Protein Fudgsicles

These super simple chocolate Fudgesicles are so rich and creamy, but made without any dairy at all! Made simply with only a handful of ingredients these naturally sweetened popsicles will be loved by both kids and adults alike.

Dairy-Free Chocolate Fudgesicles

These simple but delicious Fudgesicles are made with coconut milk and chocolate and require no special machine to make them other than a blender and a popsicle mold. They’re creamy and delicious. But best of all there is a hidden nutritional component to it! You can optionally add either a protein powder of choice or collage protein to your fudgesicle to give it super powers!

Ingredients needed for Healthy Fudgesicles

How to Easily Get Popsicles Out of the Mold

There are a few tricks you can use to get popsicles out of the molds but the easier one I’ve tried so far is to stick the popsicle mold in a big bowl of hot water. Place the entire mold inside of the water, making sure though not to get any of the water inside of the popsicles. Leave it in there for about 30 seconds and remove. Then all of the popsicles should easily pop out! If you have individual molds than you can stick each popsicle in a tall glass of hot water.

If you like this summer dessert, check out these others:

If you like this chocolate recipe, check out these others:

0.0 rating

Protein Fudgsicles


Yields 6


Total Time



Author: Lexi
Scale This Recipe

Ingredients

Directions

  • 1. Heat coconut milk and chocolate and mix well to combine
  • 2. Transfer chocolate coconut milk mixture to the blender
  • 3. Add in protein powder, vanilla, and maple- blend until smooth
  • 4. Taste and adjust sweetener as desired
  • 5. Pour into popsicle molds and let freeze over night
  • Recipe Notes

  • Servings: 6
  • Amount per serving: 1
  • 181 calories
  • 12g fat
  • 8g carbs
  • 9g protein

  • Nutrition

    Loading nutrition data...

    Protein Fudgsicles

    This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all the zucchini that summer brings, while also sneaking in some veggies in a healthy treat. This zucchini bread is so moist and decadent while still being nutrient-dense, Paleo-friendly and dairy-free!

    Close up shot of gluten free chocolate zucchini breadGluten Free Chocolate Zucchini Bread

    This Zucchini Bread is a delicious treat that nobody will even think there is zucchini added to it! This bread is decadent while still being healthy and will be sure to become a staple every summer in your house. This healthy Gluten Free Chocolate Zucchini bread is made with almond flour and so dang delicious! It’s easily made in 1-bowl and is paleo friendly and dairy-free. The zucchini adds just the right amount of moisture to the bread and we of course love the added nutrition!

    Profile shot of gluten free zucchini breadHere is what you need to make it:

    Gluten free chocolate zucchini bread slices

    Can you leave out the Espresso Powder?

    Yes! Espresso powder just enhances the chocolate flavor. It’s a minimal amount, but if you want to avoid any caffeine feel free to omit this ingredient.

    Why Apple Sauce?

    You won’t taste it at all! Apple sauce is a great ingredient to use to add moisture to a bread without needed to add lots of oil. While there is still oil in here, I like to use apple sauce in combination with it to get the right texture.

    How to Store this Paleo Chocolate Zucchini Bread

    Store this bread in the refrigerator or freezer after it has been cooled. In the refrigerator it will last a couple of days. You can leave it at room temperature for a few hours to take the chill off if desired. It will last up to 1 month in the freezer. Let it sit at room temperature uncovered to defrost. 

    paleo chocolate zucchini bread

    If you like this zucchini recipe, check out these others:

    If you like this gluten-free baking recipe, check out these others:

    5.0 rating
    2 reviews

    Double Chocolate Zucchini Bread

    This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all those zucchinis summer brings, while also sneaking in some veggies in a healthy treat. This zucchini bread is so moist and decadent while still being nutrient dense, paleo friendly and dairy-free!


    Yield 8-10
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Recipe Type: Dessert
    Cuisine Gluten-free, Paleo, Dairy-free
    Difficulty: Easy
    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. Preheat oven to 350°F and grease and line a 9" x 5" (1.5 quart) loaf pan with parchment paper. 
    2. In a large bowl whisk together eggs, oil, apple sauce, maple syrup, coconut sugar and vanilla extract until well combined.
    3. To the bowl add almond flour, coconut flour, cocoa powder, espresso, baking powder, and sea salt and mix very well until fully combined.
    4. Fold in the zucchini and chocolate chips.
    5. Place in the loaf pan and smooth down the top.
    6. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the middle of the oven is clean with just a few moist crumbs.

    Recipe Notes

    This recipe was originally published in 2016, and republished in 2019 with new photos.


    Nutrition

    Loading nutrition data...

    Double Chocolate Zucchini Bread

    Knowing How to Make Coconut Whipped Cream is essential for making delicious, dairy free whipped cream! This healthy alternative is more nutritious and tastes amazing! It’s made with three ingredients, and aside from chilling time, comes together within 5 minutes!

    How to Make Coconut Whipped Cream

    This dairy free Coconut Whipped Cream is a great recipe to have on hand for when you want an alternative to regular whipped cream that still tastes great! Even if you don’t need to be dairy-free, this coconut whipped cream is so good! It’s creamy with a hint of vanilla and perfect with so many different dishes. We’re dishing all the details on what you need to know on how to make!

    Here is what you need to make it:

    Tips for Making Coconut Whipped Cream

    1. Look for coconut cream instead of coconut milk. It will give you more of the solid part of the coconut milk the that you need to whip up. If you can’t find it, you can use regular coconut milk, but you may need about 2 cans to get enough of the solid part of the coconut milk.
    2. You absolutely must refrigerate your coconut cream. We recommend doing so for 24 hours. However, if you are in a pinch 8 hours will work.
    3. Use powdered sugar as a sweetener. It helps thicken the consistency of the coconut cream. If you were avoiding refined sugar you could use honey, but it will be a bit thinner.
    4. Add vanilla extract to give it an extra flavor boost!
    5. Serve immediately. You can make it up to 4 hours ahead of time, but it hardens back up in the refrigerator if stored for much longer.
    6. If it does stiffen up too much in the refrigerator, you can rewhip it again to get it to a consistency you desire.

