Gluten Free Carrot Cake Cookies (With Maple Glaze)

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

Paleo Carrot Cake Cookies with Maple Glaze 

Carrot Cake Cookies with Maple Glaze

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

Paleo Carrot Cake Cookie Dough

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

Gluten Free Carrot Cake Cookies

Want other paleo desserts with veggies? Try these favorites:

Carrot Cake Cookie Recipe

Carrot Cake Cookie Recipe

5.0 rating
5 reviews

Carrot Cake Cookies with Vanilla Maple Frosting


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



Author: Lexi
Scale This Recipe

Ingredients

Add-ins

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

Vanilla Maple Frosting

Directions

  • Preheat oven to 350
  • In a medium-sized mixing bowl combine almond flour, coconut flour, baking soda, and salt
  • In a small mixing bowl combine egg, honey, oil, and vanilla
  • Combine bowls and mix well, add your add-ins of choice and mix well
  • Drop tablespoons of dough on a lined baking sheet (I cover mine with parchment paper )
  • Bake for 10 minutes (undercooked), 10-12 (not undercooked)
  • While baking, mix together (using your KitchenAid or hand-mixer) all frosting ingredients until creamy, taste and adjust sweetness as desired
  • Let cool completely, frost, and serve!

  • Nutrition

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

    Carrotcakecookies_maplefrosting10

    Gluten Free Carrot Cake Cookies (With Maple Glaze)

    Acai Smoothie Bowls (Paleo-friendly, vegan-friendly, gluten-free) | Lexi's Clean Kitchen

    This Açaí Smoothie Bowl is the perfect refreshing and nourishing treat for warm Spring and Summer days! Paleo-friendly, vegan-friendly, and gluten-free! We love topping ours with gluten-free granola, a mix of berries, and bee pollen for a pop of color and added protein!

    Acai Bowl recipe

    Açaí Bowl

    Acai + mixed berries = the ultimate antioxidant treat! I made these bowls inspired by a favorite smoothie shop of mine, Robeks and absolutely love them! Get creative with the toppings for a fun, flavorful, and healthy breakfast!

    What is an acai bowl made of?

    • Frozen Acai
    • Raspberries
    • Banana
    • Nut milk
    • Sweetener of choice
    • Optional: protein powder 
    • Toppings!

    How do you make an acai bowl

    If you like this smoothie bowl recipe, try this one, too!

    Acai Bowl Toppings:

    How can I thicken my acai bowl?

    Start with less milk, and add more as desired until it reaches your desired thickness. You want the base of the acai bowl to be thick & scoop able, definitely not watery.

    How do you make an acai bowl

    0.0 rating

    Açaí Smoothie Bowl


    Yield 1, 16 ounce bowl
    Prep Time 5 minutes
    Cook Time
    Total Time 5 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      Acai Bowl

      • 1 frozen organic unsweetened Açaí pack. *You can find this in the frozen fruit isle in your local grocery store! We got ours at Whole Foods Market.
      • 1/2 banana, frozen
      • 1 cup frozen organic mixed berries
      • 1/2 cup unsweetened vanilla almond milk, more as needed
      • 1 teaspoon maple syrup
      • Optional: 1 scoop grass-fed whey protein powder (Use code LEXI for 10% off)

      Toppings

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

      Directions

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


      Nutrition

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      Açaí Smoothie Bowl (Vegan & Gluten Free!)

      This Harvest Salad has all the ingredients you’ll want in a Winter kale salad recipe! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic Dressing for the absolute perfect holiday salad all Fall and Winter Long!

      Winter Kale Salad Recipe in bowlHarvest Salad with Maple Balsamic Dressing

      My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!

      Maple Balsamic Dressing

      You guys, I’ve been putting this dressing on EVERYTHING. It is my favorite dressing that everybody loves and it is SO easy to make. You need to make it immediately. 

      Want other salad recipes?

      Harvest Salad with Maple Balsamic Dressing pouring

      How do you soften kale for a salad?

      To prepare kale for a salad, massage the kale with oil and lemon for 1-3 minutes.

      Can I use anything aside from kale?

      Yes, use any leafy green that you love! 

      Watch the video: 

      5.0 rating
      2 reviews

      Harvest Salad with Maple Balsamic Dressing


      Yield 4
      Prep Time 10 minutes
      Cook Time 40 minutes
      Total Time 50 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Salad

        Maple Balsamic Dressing

        Directions

        1. Preheat oven to 400°F and line a baking sheet with parchment paper.
        2. Slice kabocha squash and toss with olive oil and spread across a lined baking sheet.
        3. Roast squash for 30-40 minutes until fork tender. Remove and set aside.
        4. In a blender combine all dressing ingredients and blend until smooth.
        5. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
        6. Massage kale with olive oil for 1-2 minutes.
        7. Assemble salad: kale, squash, pomegranate seeds, toasted pecans. Top with dressing and serve.

        Nutrition

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        healthy-holiday-sides-update

        Cauliflower Stuffing from The Healthy Maven

        This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.

        Green Beans with Caramelized Shallots and Almonds from Eating Bird Food

        Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.

        5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen

        This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.

        Vegan Scalloped Sweet Potatoes from Food Faith Fitness

        These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!

        Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds

        Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up! 

        Harvest Salad with Maple Balsamic Dressing (Video)

        Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

        This Golden Turmeric Latte with Espresso is about to become your new favorite morning pick-me-up! It’s dairy-free, packed with nutrients, and is such a fabulous alternative to your standard cup of coffee or afternoon drink!

        Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean KitchenGolden Turmeric Milk Latte with Espresso (Dairy-Free)

        While I was in Nashville, I had the most amazing Turmeric Latte with Espresso from Frothy Monkey and I knew I had to re-create it! I am so happy that I did. It’s the perfect switch up/replacement for your morning coffee or matcha.

        How do you make a golden latte?

        First step: Make that delicious golden milk!

        Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

        Don’t forget that espresso, but it would be great without, too!

        Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

        Top it with some frothed milk of choice, sprinkle cinnamon and ground turmeric, and enjoy!

        Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

        What is in a turmeric latte?

        What are the benefits of golden milk?

        Turmeric provides significant anti-inflammatory effects that can benefit a wide variety of health concerns!

        What To Do in Nashville: A Foodie's Guide (Frothy Monkey)Here’s Frothy Monkey’s version they made for me. Man, they have fabulous latte art skills! GOALS.

        If you like this drink recipe, try these:

        Watch the video:

        4.8 rating
        6 reviews

        Dairy-Free Golden Turmeric Latte with Espresso



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



        Author: Lexi
        Scale This Recipe

        Ingredients

        • 2 1/2 cups almond milk, additional milk for frothing
        • 2 teaspoons honey, more to taste based on your desired sweetness
        • 1 teaspoon turmeric, more for topping
        • 1/2 teaspoon cinnamon, more for topping
        • Pinch of black pepper
        • Optional: 1/2 teaspoon ground ginger or fresh ginger
        • 1 shot of espresso

        Directions

        1. Heat two cups of almond milk in a small saucepan over low heat.
        2. Stir in turmeric, honey, cinnamon, black pepper, and ginger if adding. Heat for about 3 minutes until warm.
        3. Remove from heat and pour into mugs of choice.
        4. Add a shot of espresso. Taste and adjust sweetener as needed!
        5. Top with frothed milk, sprinkle additional cinnamon and turmeric on top and enjoy!

        Recipe Notes


        Nutrition

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        Golden Turmeric Milk Latte with Espresso (Dairy-Free)

        Sausage Peppers and Onions | Lexi's Clean Kitchen

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

        How to make Sausage and PeppersSausage, Peppers, and Onions

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

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

        Chicken Sausage and Peppers with cauliflower rice

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

        How to make Sausage and Peppers

        Sausage Peppers and Onions on a plate

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

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

        4.5 rating
        6 reviews

        Sausage, Peppers, & Onions


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



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

        1. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds or just until fragrant.
        2. Add sliced onions, bell peppers, and poblano pepper to the skillet; let cook until the onion is translucent.
        3. Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
        4. Pour in diced tomatoes, chicken broth, and spices. Mix well.
        5. Bring to a boil then reduce heat and let simmer for 10 minutes.
        6. Taste and adjust spices as desired.
        7. Serve over spaghetti squash, cauliflower rice, or gluten-free pasta!

        Recipe Notes

        • *If you are using uncooked chicken sausage, remove the casing and cook the chicken sausage and garlic together in a medium skillet over medium-high heat until the sausage is brown on both sides. This should take around 5 minutes, stirring often.

        Nutrition

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        Sausage, Peppers, and Onions

        Lexi's Weekly Dinner Plan Week 56 | Lexi's Clean Kitchen
        Happy holidays from all of us here at LCK! This week’s Dinner Plan is filled with my favorite holiday EATS! From Apple Cider Braised Chicken to Slow Cooker French Onion Soup, this meal plan will definitely not disappoint!

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

        Lexi's Weekly Dinner Plan Week 56 | Lexi's Clean Kitchen

        Monday: Christmas Day

        Tuesday: Christmas Leftovers

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

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

        Friday: Leftovers

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

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

        Grab your free printable shopping list HERE!

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

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

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

        Cocktails: Apple Cider Sangria on page 256

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

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


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

        Lexi’s Weekly Dinner Plan Week 56

        One-Pot Gluten-Free Lasagna Soup (Easy, Gluten-Free) - Lexi's Clean Kitchen #lasagna #soup #glutenfree

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

        Gluten-Free Soup with lasagnaLasagna Soup Recipe

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

        One-Pot Lasagna Soup

        Look at all that goodness! I LOVE this soup.

        close up shot of soup

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

        can of diced tomatoes

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

        bowl of lasagna soup with basil

        Watch the video:


        4.9 rating
        9 reviews

        One-Pot Gluten-Free Lasagna Soup



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



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

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

        Recipe Notes

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

        Nutrition

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

        Gluten Free Lasagna Soup

        Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen

        This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

        Roasted Poblano and Chicken Soup | Lexi's Clean KitchenEasy Roasted Poblano & Chicken Soup

        If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!

        Roasted Poblano Peppers

        The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!

        Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

        Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!

        How do you cook poblano peppers?

        What can I use in place of poblano peppers?

