Bananas Foster Chia Pudding

Life sometimes gets busy. Right now, life for me is super super busy. Have you noticed I’ve been blogging less the past few weeks? Don’t worry, it’s about to pick back up! I’m finishing up the school year with my students, then off to embark on my new journey (you can read about that here). So, with the twenty million tasks I’ve set for myself in these busy few weeks, I’ve also set myself on a mission to make some delicious nutrient-packed snacks and breakfasts that have a fun twist to them!

Now, I’m currently all about exploring egg-free breakfasts. Not because I’m not eating eggs, but because sometimes you just want to switch things up a bit!

This chia pudding is packed with omegas, nutrients, and potassium, while also throwing in the delicious flavors of decadent bananas foster. I seriously love bananas foster. All this is missing is the vanilla ice cream, but I promise you won’t miss it!Bananas Foster Chia Pudding

When we were in Jamaica one of the desserts was a bananas foster bar which sparked my current obsession. It’s just so good!
Bananas Foster Chia PuddingBananas Foster Chia Pudding

It’s as simple as throw it in a jar and leave it overnight. Then boom! It’s ready to devour. Love me some simple, healthy, and quick snacks!

Bananas Foster Chia Pudding

Bananas Foster Chia Pudding
Serves 2
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Ingredients
  1. 1/4 cup chia seeds
  2. 1 cup Pacific Foods Organic Original Coconut Milk
  3. 2 tsp raw honey or pure maple syrup, more to taste
Bananas Foster Topping
  1. 2 large bananas
  2. 4 tbsp grass-fed butter
  3. 1/4 cup coconut sugar
  4. 1 tsp vanilla extract
  5. Optional: 2 tbsp dark rum
  6. Optional: 1/4 cup chopped walnuts
Instructions
  1. In a tupperware, place chia seeds, coconut milk, and sweetener. Mix until combined.
  2. Place tupperware into refrigerator for at minimum 3-5 hours or overnight
  3. Once ready to assemble, remove chia pudding from the refrigerator and taste- adjust sweetener as desired
  4. In a skillet heat butter until melted
  5. Add in sugar and whisk until combined
  6. Add in vanilla and sliced bananas
  7. Let cook for 2-4 minutes, mixing gently occasionally
  8. Add in optional rum and walnuts
  9. Let cook for an additional 3-4 minutes
  10. Remove and let cool for 5 minutes
  11. Layer bananas foster topping with chia seed pudding in a bowl, mug, or cup and enjoy!
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Bananas Foster Chia PuddingBananas Foster Chia Pudding

This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

Have you tried chia pudding? What flavor combination would you like to see next?

St. Patty’s Day Green Pancakes {Hidden Veggie}

I’m really into hidden veggies lately. My neighbor has the most adorable toddler who doesn’t love eating veggies. After talking with her about sneaking veggies into food for her kids, I knew getting creative to do so would be fun; and can be holiday-festive, too! These are not only perfect for your stubborn junk-food loving kiddo, but spouse and adults alike. Now let’s nourish your family with a festive breakfast packed with good-for-you ingredients!  

Speaking of things I’m really into lately, motivational quotes. Call me cheesy, but I can’t get enough. Like this pillow I picked up this weekend.  They just make me happy. Expect great things and they will happen- make them happen! 
motivationalpillow

St. Patty’s Day is around the corner and whether you have Irish roots or not, it’s all about all things GREEN. Green smoothies, green pancakes, green cupcakes. Am I right? Yes, definitely right. At least about the green pancakes!

GREEN St. Patty's Day Pancakes - Colored with HIDDEN VEGGIES + paleo-friendly! | Lexi's Clean Kitchen

Side note: You don’t taste the veggies one bit in these. Kid-approved!

GREEN St. Patty's Day Pancakes - Colored with HIDDEN VEGGIES + paleo-friendly! | Lexi's Clean KitchenGREEN St. Patty's Day Pancakes - Colored with HIDDEN VEGGIES + paleo-friendly! | Lexi's Clean Kitchen

St. Patty's Day Green Pancakes {Hidden Veggie}
Yields 8
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1/2 cup blanched almond flour
  2. 1/2 cup tapioca flour
  3. 2 eggs
  4. 1/4 cup unsweetened applesauce
  5. 1 cup fresh spinach
  6. 1 tsp baking powder
  7. 1/3 cup dark chocolate chips or add-ins of choice
Instructions
  1. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
  2. Add in eggs and mix
  3. In your blender, blend spinach and apple sauce until smooth then add to your batter
  4. Mix well to combine
  5. Add in chocolate chips or add-ins of choice
  6. Heat grass-fed butter in a skillet over medium heat and pour in batter
  7. Let cook for 3-4 minutes on each side or until golden brown
  8. Continue with remaining batter
  9. Transfer to a plate and serve
Lexi's Clean Kitchen http://lexiscleankitchen.com/

GREEN St. Patty's Day Pancakes - Colored with HIDDEN VEGGIES + paleo-friendly! | Lexi's Clean KitchenGREEN St. Patty's Day Pancakes - Colored with HIDDEN VEGGIES + paleo-friendly! | Lexi's Clean Kitchen

I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

Find more hidden veggie recipes here!

