Avocado and Corn Salsa

This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!

Corn and avocado salsa recipe in a bowlAvocado and Corn Salsa Recipe

This is the perfect summery side dish to serve when the weather is HOT. This Avocado and Corn Salsa comes together quickly. It is the perfect easy side dish to throw together and flies off the table! This dish is served great with nearly anything, but we especially like it for other quick cooking summer dishes like this Blackened Fish, quick Chicken Tacos or this Garlic and Lime Grilled Steak.

Corn Salsa Ingredients

Corn salsa with avocado plated with fishMethods to Cook the Corn

The only piece of this salsa that needs to be cooked is the corn! There are a few different methods you can use to cook it. You can quickly boil it, as we suggest in the recipe. Or you could grill it! Additionally you can also cook corn in the Instant Pot using these directions here.

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

If you like this side dish, check out these others:

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Avocado and Corn Salsa

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
Course:

Make Ahead:
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

This 7 Layer Taco Dip is just what any party, or fun Saturday night needs! 7 layers of Mexican inspired flavor that is so delicious! This dip is gluten-free and optionally dairy-free and paleo!

7 layer taco dip recipe with meat and chips7 Layer Taco Dip Recipe

Is there any better food to bring to a pot luck or serve at your own party than a 7 Layer Taco Dip? Don’t think so! This classic dip is made healthier here with a few homemade substitutes for standard store-bought ingredients, and so so worth it! This version is gluten-free and we offer a few substitutions to make it paleo and dairy free if you need it.

Be warned: there is no way there will be any leftovers when this dish is served, so make sure you get in there early if you want to have some yourself!

How to make a 7 Layer Taco Dip

Make or gather all of the layers!

Layer in all of the ingredients in an oven 8″x8″ (or similarly sized ) oven safe dish. After placing in cheddar cheese put in the oven to melt. Layer on the remaining and serve with hearty tortilla chips and veggies.

baked 7 layer taco dip with meat

Can this be made ahead of time?

You can assemble and prep this entire dish 1 day ahead of time, with the exception of adding the fresh ingredients on top. You can prep those ahead of time though and have them all ready to go for your party. Right before serving place the assembled dip under the broiler to warm up and melt the cheese, and then top with fresh lettuce, tomato and onion.

What to serve with this dip?

Serve it with the classics: Tortilla chips (either corn or a grain free option like Siete) and veggies like celery, cucumber, peppers or carrots.

Best ever Mexican layer dip with chip

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

5.0 rating
1 reviews

7 Layer Taco Dip



Prep Time 20 min
Cook Time 10 min
Total Time 30 minutes
Course:

Make Ahead:
Author: Lexi
Scale This Recipe

Ingredients

    Layers

    Refried black beans

    Beef mixture

    Salsa

    • Store-bought or homemade

    Guacamole

    Directions

  • 1. Make refried black beans- Heat 1 tbsp oil of choice in a pan
  • 2. Add in beans and let heat for 3-5 minutes, begin mashing
  • 3. Add in spices, mash and mix well
  • 4. Add in 2 tbsp water; mix until water is combined
  • 5. Remove from heat and set aside
  • 6. Make beef- in a skillet heat oil and garlic
  • 7. Add in beef and cook until brown
  • 8. Add in tomatoes, spices, and hot sauce; let cook for 3-5 minutes then remove from heat and set aside
  • 9. Make guacamole and chop lettuce, tomato, and onions for layer 7
  • 10. Once all the layers are prepared, start assembling in your dish; serve and enjoy!

  • Nutrition

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    7 Layer Taco Dip

    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
    Course:

    Make Ahead:
    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
      Course:

      Make Ahead:
      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

      These Buffalo Chicken Stuffed Sweet Potatoes are so creamy, flavorful and delicious and make a great lunch or dinner! They also could be perfect as a make-ahead meal option. This buffalo chicken sweet potato recipe is nutritious and filling, gluten-free and optionally made Paleo and Whole30 by omitting the cheese.

      Buffalo Chicken Sweet Potato on a sheet tray

      Buffalo Chicken Baked Sweet Potato

      Who doesn’t love potato skins? Nobody! Who doesn’t love potatoes skins that are made healthier but still with all the flavor? Can’t think of anyone! These healthier baked sweet potato skins are stuffed with a creamy buffalo chicken dip packed with extra veggies and nutrients. These are the perfect appetizer for a game day party, or a super delicious lunch or dinner. We love the portability of these and think they’d be a great make-ahead meal as well.

      Close up of sweet potato buffalo chicken

      What type of sweet potatoes are best for this recipe?

      We choose small to medium sweet potatoes to minimize the time roasting in the oven. You can choose larger ones, but they will take longer to roast. Just make sure they are all about the same size, and as round as you can get to fit in more of the buffalo chicken stuffing.

      Can you cook the sweet potatoes in the Instant Pot instead?

      You could, but it will likely take you the same amount of time to roast in the oven between the time it takes to come up to pressure and the time it takes to naturally release. Put the sweet potatoes on a basket and add 1 cup of water. You can use the steam function for 10 minutes, with a natural release.

      Skinny buffalo chicken stuffed sweet potatoes on a plate

      How can you store these Buffalo Chicken Stuffed Sweet Potatoes for meal prep?

      If you wanted to make these for a few days of lunches, complete the recipe as directed and then cool the broiled sweet potatoes completely before placing in a container in the fridge. We like using glass containers because they can double as a storage container and can be heated up in either a microwave or a toaster oven. These would taste better if heated up in a toaster oven, but if the only option when you are at work is a microwave that will work as well!

