Nut Free Energy Bites

Looking for a nutrient-dense and easy-to-make snack? These Nut Free Energy Bites are packed with sunflower seeds, coconut, chia seed and sunbutter to hold it all together and are the perfect way to fuel your day! Make a batch on Sunday for easy access snacks throughout the week!

Nut free energy bites in a storage container.Allergy Friendly Energy Bites

These no bake energy bites are the perfect snack to have on hand in the fridge. They are loaded with healthy whole ingredients and of course, healthy fats, protein, and carbs. Sunflower seeds are a fiber-packed powerhouse and contain many vitamins and minerals such as vitamin E. Including them in both the whole form and the seed butter make these energy bites a nut-free option to bring to schools! Which is perfect because these energy bites are loved by both kids and adults! Grab one or two and have a filling bite-size snack, pack it in the lunch box with your kids or serve for a healthy after dinner treat. 

Ingredients for nut free energy bites in a mixing bowl.

What’s in them?

How to Make Them

And this is our favorite part! Most energy bites rely on dates for sweetness and for consistency which means they need to be made in a food processor. These however do not: which means to make them, all you have to do is mix up the ingredients in a bowl! It really is super simple.

Once the ingredients are fully combined, roll them into balls and store!

Energy bite dough mixed together.

How to Store Them

Store energy bites in a covered container for up to 2 weeks in the refrigerator. They can also be stored in the freezer for up to 3 months.

They are stable at room temperature, so are perfect safe to be out of the refrigerator for a few days if need be.

Rolling sunflower seed energy balls.

If you like these energy bites, check out these others:

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Nut Free Energy Bites

This is the best Gluten Free Pizza Crust recipe! It’s easy to make, using a handful of ingredients and comes together in under 10 minutes. Plus, there is no kneading or proofing required. It’s paleo and grain-free, but you wouldn’t know it. It’s light and chewy with just the right texture. Bake it with your favorite toppings for pizza ANY night of the week.

easy gluten free pizza with pepperoni and melty cheeseGluten Free Pizza Crust

If you haven’t tried my Gluten Free Pizza Crust before, you have been missing out. This pizza crust was first published back in 2014 and was also included in my cookbook. It has been made and loved by so many of you! I have to admit, it’s a favorite of mine too. We rephotographed it, as well as updated one ingredient to make it even easier to make. This gluten-free, paleo and nut-free crust comes together quickly, in 1-bowl in under 10 minutes. No kneading, proofing or fussing is required! This pizza crust uses a blend of coconut flour, tapioca flour and ground flaxseed. It’s light and chewy and is a crowd pleaser. It’s easy to make ANY night of the week and perfect for any topping you’d like!

Paleo Pizza Crust Ingredients

Previously, when I first published this recipe I used palm shortening instead of the olive oil that is now listed. While that works equally as well, a lot of readers don’t commonly keep palm shortening on hand. We tested this with olive oil and love the results, so we’ve updated the recipe to call for that instead. If you know and love this with palm shortening, you can still go ahead and use equal the amount of that.

How to Make Gluten Free Pizza Crust

What I love about this crust is how truly easy it is to make! All you need is a bowl, a whisk and a spatula. First you whisk together the wet ingredients. Next you add in the dry ingredients, whisk together until you can’t whisk anymore, and then continue to stir it together with a spatula.

Because we’re using coconut flour, the dough will look more like a batter and thickens as it sits. After it’s been mixed together, let it sit for about 5 minutes.

Next, you dump the dough on a piece of parchment that is dusted with tapioca starch. The dough will be sticky. Dust your hands with tapioca starch, as well as the top of the dough. Using your fingers pat the dough down into a circle 8-9″ circle, dusting with additional tapioca as needed. The thinner you pat out the dough, the crispier the crust will be.

Once you have formed your pizza dough you can lightly brush off any excess tapioca flour.

Tips for Working with Homemade Paleo Pizza Crust

  1. Use a scale to measure out the flour! Coconut flour is very absorbent. If it is not measured correctly it could impact the recipe. Check out this post for more information.
  2. Form the crust directly on the parchment and baking sheet you plan to bake the pizza on.
  3. Let the dough rest for a few minutes before you form the pizza crust. This dough uses coconut flour and the longer it sits the more liquid it absorbs. If you try to form the crust right away it may be too wet.
  4. This pizza crust is sticky! Use extra tapioca flour as needed to prevent it from sticking to you, or the parchment. If you have an excess after you have finished forming the pizza, brush or gently blow it off.
  5. You must parbake the crust. Typically pizza is baked at a very high temperature. Because of the use of paleo flours, it is better for the flavor for this crust to be baked at 350ºF, so you’ll need to fully bake the crust before adding in your toppings.

patting out gluten free pizza doughHow to Bake Gluten Free Pizza

This pizza crust must be baked first before you add any toppings. Bake in a preheated 350ºF on the the middle to lower rack for 20 minutes. Then add your pizza toppings and continue to bake until the cheese is melty.

This recipe makes a pizza for 1-2 people. If serving more, feel free to double the recipe. If you want to make a bigger batch than than that, it is better to make it in a separate bowl. For example, if you want to serve more than 4 people, could could make 2 double batches in two bowls, instead of making them all on the same bowl.

gluten free pepperoni pizza

If you like this gluten-free recipe, check out these others:

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


Watch the video:

 
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The Best Gluten Free Pizza Crust

This Grilled Chicken and Vegetables recipe with Tomato Vinaigrette is loaded with perfectly grilled chicken, tons of grilled veggies (whatever vegetables you wish, really), and a delicious tomato-based vinaigrette dressing. It’s the perfect way to throw together dinner without turning the oven on!

Grilled Chicken and Vegetables with Tomato Vinaigrette

Grilled veggies, perfectly grilled chicken, and my favorite dressing… Dinner is SERVED! The summer is great for so many reasons but one of my favorites is because of the abundance of vegetables available right from the farm. This salad is the best example I know of a summer vegetable bounty. I love how the grilled chicken and veggies are tied together with this savory tomato vinaigrette. This meal is totally customizable based on what vegetables are available to you and is sure to be a new family favorite.

Tips for Grilling Chicken

  1. Marinate your meat! Any meat that has had a change to be infused with flavor will taste better and be juicier (thanks to the addition of salt).
  2. Prep your grill: Make sure your grill is preheated and that the grates are clean! You want to make sure the grill has come up to the proper temperature. Cleaning the grates will ensure your chicken doesn’t stick. Right before you cook you can rub a little oil on your grates as well!
  3. Cook over indirect heat: While you want your grill to be preheated you do not want to cook over direct flame. Cooking over indirect flame will ensure the chicken doesn’t burn before it is cooked through inside.
  4. Cover your grill! Covering your grill will make sure the grill stays hot and that your food cooks quicker.
  5. Use a thermometer! Sure there are plenty of other tricks to figure out if your chicken is properly cooked, but the most fool proof is to use an instant read thermometer. You want it to read 165º in the thickest part of the chicken.