    Coconut Whipped Cream in a bowl

    Ways to Use It

    Use coconut whipped cream in place of many of your favorite uses for regular whipped cream! Just know that it is very susceptible to warm temperatures so it will not hold up as long as traditional whipped cream does. 

    Coconut whipped cream is delicious with:

    Berries with Coconut Whipped Cream

    If you like this How To recipe, check out these others:


    0.0 rating

    How to Make Coconut Whipped Cream

    Knowing How to Make Coconut Whipped Cream is essential for making delicious, dairy free whipped cream! This healthy alternative is more nutritious and tastes amazing! It's made with three ingredients, and aside from chilling time, comes together within 5 minutes!


    Yields 1-1/2 cups
    Prep Time 5 minutes

    Total Time 8 hours 5 minutes
    Recipe Type: Dessert
    Cuisine dairy-free
    Difficulty: Easy
    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

    1. Refrigerate the coconut cream for at least 8 hours, but preferably 24 hours.
    2. Scoop out the solid part of the coconut cream and add to the bowl of an electric mixer (or you can use a hand mixer). Leave behind any of the thin watery coconut milk, reserving for another use.
    3. Whip the cold coconut cream with the whisk attachment until light and fluffy, about 2 minutes. Add the vanilla and powdered sugar and whip for an additional minute.
    4. Use immediately or store for up to 4 hours.

    Recipe Notes

    1. You can use honey to sweeten this, but the whipped coconut cream will have a looser texture to it and won't be as stable.
    2. If you anticipate using this recipe often, always leave a can of coconut cream in your refrigerator!

    Nutrition

    Loading nutrition data...

    How to Make Coconut Whipped Cream

    This 7 Layer Taco Dip is just what any party, or fun Saturday night needs! 7 layers of Mexican inspired flavor that is so delicious! This dip is gluten-free and optionally dairy-free and paleo!

    7 layer taco dip recipe with meat and chips7 Layer Taco Dip Recipe

    Is there any better food to bring to a pot luck or serve at your own party than a 7 Layer Taco Dip? Don’t think so! This classic dip is made healthier here with a few homemade substitutes for standard store-bought ingredients, and so so worth it! This version is gluten-free and we offer a few substitutions to make it paleo and dairy free if you need it.

    Be warned: there is no way there will be any leftovers when this dish is served, so make sure you get in there early if you want to have some yourself!

    How to make a 7 Layer Taco Dip

    Make or gather all of the layers!

    Layer in all of the ingredients in an oven 8″x8″ (or similarly sized ) oven safe dish. After placing in cheddar cheese put in the oven to melt. Layer on the remaining and serve with hearty tortilla chips and veggies.

    baked 7 layer taco dip with meat

    Can this be made ahead of time?

    You can assemble and prep this entire dish 1 day ahead of time, with the exception of adding the fresh ingredients on top. You can prep those ahead of time though and have them all ready to go for your party. Right before serving place the assembled dip under the broiler to warm up and melt the cheese, and then top with fresh lettuce, tomato and onion.

    What to serve with this dip?

    Serve it with the classics: Tortilla chips (either corn or a grain free option like Siete) and veggies like celery, cucumber, peppers or carrots.

    Best ever Mexican layer dip with chip

    If you like this dip recipe, check out these others:

    5.0 rating
    1 reviews

    7 Layer Taco Dip



    Prep Time 20 min
    Cook Time 10 min
    Total Time 30 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      Layers

      Refried black beans

      Beef mixture

      Salsa

      • Store-bought or homemade

      Guacamole

      Directions

    • 1. Make refried black beans- Heat 1 tbsp oil of choice in a pan
    • 2. Add in beans and let heat for 3-5 minutes, begin mashing
    • 3. Add in spices, mash and mix well
    • 4. Add in 2 tbsp water; mix until water is combined
    • 5. Remove from heat and set aside
    • 6. Make beef- in a skillet heat oil and garlic
    • 7. Add in beef and cook until brown
    • 8. Add in tomatoes, spices, and hot sauce; let cook for 3-5 minutes then remove from heat and set aside
    • 9. Make guacamole and chop lettuce, tomato, and onions for layer 7
    • 10. Once all the layers are prepared, start assembling in your dish; serve and enjoy!

    • Nutrition

      Loading nutrition data...

      7 Layer Taco Dip

      For many things it’s easier to buy product at the store instead of making at home, but sometimes the resulting homemade product is SO GOOD that it’s worth the effort which is why we’re talking all about How to Make Coconut Milk Yogurt in the Instant Pot! Made in partnership with our friends at Vital Proteins!

      Dairy-Free Instant Pot YogurtHow to Make Coconut Milk Yogurt in the Instant Pot

      Sometimes we are so excited about a recipe that we absolutely cannot wait to share, and How to Make Coconut Milk Yogurt in the Instant Pot is definitely one of them. There is no hiding the fact that there are a few steps needed to complete this recipe, because after all it is making yogurt at home. But trust us when we say the resulting Coconut Milk Yogurt is so worth the effort. It’s so incredibly delicious and creamy, it’s super filling and only contains a very minimal amount of maple syrup. It’s worlds-away-different from anything you’ll buy at the store and you control the amount of sugar that goes in it! It’s dairy-free and even compatible with low-carb diets. We are so in love with this dairy-free yogurt and are so excited for you to get your hands on this recipe!

