Buffalo Chicken Burgers

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

Spicy Chicken Burger recipe

Buffalo Chicken Burger Recipe

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

Here’s what’s in them:

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

Buffalo Chicken Burgers

What to serve with Buffalo Chicken Burgers

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

If you like this burger recipe, try these other favorites: 

0.0 rating

Buffalo Chicken Burgers


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



Author: Lexi
Scale This Recipe

Ingredients

Directions

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

Recipe Notes

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

Nutrition

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Buffalo Chicken Burgers

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

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

Paleo beefPaleo Asian Beef Rice Bowl

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

Paleo beef rice recipe

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

Can You Use Premade or Frozen Cauliflower Rice?

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

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

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


4.5 rating
4 reviews

Crock-Pot Asian Beef & Paleo 'Rice' Bowls


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



Author: Lexi
Scale This Recipe

Ingredients

  • 2 lb grass-fed boneless chuck steak

Marinade

Paleo Rice Bowls

Directions

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

Recipe Notes

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

Nutrition

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Paleo Asian Beef and “Rice” Meal Prep

This Paleo Chicken Stir Fry uses cauliflower rice, whatever veggies you have on hand, and is so simple to throw together! It is a great Whole30, low-carb, dairy-free, egg-free, and gluten-free meal for any night of the week!

Paleo Chicken Stir Fry mealPaleo Stir Fry

Stir-fry night should also be called clean-out-your-refrigerator night to make a delicious, quick meal! Let this recipe serve more as a guide to using up what you have on hand to create a quick meal that everybody will love, with a really delicious paleo stir fry sauce. We serve this with a garlic scallion cauliflower rice, but you could alternative serve the stir fry with regular white rice if you would like!

You could also alternative use another meat here, like thin sliced steak or pork, or you could really fill up on the veggies and make this meatless!

Paleo Stir Fry with cauliflower rice

What Veggies Can You Use For This Paleo Chicken Stir Fry

In this recipe we used:

But you could really use any veggies you have on hand or what is in season. This is the perfect dish to cook up all year long, but particularly good during the CSA season when your refrigerator is full of veggies!

Cauliflower rice served with paleo chicken stir fry sauceIf you like this quick weeknight meal, check out these others:

0.0 rating

Stir-Fry with Garlic Scallion Cauli Rice


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



Author: Lexi
Scale This Recipe

Ingredients

    Teriyaki sauce

    Stir Fry

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

    Garlic Scallion Cauli-Rice

    Directions

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

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

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

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

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

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

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

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

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

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

    6. Transfer to bowl and serve hot.

    Recipe Notes

    Updated 3/1/2017


    Nutrition

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    Paleo Chicken Stir Fry

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

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

    Chicken breast in tomato sauceQuick Cooked Chicken Breast in Tomato Sauce

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

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

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

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

    Ingredients Needed to Make this Italian Chicken in Tomatoes:

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

    Chicken in tomato sauce Italian on a plate

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

    0.0 rating

    Spicy Chicken in Tomatoes


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



    Author: Lexi
    Scale This Recipe

    Ingredients

    Roasted Green Beans

    Directions

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

    Recipe Notes

    • This post was updated in March, 2017

    Nutrition

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    Quick Spicy Italian Chicken in Tomatoes

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

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

    Spaghetti Squash Pad ThaiSpaghetti Squash Pad Thai

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

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

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

    Spaghetti Squash Pad Thai

    How to Roast Spaghetti Squash

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

    How to Cook Spaghetti Squash in the Instant Pot

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

    Spaghetti Squash Pad Thai

    Want more spaghetti squash recipes? Try these hits:

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

    3.5 rating
    2 reviews

    Spaghetti Squash Pad Thai



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



    Author: Lexi
    Scale This Recipe

    Ingredients

    Sauce

    Directions

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

    Recipe Notes

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

    Nutrition

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    Spaghetti Squash Pad Thai

    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

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


    Sweet Potato Gnocchi: Two Ways

     

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

    Sweet Potato Gnocchi: Two Ways

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

    Sweet Potato Gnocchi: Two Ways

    Sweet Potato Gnocchi Without Ricotta

    Sweet Potato gnocchi without ricotta

    Easy Sweet Potato Gnocchi

    5.0 rating
    1 reviews

    Sweet Potato Gnocchi



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



    Author: Lexi
    Scale This Recipe

    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!

    Nutrition

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

    What is your all-time favorite pasta dish?

    Sweet Potato Gnocchi: Two Ways (Gluten-Free)

    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′]
     

    Chicken Fajita Salads [VIDEO]

    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?

    4.3 rating
    2 reviews

    Thai Ginger Salmon Basil Arugula Salad


    Yield 3
    Prep Time 10 min
    Cook Time 8 min
    Total Time 18 minutes



    Author: Lexi
    Scale This Recipe

    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.


      Nutrition

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      Thai Ginger Basil Arugula Salmon Salad

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

      Eggplant Meatballs

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

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

      Eggplant Meatballs

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

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

      5.0 rating
      1 reviews

      Eggplant Meatballs



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



      Author: Lexi
      Scale This Recipe

      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.

      • Nutrition

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        Eggplant Meatballs


        What’s your favorite ‘meatless Monday’ meal?

        Eggplant Meatballs

        Lately I am all about simple lunches. There is this little coffee shop by where I work, and the ladies there definitely inspired this dish. I popped in one day and saw a cran-walnut chicken salad on the menu, and a cup of it has been a reoccurring order whenever I go in. It’s something about the simplicity, yet that it is packed with the perfect sweet flavors and a nice hint of crunch and texture from the walnuts. A perfect mix of flavors, in my opinion!

