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!
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 Nuggets, Buffalo Sweet Potatoes, Buffalo Tenders, Buffalo Hummus, Buffalo 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
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:
- Moroccan Chicken Burgers
- Chicken Caesar Salad Burgers
- Tomato Jalapeno Salmon Burgers
- Paleo Veggie Mushroom Burgers
Buffalo Chicken Burgers
Ingredients
- 1 pound organic ground chicken
- 1 egg
- 1/2 onion, chopped
- 1/3 cup scallions, chopped
- 2 organic carrot stalks, chopped
- 1/4 cup hot sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
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
Buffalo Chicken Burgers
![Slow Cooker Asian Beef Bowls [low-carb, grain-free, dairy-free] | Lexi's Clean Kitchen](https://lexiscleankitchen.com/wp-content/uploads/2013/12/Slow-Cooker-Asian-Beef-Bowls-PIN.jpg)
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 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.
What You Need to Make this Slow Cooker Paleo Beef Recipe:
- Boneless chuck roast (feel free to double this amount if you want extra meat for future meals)
- Coconut aminos (this is a soy-free and gluten-free alternative to soy sauce)
- Coconut sugar
- Rice wine vinegar
- Garlic
- Toasted sesame oil
- Ginger
- Cauliflower (to make the grain-free “rice”)
- Red bell pepper
- Onion
- Broccoli florets
- Scallions
- Sesame seeds
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!
Watch the video:
If you like this asian inspired recipe, check out these others:
- Paleo Mongolian Beef
- Paleo Chicken and Broccoli
- Cauliflower Fried Rice
- Spaghetti Squash Pad Thai
- Paleo Chicken Stir Fry
- Egg Roll Soup
Crock-Pot Asian Beef & Paleo 'Rice' Bowls
Ingredients
- 2 lb grass-fed boneless chuck steak
Marinade
- 1/4 cup coconut aminos
- 3 tablespoons coconut sugar
- 3 garlic cloves, crushed
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- Optional: Pinch red pepper flakes
Paleo Rice Bowls
- 1 medium head cauliflower
- 2 garlic cloves, minced
- 2 tbsp extra-virgin olive oil
- 1 red pepper, sliced
- 1 onion, sliced
- 2 cups broccoli
- Optional: add any veggies you desire
- 1/4 cup coconut aminos
- 3 tablespoons rice vinegar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt, to taste
- 2 scallions, sliced, for garnish
- 1/2 teaspoon sesame seeds, for garnish
Directions
- Season chuck with salt and pepper and in a large skillet, greased, sear on both sides for 30 seconds.
- Place boneless chuck steak in slow cooker.
- In a bowl mix together marinade and pour over chuck. Cook on high for 4 hours.
- Once done, remove from crock-pot and shred, discarding the fat.
- Pulse cauliflower in food processor until rice-sized pieces form.
- 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.
- 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.
- 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
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 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!
What Veggies Can You Use For This Paleo Chicken Stir Fry
In this recipe we used:
- Broccoli
- Red Pepper
- Snap Peas
- Bok Choy
- Mushrooms
- Carrots
- Bean Sprouts
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!
If you like this quick weeknight meal, check out these others:
- Quick Spicy Italian Chicken in Tomatoes
- Egg Roll Soup
- Creamy Tuscan Chicken (Paleo & Keto)
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
Stir-Fry with Garlic Scallion Cauli Rice
Ingredients
Teriyaki sauce
- 2 tablespoons rice vinegar
- 3 tablespoons coconut aminos
- 1 tablespoon chili garlic paste, more to taste
- 1 teaspoon fish sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- sesame seeds
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
- 1 head cauliflower, riced
- 1 teaspoon seasoned rice vinegar
- 2 garlic cloves, crushed
- 1/3 cup scallions, thinly sliced
- 1 teaspoon Himalayan sea salt
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
Paleo Chicken Stir Fry
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!
Quick 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.
Want 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:
- Boneless, skinless chicken breasts
- Italian seasoning
- Dried Basil
- Onion
- Garlic
- Whole Plum Tomatoes
- Red Pepper Flakes
- Green Beans
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.