      We also love that homemade yogurt has way more probiotics than most anything you can buy at the store, because you can control how long you ferment the yogurt. The longer you ferment the more probiotic bacteria you have! We also can attest that making yogurt is so much cheaper than it is to buy at the store.

      Prefer to make dairy yogurt? Check out this post.


      Why coconut milk yogurt and why in the Instant Pot?

      Buying a dairy-free yogurt in the stores usually means choosing one that is heavy on the sugar or is flavored and sometimes we’d just like a plain dairy-free, lower-carb yogurt that isn’t going to feel like we’ve eaten a candy bar. We loved the idea of doing it in the Instant Pot because it means we don’t need to buy a separate gadget to incubate the yogurt (and we know there are ways to do it without any gadget, but we’d prefer the controlled temperature). Of course, we are talking about an Instant Pot that has a yogurt function button. However if you do have a dedicated yogurt maker, you can certainly use it with this recipe as we opt to heat the milk on the stove because we didn’t like that heating it in the Instant Pot left the milk stuck to inner pot and in turn left the resulting yogurt chunky. If you prefer to skip this and just do the whole thing in the Instant Pot you can! All you need to do is hit the yogurt button until it says boil, and then let the Instant Pot do the rest. You follow the remainder of the steps after that.

      how to make coconut milk yogurt in instant pot

      What does it actually mean to make yogurt or ferment food?

      In a nutshell, when you are making yogurt you are introducing bacteria cultures to milk and creating a warm and comfortably environment for them to grow for a specified period of time, or ferment. The culture is either a purchased yogurt culture or probiotic capsule that is combined with the milk to inoculate the batch with bacteria. You can also make yogurt with a previously inoculated batch of yogurt. The introduced bacteria feed off of the sugar in the milk (see below for difference with coconut milk) and will thrive and multiply in an environment around 110 degrees or so, and the Instant Pot Yogurt setting keeps the milk at that temperature consistently.

      If you’ve never made yogurt or fermented food before this can seem a little daunting. But once you get the hang of it making it will seem easy and can be done every week for an unending supply of yogurt!


      How is coconut milk yogurt different than dairy yogurt?

      There are a few tricks needed to make yogurt out of coconut milk that don’t apply when you are making dairy milk. Namely that coconut milk does not have a lot of natural sugar in it so it needs the addition of maple syrup to feed the bacteria and that it does not thicken the same as dairy once it’s fermented so we use gelatin to create the consistency we want.

      how long does it take to make yogurt in the instant pot

      Tips on How to Make Coconut Milk Yogurt in the Instant Pot

      1. Read through the entire post and follow all of the recipe instructions. This is the type of recipe where the directions sound so specific and it’s all for a reason!
      2. If you are making this for the first time purchase a starter culture. After you’ve made the yogurt for a few times and have a feel for it you can start saving a tablespoon of yogurt to make new batches, but wait to do that until you’ve got the hang of making yogurt.
      3. Clean all your utensils and cookware and anything else you are going to use with hot soapy water, or place in the dishwasher. Generally speaking whenever you are fermenting food you want to make sure your cookware and utensils are sanitary so you don’t encourage the growth of bad bacteria. We also remove the inner seal from the Instant Pot lid because it has a tendency to hold on to odors, and they will definitely transfer to the yogurt.
      4. Use an instant read thermometer (we love our Thermapen: it’s an investment but one that will last forever) to make sure you have the correct temperature when heating up the milk and cooling it down so you don’t accidentally kill the starter culture by placing it in liquid too hot. If you don’t have an instant read thermometer make sure the milk is warm, but not hot by pickup up a couple of drops and putting them on your inner wrist. If it feels very warm it’s likely too warm for the bacteria.
      5. Don’t skip out on the maple syrup. It is needed to feed the probiotic bacteria, without it your yogurt will never become yogurt but will instead be just a spoiled batch of coconut milk.
      6. The longer you ferment the yogurt the tangier it will be. But you CAN ferment it too long. Check the package of your yogurt starter to see what it recommends. We found a sweet spot between 12-16 hours, but if your package says something different start out with that time and see how your yogurt tastes. If it isn’t very tangy try fermenting it for longer than next time you make a batch to get the yogurt you think tastes best.
      7. Whisk the finished coconut yogurt while it’s still warm until it is fully emulsified. It will not be very thick when it is warm though because the gelatin needs to set up.

      Vital Proteins Gelatin

      The biggest difference between making yogurt with coconut milk and dairy milk is that it doesn’t quite thicken the same way dairy does. Because of this coconut milk yogurt needs a thickener and we love using gelatin for this. To be sure, even though this yogurt is dairy-free, it is not vegan because it uses beef gelatin. We use our favorite Pasture-Raised Beef Gelatin from Vital Proteins in our yogurt and love that it gives it an added boost of nutrition thanks to the collagen.  Vital Proteins is known for their Collagen Peptides, which is great to use in everyday drinks like your morning coffee or food, but we love being able to use their good quality gelatin here in this yogurt. Adding collagen to your diet can be a great way to improve and promote bone and joint health, aid in healthy digestion and gut health, improve sleep and nourish your skin. We love adding it to overnight oats, smoothies, and more.

      For this recipe, make sure you’re grabbing the green container. While gelatin does have collagen, it isn’t the same as the Collagen Peptides (blue container) as it has special attributes that transform liquid and is perfect for jello, marshmallows, homemade candies/gummies, and of course thickening up this amazing yogurt!

      Making Yogurt in Instant Pot Dairy Free

      Don’t be intimidated to make your own yogurt, simply watch the video:

      If you like this How To, check our these others:

      Tools we used to make this recipe:


      5.0 rating
      2 reviews

      How to Make Coconut Milk Yogurt in the Instant Pot

      For many things it's easier to buy product at the store instead of making at home, but sometimes the resulting homemade product is SO GOOD that it's worth the effort which is why we're talking all about How to Make Coconut Milk Yogurt in the Instant Pot!


