skillet, heat sesame oil over medium-high heat.

      2. Add garlic and onion and let cook until the onion turns translucent, about 3-5 minutes.

      3. Add broccoli, mushrooms, red pepper, and snap peas and cook for 3-5 minutes, or until mushrooms have softened.

      4. Add chicken and cook until the chicken is fully cooked through and no pink remains.

      5. Pour in teriyaki sauce and mix well. Add in spinach, baby bok choy, and bean sprouts. Once the spinach starts to wilt, turn off the heat and set aside.

      6. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.

      3. Heat a medium-sized skillet over medium-high heat.

      4. Add in cauliflower rice, seasoned vinegar, salt, and scallions.

      5. Let cook, stirring often, for 3-5 minutes or until the cauliflower starts to soften.

      6. Transfer to bowl and serve hot.

      Recipe Notes

      Updated 3/1/2017


      Nutrition

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      Paleo Chicken Stir Fry

      Spicy Chicken In Tomato Sauce {Low-carb, paleo-friendly, Whole30 compliant, 30 minutes or less} | Lexi's Clean Kitchen

      This Quick Spicy Italian Chicken in Tomatoes is such a simple and quick weeknight dinner, that is packed with so much flavor! There is option to turn up, or eliminate the heat of the dish, but either way it’s delicious. Serve these chicken breasts in tomato sauce alongside roasted green beans and you have yourself a perfect low-carb, paleo-friendly, Whole30 approved meal that takes under 30 minutes to prepare! Talk about a WIN!

      Chicken breast in tomato sauceQuick Cooked Chicken Breast in Tomato Sauce

      Easy weeknight dinners are THE BEST! This quick cooking Spicy Italian Chicken in Tomatoes is a super delicious dinner to cook when you have less than 30 minutes to get food on the table and you are relying on pantry staples!

      We made this low carb by serving it with roasted green beans, but if you want to go a little heavier with the carbs and have a little bit more time on your hands you can serve it with roasted potatoes, rice or pasta.

      Chicken breast cooked in tomato sauceWant to make this easy chicken and tomato recipe without the spice?

      We love spice, but not everybody does, especially if you are serving kids at the table. Feel free to omit the red pepper flakes in this dish, or lower the heat by adding in just half.

      Ingredients Needed to Make this Italian Chicken in Tomatoes:

      You can also substitute whatever seasonal veggies you have on hand to roast as well. Cauliflower would be great here, as would zucchini or eggplant.

      Chicken in tomato sauce Italian on a plate

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

      0.0 rating

      Spicy Chicken in Tomatoes


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



      Author: Lexi
      Scale This Recipe

      Ingredients

      Roasted Green Beans

      Directions

      1. Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
      2. Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
      3. Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
      4. Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
      5. Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
      6. While sauce is simmering, pre-heat the oven to 350 ℉. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
      7. If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
      8. Remove from heat. Serve hot with roasted green beans!
      9. Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.

      Recipe Notes

      • This post was updated in March, 2017

      Nutrition

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      Quick Spicy Italian Chicken in Tomatoes

      These Buffalo Chicken Stuffed Sweet Potatoes are so creamy, flavorful and delicious and make a great lunch or dinner! They also could be perfect as a make-ahead meal option. This buffalo chicken sweet potato recipe is nutritious and filling, gluten-free and optionally made Paleo and Whole30 by omitting the cheese.

      Buffalo Chicken Sweet Potato on a sheet tray

      Buffalo Chicken Baked Sweet Potato

      Who doesn’t love potato skins? Nobody! Who doesn’t love potatoes skins that are made healthier but still with all the flavor? Can’t think of anyone! These healthier baked sweet potato skins are stuffed with a creamy buffalo chicken dip packed with extra veggies and nutrients. These are the perfect appetizer for a game day party, or a super delicious lunch or dinner. We love the portability of these and think they’d be a great make-ahead meal as well.

      Close up of sweet potato buffalo chicken

      What type of sweet potatoes are best for this recipe?

      We choose small to medium sweet potatoes to minimize the time roasting in the oven. You can choose larger ones, but they will take longer to roast. Just make sure they are all about the same size, and as round as you can get to fit in more of the buffalo chicken stuffing.

