Zucchini Linguine with Homemade Meat Sauce

And now, for a healthy and delicious dinner your whole family will love!

Zucchini Linguine with Homemade Meat Sauce | Lexiscleankitchen.com

Ingredients:

Zucchini Linguine:

  • 4-5 large organic zucchini
  • 1 tbsp extra-virgin olive oil

Meat Sauce:

  • 1 lb. organic grass-fed beef (or ground turkey)
  • 1 15 oz. can organic diced tomatoes
  • 1 15 oz. can organic tomato sauce
  • 1 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 3 large organic carrot stalks, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp Mrs. Dash Italian seasoning
  • 1 handful fresh basil, finely chopped
  • 1 tsp red pepper flakes (more or less, to taste)
  • Himalayan sea salt, to taste
  • Freshly ground pepper, to taste
  • Optional: Serve with fresh parmesan
  • Optional: Garnish with fresh Basil

Zucchini Linguine | Lexiscleankitchen.com

Directions:

  1. Make the Meat Sauce
  2. Zucchini Linguine:
    1. Using a mandolin, cut long linguine-like strands
    2. In a large pan, heat 1 tbsp extra-virgin olive oil and place ‘noodles’ in pan
    3. Let cook for 2-3 minutes, stirring occasionally
    4. Add 1/4 cup water and cook over medium heat until translucent (5-8 minutes)
    5. Transfer to a strainer and strain excess water
    6. Top with meat sauce and serve hot

Zucchini Linguine with Homemade Meat Sauce | Lexiscleankitchen.com

Zucchini Linguine with Homemade Meat Sauce | Lexiscleankitchen.com

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Loaded Cauliflower Cakes

Potato Latkes were a staple side dish growing up in my family, and not just on the Jewish holidays! These cauliflower cakes remind me of the side dish I have always loved, while bringing so much more to the table. These fritter cakes are packed with flavor and make for a delicious healthy side dish!

Loaded Cauliflower Cakes | Lexiscleankitchen.com

Loaded Cauliflower Cakes | Lexiscleankitchen.com

  • 1 head cauliflower
  • 1/2 cup scallions, chopped
  • 1/2 yellow onion, chopped and sautéed
  • 1 garlic clove, crushed
  • Optional: 5 strips crispy nitrate-free bacon
  • Optional: 1 jalapeño, seeds removed and diced
  • 3 large organic eggs
  • 5 tbsp gluten-free organic corn meal (or gluten-free flour of choice)
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1 tbsp (or more depending on quantity) extra-virgin olive oil
  • 1/2 tsp Mrs. Dash Italian Seasoning
  • 1/2 tsp Himalayan sea salt, more to taste
  • 1/4 tsp freshly ground pepper, more to taste
  • Optional: If you eat dairy & are a cheese lover, add 1/3 cup shredded cheddar to the batter
  • Optional: garnish with extra scallions and chopped bacon
  • Optional: serve with sour cream, tomato sauce, or unsweetened applesauce

Directions:

  1. Chop cauliflower into florets
  2. Steam cauliflower until tender (using a steamer insert: In your pot bring about an inch of water to a boil. Place cauliflower florets in the steamer basket (and then into the pot), cover, and steam until tender, 8-10 minutes)
  3. While steaming, saute onions in a small pan and cook bacon
  4. Once steamed, place in a large bowl of ice-cold water
  5. Drain well then mash cauliflower with a potato masher
  6. Drain excess water in a colander for about 10 minutes (make sure to drain VERY well)
  7. In a bowl, whisk together bacon, eggs, scallions, jalapeño, sautéed onion, 2 tbsp corn meal, Italian seasoning, garlic, salt and pepper
  8. Add in mashed cauliflower, remaining corn meal, flour, and baking powder and mix well
  9. Heat 1 tbsp oil in large skillet
  10. Drop tablespoons of batter into the skillet and lightly flatten (I rolled mine into balls using my hands)
  11. Cook until golden brown (4-5 minutes), flip, and cook until golden brown on the other side
  12. Add more oil as needed until all cakes are cooked
  13. Place on paper towel to drain
  14. If you want them even crisper, place on baking tray and broil on high for 5 minutes
  15. Serve hot and garnish with extra chopped bacon and scallions and your desired dipping sauces

Notes:

  • I tried a piece after the first batch was done and decided to add a bit more salt. Depending on your desired taste, you may want to try one and add based on your liking!
  • Adapted from: Epicurious

Loaded Cauliflower Cakes | Lexiscleankitchen.com

Loaded Cauliflower Cakes | Lexiscleankitchen.comLoaded Cauliflower Cakes | Lexiscleankitchen.com

Spicy Chicken in Tomatoes

A simple chicken dish that’s packed with flavor. I love when I’m eating a dish and each bite is loaded with the delicious topping! This light dish would be perfectly paired with any vegetable. I served mine with roasted asparagus (recipe below)!

