Superfood Summer Fruit Smoothie

This Superfood Summer Smoothie is loaded with Summer fruits and packed with tons of antioxidants! It is dairy-free, vegan, and the perfect start to any morning!

Superfood Summer Smoothie (dairy-free & vegan) - Lexi's Clean Kitchen

I used to really be into smoothies, and then I hit a wall and decided they weren’t as exciting to me as a breakfast option like eggs or a hearty meal. Lately, especially after a long weekend away, I am back on my smoothie game and this Superfood Summer Smoothie hits the spot! It is creamy, fruity, and packed with nutrients to fuel your body for success!

Superfood Summer Smoothie (dairy-free & vegan) - Lexi's Clean Kitchen

This smoothie makes for the perfect breakfast, snack, or even for a night time treat/dessert!

Superfood Summer Smoothie (dairy-free & vegan) - Lexi's Clean Kitchen

Super Food Summer Smoothie

Preparation 5 minutes 2017-06-24T00:05:00+00:00 Cook Time 0:00 2017-06-24T00:00:00+00:00 Serves 2     adjust servings

Ingredients

  • 1/2 frozen banana
  • 1 Kiwi, skin peeled
  • 1/4 cup frozen pineapple 
  • 1/2 cup frozen strawberry
  • 1/4 cup frozen Peaches
  • 1/2 cup frozen Raspberry
  • 1 teaspoons grated ginger, more to taste
  • 1 teaspoon chia seeds
  • 2 cups cashew milk, or nut-milk of choice, add more based on desired consistency
  • 1/4 teaspoon cinnamon, more for garnish
  • Optional: 1/4 cup cauliflower, frozen
  • Optional: 1 teaspoon bee pollen, either blended in or used as a garnish
  • Optional: 1 teaspoon ground flaxseeds
  • Optional: 1 scoop protein powder of choice

Instructions

  1. Place all ingredients in a high-speed blender. Blend until smooth. If too thick, add more liquid and blend longer. Serve right away!

Recipe Notes

If you want to add more veggies into your diet the cauliflower is a great way to do so! It will also help make this smoothie extra creamy.

Check out these 5 smoothies from my blogging girlfriends!

Healthy Summer Smoothies (dairy-free, vegan) - Lexi's Clean Kitchen

Lee made you a Refreshing Ginger Pineapple Smoothie

Smoothies are the perfect on-the-go healthy breakfast or delicious snack. Add this Refreshing Ginger Pineapple Smoothie to your rotation this summer, it won’t disappoint!

Lindsay made you a Creamy Coconut Spirulina Superfood Smoothie

This Creamy Spirulina Superfood smoothie recipe is an easy way to boost Energy and Protein intake with real food. No protein powder needed. Just coconut milk, spirulina, fruit, avocado, ginger root, and extra antioxidant rich spices! Paleo and Vegan friendly.

Brittany made you a Peanut Butter and Jelly Smoothie

Combine frozen blueberries with peanut butter and banana for a protein-packed peanut butter and jelly smoothie that tastes just like your favorite sandwich from childhood!

Gina made you a Guava Pineapple Smoothie

This simple guava pineapple smoothie is made with light coconut milk and a few frozen strawberries for a refreshing dairy-free summer drink.

Taylor made you a Banana, Mango + Watermelon Smoothie

This healthy 4 ingredient mango avocado smoothie with watermelon and banana is an easy, vegan, paleo and whole30 compliant summer breakfast or snack that is ready in 5 minutes!

Build the PERFECT Smoothie:

Build the Ultimate Smoothie - Lexi's Clean Kitchen

Vanilla Bean Matcha Latte: Iced or Hot

My new favorite drink is here! A Vanilla Bean Matcha Latte, made iced for the Spring/Summer or hot for the Fall/Winter! It is flavorful, sweetened just right, refreshing, nutrient dense, and made totally dairy-free!

Dairy Free Matcha Latte Iced or Hot

I am so excited to partner with my friends at Nuts.com to bring you today’s recipe. I love their matcha tea powder. It’s so fresh and vibrant! Today I’m showing you how to make a mean iced matcha latte, a hot matcha latte, AND matcha iced cubes!