        • Anaheim
        • Bell pepper (milder)
        • Canned chile peppers
        • Serrano pepper (hotter)

        Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

        If you like this recipe, you’ll love these soup recipes:

        Watch the video:

        5.0 rating
        5 reviews

        Roasted Poblano & Chicken Soup


        Yield 6
        Prep Time 10
        Cook Time 30
        Total Time



        Author: Lexi
        Scale This Recipe

        Ingredients

        • 1 tablespoon avocado oil or oil of choice
        • 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
        • 2 yellow onions, thinly sliced
        • 2 cloves garlic, minced
        • 1 cup carrots, chopped
        • 1 pound boneless skinless chicken breasts
        • 4 cups chicken broth
        • 1 14.5-ounce can diced tomatoes
        • 1 6-ounce can green chilies
        • 1 14.5 ounce can cannellini beans
        • 1 teaspoon cumin
        • 1 teaspoon oregano
        • 1/2 teaspoon coriander
        • 1/2 teaspoon sea salt
        • 1/2 teaspoon pepper 

        Garnishes

        • Tortilla chips, crumbled
        • Feta cheese, crumbled
        • 1 avocado, diced
        • Fresh cilantro, roughly chopped
        • 1 jalapeno pepper, sliced
        • 1/2 red onion, finely diced
        • 1 lime, sliced into wedges

        Directions

        1. Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
        2. In a large dutch oven, heat oil on medium-high heat.
        3. Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
        4. Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
        5. Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
        6. Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
        7. Gently take the chicken out of the soup. Let cool, shred and set aside.
        8. Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
        9. Taste and adjust seasoning as needed.
        10. Serve warm with desired toppings!

        Recipe Notes

        1. Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
        2. This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
        3. Want to sub the poblano pepper?  Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.

        Nutrition

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        Easy Roasted Poblano & Chicken Soup (VIDEO)

        Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean Kitchen

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

        Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean KitchenThanksgiving Leftover Recipe: Thanksgiving Stuffed Acorn Squash

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

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

        Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean Kitchen

        Their innovative food storage containers use patented FreshVent technology, which keeps produce fresher up to 80% longer. Simply move produce from the store packaging into the FreshWorks Produce Saver before refrigerating to help reduce moisture and spoilage! Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean Kitchen

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

        Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean Kitchen

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

        Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean Kitchen

        How long do you bake stuffed squash?

        Parbake, then place equal amounts of filling in each squash half, piling it high in center. Bake until golden brown on top, about 20 minutes.

        Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean KitchenHow to Make Stuffed Roasted Squash

        0.0 rating

        Thanksgiving Leftovers Stuffed Acorn Squash


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



        Author: Lexi
        Scale This Recipe

        Ingredients

          For the Squash

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

          Everything Else

          Directions

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


          Nutrition

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

          Thanksgiving Stuffed Acorn Squash (Thanksgiving Leftovers Recipe)

          The ultimate guide to preparing, cooking, and storing healthy freezer meals… plus, some of our favorite freezer-friendly recipes!

          A table full of homemade freezer meals.

          As far as we’re concerned, the freezer is one of the most underutilized cooking tools out there — especially for busy families. Freezing foods and meals not only combats food waste, but it also makes getting a healthy home-cooked meal on the table so much easier. 

          But here’s the thing… figuring out what foods actually freeze well and taking the right steps to make that happen can be tricky. We’ve all been victims of freezer burn! 

          This freezer cooking guide will walk you through exactly what foods and meals freeze well, how to freeze food, and how to defrost and reheat frozen food. Stay tuned until the end, where we’ll also share some of our favorite freezer-friendly meals from the LCL archives.

          What makes a freezer meal?

          A freezer meal is any recipe made with the intention of going into the freezer to be served at a later date. It can be a recipe where ingredients are simply gathered and frozen (like this “Dump” Southwest Chicken Soup) or it can be cooked in its entirety and frozen for consumption at a later date (like these Breakfast Burritos). 

          You can also make prepared ingredients (like cooked lentils) in advance and freeze them in bulk. Sauces — including tomato sauce or vegan cheese sauce — or baked goods (such as almond butter cookies) can also be frozen. The freezer really gives you so many possibilities!

          Best Foods to Freeze

          Nearly anything can be frozen, but some foods freeze better than others. Here are some of our favorite things to freeze:

          Foods That Don’t Freeze Well

          And then there are the foods that don’t take to the freezer so well! While there are exceptions to every rule, we’ve found that these items are not-so-freezer-friendly… 

          Freezer Cooking Food Safety

          Safety is always first, so let’s dive into some key rules to follow when it comes to freezer cooking and storage.

          The Danger Zone

          Keeping food at the correct temperature is very important, since it slows the growth of bacteria. The danger zone for bacteria growth for food is the range of temperatures between 40°F and 140°F, which can allow bacteria growth to double in as little as 20 minutes, according to the USDA. Keep this in mind when handling food for the freezer!

          Freezing food doesn’t kill bacteria, but simply stalls its growth. Be sure not to allow too much bacteria growth before you put food in the freezer. The freezer puts the bacteria to sleep, but once food is thawed, bacteria reactivates and will continue to grow.

          Correct Freezer Temperature

          Nothing is more important than making sure your freezer is at the correct temperature: at or below 0ºF. And you can’t always trust the internal thermometer of a freezer! Invest in an inexpensive separate freezer thermometer to ensure your food is consistently at or below 0ºF. If your freezer is constantly fluctuating in temperature above that, food will deteriorate more quickly.

          Properly Cooling Food Before Freezing Food

          Never stick hot — or even warm! — food in a freezer. Putting food in a freezer when it’s at a higher temperature can increase the overall temperature in the unit and may place all of the food in the danger zone. 

          Instead, cool hot or warm food at room temperature or move it to the refrigerator, uncovered. Place it in the freezer once it’s chilled.

          How to Safely Defrost Food

          Hands down, the best way to defrost food is in the refrigerator, overnight. This is ideal in terms of food safety, but it’s also your best bet in preserving the taste and integrity of the food.

          How Long to Store Freezer Meals

          Generally speaking, you can safely store frozen food for about 12 months, but the longer you store it, the more likely you are to experience a change in taste. You also increase the chance of freezer burn over time. We recommend storing freezer meals for no longer than three months, but ideally using them within one or two months.

          Wash Your Hands!

          This may seem like a no brainer, but when you are preparing food for storage, it never hurts to get a friendly reminder about basic food safety practices! Wash your hands thoroughly for at least 30 seconds with warm soap and water before handling any food. 

          Food Integrity

          You may be tempted to toss leftovers that have been hanging around for a few days in the freezer in an effort to save them, but… don’t. We strongly recommend against it! It’s best to only freeze food that is already of the best quality and freshness. While putting food in the freezer slows down deterioration, it doesn’t magically improve the quality. If you put nearly-expired food in the freezer, that food will still be nearly expired when you take it out. It may even be in worse shape than that!

          A Full Freezer Works Better than an Empty One

          A full freezer regulates its temperature more effectively than an empty one, but you don’t want to have it so stuffed that you block airflow throughout. If you notice you have freezer burn on the outside of containers, you probably have a problem with airflow.

          How to Store Freezer Meals

          Before you finalize that meal plan, you may want to keep in mind some of the important moving parts specific to freezer meals. 

          Making Space for Freezer Meals

          The first thing to think about when planning for freezer meals is, of course, how much space you actually have in your freezer! If you are working with just one freezer, go ahead and clean it out to the best of your ability and assess how many meals you can fit in there.

          Portion Sizes

          The next thing to consider is portion sizes. Who are the meals for? If the meals are for your whole family, it likely makes sense to freeze food in large enough portions to feed everyone. If you are making meals for a family of one or two, plan to freeze smaller portions. Containers are key…

          Storage Containers

          Most of the time, we love using glass storage containers and silicone storage bags, but those aren’t always the best choice for planning freezer meals. Meals can be frozen for a few weeks or months, so it makes more sense to use containers you don’t mind losing for a longer period of time. Plus, eco-friendly glass and silicone containers are often bulkier and may take up an unreasonable amount of space in your freezer.

          For freezer meals, specifically, we lean toward other storage options. 

          Disposable aluminium baking pans are great to use for anything that needs to be baked after being defrosted, such as Baked Zitis, Lasagnas, or Enchiladas. If you want to avoid buying or using these disposable dishes, you can line a glass baking dish with greased foil and then assemble the casserole there. Freeze the casserole until frozen solid, then remove the casserole from the baking dish. Wrap it tightly in plastic wrap and some additional foil. When you are ready to bake it, place it back in the original casserole dish without the foil and plastic wrap. Defrost as instructed.

          You can also look for plastic bags that are marketed specifically for freezer storage, which are made of thicker plastic and are less likely to break. These are great for storing everything from baked goods to soups. When storing soup, stews, or chili, fill the plastic bags and flatten them out and stack them on top of one another and freeze. Once fully frozen, you can store them horizontally, if needed, in the freezer.

          How to Prevent Freezer Burn

          The primary cause of freezer burn directly on food is extra air, so it’s best to always be thinking about ways to eliminate as much air from containers as possible. This prevents the build-up of water crystals — AKA freezer burn — on food.

          Here’s a tip: If there is a gap between the food you’re freezing (like a casserole) and the top of the container, place a piece of wax or parchment paper over the food to try to prevent freezer burn. If you’re wrapping containers with plastic wrap, wrap twice and cover with aluminum foil.

          Labeling Your Food

          Make sure to label all the food that goes in the freezer. You might think you’ll remember what everything is, but take it from us — it’s easy to forget or lose track! When labeling, include the name of the food, as well as the date it was made or the use-by date (three months after it was prepped). Include heating instructions to make life even easier for future you! 

          Keeping a freezer inventory on a piece of paper outside of your freezer is super helpful for keeping track of everything you have inside. We’ve created a free inventory that will give you a clear picture of what food is in your freezer. This will make meal planning for your family much easier.

          First In, First Out

          If you are continually adding new freezer meals to your stash, make sure to constantly rotate the items in your freezer. More recently added food should go to the back or bottom of your freezer to ensure you are using the older food first. You’ll be less likely to lose food this way!

          Free Freezer Inventory Print Out


          How to Reheat Freezer Meals

          So you’ve done all this work to pack your freezer full of lovingly-made, healthy meals and snacks. Now what? Reheating and/or finishing is half the battle when it comes to freezer cooking! 

