How to Make a Nut Free Basil Pesto

This Nut Free Pesto is the perfect condiment to brighten up any dish. It’s also a great way to use up the overabundance of basil at the end of the season to put up for winter!

nut free pesto recipe in a bowlNut Free Pesto Recipe

Everyone loves a good pesto recipe! But not everybody can have nuts and most pesto recipes call for them. So we whipped up a bright and flavorful basil pesto that doesn’t use pine nuts so that everyone get can enjoy it. This pesto recipe also sneaks in some healthy greens by using a combination of basil and kale.

Basil pesto is great for nearly any dish. And it’s simple to put together and a great way to use up an overabundance of herbs. It also freezes well so make a bunch now while it’s abundant and you can use fresh pesto in your dishes all summer long!

Nut Free Pesto Ingredients

ingredients for nut free pesto going in blenderHow to Clean Herbs

Herbs can be very dirty and gritty, whether coming from the supermarket or the farmer’s market. The best way to clean herbs is to fill up a big bowl with clean, cool water. Dunk the herbs in the water, letting all the dirt and grit sink to the bottom. Empty the water, fill it back up and repeat until no sand or dirt remains at the bottom of the bowl.

Ways to Use Pesto

This bright pesto would be great with so many dishes! It is great with both chicken, turkey or even pork. You can use pesto in pasta dishes, rice dishes, in a salad, as a dip or spread and served over a grilled meat or veggies.

Check out these recipes using pesto:

How to Freeze Pesto

Pesto freezes really well. You can freeze it in small jars for single serve portions. Small mason jars work well for this.

How to Prevent it from Turning Brown

Pesto turns brown when the fresh herbs oxidize by coming into prolonged contact with oxygen. It isn’t harmful to eat brown pesto, but it can have an off taste and it looks unpleasant. To prevent browning you can float some olive oil over the top of pesto in the container. Make sure to cover the pesto entirely. This creates an airtight seal and will prevent the pesto from turning brown immediately.

You can freeze for up to 3 months. The longer you freeze fresh herbs, the less potent they become. To defrost leave in the refrigerator overnight.

nut free pesto recipe in a bowl

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

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Nut Free Basil Pesto Recipe

This Nut Free Pesto is the perfect condiment to brighten up any dish. It's also a great way to use up the overabundance of basil at the end of the season to put up for winter!


Yields 2 cups
Prep Time 5 minutes

Total Time 5 minutes
Recipe Type: Sauce
Cuisine Gluten-free, Nut-free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 2 cups packed basil
  • 2 cups packed baby kale
  • 1/3 cup parmigiano reggiano, grated
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • Salt to taste
  • ¼ cup olive oil
  • hot water, as needed

Directions

  1. Add all of the ingredients except the olive oil to a food processor or a high speed blender. Pulse until finely chopped. With the motor running, drizzle in the olive oil. If needed you can add in a tablespoon of hot water as needed to make a smooth pesto. Taste and adjust seasoning.
  2. Use immediately or store for up to 1 week in a tightly sealed container.

Recipe Notes

  1. You can replace the kale with equal portions basil for a basil only pesto.

Nutrition

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How to Make a Nut Free Basil Pesto

These Paleo Blueberry Muffins are bursting with lemon flavor and plump blueberries! They come together easily, are gluten-free, made with almond flour, and the perfect healthy muffin recipe for any brunch or as a snack!

Paleo blueberry muffins in the muffin tinPaleo Blueberry Muffins

These grain-free Paleo Lemon Blueberry Muffins are so simple, moist, and delicious. They are bursting with blueberries, with a fluffy texture and a bright lemon flavor. Nobody will know these muffins are gluten-free, grain-free, and paleo-friendly! They are so easy to make and can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!

Here’s what you need to make them:

Swapping with Frozen Blueberries

It’s so nice during blueberry season to include them fresh in this muffin, but in the dead of winter, frozen blueberries can work too! To avoid turning the muffin batter blue fold the blueberries in while they’re still frozen. They might need an extra minute or two to cook in the oven, but otherwise the recipe will work the same.

A paleo blueberry muffin ripped in halfIs Almond Flour Healthy?

Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.

How to Measure Almond Flour

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

a bunch of Paleo blueberry muffinsIf you like this muffin recipe, check out these others:

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

4.3 rating
3 reviews

Paleo Lemon Blueberry Muffins

These Paleo Blueberry Muffins are bursting with lemon flavor and plump blueberries! This paleo muffin recipe is easy to make, gluten-free, made with almond flour, and the perfect healthy muffin recipe for any brunch or as a snack!


