Lexi’s Weekly Dinner Plan Week 51
Can you believe Thanksgiving is already next week?! If you are looking for last-minute Thanksgiving inspiration, we have got you covered! Make sure to scroll all the way down to find our go-to Thanksgiving round-up with our favorite Thanksgiving sides, main dishes, appetizers, and ways to use the leftovers!
We know the holidays can get stressful, so we have compiled a week of meals that are simple, flavorful, and stress-free!
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
Monday: Chicken Marsala [dairy-free, paleo-friendly, gluten-free]
Tuesday: Greek Veggie Bowls [egg-free, dairy-free, nut-free, paleo-friendly, vegan]
Wednesday: Butternut Squash Curry Soup [egg-free, paleo-friendly, vegetarian if you use vegetable broth]
Thursday: Thanksgiving
Friday: The Ultimate Thanksgiving Leftover Sandwich or Thanksgiving Stuffed Acorn Squash [30 minutes or less, paleo-friendly, grain-free]
Saturday: Leftovers AGAIN! The Ultimate Thanksgiving Leftover Sandwich or Thanksgiving Stuffed Acorn Squash or throw turkey in this soup!
Sunday: BRINNER: Loaded Paleo Breakfast Hash [gluten-free, nut-free, paleo-friendly]
Grab your free printable shopping list HERE!
Find our favorite Thanksgiving round-up with gluten-free appetizers, sides, main dishes and healthy meals you can make with Thanksgiving leftovers HERE!
Thanksgiving Recipes:
Cinnamon Roasted Sweet Potatoes
Maple Roasted Brussels Sprouts with Bacon
Harvest Salad with Maple Balsamic Dressing
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 51
![Meal Plan Graphic Week 50 [gluten-free, no refined sugar] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2017/09/Weekly-Dinner-Plan-Week-50.jpg)
Monday: Spaghetti Squash Bake [gluten-free, grain-free]
Tuesday: Leftovers
Wednesday: Copycat Chipotle Burrito Bowls [dairy-free, egg-free, paleo-friendly]
Thursday: Thai Curry Soup [grain-free, dairy-free, paleo-friendly]
Friday: Out
Saturday: Creamy “Pasta” Alla Vodka [low-carb, gluten-free, paleo-friendly]
Sunday: Apple Cider Braised Chicken [one-pot, no refined sugar, grain-free, dairy-free]
Grab your free printable shopping list HERE!
Make a swap this week from the Lexi’s Clean Kitchen Cookbook!
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 50
Monday: Lemon Roasted Chicken with Garlic, Capers, and Artichokes [dairy-free, egg-free, gluten-free, nut-free]
Tuesday: Sausage Peppers and Onions [whole30 compliant, paleo-friendly, gluten-free, no sugar added]
Wednesday: 30-Minute Taco Soup [dairy-free and paleo-friendly if you omit the cheese, gluten-free, egg-free]
Thursday: Leftovers
Friday: Stir-Fry with Garlic Scallion Cauliflower Rice [egg-free, gluten-free, paleo-friendly]
Saturday: Out
Sunday: Slow Cooker Brisket & Hearty Brisket Tacos [dairy-free, egg-free, no refined sugar]
Grab your free printable shopping list HERE!
Make a swap this week from the Lexi’s Clean Kitchen Cookbook!
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 49
This one-pot Creamy Potato Chowder with Shrimp and Bacon is the ultimate comfort food on a chilly evening! Paleo-friendly, loaded with veggies, and dairy-free (if you use the cashew cream option) for a completely guilt-free chowder option!
Creamy Potato Chowder with Shrimp and Bacon
Here in New England, Chowder’s are our go-to bowl of comfort during chilly Summer and early Fall evenings! I wanted to create a chowder that was rich, creamy, guilt-free and great for any time of year, and am so excited to share this soup with you! If you love bacon as much as I do, this soup is a must-make! Creamy potatoes, perfectly cooked shrimp, and bits of bacon in every bite… soup perfection.
Potato Chowder Ingredients
- Potatoes
- Bacon
- Shrimp
- Onion
- Garlic
- Celery
- Carrots
- Paprika
- Thyme
- Chicken stock
- Corn
- Heavy cream or Cashew cream
- Fresh Herbs
How to Make Potato Chowder
I wanted to make this soup as easy as possible, to make this a perfect weeknight dinner option on this chilly fall days when you need to be warmed up a bit! To make it simple:
- Cook bacon and then drain the fat, and set aside. Next cook the shrimp, then set that aside, too.
- Cook the onion, garlic, potato celery and carrots until starting to soften.
- Next pour in chicken stock and make sure to scrape up all of the brown bits from the bottom of the pan.
- Cover and bring to a boil over medium-high heat. Once at a boil, add corn and turn down heat and let simmer for 10-15 minutes.
- Whisk in cream of choice and taste and adjust seasoning.
- Serve in desired serving bowls. Top with roughly chopped shrimp, bacon pieces, parsley, thyme, scallions, and corn if using.
How to Make it Dairy Free
Cashew cream is a great way to make this creamy soup dairy-free. If you haven’t heard of cashew cream before, it is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream It can be used for both savory or sweet recipes but also it’s just kind of delicious! To check out these easy directions for how to make this, check out this post.
If you like this soup recipe, check out these others:
- Split Pea and Ham Soup
- Turkey Wild Rice Soup
- Hot and Sour Soup (Vegetarian)
- Easy Black Bean Soup
- Gluten-Free Minestrone Soup
- Healthy Broccoli Soup
Creamy Potato Chowder with Shrimp and BaconIngredient:
Ingredients
- 1 package nitrate-free bacon
- 1 pound deveined shrimp
- 1 onion, minced
- 2 garlic cloves
- 3 yukon potatoes, diced
- 2 celery ribs, diced
- 2 carrots, minced
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon dried thyme
- 4 cups chicken stock
- 1/4 cup good quality cream or 1/4 cup cashew cream *see notes for cashew cream recipe
- 1 cup fresh or frozen corn (non-GMO/local if possible), thawed and cooked
- 1 tablespoon fresh parsley, for garnish
- 1 sprig fresh thyme, for garnish
- 1 tablespoon scallions, for garnish
Directions
- Heat a large dutch oven over medium heat. Add bacon and cook until crispy, around 5-8 minutes. Turn off heat and place bacon on a plate lined with paper towels.
- Drain all but 1 tablespoon of bacon fat out of the pan. Turn heat to medium-high and cook shrimp for about 2-3 minutes on each side, or until pink and fully cooked through. Transfer shrimp to a plate lined with paper towels.
- Drain all of the cooking liquid out of the pan.
- Place garlic and onion into the dutch oven. Cook for 1-2 minutes or until onions start to turn translucent. Add potato, celery, and carrots to the pot. Cook until potato starts to soften.
- Add in spices. Cook for 1-2 minutes, or until fragrant.
- Pour in chicken stock and stir well, making sure to scrape up all of the brown bits from the bottom of the pan.
