Lexi’s Weekly Dinner Plan Week 27 + KitchenAid Giveaway

Meal Plan Week 27 (Gluten-free) | Lexi's Clean Kitchen

Happy first week of June! We are kicking off this month’s meal plan with a week filled with delicious, simple, and nourishing Spring meals to help you stay energized all week long!

We are also excited to announce a June GIVEAWAY in partnership with KitchenAid! Since so many of you are loving my weekly meal plans and are having success meal planning in your own kitchens, I wanted to give one of you an awesome set of cookware! Find out more below!

If you are new to the meal plans, you can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

Monday: Lemon Roasted Chicken with Garlic, Capers, and Artichokes (dairy-free, egg-free, gluten-free, nut-free, low-carb, and paleo-friendly)

Tuesday: BRINNER: Huevos Rancheros (dairy-free, gluten-free, paleo-friendly)

Wednesday: Mediterranean Bowls (gluten-free, paleo-friendly, vegetarian)

Thursday: Thai Turkey Bowls (30 minutes or less, egg-free, gluten-free, dairy-free, Whole30 compliant)

Friday: Leftovers

Saturday: Out

Sunday: Caprese Pesto Pasta Salad (30 minutes or less, gluten-free, dairy-free, no refined sugar)

Grab your free printable shopping list HERE!


It’s GIVEAWAY TIME!

I’ve partnered with KitchenAid to bring you this awesome 5-Ply Copper Core 10-Piece Set valued at $999.99!

TO ENTER: Simply cook a dish from one of my meal plans and tag @lexiscleankitchen, @KitchendAid.Healthy, and #LCKmealplan on social media! You can enter more than once by cooking multiple meals! Make sure your profile is public so we can see the entries!

Giveaway ends June 30th at 6pm PST.

KitchenAid Giveaway | Lexi's Clean Kitchen


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

Lexi’s Weekly Dinner Plan Week 24

Happy Mother’s Day! I hope you are having the best time celebrating all of the fabulous Mother’s out there! This week’s dinner plan is loaded with 30 minute or less recipes to help you save time in the kitchen without compromising taste or nutrition… talk about a WIN. From my go-to one-pan taco skillet to my veggie pasta, you are not going to want to miss this weeks menu!

Meal-Plan Graphic Week 24 | Lexi's Clean Kitchen

If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog!

Monday: Taco Skillet (30 minutes or less, egg-free, gluten-free, and nut-free!)

Tuesday: Sausage and Spring Vegetable Pasta (30 minutes or less, gluten-free, egg-free, nut-free, and paleo-friendly)

Wednesday: Leftovers

Thursday: Easy Curry Shrimp (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly)

Friday: Veggie Burger (Dairy-free, gluten-free, paleo-friendly, vegetarian)

Saturday: Out

Sunday: BRINNER Potato Pesto Breakfast Skillet (dairy-free, gluten-free, paleo-friendly)

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! The All-American Burgers on page 198 paired with the truffled sweet potato fries on page 226 make for the perfect Spring meal!


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!

Spring Vegetable Quiche

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

 

Paleo Spring Vegetable Quiche

Prep Time 5 minutes Cook Time 1 hour Total Time 1:05 Yields 4

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!

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