Yields 9
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Recipe Type: Snack, Breakfast
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi
Scale This Recipe

Ingredients

  • 2 cups (192 grams) almond flour
  • 1 tablespoon (7 grams) coconut flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 3 tablespoons honey
  • 1 teaspoon organic vanilla
  • 1/4 cup unsweetened applesauce
  • Zest of 1 lemon (about 2 teaspoons)
  • 1 teaspoon lemon juice
  • 1 cup blueberries, divided

Directions

  1. Preheat oven to 350ºF and line muffin tin with parchment liners.
  2. In a large bowl whisk together almond flour, coconut flour, salt and baking soda.
  3. In a separate medium bowl, whisk to combine eggs, honey, vanilla, applesauce, lemon zest and juice.
  4. Combine wet into dry and stir until fully incorporated. Gently fold in 1/2 blueberries.
  5. Using a muffin scoop or spoon, fill liners with 1/4 cup batter. Place remaining blueberries into the top of batter.
  6. Bake for 20 minutes or until a toothpick comes out clean.

Recipe Notes

  1. Recipe originally published in 2014, recipe updated in 2018 and republished with new photos in July 2019.

Nutrition

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Paleo Lemon Blueberry Muffins

Need a delicious light dinner that doesn’t require much cooking and is so DELICIOUS? Then this Instant Pot Lemon Chicken with Artichokes and Asparagus is just what you need to make tonight! This seasonal and bright dinner is perfect for a night you still want something delicious but don’t want to cook much. It’s also gluten-free, paleo, low carb and whole30 friendly. Made in partnership with my friends at Shenandoah Valley Organic (SVO Farmer Focus)!

Instant Pot Lemon Chicken for DinnerEasy Instant Pot Lemon Chicken Recipe

This Instant Pot Lemon Chicken recipe with asparagus and artichokes is exactly why we love the Instant Pot! It cooks up delicious meals, using mostly hands-off cooking, and quickly! We love how flavorful this dish is with the bright lemon that compliments the earthy artichokes, asparagus and hearty chicken. This meal is pretty low-carb on its own, but if you’d like you can serve it alongside pasta, rice or cauliflower rice.

Of course, not all of the ingredients cook at the same time so there are a few steps in this recipe. It’s not difficult though, and it makes it so that you are mostly just placing ingredients inside the instant pot, and then letting it work it’s magic!

Here’s what you need:

Ingredients for Instant Pot Lemon Chicken

How to Prep Asparagus

Asparagus is in season throughout the spring. Look for asparagus in the store with medium sized spears that have dry tips. Try giving the tips of the asparagus a quick smell, it should be earthy and fresh. If it smells funky, pass on them.

To clean asparagus rinse the spears to remove any grit. The end of the spear is woody. You can snap off the bottom and they will naturally break where the woody part is. Alternatively, if you prefer not to lose too much asparagus you could cut off 1″ of the stem and peel a few layers off of an additional 1-2″ of the spears.

How To Cook Asparagus in the Instant Pot

The timing for this asparagus is based off of fairly average supermarket asparagus. If your asparagus is very thin, you might be better off cooking the asparagus on the saute mode in the lemon broth instead. Simply saute until al dente. For average asparagus:

  1. Clean the asparagus
  2. Place in instant pot and cook on low pressure for ZERO minutes. The Instant Pot is cooking the food while it’s coming up to pressure and this is just the correct amount needed to cook the asparagus. 
  3. Use the quick release function

Lemon chicken in instant pot

I am so happy to partner with my friends at SVO Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Shenandoah Valley Organic (SVO) is my go-to trusted, farmer focus, chicken company for years now because they pride themselves in producing the highest quality chicken grown on family-owned farms.

These days you can go to the grocery store and *think* that you are picking up chicken that comes from an all-natural sounding brand that does things right, but then unfortunately if you look further into who owns that chicken company, you might be surprised to find out that it’s just the giant chicken manufacturer in this country.

Shenandoah Valley Organic is building partnerships with growers through a Farmer Focus Business Model

I love that with SVO Farmer Focus you know that they are supporting their farmers and is a company that is working hard to do things right and truly raise and produce the highest quality chicken! Every SVO Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. How cool is that? So aside from the best quality chicken (truly), Farmer Focus also delivers the peace of mind that I am supporting hard working family farmers.

