Crudité Platter with Tzatziki Sauce

Cruite Platter with Dairy-Free Tzatziki Sauce - Lexi's Clean Kitchen

This Crudité Platter with Dairy-Free Tzatziki Sauce makes for such a light and refreshing snack, appetizer, or side-dish! The perfect bright and colorful dish to make with any seasonal veggies you have on hand! Dairy-free, egg-free, grain-free, gluten-free, and Whole30 compliant! This will be the most gorgeous appetizer on the table, for sure!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Is there anything better than a dish filled with colorful fresh produce? We blanched the carrots, broccoli, and snow peas in this platter to create that pop of color! Blanching stops the enzyme actions that can cause loss of flavor and color in vegetables, making it a great technique to use before freezing vegetables or serving them raw!

This would be the perfect spread for any dinner party, brunch, or holiday celebration!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

I mean, how gorgeous is this? Dip and devour!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Crudité Platter with Tzatziki Sauce

Preparation 0:10 2017-08-20T00:10:00+00:00 Cook Time 0:05 2017-08-20T00:05:00+00:00 Serves 6     adjust servings

Ingredients

Vegetables for Crudité

  • 6 cups water
  • 1 tablespoon sea salt
  • 3 multi-colored carrots, peeled and blanched
  • 1 head broccoli, blanched and sliced into bite-sized pieces
  • 1 bunch of radishes, blanched
  • 1 cup snow peas, blanced
  • 1 watermelon radish, blanched and sliced thin
  • 1 bunch celery
  • 1 case cherry tomatoes
  • 4 small sweet pepper

Dairy-free Tzatziki

Instructions

  1. Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
  2. Fill a large bowl with ice water and set aside.
  3. Prep you vegetables and place them in the boiling water. Set your timer for three minutes. Using a slotted spoon, remove the broccoli, red radish, snap peas and watermelon radish and place vegetables into the ice water. Set your timer for two more minutes. After two minutes, remove the carrots with the slotted spoon and place into the ice water. Remove the vegetables from the ice water and pat dry. Serve on platter of choice!
  4. Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
  5. Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed blender. Blend until smooth. Pour into a small mixing bowl.
  6. Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.

Chocolate Chip Banana Pancake Casserole

This Chocolate Chip Banana Pancake Casserole is going to be the new hit of your brunch and weekend parties. It’s made with my popular fluffy paleo pancakes, and really, who doesn’t love a chocolate chip and banana combination?

I think my new favorite thing is a meal made in casserole form. It’s like the new one-pan meals and bowls that I’ve been loving. Easy to transport and fun to eat. Plus, all the flavors come together in the most delightful way.

Chocolate Chip Banana Pancake Casserole

If you follow me on SnapChat (username: Lexiscleankitch), you know I’ve been cooking up a storm for my upcoming cookbook! I’ve been blogging less and I seriously hate not connecting with all of you more. BUT, there is light at the end of the tunnel and I’ll soon be back to our regularly scheduled programming!

This breakfast casserole requires a tiny bit of extra work from your traditional pancakes, but it’s super delicious and so fun to eat– it’s worth it!Paleo Pancake Casserole

Chocolate Chip Banana Pancake Casserole

Chocolate Chip Banana Pancake Casserole

Preparation 5 min 2017-08-20T00:05:00+00:00 Cook Time 1 hr 2017-08-20T00:00:00+00:00

Ingredients

Pancakes

Everything else

Instructions

  • Preheat oven to 350°F.
  • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt. Add in eggs, applesauce, and vanilla- mix to combine. Fold in chocolate chips.
  • Heat grass-fed butter in a skillet over medium heat and pour in batter.
  • Let cook for 3-4 minutes on each side or until golden brown.
  • Continue with remaining batter, greasing pan each time.
  • Transfer to a plate and set aside.
  • Line pancakes in a greased baking dish, creating two stacked layers.
  • In a bowl whisk together egg, almond milk, maple syrup, vanilla, and cinnamon.
  • Pour over pancakes.
  • Bake for 40 minutes until the egg mixture has completely set and is no longer jiggly.
  • Slice and serve with maple syrup!

  • Chocolate Chip Banana Pancake Casserole

    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!

    Are you on team casserole?