Dairy Free Matcha Latte Iced or Hot

Confession: I’ve never been a huge matcha person until recently, and I am now fully currently obsessed! I cut out coffee and added matcha into my life and I am loving it. It’s packed with antioxidants, boosts memory, has detoxifying properties, and so much more. Now that it’s warming up here in Boston, the iced matcha latte has been on repeat daily.

Let’s talk… HOT LATTE:

The hot variation is made on the stove top and topped with steamed nut milk. I used cashew milk but any will do! LOOK at that delicious vanilla bean. Another Nuts.com win!

Dairy Free Matcha Latte Iced or Hot

Creamy, delicious, and just the right amount of sweet! It makes for a perfect coffee alternative.

Dairy Free Matcha Latte Iced or Hot

Let’s talk… ICED Latte:

The iced variation is made slightly different, by blending the ingredients together! It’s my new obsession. Especially with the matcha iced cubes!

Dairy Free Matcha Latte Iced or Hot

Creamy, delicious, vanilla bean matcha latte!

Dairy Free Matcha Latte Iced or Hot

Matcha Tea Latte: Iced or Hot

Preparation 0:05 2017-06-24T00:05:00+00:00 Cook Time 0:00 2017-06-24T00:00:00+00:00 Serves 2     adjust servings

Ingredients

Hot Latte

  • Makes Two 8-ounce mugs
  • 1 tablespoon hot water
  • 2 teaspoons matcha powder, sifted
  • 1/2 cup hot water
  • 1 1/2 cups almond milk or nut milk of choice, warmed
  • 1 tablespoon maple syrup or honey
  • 1/2 Vanilla bean, seeds scraped
  • 1/8 Cinnamon, more for garnish
  • Optional: 1 scoop Collagen Protein or protein powder of choice

Iced Latte

  • Makes: Two 12-ounce cups
  • 1 teaspoon of matcha powder, sifted
  • 1 tablespoon of boiling water
  • 2 cups almond milk
  • Ice
  • Optional - honey or liquid sweetener
  • 1/2 Vanilla bean, seeds scraped
  • Optional: 1 scoop Collagen Protein or protein powder of choice
  • Optional: top with frothed milk

Matcha Iced Cubes

Instructions

  1. For the hot latte: Place the matcha powder in your mug or a small bowl. Pour in the hot water. Whisk briskly in an up-and-down direction to make a thick, green paste. Pour the coconut milk, water, sweetener, and spices into a small saucepan and heat over medium heat until warm, make sure not to bring the milk to a boil. Pour the matcha paste into the saucepan and whisk. Taste and adjust sweetener as desired. Optional: top with steamed milk.
  2. For the iced latte: Place the matcha powder in a small bowl. Pour in one tablespoon of hot water. Whisk briskly in an up-and-down direction to make a thick, green paste. Pour green matcha paste along with the rest of the ingredients into a blender. Blend on high until well combined.
  3. Matcha Ice Cubes: Place the matcha powder in a small bowl. Pour in one tablespoon of hot water. Whisk briskly in an up-and-down direction to make a thick, green paste. Pour green matcha paste along with the remaining water into a blender. Blend on high until well combined. Pour into ice cube molds and freeze for 6 hours.

This post is sponsored by Nuts.com. All opinions are always my own! Thank you for supporting brands that help support Lexi’s Clean Kitchen!

Mint Chip Energy Bites

No Bake Mint Chip Bites - Lexi's Clean Kitchen & Quitter's Circle #ad

These Mint Chip Energy Bites are the perfect on-the-go snack. They’re easy to make, absolutely delicious, and require absolutely no cooking or baking.

No Bake Mint Chip Bites

I am so excited to be partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you today’s recipe!

You all know how passionate I feel about helping you lead a healthier lifestyle. Since the day I started Lexi’s Clean Kitchen, that has always been my core mission. Whether it’s helping you on your clean eating journey, stocking your pantry, giving you tips to wake up feeling great, or giving you cleaner beauty and skincare ideas– I want you to be the best you!

