Moroccan Eggplant with Chermoula Sauce

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

Moroccan Eggplant Sliders Topped With Chermoula SauceMoroccan Eggplant with Chermoula Sauce

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

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

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

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

Here is what you need to make this Chermoula Sauce:

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

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

Chermoula Sauce in a bowl

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

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

0.0 rating

Moroccan Eggplant






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Author: Lexi's Clean Kitchen
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Ingredients

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

Directions

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

Recipe Notes


Nutrition

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Moroccan Eggplant with Chermoula Sauce

Gluten-Free Minestrone Soup - Lexi's Clean Kitchen

This Gluten Free Minestrone Soup takes only 30 minutes and is loaded with fall veggies! It’s flavorful, hearty, and comforting. It makes for the ultimate customizable vegetarian soup for any day of the week! Made in partnership with Pacific Foods!

Gluten-Free Minestrone Soup

I am so excited to partner with my friends at Pacific Foods to bring you today’s DELICIOUS recipe. I love that they are committed to sourcing organic and as locally as possible, and using trusted suppliers for quality and traceability. No GMOs for them!

Growing up, a hearty minestrone soup was one of my favorites. Luckily for my mom, it also had tons of veggies in it which I never seemed to mind! This gluten-free version has all the flavors, herbs, and veggies you love in a classic minestrone soup!

What vegetables should I put in minestrone soup?

Gluten-Free Minestrone Soup

Want more soup recipes? 

Watch me make this dish on Facebook Live HERE!

5.0 rating
2 reviews

Minestrone Soup


Yield 8
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Course:

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Author: Lexi
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Ingredients

Directions

  1. Heat oil over medium heat in a large dutch oven.
  2. Add onion, garlic, celery, and carrots and cook until the onion is translucent, about 5 minutes.
  3. Toss in the potatoes, and add more oil in this step if needed. Let cook until the potato starts to soften, about 5 minutes. Add green beans, salt, black pepper, bay leaf and Italian seasoning, Mix well.
  4. Pour in vegetable broth and mix, making sure to scrape up all of the bits from the bottom of the pan.
  5. Add fresh thyme, 1 can of diced tomatoes, and the beans. Cover and bring to a boil over high heat. Reduce heat to low and let simmer for 15 to 20 minutes, or until potatoes are just tender.
  6. While cooking, in a separate pot cook pasta as directed based on the package. Set aside.
  7.  Turn off heat of the soup and add kale or spinach. Mix well until greens have wilted. Taste and adjust seasoning as needed.
  8. Taste and adjust seasoning as desired. Serve hot, with added pasta as desired, topped with red pepper flakes if using!

Recipe Notes

  1. When reheating this soup, feel free to add more vegetable broth as necessary.
  2. I add the pasta as serving to avoid it soaking up all of the liquid. If saving the pasta for later, place in a tupperware tossed with a little olive oil to avoid the pasta hardening and sticking together.

Nutrition

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This post is sponsored by Pacific Foods. 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!

Gluten-Free Minestrone Soup (In 30 Minutes!)

The Meatless Monday Movement was founded on the idea of cutting out meat for just one day in hopes of reducing meat consumption for personal and planet health. This year I have focused on adding more plant-based meals into my diet to keep it on track and balanced. Here are 26 absolutely delicious and healthy plant-based, gluten-free recipes to help you add more veggies into your weekly routine!

26 Gluten-Free Meatless Monday Meals You Need To Try - Lexi's Clean Kitchen

Although I have started adding some grains and beans into my diet, I made sure to include a ton of paleo-friendly options as well since I know how hard it can be to add plant-based meals to a strict paleo approach!

Loaded Kimchi Fries from Lexi’s Clean Kitchen (Egg-free, gluten-free, nut-free, and vegetarian. Make this paleo-friendly by omitting the optional cheese!)

Instant Pot Lemon Vegetable Risotto from Lexi’s Clean Kitchen (Egg-free, 30 minutes or less, gluten-free, nut-free, vegetarian)

Green Coconut Curry from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly, vegan-friendly if you omit the fish sauce!)

