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01.12.18

Sausage, Peppers, and Onions

Posted on by Lexi , Views: 119689
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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!

Sausage, Peppers, & Onions

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Prep Time 00:05 Cook Time 00:15 Serves 4

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.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
12.31.14

Sweet Potato Gnocchi: Two Ways (Gluten-Free)

Posted on by Lexi , Views: 105485
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This Sweet Potato Gnocchi: Two Ways takes some time to make, but it isn’t complicated once you get the hang of it and makes for such a fun hands-on task! Simply delicious, and guilt-free! I served it two ways, with my favorite easy tomato sauce and then with a spinach and butter sauce. So so good.


Sweet Potato Gnocchi: Two Ways

 

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

Sweet Potato Gnocchi: Two Ways

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

Sweet Potato Gnocchi: Two Ways

Sweet Potato Gnocchi Without Ricotta

Sweet Potato gnocchi without ricotta

Easy Sweet Potato Gnocchi

Sweet Potato Gnocchi

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Prep Time 30 min Cook Time 15 min

Ingredients

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

Easy Tomato Sauce

Spinach and Butter Sauce

Directions

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

Recipe Notes

  • *Indents work better when the pasta is coated lightly with flour
  • *This recipe was updated as of 9/26/2017. We removed the coconut flour and added 1/4 cup of almond flour in the gnocchi and found it to be fluffier! Since so many of you love this recipe, we are putting these changes in the notes! Keep in mind that when removing the coconut flour, the dough will be a little harder to work with and you might need to use more tapioca starch when rolling the dough out!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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

What is your all-time favorite pasta dish?

04.27.14

Chicken Fajita Salads [VIDEO]

Posted on by Lexi , Views: 60436

This is hands down one of my go-to salads lately. The fajita seasoning that covers the chicken and covers the veggies has the perfect flavor, and a simple dressing of salsa {homemade or store-bought}, is the perfect healthy topping.

Chicken Fajita SaladsChicken Fajita Salads

Cinco de Mayo is 8 days away. This is my excuse to get super festive (by now you’ll find I’m pretty much down to get festive for any occasion) with my food. I’m all about Mexican dinners, which you can see from my variations post here or through my occasional Instagram posts about it, here. They are generally one of those meals that is super simple to throw together, healthy, and packs a ton of flavor. Sign me up!

On Cinco de Mayo you may think of authentic flavors such as flan, mole, and tres leches. Today we’re going to keep it in the Mexican family but go with a healthy salad option, yet not at all shy of some fabulous bold flavors.

Chicken Fajita Salads

Watch the video:

Chicken Fajita Salads

[yumprint-recipe id=’148′]
 

04.11.14

Strawberry Asparagus Salad with Bacon & Almonds

Posted on by Lexi , Views: 20608
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Strawberry Asparagus Salad [gluten-free, paleo-friendly, dairy-free] | Lexi's Clean Kitchen

This Strawberry Asparagus Salad with Bacon & Almonds is bursting with flavor and full of nutrients!

Sweet fresh and local strawberries combined with salty bacon, nutty almonds, steamed asparagus and perfectly cooked chicken = the ultimate mid-Simmer salad!

Asparagus

Spring produce is back! Asparagus, strawberries, radishes, artichokes… I love this time of year. Just when you think the Winter will last forever, the sun starts coming out, there is less and less need for that heavy jacket, and you’re just about ready to turn the grill on permanently.

Asparagus is one of those vegetables that is just so Spring.

My go-to? Simple roasted asparagus seasoned and finished off with a touch of lemon!

You can’t go wrong. This season I have made it my mission to explore the ways to use asparagus, though… Salads, soups, you name it!

How To Prepare Asparagus

Let’s kick the season off with this Strawberry Asparagus Salad!

Strawberry Asparagus Salad with Bacon & Almonds | Lexi's Clean Kitchen

 

Add in grilled or pan-fried chicken to make it a rounded protein-packed meal (even though asparagus is a good source of protein), and ta-da, a perfect Spring meal!

 

Paleo-friendly, dairy-free, and grain-free! Omit the honey in the dressing to make this salad Whole30 compliant!

 

 

 

Aroundtheweb

Shaved Asparagus and Sausage Sweet Potato Noodle Pasta from Inspiralized

Lemon Ginger Asparagus with Toasted Almonds from The Healthy Maven

Sesame Roasted Asparagus from The Corner Kitchen

Cream of Roasted Asparagus Soup from Nutmeg Nanny

Hot and Spicy Balsamic Vinegar Asparagus from Imagina Inventae Intenta

Pan-Seared Halibut with Corn Hash and Asparagus Pureé from Crazy Foodie Stunts

5- Ingredient Asparagus with Curry Sauce from Cookin’ Canuck

Asparagus, Dill, and Onion Egg Casserole from Everyday Maven

Dijon Maple Asparagus from Food Faith Fitness

Spring Harvest Buddha Bowl with a Dill Vinaigrette from With Food & Love

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

What is your favorite way to cook asparagus?