SVO chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

organic chicken for instant pot

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

If you like this Instant Pot Recipe, check out these others:

Watch the video:


5.0 rating
3 reviews

Instant Pot Lemon Chicken with Artichokes and Asparagus

Need a delicious light dinner that doesn't require much cooking and is so DELICIOUS? Then this Instant Pot Lemon Chicken with Artichokes and Asparagus is just what you need to make tonight! This seasonal and bright dinner is perfect for a night you still want something delicious but don't want to cook much.


Yield 4
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 29 minutes
Recipe Type: Dinner
Cuisine Paleo, gluten-free, whole30
Make Ahead: Moderate
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 1-½ lbs. SVO Farmer Focus chicken breasts or chicken thigh
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Pinch red pepper flakes
  • 4 cloves garlic, minced
  • 1/2 cup chicken stock
  • 2 tablespoon lemon juice (about 1 lemon)
  • 1 tablespoon lemon zest
  • 2 bunches asparagus
  • 1- 15 ounce can artichoke quarters
  • 1 teaspoon arrowroot
  • Lemon wedges, to serve

Directions

  1. Place chicken breasts, oregano, salt, pepper, red pepper flakes, garlic, chicken stock, lemon juice and zest in a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other.
  2. Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken, cover to keep warm and set aside.
  3. Take 2 tablespoons of brine from the artichokes and place it in the pot. Drain the remainder of the brine and add artichokes and asparagus to the pot. Cook on manual LOW pressure for 0 minutes. Use the quick release function when done.
  4. Slice the chicken and divide on four plates along with artichokes and asparagus. (see note about warming up chicken)
  5. If desired you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the lemon liquid and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened to your desired consistency. Drizzle over the chicken, asparagus and artichokes and serve with wedges of lemon.

Recipe Notes

  1. The timing for this asparagus is based off of fairly average supermarket asparagus. If your asparagus is very thin, you might be better off cooking the asparagus on the saute mode in the lemon broth instead. Simply saute until al dente.
  2. Yes this is supposed to say ZERO minutes. The Instant Pot is cooking the food while it’s coming up to pressure and this is just the correct amount needed to cook the asparagus.
  3. You do not need to thicken this sauce up, this step can be skipped and the sauce served as is.
  4. If you are looking for a more carb-heavy dinner serve over pasta or with rice.
  5. If your chicken has cooled too quickly in between steps, place the chicken back in the pot in the liquid when thickening up the sauce to warm up briefly.

Nutrition

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This post is sponsored by Shenandoah Valley Organic! 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!

Instant Pot Lemon Chicken with Artichokes and Asparagus

When your garden is overrun with cucumbers this summer, this is the salad to make! Or, when you just are really in need of a refreshing, flavor-packed, and super simple salad to throw together. This Easy Cucumber Salad with Herbs uses all of the fresh herbs (parsley, dill, and mint) and features the fresh, cool cumber to complement any dish you’re serving up this summer

bowl of easy cucumber saladEasy Cucumber Salad Recipe

This recipe is for when you have found yourself googling: “How do you use a lot of cucumbers?” this summer. Throwing together this Easy Cucumber Salad with ALL THE HERBS is just the answer! This recipe is light, refreshing and a great side salad to accompany all of your grilling mains, seafood or chicken dishes this summer! And it’s a great way to use up all those fresh herbs you have too!

This recipe works with either farm fresh large cucumbers you find in the summer, or if you’re craving a refreshing side it can also work with store-bought English hot house cucumbers. If you are using extra large cucumbers from your garden or the farm feel free to scoop out the seeds and slice in half moon shapes.

bowl of cucumber salad and herbsHere’s what’s in it:

a plate full of what goes with cucumber salad

What goes with cucumber salad?

To begin, the best thing about this cucumber salad is that it is oh-so-versatile! It can go with just about anything! It’s great to serve as a side for a barbecue, alongside seafood or just about any chicken dish. Here are some of our favorites that go great with this clean cucumber salad:

Looking for more summer sides recipes, check these out:

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Easy Cucumber Salad with Lots of Herbs!

Israeli Salad {low-carb, vegan option, grain-free} | Lexi's Clean Kitchen

This one-bowl Israeli Salad is the perfect refreshing Spring and Summer side-dish! I like to make a big bowl of it and keep it in the fridge all week long! The flavors from the lemon, tomatoes, onion, and herbs go so nicely with almost anything!

