Super Immune Smoothie

Turmeric is a spice that I don’t cook with often enough! It is a super spice loaded with anti-inflammatory health benefits. Turmeric is often used in Indian cooking and has a bold yellow color with warm flavor! Since we are focusing on food inspired by travel this month for Healthy Food Friday’s, I thought this super-spice would make the perfect addition!


Turmeric is known to be a natural anti-inflammatory. So when my mom’s arthritis started acting up I knew I wanted to find some simple ways to incorporate Turmeric into meals. Adding it into smoothies, tossing with roasted veggies, and adding the spice into my egg scrambles or frittatas are my favorites! 

To go along with this super-spice… a super smoothie!
Super Immune Smoothie


Super Immune Smoothie


  • 1 cup unsweetened coconut milk or almond milk
  • 1 cup frozen pineapple
  • 1/2 lemon, juiced
  • 1 tsp chia seeds
  • 1-2 tsp turmeric
  • 1/2 orange, juiced
  • Dash of cinnamon
  • Optional: 1 scoop vanilla protein powder
  • Optional: 1 tsp raw honey, more to taste


  • 1. Combine all ingredients in a high-speed blender
  • 2. Blend until smooth!
  • Super Immune SmoothieAroundtheweb

    Cleansing Garlicky Baby Bok Choy Soup from An Edible Mosaic

    Turmeric Tea from The View from Great Island

    Easy Curried Eggs from Seasonal and Savory

    Turmeric and Honey Super Booster from With Food and Love

    Homemade Lemon Thyme Musard from Wonky Wonderful

    Grilled Turmeric Chicken from She Simmers/Serious Eats

    Ginger Turmeric Spiced Carrot Soup from Gourmande in the Kitchen

    Vitality Shots from Spabetty

    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.

    Do you incorporate Turmeric or other super-spices into your meals?

    Homemade Pumpkin Purée & Roasted Pumpkin Seeds

    If you’ve been by the site recently you may be aware of my excitement about the Fall. I mean, clearly obsessed with it. Well, on my way home from work on Friday the farm was loading up their shelves with PUMPKINS. I pulled right over and picked up 2 sugar pumpkins to make some homemade pumpkin purée with. Let the pumpkin-everything begin! Yes, you can easily buy canned pumpkin, I always have a can or two on hand, but what’s better than fresh? PLUS, you get to roast pumpkin seeds, and those are just the perfect snack. So, what better way to start off the Fall baking with the purée that goes into so much of the goods!


    Creamy and delicious.

    Homemade Pumpkin Puree Roasted Pumpkin Seeds

    Homemade Pumpkin Puree & Roasted Pumpkin Seeds


    Pumpkin Purée

    • 1 Large whole sugar pumpkin (or 2 small)

    Roasted Pumpkin Seeds


    1. 1. Preheat oven to 400 degrees
    2. 2. Cut the top off of the pumpkin
    3. 3. Cut the pumpkin in 4 halves
    4. 4. With a spoon or an ice cream scooper, scoop out the pumpkin seeds into a bowl (KEEP THEM!!!!)
    5. 5. Place on a baking sheet (faced up or down- doesn't matter)
    6. 6. Bake for 40-45 minutes until fork tender and golden (skin will peel off easily)
    7. 7. Peel off skin and discard
    8. 8. Place pumpkin chunks into food processor or high-speed blender and purée
    9. 9. Store in an air-tight container for up to 1 week or store in freezer
    10. 1. Toss pumpkin seeds with 1 tbsp oil of choice and a sprinkle of Himalayan sea salt
    11. 2. Line a baking sheet with foil and spread out seeds
    12. 3. Bake for 25-35 minutes until golden

    Recipe Notes

  • My medium/large sugar pumpkin yielded 4 cups.
  • Homemade Pumpkin Puree Oh, and keep in mind, cutting the pumpkin is an arm workout in itself! Homemade Pumpkin Puree

    Yes, I licked the food processor. Then went in for a spoonful. Don’t judge. 

    Pumpkin: Do you love it or hate it? 

    ‘Everything Bagel’ Topped Cauliflower Rolls [VIDEO]

    Everything Bagel Cauliflower Rolls {Low-carb, grain-free, paleo-friendly, no refined sugar} | Lexi's Clean Kitchen

    Growing up in New York, the “everything” bagel was my go-to sandwich bread. A toasted egg everything or a whole wheat everything… You name it, I loved it. These Everything Bagel topped Cauliflower Rolls are low carb, paleo-friendly, and a perfect roll alternative.


    Everything Bagel Cauliflower Rolls

    Now, you know I don’t eat those bagels anymore, not even the gluten-free ones, so I bring to you an alternative that is really so beyond good! When these rolls were baking in the oven my whole apartment smelled like those glorious everything bagels I loved so much.

    Everything Bagel Cauliflower Rolls

    Cheers to another delicious and healthy alternative!

    Watch the video:

    Everything Bagel Cauliflower Rolls

    Everything Bagel Cauliflower Rolls

    Everything Bagel Cauliflower Rolls

    'Everything Bagel' Cauliflower Rolls

    Preparation 10 min 2017-08-20T00:10:00+00:00 Cook Time 30 min 2017-08-20T00:30:00+00:00 Serves 6     adjust servings


    Cauliflower Buns


    • Preheat oven to 400°F and line a baking sheet.
    • In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
    • In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, and salt,
    • In a separate bowl combine "everything" topping ingredients.
    • Roll cauliflower mixture into even sized balls and lay onto the baking sheet. Sprinkle "everything" topping and slightly press them into the top,
    • Bake for about 30 minutes, or until golden brown.
    • Optional: For extra crisp rolls, remove from baking sheet and broil on high for 3 minutes with the buns directly on the oven rack.
    • Remove from baking sheet and let cool directly on a cooling rack.
    • Serve as rolls with your meal, or serve as bread with your favorite sandwich ingredients.

