5-Ingredient Protein Pancakes

5-Ingredient Protein Pancakes (30 minutes or less, grain-free, gluten-free, refined-sugar free) | Lexi's Clean Kitchen

These protein pancakes are made with only 5 ingredients and are perfect fuel for a busy morning or a pre-workout breakfast! They’re gluten-free, nutrient-dense and pack a punch of added protein! 

Protein Pancakes Banana

5-Ingredient Protein Pancakes

I am obsessed with these protein pancakes! Just 5-ingredients, one-bowl, and they result in fluffy and delicious healthy pancakes! These healthy protein pancakes have a WHOLE LOT of protein per serving, and are super quick for an easy breakfast any day of the week. There was a good 6 weeks in my life where these beauties were made every single morning and I never got sick of them! I couldn’t get over how nutritious and customizable they were. Add banana, blueberries, chocolate chips… the options are endless! I also started adding spices such as cinnamon to change things up a bit.

Protein Pancakes Batter

Protein Pancake Ingredients

Easy Protein Pancakes

How to Make Protein Pancakes

These don’t act the same as traditional pancakes, so don’t fear if your batter has a thin consistency. 

The batter can be made either in a bowl, or in the blender.

Tip: I recommend cooking these in a nonstick skillet. Again, these aren’t traditional pancakes so you’ll need to cook them over low heat for a longer amount of time to fully cook through the batter. Cover the pan to help them cook through evenly. Flip them when they’re lightly golden brown and cook on the other side the same way.

Top these with either maple syrup and butter or some drippy or warmed nut butter for an extra dose of protein and serve immediately.

Protein Powders

For these pancakes I have used the SFH brand of protein powder, Garden of Life, and Vital Proteins. Try your favorite, non-gritty protein powder.

Protein pancake stack.

Looking for more breakfast recipes? Check out these:

5.0 rating
2 reviews

Protein Pancakes


Yields 6
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course:

Make Ahead:
Author: Lexi
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Ingredients

Directions

  1. Mash banana in a medium mixing bowl. *You can also blend the banana in a high-speed blender to make these extra fluffy.
  2. Add the rest of the ingredients to the medium mixing bowl and whisk until no clumps remain. Add additional add-ins of choice.
  3. Heat butter or avocado oil in a medium skillet over medium-high heat. Once the butter melts, turn down heat to low and pour in batter. Cover and let cook for 3-4 minutes. Flip, and cook for another 3-4 minutes or until golden brown on each side.
  4. Serve warm with maple syrup, or additional toppings of choice!

Recipe Notes

  • *Be patient! Cook it over low or medium heat in order for them to cook properly.
  • **Photos updated May 8th, 2017.

Nutrition

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5-Ingredient Protein Pancakes

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

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

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

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

    How to make a 7 Layer Taco Dip

    Make or gather all of the layers!

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

    baked 7 layer taco dip with meat

    Can this be made ahead of time?

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

    What to serve with this dip?

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

    Best ever Mexican layer dip with chip

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

    5.0 rating
    1 reviews

    7 Layer Taco Dip



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

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    Ingredients

      Layers

      Refried black beans

      Beef mixture

      Salsa

      • Store-bought or homemade

      Guacamole

      Directions

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

    • Nutrition

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      7 Layer Taco Dip

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

      Paleo Chicken Stir Fry mealPaleo Stir Fry

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

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

      Paleo Stir Fry with cauliflower rice

      What Veggies Can You Use For This Paleo Chicken Stir Fry

      In this recipe we used:

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

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

      0.0 rating

      Stir-Fry with Garlic Scallion Cauli Rice


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

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      Author: Lexi
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      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

        This easy Coffee Banana Smoothie Recipe is the perfect creamy and flavorful smoothie to add to your morning routine! It uses leftover coffee or cold brew, and is dairy-free, refined sugar-free, and SO delicious.

        Coffee Banana Smoothie

        Coffee Banana Smoothie

        Looks like summer is here and I am certainly ready! I started off my day with a refreshing shake that contains my morning coffee, protein, and healthy fats (don’t be afraid of fats, you guys!). Oh, and it was DELICIOUS.

        Easy Coffee Smoothie Recipe

        This smoothie is a hit with everyone who makes it! To build a perfect smoothie, you want it to be nutrient dense, creamy, and not super thin. 