Cauliflower Baked Ziti from Lexi’s Clean Kitchen via No Excuses Detox Cookbook (Gluten-free, nut-free, vegetarian)

Meal Prep Mediterranean Bowls from Lexi’s Clean Kitchen (Gluten-free, vegan if you omit the feta cheese!)

Paleo Veggie Mushroom Burgers from Lexi’s Clean Kitchen (dairy-free, gluten-free, paleo-friendly, make these vegan by using a flax egg!)

Loaded Grilled Eggplant with Creamy Herb Sauce from Lexi’s Clean Kitchen (dairy-free, gluten-free, paleo-friendly)

Green Chili Vegetable Soup from Lexi’s Clean Kitchen (30 minutes or Less, dairy-free, nut-free, paleo-friendly, and vegan)

Orange Power Pasta from Lexi’s Clean Kitchen (vegan, paleo-friendly, egg-free, nut-free)

Slow Cooker Sweet Potato Chili from Lexi’s Clean Kitchen (Dairy-free, vegan-friendly, nut-free, paleo-friendly)

Eggplant Meatballs from Lexi’s Clean Kitchen (Dairy-free, gluten-free, paleo, vegan)

Sweet Potato Noodles with Garlic and Kale from Love and Lemons (Vegan-friendly, paleo-friendly, whole30 compliant!)

Late Summer Ratatouille from With Food and Love (vegan-friendly, dairy-free, grain-free, egg-free, nut-free, whole30 compliant)

Easy Grilled Sweet Potato Pizzas from Fit Foodie Finds (Vegetarian, grain-free)

Kale Sweet Potato Curry from Minimalist Baker (30 minutes or less, vegan-friendly, grain-free, dairy-free, paleo-friendly, whole30 compliant)

Zucchini Noodle Pad Thai from Tasty Yummies (Paleo-friendly, grain-free, dairy-free, vegetarian if you omit the fish sauce)

Easy Vegetarian Stir Fry with Cashew Cream Sauce from Food Faith Fitness (gluten-free, low-carb, dairy-free, and vegan-friendly)

Mushroom Asparagus Tacos from Gourmande in the Kitchen (Paleo-friendly, vegan, dairy-free)

Green Goddess Fig Nourish Bowls from Cotter Crunch (Vegan, paleo-friendly, whole30 compliant)

Greek Stuffed Sweet Potatoes from Two Peas and Their Pod (vegan and paleo-friendly if using a dairy-free tzatziki sauce, grain-free, gluten-free, and no sugar added)

Butternut Squash Macaroni and No Cheese from Eat Your Beets (Vegan-friendly if you omit the optional cheese, gluten-free, grain-free, dairy-free)

Veggie Burger Bowl with Spiralized Carrots from Inspiralized (vegetarian, gluten-free, make this whole30 compliant by using coconut aminos and a whole30 compliant veggie burger!)

Low-Carb Lasagna from Well Plated (low-carb, grain-free, gluten-free, and vegetarian)

Everything Spring Green Salad with Basil Lemon Vinaigrette from Ambitious Kitchen

10-Minute Gazpacho from Gimme Some Oven (Whole30 compliant, dairy-free, vegan-friendly)

Broccoli and Mushroom Stir Fry (Vegan-friendly and dairy-free. Serve over cauliflower rice to make this grain-free, dairy-free, paleo-friendly, and whole30 compliant)

BONUS: Add more veggies into a treat with this Double Chocolate Zucchini Bread!

26 Gluten-Free Meatless Monday Recipes You Need To Try

Grilled Sweet Potato Salad [paleo-friendly, grain-free, gluten-free] | Lexi's Clean Kitchen

Delicious flavors come together in this Grilled Sweet Potato Salad with Honey Mustard Vinaigrette! Grilled-to-perfect sweet potatoes, aromatic grilled red onion, fresh herbs, and the best creamy dressing to toss it all together with! Serve this as a side at any BBQ or summer gathering, or make it for a weeknight meatless dinner! Made in partnership with Stop & Shop!