      Yields 4 cups
      Prep Time 5 minutes
      Cook Time 5 minutes
      Total Time 12 hours 10 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      • 1 5.4 ounce can coconut cream
      • 1 13.5 ounce can coconut cream
      • 1 13.5 ounce can coconut milk, divided
      • 1 tablespoon Vital Proteins Beef Gelatin
      • 1 Packet Dairy Free Yogurt Starter (ours was 5 grams, but yours might differ) or 1 tablespoon prepared dairy free yogurt with live cultures
      • 1 tablespoon maple syrup

      Directions

      1. In an Instant Pot with a yogurt function, remove the seal from the lid. Clean the lid and the inner pot with hot soapy water, or place in the dishwasher, and dry thoroughly. Set aside. (see note)
      2. Place coconut milk and cream in clean medium pot, reserving ¼ cup of the coconut milk in a small bowl. Heat coconut milk over medium heat until it has started to steam and bubble around the edges, to 180ºF (we like to use our Thermapen for this).
      3. Meanwhile add Vital Proteins Beef Gelatin to the small bowl with coconut milk and stir to combine and let it soften.
      4. Once coconut milk has reached 180ºF, take a few tablespoons of hot milk from pot and whisk into the bowl of softened gelatin until it is completely dissolved. Add the dissolved gelatin mixture to the pot of coconut milk and whisk together.
      5. Place the hot coconut milk in the Instant Pot inner liner, and let cool until it reaches 105ºF - 110ºF, about 40 minutes.
      6. Once it has cooled enough, in a small bowl (you can use the same one as gelatin) add the live culture together with about ¼ cup of the coconut milk and whisk until it is fully combined. Add it back to the inner pot, add maple syrup and whisk until combined. (see note)
      7. Press the Yogurt function on the Instant Pot until it displays a timer. Set for 8-16 hours, depending on how tangy you want your yogurt and close the lid (see note). Close the lid (without the inner seal). It does not matter whether you press sealing or venting.
      8. Once finished fermenting, whisk the coconut yogurt until it is fully emulsified. It will not be very thick right now because the gelatin needs to set up.Transfer to containers and into the refrigerator to set up at least 4 hours.
      9. Yogurt will keep in the refrigerator for 5-7 days.

      Recipe Notes

      1. Read the entire article on How to Make Coconut Milk in the Instant Pot.
      2. You want to make sure the Instant Pot is clean for two reasons: the first is because you are fermenting food and you want to make sure there is no bad bacteria on your Instant Pot. The best way to do this is to put all of your equipment through the dishwasher right before use, or wash with hot and soap water. The second is because if there is any smell leftover on your lid or inner pot, which is known to happen in an Instant Pot, it will likely transfer to the yogurt. So clean it really well.
      3. We are heating up the milk in a pot on the stove because we have found that the milk can get burned when it is heated in the Instant Pot and results in chunky yogurt. If you wish to use the function on the Instant Pot that brings the milk to the proper temperature you can do that.
      4. Coconut yogurt does not thicken the same as dairy milk. That is why you need the help of the beef gelatin. If you wish to skip this to keep it vegan the resulting yogurt will be thin and like a smoothie.
      5. You want your cooled coconut milk temperature to be accurate before adding your culture because if it’s too hot, it could kill the live culture but if it is too cold it might disturb the fermentation. If you wish to speed up the process of the milk cooling down you can place the pot in a ice bath. Just make sure to watch the temperature as it will cool quickly, around 10-15 minutes depending on how cold the ice bath is. If you cool off the milk in the IP inner pot make sure to dry it off thoroughly before using.
      6. There may be a thin skin that has formed on the coconut milk after it has cooled. This is normal, just whisk it together.
      7. The longer you ferment the yogurt, the tangier it will be as the bacteria consumes all of the sugar and the more probiotic bacteria will grow. We tried the yogurt at 8 hours, which was not very tangy at all, to 16 hours which was a bit too tangy for us. We preferred the yogurt on the higher end of fermentation around 12 hours. However depending on the type of culture you are using it may give a different length of time, so be sure to check the instructions on how long to ferment the yogurt.
      8. The finished yogurt will not be as smooth as dairy yogurt because it hasn’t been homogenized in a factory and there are no additives in it! If it does separate, you can whisk it together or use an immersion blender until it is smoother.
      9. If at any point in the process your yogurt starts to smell bad, taste bad, or has any gray or pink liquid something has gone wrong and you will want to throw it out. Yogurt should be pleasantly tangy, but not taste “bad”. We have experienced the yogurt turning bad during one testing phase when we forgot to add the maple syrup and we assume it’s because the bacteria didn’t have any sugar to feed on so they died and the yogurt turned.

      Nutrition

      Loading nutrition data...

      This post is sponsored by Vital Proteins. All thoughts and opinions are always 100% ours! We love the integrity of their products and think you’ll love them too. Thank you for continuing to support us and the brands we love and work with!

      How to Make Coconut Milk Yogurt in the Instant Pot (Dairy Free)

      Today we are talking all about our favorite dairy replacement that mimics heavy cream: Cashew Cream! We’re going to talk all about How to Make Cashew Cream because it’s simple to make, has a neutral flavor that compliments most anything it is used with and truly results in making a dish creamy without adding any dairy! It’s compliant with many diets including Keto, Paleo, Whole30 and we guarantee it’s going to be your new favorite dairy-free swap.

      How to make Cashew Cream

      How to Make Cashew Cream

      It’s a new year and we are launching a new “How-To Wednesday” series. For this series we want to highlight some recipes or tricks that we think will be helpful in maintaining cleaner and healthier eating habits, whether you are a seasoned pro or just starting off your journey. And we are super excited about our first post How to Make Cashew Cream! We recently published a dairy free Creamy Tuscan Chicken that uses cashew cream and we got so many questions and excited responses from this recipe that we felt we should dedicate a whole post on How To Make Cashew Cream because we are as equally as excited about it!

