Raspberry Peach Crumble

Raspberry Peach Crumble {Dairy-free, egg-free, paleo-friendly, grain-free, gluten-free} | Lexi's Clean Kitchen

This paleo-friendly, SUPER EASY, Raspberry Peach Crumble is the perfect healthy Summer treat! Packed with Summer fruit, just the right amount of tartness, and so so flavorful! It will definitely be a staple for Summer gatherings with friends and family!

Paleo Raspberry Peach Crumble

Raspberry Peach Crumble

I like to top this with a scoop of dairy-free vanilla ice cream, but it is equally as delicious all on its own! Grain-free, Dairy-free, Egg-free, and so so simple to make!

 
Raspberry Crumble Recipe with Peaches

I’ve been wanting to come up with a clean and healthy, paleo-friendly crumble for some time now and I definitely hit the money with this one. Aside from the amazing taste, this dessert is loaded with nutrients! Filled with fresh organic fruit, ground flax, and topped with a blend of raw nuts = fruit crumble perfection!

Can I use other fruit?

Yes! This recipe is very customizable. Sub in your favorite fruit!

Easy Raspberry Crumble
 

When I think of summer I think of fresh fruit, delicious summer meals, and being outdoors with friends and family. What is a better addition to that combination than a healthy treat filled with delicious berries?

How To Make A Raspberry Crumble

Add this to your weekend brunch spread, or pack it away for Summer potlucks and it will definitely be a crowd pleaser again and again!

Want more easy summer fruit desserts? Here are our favorites:

Watch the video: 
 
 

Raspberry Peach Crumble

Prep Time 00:15 Cook Time 00:40 Total Time 0:55 Serves 4

Ingredients

    Filling

    • 4 organic peaches, peeled and sliced
    • 6 oz. organic raspberries (blueberries would be great or sub other berry of choice)
    • 1 tablespoon raw honey or maple syrup
    • 1 teaspoon cinnamon
    • 1 tablespoon ground flax

    Topping

    Directions

    1. Preheat oven to 350 degrees
    2. In a medium mixing bowl, combine sliced peaches, raspberries, cinnamon, flax, and honey. Mix until well combined.
    3. Grease desired baking dish and pour in the peach and raspberry mixture.
    4. Combine topping ingredients in a small mixing bowl. Mix with a fork until crumbly.
    5. Pour crumble mixture evenly over fruit.
    6. Bake for 40 minutes until the top is golden brown and fruit is hot and bubbly.
    7. Serve warm!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Coffee Banana Smoothie

    This easy Coffee Banana Smoothie Recipe is the perfect creamy and flavorful smoothie to add to your morning routine! It uses leftover coffee or cold brew, and is dairy-free, refined sugar-free, and SO delicious.

    Coffee Banana Smoothie

    Coffee Banana Smoothie

    Looks like summer is here and I am certainly ready! I started off my day with a refreshing shake that contains my morning coffee, protein, and healthy fats (don’t be afraid of fats, you guys!). Oh, and it was DELICIOUS.

    Easy Coffee Smoothie Recipe

    This smoothie is a hit with everyone who makes it! To build a perfect smoothie, you want it to be nutrient dense, creamy, and not super thin. 

    Frozen bananas smoothie prep

    For other healthy smoothie recipes, try these favorites:

    Watch the video:

    Vanilla Coffee Protein Shake

    Prep Time 00:10 minutes Cook Time 00:00 Total Time 0:00 Yields 2

    Ingredients

    • 1/2 cup unsweetened almond milk
    • 1/2 cup freshly brewed organic coffee, place in fridge for 10 minutes
    • 1 frozen banana
    • 1 scoop SFH Grass-fed Whey Protein {Use code LEXI for 10% off all purchases}
    • 1/2 tablespoon chia seeds
    • Optional: 1 teaspoon raw honey or sweetener of choice
    • Optional: Handful of ice cubes

    Directions

    1. Combine all ingredients in a high speed blender.
    2. Blend until creamy.
    3. Taste and add additional sweetener if needed.