        Frozen bananas smoothie prep

        For other healthy smoothie recipes, try these favorites:

        Watch the video:

        5.0 rating
        7 reviews

        Vanilla Coffee Protein Shake


        Yields 2
        Prep Time 10 minutes
        Cook Time
        Total Time
        Course:

        Make Ahead:
        Author: Lexi
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        Ingredients

        • 1/2 cup unsweetened almond milk
        • 1/2 cup freshly brewed organic coffee, place in fridge for 10 minutes
        • 1 frozen banana
        • 1 scoop SFH Grass-fed Whey Protein {Use code LEXI for 10% off all purchases}
        • 1/2 tablespoon chia seeds
        • Optional: 1 teaspoon raw honey or sweetener of choice
        • Optional: Handful of ice cubes

        Directions

        1. Combine all ingredients in a high speed blender.
        2. Blend until creamy.
        3. Taste and add additional sweetener if needed.

        Recipe Notes

        • *If your shake isn't thick enough for your liking, add the optional ice.
        • **Photos updated April, 2017.

        Nutrition

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        Coffee Banana Smoothie

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

        Italian meat sauce recipe

        Homemade Meat Sauce Recipe

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

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

        Spaghetti Squash with Meat Sauce

        Want other healthier pasta recipes? Try these favorites:

        How Do You Make Meat Sauce

        5.0 rating
        2 reviews

        Lexi's Meat Sauce


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

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        Author: Lexi
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        Ingredients

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

        Directions

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

        Nutrition

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        Homemade Meat Sauce Recipe

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

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

        Acai Bowl recipe

        Açaí Bowl

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

        What is an acai bowl made of?

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

        How do you make an acai bowl

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

        Acai Bowl Toppings:

        How can I thicken my acai bowl?

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

        How do you make an acai bowl

        0.0 rating

        Açaí Smoothie Bowl


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

        Make Ahead:
        Author: Lexi
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        Ingredients

          Acai Bowl

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

          Toppings

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

          Directions

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


          Nutrition

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          Açaí Smoothie Bowl (Vegan & Gluten Free!)

          Sausage Peppers and Onions | Lexi's Clean Kitchen

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

          How to make Sausage and PeppersSausage, Peppers, and Onions

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

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

          Chicken Sausage and Peppers with cauliflower rice

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

          How to make Sausage and Peppers

          Sausage Peppers and Onions on a plate

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

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

          4.5 rating
          6 reviews

          Sausage, Peppers, & Onions


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

          Make Ahead:
          Author: Lexi
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          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

          Loaded Chicken Salad: Four Ways | Lexi's Clean Kitchen

          This Loaded Chicken Salad Four Ways makes for the perfect customizable lunch! Make a big batch at the beginning of the week and enjoy it all week long in sandwiches, as a back-to-school snack on celery sticks, in a lettuce wrap, or in a salad! Made in partnership with Nuts.com!

          Loaded Chicken Salad | Lexi's Clean Kitchen

          This Chicken Salad is filled with some of my favorite lunch flavors:

          Perfectly seasoned baked (or boiled) chicken

          Fresh chopped scallions

          Crisp red grapes

          Sweet royal raisins

          Chopped walnuts, or nuts of choice

          & crispy, smoky bacon

          It seriously doesn’t get much better than that!

          Loaded Chicken Salad | Lexi's Clean Kitchen

          I am so excited to partner with my friends at Nuts.com to bring you today’s recipe. This chicken salad is packed with nuts of choice, and my favorite, royal raisins! I simply can’t get over how customizable and delicious this lunch recipe is.

          Loaded Chicken Salad | Lexi's Clean Kitchen

          Looking for a great back-to-school snack for when the kiddos get home? Serve this on celery sticks for a protein-packed snack.

          Loaded Chicken Salad Celery Logs | Lexi's Clean Kitchen

          If you are looking for a low-carb Whole30 compliant lunch option, make it a lettuce wrap!

          Loaded Chicken Salad Lettuce Wraps | Lexi's Clean Kitchen

          Are you more of a salad person? Create a salad with this Chicken Salad by serving it over greens with your favorite salad fixings!

          Loaded Chicken Salad | Lexi's Clean Kitchen

          More of a sandwich person? Add this to your favorite bread with some extra add-ins such as tomatoes and avocado for an ultimate protein packed sandwich to keep you full and energized all day long!