Can I make it without a grill?

Yes! While we love the charred smoky taste of the grill, this dish would still be perfectly acceptable on a grill pan inside of even if you need to, in a regular skillet! Do what works for you, either way a nice marinated juicy piece of chicken will be delicious with all these veggies and tomato vinaigrette.

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If you like this chicken and veggie recipe, check out these others:

5.0 rating
1 reviews

Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette


Yield 2
Prep Time 10 min
Cook Time 20 min
Total Time 30 minutes



Author: Lexi
Scale This Recipe

Ingredients

    For the chicken

    For the veggies

    For the Tomato Vinaigrette

    Directions

    • Toss chicken in extra virgin olive oil and spices, set aside
    • Cut veggies and toss in oil and salt, set aside
    • Spray the grill and heat to 350 400 degrees
    • Place the chicken breasts on one side
    • On the other side place a layer of greased tin foil and place the veggies on top
    • Cook for about 7-8 minutes then flip over
    • Cook veggies until desired softness, and cook chicken until fully cooked
    • Make the dressing by combining ingredients in your high-speed blender and blending until smooth
    • Taste and adjust spices as needed
    • Serve with veggies warm or hot over a bed of spinach!

    Nutrition

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    Grilled Chicken and Vegetables with Tomato Vinaigrette

    These super simple chocolate Fudgesicles are so rich and creamy, but made without any dairy at all! Made simply with only a handful of ingredients these naturally sweetened popsicles will be loved by both kids and adults alike.

    Dairy-Free Chocolate Fudgesicles

    These simple but delicious Fudgesicles are made with coconut milk and chocolate and require no special machine to make them other than a blender and a popsicle mold. They’re creamy and delicious. But best of all there is a hidden nutritional component to it! You can optionally add either a protein powder of choice or collage protein to your fudgesicle to give it super powers!

    Ingredients needed for Healthy Fudgesicles

    How to Easily Get Popsicles Out of the Mold

    There are a few tricks you can use to get popsicles out of the molds but the easier one I’ve tried so far is to stick the popsicle mold in a big bowl of hot water. Place the entire mold inside of the water, making sure though not to get any of the water inside of the popsicles. Leave it in there for about 30 seconds and remove. Then all of the popsicles should easily pop out! If you have individual molds than you can stick each popsicle in a tall glass of hot water.

    If you like this summer dessert, check out these others:

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

    0.0 rating

    Protein Fudgsicles


    Yields 6


    Total Time



    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

  • 1. Heat coconut milk and chocolate and mix well to combine
  • 2. Transfer chocolate coconut milk mixture to the blender
  • 3. Add in protein powder, vanilla, and maple- blend until smooth
  • 4. Taste and adjust sweetener as desired
  • 5. Pour into popsicle molds and let freeze over night
  • Recipe Notes

  • Servings: 6
  • Amount per serving: 1
  • 181 calories
  • 12g fat
  • 8g carbs
  • 9g protein

  • Nutrition

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    Protein Fudgsicles

    This Chipotle Slaw is smoky and spicy and made special with spiralized veggies! It’s gluten-free and paleo and the perfect slaw to bring along to a potluck or to serve at your next BBQ.

    Chipotle slaw in a bowlSpiralized Chipotle Slaw Recipe

    This spicy Chipotle Slaw is so unique thanks to the addition of spiralized veggies! While this slaw still uses cabbage we added in some nutrient dense veggies to make this slaw special. Along with the smoky and spicy chipotle mayo dressing, this slaw is a great dish to bring along to a potluck or serve at your next BBQ.

    What are spiralized veggies?

    Spiralized veggies are veggies that are cut with a Spiralizer! It’s basically just a device that makes noodle like strings from veggies. It’s perfect for making noodles out of just about anything. We love using it to make zucchini noodles for dishes like this and this.

    chipotle mayo being mixed upIngredients Needed for Slaw

    Spiralized veggiesWays to use this Chipotle Coleslaw

    While we are partial to eating it straight from the bowl, there are plenty of ways to use this slaw:

    Chipotle mayo being poured on vegetables

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    Spiralized Chipotle Slaw

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

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

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

    Corn Salsa Ingredients

    Corn salsa with avocado plated with fishMethods to Cook the Corn

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

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

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    Avocado and Corn Salsa

    These Chocolate Chip Paleo Zucchini Muffins are fluffy, moist, and packed with good-for-you ingredients. Made with a combination of almond flour and coconut flour, this gluten-free muffin recipe is made with unrefined sweeteners, zucchini, dark chocolate and is the perfect grab-and-go breakfast!

    Gluten free zucchini muffins with chocolate chips broken openChocolate Chip Paleo Zucchini Muffins

    This Paleo Zucchini Muffin recipe is an OG Lexi’s Clean Kitchen and still a goodie all these years later! This recipe was originally published in celebration of LCK turning 1 back in 2014. We’re republishing today because this recipe has stood the test of time and is worth the photo facelift it got to reshare today!

    These gluten free muffins made with a blend of almond flour and coconut flour have the perfect texture! They are the best way to use up zucchini and your picky eaters will never know there are some veggies inside the muffin! Grab one when you are running out the door, or for a guilt-free mid-day snack. They freeze well, too!

    Chocolate paleo zucchini muffins in a tinIngredients for these Gluten Free Zucchini Muffins:

    bowl of batter of almond flour zucchini muffinsIs Almond Flour Healthy?

    I love using almond flour as the base for my muffin recipes because they make the best gluten-free muffins without needing to add a lot of other fussy ingredients. Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that makes you feel fuller, longer.

    How to Measure Almond Flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

    Gluten free zucchini chocolate chip muffinsLooking for other recipes to use up zucchini? Check out these others:

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    Chocolate Chip Zucchini Muffins

    These Baked Chicken Caesar Burgers are so flavorful and such a fun dinner! They take all the flavor of a Chicken Caesar Salad and turn it into burger form. They’re dairy-free, gluten-free and optionally Paleo and Whole30 friendly too!

    Chicken Caesar BurgersBaked Chicken Caesar Burgers Recipe

    These light Baked Chicken Caesar Burgers are the perfect alternative to a traditional burger! They’re so delicious and flavorful and a fun twist on the traditional salad! Pair them with a 2-ingredient Caesar salad slaw and homemade parmesan crisps and you’ll knock it out of the park with this dinner.

    This recipe uses my homemade recipe for Caesar Dressing from my book, which is delicious and happens to be dairy-free. If you wanted to you could swap in a store-bought version, just be careful to check labels if you have dietary restrictions.

    Chicken Caesar Salad BurgersHere is what you need to make the Caesar Burgers:

    Chicken Caesar Salad Burgers

    Is Caesar Dressing Gluten Free?

    Some store-bought caesar dressings can contain gluten. This salad uses a homemade version that is naturally gluten-free. The recipe comes from my cookbook and is my all-time favorite. It’s made dairy-free but doesn’t skimp on the creaminess and the flavor.