      If you like this recipe with buffalo sauce, check out these others:

      5.0 rating
      4 reviews

      Healthy Buffalo Chicken Sweet Potato Skins


      Yield 4
      Prep Time 5 minutes
      Cook Time 35 minutes
      Total Time 40 minutes
      Course:

      Make Ahead:
      Author: Lexi
      Scale This Recipe

      Ingredients

      • 4 sweet potatoes
      • 1 onion, diced
      • 2 garlic cloves, minced
      • 1 scallion, thinly sliced
      • 2 carrots, diced
      • 1 cup spinach
      • 1/4 cup mayonnaise
      • 1/4 teaspoon black pepper
      • 1/4 cup Frank’s hot sauce
      • 1 rotisserie chicken, shredded

      Directions

      1. Pre-heat oven to 400 degrees °F.
      2. Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until soft.
      3. While the sweet potato is baking, saute onions, carrots, garlic, and scallions for 2-3 minutes, or until the onions turn translucent. Add in spinach and cook just until the spinach starts to wilt. Remove from heat, let cool, and place in a medium mixing bowl.
      4. Add shredded chicken, mayonnaise, hot sauce, and pepper to the sauted vegetables and mix well. Taste and adjust seasoning as desired.
      5. Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave about 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
        Set oven to a high broil.
      6. Fill the sweet potatoes with a heaping spoonful of shredded buffalo chicken. Top with cheddar cheese and broil for 2-3 minutes, or until the cheese is fully melted. Serve hot!

      Recipe Notes

      Recipe updated March 2017


      Nutrition

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      Buffalo Chicken Stuffed Sweet Potatoes

      This easy Italian meat sauce recipe is my probably my all-time favorite pasta sauce recipe! It’s an easy homemade meat sauce recipe that is hearty and flavorful, and perfect for a weeknight meal. Make this healthy meat sauce with ground turkey or ground beef, and let it cook nice and slow! It’s gluten-free, paleo-friendly, whole30 compliant, and so yummy! Serve it over zucchini noodles or spaghetti squash for low carb, or gluten-free pasta!

      Italian meat sauce recipe

      Homemade Meat Sauce Recipe

      I LOVE Italian dishes. Especially a quick and delicious meat sauce! I often make my favorite Italian dishes into healthy versions that I love to dig into, weekly. This spaghetti meat sauce is delicious, always a hit and so versatile! Serve it over zucchini noodles, spaghetti squash, the options are endless! I often make a big batch to have for the week, and I never get sick of it!

      How do you make meat sauce
      If you love meat sauce, try this spaghetti sauce in these recipes:

      Spaghetti Squash with Meat Sauce

      Want other healthier pasta recipes? Try these favorites:

      How Do You Make Meat Sauce

      5.0 rating
      2 reviews

      Lexi's Meat Sauce


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

      Make Ahead:
      Author: Lexi
      Scale This Recipe

      Ingredients

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

      Directions

      1. In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
      2. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
      3. Add meat to saucepan and let cook until brown and no pink remains.
      4. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
      5. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
      6. In a large skillet, heat remaining tablespoon of extra virgin olive oil over medium-high heat. Add in zucchini noodles and red pepper flakes and let cook for 2-3 minutes.
      7. Serve over zucchini noodles or spaghetti squash.

      Nutrition

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      Homemade Meat Sauce Recipe

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

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

      Acai Bowl recipe

      Açaí Bowl

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

      What is an acai bowl made of?

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

      How do you make an acai bowl

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

      Acai Bowl Toppings:

      How can I thicken my acai bowl?

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

      How do you make an acai bowl

      0.0 rating

      Açaí Smoothie Bowl


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

      Make Ahead:
      Author: Lexi
      Scale This Recipe

      Ingredients

        Acai Bowl

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

        Toppings

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

        Directions

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


        Nutrition

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        Açaí Smoothie Bowl (Vegan & Gluten Free!)

        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
        Course:

        Make Ahead:
        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

        Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

        These Copycat Chipotle Chicken Burrito Bowls are the perfect low-carb, grain-free, dairy-free, and Whole30 compliant make ahead meal! Delicious Mexican cauliflower rice paired with homemade pico de gallo, avocado, and perfectly seasoned grilled chicken is meal prep perfection. Made in partnership with Shenandoah Valley Organic!

        Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

        I am so excited to partner with my friends at Shenandoah Valley Organic to bring you today’s post! SVO is truly one of  my favorite chicken companies because they pride itself in producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics.

        On their website you can see where all of the farms are located, so you know just where your chicken was raised.

        Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

        Their chicken is seriously amazing. You can literally taste the quality! Their business model is one that I love. It’s a farmer focused one; created by farmers, for farmers.  It was created this way to provide the highest quality organic chicken at an affordable price while encouraging healthy eating and cultural awareness.

        These burrito bowls are a game changer. An amazing chipotle crema, fresh pico de gallo, marinated chicken, and all the fixins’!

        Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

        Plus, this Mexican-style cauliflower rice is AMAZING.

        Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

        Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

         Watch the video:


        5.0 rating
        3 reviews

        Copycat Chipotle Chicken Burrito Bowls


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

        Make Ahead:
        Author: Lexi
        Scale This Recipe

        Ingredients

          Wet Rub

          Pico De Gallo

          • 1 jalapeño, diced
          • 1 red onion, diced
          • 3 ripe tomatos, diced
          • 2 tablespoons cilantro, roughly chopped
          • 1 lime, juiced

          Mexican Cauliflower Rice

          Chipotle Crema

          Sautéed Peppers & Onions

          Other Ingredients

          Directions

          1. Pat chicken dry and season generously with salt and pepper. Place chicken in a bowl and add the rest of the wet rub ingredients. Mix until chicken is well coated in the spice rub.
          2. Grill chicken for about 5-6 minutes on each side, or until chicken is opaque and fully cooked through. If using a grill pan, cover the pan during the cooking process to make sure the chicken cooks through.
          3. While chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. Add in cauli rice and the rest of the ingredients and saute for 5-8 minutes, until the cauliflower is cooked through. Take off heat and set aside. Taste and adjust seasoning as needed.
          4. Once chicken is cooked through, let cool, dice and set aside until ready to eat.
          5. In a separate medium skillet, heat 1 tablespoon extra virgin olive oil. Add in sliced onions and peppers. Saute until onions begin to caramelize, about 8 minutes. Take off heat and set aside.
          6. Add pico de gallo ingredients to a medium mixing bowl and stir until well combined. Set aside until ready to eat.
          7. Add chipotle crema ingredients to a small mixing bowl and whisk until well combined.
          8. Assemble bowl: Place cauliflower rice on the bottom, top with grilled chicken, sauted onions and peppers, black beans if using, pico de gallo, scallions, and a drizzle of chipotle crema.

          Recipe Notes

          *This is a great meal prep item! Prep all of the ingredients the day before, and then simple assemble the bowl when ready to eat!


          Nutrition

          Loading nutrition data...

          This post is sponsored by Shenandoah Valley Organic! All opinions are always 100% my own.

          Copycat Chipotle Chicken Burrito Bowls [VIDEO]

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

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

          Meal Plan Graphic Week 26 | Lexi's Clean Kitchen

          Monday: Memorial Day BBQ out!

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

          Wednesday: Leftovers

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

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

          Saturday: Out

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

          Grab your free printable shopping list HERE!

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


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

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

          KitchenAid Giveaway | Lexi's Clean Kitchen


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

          Lexi’s Weekly Dinner Plan Week 26

          Egg Rolls in a bowl, Indian Spiced Chicken and Cauliflower, a hearty Breakfast Salad, and more, make up this week’s dinner meal plan! Equipped for leftovers and tons of flavor!

          If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find all of the meal plans, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

          Meal-Plan-Graphic-Week-21

          Monday: Cioppino Stew (30 minutes or less, low-carb, dairy-free, egg-free, gluten-free, paleo-friendly)

          Tuesday: Loaded Taco Skillet (30 minutes or less, low-carb, egg-free, gluten-free, grain-free, and nut-free)

          Wednesday: Leftovers

          Thursday: One-Pan Indian Spiced Chicken and Cauliflower (Dairy-free, low-carb, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant if you use ghee!)

          Friday: Leftovers

          Saturday: BRINNER: Green Goddess Breakfast Salad (Dairy-free, paleo-friendly, nut-free, gluten-free, grain-free, low-carb, and Whole30 compliant)

          Sunday: Egg Roll Bows (30 minutes or less, low-carb, paleo-friendly, dairy-free, and grain-free)

          Grab your free printable shopping list HERE!

          Make a side-dish from the Lexi’s Clean Kitchen Cookbook! The Kung Pao Cauliflower (page 222) is a great low-carb dish to pair with the Egg Roll Bowls! SO simple to make and so so flavorful! You can also add the Burnt Broccoli on page 230 to the Green Goddess Breakfast Salad as a nice crispy and flavorful touch!

          Dessert idea: These Blueberry Crumb Bars are gluten-free, grain-free, refined sugar-free, and are exploding with flavor! Such a great way to celebrate blueberry season!


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

          Happy Cooking!

          Lexi’s Weekly Dinner Plan Week 21

          Jamaica: Round Hill Resort & Villas

          I think it’s pretty clear when talking to guests at Round Hill, many of which will most definitely return (including us), that it’s truly a gem of a place. Located on a little round hill on the edge of Montego Bay, you feel as if you are at the end of the world, in a secluded private little nook on the edge of the ocean. It’s magical. From the ocean front-everything, to the decor, the local organic food, and the beautiful botanicals surrounding you every where you look, it’s a truly special place.

          With 36 ocean-front rooms and 27 villas, Round Hill isn’t your ordinary big grand hotel by any means. It’s smaller, private, and charming- which was one of my favorite parts about it after staying at large, less-personal hotels the past two years.

          The Room & Hotel Amenities:

          Ralph Lauren did a pretty amazing job designing this place! I loved the old-charm vibes of the original keys, the library and tv room (and lack of tv’s in the hotel rooms), and so much more. 

          The hotel rooms called The Pineapple House, contains 36 oceanfront rooms. the top being just a window and the lower level having a porch with a breakfast table.  They have a grand bed, a nice (updated) bathroom, and a resting area. There is a large wardrobe and various baskets to unpack clothes into, though I found myself itching for a dresser with drawers at one point. I loved the decor, and loved waking up to the ocean breeze.

           

          What We Ate:

          breakfastBetween the smoothie bar, the egg station, the mini pastries, various fresh juices, and delicious Blue Mountain Coffee, I’d say breakfast was one of our favorites.

          Food_Smoothiebar1Smoothie Station

          The lunch menu was so great, and with enough variation that we never had to eat the same thing twice. Fresh local food & on occasion- cocktails! If you follow me on Instagram, you saw that we even got to meet and talk with the chef, who was so beyond sweet. 

          Roundhill_lunch

          Afternoon tea is on from 4:00-5:00pm and is complementary. You’ll find hot and iced tea, mini sandwiches, scones, rum balls, rock buns (my favorite), jerk popcorn, organic veggies with fresh organic hummus, and more!