      Cashew cream is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream or in some recipes cream cheese. It can be used for both savory or sweet recipes but also it’s just kind of delicious!

      Raw cashew cream

      How do I make cashew cream?

      Simply soak raw unsalted cashews in water. We have directions for a quick version where you boil the nuts and soak for 1 hour or an easy overnight version. Drain and blend with a bit of water until it’s reached your desired consistency. You may have to scrape down the sides of the blender basin a few times, but it works in both a standard cheap blender or a high-speed blender as well.

      What can I use cashew cream for?

      Raw vegan cashew cream

      How long will cashew cream last?

      We stored ours for about a week in the refrigerator. If any liquid forms on the top of the stored cashew cream just go ahead and stir together before using. You can also freeze cashew cream as well for about 3 months. When ready to use thaw in the refrigerator overnight and briefly place back in the blender before using.

      Cashew nut cream

      Watch the video:

      If you like this How-To recipe, check out these others:

      5.0 rating
      2 reviews

      How to Make Cashew Cream

      Today we are talking all about our favorite dairy replacement that mimics heavy cream: Cashew Cream! It's simply soaked cashews that are blended up! It's simple to make, has a neutral flavor that compliments most anything it is used with and truly results in making a dish creamy without adding any dairy!


      Yields 1 cup
      Prep Time 5 minutes

      Total Time 8 hours 5 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      Directions

      Quick method:

      1. Place cashews in a small pot and add enough water to cover by 1".
      2. Bring cashews to a boil, cover and turn off heat. Let sit for 1 hour.
      3. There may be a blue-ish film on cashews. Drain water and rinse cashews and place in the basin of a blender with a small pinch of salt.
      4. Blend using between ¼ cup water (for a high speed blender) or up to ½ cup water (for a traditional blender). You may need to scrape down the mixture several times.  Start with 1/4 cup and increase the amount of water a bit at a time with the goal being to get the cashews to a creamy smooth consistency.
      5. Store in a container for about 1 week. Use in recipe that calls for half and half or cream!

      Overnight cashew cream:

      1. Place cashews in a jar and cover with water by 1". Cover and place in the refrigerator to soak for 8-12 hours.
      2. Drain the cashews and place in the basin of a blender with a small pinch of salt.
      3. Blend using between ¼ cup water (for a high speed blender) to ½ cup water (for a traditional blender). You may need to scrape down the mixture several times. Start with 1/4 cup and increase the amount of water a bit at a time with the goal being to get the cashews to a creamy smooth consistency.
      4. Store in a container for about 1 week. Use in recipe that calls for half and half or cream!

      Nutrition

      Loading nutrition data...

      How to Make Cashew Cream

      Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

      This Golden Turmeric Latte with Espresso is about to become your new favorite morning pick-me-up! It’s dairy-free, packed with nutrients, and is such a fabulous alternative to your standard cup of coffee or afternoon drink!

      Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean KitchenGolden Turmeric Milk Latte with Espresso (Dairy-Free)

      While I was in Nashville, I had the most amazing Turmeric Latte with Espresso from Frothy Monkey and I knew I had to re-create it! I am so happy that I did. It’s the perfect switch up/replacement for your morning coffee or matcha.

      How do you make a golden latte?

      First step: Make that delicious golden milk!

      Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

      Don’t forget that espresso, but it would be great without, too!

      Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

      Top it with some frothed milk of choice, sprinkle cinnamon and ground turmeric, and enjoy!

      Dairy-Free Golden Turmeric Latte With Espresso | Lexi's Clean Kitchen

      What is in a turmeric latte?

      What are the benefits of golden milk?

      Turmeric provides significant anti-inflammatory effects that can benefit a wide variety of health concerns!

      What To Do in Nashville: A Foodie's Guide (Frothy Monkey)Here’s Frothy Monkey’s version they made for me. Man, they have fabulous latte art skills! GOALS.

      If you like this drink recipe, try these:

      Watch the video:

      4.8 rating
      6 reviews

      Dairy-Free Golden Turmeric Latte with Espresso



      Yield 2
      Prep Time 5 minutes
      Cook Time 5 minutes
      Total Time 10 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 2 1/2 cups almond milk, additional milk for frothing
      • 2 teaspoons honey, more to taste based on your desired sweetness
      • 1 teaspoon turmeric, more for topping
      • 1/2 teaspoon cinnamon, more for topping
      • Pinch of black pepper
      • Optional: 1/2 teaspoon ground ginger or fresh ginger
      • 1 shot of espresso

      Directions

      1. Heat two cups of almond milk in a small saucepan over low heat.
      2. Stir in turmeric, honey, cinnamon, black pepper, and ginger if adding. Heat for about 3 minutes until warm.
      3. Remove from heat and pour into mugs of choice.
      4. Add a shot of espresso. Taste and adjust sweetener as needed!
      5. Top with frothed milk, sprinkle additional cinnamon and turmeric on top and enjoy!

      Recipe Notes


      Nutrition

      Loading nutrition data...

      Golden Turmeric Milk Latte with Espresso (Dairy-Free)

      Lexi's Weekly Dinner Plan Week 51 | Lexi's Clean Kitchen

      Can you believe Thanksgiving is already next week?! If you are looking for last-minute Thanksgiving inspiration, we have got you covered! Make sure to scroll all the way down to find our go-to Thanksgiving round-up with our favorite Thanksgiving sides, main dishes, appetizers, and ways to use the leftovers!