          Loaded Chicken Salad Sandwich | Lexi's Clean Kitchen

          0.0 rating

          Loaded Chicken Salad


          Yield 4
          Prep Time 10 minutes
          Cook Time 15 minutes
          Total Time 25 minutes
          Course:

          Make Ahead:
          Author: Lexi
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          Ingredients

            Chicken Salad

            • 1 pound boneless, skinless chicken breasts, cooked and diced
            • 1/4 cup red grapes, sliced
            • 1/4 cup royal raisins, roughly chopped
            • 1/4 cup walnuts, or another nut of choice
            • 1/4 cup scallions, thinly sliced
            • 1/2 red onion, diced
            • 1/3 cup good quality mayonnaise
            • 1 tablespoon dijon mustard, more to taste
            • 1/2 teaspoon sea salt, more to taste
            • 1/2 teaspoon black pepper, more to taste
            • optional: 1/4 cup bacon, roughly chopped

            Chicken Salad Celery Sticks

            • 12 celery ribs, cleaned and sliced in half or thirds depending on size

            Chicken Salad Sandwich

            Lettuce Wraps

            Chicken Salad Over Salad

            Directions

            1. Place all of the chicken salad ingredients in a large mixing bowl.
            2. Mix until well combined. Taste and adjust seasoning, mayonnaise, and dijon mustard as needed.
            3. Serve as celery sticks, in a lettuce wrap, on top of a salad, or as a sandwich!

            Recipe Notes

            *Store in your refrigerator for 3-5 days!

            *You can sub the mayo for 1/3 cup Greek yogurt if desired!

             


            Nutrition

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            This post is sponsored by Nuts.com. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

            Loaded Chicken Salad: Four Ways

            Paleo Spring Vegetable Quiche {Grain-free, gluten-free} | Lexi's Clean Kitchen

            This Paleo Spring Vegetable Quiche is loaded with vegetables and fresh flavors that everyone will love! If you are looking for a beautiful and fresh brunch recipe to impress with this Mother’s Day or Easter Sunday, this recipe is IT! No one will be able to tell that the flaky, buttery crust is gluten-free, grain-free, and paleo-friendly!

            Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

            Whatever the occasion, this gorgeous, fresh, healthy, and flavorful quiche will be the hit of the brunch table!

            Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

            Flakey, butter-y crust loaded with fresh Spring vegetables and herbs makes for quiche perfection. This recipe can also be customizable! Simply make the crust, roast your favorite Spring veggies, combine them with eggs and spices, bake and BOOM. Brunch perfection.

            Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

            Top it with avocado slices and some flaky salt!

            Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

             

            5.0 rating
            2 reviews

            Paleo Spring Vegetable Quiche


            Yields 4
            Prep Time 5 minutes
            Cook Time 1 hour
            Total Time 1 hour 5 minutes
            Course:

            Make Ahead:
            Author: Lexi
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            Ingredients

            • 1 batch paleo tart crust (also on page 70 of the Lexi’s Clean Kitchen Cookbook)
            • 1/2 bunch asparagus, sliced thinly. Slice a few lengthwise to top the quiche before baking for an added beautiful touch!
            • 1 cup fingerling potatoes, thinly sliced
            • 1 teaspoon extra-virgin olive oil
            • 1 onion, diced, cooked until translucent
            • 1/2 cup leeks, diced, cooked until translucent
            • 1 cup red Swiss chard, both the leafy green and the stem, sliced thin and cooked until wilted.
            • 1 garlic clove, minced
            • 1/2 bunch Chives, sliced thin
            • 8 eggs
            • 1/2 teaspoon sea salt
            • 1/2 teaspoon black pepper
            • 1/2 teaspoon paprika
            • 1/4 teaspoon garlic powder

            Directions

            1. Prepare one batch of tart curst and place in the refrigerator to chill.
            2. Pre-heat the oven to 400 °F. Roast asparagus and potatoes for 30-40 minutes, or until fork tender. Broil for 1 minute at the end to add extra color to the vegetables.
            3. While vegetables are roasting, heat olive oil in a small skillet over medium-high heat. Add in onion, leek, swiss chard, and garlic. Cook until onions turn translucent and swiss chard begins to soften, about 3-5 minutes. Take off heat and set aside.
            4. In a medium mixing bowl, add roasted veggies, cooked onion mixture, eggs, paprika, salt, pepper, and garlic powder. Stir well.
            5. Bring the oven down to 350 °F. Grease desired tart pan, and gently press the chilled dough into the center, filling up the sides and the bottom. Par-bake for 5 minutes, just until the dough starts to rise. The dough should still be raw.
            6. Pour quiche mixture into tart pan. Garnish with chives and nicely cut asparagus. Bake for 35-40 minutes, or until the eggs have set.
            7. Garnish with additional chives, sea salt, and avocado. Serve warm!


            Nutrition

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            Spring Vegetable Quiche

            This 3 Ingredient Breakfast Skillet is hearty, flavorful and QUICK! It’s the perfect, customizable, week day breakfast.

            3 Ingredient Breakfast Skillet

            Sometimes I throw some other veggies, like spinach, onion, and sweet potato, into the mix, but most of the time it’s as simple (and tasty) as this 3-Igredient Skillet.  I love using a good salsa because it gives you all the flavors you need! Literally, you don’t even need to spice this beauty. It’s. ALL. Packed. In!

