Espresso Candied Pecans

These Espresso Candied Pecans are the perfect DIY gift giving treat! They are easy to make, and you can make large batches to package up for friends and family this holiday season!

Espresso Candied PecansDIY Gift Week is here!!!!!

Each day this week on Lexiscleankitchen.com you’ll find new DIY gifts that you can prepare for the holidays! Yes, Monday (today) through Friday, and man do we have good things planned for you. 

I love making my own treats as gifts for people. It has such a wonderful personal touch, and with that you can save some money. A win-win! I’m kicking off DIY gift week with these candied nuts because they remind me of those delicious smelling nuts in the mall. Do you know those? That’s what my kitchen smelled like with each batch of these! 

Espresso Candied PecansWhat you’ll need:

Plastic Bags

Ribbon

Card Stock (White) Card Stock (Brown)

Printable Labels

Espresso Candied Pecans

Espresso Candied Pecans
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Ingredients
  1. 1 egg white
  2. 1 teaspoon water
  3. 2 cups shelled pecans
  4. 2 tablespoons espresso powder
  5. 1/4 cup maple sugar
  6. 1/2 teaspoon cinnamon
  7. 1/4 teaspoon fine sea salt
Instructions
  1. Preheat oven to 250°F and line a half-sheet tray with parchment paper.
  2. Beat egg white and water together until frothy.
  3. In a separate bowl mix together espresso, maple sugar, cinnamon, and sea salt and set aside.
  4. Toss pecans in frothed mixture first and then place in spice mixture until evenly coated. Place on sheet-tray.
  5. Bake for 30 minutes, flipping every 10-15 minutes.
Lexi's Clean Kitchen http://lexiscleankitchen.com/


Espresso Candied Pecans

Download your free printable labels here!

Happy DIY gift week! Check back for more the rest of the week!

Eggplant Lasagna Rollatini

This Italian-style Eggplant Lasagna Rollatini is a delicious way to use up all of those eggplants and all of that fresh basil you have growing! It’s one of my favorite Italian dinners to whip up.Eggplant Lasagna Rollatini

It is week SEVEN of the CSA summer series with my ladies Fed and Fit and PaleOMG. Do you know what that means? Aside from there being TWENTY-ONE recipes so far in this awesome series, I GET MARRIED ON SATURDAY. HOLY WHAT!

Yep, it’s here. Just a few days away, and our family and friends start arriving in town TOMORROW. I am totally freaking out of excitement, and also because this day (a year and a half of planning) always seemed so far away, and now it’s HERE. Total madness. Make sure you follow along on social for updates!! I cannot wait to share it all with you guys! 

Eggplant Lasagna Rollatini 

I am totally in love with this dish. I can tolerate some dairy these days, and if you can, this is s a MUST-MAKE. I do always recommend buying local, raw dairy. 

Eggplant Lasagna Rollatini

Eggplant Lasagna Rollatini
Serves 4
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Prep Time
10 min
Cook Time
6 hr
Prep Time
10 min
Cook Time
6 hr
Ingredients
  1. 1 large eggplant, cut into eight 1/4-inch slices
  2. 1 tablespoon of extra-virgin olive oil
  3. 1 cup ricotta cheese
  4. 1/2 cup shredded mozzarella cheese
  5. 1 tablespoon Italian seasoning
  6. 1/2 teaspoon garlic granules
  7. Pinch sea salt
  8. 1 1/3 to 1/2 cup marinara sauce
  9. 1/2 cup shredded mozzarella cheese
  10. Red pepper flakes, tot taste
  11. Fresh basil, for garnish
Instructions
  1. Preheat oven to 400°F.
  2. Slice eggplant into 1/4-inch slices. Sprinkle with salt and set aside.
  3. Pat eggplant dry and drizzle with oil. Bake for 15 to 20 minutes, flipping halfway through. Remove eggplant and let cool down slightly.
  4. In a bowl, combine ricotta, mozzarella, Italian seasoning, garlic, and salt.
  5. Line baking dish with 1/3 cup of sauce and begin assembling rollatinis: place about 1 tablespoon (depending on size of your eggplant) of the cheese mix. Gently roll and place into the baking dish and repeat until all is used.
  6. Top with remaining sauce, cover with remaining cheese, and bake for 30 to 40 minutes until cheese is bubbling.
  7. Garnish and serve hot!
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Eggplant Lasagna Rollatini