Now, even though I’ve never personally been a smoker, I am so excited to partner with Quitter’s Circle, an online quit smoking community, to show you my favorite ways to fuel your body and mind with healthy tips and recipes to help set you up for success!

Having people in my family who smoke, I’ve seen firsthand the negative effects that can come from it. This has made me passionate about helping others – whether you smoke, or you know somebody you love that smokes – make positive, healthy changes to their lifestyle!

Quitter’s Circle is a fabulous resource that provides motivational tips and a variety of information ranging from how much money you can save from quitting smoking, to articles on why you need a quit smoking support squad, and I am so excited to bring you even more ways to be confident, feel great and glow from within!

 

These no bake energy bites are the perfect mid-day snack that you can grab in your hand and munch on. Easy peas-y, and gives you something to distract your hands and mouth on your work break!

No Bake Mint Chip Bites

No Bake Mint Chip Bites

Mint Chip Energy Bites

Preparation 10 minutes 2017-06-24T00:10:00+00:00 Cook Time 0:00 2017-06-24T00:00:00+00:00 Serves 15 balls     adjust servings

Ingredients

  • 10 medjool dates, pitted
  • 1/2 cup coconut flakes
  • 1/2 cup chopped walnuts
  • 1/4 cup cocoa powder
  • 1/8 teaspoon peppermint extract
  • Pinch of fine sea salt
  • 2 tablespoons mini chocolate chips

Instructions

  1. Add dates to your food processor and process until broken up into pea-sized bits.
  2. Add in coconut flakes, walnuts, cocoa powder, peppermint extract, and a pinch of salt.
  3. Process until well-combined. Mixture should come together into a large ball.
  4. Roll the mixture into 15 roughly 1-inch balls.
  5. Place in the freezer for 15 minutes before storing in the refrigerator for up to one month.

This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own.

Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing {Grain-free, dairy-free, egg-free} | Lexi's Clean Kitchen

This Arugula Salad with Mint Chia Dressing inspired from a recent trip to Round Hill Jamaica will quickly become your new favorite salad dressing! It is flavorful, creamy, and bursting with fresh flavors!

Arugula Salad with Mint Chia Dressing

A few weeks ago you may have seen on Snapchat and Instagram that we were in Jamaica at our absolute favorite resort, Round Hill. This was our second stay there, and it was just as fabulous as our first stay!

The understated luxury, quaint beauty, and small size of the resort are some of my favorite features, aside from the sunsets (see below), and the amazing, local and fresh cuisine. They even have Billy’s garden where they pick tons of their own fresh produce each morning!

Round Hill Resort

Each morning we started our day with a Tropical Green Smoothie and a big ‘ol breakfast plate. One of the breakfast highlights was the Round Hill salad. Fresh arugula from their garden, slivered almonds, segmented oranges, and the best Mint Chia Dressing.

For lunch they start you off with fresh plantain chips and their homemade tapenade (ah-mazing, we took two jars home), and I ordered the chopped jerk chicken salad one MULTIPLE days. So fresh and delicious!

My fabulous friends at Round Hill said I could s hare with you the Mint Chia Dressing since I adored it SO MUCH.

Arugula Salad with Mint Chia Dressing

This dressing is…

Creamy

Tangy

Sweet

Flavorful

Fresh

Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing

Preparation 5 minutes 2017-06-24T00:05:00+00:00 Cook Time 0:00 2017-06-24T00:00:00+00:00 Serves 8     adjust servings

Ingredients

Mint Chia Dressing

  • 1/4 cup honey
  • 1/4 cup diced onion
  • 1/4 cup dijon mustard
  • 1/2 cup fresh lemon juice, add more as necessary
  • 2 teaspoon chia seeds
  • 2 teaspoons mint, more to taste
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon pepper, more to taste
  • 1/2 cup extra-virgin olive oil

Everything Else

  • 6 cups arugula
  • 1/2 cup slivered almonds
  • 2 oranges, segmented

Instructions

  1. Place all ingredients into your high-speed blender and pulse for 5 seconds.
  2. Slowly pour in olive oil while blending until smooth and creamy.
  3. Assemble salad and serve!

