Homemade Guacamole

Homemade Guacamole on EVERYTHING over here. Some favorites of ours are having it as an appetizer with veggies and homemade crackers on Football Sunday, sweet potato nachos, huevos rancheros, as a topping on a salad, taco night, morning breakfast skillets, sweet potato skins… the list goes on and on. You simply can’t deny the many uses for an easy and delicious homemade guacamole!

Homemade Guacamole

 

Homemade Guacamolle
Serves 2
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Ingredients
  1. 2 ripe avocados
  2. 1 tsp lime juice
  3. A pinch of paprika
  4. 1/4 cup red onion, minced
  5. 1/3 cup grape tomatoes, chopped
  6. 1/4 tsp ground garlic, more as desired
  7. Himalayan sea salt, to taste
  8. Optional: pinch of cayenne pepper
  9. Optional: pinch of red pepper flakes
  10. Optional: 1/4 cup cilantro, finely chopped
Instructions
  1. Cut avocado in half and remove the pit
  2. Scoop out avocado and place into a bowl
  3. Using a fork, lightly mash the avocado (leave some chunks!)
  4. Add spices and mix well, taste and adjust spices to your liking
  5. Right before serving, add onion and tomato and mix to combine (optional)
  6. Place in serving bowl
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Homemade Guacamole

Sweet Potato Gnocchi: Two Ways

I haven’t had pasta in ages! I’ve never been a fan of ordering or buying gluten-free products in a store. I’ve always felt that they weren’t quite the same, plus not necessarily made with better ingredients, so why bother.  With that said, for a while now I’ve wanted to make a gnocchi recipe. I knew with the right combination of flour I could achieve that dough-like pasta that is loved by many. I also knew it could be customizable based on your desired taste. I plan on making a spinach version, pumpkin, pesto, and so on. This dish was a huge hit. All of my trusty taste-testers requested seconds!

I served it two ways, with my favorite easy tomato sauce and then with a spinach and butter sauce. So so good. The pasta takes a drop of time to make, but it isn’t complicated once you get the ball rolling. Simply delicious, and guilt-free!
Sweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two Ways

Sweet Potato Gnocchi
Serves 4
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 3 cup sweet potato, peeled, boiled, and mashed
  2. 2 cup almond flour
  3. 1 1/3 cup tapioca flour, more for dusting
  4. 1/4 cup coconut flour
  5. 1 egg
  6. Dash sea salt
Easy Tomato Sauce
  1. 1 jar Muir Glen crushed tomatoes
  2. 1 clove garlic, crushed
  3. 2 tsp Italian seasoning
  4. 2 tbsp fresh basil
  5. Freshly ground pepper, to taste
  6. Optional: Red pepper flakes, to taste
Spinach and Butter Sauce
  1. 1/4 cup grass-fed butter
  2. 2 cups fresh spinach
  3. Sea salt, to taste
  4. Freshly ground pepper, to taste
Instructions
  1. Peel sweet potatoes and cut into cubes
  2. Boil until soft, alternatively you can roast them, too
  3. Mash sweet potatoes in a bowl using a potato masher, then let cool for 10-15 minutes
  4. Add in your egg, sea salt, almond flour, tapioca, coconut flour
  5. Mix well to combine, dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand
  6. Lay a sheet of parchment paper down to work on and sprinkle it with tapioca or arrowroot flour, put some on your hand as well
  7. Roll the dough into balls (about 1 1/2 inches or so), sprinkle it with more flour if you need to get its drop less sticky
  8. Roll it out into long logs and then cut into desired gnocchi sizes
  9. Place your fork lightly into each piece to get an indent*
  10. In a pot bring water to a boil
  11. Drop in pasta (I rotated and did about 12-15 at a time)
  12. Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more
  13. Remove with a slotted spoon and place in a dish
  14. For tomato sauce: In a skillet combine all ingredients- bring to a boil and reduce heat to a simmer for 7-10 minutes, pour over pasta and serve
  15. For spinach and butter sauce: In a skillet heat butter until it browns slightly- add in spinach, sea salt, and pepper and cook until spinach wilts, pour over pasta and serve
Notes
  1. *Indents work better when the pasta is coated lightly with flour
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Sweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two Ways

Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

What is your all-time favorite pasta dish?

