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

Preparation 30 min 2017-07-25T00:30:00+00:00 Cook Time 15 min 2017-07-25T00:15:00+00:00


Easy Tomato Sauce

  • 1 jar Muir Glen crushed tomatoes
  • 1 clove garlic, crushed
  • 2 tsp Italian seasoning
  • 2 tbsp fresh basil
  • Freshly ground pepper, to taste
  • Optional: Red pepper flakes, to taste

Spinach and Butter Sauce


  • Peel sweet potatoes and cut into cubes
  • Boil until soft, alternatively you can roast them, too
  • Mash sweet potatoes in a bowl using a potato masher, then let cool for 10-15 minutes
  • Add in your egg, sea salt, almond flour, tapioca, coconut flour
  • Mix well to combine, dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand
  • 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
  • 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
  • Roll it out into long logs and then cut into desired gnocchi sizes
  • Place your fork lightly into each piece to get an indent*
  • In a pot bring water to a boil
  • Drop in pasta (I rotated and did about 12-15 at a time)
  • Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more
  • Remove with a slotted spoon and place in a dish
  • 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
  • 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
  • Recipe Notes

  • *Indents work better when the pasta is coated lightly with flour
  • 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?


    Chicken Fajita Salads [VIDEO]

    This is hands down one of my go-to salads lately. The fajita seasoning that covers the chicken and covers the veggies has the perfect flavor, and a simple dressing of salsa {homemade or store-bought}, is the perfect healthy topping.

    Chicken Fajita Salads

    Cinco de Mayo is 8 days away. This is my excuse to get super festive (by now you’ll find I’m pretty much down to get festive for any occasion) with my food. I’m all about Mexican dinners, which you can see from my variations post here or through my occasional Instagram posts about it, here. They are generally one of those meals that is super simple to throw together, healthy, and packs a ton of flavor. Sign me up!




    On Cinco de Mayo you may think of authentic flavors such as flan, mole, and tres leches. Today we’re going to keep it in the Mexican family but go with a healthy salad option, yet not at all shy of some fabulous bold flavors.



    Chicken Fajita Salads

    Preparation 5 min 2017-07-25T00:05:00+00:00 Cook Time 20 min 2017-07-25T00:20:00+00:00



    Salad Ingredients

    • 4 cups lettuce of choice, I used organic romaine
    • 1 avocado, sliced
    • 1 cup fresh salsa, or your favorite salsa for dressing


  • Heat oil in a skillet
  • Add in sliced peppers and onions; let cook for 5-7 minutes, stirring often until soft
  • Add in sliced chicken and let chicken cook for 5 minute, stirring occasionally
  • Add in paprika, cayenne salt, garlic powder, and lime juice, mix well to combine
  • Lower heat to medium and and let cook for 8-10 minutes until chicken is fully cooked, flavors have combined, and peppers and onions are soft
  • Assemble salads and serve
  • Chickenfajitasalad4

    Chickenfajitasalad7What is your favorite Mexican-inspired dish?

    Strawberry Asparagus Salad with Bacon & Almonds

    Strawberry Asparagus Salad [gluten-free, paleo-friendly, dairy-free] | Lexi's Clean Kitchen

    This Strawberry Asparagus Salad with Bacon & Almonds is bursting with flavor and full of nutrients!

    Sweet fresh and local strawberries combined with salty bacon, nutty almonds, steamed asparagus and perfectly cooked chicken = the ultimate mid-Simmer salad!


    Spring produce is back! Asparagus, strawberries, radishes, artichokes… I love this time of year. Just when you think the Winter will last forever, the sun starts coming out, there is less and less need for that heavy jacket, and you’re just about ready to turn the grill on permanently.

    Asparagus is one of those vegetables that is just so Spring.

    My go-to? Simple roasted asparagus seasoned and finished off with a touch of lemon!

    You can’t go wrong. This season I have made it my mission to explore the ways to use asparagus, though… Salads, soups, you name it!

    How To Prepare Asparagus

    Let’s kick the season off with this Strawberry Asparagus Salad!

    Strawberry Asparagus Salad with Bacon & Almonds | Lexi's Clean Kitchen


    Add in grilled or pan-fried chicken to make it a rounded protein-packed meal (even though asparagus is a good source of protein), and ta-da, a perfect Spring meal!


    Paleo-friendly, dairy-free, and grain-free! Omit the honey in the dressing to make this salad Whole30 compliant!