            3 Ingredient Breakfast Skillet

            Look at that yolk!

            Here’s a glimpse at the steps:

            3 Ingredient Breakfast Skillet

            3 Ingredient Breakfast Skillet

            3 Ingredient Breakfast Skillet

            I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

            5.0 rating
            3 reviews

            3-Ingredient Breakfast Skillet


            Yields 2
            Prep Time 2 min
            Cook Time 15 min
            Total Time 17 minutes
            Course:

            Make Ahead:
            Author: Lexi
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            Ingredients

            • 3/4-1 lb. organic ground turkey (or grass-fed beef)
            • 1 cup salsa of choice
            • 6 organic eggs*

            Directions

            • Heat skillet with oil over medium heat, and place turkey into it. Cook until turkey browns and no pink remains.
            • Add in salsa and mix to combine, let cook together for 2-3 minutes.
            • Crack in eggs and cover skillet for 7 minutes or until egg whites are opaque**

            Recipe Notes

            • *Adjust based on how many people you are serving. Example: If you're making it for 2 people, and you want 2 eggs each, reduce the amount as desired.
            • **Cooking time will vary based on how yolky you want your eggs

            Nutrition

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            What is your favorite breakfast?

            3 Ingredient Breakfast Skillet

            Lately I am all about simple lunches. There is this little coffee shop by where I work, and the ladies there definitely inspired this dish. I popped in one day and saw a cran-walnut chicken salad on the menu, and a cup of it has been a reoccurring order whenever I go in. It’s something about the simplicity, yet that it is packed with the perfect sweet flavors and a nice hint of crunch and texture from the walnuts. A perfect mix of flavors, in my opinion!

            I love using my crock-pot to make all-purpose shredded chicken (especially for meal prep), or just throwing together some simple baked chicken. Add that homemade DIY mayonnaise in the mix and create a delicious, quick and easy, satisfying lunch.Cranberry Walnut Chicken SaladCranberry Walnut Chicken Salad

            [yumprint-recipe id=’133′]

            Cranberry Walnut Chicken SaladWhat is your favorite chicken salad variation? What is your favorite go-to quick & easy lunch?

            Cranberry Walnut Chicken Salad

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

            TUESDAY TREAT from Lexiscleankitchen.com

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

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

            Paleo Chocolate Chip Espresso Pudding
            Paleo Chocolate Chip Espresso Pudding

            [yumprint-recipe id=’118′]

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

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

            0.0 rating

            Espresso Chocolate Chip Chia Pudding





            Total Time
            Course:

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            Author: Lexi
            Scale This Recipe

            Ingredients

            Directions

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

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

            Nutrition

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            Paleo Chocolate Chip Chia Pudding

            Zesty Chicken Bites | Lexi's Clean Kitchen

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

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

            Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

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

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

             

            Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

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

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

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

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

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

            Zesty Paleo Chicken Nuggets - Lexi's Clean Kitchen

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

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

            4.8 rating
            5 reviews

            Paleo Zesty Chicken Bites


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

            Make Ahead:
            Author: Lexi
            Scale This Recipe

            Ingredients

            Directions

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

            Recipe Notes

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

            Nutrition

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            Zesty Chicken Bites

            One-Pot Lemon Roasted Chicken with Garlic, Capers, and Artichokes - Lexi's Clean Kitchen

            This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!

            Lemon Roasted Chicken with Garlic, Capers, and Artichokes

            Lemon Roasted Chicken with Garlic, Capers, and Artichokes

            It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.

            Lemon Roasted Chicken with Garlic, Capers, and Artichokes

            How to make roasted chicken

            Want other chicken recipes? Try these:

            Lemon Roasted Chicken with Garlic, Capers, and Artichokes 

            5.0 rating
            3 reviews

            Lemon Roasted Chicken {with Garlic, Capers, and Artichokes}


            Yields 4
            Prep Time 5 minutes
            Cook Time 45 minutes
            Total Time 50 minutes
            Course:

            Make Ahead:
            Author: Lexi
            Scale This Recipe

            Ingredients

            Directions

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

            Recipe Notes

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

            Nutrition

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

            Lemon Roasted Chicken with Garlic, Capers, and Artichokes

            Paleo Shepherds Pie Two Ways | Lexi's Clean KItchen

            I didn’t grow up eating shepherd’s pie, but since making this recipe I have fallen in love! This Shepherd’s Pie: Two Ways is such a perfect Fall dish when you are craving something hearty and comforting. Loaded with protein, Fall veggies, and topped with creamy sweet potato or cauliflower mash for a low-carb alternative!