          What’s the best way to reheat freezer meals? The first piece of advice we can offer is to check the directions of the recipe. If a recipe is marked as freezer-friendly, it often will include instructions for freezing and reheating. If it doesn’t, we’re offering some basic advice on how to reheat meals.

          Minimum Temperature of Reheated Food

          There is one universal piece of advice when it comes to reheating food: All frozen food should come up to a temperature of at least 165ºF. We recommend using a clean meat thermometer directly in the center of the food to ensure your food has reached a proper temperature. 

          It should take no more than two hours to reach that temperature. If it takes longer than that, the food has been sitting at an unsafe temperature for too long and shouldn’t be eaten, anyway.

          Defrosting Freezer Meals

          The most important step when it comes to reheating! If at all possible, it is always the best choice to slowly defrost freezer meals in the refrigerator overnight or for up to two days. 

          Defrosting Soups / Chilis / Braises

          If you don’t have time to fully defrost soups or other foods that you can reheat on the stove top, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/2 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

          Defrosting Baked Goods

          Baked goods without a lot of moisture (such as muffins and breads) can be defrosted at room temperature on the counter. Muffins defrost quickly — usually in about 30 minutes or so — so you can take them out of the freezer in the morning of the day you plan to eat them. 

          Cookie dough doesn’t always need to be defrosted before being baked. The cookies will likely just need to be baked for longer than the recipe instructs to fully cook through.

          Defrosting and Heating Frozen Burritos

          No need to defrost these! Unwrap the burritos and place on a plate with the seam side down. Reheat in a microwave for 2-4 minutes until heated through, or place in a toaster oven and bake for 15 minutes, or until heated through.

          Baking Freezer Meals

          The best way to reheat a freezer meal that is originally intended to be baked in the oven (such as a casserole or enchiladas) is, of course, to reheat the food in the oven. Makes sense, right?

          Once the food is defrosted, loosely cover it with foil and bake according to the recipe’s reheating instructions, or at 350ºF until the center of the food reaches at least 165ºF. Don’t forget: It should take no more than two hours to reach 165ºF.

          Microwave

          Ideally, food should be fully defrosted before it’s reheated in a microwave. Keep in mind that food reheated in the microwave will not have any crispy edges and can tend to reheat unevenly. Stirring the food (especially soups) throughout cooking ensures even cooking. Make sure the food reaches an internal temperature of 165ºF.

          Freezer Meal FAQ

          Q: What food can be frozen?

          A: The truth is, nearly everything can be frozen. But that doesn’t mean that you are going to be happy with the quality of the food once it is thawed. Scroll up to the sections labeled “best foods to freeze” for more specifics.

          Q: How long can you store freezer meals?

          Generally speaking, you can safely store frozen food for about 12 months, but the longer you store it, the more likely you are to experience a change in taste. You also increase the chance of freezer burn over time. We recommend storing freezer meals for no longer than three months, but ideally using them within one or two months.

          Q: Can you refreeze previously frozen food?

          A: According to the USDA, it is safe to refreeze frozen food that has not been cooked. However, you may find that the quality has deteriorated slightly because of the loss of moisture during the initial defrost. We have found it not worth it to refreeze a baked freezer meal, such as Lasagna. The loss of quality is too noticeable.

          Q: Can you microwave frozen food?

          A: Yes, though to be clear, it is not our first choice. Microwaving food has a tendency to make it soggy and soft, which often isn’t a desirable quality in most meals. We prefer to use the stove top, oven or toaster oven.

          Q: Does food lose nutritional value when frozen?

          A: No! If frozen at the peak of ripeness, frozen food retains nearly all of its nutritional value.

          Q: Is it safe to eat food with freezer-burn on it?

          A: Yes! Freezer burn is nearly some dried out spots where the food has come into contact with air. If possible, cut off any portion of the food with freezer burn, for quality purposes. If food is very badly covered in freezer burn, it may not taste as good, and should be discarded.


          60 Healthy Freezer Meals and Ideas

          Now that you know all the nitty-gritty when it comes to preparing freezer meals, it’s time to pick out the recipes! We’re sharing over 60 of our favorite freezer-friendly meals, as well as some of our favorite food to store in the freezer.

          Breakfast

          Potato, Leek, and Chard Frittata: Use within 2-3 months. Defrost overnight in the refrigerator and reheat in a 350ºF until warmed through, 20-30 minutes, and reaches a temperature ab0ve 165º.

          Gluten Free Banana Bread: Freeze for up to 3 months, defrost at room temperature.

          Maple Blueberry Baked Oatmeal: Freeze for up to 3 months, defrost at room temperature, or microwave for a few minutes to warm up.

          Peanut Butter, Banana: Freeze for up to 3 months, defrost at room temperature, or microwave for a few minutes to warm up.

          Chocolate Chip Baked Oatmeal: Freeze for up to 3 months, defrost at room temperature, or microwave for a few minutes to warm up.

          PB&J Baked Oatmeal: Freeze for up to 3 months, defrost at room temperature, or microwave for a few minutes to warm up.

          Raspberry Oat Breakfast Bars: Freeze for up to 3 months, defrost at room temperature.

          Gluten Free Apple Muffins: Freeze for up to 3 months, defrost at room temperature.

          Grain-Free Chocolate Chip Banana Muffins: Freeze for up to 3 months, defrost at room temperature.

          Paleo Lemon Blueberry Muffins: Freeze for up to 3 months, defrost at room temperature.

          Turkey Tex Mex Egg Muffin Cups: Use within 2-3 months. Defrost overnight in the refrigerator and reheat in a 350ºF until warmed through, 20-30 minutes, and reaches a temperature ab0ve 165º, or in the microwave.

          Spring Vegetable Quiche: Use within 2-3 months. Defrost overnight in the refrigerator and reheat in a 350ºF until warmed through, 20-30 minutes, and reaches a temperature ab0ve 165º.

          Pumpkin Waffles Freeze for 3-4 months, toast from frozen until warmed through.

          Waffle Bites: Freeze for 3-4 months, toast from frozen until warmed through.

          Fluffy Paleo Pancakes Freeze for 3-4 months, toast from frozen until warmed through.

          Breakfast Burritos: Freeze for 3 months. To reheat, unwrap them and place on a plate with the seam side down. Reheat in a microwave for 2-4 minutes until heated through, or place in a toaster oven and bake for 15 minutes, or until heated through.

          Freezer Smoothie PacksFreeze for 1-2 months. When ready to use, blend from frozen.

          Breakfast Cookies: Freeze for up to 3 months, defrost at room temperature.


          Main Dishes

          Classic Chicken Soup: Freeze for 3-6 month. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/2 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

          No-Bean Falafel: Freeze for 3 months. Freeze in a single layer on a baking sheet and then transfer to an airtight container or ziplock bag. Defrost overnight

          Meatballs: Loaded Turkey Meatballs

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

          Turkey Chili: Freeze for 3-6 month. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/2 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

          White Chicken Chili: Freeze for 3-6 month. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/2 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

          Sweet Potato Chili: Freeze for 3-6 month. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/2 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

          Sloppy Joe: Freeze for 3-6 month. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/4 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

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

          Instant Pot Chicken Cacciatore: Freeze for 3-6 month. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/4 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

          Gluten Free Turkey Meatballs with Spinach: Use within 2-3 months. Defrost overnight in the refrigerator and place in a baking container covered with foil, and reheat at 350ºF until warmed through, 20-30 minutes, and it reaches a temperature ab0ve 165º. Alternatively, you can heat them up from frozen in marinara sauce over low heat.

          Apple Sage Turkey Meatballs: Use within 2-3 months. Defrost overnight in the refrigerator and place in a baking container covered with foil, and reheat at 350ºF until warmed through, 20-30 minutes, and it reaches a temperature ab0ve 165º. Alternatively, you can heat them up from frozen in marinara sauce over low heat.

          Pizza Meatloaf Muffins (Gluten-Free): Use within 2-3 months. Defrost overnight in the refrigerator and place in a baking container covered with foil, and reheat in a 350ºF until warmed through, 20-30 minutes, and reaches a temperature ab0ve 165º.

          Nut-Free Paleo Chicken Tenders: Use within 3 months. Freeze the raw, breaded chicken on a sheet tray. Once frozen, transfer to a long-term storage container. Bake from frozen for an additional 10-15 minutes, or until it reaches a temperature ab0ve 165º.

          Pecan Popcorn Chicken: Use within 3 months. Freeze the raw, breaded chicken on a sheet tray. Once frozen, transfer to a long-term storage container. Bake from frozen for an additional 10 minutes, or until it reaches a temperature ab0ve 165º.

          Baked Ziti: Use within 3-4 months. Defrost overnight in the refrigerator and reheat, covered with foil in a 350ºF until warmed through, 30-40 minutes, and reaches a temperature ab0ve 165º.

          Lasagna: Use within 3-4 months. Defrost overnight in the refrigerator and reheat, covered with foil in a 350ºF until warmed through, 30-40 minutes, and reaches a temperature ab0ve 165º.

          Immune-Boosting Feel Good Soup: Freeze for 3-6 month. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/4 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

          Healthy Broccoli Soup: Freeze for 3-6 month. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/4 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

          Easy Taco Soup: Freeze for 3-6 month. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/4 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

          Instant Pot Southwest Chicken Soup: Freeze for 3-6 month. Either freeze raw, in a freezer bag, or freeze fully cooked. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/4 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

          Easy Black Bean Soup: Freeze for 3-6 month. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the freezer meal contents in a pot with about 1/4 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

          Instant Pot Taco Meat: Freeze for 3 months. Defrost overnight if you are able. If you want to heat from frozen, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you are able to get it out, place the taco meat in a pot with about 1/4 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

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

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

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

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

          Burritos:Freeze for 3 months. To reheat, unwrap them and place on a plate with the seam side down. Reheat in a microwave for 2-4 minutes until heated through, or place in a toaster oven and bake for 15 minutes, or until heated through.


          Snacks and Desserts

          Banana Bread: Freeze for up to 3 months, defrost at room temperature.

          Zucchini Bread Freeze for up to 3 months, defrost at room temperature.

          Sea Salt Pumpkin Butter Cups:  Freeze for up to 3 months, defrost in the refrigerator, or for a short period of time at room temperature.

          Thin Mints Freeze for up to 3 months, defrost at room temperature.