Israeli cucumber Salad recipeIsraeli Salad Recipe

I discovered the delicious Israeli salad a number of years back on a trip to Israel and I have loved it ever since. I often forget about this simple salad, and go a long time without making it. This summer I am teaching art classes at the Jewish Community Center and have rediscovered my love for it, as they often have it in the Cafe. Now that your tomatoes are ripening, get ready to make this delicious salad all season long! Low-carb, vegan-friendly option, and so so simple to toss together!

Israeli Salad recipeIngredients for this Israeli Salad:

How to Make it:

This isn’t complicated to make, but does involve some chopping! Once that’s done, place all the ingredients in a bowl and toss to coat!

israeli chopped salad recipe

How long will this last?

I keep this salad for up to 5 days in the refrigerator, but it is best served within 2-3 days.

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


4.0 rating
1 reviews

Israeli Salad

This one-bowl Israeli Salad is the perfect refreshing Spring and Summer side-dish! I like to make a big bowl of it and keep it in the fridge all week long! The flavors from the lemon, tomatoes, onion, and herbs go so nicely with almost anything!


Yield 4
Prep Time 10 minutes
Cook Time
Total Time 10 minutes
Recipe Type: Lunch, Dinner
Cuisine Gluten-free, paleo
Make Ahead: Easy
Author: Lexi
Scale This Recipe

Ingredients

Directions

  1. Combine cucumbers, tomatoes, onion, and parsley in a medium mixing bowl.
  2. Add in lemon juice, olive oil, and spices and mix well to coat. Taste and adjust seasoning as desired.
  3. Cover and refrigerate until ready to serve. 

Recipe Notes

  • *Tip: to prevent salad from getting too watery, scoop out the seeds from the tomatoes before chopping.
  • **Photos updated April, 2017

Nutrition

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Israeli Salad

We are well into cold and flu season and this Ultimate Kick-that-Cold Juice is a recipe you need in your back pocket! If you feel a cold coming on, or you are currently in the throes of one, this juice recipe with oranges, lemon, carrots, ginger and turmeric will give you an extra boost of vitamin C and antioxidants to help your body naturally feel better!Kick That Cold Juice

Kick-that-Cold Juice

When cold and flu seasons hits staying healthy can be a top priority.  Our bodies naturally do a great job at utilizing their own defenses to fight off colds but it can never hurt to arm yourself with some extra Vitamin C and antioxidants to do it. This recipe has been used in my house for years and it’s time it’s officially landed on the blog. If we feel ourselves starting to get sick we immediately make this Ultimate Kick-that-Cold Juice and drink up! I swear by it, but it’s also super delicious and a good pick-me-up.

Benefits of juicing:

Juicing can be controversial in the health world as it does remove some fiber from the fruit and veggies, but I’ve found, when I am coming down with something, this really does the trick! While of course fiber IS important (because it also contains nutrients and helps digestion), practically speaking, you will absorb more nutrients because the gut doesn’t need to digest all that fiber at the same time! Want more info? I like this article!

Juicing extracts the juice from fresh fruits or vegetables. The resulting liquid contains most of the vitamins, minerals and phytonutrients found in the whole fruit! Since you have to use a far larger quantity of fruits and vegetables to make a glass of juice than you typically would eat in a sitting, you will get higher doses of those micronutrients and phytochemical. Juice quickly reaches your vital organs, can help reset your body, re-oxygenates yourblood, flush out fat, and more!

What I will say is: when ordering juice out, ask them how much fruit is going into your juice (so you can watch the sugar intake). Nobody needs 3 apples in one sitting!

Kick That Cold Juice

The juice is made up of oranges, carrots, lemon, fresh ginger and turmeric! The citrus and carrots add a much needed boost of vitamin c and antioxidants, the ginger is a natural antiviral and the turmeric has the nutrient curcumin which is a powerful anti-inflammatory.

To prep the fruits and veggies you remove the rinds from all of the fruit before juicing. This is important because the skin/rind is what can hold the most pesticide residue and we want to keep away all that harmful chemicals, especially when your body is fighting off a cold. You can either just wash the carrots, or peel them.

