Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

Whip up this delicious Roasted Tomatillo Salsa Verde and make some killer guacamole too. Tomatillos and cilantro are bursting out of my CSA, along with carrots, cucumbers, tomatoes, and celery! You’ll get two recipes in one this week because what is salsa without guacamole? Serve it with all those farm fresh veggies for the ultimate appetizer!

Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

YOU GUYS!!!

We got married this past weekend. It was SO beyond magical and special. I can’t even wait to share all about it with you!

But first, it’s week EIGHT of the Summer CSA recipe series with my ladies Fed and Fit and PaleOMG. You guys, that means there is TWENTY FOUR recipes in total so far between the three of us, and there is still one week left. 

I am about to put this salsa verde on EVERYTHING. I’m going to make shredded salsa verde chicken, salsa verde enchiladas, salsa verde chicken soup, etc. etc. It’s just SO good, and so simple to prepare!

 Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

And it’s just so good tossed into some guacamole! 

 Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole
Serves 6
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
For the Salsa Verde
  1. 1 pound tomatillos, husked and peeled
  2. 1 tablespoon avocado oil
  3. 1/2 cup chopped fresh cilantro
  4. 1/3 cup chopped onion
  5. 1/4 lime, juiced
  6. 1 teaspoon hot peppers, diced (more as desired)
  7. Pinch sea salt
For the Guacamole
  1. 4 ripe avocados
  2. 1/2 teaspoon garlic powder
  3. 3 tablespoons salsa verde
  4. Pinch fine sea salt
  5. Optional: Red pepper flakes, to taste
  6. Fresh cilantro, for garnish
  7. Fresh veggies, for serving
Instructions
  1. Heat oven to broil.
  2. Toss tomatillos with oil and spread on a baking sheet
  3. Broil on high for 5 minutes, turn and broil for another 5 minutes until green becomes more paleo and tomatillos are soft.
  4. Add all ingredients into your blender and pulse until combined. Let cool.
  5. In a large bowl, smash avocados with a fork. Add salsa verde, garlic granules, salt, and red pepper flakes, if adding. Taste and adjust as desired.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
 Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole 


Cassy made you BBQ Bacon Onion Bombs

If you’re looking for a way to use up some of this season’s onions AND on the hunt for a creative way to prep a delicious protein, these BBQ Bacon Onion Bombs are to the rescue! They’re a breeze to whip up, burst with delicious flavor, and are so much fun to make. Serve alongside a fresh salad and a baked potato for a complete meal!

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Juli made you Lemon Herb & Dill Potatoes

Adding fresh herbs to any dish makes it stand out. And since potatoes and fresh herbs are all in season, they go perfectly together. Have this as a snack, side dish, or even add it to a hash for breakfast!

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Check out the recipes for Week 1Week 2,  Week 3Week 4Week 5, Week 6, and Week 7!

Jicama Kale Salad with Orange Lime Vinaigrette

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!

Jicama Kale Salad with Orange Lime Dressing

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…

Jicama Kale Salad with Orange Lime Dressing

Jicama Kale Salad with Orange Lime Dressing

Jicama Kale Salad with Orange Lime Dressing
Serves 4
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Prep Time
15 min
Prep Time
15 min
For the salad
  1. 6 cups kale, chopped
  2. 1 jicama, julienned or cut into match sticks
  3. 1 red bell pepper, julienned or cut into match sticks
  4. 2 carrots, julienned or cut into matchsticks
  5. 1 avocado, cubed
  6. 1 mango, cut into matchsticks
  7. 1/4 cup fresh cilantro, chopped
Orange Lime Dressing
  1. 2 oranges, juiced
  2. 1 lime, juiced
  3. 1/4 cup extra-virgin olive oil
  4. 1 teaspoon dijon mustard
  5. 1 teaspoon honey
  6. 1/2 teaspoon ground ginger or 1 teaspoon grated ginger
  7. 1 tablespoon fresh chopped cilantro
Instructions
  1. In a small bowl whisk together all dressing ingredients and set aside.
  2. In a large bowl toss kale with all the other salad ingredients.
  3. Toss with desired amount of dressing and serve immediately!
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Jicama Kale Salad with Orange Lime Dressing


 Cassy made you Corned Beef Breakfast Hash

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!

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Juli made you Summer Vegetable Gnocchi 

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!

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Check out the recipes for Week 1Week 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!

Beet Slaw

This beet slaw is a tangy and sweet side dish, with all of those farm fresh beets, scallions, and fresh mint! It pairs perfectly with grilled chicken or salmon, or as an addition to any leafy green salad.

Beet Slaw

Confession: I haven’t always been a huge beet fan.

Lately though with all the beets from the CSA, and experimenting with my new juicer (beet juice is delicious), I’ve taken more of a liking to them! I wanted to throw these beets grated into some sort of a salad. It just seems more appealing grated to me. This slaw came about, since you know I love slaws, and it is packed with the most fabulous flavors.

My garden is bursting with fresh mint, and my CSA is giving me TONS of beets and scallions. I’m throwing all of my favorite flavors together to make a farmer’s market slaw that everybody will love. It comes together quickly for any BBQ or weekend lunch or dinner.