Juli made you Kale, Candied Bacon & Roasted Beet Salad

This salad is filled with massaged, thinly sliced kale that makes eating your greens easier than ever! Thinly slicing beets and roasting them makes them get crispy but still soft inside. And the whole salad is finished off with candied bacon which is sweet, savory and crispy. You’ll absolutely love this salad…and that’s saying something since I hate salads.

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Cassy made you Furikake Crab Bowl

This Asian-inspired chilled crab and cucumber bowl is going to knock your socks off. The tangy dressing is delicious and the generous sprinkle of Furikake on top makes the dish! Enjoy a higher carbohydrate version with white rice or just opt for a bed entirely of shaved cucumbers. Make it your own and enjoy!

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Check out the recipes for Week 1Week 2,  Week 3Week 4Week 5, and Week 6 of the Summer CSA series, and use the hashtag #summerCSArecipes when you remake any!

Moroccan Chicken Burgers with Special Sauce

These Moroccan Chicken Burgers are packed with flavor and make for the perfect light Spring or Summer chicken burger! You’ll love them paired with this delicious simple sauce.
Moroccan Chicken Burger

I hope you had a wonderful Mother’s Day weekend. I’m in New York for the week working and spending time with family and friends! If you’re in New York or visiting soon, be sure to follow me along on Instagram and Snapchat for restaurant recommendations and all of that good stuff! 

These burgers are my all-time new favorite. They are light, flavorful, and perfect for a weeknight or weekend dinner. The sauce pairs so well with the flavor combination and you can dress it up with your favorite fix-ins’.

Want to know the best part? This burger recipe means grilling season is finally here. Y-A-Y!

 

Moroccan Chicken Burger

 

 

Moroccan Chicken Burger
Yields 5
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. Moroccan Chicken Burgers
  2. 1 pound ground chicken
  3. 1/2 onion grated
  4. 1 garlic clove, minced
  5. 1 teaspoon sriracha
  6. 1/2 teaspoon cumin
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon white pepper
  9. Pinch cinnamon
  10. 1-inch chunk ginger, grated (about 1 teaspoon)
  11. 1/2 cup grated carrot (About 1 carrot, grated)
  12. 1 teaspoon lemon juice
  13. Optional: pinch cayenne pepper
Sauce
  1. 1/4 cup mayo (homemade or store-bought made with avocado or olive oil)
  2. 1 teaspoon lemon juice, more to taste
  3. 1/2 teaspoon dill
  4. 1 to 2 teaspoons chopped fresh mint
Garnishes
  1. Sliced Avocado
  2. Sliced Tomato
  3. Sliced Red Onion
  4. Lettuce
Instructions
  1. In a large bowl combine ground chicken with all remaining ingredients and mix well to combine. Form into 4 patties. If the chicken mixture is sticky, wet your hands before forming each patty.
  2. Grease grill and heat to medium heat. Place burgers onto the grill and cook for 6 to 7 minutes on each side, or until fully cooked through.
  3. While grilling whisk together sauce ingredients.
  4. Assemble burgers and serve immediately.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

MoroccanChickenBurger4What is your favorite type of burger?

Brussels Sprout Flatbread Pizza

It’s finally feeling like Spring and this Brussels Sprout Flatbread Pizza is officially on the menu! It’s delicious, packed with greens, and the perfect use for Spring veggies!

Brussels Sprout Pizza

Does it seem like an odd combination to you? I promise you, it’s delicious! I tried brussels sprouts on a pizza in New York a few months back, and knew I had to make my own. I love how this has delicious pizza flavor but packs in veggies that you want to nourish your family and friends with! A double win in my book, and perfect for the Spring.