        I love using my crock-pot to make all-purpose shredded chicken (especially for meal prep), or just throwing together some simple baked chicken. Add that homemade DIY mayonnaise in the mix and create a delicious, quick and easy, satisfying lunch.Cranberry Walnut Chicken SaladCranberry Walnut Chicken Salad

        [yumprint-recipe id=’133′]

        Cranberry Walnut Chicken SaladWhat is your favorite chicken salad variation? What is your favorite go-to quick & easy lunch?

        Cranberry Walnut Chicken Salad

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

        SAVORY SUNDAYS

        Stuffed Portobello Mushrooms

        Stuffed Portobello Mushrooms

        [yumprint-recipe id=’113′]

        Paleo Stuffed Portobello Mushrooms

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

        Stuffed Portobello Mushrooms

        Happy Savory Sunday, my friends! I hope you had a wonderful Valentine’s Day weekend. I absolutely loved seeing you pictures through Instagram, Twitter, and Facebook of all your LCK creations! It makes my heart happy to hear that you guys have success with my recipes and that it makes your transition to a clean eating, allergy-free lifestyle just a bit easier!

        SAVORY SUNDAYS

        I made this recipe for Mike and I earlier in the week as an easy weeknight meal (yes, actually easy!), with no intention to photograph it. The life of a food blogger in the Winter months means not being able to photograph at night (unless using artificial lighting). So when we both tried it and nearly ate the entire batch in one sitting I knew I had to share it with you guys! I also knew that meant making another batch later into the week (fine by me), so I could catch some natural light. Perfect. We loved it both times. Traditional Cioppino Stew often times has mussels and clams, which you can definitely feel free to add in!

        Easy Cioppino Stew

        Easy Cioppino Stew

        [yumprint-recipe id=’120′]

        Easy-Seafood-Stew3

        Easy Cioppino StewWhat is your favorite type of soup? What is your go-to easy weeknight meal?

        0.0 rating

        Easy Cioppino Stew



        Prep Time 5 min
        Cook Time 25 hr
        Total Time 1 hour 5 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

        1. In a saucepan saute garlic and oil

        2. Add in onion and chorizo and let cook for 3-5 minutes, stirring often

        3. Add in shrimp, scallops, and fish- let cook for another 5-7 minutes, stirring occasionally

        4. Add in chick stock, diced tomatoes, tomato paste, lemon, and seasoning

        5. Bring to a boil then reduce heat and let summer for 15 minutes

        6. Taste and adjust spices as desired, serve hot

        Recipe Notes

        • *I always have a few pieces of fish in the freezer, a bag of shrimp, and a bag of scallops
        • *If seafood is frozen, thaw before placing in the pan
        • *Servings: 4 generous bowls
        • *Amount Per Serving: 1
        • *Calories: 224g
        • *Fat 6g
        • *Carbs 11g
        • *protein 28g

        Nutrition

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        Easy Cioppino Stew

        After a great vacation in Jamaica and an unplanned week off of LCK… I am back! I am ready for a new year filled with new endeavors and of course loads of new recipes! So. Many. Recipes. If you could only see my notes app on my iPhone. Every time I get inspired I jot down messages to myself. With over 75 of these messages I can’t wait to get the new year rolling in the kitchen!

        Crock-Pot Pesto Chicken Salad

        Aside from Sunday’s meaning a Savory Sunday dish on the blog, for me it also usually means some MEAL PREP for the week (excluding this week, because I am off until Thursday). I’ve talked a bit about the importance of meal prepping, and I can’t stress it enough if you are new to a clean eating lifestyle. Like seriously, it is a huge and important part of my week that ensures the up keep of a healthy lifestyle. Now, don’t get me wrong… there are weekends I am away and don’t have the opporunity to meal prep (that’s life), and on those few days when I am scrambling for lunches I truly am reminded of how important it is to prep ahead of time!

        Crock-Pot Pesto Chicken Salad

        Which brings me to….. BUSTING OUT THE CROCK-POT! Hello, lifesaver. Making crock-pot shredded chicken is as easy as 1-2-turn it on and leave. I love this lunch in particular because you can do a lot with it. I eat it in plain a bowl, wrapped in a lettuce leaf, top it on a salad, etc. Anything you’d like to do with pesto chicken, do it here. Delicious, easy, and makes a lot

        Crock-Pot Pesto Chicken Salad

        [yumprint-recipe id=’89’]

        Pesto-Chicken-Salad4

        Crock-Pot Pesto Chicken Salad

        Do you meal prep? What is your go-to lunch that you make ahead for the week?

        0.0 rating

        Crock-Pot Pesto Chicken Salad





        Total Time



        Author: Lexi
        Scale This Recipe

        Ingredients

          Crock Pot Chicken

          Pesto Sauce

          • 1 cup fresh basil
          • 1 1/2 cup spinach
          • 1/2 cup cashews, walnuts, or nuts of choice
          • 1 tablespoon extra-virgin olive oil
          • 1 garlic clove
          • 1/2 lemon, juiced
          • Dash Himalayan sea salt, to taste
          • Dash Freshly ground pepper, to taste
          • Optional: 1 tablespoon fresh parmesan cheese
          • Optional: Dash red pepper flakes

          Additional ingredients

          • 1/4 cup pine nuts

          Directions

        • Using your crock-pot, follow these directions to make your shredded chicken
        • While chicken is cooking, make pesto and set aside in fridge
        • Once chicken is removed and shredded or cubed, in a bowl combine chicken and pesto
        • In a small pan, place 1/4 cup toasted pine nuts and toast for 3-4 minutes, mixing often
        • Add in pine nuts and any other additions. Store in fridge.
        • Recipe Notes

        • Cheese of choice
        • Sun dried tomatoes

        • Nutrition

          Loading nutrition data...

