paleo

06.20.18

Sheet Pan Ranch Chicken and Vegetables

Posted on by Lexi , Views: 380

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

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.

Sheet Pan Ranch Chicken and Vegetables

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.

Sheet Pan Ranch Chicken and Vegetables

If you like this recipe, try these other sheet pan meals:

Sheet Pan Ranch Chicken and Vegetables

Print shopping list
Prep Time 00:10 Cook Time 00:45 Serves 4

Ingredients

Ranch Mix

Everything Else

  • 1 cup good-quality mayonnaise
  • 1/4 cup unsweetened almond milk
  • 2 scallions, finely sliced
  • 1 medium red onion, cut to 1/2" rings
  • 1 medium Japanese sweet potato, peeled and cut to 1/2" dice
  • 1 red bell pepper, cored and cut to 1/2" dice
  • 2 cups broccoli florets
  • 2 tablespoons avocado oil
  • 1-1/2 pounds boneless, skinless chicken breast (see note)

Directions

  1. Pre-heat oven to 400ºF.
  2. In a small bowl mix together dill, parsley, garlic powder, onion powder, sea salt, black pepper. 
  3. In another small bowl mix together mayo, almond milk, scallions. Add 1/2 of the ranch spice mixture and combine. Set aside.
  4. 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.
  5. 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.
  6. 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. 
  7. Continue to bake for 25 minutes, or until chicken is fully cooked through.
  8. Remove from oven and serve hot drizzled with remaining ranch dressing.

Recipe Notes

  1. 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!
06.06.18

Sheet Pan Cod with Vegetables in Lemon Herb Sauce

Posted on by Lexi , Views: 2300

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 Lemon and Herb Cod with Vegetables

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!

Sheet Pan Cod with Vegetables

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.

Sheet Pan Lemon and Herb Cod with Vegetables

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:

Sheet Pan Lemon and Herb Cod with Vegetables

Sheet Pan Lemon and Herb Cod and Green Veggies

Print shopping list
Prep Time 00:10 Cook Time 00:25 Serves 4

Ingredients

  • 1 lb. green beans, cleaned and trimmed
  • 1 yellow onion, thinly sliced
  • 8 cloves garlic, divided
  • 4 teaspoons avocado oil, divided
  • 2 teaspoons fine sea salt
  • 1-1/4 teaspoon ground black pepper
  • 1/2 cup parsley, cleaned and picked
  • 1/2 cup cilantro, cleaned and picked
  • 1/4 cup dill, cleaned
  • 1 scallion
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1 large zucchini, diced to 1/2" thick slices
  • 2 lb. wild caught cod, cut into 4 even pieces
  • lemon slices, for garnish

Directions

  1. Pre-heat oven to 400ºF.
  2. 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.
  3. Bake in oven for 10 minutes.
  4. 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.
  5. 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) 
  6. Drizzle cooked fish and vegetables with lemon herb sauce and garnish with lemon slices!

Recipe Notes

  1. 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!

04.18.18

Homemade Meat Sauce Recipe

Posted on by Lexi , Views: 74664

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

Lexi's Meat Sauce

Print shopping list
Prep Time 00:05 Cook Time 00:15 Serves 6

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.

Recipe Notes

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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!
04.09.18

One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

Posted on by Lexi , Views: 8592

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

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!

One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

I love serving this dish over cauliflower rice, but white rice would be delicious too!

One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

Want other heathy Asian food recipes? Here are some favorites:

Shrimp and Green Beans Recipe

One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

Shrimp and Green Beans in Chinese Garlic Sauce

Print shopping list
Prep Time 0:05 Cook Time 00:15 Serves 4

Ingredients

Directions

  1. Heat 2 teaspoons oil in 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.
  2. Meanwhile, in a small bowl whisk together coconut aminos, rice vinegar, garlic, ginger, sesame oil and sriracha and set aside.
  3. In a separate small bowl whisk arrowroot and 4 teaspoon water to make a slurry to thicken the sauce. Set aside.
  4. Once beans have steamed, uncover and add shrimp and toss. Add in coconut aminos sauce ingredients, mixing to ensure it cooks evenly.
  5. When shrimp has cooked through, add in slurry and bring to a simmer to thicken. Once thickened, immediately remove from heat.
  6. 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!