- Cover and bring to a boil over medium-high heat. Once at a boil, turn down heat and let simmer for 10-15 minutes.
- Whisk in cream of choice. Taste and adjust seasoning as desired.
- Serve in desired serving bowls. Top with roughly chopped shrimp, bacon pieces, parsley, thyme, scallions, and corn if using.
- Serve warm!
Recipe Notes
*Cashew Cream: Soak 1/2 cup cashews in 2 cups of water for 4-6 hours or overnight. Drain soaked cashews and rinse well. Place in a high-speed blender with 1/2 cup water. Blend until creamy and thick. Add 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Place in the refrigerator until ready to use.
Nutrition
Creamy Potato Chowder with Shrimp and Bacon
![Lexi's Weekly Dinner Plan Week 47 [gluten-free, paleo-friendly] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2017/09/Lexis-Weekly-Dinner-Plan-Week-47.jpg)
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!
Monday: Slow Cooker Roasted Chicken with Perfect Roasted Veggies [dairy-free, egg-free, paleo-friendly, Whole30 compliant if you use oil of choice or ghee]
Tuesday: Healthy Broccoli Soup [30 minutes or less, vegetarian, paleo-friendly if you omit the cheese]
Wednesday: Leftovers
Thursday: Shepherds Pie [dairy-free, gluten-free, nut-free, paleo-friendly]
Friday: Out
Saturday: Rustic Tomato Vegetable Soup [dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, vegan]
Sunday: Brussels Sprouts Pizza [gluten-free, nut-free, paleo-friendly]
Grab your free printable shopping list HERE!
Make some sides this week from the Lexi’s Clean Kitchen Cookbook!
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 47
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 46 [Gluten-free] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2017/08/Meal-Plan-Graphic-Week-46.jpg)
Monday: Apple Cider Braised Chicken [paleo-friendly, grain-free, dairy-free]
[Tuesday: BRINNER: Pumpkin Waffles [dairy-free, gluten-free, egg-free]
Wednesday: Paleo Garlic Shrimp Noodle Bowls [30 minutes or less, dairy-free, egg-free, nut-free, paleo-friendly]
Thursday: Spaghetti Squash Alfredo[gluten-free, paleo-friendly]
Friday: Leftovers
Saturday: Out
Sunday: Buffalo Chicken Chili [30 minutes or less, dairy-free and paleo-friendly if you omit the optional cheese]
Grab your free printable shopping list HERE!
Make an on-the-go breakfast from the blog this week!
These Baked Egg Nests, Morning Glory Muffins, and Banana Foster Chia Pudding are perfect quick and easy recipes to take with you on your way to work or school!
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 46
![Weekly Dinner Plan Week 44 [paleo-friendly] | Lexi's Clean Kitchen](https://lexiscleankitchen.com/wp-content/uploads/2017/09/Weekly-Dinner-Plan-Week-44.jpg)
Happy first week of October! This week’s meal plan is filled with a mix of my favorite comfort food and light and refreshing dishes to help you have a well balanced week!
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!
Monday: Chicken Caesar Pasta Salad [3o minutes or less, refined sugar-free, gluten-free]
Tuesday: Meatball and Veggie Soup [30 minutes or less, egg-free, gluten-free, nut-free, paleo-friendly]
Wednesday: Leftovers
Thursday: Spicy Chicken In Tomatoes [30 minutes or less, dairy-free, egg-free]
Friday: Out
Saturday: Slow Cooker Carne Asada [dairy-free, egg-free, paleo-friendly]
Sunday: Crockpot Asian Beef [dairy-free, grain-free, paleo-friendly, whole30 compliant if you omit the coconut sugar in the marinade]
Grab your free printable shopping list HERE!
Make a breakfast this week from the Lexi’s Clean Kitchen Cookbook!
The Buttery Drop Biscuits on page 74 are delicious with this slow cooker pumpkin butter!
Celebrate October with some of my favorite pumpkin recipes on the blog!
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 44
![Mulled Cider with Caramel Pecan Rim [no refined sugar] | Lexi's Clean Kitchen](https://lexiscleankitchen.com/wp-content/uploads/2017/09/Mulled-Cider-with-Caramel-Pecan-Rim-pin.jpg)
Slow Cooker Mulled Cider with a Caramel Pecan Rim will be the hit of your parties or dinner parties all Fall and Winter long! The combination of the caramel and nutty pecans with the warming cider is perfection, and made with no added sugar.. Have it without any alcohol, or spike it as desired with your favorite liquor! Made in partnership with the American Pecan Council!
Slow Cooker Mulled Cider with Caramel Pecan Rim
No sugar added, simple to make, and definitely a new go-to drink when entertaining for the holidays! I put this out and let everyone add in their favorite alcohol: caramel vodka, brandy, bourbon, or wine!
If you love the combination of cinnamon + warm apple cider + a touch of cranberries, this is definitely a must-try! The best part? All you have to do is toss everything in a slow cooker and BOOM. Mulled cider perfection.
Get creative with this recipe for holiday entertaining by creating an individual spiked cider bar! Simply place liquor such as bourbon, red wine, or rum next to the slow cooker and let friends or family create their own spiked mulled cider beverage!
I’m back with another fabulous recipe in partnership with my friends at the American Pecan Council! Pecans are my favorite nut! They are lower in carbs and higher in fiber compared to many other nuts, and they’re a “good” source of monounsaturated fat, including the beneficial oleic acid that’s found in olive oil! A handful of pecans (about 19 halves) is a good source of fiber, thiamin, and zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Plus, they have that yummy, buttery flavor! I love using pecan pieces to make my life easier during the chopping of them!
Slow Cooker Mulled Cider with Pecan Rim
Ingredients
Mulled Cider Ingredients
- 1.5 liters of fresh apple cider
- 4 star anise
- 3 cinnamon sticks, or 1/2 teaspoon ground cinnamon
- 1 orange thinly sliced, used half of the slices on serving glasses and 1/2 of the slices for the mulled cider
- 1/2 lime, thinly sliced
- 1-inch knob of ginger, skin removed
- 1 cup fresh cranberries
Pecan Caramel Rim
- 1 cup coconut milk, only the cream used
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- Pinch of sea salt
- 1 cup pecan pieces, finely chopped or ground
Add-In Alcohol Options
- Bourbon, 2 ounces per glass
- Dark rum, 2 ounces per glass
- White wine, to taste
- Caramel Vodka or Regular Vodka, 2 ounces per glass
Directions
1. Place all mulled cider ingredients into a slow cooker. Set on low for 4 hours.
2. While cider cooks, make a batch of caramel. Place coconut milk, vanilla, butter and sea salt in a small saucepan over medium-high heat. Bring to a boil. Turn down heat to low and let simmer, whisking often, for about 30 minutes or until thick enough to coat the back of a spoon. Take off heat and let cool. Store in the refrigerator until the mulled cider is ready.