I am so excited to bring you today’s blog post in partnership with Stop & Shop. I love their Buy Local campaign throughout their stores right now, and that they work hard to support local New England farmers. As of right now, they offer locally sourced produce from 35 New England farmers! The produce is picked at the farm and the next day it is in stores – you can’t get any fresher than that! Fun fact: Stop & Shop has been supporting local farmers for decades sourcing potatoes, corn, cucumbers, squash, tomatoes, and apples; to name a few!  I shopped at the Watertown, MA location for ALL of the ingredients for this recipe, and the produce for this recipe came from Paquette Farms in Shrewsbury, MA. How cool is that?

Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

First, you’ll need to toss your sweet potatoes with olive oil, salt, and pepper!

Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

Now, while that’s grilling, whisk together your dressing! I love the Nature’s Promise organic line of products that Stop & Shop has. The products are affordable and are a great quality. In this dressing alone we used their Dijon mustard, apple cider vinegar, and wild honey! Even the sweet potatoes are Nature’s Promise! Affordable, delicious, and good quality- my three musts!

Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

Combine, assemble, and devour!

Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

Every bite is flavorful and delicious! Grilling season is my favorite season and if you haven’t grilled sweet potatoes yet, you must! They are SO good. Plus it’s one of those great transitional veggies that’ll get you grilling from Summer into Fall!

Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

4.0 rating
1 reviews

Grilled Sweet Potato Salad with Honey Mustard Vinaigrette


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

Make Ahead:
Author: Lexi
Scale This Recipe

Ingredients

    Grilled Sweet Potatoes

    Honey Mustard Vinaigrette

    Everything Else

    • 1 large red onion, sliced
    • 1 lime, cut into wedges for serving
    • 1/4 cup parsley or cilantro
    • 1/3 cup chopped scallions
    • Optional: feta cheese
    • Optional: 1 cup black beans, drained and rinsed
    • Optional: crispy bacon

    Directions

    1. Preheat your grill to 350ºF and grease the grates.
    2. In a large bowl, toss sweet potatoes with oil, salt, and pepper.
    3. Place on grill and let cook for 15 minutes on each side until tender.
    4. While grilling, add all dressing ingredients into your blender and blend until smooth. Set aside.
    5. When the sweet potatoes have 10 minutes left on the grill, add sliced onion to the grill and let cook for 10 minutes or until soft and fragrant.
    6. Once done grilling, gently toss sweet potatoes and grilled onion with dressing (amount as desired).
    7. Assemble: Place sweet potatoes and red onion on a plate. Top with more dressing if desired, feta (optional), black beans (optional), bacon (optional), parsley, cilantro, and scallions. Serve warm or cold with lime wedges.

    Nutrition

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    Want to master the grill this summer? This guide is a good start to becoming a grill master, and not having overcooked (or undercooked) meals!

    Grilling 101 - Lexi's Clean Kitchen

    This post is sponsored by Stop & Shop. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Stop and Shop has an expanded section or organic and natural foods which I am extra excited about! Thank you for continuing to support LCK and the brands I work with!

    GIVEAWAY

    I am giving way FOUR $50 Stop & Shop giftcards to (4) readers!

    Simply comment below with your favorite things to make on the grill to be entered to win! Winners will be picked on September 16th at 12pm EST. US only.

    Grilled Sweet Potato Salad with Honey Mustard Vinaigrette

    Greek Veggie Bowls [Paleo and Vegan] | Lexi's Clean Kitchen

    These Greek Veggie Bowls with Greek Cauliflower Rice are a weeknight favorite of ours! Packed with veggies, fresh herbs, hummus, and so much flavor, these easy-to-prepare gluten-free bowls are a fabulous dinner or lunch, and perfect for meal prep!

    Greek Veggie Bowl

    I am loving all things Mediterranean, Greek, and Middle Eastern lately. If you tried my Mediterranean Fritters or Bowls, you know just where I’m coming from. The flavors are just so delightful, healthy, and fresh!  These Greek Veggie Bowls are simple and perfect for meal prepping or a quick meal any night of the week!

    Greek Veggie Bowl

    All those fresh herbs going into that cauli rice!

    Greek Veggie Bowl

    These bowls are loaded with:

    Roasted or Grilled Veggies

    Fresh herbs

    Greek Cauliflower Rice

    Hummus to top

    Greek Veggie Bowl

    Roasted veggie time!