            Paleo Shepherds Pie Two Ways

            If you love mashed potatoes as much as I do, this is a must-try!

            Paleo Shepherds Pie Two Ways

            Savory Sunday is back and this week’s recipe is a good one! I can’t believe it is Sunday. This weekend was relaxing and productive on my end. Speaking of the last post, did you guys kick it into gear with your November goals? I am pushing hard in my workouts this month.

            Paleo Shepherds Pie Two Ways

            com·fort food
            noun
            1. Food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

            Paleo Shepherds Pie Two Ways

            How do you feel about comfort food?

             

            This definition kind of bothers me for some reason.

             

            Maybe because I feel that food shouldn’t necessarily be what provides one with a sense of well-being or consolation, and I don’t generally find comfort in high sugar or high carb dishes, but I do find comfort in meals associated with home cooking.

             

            This week’s Savory meal idea is perfect for the Fall! Healthy comfort food made TWO ways, to satisfy everyone in your home.

             

            Paleo Shepherds Pie Two Ways

            What is your favorite comfort food? 

            5.0 rating
            1 reviews

            Shepherd's Pie: Two Ways


            Yield 4
            Prep Time 15 minutes
            Cook Time 30 minutes
            Total Time 45 minutes
            Course:

            Make Ahead:
            Author: Lexi
            Scale This Recipe

            Ingredients

              Ground Beef Base

              • 1 tablespoon extra-virgin olive oil
              • 2 garlic cloves, minced
              • 1 large onion, finely diced
              • 1 cup mushrooms, finely chopped
              • 1 cup carrots, diced
              • 1 cup frozen peas
              • 1 pound grass-fed ground beef
              • 1/2 cup organic beef or chicken stock
              • 1/2 teaspoon sea salt, more to taste
              • 1/2 teaspoon ground pepper, more to taste

              Sweet Potato Mash

              • 2 large sweet potatoes, roasted until fork tender and skin removed
              • 1/4 cup non-dairy milk
              • 1/4 teaspoon sea salt, more to taste

              Cauliflower Mash

              • 1 head cauliflower, roughly chopped
              • 2 cloves garlic, crushed
              • 1/4 cup non-dairy milk, add more as needed
              • 2 tablespoons grass-fed butter, more to taste
              • 1/2 teaspoon sea salt, more to taste
              • 1/2 teaspoon black ground pepper, more to taste

              Directions

              1. In a large cast-iron skillet, heat oil and garlic over medium-high heat just until fragrant, about one minute.
              2. Add onions, mushrooms, carrots, and frozen peas. Sauté over medium-high heat for 5 minutes or until the onions are translucent and the carrots start to soften.
              3. Add ground beef and let cook over medium-high heat until brown and no pink remains. Stir often.
              4. Add in beef or chicken stock, sea salt, and black pepper. Taste and adjust seasoning as desired.
              5. Reduce heat to low and simmer for 8-10 minutes. Take off heat and set aside.
              6. Add roasted sweet potato to a medium mixing bowl or high-speed blender. If using a mixing bowl, mash the sweet potato well before adding in the rest of the ingredients. If using a high-speed blender, place all of the sweet potato mash ingredients in at the same time, and blend until smooth.
              7. Steam cauliflower until soft, about 5-7 minutes.
              8. Place cauliflower and the rest of the cauliflower mash ingredients in a medium mixing bowl or high-speed blender. Mash or blend until smooth. Taste and adjust seasoning as desired.
              9. Pre-heat oven to 350 °F.
              10. Divide beef mixture between two similar sized cast iron skillets. Top one cast iron skillet with sweet potato mash and the other with the cauliflower mash.
              11. Bake for 10 minutes and then broil on high for 5-8 minutes, or until the tops are golden.
              12. Serve warm!

              Recipe Notes

              *For the sweet potato mash: Roast sweet potato at 400°F on a lined baking tray for 45-50 minutes, or until fork tender. Once soft set aside to cool before making the sweet potato mash.

              *Use ghee in the cauliflower mash to make it paleo-friendly!

              *Photos updated August 2017.


              Nutrition

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              Shepherd’s Pie: Two Ways

              A simple recipe for pumpkin protein pancakes that is also gluten free and dairy free. Easy enough to whip up in the morning for a nutritious breakfast.

              Chocolate Chip Pumpkin Protein Pancakes with a drizzle of maple syrup.Pumpkin Protein Pancakes

              Good morning all! You may, or may not know that I love my protein pancakes. In fact, if you’ve followed my Instagram for a while now, you’d find that there was a good deal of time last year where they were made literally every day (seriously, every single day). It was to the point that Mike (my trusty taste-tester and honest boyfriend), told me it was getting a little excessive with the protein pancake pictures. He was definitely right, although I had/have no shame. They are that good. 