    Best of Paleo eBook: ON SALE NOW!

    It’s here! I am so excited to be a part of bringing you this eBook along side some of my favorite bloggers! It is PACKED with the best paleo recipes of 2014. No joke, this eBook is loaded with beautiful recipes that are 100% guarded to taste just as good as they look! 

    bop-promo-3

    bestof2

    Nearly 400 PAGES of gorgeous, mouth-watering recipes. 

    150 recipes from 25 of the top cooks, chefs, and bloggers in the paleo community!

    Over 25 never-before-seen, exclusive recipes.

    Instant-download, interactive PDF with hundreds of in-document shortcuts for ease of use.

    bestof1

    10347697_10107546538278684_1748867094243317501_nThe Urban Poser

    Brittany Angell

    The Paleo Mom

    Diane Sanfilippo

    Real Food Liz

    Mark’s Daily Apple 

    Paleo Parents

    Radicata Medicine

    PaleOMG

    Simple Roots Wellness

    Zenbelly

    Pete’s Paleo

    The Domestic Man

    Fed and Fit

    Ditch The Wheat

    Spunky Coconut

    Jessi’s Kitchen

    Stupid Easy Paleo

    Virginia is for Hunter Gatherer

    The Clothes Make The Girl

    Pastured Kitchen

    Clean Eating With A Dirty Mind

    Primal Palate

    Health Starts in the Kitchen

    And of course, myself!

    10628118_10107483179590004_3097188879734004369_n

    bestof5

    Untitled-2bestof3

    SALE: For exactly one week… you can download the book directly to your kindle, phone, iPad, computer, or anywhere for 20% off until noon on Monday the 17th.  That’s $19.99 for 150 recipes!!!! After the 17th, the product will go up to the full price of $24.99.

    Click HERE for all the details and to purchase the eBook! 

    10689845_10107483180148884_5254077118767994629_n

    I am so excited for you to get your hands on this eBook! What are you most looking forward to making?

     

     

     

    Sweet Potato Salad and Frosted Pumpkin Cake

    I am so excited that American Express has teamed up with Whole Foods and Paul Qui to bring you two ways to use one ingredient for the next few months. PLUS, American Express Blue Cash card holders (ahem… me) will get an additional 2% cash back on your purchases from Whole Foods for the duration of the program! Are you kidding me? That’s AMAZING. 

    #2ways2percent: Sweet Potato Salad and Frosted Pumpkin Cake

    This month we wanted to infuse raspberries into the oh-so-popular all things fall theme going on! I’m bringing you TWO recipes, one savory side dish, and one sweet dessert that are packed with those Fall flavors you love, plus your addition of RASPBERRIES. 

    Up first… your new favorite Fall side dish.

    Plus… BACON. So that just makes it even better!

    Sweet Potato Salad

    Sweet Potato Salad with Bacon, Caramelized Onion, and Raspberry Drizzle

    Preparation 10 min 2017-08-20T00:10:00+00:00 Cook Time 40 min 2017-08-20T00:40:00+00:00

    Ingredients

    Raspberry Drizzle

    • 1 cup raspberries or berries of choice
    • 1/2 tsp cinnamon
    • 1-2 tbsp raw honey
    • 2 tbsp water

    Instructions

  • Preheat oven to 375
  • Wash and cut sweet potatoes into cubes
  • Toss with 1 tbsp olive oil and Himalayan sea salt and a dash of cinnamon
  • Line a baking sheet with baking liner and place sweet potatoes on the sheet
  • Roast sweet potatoes for 40 minutes or until cooked through- toss halfway
  • While roasting, make bacon using desired method
  • In a skillet, heat 2 tbsp olive oil and add in sliced onions
  • Reduce heat to medium and let sauté for 10-15 minutes until soft and lightly browned
  • Mix often to avoid burning the onions
  • In your vitamix or high-speed blender combine all raspberry dressing ingredients- blend until smooth
  • Assemble sweet potatoes, bacon, onions, and seeds on a place and drizzle with raspberry dressing
  • Sweet Potato SaladYou have your side dish, and now you need your dessert! This frosted pumpkin cake is… spongy, nut-free, pumpkin-flavored, and sweetened just right! The perfect Fall nightcap.
    Frosted Pumpkin Cake