    Greek Veggie Bowl

    Greek Veggie Bowl

    5.0 rating
    1 reviews

    Greek Veggie Bowls


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

    Make Ahead:
    Author: Lexi
    Scale This Recipe

    Ingredients

      Grilled Or Roasted Veggies

      Cauliflower Rice: (See notes for regular rice)

      Everything Else

      • Hummus, for topping (homemade or store-bought)
      • Optional: crumbled feta cheese

      Directions

      1. Preheat oven to 400°F.
      2. Line a baking sheet with parchment paper and spread veggies across it in one single layer. Toss with extra-virgin olive oil, sea salt, and black pepper. Bake for 45-5o minutes, or until veggies are soft and start to blister.
      3. Heat oil in a medium saucepan over medium-high heat. Add in onion, garlic, and herbs and cook until the onion turns translucent. Add in cauliflower rice and lemon and cook for 5 minutes. Take off heat and set aside.
      4. Assemble the bowl! Place roasted veggies and cauliflower rice in serving bowls of choice. Top with hummus, feta cheese (if using), and serve right away or store in an airtight container for later.

       

      Recipe Notes

      • *To make this dish with regular rice, follow the directions on your basmati rice package, and add fresh herbs, garlic, and onion to the water while cooking your rice!

      Nutrition

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      Greek Veggie Bowls

      Greek Three Bean Salad (gluten-free & vegetarian) | Lexi's Clean Kitchen

      This Greek Three Bean Salad is such a great side-dish to serve a crowd for Summer entertaining! Loaded with Mediterranean flavors, packed with protein, and super simple to prepare = Summer side-dish perfection!

      Greek Three Bean Salad | Lexi's Clean Kitchen

      Lately, I’ve been experimenting with digesting certain foods, and beans have been one of those foods that when I was healing my gut I eliminated. I’ve been exploring how I feel when eating cooked dry beans or canned beans, and I am super excited that it hasn’t been bothering me too much!

      I often get asked about my eating philosophy and simply put, I am a huge believer in eating based on how your body reacts and feels. If you can tolerate something, eat it! I don’t always think it should make up 100% of your diet, but eating it in moderation is fine! A lot of people write to me saying things like, “isn’t that not paleo?” and I always say that if you tolerate it and it works for you, go for it! When I was healing my gut I was super strict, and I have more flexibility now, which has been really nice!

      Greek Three Bean Salad | Lexi's Clean Kitchen

       

      Greek Three Bean Salad | Lexi's Clean Kitchen

      Now about this salad, because it’s seriously so good! It’s one of those that the longer it sits, the better, so you can make it hours before, or a day ahead, and have a fabulous meal prep item or a dish for a crowd!

      Greek Three Bean Salad

      Watch the video here:

       

      0.0 rating

      Greek Three Bean Salad


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

      Make Ahead:
      Author: Lexi
      Scale This Recipe

      Ingredients

        Lemon Vinaigrette

        Three Bean Salad Ingredients

        • 1/2 can cooked cannellini beans, or 1/3 cup dried cannellini beans*
        • 1/2 can cooked navy beans, 1/3 cup dried Kidney Beans*
        • 1/2 can cooked kidney beans, 1/3 cup dried White navy beans*
        • 1 Red Onion, diced
        • 2 cups grape tomatoes, sliced in half
        • 1 cucumbers, diced
        • 1/2 cup diced Roasted Red pepper
        • 4 Pepperocini, diced
        • Marinated artichokes, diced
        • 1 tablespoon cilantro, roughly chopped, add more to taste
        • 1 tablespoon parsley, roughly chopped, add more to taste
        • Optional: 1 tablespoon mint, roughly chopped
        • Optional: 1/4 cup crumbled feta cheese
        • Optional: 1/4 cup chopped olives

        Directions

        1. Place all salad dressing ingredients except for olive oil in a small mixing bowl. Slowly pour in extra-virgin olive oil. Taste and adjust seasoning as needed. Set aside.
        2. In a large mixing bowl add all of the salad ingredients. Add half of the salad dressing to the salad bowl, mix well and taste. Add more salad dressing as desired.
        3. Let sit for at least 20 minutes before serving, the longer it sits the better! Best if made the night before.