Brussels Sprout Pizza

Garlic + Pesto + Local Ricotta & Mozzarella Cheese + Roasted Brussels. Need I say more? It’s the perfect dinner or appetizer for any night.

Brussels Sprout Pizza

 

Brussels Sprout Pizza
Serves 4
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Pizza Crust
  1. 1 cup tapioca flour
  2. 3 tablespoons coconut flour
  3. 3 tablespoons ground flax meal
  4. 1 egg
  5. 1/3 cup palm shortening
  6. 1/3 warm water
  7. 1 teaspoon baking powder
  8. Dash Himalayan sea salt
Pesto
  1. 1 cup fresh basil
  2. 1/2 cup pine nuts
  3. 2 garlic cloves
  4. Optional: 1 tablespoon fresh parmesan cheese
  5. 2 tablespoons extra-virgin olive oil, more as needed
  6. Salt, pepper, and red pepper flakes to taste
Everything Else
  1. 1 pound Brussels Sprouts, outer leaves removed and sliced in half
  2. 2 tablespoons extra-virgin olive oil
  3. 1/2 teaspoon fine sea salt
  4. 1 tablespoon extra virgin olive oil
  5. 1 garlic clove, minced
  6. 1/2 to 1 cup ricotta cheese, buy local whenever possible
  7. 4 slices fresh mozzarella cheese
  8. Pinch red pepper flakes
Make the Brussels Sprouts
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Toss the brussels sprouts with oil and salt and roast for 30 minutes until fork tender and set aside.
Make the Pesto
  1. Combine all ingredients in your food processor and pulse until combined.
Make the Pizza
  1. Reduce oven temperature to 350°F.
  2. In a large bowl combine tapioca, coconut flour, baking powder, salt, and flax. Add in warm water and mix well. Add in palm shortening and egg and mix well to combine.
  3. Line a baking sheet with slipat baking mat or parchment paper; sprinkle with additional tapioca flour.
  4. Roll the dough into a ball (it'll be somewhat sticky- it's okay).
  5. Plop the ball onto your baking sheet and cover with an additional peach of parchment paper. Using a roller, gently roll out dough until as thin as you'd like your pizza to be. Don't make it too thin, or it'll be completely crunchy.
  6. Par-bake for 7 minutes until slightly golden.
  7. Remove from the oven and brush the olive oil and minced garlic onto the pizza, then brush the pesto onto the pizza, add both cheeses. brussels sprouts, and red pepper flakes, and bake until cheese is oozing and crust is golden brown, about 8 to 10 minutes.
  8. Slice and serve immediately.
Notes
  1. For dairy-free, add additional pesto and omit the cheese.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Brussels Sprout Pizza

Brussels Sprout Pizza
Brussels Sprout Pizza

Have you ever tried brussels sprouts on a pizza?!

Learn more about living gluten free! Visit http://udisglutenfree.com/community. This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

 

Chicken Buddha Bowl with Spicy Mango Sauce

Throw together this flavorful chicken bowl packed with spicy broccoli, roasted sweet potato, avocado, and MORE. Top it with this light spicy mango sauce for a perfect and hearty lunch or dinner.

Chicken Buddha Bowl with Spicy Mango Sauce

 I’m obsessed with meals in bowls right now! Something about it just speaks to me. This month with my blogging girlies, we’re bringing you 4 healthy meals to eat in BOWLS and I’m so excited about it.

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Broccoli Avocado Tuna Bowl from Eating Bird Food

Put that can of tuna in your pantry to good use with this inexpensive, easy and flavorful Broccoli Avocado Tuna Bowl recipe.

tuna-bowl-4

DIY Chipotle Chicken Burrito Bowl from Food Faith Fitness

Make your own healthy, gluten free and paleo-friendly Chipotle Burrito Bowl at home with this quick and easy, 30 minute recipe! It’s perfect for busy weeknights and under 450 calories! 

GROUP-4

Strawberry Coconut Polenta Breakfast Bowls from Running to the Kitchen

These protein packed polenta breakfast bowls are made with creamy coconut milk and filled with juicy ripe spring strawberries for a sweet start to the day.