      We know the holidays can get stressful, so we have compiled a week of meals that are simple, flavorful, and stress-free!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far

      Monday: Chicken Marsala [dairy-free, paleo-friendly, gluten-free]

      Tuesday: Greek Veggie Bowls [egg-free, dairy-free, nut-free, paleo-friendly, vegan]

      Wednesday: Butternut Squash Curry Soup [egg-free, paleo-friendly, vegetarian if you use vegetable broth]

      Thursday: Thanksgiving

      Friday: The Ultimate Thanksgiving Leftover Sandwich or Thanksgiving Stuffed Acorn Squash [30 minutes or less, paleo-friendly, grain-free]

      Saturday: Leftovers AGAIN! The Ultimate Thanksgiving Leftover Sandwich or Thanksgiving Stuffed Acorn Squash or throw turkey in this soup!

      Sunday: BRINNER: Loaded Paleo Breakfast Hash [gluten-free, nut-free, paleo-friendly]

      Grab your free printable shopping list HERE!

      Find our favorite Thanksgiving round-up with gluten-free appetizers, sides, main dishes and healthy meals you can make with Thanksgiving leftovers HERE!

      Thanksgiving Recipes: 

      Cinnamon Roasted Sweet Potatoes

      Perfect Roasted Veggies

      Maple Roasted Brussels Sprouts with Bacon

      Cranberry Spice Relish

      Easy Pumpkin Soup

      Harvest Salad with Maple Balsamic Dressing

      Brussels Sprouts Slaw

      Cheesy Scalloped Potatoes 

      Gluten-Free Stuffing


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 51

      Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen

      This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

      Roasted Poblano and Chicken Soup | Lexi's Clean KitchenEasy Roasted Poblano & Chicken Soup

      If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!

      Roasted Poblano Peppers

      The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!

      Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

      Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!

      How do you cook poblano peppers?

      What can I use in place of poblano peppers?

      • Anaheim
      • Bell pepper (milder)
      • Canned chile peppers
      • Serrano pepper (hotter)

      Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

      If you like this recipe, you’ll love these soup recipes:

      Watch the video:

      5.0 rating
      5 reviews

      Roasted Poblano & Chicken Soup


      Yield 6
      Prep Time 10
      Cook Time 30
      Total Time



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 1 tablespoon avocado oil or oil of choice
      • 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
      • 2 yellow onions, thinly sliced
      • 2 cloves garlic, minced
      • 1 cup carrots, chopped
      • 1 pound boneless skinless chicken breasts
      • 4 cups chicken broth
      • 1 14.5-ounce can diced tomatoes
      • 1 6-ounce can green chilies
      • 1 14.5 ounce can cannellini beans
      • 1 teaspoon cumin
      • 1 teaspoon oregano
      • 1/2 teaspoon coriander
      • 1/2 teaspoon sea salt
      • 1/2 teaspoon pepper 

      Garnishes

      • Tortilla chips, crumbled
      • Feta cheese, crumbled
      • 1 avocado, diced
      • Fresh cilantro, roughly chopped
      • 1 jalapeno pepper, sliced
      • 1/2 red onion, finely diced
      • 1 lime, sliced into wedges

      Directions

      1. Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
      2. In a large dutch oven, heat oil on medium-high heat.
      3. Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
      4. Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
      5. Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
      6. Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
      7. Gently take the chicken out of the soup. Let cool, shred and set aside.
      8. Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
      9. Taste and adjust seasoning as needed.
      10. Serve warm with desired toppings!

      Recipe Notes

      1. Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
      2. This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
      3. Want to sub the poblano pepper?  Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.

      Nutrition

      Loading nutrition data...

      Easy Roasted Poblano & Chicken Soup (VIDEO)

      Dairy Free Green Bean Casserole - Lexi's Clean Kitchen

      This lightened up, healthier version of a Green Bean Casserole is sure to be a crowd pleaser this holiday season! It’s dairy-free, made without any soup mix, and EASY to make. It’s a fabulous and hearty holiday side dish topped with the most perfect crispy fried onions!

      Dairy Free Green Bean Casserole - Lexi's Clean KitchenHealthier Green Bean Casserole (Dairy-Free)

      I didn’t grow up with a green bean casserole during the holidays and now that I’ve had it (and a version that is cleaned up), I will absolutely be making it year after year!

      Dairy Free Green Bean Casserole - Lexi's Clean Kitchen

      This side dish is:

      How do you make french fried onions healthier?

      Dairy Free Green Bean Casserole - Lexi's Clean Kitchen

      Try these other Thanksgiving Side Dish Recipes:

      Watch the video:


      5.0 rating
      3 reviews

      Green Bean Casserole



      Prep Time 10 minutes
      Cook Time 50 minutes
      Total Time 1 hour



      Author: Lexi
      Scale This Recipe

      Ingredients

      Crispy onions

      Directions

      1. Pre-heat the oven to 350 °F. Grease a 9 x 9 inch baking dish with butter and set aside.
      2. In a small skillet, heat avocado oil until hot. While waiting for the oil to heat up, whisk the egg and arrowroot together in a medium mixing bowl. Working in batches, dip the onion into the egg/arrowroot mixture and then place into the hot oil. Cook for about 2-3 minutes on each side, or until a dark brown. Set aside on a plate lined with paper towels.
      3. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the green beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.*See notes for recipe steps if you would rather roast the green beans.
      4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the onion, garlic and coconut aminos and continue to cook for another 1 to 2 minutes. Add the cashew cream and mix well. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add salt, pepper, onion powder, and garlic powder. Cook over low heat until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
      5. Season green beans with salt and pepper. Add green beans to skillet with the sauce and mix until the green beans are well covered. Taste and adjust seasoning as needed. *do not salt the green beans if you roasted them.
      6. Pour the green beans and sauce into the 9 x 9 baking dish. Bake for 30 minutes. Remove from the oven and top with crispy shallot and bacon. Bake for an addition 15-20 minutes, or until green beans are tender and bubbly.
      7. Serve warm!