      Can you cook the sweet potatoes in the Instant Pot instead?

      You could, but it will likely take you the same amount of time to roast in the oven between the time it takes to come up to pressure and the time it takes to naturally release. Put the sweet potatoes on a basket and add 1 cup of water. You can use the steam function for 10 minutes, with a natural release.

      Skinny buffalo chicken stuffed sweet potatoes on a plate

      How can you store these Buffalo Chicken Stuffed Sweet Potatoes for meal prep?

      If you wanted to make these for a few days of lunches, complete the recipe as directed and then cool the broiled sweet potatoes completely before placing in a container in the fridge. We like using glass containers because they can double as a storage container and can be heated up in either a microwave or a toaster oven. These would taste better if heated up in a toaster oven, but if the only option when you are at work is a microwave that will work as well!

      If you like this recipe with buffalo sauce, check out these others:

      5.0 rating
      4 reviews

      Healthy Buffalo Chicken Sweet Potato Skins


      Yield 4
      Prep Time 5 minutes
      Cook Time 35 minutes
      Total Time 40 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 4 sweet potatoes
      • 1 onion, diced
      • 2 garlic cloves, minced
      • 1 scallion, thinly sliced
      • 2 carrots, diced
      • 1 cup spinach
      • 1/4 cup mayonnaise
      • 1/4 teaspoon black pepper
      • 1/4 cup Frank’s hot sauce
      • 1 rotisserie chicken, shredded

      Directions

      1. Pre-heat oven to 400 degrees °F.
      2. Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until soft.
      3. While the sweet potato is baking, saute onions, carrots, garlic, and scallions for 2-3 minutes, or until the onions turn translucent. Add in spinach and cook just until the spinach starts to wilt. Remove from heat, let cool, and place in a medium mixing bowl.
      4. Add shredded chicken, mayonnaise, hot sauce, and pepper to the sauted vegetables and mix well. Taste and adjust seasoning as desired.
      5. Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave about 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
        Set oven to a high broil.
      6. Fill the sweet potatoes with a heaping spoonful of shredded buffalo chicken. Top with cheddar cheese and broil for 2-3 minutes, or until the cheese is fully melted. Serve hot!

      Recipe Notes

      Recipe updated March 2017


      Nutrition

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      Buffalo Chicken Stuffed Sweet Potatoes

      If you’ve ever wondered How to Make Maple Kettle Corn we’re giving away all the details on how to make it at home, in under 10 minutes using just three ingredients! It’s so much better than anything you’ve ever purchased and will be your new favorite go-to treat. It’s whole grain and made without any refined sugars.

      How to make kettle corn with maple syrupHow to Make Maple Kettle Corn

      How good is that caramel-y kettle corn you buy at fairs, or in a bag at the grocery store? It’s crunchy, sweet and full-on addicting. Well this homemade kettle corn is SO MUCH BETTER, we promise! And it’s super easy to make! Using only three ingredients, 1 pan and 10 minutes of your time, you’re going to want to whip up this maple kettle corn recipe anytime you need a quick treat! If you’re looking for savory or plain popcorn, check out this post!

      Maple syrup popcorn

      A word on what popcorn to buy

      We don’t always recommend buying organic everything, but corn crops in this country are often sprayed with harmful chemicals. We recommend buying an organic brand (and non-GMO) of popcorn, and there are many, and if possible choosing an heirloom variety. These are available in a lot of stores, and also on Amazon. We like the brand Tiny but Mighty and Arrowhead Mills.