If you like this chicken recipe, check out these others:
- Creamy Tuscan Chicken (dairy-free)
- Sheet Pan Chicken Fajitas
- Roasted Chicken Dinner
- Sheet Pan Ranch Chicken and Veggies
Spicy Chicken in Tomatoes
Ingredients
- 1 tsp extra-virgin olive oil
- 1 lb. organic chicken breasts
- 1 tbsp Italian seasoning
- 1/2 teaspoon sea salt, more to taste
- 1 teaspoon freshly ground pepper, more to taste
- 2 garlic cloves, crushed
- 1 white onion, roughly chopped
- 1/2 cups whole plum tomatoes (in sauce)
- 1/2 tsp dried basil
- Optional: 2 tablespoons chili sauce or 1 teaspoon red pepper flakes
- Optional: 2 handfuls fresh organic spinach
Roasted Green Beans
- 2 cups green beans
- 2 teaspoon extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Directions
- Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
- Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
- Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
- Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
- 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.
- 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.
- If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
- Remove from heat. Serve hot with roasted green beans!
- 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
Quick Spicy Italian Chicken in Tomatoes
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 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.
How to Roast Spaghetti Squash
- Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
- Cut spaghetti squash in half, lengthwise.
- Scoop out seeds.
- Brush inside with oil.
- Place facedown on baking sheet and adding water to the baking sheet.
- Bake for 45-50 minutes, or until you can pierce with a fork.
- Simply scrape out “spaghetti” with a fork and Enjoy!
How to Cook Spaghetti Squash in the Instant Pot
- Cut 3lb. spaghetti squash lengthwise and scoop out seeds.
- Add 1 cup of water to the Instant Pot.
- Stack the spaghetti squash on top of each other (cut-side up).
- Close the lid and make sure the knob is turned to sealing.
- Set to manual high-pressure for 10 minutes (increase if your squash is larger than 3lb.)
- When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
- Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!
Want more spaghetti squash recipes? Try these hits:
- Spaghetti Squash Enchilada Casserole
- Spaghetti Squash Alfredo
- Spaghetti Squash Primavera
- Spaghetti Squash Italian Casserole Bake
If you like this healthier take-out recipe, check out these others:
- Paleo Mongolian Beef
- Paleo Chicken and Broccoli
- Instant Pot Chicken Tikka Masala
- Crock-Pot Asian Beef
- Mini Deep Dish Pizza
- Ultimate Fried Chicken
Spaghetti Squash Pad Thai
Ingredients
- 1 medium-sized spaghetti squash
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, crushed
- 1/2 red onion, chopped
- 1/2 cup mushrooms, thinly sliced
- 1/2 cup carrots, chopped
- 1/2 cup bean sprouts
- 1/2 cup scallions, thinly sliced
- 10 - 20 large shrimps, cleaned and deveined
- 2 chicken breasts, either cooked and shredded or sliced into small peices
- 3 organic eggs
Sauce
- 2 tablespoons coconut aminos
- Optional: 2 tablespoons oyster sauce or Coconut Aminos Teriyaki Sauce
- 3 tablespoons rice vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon ground garlic
Directions
- Preheat oven to 350°F.
- 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.
- In a small bowl, mix sauce ingredients and set aside.
- 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.
- Add three cups of the spaghetti squash to the skillet and pour in the sauce. Mix well to combine.
- 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.
- Taste and adjust spices as needed.
- 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
Spaghetti Squash Pad Thai
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.
Sausage, 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.
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
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
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 4 organic chicken sausage (I used a mix of spicy italian and andouille), sliced
- 3 peppers: green, red, orange, sliced
- 1 large onion, sliced
- 1 15 oz can organic diced tomatoes
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin, more to taste
- 1/2 teaspoon chili power, more to taste
- Optional: 1/2 poblano pepper, thinly slcied
- Optional: 1 tablespoon hot sauce
Directions
- 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.
- Add sliced onions, bell peppers, and poblano pepper to the skillet; let cook until the onion is translucent.
- Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
- Pour in diced tomatoes, chicken broth, and spices. Mix well.
- Bring to a boil then reduce heat and let simmer for 10 minutes.
- Taste and adjust spices as desired.
- 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
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.
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.
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 Without Ricotta
Sweet Potato Gnocchi
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
- 1 14.5 ounce can crushed tomatoes
- 1 clove garlic, crushed
- 2 teaspoon Italian seasoning
- 2 tablespoon fresh basil
- Freshly ground pepper, to taste
- Optional: Red pepper flakes, to taste
Spinach and Butter Sauce
- 1/4 cup grass-fed butter
- 2 cups fresh spinach
- Sea salt, to taste
- Freshly ground pepper, to taste
Directions
- In a medium mixing bowl, mix together the mashed sweet potato, egg, sea salt, almond flour, tapioca flour, and coconut flour*
- The dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand
- 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
- Roll the dough into balls (about 1 1/2 inches or so), and feel free to sprinkle with more tapioca flour as needed
- Roll it out into long logs and cut into desired gnocchi sizes
- Place your fork lightly into each piece to get an indent*
- Cover a medium pot with water and bring to a boil.