Recipe Notes

This recipe is adapted from Chef Martin MM. Maginley from Round Hill Resort and printed with permission.

This is not a sponsored post. We did receive some complimentary meals and a few complimentary nights throughout our stay. All opinions are 100% always my own!

Crudité Platter with Tzatziki Sauce

Cruite Platter with Dairy-Free Tzatziki Sauce - Lexi's Clean Kitchen

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!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

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!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

I mean, how gorgeous is this? Dip and devour!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Crudité Platter with Tzatziki Sauce

Preparation 0:10 2017-06-24T00:10:00+00:00 Cook Time 0:05 2017-06-24T00:05:00+00:00 Serves 6     adjust servings

Ingredients

Vegetables for Crudité

  • 6 cups water
  • 1 tablespoon sea salt
  • 3 multi-colored carrots, peeled and blanched
  • 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

Dairy-free Tzatziki

  • 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

Instructions

  1. Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
  2. Fill a large bowl with ice water and set aside.
  3. 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!
  4. Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
  5. 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.
  6. 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.

Spring Rolls With Mango Ginger Sauce

These Spring Rolls with Mango Ginger Sauce are the perfect light and healthy appetizer or snack! The fresh flavors from the herbs and veggies combined with the spicy and sweet sauce is snack perfection, and easy to prepare- perfect for a meatless Monday, too! They are paleo-friendly, egg-free, nut-free, and vegan if you omit the shrimp! 

Spring Rolls with Mango Ginger Sauce 

Make these ahead of time for snack all week long. TIP: Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days!

 Spring Rolls With Mango Ginger Sauce

Chop all of the veggies, roll, dunk and devour! 

Spring Rolls With Mango Ginger Sauce

Spring Rolls With Mango Ginger Dipping Sauce

Preparation 15 min 2017-06-24T00:15:00+00:00 Cook Time 5 min 2017-06-24T00:05:00+00:00

Ingredients

Optional Shrimp

  • 1 teaspoon extra virgin olive oil
  • 15-20 baby shrimp, cleaned and deveined
  • 1 teaspoon cilantro, roughly chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 lime, juiced

Spring Rolls

  • 1 package Spring Roll Wrappers
  • 1 package Vermicelli Rice Noodles
  • 1 avocado, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 1 orange, sliced into small wedges where the pith is removed
  • 1 purple cabbage, sliced thinly
  • 1 bunch of mint leaves
  • 1 mango, julienned
  • 1 scallion, diced

Mango Ginger Dipping Sauce

  • 1 teaspoon ginger, skin peeled and thinly sliced
  • 2 teaspoons lime
  • 1 teaspoon chili paste
  • 1 teaspoon salt, add more as necessary
  • 1 mango
  • 1/2 teaspoon honey

Instructions

  • Heat a medium saucepan with olive oil over medium-high heat. Add in baby shrimp, lime juice, salt, pepper, and cilantro. Cook until shrimp is opaque and fully cooked through. Taste and adjust seasoning as desired. Remove from heat and set aside until cool.
  • Place all of the ginger mango dipping sauce ingredients into a  high-speed blender and blend on high until full combined. Place in a serving container and set aside until ready to eat.
  • Heat a small saucepan with water until boiling. Add in half the packet of rice noodles and cook for about 3 minutes, or following the package instructions. Drain and rinse under cold water. Place in a bowl and set near sliced vegetables.
  • Fill a pan with 1/2 cup of warm water and place near the cut vegetables, shrimp if using, and cooked noodles.
  • Set up a rolling station: cutting board, sliced veggies, shrimp, noodles, water filled skillet, and anything else you would like to add!
  • Start rolling! Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add 3 shrimp if using to form a horizontal line. Top with a small handful of vermicelli noodles and layer carrots, mango, avocado, cucumber, fresh herbs, and anything else you are using on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Repeat with remaining rolls!
  • Recipe Notes

  • 1. To make vegan, swap honey in the dressing for maple syrup and omit the shrimp!
  • 2. Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days.
  • Spring Rolls With Mango Ginger Sauce

    Have you made your own spring rolls? What do you stuff them with?