3. Pour caramel onto a small, shallow plate.
4. On a separate shallow plate, place crushed pecans.
5. Dip your glass of choice in the caramel until the entire rim is well covered. Dip the caramel rim into the pecan mixture. Pour mulled cider into glasses and spike your drink with the desired alcohol if using, then stir and enjoy!
Recipe Notes
- Storage: Leftover cider can be stored in the refrigerator for up to three days.
- Make It On The Stovetop: Simmer the mulled cider ingredients in a large saucepan over low heat. Cover and let simmer for about 1 hour. Make sure that the cider stays at a low simmer, if it comes to a boil, the cider can separate!
Nutrition
For more information, visit the American Pecan Council’s website! All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!
Slow Cooker Mulled Cider with Caramel Pecan Rim
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!
Monday: Brown Butter Pumpkin Sauce Over Zucchini Linguine & Grilled Chicken [dairy-free, paleo-friendly, gluten-free, grain-free, egg-free]
Tuesday: Easy Curry Shrimp [30 minutes or less, paleo-friendly, dairy-free, gluten-free]
Wednesday: Leftovers
Thursday: Roasted Garlic Chicken and Veggie Primavera [dairy-free and paleo-friendly if you omit the optional cheese, grain-free, gluten-free, egg-free]
Friday: BRINNER: 3-Ingredient Breakfast Skillet [30 minutes or less, paleo-friendly, grain-free, dairy-free]
Saturday: Roasted Chicken Buddha Bowl [grain-free, dairy-free, paleo-friendly]
Sunday: Out
Grab your free printable shopping list HERE!
Make a swap this week from the Lexi’s Clean Kitchen Cookbook!
The Creamy Cajun Chicken Pasta on page 178 is so flavorful and a perfect meal for any night of the week!
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 42
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!
Monday: Zucchini Linguine with Homemade Meat Sauce [grain-free, gluten-free, low-carb]
Tuesday: Freezable Burritos [dairy-free if you omit the optional cheese, no sugar added, gluten-free]
Wednesday: Leftovers
Thursday: Spicy Shrimp and Citrus Salad [dairy-free, gluten-free, paleo-friendly]
Friday: Feel Good Veggie Soup [Paleo-friendly, gluten-free, nut-free]
Saturday: Out
Sunday: Sloppy Joes [30 minutes or less, no added sugar, dairy-free, and nut-free]
Grab your free printable shopping list HERE!
Make some snacks from the blog to add to your back-to-school lunches!
These nut-free paleo-friendly chicken fingers are perfect for school lunches or as a kid-friendly dinner!
Add a healthy treat to lunch boxes with these secret ingredient Avocado Brownies! Such a great way to sneak in healthy fats during the day!
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 41
Finding a great on-the-go lunch that is both adult and kid-friendly is a hard task, but these DIY Lunch Pinwheels are just that! One-hundred percent customizable, easy to make-ahead, and a way to bring everyone around the table to make a meal together!
Although these pinwheels are perfect for school or work lunches, I cannot wait to make this DIY Pinwheel Spread for Football entertaining! I am excited to partner with Dietz & Watson for their Choose The Table campaign because I truly love the concept of more social and less media! Though my job has me on, almost all that time, I treasure the moments where I can shut off! Gathering around the table for a meal, to make lunch, to make a snack, and just chat and have some Face-time is truly so important!
Lay out all of the ingredients and have your family members and/or friends create their own pinwheels! The perfect party pleaser for those picky eaters out there!
I love how creative you can get with these pinwheels. Make a BLT pinwheel with turkey, or a Caprese BLT with pesto, or even an ultimate roasted veggie wrap pinwheel with all of your favorite Summer fixings… the options are endless!
I was so excited to find that Dietz & Watson has an organic line of turkey breast and chicken breast, plus DELICIOUS mustards! They even have organic, minimal ingredient beef hot dogs! Perfect options to grab in the grocery store.
DIY Lunch Pinwheels
Ingredients
Wraps
- 1 package gluten-free tortillas
- 4 leaves romaine lettuce or collard greens, stemmed shaved
- Flour tortillas
- Homemade Tortillas
Spread Ideas
- 1/2 cup hummus
- 1/2 cup pesto
- 1/2 cup Dietz & Watson whole-grain mustard
Meat Ideas
- 1 pound organic turkey breast
- 1 pound sliced pepperoni
- 1 pound sliced salami
- 1 pound shredded rotisserie chicken
- Sliced chicken breasts
Veggie Ideas
- Shredded lettuce
- Tomatoes, sliced thin
- Cucumbers, sliced thin
- Alfalfa sprouts
- Spinach, more as needed
- 1 avocado, thinly sliced
- 1 red onion, sliced thin
- 1 eggplant, sliced into rounds and grilled
- 1 zucchini or yellow squash, sliced into rounds and grilled
Other Add-Ins
- Bacon, cooked
- Cheese, sliced or shredded
- Pickled jalapeños
- Sliced pickled pepperocini
- Black beans, drained and rinsed
- Roasted red peppers, sliced
- Sundried Tomatoes, sliced
Directions
- Place lettuce leaves, collard leaves, or tortillas of choice on a flat surface.
- Spoon 1 to 2 tablespoons of your spread of choice onto the middle of your wrap.
- Add a few slices of meat and/or veggies on top of the spread in a straight line along the stem of the lettuce wrap or the long side of the tortilla.
- Lift the side of the tortilla closest to you and roll, using your fingers to make sure none of the filling falls out. If making a lettuce wrap, the stem should span the length of the whole roll. Before closing the roll, place a teaspoon of spread on the edge of the wrap. This will help the wrap stay together. Roll as tightly as possible for best results.
- Using a sharp knife, cut the wrap into 1-inch pieces.
- Place in the refrigerator until ready to serve!
Recipe Notes
*You can use a toothpick to help the pinwheels stay together if they start to fall apart!
Nutrition
Choose The Table Dinner
I had the amazing pleasure of dining with Chef Michael Schlow for the #choosethetable event at Doretta Tavern in Boston! I’ve always known it to be true that food really does bring people together, so I truly love this campaign which encourages others to gather around the table with family and friends to reclaim some extra moments of quality time together! More social, less media, my friends!
He brought out the delicious meat sauce, sans pasta for me, and he made even the cheesecake especially gluten-free for me! I’m not usually a cheesecake fan and this was insane!
Boston friends: Go enter to win your very own exclusively curated, private dinner at Doretta Tavern with Chef Michael Schlow on 9/12!
This post is sponsored by Dietz & Watson. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
DIY Lunch Pinwheels
Can you believe it is already the last week of JULY?! This week’s meal plan is filled with simple, healthy, and flavorful meals that are perfect for these HOT Summer days! From Bruschetta Chicken to BLT Pasta Salad, you are not going to want to miss this weeks menu!
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!
Monday: BLT Pasta Salad
Tuesday: Herb Chicken and Candied Pecan Salad
Wednesday: Spaghetti Squash Alfredo with Chicken and Caramelized Onions (Can substitute spiralized Summer squash for the spaghetti squash!)