              Anyway, back to the point! It’s the morning, I am ready for breakfast and my morning intake of protein. So clearly I need to incorporate my homemade pumpkin puree, right? Right. So, I give to you, grain-free, dairy-free, and refined-sugar free pumpkin pancakes (with chocolate chips).

              A stack of pumpkin protein pancakes.

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

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

              0.0 rating

              Chocolate Chip Protein Pumpkin Pancakes



              Prep Time 5 min
              Cook Time 7 min
              Total Time 12 minutes
              Course:

              Make Ahead:
              Author: Lexi
              Scale This Recipe

              Ingredients

              Directions

            • 1. In a bowl combine all ingredients
            • 2. Spray large skillet
            • 3. Pour batter and let cook over medium/low heat
            • Recipe Notes

            • Topped with pure maple syrup, chopped walnuts, and additional scattered chocolate chips

            • Nutrition

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              Pumpkin Chocolate Chip Protein Pancakes

              This Chocolate Almond Butter Smoothie is loaded with healthy fats and protein, and exploding with flavor of a chocolate almond butter cup. It’s the perfect way to start the morning, or for a quick afternoon snack.

              Almond butter protein shakeChocolate Almond Butter Smoothie

              Sometimes I crave these Sea-Salted Dark Chocolate Almond Butter Cups, and sometimes I crave them for breakfast. And when that happens, I go ahead and make this Chocolate Almond Butter Shake. This quick smoothie is a  healthy and nutritious breakfast to fuel up for the day. It’s Dairy-free, paleo-friendly, and SO simple!

              Ingredients Needed

              If you wanted to swap out the almond butter with peanut butter, I can attest it tastes remarkably similar to a peanut butter cup. It’s so good! Also if you didn’t want to use protein powder, you could swap it out with 1 scoop of collagen peptides and 1 tablespoon of cocoa powder.

              Almond butter shake 

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

              0.0 rating

              Almond Butter Cup


              Yields 1
              Prep Time 2 min
              Cook Time 2 min
              Total Time 4 minutes
              Course:

              Make Ahead:
              Author: Lexi
              Scale This Recipe

              Ingredients

              Directions

              1. Place all ingredients in a high speed blender.
              2. Blend until smooth and creamy.
              3. Garnish and enjoy!

              Recipe Notes

              • *Photos updated April, 2017.
              • **If using original protein powder, add 1 teaspoon cocoa powder.

              Nutrition

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              Chocolate Almond Butter Smoothie

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

              Buffalo Chicken Chili

              Buffalo Chicken Chili (Instant Pot or Stove Top)

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

              Buffalo Chicken Chili

              If you like this chili recipe, try these recipes:

              Buffalo Chicken Chili

              4.7 rating
              3 reviews

              Buffalo Chicken Chili


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

              Make Ahead:
              Author: Lexi
              Scale This Recipe

              Ingredients

              Garnish

              Directions

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

              Nutrition

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              Buffalo Chicken Chili (Instant Pot or Stove Top)

              Spaghetti Squash Primavera {Dairy-free, grain-free, paleo-friendly, gluten-free} | Lexi's Clean Kitchen

              This Spaghetti Squash Primavera is the perfect healthier spin on the Italian classic! Loaded with seasonal veggies, protein, and flavorful spices, it is the perfect hearty and nutritious meal for any night of the week! Dairy-free, grain-free, paleo-friendly, and no added sugar!

              Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

               Spaghetti Squash Primavera

              I love Italian cuisine! I mean who doesn’t love combining meat, fresh vegetables, garlic, oil, and homemade tomato sauce? A ton of the dishes I make are Italian-inspired. This dish fulfills that delicious pasta craving, without the pasta! My version of “pasta” primavera is made with spaghetti squash and is the perfect combination of garlic, spices, meat, and vegetables!

              Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

               

              Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

               

              Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

              Watch the video:


              4.0 rating
              1 reviews

              Spaghetti Squash Primavera [VIDEO]


              Yields 4
              Prep Time 10 minutes
              Cook Time 20 minutes
              Total Time 30 minutes
              Course:

              Make Ahead:
              Author: Lexi
              Scale This Recipe

              Ingredients

              • 1 Spaghetti Squash
              • 2 tablespoons extra-virgin olive oil
              • 2 garlic cloves, minced
              • 1 onion, minced
              • 1/3 cup sun-dried tomatoes, soaked in warm water for a few minutes, drained and then roughly chopped
              • 1 cup grape tomatoes, quartered
              • 4 asparagus, sliced thinly
              • 1 head broccoli, sliced into bite-sized florets
              • 1/4 teaspoon ground garlic powder
              • 1/2 teaspoon red pepper flakes, more to taste
              • Freshly ground pepper, more to tase
              • Fine sea salt, more to taste
              • 2 handfuls fresh organic spinach
              • 1 lb. organic boneless chicken breast, cooked as desired*
              • 10 shrimp, cooked**
              • Optional: 2 tablespoons parmesan cheese