Strawberry coconut polenta bowls 700-2


Now, my Chicken Buddha Bowl with Spicy Mango Sauce.

What exactly is a Buddha bowl, you may ask?

Generally, it’s a combination of: Grains, Protein, Veggies, and Toppings/Dressing. I swapped out the grains for spinach and kale, but this bowl is awesome with some cooked white rice, too!

I love it because it’s customizable to what you have on hand, and absolutely anything and everything is awesome with this Spicy Mango Sauce on top!

If you have a rotisserie chicken made, chop it up and use that. Have no chicken made? Dice, marinade, and cook in a skillet. The options are endless and all results in a delicious and nutritious meal.

Chicken Buddha Bowl with Spicy Mango Sauce

Roasted Chicken Buddha Bowls with Spicy Mango Sauce
Serves 2
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Mango Dressing
  1. 1 cup diced fresh mango
  2. 1 tablespoon
  3. apple cider vinegar
  4. 2 tablespoons coconut milk
  5. 1 teaspoon honey
  6. Pinch red pepper flakes
Buddha Bowl
  1. 1 cup roasted sweet potato or sweet potato and purple potato combination
  2. 1 1/2s cup spicy roasted broccoli
  3. 1 1/2 cups roasted chicken (slow-cooker, skillet cooked, or rotisserie)
  4. 1 cup baby spinach or chopped kale
  5. 1 avocado, sliced
  6. 1 mango, cubed
  7. Optional: 1 cup cooked rice
Roasted Potatoes
  1. 1 sweet potato or 1 pound purple potatoes
  2. 2 tablespoons extra-virgin olive oil
  3. 1 teaspoon fine sea salt
Spicy Roasted Broccoli
  1. 3 cups broccoli florets
  2. 2 tablespoons extra-virgin olive oil
  3. 1 teaspoon fine sea salt
  4. 1 tablespoon
  5. chili paste
Instructions
  1. Preheat your oven to 400°F
  2. In a high-speed
  3. blender, blend Mango Sauce and set aside.
  4. On two lined baking sheet, toss sweet potatoes or potatoes with oil and salt on one, and broccoli with olive oil and sauce on the other. Roast for 45 minutes until fork tender. When done, toss broccoli with chili paste.
Assemble the bowls (makes 2)
  1. Place 1/2 cup of greens in each bowl and rice if adding.
  2. Top with roasted potatoes, avocado, chicken, mango, and drizzle or toss with sauce.
  3. Serve immediately and enjoy!
Notes
  1. Adjust the amount of potatoes, broccoli, mango, and avocado to your desired amount!
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Chicken Buddha Bowl with Spicy Mango SauceHappy eating! 

Kick-Start Your Morning: 8 Healthy Breakfast Recipes

SPRING is here and I am loving that the sun is now setting a bit later in the day! High five for daylights savings and being able to shoot recipes for you after 4pm!

Today, I want to talk about kick-starting your Spring, and your mornings, with delicious and nutritious breakfast recipes that will give you proper fuel to keep you energized and moving!

8 Healthy Breakfast Recipes

Breakfast is an important meal of the day, so why does it often get skipped over? Today I’m sharing a few of my favorite LCK breakfast recipes– some that come together in under 15 minutes, some that are grab-and-go, and a variety of types of recipes to satisfy everyone. All of the recipes are packed with good-for-you ingredients to fuel your morning.

A good idea is to prep the night before so you can get up and nourish your body!


On-The-Go Egg Nests

Egg Nests

Morning Glory Muffins Gluten-Free Morning Glory Muffins

Mexican Breakfast Casserole Mexican Breakfast Casserole

Creamy Green SmoothieGreenSummerSmoothie1

3-Ingredient Breakfast Skillet3igredientbreakfastskillet10

Breakfast FajitasBreakfast Fajitas

Bananas Foster Chia Puddingbananasfosterchiapudding6-683x1024

BLT Sweet Potato Frittata SweetpotatoBLTfrittata5 

Learn more about living gluten free! Visit http://udisglutenfree.com/community 

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

 What is your favorite breakfast to eat in the morning?