Avocado and Corn Salsa

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.

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

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

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Avocado and Corn Salsa

This simple chicken sheet pan dinner is packed with veggies and flavored to taste like pizza for a unique weeknight dinner! It’s easily customizable to add your favorite “pizza” toppings, is gluten-free and easily made low-carb for a meal everyone can enjoy. This recipe comes to us today from the new book by Cassy Joy Garcia, “Cook Once, Eat All Week”!

Finished pizza chicken sheet pan dinner

Pizza Flavored Sheet Pan Chicken and Veggies

This sheet pan chicken dinner is just SO FUN! It’s coming to us today from “Cook Once, Eat All Week”, Cassy Joy Garcia’s newest book. When we were flipping through the pages trying to decide which recipe to share (this was hard, because they all looked so good!) we were instantly in love with how unique this sheet pan dinner recipe sounded! It basically has all the flavor and fun of pizza, but made hearty and healthy using protein and veggies!

And of course, like so many sheet pan dinners, it’s so easy to throw together! Her book is all about meal prep made easy (see below for more about this) so we made a few minor modifications from her recipe so it could be made as a stand alone dish. We’re sure you’re going to love this dinner so much you’ll definitely want to grab a copy of her book now to see how she guides you on how to make meal prep easy.

Other Options for this “Pizza” Sheet Pan Dinner:

This sheet pan recipe is chock full of chicken, veggies and fun pizza toppings. Cassy has suggested her favorites, and we’re adding to that and suggesting a few other options you might find fun to substitute in for this dinner depending on what you have in the house:

Copy of "Cook Once, Eat All Week"

I’ve known Cassy for around 4+ years now, and she instantly became one of my closest friends right when I met her. Nothing makes me happier than meeting an Internet/blog friend who becomes an in-real-life best friend! We go to conferences together, we go on girl trips, and she even introduced me to Beautycounter! She is just the best.

Let me tell you about Cassy: She is genuine, beyond kind, and SO hard working. So, when she told me about her new book concept I had no doubt it would be an amazing resource, but when I opened it, I was BLOWN AWAY. Ya’ll, this book is amazing. It reinvents meal prepping and combines it with batch cooking in a way that makes your weekly meals fun and exciting, without spending the entire day in the kitchen over the weekend!  This is one of those books that anyone looking for a REAL solution to help them eat healthy and delicious meals, while also wanting to save time and money, needs in their kitchen!

Here’s the premise of Cook Once, Eat All WeekYou have a prep day to get all your main ingredients ready to go – a protein, veggie and a starch – then you can make 3 (or more, depending on your needs) different meals throughout the week with those prepped main ingredients.

Plate of chicken breast sheet pan dinner

If you like this sheet pan dinner, check out these others:

Grab a copy of Cook Once, Eat All Week here!


5.0 rating
1 reviews

Chicken "Pizza" Sheet Pan Dinner

This simple chicken sheet pan dinner is packed with veggies and flavored to taste like pizza for a unique weeknight dinner! It's easily customizable to add your favorite "pizza" toppings, is gluten-free and easily made low-carb for a meal everyone can enjoy. This recipe comes to use today from the new book by Cassy Joy Garcia, "Cook Once, Eat All Week"!


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

Make Ahead:
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 2 cups cubed cooked chicken breasts (see note)
  • ¼ cup ranch dressing
  • 1 cup cherry tomatoes
  • 2 cups 1" cauliflower florets, or leftover cubed yellow potatoes (see note)
  • 1 cup shredded mozzarella cheese
  • 2 ounces sliced pepperoni
  • 1 cup sliced mushrooms
  • 2 tablespoons sliced black olives
  • ½ green bell pepper, sliced 
  • ½ teaspoon red pepper flakes, for garnish
  • Optional: We love serving this with a side of warm marinara sauce!

Directions

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. Toss the cooked chicken with the ranch dressing, then spread the chicken on the lined baking sheet.
  3. Cut the tomatoes in half and sprinkle them on top of the chicken. Follow with the cauliflower (or potatoes) and then the cheese. Season the entire sheet pan with salt and pepper. Layer the pepperoni, mushrooms, black olives, and bell pepper on top of the cheese.
  4. Bake for 20 minutes, until the toppings are browned and the cheese is bubbly and the cauliflower is cooked through. Garnish with the red pepper flakes, additional ranch dressing (if desired) and serve!