      How to make homemade kettle corn

      There are a few key factors to making sure you are successful at making homemade popcorn:

      1. Use a heavy bottom pan. A heavy pan conducts heat evenly and will ensure all the kernels will pop and that you won’t burn any popcorn.
      2. Don’t skimp on the oil! This recipe calls for 3 tablespoons coconut oil. It make seem like a lot but it is needed in order to create enough steam and heat in the pot to pop all the popcorn.
      3. Give the pan a good shake once the kernels have started rapidly popping. This ensures all the kernel pops and the maple syrup doesn’t burn. When you are shaking the pan be careful of any hot caramel escaping from the pan, it could burn you.
      4. If at any point you see smoke–not steam, immediately turn down the heat. While this never happened during testing for us, if you accidentally cook it too high and the oil burns you’ll want to start over. This will flavor the the whole batch of popcorn like burnt.
      5. Keep the pan covered until the popping starts to slow down. Then you want to leave a small space to let the steam escape so you don’t get soggy popcorn.
      6. Pour the kettle corn on a parchment lined sheet pan to cool. Once it’s cool it will be nice and crunchy.
      7. Store in an air tight container for 2-3 days (it likely won’t last that long!)

      Clean eating kettle corn

      If you like this How to recipe, check out these others:


      0.0 rating

      How to Make Maple Kettle Corn

      If you've ever wondered How to Make Maple Kettle Corn we're giving away all the details on how to make it at home, in under 10 minutes using just three ingredients! It's so much better than anything you've ever purchased and will be your new favorite go-to treat. It's whole grain and made without any refined sugars.


      Yield 4
      Prep Time
      Cook Time 6 minutes
      Total Time 6 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      Directions

      1. Heat a heavy-bottomed pot over medium heat. Add the oil and two popcorn kernels and cover the pot.
      2. Once the popcorn has popped the oil is ready. Add the remaining popcorn kernels and return the cover. Remove the pot from the heat for 30 seconds. This ensures the oil doesn't overheat.
      3. Return the pan to heat. Give the pan a shake every few seconds as you wait for the popcorn to start popping. Once it starts popping, quickly add the maple syrup and salt and stir rapidly. Cover and give it a good shake every few seconds.
      4. Once the popping has slowed down, and let the steam vent by moving the cover on the pan slightly.
      5. Once all the popping has stopped, pour onto a large bowl parchment lined sheet pan and let cool.
      6. Serve once cool or store in an airtight container.

      Nutrition

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      How to Make Maple Kettle Corn

      Spaghetti Squash Pad Thai {Paleo-friendly, grain-free, refined sugar free, dairy-free, vegetarian option} | Lexi's Clean Kitchen

      This Spaghetti Squash Pad Thai is low-carb healthier version of the classic take-out dish! It’s so flavorful, full of veggies and a nice mix of textures! It’s a dairy-free, gluten-free, paleo, keto and whole30 friendly option that is going to be a sure hit.

      Spaghetti Squash Pad ThaiSpaghetti Squash Pad Thai

      This Spaghetti Squash Pad Thai recipe is one everyone is going to love! It has such an amazing combination of flavors and textures. This healthier version of the classic take-out dish is lower carb thanks to the spaghetti squash swap. We included extra veggies here for some added nutrients, but you can feel free to omit or swap with what you have on hand.

      This recipe is a breeze to make once you have the spaghetti squash, so if you’re planning to make this for a quick weeknight dinner you can roast the spaghetti squash ahead of time (or try it in the instant pot, instructions below) to have this healthy dinner on the table quick.

      Want to make this vegetarian? We used chicken and shrimp in this recipe, but feel free to add in some extra veggies and omit the meat / seafood to make it vegetarian. If you tolerate soy, you can also add in tofu here.

      Spaghetti Squash Pad Thai

      How to Roast Spaghetti Squash

      1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
      2. Cut spaghetti squash in half, lengthwise.
      3. Scoop out seeds.
      4. Brush inside with oil.
      5. Place facedown on baking sheet and adding water to the baking sheet.
      6. Bake for 45-50 minutes, or until you can pierce with a fork.
      7. Simply scrape out “spaghetti” with a fork and Enjoy!

      How to Cook Spaghetti Squash in the Instant Pot

      1. Cut 3lb. spaghetti squash lengthwise and scoop out seeds.
      2. Add 1 cup of water to the Instant Pot.
      3. Stack the spaghetti squash on top of each other (cut-side up).
      4. Close the lid and make sure the knob is turned to sealing.
      5. Set to manual high-pressure for 10 minutes (increase if your squash is larger than 3lb.)
      6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
      7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!