          For dinner there were two options, you could either order off the main menu- which changed nightly, or a buffet style (Wednesday night was curry night, and Friday night was Jerk night). We ordered off the menu every night except for Friday when we did the Jerk buffet. I think Mike and I agree that this was hands down our favorite meal of the trip!  Jerk chicken, jerk sausage, suckling pig, salads to start (mini lobster salad spoons… mmm…), and perfect desserts. We were so happily full!

           About The Food:

          A huge part of why I was so excited to visit Round Hill was the food. They pride themselves in using local, organic, and fresh ingredients. Aside from the farm-to-table menus, they have their own organic garden where they have their own fresh herbs, limes, avocado trees, and more. In the past when we’ve traveled and stayed at hotels, the all-inclusive menu buffets were always glutenous and bothered my stomach (without fail). I was so happy to find a place that takes such pride into each dish, cares about where the food comes from, and offers variety.

          farm

          Day-To-Day:

          day-to-day

          Our day began by waking up to the ocean breeze coming through our window. We got ready for our day, either by heading out early to read & meditate outside, or heading straight to breakfast. 

          days

          After breakfast, we headed to the main beach to start off our day. We generally ended up over in the adults only tranquility area by the spa, where you could lounge on outdoor beds, lounge chairs, or a hammock, and order some drinks and a smaller menu of food. 

          That side of the resort was by far our favorite. One of the days we got massages in the spa, other days we just lounged in the shade, hit up the gym, or went in the pool on that side. The gym was updated, spacious, and fantastic- with a view of the ocean looking out. I loved that this side of Round Hill was a grassy area right at the edge of the ocean. We ended up strolling back for lunch at some point, and then seeing where the day took us from there!

          Day1-SPAThe spa!

          Before each night began, we ended the day with a dip in the ocean or the infinity pool watching the sun setting in the background. I loved that the evenings started a bit later here. It really went with the whole laid back and relaxing vibe of the resort. Dinner first begins until 7:30, so you could easily be out on the beach or over in the adult’s only tranquility area until that time! I mean, how can you not stay out during this sunset? 

          Sunset4

          Sunset8

          After getting ready, we made a quick stop at the Ralph Lauren bar where we had pre-dinner cocktails. From there, dinner and the nightly entertainment, except for the night we ventured out, were fun and relaxing. Most nights we ended up going to sleep fairly early, likely a combination of long days in the sun and not a crazy night scene (definitely different from past hotels we’ve stayed at). The entertainment and evening were based around your dinner, so I liked that it started a bit later into the evening.

          What I read:

           I brought along two books: The Girl on The Train by Paula Hawkins & The Girl You Left Behind by Jojo Moyes. Both are the perfect beach reads. Quick and has you hooked from the start! 

          What We Did Outside The Resort:

          When we had lunch with Linda, the Director of Sales and Marketing (love her), she told us about a concert in town with the legendary Freddy McGregor later in the week. We decided to venture out to dinner and the show. We headed to the Hip Strip for dinner (Marguerite’s seafood), then went a few doors down to the show. I think it’s safe to say we fell in love with the music and culture that night! We had the best time. It was small and the show was right on the beach with the ocean behind. Gorgeous and so much fun.

          FreddieTickets2

          We also took one more little trip; we went to the famous Scotchie’s for some authentic Jerk food that we heard so much about. Man it did not disappoint. I officially love all things jerk! That scotch bonnet pepper is just too good. Somehow I need to get some for my garden here so I can make a real deal jerk sauce!

          Highlights:

          1. The Food

          2. The size of the resort compared to others we’ve stayed at

          3. The people and friendly staff

          4. The relaxing tranquility (adult-only) spa section

          5. The Sunsets

          6. The proximity to the airport

          7. The private, intimate feel of the resort

          8. The gym and hotel amenities 

          9. The rooms being ocean front

          And that’s just a start!

          Sunset3

          Will We Be Back?

          Without a doubt. I am already looking forward to planning my next Round Hill getaway. The entire trip we kept describing the resort as ‘a little gem,’ and as ‘magical’. It truly is a special place.

          Day-WATERRound Hill Resort from the tranquility center/spa/gym area. 

           

          As a disclaimer, I received complimentary additions & some accommodations for our stay, but was not compensated or asked to write a review. All opinions are 100% my own. We simply really loved our stay at Round Hill and I wanted to share about the resort and our trip with all of you!

          Jamaica: Round Hill Resort & Villas

          I am super into chicken salad as of late. Cranberry Walnut, Pesto, Apple Dill… you name it. Now that I make my own mayo it’s great. I don’t need to worry about using ingredients I’m not thrilled about, and can get pretty creative! But, I don’t always have the mayo on hand and for those moments I go honey mustard. It is so good. I love the addition of roasted red peppers and cilantro in it, like really really love those flavors together.

          Honey Mustard Chicken Salad

          Simple to throw together and packed with great flavor. Perfect meal prep food right there!

          Honey Mustard Chicken Salad

          Honey Mustard Chicken Salad

           

          [yumprint-recipe id=’165′] 

          Honey Mustard Chicken Salad

          Honey Mustard Chicken SaladDo you love chicken salad? What is your favorite kind? What is the craziest chicken salad flavor combo you’ve tried  and loved?