              Directions

              1. Preheat oven to 375 °F.
              2. Roast spaghetti squash.
              3. Heat oil in a large saucepan over medium-high heat. Add garlic and onion and sauté for 3-5 minutes or until the onion starts to turn translucent.
              4. Add in sun-dried tomatoes, grape tomatoes, asparagus, broccoli and spices. Sauté for 3-5 minutes, or until broccoli and asparagus begin to soften.
              5. Add in spaghetti squash and cook for 1-2 minutes.
              6. Toss in spinach and cook just until the spinach begins to wilt.
              7. Place in desired serving bowls and top with fresh parmesan, chicken, and shrimp. Serve warm.

              Recipe Notes

              • We recommend grilling, pan-frying, or baking your chicken with a generous amount of seasoning. Pat the chicken dry. Rub with sea salt, ground black pepper, and 1/4 teaspoon garlic powder. Either grill or pan-fry for 4 minutes on each side or until cooked through, or bake at 400 degrees °F for 10 minutes or until no pink remains.
              • Cook the shrimp: In a small skillet heat 1 teaspoon oil of choice over medium-high heat. Add in shrimp. Season with sea salt and pepper. Cook for 1-2 minutes on both sides, or until pink and fully cooked.
              • Recipe updated March, 2017.

              Nutrition

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              Spaghetti Squash Primavera [VIDEO]

              Easy Salmon Puttanesca

              I am speechless over this Easy Salmon Puttanesca. The puttanesca sauce is so flavorful and pairs perfectly with the Wild Salmon. I couldn’t get over how simple it was to make! 10 minutes and very little prep work! Such an elegant and flavorful dish for any night of the week! We paired the salmon with sautéd green beans, but you can use any veggies you have on hand!

              Easy Salmon Puttanesca

              Easy Salmon Puttanesca

              I am a big fan of puttanesca sauce and always wanted to make my own version. I am so happy with how this one came out and love saving the extra sauce to use throughout the week! If you are looking for low-carb, simple meals to get you through the week, this is definitely a keeper!

              Easy Salmon Puttanesca

              5.0 rating
              1 reviews

              Easy Salmon Puttanesca


              Yields 2
              Prep Time 5 minutes
              Cook Time 10 minutes
              Total Time 15 minutes
              Course:

              Make Ahead:
              Author: Lexi
              Scale This Recipe

              Ingredients

                For the Salmon

                Puttanesca Sauce

                • 2 cloves garlic, minced
                • 1/2 cup sun-dried tomatoes packed in oil, oil removed
                • 2 Roma tomatoes or 1 cup whole peeled plum tomatoes
                • 2 tablespoons extra-virgin olive oil
                • 1/2 onion, chopped
                • 1/2 tablespoon capers
                • 1 teaspoon fresh lemon juice
                • 1 teaspoon dried parsley
                • 1 teaspoon dried oregano
                • 1/2 teaspoon basil
                • 1/2 teaspoon red pepper flakes
                • Optional: 1/4 cup kalamata olives, drained and pitted

                Directions

                1. In a food processor or high-speed blender combine all of the puttanesca sauce ingredients and pulse for 1-2 minutes. You don't want it fully smooth, so don't over mix.
                2. Once done, transfer mixture to a medium saucepan and simmer over low heat for 10 minutes.
                3. Preheat oven to 350 ℉. Line a baking sheet with parchment paper and set aside.
                4. Cut salmon into 6 oz. portions.
                5. Rub salmon with 1 teaspoon extra-virgin olive oil and sprinkle with spices.
                6. Heat remaining oil in a medium skillet.
                7. Once the oil is hot, gently place your salmon face down in the pan and sear for 1-2 minutes.
                8. Transfer salmon to the baking skeet lined with parchment paper, skin side down and bake until the salmon has cooked all the way through. The timing will change based on how thick your salmon is, but should take about 5-10 minutes.
                8. Place salmon on a plate, top with puttanesca sauce and garnish. Serve warm with roasted vegetables of choice!

                Recipe Notes

                • Updated March, 2017

                Nutrition

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                Easy Salmon Puttanesca

                Italian night! Who needs real pasta? Spaghetti Squash Boats are a huge hit around here. They are filling, tasty, and fun to eat. They go perfectly with my homemade meat sauce or meatballs.