Recipe Notes

  1. This recipe is an excerpt from "Cook Once, Eat All Week" by Cassy Joy
    Garcia, which is a meal prep book. This recipe is intended to be cooked after a meal prep day, but we've adapted it slightly to be used as a solo stand alone recipe. This recipe is reprinted with permission.
  2. In "Cook Once, Eat All Week" Cassy uses cubed turkey breasts instead of chicken for this meal, but we felt it easier to use chicken if you haven't completed the whole meal prep as her book indicates.
  3. We substituted the option to use cauliflower florets to keep it low carb, and because most people don't have cooked potatoes. Make sure to cut the cauliflower florets on the smaller side, around 1", so they cook in the indicated amount of time. But feel free to opt for the original use of cubed potatoes if you have them.

Nutrition

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Chicken “Pizza” Sheet Pan Dinner

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:

Make Ahead:
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

    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
    Course:

    Make Ahead:
    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

    Slow Cooker Beef Stew [paleo-friendly, grain-free, dairy-free] | Lexi's Clean Kitchen

    This Slow-Cooker Beef Stew is the perfect healthy comfort food for cold days! It’s hearty, flavorful, packed with veggies, and easy to make right in your crock pot. Make it for a cold winter night, or a festive St. Patrick’s Day meal! Beef stew is a simple recipe that will wow everyone who tries it.

    Traditional Beef Stew Recipe

    The Slow Cooker is an amazing phenomenon in my opinion. Even those friends of mine who aren’t big cookers use it! Throw all the ingredients in with the right flavor combo and BOOM: the perfect stew. It’s hands off, easy to use, and safe!

    What is Irish stew made of?

    Filled with beef, carrots, mushrooms, onions, and potatoes is the perfect main dish for your St. Patrick’s Day celebrations. The beef is so tender, it just melts in your mouth!

    Tips For Slow Cooker Beef Stew

    Ultimate Slow Cooker Beef Stew

    This stew is: hearty, flavorful, tender melt-in-your-mouth beef, and packed with veggies! It is also paleo-friendly, dairy-free, whole30 compliant and has no sugar added… does it get any better than that? I love making this soup at the beginning of the week and enjoy it all week long!

    What defines a stew?

    What kind of beef is used for stew?

    You can buy beef stew meat, which is cut and cubed and is generally chuck or round! Beef round cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew.

    I always add beef stew meat to my ButcherBox order in the cold weather months. Each month, ButcherBox  curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality! Order Today and get this amazing deal:

    Can you put raw meat in a slow cooker?

    You certainly can, but for this beef stew recipe, we prefer to sear the meat first to bring out the amazing flavor that you’ll get!

    Easy Beef Stew

    Tools used to make this easy slow cooker beef stew recipe:

    Want other slow cooker recipes? Try these favorites:

    If you like this beef stew recipe, make these other St Patrick’s Day Favorites:

    3.5 rating
    2 reviews

    Slow-Cooker Beef Stew


    Yield 6
    Prep Time 10 min
    Cook Time 8 hr
    Total Time 8 hours 10 minutes
    Course:

    Make Ahead:
    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. Heat oil over medium-high heat in a large skillet. Sear meat for about 3 minutes on each side, until brown. Set aside.
    2. Place meat and vegetables in the crockpot
    3. Add in broth, tomato paste, tapioca, and spices
    4. Mix well to combine
    5. Set on low for 8-10 hours
    6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
    7. Remove bay leaf and serve hot

    Nutrition

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    Slow-Cooker Beef Stew

    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

    This One Pan Roast Chicken Dinner recipe is the perfect one-pan-meal. The tender and juicy chicken is roasted with garlic and herbs and the accompanying vegetables are baked underneath the chicken. It’s a hands-off meal that is easy to prep, so satisfying and versatile as it can be made with any veggies you have on hand. Made in partnership with my friends at Shenandoah Valley Organic!

    Whole chicken dinner in a skillet

    Roasted Chicken Dinner

    Look no further, this is your dinner tonight! This Roasted Chicken Dinner is such an essential recipe that everybody should have in their back pocket! It features a bunch of in-season vegetables roasted with garlic underneath an herb and butter chicken that is made easy with hands-off roasting and can be made for a weeknight dinner or a dressed up for a fancy meal. Sometimes simple is the best, and this classic recipe is it.