          0.0 rating

          Honey Mustard Chicken Salad





          Total Time
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

          • 1 lb. organic chicken
          • 1/4 cup mustard (I often use 2 tbsp dijon, 2 tbsp spicy brown)
          • 2 tbsp raw honey
          • 1/3 cup fresh cilantro, chopped
          • 1/2 cup roasted red peppers, chopped

          Directions

        • 1. Prepare chicken as desired: poach it or make some crock-pot shredded chicken
        • 2. In a bowl whisk together mustard and honey, set aside
        • 3. When chicken is done and ready to assemble chop cilantro and red peppers
        • 4. Combine chicken, honey mustard, cilantro, and red pepper; mix well
        • 5. Store in refrigerator!
        • Recipe Notes

        • I often make more honey mustard as desired based on who I am serving to, I also often double this for meal prep!

        • Nutrition

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          Honey Mustard Chicken Salad

          I have made Chia Pudding before, which I really really loved. It is super healthy, packed with nutrients, and the flavor options are endless. The thing is, it really isn’t the consistency or texture of actual pudding, so a slight change needed to happen (for me), and it only took one additional step to get it there!

          TUESDAY TREAT from Lexiscleankitchen.com

          I call this Espresso Chocolate Chip based on the ingredients, but to me it tastes more like Cookies ‘N Cream. Really really good, Cookies ‘N Cream. I wouldn’t except strong coffee/espresso flavor here, unless you add more into it. Except a cross between the two!  

          I love this as a mid-day snack, a dessert, or even a post-workout treat because it uses my favorite protein powder, SFH, to make it a complete good-for-you package. The texture of thick pudding, loaded with delicious flavor, protein, and nutrients! #win

          Paleo Chocolate Chip Espresso Pudding
          Paleo Chocolate Chip Espresso Pudding

          [yumprint-recipe id=’118′]

          This is a sponsored post; I was compensated and received product to use. As always, all thoughts and opinions are 100% my own.

          Paleo Chocolate Chip Espresso Pudding Paleo Chocolate Chip Espresso PuddingPaleo Chocolate Chip Espresso PuddingWhat is your all-time favorite pudding flavor? Do you like it simple or creative?

          0.0 rating

          Espresso Chocolate Chip Chia Pudding





          Total Time
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

        • 1. Combine all ingredients (except for the chocolate chips/cacao nibs) in a bowl and place in refrigerator for 30 minutes
        • 2. Transfer mixture to high-speed food processor, add in 1/2 the cacao nibs/chopped chocolate (or more as desired), and blend until smooth
        • 3. Add in additional cacao nibs or chopped chocolate chips
        • 4. Garnish as desired and serve
        • Recipe Notes

          1. - I have made this a few times, I do not like it with flavored protein powder
          2. - For sweeter pudding, add additional maple syrup
          3. - To make vegan, use a vegan protein
          4. Servings: 2
          5. Amount Per Serving: 1
          6. Calories: 215
          7. Fat: 7g
          8. Carbs: 15.8g
          9. Protein: 19g

          Nutrition

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          Paleo Chocolate Chip Chia Pudding

          Good morning, all! If you’ve tried my Cinnamon Bun Banana Muffins or my Paleo Peach Cobbler Muffins, you know I am a big fan of a light breakfast muffin that won’t ruin my day. Describing these muffins is simple: They are light, moist, flavorful, and filled with a variety of good-for-you ingredients! They make for the perfect start to your day.

          Gluten-Free Morning Glory MuffinsThe perfect on-the-go weekday snack or weekend brunch muffin!Gluten-Free Morning Glory Muffins

          [yumprint-recipe id=’103′]Gluten-Free Morning Glory Muffins

          I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a

          Products Used:

          Do you have a favorite type of muffin?

           

          5.0 rating
          2 reviews

          Morning Glory Muffins


          Yields 10


          Total Time
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

        • 1. Preheat oven to 350
        • 2. In a mixing bowl combine first five ingredients
        • 3. In a separate bowl whisk coconut oil, eggs, vanilla, raw honey, and unsweetened apple sauce
        • 4. Combine wet and dry ingredients
        • 5. Mix in raisins, coconut, apple, carrots, and walnuts (and optional chocolate chips if adding)
        • 6. Pour into muffin tins or muffin liners
        • 7. Bake for 15 minutes or until a toothpick comes out clean
        • 8. Let cool on cooling rack and serve!
        • 9. Store in tupperware for best results, keep in the refrigerator
        • Recipe Notes

        • I drizzled maple syrup on ours… de-lish!

        • Nutrition

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          Morning Glory Muffins

          HHRLet’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!

          Warm Harvest Salad with Walnut Honey Vinaigrette

          Warm Harvest Salad with Walnut Honey Vinaigrette 

          [yumprint-recipe id=’88’]Warm Harvest Salad with Walnut Honey Vinaigrette

           In this recipe:

           I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a

          0.0 rating

          Warm Harvest Salad with Honey Walnut Vinaigrette





          Total Time
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

          • 1 apple, chopped
          • 1 sweet potato, chopped
          • 1 white or red onion, sliced
          • 1/3 cup golden raisins
          • 1/3 cup chopped walnuts
          • 3 cups fresh organic spinach or kale, more as desired

          Honey Walnut Vinaigrette

          Directions

        • 1. Preheat oven to 400
        • 2. Line baking sheet with parchment paper or slipat
        • 3. Chop apples, sweet potato, and onions
        • 4. Place on baking sheet and roast for 40 minutes until soft and tender
        • 5. In a high speed blender, combine all dressing ingredients
        • 6. Arrange spinach in a salad bowl
        • 7. Add roasted veggies, apple, walnuts, and golden raisins
        • 8. Drizzle with dressing and serve!
        • Recipe Notes

        • Golden Raisins for Cranberries
        • Walnuts for Almonds
        • Spinach for Kale

        • Nutrition

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          Warm Harvest Salad with Honey Walnut Vinaigrette

          Warming hearts, one bowl at a time. At least that’s how it is for me. I love soup of all kinds, especially hearty and healthy ones that use your favorite seasonal vegetables. This Rustic Vegetable Tomato Soup is a hit! Packed with flavor and perfect for that cool winter night. If you’re experiencing the cold that we are here in Boston this week, you can relate!

