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

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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

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

Spicy Ahi Tuna Burgers with Pickled Cabbage, Avocado, and Spicy Mayo

Dinner is served, my friends! Ahi Tuna Burgers with homemade pickled cabbage, spicy mayo, and avocado on my Loaded ‘Everything’ Cauliflower Rolls. Anything goes good on the rolls, but you can’t go wrong with a spin on seafood burgers. This recipe is inspired by one of my favorite meals at a local Boston restaurant.

Spicy Ahi Tuna Burgers with Homemade Pickled Cabbage on "Everything Bagel" Cauliflower Rolls | Lexiscleankitchen.com

Spicy Ahi Tuna Burgers with Homemade Pickled Cabbage on "Everything Bagel" Cauliflower Rolls | Lexiscleankitchen.comPickled Cabbage | Lexiscleankitchen.com

Ingredients:

  • 1 lb. Sushi-grade Yellowfin Ahi Tuna, ground
  • 2 cloves garlic, crushed
  • 2 tbsp scallions, chopped
  • 1 tsp sriracha (optional)
  • 1 egg
  • 2 tsp organic corn meal (or flour of choice)
  • 1/8 tsp Himalayan sea salt
  • 1/8 tsp freshly ground pepper

For the pickled cabbage: 

  • 2 cups cabbage, shredded
  • 3 tbsp apple cider vinegar
  • 1 tsp raw honey
  • 2 tbsp extra-virgin olive oil
  • Himalayan sea salt, to taste
  • Freshly ground pepper, to taste

Spicy Mayo:

  • 2 tbsp homemade mayo
  • 1 tsp sriracha (more to taste)

Directions:

Ahi Tuna Burger:

  1. Take your tuna steaks and dice into pieces
  2. In a food processor, pulse tuna until ground
  3. In a bowl combine tuna with garlic, scallions, egg, corn meal, salt and pepper
  4. Form into patties and grill for 3 minutes on each side (this keeps them still pink inside)

Pickled Cabbage:

  1. In a bowl combine all ingredients and mix well
  2. Place in air-tight container in refrigerator for at least 2-4 hours, or leave overnight

Spicy Mayo:

  1. In a bowl combine homemade mayonnaise and sriracha
  2. Mix well and store in fridge until ready to use

Spicy Ahi Tuna Burgers with Homemade Pickled Cabbage on "Everything Bagel" Cauliflower Rolls | Lexiscleankitchen.com

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