    I love this because you can also customize with whatever vegetables you have on hand. Here we used the classic combo of carrots, potatoes and onions (which caramelize and add a special layer of flavor) but really you can use any seasonal vegetables like fennel, parsnips or butternut squash!

    roast chicken dinner recipe

    What is the best way to roast a whole chicken?

    We love to roast the chicken and the fixins all in the same pan! It’s easy prep and easy clean up. Simply:

    1. Add vegetables to the bottom of the pan with oil and salt.
    2. Prepare the chicken by removing giblets and excess fat, season and place in pan.
    3. Bake!

    how long to bake a whole chicken

    I am so happy to partner with my friends at Shenandoah Valley Organic to bring you today’s whole Roasted Chicken Dinner recipe! SVO is my go-to trusted chicken company because they pride themselves in producing the highest quality chicken grown on family-owned farms.

    Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Pretty cool if you ask me!

    roast chicken with vegetablesUse their easy store locator to find where you can get this amazing quality chicken near you! Plus, I just love the taste of this chicken! It’s just superior!

    How do I season my roast chicken dinner?

    We went with classic flavors of herb and butter! We used the herbs from my garden: sage, thyme and scallion. We also went heavy on the garlic with 9 whole cloves both on the chicken and with the vegetables. And of course, lots of salt and pepper.

    We use butter in this recipe, but if you are dairy free give it a try to use avocado oil in it’s place.

    Tools we used for this recipe:

    whole chicken recipes oven

    If you like this entire meal recipe, check out these others:

    Watch the video: 

     

    5.0 rating
    3 reviews

    Roasted Chicken Dinner


    Yield 4
    Prep Time 10 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 20 minutes
    Course:

    Make Ahead:
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

      1. Pre-heat the oven to 425º F.
      2. Place the potatoes, 8 garlic cloves, onion, and carrots, in a large cast iron pan or roasting pan. Toss with avocado oil, salt, pepper and spread out on pan. Make a small hole in the middle for the chicken to be placed. 
      3. Prepare the butter spread by finely chopping 1 teaspoon of both the fresh thyme and the sage, and 1 tablespoon of the scallion, and mincing 1 garlic clove. In a small bowl add fresh herbs, garlic and softened butter to combine.
      4. To prepare the chicken remove the giblets and remove any excess fat or feathers. Salt and pepper both the outside and the inside of the chicken. add remaining scallions, thyme and sage to the cavity. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place chicken in the middle of the vegetables and spread the herb butter all over the skin of the chicken.
      5. Place in the pre-heated oven and roast until chicken registers 165, or until juices run clear, about 1 hour and 10 minutes. 
      6. Let chicken rest for 15 minutes before slicing and serving.

      Nutrition

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      This post is sponsored by Shenandoah Valley Organic! 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!

      One Pan Roast Chicken Dinner

      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:

      Make Ahead:
      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

      Spring is here!! Whether it’s still chilly where you live or beginning to warm up, the produce is coming! I always opt for using fresh, local, in-season produce, plus it can often be cheaper, so let’s take a look at the SPRING EDITION of what produce is in season!

      Broccoli, cauliflower, leeks, artichokes, all the lettuce greens, asparagus, radishes, peas, parsnips, chives, potatoes, chard, rhubarb, grapefruit, strawberries, and more! It’s a good season!

      In the next few weeks on Lexiscleankitchen.com, we’ll be sharing even more recipes to use all of the fabulous produce in abundance this season.

      What's In Season In The Spring - Lexi's Clean Kitchen

      Get cooking:

      Blueberry Chia Jam

      Healthy Broccoli Soup

      Mediterranean Veggie Fritters

      Everything Bagel Topped Cauliflower Rolls

      Strawberry Salad with Strawberry Vinaigrette

      Guacamole

      Cinnamon Sugar Roasted Radishes

      Indian Spiced Cauliflower with Chicken

      Herb Cucumber Salad

      Roasted Chicken Buddha Bowls

      Spiced Roasted Cauliflower

      Potato, Leek, and Chard Frittata

      Blueberry Crumb Bars

      Happy Spring Cooking!

      What’s In Season: SPRING EDITION

      This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!

      I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!