          Find my Healthy Holiday Recipes Series and so much more on American Express’ Tumblr!

          Rustic Vegetable Tomato Soup

           

          Rustic Vegetable Tomato Soup 

          Rustic Tomato Soup

          [yumprint-recipe id=’77’] 

          Rustic Tomato Soup
           

           

           

           I was selected by American Express as to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a

           What is your favorite soup?

          5.0 rating
          3 reviews

          Rustic Vegetable Tomato Soup



          Prep Time 10 min
          Cook Time 45 min
          Total Time 55 minutes
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

        • Chop all vegetables and set aside
        • Heat olive oil in a large pot.
        • Saute garlic, onions, carrots, purple potatoes, and celery for 8-10 minutes, stirring often until onion is translucent and potatoes have softened.
        • Add in green beans, zucchini, mushrooms, and cauliflower. Let cook for 7-10 minutes, stirring often until translucent. Add 2 teaspoons of water if the bottom of the pan starts to brown.
        • Add in 3 cups of broth, diced tomatoes, tomato paste, and spices.
        • Bring soup to a boil and then reduce heat to a simmer. Let simmer for 45 minutes.
        • Taste and adjust spices as desired.
        • Recipe Notes

        • This recipe was updated on January 19th, 2017

        • Nutrition

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          Rustic Vegetable Tomato Soup

          Zesty Chicken Bites | Lexi's Clean Kitchen

          These Zesty Chicken Bites are the perfect healthier version of your favorite chicken nuggets!

          They are low carb, flavorful, and completely gluten-free and grain-free. A reader favorite and loved by adults and kids alike!

          Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

          While snowed in last week, I was craving an appetizer-like snack that I could make with the organic chicken breasts I had in the fridge.

          I realized that it’s been a while since I’ve had chicken cutlets. My beautiful mom makes killer chicken cutlets.

           

          Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

          She made them often growing up and then passed the recipe along to me years ago.

          You can bet those days were filled with some delicious chicken parm.

          Since those breadcrumbs are no longer in my diet, my task was set! Instead of the whole chicken cutlet thing, I went with bites (or nuggets), call it what you’d like.

          And I made them spicy. Amazing. The perfect appetizer when entertaining or just for your football Sunday get together

          The perfect appetizer when entertaining or just for your typical Football Sunday get together!

          Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

           These Zesty Chicken Bites are perfectly crispy. Your friends won’t even know they are healthy and gluten-free!

          Read through the comments below to see how others have made this recipe their own!

          4.8 rating
          5 reviews

          Paleo Zesty Chicken Bites


          Yield 4
          Prep Time 8 min
          Cook Time 25 min
          Total Time 33 minutes
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

          1. Preheat oven to 400°F and line a baking sheet with parchment paper.
          2. In a bowl, combine almond meal/flour and all spices.
          3. In a separate bowl crack 1 egg and add 1/4 tsp water, whisk together well.
          4. Cut chicken into bite size pieces.
          5. Dredge the chicken pieces into the egg and toss until fully covered.
          6. Transfer chicken pieces to the spice mixture and coat evenly.
          7. Place on baking sheet; repeat until all are coated.
          8. Bake for 12-15 minutes then flip chicken bites over and cook for another 10-12 minutes until golden and crispy.
          9. Serve hot with your favorite dipping sauce!

          Recipe Notes

          • *Depending on how many chicken pieces you use, you may need to increase the flour/spice mixture.
          • *Serving size will depends on how small or large you make the bites. Mine make about 20-25 chicken bites.
          • *Leave out parmesan cheese for fully dairy-free.

          Nutrition

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          Zesty Chicken Bites

          Savory Sunday is here and today is a perfect and simple slaw for your Thanksgiving meal, or just any day of the week. Savory but sweet and filled with flavors of Fall.. Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}!

          Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

          Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

          Brussels-Sprout-Slaw5

          In other news…. there has been some great buzz in the LCK world!

          You may or may not have seen recently that I was included in Greatist‘s List of the Top 50 Food Bloggers Making a Difference in Health, Fitness, and Hapiness along side some of my favorite bloggers and friends: Michelle Tam, Danielle WalkerLee HershAngela Liddon, and so many more. I am beyond humbled and honored; it is a great list filled with great bloggers. You check out the full article here!

          You can also read my Q&A feature in Boston Magazine here. In the article I talk about why I changed my diet, how I incorporate my love of art into the blog, my favorite part of LCK (you guys!), the future, and more! Being asked these questions got me thinking about how grateful I am. The support, positive feedback, constant emails from all of you makes me love blogging more and more each day.

           

          Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {and Honey Dijon Cinnamon Vinaigrette}

          Weekend Recap:

          This weekend was relaxing and fun.  Friday night Mike and I stayed in; we watched a movie and taste tested my Apple Cider Sangria, for the second time (oops)! I woke up early Saturday to hit the gym, did some cooking, testing, and photographing, and then headed to the mall for some holiday shopping, and and even a little treat for myself!

          At night we went out for dinner to the Elephant Walk in Boston (if you live here or ever come to visit, this restaurant is delicious and has a nice gluten-free menu, too).  We started off with a traditional Cambodian salad, and I ordered sliced pork tenderloin over grilled eggplant and Mike ordered a salmon dish with spicy tomato and chick pea ragout; both dishes were to die for. After our nice dinner we headed to Cambridge, MA to see Biscuits and Gravy, a local Boston band play; a show put on by our good friends!

