Stocking Your Paleo Pantry

If you’re looking to stock your pantry with healthy, clean ingredients, look no further! I’ve partnered today with Pacific Foods to bring you my handy guide to Stocking Your Paleo Pantry! This will help you build that perfect pantry filled with nourishing ingredients and get your clean cooking on it’s way!

 

This guide outlines my favorite items for baking, the condiments, oils/fats, and sauces I use, and even fresh ingredients that I always have on hand! 

 

Stocking Your Paleo Pantry

 

You may find that you have many of the spices or ingredients in your pantry already, and are already off to a fabulous start!

My two biggest tips when you are kicking off your new year, new lifestyle, or wherever you are at on your clean eating journey:

 

1. GET RID of the items in your pantry that you constantly snack on (and don’t want to be), and ones that are filled with preservatives or added sugars. If you’re always reaching for the bag of chips out of habit, take the plunge and toss them. It might be painful at the moment, but you’ll thank yourself later on when you’ve lost the habit! 

2. READ LABELS! When you are shopping, reading labels is so important. Especially with items such as ketchup, marinara sauce, mayonnaise, nut butters, and so on. Often you’ll find they have added sugars, junky oils, and preservatives that you can avoid very simply by picking up a different jar in the store! Once you become a label reader you’ll never look back!

 


Have fun stocking your pantry with my staples! I use all of these ingredients on a regular basis and each one serves a purpose when cooking in my kitchen! You can save this image to your phone, or download a printable PDF to  take with you to the grocery store.

 

This post is sponsored by Pacific Foods. All thoughts and opinions are 100% my own, and I only work with brands that I 100% stand behind! 

Creamy Pumpkin Casserole

My new favorite Fall faux pasta dish is this Creamy Pumpkin Casserole. I love savory pumpkin dishes just as much as I love baked goods with pumpkin in it!  This creamy casserole has pumpkin, spinach, and chicken slathered in the most delicious sauce, then baked to perfection. 

Creamy Pumpkin Casserole

I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. It’s not one you’ll want to miss! It uses both a dairy-free milk and their pumpkin puree (which is my all-time favorite), more on that below.

Creamy Pumpkin Casserole

Creamy Pumpkin Casserole 

Look at that creamy bite of heaven!

Creamy Pumpkin Casserole

Let’s talk about pumpkin puree for a second. This pumpkin from Pacific Foods is hands down my favorite. There’s only ONE ingredient: Pumpkin. That’s it, friends, nothing added! It has a great shelf life, is smooth and delicious, and is often a great sub in cooking and baking. In my recipes that call for applesauce, I’ll often sub it for pumpkin puree for a wonderful twist! AND personally, I find easier to store versus can, if you don’t use it all! 