Thursday: Leftovers
Friday: Tequila Lime Shrimp served with this Mexican Street Corn Salad!
Saturday: Bruschetta Chicken
Sunday: Leftovers
Grab your free printable shopping list HERE!
Make a breakfast throughout the week from the Lexi’s Clean Kitchen Cookbook!
The chia pudding (three ways!) on page 60 is such a great make ahead egg-free breakfast or midday snack! Looking for a heartier breakfast? Try the Classic Home Fries on page 42 and top them with an egg!
Lexi’s Weekly Dinner Plan Week 35
I am so excited for this week’s Dinner plan! From my favorite rainbow-colored Spring Rolls to the Sriracha Lime Chicken Salad (one of the most popular recipes on the blog!), this week’s Dinner Plan is seriously going to be so delicious!
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!
Monday: Taco Salad
Tuesday: One-Pan Eggplant Chicken Dinner (with VIDEO!)
Wednesday: Leftovers
Thursday: Poke Bowls (with VIDEO!)
Friday: Spring Rolls
Saturday: Out
Sunday: Sriracha Lime Chicken Salad
Grab your free printable shopping list HERE!
Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook!
The Baked Eggplant Parmesan on page 216 is such a delicious freezer-friendly meal perfect for meal prepping!
Lexi’s Weekly Dinner Plan Week 34
In the Summer I join a CSA through a local farm, and am always looking for healthy and creative ways to use all of the Summer produce I pick up!
Here are 40 paleo-friendly, creative, and delicious recipes to make with all of this colorful Summer produce!
Appetizers
Chicken Wings in Mango Chili Sauce from Lexi’s Clean Kitchen (30 minutes or less, Paleo-friendly, egg-free, gluten-free, nut-free, dairy-free)
Classic Lobster Bisque from Lexi’s Clean Kitchen (Egg-free, Gluten-free, nut-free, no added sugar)
Spring Rolls with Mango Ginger Sauce from Lexi’s Clean Kitchen (30 minutes or less, paleo-friendly, Grain-free, dairy-free, vegan option, nut-free)
Crudite Platter with Tzatziki Sauce from Lexi’s Clean Kitchen (30 minutes or less, dairy-free option, vegan option)
Coconut Curry Ceviche from Lexi’s Clean Kitchen (Dairy-free, egg-free, nut-free, paleo-friendly, Whole30 compliant)
Mussels with Creamy Dijon Sauce from Lexi’s Clean Kitchen (30 minutes or less, egg-free, gluten-free, nut-free)
Melon Salad with Prosciutto from Lexi’s Clean Kitchen (30 minutes or less, grain-free, omit the cheese to make this paleo-friendly)
Grilled Caesar with Blackened Shrimp from Lexi’s Clean Kitchen (Dairy-free, paleo-friendly)
Watermelon Salad with Basil-Ginger Dressing from Lexi’s Clean Kitchen (30 minutes or less, gluten-free, dairy-free)
Honey Harissa Roasted Eggplant from Gourmande in the Kitchen (paleo-friendly option, gluten-free, grain-free)
Main Dishes
Grilled Salmon and Shrimp Scampi from Lexi’s Clean Kitchen (Gluten-free, grain-free, and egg-free)
Steak Cobb Salad with Cilantro Vinaigrette from Lexi’s Clean Kitchen (30 minutes or less, Grain-free, dairy-free, paleo-friendly, nut-free)
Poke Bowls from Lexi’s Clean Kitchen (Dairy-free, egg-free, nut-free, paleo-friendly)
Meal Prep Mediterranean Bowls from Lexi’s Clean Kitchen (Vegetarian, Grain-free, dairy-free)
Eggplant Lasagna Rollatini from Lexi’s Clean Kitchen (gluten-free, nut-free)
30 Minute Thai Basil Turkey Bowls from Lexi’s Clean Kitchen (30 minutes or less, grain-free, egg-free, paleo-friendly)
Grilled Mango Chicken with Strawberry Mango Salsa from Lexi’s Clean Kitchen (Dairy-free, nut-free, paleo-friendly)
Grilled Fish Bowls with Garlic Scapes and Kale from Lexi’s Clean Kitchen (Paleo, gluten-free, use extra-virgin olive oil and cauliflower rice to make this Whole30 compliant and paleo-friendly!)
Seared Salmon with Tomato Corn Salsa from Lexi’s Clean Kitchen (Grain-free, gluten-free, dairy-free, 30 minutes or less)
Grilled Chicken Bruschetta from SkinnyTaste (Gluten-free, Kid-friendly, Paleo-friendly if you omit the cheese)
Desserts
Paleo Lemon Bars from Lexi’s Clean Kitchen (Gluten-free, paleo-friendly, and grain-free)
Classic Chocolate Mousse (30 Minutes or Less, Grain-free, Dairy-free, Paleo-friendly)
Mocha Fudge Fruit Parfait from Lexi’s Clean Kitchen (30 minutes or less, grain-free, dairy-free, vegan-friendly)
Mixed Berry Hazelnut Crunch Cream Pops (Paleo, vegan, grain-free, dairy-free) | Lexi’s Clean Kitchen
4-Ingredient Chai Popsicles from Lexi’s Clean Kitchen (Dairy-free, vegan-friendly, Paleo-friendly)
Easy Kiwi Pops from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, paleo-friendly)
Blueberry Crumb Bars from Lexi’s Clean Kitchen (Dairy-Free, gluten-free, paleo-friendly)
Raspberry Peach Crumble from Lexi’s Clean Kitchen (Dairy-free, gluten-free, paleo-friendly)
S’mores Bars from Minimalist Baker (Gluten-free, vegan)
Healthy Fudgsicles from Detoxinista (Dairy-Free, soy-free, paleo-friendly)
Drinks
Green Summer Smoothie from Lexi’s Clean Kitchen (Dairy-free, paleo-friendly)
Superfood Summer Smoothie from Lexi’s Clean Kitchen (Dairy-free, egg-free, nut-free, paleo-friendly)
Iced Vanilla Bean Matcha Latte from Lexi’s Clean Kitchen (Dairy-free, paleo-friendly, grain-free)
Strawberry Lemonade and Mint from Lexis’s Clean Kitchen (30 minutes or less, dairy-free, paleo-friendly)
Cantaloupe Ginger Cocktails from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, paleo-friendly)
Frozen Rosé Slushies from Lexi’s Clean Kitchen (Gluten-free, dairy-free)
Four Ingredient Lightened Up Piña Colada from Lexi’s Clean Kitchen (Dairy-free, paleo-friendly)
2-Minute Watermelon Juice from Lexi’s Clean Kitchen
Basil Fig Vodka Smash from With Food and Love (no refined sugar, gluten-free)
Zingy Turmeric Ginger Lemonade with Mint from Cotter Crunch (Paleo-friendly, vegan, dairy-free)
Happy Cooking!