Kick That Cold Juice


Tools for juicing: 

If you like this good-for-you  recipe, check out these others:

Kick That Cold Juice

5.0 rating
1 reviews

Ultimate Kick-that-Cold Juice

During cold and flu season this juice is a recipe you need in your back pocket! If you feel a cold coming on, or you are currently in the throes of one this juice recipe with oranges, lemon, carrots, ginger and turmeric will give you an extra boost of vitamin C and antioxidants to help your body naturally feel better!


Yield 2
Prep Time 10 minutes

Total Time 10 minutes



Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 4 oranges, rind removed
  • 1 lemon, rind removed
  • 2” chunk ginger
  • 1” knob turmeric
  • 5 large carrots, cleaned / peeled

Directions

  1. Place all ingredients through a high-speed juicer and mix well before serving over ice. Consume immediately.

Nutrition

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Kick That Cold Juice

What is your go-to natural cold remedy?

Ultimate Kick-that-Cold Juice

This Lemon Poppy Seed Overnight Oats recipe is the best bright start to a morning that doesn’t involve any cooking. It’s creamy (without any dairy), full of citrus and poppy seeds and packs a lot of fiber into your breakfast. This is the perfect make-ahead and egg-free breakfast that is also vegan-friendly and gluten-free (when using GF oats)!

lemon poppy seed overnight oats

Lemon Poppy Seed Overnight Oats

We’ve heard you and we know you love oats! And we are positive these Lemon Poppy Seed Overnight Oats will not disappoint. They are such a bright and creamy start to the day. We love the citrus profile on these, and have been so happy with our almond milk to oats ratio that gives such a creamy and decadent taste.

overnight oats healthy

How Do You Make Overnight Oats?

It’s so super simple to make overnight oats! Simply measure out the oats, milk of choice and additional flavors and place in a mason jar. Give it a shake and close it up and place in the refrigerator. You can leave it to sit overnight, as the name suggests, but really it is ready to consume after about 3 hours.

Do you eat overnight oats hot or cold?

Overnight oats are a great and easy on-the-go breakfast! Grab it out of the fridge, cold or if you really want to heat it up place it in a small pan and warm it up with a little extra almond milk on low heat (or in the microwave if you use one).

basic overnight oats recipe

What type of oats do you use for overnight oats?

We recommend using gluten-free rolled oats for this recipe. You can use quick oats, but they might have a slightly softer texture when compared to old-fashioned rolled oats.

How long can you keep overnight oats in the refrigerator?

I keep my overnight oats for up to 3 days in the refrigerator. If it has fresh fruit it will keep for 1 day.

overnight oats without yogurt

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

 

5.0 rating
3 reviews

Lemon Poppy Seed Overnight Oats (Gluten-Free)


Yield 2
Prep Time 10 minutes

Total Time 3 hours 10 minutes



Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

  1. Place all ingredients into a jar and mix well to combine.
  2. Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with garnish of choice.

Recipe Notes

  1. If desired, add more almond milk before serving, but this is the amount we prefer.
  2. Store in the refrigerator for 3 days.

Nutrition

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Lemon Poppy Seed Overnight Oats (Gluten-Free)

This Sheet Pan Cod with Vegetables in Lemon Herb Sauce is the ultimate Spring or Summer meal with perfectly cooked lemon herb cod, tender veggies, and a delicious green sauce. It’s the ultimate sheet pan fish dish everyone will love!

Sheet Pan Lemon and Herb Cod with Vegetables

Sheet Pan Cod with Vegetables in Lemon Herb Sauce

This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in just over a half an hour with minimal clean up! Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied because it is packed with flavor and loaded with fresh, in-season vegetables.

The green herb sauce is made of few different herbs and aromatics with a punch of acidity thanks to the lemon that makes this dish really stand out!

Sheet Pan Cod with Vegetables

Tips for sheet pan cooking:

Sheet Pan Lemon and Herb Cod with Vegetables

I love using cod over Tilapia since cod is almost always farm-raised. Farm-raised fish have been found to have high concentrations of antibiotics and pesticides so I try to avoid them and buy wild fish that I can trust!