          Crock-Pot Pesto Chicken Salad

          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

          Loading nutrition data...

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

          Lemon Roasted Chicken with Garlic, Capers, and Artichokes

          Paleo Shepherds Pie Two Ways | Lexi's Clean KItchen

          I didn’t grow up eating shepherd’s pie, but since making this recipe I have fallen in love! This Shepherd’s Pie: Two Ways is such a perfect Fall dish when you are craving something hearty and comforting. Loaded with protein, Fall veggies, and topped with creamy sweet potato or cauliflower mash for a low-carb alternative!

          Paleo Shepherds Pie Two Ways

          If you love mashed potatoes as much as I do, this is a must-try!

          Paleo Shepherds Pie Two Ways

          Savory Sunday is back and this week’s recipe is a good one! I can’t believe it is Sunday. This weekend was relaxing and productive on my end. Speaking of the last post, did you guys kick it into gear with your November goals? I am pushing hard in my workouts this month.

          Paleo Shepherds Pie Two Ways

          com·fort food
          noun
          1. Food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

          Paleo Shepherds Pie Two Ways

          How do you feel about comfort food?

           

          This definition kind of bothers me for some reason.

           

          Maybe because I feel that food shouldn’t necessarily be what provides one with a sense of well-being or consolation, and I don’t generally find comfort in high sugar or high carb dishes, but I do find comfort in meals associated with home cooking.

           

          This week’s Savory meal idea is perfect for the Fall! Healthy comfort food made TWO ways, to satisfy everyone in your home.

           

          Paleo Shepherds Pie Two Ways

          What is your favorite comfort food? 

          5.0 rating
          1 reviews

          Shepherd's Pie: Two Ways


          Yield 4
          Prep Time 15 minutes
          Cook Time 30 minutes
          Total Time 45 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

            Ground Beef Base

            • 1 tablespoon extra-virgin olive oil
            • 2 garlic cloves, minced
            • 1 large onion, finely diced
            • 1 cup mushrooms, finely chopped
            • 1 cup carrots, diced
            • 1 cup frozen peas
            • 1 pound grass-fed ground beef
            • 1/2 cup organic beef or chicken stock
            • 1/2 teaspoon sea salt, more to taste
            • 1/2 teaspoon ground pepper, more to taste

            Sweet Potato Mash

            • 2 large sweet potatoes, roasted until fork tender and skin removed
            • 1/4 cup non-dairy milk
            • 1/4 teaspoon sea salt, more to taste

            Cauliflower Mash

            • 1 head cauliflower, roughly chopped
            • 2 cloves garlic, crushed
            • 1/4 cup non-dairy milk, add more as needed
            • 2 tablespoons grass-fed butter, more to taste
            • 1/2 teaspoon sea salt, more to taste
            • 1/2 teaspoon black ground pepper, more to taste

            Directions

            1. In a large cast-iron skillet, heat oil and garlic over medium-high heat just until fragrant, about one minute.
            2. Add onions, mushrooms, carrots, and frozen peas. Sauté over medium-high heat for 5 minutes or until the onions are translucent and the carrots start to soften.
            3. Add ground beef and let cook over medium-high heat until brown and no pink remains. Stir often.
            4. Add in beef or chicken stock, sea salt, and black pepper. Taste and adjust seasoning as desired.
            5. Reduce heat to low and simmer for 8-10 minutes. Take off heat and set aside.
            6. Add roasted sweet potato to a medium mixing bowl or high-speed blender. If using a mixing bowl, mash the sweet potato well before adding in the rest of the ingredients. If using a high-speed blender, place all of the sweet potato mash ingredients in at the same time, and blend until smooth.
            7. Steam cauliflower until soft, about 5-7 minutes.
            8. Place cauliflower and the rest of the cauliflower mash ingredients in a medium mixing bowl or high-speed blender. Mash or blend until smooth. Taste and adjust seasoning as desired.
            9. Pre-heat oven to 350 °F.
            10. Divide beef mixture between two similar sized cast iron skillets. Top one cast iron skillet with sweet potato mash and the other with the cauliflower mash.
            11. Bake for 10 minutes and then broil on high for 5-8 minutes, or until the tops are golden.
            12. Serve warm!

            Recipe Notes

            *For the sweet potato mash: Roast sweet potato at 400°F on a lined baking tray for 45-50 minutes, or until fork tender. Once soft set aside to cool before making the sweet potato mash.

            *Use ghee in the cauliflower mash to make it paleo-friendly!

            *Photos updated August 2017.


            Nutrition

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            Shepherd’s Pie: Two Ways

            Apple Dill Chicken Salad [low-carb, dairy-free, paleo-friendly]| Lexi's Clean Kitchen

            This Apple Dill Chicken salad is the perfect low-carb make ahead Fall lunch! Inspired by a local cafe who makes a similar chicken salad, I simply can’t get enough of it!

            Apple Dill Chicken Salad [low-carb, dairy-free, paleo-friendly]| Lexi's Clean Kitchen

            What a fun-filled weekend I had!

            Mike, his family, and I headed to Toronto on Saturday for Mike’s cousin’s wedding. I had never been to Toronto before and I had a great time meeting new people, exploring the city, and getting to know the Canadian lifestyle.