      Recipe Notes

      *Cashew Cream: Soak 1/2 cup cashews in 2 cups of water for 4-6 hours or overnight. Drain soaked cashews and rinse well. Place in a high-speed blender with 1/2 cup water. Blend until creamy and thick. Add 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Place in the refrigerator until ready to use.

      **Roast the green beans instead of boiling them:

      1. Pre-heat the oven to 400 °F. Lay the green beans on a sheet tray lined with parchment paper. Season with 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Drizzle with 1 teaspoon of extra-virgin olive oil, or oil of choice. Toss well.
      2. Bake for 20-25 minutes or until tender.
      3. While green beans bake make the sauce and the crispy onions in steps 2 and 4. Add the roasted green beans to the sauce, toss well and place in a 9 x 9 baking dish.
      4. Top with crispy onion and bacon. Bake for 15 minutes or until bubbly!

      Nutrition

      Loading nutrition data...

      Green Bean Casserole (Healthier & Dairy-Free)

      Mulled Cider with Caramel Pecan Rim [no refined sugar] | Lexi's Clean Kitchen

      Slow Cooker Mulled Cider with a Caramel Pecan Rim will be the hit of your parties or dinner parties all Fall and Winter long! The combination of the caramel and nutty pecans with the warming cider is perfection, and made with no added sugar.. Have it without any alcohol, or spike it as desired with your favorite liquor! Made in partnership with the American Pecan Council!

      Mulled Cider with Caramel Pecan Rim | Lexi's Clean KitchenSlow Cooker Mulled Cider with Caramel Pecan Rim

      No sugar added, simple to make, and definitely a new go-to drink when entertaining for the holidays! I put this out and let everyone add in their favorite alcohol: caramel vodka, brandy, bourbon, or wine!

      Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

      If you love the combination of cinnamon + warm apple cider + a touch of cranberries, this is definitely a must-try! The best part? All you have to do is toss everything in a slow cooker and BOOM. Mulled cider perfection.

      Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

      Get creative with this recipe for holiday entertaining by creating an individual spiked cider bar! Simply place liquor such as bourbon, red wine, or rum next to the slow cooker and let friends or family create their own spiked mulled cider beverage!

      Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

      I’m back with another fabulous recipe in partnership with my friends at the American Pecan Council! Pecans are my favorite nut! They are lower in carbs and higher in fiber compared to many other nuts, and they’re a “good” source of monounsaturated fat, including the beneficial oleic acid that’s found in olive oil! A handful of pecans (about 19 halves) is a good source of fiber, thiamin, and zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Plus, they have that yummy, buttery flavor! I love using pecan pieces to make my life easier during the chopping of them!

      Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

      Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

      Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

      5.0 rating
      1 reviews

      Slow Cooker Mulled Cider with Pecan Rim



      Yield 8
      Prep Time 5 minutes
      Cook Time 4 hours
      Total Time 4 hours 5 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Mulled Cider Ingredients

        • 1.5 liters of fresh apple cider
        • 4 star anise
        • 3 cinnamon sticks, or 1/2 teaspoon ground cinnamon
        • 1 orange thinly sliced, used half of the slices on serving glasses and 1/2 of the slices for the mulled cider
        • 1/2 lime, thinly sliced
        • 1-inch knob of ginger, skin removed
        • 1 cup fresh cranberries

        Pecan Caramel Rim

        Add-In Alcohol Options

        • Bourbon, 2 ounces per glass
        • Dark rum, 2 ounces per glass
        • White wine, to taste
        • Caramel Vodka or Regular Vodka, 2 ounces per glass

        Directions

        1. Place all mulled cider ingredients into a slow cooker. Set on low for 4 hours.

        2. While cider cooks, make a batch of caramel. Place coconut milk, vanilla, butter and sea salt in a small saucepan over medium-high heat. Bring to a boil. Turn down heat to low and let simmer, whisking often, for about 30 minutes or until thick enough to coat the back of a spoon. Take off heat and let cool. Store in the refrigerator until the mulled cider is ready.

        3. Pour caramel onto a small, shallow plate.

        4. On a separate shallow plate, place crushed pecans.

        5. Dip your glass of choice in the caramel until the entire rim is well covered. Dip the caramel rim into the pecan mixture. Pour mulled cider into glasses and spike your drink with the desired alcohol if using, then stir and enjoy!

        Recipe Notes

        1. Storage: Leftover cider can be stored in the refrigerator for up to three days.
        2. Make It On The Stovetop: Simmer the mulled cider ingredients in a large saucepan over low heat. Cover and let simmer for about 1 hour. Make sure that the cider stays at a low simmer, if it comes to a boil, the cider can separate!

        Nutrition

        Loading nutrition data...

        Mulled Cider with Caramel Pecan Rim | Lexi's Clean Kitchen

        For more information, visit the American Pecan Council’s website! All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!

        Slow Cooker Mulled Cider with Caramel Pecan Rim

        Another week, another healthy Dinner Plan! This week’s Dinner Plan is perfect for back-to-school! From freezable burritos to the ultimate Sloppy Joes, you are not going to want to miss this kid-friendly menu!

        New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

        Meal Plan Graphic Week 41 | Lexi's Clean Kitchen

        Monday: Zucchini Linguine with Homemade Meat Sauce [grain-free, gluten-free, low-carb]

        Tuesday: Freezable Burritos [dairy-free if you omit the optional cheese, no sugar added, gluten-free]

        Wednesday: Leftovers

        Thursday: Spicy Shrimp and Citrus Salad [dairy-free, gluten-free, paleo-friendly]

        Friday: Feel Good Veggie Soup [Paleo-friendly, gluten-free, nut-free]

        Saturday: Out

        Sunday: Sloppy Joes [30 minutes or less, no added sugar, dairy-free, and nut-free]

        Grab your free printable shopping list HERE!