      Here are a few others that I have my eye on:

      Butternut Mac n’ Cheese

      Sweet Potato Queso

      Loaded Nacho Dip

      Creamy Mushroom Soup

      Avocado Caesar Salad

      Strawberries & Cream Freezer Pops

      Frosty Chocolate Shakes

      Carrot Cake Cupcakes

      5.0 rating
      1 reviews

      Cauliflower Baked Ziti


      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. In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once at bubbling, lower the heat to a simmer. Cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
      2. Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated Romano cheese, ricotta cheese, Italian seasoning and salt. Set aside.
      3. After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
      4. Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.

      Recipe Notes

      • *If you want to add meat, sauté it separately, and then add it to the mixture before baking!
      • *Make this a freezer-friendly meal: Follow steps 1-3, instead of baking it, pour the ingredients into an oven-safe dish. Cover well and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and bake!
      • *Adapted with permission from the No Excuses Detox Cookbook by Megan Gilmore

      Nutrition

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      Grab your copy today!

      Cauliflower Baked Ziti

      This Crockpot Chicken and Vegetables recipe has everything you want, made in one slow cooker dish. Tender chicken and flavorful veggies are cooked together with herbs and a flavorful sauce. It’s the perfect dish to have waiting for you after a long day!

      Slow Cooker Chicken and Vegetables on a plateCrockpot Chicken and Vegetables

      I love one pot meals, especially when they are made hands-off in my Slow Cooker! This easy Crockpot Chicken and Vegetables is a classic. Made with bone-in chicken thighs, a bunch of veggies that are customizable and a dreamy sauce, this is sure to be a new family favorite. Set it in the morning and have the perfect meal waiting for you when you arrive home.

      Slow Cooker Chicken and Veggie Dinner

      Ingredients Needed for Crockpot Chicken and Veggies

      How to Make Crock Pot Chicken and Vegetables

      It couldn’t be simpler to make this slow cooker dinner. Simply:

      1. Add all of the ingredients to the insert on your crockpot. Pour over the sauce and cook on high for 3 hours, or on low for 7 hours.
      2. To get the chicken skin crispy, so ahead and broil it for a few minutes.
      3. Serve the hot chicken and vegetables with some extra sauce.

      Slow Cooker Chicken and Veggie DinnerIf you like this slow cooker recipe, check out these others:

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

       

      5.0 rating
      1 reviews

      Slow Cooker Chicken and Veggie Dinner



      Prep Time 10 min
      Cook Time 3 hr
      Total Time 3 hours 10 minutes
      Course:

      Make Ahead:
      Author: Lexi
      Scale This Recipe

      Ingredients

      • 2 tablespoons grass-fed butter
      • 3 garlic cloves, minced
      • 1 onion, diced
      • 3 carrots, diced
      • 5 potatoes, diced
      • 3 celery stalks, diced
      • 8 bone-in chicken thighs
      • Salt and pepper

      Optional

      • 1 red or green bell pepper, sliced
      • 1 large sweet potato, cubed

      Sauce

      Directions

    1. Place the garlic, onions, carrots, potatoes, pepper, and sweet potato in the insert of your slow cooker. Sprinkle with a pinch of salt and pepper.
    2. Pat the chicken dry and sprinkle generously with salt and pepper. Place on top of veggies in the slow cooker.
    3. In a small bowl, whisk together sauce ingredients and pour over the chicken.
    4. Place on high for 3 hours, or on low for 7 hours.
    5. Once done, place your oven on broil and transfer chicken to a baking sheet. Broil on high for 1 minute to crisp up the chicken skin.
    6. Season with additional salt and pepper and serve hot.
    7. Recipe Notes

    8. 1. For fully dairy-free, omit butter
    9. 2. I prefer this without sweet potato as it gets a drop soft.

    10. Nutrition

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      Slow Cooker Chicken and Veggie Dinner

      Three things I love: veggies, soup in the Fall, and good ‘ol meatballs! I also love a soup that can be altered and customized to satisfy everyones wants, needs, and desires! Take this soup for example, you can totally get creative! Add in some beans, throw in your favorite veggies or whatever you have on hand, other meat additions- anything goes.

      MeatballVeggieSoup3Meatball and Veggie Soup

      This soup is flavorful, easy, packed with veggies and protein, and the perfect weeknight meal.