      Spaghetti Squash Pad Thai

      Want more spaghetti squash recipes? Try these hits:

      If you like this healthier take-out recipe, check out these others:

      3.5 rating
      2 reviews

      Spaghetti Squash Pad Thai



      Yield 2
      Prep Time 15 min
      Cook Time 30 min
      Total Time 45 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Sauce

      Directions

      1. Preheat oven to 350°F.
      2. Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork. Set aside.
      3. In a small bowl, mix sauce ingredients and set aside.
      4. In a large pan, heat extra-virgin olive oil over medium-high heat. Add garlic, red onion, mushrooms, carrots, bean sprouts, and scallions. Saute until the onion starts to turn translucent and the mushrooms begin to soften. Add in chicken if using raw and cook for 3-5 minutes. Add in shrimp and cook until the shrimp and chicken are fully cooked through, should take about 5 minutes. If using cooked and shredded chicken, add the chicken in with the shrimp.
      5. Add three cups of the spaghetti squash to the skillet and pour in the sauce. Mix well to combine.
      6. Make a space in the center of your pan and add in 3 eggs. Let cook and mix well, so that the eggs are well incorporated.
      7. Taste and adjust spices as needed.
      8. Serve warm! Add the optional garnishes of lime, extra scallions, and/or peanuts if desired.

      Recipe Notes

      • If you like more of a saucy Pad Thai, taste and add more sauce as desired
      • Updated March, 2017

      Nutrition

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      Spaghetti Squash Pad Thai

      Slow Cooker Beef Stew [paleo-friendly, grain-free, dairy-free] | Lexi's Clean Kitchen

      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.

      Traditional Beef Stew Recipe

      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

      Ultimate Slow Cooker Beef Stew

      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?

      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:

      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!

      Easy Beef Stew

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

      Want other slow cooker recipes? Try these favorites:

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

      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

      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

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      Slow-Cooker Beef Stew

      This gluten-free and healthy Slow Cooker French Onion Soup is comfort food at it’s finest. It’s made using simple ingredients you likely already have in your pantry, is largely hands-off cooking, is an economical meal and is so rich and flavorful. It can be eaten as is as a light soup, or more traditionally topped with melted cheese and either store-bought or homemade bread.

      Slow Cooker French Onion SoupSlow Cooker French Onion Soup

      French Onion Soup is such a classic comfort food, it’s hard not to love. If you’ve only eaten it at restaurants you might think it’s difficult to make because it’s SO rich and flavorful, but truly it isn’t that hard at all! And we’ve made it even easier by throwing the whole thing in the slow cooker for easy, hands-off cooking! This Slow Cooker French Onion Soup is a great example of taking really basic pantry items like onions, broth and a few other simple ingredients and turning it into something amazing by slow and low cooking. Recipes using pantry staples are a great to have in your back pocket on days when you don’t have time to run to the grocery store but still want to be able to cook up a great meal for your family.

      Crock Pot French Onion Soup

      What is French Onion Soup Made Of

      Traditionally French onion soup is made by slowly caramelizing onions on the stove top, which can require lots of babysitting and stirring to make sure the onions don’t burn. The onions are then coated in flour and simmered for longer with broth. This Slow Cooker French Onion Soup recipe however takes all the amazing flavors of this bistro classic and tosses them all in the slow cooker to make while you are busy doing other things! The first step is to cook all the onions for about 6 hours, which doesn’t require any stirring. This step can have some wiggle room if you are about and about because it’s hard to burn onions in the slow cooker, so if you aren’t home during the end of the 6 hours of cook time, the onions will likely be fine for 2-3 hours after. Next you simmer the onions in the broth for the remainder 2 hours of cooking time. Classic French onion soup is topped with a large crouton-like piece of bread and cheese. We’ve given directions on how to do this, but truly you can leave this off and this soup is still really flavorful!

      What is the best onion to use for French onion soup

      This Slow Cooker French Onion Soup recipes uses two kinds of onions. Yellow onion are more sweet with a really bright flavor and red onions have more depth with a touch of bitterness. Together they make a really nuanced and flavorful french onion soup!

