Hampton’s Retreat

Our Hamptons blogger retreat, featuring our stay in NYC and Watermill, NY, was so much fun! I am so excited to give you a glimpse of all that we did (and ate)! There’s truly nothing I love more than getting together, face-to-face, with internet blogger friends who have grown to have a special place in my heart!

Gina, Liz, and I began planning our retreat a full year beforehand, and we had so much we wanted to do! It truly takes a team to put on a retreat and I am so lucky to have worked with these amazing friends to put it together!  We wanted everyone to fly into NYC and experience the city for a night, and then spend the weekend in luxury in the Hamptons!

Let’s take a look…

Day 1: All of the fabulous attendees flew into New York City and arrived at the Lotte New York Palace Hotel (I mean, just look at the view)! The hotel is beyond beautiful — right down to every detail! The rooms are so big that you don’t feel like you’re in New York City! If you have ever stayed in New York City, the rooms are exceptionally tiny. The Lotte felt like a dream! So spacious, so elegent!

Upon arrival and settling in, we met for drinks and then were off to an amazing dinner at Fig + Olive’s Meatpacking location (one of my go-to restaurants in the city)!

Day 2:  We woke up and had an amazing breakfast at Villard, the restaurant at the Lotte Palace. Everything was absolutely incredible, and the hospitality was beyond! After breakfast, the group headed to Mamo NYC for a full-on lunch spread!

After lunch, it was time to depart to the Hamptons! A little traffic to get there, and then everyone arrived at the house an epic Delallo spread (P.S. use code LexisCleanKitchen25 for 25% off anything on DeLallo.com), an amazing Sabra baked hummus dip (find Liz’ recipe here), and a few of Gina’s delicious recipes! We spent the night hanging out, sipping on sangria, and playing foosball and all sorts of shenanigans in the house’s game room! It was perfect!

Day 3: Our first full day in the house! We started off our morning chit-chatting and relaxing with Nespresso coffees, fresh fruit, mimosas, and made a DIY Avocado Toast Bar with every topping you could imagine! A variety of breads (gluten-free included) for the base, avocados, hard boiled eggs with my favorite, Vital Farms, made in the Instant Pot, meats and cheeses, everything bagel seasoning, coarse sea salt, hot sauce, and MORE!

After breakfast, a little poolside yoga, and relaxation, we headed to a delicious lunch at Union Cantina (see Gina’s version of their Lobster Tacos HERE)! Our friends at Discover Long Island then set up a wine tasting for us at Bedell Cellars on the North Fork, which was so fabulous! Beautiful day and delicious wine! I recently shared my Frosè recipe inspired by the vinyard for all of you to try, too!

Hamptons Retreat Bedell Cellar Vinyard

After our lunch/vinyard outing, we headed on home to relax by the pool, eat ALL THE hummus spreads, and get ready for dinner!  We hired Chef Renee Blackman to cook for us at the house! She created an amazing menu using Green Giant’s Riced Veggies and Delallo’s new Veggie Marinades (gluten-free included)! You can see the Watermelon Ahi Tuna Salad I shared last week inspried by Chef Renee!

Hamptons Retreat Chef Renee Blackman

We cooled off all weekend with epic ice cream bars courtesy of Halo Top Creamery!

Our group included some amazingly talented bloggers including: Beth, Trevor & Jennifer, Lauren, HeidiGerry, Julie, Liz, Heather, AndieKristin, Maria, Gina, and myself.

Show Me The Yummy made this amazing video recapping our trip. They are SO funny. I’ve watched this video 50 times! P.S. Of course my solo shot is me taking a bite of Liz’ dip!

This weekend retreat could not have happened without the help from all of our amazing sponsors! A HUGE thank you to our sponsors who helped make this retreat possible- DeLallo, Sabra, Green Giant, Lorissa’s Kitchen, Vital Farms Eggs & Butter, Halo Top, Peapod by Stop and Shop, Nespresso, and the fabulous restaurants who hosted us!

All thoughts are 100% always my own. All photography by Alejandro Photography – a huge thank you to Raul for capturing the most amazing moments!

Watermelon Ahi Tuna Salad

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

The combination of juicy watermelon, marinated zesty ahi tuna, and fresh cucumber in this Watermelon Ahi Tuna Salad makes for the perfect light and refreshing summer salad or meal starter!