    Chicken Caesar Salad Burgers

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    Baked Chicken Caesar Salad Burgers

    Cooked spaghetti squash is a great nutrient dense, gluten-free, lower carb alternative to pasta or rice noodles. There are two great methods how to cook spaghetti squash and we’re giving you all the details you need to know!

    Bowl of instant pot spaghetti squashHow to Cook Spaghetti Squash

    Spaghetti squash noodles are probably the easiest alternative to traditional pasta there is. While it doesn’t taste exactly the same, spaghetti squash is a nutrient-dense, low carb alternative to pasta (whether gluten-free or not). If you can’t eat pasta or noodles for whatever reason, this is a pretty good substitute. It can take the place of almost any noodle dish, ranging from a classic “spaghetti” and meatballs, to a baked Italian “pasta” dish or even as a Pad Thai. Cooking spaghetti squash is so simple, being a mostly hands off cooking task. The hardest part is slicing it in half, so we are giving tips below.

    Safe knife skills with spaghetti squash

    How to Safely Cut It:

    Your best answer to safely cutting a spaghetti squash is to have a large sharp knife, and a flat stead surface to cut it. With one hand, steady the spaghetti squash, and with the other press the knife into the squash before using your weight to leverage the knife through the squash. Once the knife is at least an inch inside the squash use your other hand to push down on the knife until it cuts through the squash entirely.

    We cut the squash in two ways:

    1. Crosswise the the middle: This is our preferred method. This way is easier because there is less squash to cut, and you don’t have to go close to the stem. This results in long strings of noodles.
    2. Lengthwise: This method is harder to cut the squash and results in shorter noodles. Don’t try to attempt to cut through the hard stem. Once you’ve cut to that, take the knife out and use your hands to pull apart the spaghetti squash halves.

    Still are afraid to cut the squash? You can always cook the squash whole, and cut after it is cooked. It’s obviously much easier to cut after it is soft, but we don’t prefer this method (see below as to why).

    Can you Cook Spaghetti Squash Whole?

    Yes you can, but this was not our favorite method of cooking it. If you are truly intimidated by cutting a squash, cooking it whole certainly makes it a lot easier to cut, but if you follow the tips above you should be able to safely cut a spaghetti squash. We didn’t like the result of a whole cooked spaghetti squash because it is harder to scoop out the seeds when they’re soft because you can’t easily distinguish between the inedible seeds and the edible squash strands.

    Roasted spaghetti squash

    Long strands of spaghetti squash

    Our Favorite Way to Cook It

    We are fans of cooking spaghetti squash in both the oven and in the Instant Pot. There is a slight difference in taste, and an even greater difference in cook time between these two, but knowing both is useful.

    How to Cook Spaghetti Squash in the Oven

    Roasting spaghetti squash in the oven takes longer, but it results in tender caramelized squash noodles. This is definitely our preferred method if we have the time. To make it, all you do is split the spaghetti squash, scoop out the seeds and drizzle with oil, salt and pepper and roast until fork tender. More detailed directions are below in the recipe section!

    How to Cook Instant Pot Spaghetti Squash

    Steaming spaghetti squash in the Instant Pot is by far the quickest method, and great when short on time! The squash noodles have a more straight-forward taste to them since there is no caramelization occurring. We prefer splitting the spaghetti squash and scooping out the seeds before cooking it, but you can steam it whole.

    Spaghetti squash meal prep

    Do you Eat the Skin of the Spaghetti Squash?

    No! While some squash has edible skin, this is not one of them. Simply scoop out the “noodles” and discard the skin.

    How to Use it

    Treat spaghetti squash noodles like pasta! It can be eaten as is with a little oil, salt and pepper and parmesan cheese or you can use it in any variety of recipes. Check out below for some of ours:

    Recipes using Spaghetti Squash:

    Watch the video:


    0.0 rating

    How to Cook Spaghetti Squash

    Cooked spaghetti squash is a great nutrient dense, gluten-free, lower carb alternative to pasta or rice noodles. There are two great methods for cooking spaghetti squash and we're giving you all the details you need to know!


    Yield 2-4
    Prep Time 3 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Recipe Type: side dish, meal prep
    Cuisine gluten-free, paleo, whole30

    Author: Lexi
    Scale This Recipe

    Ingredients

    • 1 3-4lb. spaghetti squash (see note)
    • splash of oil (roasting only)
    • salt and pepper

    Directions

    For the Oven:

    1. Preheat oven to 400ºF and line a baking sheet with foil
    2. Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds. 
    3. Scoop out seeds and discard.
    4. Brush inside with oil, and sprinkle with salt and pepper.
    5. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork.
    6. When cool enough to handle, scrape out "spaghetti" with a fork.
    7. Cooked spaghetti squash will keep for 5 days in the refrigerator.

    For the Instant Pot:

    1. Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds. Sprinkle with a pinch of salt.
    2. Add 1 cup of water to the Instant Pot.
    3. Stack the spaghetti squash on top of each other (cut-side up).
    4. Close the lid and make sure the knob is turned to sealing.
    5. Set to manual high-pressure for 10 minutes (longer time will be needed for bigger squash)
    6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
    7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!
    8. Cooked spaghetti squash will keep for 5 days in the refrigerator.

    Recipe Notes

    1. If your spaghetti squash is a different size, you may have to adjust the cooking time, especially for the Instant Pot.

    Nutrition

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    Instant Pot Spaghetti Squash

    How to Cook Spaghetti Squash

    Slow Cooker Asian Beef Bowls [low-carb, grain-free, dairy-free] | Lexi's Clean Kitchen

    This healthy asian paleo beef recipe, made mostly in the slow cooker, is the perfect make ahead lunch or dinner! It’s paired with cauliflower “rice” and veggies and is a great low-carb, whole30 and paleo meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days!

    Paleo beefPaleo Asian Beef Rice Bowl

    This Whole30, Keto and Paleo Asian Beef and Rice bowl is a great addition to your meal prep rotation! The savory shredded beef is cooked in a slow cooker and then served with veggies, paleo cauliflower rice and a really delicious asian style sauce. We use onions, red pepper and broccoli but you can really swap out with any veggies you have on hand that you think will go well in this dish like carrots, bok choy, or cauliflower.

    Paleo beef rice recipe

    What You Need to Make this Slow Cooker Paleo Beef Recipe:

    Can You Use Premade or Frozen Cauliflower Rice?

    Yes! We take advantage of frozen cauliflower all the time, and love that it’s readily available now. There isn’t much difference between fresh or frozen except that the frozen can hold a little bit more water in it. So if you don’t want to do the extra step of making your own cauliflower rice, feel free to use premade!

