Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Paleo Cupcakes With Matcha Coconut Buttercream Frosting - Lexi's Clean Kitchen

These Paleo Cupcakes With Matcha Coconut Buttercream Frosting are seriously amazing! The creamy matcha and coconut buttercream frosting pairs so perfectly with the fluffy vanilla cupcake from the Lexi’s Clean Kitchen Cookbook!

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

We’re CELEBRATING today! Today is the 4th birthday of this little old blog, and I am so beyond grateful for everything that has come over the years thus far!

Four years ago (WHOA, I really can’t believe it) I embarked on a journey to share recipes that would change your relationship with food. A journey to help all of YOU on your clean eating path, and to encourage you to have fun in the kitchen!

We’ve created a community here together, and I am so grateful for each and every one of you! Thank you for trusting me when cooking for yourself, your families, your friends…

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Over the course of the last 4 years I…

Left my teaching job to blog full-time.

-Wrote my first cookbook.

-Launched a recipe plug in.

-Been featured and acknowledged in many major publications.

-Hired Sabrina as the first full-time LCK employee.

-Met SO many of you at book signing events!

-And SO MUCH MORE!

I truly feel so blessed that this is my job.

 

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

As a special celebration today, I’m sharing the Classic Vanilla Cupcakes from my cookbook! They make the perfect cupcake base, every single time! THE BEST. Nobody will know they are gluten-free and grain-free. Promise!

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Look at that moist, fluffy cupcake center! And the buttercream is next level delicious. Seriously addicting.

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Preparation 10 minutes 2017-07-25T00:10:00+00:00 Cook Time 15 minutes 2017-07-25T00:15:00+00:00 Serves 9     adjust servings

Ingredients

Vanilla Cupcakes from the Lexi's Clean Kitchen Cookbook

Coconut Matcha Buttercream Frosting

  • 1 cup unsalted butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoons almond milk or nut-milk of choice, add another tablespoon if needed
  • 1/2 teaspoon matcha powder
  • 2 tablespoons shredded coconut, more for garnish

Instructions

  1. Preheat the oven to 350°F and line 9 cup of a regular-sized, 12-cup muffin tin with parchment paper liners or silicone liners.
  2. In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well blended.
  3. Add the eggs, sweetener, applesauce, and vanilla extract and mix until smooth.
  4. Pour into the lined muffin cups, filling each about 3/4 full, and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
  5. While cupcakes cool, make the frosting.
  6. In a stand mixer fitted with a whisk attachment or using a hand mixer, mix the butter for 1 minute.
  7. Add the sugar and mix on low speed until well blended, then increase the speed to medium and beat until fluffy, about another 3 to 5 minutes.
  8. Add the vanilla and 1 tablespoon of almond milk. Continue to beat on medium speed for 1 minute, adding the additional tablespoon of almond milk, or more, if needed for spreading consistency.
  9. Apply the frosting with a spatula or, for a pretty presentation, using a piping bag and tip. Store in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Recipe Notes

*Make sure to let cupcakes cool completely before frosting.

Thank you for being a part of the Lexi’s Clean Kitchen family throughout these amazing 4 years. I love you all!!

Coconut Curry Ceviche & San Fran Blogger Trip

Coconut Curry Ceviche {Dairy-free, grain-free, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!

Coconut Curry Ceviche - Lexi's Clean Kitchen

In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!

Scenes from the trip:

San Fran Food Blogger Trip

Where We Stayed:

We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers! 

What We Did:

Avital Walking Food Tour of Mission District: amazing foodie tour with fabulous stops in the Mission district.

Tour of Heath Ceramics: a tour of their San Fran studio!

Macaron workshop at Chantal Guillon: This was incredible. An amazing, fun experience and they even made custom macrons with our logos on them!

Edible Excursions Japantown Food Walking Tour: A great tour of Japan town with a ton of fabulous stops for any foodie!

Tour of the Ferry Plaza Farmers Market, and Ferry Building Marketplace: we walked around and met many of the vendors here. It is truly an amazing farmer’s market if you ever get the chance to go!

Where We Ate:

Dinner at E&O Kitchen & Bar

Dinner at Charlie Palmer’s Burritt Room + Tavern

Dinner at Urban Tavern

It was an amazing trip filled with fabulous food, good friends, and great things to do in the city!


Now… this recipe! A must-make!

Coconut Curry Ceviche - Lexi's Clean Kitchen

I mean, how good does this look? No cooking required!