Spicy Chicken in Tomatoes | Lexiscleankitchen.comIngredients:

  • 1 lb. organic chicken breasts
  • 1 tsp extra-virgin olive oil
  • 1 tbsp Mrs. Dash Italian seasoning
  • 2 garlic cloves, crushed
  • 1 white onion, roughly chopped
  • 2 1/2 cups whole plum tomatoes (in sauce)
  • 1/2 tsp dried basil
  • Himalayan sea salt (to taste)
  • Freshly ground pepper (to taste)

Optional: 

  • 2 tbsp chili sauce/ 1 tsp red pepper flakes
  • Optional: 2 handfuls fresh organic spinach

Directions: 

  1. Season chicken breasts with Italian seasoning
  2. In a large sauté pan, heat oil and place chicken in pan. Let cook for about 3-4 minutes on each side
  3. Add in crushed garlic and onion and let cook for 2 minutes
  4. Add in tomatoes, basil, salt, and pepper and let cook together for about 8-10 minutes on low heat
  5. If adding spinach, add and let cook for 2 minutes until sautéed

Roasted Asparagus: 

Ingredients:

  • 1 bunch asparagus
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp garlic powder
  • 1 1/2 tsp Mrs. Dash Italian seasoning
  • Dash Himalayan sea salt

Directions:

  1. Preheat oven to 350
  2. Line a baking sheet with foil
  3. Toss asparagus lightly with extra-virgin olive oil, garlic powder, Mrs. Dash. Italian Seasoning, and sea salt
  4. Lay asparagus out on baking sheet and let roast for about 30 minutes or until fully cooked

“Pasta” Primavera

I love Italian cuisine! I mean who doesn’t love combining meat, fresh vegetables,  garlic, oil, and homemade tomato sauce? A ton of the dishes I make are Italian-inspired. This dish fulfills that delicious pasta-dish craving, without the pasta! My version of “pasta” primavera is made with spaghetti squash and is the perfect combination of garlic, spices, meat, and vegetables!

Spaghetti Squash Primavera | Lexiscleankitchen.com

Ingredients:

  • 1 Spaghetti Squash
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 1/2 tsp red pepper flakes (more to taste)
  • 1/4 tsp ground garlic
  • Freshly ground pepper (to taste)
  • Himalayan sea salt (to taste)
  • 2 handfuls fresh organic spinach
  • 1/3 cup sun-dried tomatoes
  • 1/2 onion, chopped
  • Protein of choice (2 organic chicken breasts, 10 large shrimp)
  • Optional: Add in other vegetables (zucchini, broccoli, grape tomatoes, asparagus)
  • Optional: Garnish with fresh basil and parmesan when serving

Directions:

  1. Preheat oven to 375
  2. Roast spaghetti squash
  3. Prepare protein of choice (I grilled 2 organic chicken breasts and shrimp)
  4. Place spaghetti squash in a medium size pot
  5. Add oil and garlic and mix well over medium heat to combine
  6. Lower heat and add in sun-dried tomatoes, spinach, and any other vegetables of choice
  7. Add in protein and mix well to combine
  8. Top with fresh basil and fresh parmesan (optional) and serve hot

Spaghetti Squash Primavera | Lexiscleankitchen.comSpaghetti Squash Primavera | Lexiscleankitchen.com

Meatball Stew

MMM…. This definitely just happened! A hearty meatball stew. I am loving this dish!

Meatball Stew | Lexiscleankitchen.comIngredients:

For the Stew:

  • 15 oz. organic diced tomato
  • 2 cups organic chicken stock
  • 1 cup organic tomato sauce
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 2 large organic carrots, chopped
  • 3 medium potatoes of choice, cubed (optional)
  • 2 garlic cloves, crushed
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 teaspoon Himalayan sea salt (more to taste)
  • 1/2 teaspoon freshly ground black pepper

For the Meatballs:

  • 1 lb. grass-fed organic beef
  • 1 tbsp Mrs. Dash Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1 egg
  • 1/2 tbsp gluten-free cornmeal (substitute breadcrumbs of choice)
  • 1/2 tsp Himalayan sea salt
  • Dash freshly ground pepper

Directions:

For the Meatballs:

  1. Preheat oven to 350
  2. Line a baking sheet with foil and spray so it is greased
  3. In a bowl combine all meatball ingredients and mix well
  4. Roll into balls and bake on 350 for 15 minutes, or until fully cooked through
  5. Remove from oven and set aside

For the Stew:

  1. In a large pot heat oil and crushed garlic for 1 minute
  2. Add in chopped onions, carrots, celery, and potatoes and let cook for 8-10 minutes, stirring often
  3. Once vegetables are soft, add in broth, tomato sauce, diced tomatoes, seasoning, and meatballs- mix well
  4. Bring to a boil then reduce heat; simmer over low heat for 30 minutes, stirring occasionally
  5. Taste and adjust spices to your liking, serve hot

Meatball Stew | Lexiscleankitchen.com

Meatball Stew | Lexiscleankitchen.com