    Recipe Notes

    • *Updated 12/2016.
    • *Note: Cauliflower sizes vary. If yours is bigger or makes more riced cauliflower, and it seems like it needs a little extra love to make them firm, add an additional egg and tablespoon of flour. 3 cups of packed riced cauliflower is the correct consistency for these rolls. Makes 4 large or 6 medium rolls.
    • *Nutrition (without toppings) for 4 large rolls, per roll: 94 calories, 4.4 g fat, 8.4g carb, 5.9g protein

    Homemade Meat Sauce

    I LOVE Italian dishes. I often make my favorite Italian dishes into healthy versions that I love to dig into, weekly. This meat sauce is delicious, always a hit and so versatile! Serve it over zucchini noodles, spaghetti squash, the options are endless! I often make a big batch to have for the week, and I never get sick of it!


    Lexi's Meat Sauce

    Preparation 0:05 2017-08-20T00:05:00+00:00 Cook Time 0:15 2017-08-20T00:15:00+00:00 Serves 6     adjust servings


    • 1 tablespoon extra-virgin olive oil
    • 2 cloves garlic, crushed
    • 1 onion, chopped
    • 3 large organic carrot stalks, chopped
    • 1 lb. organic grass-fed beef (or ground turkey)
    • 1 15 oz. can organic diced tomatoes
    • 1 15 oz. can organic tomato sauce
    • 1 tablespoon Italian seasoning
    • 1 teaspoon red pepper flakes, more to taste
    • 1 teaspoon sea salt, more to taste
    • 1 teaspoon freshly ground pepper, more to taste
    • 1 tablespoon fresh basil, more for garnish
    • Optional: Serve with fresh parmesan
    • Optional: Garnish with fresh Basil


    1. In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
    2. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
    3. Add meat to saucepan and let cook until brown and no pink remains.
    4. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
    5. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
    6. In a large skillet, heat remaining tablespoon of extra virgin olive oil over medium-high heat. Add in zucchini noodles and red pepper flakes and let cook for 2-3 minutes.
    7. Serve over zucchini noodles or spaghetti squash.

    Chunky Strawberry Chia Seed Jam

    My local Whole Foods Market had a sale today… and I love a good sale! $1.99 for Organic Strawberries. That is a serious steal. I decided to stock up and make a batch of my Chunky Strawberry Chia Seed Jam. What does this go perfectly with? Oh well… just about everything! On top of your morning oatmeal, spread on some toast, or mixed with almond butter to make a nut butter and jelly dip (oh yeah, that’s happening)… endless possibilities!Chunky Strawberry Chia Seed Jam | #healthy #paleo #glutenfree #dairyfree

    Ingredients: (should make 2 containers worth)

    • 5 cups organic strawberries, rinsed, hulled, and cut
    • 1/4 cup raw organic honey (or sweetener of choice)
    • 1 tbsp lemon juice
    • 2 tbsp chia seeds


    1. Rinse strawberries well and cut into pieces
    2. In a bowl, pour honey over strawberries
    3. Mix together and let sit for 20 minutes
    4. Transfer mixture to a pot
    5. Add lemon juice, and lightly smash strawberries with a potato masher
    6. Bring to a boil, then reduce heat and let simmer
    7. Once simmering for 5 minutes, add chia seeds
    8. Let simmer for 10-15 minutes, stirring often to avoid sticking
    9. Once thick, remove from heat, let cool and store in air-tight containers for up to one week.


    Benefits of Raw Honey:

    • Rich in B vitamins
    • Antiviral, antibacterial, and antioxidant properties
    • Promotes body and digestive health
    • Strengthens the immune system

    Benefits of Chia Seeds:

    • Loaded with iron, calcium, omega 3′s, magnesium, and antioxidants
    • Mineral powerhouse
    • Natural detoxifier
    • Improves health of hair, skin, and nails

    Chunky Strawberry Chia Seed Jam | #healthy #paleo #glutenfree #dairyfree
    Chunky Strawberry Chia Seed Jam | #healthy #paleo #glutenfree #dairyfree


    Delicious & Easy Snack Idea:

    Paleo “PB & J” Dip:

    • 1 heaping tbsp raw almond butter
    • 1 heaping tbsp homemade jam
    • Fruit of choice (I like it with an organic gala apple or a banana)

    Paleo PB & J Dip |

    Sweet Potato Buns

    Sweet Potato Buns | Lexi's Clean Kitchen

    These Sweet Potato Buns make for the perfect nutrient-rich bread-alternative! I love how creative you can get with them. Breakfast sandwiches, the traditional BLT, avocado toast… the options are endless!

    Sweet Potato Buns - Lexi's Clean Kitchen

    Sweet Potato Buns are my favorite! You can make them bigger or smaller, you can make them for  breakfast, for lunch, or for dinner! You can make them open face sliders or full sandwiches! So versatile!

    Sweet Potato Buns - Lexi's Clean Kitchen

    Simply roast the sweet potato, load with desired fillings, and DEVOUR! Whole30 compliant, grain-free, gluten-free, and dairy-free!

    Sweet Potato Buns - Lexi's Clean Kitchen


    Sweet Potato Buns

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


    Sweet Potato Buns

    Make It Into A Breakfast Sandwich

    • Eggs, as desired
    • bacon, cooked
    • baby spinach, wilted


    • Preheat oven to 400°F and line baking sheet with parchment paper.
    • Cut sweet potatoes into 1/2 inch thick rounds. Toss with oil, cinnamon, and sea salt.
    • Lie flat on baking sheet and bake for 25 minutes or until fully cooked, flipping over halfway through.

    Recipe Notes

    • *This recipe was updated in March, 2017.