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!
This Crudité Platter with Dairy-Free Tzatziki Sauce makes for such a light and refreshing snack, appetizer, or side-dish! The perfect bright and colorful dish to make with any seasonal veggies you have on hand! Dairy-free, egg-free, grain-free, gluten-free, and Whole30 compliant! This will be the most gorgeous appetizer on the table, for sure!
Is there anything better than a dish filled with colorful fresh produce? We blanched the carrots, broccoli, and snow peas in this platter to create that pop of color! Blanching stops the enzyme actions that can cause loss of flavor and color in vegetables, making it a great technique to use before freezing vegetables or serving them raw!
This would be the perfect spread for any dinner party, brunch, or holiday celebration!
1 head broccoli, blanched and sliced into bite-sized pieces
1 bunch of radishes, blanched
1 cup snow peas, blanced
1 watermelon radish, blanched and sliced thin
1 bunch celery
1 case cherry tomatoes
4 small sweet pepper
1/2 English cucumber, shredded
1/2 cup coconut cream, or greek yogurt (if not dairy-free)
1 clove garlic, minced
1 lemon, juiced
2 teaspoons fresh dill, chopped
1/4 teaspoon ground black pepper, more to taste
1 teaspoon extra-virgin olive oil
1/2 teaspoon sea salt, more to taste
1 teaspoon paprika, more to garnish
Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
Fill a large bowl with ice water and set aside.
Prep you vegetables and place them in the boiling water. Set your timer for three minutes. Using a slotted spoon, remove the broccoli, red radish, snap peas and watermelon radish and place vegetables into the ice water. Set your timer for two more minutes. After two minutes, remove the carrots with the slotted spoon and place into the ice water. Remove the vegetables from the ice water and pat dry. Serve on platter of choice!
Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed blender. Blend until smooth. Pour into a small mixing bowl.
Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.
This Jicama Kale Salad with Orange Lime Vinaigrette is a delicious light summer salad packed with kale, red bell peppers, jicama, cilantro, and carrots from the farm- plus additional pops of flavor with mango and avocado! Tossed with a delicious orange lime dressing everyone will love. Make it as a side, or top it with grilled chicken or shrimp for a fabulous main dish!
HOW IS IT AUGUST!? You guys, we get married in under 3 weeks. CRAZY TALK!
But it’s also week 5 of the CSA summer series with Fed and Fit and PaleOMG. The series is flying by! Without further ado, week 5…
A balanced plate complete with tender corned beef, crispy potatoes, collard greens, pickled purple onions, and a poached egg to bring it all together. This is the perfect breakfast to whip up for company or for a week of make-ahead meals!
A summer gluten free pasta dish that is bursting with fresh seasonal flavors from the spring onions, zucchini, yellow squash, bell pepper, and baby plum tomatoes. The dish is finished off with lemon, basil and parsley to make you truly enjoy all the flavors summer has to offer!
Check out the recipes for Week 1, Week 2, Week 3, and Week 4 of the Summer CSA series, and if you make a recipe, use hashtag #summerCSArecipes, so all 3 of us see your remakes!
These Mixed Berry Hazelnut Crunch Cream Pops are a huge hit in our home, especially since it has been HOT here in Boston. These pops are packed with fresh berries, a coconut milk base, chocolate shavings, and a crunch of crushed hazelnuts.
Delicious flavor in each bite. I am so excited to be partnering with Driscoll’s today to bring you these popsicles. Make them in a pinch, and keep them on hand for a guilt-free treat. Plus they are dairy-free and vegan-friendly, too!
Berries are in season RIGHT NOW, and I’ve been adding them to my salads, desserts, as a side with eggs, piling them into my smoothies, and just eating them as a snack. There’s not much better!
Happy Memorial Day! If you are outside BBQing today, these Cantaloupe Ginger Cocktails are a must. They are refreshing, tasty, and lightened up from your average cocktail!
Melon, ginger, and fresh mint for the flavor combination win!
It’s smooth, high-quality, and naturally gluten-free made with 88 percent corn and 12 percent buckwheat! So if you’re super sensitive to cross-contamination, it’s best to stick with products that are made with naturally gluten-free ingredients, like Stoli Gluten Free. you’re in luck.
Optional: fresh mint leaves, additional for garnish
Cantaloupe, balled, for garnish
For the Puree: Cut the cantaloupe into chunks and blend in a high-speed blender or food processor for 30 seconds until completely smooth. Depending on the size of your cantaloupe, this will yield about 16 ounces of puree.
In a cocktail shaker filled with ice cubes, add vodka and honey and stir well until honey is mostly dissolved. Add cantaloupe puree, ginger, lime juice, and mint, if adding. Muddle the mint with the back of a wooden spoon. Shake vigorously then strain and pour into a chilled glass.
Garnish with sprigs of mint and melon balls if desired.
Add more honey as desired. Make sure to really stir it in to get it to combine into the drink. Maple syrup will work well here, too.
This is a sponsored conversation written by me on behalf of Stoli. The opinions and text are all mine.
Today’s post is really really good. I mean really good.
I’ve teamed up with KitchenAid® and Porch.com to bring you not only an awesome recipe, but a chance to win your very own KitchenAid® Stand Mixer and Spiralizer Attachment. See? I told you it was a good day!
But first… this ‘Pasta’ Salad.
Summer is in full-force and by that I mean the best produce EVER. Zucchinis, Summer Squash, Tomatoes. Give me ALL of the summer produce! I just cannot get enough.
This Antipasto ‘Pasta’ Salad is the perfect way to use up your summer veggies, plus it is packed with TONS of delicious flavor.
So. Much. Goodness.
Did I mention I am in love with my new KitchenAid® Stand Mixer? I mean it’s just a wonderful kitchen tool.
And THEN I got the spiralizer attachment. It has 4 different blades, fits right on the front of your stand mixer, and BOOM! Perfect spiralized veggies.
Contest dates: August 18-30, winner is announced on August 31st!
This is a sponsored post with Porch.com and KitchenAid®. I was not compensated but received product for this post. As ALWAYS, all opinions on Lexi’s Clean Kitchen are 100% my own. My sponsors help make LCK possible!