          And now for today… cooking, photographing, recipe development, cleaning up our apartment, working out, and meal prepping for the week. I have been kicking it into gear with my “Five Weeks Until Christmas Vacation” plan, and am feeling great! A productive yet relaxing weekend on my end.

          0.0 rating

          Brussels Sprout Slaw with Cranberries and Crumbled Candied Pecans {with a Honey Dijon Cinnamon Vinaigrette}



          Prep Time 15 min

          Total Time 15 minutes
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

          • 2 lbs brussels sprouts, shredded
          • 1/2 cup pecans
          • 1/2-1 cup dried organic cranberries
          • 1 tbsp raw honey

          Dressing

          Directions

        • Wash and cut of tops of brussels sprouts; slice/shred using a knife or mandolin and place in bowl
        • In a pan, heat pecans for 30 seconds then drizzle raw honey on top; mix well and remove from heat once boiling. Transfer to a flat service lined with a baking mat or parchment paper and let cool
        • Add cranberries to the bowl and once pecans have cooled, chop and add into salad
        • In a bowl whisk together dressing ingredients
        • Pour on top and mix to combine
        • Recipe Notes

          1. Serving size will depend on if you are serving as a side dish or a small appetizer
          2. -Crispy bacon
          3. -Shredded chicken
          4. -Sub cranberries for organic golden raisins or pomegranates

          Nutrition

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          What is your usual Sunday routine?  

          Brussels Sprout Slaw {with Cranberries and Crumbled Candied Pecans} + An LCK Recap

          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
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

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

          Recipe Notes

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

          Nutrition

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

          Lemon Roasted Chicken with Garlic, Capers, and Artichokes

          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
          Course:

          Make Ahead:
          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

            These oven baked eggplant fries are made without breadcrumbs. They are paleo, low-carb, and keto. They are the perfect side dish to any meal. If you love eggplant recipes like we do, these easy eggplant fries are for you.

            Eggplant fries dipping sauce

            Oven-Baked Eggplant Fries

            The local farm had a barrel of their delicious (and just about out-of-season) eggplants last week. This got me to thinking that I haven’t had eggplant in months! My Oven-Baked Zucchini Fries were such a hit that I had to go ahead and make some eggplant fries in the same style. The eggplant takes on the gluten-free breading nicely, making for a crispy exterior and a creamy interior. These fries are such a healthy alternative and to quote my trusty taste tester Mike, “mmm, these taste just like fries!” They were literally gone before I turned around.

            Baked eggplant fries gluten free

            If you like these baked eggplant fries, try these other healthy fries recipes:

            If you like this eggplant recipe, try these other healthy eggplant recipes:

            Baked eggplant fries no breadcrumbs

            What’s your favorite way to eat eggplant?

            4.0 rating
            1 reviews

            Oven-Baked Eggplant Fries





            Total Time
            Course:

            Make Ahead:
            Author: Lexi
            Scale This Recipe

            Ingredients

            Directions

          • 1. Preheat oven to 425
          • 2. Line a baking sheet and grease lightly
          • 3. Peel and cut eggplant into fry slices and pat extra moisture dry with a paper towel
          • 4. In a large shallow bowl mix corn meal, almond meal, Italian seasoning, parmesan, red pepper flakes, garlic powder, salt and pepper
          • 5. In a separate shallow bowl crack the eggs and whisk together
          • 6. Dip eggplant strips into egg, then dredge in ‘breadcrumb’ mix
          • 7. Lay flat on baking sheet
          • 8. Bake 12-15 minutes, flip, and make for another 12-15 minutes until golden brown and crispy
          • Recipe Notes

          • -For extra crisp, broil on high for 3-5 minutes at the end
          • -I serve my eggplant fries with tomato sauce
          • Oven-Baked Zucchini Fries

          • Nutrition

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            Oven-Baked Eggplant Fries (Low Carb)

            Gluten Free Oatmeal Raisin Cookies (Gluten-free, refined sugar-free} | Lexi's Clean Kitchen

            These Gluten Free Oatmeal Raisin Cookies with chocolate chips are so perfectly chewy, soft, and delicious! The combination of cinnamon, chocolate, and raisins in these are heaven. No one will be able to tell that these are gluten-free and refined sugar-free!

            Gluten Free Oatmeal Raisin CookiesGluten Free Oatmeal Raisin Cookies Recipe

            This weekend my family gathered to remember the life of my loving grandmother. As hard as the past few days have been, we try and feel comfort having our family and friends by our side. I got to spend some quality time with my siblings. When my younger brother came across my Chocolate Chip Pumpkin Cookies, he immediately requested a healthy version of Chocolate Chip Oatmeal Cookies (his favorite), and of course I set out to do just that. What’s more comforting than a nice chewy oatmeal cookie with a glass of almond milk? Not much! And these cookies will not disappoint!

            best gf oatmeal raisin cookiesIngredients Needed

            How to Make Gluten Free Oatmeal Raisin Cookies

            These cookies are made with a mixer to get that butter light and fluffy. And then the rest of the ingredients are added in. As with most recipes that involve creaming softened butter, it’s best if the rest of the ingredients are around room temperature, like the eggs, that way it doesn’t make the butter too cold and appear curdled.