    Slow Cooker Asian Beef Bowls | Lexi's Clean KitchenWatch the video:

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    4.5 rating
    4 reviews

    Crock-Pot Asian Beef & Paleo 'Rice' Bowls


    Yield 4
    Prep Time 10 minutes
    Cook Time 4 hours
    Total Time 4 hours 10 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 2 lb grass-fed boneless chuck steak

    Marinade

    Paleo Rice Bowls

    Directions

    1. Season chuck with salt and pepper and in a large skillet, greased, sear on both sides for 30 seconds.
    2. Place boneless chuck steak in slow cooker.
    3. In a bowl mix together marinade and pour over chuck. Cook on high for 4 hours.
    4. Once done, remove from crock-pot and shred, discarding the fat.
    5. Pulse cauliflower in food processor until rice-sized pieces form.
    6. In a pan heat 1 tablespoon of oil and 1 garlic clove for 30 seconds until flagrant. Add cauliflower rice and mix for 3 to 5 minutes until softened. Remove from heat and set aside.
    7. Add 1 tablespoon of oil to pan along with last garlic clove. Add in veggies and sauté for 5-8 minutes until translucent. Add coconut aminos, rice vinegar, red pepper flakes, and salt. Mix and let cook for an additional 5-8 minutes, until soft. Add in shredded beef and let cook together for 5 minutes.
    8. Assemble: In a bowl, add cauli rice and then add veggie/beef mixture. Garnish with sesame seeds and scallions.

    Recipe Notes

    • You can mix up any vegetables you have on hand!

    Nutrition

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    Paleo Asian Beef and “Rice” Meal Prep

    This Paleo Chicken Stir Fry uses cauliflower rice, whatever veggies you have on hand, and is so simple to throw together! It is a great Whole30, low-carb, dairy-free, egg-free, and gluten-free meal for any night of the week!

    Paleo Chicken Stir Fry mealPaleo Stir Fry

    Stir-fry night should also be called clean-out-your-refrigerator night to make a delicious, quick meal! Let this recipe serve more as a guide to using up what you have on hand to create a quick meal that everybody will love, with a really delicious paleo stir fry sauce. We serve this with a garlic scallion cauliflower rice, but you could alternative serve the stir fry with regular white rice if you would like!

    You could also alternative use another meat here, like thin sliced steak or pork, or you could really fill up on the veggies and make this meatless!

    Paleo Stir Fry with cauliflower rice

    What Veggies Can You Use For This Paleo Chicken Stir Fry

    In this recipe we used:

    But you could really use any veggies you have on hand or what is in season. This is the perfect dish to cook up all year long, but particularly good during the CSA season when your refrigerator is full of veggies!

    Cauliflower rice served with paleo chicken stir fry sauceIf you like this quick weeknight meal, check out these others:

    0.0 rating

    Stir-Fry with Garlic Scallion Cauli Rice


    Yield 4
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      Teriyaki sauce

      Stir Fry

      • 2 tablespoons sesame oil
      • 2 garlic cloves, minced
      • 1 red onion, sliced
      • 2 broccoli crowns, chopped
      • 1 cup mushrooms, thinly sliced
      • 1 organic red pepper, chopped
      • 1/2 cup snap peas
      • 1 lb organic chicken breast
      • 2 handfuls fresh organic spinach
      • 1 bunch baby bok choy, sliced in half
      • 2 cups bean sprouts

      Garlic Scallion Cauli-Rice

      Directions

      1. In a bowl, mix together teriyaki sauce ingredients and set aside.

      2. In a large skillet, heat sesame oil over medium-high heat.

      2. Add garlic and onion and let cook until the onion turns translucent, about 3-5 minutes.

      3. Add broccoli, mushrooms, red pepper, and snap peas and cook for 3-5 minutes, or until mushrooms have softened.

      4. Add chicken and cook until the chicken is fully cooked through and no pink remains.

      5. Pour in teriyaki sauce and mix well. Add in spinach, baby bok choy, and bean sprouts. Once the spinach starts to wilt, turn off the heat and set aside.

      6. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.

      3. Heat a medium-sized skillet over medium-high heat.

      4. Add in cauliflower rice, seasoned vinegar, salt, and scallions.

      5. Let cook, stirring often, for 3-5 minutes or until the cauliflower starts to soften.

      6. Transfer to bowl and serve hot.

      Recipe Notes

      Updated 3/1/2017


      Nutrition

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      Paleo Chicken Stir Fry

      These Paleo Marshmallows, made with honey and maple syrup, are a surprisingly easy (and impressive) project, and also the very best tasting marshmallows you’re likely to ever eat. Below we offer so many tips on successfully making them, as well as options to flavor them!

      Cubes of Paleo MarshmallowsPaleo Marshmallow Recipe

      After so many of you successfully made our Homemade Marshmallow Fluff and loved it we knew it was time to get testing to make Paleo Marshmallows! It may seems a little daunting to think about making something like marshmallows, but truly it isn’t that hard. Making these marshmallows is not only a fun activity with impressive results, but seriously they are the BEST marshmallows you’ll ever have tasted–we promise.

      What makes this gelatin marshmallow recipe different?

      Our recipe is a little different than a lot of marshmallows out there. Aside from being made without any corn syrup and using only unrefined sugars to sweeten the marshmallows, our recipe is different because it includes egg whites, which is a classic French style. The addition of egg whites makes for a fluffier marshmallow that is easier to handle while you are making them. But don’t worry, the egg whites are cooked by the hot sugar syrup to a safe temperature. These fluffy marshmallows are melt-in-your-mouth delicious and are worth the (small) effort to make homemade.

      Pouring beef gelatin marshmallows

      Here are the Tools You Need for Homemade Marshmallows

      Tips for Making Homemade Marshmallows

      The first thing you need to know about making marshmallows is that you are making candy! You’ll be cooking up a very hot sugary syrup and then pouring it into beaten egg whites and softened gelatin and whipping them up until the whole mixture has transformed into a glossy stiff peaks. Then you place it in a starch dusted container and let it set before cutting.

      1. The size of the pan you use to make the square marshmallows depends on how big you would like your square marshmallows. For a smaller marshmallow squares use a half sheet pan, or a 9×13 pan. For larger marshmallows use an 8″x8″ or a 9″x9″ pan. Or alternatively you can make cylindrical marshmallows, which will need a sheet pan to hold the piped mixture.
      2. Prep your containers that you will be setting the marshmallows in ahead of time. You want to line them with parchment and vigorously dust with arrowroot or a combination of arrowroot/ powdered sugar. Don’t worry you won’t be eating all of this but it is merely to coat the sticky part of the marshmallow and you shake off any excess starch.
      3. The bowl and whisk attachment of your electric mixer must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
      4. Use a mild flavored honey. A strong flavored honey, or raw honey will shine through more with a honey flavor (of course). We use a mixture of honey and maple syrup so that one flavor isn’t more dominate and the two together works more as a sweetener as opposed to be a flavor component.
      5. The added water in the sugar mixture helps the sugar come to a boil without burning. Put the water in the pot first, then the other two sweeteners. Do not stir the pot. Do not move the pot. You run the risk of crystallizing the sugar, especially because we aren’t using corn syrup.
      6. Make sure you handle the gelatin properly. You’ll want to let it bloom, or hydrate properly as the instructions indicate. The hot sugar syrup acts as the means to melt it so that it can fully incorporate in the marshmallow cream. It will set up after the mixture cools.
      7. You want your sugar mixture to reach the “soft ball” stage or 235ºF-240ºF. This stage gets it’s name from the fact that if you put a droplet of cold water into the boiling sugar, it will turn into a soft ball. This hot sugar mixture is what cooks the egg whites and turns it into marshmallows. If you didn’t have a thermometer you could theoretically test the doneness of the sugar by dropping it in water and watching the reaction, as described above.

