Lemon Curd and Blueberry Compote Breakfast Parfaits

Lemon Curd Blueberry Compote Parfaits | Lexi's Clean Kitchen

This Lemon Curd and Blueberry Compote Breakfast Parfait is a fabulous on-the-go breakfast option! It has all of my favorite flavors and textures in one hearty breakfast parfait!

Creamy lemon curd, sweetened-just-right blueberry compote, nutritious chia pudding, and crunchy granola! Made in partnership with Wyman’s Wild Blueberries.

Lemon Curd and Blueberry Compote Breakfast Parfaits - Lexi's Clean Kitchen

Lemon Curd and Blueberry Compote Breakfast Parfaits - Lexi's Clean Kitchen

I am so excited to partner with my friends at Wyman’s today to bring you this nutritious and delicious breakfast option!

Wild blueberries are smaller and have more antioxidants than domesticated blueberries, and 2x the antioxidant power!

Wyman’s prides itself on harvesting wild blueberries, which are picked fresh and immediately frozen to maximize health benefits to consumers.

Lemon Curd and Blueberry Compote Breakfast Parfaits - Lexi's Clean Kitchen

Wyman’s Wild Blueberries have no added sugars, preservatives, sodium, or starches and since they are smaller and more compact, you get more wild blueberries per pound!

Lemon Curd and Blueberry Compote Breakfast Parfaits - Lexi's Clean Kitchen

 

Tart lemon, sweet blueberries, creamy chia pudding, and optional Greek yogurt = the perfect protein-packed breakfast for any day of the week!

 

Lemon Curd and Blueberry Compote Breakfast Parfaits - Lexi's Clean Kitchen

Lemon Curd and Blueberry Compote Breakfast Parfaits

Preparation 20 minutes 2017-08-17T00:20:00+00:00 Cook Time 0:20 2017-08-17T00:20:00+00:00 Serves 8     adjust servings

Ingredients

Blueberry Compote

  • 3 cups Wyman’s Frozen Wild Blueberries
  • 1 tablespoon plus 1 teaspoon honey
  • 1 tablespoon lemon juice

Chia Pudding

  • 1 cup unsweetened cashew milk, or any nut milk of choice
  • 1/4 cup chia seeds
  • Optional: 2 teaspoons honey
  • 1 batch gluten-free granola

Other Ingredients

  • 2 teaspoons lemon zest for garnish
  • 1/2 cup Wyman’s blueberries
  • Optional: 2 cups plain Greek yogurt

Instructions

  1. Heat all blueberry compote ingredients in a small saucepan over medium-low heat. Let simmer for 10-15 minutes until most of the liquid has evaporated. Taste and adjust lemon and sweetener as desired. Once done, take off heat and let cool before pouring into a small mixing bowl.
  2. Divide the lemon curd, blueberry compote, chia pudding and Greek yogurt (if using!) among 8 4-ounce containers or 4 8-ounce containers. Top with granola and lemon zest and either eat right away or store in the fridge for later!

Recipe Notes

*Save the rest of the lemon curd for more delicious treats! We love using it in our lemon bars, top it with whipped coconut cream and berries for a fun no-bake treat, or even as a topping on our favorite Fluffy Paleo Pancakes!
*This should keep refrigerated for 1-2 weeks!

This post is sponsored by Wyman’s of Maine. All opinions are always, 100% my own!

Spring Vegetable Quiche

Paleo Spring Vegetable Quiche {Grain-free, gluten-free} | Lexi's Clean Kitchen

This Paleo Spring Vegetable Quiche is loaded with vegetables and fresh flavors that everyone will love! If you are looking for a beautiful and fresh brunch recipe to impress with this Mother’s Day or Easter Sunday, this recipe is IT! No one will be able to tell that the flaky, buttery crust is gluten-free, grain-free, and paleo-friendly!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Whatever the occasion, this gorgeous, fresh, healthy, and flavorful quiche will be the hit of the brunch table!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Flakey, butter-y crust loaded with fresh Spring vegetables and herbs makes for quiche perfection. This recipe can also be customizable! Simply make the crust, roast your favorite Spring veggies, combine them with eggs and spices, bake and BOOM. Brunch perfection.