- Work in batches to drop pasta into the boiling water
- Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more
- Remove with a slotted spoon and place in a dish
- 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
- 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
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 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.
Watch the video:
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Chicken Fajita Salads [VIDEO]
This Thai Ginger Basil Arugula Salmon Salad takes less than twenty minutes to throw together and is loaded with delicious fresh and bright flavors!
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
Ingredients
Marinade
- 2 tablespoon coconut aminos
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, crushed
- 1 tablespoon fresh grated ginger
- Dash red pepper flakes
- Optional: 1 tablespoon sesame seeds
Everything Else
- 1 lb. wild salmon
- 3 cups fresh arugula
- 1 cucumber, sliced thin
- 1/2 cup fresh basil
Ginger Dressing
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon organic coconut aminos (or soy sauce/tamari sauce)
- 1 teaspoon organic raw honey
- 1/2 lemon, juiced
- 1 clove crushed garlic
- Dash of pepper
- 1 1/2 tablespoons fresh grated ginger, more to taste
Directions
- Preheat oven to high broil. Line a sheet tray with parchment paper and set aside.
- 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.
- Place salmon in the oven for 8-10 minutes, or until fully cooked through.
- In a small mixing bowl, combine dressing ingredients. Whisk well until well blended.
- Once salmon is done, let cool for 5 minutes.
- 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
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)!
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!
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
Ingredients
For the Eggplant Meatballs
- 1 medium size eggplant, peeled and chopped
- 1 clove garlic, minced
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons blanched almond flour, more as needed based on eggplant size
- 1 egg
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon fine sea salt
- Optional: 2 tablespoons fresh parmesan cheese
Tomato Sauce
- 1 15 oz. can organic tomato sauce
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon Italian Seasoning
- 1/4 teaspoon red pepper flakes
- Fresh basil, for garnish
Directions
Recipe Notes
Nutrition
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.
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What 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.
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What’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!
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!
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What is your favorite type of soup? What is your go-to easy weeknight meal?
Easy Cioppino Stew
Ingredients
- 1 or 2 organic chicken chorizo links, removed from casing and finely diced/ground
- 1/2 lb. fresh fish (cod, wild salmon- up to you!)
- 2 cups fresh bay scallops
- 15 pre-cooked shrimp (wash and remove tails)
- 1 15 oz. can organic diced tomatoes
- 2 cups chicken stock
- 1 tbsp parsley
- 1 full lemon
- 1/4 cup tomato paste
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh basil
- 1 tbsp Italian Seasoning
- Optional: 1/2 tbsp Red pepper flakes
- Freshly cracked pepper, to taste
- Himalaya sea salt, to taste
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
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!
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!
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
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Do you meal prep? What is your go-to lunch that you make ahead for the week?
Crock-Pot Pesto Chicken Salad
Ingredients
Crock Pot Chicken
- 1.5 lb. organic boneless chicken breasts (3 or 4 pieces)
- 1 garlic clove, chopped
- 1/2 white onion, chopped
- 1 cup organic chicken broth
- 1/4 teaspoon garlic powder
- Dash of salt and freshly ground pepper
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
Recipe Notes
Nutrition
Crock-Pot Pesto Chicken Salad
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
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.
How to make roasted chicken
Want other chicken recipes? Try these:
Lemon Roasted Chicken {with Garlic, Capers, and Artichokes}
Ingredients
- 8 skin-on, bone-in organic chicken parts
- 2 tablespoons extra-virgin olive oil
- 2 lemons, 1 sliced and 1 juiced
- 4 garlic cloves, 2 crushed, 2 whole
- 1 yellow onion, thinly sliced
- 1 cup artichokes in juice
- Optional: 3 tablespoons capers
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Dash Himalayan sea salt, more to taste
- Dash freshly ground pepper, more to taste
- Optional: 1/2 teaspoon red pepper flakes
Directions
- Preheat oven to 425 °F.
- In a medium dutch oven, heat oil over high heat.
- Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
- In a large bowl whisk together lemon juice, lemon slices, artichokes, crushed garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper
- 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.
- Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
- Serve hot!
Recipe Notes
- *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.
Nutrition
What is your go-to cozy Autumn/Winter meal?
Lemon Roasted Chicken with Garlic, Capers, and Artichokes
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!
If you love mashed potatoes as much as I do, this is a must-try!
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.
-
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.
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.
What is your favorite comfort food?
Shepherd's Pie: Two Ways
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
- In a large cast-iron skillet, heat oil and garlic over medium-high heat just until fragrant, about one minute.
- 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.
- Add ground beef and let cook over medium-high heat until brown and no pink remains. Stir often.
- Add in beef or chicken stock, sea salt, and black pepper. Taste and adjust seasoning as desired.
- Reduce heat to low and simmer for 8-10 minutes. Take off heat and set aside.
- 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.
- Steam cauliflower until soft, about 5-7 minutes.
- 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.
- Pre-heat oven to 350 °F.
- 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.
- Bake for 10 minutes and then broil on high for 5-8 minutes, or until the tops are golden.
- 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
Shepherd’s Pie: Two Ways
![Apple Dill Chicken Salad [low-carb, dairy-free, paleo-friendly]| Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2013/10/Apple-Dill-Chicken-Salad-PIN.jpg)
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](http://lexiscleankitchen.com/wp-content/uploads/2013/10/Apple-Dill-Chicken-Salad.jpg)
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](http://lexiscleankitchen.com/wp-content/uploads/2013/10/Apple-Dill-Chicken-Salad3.jpg)
A definite highlight of my weekend trip was getting to meet my girl Davida from over at The Healthy Maven.
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](http://lexiscleankitchen.com/wp-content/uploads/2013/10/Apple-Dill-Chicken-Salad1.jpg)
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](http://lexiscleankitchen.com/wp-content/uploads/2013/10/Apple-Dill-Chicken-Salad2.jpg)
Watch the video:
Apple Dill Chicken Salad
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
- Cook Chicken: How To: All-Purpose Shredded Crock Pot Chicken
- Allow chicken to cool and transfer 2 cups to a large mixing bowl.
- Add mayonnaise, apples, dill, and red onion to the large mixing bowl.
- Mix well to combine. Taste and adjust ingredients as needed.
- 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
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!
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!
Such a great way to get your kiddos to add more veggies into their diet!
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Paleo Eggplant Pizza Crust [VIDEO]
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!
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
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
- 1 medium cauliflower, cut into florets
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon seasoned rice vinegar
- 3 cloves garlic, minced
- 1/4 teaspoon sea salt, more to taste
- 1/4 teaspoon ground black pepper, more to taste
- 1 tablespoon fresh parsley, roughly chopped
Directions
- In a large skillet, heat oil over medium-high heat. Add in shrimp and sliced sausage, let cook for 5 minutes.
- Add in sliced onions, red pepper, and spices, mix well and cook for another 5 minutes, stirring often.
- Pour in diced tomatoes and chicken broth.
- Bring mixture to a boil over high heat. Reduce heat to low and simmer for 8-10 minutes. Taste and adjust seasoning as desired.
- Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.
- In a medium-sized skillet heat oil over medium-high heat. Add in garlic and sauté until fragrant, about 2-3 minutes.
- Add in cauliflower rice, seasoned vinegar, salt and pepper. Sauté for 5 minutes, until cauliflower rice has cooked through.
- 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
Paleo Jambalaya
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 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:
- Peaches
- Arugula
- Avocado
- Red Onion
- Crab Meat
- Honey
- Lime Juice
- Cinnamon
- Salt and Pepper
If you like this simple summer time dish, check out these others:
- Cucumber Avocado Gazpacho with Shrimp
- Bruschetta Chicken
- Gluten-Free Chicken Caesar Pasta Salad
- Chopped Antipasto Salad with Chicken
If you like this salad recipe, check out these others:
Grilled Peach, Avocado, and Crab Salad with Avocado & Peach Dressing
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
- 2 peaches, peeled, pitted, and diced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon raw honey
- 1 teaspoon lime juice
- 1/8 teaspoon cinnamon
- Dash Himalayan sea salt, more to taste
- Dash freshly ground pepper, more to taste
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
Grilled Peach, Avocado, and Crab Salad with Peach Dressing
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
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!