          Oatmeal Raisin Cookies:  Freeze raw dough in cookie form, for up to 3 months. Bake from frozen for a few extra minutes.

          BrowniesFreeze for up to 3 months, defrost at room temperature.

          Gluten-free Chocolate Chip Cookies: Freeze raw dough in cookie form, for up to 3 months. Bake from frozen for a few extra minutes.

          Paleo Fudge: Freeze for up to 3 months, defrost overnight in the refrigerator, where it can be stored for about 10 days. Or quickly defrost at room-temperature for about 30 minutes.

          Pop Tarts: Freeze for up to 1 month, defrost overnight in the refrigerator, where it can be stored for about 5 days. Or quickly defrost at room-temperature for about 30 minutes.

          Apple Hand Pies: Freeze for up to 1 month, defrost overnight in the refrigerator, where it can be stored for about 3 days. Or quickly defrost at room-temperature for about 30 minutes.

          Chocolate Cake: Freeze for up to 1 month, defrost overnight in the refrigerator, where it can be stored for about 3 days. Or quickly defrost at room-temperature for about 30 minutes.

          Avocado Brownies: Freeze for up to 1 month, defrost overnight in the refrigerator, where it can be stored for about 3 days. Or quickly defrost at room-temperature for about 30 minutes.


          Other Freezer-Friendly Ideas

          Tomato Sauce: Use within 6-12 months. Let cool completely before freezing. Freeze in either plastic or glass jars (making sure to leave at least 1 inch of head space for the expansion of the sauce when freezing, or plastic freezer bags.

          Meat Sauce: Use within 3 months. Let cool completely before freezing. Freeze in either plastic or glass jars (making sure to leave at least 1 inch of head space for the expansion of the sauce when freezing, or plastic freezer bags.

          Cashew Cream: Use within 6 months. Freeze in smaller quantities. Freeze in either plastic or glass jars (making sure to leave at least 1 inch of head space for the expansion of the sauce when freezing, or plastic freezer bags.

          Grains (like rice): Cool cooked and drained grains completely. Place on a sheet pan and place in the freezer for 15-20 minutes to help them dry out a bit more and slightly freeze. Then transfer the frozen grains to a storage bag or container. When ready to use, you can either place in the refrigerator to defrost overnight, or if in a rush, place at room temperature for 15-20 minutes until mostly defrosted.

          Bananas: Freeze for up to 1 month. Bananas are the one exception to freezing at the best quality as possible. You can freeze both ripe and slightly over-ripe bananas, but the overripe bananas are best used only in banana bread recipes. To freeze bananas, peel them and place them on a sheet tray. Once frozen, transfer to a bag, pressing out as much air as possible.

          Lentils: Cool cooked and drained lentils completely. Place on a sheet pan and place in the freezer for 15-20 minutes to help them dry out a bit more and slightly freeze. Then transfer the lentils to a storage bag or container. When ready to use, you can either place in the refrigerator to defrost overnight, or if in a rush, place at room temperature for 15-20 minutes until mostly defrosted.

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

          Zucchini or Squash: You can 

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

          Ultimate Freezer Meals Guide (+ 60 Freezer Recipes)

          Sneaky Veggie Gluten Free Mac and Cheese Pecan Breadcrumbs | Lexi's Clean Kitchen

          This Gluten Free Hidden Veggie Mac & Cheese with Pecan Breadcrumbs is my favorite mac and cheese to date, and I’m a mac and cheese fan! It is hearty, creamy, and comforting. Absolutely nobody will be able to tell that you snuck cauliflower and butternut squash into the sauce of this fabulous mac and cheese! Adult and kid-friendly, and so delicious! Made in partnership with the American Pecan Council.

          Sneaky Veggie Gluten-Free Mac and Cheese-Pecan Breadcrumbs | Lexi's Clean Kitchen

          This dish is the perfect alternative to conventional Mac & Cheese! Sneak those veggies into the creamy, cheesy sauce (bonus if you add in the broccoli) for the perfect comfort food, made more wholesome!

          Sneaky Veggie Gluten-Free Mac and Cheese-Pecan Breadcrumbs | Lexi's Clean Kitchen

          I am so excited to partner with the American Pecan Council for today’s post. I love swapping out traditional breadcrumbs for these, heart healthy, spiced pecan breadcrumbs! They are the perfect, nutritious topper to this unique mac & cheese pasta dish!

          A handful of pecans (about 19 halves) is a good source of fiber, thiamin, zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Pecans also have power-packed protein and in every 1-ounce serving, you’ll get 12 grams of “good” monounsaturated fat, with zero cholesterol or sodium, making this dish even more nutritious!

          Sneaky Veggie Gluten-Free Mac and Cheese-Pecan Breadcrumbs | Lexi's Clean Kitchen

          This dish is made with gluten-free pasta, and the breadcrumb alternative that can also be used to bread chicken or fish! Pour on that creamy cheese sauce, mix it all together, top with fresh cheese, and then BAKE! Then add those spiced pecan breadcrumbs. SO GOOD.

          Sneaky Veggie Gluten-Free Mac and Cheese-Pecan Breadcrumbs | Lexi's Clean Kitchen

          Use your favorite gluten-free pasta to make this dish work for anybody’s dietary restrictions. The breadcrumbs would be great on top of baked fish, roasted veggies, as a breadcrumb mixture for eggplant parmesan, stuffed peppers, on a salad, and so many other fabulous dishes!

          Sneaky Veggie Gluten-Free Mac and Cheese-Pecan Breadcrumbs | Lexi's Clean Kitchen

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          Sneaky Veggie Gluten Free Mac & Cheese with Pecan Croutons


          Yield 8
          Prep Time 10 minutes
          Cook Time 30 minutes
          Total Time 40 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

            Creamy Cheese Sauce

            • 2 heaping cups butternut squash, diced
            • 2 heaping cups cauliflower florets, cut small
            • 1 tablespoon extra-virgin olive oil
            • 1/2 teaspoon sea salt, more to taste
            • 1/2 teaspoon black pepper, more to taste
            • 1/4 teaspoon cinnamon, more to taste
            • 1 cup vegetable broth
            • 1 cup non-dairy milk of choice, use more if your sauce if looking really thick
            • 1/2 cup cheddar cheese, more as desired and more for topping
            • 1/2 cup parmesan cheese, more as desired and more for topping
            • 3 tablespoons grass-fed butter
            • 1 teaspoon dijon mustard

            Other Ingredients

            • 1 16-ounce package of gluten-free pasta, cooked according to package instructions
            • 2 cups broccoli florets, steamed (see notes)
            • 1/3 cup additional cheese, for topping

            Pecan Breadcrumbs

            Directions

            1. Heat extra-virgin olive oil in a large skillet over medium-high heat. Add in butternut squash, cauliflower, sea salt, black pepper, and cinnamon. Cook for 1-2 minutes or until fragrant. Pour in vegetable broth and cover the skillet. Let simmer for 8-10 minutes, or until vegetables are tender. Remove from heat and let cool.
            2. While butternut squash cooks, cook pasta according to package instructions and steam the broccoli. Once pasta is done cooking, strain and run under cold water to stop the cooking process. Mix with a dash of extra-virgin olive oil to prevent the pasta from sticking and set aside.
            3. Add the butternut squash, cauliflower, and what is left of the vegetable stock into a high-speed blender. Add cheeses, non-dairy milk, 3 tablespoons grass-fed butter, and dijon mustard. Blend until creamy. Taste and adjust seasoning as desired.
            4. Place pasta and steamed broccoli in a large mixing bowl. Pour 1/2 cup of sauce at a time over pasta and broccoli until the pasta is well coated and as cheesy as you like it. Taste and adjust salt and pepper as desired!
            5. Preheat oven to 350 °F. Pour Mac & Cheese into a baking dish. Top with the additional cheddar and parmesan cheese and bake for 10 minutes, until cheese is melted.
            6. While the Mac & Cheese is baking, make the pecan breadcrumbs: Pulse pecans in a food processor until a sand-like consistency is achieved. Mix in optional spices if using.
            7. Once the Mac & Cheese is done, sprinkle with pecan breadcrumbs and broil on low for 2-3 minutes, or until golden brown.
            8. Serve and enjoy!

            Recipe Notes

            1. When tasting your sauce, feel free to add more cheese to it!
            2. You can omit the cayenne, chili powder, and garlic powder in the pecan topping if desired!
            3. The cheese sauce yields 4 cups. You might have about 1 cup leftover depending on how cheesy you like your mac & cheese! Store the leftover cheese sauce in your fridge for up to one-week.
            4. Steam broccoli: Cut broccoli into 2-inch florets. Place a steamer insert into a medium pot. Add a little water, cover and bring the water to a boil. Place broccoli florets in the pot and steam for 4 to 5 minutes, or until fork tender. Drain and run under cold water to stop the cooking process. Add to pasta once cooked.

            Nutrition

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            This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own! I love pecans and the farmers who grow them! Thank you for continuing to support LCK and the brands I work with!

            Gluten-Free Hidden Veggie Mac & Cheese with Pecan Breadcrumbs

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

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

            Loaded Chicken Salad | Lexi's Clean Kitchen

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

            Perfectly seasoned baked (or boiled) chicken

            Fresh chopped scallions

            Crisp red grapes

            Sweet royal raisins

            Chopped walnuts, or nuts of choice

            & crispy, smoky bacon

            It seriously doesn’t get much better than that!

            Loaded Chicken Salad | Lexi's Clean Kitchen

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

            Loaded Chicken Salad | Lexi's Clean Kitchen

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

            Loaded Chicken Salad Celery Logs | Lexi's Clean Kitchen

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

            Loaded Chicken Salad Lettuce Wraps | Lexi's Clean Kitchen

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

            Loaded Chicken Salad | Lexi's Clean Kitchen

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

            Loaded Chicken Salad Sandwich | Lexi's Clean Kitchen

            0.0 rating

            Loaded Chicken Salad


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



            Author: Lexi
            Scale This Recipe

            Ingredients

              Chicken Salad

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

              Chicken Salad Celery Sticks

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

              Chicken Salad Sandwich

              Lettuce Wraps

              Chicken Salad Over Salad

              Directions

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

              Recipe Notes

              *Store in your refrigerator for 3-5 days!

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

               


              Nutrition

              Loading nutrition data...