        Recipe Notes

        *Tips for cooking dried chickpeas to aid in digestion and reduce the gas-producing properties:

        1. Place all beans in a large container with a generous amount of water. Cover and soak for at least 8 hours or overnight in the refrigerator. The beans expand during this soaking process, so make sure there is a good amount of space in the container. Soaking the beans both decreases cooking time and helps remove some of the sugars that are hard to digest!
        2. Drain soaking liquid from beans and rinse them under cold water. Add beans to either a pressure cooker or large pot and cover with 8 cups of water or stock. Add a 2-inch strip of kombu to the pot or pressure cooker along with a clove of garlic and a bay leaf. Kombu, an edible sea vegetable high in iodine, iron, and calcium, has enzymes that further assist with breaking down the sugars in beans that can cause gas or intestinal complaints! The garlic and bay leaf are mainly for flavor!
        3. Cook for 20 minutes in a pressure cooker or about 1 hour on the stove until soft. If using a pressure cooker such as an instant pot, let the pressure release on its own instead of using the quick release method. This will help the beans hold their structure.
        4. Drain liquid from beans if there is some left in the pot and pour into a large mixing bowl. Add a generous amount of sea salt and let cook before adding the beans to your salad!


        Nutrition

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        Greek Three Bean Salad [VIDEO]

        Huevos Rancheros | Lexi's Clean Kitchen

        Looking for the perfect Huevos Rancheros? This classic Mexican breakfast is made with a hearty tomato sauce, homemade refried black beans, topped with the perfect fried egg, and all the fixings! Easy enough for a weekday breakfast and perfect for a festive weekend brunch!

        Huevos Rancheros - Lexi's Clean Kitchen

        I am so excited about today’s post. Huevos Rancheros are one of my all-time FAVORITE brunch recipes, and I’ve finally made my own! Use my Homemade Tortillas or my new favorite grain-free tortillas for the ultimate breakfast, brunch, lunch, or brinner- any day of the week.

        Huevos Rancheros - Lexi's Clean Kitchen

        Hearty sauce.

        Refried black beans.

        Perfectly cooked eggs.

        Hot sauce.

        Avocado and ALL THE TOPPINGS!

        A squeeze of lime and it’s time to eat!

        Huevos Rancheros - Lexi's Clean Kitchen

        Huevos Rancheros - Lexi's Clean Kitchen

        5.0 rating
        1 reviews

        Huevos Rancheros


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

        Make Ahead:
        Author: Lexi
        Scale This Recipe

        Ingredients

          Huevos Rancheros Sauce

          • 1 onion, diced
          • 1 red pepper, diced
          • 1 green pepper, diced
          • 1 garlic clove, minced
          • 1 14.5 can crushed tomatoes
          • 1 teaspoon cumin
          • 1/4 teaspoon Paprika
          • 1/2 teaspoon chili powder
          • Optional: 1/4 dried chili pepper, finely chopped. Depending on the type of dried chili you use, it could be very spicy. Depending on how much you love spice use more or less. If you love spice and want to try more, hold off on adding chili powder until the last step.

          Refried Black Beans

          Everything Else

          • 4 eggs, fried or cooked as desired
          • 4 tortillas, store-bought (Siete Foods Tortillas) or homemade (see notes)
          • 1 Scallion, sliced for garnish
          • 1 Jalapeno, sliced for garnish
          • 2 tablespoons Cilantro, roughly chopped for garnish
          • 1 Avocado, sliced into half moons for garnish
          • 1 lime, sliced into wedges to serve with!
          • Optional: 1 cup shredded cheddar cheese