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Top it with avocado slices and some flaky salt!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

 

Paleo Spring Vegetable Quiche

Preparation 5 minutes 2017-08-17T00:05:00+00:00 Cook Time 1 hour 2017-08-17T01:00:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 batch paleo tart crust (also on page 70 of the Lexi’s Clean Kitchen Cookbook)
  • 1/2 bunch asparagus, sliced thinly. Slice a few lengthwise to top the quiche before baking for an added beautiful touch!
  • 1 cup fingerling potatoes, thinly sliced
  • 1 teaspoon extra-virgin olive oil
  • 1 onion, diced, cooked until translucent
  • 1/2 cup leeks, diced, cooked until translucent
  • 1 cup red Swiss chard, both the leafy green and the stem, sliced thin and cooked until wilted.
  • 1 garlic clove, minced
  • 1/2 bunch Chives, sliced thin
  • 8 eggs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder

Instructions

1. Prepare one batch of tart curst and place in the refrigerator to chill.
2. Pre-heat the oven to 400 °F. Roast asparagus and potatoes for 30-40 minutes, or until fork tender. Broil for 1 minute at the end to add extra color to the vegetables.
3. While vegetables are roasting, heat olive oil in a small skillet over medium-high heat. Add in onion, leek, swiss chard, and garlic. Cook until onions turn translucent and swiss chard begins to soften, about 3-5 minutes. Take off heat and set aside.
4. In a medium mixing bowl, add roasted veggies, cooked onion mixture, eggs, paprika, salt, pepper, and garlic powder. Stir well.
5. Bring the oven down to 350 °F. Grease desired tart pan, and gently press the chilled dough into the center, filling up the sides and the bottom. Par-bake for 5 minutes, just until the dough starts to rise. The dough should still be raw.
6. Pour quiche mixture into tart pan. Garnish with chives and nicely cut asparagus. Bake for 35-40 minutes, or until the eggs have set.
7. Garnish with additional chives, sea salt, and avocado. Serve warm!

Savory Chorizo Breakfast Bowls

These Savory Chorizo Breakfast Bowls are a perfect hearty and filling brunch or make-ahead breakfast! I mean, isn’t everything just better when served in a BOWL and with a soft-boiled egg on top?

Simply prepare all of the ingredients the night before, toss in a bowl, and devour! Throw all of the ingredients in a mason jar or to-go container to enjoy this on-the-go!

Savory Chorizo Breakfast Bowls

There’s not much I love more than a hearty breakfast to fuel me for the day filled with protein, healthy fats, and carbs. I love that you can easily prep all of these ingredients ahead of time and package them up for multiple weekday breakfasts. Easy, portable, and delicious!

These bowls are loaded with vitamins, minerals, fiber, and protein to keep you energized and ready for the day ahead!

Savory Chorizo Breakfast Bowls

Savory Chorizo Breakfast Bowls

Preparation 0:10 2017-08-17T00:10:00+00:00 Cook Time 0:30 2017-08-17T00:30:00+00:00

Ingredients

  • 4 tablespoons extra-virgin olive oil or avocado oil, divided
  • 4 raw spicy chicken sausage links, casing removed
  • 4 cups kale, chopped
  • 1 teaspoons lemon juice, freshly squeezed, set aside more for garnish
  • 1 teaspoon Himalayan sea salt
  • 1 sweet potato, cubed
  • 1 red onion, diced
  • 8 vine tomatoes
  • 4 soft boiled eggs
  • 1 avocado, halved
  • Coarse sea salt, for garnish

