“I’m so excited to share the #recipes I made exclusively for all of you! My cooking and eating philosophy is simple–when eating real, nutrient-dense foods and eliminating processed foods, you’ll simply feel fabulous. And you deserve that! In this journey, you’ll get everything from easy weeknight meals, dinners to impress your guests, leftovers for lunch, and a fun and healthy snack. Hope you love them!” – Lexi of @lexiscleankitchen
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Israeli Salad Cucumber Cups
Serves 4 | Prep: 15 minutes
Ingredients:
- 2 cucumbers
- 2 large tomatoes, diced
- 1/2 red onion, diced
- 1/3 cup fresh Italian parsley, finely chopped
- 1 1/2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice, more to taste
- Himalayan sea salt, ground garlic and freshly ground pepper, to taste
- 1/2 cup crumbled feta cheese (if you do dairy)
- 1 green pepper, finely chopped
- 1 15 oz. can chickpeas, rinsed and drained
Directions:
- Wash and peel cucumbers.
- Cut them into 1 inch long pieces.
- Using a small spoon or melon baller, scoop out the inside to make a hollow about ½ inch deep.
- In a bowl, combine tomatoes, red onion, parsley, oil, lemon, salt, pepper, and garlic.
- Spoon mixture into cucumber cups and serve.
Grilled BLT Salad
Serves 4 | Prep: 15 minutes | Cook: 10 minutes
Ingredients:
Salad:
- 2 romaine lettuce leaves
- 2 tsp oil
- Pinch of sea salt
- Squeezed lemon juice
- 4 strips bacon, cooked crispy
- 2 tomatoes, cubed
- 1 avocado, cubed
Lemon Vinaigrette:
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Pinch of black pepper
- Pinch of sea salt
Directions:
- Heat grill to medium heat.
- Brush romaine lettuce with oil and grill for 3 or 4 minutes on each side.
- Squeeze with lemon and set aside.
- In a small bowl or jar, whisk together dressing ingredients.
- To assemble, place romaine on a plate. Add tomatoes, bacon, and avocado.
- Drizzle with dressing. Serve immediately.
One Pan Chicken & Zoodles in Red Pepper Sauce
Serves 4 | Prep: 8 minutes | Cook: 25 minutes
Ingredients:
- 1 tbsp butter or oil
- 1 lb boneless chicken breasts
- 1 cup fire-roasted red peppers (from a jar), roughly chopped
- 1 garlic clove
- 1 large zucchini, spiralized
- Pinch of salt
- Pinch of pepper
- 1/2 cup chicken broth
- Red pepper flakes, to taste
Directions:
- Pat chicken dry and season with salt and pepper.
- Heat your butter or oil in a skillet over medium heat.
- Add chicken and cook for 5 to 6 minutes on each side. Remove and set aside.
- In a blender, blend red peppers, garlic, salt, and pepper.
- Pour sauce into the skillet and add chicken broth.
- Add chicken back into the pan and simmer for 10 minutes. Add red pepper flakes as desired. Add in spiralized zucchini and toss to mix into sauce.
- Let cook for 3 to 5 minutes until noodles slightly soften. Serve hot.
Peach Lime Shrimp Skewers over Avocado Peach Salsa
Serves 4 | Prep: 15 minutes | Cook: 10 minutes
Ingredients:
For the shrimp:
- 1 lb shrimp, peeled and deveined
- 1 peach, peeled and roughly chopped
- 1 tbsp honey
- 1 lime, juiced
- Pinch of sea salt
- Pinch of paprika
For the salsa:
- 1 avocado, cubed
- 1/2 red onion, diced
- 2 peaches, diced
- 1/3 cup fresh mint or cilantro, chopped
- 1 lime, juiced
Directions:
- Pat shrimp dry and season with salt and pepper. Place on skewers.
- In a blender, place peach, honey, lime, salt, and paprika. Blend until smooth.
- Brush a bit of mixture onto both sides of the shrimp, leaving plenty remaining.
- In a bowl, combine salsa ingredients and mix. Heat grill to medium. Grill shrimp for 3-4 minutes on each side until opaque.
- Brush cooked shrimp with remaining peach marinade, squeeze additional lime juice, and serve over salsa.