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

I am so excited to share a few fabulous recipes, along with a recap, from our Hampton’s blogger retreat I co-hosted last month! I shared the Frosè last week, and this week I am sharing this amaing salad. We hired Chef Renee Blackman,  A seasoned talent with experience in the culinary industry,

Hamptons Retreat Chef Renee BlackmanPhoto by Raul Velasco of Alejandro Photography

For one of our dinners, we decided to stay in and we hired Chef Renee Blackman, a super talented chef who was also on Food Network’s CHOPPED! We knew she was the right fit and could make a creative, Instagram-worthy meal for us!

Hamptons Retreat Chef Renee BlackmanPhoto by Raul Velasco of Alejandro Photography

Chef Renee made us the most amazing meal, including this salad, and I knew I had to recreate it for all of you!

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

Check out this amazing video she made of our special evening!

I made a few swaps to the recipe so it would be a perfect fit for all of you, plus I fried up those shallots with a new tip I learned to ensure they fry perfectly without burning!

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

Watermelon Ahi Tuna Salad

Preparation 10 minutes 2017-07-24T00:10:00+00:00 Cook Time 5 minutes 2017-07-24T00:05:00+00:00

Ingredients

Chili marinade

Everything else

  • 1 lb. sushi-grade tuna
  • 1 shallot, finely sliced

Instructions

  1. Using a very sharp knife, trim away any skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl. Add the chili marinade ingredients, minus the chili paste, to the blender and emulsify. Mix in the chili paste into the marinade then pour onto tuna and add salt to taste at the very end.
  2. Use a mandolin (or a vegetable peeler) slice the cucumbers to be paper thin in the end result. When the cucumbers are sliced, roll them up and set to the side.
  3. Slice the shallots then and then fry them. To fry the shallots: Place 1/4 cup of avocado oil or oil of choice into a small saucepan. While the oil is cold, add in the sliced shallots. Bring to frying temperature (375ºF) and fry until golden. Watch often to avoid burning. Set aside on a plate lined with paper towel until ready to serve. *The key is not heating the oil beforehand.
  4. While the tuna is marinating, cut the watermelon into half-inch cubes (2 cups) and lightly season with salt t o the watermelon to bleed.
  5. Assemble: Add the tuna and place a few watermelon cubes, garnish with shallots and cucumber rolls, top with cilantro and micro greens.

Recipe Notes

Adapted from Chef Renee Blackman

Beyond the Kitchen

Life Lately:

A few weekends ago I traveled to Toronto for a family wedding which was SO MUCH FUN.  I also left two signed copies of my cookbook at the Indigo in the Yorkdale Mall (and OMG, that mall is epic, you guys)! I purchased the most amazing pull-over hoodie from Roots but had to return it the next day because there was a stain on it when we got to our AirBnB. Such a bummer since it was the last one and on sale! I wish we had Roots in the states!

Beyond the Kitchen: Toronto Wedding June 2017

Wedding vibe! Here’s the dress! It fit true to size.

I got home and packed right up for a blogger retreat in NYC & the Hamptons, which you may have seen all over my social media! It was an amazing weekend filled with inspiring friends/co-workers, and tons of fabulous food! Stay tuned for a recap post and some exclusive recipes from restaurants we ate at!

Last weekend we celebrated Mike’s birthday and had a BBQ at our house with friends. It was so much fun! The Mexican Street Corn Salad was the BIGGEST HIT!

Mike's B-day Spread

I am currently writing to you from New York! I am back this week helping my mom out as she had knee surgery yesterday. Any prayers, good thoughts, and good vibes you could send her way would be so very appreciated! It will be a rough few weeks/months for her. It’s always hard watching your family members go through surgery.

Blog Posts I’m loving:

This dip was incredible (and made for amazing late night eats) at Mike’s birthday!

Make a charcuterie board like this!

A great guide for making corn on the grill!

All the energy bites here sound EPIC.

Give me this potato salad, please!

Book I’m loving:

The Couple Next Door by Shari Lapena is my recent favorite book. I could not put it down. It’s a quick read for sure! Think Girl on the Train-esque.

What’s HOT on Pinterest:

Oven Baked Zucchini Fries – Pin It

Italian-Style Spaghetti Squash Bake – Pin It

Caribbean Pulled Chicken – Pin It

Paleo Sandwich Bread – Pin It

Current Must-Haves:

Non-toxic sunscreen, all summer long!

These yoga pants are on sale and fit awesome!

This salt/pepper cellar is my new favorite kitchen counter piece.

I legit could never curl my hair until I recently got this curling iron. It’s AMAZING.