Strawberry Asparagus Salad with Bacon & Almonds

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Prep Time 5 min Cook Time 10 min Serves 4

Ingredients

  • 1 bunch fresh asparagus
  • 4 slices nitrate-free bacon
  • 2 cups fresh strawberries
  • 1/2 cup almonds, chopped
  • Optional: 1 lb grilled chicken breasts
  • Optional: 3 cups fresh spinach

Strawberry Vinaigrette

Directions

  1. Steam asparagus for 5 minutes, or until tender and set aside. Sprinkle with sea salt and pepper.
  2. In a medium skillet, cook bacon until crispy. Place on a plate lined with paper towels while you assemble the rest of the ingredients.
  3. Once bacon is done, pour almost all of the bacon fat into a heat-proof bowl or jar and place in the fridge to solidify before disposing of it! Pat chicken dry and season with salt and pepper. Place chicken in the skillet with the small amount of bacon fat. Cook until browned on each side.
  4. Place all of the vinaigrette ingredients into a blender. Blend until well combined.
  5. For serving: Place optional spinach on a serving dish. Top with steamed asparagus, sliced strawberries, almonds, and bacon. Drizzle with dressing and serve with extra dressing on the side!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
04.06.14

Thai Ginger Basil Arugula Salmon Salad

Posted on by Lexi , Views: 25393
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Thai Ginger Basil Salmon Salad {Whole30 compliant, dairy-free, paleo, grain-free} | Lexi's Clean Kitchen

This Thai Ginger Basil Arugula Salmon Salad takes less than twenty minutes to throw together and is loaded with delicious fresh and bright flavors!

Thai Ginger Basil Salmon Salad | Lexi's Clean Kitchen

 

Dairy-free, Grain-free, Nut-free, paleo-friendly, low-carb and whole30 compliant… does it get any better than that? The perfect light and healthy meal for any day of the week!

 

 

 

It’s finally feeling like Spring here in Boston!

 

The sun is out, the birds are chirping, and I’m upping my workouts to get that Summer body ready. We’ve had a busy few weeks and sometimes a quick, yet delicious and nutritious dinner filled with healthy fats is in order.

 

 

I’ve loved this ginger dressing since I made it way back when with my Seared Ahi Tuna Salad.

I’ll often whip up a batch and keep it in the fridge to spruce up an ordinary salad. It complements this dish perfectly and is so so delicious with the salmon and cucumber!

The basil flavor combined with the crunchy cucumber, ginger marinated salmon, and dressing = a refreshing light salad with bold flavor!

 

 

 

What is your all-time favorite salad mix-in?

Thai Ginger Salmon Basil Arugula Salad

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Prep Time 10 min Cook Time 8 min Serves 3

Ingredients

    Marinade

    Everything Else

    • 1 lb. wild salmon
    • 3 cups fresh arugula
    • 1 cucumber, sliced thin
    • 1/2 cup fresh basil

    Ginger Dressing

    Directions

    1. Preheat oven to high broil. Line a sheet tray with parchment paper and set aside.
    2. In a medium mixing bowl, mix marinade ingredients. Pat salmon dry and season with salt and pepper. Place in the bowl and cover with marinade ingredients. Set aside in the fridge until the oven is ready. You can also leave the salmon to marinate overnight.
    3. Place salmon in the oven for 8-10 minutes, or until fully cooked through.
    4. In a small mixing bowl, combine dressing ingredients. Whisk well until well blended.
    5. Once salmon is done, let cool for 5 minutes.
    6. Place all ingredients in mixing a serving bowl of choice. Drizzle dressing over salad, mix and serve!

    Serve with dressing

    Recipe Notes

    *This recipe was updated June, 2017.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    03.30.14

    Eggplant Meatballs

    Posted on by Lexi , Views: 69987
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    These Eggplant Meatballs are perfect for a Meatless Monday meal (any day of the week of course, but the title is catchy)!

    Eggplant Meatballs

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

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

    Eggplant Meatballs

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

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

    Eggplant Meatballs

    Print shopping list
    Prep Time 10 min Cook Time 25 min

    Ingredients

      For the Eggplant Meatballs

      Tomato Sauce

      Directions

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

      • Recipe Notes

    • 1. These will NOT be hard like a beef or turkey meatball; they are definitely firm but are softer and break apart easily with your fork.
    • 2. Serving will vary slightly based on size of your eggplant. Makes 6 large meatballs or 9 medium sized.
    • 3. I served mine with spiralized zucchini noodles.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Eggplant Meatballs


      What’s your favorite ‘meatless Monday’ meal?