      Marshmallows made with Gluten free marshmallow recipe

      Troubleshooting Tips for Paleo Marshmallows

      1. There are lumps in the bloomed gelatin: It wasn’t bloomed properly. You can try to remove the lumps of the gelatin, or if there are too many you should start over with the gelatin process.
      2. If the egg white mixture hasn’t thickened up: Either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough, or possibly the bowl had some grease in it. So If it isn’t looking thick and glossy, try whipping longer. And of course use a thermometer to make sure the sweetener has boiled enough! U
      3. The marshmallows are too sticky to work with: Use more starch! Marshmallows are super sticky and you need to coat them in enough starch in order to handle them. You can always dust off the starch after you have finished cutting them, but know that if there isn’t enough starch on them before you go to store them they could end up a sticky mess, so go heavy handed with the starch.
      4. The marshmallows are very wet: The batter was likely under whipped.

      Different marshmallow flavors

      How to Store Paleo Marshmallows Made with Egg Whites?

      Since there are egg whites in this recipes, this marshmallows cannot be stored indefinitely like marshmallows made with only sugar / corn syrup. Before storing, let the cut marshmallows “dry out” for at least 6 hours, or overnight. Store the well dusted marshmallows in an airtight bag / container for up to 1 week at room temperature. We doubt they will last that long anyways! If you find that the marshmallows have started to let out some moisture (which can happen naturally with homemade marshmallows, or sometimes the cause is under whipping the batter) take the marshmallows out of the bag and sift again with arrowroot and powdered sugar mixture and let dry before placing in another clean, dry container.

      Options for Flavored Marshmallows

      The possibilities are endless as to what you can add to the marshmallow cream mixture before you set, or even what you coat the marshmallows in at the end to flavor them. We tried out a few different add-in’s to flavor the marshmallows. Choose your add-in and fold them after the egg whites have thickened up. You can also divide the marshmallow mixture and make multiple flavors with one batch of marshmallows. You have to work quickly though because ones the marshmallow cream cools down it will set.

      Instead of coating with arrowroot, try coating with:

      Paleo marshmallows getting toasted

      If you like this HOW TO recipe, check out these others:

      0.0 rating

      How to Make Marshmallows

      These Paleo Marshmallows are a surprisingly easy (and impressive) project, and also the very best tasting marshmallows you're likely to ever eat.


      Yields Large batch
      Prep Time 15 minutes
      Cook Time 10 minutes
      Total Time 4 hours 25 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      Directions

      1. To make square marshmallows: prepare a container for the marshmallows (see note). Lightly spray the container and then line it with two strips of parchment that fit the container to create a sling. Generously dust the container with arrowroot (or combo arrowroot and powdered sugar). Alternatively, to make traditional cylindrical marshmallows: line a sheet tray with parchment and generously dust with arrowroot. Set aside.
      2. In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
      3. In a large pot add ⅓ cup water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
      4. Meanwhile prepare gelatin: Add ½ cup water to a small bowl. Sprinkle gelatin over the water and mix to moisten the gelatin. Let bloom (or hydrate) for at least 5 minutes. Once bloomed, add to the egg white mixture and briefly whip until the mixture is homogenized and fluffy, about 2 minutes.
      5. When the the sugar syrup has reached 240°F, remove from the heat and let cool slightly, or until it has stopped bubbling, about 1 minute.
      6. Then very slowly and carefully pour the sugar syrup into the egg whites bowl, hitting the side of the bowl if possible, in a thin, steady stream.
      7. Once all of the syrup is in, increase the speed and continue to whip for 10-12 minutes, or until the mixture is thick and glossy and the mixing bowl is mostly cooled.
      8. Add in vanilla extract and whip for one one more minute. If you are adding in any optional add-ins, add them now.
      9. For square marshmallows: Working quickly pour mixture into the prepared container and smooth over. Dust generously with more arrowroot and let set for at least 4 hours until cutting. To cut remove from the container and cut with a pizza cutter that is greased with coconut oil. Dust again all the cut sides with more arrowroot, shaking off excess. For cylindrical marshmallows: Fill a piping bag with a large circular tip (or simply cut a piping bag) with the marshmallow mixture and pipe it in lines the length of the sheet tray until all the mixture is gone. Dust generously with arrowroot. Let set for 4 hours at room temperature. Cut with a pizza cutter that is greased with coconut oil into cyridrical shapes. Dust more with arrowroot, shaking off the excess before storing.
      10. Let the cut marshmallows dry out for at least 6 hours before storing in an air tight container or bag. Store for up to 1 week.

      Recipe Notes

      1. The size of the pan you use to make the square marshmallows depends on how big you would like your square marshmallows. For a smaller marshmallow squares use a half sheet pan, or a 9x13 pan. For larger marshmallows use an 8"x8" or a 9"x9" pan.

      Nutrition

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      How to Make Marshmallows (Paleo)

      Spicy Chicken In Tomato Sauce {Low-carb, paleo-friendly, Whole30 compliant, 30 minutes or less} | Lexi's Clean Kitchen

      This Quick Spicy Italian Chicken in Tomatoes is such a simple and quick weeknight dinner, that is packed with so much flavor! There is option to turn up, or eliminate the heat of the dish, but either way it’s delicious. Serve these chicken breasts in tomato sauce alongside roasted green beans and you have yourself a perfect low-carb, paleo-friendly, Whole30 approved meal that takes under 30 minutes to prepare! Talk about a WIN!

      Chicken breast in tomato sauceQuick Cooked Chicken Breast in Tomato Sauce

      Easy weeknight dinners are THE BEST! This quick cooking Spicy Italian Chicken in Tomatoes is a super delicious dinner to cook when you have less than 30 minutes to get food on the table and you are relying on pantry staples!

      We made this low carb by serving it with roasted green beans, but if you want to go a little heavier with the carbs and have a little bit more time on your hands you can serve it with roasted potatoes, rice or pasta.

      Chicken breast cooked in tomato sauceWant to make this easy chicken and tomato recipe without the spice?

      We love spice, but not everybody does, especially if you are serving kids at the table. Feel free to omit the red pepper flakes in this dish, or lower the heat by adding in just half.

      Ingredients Needed to Make this Italian Chicken in Tomatoes:

      You can also substitute whatever seasonal veggies you have on hand to roast as well. Cauliflower would be great here, as would zucchini or eggplant.

