Zucchini Fritter Cakes

Looking for a delicious side dish? These zucchini fritters are light and full of flavor, and a variety of toppings makes them customizable for everyone!

Zucchini Fritter Cakes | Lexiscleankitchen.comIngredients:

  • 2-3 medium organic zucchini, grated
  • 1 tbsp coconut flour (or flour of choice)
  • 1 egg
  • 1 tbsp flaxseed meal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 1 tsp Mrs. Dash salt-free Italian Seasoning
  • 2 1/2 tsp Himalayan sea salt
  • 1/4 tsp freshly ground pepper
  • 1 tbsp extra-virgin olive oil
  • Optional: 2 tbsp scallions, chopped
  • Optional: 2 organic carrots, grated
  • Optional: Serve with homemade tomato sauce, full-fat greek yogurt, or unsweetened organic applesauce

Directions: 

  1. Using the coarse side of the cheese grater, grate zucchini into a bowl
  2. Sprinkle with Himalayan sea salt and let sit for 10 minutes
  3. Wring out excess water (press against the holes of a colander with a wooden spoon or wrap zucchini in a clean dish towel or piece of cheese cloth)
  4. Transfer zucchini back to bowl
  5. Combine zucchini with flour, flax, eggs, spices, additional salt, and mix well
  6. In a large skillet, heat oil
  7. Drop small bunches of zucchini mixture onto skillet and lightly flatten
  8. Let cook for 3-5 minutes until golden brown
  9. Flip, and cook on the other side until golden
  10. Transfer to a plate coated with a paper towel
  11. Add oil to the skillet as needed, and repeat until all the batter is gone
  12. Serve hot with desired dipping sauces
  13. If serving at a later time, store in fridge, when ready to heat, preheat oven to 375 and let bake until hot and crispy

Zucchini Fritter Cakes | Lexiscleankitchen.com

Zucchini Fritter Cakes | Lexiscleankitchen.comZucchini Fritter Cakes | Lexiscleankitchen.comZucchini Fritter Cakes | Lexiscleankitchen.com

Protein Crepes + Stack’d Cookbook Giveaway

I recently came across a new cookbook, Stack’d: The Gluten-Free Protein Pancake Cookbook. Sounds right up my alley, right? The creator, Jessica Kahn of Kitch&Table, is an absolute sweetheart and I was thrilled when she offered to give me recipes from this stunning book to try! Her cookbook is filled with unique recipes from savory to sweet; including Lemon Ricotta, Spiced Chip, Cheddar & Chive, Zucchini, and Strawberry Shortcake!
Stack'd
I was so intrigued by the recipes and stunning photographs, that I didn’t realize at first that I’d have to do some adapting to make the recipes grain-free and dairy-free. With some discussion with Jess, I adapted her crepe recipe a tiny bit and made a paleo-friendly version that was a huge hit, we had them two days in a row in my house!
Details:
  • All recipes are gluten-free
  • The batter is simple to prepare
  • You’ll most likely already have the ingredients in your kitchen!
  • As noted above, if you avoid grains & dairy, it’s no problem! Minor substitutions can be made to achieve the same delicious outcome
We had fun filling the crepes with different things, and for the ones in my house who eat dairy, greek yogurt mixed with raw honey was a hit! This book is stunning and loaded with delicious, healthy, and unique recipes (there are 35 in the book), and is available for a low price of $3.49 here Amazon! If that’s not great enough, want some more great news? I am giving away one copy of Jess’ Cookbook! You can enter to win through the giveaway tab on my Facebook page. Simple as that!
Protein Crepes | Lexiscleankitchen.com Protein Crepes | Lexiscleankitchen.com
Ingredients (adapted from Stack’d): Makes 2 crepes
  • 2 organic eggs
  • 2 tsp raw honey (agave, or pure maple syrup)
  • 1/2 cup almond meal
  • 1 tsp organic vanilla extract
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 ripe banana
  • 2 scoops vanilla grass-fed whey
  • 1/2 tbsp grass-fed butter or coconut oil
  • Desired fillings: fresh fruit, homemade jam, almond butter, etc.

