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

  • Fresh Corn on the Cob
  • Red Onion
  • Cherry Tomatoes
  • Avocado
  • Olive Oil
  • Lime
  • Cilantro
  • Salt and Pepper

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:

Corn Avocado Salsa
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  1. 2 local organic corn on the cob
  2. 1/2 red onion, finely diced
  3. 1/2 cup fresh grape tomatoes, cut in half
  4. 1 avocado, cubed
  5. 1/2 tsp ground garlic (from garlic mill, or garlic powder), more to taste
  6. 1/2 tbsp extra-virgin olive oil
  7. Juice from one lime
  8. Dash of Himalayan sea salt, more to taste
  9. Optional: 1 tbsp fresh cilantro, chopped
  1. 1. Grill or boil corn
  2. 2. Cut corn kernels off and place into bowl
  3. 3. Add tomato, onion, and avocado and mix together
  4. 4. Add cilantro, ground garlic, lime juice, oil, and salt, mix together to combine
Lexi's Clean Kitchen https://lexiscleankitchen.com/

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 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:

  • Jalapeños
  • Spinach
  • Sausage
  • Side of Marinara Sauce
  • Red Onions
  • Barbecue Sauce

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.

  • The book gives you 26 weeks of recipes: 123 recipes, sauces, and spice blends.
  • Each week will look a little different!
  • There’s also a chapter full of bonus 20-minute meals.
  • Optional Instant Pot and slow cooker instructions are included to save even more time!
  • Meal storage and reheating tips.
  • Supports diets including: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more.
  • Nutritional facts included!

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!

Chicken "Pizza" Sheet Pan Dinner

Prep Time 00:10 Cook Time 00:20 Inactive Time 00:00 Total Time 00:30 Serves 4


  • 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!


  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.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Paleo Chicken Stir Fry

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:

  • Broccoli
  • Red Pepper
  • Snap Peas
  • Bok Choy
  • Mushrooms
  • Carrots
  • Bean Sprouts

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:

Stir-Fry with Garlic Scallion Cauli Rice

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4


    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


    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

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Quick Spicy Italian Chicken in Tomatoes

    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:

    • Boneless, skinless chicken breasts
    • Italian seasoning
    • Dried Basil
    • Onion
    • Garlic
    • Whole Plum Tomatoes
    • Red Pepper Flakes
    • Green Beans

    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:

    Spicy Chicken in Tomatoes

    Prep Time 5 minutes Cook Time 10 minutes Total Time 0:15 Serves 2


    Roasted Green Beans


    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
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Slow-Cooker Beef Stew

    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

    • Brown your meat
    • Don’t use too much liquid
    • Don’t skimp on the cook time
    • Layer your beef and veggies
    • Set it and forget it! The beauty of a slow cooker!

    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?

    • In a stew you aren’t looking for the consistency of a soup, so minimizing added liquids is helpful!
    • Beef stew doesn’t need to be super, super thick. You’ll most likely be using potatoes, and their starch will naturally thicken your stew! If not, don’t worry, this stew thickens whithout it, too.

    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:

    • Get FREE bacon
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    • $15 OFF!

    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:

    • Slow Cooker: Inexpensive and works great. I’ve had mine for years!
    • Cast Iron Skillet: I like a nice, hot cast iron skillet to sear our stew meat!
    • Chef’s Knife: My go-to chef’s knife. Use whatever you have on hand!
    • Tongs: To easily flip the meat while searing.
    • Cutting Board: A good cutting board, of course! To chop all those veggies!

    Want other slow cooker recipes? Try these favorites:

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

    Slow-Cooker Beef Stew

    Prep Time 10 min Cook Time 8 hr Total Time 8:10 Serves 6



    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
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Maple Roasted Brussel Sprouts with Bacon

    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!

    • Brussels Sprouts
    • Bacon
    • Maple Syrup
    • Olive Oil
    • Salt and Pepper
    • Garlic Powder

    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:

    Maple Roasted Brussels Sprouts with Bacon
    Serves 4
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    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    1. 2 lb. brussels sprouts, halved & outer leaves removed
    2. 2 tbsp + 1 tsp extra-virgin olive oil
    3. 1/2 tsp Himalayan sea salt
    4. 1/2 tsp freshly ground pepper
    5. 1/2 tsp ground garlic
    6. 1-2 tbsp pure maple syrup
    7. 4 strips nitrate-free bacon
    1. Preheat oven to 425
    2. Halve brussels sprouts and remove outer leaves
    3. Line baking pan with foil
    4. Toss brussels sprouts with oil, salt, and pepper
    5. Roast, stirring mid-way, for 20-25 minutes until caramelized and tender
    6. While roasting, cook bacon using desired method (oven, microwave, or skillet), let cool and set aside
    7. When brussels sprouts are done, heat 1 tsp oil in a large skillet and transfer them to the skillet
    8. Pour 1 tbsp maple syrup over the brussels sprouts and toss to coat evenly with a wooden spoon
    9. Let cook for 3 minutes over medium-low heat, stirring often
    10. Taste and add the 2nd tbsp maple, based on desired taste (I didn't find it needed it)
    11. Sprinkle bacon, ground garlic, and extra Himalayan sea salt on top and serve hot
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