    Shaved Asparagus and Sausage Sweet Potato Noodle Pasta from Inspiralized

    Lemon Ginger Asparagus with Toasted Almonds from The Healthy Maven

    Sesame Roasted Asparagus from The Corner Kitchen

    Cream of Roasted Asparagus Soup from Nutmeg Nanny

    Hot and Spicy Balsamic Vinegar Asparagus from Imagina Inventae Intenta

    Pan-Seared Halibut with Corn Hash and Asparagus Pureé from Crazy Foodie Stunts

    5- Ingredient Asparagus with Curry Sauce from Cookin’ Canuck

    Asparagus, Dill, and Onion Egg Casserole from Everyday Maven

    Dijon Maple Asparagus from Food Faith Fitness

    Spring Harvest Buddha Bowl with a Dill Vinaigrette from With Food & Love

    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 favorite way to cook asparagus?

    Strawberry Asparagus Salad with Bacon & Almonds

    Preparation 5 min 2017-07-25T00:05:00+00:00 Cook Time 10 min 2017-07-25T00:10:00+00:00 Serves 4     adjust servings


    • 1 bunch fresh asparagus
    • 4 slices nitrate-free bacon
    • 2 cups fresh strawberries
    • 1/2 cup almonds, chopped
    • Optional: 1 lb grilled chicken breasts
    • Optional: 3 cups fresh spinach

    Strawberry Vinaigrette

    • 1 cup organic strawberries
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon balsamic vinegar
    • 1 teaspoon raw honey
    • Pinch of sea salt


    1. Steam asparagus for 5 minutes, or until tender and set aside. Sprinkle with sea salt and pepper.
    2. In a medium skillet, cook bacon until crispy. Place on a plate lined with paper towels while you assemble the rest of the ingredients.
    3. Once bacon is done, pour almost all of the bacon fat into a heat-proof bowl or jar and place in the fridge to solidify before disposing of it! Pat chicken dry and season with salt and pepper. Place chicken in the skillet with the small amount of bacon fat. Cook until browned on each side.
    4. Place all of the vinaigrette ingredients into a blender. Blend until well combined.
    5. For serving: Place optional spinach on a serving dish. Top with steamed asparagus, sliced strawberries, almonds, and bacon. Drizzle with dressing and serve with extra dressing on the side!

    Thai Ginger Basil Arugula Salmon Salad

    Thai Ginger Basil Salmon Salad {Whole30 compliant, dairy-free, paleo, grain-free} | Lexi's Clean Kitchen

    This Thai Ginger Basil Arugula Salmon Salad takes less than twenty minutes to throw together and is loaded with delicious fresh and bright flavors!

    Thai Ginger Basil Salmon Salad | Lexi's Clean Kitchen


    Dairy-free, Grain-free, Nut-free, paleo-friendly, low-carb and whole30 compliant… does it get any better than that? The perfect light and healthy meal for any day of the week!




    It’s finally feeling like Spring here in Boston!


    The sun is out, the birds are chirping, and I’m upping my workouts to get that Summer body ready. We’ve had a busy few weeks and sometimes a quick, yet delicious and nutritious dinner filled with healthy fats is in order.



    I’ve loved this ginger dressing since I made it way back when with my Seared Ahi Tuna Salad.

    I’ll often whip up a batch and keep it in the fridge to spruce up an ordinary salad. It complements this dish perfectly and is so so delicious with the salmon and cucumber!

    The basil flavor combined with the crunchy cucumber, ginger marinated salmon, and dressing = a refreshing light salad with bold flavor!




    What is your all-time favorite salad mix-in?

    Thai Ginger Salmon Basil Arugula Salad

    Preparation 10 min 2017-07-25T00:10:00+00:00 Cook Time 8 min 2017-07-25T00:08:00+00:00 Serves 3     adjust servings



    Everything Else

    • 1 lb. wild salmon
    • 3 cups fresh arugula
    • 1 cucumber, sliced thin
    • 1/2 cup fresh basil

    Ginger Dressing

    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon dijon mustard
    • 1 tablespoon organic coconut aminos (or soy sauce/tamari sauce)
    • 1 teaspoon organic raw honey
    • 1/2 lemon, juiced
    • 1 clove crushed garlic
    • Dash of pepper
    • 1 1/2 tablespoons fresh grated ginger, more to taste


    1. Preheat oven to high broil. Line a sheet tray with parchment paper and set aside.
    2. In a medium mixing bowl, mix marinade ingredients. Pat salmon dry and season with salt and pepper. Place in the bowl and cover with marinade ingredients. Set aside in the fridge until the oven is ready. You can also leave the salmon to marinate overnight.
    3. Place salmon in the oven for 8-10 minutes, or until fully cooked through.
    4. In a small mixing bowl, combine dressing ingredients. Whisk well until well blended.
    5. Once salmon is done, let cool for 5 minutes.
    6. Place all ingredients in mixing a serving bowl of choice. Drizzle dressing over salad, mix and serve!