Instructions

  1. With your hands, tear the stems off the kale and either chop or tear the kale into bite-sized pieces.
  2. Place the kale into a bowl with a teaspoon of lemon juice and a pinch of salt. Mix well.
  3. Sauté kale until wilted and set aside.
  4. Remove the casing for the raw chicken sausage. Heat a medium skillet with just enough avocado oil to cover the pan. Add the sausage to the pan and toss with a spatula. Cook until fully cooked through and browned.
  5. Optional: Add cooked sausage to a food processor and process until ground.
  6. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  7. Medium dice the sweet potato. In a  large bowl toss the diced sweet potato with 1 tablespoon avocado oil, and a pinch of sea salt. Spread the sweet potato in a single layer on one side of the baking sheet.
  8. Dice the red onion into a small dice. Add the diced onion into the same large bowl and toss with one teaspoon of avocado oil and a pinch of salt.
  9. Spread the onion on the other side of the parchment lined sheet tray.
  10. Place the tomato (stems attached) on the same sheet tray if there is room. If not, line another sheet tray with parchment paper and bake the tomato separately.
  11. Place one or both sheet trays in the oven and bake for 15-20 minutes, or until sweet potato is tender, the tomato has started to blister, and the red onion has started to caramelize.
  12. Toss the red onion and sweet potato every 10 minutes for even cooking.
  13. Fill up a pot with a small amount of water. Insert a steamer basket and bring the water to a boil. Steam the eggs for 5 minutes. Take off heat and run under water or place in a ice bath until cooled off. Store in the fridge unpeeled for up to two days, until ready to eat.
  14. Place all ingredients into your bowl, top with avocado and egg, and serve! Garnish with a squeeze of lemon juice, and a pinch of coarse salt.
Savory Chorizo Breakfast Bowls

Just look at that perfect egg!

Find my guide on making the perfect hard/soft boiled eggs here.

What is your favorite weekday breakfast?

 

Pancake and Waffle Mix

DIY Gift Week would not be complete without my Best Ever Fluffy Pancake and Waffle Mix from the Lexi’s Clean Kitchen Cookbook! These pancakes/waffles are gluten-free, grain-free, and totally the real deal! Everybody that makes these LOVES them so much!

Pancake and Waffle Mix

Day 4 of DIY Gift Week!

Monday: Espresso Candied Pecans

Tuesday: Best Ever Chicken Rub

Wednesday: Homemade Bark

TODAY: Pancake and Waffle Mix!

This mix is my favorite. I usually make a double batch to bring to my mom because she loves them so much. The printable labels below will make it easy for you to create a single, or a double batch as the perfect holiday gift this year!

Pancake and Waffle Mix

What You’ll Need:

Jars (mini or larger- adjust sizes based on quantity you are giving)

Printable Labels: Double Batch Labels or Single Batch Labels

Ribbon

Card Stock (White) Card Stock (Brown)

Pancake or Waffle Mix

Preparation 4 min 2017-08-17T00:04:00+00:00

Ingredients

Single Batch

  • 1/2 cup blanched almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  • Pinch of fine sea salt
  • Makes: 1 cup of mix (2 waffles (eight individual pieces total) or 8 3- to 4-inch pancakes
  • (Labels have instructions on how to make the waffles/pancakes)

Double Batch

  • 1 cup blanched almond flour
  • 1 cup tapioca flour
  • 1 1/2 teaspoon baking powder
  • Pinch of fine sea salt
  • Makes: 1 cup of mix (4 waffles (sixteen individual pieces total) or about fourteen to sixteen 3- to 4-inch pancakes
  • (Labels have instructions on how to make the waffles/pancakes)

Instructions

  • In a large bowl or a large mason jar, mix together almond flour, tapioca flour, baking powder, and sea salt.
  • Store in an airtight container in the pantry for 2 weeks, or in the fridge for up to one month.

  • Pancake and Waffle Mix

    Pancake and Waffle Mix

    Grab your FREE Printable Labels: Double Batch or Single Batch!

    [simple-recipe]

    Fall Hash Brown Breakfast Skillet

    This Fall Hash Brown Breakfast Skillet is packed with all  of the quintessential flavors of autumn! It’s the perfect hearty weekday breakfast (or brinner), and great for a weekend brunch! Hearty, nutrient-dense, and delicious!

    Fall Hash Brown Breakfast Skillet

    The hash browns in this dish make it SO perfect. Instead of dicing the potatoes, simply shred them! It adds wonderful texture to the dish.

    P.S. Did you miss that I announced the first leg of the LCK BOOK TOUR? Make sure to RSVP before tickets run out!