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

              Loaded Chicken Salad: Four Ways

              5-Ingredient Buffalo Chicken Baked Hummus Dip (gluten-free) - Lexi's Clean Kitchen

              This 5-Ingredient Buffalo Chicken Baked Hummus Dip is the perfect lightened-up appetizer to serve for game-day or for any gathering! It is simple to prepare, made with minimal ingredients, has all of the buffalo chicken flavors you love, and it’s made with a healthy, creamy alternative: hummus.

              5-Ingredient Buffalo Chicken Baked Hummus Dip (gluten-free) - Lexi's Clean Kitchen

              If you’ve never had warm hummus and think it sounds strange, you simply need to try it. It is SO good!

              5-Ingredient Buffalo Chicken Baked Hummus Dip (gluten-free) - Lexi's Clean Kitchen

              The first time I tried a baked hummus appetizer was on our Hampton’s Retreat. We made Liz’ Mexican Layered Hummus Dip and I was SOLD. I knew I had to make a version for LCK that you guys would absolutely love, too!

              5-Ingredient Buffalo Chicken Baked Hummus Dip (gluten-free) - Lexi's Clean Kitchen

              It’s creamy, healthy, lightened-up, so flavorful, and made with only FIVE ingredients. You can also prep this earlier in the day, or the day before, and then bake it right before serving. Party WIN.

              5-Ingredient Buffalo Chicken Baked Hummus Dip (gluten-free) - Lexi's Clean Kitchen

              Watch the video here:

              5.0 rating
              3 reviews

              5-Ingredient Buffalo Chicken Baked Hummus Dip


              Yield 6
              Prep Time 5 minutes
              Cook Time 15 minutes
              Total Time 20 minutes



              Author: Lexi
              Scale This Recipe

              Ingredients

              Garnishes

              For Serving

              • Cucumber slices
              • Carrot spears
              • Tortilla chips
              • Plantain Chips

              Directions

              1. Pre-heat oven to 350ºF.
              2. In a large bowl add chicken, hot sauce, and black pepper. Mix until combined. Add in hummus and mix well.
              3. Pour mixture into an 8x8 baking dish. Spread evenly and top with cheese.
              4. Bake for 15-20 minutes until cheese is melted and golden.
              5. Top with garnishes and serve warm with cut-up vegetables and tortilla chips


              Nutrition

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              5-Ingredient Buffalo Chicken Baked Hummus Dip [VIDEO]

              Grilled Sweet Potato Salad [paleo-friendly, grain-free, gluten-free] | Lexi's Clean Kitchen

              Delicious flavors come together in this Grilled Sweet Potato Salad with Honey Mustard Vinaigrette! Grilled-to-perfect sweet potatoes, aromatic grilled red onion, fresh herbs, and the best creamy dressing to toss it all together with! Serve this as a side at any BBQ or summer gathering, or make it for a weeknight meatless dinner! Made in partnership with Stop & Shop!

              I am so excited to bring you today’s blog post in partnership with Stop & Shop. I love their Buy Local campaign throughout their stores right now, and that they work hard to support local New England farmers. As of right now, they offer locally sourced produce from 35 New England farmers! The produce is picked at the farm and the next day it is in stores – you can’t get any fresher than that! Fun fact: Stop & Shop has been supporting local farmers for decades sourcing potatoes, corn, cucumbers, squash, tomatoes, and apples; to name a few!  I shopped at the Watertown, MA location for ALL of the ingredients for this recipe, and the produce for this recipe came from Paquette Farms in Shrewsbury, MA. How cool is that?

              Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

              First, you’ll need to toss your sweet potatoes with olive oil, salt, and pepper!

              Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

              Now, while that’s grilling, whisk together your dressing! I love the Nature’s Promise organic line of products that Stop & Shop has. The products are affordable and are a great quality. In this dressing alone we used their Dijon mustard, apple cider vinegar, and wild honey! Even the sweet potatoes are Nature’s Promise! Affordable, delicious, and good quality- my three musts!

              Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

              Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

              Combine, assemble, and devour!

              Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

              Every bite is flavorful and delicious! Grilling season is my favorite season and if you haven’t grilled sweet potatoes yet, you must! They are SO good. Plus it’s one of those great transitional veggies that’ll get you grilling from Summer into Fall!

              Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

              Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

              4.0 rating
              1 reviews

              Grilled Sweet Potato Salad with Honey Mustard Vinaigrette


              Yield 4
              Prep Time 10 minutes
              Cook Time 40 minutes
              Total Time 50 minutes



              Author: Lexi
              Scale This Recipe

              Ingredients

                Grilled Sweet Potatoes

                Honey Mustard Vinaigrette

                Everything Else

                • 1 large red onion, sliced
                • 1 lime, cut into wedges for serving
                • 1/4 cup parsley or cilantro
                • 1/3 cup chopped scallions
                • Optional: feta cheese
                • Optional: 1 cup black beans, drained and rinsed
                • Optional: crispy bacon

                Directions

                1. Preheat your grill to 350ºF and grease the grates.
                2. In a large bowl, toss sweet potatoes with oil, salt, and pepper.
                3. Place on grill and let cook for 15 minutes on each side until tender.
                4. While grilling, add all dressing ingredients into your blender and blend until smooth. Set aside.
                5. When the sweet potatoes have 10 minutes left on the grill, add sliced onion to the grill and let cook for 10 minutes or until soft and fragrant.
                6. Once done grilling, gently toss sweet potatoes and grilled onion with dressing (amount as desired).
                7. Assemble: Place sweet potatoes and red onion on a plate. Top with more dressing if desired, feta (optional), black beans (optional), bacon (optional), parsley, cilantro, and scallions. Serve warm or cold with lime wedges.

                Nutrition

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                Want to master the grill this summer? This guide is a good start to becoming a grill master, and not having overcooked (or undercooked) meals!

                Grilling 101 - Lexi's Clean Kitchen

                This post is sponsored by Stop & Shop. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Stop and Shop has an expanded section or organic and natural foods which I am extra excited about! Thank you for continuing to support LCK and the brands I work with!

                GIVEAWAY

                I am giving way FOUR $50 Stop & Shop giftcards to (4) readers!

                Simply comment below with your favorite things to make on the grill to be entered to win! Winners will be picked on September 16th at 12pm EST. US only.

                Grilled Sweet Potato Salad with Honey Mustard Vinaigrette

                Weekly Dinner Plan Week 38 | Lexi's Clean Kitchen

                I am obsessed with the meals in this Week’s Dinner Plan! The Loaded Eggplant took us awhile to perfect, but it was so worth it! This week’s menu is a delicious assortment of low-carb, easy meals that you will want to make again and again!

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

                Meal Plan Graphic Week 38 | Lexi's Clean Kitchen

                 

                Monday: Thai Turkey Bowls [30 minutes or less, paleo-friendly, nut-free, egg-free]

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

                Wednesday: Leftovers

                Thursday: Loaded Grilled Eggplant with Creamy Herb Sauce [vegetarian, dairy-free, no added sugar]

                Friday: Caribbean Pulled Chicken Lettuce Wraps [dairy-free, paleo-friendly, low-carb]

                Saturday: Out

                Sunday: Fig Pizza [dairy-free, paleo-friendly, gluten-free, no refined sugar]

                Grab your free printable shopping list HERE!


                Make lunch throughout the week from the Lexi’s Clean Kitchen Cookbook!

                Try one of my chicken salad recipes on page 152 in a lettuce wrap for a great travel-friendly lunch! The Pesto Chicken Salad is my favorite chicken salad variation for Summer, but you can’t go wrong with the classic as well!

                Lexi’s Weekly Dinner Plan Week 38

                Weekly Dinner Plan Week 37 | Lexi's Clean Kitchen

                This week is filled with some of my most popular recipes on the blog! From the spaghetti squash bake to the new copycat Chipotle Burrito Bowls, this week is filled with flavorful, simple, and absolutely delicious meals that are perfect for meal prep!

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

                Meal Plan Graphic Week 37 | Lexi's Clean Kitchen

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

                Tuesday: Copycat Chicken Burrito Bowls [grain-free, gluten-free, paleo-friendly, Whole30 compliant + VIDEO]

                Wednesday: Greek Veggie Bowls [vegan-friendly, egg-free, nut-free, paleo-friendly, whole30 compliant]

                Thursday: Leftovers

                Friday: Watermelon Ahi Salad [grain-free, dairy-free, paleo-friendly]

                Saturday: Out

                Sunday: Chicken Milanese [dairy-free and paleo-friendly if you omit the cheese, gluten-free]

                Grab your free printable shopping list HERE!

                Make breakfast throughout the week from the Lexi’s Clean Kitchen Cookbook!

                The French Vanilla Muffins on page 48 and the Healing Tropical Smoothie Bowl on page 62 are perfect for HOT Summer mornings! Looking for BRUNCH inspiration? The avocado toast on page 58 is one of my faves! SO flavorful, filling, and customizable!

                Lexi’s Weekly Dinner Plan Week 37

                Weekly Dinner Plan Week 35 | Lexi's Clean Kitchen

                Can you believe it is already the last week of JULY?! This week’s meal plan is filled with simple, healthy, and flavorful meals that are perfect for these HOT Summer days! From Bruschetta Chicken to BLT Pasta Salad, you are not going to want to miss this weeks menu!

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

                Meal-Plan-Graphic-Week-35

                Monday: BLT Pasta Salad

                Tuesday: Herb Chicken and Candied Pecan Salad

                Wednesday: Spaghetti Squash Alfredo with Chicken and Caramelized Onions (Can substitute spiralized Summer squash for the spaghetti squash!)

                Thursday: Leftovers

                Friday: Tequila Lime Shrimp served with this Mexican Street Corn Salad!

                Saturday: Bruschetta Chicken

                Sunday: Leftovers

                Grab your free printable shopping list HERE!

                Make a breakfast throughout the week from the Lexi’s Clean Kitchen Cookbook!

                The chia pudding (three ways!) on page 60 is such a great make ahead egg-free breakfast or midday snack! Looking for a heartier breakfast? Try the Classic Home Fries on page 42 and top them with an egg!

                Lexi’s Weekly Dinner Plan Week 35

                Weekly Dinner Plan Week 32 | Lexi's Clean Kitchen

                If you have been on the lookout for SIMPLE Summer meals, this week’s Dinner Plan is for you! This week’s menu is filled with thirty minute or less meals that are perfect for these beautiful, busy Summer days when you really don’t want to be stuck inside cooking!