      Chicken in tomato sauce Italian on a plate

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

      0.0 rating

      Spicy Chicken in Tomatoes


      Yield 2
      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Roasted Green Beans

      Directions

      1. Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
      2. Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
      3. Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
      4. Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
      5. Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
      6. While sauce is simmering, pre-heat the oven to 350 ℉. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
      7. If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
      8. Remove from heat. Serve hot with roasted green beans!
      9. Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.

      Recipe Notes

      • This post was updated in March, 2017

      Nutrition

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      Quick Spicy Italian Chicken in Tomatoes

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

      Buffalo Chicken Sweet Potato on a sheet tray

      Buffalo Chicken Baked Sweet Potato

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

      Close up of sweet potato buffalo chicken

      What type of sweet potatoes are best for this recipe?

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

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

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

      Skinny buffalo chicken stuffed sweet potatoes on a plate

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

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

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

      5.0 rating
      4 reviews

      Healthy Buffalo Chicken Sweet Potato Skins


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



      Author: Lexi
      Scale This Recipe

      Ingredients

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

      Directions

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

      Recipe Notes

      Recipe updated March 2017


      Nutrition

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      Buffalo Chicken Stuffed Sweet Potatoes

      Spaghetti Squash Pad Thai {Paleo-friendly, grain-free, refined sugar free, dairy-free, vegetarian option} | Lexi's Clean Kitchen

      This Spaghetti Squash Pad Thai is low-carb healthier version of the classic take-out dish! It’s so flavorful, full of veggies and a nice mix of textures! It’s a dairy-free, gluten-free, paleo, keto and whole30 friendly option that is going to be a sure hit.

      Spaghetti Squash Pad ThaiSpaghetti Squash Pad Thai

      This Spaghetti Squash Pad Thai recipe is one everyone is going to love! It has such an amazing combination of flavors and textures. This healthier version of the classic take-out dish is lower carb thanks to the spaghetti squash swap. We included extra veggies here for some added nutrients, but you can feel free to omit or swap with what you have on hand.

      This recipe is a breeze to make once you have the spaghetti squash, so if you’re planning to make this for a quick weeknight dinner you can roast the spaghetti squash ahead of time (or try it in the instant pot, instructions below) to have this healthy dinner on the table quick.

      Want to make this vegetarian? We used chicken and shrimp in this recipe, but feel free to add in some extra veggies and omit the meat / seafood to make it vegetarian. If you tolerate soy, you can also add in tofu here.

      Spaghetti Squash Pad Thai

      How to Roast Spaghetti Squash

      1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
      2. Cut spaghetti squash in half, lengthwise.
      3. Scoop out seeds.
      4. Brush inside with oil.
      5. Place facedown on baking sheet and adding water to the baking sheet.
      6. Bake for 45-50 minutes, or until you can pierce with a fork.
      7. Simply scrape out “spaghetti” with a fork and Enjoy!

      How to Cook Spaghetti Squash in the Instant Pot

      1. Cut 3lb. spaghetti squash lengthwise and scoop out seeds.
      2. Add 1 cup of water to the Instant Pot.
      3. Stack the spaghetti squash on top of each other (cut-side up).
      4. Close the lid and make sure the knob is turned to sealing.
      5. Set to manual high-pressure for 10 minutes (increase if your squash is larger than 3lb.)
      6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
      7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!

      Spaghetti Squash Pad Thai

      Want more spaghetti squash recipes? Try these hits:

      If you like this healthier take-out recipe, check out these others:

      3.5 rating
      2 reviews

      Spaghetti Squash Pad Thai



      Yield 2
      Prep Time 15 min
      Cook Time 30 min
      Total Time 45 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Sauce

      Directions

      1. Preheat oven to 350°F.
      2. Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork. Set aside.
      3. In a small bowl, mix sauce ingredients and set aside.
      4. In a large pan, heat extra-virgin olive oil over medium-high heat. Add garlic, red onion, mushrooms, carrots, bean sprouts, and scallions. Saute until the onion starts to turn translucent and the mushrooms begin to soften. Add in chicken if using raw and cook for 3-5 minutes. Add in shrimp and cook until the shrimp and chicken are fully cooked through, should take about 5 minutes. If using cooked and shredded chicken, add the chicken in with the shrimp.
      5. Add three cups of the spaghetti squash to the skillet and pour in the sauce. Mix well to combine.
      6. Make a space in the center of your pan and add in 3 eggs. Let cook and mix well, so that the eggs are well incorporated.
      7. Taste and adjust spices as needed.
      8. Serve warm! Add the optional garnishes of lime, extra scallions, and/or peanuts if desired.

      Recipe Notes

      • If you like more of a saucy Pad Thai, taste and add more sauce as desired
      • Updated March, 2017

      Nutrition

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      Spaghetti Squash Pad Thai

      This Lamb Chops with Crispy Shallots and Pomegranate Sauce recipe makes for a decadent meal done in under 20 minutes! It’s elegant, super flavorful, and comes together quickly and works equally as well for a romantic dinner for two, or a weeknight easy meal. They’re gluten-free, dairy free and paleo.

      Lamb Chops with Crispy Shallots and Pomegranate Sauce

      Lamb Chops with Crispy Shallots and Pomegranate Sauce

      This Lamb Chops with Crispy Shallots and Pomegranate Sauce recipe is a great date night in meal to make with your significant other, or the perfect elegant holiday meal! The lamb chops are so easy to make and do not require much cooking at all, other than a quick broil in the oven. The crispy shallots are another effortless way to add something special to the meal and the pomegranate sauce adds a tough of sweet that brings the whole thing together. A special dinner in under 20 minutes? Sounds like the perfect meal!

      Lamb Chops with Crispy Shallots and Pomegranate Sauce

      We love when delicious meals come together so quickly, using minimal ingredients, but taste so amazing!The recipe calls for pomegranate juice to make the sweet sauce. You can either purchase pomegranate juice or you can juice your own by blending together 1 cup of pomegranate

      What to serve with lamb chops:

      What temperature do you cook lamb chops?

      Whole muscle meats such as roasts, steaks, and chops may be cooked to 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). Times here are based on lamb at refrigerator temperature (40 °F).

      How can you tell if your lamb chops are cooked?

      Use your finger to estimate if roasted, grilled or broiled lamb is done to your liking. Press firmly on several sections of the lamb. If the meat gives easily but is firm and has cooked for the recommended length of time, it is likely medium-rare. A firmer texture and feel indicates more well-done meat! For best results, use your Thermopen!

      Lamb Chops with Crispy Shallots and Pomegranate Sauce

      Watch the video:

      If you like this showstopper main course, check out these others:


      5.0 rating
      2 reviews

      Lamb Chops with Crispy Shallots and Pomegranate Sauce

      This Lamb Chops with Crispy Shallots and Pomegranate Sauce recipe makes for a decadent meal done in under 20 minutes! It's elegant, super flavorful, and comes together quickly and works equally as well for a romantic dinner for two, or a weeknight easy meal. They're gluten-free, dairy free and paleo.