    Recipe Notes

    • *If your shake isn't thick enough for your liking, add the optional ice.
    • **Photos updated April, 2017.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Double Chocolate Muffins

    Chocolate Muffins (no refined sugar, grain-free, dairy-free) | Lexi's Clean Kitchen
    These Double Chocolate Muffins are so moist and delicious! The perfect morning treat to wake up to! Eat them plain or top them with some melted chocolate of choice for a delicious dessert option. Grain-free, dairy-free, gluten-free, and done in 20 minutes!
    Chocolate Muffins | Lexi's Clean Kitchen
    Sometimes you just need a treat (in moderation) and these double chocolate muffins are great for when you are craving chocolate! Just the right amount of sweetness and moist on the inside but crumbly on the outside = muffin perfection.
    Chocolate Muffins | Lexi's Clean Kitchen

    Double Chocolate Muffins/Cupcakes

    Prep Time 10 minutes Cook Time 10 minutes Total Time 0:20 Yields 6

    Ingredients

      Dry Ingredients

      • 3/4 cup almond flour
      • 1 1/2 tablespoon unsweetened cocoa powder
      • 3 tablespoon Enjoy Life's mini chocolate chips
      • 1/4 teaspoon baking soda
      • Pinch of salt

      Wet Ingredients

      Directions

      1. Pre-heat oven to 350 °F and line a muffin pan with muffin liners of choice.
      2. In a medium mixing bowl, combine dry ingredients and mix well.
      3. In a separate mixing bowl, combine wet ingredients and whisk together.
      4. Pour the wet ingredients into the dry ingredients, add in chocolate chips, and mix until well combined. Pour batter into the muffin pan, making sure to fill each muffin liner 3/4 of the way.
      5. Bake for 10 minutes, or until a toothpick comes out clean.

      Recipe Notes

      • *Frost these with Vanilla Buttercream Frosting from page 288 of the Lexi's Clean Kitchen cookbook!
      • ** This recipe yields 6 cupcakes, double the recipe to make 12.
      • ** Photos updated May 8th, 2017.

       

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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

       

      Breakfast Stacks

      Ahh…. the stacks are back! I love these because the presentation always looks great, and they are so customizable. This version has purple potatoes, organic farm fresh eggs, roasted organic tomato, and nitrate-free bacon. BUT, you can spin them in so many ways: eggs, salsa, potatoes, and avocado, anyone? Or as a dinner appetizer!

      Breakfast Stacks | Lexiscleankitchen.com Breakfast Stacks | Lexiscleankitchen.com

      Ingredients: (serves 2)

      Note: Quantity may change based on how many stacks you are making

      • 5 purple potatoes
      • 1/2 white sweet potato
      • 1 tbsp extra-virgin olive oil (or oil of choice)
      • Himalayan sea salt
      • 6 organic farm-fresh eggs (or more)
      • 1 organic plum tomato
      • 4 strips nitrate-free bacon

      Optional: sautéed spinach, avocado, and salsa

      Directions:

      1. Preheat oven to 400
      2. Cut up potatoes, toss with oil and salt, and place on baking sheet
      3. Bake for 30 minutes or until fully cooked
      4. After 15 minutes, slice tomatoes and throw them on the baking sheet for the remaining 15 minutes
      5. Crack eggs and scramble in a pan over medium heat and set aside
      6. Cook bacon as per cooking directions and set aside
      7. Place your cookie cutter or food mold onto the center of your plate
      8. First layer: place potatoes to completely cover the bottom of the mold. Press down
      9. Second layer: add roasted tomato slices covering your potato layer, and press down
      10. Third layer: add scrambled eggs, and press down
      11. Forth layer: top with cut up bacon
      12. Pull mold straight up and serve

      Products Used:

      Benefits of Purple Potatoes:

      • Switch from white potatoes to dark (purple)!
      • The darker the flesh, the greater quantity of carotenoids
      • Rich in antioxidants: anthocyanin and flavonoids
      • Contains potassium, vitamin c, and fiber
      • Contains blood-pressure lowering phytochemicals

      Breakfast Stacks | Lexiscleankitchen.com

      Sweet Potato Buns

      Sweet Potato Buns | Lexi's Clean Kitchen

      These Sweet Potato Buns make for the perfect nutrient-rich bread-alternative! I love how creative you can get with them. Breakfast sandwiches, the traditional BLT, avocado toast… the options are endless!