Have you experimented with hidden veggies? How do you sneak veggies in for your family?

Fluffy Paleo Pancakes

I used to experiment a lot more with protein pancakes, 2-ingredient pancakes, and so on. While I love those (and ate them everyday for like 3 months at one point), I wanted pancakes that actually TASTE and have the texture of real pancakes.

 

I’m not kidding when I say these are the real deal. They’re based off of my cinnamon crunch pancakes, and are really just the perfect pancake base, ever. I make batches of the mix for my mom every time she comes to visit, and she’s not grain-free!

 

Fluffy Paleo Pancakes

 

 

Fluffy Paleo Pancakes
Yields 8
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1/2 cup blanched almond flour
  2. 1/2 cup tapioca flour
  3. 2 eggs
  4. 1/4 cup unsweetened applesauce
  5. 1 tsp baking powder
  6. ½ tsp vanilla
  7. Add-ins of choice
Instructions
  1. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
  2. Add in eggs, applesauce, and vanilla- mix to combine
  3. Heat grass-fed butter in a skillet over medium heat and pour in batter
  4. Let cook for 3-4 minutes on each side or until golden brown
  5. Continue with remaining batter
  6. Transfer to a plate and serve
Lexi's Clean Kitchen http://lexiscleankitchen.com/

 

Fluffy Paleo Pancakes

Fluffy Paleo Pancakes

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.

 

Chorizo and Avocado Zucchini Frittata Recipe from the Inspiralized Cookbook and a GIVEAWAY

Inspiralized Cookbook and a GIVEAWAY

I want to give some love today to my Friend Ali from the blog Inspiralized. Not only because she’s awesome, talented, and super sweet, but because it’s her book release day! Her first cookbook, Inspiralized, is officially out in stores, and you can pick up your copy today. Congrats, Ali! 

Let’s talk about the book: 

This gorgeous book is your ultimate resource for all things spiralized. It’s filled with stunning photographs, unique recipes, and it offers guides such as how to use the various blades, nutrition facts, how to clean and care for your spiralizer, things to avoid, tips, and recipe features such as breaking the recipes into categories (vegan, paleo, gluten-free, and vegetarian).

What types of recipes can you expect to find?

You’ll find takes on your traditional recipes such as Skinny Bolognese, Thai Drunken Zucchini Noodles with Pork, Bacon Cacio e Pepe, Halibut en Papillote with Butternut Squash to unique recipes that only the talented Ali could have come up with: Pork Bibimbap with Ginger Gochugaru, Apple Potato Cheese Bun, Beet Rice Nori Rolls with Chipotle Teriyaki Sauce, Teriyiki Salmon Balls with Ginger-Pineapple Rice, Plantain Coconut Rice Pudding, and Blueberry Sweet Potato Waffles.

Are you sold yet? This book has something for everyone, and more! 

Inspiralized Cookbook and a GIVEAWAY

I decided to make us the Chorizo and Avocado Zucchini Frittata from the book and man it did not disappoint.  The combination of avocado, garlic, spicy chorizo, and zucchini noodles was just so on point. We couldn’t get enough! BONUS: Ali said I could share the recipe with you all. I promise you’ll love it 🙂

Chorizo and Avocado Zucchini Frittata Recipe from the Inspiralized Cookbook and a GIVEAWAY