These loafers are the perfect summer shoe.

My all-time favorite perfume. It’s a classic. I’ve been wearing it for years!

My favorite Summer Rosè!

It’s hard finding jeans when you are petite like me! It’s been YEARS since I went into this store and I am so glad I did. These jeans fit amazing.

Abercrombie Jeans

What You May Have Missed On The Blog:

Mexican Street Corn Salad [VIDEO]

Cold Asian Noodle Salad [VIDEO]

Superfood Summer Fruit Smoothie

Loaded Egg Salad

Paleo Lemon Bars

Lobster Bisque

What’s Coming?

Frosè

Mango Chili Wings

Grilled Caesar Salad with Blackened Shrimp

Greek 3 Bean Salad

…and MORE!

Giveaway: Last Chance!

If you missed last weeks dinner plan, I’ve partnered with KitchenAid® to bring you this awesome 5-Ply Copper Core 10-Piece Set valued at $999.99!

TO ENTER: Simply cook a dish from one of my meal plans and tag @lexiscleankitchen, @KitchendAid.Healthy, and #LCKmealplan on social media! You can enter more than once by cooking multiple meals! Make sure your profile is public so we can see the entries!

Giveaway ends June 30th at 6pm PST.

KitchenAid Giveaway | Lexi's Clean Kitchen

Mexican Street Corn Salad [VIDEO]

Mexican Street Corn Salad

This Mexican-Inspired Street Corn Salad is my new summer salad obsession! So much flavor, and simple to prepare. It will be a BBQ staple all season long. It’s naturally gluten-free and made with the option for cheese, making it dairy-free if you want it to be!

Mexican Street Corn Salad

Let’s keep with tradition and grill up our corn! Perfectly fresh grilled corn is SO GOOD.

Now to get the kernels off, this way works…

Mexican Street Corn Salad

But this way works much better!

Mexican Street Corn Salad

Get those kernels off the cob, mix up the delicious sauce, mix together, and devour!

I used to not eat much corn. Not because I couldn’t digest it well, I can digest it decently, but because so much of it is genetically modified. Did you know corn is one of the most GMO crops? NOW I get my corn from my local farmers and feel GOOD about it. Plus, local fresh corn is so so so good. I’ll take it all summer long, please!

Mexican Street Corn SaladI can’t get enough of this salad. It’s easy to make and a different fun way to serve up your corn. A little bit of creaminess, a little tang, and a lot of fresh! Serve them up as a side for anything, but may I suggest this epic tostada?

Mexican Street Corn Salad

Mexican Street Corn Salad

Mexican Street Corn Salad

Preparation 0:10 2017-07-24T00:10:00+00:00 Cook Time 0:20 2017-07-24T00:20:00+00:00 Serves 4     adjust servings

Ingredients

Instructions

  1. Preheat grill to medium-hot.
  2. Wrap corn in individual pieces of tinfoil with 1/2 tablespoon of butter in each foil.Place on grill for 15 minutes, turning every 3 or so minutes. After 15 minutes, remove tin foil and let cook until slightly charred. Alternatively, you can boil corn instead of grilling!
  3. Remove and let cool slightly. Cool enough to cut the corn.
  4. Cut kernels off of the cob and place into a bowl.
  5. In a separate bowl, mix together the remaining ingredients. Taste and adjust spices as desired.
  6. Pour over corn, garnish, and serve.

Recipe Notes

*For the Mexican Street Corn Tostadas:
-1 batch homemade tortillas or store-bought tortillas (my favorite)
-1 batch refried black beans
-1 batch guacamole

In a greased skillet over medium heat, place tortilla and cover until crispy, tossing after 30 seconds to 1 minute. Make your refried black beans and guacamole. Pile them up and enjoy!

*Depending on how large your corn is, add more mayo and salt as desired. This dish should be on the creamer side.

 

Work Day Break Ideas To Help Manage Stress

I wrote this post, Work Day Break Ideas to Help Manage Stress, because whether you go into an office each and every day, work for yourself, or are in school – whatever it may be – we all need a little break now and again! Here are my healthy break ideas that I use personally in my day-to-day work life! 

I am deeply passionate about helping you lead a cleaner lifestyle. Since the day I started Lexi’s Clean Kitchen, that has always been my core mission. Whether it’s helping you on your clean eating journey, stocking your pantry, giving you tips to wake up feeling great, or giving you cleaner beauty and skincare ideas – I want you to be the happiest and healthiest you! I want others around you to be the healthiest, happiest, them!