    Frosted Pumpkin Cake

    Preparation 5 min 2017-08-20T00:05:00+00:00 Cook Time 25 min 2017-08-20T00:25:00+00:00

    Ingredients

    Wet Ingredients

    • 5 organic eggs
    • 1/2 cup + 2 tbsp pumpkin puree
    • 2 tbsp grass-fed butter or coconut oil
    • 1/3 cup raw honey
    • 1 tsp vanilla

    Frosting

    Garnish

    • 1/2 cup organic raspberries

    Instructions

  • Preheat oven to 350
  • Grease 8 inch round pan
  • In a large bowl combine dry ingredients (sift if flour has clumps)
  • Add in wet ingredients and whisk together
  • Pour cake batter into cake pan
  • Bake for about 20 minutes, or until a toothpick comes out clean
  • Using a hand mixer, combine all frosting ingredients and whisk on low to combine for 2-3 minutes
  • Let cake fully cool before frosting
  • Garnish with raspberries and serve
  • Frosted Pumpkin Cake

    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. 

    What is your go-to Fall side dish and/or your go-to Fall dessert?

    Coconut Banana Cream Protein Smoothie

    Two weeks ago my friends from Stronger Faster Healthier sent me their new protein blend, Fuel, to try. With two pounds gone, it’s safe to say that we (Mike and I) are completely obsessed. It is absolutely DELICIOUS and aside from the fact that it is coconut flavored (ah-mazing), it is formulated to fuel you up for the day, which is obviously essential.

    Details: Fuel combines non-denatured whey protein derived from A2 milk (from grass-fed, free range cows), coconut fat (MCTs: these fats are broken down to ketone bodies which are the preferred fuel for our brains and hearts), and apple pectin (a mixture of medium glycemic carbohydrates in a matrix of natural fiber- The fibers help to slow the absorption of high glycemic carbohydrates and sugars). All great stuff, and what’s even more great is all of the coconut protein recipes coming out my kitchen. 

     Coconut Banana Cream Smoothie

    This is smoothie is fool-proof! It is creamy, delicious, and packed with nutrients.  

    Coconut Banana Cream Smoothie

    Coconut Banana Cream Protein Smoothie

    Preparation 5 min 2017-08-20T00:05:00+00:00

    Ingredients

    • 1 scoop SFH Coconut Fuel {Use code Lexi for 10% off all orders}
    • 1 cup unsweetened vanilla almond milk
    • 1/2 tsp chia seeds
    • 1 frozen banana
    • Garnish: coconut whipped cream, toasted coconut flakes

    Instructions

  • Combine all ingredients in your high-speed blender and blend until smooth
  • Pour into glass glass, garnish and enjoy!
  • This is a sponsored post; I was compensated and received product to use. As always, all thoughts and opinions are 100% my own.

    Coconut Banana Cream Smoothie

    Coconut Banana Cream SmoothieDo you make smoothies in the morning? What are your favorites? 

    Warm Harvest Salad with Honey Walnut Vinaigrette

    HHRLet’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!

    Warm Harvest Salad with Walnut Honey Vinaigrette

    Warm Harvest Salad with Walnut Honey Vinaigrette 

    Warm Harvest Salad with Honey Walnut Vinaigrette

    Ingredients

    • 1 apple, chopped
    • 1 sweet potato, chopped
    • 1 white or red onion, sliced
    • 1/3 cup golden raisins
    • 1/3 cup chopped walnuts
    • 3 cups fresh organic spinach or kale, more as desired

    Honey Walnut Vinaigrette

    Instructions

  • 1. Preheat oven to 400
  • 2. Line baking sheet with parchment paper or slipat
  • 3. Chop apples, sweet potato, and onions
  • 4. Place on baking sheet and roast for 40 minutes until soft and tender
  • 5. In a high speed blender, combine all dressing ingredients
  • 6. Arrange spinach in a salad bowl
  • 7. Add roasted veggies, apple, walnuts, and golden raisins
  • 8. Drizzle with dressing and serve!
  • Recipe Notes

  • Golden Raisins for Cranberries
  • Walnuts for Almonds
  • Spinach for Kale
  • Warm Harvest Salad with Walnut Honey Vinaigrette

     In this recipe:

     I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a