      Yield 2
      Prep Time 5 minutes
      Cook Time 20 minutes
      Total Time 25 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Lamb Chops

      Crispy Shallots

      • 1 tablespoon oil
      • 1 shallot, minced

      Pomegranate Sauce

      To garnish

      Directions

      1. Pre-heat broiler on high.
      2. Coat lamb in oil and spices.
      3. Place on a lined baking sheet and broil on high for 5-6 minutes on each side. Set aside.
      4. Meanwhile, make the crispy shallots: In a small pan, heat oil and sauté shallots for 5-10 minutes, stirring often, until crispy but not burnt.
      5. Make the sauce: In a small pot, pomegranate juice, balsamic vinegar, honey, apple cider vinegar, and stir. Bring to a boil then reduce heat and whisk in the arrowroot. Let simmer for 5-6 minutes until the sauce thickens and coats the back of a spoon.
      6. Top lamb with crispy shallots and sauce and serve immediately with sides of choice like Mashed Potatoes, cauliflower mash or roasted veggies.

      Recipe Notes

      1. To make your own pomegranate juice: blend 1 cup of pomegranate seeds.

      Nutrition

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      Lamb Chops with Crispy Shallots and Pomegranate Sauce

      If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this recipe for Maple Roasted Brussel Sprouts with Bacon! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!
      Roasted brussel sprouts with bacon in a bowl

      Maple Roasted Brussel Sprouts with Bacon

      I was never a fan of brussels sprouts until a few years ago, and now I can’t get enough! These Maple Roasted Brussel Sprouts with Bacon convert just about anybody to be a brussel sprout lover. This easy brussel sprouts recipe combines savory and sweet tastes to adhere to just about anyone’s liking!  Plus, is there any greater combination than maple and bacon together? 

      Ingredients Needed:

      We love the short ingredient list here, especially since this dish is so flavorful!


      What to serve with Roasted Brussel Sprouts

      This dish is the perfect Thanksgiving side dish. But also, it’s so darn good you’ll want to have this on rotation all Fall and Winter long. This dish would be great served with:

      Watch the video:

      Like this veggie side dish? Try these other favorites:

      [yumprint-recipe id=’215′]

      Maple Roasted Brussel Sprouts with Bacon

      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 cake for 4th of July

      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.

      nut free cake recipe

      This cake is…

      paleo cake recipe with coconut flour

      Want other festive paleo desserts? Try these favorites:

      Nut-free 4th of July Cake

      Watch the video:


      [yumprint-recipe id=’288′]

      How do you celebrate the 4th? What is your all-time favorite 4th of July festive meal?

      Gluten-Free 4th of July Cake (Nut-Free)

      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:

      Sheet Pan Ranch Chicken and Vegetables

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

      5.0 rating
      1 reviews

      Sheet Pan Ranch Chicken and Vegetables


      Yield 4
      Prep Time 10 minutes
      Cook Time 45 minutes
      Total Time 55 minutes



      Author: Lexi
      Scale This Recipe

      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.

      Nutrition

      Loading nutrition data...

      Sheet Pan Ranch Chicken and Vegetables

      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:

      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

      4.8 rating
      4 reviews

      Sheet Pan Lemon and Herb Cod and Green Veggies


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



      Author: Lexi
      Scale This Recipe

      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.

      Nutrition

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      Sheet Pan Cod with Vegetables in Lemon Herb Sauce

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

      Italian meat sauce recipe

      Homemade Meat Sauce Recipe

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

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

      Spaghetti Squash with Meat Sauce

      Want other healthier pasta recipes? Try these favorites:

      How Do You Make Meat Sauce

      5.0 rating
      2 reviews

      Lexi's Meat Sauce


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



      Author: Lexi
      Scale This Recipe

      Ingredients

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

      Directions

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

      Nutrition

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      Homemade Meat Sauce Recipe

      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

      Watch the video:


      5.0 rating
      10 reviews

      Shrimp and Green Beans in Chinese Garlic Sauce


      Yield 4
      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 20 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

      1. 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.
      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.

      Nutrition

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      One-Pan Shrimp and Green Beans in Chinese Garlic Sauce

      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

      5.0 rating
      4 reviews

      Carrot Cake Cookies with Vanilla Maple Frosting


      Yields 12
      Prep Time 10 min
      Cook Time 10 min
      Total Time 20 minutes



      Author: Lexi
      Scale This Recipe

      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!

    • Nutrition

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      P.S. Here are the cookies with the old frosting from 2015!

      Carrotcakecookies_maplefrosting10

      Gluten Free Carrot Cake Cookies (With Maple Glaze)

      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:


      4.8 rating
      4 reviews

      Mini Cauliflower Pizza Bites


      Yields 15
      Prep Time 8 minute
      Cook Time 30 minutes
      Total Time 38 minutes



      Author: Lexi
      Scale This Recipe

      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. 

      Nutrition

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

      This Harvest Salad has all the ingredients you’ll want in a Winter kale salad recipe! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic Dressing for the absolute perfect holiday salad all Fall and Winter Long!

      Winter Kale Salad Recipe in bowlHarvest Salad with Maple Balsamic Dressing

      My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!

      Maple Balsamic Dressing

      You guys, I’ve been putting this dressing on EVERYTHING. It is my favorite dressing that everybody loves and it is SO easy to make. You need to make it immediately. 

      Want other salad recipes?

      Harvest Salad with Maple Balsamic Dressing pouring

      How do you soften kale for a salad?

      To prepare kale for a salad, massage the kale with oil and lemon for 1-3 minutes.

      Can I use anything aside from kale?

      Yes, use any leafy green that you love! 

      Watch the video: 

      5.0 rating
      2 reviews

      Harvest Salad with Maple Balsamic Dressing


      Yield 4
      Prep Time 10 minutes
      Cook Time 40 minutes
      Total Time 50 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Salad

        Maple Balsamic Dressing

        Directions

        1. Preheat oven to 400°F and line a baking sheet with parchment paper.
        2. Slice kabocha squash and toss with olive oil and spread across a lined baking sheet.
        3. Roast squash for 30-40 minutes until fork tender. Remove and set aside.
        4. In a blender combine all dressing ingredients and blend until smooth.
        5. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
        6. Massage kale with olive oil for 1-2 minutes.
        7. Assemble salad: kale, squash, pomegranate seeds, toasted pecans. Top with dressing and serve.

        Nutrition

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        healthy-holiday-sides-update

        Cauliflower Stuffing from The Healthy Maven

        This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.

        Green Beans with Caramelized Shallots and Almonds from Eating Bird Food

        Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.

        5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen

        This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.

        Vegan Scalloped Sweet Potatoes from Food Faith Fitness

        These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!

        Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds

        Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up! 

        Harvest Salad with Maple Balsamic Dressing (Video)

        This fried Moroccan Eggplant with Chermoula Sauce is easy to make, has so much flavor, and is SO SO delicious. The perfect Moroccan starter! Plus, the chermoula sauce with roasted peppers would be fabulous on fish, meat, or chicken, too!