            Apple Dill Chicken Salad [low-carb, dairy-free, paleo-friendly]| Lexi's Clean Kitchen

            A definite highlight of my weekend trip was getting to meet my girl Davida from over at The Healthy Maven.

            food blogger meet up

            If you haven’t been over to her blog yet, I suggest you head over there; I love her blog and absolutely love her! And a small world it is! It turns out Mike and Davida went camp together when they were kids.

             

            We met, we talked, and it felt just like a bunch of old friends hanging out. I can’t wait for our next Toronto trip (over the Summer) when we can spend more time together!

            Apple Dill Chicken Salad [low-carb, dairy-free, paleo-friendly]| Lexi's Clean Kitchen

            Now that we are home and are getting settled for the work week, I wanted a lunch that was quick, easy, and light (since our weekend was anything but) and this was just what I needed.

            10 minutes to toss together, one-bowl for minimal cleanup, and loaded with delicious Fall flavors = the perfect lunch for busy work weeks!

            Apple Dill Chicken Salad [low-carb, dairy-free, paleo-friendly]| Lexi's Clean Kitchen

            Watch the video:

             

            0.0 rating

            Apple Dill Chicken Salad


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



            Author: Lexi
            Scale This Recipe

            Ingredients

            • 2 cups cooked chicken, shredded
            • 1/3 cup organic mayonnaise (homemade or store-bought), add more as needed
            • 2 organic apples, finely diced
            • 1 1/2 teaspoon dried dill, more to taste
            • 1/2 red onion, finely diced
            • 2 teaspoon coconut sugar

            Directions

            1. Cook Chicken: How To: All-Purpose Shredded Crock Pot Chicken
            2. Allow chicken to cool and transfer 2 cups to a large mixing bowl.
            3. Add mayonnaise, apples, dill, and red onion to the large mixing bowl.
            4. Mix well to combine. Taste and adjust ingredients as needed.
            5. Store in an airtight container in the fridge for up to one week.

            Recipe Notes

            • I start with a tablespoon of mayonnaise and add until I reach my desired amount

            Nutrition

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            Apple Dill Chicken Salad

            If you are looking for a pizza crust that is hearty, delicious, and filled with veggies, this Paleo Eggplant Pizza Crust is for you. My traditional pizza crust  is my go-to when I am craving a traditional thin-crust pizza dough, but I can’t get enough of this veggie packed version!

            Paleo Eggplant Pizza Crust

            I love pizza. I mean, I REALLY love pizza. I personally don’t go for the store-bought gluten-free pizza crusts, or store-bought gluten-free cookies, crackers, etc. for that matter. I
            often don’t find these things to be healthier then the regular options, just allergy-friendly. So, I opt to invent.

            Watch the video:

             

            Making a crust that’s gluten-free, dairy-free, paleo, and healthy? That’s delicious? I’ll take two, please! I have made tons of pizza crusts; from flatbread to cauliflower-based and this one takes the cake with the best reviews in my house!

            Paleo Eggplant Pizza Crust

            Such a great way to get your kiddos to add more veggies into their diet!

            Paleo Eggplant Pizza Crust

            Paleo Eggplant Pizza Crust
            [yumprint-recipe id=’33’]

            Paleo Eggplant Pizza Crust [VIDEO]

            Paleo Jambalaya | Lexi's Clean Kitchen

            This Paleo Jambalaya is a delicious healthy take on the classic Louisiana dish! Loaded with just the right amount of spice, sweetness, and hearty flavors, it is the perfect low-carb comfort food for any night of the week! Paleo-friendly, Whole30 compliant, and so simple!

            Paleo Jambalaya | Lexi's Clean Kitchen

            I love a dish that can be adapted, and this one is just that; add your protein of choice (maybe I’ll add some chicken in next time), and watch the spicy and savory flavors meld together so nicely. Make it even more guilt-free by making a garlic-y cauliflower rice to serve it with!

             

            Paleo Jambalaya | Lexi's Clean Kitchen

             

            Paleo Jambalaya | Lexi's Clean Kitchen

             

            Paleo Jambalaya | Lexi's Clean Kitchen

            5.0 rating
            1 reviews

            Paleo Jambalaya


            Yields 4
            Prep Time 10 minutes
            Cook Time 35 minutes
            Total Time 45 minutes



            Author: Lexi
            Scale This Recipe

            Ingredients

            • 1 tablespoon extra-virgin olive oil
            • 1 lb. large shrimp, peeled and deveined
            • 3 links Andouille chicken sausage, or chicken sausage of choice
            • 1 yellow onion, thinly sliced
            • 1 red pepper, diced
            • 1 teaspoon paprika
            • 1 teaspoon cumin
            • 1/2 teaspoon cayenne pepper
            • 1/2 teaspoon ground black pepper, more to taste
            • 1/2 teaspoon ground sea salt, more to taste
            • 1 teaspoon dried thyme
            • 1 14.5 oz. fresh or canned organic diced tomatoes
            • 1 cup organic chicken broth

            Garlic-y Cauliflower Rice

            Directions

            1. In a large skillet, heat oil over medium-high heat. Add in shrimp and sliced sausage, let cook for 5 minutes.
            2. Add in sliced onions, red pepper, and spices, mix well and cook for another 5 minutes, stirring often.
            3. Pour in diced tomatoes and chicken broth.
            4. Bring mixture to a boil over high heat. Reduce heat to low and simmer for 8-10 minutes. Taste and adjust seasoning as desired.
            5. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.
            6. In a medium-sized skillet heat oil over medium-high heat. Add in garlic and sauté until fragrant, about 2-3 minutes.
            7. Add in cauliflower rice, seasoned vinegar, salt and pepper. Sauté for 5 minutes, until cauliflower rice has cooked through.
            8. Transfer cauliflower rice to desired serving bowl. Pour jambalaya over rice, garnish with parsley and serve warm!