          Directions

          1. In a medium skillet over medium-high heat, sauté onion, peppers, and garlic for 2-3 minutes until fragrant, or until onion begins to turn translucent.
          2. Add in all spices, except for the dried chili if using, and cook for 1-2 minutes until fragrant.
          3. Pour in crushed tomatoes and bring the mixture to a simmer. Simmer for 5-10 minutes. Taste and adjust spices as needed. If the sauce is too chunky, place in a high-speed blender and pulse. If using the optional dried chili, mix in after blending.
          4. While the sauce is simmering, make the refried beans. Heat oil in a medium saucepan over medium-high heat. Add in garlic and spices and let cook until fragrant, about 1-2 minutes. Drain the liquid from the beans and rinse well, then add the beans to the saucepan. Turn down heat and stir well. Add in lime juice and water. Simmer for 1-2 minutes. Take off heat and mash well using a potato masher or fork. Set aside until ready to serve.
          5. Fry eggs, or cook  them as desired and set aside.*
          6. In a large skillet, heat avocado oil over medium-high heat. Add tortillas and cover the skillet. Heat until slightly browned on both sides, should take about 2-3 minutes. If using cheese, place 3 tablespoons of cheese on the tortillas once you have flipped them once and cover until the cheese has melted. Place the tortillas on a plate and set aside.
          7. Assemble: Spread huevos rancheros sauce on each tortilla. Add the refried black beans, scallions, cilantro, jalapeno, and top with an egg. Squeeze a little lime over the eggs and devour!

          Recipe Notes

          • *Check out how to cook eggs all different ways on page 66 of the Lexi's Clean Kitchen cookbook!
          • *Homemade Tortilla Recipe

          Nutrition

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          Check out these 4 other healthy and delicious Mexican recipes from my blogging girlfriends!

          Healthy Mexican Inspired Meals - Lexi's Clean Kitchen

          Lee from Fit Foodie Finds made you Easy Baked Chilaquiles with Avocado Crema

          We’ve developed a fool-proof, super-simple baked chilaquiles recipe that’s packed with protein (thank you beans and eggs!) and Mexican flavor!

          Lindsay from Cotter Crunch made you Mexican Avocado Egg Salad Collard Green Wraps

          These Mexican avocado egg salad wraps make for a perfect low carb veggie packed lunch! Paleo Avocado Egg Salad seasoned with Mexican spices and jalapeno, then all wrapped up in collard greens! Whole 30 friendly.

          Taylor from Food Faith Fitness made you Whole30 Mexican Shakshuka

          This quick and easy, gluten-free Shakshuka recipe has a little, spicy Mexican twist! It’s a lower carb, healthy and whole30 compliant dinner or breakfast!

          Brittany from Eating Bird Food made you Sheet Pan Shrimp Fajitas

          These sheet pan shrimp fajitas make for an easy weeknight meal with Mexican flavor. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!

          Gina from Running to the Kitchen made you Turkey Chili Pie

          This turkey chili pie combines a healthy, leaner turkey chili recipe with a hearty gluten-free cornbread topping, all baked together in one skillet.

           

          Huevos Rancheros

          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
          Scale This Recipe

          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

          Matzoh Lasgna {Gluten-free} | Lexi's Clean Kitchen

          This Gluten-Free Matzo Lasagna is my family favorite Passover recipe! It’s a hit year after year, because it mimics real lasagna noodles so perfectly! Add in veggies of choice or leave as is, for the perfect Passover matzo lasagna!

          Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

          Gluten-Free Matzo Lasagna

          I am so excited to share this recipe which has become a holiday tradition in our home! 

          Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

          Ingredients we use in this recipe for Passover:

          Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

          How to make matzo lasagna

          Question of the day: Do you write matzo, matzoh, matza? Seriously, there are so many spellings! I go with matzo!

          Gluten-Free Matzo Lasagna - Lexi's Clean Kitchen

          Other Items I buy at Stop & Shop: 

          Gluten-Free Matzoh Lasagna - Lexi's Clean Kitchen

          You are going to love this matzo lasagna recipe!

          Want other Passover favorites? Try these:

          0.0 rating

          Matzo Lasagna


          Yields 6
          Prep Time 10 minutes
          Cook Time 35 minutes
          Total Time 45 minutes
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

            Ricotta mixture

            • 2 cups ricotta cheese
            • 1 egg, whisked
            • 1 teaspoon Italian seasoning
            • 1 teaspoon garlic powder
            • 1/2 teaspoon fine sea salt
            • 1/2 teaspoon black pepper

            Everything Else

            • 1 box gluten-free matzo
            • 1 jar marinara sauce, of choice
            • 2 cups shredded mozzarella cheese, more as desired/needed
            • Optional: 2 cups fresh spinach, sautéed
            • Optional: 1 cup sliced mushrooms, sautéed