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

                Weekly Dinner Plan Week 32 | Lexi's Clean Kitchen

                Monday: Spicy Chicken in Tomatoes

                Tuesday: Lemon-Basil Shrimp Salad

                Wednesday: Grilled Fish Bowls with Garlic Scapes and Kale

                Thursday: Strawberry Asparagus Salad with Bacon and Almonds

                Friday: Out

                Saturday: Cauliflower Baked Ziti

                Sunday: Leftovers

                Grab your free printable shopping list HERE!

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

                The Scallops Provencal on page 192, Sesame Seared Ahi Tuna Salad on page 150, and BBQ Chicken Pizza on page 176 are some of our Summer favorites!

                Lexi’s Weekly Dinner Plan Week 32

                Chili Mango Wings | Lexi's Clean Kitchen

                These Chicken Wings with Mango-Chili Sauce are a delicious addition to any Summer BBQ! The Mango-Chili sauce is so tasty with a hint of smoky flavor, and compliments the wings perfectly! Throw them on the grill or in the oven for a perfect appetizer or main any night of the week. These wings are made in partnership with the National Mango Board.

                Chicken Wings with Mango Chili Sauce | Lexi's Clean Kitchen

                I am so excited to partner with my friends at the National Mango Board to bring you today’s recipe!

                Chicken Wings with Mango Chili Sauce - Lexi's Clean Kitchen

                Mangos are a great source of Vitamin C, Vitamin A, and fiber and are a great lower calorie snack at 100 calories a cup! Plus, they are SO flavorful, juicy, and delicious!

                These wings lasted about 2 hours in my house. Marinated to perfection with just the right amount of smoky heat, we could not get enough!

                Chicken Wings with Mango Chili Sauce | Lexi's Clean Kitchen

                I am always on the lookout for flavorful recipes to make for Summer gatherings with friends and family and these wings will definitely be a hit! Blend the sauce, marinate the wings, toss on the grill and devour! The perfect combination of sweet and smoky with just the right amount of spice!

                 

                Chicken Wings with Mango Chili Sauce | Lexi's Clean Kitchen

                 

                0.0 rating

                Chicken Wings with Mango-Chili Sauce


                Yield 6
                Prep Time 45 minutes
                Cook Time 10 minutes
                Total Time 55 minutes



                Author: Lexi
                Scale This Recipe

                Ingredients

                  Mango-Chili Sauce

                  Other Ingredients

                  • 2 pounds chicken wings (about 24), wingtips removed, or drumettes rinsed and patted dry
                  • Kosher salt and freshly ground black pepper
                  • Chopped scallions, for garnish

                  Directions

                  1. Place all of the mango-chili sauce ingredients, except for the chili paste, into a high-speed blender. Puree until smooth. Stir in the chili paste and taste. Adjust seasoning as desired.
                  2. Place chicken wings in a large bowl and season with salt and pepper. Coat with 1/2 cup of mango-chili sauce, set the rest of the sauce aside for later. Sprinkle wings with sesame seeds and cover with plastic wrap. Refrigerate for 30 minutes to 1 hour.
                  3. Grease a grill or grill pan. Grill the wings for about 5 minutes on each side, or until opaque and fully cooked through.
                  4. While wings cook, place reserved sauce in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. If the sauce is too thick, add a few teaspoons of water until the desired consistency is reached. If the sauce is too thin, continue to cook until thick.
                  5. Toss chicken wings in 1/4 cup of sauce (or brush sauce on them) and place on a serving platter.
                  6. Garnish with chopped scallions and diced mangoes, and serve with remaining mango-chili sauce on the side for dipping!

                  Recipe Notes

                  How to cut a mango: Slice off the sides of the fruit, avoiding the large seed in the center. Once you have these two sides, you can get to the flesh and slice or dice as needed. Then simply scoop it out of the skin.


                  Nutrition

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                  This post in sponsored by the National Mango Board. All opinions are 100% always my own! Check out the National Mango Board’s tutorials on How to Cut a Mango and Selecting and Storing a Mango! They are both great tools for all your mango needs.

                  Chicken Wings with Mango-Chili Sauce

                  Grilled Shrimp Salmon Scampi {Gluten-free} | Lexi's Clean Kitchen

                  This Grilled Salmon and Shrimp Scampi is the perfect Summer seafood dish! The marinate and sauce are loaded with bright Summer flavors of lemon, herbs, garlic, tomatoes and spinach! If you are looking for a delicious recipe for weekend BBQing, this one is definitely a winner!

                  Grilled Shrimp Salmon Scampi {Gluten-free} | Lexi's Clean Kitchen

                  Scampi has always been one of my favorite dishes to order when out. Once I stopped eating gluten, I stopped ordering it! Now that I tolerate some rice pasta, it’s game on again. If you aren’t eating rice pasta, serve this over zucchini noodles for a low carb option! Get creative and add-in any seasonal veggies you have on hand, too!

                  The seafood marinates in the most fabulous fresh marinade, then it’s off to the grill! Whip up the sauce, then the veggies, make the pasta, combine and devour! The perfect meal.

                  Grilled Shrimp Salmon Scampi {Gluten-free} | Lexi's Clean Kitchen

                  Grilled Shrimp Salmon Scampi | Lexi's Clean Kitchen

                  0.0 rating

                  Salmon and Shrimp Scampi


                  Yields 4
                  Prep Time 10 minutes
                  Cook Time 40 minutes
                  Total Time 50 minutes



                  Author: Lexi
                  Scale This Recipe

                  Ingredients

                    Marinade

                    • 3 garlic cloves, minced
                    • 5 tablespoons melted butter
                    • 1 tablespoon olive oil
                    • 3 lemons, juiced
                    • 1/2 teaspoon pepper, more to taste
                    • 1/2 teaspoon salt, more to taste
                    • 1/4 teaspoon red pepper flakes, more to taste
                    • 1/2 cup fresh parsley, roughly chopped, set more aside for garnish
                    • 1 lemon, sliced into thin wedges

                    Sauce

                    • 1/2 marinade ingredients
                    • 1/2 cup chicken broth
                    • 1 cup halved cherry tomatoes
                    • 4 cups baby spinach leaves

                    Other Ingredients

                    • 1 pound wild salmon filet, skinned,
cut into 1-inch pieces
                    • 1/2 pound uncooked medium shrimp, peeled and deveined
                    • 8 oz gluten-free linguine or fettuccine pasta, cooked according to package instructions

                    Directions

                    1. Place all marinade ingredients except for thinly sliced lemon in a medium mixing bowl and mix until well mixed. Pour half of the marinade in medium saucepan and set aside.
                    2. Pat the salmon and shrimp dry and sprinkle with a small amount of salt and pepper. Add the salmon and shrimp to the marinade and toss well until well coated. Cover and place in the fridge for 30 minutes.
                    3. Over medium heat, bring the marinade ingredients in the saucepan to a simmer. Add in the chicken stock and tomatoes and cook until the tomatoes soften, about 8-10 minutes. Taste and adjust seasoning as needed.
                    4. Add in spinach and cook over medium-low heat, just until the spinach has wilted. Take the sauce off-heat and set-aside until ready to serve.
                    5. Once fish is done marinating, assemble the skewers. Place the salmon on first, then the shrimp, and then the sliced lemon. We fold over the sliced lemon to make it easier to lay on the grill. Assemble the skewers in that pattern until all of the salmon and shrimp are used up. Place the skewers on the grill for about 5 minutes on each side, until opaque and just cooked through.
                    6. Take the grilled shrimp and salmon off the skewers and place in a large mixing bowl, add in sauce and linguine and toss well. Top with roughly chopped parsley for garnish and serve.

                    Recipe Notes

                    *You can substitute the brown rice noodles for zucchini noodles or any other noodles of choice!


                    Nutrition

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                    Grilled Salmon and Shrimp Scampi

                    Mexican Street Corn Salad

                    This Mexican-Inspired Street Corn Salad is my new summer salad obsession! So much flavor, and simple to prepare. It will be a BBQ staple all season long. It’s naturally gluten-free and made with the option for cheese, making it dairy-free if you want it to be!

                    Mexican Street Corn Salad

                    Let’s keep with tradition and grill up our corn! Perfectly fresh grilled corn is SO GOOD.

                    Now to get the kernels off, this way works…

                    Mexican Street Corn Salad

                    But this way works much better!

                    Mexican Street Corn Salad

                    Get those kernels off the cob, mix up the delicious sauce, mix together, and devour!

                    I used to not eat much corn. Not because I couldn’t digest it well, I can digest it decently, but because so much of it is genetically modified. Did you know corn is one of the most GMO crops? NOW I get my corn from my local farmers and feel GOOD about it. Plus, local fresh corn is so so so good. I’ll take it all summer long, please!

                    Mexican Street Corn SaladI can’t get enough of this salad. It’s easy to make and a different fun way to serve up your corn. A little bit of creaminess, a little tang, and a lot of fresh! Serve them up as a side for anything, but may I suggest this epic tostada?

                    Mexican Street Corn Salad

                    Mexican Street Corn Salad

                    Watch the video:


                    5.0 rating
                    5 reviews

                    Mexican Street Corn Salad


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



                    Author: Lexi
                    Scale This Recipe

                    Ingredients

                    Directions

                    1. Preheat grill to medium-hot.
                    2. Wrap corn in individual pieces of tinfoil with 1/2 tablespoon of butter in each foil.Place on grill for 15 minutes, turning every 3 or so minutes. After 15 minutes, remove tin foil and let cook until slightly charred. Alternatively, you can boil corn instead of grilling!
                    3. Remove and let cool slightly. Cool enough to cut the corn.
                    4. Cut kernels off of the cob and place into a bowl.
                    5. In a separate bowl, mix together the remaining ingredients. Taste and adjust spices as desired.
                    6. Pour over corn, garnish, and serve.

                    Recipe Notes

                    *For the Mexican Street Corn Tostadas:
                    -1 batch homemade tortillas or store-bought tortillas (my favorite)
                    -1 batch refried black beans
                    -1 batch guacamole

                    In a greased skillet over medium heat, place tortilla and cover until crispy, tossing after 30 seconds to 1 minute. Make your refried black beans and guacamole. Pile them up and enjoy!

                    *Depending on how large your corn is, add more mayo and salt as desired. This dish should be on the creamer side.