I am so excited to be partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you today’s infographic! Having personally seen how smoking has impacted members of my family, I am eager to help those helping others! Rather than taking a smoke break, here are some work day break ideas to help you tackle your busy day, or to help encourage those around you to do the same!

Work Day Break Ideas To Help Manage Stress - Lexi's Clean Kitchen

  • Head Outside: Walk around the block or a building, or if weather doesn’t permit, walk up and down the stairs a few times!
  • Grab a Brain-Boosting Snack: Refuel and boost your energy: Carbs and sugars will make you crash, reach for a piece of fruit or some veggies with guacamole!  
  • Listen to Something Inspiring: Tune into to a podcast, a favorite song, or a read an article or two from somebody who motivates you and gets you excited.
  • Get Social: Send an email or two making somebody (a friend, coworker, or family member) feel extra loved! Not only will they feel great, you’ll feel wonderful knowing you made their day a little brighter. 
  • Don’t Eat Lunch at Your Desk: A change of location or scene will help your sanity, trust me!
  • Organize: Spend a few minutes organizing your space. Less clutter will make you feel less overwhelmed throughout the day.
  • Relax: Take a few minutes to sit back and be mindful. Meditate, take some deep breaths, or just sit quietly and have a few minutes for YOU.

What are your favorite work day breaks?

This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own. 

Steak Cobb Salad with Cilantro Vinaigrette

Steak Cobb Salad with Cilantro Vinaigrette {30 minutes or less, paleo friendly, gluten-free} | Lexi's Clean Kitchen

This Steak Cobb Salad with Cilantro Vinaigrette is a super hearty lunch or dinner that’s packed with veggies and your favorite cobb salad flavors!

Steak Cobb Salad with Cilantro Vinaigrette

I am so excited to be back this week partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you another fabulous recipe! 

You all know how passionate I feel about helping you lead a cleaner lifestyle. Since the day I started Lexi’s Clean Kitchen, that has always been my core mission. Whether it’s helping you on your clean eating journey, stocking your pantry, giving you tips to wake up feeling great, or giving you cleaner beauty and skincare ideas – I want you to be the best you!

Steak Cobb Salad with Cilantro Vinaigrette

Now, even though I’ve never personally been a smoker, I have seen it affect members of my family. I want to help others who know people who smoke to give them the tools and resources to help those around them! Quitter’s Circle is a fabulous online resource with information from tips on how water can play an important role in your quit journey, to articles on helping your best friend try to quit smoking, and I am so excited to share even more ways to be confident, feel great, and glow from within!  

Today’s recipe does just that. It’ll give you the fuel you need to tackle your day, it will give you energy with proteins and healthy fats, and it will leave you so satisfied you’ll be wanting to cook this meal up again and again! Plus, it’s easy to prepare, and you can meal prep parts of it ahead of time (like the bacon, hard boiled eggs, dressing, and steak), to throw together throughout the week for a satisfying meal! 

Steak Cobb Salad with Cilantro Vinaigrette

Steak Cobb Salad with Cilantro Vinaigrette

Steak Cobb Salad with Cilantro Vinaigrette

Preparation 10 minutes 2017-07-24T00:10:00+00:00 Cook Time 15 minutes 2017-07-24T00:15:00+00:00 Serves 2     adjust servings

Ingredients

  • 2-4 cups romaine lettuce
  • 1 cup cherry tomatoes, diced
  • 2 hard boiled eggs, sliced
  • 1 avocado, sliced
  • 1/3 cup sliced red onion
  • 4 slices of cooked bacon
  • 1/4 cup pickled jalapeños
  • 1 pound steak of choice, sliced
  • Optional: 1/4 cup blue cheese or feta cheese

Cilantro- Dijon Vinaigrette

Instructions

  1. Preheat the oven to broil. Pat the steak dry and season generously with salt and pepper.
  2. Heat an oven safe skillet with 1 tablespoon of oil and let the skillet get hot. Add the steak and sear on each side for 2 minutes. Transfer to the oven and let cook for 7-11 minutes, depending on the thickness of your steak, until it reaches your desired doneness.
  3. Add dressing ingredients into your high-speed blender and blend until smooth.
  4. Assemble: Place lettuce, tomatoes, hard-boiled egg, avocado, red onion, bacon and jalapeños in your salad bowls. Top with steak and optional cheese. Serve with dressing.

Recipe Notes

A guide to making the perfect hard-boiled egg can be found here.

This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own.