Creamy Pumpkin Casserole

Creamy Pumpkin Casserole
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 large spaghetti squash, about 5 cups cooked
  2. 1 shallot, minced
  3. 1 onion, minced
  4. 2 garlic cloves, minced
  5. 4 cups pumpkin or squash of choice, peeled and diced
  6. 1 pound boneless skinless chicken breasts, cubed
  7. 2 cups spinach
  8. Optional: 1/3 cup fresh Parmesan cheese
For the sauce
  1. 1/4 cup mayo, homemade or store-bought
  2. 2 tablespoons Pacific Foods Pumpkin Puree
  3. 2 tablespoons Pacific Foods Original Almond Milk
  4. 1/4 teaspoon fine sea salt, more to taste
  5. 1/4 teaspoon garlic powder
  6. 1/4 teaspoon black pepper
  7. 1/2 tsp onion powder
  8. 1 tablespoon fresh thyme
  9. Pinch of cinnamon
Instructions
  1. Pre-heat oven to 400 degrees°F. Cut spaghetti squash in half and scoop out seeds.
  2. Drizzle with 1 teaspoon of oil then place face side down on a parchment lined sheet tray.
  3. Drizzle skin of squash with 2 teaspoons of oil and add 2 tablespoons of water to the pan to make the cooking process faster.
  4. Place squash in the oven and bake for 40 minutes, turning part way through.
  5. In a small bowl mix all sauce ingredients together and set aside.
  6. In a skillet over medium heat heat 1 tablespoon oil and add onion shallots, and garlic cook for 1-2 minutes, until shallot just starts to become translucent. Add in pumpkin or squash and cook until tender, about 8-10 minutes.
  7. 4. In a separate skillet, cook cubed chicken with 2 teaspoons of oil until chicken is white, and fully cooked through. Sprinkle 1/2 teaspoon of salt and pepper over chicken. Add in 2 cups of spinach and cook for 3-5 minutes, until spinach starts to wilt. Remove from heat and set aside.
  8. 5. Take spaghetti squash out of oven, let cool. Using a fork scrape out the spaghetti squash into a greased casserole pan. Add in chicken/spinach mixture and pumpkin or squash mixture, and add the sauce. Toss to combine. Top with Parmesan if desired. Bake at 400 degrees for 10 minutes, and broil for 5 minutes.
Notes
  1. How To Cube A Pumpkin: Cut pumpkin in half. Clean out pumpkin halves, spooning out the seeds and pulp. Place pumpkin half on a cutting board. Then, using a downward motion with the knife, remove the peel in small sections. Cut peeled pumpkin into wedges, then hold wedges and cut into cubes.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Creamy Pumpkin Casserole  Creamy Pumpkin CasseroleHappy pumpkin cooking!  

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Are you ready for Fall? Fall recipes, cooler weather, apple picking, all things pumpkin, leggings, boots, scarves? Ready or not, it’s a-comin’!

 

This Spaghetti Squash Alfredo with Chicken and Caramelized Onions is hearty comfort food meets healthy and nutritious! A perfect meal all autumn long!

 

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

 

 

I am so excited to partner with my friends at Pacific Foods to bring you this recipe today! And let me tell you, this Alfredo isn’t your ordinary Alfredo sauce. It’s creamy and delicious, but not JUNKY! Wait what? Yes! Plus caramelized onions and chicken. You guys, run to make this one!

 

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

The combination of the good quality mayo + Pacific Foods Original Almond Milk (my favorite milk substitute for baking or cooking) + garlic and spices gives you ALL THAT FABULOUS FLAVOR.

 

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Spaghetti Squash Alfredo with Chicken and Caramelized Onions
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 1 Spaghetti squash, roasted
  2. 1 large onion, sliced
  3. 2 tablespoons grass-fed butter
  4. 2 garlic cloves, minced
  5. 1 pound boneless chicken breasts, cubed
  6. 1/2 cup mayo, homemade or store-bought
  7. 2 tablespoons Pacific Foods Original Almond Milk
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon onion powder
  10. Pinch salt, more to taste
  11. Pinch black pepper, more to taste
  12. Pinch red pepper flakes, more to taste
  13. 1/2 cup fresh parmesan cheese
  14. Chopped fresh parsley, for garnish
Instructions
  1. Preheat oven to 400°F.
  2. Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet and roast for 30 minutes or until fork tender.
  3. Make caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.
  4. In a skillet over medium heat, heat butter and sauté garlic for 1 minute.
  5. Season chicken with salt and pepper and add into the skillet. Let cook for 6 minutes, or until no pink remains, flipping halfway through.
  6. Add in mayo, almond milk, and spices. Mix to combine.
  7. Add in caramelized onions and spaghetti squash. Toss to combine. Add the parmesan cheese and adjust spices as desired.
  8. Garnish with fresh parsley and serve hot.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Spaghetti Squash Alfredo with Chicken and Caramelized Onions

 

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Creamy, healthy, goodness. How are you celebrating Fall?