      Sweet Potato Buns - Lexi's Clean Kitchen

      Sweet Potato Buns are my favorite! You can make them bigger or smaller, you can make them for  breakfast, for lunch, or for dinner! You can make them open face sliders or full sandwiches! So versatile!

      Sweet Potato Buns - Lexi's Clean Kitchen

      Simply roast the sweet potato, load with desired fillings, and DEVOUR! Whole30 compliant, grain-free, gluten-free, and dairy-free!

      Sweet Potato Buns - Lexi's Clean Kitchen

       

      Sweet Potato Buns

      Prep Time 5 min Cook Time 25 min Total Time 0:30

      Ingredients

        Sweet Potato Buns

        Make It Into A Breakfast Sandwich

        • Eggs, as desired
        • bacon, cooked
        • baby spinach, wilted

        Directions

        • Preheat oven to 400°F and line baking sheet with parchment paper.
        • Cut sweet potatoes into 1/2 inch thick rounds. Toss with oil, cinnamon, and sea salt.
        • Lie flat on baking sheet and bake for 25 minutes or until fully cooked, flipping over halfway through.

        Recipe Notes

        • *This recipe was updated in March, 2017.
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        Easy Salmon Puttanesca

        Easy Salmon Puttanesca

        I am speechless over this Easy Salmon Puttanesca. The puttanesca sauce is so flavorful and pairs perfectly with the Wild Salmon. I couldn’t get over how simple it was to make! 10 minutes and very little prep work! Such an elegant and flavorful dish for any night of the week! We paired the salmon with sautéd green beans, but you can use any veggies you have on hand!

        Easy Salmon Puttanesca

        Easy Salmon Puttanesca

        I am a big fan of puttanesca sauce and always wanted to make my own version. I am so happy with how this one came out and love saving the extra sauce to use throughout the week! If you are looking for low-carb, simple meals to get you through the week, this is definitely a keeper!

        Easy Salmon Puttanesca

        Easy Salmon Puttanesca

        Prep Time 00:05 Cook Time 00:10 Total Time 0:15 Yields 2

        Ingredients

          For the Salmon

          Puttanesca Sauce

          • 2 cloves garlic, minced
          • 1/2 cup sun-dried tomatoes packed in oil, oil removed
          • 2 Roma tomatoes or 1 cup whole peeled plum tomatoes
          • 2 tablespoons extra-virgin olive oil
          • 1/2 onion, chopped
          • 1/2 tablespoon capers
          • 1 teaspoon fresh lemon juice
          • 1 teaspoon dried parsley
          • 1 teaspoon dried oregano
          • 1/2 teaspoon basil
          • 1/2 teaspoon red pepper flakes
          • Optional: 1/4 cup kalamata olives, drained and pitted

          Directions

          1. In a food processor or high-speed blender combine all of the puttanesca sauce ingredients and pulse for 1-2 minutes. You don't want it fully smooth, so don't over mix.
          2. Once done, transfer mixture to a medium saucepan and simmer over low heat for 10 minutes.
          3. Preheat oven to 350 ℉. Line a baking sheet with parchment paper and set aside.
          4. Cut salmon into 6 oz. portions.
          5. Rub salmon with 1 teaspoon extra-virgin olive oil and sprinkle with spices.
          6. Heat remaining oil in a medium skillet.
          7. Once the oil is hot, gently place your salmon face down in the pan and sear for 1-2 minutes.
          8. Transfer salmon to the baking skeet lined with parchment paper, skin side down and bake until the salmon has cooked all the way through. The timing will change based on how thick your salmon is, but should take about 5-10 minutes.
          8. Place salmon on a plate, top with puttanesca sauce and garnish. Serve warm with roasted vegetables of choice!

          Recipe Notes

          • Updated March, 2017
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          There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!