If you like this recipe, try these other sheet pan meals:

Sheet Pan Lemon and Herb Cod with Vegetables

4.8 rating
4 reviews

Sheet Pan Lemon and Herb Cod and Green Veggies


Yield 4
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes



Author: Lexi
Scale This Recipe

Ingredients

  • 1 lb. green beans, cleaned and trimmed
  • 1 yellow onion, thinly sliced
  • 8 cloves garlic, divided
  • 4 teaspoons avocado oil, divided
  • 2 teaspoons fine sea salt
  • 1-1/4 teaspoon ground black pepper
  • 1/2 cup parsley, cleaned and picked
  • 1/2 cup cilantro, cleaned and picked
  • 1/4 cup dill, cleaned
  • 1 scallion
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1 large zucchini, diced to 1/2" thick slices
  • 2 lb. wild caught cod, cut into 4 even pieces
  • lemon slices, for garnish

Directions

  1. Pre-heat oven to 400ºF.
  2. On a rimmed baking sheet combine green beans, onion, 6 garlic cloves, 2 teaspoons avocado oil, 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper.
  3. Bake in oven for 10 minutes.
  4. Meanwhile make lemon in herb sauce: In a blender combine 2 cloves garlic, parsley, cilantro, dill, scallion, lemon zest, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper and blend until combined. Set aside.
  5. Remove sheet pan from oven and add sliced zucchini with green bean mixture and combine. Clear space in the middle of the sheet pan to add the fish. Place fish on sheet pan and lightly drizzle with remaining 2 teaspoons oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Return to oven and continue to bake for 15-17 minutes, or until the fish is just cooked through. (See note) 
  6. Drizzle cooked fish and vegetables with lemon herb sauce and garnish with lemon slices!

Recipe Notes

  1. You can tell a fish is cooked through by sticking a thin knife in the center. The fish is fully cooked when there is no resistance when inserting the knife or the fish reaches a temperature of 145ºF in the center.

Nutrition

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Sheet Pan Cod with Vegetables in Lemon Herb Sauce

This Lemon Parmesan Chicken with Zucchini Noodles is a perfect easy weeknight meal that comes together quickly and is packed with flavor! It’s a fabulous chicken zucchini pasta recipe that is light, low carb, and so yummy. Made in partnership with Green Giant and their new Veggie Spirals!

Chicken Lemon Parmesan

Lemon Parmesan Chicken with Zucchini Noodles

I am so excited to partner with Green Giant today and to work with their new Veggie Spirals for this dish! If you’re busy like the rest of us, these veggie spirals are a perfect swap-in for traditional pasta and are super convenient! You don’t need to grab your spiralizer and your veggies, it’s all ready to go for you!

Lemon Parmesan Chicken Recipe with Veggie Noodles

Green Giant Veggie Spirals™ are made with only the vegetable, are naturally gluten-free, and come without sauce or seasoning, so you can prepare them just the way you like! They come in beet, butternut squash, carrot, and zucchini and are great for throwing together a quick and healthy meal. I know my non-cooking hubby will be pulling these out of the freezer when he has to cook for himself!!

These lemon garlic noodles are:

Parmesan Lemon Chicken with Spiralized Zucchini Noodles

If you like this veggie-packed dinner, try these other spiralized pasta favorites:

Creamy Lemon Parmesan Chicken

Watch the video:

5.0 rating
10 reviews

Lemon and Parmesan Chicken with Zucchini Noodles


Yield 2
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



Author: Lexi
Scale This Recipe

Ingredients

  • 2 packages Green Giant Veggie Spirals
  • 1-1/2 lbs. boneless skinless chicken breast, cut into bite-sized pieces
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon oil
  • 4 garlic cloves, minced
  • 2 teaspoon dried oregano
  • 2 tablespoon high-quality butter 
  • 2 teaspoon lemon zest
  • 2/3 cup broth
  • 1/3 cup parmesan
  • Lemon slices, for garnish
  • Parsley, for garnish

Directions

  1. Cook zucchini noodles according to package instructions. Drain well.
  2. Heat oil in large skillet over medium heat. Season chicken with salt and pepper and brown chicken pieces, about 3-4 minutes per side depending on the thickness. Cook in batches if necessary. Remove chicken from pan.
  3. To the skillet, add garlic, and cook until fragrant about 30 seconds.
  4. Add butter, oregano and lemon zest. Pour chicken broth to deglaze making sure to scrap up all the browned bits on the bottom of the pan.
  5. Turn heat to medium-high to bring sauce and chicken up to a boil. Immediately lower the heat and stir in the parmesan cheese. Place chicken back in pan and let gently simmer for 3-4 minutes, or until sauce has slightly reduced and thickened up. Taste and adjust seasoning.
  6. Serve warm over zucchini noodles garnish with parsley and lemon slices.

Recipe Notes

  • For Whole30, replace butter with ghee and omit Parmesan cheese.