                    Nutrition

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                    Mexican Street Corn Salad [VIDEO]

                    We hope everyone is having a great long weekend! This week is filled with light, simple and flavorful dishes perfect for Summer! From my favorite eggplant pizza to easy scallop pasta, you are not going to want to miss this week’s menu! If you are planning on BBQing today or tomorrow, be sure to scroll all the way down to see our favorite recipes from the Lexi’s Clean Kitchen Cookbook and the blog for the perfect BBQ spread!

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

                    Meal Plan Graphic Week 26 | Lexi's Clean Kitchen

                    Monday: Memorial Day BBQ out!

                    Tuesday: Easy Scallop Pasta (Dairy-free, egg-free, gluten-free, nut-free, and paleo-friendly)

                    Wednesday: Leftovers

                    Thursday: Eggplant Pizza (gluten-free, paleo-friendly, no refined sugar, )

                    Friday: Indian Spiced Chicken and Cauliflower (Dairy-free, egg-free, gluten-free, nut-free, and paleo-friendly)

                    Saturday: Out

                    Sunday: Dry-Rub Wings (Dairy-free, egg-free, gluten-free, nut-free, and paleo-friendly)

                    Grab your free printable shopping list HERE!

                    Celebrate Memorial Day with recipes from the Lexi’s Clean Kitchen Cookbook! Try the Chopped BBQ Chicken Cobb Salad on page 146, the Sriracha Lime Grilled Chicken Salad on page 136, and the All-American Burgers on page 198!


                    We love seeing what you have been cooking from these meal plans and have some exciting news! I’ve partnered with KitchenAid to bring you an awesome set of copper core cookware valued at $999.99! This giveaway will be going on for the entire month of June!

                    Stay tuned for our next meal plan to learn about how to ENTER!

                    KitchenAid Giveaway | Lexi's Clean Kitchen


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

                    Lexi’s Weekly Dinner Plan Week 26

                    Loaded Kimchi Fries | Lexi's Clean Kitchen

                    Perfectly crispy oven baked fries topped with caramelized kimchi (seriously amazing), cilantro, cheddar cheese, onion, and a special spicy sauce makes for the ultimate vegetarian side-dish or appetizer. These Loaded Kimchi Fries will take your french fry game to the next level!

                        Loaded Kimchi Fries | Lexi's Clean Kitchen

                    I often get asked where I get inspiration for my cooking. One of the best sources of inspiration is from traveling! Trying new cuisines, meeting the brilliant chefs behind the dishes, and exploring new flavor profiles and combinations are some of my favorite things to do!

                    I have been wanting to create this recipe ever since trying the Kimchi Fries at the Korean BBQ inspired food truck turned store front, Chi’lantro during my last trip to Austin, Texas! I couldn’t get over the complex and all-around amazing flavors going on and had to try making a version of my own.

                    I left out the meat to make these a fabulous meatless/vegetarian side, though they did serve them up with some pretty amazing chicken and pork!

                    Kimchi Fries | Lexi's Clean Kitchen

                    Look at those crispy, crispy fries!

                    These will definitely be a staple for game-day entertaining and summer BBQ’s! Everyone will go nuts of these flavors, guaranteed.

                    Loaded Kimchi Fries | Lexi's Clean Kitchen

                    Look at all of those toppings! A truly amazing flavor combination.

                    P.S. I recommend digging in with a fork!

                    Loaded Kimchi Fries | Lexi's Clean Kitchen

                    5.0 rating
                    2 reviews

                    Loaded Kimchi Fries


                    Yields 3
                    Prep Time 10 minutes
                    Cook Time 45 minutes
                    Total Time 55 minutes



                    Author: Lexi
                    Scale This Recipe

                    Ingredients

                      Fries

                      Caramelized Kimchi

                      Spicy Mayonnaise

                      • 1/4 cup organic mayonnaise, store-bought or homemade
                      • 1 tablespoon Sriracha

                      Everything Else

                      • 1/4 cup cheddar cheese, shredded
                      • 1 small onion, sliced thin
                      • 2 tablespoons cilantro, roughly chopped
                      • 1 1/2 teaspoon black and white sesame seeds for garnish
                      • 1 avocado, thinly sliced or diced
                      • Optional: Sprinkle Nori (dried seaweed) on top as a garnish

                      Directions

                      1. Pre-heat oven to 400 degrees °F.
                      2. In a medium mixing bowl, toss potatoes in spices.
                      3. Lay potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with additional spices if desired. Bake for 45 minutes, or until crispy. Toss every 15-20 minutes and make sure there is a good amount of space between each potato.
                      4. Combine kimchi ingredients in a small mixing bowl. Heat a medium skillet over high heat until very hot. Add the kimchi to the pan and cook over high heat until the kimchi has browned, about 4-5 minutes. Take off heat, roughly chop and set aside until ready to assemble.
                      5. In a small mixing bowl, mix Sriracha and mayo until well combined.
                      6. Place baked fries in a desired serving dish. Top with cheese if using, onions, cilantro, caramelized kimchi, avocado, and sesame seeds. Drizzle with spicy mayo and serve!

                      Recipe Notes


                      Nutrition

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                      Loaded Kimchi Fries

                      No Bake Mint Chip Bites - Lexi's Clean Kitchen & Quitter's Circle #ad

                      These Mint Chip Energy Bites are the perfect on-the-go snack. They’re easy to make, absolutely delicious, and require absolutely no cooking or baking.

                      No Bake Mint Chip Bites

                      I am so excited to be partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you today’s recipe!

                      You all know how passionate I feel about helping you lead a healthier lifestyle. Since the day I started Lexi’s Clean Kitchen, that has always been my core mission. Whether it’s helping you on your clean eating journey, stocking your pantry, giving you tips to wake up feeling great, or giving you cleaner beauty and skincare ideas– I want you to be the best you!

                      Now, even though I’ve never personally been a smoker, I am so excited to partner with Quitter’s Circle, an online quit smoking community, to show you my favorite ways to fuel your body and mind with healthy tips and recipes to help set you up for success!

                      Having people in my family who smoke, I’ve seen firsthand the negative effects that can come from it. This has made me passionate about helping others – whether you smoke, or you know somebody you love that smokes – make positive, healthy changes to their lifestyle!

                      Quitter’s Circle is a fabulous resource that provides motivational tips and a variety of information ranging from how much money you can save from quitting smoking, to articles on why you need a quit smoking support squad, and I am so excited to bring you even more ways to be confident, feel great and glow from within!

                       

                      These no bake energy bites are the perfect mid-day snack that you can grab in your hand and munch on. Easy peas-y, and gives you something to distract your hands and mouth on your work break!

                      No Bake Mint Chip Bites

                      No Bake Mint Chip Bites

                      0.0 rating

                      Mint Chip Energy Bites


                      Yields 15 balls
                      Prep Time 10 minutes
                      Cook Time
                      Total Time 10 minutes



                      Author: Lexi
                      Scale This Recipe

                      Ingredients

                      Directions

                      1. Add dates to your food processor and process until broken up into pea-sized bits.
                      2. Add in coconut flakes, walnuts, cocoa powder, peppermint extract, and a pinch of salt.
                      3. Process until well-combined. Mixture should come together into a large ball.
                      4. Roll the mixture into 15 roughly 1-inch balls.
                      5. Place in the freezer for 15 minutes before storing in the refrigerator for up to one month.

                      Nutrition

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                      This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own.

                      Mint Chip Energy Bites

                      Instant Pot Lemon Veggie Risotto | Lexi's Clean Kitchen

                      This 10-minute Instant Pot Lemon Veggie Risotto is a flavorful, bright, vibrant, and a creamy Meatless Monday meal! Loaded with broccoli, asparagus, spinach, and peas, it is the perfect dairy-free dish to celebrate the abundance of SPRING veggies!

                      instant pot risotto in a bowlInstant Pot Lemon Veggie Risotto

                      I love creamy risotto and was so surprised at how creamy and flavorful this recipe was without adding any cheese! The texture along with the spices and pop of lemon really makes this a simple and flavorful meal or side dish perfect for any night of the week! To make it a full meal, top it with a protein of choice and enjoy!

                      Instant Pot Lemon Veggie Risotto | Lexi's Clean Kitchen

                      How to make risotto in the Instant Pot

                      Watch the video here:

                      Instant PotIngredients Needed

                      Instant Pot Lemon Veggie Risotto

                      Want more Instant Pot recipes? Try these:

                      5.0 rating
                      20 reviews

                      Instant Pot Lemon Veggie Risotto


                      Yield 4
                      Prep Time 5 minutes
                      Cook Time 10 minutes
                      Total Time 15 minutes



                      Author: Lexi
                      Scale This Recipe

                      Ingredients

                      • 1 bunch asparagus, sliced thin
                      • 1 cup broccoli florets
                      • 1 cup fresh peas, sliced thin
                      • 2 tablespoons and 1 teaspoon extra-virgin olive oil
                      • 1 onion, diced
                      • 1 cup leek, diced
                      • 2 garlic cloves, minced
                      • 1 teaspoon fresh thyme
                      • 1 1/2 cups arborio rice
                      • 4 cups vegetable broth
                      • 4 tablespoons butter
                      • 1 cup spinach
                      • 1/2 bunch chives, sliced thin
                      • 1/2 teaspoon garlic powder
                      • 1/4 teaspoon red pepper flakes, more to taste
                      • 1 teaspoon lemon zest
                      • 2 tablespoons lemon juice, more to taste

                      Directions

                      1. Pre-heat oven to 400 °F. Line a baking sheet with parchment paper. Add asparagus, broccoli, and peas to the baking sheet. Coat with 1 teaspoon extra-virgin olive oil, salt and pepper, toss well. Place in the oven for 15-20 minutes or until broccoli is fork tender. Once done, remove from oven and set aside.
                      2. In an Instant Pot or pressure cooker, press SAUTÉ. Add remaining extra-virgin olive oil and let the pot heat up. Once hot, add in onions, leeks and garlic. Let cook for 2-3 minutes or until onions start to turn translucent.
                      3. Add rice and stir for 1-2 minutes to toast.
                      4. Add vegetable stock, butter and thyme. Stir well.
                      5. Turn the pressure cooker or instant pot off. Secure lid in place, turn valve to sealing, press manual, and modify time to 7 minutes.
                      6. Once the time has lapsed, and the pressure cooker is done, turn the valve to venting to quickly release the pressure. Open the lid and stir well.
                      7. Turn the setting to SAUTE. Add spinach, chives, roasted veggies, and spices to the rice. Stir for 1-2 minutes or until the spinach has wilted. Taste and adjust seasoning. Top with lemon zest and additional chives.
                      8. Serve warm!