 

Spanish Eggplant Dip

Spanish Eggplant Dip is hands down my favorite thing to serve guests when they come over. It pairs perfectly with veggies, homemade crackers, tortilla chips- you name it! 

I’ve purchased a Spanish Eggplant Dip at the Whole Foods hot bar near me, and knew it needed to be recreated. The perfect flavor combinations, plus it’s delicious both cold and warm!
Spanish Eggplant DipSpanish Eggplant Dip

Spanish Eggplant Dip
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 eggplant, cubed
  2. 1 large onion, silced
  3. 4 cloves garlic
  4. 1 tbsp extra-virgin olive oil
  5. 1/4 cup water, more as needed
  6. 2 cups Muir Glen jar diced organic tomatoes , or diced tomatoes of choice
  7. 1 tbsp apple cider vinegar
  8. 1 tsp raw honey
  9. 1 tbsp parsley, chopped
  10. 1 1/2 tsp cumin
  11. Himalayan sea salt, to taste
  12. Freshly ground pepper, to taste
  13. Optional: 1/4 tsp red pepper flakes
  14. Find the homemade cracker recipe here
Instructions
  1. In a skillet heat oil and sauté garlic
  2. Add in cubed eggplant and sliced onion, let sauté for 2-3 minutes mixing often
  3. Add in water and cover for 3 minutes, mix, and cover again for an additional 3 or so minutes until eggplant and onions are soft and water has been soaked up- add additional water if needed
  4. Add in tomatoes, raw honey, and spices and let simmer for 8 minutes or so
  5. Transfer mixture to your food processor and pulse lightly (or more depending on how chunky you want the dip)
  6. Remove and serve cold or warm
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Spanish Eggplant Dip

Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

 

What is your go-to appetizer for entertaining?

 

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?

Paleo Pumpkin Biscuits & Thanksgiving Recipes

I for one can’t believe how quickly Thanksgiving is approaching. November feels like it is flying way faster than normal over here.

My blogger friends and I wanted to bring you some epic options for everything but the turkey for this years Thanksgiving meal. All the recipes are gluten-free, dairy-free, and paleo-friendly! Winning.
Healthy Thanksgiving Dinner

Every Thanksgiving table needs a brussels sprout dish, biscuits, a sweet potato side, and a pie. Am I right?

My Pumpkin Biscuits are buttery, flakey, and the perfect warm biscuit to smear some butter on (also good with my homemade Nutella, just saying)! They flew off the plate faster than I could reheat them up! Find the recipe at the bottom of the post.

Paleo Pumpkin Biscuits

Lee from Fit Foodie Finds made you Bacon Wrapped Brussels Sprouts, because bacon + brussels sprouts are the best combination ever. Seriously. Find these babies here.Bacon Wrapped Brussels Sprouts

Taylor from Food Faith Fitness made you easy Maple Curry Roasted Sweet Potatoes. These are the perfect combination of flavors for your sweet potato side! Find the recipe here.
Maple Curry Roasted Sweet Potatoes

Davida from The Healthy Maven made you a very special Pumpkin Pie. It’s in a pumpkin seed CRUST which sounds like the best healthy crust idea, ever! Find the recipe here.
Paleo-Pumpkin-PieBack to those biscuits… These can be made two ways and both result in a soft flakey buttery biscuit that’ll wow even the most picky guest. Trust me!
Paleo Pumpkin BiscuitsPaleo Pumpkin Biscuits