Coconut Curry Ceviche - Lexi's Clean Kitchen

Coconut Curry Ceviche

Preparation 55 minutes 2017-07-25T00:55:00+00:00 Cook Time 0:00 2017-07-25T00:00:00+00:00 Serves 4-6     adjust servings

Ingredients

  • 1/2 pound local white fish (see notes)
  • 1 red chili, minced
  • 1 red bell peppers, minced
  • 1/2 red onion, minced
  • 1 mango, minced
  • 1 tablespoon cilantro, finely chopped
  • 1/2 cup fresh lime juice, from about 4 limes
  • 1 tablespoon full-fat coconut milk, more to taste
  • 1/4 teaspoon Thai style green curry paste, more to taste
  • 1/4 teaspoon fish sauce
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 1 bag Tarro Chips
  • Optional: 1 whole coconut, halved, for serving

Instructions

  1. Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
  2. Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
  3. Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
  4. Add enough coconut milk to the mix to lightly coat all of the ingredients.
  5.  Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
  6. Toss to combine. Assemble and serve.

Recipe Notes

  • *We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
  • *Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.

Chocolate Coconut Smoothie

I haven’t posted a smoothie in a while! Since I’ve been smoothie-ing-it-up (just ignore me) a lot lately, I thought I’d bring you a new favorite. Chocolate + Coconut = delicious. Nothing else needed to say. This smoothie gets extra creamy from the coconut/nut butter addition plus the chia seeds. Creamy chocolate shake with a hint of coconut flavor. I’m in.

Chocolate Coconut Smoothie

Chocolate Coconut Smoothie

 

Chocolate Coconut Smoothie

Ingredients

  • 1 cup coconut milk or almond milk
  • 1 scoop SFH coconut fuel *Use code LEXI for 10% off all orders
  • 1 tablespoon coconut butter or nut butter of choice
  • 1 tablespoon good quality cocoa powder
  • 1/2 frozen banana
  • 1 teaspoon chia seeds
  • Ice cubes

Instructions

  • 1. Place all ingredients in a high-speed blender and blend until smooth, garnish as desired and enjoy!
  • Recipe Notes

  • For extra coconut flavor add 1/4 tsp organic coconut extract
  • ChocolateCoconutSmoothie3

    Chocolate Coconut SmoothieWhat is your favorite type of smoothie?

    Chocolate Chip Coconut Macaroons [VIDEO]

    These Chocolate Chip Coconut Macaroons are the perfectly sweetened holiday cookie! They are so delicious, while also being gluten-free, dairy-free, and refined sugar free!

    Chocolate Chip Coconut Macaroons

    Passover is one week away. Coconut macaroons are a Passover staple, but for those of you who don’t celebrate; they are probably one of my favorite light cookies anytime of the year. Sweet, light, coconut-y, and of course for me, a touch of mini chocolate chips and dipped in chocolate. Perfect. And did I mention they are super easy to make?

    Passover is a time where we get together with family, have our traditional Jewish eats (Swedish meatballs, brisket, rolled cabbage, etc.), and reflect. On Passover you eat only unleavened bread and flourless desserts. Perfect for a grain-free/gluten-free house! Minus the matzo… I make a mean Matzo Lasagna!

    Chocolate Chip Coconut Macaroons

    I love Passover because like some of other holiday’s throughout the year, my nanny (grandma) comes in from Florida. Her famous recipes are the ones that line the table year after year. I have learned so much from her as a person, and as a chef! This week you’ll find a recreation of Nanny’s Swedish Meatballs that taste just like her traditional dish; one that is so special to me. This year Passover falls smack in the beginning of the week; sadly, heading back to New York isn’t an option, but I’ll go the weekend after to enjoy the time with my family!

    But back to the macaroons, shall we? We couldn’t keep our hands off of these babies!

    Chocolate Chip Coconut Macaroons 

    Sweetened just right! I’ll take another batch…

    Chocolate Chip Coconut Macaroons

    Preparation 0:05 2017-07-25T00:05:00+00:00 Cook Time 0:15 2017-07-25T00:15:00+00:00 Serves 12     adjust servings

    Ingredients

    • 5 large egg whites
    • 1/4 cup honey
    • 2 cups unsweetened shredded coconut
    • 1 tsp vanilla extract
    • Dash fine sea salt
    • 1/4-1/3 cup chocolate chips of choice
    • Optional: 1/2 teaspoon almond extract
    • Dipping: 1/3 cup melted chocolate chips

    Instructions

    • Preheat oven to 350℉.
    • In a large bowl whisk together egg whites with honey.
    • Once fluffy, add in coconut, vanilla, and sea salt and mix well to combine.
    • Add in chocolate chips.
    • Line baking sheet with baking liner or parchment paper.
    • Roll into balls (I pinch mine at the top, but you don't have to).
    • Bake for 12-15 minutes until slightly golden brown at the top.
    • Let cool and drizzle with chocolate.
    • Store in refrigerator.

    Recipe Notes

    • Servings: 12
    • Amount Per Serving: 1 (without chocolate dipping)
    • Calories: 139
    • Fat: 10g
    • Carbs: 12g
    • Protein: 2g