            Recipe Notes

            • *This recipe was updated April, 2017.
            • **If using precooked sausage, slice and add it in step 2.

            Nutrition

            Loading nutrition data...

            Paleo Jambalaya

            Grilled Peach Crab Salad {low-carb, grain-free, dairy-free, paleo-friendly} | Lexi's Clean Kitchen

            This Grilled Peach, Crab and Avocado Salad with Peach Dressing is Summer appetizer perfection! It’s such a great low-carb summer side to serve this season. It’s Paleo and gluten and dairy-free too

            Grilled peach saladGrilled Peach Salad with Crab

            The flavors on this Grilled Peach and Crab and Avocado Salad are so delicious! It’s light and the perfect summer time meal. It’s easy to throw together for a quick appetizer for a dinner party, or to serve as a light main dish.

            This salad is grain-free, dairy-free, egg-free, and low-carb! That means this is the perfect allergy friendly salad for entertaining! If you need to leave out the crab for a seafood allergy, that’s totally fine. You can substitute in extra grilled peaches or avocado to make it heartier.

            Ingredients Needed:

            Low fat grilled peach salad recipe

            If you like this simple summer time dish, check out these others:

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

            5.0 rating
            1 reviews

            Grilled Peach, Avocado, and Crab Salad with Avocado & Peach Dressing


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



            Author: Lexi
            Scale This Recipe

            Ingredients

              Salad Ingredients

              • 1 cup organic arugula (or more depending on how many you are serving)
              • 1 Hass avocado, diced
              • 1 red onion, thinly sliced
              • 2 peaches, pit removed, quartered, and grilled
              • 6 oz. lump crab meat

              Peach Dressing

              Directions

              Grease a grill or grill pan and grill for 3-5 minutes on each side, until well caramelized.

              In a high speed blender, peach ingredients and blend until smooth. Taste and adjust seasoning as desired.

              Place arugula, grilled peaches, and avocado on serving platter of choice. Top with crab meat and a drizzle of peach dressing! Serve with more dressing on the side.

              Recipe Notes

              • *Store leftover dressing in an air-tight container for up to one week.
              • **If using a high-speed blender, you do not need to peel the peaches for the dressing!
              • *** Substitute crab meat for grilled shrimp or protein of choice, if desired!

              Nutrition

              Loading nutrition data...

              Grilled Peach, Avocado, and Crab Salad with Peach Dressing

              Spaghetti Squash Primavera {Dairy-free, grain-free, paleo-friendly, gluten-free} | Lexi's Clean Kitchen

              This Spaghetti Squash Primavera is the perfect healthier spin on the Italian classic! Loaded with seasonal veggies, protein, and flavorful spices, it is the perfect hearty and nutritious meal for any night of the week! Dairy-free, grain-free, paleo-friendly, and no added sugar!

              Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

               Spaghetti Squash Primavera

              I love Italian cuisine! I mean who doesn’t love combining meat, fresh vegetables, garlic, oil, and homemade tomato sauce? A ton of the dishes I make are Italian-inspired. This dish fulfills that delicious pasta craving, without the pasta! My version of “pasta” primavera is made with spaghetti squash and is the perfect combination of garlic, spices, meat, and vegetables!

              Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

               

              Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

               

              Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

              Watch the video:


              4.0 rating
              1 reviews

              Spaghetti Squash Primavera [VIDEO]


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



              Author: Lexi
              Scale This Recipe

              Ingredients

              • 1 Spaghetti Squash
              • 2 tablespoons extra-virgin olive oil
              • 2 garlic cloves, minced
              • 1 onion, minced
              • 1/3 cup sun-dried tomatoes, soaked in warm water for a few minutes, drained and then roughly chopped
              • 1 cup grape tomatoes, quartered
              • 4 asparagus, sliced thinly
              • 1 head broccoli, sliced into bite-sized florets
              • 1/4 teaspoon ground garlic powder
              • 1/2 teaspoon red pepper flakes, more to taste
              • Freshly ground pepper, more to tase
              • Fine sea salt, more to taste
              • 2 handfuls fresh organic spinach
              • 1 lb. organic boneless chicken breast, cooked as desired*
              • 10 shrimp, cooked**
              • Optional: 2 tablespoons parmesan cheese

              Directions

              1. Preheat oven to 375 °F.
              2. Roast spaghetti squash.
              3. Heat oil in a large saucepan over medium-high heat. Add garlic and onion and sauté for 3-5 minutes or until the onion starts to turn translucent.
              4. Add in sun-dried tomatoes, grape tomatoes, asparagus, broccoli and spices. Sauté for 3-5 minutes, or until broccoli and asparagus begin to soften.
              5. Add in spaghetti squash and cook for 1-2 minutes.
              6. Toss in spinach and cook just until the spinach begins to wilt.
              7. Place in desired serving bowls and top with fresh parmesan, chicken, and shrimp. Serve warm.

