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

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

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

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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

Homemade Meat Sauce

If you’ve been reading my blog by now you may know how much I LOVE Italian dishes. With that being said, you also may know that I often make my favorite Italian dishes into healthy versions that I love to dig into, weekly. This meat sauce is delicious and always a hit; it can go with a ton of things! I often make a big batch to have for the week, and it always all goes!

Homemade Meat Sauce | Lexiscleankitchen.comIngredients:

  • 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

Directions:

  1. In a deep sauce pan heat oil and sauté garlic over medium heat for 1 minute
  2. Add in onion and carrots and let cook, stirring occasionally, for 7-10 minutes until translucent
  3. Add meat and let cook until brown
  4. Add tomato sauce, diced tomatoes, and seasoning and mix well
  5. Bring to a boil then reduce heat to low and let simmer for 15 minutes
  6. Taste sauce and adjust spices based on desired taste

Favorite Meat Sauce Dishes:

Homemade Meat Sauce | Lexiscleankitchen.com Zucchini Linguine with Homemade Meat Sauce | Lexiscleankitchen.com