Lexi
40 Must-Make Summer Recipes
This Four Ingredient Lightened Up Piña Colada is the perfect simple and refreshing Summer drink! Simply toss all of the ingredients into a blender, buzz, and sip!
I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. I love to lighten up dishes with their coconut milk instead of using canned coconut milk! It makes the dish, or cocktail, lighter, while still being super creamy!
We had so much fun testing this recipe. We could not get over how fun and customizable this drink was! Want to turn it into popsicles? Pour it into a popsicle mold, freeze overnight and devour! Want to spice it up a bit? Add some lemon or lime juice for an extra zing!
No added sugar, dairy-free, and paleo-friendly! A cocktail WIN in my book!
This drink is GREAT without the rum as well for a cooling and flavorful Virgin Piña Colada! Simply ditch the rum to make these mocktails for the non-drinkers in your life!
Definitely, a new go-to Summer cocktail to make for weekend entertaining!
Four Ingredient Lightened Up Piña Colada
Ingredients
- 3 ounces white rum
- 1/4 cup Pacific Foods Organic Coconut Milk**
- 3 cups frozen pineapple
- 2 cups ice, add more as needed
- Optional: Pinch of sea salt
Directions
- Place all ingredients in a high-speed blender.
- Blend on high until well combined. You should not be able to see any pinneaple pieces.
- Taste and adjust ice as needed. The consistency should be very thick but smooth enough to drink!
Recipe Notes
- *Triple this recipe to serve a crowd!
- **You can use any Pacific Foods Coconut Milk you like. This is different than full-fat canned coconut milk!
- ***I like adding a pinch of sea salt, but you can omit this step!
Nutrition
This recipe is sponsored by Pacific Foods. I love the integrity of their products and think you’ll love them too. All opinions are always 100% my own! Want a free e-cookbook? Download the Non-Dairy Made Easy e-book here!
Four-Ingredient Lightened Up Piña Colada
This week’s Dinner Plan is loaded with colorful, nourishing, and simple meals for these HOT days! From grilled peaches to veggie packed deconstructed Egg Roll Bowls, these recipes are must-makes this Summer!
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!
Monday: Grilled Peach, Avocado, and Crab Salad
Tuesday: Morrocan Chicken Burgers
Wednesday: Egg Roll Bowls
Thursday: Leftovers
Friday: Carne Asada
Saturday: Out
Sunday: Chicken Fajita Salad
Grab your free printable shopping list HERE!
Make a side-dish from the Lexi’s Clean Kitchen Cookbook! The Summer’s Best Grainy Mustard Potato Salad on page 228 is a staple Summer dish of mine!
Dessert idea: These Lemon Bars are the perfect Summer treat! Such a great balance of tart lemon, buttery crust, and just the right amount of sweetness.
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 33
If you have been on the lookout for SIMPLE Summer meals, this week’s Dinner Plan is for you! This week’s menu is filled with thirty minute or less meals that are perfect for these beautiful, busy Summer days when you really don’t want to be stuck inside cooking!
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!
Monday: Spicy Chicken in Tomatoes
Tuesday: Lemon-Basil Shrimp Salad
Wednesday: Grilled Fish Bowls with Garlic Scapes and Kale
Thursday: Strawberry Asparagus Salad with Bacon and Almonds
Friday: Out
Saturday: Cauliflower Baked Ziti
Sunday: Leftovers
Grab your free printable shopping list HERE!
Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook!
The Scallops Provencal on page 192, Sesame Seared Ahi Tuna Salad on page 150, and BBQ Chicken Pizza on page 176 are some of our Summer favorites!
Lexi’s Weekly Dinner Plan Week 32
July 4th is a few days away and we couldn’t help but create a menu filled with colorful and delicious Summer recipes! From Steak Cobb Salad to a gluten-free Grilled Salmon and Shrimp SCAMPI, this week is a perfect combination of bright and vibrant Summer flavors!
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!
Monday: Grilled Salmon and Shrimp Scampi
Tuesday: July 4th: Sow Cooker Pulled Pork
Wednesday: BBQ Leftovers
Thursday: Steak Cobb Salad
Friday: Out
Saturday: Antipasto Chicken Salad
Sunday: Cucumber Avocado Gazpacho
Grab your free printable shopping list HERE!
Celebrate July 4th with the Lexi’s Clean Kitchen Cookbook!
Here are some of our FAVORITE July 4th recipes!
- All-American Burger (page 198)
- Bacon Wrapped Scallops (page 100)
- Watermelon and Mint Salad (page 140)
- Mediterranean Grilled Lamb Kebabs (page 200)
- Jam Crumb Bars (page 296)
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 31
I am always on the lookout for delicious dairy-free recipes and wanted to compile some of my favorite dairy-free recipes that you should add to your must-make list ASAP! These dairy-free recipes are so delicious, you won’t miss the dairy one bit!
Now that I am back from traveling this past week, I am getting back into the swing of things with these healthy recipes that are delicious and perfect for any night of the week!
Banana Mango Smoothie Bowl (Dairy-free, egg-free, 30 minutes or less, refined sugar free, paleo-friendly, vegan friendly)
Green Coconut Curry Ramen (30 minutes or less, egg-free, paleo-friendly, grain-free, and dairy-free)
Spaghetti Squash Alfredo with Chicken and Caramelized Onions (Dairy-free if you substitute the butter for olive oil or ghee, grain-free, and paleo-friendly)
Mocha Fudge Fruit Parfaits (30 minutes or less, dairy-free, gluten-free, vegan friendly)
Lemon Poppy Seed Loaf with Vanilla Lemon Glaze (Dairy-free, gluten-free, and paleo-friendly)
One-Pan Chicken in Mushroom Sauce (Dairy-free if you substitute the butter for ghee or good quality oil, 30 minutes or less, egg-free, nut-free, and paleo-friendly)
Sea Salt Frozen Hot Chocolate (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly, vegan friendly)
Butternut Squash Curry Soup (Dairy-free if you substitute the butter for ghee or good quality oil, egg-free, gluten-free, paleo-friendly)
4-Ingredient Chai Popsicles (Dairy-free, egg-free, gluten-free, vegan friendly, paleo-friendly)
Meatball and Veggie Soup (30 minutes or less, grain-free, dairy-free, paleo-friendly, nut-free)
Chocolate Chip Banana Pancake Casserole (Dairy-free, gluten-free, paleo-friendly)
Easy Scallop Pasta (Substitute the butter for ghee or good quality oil to make this dairy-free, nut-free, paleo-friendly)
Creamy Pumpkin Casserole (30 minutes or less, dairy-free, refined sugar free, gluten-free)
Download a free dairy-free e-cookbook today!
My friends at Pacific Foods have created a free e-book for you to cook with! Plus you can take their un-graded quiz (testing your non-dairy knowledge), for the chance to win a variety 12-pack of Pacific non-dairy beverages!!