              Recipe Notes

              • We recommend grilling, pan-frying, or baking your chicken with a generous amount of seasoning. Pat the chicken dry. Rub with sea salt, ground black pepper, and 1/4 teaspoon garlic powder. Either grill or pan-fry for 4 minutes on each side or until cooked through, or bake at 400 degrees °F for 10 minutes or until no pink remains.
              • Cook the shrimp: In a small skillet heat 1 teaspoon oil of choice over medium-high heat. Add in shrimp. Season with sea salt and pepper. Cook for 1-2 minutes on both sides, or until pink and fully cooked.
              • Recipe updated March, 2017.

              Nutrition

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              Spaghetti Squash Primavera [VIDEO]

              Easy Salmon Puttanesca

              I am speechless over this Easy Salmon Puttanesca. The puttanesca sauce is so flavorful and pairs perfectly with the Wild Salmon. I couldn’t get over how simple it was to make! 10 minutes and very little prep work! Such an elegant and flavorful dish for any night of the week! We paired the salmon with sautéd green beans, but you can use any veggies you have on hand!

              Easy Salmon Puttanesca

              Easy Salmon Puttanesca

              I am a big fan of puttanesca sauce and always wanted to make my own version. I am so happy with how this one came out and love saving the extra sauce to use throughout the week! If you are looking for low-carb, simple meals to get you through the week, this is definitely a keeper!

              Easy Salmon Puttanesca

              5.0 rating
              1 reviews

              Easy Salmon Puttanesca


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



              Author: Lexi
              Scale This Recipe

              Ingredients

                For the Salmon

                Puttanesca Sauce

                • 2 cloves garlic, minced
                • 1/2 cup sun-dried tomatoes packed in oil, oil removed
                • 2 Roma tomatoes or 1 cup whole peeled plum tomatoes
                • 2 tablespoons extra-virgin olive oil
                • 1/2 onion, chopped
                • 1/2 tablespoon capers
                • 1 teaspoon fresh lemon juice
                • 1 teaspoon dried parsley
                • 1 teaspoon dried oregano
                • 1/2 teaspoon basil
                • 1/2 teaspoon red pepper flakes
                • Optional: 1/4 cup kalamata olives, drained and pitted

                Directions

                1. In a food processor or high-speed blender combine all of the puttanesca sauce ingredients and pulse for 1-2 minutes. You don't want it fully smooth, so don't over mix.
                2. Once done, transfer mixture to a medium saucepan and simmer over low heat for 10 minutes.
                3. Preheat oven to 350 ℉. Line a baking sheet with parchment paper and set aside.
                4. Cut salmon into 6 oz. portions.
                5. Rub salmon with 1 teaspoon extra-virgin olive oil and sprinkle with spices.
                6. Heat remaining oil in a medium skillet.
                7. Once the oil is hot, gently place your salmon face down in the pan and sear for 1-2 minutes.
                8. Transfer salmon to the baking skeet lined with parchment paper, skin side down and bake until the salmon has cooked all the way through. The timing will change based on how thick your salmon is, but should take about 5-10 minutes.
                8. Place salmon on a plate, top with puttanesca sauce and garnish. Serve warm with roasted vegetables of choice!

                Recipe Notes

                • Updated March, 2017

                Nutrition

                Loading nutrition data...

                Easy Salmon Puttanesca

                Italian night! Who needs real pasta? Spaghetti Squash Boats are a huge hit around here. They are filling, tasty, and fun to eat. They go perfectly with my homemade meat sauce or meatballs.


                Spaghetti Squash Boats with Homemade Meat Sauce

                 

                Spaghetti Squash Boats with Homemade Meat SauceSpaghetti Squash Boats with Homemade Meat Sauce

                 

                0.0 rating

                Spaghetti Squash Boats with Homemade Meat Sauce


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



                Author: Lexi
                Scale This Recipe

                Ingredients

                • 1 medium spaghetti squash
                • 1 tablespoon extra-virgin olive oil
                • 2 cloves garlic, crushed
                • 1 onion, diced
                • 3 large organic carrot stalks, minced
                • 1 pound organic grass-fed beef (or ground turkey)
                • 1 15 oz. can organic tomato sauce
                • 1 15 oz. can organic diced tomatoes
                • 1 tablespoon Mrs. Dash Italian seasoning
                • 1 teaspoon red pepper flakes (more or less, to taste)
                • 1 teaspoon Himalayan sea salt, to taste
                • Freshly ground pepper, to taste
                • 1 tablespoon fresh basil, more for garnish
                • Optional: Serve with fresh parmesan
                • Optional: Garnish with fresh Basil

                Directions

                1. Pre-heat oven to 400 ℉ and line a sheet-tray with parchment paper.
                2. Cut the spaghetti squash in half, scrape out seeds, drizzle with extra virgin olive oil, salt, pepper, and place face down on the parchment lined sheet-tray. Roast for 30 minutes, or until fork tender.
                3. In a medium sized saucepan, heat oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
                4. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
                5. Add meat to saucepan and let cook until brown and no pink remains.
                6. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
                7. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
                8. Once the spaghetti squash has cooled, take two forks and fluff the threadlike spaghetti within the boats so it is no longer attached to the walls of the squash. Top the spaghetti squash with meat sauce, fresh basil, and cheese if using.
                9. Serve hot.

                Nutrition

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                Spaghetti Squash Boats with Homemade Meat Sauce

                Pulled Pork {Paleo-friendly, grain-free, dairy-free, no refined sugar} | Lexi's Clean Kitchen

                This Slow Cooker Pulled Pork is the ultimate pulled pork recipe! Tender and flavorful pulled pork cooked in a homemade sweet and smoky refined sugar free BBQ sauce… doesn’t get much better than that! Summer BBQ perfection.