Nutrition

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This post is sponsored by Green Giant. All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!

Lemon Parmesan Chicken with Zucchini Noodles

This easy Gluten-Free Chicken Piccata recipe is made with a delicious lemon caper sauce and is the perfect meal for the lemon lovers in your life! It’s made in less than 30-minutes and made in one skillet!

Lemon Chicken Piccata Recipe on Plate

Gluten Free Chicken Piccata

This chicken piccata recipe with lemon, capers, and fresh herbs is one of my favorite weeknight meals EVER. It’s perfectly cooked with an amazing sauce, and comes together so easily in only one-pan. Nobody will know it’s gluten-free!

Chicken Piccata Recipe in Skillet

My friend Carissa LOVES Chicken Piccata and orders it everywhere, so I was on a mission to make a version that even the chicken piccata connoisseur would love!

Chicken Piccata Ingredients

Gluten free chicken piccata with lemon and capers on a plate

What to serve with chicken piccata:

Want other gluten-free chicken recipes? Try these favorites:

Watch the video:

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5 reviews

Chicken Piccata

This easy Gluten-Free Chicken Piccata recipe is made with a delicious lemon caper sauce and is the perfect meal for the lemon lovers in your life! It's made in less than 30-minutes and made in one skillet!


Yield 4
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Recipe Type: Dinner
Cuisine Gluten Free
Make Ahead: Easy
Author: Lexi
Scale This Recipe

Ingredients

Directions

  1. Place arrowroot flour in a wide shallow bowl and set aside.
  2. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in the arrowroot flour, shaking off the excess flour. Transfer to a plate.
  3. In a skillet over medium-high, heat 1 tablespoons butter and 1 tablespoon of oil. Once hot, add chicken to skillet, working in batches if needed, to brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside. Add more oil between batches if necessary.
  4. Once chicken has finished, turn heat down to medium and add shallot and garlic to skillet and sauté until soft, about 3 minutes.
  5. Add lemon juice, broth, capers, 1 tablespoon butter, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and bring to boil, scraping up any browned bits and stirring to combine.
  6. Turn down heat to simmer and add back chicken, cooking until sauce has thickened, about 5 minutes.
  7. Turn off heat and add parsley, taste and add more lemon juice if desired.

Recipe Notes

  • If more sauce is desired to serve over pasta, double ingredients for sauce.
  • Can sub ghee instead of butter!

Nutrition

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30 Minute Gluten-Free Chicken Piccata

Arugula Salad with Mint Chia Dressing {Grain-free, dairy-free, egg-free} | Lexi's Clean Kitchen

This Arugula Salad with Mint Chia Dressing inspired from a recent trip to Round Hill Jamaica will quickly become your new favorite salad dressing! It is flavorful, creamy, and bursting with fresh flavors!

Arugula Salad with Mint Chia Dressing

A few weeks ago you may have seen on Snapchat and Instagram that we were in Jamaica at our absolute favorite resort, Round Hill. This was our second stay there, and it was just as fabulous as our first stay!

The understated luxury, quaint beauty, and small size of the resort are some of my favorite features, aside from the sunsets (see below), and the amazing, local and fresh cuisine. They even have Billy’s garden where they pick tons of their own fresh produce each morning!

Round Hill Resort

Each morning we started our day with a Tropical Green Smoothie and a big ‘ol breakfast plate. One of the breakfast highlights was the Round Hill salad. Fresh arugula from their garden, slivered almonds, segmented oranges, and the best Mint Chia Dressing.

For lunch they start you off with fresh plantain chips and their homemade tapenade (ah-mazing, we took two jars home), and I ordered the chopped jerk chicken salad one MULTIPLE days. So fresh and delicious!

My fabulous friends at Round Hill said I could s hare with you the Mint Chia Dressing since I adored it SO MUCH.

Arugula Salad with Mint Chia Dressing

This dressing is…

Creamy

Tangy

Sweet

Flavorful

Fresh

Arugula Salad with Mint Chia Dressing

0.0 rating

Arugula Salad with Mint Chia Dressing


Yields 8
Prep Time 5 minutes
Cook Time
Total Time 5 minutes



Author: Lexi
Scale This Recipe

Ingredients

    Mint Chia Dressing

    Everything Else

    • 6 cups arugula
    • 1/2 cup slivered almonds
    • 2 oranges, segmented

    Directions

    1. Place all ingredients into your high-speed blender and pulse for 5 seconds.
    2. Slowly pour in olive oil while blending until smooth and creamy.
    3. Assemble salad and serve!

