This Four Ingredient Lightened Up Piña Colada is the perfect simple and refreshing Summer drink! Simply toss all of the ingredients into a blender, buzz, and sip!
I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. I love to lighten up dishes with their coconut milk instead of using canned coconut milk! It makes the dish, or cocktail, lighter, while still being super creamy!
We had so much fun testing this recipe. We could not get over how fun and customizable this drink was! Want to turn it into popsicles? Pour it into a popsicle mold, freeze overnight and devour! Want to spice it up a bit? Add some lemon or lime juice for an extra zing!
No added sugar, dairy-free, and paleo-friendly! A cocktail WIN in my book!
This drink is GREAT without the rum as well for a cooling and flavorful Virgin Piña Colada! Simply ditch the rum to make these mocktails for the non-drinkers in your life!
Definitely, a new go-to Summer cocktail to make for weekend entertaining!
Blend on high until well combined. You should not be able to see any pinneaple pieces.
Taste and adjust ice as needed. The consistency should be very thick but smooth enough to drink!
*Triple this recipe to serve a crowd!
**You can use any Pacific Foods Coconut Milk you like. This is different than full-fat canned coconut milk!
***I like adding a pinch of sea salt, but you can omit this step!
This recipe is sponsored by Pacific Foods. I love the integrity of their products and think you’ll love them too. All opinions are always 100% my own! Want a free e-cookbook? Download the Non-Dairy Made Easy e-book here!
This Herb Chicken and Candied Pecan Salad is the perfect low-carb, flavorful, and tasty Summer salad! With a little bit of crunch, a hint of sweet, and a lot of flavor, this salad is my new favorite! Made in partnership with the American Pecan Council!
I am so excited to partner with my friends at the American Pecan Council to bring you today’s delicious salad. I am seriously obsessed with this one!
Pecans are one of my all-time favorite nuts. Their crisp and buttery texture and naturally sweet taste makes them my go-to for salads and other savory dishes.
They are low in carbs, high in fiber, and they contain the same heart-healthy unsaturated fats that are found in other nuts, but they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!
Another fun fact? Pecans have 3 grams of protein per ounce and 11% daily value of fiber per ounce! A heart healthy, nutritious snack that is so delicious!
These candied pecans are next level amazing. You may remember my gift giving series this December. I packaged similar candied pecans as little gifts and they were an absolute hit. They’re even better in a salad!
I love this salad because it uses tons of fresh herbs from my garden and CSA, local mixed greens, and an AMAZING dressing.
A little bit of sweet, a little bit of salty, plus the candied pecan crunch!
1 tablespoon extra-virgin olive oil, more for greasing grill pan
1/2 teaspoon garlic powder
1 tablespoons fresh thyme, minced
1 tablespoon fresh sage, minced
1/8th teaspoon red peppers flakes
Shallot Vinaigrette: (makes 1/2 cup)
3 tablespoons white balsamic vinegar, champagne vinegar, or red wine vinegar
1/3 cup extra-virgin olive oil
1 tablespoon dijon mustard
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon minced shallots
1 garlic clove, minced
1 teaspoon fresh lemon juice
Other Salad Ingredients
Fresh apples, peaches, or apricots, sliced thin
2-4 cups mesclun greens or mixed greens
1/4 cup fresh mozzarella, diced or brie cheese
1 red onion, sliced thin
3 fresh figs, sliced in half
Preheat oven to 250°F and line a half-sheet tray with parchment paper.
In a small mixing bowl, beat egg white and water together until frothy.
In a separate bowl mix together maple sugar and sea salt and set aside.
Toss pecans in the frothed egg white mixture first and then place in spice mixture until evenly coated. Place on sheet tray and bake for 30 minutes. The pecans should be well coated in the maple sugar.
Pat chicken dry and season with salt and pepper.
In a small mixing bowl, mix together garlic powder, 1 tablespoon extra-virgin olive oil, and fresh herbs.
Coat chicken well in herb mixture.
Place chicken on a greased grill or grill pan for about 3-4 minutes on each side, or until fully cooked through. If using a grill pan, make sure to cover the chicken to ensure even cooking. Take chicken off heat, slice, and set aside until ready to eat.
While chicken cooks, whisk salad dressing ingredients together in a small mixing bowl.
Assemble all salad ingredients on a serving platter of choice. Save half of the candied pecans for snacking! Drizzle with shallot vinaigrette (1/4 cup or more, as desired) and devour!
Happy Sunday! This week’s dinner plan is here, and if you haven’t tried my Spaghetti Squash Pad Thai, this week is your week! If you are new to the meal plans here, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog!
Make some side dishes this week from the Lexi’s Clean Kitchen Cookbook this week! The Garlicky Green Beans are always a favorite, the Spinach Dip Stuffed Mushrooms on page 116 can be a side or an appetizer, and the Shredded Brussels Sprouts Salad on page 154 is a reader favorite!
Looking for a great on-the-go eggless breakfast idea? These breakfast cookies have been my go-to! Dairy-free, egg-free, and done in 15 minutes! Check out the video HERE!
As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!
I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho broth is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.
Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!
I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!
Preparation10 min2017-08-17T00:10:00+00:00Cook Time1 hour and 15 minutes2017-08-17T00:00:00+00:00Serves6adjust servings
4 lb total beef bones (using a mix is best, bone marrow, knuckles, and/or ribs, shank bone)
2 medium onions, sliced in half
2 cloves garlic, skin removed
2 medium carrots, sliced in half
2 knob of ginger, sliced in half
1 tablespoon apple cider vinegar
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon whole black peppercorns
2 teaspoon salt
4 whole star anise
1 teaspoon ground cardamom
6 cups of water
1/2 teaspoon fish sauce
1 cup bean sprouts
1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
1 lime, cut into wedges
2 scallions, sliced thinly
1 box of rice noodles, par-cooked based on package instructions
1 bunch Basil
1 bunch Cilantro
1 teaspoon Sriracha
1 tablespoon fresh mint
Fresh Hot Red Pepper, sliced
1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred. 2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker. 3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker. 4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times. 5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat! 6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.
7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!
* Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.
* Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, anyone who buys their first box with code "LexiCleanKitchen" will get $10 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!
Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!