4-Ingredient Chai Popsicles

Summertime means it’s popsicle season! Are you a chai fan like I am? These 4-ingredient chai popsicles are creamy, flavorful, and the perfect summer cool down treat!

4-Ingredient Chai Popsicles

Not much is better than cooling down outside with a delicious, creamy popsicle that’s packed with flavor while also having none of the added refined sugars and junk that goes into conventional store-bought popsicles. Plus, it’s made with only FOUR ingredients, and is SO easy to make.

I am excited to bring you this recipe in partnership with my friends at Pacific Foods! I truly love their products- from the taste to the variety and the convenience.  In this recipe I used their original almond milk, but you can definitely use their Hazelnut Milk  for extra flavor (that’ll be my next batch)!

4-Ingredient Chai Popsicles

Easy as that, right?

Blend, pour, freeze, devour. You’ll get a little separation giving you a total flavor experience with each lick!

I love this Pacific Foods Organic Almond Milk. I bring the little containers with me when I travel for coffee and things like that to keep in my hotel room, and I use the big containers at home! 

4-Ingredient Chai Popsicles

Chai Popsicles
Yields 10
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Ingredients
  1. Chai Spice Mix: (1 tablespoon is used for this recipe)
  2. 1/2 teaspoon cardamon
  3. 1/2 teaspoon all spice
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon ground cloves
  6. 1 1/2 teaspoons ginger
Everything else
  1. 2 cups Pacific Foods Original Almond Milk
  2. 1 tablespoon honey, more as desired
  3. 1 teaspoon vanilla extract
Instructions
  1. Place almond milk, honey, vanilla and 1 tablespoon of chai spice mix into your blender and blend until smooth. Taste and adjust honey and spice mix as desired.
  2. Pour into popsicle molds and add in your popsicle sticks.
  3. Freeze for 5 hours or up to overnight.
Notes
  1. For vegan sub maple syrup for the honey.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
4-Ingredient Chai Popsicles

Chai Popsicles

P.S. Build a popsicle HERE.

How to build the ultimate popsicle

What is your favorite popsicle flavor?!

 

Butternut Squash Curry Soup

This creamy butternut squash curry soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It’s dairy–free, flavorful, and delicious!

ButternutSquashCurrySoup

It’s now officially soup season but who am I kidding? I’ve been making soups for months now! I love the flavors of butternut squash paired with curry. It warms me up and packs the flavor. 

ButternutSquashCurrySoup5

 

I love using Pacific Foods Chicken Bone Broth in this soup, but you can use any of their broths and stocks for this recipe! Chicken, turkey, or veggie stock, or some bone broth!

ButternutSquashCurrySoup3

Butternut Squash Curry Soup
Serves 6
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Ingredients
  1. 1 large onion, diced
  2. 1 clove garlic, minced
  3. 1/4 cup coconut palm sugar
  4. 1 tablespoon grass-fed butter
  5. 1 tablespoon ground cumin
  6. 1 tablespoon curry powder, more to taste
  7. 1/2 teaspoon turmeric
  8. 1/2 teaspoon of cinnamon
  9. 1/2 teaspoon black pepper, more to taste
  10. 2 teaspoons salt, more to taste
  11. 1/2 cup full-fat coconut milk (additional for garnish)
  12. 32 ounces Pacific Foods Chicken Bone Broth
  13. 1 butternut squash, peeled and cubed
Instructions
  1. Place 1 tablespoon of butter in a dutch oven or pot on medium heat and let it melt
  2. Add in onion and cook until slightly brown
  3. Add garlic, spices, and sugar and cook until spices become fragrant (about 1-2 minutes)
  4. Add in butternut squash and cook down for 5 minutes, stirring often
  5. Add coconut milk, chicken stock, and bring to a boil
  6. Once at a boil, turn down heat and let simmer for 20 minutes
  7. In a high-speed blender, blend soup in batches (it took me two) until the soup is smooth
  8. Place soup back into the pot, bring to a boil, and let reduce for 10 minutes
  9. Taste soup and adjust seasoning accordingly
  10. Garnish with salt, pepper, and additional coconut milk
Notes
  1. For dairy-free sub oil of choice
Lexi's Clean Kitchen http://lexiscleankitchen.com/

ButternutSquashCurrySoup1

ButternutSquashCurrySoup4

Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

ifyouinstagram

What soups do you plan on making this winter?