                Spaghetti Squash Boats with Homemade Meat Sauce

                 

                Spaghetti Squash Boats with Homemade Meat SauceSpaghetti Squash Boats with Homemade Meat Sauce

                 

                0.0 rating

                Spaghetti Squash Boats with Homemade Meat Sauce


                Yields 4
                Prep Time 5 minutes
                Cook Time 45 minutes
                Total Time 50 minutes
                Course:

                Make Ahead:
                Author: Lexi
                Scale This Recipe

                Ingredients

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

                Directions

                1. Pre-heat oven to 400 ℉ and line a sheet-tray with parchment paper.
                2. Cut the spaghetti squash in half, scrape out seeds, drizzle with extra virgin olive oil, salt, pepper, and place face down on the parchment lined sheet-tray. Roast for 30 minutes, or until fork tender.
                3. In a medium sized saucepan, heat oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
                4. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
                5. Add meat to saucepan and let cook until brown and no pink remains.
                6. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
                7. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
                8. Once the spaghetti squash has cooled, take two forks and fluff the threadlike spaghetti within the boats so it is no longer attached to the walls of the squash. Top the spaghetti squash with meat sauce, fresh basil, and cheese if using.
                9. Serve hot.

                Nutrition

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                Spaghetti Squash Boats with Homemade Meat Sauce

                I’m feeling tropical this morning with this Piña Colada Protein Smoothie! For a few minutes I felt like I was back in Mexico sipping on a delicious refreshing drink; though this one has the health benefits I needed to start my day off right. Can you tell I’m feeling beach-ready?

                 

                Pina Colada Smoothie {Dairy-free} | Lexi's Clean Kitchen

                 

                The perfect balance of frozen mango and coconut! The perfect light and refreshing treat for these warm days!

                Pina Colada Smoothie {Dairy-free} | Lexi's Clean Kitchen

                0.0 rating

                Piña Colada Protein Smoothie



                Prep Time 5 minutes
                Cook Time
                Total Time 5 minutes
                Course:

                Make Ahead:
                Author: Lexi
                Scale This Recipe

                Ingredients

                • 1 cup frozen pineapple chunks
                • 1/2 cup organic unsweetened coconut milk or unsweetened vanilla almond milk
                • 1 scoop vanilla protein powder
                • 1 teaspoon organic pure honey or raw honey (optional)
                • 1 teaspoon chia seeds
                • 1/2 tablespoon coconut oil
                • Optional: garnish with organic unsweetened coconut flakes

                Directions

                Place all ingredients in blender
                Blend until smooth and creamy
                Garnish and enjoy!


                Nutrition

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                Piña Colada Protein Smoothie

                This slow cooker shredded chicken is an all-purpose recipe that goes with just about anything and is made easy in the crock pot! The slow cooker is one of my favorite kitchen appliances, especially if you have a busy schedule.

                Slow Cooker Shredded ChickenSlow Cooker Shredded Chicken

                This basic all-purpose chicken recipe is great because you can turn it into so many things. From shredded buffalo chicken lettuce wraps to chicken soup, chicken salad, and shredded chicken tacos, this easy recipe is so simple and always delicious!

                What is the best way to shred chicken?

                How do you shred chicken with a mixer?

                Slow Cooker Shredded Chicken

                Like this recipe? Try these other slow cooker chicken recipes:

                How do you make shredded chicken?

                4.0 rating
                1 reviews

                Slow Cooker Shredded Chicken


                Yield 4
                Prep Time 5 min
                Cook Time 3 hr
                Total Time 3 hours 5 minutes
                Course:

                Make Ahead:
                Author: Lexi
                Scale This Recipe

                Ingredients

                Directions

                1. Place 2 whole boneless, skinless chicken breasts (1⅓ to 1½ pounds) in the insert of a slow cooker. Pour enough chicken broth over the chicken to cover, about 1 cup.
                2. Add garlic, diced onion, garlic powder, sea salt, and ground pepper.
                3. Cover and cook on high for 3 hours.
                4. Remove the chicken and shred with two forks.

                Recipe Notes

                • If you don’t have leftover cooked chicken on hand to make this recipe, buying an organic rotisserie chicken from the market is the most convenient solution. Almost as convenient, and what I do most often, is to throw some chicken breasts in the slow cooker. It’s easy, economical, and you control the ingredients.
                • Makes about 3 cups shredded cooked chicken.
                • Stovetop Directions: Place chicken breasts into a pot and pour in enough water to cover the chicken. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes. Transfer chicken breasts to a bowl, allow to cool slightly, and shred the chicken meat with 2 forks!

                Nutrition

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