Directions:

  1. In a bowl whisk together all ingredients
  2. In a medium-skillet, heat oil or butter
  3. Pour batter on and cook over medium heat until you can flip it
  4. Flip, transfer to a plate, and fill with desired fillings

Protein Crepes | Lexiscleankitchen.com

Thai Chicken Lettuce Wraps with Paleo ‘Peanut’ Sauce

I’ve ordered this dish at quite a few restaurants, always hoping for the exact PF Chang’s goodness, and have constantly been disappointed. I always leave thinking, “man, PF really knows what they’re doing!” Then, I stopped eating soy (amongst other things), and the possibility for me to ever order this dish flew out the window. So I knew two things: first, that I had to recreate this dish, and secondly that it had to be great, of course.  Here you have it, my friends. A clean, healthy, paleo, and allergy-free version of the beloved Thai Chicken Lettuce Wraps. Enjoy!

Thai Chicken Lettuce Wraps with Paleo 'Peanut' Dressing | Lexiscleankitchen.comThai Chicken Lettuce Wraps with Paleo 'Peanut' Dressing | Lexiscleankitchen.com

Ingredients:

Chicken Marinade:

  • 1 lb. organic chicken, chopped into small pieces
  • 3 tbsp coconut aminos (or soy sauce of choice)
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp sesame oil
  • 2 gloves garlic, crushed
  • 2 tbsp scallions, chopped
  • 1/2 tsp lime Juice
  • 1/2 tsp red pepper flakes, more to taste
  • Optional: 1 tsp fresh grated ginger

Other Ingredients:

  • 4-5 mushrooms, chopped fine
  • 2 handfuls fresh organic spinach, chopped
  • 1 cup bean sprouts
  • 1/2 white onion, chopped
  • 1/4 cup scallions, chopped
  • 1/3 cup organic carrots, shredded
  • 1/4 cup fresh basil leaves, chopped
  • 1 tbsp sesame oil (or oil of choice)
  • 2 garlic cloves, crushed
  • Organic lettuce leaves
  • Optional: additional tbsp coconut amines
  • 1/2 tsp red pepper flakes, more to taste
  • 1/4 tsp ground garlic
  • 1/2 tsp sesame seeds
  • Dash of Himalayan sea salt
  • Dash of freshly ground pepper

Paleo “Peanut” Sauce:

  • 3 tbsp raw almond butter
  • 1 tbsp coconut aminos
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp sesame oil (or oil of choice)
  • 1 tsp lime juice
  • 1 garlic clove, crushed
  • Optional: red pepper flakes

Thai Chicken Lettuce Wraps with Paleo 'Peanut' Dressing | Lexiscleankitchen.comThai Chicken Lettuce Wraps with Paleo 'Peanut' Dressing | Lexiscleankitchen.com

Directions:

  1. Remove chicken from refrigerator and chop into small pieces
  2. In a bowl or Tupperware combine marinade ingredients, mix, and add in chicken
  3. Let sit while chopping vegetables
  4. In a wok, or large skillet, heat 1 tbsp oil and sauté garlic
  5. Add onion and mushrooms and let cook for 3-5 minutes, stirring occasionally
  6. Add in chicken and let cook until fully cooked, save extra marinade
  7. Add bean sprouts, spinach, and basil- let cook for 5 more minutes
  8. Taste and add optional tbsp coconut aminos, red pepper flakes, salt, and pepper to desired
  9. Optional: Remove chicken mixture and transfer to cutting board, chop even finer if desired
  10. Optional: make paleo ‘peanut’ sauce by whisking together all ingredients until smooth, place in fridge until ready to eat
  11. Lay out lettuce leaves on a plate and add Thai chicken mixture
  12. Optional: Garnish with scallions, sesame seeds, and a drizzle of paleo ‘peanut’ sauce

Thai Chicken Lettuce Wraps with Paleo 'Peanut' Dressing | Lexiscleankitchen.com

Stir-Fry with Garlic Scallion Cauli-Rice

Stir-Fry night comes easy in my house! So many different variations between proteins and vegetables, it’s a win-win dinner, plus it’s simple to throw together! Tonight I served this chicken and shrimp stir-fry with a garlic scallion cauli-rice; overall a huge hit!Stir fry with Garlic Scallion Cauli-Rice | Lexiscleankitchen.comStir fry with Garlic Scallion Cauli-Rice | Lexiscleankitchen.com

Ingredients:

  • Protein of choice (3/4 lb. grass-fed sirloin, 3 organic chicken breast, 15 large shrimp)
  • Veggies of choice, I used
    • 1/2 red onion, sliced
    • 2 broccoli crowns, chopped
    • 2 cups sprouts 
    • 2 handfuls fresh organic spinach
    • 1 organic zucchini, chopped
    • 1 organic red pepper, chopped
    • 1 cup mushrooms, chopped
    • 1 bulb baby bok choy
    • 1/2 cup snap peas
  • 2-3 tbsp sesame oil
  • 2 garlic cloves, crushed
  • Sauce (or your favorite teriyaki sauce)
    • 2-3 tbsp seasoned rice vinegar
    • 2-3 tbsp coconut aminos
    • 1 tbsp chili garlic paste, more to taste
    • Optional: 1 tbsp fish sauce or oyster sauce
  • Sprinkle ground garlic from garlic mill
  • Sprinkle freshly ground pepper 
  • Optional: garnish with sesame seeds and scallions

Garlic Scallion Cauli-Rice

  • 1 head cauliflower, riced
  • 2 garlic cloves, crushed
  • 1/3 cup scallions, chopped
  • 1 tsp seasoned rice vinegar
  • 1/2 tsp Himalayan sea salt

Stir fry with Garlic Scallion Cauli-Rice | Lexiscleankitchen.com

Stir fry with Garlic Scallion Cauli-Rice | Lexiscleankitchen.com

Directions:

  1. Using a wok or a large skillet, heat 1 tbsp oil and 2 crushed garlic cloves for 30 seconds
  2. Add chopped onion and broccoli and let cook for 5 minutes
  3. Add other veggies of choice (mushrooms, snap peas, red pepper, bok choy, sprouts) and let cook (you may want to drizzle another tbsp oil, depending on how many veggies are in your wok)
  4. Once veggies are cooking and translucent, add protein of choice and let cook until fully done
  5. In a bowl combine 1/2 tbsp oil, coconut aminos, chili paste, and seasoned rice vinegar
  6. Once protein is cooked, add dressing mixture
  7. Optional: Add spinach and additional sprouts
  8. Serve hot and sprinkle with sesame seeds

Garlic Scallion Cauli-Rice

  1. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency
  2. Chop scallions and set aside
  3. In a medium-sized pot heat oil and garlic
  4. Add in cauliflower rice, seasoned vinegar, salt, and chopped scallions
  5. Let cook, stirring often, for 3-5 minutes
  6. Transfer to bowl and serve hot

Stir fry with Garlic Scallion Cauli-Rice | Lexiscleankitchen.com

Creamy Mango Madness Protein Smoothie

Creamy and packed with mango flavor, this protein smoothie is delicious, refreshing, and tropical!

Creamy Mango Madness Smoothie | Lexiscleankitchen.com #dairyfree #glutenfree #paleo #healthy

 Ingredients: 
  • 1 scoop vanilla protein powder (I use this Grass-Fed Whey)
  • 1 cup unsweetened vanilla almond milk
  • 1 cup frozen mango
  • 1 tsp organic vanilla extract
  • 1/2 tsp chia seeds
  • 1/2 tsp coconut oil
  • Optional: garnish with unsweetened coconut flakes and mango

Directions:

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

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Benefits of Mango:

  • Rich in vitamin A and E
  • Alkalizes the body
  • Improves memory and concentration
  • Improves digestion
  • Strengthens immunity

Benefits of Coconut Oil:

  • Improves metabolism
  • Regulates blood sugar
  • Contains antimicrobial properties
  • Rich in antioxidants
  • Can improve many skin conditions
  • Tip: buy organic, cold-pressed, unrefined, extra-virgin coconut oil

Benefits of Almond Milk:

  • Contains calcium and vitamin D
  • Great for your skin: 1 serving contains 50% of our recommended daily value of vitamin E
  • Low calorie
  • Rich in calcium

Benefits of Chia Seeds:

  • Loaded with iron, calcium, omega 3′s, magnesium, and antioxidants
  • Mineral powerhouse
  • Natural detoxifier
  • Improves health of hair, skin, and nails

Creamy Mango Madness Smoothie | Lexiscleankitchen.com #dairyfree #glutenfree #paleo #healthy