Watch the video:
Spaghetti Squash Primavera [VIDEO]
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
- Preheat oven to 375 °F.
- Roast spaghetti squash.
- 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.
- Add in sun-dried tomatoes, grape tomatoes, asparagus, broccoli and spices. Sauté for 3-5 minutes, or until broccoli and asparagus begin to soften.
- Add in spaghetti squash and cook for 1-2 minutes.
- Toss in spinach and cook just until the spinach begins to wilt.
- 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
Spaghetti Squash Primavera [VIDEO]
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!
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
Ingredients
For the Salmon
- 1 lb. Wild Caught Salmon
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
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
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
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
- Pre-heat oven to 400 ℉ and line a sheet-tray with parchment paper.
- 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.
- In a medium sized saucepan, heat oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
- Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
- Add meat to saucepan and let cook until brown and no pink remains.
- Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
- Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
- 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.
- Serve hot.
Nutrition
Spaghetti Squash Boats with Homemade Meat Sauce
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.
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!
Slow Cooker Pulled Pork
Ingredients
Meat Rub
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic power
- 2 teaspoons onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Homemade BBQ Sauce
- 1 15 oz. can organic diced tomato
- 1 8 oz. can organic tomato paste
- 1/4 cup organic chicken stock
- 3 garlic cloves, crushed
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon raw honey
- 1/2 cup fresh pineapple juice
- 1 tablespoon organic Dijon mustard
- 1/4 teaspooon cayenne, more to taste
- 2 tablespoons smoked paprika, more to taste
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- 1 teaspoon fish sauce
- 1 teaspoon hot sauce, more to taste
Directions
- 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.
- 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.
- 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.
- 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.
- Pour BBQ sauce over the meat in the slow cooker and make sure the meat is generously covered.
- Cover the slow cooker and set it to cook on low heat for 8 hours.
- 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.
- Serve warm!
Recipe Notes
*We like serving this with a slice of bibb lettuce, red cabbage slaw, and chives.
Nutrition
Slow Cooker Pulled Pork
![Seafood Primavera [paleo-friendly, dairy-free, gluten-free] | Lexi's Clean Kitchen](https://lexiscleankitchen.com/wp-content/uploads/2013/06/Seafood-Primavera-PIN.jpg)
Seafood Primavera
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
Seafood Primavera
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.
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
- Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
- Cut spaghetti squash in half, lengthwise.
- Scoop out seeds.
- Brush inside with oil.
- Place facedown on baking sheet and adding water to the baking sheet.
- Bake for 45-50 minutes, or until you can pierce with a fork.
- Simply scrape out “spaghetti” with a fork and Enjoy!
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:
Watch the video:
Italian-Style Spaghetti Squash Bake
*Photos updated April, 2017.
Ingredients
Spaghetti Squash
- 1 Spaghetti squash, sliced in half and seeds scooped out
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
Other Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic, crushed
- 3 handfuls fresh spinach
- 1 lb. organic boneless chicken breasts, baked or boiled and shredded
- 1 cup tomato sauce of choice (homemade or store-bought)
- 1 egg
- 1 1/2 tablespoons Italian seasoning, more to taste
- 1/2 tsp red pepper flakes, more to taste
- 1 tablespoon garlic powder
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- Optional: 1/4 cup fresh parmesan cheese, more for topping
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 baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
- Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
- In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and sauté until wilted.
- 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.
- Transfer entire mixture to a baking dish.
- Sprinkle with fresh parmesan and red pepper flakes
- Bake at 375 °F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.
- Serve warm!
Nutrition
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.
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!
Citrus Mahi Mahi with Avocado Salsa
Ingredients
Mahi Mahi Marinade
Avocado Salsa
Other Ingredients
Directions
Nutrition
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
Updated November 2013
Ingredients
- 1 head cauliflower (I use a large one)
- 1 onion, chopped
- 2-3 carrot stalks, chopped
- 1 cup frozen organic peas, chopped
- 1 zucchini, chopped
- 1 head broccoli, finely chopped
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, crushed
- 1/4 cup scallions, chopped
- Handful of spinach
- 4 organic eggs
- 2 pieces organic boneless chicken breasts, diced (or protein of choice)
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes (more to taste)
- 3 tbsp coconut aminos, more to taste
- 2 tbsp seasoned rice vinegar
- 1/2 tsp Himalayan sea salt, more to taste
- 1/2 tsp freshly ground pepper