    Serve with dressing

    Recipe Notes

    *This recipe was updated June, 2017.

    Eggplant Meatballs

    These Eggplant Meatballs are perfect for a Meatless Monday meal (any day of the week of course, but the title is catchy)! Most of my main dishes combine both a vegetable and a protein (whether wild-caught fish, organic chicken, or a grass-fed meat), but sometimes you just want to switch it up!

    Eggplant Meatballs

    These eggplant meatballs have a soft meaty texture. If you love eggplant, and are looking for a meatless meatballs dish, you’ll love these! 

    Eggplant Meatballs

    And number two: this weekend I taught a 3-hour cooking class to an awesome group of 15 people at the Boston Center of Adult Education. The class was called “A Clean Eating Paleo Dinner Party” and on the menu was: Tropical Shrimp Ceviche Cups, Spaghetti Squash Chicken Pad Thai, Paleo Chocolate Chip Cookies, my Honey Lime Fruit Salad with Cinnamon Sugar Chips, and some fresh coconut whipped cream. The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies were definitely hits on the day!

    Eggplant Meatballs

    Eggplant Meatballs

    Preparation 10 min 2017-07-25T00:10:00+00:00 Cook Time 25 min 2017-07-25T00:25:00+00:00


    For the Eggplant Meatballs

    Tomato Sauce


  • Preheat oven to 350°F.
  • Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft. Remove eggplant and squeeze out excess water well.
  • Place eggplant in a bowl and combine with ingredients. Mix well.
  • Line a baking sheet with slipat or parchment paper. Roll out balls (they will be soft, don't worry!)
  • Bake for 20 minutes, or until tender and firm to touch.
  • While cooking, heat garlic and oil in a separate pot. Add in onion and let cook for 2 minutes, stirring often. Add in remaining sauce ingredients, bring to a boil then lower heat to a simmer. When meatballs have cooled, gently place in pot of sauce until serving, or pour sauce over the meatballs.
  • Garnish and serve.
  • Recipe Notes

  • 1. These will NOT be hard like a beef or turkey meatball; they are definitely firm but are softer and break apart easily with your fork.
  • 2. Serving will vary slightly based on size of your eggplant. Makes 6 large meatballs or 9 medium sized.
  • 3. I served mine with spiralized zucchini noodles.

  • What’s your favorite ‘meatless Monday’ meal?

    Cranberry Walnut Chicken Salad

    Lately I am all about simple lunches. There is this little coffee shop by where I work, and the ladies there definitely inspired this dish. I popped in one day and saw a cran-walnut chicken salad on the menu, and a cup of it has been a reoccurring order whenever I go in. It’s something about the simplicity, yet that it is packed with the perfect sweet flavors and a nice hint of crunch and texture from the walnuts. A perfect mix of flavors, in my opinion!

    I love using my crock-pot to make all-purpose shredded chicken (especially for meal prep), or just throwing together some simple baked chicken. Add that homemade DIY mayonnaise in the mix and create a delicious, quick and easy, satisfying lunch.Cranberry Walnut Chicken SaladCranberry Walnut Chicken Salad

    Cranberry Walnut Chicken Salad

    Preparation 5 min 2017-07-25T00:05:00+00:00 Cook Time 20 min 2017-07-25T00:20:00+00:00


    • 1 lb.- 1.5 lb. organic boneless chicken breast
    • 1/3-1/2 cup homemade mayonnaise (more as desired, I like mine less mayo-y)
    • 1/2 cup organic dried cranberries (golden raisins or regular raisins would be good, too)
    • 1/2 cup walnuts, chopped
    • 1 tbsp coconut palm sugar
    • Optional: 1/2 tbsp cinnamon


  • 1. Cook chicken by either the crock-pot, poaching, or baking (place chicken on a greased lined baking sheet, sprinkle with Himalayan sea salt, and bake until no longer pink but be careful not to overcook), note: you can even use rotisserie chicken
  • 2. While cooking, make homemade mayonnaise and store in fridge until ready to use
  • 3. Chop or shred chicken (based on desired cooking method) into small pieces
  • 4. Place chicken in bowl, add mayo, dried cranberries, walnuts, coconut sugar, and cinnamon and mix well to combine
  • 5. Taste and add more ingredients as desired
  • Recipe Notes

    1. Serving size depends on your use. This served two nicely for one meal and leftovers for lunch.
    2. Simply in a bowl
    3. On top of mixed greens or spinach
    4. Or wrapped in a lettuce leaf!

    Cranberry Walnut Chicken SaladWhat is your favorite chicken salad variation? What is your favorite go-to quick & easy lunch?