Chorizo and Avocado Zucchini Frittata Recipe
Serves 4
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
For the frittata
  1. 1 large clove of garlic, minced
  2. 2 spicy chorizo links, caseings removed, crumbled
  3. 2 medium zucchinis, Blade C
  4. 1 avocado, cubed
  5. 3 eggs + 9 egg whites, beaten
  6. salt and pepper, to taste
For the salad
  1. 2 tablespoons lemon juice
  2. 2 tablespoons sherry vinegar
  3. 3 tablespoons olive oil
  4. 2 teaspoons honey
  5. salt and pepper to taste
  6. ¼ cup diced manchego cheese
  7. 6 cups diced pea shoots
Instructions
  1. Preheat the oven to 375 degrees. Coat a large skillet with cooking spray and place over medium heat. Then, add in the chorizo, avocado, and garlic and cook for 5 minutes or until chorizo crumbles begin to brown. Add the zucchini noodles and toss to combine. Be sure the noodles are spread in an even layer in the skillet and that the chorizo and avocado are spread evenly as well. It’s essential to include this so that the slices of frittata come out with even amounts of ingredients.
  2. Pour the eggs and season the top with pepper. Allow to cook for two minutes or until the eggs set on the bottom, then transfer to the oven to bake for about 15 minutes or until eggs have completely set and begin to brown on the edges of the skillet.
  3. While the eggs are baking, whisk together the lemon juice, olive oil, sherry, salt, and pepper in a small bowl. Set aside.
  4. When the frittata is done, slice into 4 or 8 pieces. In a medium bowl, toss the dressing, manchego and pea shoots together and then serve alongside the frittata portions.
Nutritional Information
  1. Calorie: 451
  2. Fat: 32 g
  3. Carbohydrates: 24 g
  4. Sodium: 417 mg
  5. Protein: 48 g
  6. Sugar: 11 g
  7. Serving size: 1/4 of the frittata + 1 packed cup side salad
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Chorizo and Avocado Zucchini Frittata Recipe from the Inspiralized Cookbook and a GIVEAWAY

Go buy your copy in stores at Barnes & Noble, IndieBound, Target and Walmart, or on Amazon here. Don’t forget to check out Ali’s blog post today for a very exciting announcement that I personally cannot wait for!

But first…

winacopy

Healthy Swaps for the New Year

January means a new year and new goals, often revolving around healthy eating and transforming old habits into new ones to create a healthy lifestyle. Since that is the basis of Lexi’s Clean Kitchen, you can imagine I love having new people on board and new visitors to LCK! Already this month has been amazing. I love hearing all about your new journeys, whether a Whole30, a 21DSD, or simply just eating better and working out!

In leu of all the January diet/detox kick-offs, American Express and I wanted to give you some easy healthy swaps to make your life easier, and to make you feel the best you can!Healthy Swaps for the New Year

Here are six recipes to get you started. They are all Whole30 compliant, gluten-free, grain-free, dairy-free, and paleo-friendly! 
whole 30 recipes LCK

How are you kicking off 2015? 

I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own. 

Pecan Pie Tarts

Thanksgiving week is upon us! I’ve spent my days the past two weeks perfecting a few recipes that are going to be essentials for our holidays this year and moving forward, and I’m so excited to bring them your way! 

In other event, I’ve decided, with my functional medicine doctor, to embark on a 28-day liver detox starting after Thanksgiving. I’ll elaborate more on the actual detox itself (I still eat on it, not to worry), and all of the details at a later time! What that has meant is that I’m getting all of my December baking recipes tested for you THIS week, aka I’m going to need this detox! So, if you have any requests for holiday items you’re looking for- now is the time to speak up 🙂

These pecan pie tarts have a flaky, buttery crust, and every bite has that sweet, warm and gooey, pecan pie taste you’ve always loved.

Trust me, and my taste testers!

Pecan Pie TartsPecan Pie Tarts

Paleo Pecan Pie Tarts
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Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Tart Crust
  1. 1 cup almond flour
  2. 1 cup tapioca flour
  3. 1/2 cup grass-fed butter
  4. 1 egg
  5. 1/2 tsp Himalayan sea salt
  6. 1 tsp raw honey
Pecan Pie Filling
  1. 1/2 cup cold grass-fed butter
  2. 1/3 cup coconut palm sugar, reduce to 1/4 cup if you like a bit less sweet
  3. 1/4 cup raw honey
  4. 2 tbsp full-fat coconut milk
  5. 2 cups pecans
Instructions
  1. Preheat oven to 350
  2. In a food processor combine almond flour, tapioca flour, cold butter and sea salt
  3. Add in raw honey, and egg and process until combined
  4. Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible)
  5. Remove and separate into two balls
  6. Grease your two medium or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky
  7. In a small pot combine butter, sugar, honey, milk, and pecans
  8. Bring to a boil then reduce heat and let simmer until it begins to thicken slightly- about 7 minutes or so
  9. Pour mixture into tart shells and bake for 20-30 minutes until mixture is bubbly and crust is flakey
  10. Let cool slightly and serve straight out of the tart dishes with a dollop of dairy-free ice cream or homemade whipped cream!
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Pecan Pie TartsPecan Pie TartsWhat’s your favorite holiday dish?