      Healthy Slow Cooker French Onion Soup

      Can you cook French Onion Soup in the Instant Pot?

      The short answer is: yes! We’ve included the directions for cooking this soup in the Instant Pot in the notes section of this recipe. However we have to say that it is a little bit more hands on cooking than the slow cooker version.

      If you like this slow cooker SOUP recipe, try these other favorites:

      Want to try other crock pot comfort food favorites? Try these:

      Watch the video:


      [yumprint-recipe id=’389′]

      Slow Cooker French Onion Soup (Gluten-Free)

      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

      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!

      Lamb Chops with Crispy Shallots and Pomegranate Sauce

      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:

      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!

      Lamb Chops with Crispy Shallots and Pomegranate Sauce

      Watch the video:

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


      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

      Crispy Shallots

      • 1 tablespoon oil
      • 1 shallot, minced

      Pomegranate Sauce

      To garnish

      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

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      Lamb Chops with Crispy Shallots and Pomegranate Sauce

      If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this recipe for Maple Roasted Brussel Sprouts with Bacon! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!
      Roasted brussel sprouts with bacon in a bowl

      Maple Roasted Brussel Sprouts with Bacon

      I was never a fan of brussels sprouts until a few years ago, and now I can’t get enough! These Maple Roasted Brussel Sprouts with Bacon convert just about anybody to be a brussel sprout lover. This easy brussel sprouts recipe combines savory and sweet tastes to adhere to just about anyone’s liking!  Plus, is there any greater combination than maple and bacon together? 

      Ingredients Needed:

      We love the short ingredient list here, especially since this dish is so flavorful!


      What to serve with Roasted Brussel Sprouts

      This dish is the perfect Thanksgiving side dish. But also, it’s so darn good you’ll want to have this on rotation all Fall and Winter long. This dish would be great served with:

      Watch the video:

      Like this veggie side dish? Try these other favorites:

      [yumprint-recipe id=’215′]

      Maple Roasted Brussel Sprouts with Bacon

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

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


      Game Day Appetizers

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


      Game Day Dips

      Everyone loves game day dips! Here are out favorites!

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

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

      Southwestern Baked Hummus Dip (Vegetarian, Gluten-Free)

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

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

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

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

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

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

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

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


      Game Day Meals

      Ultimate, easy main dishes to serve your guests!

      Lasagna Soup (Gluten-Free)

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

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

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

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

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

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

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

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

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

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

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

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

      Chicken Caesar Pasta Salad (Gluten-free)

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

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

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

      BLT Pasta Salad (Gluten-free)

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

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

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

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

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

      Caprese Pesto Pasta Salad (Gluten-free, Vegetarian)

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

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

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

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

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

      Hidden Veggie Mac and Cheese (Gluten-free)

      Sausage and Veggie Pasta (Gluten-free)

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

      Pulled Pork (Gluten-Free, Paleo)

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

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

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


      Game Day Treats

      Don’t forget about dessert!

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

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

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

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

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

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

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

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

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

      Matcha Cupcakes (Gluten-free, Grain-free)

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

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

      S’mores Pie (Gluten-Free)

      Enjoy!!

      Healthy Game Day Recipes

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

      Coffee Banana Smoothie

      Coffee Banana Smoothie

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

      Easy Coffee Smoothie Recipe

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

      Frozen bananas smoothie prep

      For other healthy smoothie recipes, try these favorites:

      Watch the video:

      5.0 rating
      7 reviews

      Vanilla Coffee Protein Shake


      Yields 2
      Prep Time 10 minutes
      Cook Time
      Total Time



      Author: Lexi
      Scale This Recipe

      Ingredients

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

      Directions

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

      Recipe Notes

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

      Nutrition

      Loading nutrition data...

      Coffee Banana Smoothie

      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 cake for 4th of July

      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.

      nut free cake recipe

      This cake is…

      paleo cake recipe with coconut flour

      Want other festive paleo desserts? Try these favorites:

      Nut-free 4th of July Cake

      Watch the video:


      [yumprint-recipe id=’288′]

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

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