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

Advertisements

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

Maple Roasted Brussels Sprouts with Bacon

I was never a fan of brussels sprouts until about a year ago, and now I can’t get enough! This is a great Fall side dish. It combines savory and sweet tastes to adhere to just about anyone’s liking!

Maple Roasted Brussels Sprouts | Lexiscleankitchen.comMaple Roasted Brussels Sprouts | Lexiscleankitchen.comMaple Roasted Brussels Sprouts | Lexiscleankitchen.com

Ingredients:

  • 2 lb. brussels sprouts, halved & outer leaves removed
  • 2 tbsp + 1 tsp extra-virgin olive oil
  • 1/2 tsp Himalayan sea salt
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp ground garlic
  • 1-2 tbsp pure maple syrup
  • 4 strips nitrate-free bacon

Directions:

  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 and extra Himalayan sea salt on top and serve hot

______________________________________

Benefits of Brussels Sprouts:

  • Full of antioxidants
  • Good source of fiber
  • Promotes healthy digestion
  • Good source of folic acid
  • Fights inflammation

Maple Roasted Brussels Sprouts | Lexiscleankitchen.com

Maple Roasted Brussels Sprouts | Lexiscleankitchen.com

Italian-Style Mini Meatloaves

Italian meatloaf, loaded with veggies, spices, and delicious sauce… A great variation on a meat dish, right? I thinks so, especially when made into a mini-size that is the perfect serving of protein! The trouble I have always found is that many meatloaf recipes contain bread/breadcrumbs, sugar and other ingredients that make them not an ideal recipe for clean eaters or the allergy-friendly folk. I bring you an Italian-style meatloaf that clean, allergy-friendly, and is bursting with flavor!

Gluten-free Mini Meatloaves | Lexiscleankitchen.com

Ingredients:

  • 1 lb. organic grass-fed beef
  • 1 onion, finely chopped
  • 1/2 cup baby bella mushrooms, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp extra-virgin olive oil
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1/4 cup grated carrot
  • 1/4 tsp Himalayan sea salt
  • 1/4 tsp freshly ground pepper
  • 1 tbsp fresh basil, chopped
  • 1/2 tsp red pepper flakes, more to taste
  • 1/2 cup tomato sauce (jar or homemade)
  • 1 organic egg
  • 2 tbsp breadcrumbs or flour of choice, I used organic non-gmo corn meal

Directions:

  1. Preheat oven to 350
  2. Grease mini meatloaf pan (or muffin pan)
  3. In a small skillet, heat oil and garlic, sauté onion and mushrooms until translucent
  4. In a bowl, combine beef, veggies, spices, egg, and 1/4 the tomato sauce, mix well
  5. Fill meatloaf pan/muffin pan to the top with meatloaf mixture
  6. Bake for 20-25 minutes or until fully cooked through
  7. Let cool, and serve with the remaining tomato sauce on top
  8. Optional: garnish with fresh parmesan and fresh basil

Serve with your favorite roasted vegetables on the side!

Gluten-free Mini Meatloaves | Lexiscleankitchen.com

Oven-Baked Zucchini Fries

I love… french fries. There I said it! What I love even more is making healthy options for my fries so I don’t ever feel the need to indulge in the bad ones. These zucchini fries are PACKED with flavor and beyond crispy on outside. They make the perfect side dish any night of the week!

Gluten-free Zucchini Fries | Lexiscleankitchen.comGluten-free Zucchini Fries | Lexiscleankitchen.com

Gluten-free Zucchini Fries | Lexiscleankitchen.com

Ingredients:

  • 3-4 organic zucchinis
  • 2 eggs
  • 1/4 cup organic corn meal
  • 1/4 cups almond meal
  • 3 tbsp fresh parmesan (can omit)
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes, more to taste
  • 1/2 tsp Himalayan sea salt, more to taste

Directions:

  1. Preheat oven to 425
  2. Line a baking sheet and grease lightly
  3. Cut zucchini into fry slices and pat extra moisture dry with a paper towel
  4. In a large shallow bowl mix corn meal, almond meal, Italian seasoning, parmesan, red pepper flakes, garlic powder, salt and pepper
  5. In a separate shallow bowl crack the eggs and whisk together
  6. Dip zucchini strips into egg, then dredge in ‘breadcrumb’ mix
  7. Lay flat on baking sheet
  8. Bake 12-15 minutes, flip, and make for another 12-15 minutes until golden brown and crispy

Notes:

  • For extra crisp, broil on high for 3-5 minutes at the end
  • I serve my zucchini fries with tomato sauce and roasted garlic dip

Gluten-free Zucchini Fries | Lexiscleankitchen.com

Gluten-free Zucchini Fries | Lexiscleankitchen.com

‘Aloha’ bison burger topped with grilled pineapple, SAUTÉED spinach, nitrate-free bacon, and tomato

Roasted Garlic Dip: 

Ingredients:

  • 3 cloves garlic, roasted
  • 1 tsp + 1/2 tsp extra-virgin olive oil
  • 3 tbsp homemade mayonnaise
  • 1 tsp lemon juice
  • Himalayan sea salt, to taste
  • Freshly ground pepper, to taste

Directions:

  1. Preheat oven to 425
  2. Cut end off garlic cloves
  3. Place garlic in a small ramekin
  4. Pour 1/2 tsp oil over garlic
  5. Cover with foil and roast for 25 minutes until garlic is soft
  6. Remove soft garlic and smash with a fork
  7. In a bowl whisk together homemade mayo, smashed roasted garlic, 1 tsp oil, lemon juice, salt and pepper

Gluten-free Zucchini Fries | Lexiscleankitchen.comGluten-free Zucchini Fries | Lexiscleankitchen.com

Gluten-free Zucchini Fries | Lexiscleankitchen.com