Beet Slaw

Beet Slaw

Beet Slaw
Serves 4
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 3 to 4 large raw beets, peeled and grated
  2. 2 scallion stalks, sliced thin (about 1/3 cup)
  3. 1 inch chunk ginger, peeled and grated
  4. 1/4 cup mint, chopped fine
  5. 1/2 lemon, juiced
  6. 1 tablespoon honey
  7. 1 tablespoon apple cider vinegar
  8. 1/3 cup golden raisins
  9. 1/3 cup sliced raw almonds
  10. Pinch of fine sea salt
  11. Optional: 1 tablespoon sesame seeds
Instructions
  1. Using a grater, grate beets and ginger.
  2. In a large bowl toss all ingredients together and mix well to combine.
  3. Serve immediately or make ahead and store in an air-tight container in the refrigerator for 6 hours until serving.
Notes
  1. For vegan sub maple syrup for honey.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Beet Slaw

Learn more about living gluten free! Visit http://udisglutenfree.com/community 

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

 Do you like beets? What is your favorite way to eat them?

Herb Cucumber Salad

This Herb Cucumber Salad is refreshing, flavor-packed, and super simple to throw together. It uses all of your fresh herbs (parsley, dill, and mint) with all of those cucumbers that are in abundance from your CSAs and farmer’s markets!

Herb Cucumber Salad

 Week 2 of the Summer CSA series with PaleOMG & Fed and Fit is here! If you missed last week, check out the post here! The three of us are bringing you a new recipe each Wednesday to cook through your CSA and farmer’s market hauls.

Last week’s CSA haul looked like this:

CSA Week 2

Well, part of it anyhow! There is so much produce I can’t possibly fit it all in the photo. Pretty good problem to have, I’d say.  I picked up over 5 large delicious cucumbers which needed to be put to good use. This salad will be my BBQ side all summer long.

Herb Cucumber Salad

Herb Cucumber Salad

 

Herb Cucumber Salad
Serves 4
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 2 large cucumbers, thinly sliced
  2. 3 tablespoon extra-virgin olive oil
  3. 1/2 lemon, juiced
  4. 1 tablespoon apple cider vinegar
  5. 1 teaspoon dijon mustard
  6. 2 tablespoons chopped fresh dill
  7. 2 tablespoons chopped fresh parsley
  8. 1 tablespoon chopped fresh mint
  9. 1/2 teaspoon sea salt
  10. 1/4 teaspoon garlic granules
  11. Pinch of red pepper flakes
Instructions
  1. Slice cucumbers using a knife or a mandolin. Place in a bowl and sprinkle with sea salt.
  2. In a bowl combine oil, vinegar, dijon, fresh herbs, salt, garlic, and red pepper flakes.
  3. Pour mixture over cucumbers and toss to coat evenly. Let sit for 10 minutes.
  4. Serve immediately.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Herb Cucumber Salad


 

Juli made you Huevos Racheros Tostadas with Creamy Tomatillo Salsa.

Huevos Racheros Tostadas with Creamy Tomatillo Salsa

Cassy made you Teriyaki Chicken Thighs with Bok Choy

Chicken with Bok ChoyWhat CSA or farmer’s market ingredients are you hoping to see?

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?!

 

Breakfast Cookies

Aside from these breakfast cookies being packed with awesome nutrients, they are also  easy to make and taste like banana bread.

Yes, banana bread.

 

Breakfast Cookies

Before we get into the cookies, I have to tell you how excited I am about today’s post. I am teaming up with Vital Proteins to share with you this protein-packed, delicious recipe, but I want to tell you why I love Vital Proteins Collagen Peptides so much, and how I sneak it into my diet daily.

 

My mom and I have been adding collagen into our diets for over a year and a half now and have been truly amazed at what we’ve seen. Let me tell you about her, first. My mom’s hair hasn’t stopped growing and is thicker than ever. Before she started using collagen protein daily, her doctor told her she might have to start taking medicine for Osteoporosis. At her next visit her doctor was stunned that she no longer had it! Now, I’m not saying collagen is the cure, but it was one of the only changes she made so she absolutely attributes it. 

 

I love it as it’s wonderful for your skin, nails, and hair, and also for joint and gut health. Now, how do we sneak it into our daily routine (aside from breakfast cookies)?

 

Breakfast Cookies

 Through my coffee (yes it’s tasteless)!

Easy breezy. I just add a scoop into the mug, pour in the coffee, and it dissolves instantly with no taste.

But, these cookies… what a treat! Loaded with protein, healthy fats, and some good carbs to make up the perfect fueling snack anytime of day.

 

 

Breakfast Cookies


Breakfast Cookies

 

 

Breakfast Cookies

 

 

Breakfast Cookies
Yields 12
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Prep Time
8 min
Cook Time
15 min
Prep Time
8 min
Cook Time
15 min
Ingredients
  1. 2 bananas
  2. 1/3 cup almond flour
  3. 1/2 cup crushed, ground walnuts or other nuts of choice
  4. 1/2 cup shredded coconut
  5. 2 tablespoons Vital Proteins collagen peptides
  6. 2 tablespoons maple syrup
  7. 1 teaspoon
  8. vanilla extract
  9. Pinch sea salt
  10. 1/2 cup add-ins of choice (chocolate chips, raisins, dried cranberries)
  11. Optional: Add 2 tablespoons of cocoa powder for chocolate cookies.
Instructions
  1. Preheat oven to 350°F and line a baking sheet or a plate with parchment paper.
  2. In a bowl smash bananas until soft and mushy.
  3. Add in almond flour, crushed nuts, shredded coconut, and collagen peptides and mix to combine.
  4. Add in maple syrup, vanilla, and sea salt and mix to incorporate.
  5. Add in any add-ins as desired.
  6. Scoop 12 cookies onto the baking sheet and bake for 15 to 17 minutes.
  7. Let cool completely before serving.
  8. Lasts for up to 1 week in the refrigerator or in an air-tight container on the counter, or in the freezer for up to 1 month.
Notes
  1. For these cookies I use the blue bottle of collagen peptides, not the green. The green is for gummies and other gelatin items.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Breakfast Cookies


 

 

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