Grab it here: https://www.pacificfoods.com/our-products/non-dairy-beverages
Dairy-Free Recipes You Need To Make!
This Loaded Egg Salad is the perfect make-ahead lunch or addition to any brunch or weekday lunch! Simply mix everything in a bowl and enjoy it all week long in lettuce wraps, on salads, or even on celery sticks as a fun and healthy snack. It’s the perfect keto-friendly meal that is packed with protein and healthy fats!
Loaded Egg Salad
I’ve partnered today with my friends at Genova Seafood to bring you today’s loaded recipe! This egg salad is going to up your lunch game, meal prep game, or BRUNCH game! It’s packed with yellowfin tuna, eggs, veggies, sautéed spinach, caramelized onions, spices, dijon, and good quality mayo!
You guys! I love my go-to method of steaming hard boiled eggs instead of boiling them, but I tried making them this time in my Instant Pot and it was a total game changer. One of them was even PEELED when we opened the lid. No joke! Crazy awesome.
Watch the video:
What do you put in your egg salad?
You’ll see we load our egg salad up! We use:
- Sautéed Spinach
- Caramelized Onions
- Tuna
- Scallions
- and MORE!
Loaded Egg Salad With Tuna
Ingredients
- 8 hardboiled eggs (see notes)
- 2 cups spinach, sautéed and cooled
- 1 onion, sliced, caramelized, and cooled (see notes)
- 1 can Genova tuna in olive oil, liquid removed
- 1/4 cup finely diced celery
- 1/4 cup finely diced scallions, more for garnish
- 1/3 cup good quality mayo, more as needed
- 2 teaspoons dijon mustard, more to taste
- 2 teaspoons lemon juice, more to taste
- 1 teaspoon lemon zest
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika, more as garnish
- 1 head bibb lettuce, washed
- 1 Avocado, for garnish
Directions
- Chop eggs and place in a large mixing bowl along with the rest of the ingredients.
- Using a spatula, mix well. Taste and adjust ingredients as needed.
- Place in a serving bowl.
- Carefully remove the leaves from head of lettuce. Place a generous scoop of egg salad into the lettuce and devour. You can top with a sprinkle of paprika, slices of scallion, and avocado!
Recipe Notes
- *How to harboil eggs in an Instant Pot: Place 1 cup of water in your pressure cooker and add in a steamer insert. Place one layer of eggs onto the insert. Cover the Instant Pot. Click manual and set for 7 minutes on high pressure. After 7 minutes, release the quick release valve. Open the lid and using tongs place the eggs in a large bowl filled with ice-water. Gently peel off shell and store in the fridge until ready to use.
- **How to steam hardboil eggs on the stovetop: Place 1-inch of water into a pot lined with a steamer insert. Cover and bring to a boil over high heat. Add eggs and cook for 11 minutes. Remove eggs and place in a large bowl filled with ice-water. Gently peel off shell and store in the fridge until ready to use.
- ***Caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.
Nutrition
And if you don’t have an Instant Pot, here’s my other favorite method! 
Want to know something cool? Genova has started a program called Digital Traceability and it’s pretty awesome. Genova customers simply enter the 10- to 15-digit number located on the bottom of their Yellowfin and Albacore tuna to receive answers to six specific questions:
- What is My Tuna? Visitors are given an initial description of their tuna or other seafood species.
- Where Was My Tuna Caught? These results include a world map showing the Food and Agriculture Organization (FAO) Area where the tuna or other seafood was caught, and a link to a species-specific stock status report from the International Seafood Sustainability Foundation (ISSF).
- What Fishing Method Was Used? This section includes both the fishing method and vessel size.
- What Fishing Vessel Caught My Tuna? This information includes fishing vessel name, nation of registry and fishing trip start and end dates.
- Where was My Tuna Processed and Canned? The can code indicates where the seafood was processed and canned, which may not necessarily be where it was caught. The processing method is subject to Genova’s strict compliance requirements andstringent Business Ethics and Labor Code of Conduct.
- How Does Genova Support Sustainability?
I love working with companies who are doing their part to show us where our food is coming from!
This post is sponsored by Genova Seafood. All opinions are always my own!
Loaded Egg Salad
Growing up, Chicken Marsala was a staple in our house. My Mom made it often, and I never ever got sick of it! I am so excited finally share this cleaner and healthier version with you made with no white flour and made in ONE PAN. Serve it over gluten-free pasta or completely on its own!
I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. The Organic Chicken Broth is a staple in my pantry! It adds such a great flavor to sauces, soups, and even when cooking rice. I even use it in the slurry used to thicken this dish instead of water!
The flavors from the ‘breaded’ chicken, caramelized mushrooms, and Marsala reduction sauce make for a delicious take on this Italian-American classic! Paleo-friendly, gluten-free, and you only need ONE-PAN!
Chicken Marsala
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1/4 cup arrowroot flour
- 1 teaspoon fine sea salt, more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons butter, more if needed
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 8 ounce container mushrooms, cleaned and sliced (1 1/2 cups)
- 1 cup dry marsala wine
- 1 cup Pacific Foods Chicken Broth
- 1/2 teaspoon lemon juice
- 1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
- 1 teaspoon salt, more to taste
- 1 teaspoon pepper, more to taste
- Pinch red pepper flakes, more to taste
- Fresh parsley, for garnish
Slurry
- 2 teaspoons arrowroot flour
- 2 teaspoons Pacific Foods Chicken Broth
Directions
- Place arrowroot flour in a wide shallow bowl and set aside. Place chicken in a plastic bag, and using the flat side of a meat pounder or a rolling pin, gently pound chicken to 1/4 inch thick.
- Pat chicken dry and season with salt and pepper. Dredge chicken in the arrowroot flour, shaking off the excess flour. Transfer to a plate. Make sure there is a good amount of space between each piece of chicken on the plate.
- In a skillet heat 2 tablespoons butter and add chicken to the skillet. Working in batches, cook until brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside. Add more butter between batches if necessary.
- In the skillet, add mushrooms and cook, stirring frequently, until mushrooms have released their juices and browned. Should take about 8-12 minutes. Add shallots and garlic and sauté for 2 minutes. Add more butter to the pan if needed.
- Add the masala wine and bring to a boil for 1-2 minutes, letting the alcohol burn out. Pour in the chicken broth, lemon juice, thyme, red pepper flakes, salt, pepper and the slurry. Let cook down for 2-3 minutes.
- Place chicken back in the sauce. Simmer for 10 minutes. Garnish with fresh parsley and serve hot over rice, pasta, or on its own!
Nutrition
This post is sponsored by Pacific Foods. All opinions are always 100% my own!
Chicken Marsala
Another week, another meal plan to keep you feeling healthy and nutritous! This week is packed with delicious meals that ALSO make fabulous leftovers!
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!