      MeatballVeggieSoup

      MeatballVeggieSoup4

      Like this soup recipe? Try these:

      MeatballVeggieSoup5

      Next time you are using Pacific nut milks in your coffee, broth in your soups, pumpkin in your baked goods, take a photo and share on social! YOU will be helping a family in need. Let’s make a difference! P.S. Need some inspo? Aside from this soup, try my Bananas Foster Chia Pudding and my Easy Scallop ‘Pasta’ Dish– and don’t forget to take a photo of it and tag away!!

      0.0 rating

      Meatball and Veggie Soup



      Prep Time 10 min
      Cook Time 45 min
      Total Time 55 minutes
      Course:

      Make Ahead:
      Author: Lexi
      Scale This Recipe

      Ingredients

        For the soup

        For the meatballs

        Directions

      • In a pot, heat oil and sauté garlic, onion, carrots, and red pepper
      • Let cook for 5-7 minutes, until veggies begin to soften
      • Add in the kale, zucchini, and any other soft veggies
      • While cooking, combine meatball ingredient and roll into mini balls
      • Move veggies over to one side and place meatballs into the pot* and let them cook for 5 minutes (without tossing at first), then gently toss and cook for an additional 5 minutes
      • Add in tomatoes, broth, lemon juice and spices
      • Bring to a boil then reduce heat and let simmer for 20 minutes
      • Taste and adjust salt and spice as desired
      • Recipe Notes

      • *you may need to add additional oil for the bottom of your pot

      • Nutrition

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        Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

        Meatball and Veggie Soup

        HHRLet’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!

        Warm Harvest Salad with Walnut Honey Vinaigrette

        Warm Harvest Salad with Walnut Honey Vinaigrette 

        [yumprint-recipe id=’88’]Warm Harvest Salad with Walnut Honey Vinaigrette

         In this recipe:

         I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a

        0.0 rating

        Warm Harvest Salad with Honey Walnut Vinaigrette





        Total Time
        Course:

        Make Ahead:
        Author: Lexi
        Scale This Recipe

        Ingredients

        • 1 apple, chopped
        • 1 sweet potato, chopped
        • 1 white or red onion, sliced
        • 1/3 cup golden raisins
        • 1/3 cup chopped walnuts
        • 3 cups fresh organic spinach or kale, more as desired

        Honey Walnut Vinaigrette

        Directions

      • 1. Preheat oven to 400
      • 2. Line baking sheet with parchment paper or slipat
      • 3. Chop apples, sweet potato, and onions
      • 4. Place on baking sheet and roast for 40 minutes until soft and tender
      • 5. In a high speed blender, combine all dressing ingredients
      • 6. Arrange spinach in a salad bowl
      • 7. Add roasted veggies, apple, walnuts, and golden raisins
      • 8. Drizzle with dressing and serve!
      • Recipe Notes

      • Golden Raisins for Cranberries
      • Walnuts for Almonds
      • Spinach for Kale

      • Nutrition

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        Warm Harvest Salad with Honey Walnut Vinaigrette

        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

          Chicken Kale Detox Soup | Lexi's Clean Kitchen

          This Chicken Kale soup is perfect for when your body needs an easy, delicious and light meal. Packed with veggies and healthy protein, this soup is easy to whip up. It’s low-glycemic, paleo-friendly, egg-free, dairy-free, and Whole30 compliant! 

          Chicken Kale Soup Recipe

          Swap the juice detox for a soup detox this season! I call this Chicken Kale Soup my detox soup because it is light, healthy, and packed with anti-inflammatory vegetables that are easy on the digestive system! The fiber from the veggies combined with the protein from the chicken makes this such a filling meal for any day of the week!

          Mike and I recently came back from a weekend in New York, where we were visiting my family and our friends! It was a truly great weekend! After a weekend of eating out, drinking, and changing up my daily exercise routine though, my body definitely needed a boost. That’s where this soup comes in! This soup is now one of my go-to recipes when I feel that I need to detox for a day! I love that every ingredient in this soup is from my local farm! It is also so simple to throw together!