03.29.18

Gluten Free Carrot Cake Cookies (With Maple Glaze)

Posted on by Lexi , Views: 50485

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.

Paleo Carrot Cake Cookies with Maple Glaze 

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. 

Paleo Carrot Cake Cookie Dough

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.

Gluten Free Carrot Cake Cookies

Want other paleo desserts with veggies? Try these favorites:

Carrot Cake Cookie Recipe

Carrot Cake Cookie Recipe

Carrot Cake Cookies with Vanilla Maple Frosting

Print shopping list
Prep Time 10 min Cook Time 10 min Yields 12

Ingredients

Add-ins

  • 1/4 cup or more chocolate chips (Enjoy Life's or your favorite dark chocolate chunks)
  • 1/3 + 2 tbsp grated carrots
  • 1/3 cup chopped walnuts
  • 1/3 cup raisins

Vanilla Maple Frosting

Directions

  • Preheat oven to 350
  • In a medium-sized mixing bowl combine almond flour, coconut flour, baking soda, and salt
  • In a small mixing bowl combine egg, honey, oil, and vanilla
  • 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!

    Carrotcakecookies_maplefrosting10

    03.05.18

    Cauliflower Pizza Bites (Gluten-Free and Grain-Free)

    Posted on by Lexi , Views: 10188

    These gluten-free & grain-free Mini Cauliflower Pizza Bites are the PERFECT weeknight dinner, grab-and-go lunch, or party appetizer. This bite-size cauliflower pizza crust recipe can fool even the non-cauliflower lover! They are low carb, keto, and paleo-friendly if you omit the cheese, and so delicious!

    Gluten-Free & Grain-Free Mini Cauliflower Pizza Bites

    Cauliflower Pizza Bites

    These cauliflower pizza muffins are easy to make, packed with good-for-you ingredients! They are gluten-free and grain-free and hold up PERFECTLY.  We literally cannot get enough of these in my home! Everybody loves this cauliflower pizza!!

    Is cauliflower pizza low carb?

    Yes, this is a good low carb option!

    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! 

    Gluten-Free & Grain-Free Mini Cauliflower Pizza Bites Biten

    This cauliflower pizza crust recipe its made in a muffin tin for an easy on-the-go lunch option that you can make ahead and enjoy! Cauliflower pizza crust can be tricky, but these bite-size pizzas are easy to make, won’t fall apart, and are full of flavor! 

    Gluten-Free & Grain-Free Mini Cauliflower Pizza Bites Cheesy Pull

    Want other cauliflower recipes? Try these:

    Want other pizza recipes? Here are some favorites:

    Mini Cauliflower Pizza Bites Plated

    Video:


    Mini Cauliflower Pizza Bites

    Print shopping list
    Prep Time 8 minute Cook Time 30 minutes Yields 15

    Ingredients

    Cauliflower crust

    Pizza Toppings

    • 1/4 cup pizza sauce
    • 3/4 cup mozzarella cheese
    • 12 pieces pepperoni (optional), or toppings of choice 

    Directions

    1. Preheat oven to 400°F.
    2. In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
    3. In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, salt, pepper and Italian seasoning.
    4. Brush oil inside muffin tins and scoop 2 tablespoon cauliflower mix and press down to form crust.
    5. Bake for 25 to 30 minutes until fully cooked and golden brown. 
    6. Top with about 1 teaspoon sauce, add 1 tablespoon cheese and pepperoni if desired.
    7. Place back in oven for 5 minutes, or until cheese is melted.
    8. Let sit for a few minutes then gently loosen the pizzas from the muffin tin and gently spoon out onto a plate. The longer they sit, the easier they will be to pop out.
    9. Serve immediately and enjoy!

    Recipe Notes

    1. *Note: Frozen pre-riced cauliflower is not riced fine enough for these!!
    2. 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. 
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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!