Monday: Cauliflower Alfredo (Egg-free, gluten-free, vegetarian, 30 minutes or less, and paleo-friendly)
Tuesday: Leftovers
Wednesday: Apple Dill Chicken Salad (30 minutes or less, egg-free, nut-free, dairy-free, paleo-friendly)
Thursday: Chicken Cacciatore (Egg-free, gluten-free, nut-free, and paleo-friendly)
Friday: Out
Saturday: Herb Butter Salmon (30 minutes or less, egg-free, gluten-free, nut-free, and paleo-friendly)
Sunday: Burger Salad (30 minutes or less, gluten-free, nut-free, and paleo-friendly)
Grab your free printable shopping list HERE!
Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook!
The Pad Thai on page 214 is a reader favorite and makes use of tons of Spring veggies! Such a simple and delicious meal for any night of the week! Try swapping in the Chimichurri Shrimp on page 194, too!
Make-ahead lunch inspo!
We are loving this 30 minutes or less Tuna Melts or this Thai Chopped Chicken Mason Jar Salad!
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 25
This gluten-free Caprese Pesto Pasta Salad is the perfect side-dish for summer entertaining! It requires very little cooking and is so simple to throw together! PLUS it is so flavorful! Add your favorite Summer greens into the pesto, toss with gluten-free pasta, tomatoes, and delicious Italian spices and BOOM: Summer side perfection.
This makes a nice big batch, perfect for a summer weekend party! Hello, Memorial Day Cookout!
Caprese salads are some of my all-time favorite Summer dishes. There is something so perfect about the simple combination of mozzarella cheese, basil, and tomatoes. Toss in some pesto and gluten-free pasta and you are left with the perfect filling, creamy, flavorful, and delicious make-ahead side-dish for any occasion! This dish is completely customizable! Substitute sunflower seeds for the walnuts in the pesto to make this dish nut-free!
Caprese Pesto Pasta Salad
Ingredients
Summer Greens Pesto
- 1 cup arugula/spinach
- 1/2 cup basil
- 1/3 cup chopped walnuts
- 1 clove garlic
- 1/4 teaspoon sea salt, more to taste
- 1/4 teaspoon black pepper, more to taste
- 1/2 lemon, juiced
- 1/8 teaspoon red pepper flakes, more to taste
- 1/4 cup extra-virgin olive oil, more as necessary when blending
- Optional: 1 tablespoon fresh parmesan
Other Ingredients
- 1 box gluten-free pasta, cooked
- 8 ounces small mozzarella balls (ciliegine or bocconcini), halved
- 2 pints cherry tomatoes, halved
- 1 cup roasted red peppers, chopped
- 1/3 cup marinated artichokes, chopped
- 3/4 cup fresh basil, chopped or chiffonade
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt, more to taste
- 1/4 teaspoon red pepper flakes, more to taste
- 1/4 teaspoon freshly ground black pepper, more to taste
- Optional: salami or pepperoni
Directions
1. Place all pesto ingredients except for extra-virgin olive oil in a food processor or high speed blender. Pulse a few times until coarsely chopped. While machine is going, slowly pour in extra-virgin olive oil until you have reached a thick and creamy sauce. Taste and adjust seasoning as needed. Set aside until ready to use.
2. Place cooked pasta, mozzarella balls, cherry tomatoes, roasted red peppers, marinated artichokes, basil, Italian seasoning, sea salt, red pepper flakes, ground pepper, and any other ingredients you are adding in into a large mixing bowl. Add in the pesto and mix until well combined. Taste and adjust seasoning as needed. Store in the refrigerator until ready to serve!
Nutrition
Grab other BBQ must-makes from my girlfriends!
Taylor made you Honey Lime Grilled Shrimp & Corn Salad
Brittany made you Zucchini Noodle Spaghetti Salad
Lindsay made you Dill Pesto Potato Wedge Salad
Caprese Pesto Pasta Salad
Brunch is one of my all-time favorite weekend activities. Here are 30 unique and absolutely delicious healthy recipes for a celebratory brunch! Mother’s Day, Father’s Day, Easter Sunday, or just when hosting friends or family over! These recipes will help you create the perfect brunch meal to make with family and friends! From cocktails and cold brew, to mains and treats that everyone will love!
Eggs Benedict Bar from Lexi’s Clean Kitchen (dairy-free, paleo-friendly, nut-free, gluten-free, and grain-free)
Chocolate Chip Banana Pancake Casserole from Lexi’s Clean Kitchen (dairy-free, gluten-free-, paleo-friendly, no refined sugar)
Lemon Poppy Seed Loaf with Vanilla Lemon Glaze from Lexi’s Clean Kitchen (Dairy-free, gluten-free, paleo-friendly, and no refined sugar)
French Toast Sticks from Lexi’s Clean Kitchen (Dairy-free, grain-free, paleo-friendly)
Savory Chorizo Breakfast Bowls from Lexi’s Clean Kitchen (Dairy-free, grain-free, paleo-friendly, nut-free, Whole30 Compliant)
Tomato, Potato, and Leek Gratin from Lexi’s Clean Kitchen (Gluten-free, nut-free, and paleo-friendly)
A big batch of Cold Brew Iced Coffee from Lexi’s Clean Kitchen (30 minutes or less, gluten-free, paleo-friendly, and dairy-free)
Green Goddess Dressing and Breakfast Salad from Lexi’s Clean Kitchen (Dairy-free, gluten-free, nut-free, and paleo-friendly)
Shakshuka from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, gluten-free, Whole30 Compliant, and paleo-friendly)
Fluffy Paleo Pancakes with *VIDEO* from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, gluten-free, and paleo-friendly)
Salad Roll-Ups from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, gluten-free, nut-free, and paleo-friendly, Whole30 Compliant)
Crudite Platter with Tzatiki from Lexi’s Clean Kitchen (Dairy-free option, gluten-free, grain-free, and paleo-friendly, vegan)
Paleo Banana Blueberry Muffins with *VIDEO* from Lexi’s Clean Kitchen (Dairy-free, grain-free, paleo-friendly, and 30 minutes or less)
Spring Vegetable Quiche from Lexi’s Clean Kitchen (gluten-free, paleo-friendly, no added sugar, and lactose-free)
Huevos Rancheros from Lexi’s Clean Kitchen (Dairy-free, gluten-free, and paleo-friendly)
Double Chocolate Donuts with Coconut from Tasty Yummies (gluten-free, grain-free, dairy-free, and refined sugar-free)
Eggs Benedict with Asparagus on Portobello Mushrooms from Gourmande in the Kitchen (Grain-free, gluten-free, omit the goat cheese to make this dairy-free and paleo-friendly!)
Sweet Potato Hash from Running to the Kitchen (Whole30 compliant, no added sugar, grain-free, gluten-free)
Gluten-free Carrot Cake Baked Donuts with Coconut Cream Frosting from Food Faith Fitness
Green Shakshuka from The Healthy Maven (If using oil instead of butter this is Whole30 compliant! No added-sugar, nut-free, and grain-free)
Bloody Mary Cocktail with Spiralized Pickles from Inspiralized (Make sure to get a gluten-freeWorcestershire sauce and vodka to make this paleo-friendly. No added sugar, dairy-free, and nut-free)
Almond Flour Banana Bread from Detoxinista (gluten-free, grain-free, egg-free and vegan-friendly)
Savory Fennel Chive Waffles from Eat Your Beets (Gluten-free, egg-free, and use cashew or almond milk to make this dairy-free and paleo-friendly!)