          Chicken Kale Detox Soup | Lexi's Clean KItchenIngredients for Chicken Detox Soup

          In addition to eating as healthy as we can, Mike and I have also been working on “detoxing” other things in our life. Check out this list:

          8 Natural Ways to Detox | Lexiscleankitchen.com

          Chicken Kale Soup

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

          5.0 rating
          6 reviews

          Chicken and Kale Soup


          Yield 6
          Prep Time 10 minutes
          Cook Time 15 minutes
          Total Time 25 minutes
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

          • 1 tablespoon extra virgin olive oil
          • 1 large white onion, diced
          • 4 cloves garlic, crushed
          • 2 medium carrots, diced
          • 2 stalks celery, diced
          • 1 lb. organic boneless chicken breasts, cubed
          • 5 cups organic chicken stock
          • 3-4 handfuls fresh kale, ribs removed and roughly chopped
          • Optional: 2 teaspoons ground ginger
          • Optional: 1 teaspoon fresh lemon juice, more to taste
          • 1/2 teaspoon sea salt, more to taste
          • 1/2 teaspoon ground pepper, more to taste
          • 1 tablespoon parsley, roughly chopped for garnish

          Directions

          1. In a large pot over medium-low heat, heat oil.
          2. Add in onion and garlic and sautè for one minute.
          3. Add in carrots and celery. Sautè for five minutes, until onion is translucent.
          4. Pat chicken dry and season generously with salt and pepper.
          5. Once onion is translucent, add in chicken and sautè until chicken is opaque and fully cooked through. Should take about 8-10 minutes. Stir occasionally.
          6. Pour in chicken stock and season with salt, pepper, ginger and lemon juice if using.
          7. Bring to a boil over high heat. Turn heat down to low and let simmer for 15 minutes. Taste and adjust seasoning as desired.

          Nutrition

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          Detox Chicken and Kale Soup

          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)

          Seafood Primavera [paleo-friendly, dairy-free, gluten-free] | Lexi's Clean Kitchen
          This Seafood Primavera is the perfect healthy alternative to the classic pasta dish! Such a great simple, veggie-packed Dinner for any night of the week!
          Seafood Primavera | Lexi's Clean Kitchen
          I realized yesterday that of my many dishes made with spaghetti squash, almost all are meat-based and none of them contain seafood. That had to be changed! I was in Whole Foods when I began conjuring up ideas. Spaghetti squash infused with white wine, spices, garlic, veggies, and seafood? DONE! Eating healthy never has to be boring!

          Seafood Primavera | Lexi's Clean Kitchen

           

          0.0 rating

          Seafood Primavera


          Yield 4
          Prep Time 10 minutes
          Cook Time 50 minutes
          Total Time 1 hour
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

          • 1 spaghetti squash
          • 2 teaspoons extra-virgin olive oil
          • 1/2 teaspoons sea salt
          • 1/2 teaspoon black pepper
          • 1 white onion, diced
          • 2 handfuls fresh organic spinach
          • 2 cups broccoli florets
          • 2 garlic cloves, crushed
          • 1 cup mushrooms, sliced thin
          • 1 pound frozen seafood medley containing shrimp, mussel Meat, calamari, whole Shell Clams, and clam Meat
          • 1/3 cup dry white wine
          • 1 lemon, juiced, more to taste
          • 2 tablespoon extra-virgin olive oil
          • 1 teaspoon basil
          • 1 teaspoon parsley
          • 1 teaspoon garlic powder
          • 1/4 teaspoon red pepper flakes (more to taste)
          • 1/2 teaspoon sea salt, more to taste
          • 1/2 teaspoon ground pepper, more to taste

          Directions

          Preheat the oven to 375 °F.
          Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
          Line baking sheet with parchment paper.
          Lay spaghetti squash face down on a baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
          In a large skillet, add extra-virgin olive oil over medium-high heat. Add in garlic and cook for 1-2 minutes until fragrant. Add onion, broccoli, and mushrooms and stir well. Let cook over medium-high heat for about 5-7 minutes, until onions are translucent. Add spinach and cook just until wilted. Turn off heat and set aside.
          Heat a separate skillet with extra-virgin olive oil. Add garlic and cook for 1-2 minutes, or until fragrant. Pat seafood dry and season with salt and pepper. Add seafood to the skillet and cook for 7-8 minutes, or until the seafood is fully cooked through. Add white wine, and 1/2 lemon and mix to combine. Simmer for an additional 1-2 minutes. Pour seafood and white wine sauce into the skillet with the vegetables. Add spaghetti squash and mix until well combined.
          Add basil, red pepper flakes, parsley, garlic powder, salt and pepper, and the remaining lemon. Taste and adjust seasoning as needed.
          Serve warm!


          Nutrition

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