Paleo Biscuits
Serves 6
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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
Dry
  1. 1 cup blanched almond flour
  2. 2 tbsp coconut flour
  3. 1/2 cup tapioca flour or arrowroot powder
  4. 1 tsp baking powder
  5. 1/4 tsp Himalayan sea salt, more to taste
  6. Optional: make them more of a sweet roll by adding a touch of cinnamon and raw honey*
Wet
  1. 1/4 cup organic canned pumpkin (OR unsweetened applesauce)**
  2. 1 organic egg
  3. 3 tbsp grass-fed butter, cold or room temperature (not melted)
Instructions
  1. Preheat oven to 350
  2. In a bowl combine dry ingredients
  3. Add in wet ingredients and whisk together to combine
  4. Line a baking sheet with baking lineror parchment paper
  5. Roll dough into balls (does not have to be perfect)
  6. Bake for 12-15 minutes or until cooked through and flakey
Notes
  1. *Leave out this step for a more savory roll!
  2. **Both the pumpkin or the applesauce will aid in the soft, fluffy, flakey texture- they can be subbed 1:1
  3. Serve warm with butter
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Paleo Pumpkin BiscuitsPaleo Pumpkin BiscuitsWhat’s the one thing you can’t imagine not having on your Thanksgiving table?

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
Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 large sweet potatoes
  2. 3 tbsp extra-virgin olive oil, separated: 1 and 2
  3. 2 onions, sliced
  4. 4-5 slices nitrate-free bacon
  5. 2 tbsp pumpkin seeds or raw sunflower seeds
  6. Himalayan sea salt, to taste
  7. Dash of ground cinnamon
  8. Optional: 3 tbsp green onion for garnish
Raspberry Drizzle
  1. 1 cup raspberries or berries of choice
  2. 1/2 tsp cinnamon
  3. 1-2 tbsp raw honey
  4. 2 tbsp water
Instructions
  1. Preheat oven to 375
  2. Wash and cut sweet potatoes into cubes
  3. Toss with 1 tbsp olive oil and Himalayan sea salt and a dash of cinnamon
  4. Line a baking sheet with baking liner and place sweet potatoes on the sheet
  5. Roast sweet potatoes for 40 minutes or until cooked through- toss halfway
  6. While roasting, make bacon using desired method
  7. In a skillet, heat 2 tbsp olive oil and add in sliced onions
  8. Reduce heat to medium and let sauté for 10-15 minutes until soft and lightly browned
  9. Mix often to avoid burning the onions
  10. In your vitamix or high-speed blender combine all raspberry dressing ingredients- blend until smooth
  11. Assemble sweet potatoes, bacon, onions, and seeds on a place and drizzle with raspberry dressing
Lexi's Clean Kitchen http://lexiscleankitchen.com/

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
Serves 8
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1/2 cup coconut flour
  2. 1/3 cup tapioca flour
  3. 1 tsp baking soda
  4. 1 tsp pumpkin pie spice
  5. Dash sea salt
Wet Ingredients
  1. 5 organic eggs
  2. 1/2 cup + 2 tbsp pumpkin puree
  3. 2 tbsp grass-fed butter or coconut oil
  4. 1/3 cup raw honey
  5. 1 tsp vanilla
Frosting
  1. 1/2 cup palm shortening
  2. 2 tbsp raw honey
  3. 1 tbsp coconut flour, or flour of choice
  4. 2 tbsp coconut sugar, ground find
  5. 1/2 tsp cinnamon
  6. 1/2 tsp pumpkin pie spice
Garnish
  1. 1/2 cup organic raspberries
Instructions
  1. Preheat oven to 350
  2. Grease 8 inch round pan
  3. In a large bowl combine dry ingredients (sift if flour has clumps)
  4. Add in wet ingredients and whisk together
  5. Pour cake batter into cake pan
  6. Bake for about 20 minutes, or until a toothpick comes out clean
  7. Using a hand mixer, combine all frosting ingredients and whisk on low to combine for 2-3 minutes
  8. Let cake fully cool before frosting
  9. Garnish with raspberries and serve
Lexi's Clean Kitchen http://lexiscleankitchen.com/
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?