            1. Cream the butter and sugar
            2. Add the eggs
            3. Finely process half of the oats
            4. Add the dry ingredients into the wet, and beat.
            5. Fold in raisins and chocolate chips, and bake!

            easy gluten free oatmeal cookies

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

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

            5.0 rating
            1 reviews

            Gluten-Free Oatmeal Raisin Chocolate Chip Cookies


            Yields 25 cookies
            Prep Time 10 minutes
            Cook Time 15 minutes
            Total Time 25 minutes
            Course:

            Make Ahead:
            Author: Lexi
            Scale This Recipe

            Ingredients

            Directions

            1. Preheat oven to 350 °F.
            2. In a food processor, pulse 1 cup oats a few times and pour into a medium mixing bowl.
            3. Add the rest of the oats, almond flour, baking powder, baking soda, salt, and cinnamon to the mixing bowl with the ground oats.
            4. In a separate medium mixing bowl, cream together butter and sugar using a hand mixer. You can use a stand mixer here as well.
            5. Add in eggs and vanilla and whisk until just combined.
            6. Pour butter mixture and applesauce into dry ingredients and mix well.
            7. Mix in chocolate chips and raisins.
            8. Roll into balls and gently pat down on baking sheet.
            9. Bake for about 12-15 minutes.
            10. Let cool on a cooling rack and serve!

            Recipe Notes

            • *Pictures updated April, 2017.

            Nutrition

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            Gluten Free Oatmeal Raisin Cookies

            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]

            Football season is about to be here and that means Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!

            Buffalo Chicken Chili

            Buffalo Chicken Chili (Instant Pot or Stove Top)

            This chili is a must-try, it’s the perfect mix of flavors and textures. It’s hearty, flavorful, and different! It went over big time in my house tonight!

            Buffalo Chicken Chili

            If you like this chili recipe, try these recipes:

            Buffalo Chicken Chili

            4.7 rating
            3 reviews

            Buffalo Chicken Chili


            Yields 6
            Prep Time 10 min
            Cook Time 30 min
            Total Time 40 minutes
            Course:

            Make Ahead:
            Author: Lexi
            Scale This Recipe

            Ingredients

            Garnish

            Directions

            • Cook chicken: Shredded Crock Pot Chicken or use a rotisserie chicken.
            • In a large pot over medium heat, heat oil and sauté garlic. Add chopped carrots, onion, celery, peppers, cooked corn, and jalapeño pepper, if using. Cook until veggies begin to soften, about 5 minutes.
            • Add in chicken broth, tomato sauce, and diced tomatoes and stir well. Add in 3 cups shredded chicken. Add in hot sauce and spices and mix well to combine. Let simmer for 15 minutes.
            • Taste and adjust spices as desired. Garnish and serve hot.

            Nutrition

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            Buffalo Chicken Chili (Instant Pot or Stove Top)

            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
            Course:

            Make Ahead:
            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

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              Grilled Peach, Avocado, and Crab Salad with Peach Dressing

              Everything Bagel Cauliflower Rolls {Low-carb, grain-free, paleo-friendly, no refined sugar} | Lexi's Clean Kitchen

              These Everything Bagel topped Cauliflower Rolls are low carb, paleo-friendly, and a perfect roll alternative. Growing up in New York, the “everything” bagel was my go-to sandwich bread. A toasted egg everything or a whole wheat everything… You name it, I loved it.

              Everything Bagel Cauliflower RollsPaleo Cauliflower Rolls

              Now, you know I don’t eat those bagels anymore, not even the gluten-free ones, so I bring to you an alternative that is really so beyond good! When these rolls were baking in the oven my whole apartment smelled like those glorious everything bagels I loved so much. 

              I don’t typically eat them as a total replacement to bread — they are made out of cauliflower! But they do hold up well if you want to!

              Everything Bagel Cauliflower Rolls

              Cheers to another delicious and healthy alternative!

              Can you use store-bought cauliflower rice?

              Frozen or refrigerated pre-riced cauliflower is not riced fine enough for these rolls. Here’s a guide on how to make cauliflower rice!

              Is cauliflower good for Keto?

              There are 2.9 grams of net carbs in an entire cup of this low carb vegetable, making it a great option. Plus it’s super versitile! 

              Everything Bagel Cauliflower Rolls

              Like this recipe? Try these other LCK reader favorites:

              Want other cauliflower recipes? Try these:

              Everything Bagel Cauliflower Rolls

              Watch the how-to video:


              4.5 rating
              8 reviews

              'Everything Bagel' Cauliflower Rolls


              Yields 6
              Prep Time 10 min
              Cook Time 30 min
              Total Time 40 minutes
              Course:

              Make Ahead:
              Author: Lexi
              Scale This Recipe

              Ingredients

                Cauliflower Buns

                Directions

                • Preheat oven to 400°F and line a baking sheet.
                • In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
                • In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, and salt,
                • In a separate bowl combine "everything" topping ingredients.
                • Roll cauliflower mixture into even sized balls and lay onto the baking sheet. Sprinkle "everything" topping and slightly press them into the top,
                • Bake for about 30 minutes, or until golden brown.
                • Optional: For extra crisp rolls, remove from baking sheet and broil on high for 3 minutes with the buns directly on the oven rack.
                • Remove from baking sheet and let cool directly on a cooling rack.
                • Serve as rolls with your meal, or serve as bread with your favorite sandwich ingredients.

                Recipe Notes

                • *Updated 12/2016.
                • *Note: Cauliflower sizes vary. If yours is bigger or makes more riced cauliflower, and it seems like it needs a little extra love to make them firm, add an additional egg and tablespoon of flour. 3 cups of packed riced cauliflower is the correct consistency for these rolls. Makes 4 large or 6 medium rolls.
                • *Nutrition (without toppings) for 4 large rolls, per roll: 94 calories, 4.4 g fat, 8.4g carb, 5.9g protein

                Nutrition

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