Meatball and Veggie Soup

Three things I love: veggies, soup in the Fall, and good ‘ol meatballs! I also love a soup that can be altered and customized to satisfy everyones wants, needs, and desires! Take this soup for example, you can totally get creative! Add in some beans, throw in your favorite veggies or whatever you have on hand, other meat additions- anything goes.

 

You want to know something else that I love? 

Pacific Foods has set out to donate meals to families in need. I just love working with companies who commit to making a difference. Get this: anytime you make a dish with a Pacific product and tag them on social media, they’ll provide a meal to a family in need.

Yep, that simple!

All you need to do is simply snap a photo of your dish and tag #NourishEveryBody and @PacificFoods (on Instagram, Twitter, or on their Facebook page), and a meal will be provided! Check out how many children have been fed already here. I am so impressed with this initiative and love that I can be a part of it, too!

MeatballVeggieSoup3

 

This soup is flavorful, easy, packed with veggies and protein, and the perfect weeknight meal.
MeatballVeggieSoup

MeatballVeggieSoup4

Meatball and Veggie Soup
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
For the soup
  1. 2 carrots, sliced
  2. 1 onion, chopped
  3. 2 garlic cloves, minced
  4. 1 red pepper, chopped
  5. 2 handfuls kale, chopped
  6. 1 zucchini, chopped
  7. Any other veggies of choice: broccoli, green beans, celery, potatoes
  8. 2 tablespoons extra-virgin olive oil, or oil of choice
  9. 1 quart Pacific Foods Organic Chicken Bone Broth
  10. 1/2 cup crushed tomatoes
  11. 1/2-1 teaspoon fine pink sea salt
  12. 1/4 teaspoon freshly ground pepper
  13. 1/4 teaspoon dried basil
  14. 1/4 teaspoon dried oregano
  15. 1/2 teaspoon fresh lemon juice
  16. Optional: red pepper flakes, to taste
  17. Optional: black beans
For the meatballs
  1. 1 lb. organic ground turkey or grass-fed beef
  2. 1 teaspoon sea salt
  3. 1/4 teaspoon garlic granules
  4. 1/4 teaspoon onion granules
  5. 1/4 teaspoon paprika
  6. 1/4 teaspoon Italian seasoning
Instructions
  1. In a pot, heat oil and sauté garlic, onion, carrots, and red pepper
  2. Let cook for 5-7 minutes, until veggies begin to soften
  3. Add in the kale, zucchini, and any other soft veggies
  4. While cooking, combine meatball ingredient and roll into mini balls
  5. Move veggies over to one side and place meatballs into the pot* and let them cook for 5 minutes (without tossing at first), then gently toss and cook for an additional 5 minutes
  6. Add in tomatoes, broth, lemon juice and spices
  7. Bring to a boil then reduce heat and let simmer for 20 minutes
  8. Taste and adjust salt and spice as desired
Notes
  1. *you may need to add additional oil for the bottom of your pot
Lexi's Clean Kitchen http://lexiscleankitchen.com/
MeatballVeggieSoup5

 

Don’t forget to tag away!

Next time you are using Pacific nut milks in your coffee, broth in your soups, pumpkin in your baked goods, take a photo and share on social! YOU will be helping a family in need. Let’s make a difference! P.S. Need some inspo? Aside from this soup, try my Bananas Foster Chia Pudding and my Easy Scallop ‘Pasta’ Dish– and don’t forget to take a photo of it and tag away!!

EXHIBITION-pinterest

 

Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

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