Fourth of July weekend is coming! Whether you are headed to a BBQ with family or friends or hosting a get together of your own, you’ll need a classic festive cake for the all the parties! Let’s make the most perfect (AND nut-free) vanilla cake topped with an easy buttercream and garnished off with tons of fresh fruit (red and blue for good measure)!
Gluten-Free 4th of July Cake (Nut-Free)
This super easy cake is a great gluten-free and nut-free cake recipe for any occasion! Top it with your favorite fruit, clean sprinkles, and other naturally colored frosting flavors for a perfect grain-free cake recipe!
If you’ve seen my new gluten-free cake recipe, you know it’s pretty epic! BUT I get a lot of requests for a gluten-free cake that is nut-free and made with no almond flour! This cake is for you.
This cake is…
Fluffy and moist
Gluten, grain, dairy, and nut-free!
Flavorful
Topped with a perfectly sweet and fluffy buttercream
July 4th, Memorial Day, and Labor Day festive!
And loaded with fresh local, in-season berries!
Want other festive paleo desserts? Try these favorites:
This Sheet Pan Ranch Chicken and Vegetables is made with homemade paleo ranch dressing, marinated chicken, and perfectly cooked veggies! It makes for the ultimate healthy-yet-hearty dinner!
Sheet Pan Ranch Chicken and Vegetables
We love the mighty sheet pan here at LCK! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We’ve tested a range of recipes for different meal occasions and varying cooking time, but mostly we just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.
Tips for sheet pan cooking:
Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
Use parchment paper to make clean up a breeze.
Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
If you like this recipe, try these other sheet pan meals:
In another small bowl mix together mayo, almond milk, scallions. Add 1/2 of the ranch spice mixture and combine. Set aside.
In a large bowl combine red onion, sweet potato, red pepper, broccoli, avocado oil and remaining 1/2 of the ranch seasoning. Pour onto rimmed baking sheet and bake for 20 minutes.
Meanwhile place chicken breasts into the large bowl used for the vegetables and add 1/3 cup of the ranch dressing. Toss to combine and place in refrigerator to marinate while vegetables are baking.
After 20 minutes take out sheet pan and move vegetables to the sides to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
Continue to bake for 25 minutes, or until chicken is fully cooked through.
Remove from oven and serve hot drizzled with remaining ranch dressing.
Recipe Notes
You can substitute boneless, skinless chicken thighs.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
This Sheet Pan Cod with Vegetables in Lemon Herb Sauce is the ultimate Spring or Summer meal with perfectly cooked lemon herb cod, tender veggies, and a delicious green sauce. It’s the ultimate sheet pan fish dish everyone will love!
Sheet Pan Cod with Vegetables in Lemon Herb Sauce
This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in just over a half an hour with minimal clean up! Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied because it is packed with flavor and loaded with fresh, in-season vegetables.
The green herb sauce is made of few different herbs and aromatics with a punch of acidity thanks to the lemon that makes this dish really stand out!
Tips for sheet pan cooking:
Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
Use parchment paper to make clean up a breeze.
Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
I love using cod over Tilapia since cod is almost always farm-raised. Farm-raised fish have been found to have high concentrations of antibiotics and pesticides so I try to avoid them and buy wild fish that I can trust!
If you like this recipe, try these other sheet pan meals:
On a rimmed baking sheet combine green beans, onion, 6 garlic cloves, 2 teaspoons avocado oil, 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper.
Bake in oven for 10 minutes.
Meanwhile make lemon in herb sauce: In a blender combine 2 cloves garlic, parsley, cilantro, dill, scallion, lemon zest, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper and blend until combined. Set aside.
Remove sheet pan from oven and add sliced zucchini with green bean mixture and combine. Clear space in the middle of the sheet pan to add the fish. Place fish on sheet pan and lightly drizzle with remaining 2 teaspoons oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Return to oven and continue to bake for 15-17 minutes, or until the fish is just cooked through. (See note)
Drizzle cooked fish and vegetables with lemon herb sauce and garnish with lemon slices!
Recipe Notes
You can tell a fish is cooked through by sticking a thin knife in the center. The fish is fully cooked when there is no resistance when inserting the knife or the fish reaches a temperature of 145ºF in the center.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
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!
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!
If you love meat sauce, try this spaghetti sauce in these recipes:
In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
Add meat to saucepan and let cook until brown and no pink remains.
Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
This One-Pan Shrimp and Green Beans recipe in Chinese Garlic Sauce is the perfect, easy, whole30 compliant weeknight meal made in under 30 minutes!
One-Pan Shrimp and Green Beans in Chinese Garlic Sauce
I love healthy versions of my favorite Chinese food recipes! Growing up, we often ordered Chinese food, and while I have a clear memory of how delicious it was, it’s obvious now how unhealthy those dishes can be. This garlic sauce is thick and flavorful, and reminds me so much of a yummy oyster sauce I used to order as a kid!
I love serving this dish over cauliflower rice, but white rice would be delicious too!
Want other heathy Asian food recipes? Here are some favorites:
Heat 2 teaspoons oil in a large skillet over medium heat. Add green beans and season with salt and peppers. Sauté for 2-3 minutes until beginning to soften. Reduce heat and carefully pour 1/4 cup water in hot skillet (it will sputter, so be careful of steam) and cover pan with a tight fitting lid to steam for 10 minutes. Monitor carefully to make sure the water does not completely evaporate before the beans have steamed, adding more if necessary so they do not burn.
In a separate small bowl whisk arrowroot and 4 teaspoon water to make a slurry to thicken the sauce. Set aside.
Once beans have steamed, uncover and add shrimp and toss. Add in coconut aminos sauce ingredients, mixing to ensure it cooks evenly.
When shrimp has cooked through, add in slurry and bring to a simmer to thicken. Once thickened, immediately remove from heat.
Serve hot and serve over cauliflower rice or white rice.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
These Paleo Carrot Cake Cookies with a Maple Glaze are the perfect treat to make for your Easter holiday celebration. This gluten free carrot cake cookie recipe yields soft and chewy cookies, is easy to make and packs all the flavor of a traditional carrot cake in an easy-to-serve form.
Carrot Cake Cookies with Maple Glaze
Easter weekend is here! While traditional carrot cake or a carrot cake loaf is standard, let’s switch it up this year! Everyone loves a good cookie, and a soft carrot cake cookie topped with the most delicious maple glaze is just guaranteed to be a hit of the dessert table. Guaranteed.
These cookies are wonderful for any carrot cake lover; and personally, since we don’t actually celebrate Easter in our home, can vouch that they are perfect for any occasion. These cookies are: lightly sweetened, packed with delicious add-ins, soft, and topped with a decedent frosting.
Want other paleo desserts with veggies? Try these favorites:
Combine bowls and mix well, add your add-ins of choice and mix well
Drop tablespoons of dough on a lined baking sheet (I cover mine with parchment paper )
Bake for 10 minutes (undercooked), 10-12 (not undercooked)
While baking, mix together (using your KitchenAid or hand-mixer) all frosting ingredients until creamy, taste and adjust sweetness as desired
Let cool completely, frost, and serve!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
P.S. Here are the cookies with the old frosting from 2015!