Asparagus-Pancetta Potato Breakfast Hash from SkinnyTaste (30 minutes or less, dairy-free, grain-free, Whole30 compliant)
Spring Vegetable Egg Casserole from Gimme Some Oven (Gluten-free, no sugar added, and grain-free! Use almond or cashew milk and omit the cheese or use a nut cheese to make this paleo-friendly!)
Mexican Eggs Benedict from Against All Grain (Whole30 compliant, grain-free, dairy-free, and sugar-free)
Bacon Mushroom Spinach Frittata from Damn Delicious (Grain-free, gluten-free, and nut free. Use almond milk or nut milk of choice to make this dairy-free!)
Acai Smoothie Bowl from Eat Good 4 Life (Grain-free, dairy-free, 30 minutes or less, dairy-free, and egg free)
Blender Paleo Sticky Coffee Cake Muffins from Cotter Crunch (grain-free, gluten-free, dairy-free option, and no sugar added)
Sweet Potato Hash Egg Cups from Fit Foodie Finds (30 minutes or less, grain-free, nut-free, and gluten-free)
How to Host the Perfect Brunch!
Don’t forget a cheese board!
Happy BRUNCHING!
30 Healthy Recipes For a Celebratory Brunch
Can you believe it’s already almost MAY? We are celebrating grilling season by kicking this week off with one of my favorites, Chicken Caesar Burgers! If you haven’t tried them yet, they are a must-make! This week is also filled with 30 minute or less meals to make meal-prep as simple and speedy as possible!
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!
Monday: Chicken Caesar Burger (low-carb, 30 minutes or less, paleo-friendly, nut-free, gluten-free, and dairy-free)
Tuesday: Cajun Shrimp Noodle Bowls (30 minutes or less, dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant is you swap the grass-fed butter for ghee!)
Wednesday: Italian Style Meatloaves (30 minutes or less, dairy-free, gluten-free, low-carb, paleo-friendly, substitute the almond flour for rice flour to make these nut-free)
Thursday: Sweet Potato Tuna Melts (Egg-free, nut-free, paleo-friendly, and grain-free, omit the cheese to make this dairy-free!)
Friday: CINCO DE MAYO!! One-Pan Fiesta Chicken and Sausage (30 minutes or less, egg-free, dairy-free, gluten-free, paleo-friendly, and nut-free)
Saturday: Leftovers
Sunday: Out or Take Out!
Grab your free printable shopping list HERE!
Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook!
The Thai BBQ Salmon on page 188 and the Mediterranean Grilled Lamb Kebabs on page 200 are both perfect for these beautiful Spring days!
Want more Cinco de Mayo Recipes? Try these!
Homemade Restaurant Style Salsa
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 22
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!
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
Happy Easter Sunday for those that are celebrating! I hope everyone is having a relaxing weekend filled with an abundance of food! This week’s meal plan is packed with EASY, nutritious meals that are loaded with flavor to help make your meal prep stress-free after a busy weekend!
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!
Monday: 30-Minute Thai Basil Turkey Bowl (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly, Whole30 compliant, and nut-free)
Tuesday: Fluffly Paleo Pancakes (30 minutes or less, dairy-free, gluten-free, paleo-friendly! Check out the video HERE!)
Wednesday: Slow Cooker Classic Chicken Soup (Dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant)
Thursday: Leftovers
Friday: Maple Glazed Salmon (30 minutes or less, dairy-free, egg-free, nut-free, and paleo-friendly! Check out the video HERE!)
Saturday: Out
Sunday: Stir Fry Spring Rolls (30 minute or less, gluten-free)
Grab your free printable shopping list HERE!
Make some breakfasts from the Lexi’s Clean Kitchen Cookbook this week! The Chia Pudding on page 60 and the Quiche on page 56 are perfect make-ahead breakfasts for when you don’t have a ton of time in the mornings!
Lunch inspiration! This Sriracha Lime Chicken Chopped Salad takes less than 30 minutes to prepare and is a reader favorite!
As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!
Lexi’s Weekly Dinner Plan Week 20
This Paleo Spring Vegetable Quiche is loaded with vegetables and fresh flavors that everyone will love! If you are looking for a beautiful and fresh brunch recipe to impress with this Mother’s Day or Easter Sunday, this recipe is IT! No one will be able to tell that the flaky, buttery crust is gluten-free, grain-free, and paleo-friendly!
Whatever the occasion, this gorgeous, fresh, healthy, and flavorful quiche will be the hit of the brunch table!
Flakey, butter-y crust loaded with fresh Spring vegetables and herbs makes for quiche perfection. This recipe can also be customizable! Simply make the crust, roast your favorite Spring veggies, combine them with eggs and spices, bake and BOOM. Brunch perfection.
Top it with avocado slices and some flaky salt!
Paleo Spring Vegetable Quiche
Ingredients
- 1 batch paleo tart crust (also on page 70 of the Lexi’s Clean Kitchen Cookbook)
- 1/2 bunch asparagus, sliced thinly. Slice a few lengthwise to top the quiche before baking for an added beautiful touch!
- 1 cup fingerling potatoes, thinly sliced
- 1 teaspoon extra-virgin olive oil
- 1 onion, diced, cooked until translucent
- 1/2 cup leeks, diced, cooked until translucent
- 1 cup red Swiss chard, both the leafy green and the stem, sliced thin and cooked until wilted.
- 1 garlic clove, minced
- 1/2 bunch Chives, sliced thin
- 8 eggs
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Directions
1. Prepare one batch of tart curst and place in the refrigerator to chill.
2. Pre-heat the oven to 400 °F. Roast asparagus and potatoes for 30-40 minutes, or until fork tender. Broil for 1 minute at the end to add extra color to the vegetables.
3. While vegetables are roasting, heat olive oil in a small skillet over medium-high heat. Add in onion, leek, swiss chard, and garlic. Cook until onions turn translucent and swiss chard begins to soften, about 3-5 minutes. Take off heat and set aside.
4. In a medium mixing bowl, add roasted veggies, cooked onion mixture, eggs, paprika, salt, pepper, and garlic powder. Stir well.
5. Bring the oven down to 350 °F. Grease desired tart pan, and gently press the chilled dough into the center, filling up the sides and the bottom. Par-bake for 5 minutes, just until the dough starts to rise. The dough should still be raw.
6. Pour quiche mixture into tart pan. Garnish with chives and nicely cut asparagus. Bake for 35-40 minutes, or until the eggs have set.
7. Garnish with additional chives, sea salt, and avocado. Serve warm!