            Directions

            1. Preheat oven to 350°F and lightly grease an 8x8 inch pan, or a pan large enough to fit the your matzoh board.
            2. Layer 1: Place enough sauce to cover the bottom, about 1/3 cup.
            3. Layer 2: Place the 1 matzoh board on top. You'll use 1 for an 8x8 inch pan, or use 1 1/2 or 2, depending on how big your baking pan is.
            4. Layer 3: Spread more tomato sauce over the matzoh (1/4 cup).
            5. Layer 4: Spread the ricotta mixture. If adding sautéed veggies, add after this layer.
            6. Layer 5: Sprinkle with mozzarella cheese.
            7. Repeat steps 3-6 until you have filled up your baking dish to the top.
            8. End with tomato sauce then top with the remaining mozzarella.
            9. Cover and bake for 40 minutes until cheese is melted and bubbling.

            Recipe Notes

            • *You do not need to soak the matzoh prior to baking or assembling this recipe!

            Nutrition

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            This post is sponsored by Stop & Shop. All opinions are always 100% my own!

            Gluten-Free Matzo Lasagna

            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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            Cauliflower Baked Ziti

            Looking for a veggie side dish? These Mediterranean Veggie Fritters are packed with veggies, loaded with Mediterranean flavors, and are gluten-free, vegetarian, and paleo-friendly!

            Healthy Mediterranean Veggie Fritters

            Mediterranean Veggie Fritters

            Meatless Monday is here, and today we’re giving you our new favorite side dish! These fritters can be baked or pan-fried, and are SO flavorful. Crispy on the outside, just the way we like them!

            Healthy Veggie Fritters

            How to make veggie fritters

            Veggie fritters prep

            Bonus: You’ll be eating all the veggies!

            Veggie Fritters with beets

            gluten-free veggie fritters

            Watch the video:


            5.0 rating
            2 reviews

            Mediterranean Veggie Fritters


            Yields 15 fritters
            Prep Time 10 minutes
            Cook Time 20 minutes
            Total Time 30 minutes
            Course:

            Make Ahead:
            Author: Lexi
            Scale This Recipe

            Ingredients

            • 2 onions, mined
            • 2 cloves of garlic, minced
            • 4 scallions, thinly slices, about 1/4 cup
            • 2 carrots, grated, about 1 cup grated carrots
            • 2 teaspoons cumin
            • 1/2 teaspoon turmeric
            • 1/4 teaspoon ground coriander
            • 2 teaspoons salt, more to taste
            • 2 teaspoons pepper, more to taste
            • 2 tablespoons parsley, roughly chopped
            • 1/4 teaspoon fresh lemon juice
            • 1/2 cup almond flour
            • 2 medium beets shredded, about 2 cups, water squeezed out
            • 2 eggs
            • 1/4 cup tapioca flour
            • 2 cups avocado oil

            Directions

            1.In a medium skillet sauté onion and garlic until the onion turns translucent and the garlic begins to brown. Turn off heat, let cool and place in a medium mixing bowl.
            2. Add scallions, carrots, spices, parsley, lemon juice, and almond flour.
            3. Place the shredded beet in a paper towel or cheesecloth, squeeze out as much liquid as you can, and add it to the carrot mixture.
            4. In a small mixing bowl, whisk together the eggs and tapioca powder to form a thick paste. Add the paste to the beet/carrot mixture and stir until just combined. Taste and adjust seasoning as needed.
            5. Heat a large skillet over medium-high heat with avocado oil.
            6. Once the oil is at frying temperature (365℉), spoon 2 tablespoons of the batter into the pan to make a fritter that is about 2 inches in diameter. Use the spatula to help form it. Let fry for 3-5 minutes on each side, or until the fritters start to crisp up and turn a deep brown. Repeat with remaining veggie batter.
            7. Place the cooked fritters on a plate lined with paper towels and set aside until ready to serve. Serve warm.

            Recipe Notes

            • Recipe inspired by Persiana cookbook by Sabrina Ghayour
            • You can bake these instead of frying them. Bake at 375°F until both sides are crispy.

            Nutrition

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