    Recipe Notes

    This recipe is adapted from Chef Martin MM. Maginley from Round Hill Resort and printed with permission.


    Nutrition

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    This is not a sponsored post. We did receive some complimentary meals and a few complimentary nights throughout our stay. All opinions are 100% always my own!

    Arugula Salad with Mint Chia Dressing

    These little honey vodka drink packs a whole lot of refreshing flavors; of ginger, honey, and lemon. Plus, an additional kick of vodka, because hey, sometimes we want to spice things up a bit. Leave out the vodka for a delicious lemonade beverage.

    Honey and Lemon drink recipeHoney Vodka Cocktail with Ginger

    This simple and refreshing Lemon, Ginger and Honey Vodka Cocktail is simple and delicious. The ginger infused honey really amps up the flavor on this vodka cocktail. You could also use the ginger infused honey for lemonade!

    How to Make Ginger Infused Honey:

    There are two ways:

    1. You can cook the ginger and honey together over a double boiler for about an hour. Be sure to check the water levels periodically so that the water doesn’t evaporate.
    2. Or you can simple placed the crystallized ginger in the honey for a few days, or indefinitely.

    Cocktail with vodka and lemons

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

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

    [yumprint-recipe id=’151′]

    Ginger Infused Honey Lemonade Cocktails

    One-Pot Lemon Roasted Chicken with Garlic, Capers, and Artichokes - Lexi's Clean Kitchen

    This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    How to make roasted chicken

    Want other chicken recipes? Try these:

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes 

    5.0 rating
    3 reviews

    Lemon Roasted Chicken {with Garlic, Capers, and Artichokes}


    Yields 4
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. Preheat oven to 425 °F.
    2. In a medium dutch oven, heat oil over high heat.
    3. Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
    4. In a large bowl whisk together lemon juice, lemon slices, artichokes, crushed garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper
    5. Add the seared chicken back into the pan and pour the lemon juice mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.
    6. Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
    7. Serve hot!

    Recipe Notes

    • *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.

    Nutrition

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    What is your go-to cozy Autumn/Winter meal?

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    This Lemon Basil Shrimp Salad is tangy with a kick and the perfect refreshing lunch or light dinner on a summer day! Simply toss everything in a bowl, taste, and devour! Check out the video below for how to make it.

     

    Tossed Shrimp Salad in lettuce cupsLemon Basil Shrimp Salad Recipe

    Don’t you love easy, 1-bowl, super flavorful lunches or dinners? This Lemon Basil Shrimp Salad is light on the prep but heavy on the deliciousness. Eat this tossed shrimp salad in a lettuce cup, over a bed of grains or all by itself! It’s my favorite meal to whip up super quickly that has so much flavor! The options are endless!

    Here’s what you need to make it:

    Shrimp tossed salad in a mason jar

    Can’t buy precooked shrimp?

    This shrimp salad recipe calls for fully cooked shrimp. If you can’t buy them, you can starting with raw shrimp. Clean, devein, and remove the tail. Cook in a small skillet with oil of choice, salt, and pepper until pink, fully opaque and fully cooked through.

    Can this be made ahead of time?

    You can make this day up to 1 day ahead of time, but ideally served within a few hours after making it.

    Lemon dressing for shrimp salad in lettuce boats

    Like this shrimp recipe? Check out these others:

    Watch the video here:


    5.0 rating
    1 reviews

    Lemon Basil Shrimp Salad


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



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 15/20 large shrimp, roughly chopped
    • 1 cup grape tomatoes, diced
    • 1 red onion, chopped
    • 1 avocado, diced
    • 1 tablespoon fresh basil, more for garnish

    Lemon-Basil Marinade

    Directions

     

    1. In one bowl combine cooked shrimp, grape tomatoes, onion, avocado and basil and set aside.
    2. In another bowl combine marinade ingredients and mix well, taste and add more ingredients to your liking.
    3. Pour marinade over shrimp salad and toss.
    4. Serve in a lettuce leaf, garnish with fresh basil, and serve with additional lemon if desired.

     

    Recipe Notes

    If you are starting with raw shrimp. Clean, devein, and remove the tail. Cook in a small skillet with oil of choice, salt, and pepper until pink, fully opaque and fully cooked through.

     

    You can also use about 30 whole baby shrimp instead of the large.


    Nutrition

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