    Fall Hashbrown Breakfast Skillet

    Preparation 10 min 2017-08-17T00:10:00+00:00 Cook Time 35 min 2017-08-17T00:35:00+00:00

    Ingredients

    • 3 tablespoons grass-fed butter or extra-virgin olive oil
    • 1 large squash (any type, we used butternut and celebration squash), medium dice
    • 2 cups shredded potato, about 4 potatoes
    • 1 red or yellow pepper, diced
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 2 cups of loosely packed spinach
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon paprika
    • 1 teaspoon fine sea salt
    • 1/2 teaspoon black pepper
    • Pinch red pepper flakes
    • 3 or 4 eggs

    Instructions

  • Preheat oven to 350°F.
  • In a large skillet over medium heat, heat butter and add garlic, onion, squash, shredded potato, and red or yellow pepper. Cook for 4 minutes, until veggies start to soften.
  • Add in garlic powder, onion powder, paprika, salt and pepper, and a pinch of red pepper flakes. Cook until squash is tender, about 10 minutes.
  • Make space for eggs with a spatula then crack eggs into the spaces, place in oven for 15 minutes until egg whites are firm.
  • Fall Hash Brown Breakfast Skillet

    I hope you have an awesome weekend and that you LOVE this skillet! 

    buythis-getthis

     

    Get the details here!

    Breakfast Cookies

    Aside from these breakfast cookies being packed with awesome nutrients, they are also  easy to make and taste like banana bread.

    Yes, banana bread.

     

    Breakfast Cookies

    Before we get into the cookies, I have to tell you how excited I am about today’s post. I am teaming up with Vital Proteins to share with you this protein-packed, delicious recipe, but I want to tell you why I love Vital Proteins Collagen Peptides so much, and how I sneak it into my diet daily.

     

    My mom and I have been adding collagen into our diets for over a year and a half now and have been truly amazed at what we’ve seen. Let me tell you about her, first. My mom’s hair hasn’t stopped growing and is thicker than ever. Before she started using collagen protein daily, her doctor told her she might have to start taking medicine for Osteoporosis. At her next visit her doctor was stunned that she no longer had it! Now, I’m not saying collagen is the cure, but it was one of the only changes she made so she absolutely attributes it. 

     

    I love it as it’s wonderful for your skin, nails, and hair, and also for joint and gut health. Now, how do we sneak it into our daily routine (aside from breakfast cookies)?

     

    Breakfast Cookies

     Through my coffee (yes it’s tasteless)!

    Easy breezy. I just add a scoop into the mug, pour in the coffee, and it dissolves instantly with no taste.

    But, these cookies… what a treat! Loaded with protein, healthy fats, and some good carbs to make up the perfect fueling snack anytime of day.

     

     

    Breakfast Cookies


    Breakfast Cookies

     

     

    Breakfast Cookies

     

     

    Breakfast Cookies

    Preparation 8 min 2017-08-17T00:08:00+00:00 Cook Time 15 min 2017-08-17T00:15:00+00:00 Serves 12     adjust servings

    Ingredients

    • 2 bananas
    • 1/3 cup almond flour
    • 1/2 cup crushed, ground walnuts or other nuts of choice
    • 1/2 cup shredded coconut
    • 2 tablespoons Vital Proteins collagen peptides
    • 2 tablespoons maple syrup
    • 1 teaspoon
    • vanilla extract
    • Pinch sea salt
    • 1/2 cup add-ins of choice (chocolate chips, raisins, dried cranberries)
    • Optional: Add 2 tablespoons of cocoa powder for chocolate cookies.

    Instructions

  • Preheat oven to 350°F and line a baking sheet or a plate with parchment paper.
  • In a bowl smash bananas until soft and mushy.
  • Add in almond flour, crushed nuts, shredded coconut, and collagen peptides and mix to combine.
  • Add in maple syrup, vanilla, and sea salt and mix to incorporate.
  • Add in any add-ins as desired.
  • Scoop 12 cookies onto the baking sheet and bake for 15 to 17 minutes.
  • Let cool completely before serving.
  • Lasts for up to 1 week in the refrigerator or in an air-tight container on the counter, or in the freezer for up to 1 month.
  • Recipe Notes

  • For these cookies I use the blue bottle of collagen peptides, not the green. The green is for gummies and other gelatin items.
  • Breakfast Cookies


     

     

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    Bonus Entry 2: Make this recipe & leave a comment about it!