        Moroccan Eggplant Sliders Topped With Chermoula SauceMoroccan Eggplant with Chermoula Sauce

        If you read my Morocco recap, you know we had the most magical trip. We loved the culture, the people, and of course, the food. When the amazing chef from Riad Fes said I could share a few recipes from our cooking class with you, I was SO excited. When we took a cooking class and we made this Moroccan Eggplant (with Chermoula) appetizer that blew our minds! We had a blast in the kitchen cooking up all sorts of traditional Moroccan dishes and I am so excited to share some of them with you!

        This chermoula is made with fresh herbs, good quality olive oil, roasted red bell pepper, and all the fresh Moroccan flavors we have come to love and cherish since our trip. I love this sauce on top of chicken, meat, and fish. It’s simply perfect, and easy to prepare!

        Check out the photo of Mike below holding the Moroccan Eggplant recipe we made on our trip at the hotel!

        Moroccan Eggplant (with Chermoula)Moroccan Eggplant (with Chermoula) from Riad Fes in Morocco

        Here is what you need to make this Chermoula Sauce:

        Roasted Red Pepper at restaurant cooking classWhat is Chermoula Sauce good on?

        It’s obviously amazing on these fried eggplants, but you can use this sauce to top anything. It would be great on all cuts of meat, with other vegetables, or as a dip with fresh veggies or crackers.

        Chermoula Sauce in a bowl

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

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

        0.0 rating

        Moroccan Eggplant






        Total Time



        Author: Lexi's Clean Kitchen
        Scale This Recipe

        Ingredients

        • 3 eggplants
        • 1 red bell pepper
        • 2 cloves garlic
        • 1/4 cup parsley
        • 1/4 cup coriander
        • 1/2 cup olive oil
        • 1/2 glass of lemon juice
        • 1/2 teaspoon salt
        • 1/2 teaspoon cumin
        • 1/2 teaspoon paprika
        • 1/4 teaspoon pepper

        Directions

        1. Cut the eggplant into slices.
        2.  Add a little salt to disgorge. Fry the eggplant slices in hot oil until both sides are golden.
        3. Put the red pepper in the oven for ten minutes. Place in a bowl and cover with plastic wrap and let steam for a few minutes. Peel the pepper to keep only the flesh. Chop finely the pepper.
        4. In a bowl, grate the garlic, chop the parsley and coriander very finely, add the olive oil, lemon juice and spices, chopped peppers and marinate.
        5. Spread the marinade on a face of each slice of eggplant. Serve!

        Recipe Notes


        Nutrition

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        Moroccan Eggplant with Chermoula Sauce

        Sausage Peppers and Onions | Lexi's Clean Kitchen

        This low-carb and keto-friendly Sausage, Peppers, and Onion, one-pan dish is made in just twenty-minutes! Such a perfect sausage and peppers recipe for any night of the week.

        How to make Sausage and PeppersSausage, Peppers, and Onions

        Did you know that peppers are at their growing season peak right now? I was over at my favorite little farm and they had a bin with the most beautiful looking peppers, so I just had to get a bunch! This dish went over big time here.

        This is the EASIEST sausage and peppers recipe! It is made in one skillet, is so flavorful, and you can use chicken sausage, pork sausage, or any sausage you like! I like to find ones with minimal added ingredients.

        Chicken Sausage and Peppers with cauliflower rice

        It is flavorful, comforting, and just plain delicious with the perfect amount of sauce. A great dish for football Sunday or those nights when you need a quick and easy meal!

        How to make Sausage and Peppers

        Sausage Peppers and Onions on a plate

        You can get creative with how you serve this dish! I love it served over roasted spaghetti squash or cauliflower rice but I bet it would be great with gluten-free pasta or spiralized veggies as well! This sausage and peppers recipe is Paleo friendly, whole30 compliant, dairy-free, grain-free, and no sugar added!

        Like this easy skillet recipe? Try these other favorite one pan meals!

        4.5 rating
        6 reviews

        Sausage, Peppers, & Onions


        Yield 4
        Prep Time 5 minutes
        Cook Time 15 minutes
        Total Time 20 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

        1. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds or just until fragrant.
        2. Add sliced onions, bell peppers, and poblano pepper to the skillet; let cook until the onion is translucent.
        3. Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
        4. Pour in diced tomatoes, chicken broth, and spices. Mix well.
        5. Bring to a boil then reduce heat and let simmer for 10 minutes.
        6. Taste and adjust spices as desired.
        7. Serve over spaghetti squash, cauliflower rice, or gluten-free pasta!

        Recipe Notes

        • *If you are using uncooked chicken sausage, remove the casing and cook the chicken sausage and garlic together in a medium skillet over medium-high heat until the sausage is brown on both sides. This should take around 5 minutes, stirring often.

        Nutrition

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        Sausage, Peppers, and Onions

        Pancakes should be fluffy, golden, and loaded with your favorite add-ins. I’m not kidding when I say these Paleo Pancakes are the real deal. They’re based off of my cinnamon crunch pancakes, and are really just the perfect paleo pancake recipe base, ever. They are paleo pancakes made with almond flour, are kid-friendly, freezer-friendly, and nobody will know their paleo! Guaranteed! These paleo pancakes are made gluten-free, grain-free, refined sugar free, and without banana. I make batches of the mix for my mom every time she comes to visit, and she’s not grain-free!

        Paleo Pancakes Recipe with SyrupThe BEST Paleo Pancakes

        I used to experiment a lot more with protein pancakes (with banana), 2-ingredient pancakes, and so on. While I love those (and ate them everyday for like 3 months at one point), I wanted pancakes that actually TASTE and have the texture of real pancakes.

        Can you use almond meal instead of almond flour?

        Yes. Almond flour is made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. Both will work, though I prefer almond flour!

        What can you use instead of applesauce?

        Pumpkin puree will work as a sub for the applesauce!

        Paleo Pancakes with almond flour

        This recipe is tried and true, and is loved by so many of you! Read through the comments below for a glimpse of reader reactions!

        Is maple syrup allowed on paleo diet?

        I drizzle these pancakes with good quality maple syrup! Maple syrup, in its natural, unprocessed form, is paleo and is a great alternative to white sugar. Always look for good quality, 100% pure maple syrup!

        Watch the video here:

        Looking for other paleo breakfast recipes?

        How do you make paleo pancakes

        5.0 rating
        12 reviews

        Fluffy Paleo Pancakes


        Yields 2
        Prep Time 5 min
        Cook Time 10 min
        Total Time 15 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        • 1/2 cup blanched almond flour
        • 1/2 cup tapioca flour
        • 2 eggs
        • 1/4 cup unsweetened applesauce
        • 1 tsp baking powder
        • 1/2 tsp vanilla
        • Add-ins of choice

        Directions

        • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
        • Add in eggs, applesauce, and vanilla- mix to combine
        • Heat grass-fed butter in a skillet over medium heat and pour in batter
        • Let cook for 3-4 minutes on each side or until golden brown
        • Continue with remaining batter
        • Transfer to a plate and serve

        Nutrition

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