                Pulled Pork | Lexi's Clean Kitchen

                Ah, the beloved slow cooker. So convenient, so simple, and always delivering delicious meals! I have been wanting to make pulled pork since I purchased my slow cooker months ago (late, I know). After tons of recipe research, I have developed a recipe that is both spicy & sweet, tender, and very simple. The house smelled amazing while this was cooking. Eat it simply in a dish (I like it with some grilled pineapple), in a sandwich, for taco night, or even in quesadillas, the options are endless!

                Pulled Pork | Lexi's Clean Kitchen

                Pulled Pork | Lexi's Clean Kitchen

                 

                0.0 rating

                Slow Cooker Pulled Pork


                Yield 6
                Prep Time 30 minutes
                Cook Time 8 hours and 30 minutes
                Total Time 30 minutes



                Author: Lexi
                Scale This Recipe

                Ingredients

                • 2 lbs. organic pork shoulder roast or pork butt

                Meat Rub

                Homemade BBQ Sauce

                Directions

                1. In a large saucepan over medium-high heat, combine all sauce ingredients and mix well. Bring to a boil and reduce heat to low. Let simmer uncovered, mixing occasionally, for 30 minutes. Taste and adjust seasoning as desired.
                2. While sauce is simmering, combine meat rub ingredients in a small mixing bowl. Pat meat dry and slice it into three medium pieces. Generously rub the meat with the spice mix, making sure every area is well covered.
                3. Heat a medium skillet over medium-high heat, and add 1 tablespoon avocado oil. Once the oil is hot, sear meat for 3-4 minutes on each side, or until brown. Place the meat in the crock pot.
                4. Once the BBQ sauce is ready, take it off heat and let cool for about 5 minutes. Pour into a blender and blend until smooth.
                5. Pour BBQ sauce over the meat in the slow cooker and make sure the meat is generously covered.
                6. Cover the slow cooker and set it to cook on low heat for 8 hours.
                7. Remove the meat and place it on a cutting board. Let cool for a few minutes. When cool, using 2 forks shred the meat into bite-sized pieces, discarding any large pieces of fat.
                8. Serve warm!

                Recipe Notes

                *We like serving this with a slice of bibb lettuce, red cabbage slaw, and chives.


                Nutrition

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                Slow Cooker Pulled Pork

                Seafood Primavera [paleo-friendly, dairy-free, gluten-free] | Lexi's Clean Kitchen
                This Seafood Primavera is the perfect healthy alternative to the classic pasta dish! Such a great simple, veggie-packed Dinner for any night of the week!
                Seafood Primavera | Lexi's Clean Kitchen
                I realized yesterday that of my many dishes made with spaghetti squash, almost all are meat-based and none of them contain seafood. That had to be changed! I was in Whole Foods when I began conjuring up ideas. Spaghetti squash infused with white wine, spices, garlic, veggies, and seafood? DONE! Eating healthy never has to be boring!

                Seafood Primavera | Lexi's Clean Kitchen

                 

                0.0 rating

                Seafood Primavera


                Yield 4
                Prep Time 10 minutes
                Cook Time 50 minutes
                Total Time 1 hour



                Author: Lexi
                Scale This Recipe

                Ingredients

                • 1 spaghetti squash
                • 2 teaspoons extra-virgin olive oil
                • 1/2 teaspoons sea salt
                • 1/2 teaspoon black pepper
                • 1 white onion, diced
                • 2 handfuls fresh organic spinach
                • 2 cups broccoli florets
                • 2 garlic cloves, crushed
                • 1 cup mushrooms, sliced thin
                • 1 pound frozen seafood medley containing shrimp, mussel Meat, calamari, whole Shell Clams, and clam Meat
                • 1/3 cup dry white wine
                • 1 lemon, juiced, more to taste
                • 2 tablespoon extra-virgin olive oil
                • 1 teaspoon basil
                • 1 teaspoon parsley
                • 1 teaspoon garlic powder
                • 1/4 teaspoon red pepper flakes (more to taste)
                • 1/2 teaspoon sea salt, more to taste
                • 1/2 teaspoon ground pepper, more to taste

                Directions

                Preheat the oven to 375 °F.
                Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
                Line baking sheet with parchment paper.
                Lay spaghetti squash face down on a baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
                In a large skillet, add extra-virgin olive oil over medium-high heat. Add in garlic and cook for 1-2 minutes until fragrant. Add onion, broccoli, and mushrooms and stir well. Let cook over medium-high heat for about 5-7 minutes, until onions are translucent. Add spinach and cook just until wilted. Turn off heat and set aside.
                Heat a separate skillet with extra-virgin olive oil. Add garlic and cook for 1-2 minutes, or until fragrant. Pat seafood dry and season with salt and pepper. Add seafood to the skillet and cook for 7-8 minutes, or until the seafood is fully cooked through. Add white wine, and 1/2 lemon and mix to combine. Simmer for an additional 1-2 minutes. Pour seafood and white wine sauce into the skillet with the vegetables. Add spaghetti squash and mix until well combined.
                Add basil, red pepper flakes, parsley, garlic powder, salt and pepper, and the remaining lemon. Taste and adjust seasoning as needed.
                Serve warm!


                Nutrition

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                Seafood Primavera

                Italian Spaghetti Squash Bake | Lexi's Clean Kitchen

                This Spaghetti Squash Italian-Style Casserole is such a flavorful, simple, and healthy dinner casserole when you are craving comfort food! Craving Italian food? This spaghetti squash dinner filled with sautéed spinach and chicken is your answer.

                Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

                How to Make A Spaghetti Squash Casserole

                This is an amazing dinner, my friends. Everyone who has tried it absolutely loves it. A huge hit all around!

                How to Roast Spaghetti Squash

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

                Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

                Gluten-free, Grain-free, dairy-free if you omit the cheese, and so filling! This dinner makes for the perfect meal-prep item as well. Make it at the beginning of the week and enjoy the leftovers for lunch or dinner all week long!

                Other Spaghetti Squash Recipes:

                Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

                Watch the video:

                4.3 rating
                5 reviews

                Italian-Style Spaghetti Squash Bake

                *Photos updated April, 2017.


                Yield 4
                Prep Time 5 minutes
                Cook Time 50 minutes
                Total Time 55 minutes



                Author: Lexi
                Scale This Recipe

                Ingredients

                  Spaghetti Squash

                  Other Ingredients

                  Directions

                  1. Preheat the oven to 375 °F.
                  2. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
                  3. Line baking sheet with parchment paper.
                  4. Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
                  5. Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
                  6. In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and sauté until wilted.
                  7. Add spinach and garlic mixture, shredded chicken, tomato sauce, egg, cheese if using and spices to the bowl with the spaghetti squash. Mix until well combined.
                  8. Transfer entire mixture to a baking dish.
                  9. Sprinkle with fresh parmesan and red pepper flakes
                  10. Bake at 375 °F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.
                  11. Serve warm!

                  Nutrition

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                  Spaghetti Squash Italian-Style Casserole [VIDEO]

                  This Citrus Mahi Mahi with Avocado Salsa is such a great light and healthy Summer dish! The creamy avocado, fresh orange juice, and delicious smoky grilled fish is such a flavorful combination. I can’t wait to make this again and again.

                  Mahi Mahi Citrus Salsa | Lexi's Clean Kitchen

                  I am always looking for quick and simple meals, and this Citrus Mahi Mahi with Avocado Salsa is just that! It takes 30 minutes to prepare, and is loaded with delicious bright flavors! If you are having trouble finding fresh mahi mahi, feel free to substitute it for another white fish. The perfect tropical flavors for warm Summer days!

                  Mahi Mahi Citrus Salsa | Lexi's Clean Kitchen

                   

                  Mahi Mahi Citrus Salsa | Lexi's Clean Kitchen

                   

                  0.0 rating

                  Citrus Mahi Mahi with Avocado Salsa


                  Yield 2
                  Prep Time 10 minutes
                  Cook Time 10 minutes
                  Total Time 20 minutes



                  Author: Lexi
                  Scale This Recipe

                  Ingredients

                    Mahi Mahi Marinade

                    Avocado Salsa

                    • 1 avocado, diced
                    • 1/2 cup red onion, chopped
                    • 1 orange, diced  (can sub diced pineapple or mango)
                    • 1/8 teaspoon cayenne pepper
                    • 2 teaspoons lime juice
                    • 3 teaspoons fresh orange juice
                    • 1/2 teaspoon cilantro
                    • 1/2 teaspoon salt, more to taste
                    • 1/2 teaspoon black pepper, more to taste

                    Other Ingredients

                    • 1 lime, sliced into wedges for garnish
                    • 1 cup arugula
                    • 1/4 cup sliced cherry tomatoes
                    • Optional: 1/4 cup diced mango
                    • Optional: Pinch of red pepper flakes

                    Directions

                    1. In a bowl mix together the fish marinade ingredients. Place fish in the marinade, cover, and place in the fridge.
                    2. In a medium mixing bowl, combine all ingredients for the avocado salsa.
                    3. Mix well and set aside. Taste and adjust seasoning as necessary.
                    4. Oil your grill pan and place on the stove over high heat. Once hot, cook fish over medium heat for 4-5 minutes on each side. Fish should be opaque and flaky.
                    5. On a serving plate of choice lay down a bed of arugula with sliced tomatoes. Place cooked fish filets on the arugula and top with a generously amount of avocado salsa.
                    6. Drizzle with lime juice right before serving.

                    Nutrition

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                    Citrus Mahi Mahi with Avocado Salsa

                    Take out? No thanks! This guilt-free version of fried rice is so delicious that in my house the bowl actually got licked. I am also a big fan of this Cauliflower Fried Rice dish because it is high in protein and always makes enough leftovers to last us a few meals!

                    Cauliflower Fried Rice

                    Cauliflower Fried Rice

                    0.0 rating

                    Cauliflower Fried Rice

                    Updated November 2013





                    Total Time



                    Author: Lexi
                    Scale This Recipe

                    Ingredients

                    Directions

                  • 1. Using your food processor or cheese grater, pulse/grate cauliflower until rice consistency
                  • 2. Cut up all veggies you're going to use and set aside
                  • 3. In one pan, heat 1 tbsp oil and sauté 2 cloves crushed garlic, add in onions and sauté for 5 minutes, then add in the rest of your veggies (except for spinach) and mix well for 6-8 minutes
                  • 4. Add in protein of choice and cook until fully cooked
                  • 5. Add cauliflower rice to the pan and mix well, let cook for 5 minutes, stirring often.
                  • 6, Make a hole in the center of your rice and put eggs in. Once scrambled in the center, mix in completely with the rice. Add scallions and mix again.
                  • 6. Add garlic powder, onion powder, red pepper flakes, salt and pepper, seasoned rice vinegar, and coconut aminos and mix well
                  • 7. Add spinach and mix until sautéed
                  • 8. Taste and adjust spices as desired

                  • Nutrition

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