                      Nutrition

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                      Instant Pot Lemon Vegetable Risotto

                      Coconut Curry Ceviche {Dairy-free, grain-free, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

                      This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!

                      Coconut Curry Ceviche - Lexi's Clean Kitchen

                      In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!

                      Scenes from the trip:

                      San Fran Food Blogger Trip

                      Where We Stayed:

                      We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers! 

                      What We Did:

                      Avital Walking Food Tour of Mission District: amazing foodie tour with fabulous stops in the Mission district.

                      Tour of Heath Ceramics: a tour of their San Fran studio!

                      Macaron workshop at Chantal Guillon: This was incredible. An amazing, fun experience and they even made custom macrons with our logos on them!

                      Edible Excursions Japantown Food Walking Tour: A great tour of Japan town with a ton of fabulous stops for any foodie!

                      Tour of the Ferry Plaza Farmers Market, and Ferry Building Marketplace: we walked around and met many of the vendors here. It is truly an amazing farmer’s market if you ever get the chance to go!

                      Where We Ate:

                      Dinner at E&O Kitchen & Bar

                      Dinner at Charlie Palmer’s Burritt Room + Tavern

                      Dinner at Urban Tavern

                      It was an amazing trip filled with fabulous food, good friends, and great things to do in the city!


                      Now… this recipe! A must-make!

                      Coconut Curry Ceviche - Lexi's Clean Kitchen

                      I mean, how good does this look? No cooking required!

                      Coconut Curry Ceviche - Lexi's Clean Kitchen

                      5.0 rating
                      1 reviews

                      Coconut Curry Ceviche


                      Yield 4-6
                      Prep Time 55 minutes
                      Cook Time
                      Total Time 55 minutes



                      Author: Lexi
                      Scale This Recipe

                      Ingredients

                      • 1/2 pound local white fish (see notes)
                      • 1 red chili, minced
                      • 1 red bell peppers, minced
                      • 1/2 red onion, minced
                      • 1 mango, minced
                      • 1 tablespoon cilantro, finely chopped
                      • 1/2 cup fresh lime juice, from about 4 limes
                      • 1 tablespoon full-fat coconut milk, more to taste
                      • 1/4 teaspoon Thai style green curry paste, more to taste
                      • 1/4 teaspoon fish sauce
                      • 1/4 teaspoon sea salt, more to taste
                      • 1/4 teaspoon black pepper, more to taste
                      • 1 bag Tarro Chips
                      • Optional: 1 whole coconut, halved, for serving

                      Directions

                      1. Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
                      2. Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
                      3. Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
                      4. Add enough coconut milk to the mix to lightly coat all of the ingredients.
                      5.  Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
                      6. Toss to combine. Assemble and serve.

                      Recipe Notes

                      • *We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
                      • *Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.

                      Nutrition

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                      Coconut Curry Ceviche & San Fran Blogger Trip

                      This Chicken Cacciatore has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE, that’s made quickly in your Instant Pot pressure cooker! Easy Chicken Cacciatore

                      Instant Pot Chicken Cacciatore

                      This fall-off-the-bone chicken is hearty and flavorful, and serves a crowd or makes for delicious leftovers. The pressure cooker is one of my new favorite gadgets. Why? Because a chicken this tender and flavorful usually requires cooking low and slow, yet we made it quick!

                      What do you eat chicken cacciatore with?

                      Instant Pot Chicken Cacciatore

                      Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!

                      Which instant pot to get?

                      I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.

                      What can I cook in instant pot?

                      Lots of things, but let me say, not EVERYTHING. I’ve seen people wanting to make every single thing in the Instant Pot and I don’t think it works like that. It’s used for convenience. It cooks fast and definitely can cook things uniquely that you can’t get over the stovetop. With that said, it cooks food using water or other cooking liquid. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. So since it steams, you wouldn’t want to make things like steak in your pressure cooker. Does that make sense?

                      How do you use an instant pot?

                      Based on what you’re cooking, add a cup or so of cooking liquid or of water to the pressure cooking pot. Lock the lid in place and make sure the valve is in the sealing/pressure cooking position. Select a pressure cooking button and let it cook! Use quick release or natural release (see below) once done, then enjoy!

                      InstantPot Chicken Cacciatore over pasta

                      Watch the video:

                      Want more Instant Pot recipes? Try these pressure cooker favorites:

                      4.7 rating
                      7 reviews

                      Instant Pot Chicken Cacciatore


                      Yields 6
                      Prep Time 10 minutes
                      Cook Time 20 minutes
                      Total Time 30 minutes



                      Author: Lexi
                      Scale This Recipe

                      Ingredients

                      • 8 chicken legs and/or thighs
                      • 2 teaspoons sea salt, use more as necessary for coating chicken and seasoning at the end
                      • 2 teaspoons freshly ground pepper, use more as necessary  for coating chicken and seasoning at the end
                      • 2 tablespoons avocado oil or extra-virgin olive oil
                      • 1 medium onion, sliced into thin strips
                      • 3 carrots, minced
                      • 1 red pepper, diced medium
                      • 1/2 pound mushrooms, trimmed and sliced
                      • 2 large garlic cloves, minced
                      • 1 teaspoon dried oregano
                      • 1/4 teaspoon red pepper flakes
                      • 2 tablespoon fresh basil, chopped
                      • 1 bay leaf
                      • 1 cup chicken broth
                      • 14.5 oz can Tuttorosso diced tomatoes in juice
                      • 14.5 oz can Tuttorosso diced tomatoes in juice, pulsed in a food processor or blender
                      • 2 tablespoons freshly parsley, plus more to garnish
                      • 1 teaspoon fresh thyme
                      • 1/4 cup balsamic vinegar

                      Directions

                      1. Pat chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to the saute setting at high heat. Add in oil. Working in batches sear chicken until golden brown, about five minutes on each side, adding more oil as necessary. The chicken should not be fully cooked at this stage but the skin should be nicely browned. Transfer chicken to a plate and set aside.
                      2. Add onion, carrots, peppers, and mushrooms to the pressure cooker and saute until vegetables are soft, scrapping up browned bits, about 4 minutes. Add garlic, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh thyme, fresh parsley, and balsamic vinegar. Return chicken to pressure cooker and press into tomatoes until they are mostly covered.
                      3. Place lid on pressure cooker and lock in place. Cook on high pressure for 12 minutes. Release pressure using quick release valve and remove lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and simmer sauce until it is the desired thickness. Do this before seasoning to taste with salt and pepper.)
                      4. Garnish with parsley and serve over rice, cauliflower rice, or gluten-free pasta.

                      Recipe Notes

                      * Don't have a pressure cooker, cook this on the stovetop as well using Nanny's Potted Chicken on page 160 of the Lexi's Clean Kitchen Cookbook as a reference! In a large braising pan or Dutch oven, follow steps 1-2 as directed, cover, lower the heat to medium-low and simmer until the chicken is tender, about 90-100 minutes.


                      Nutrition

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                      This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!

                      Instant Pot Chicken Cacciatore

                      Looking for a veggie side dish? These Mediterranean Veggie Fritters are packed with veggies, loaded with Mediterranean flavors, and are gluten-free, vegetarian, and paleo-friendly!

                      Healthy Mediterranean Veggie Fritters

                      Mediterranean Veggie Fritters

                      Meatless Monday is here, and today we’re giving you our new favorite side dish! These fritters can be baked or pan-fried, and are SO flavorful. Crispy on the outside, just the way we like them!

                      Healthy Veggie Fritters

                      How to make veggie fritters

                      Veggie fritters prep

                      Bonus: You’ll be eating all the veggies!

                      Veggie Fritters with beets

                      gluten-free veggie fritters

                      Watch the video:


                      5.0 rating
                      2 reviews

                      Mediterranean Veggie Fritters


                      Yields 15 fritters
                      Prep Time 10 minutes
                      Cook Time 20 minutes
                      Total Time 30 minutes



                      Author: Lexi
                      Scale This Recipe

                      Ingredients

                      • 2 onions, mined
                      • 2 cloves of garlic, minced
                      • 4 scallions, thinly slices, about 1/4 cup
                      • 2 carrots, grated, about 1 cup grated carrots
                      • 2 teaspoons cumin
                      • 1/2 teaspoon turmeric
                      • 1/4 teaspoon ground coriander
                      • 2 teaspoons salt, more to taste
                      • 2 teaspoons pepper, more to taste
                      • 2 tablespoons parsley, roughly chopped
                      • 1/4 teaspoon fresh lemon juice
                      • 1/2 cup almond flour
                      • 2 medium beets shredded, about 2 cups, water squeezed out
                      • 2 eggs
                      • 1/4 cup tapioca flour
                      • 2 cups avocado oil

                      Directions

                      1.In a medium skillet sauté onion and garlic until the onion turns translucent and the garlic begins to brown. Turn off heat, let cool and place in a medium mixing bowl.
                      2. Add scallions, carrots, spices, parsley, lemon juice, and almond flour.
                      3. Place the shredded beet in a paper towel or cheesecloth, squeeze out as much liquid as you can, and add it to the carrot mixture.
                      4. In a small mixing bowl, whisk together the eggs and tapioca powder to form a thick paste. Add the paste to the beet/carrot mixture and stir until just combined. Taste and adjust seasoning as needed.
                      5. Heat a large skillet over medium-high heat with avocado oil.
                      6. Once the oil is at frying temperature (365℉), spoon 2 tablespoons of the batter into the pan to make a fritter that is about 2 inches in diameter. Use the spatula to help form it. Let fry for 3-5 minutes on each side, or until the fritters start to crisp up and turn a deep brown. Repeat with remaining veggie batter.
                      7. Place the cooked fritters on a plate lined with paper towels and set aside until ready to serve. Serve warm.

                      Recipe Notes

                      • Recipe inspired by Persiana cookbook by Sabrina Ghayour
                      • You can bake these instead of frying them. Bake at 375°F until both sides are crispy.

                      Nutrition

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