        Make some snacks from the blog to add to your back-to-school lunches!

        These nut-free paleo-friendly chicken fingers are perfect for school lunches or as a kid-friendly dinner!

        Add a healthy treat to lunch boxes with these secret ingredient Avocado Brownies! Such a great way to sneak in healthy fats during the day!


        As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

        Lexi’s Weekly Dinner Plan Week 41

        Loaded Chicken Salad: Four Ways | Lexi's Clean Kitchen

        This Loaded Chicken Salad Four Ways makes for the perfect customizable lunch! Make a big batch at the beginning of the week and enjoy it all week long in sandwiches, as a back-to-school snack on celery sticks, in a lettuce wrap, or in a salad! Made in partnership with Nuts.com!

        Loaded Chicken Salad | Lexi's Clean Kitchen

        This Chicken Salad is filled with some of my favorite lunch flavors:

        Perfectly seasoned baked (or boiled) chicken

        Fresh chopped scallions

        Crisp red grapes

        Sweet royal raisins

        Chopped walnuts, or nuts of choice

        & crispy, smoky bacon

        It seriously doesn’t get much better than that!

        Loaded Chicken Salad | Lexi's Clean Kitchen

        I am so excited to partner with my friends at Nuts.com to bring you today’s recipe. This chicken salad is packed with nuts of choice, and my favorite, royal raisins! I simply can’t get over how customizable and delicious this lunch recipe is.

        Loaded Chicken Salad | Lexi's Clean Kitchen

        Looking for a great back-to-school snack for when the kiddos get home? Serve this on celery sticks for a protein-packed snack.

        Loaded Chicken Salad Celery Logs | Lexi's Clean Kitchen

        If you are looking for a low-carb Whole30 compliant lunch option, make it a lettuce wrap!

        Loaded Chicken Salad Lettuce Wraps | Lexi's Clean Kitchen

        Are you more of a salad person? Create a salad with this Chicken Salad by serving it over greens with your favorite salad fixings!

        Loaded Chicken Salad | Lexi's Clean Kitchen

        More of a sandwich person? Add this to your favorite bread with some extra add-ins such as tomatoes and avocado for an ultimate protein packed sandwich to keep you full and energized all day long!

        Loaded Chicken Salad Sandwich | Lexi's Clean Kitchen

        0.0 rating

        Loaded Chicken Salad


        Yield 4
        Prep Time 10 minutes
        Cook Time 15 minutes
        Total Time 25 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

          Chicken Salad

          • 1 pound boneless, skinless chicken breasts, cooked and diced
          • 1/4 cup red grapes, sliced
          • 1/4 cup royal raisins, roughly chopped
          • 1/4 cup walnuts, or another nut of choice
          • 1/4 cup scallions, thinly sliced
          • 1/2 red onion, diced
          • 1/3 cup good quality mayonnaise
          • 1 tablespoon dijon mustard, more to taste
          • 1/2 teaspoon sea salt, more to taste
          • 1/2 teaspoon black pepper, more to taste
          • optional: 1/4 cup bacon, roughly chopped

          Chicken Salad Celery Sticks

          • 12 celery ribs, cleaned and sliced in half or thirds depending on size

          Chicken Salad Sandwich

          Lettuce Wraps

          Chicken Salad Over Salad

          Directions

          1. Place all of the chicken salad ingredients in a large mixing bowl.
          2. Mix until well combined. Taste and adjust seasoning, mayonnaise, and dijon mustard as needed.
          3. Serve as celery sticks, in a lettuce wrap, on top of a salad, or as a sandwich!

          Recipe Notes

          *Store in your refrigerator for 3-5 days!

          *You can sub the mayo for 1/3 cup Greek yogurt if desired!

           


          Nutrition

          Loading nutrition data...

          This post is sponsored by Nuts.com. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

          Loaded Chicken Salad: Four Ways

          Weekly Dinner Plan Week 38 | Lexi's Clean Kitchen

          I am obsessed with the meals in this Week’s Dinner Plan! The Loaded Eggplant took us awhile to perfect, but it was so worth it! This week’s menu is a delicious assortment of low-carb, easy meals that you will want to make again and again!

          New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

          Meal Plan Graphic Week 38 | Lexi's Clean Kitchen

           

          Monday: Thai Turkey Bowls [30 minutes or less, paleo-friendly, nut-free, egg-free]

          Tuesday: Broccoli Rabe and Sausage Pasta [30 minutes or less, egg-free, gluten-free, nut-free, paleo-friendly]

          Wednesday: Leftovers

          Thursday: Loaded Grilled Eggplant with Creamy Herb Sauce [vegetarian, dairy-free, no added sugar]

          Friday: Caribbean Pulled Chicken Lettuce Wraps [dairy-free, paleo-friendly, low-carb]

          Saturday: Out

          Sunday: Fig Pizza [dairy-free, paleo-friendly, gluten-free, no refined sugar]

          Grab your free printable shopping list HERE!


          Make lunch throughout the week from the Lexi’s Clean Kitchen Cookbook!

          Try one of my chicken salad recipes on page 152 in a lettuce wrap for a great travel-friendly lunch! The Pesto Chicken Salad is my favorite chicken salad variation for Summer, but you can’t go wrong with the classic as well!

          Lexi’s Weekly Dinner Plan Week 38

          DIY Gluten Free Lunch Pinwheels | Lexi's Clean Kitchen

          Finding a great on-the-go lunch that is both adult and kid-friendly is a hard task, but these DIY Lunch Pinwheels are just that! One-hundred percent customizable, easy to make-ahead, and a way to bring everyone around the table to make a meal together!

          DIY Lunch Pinwheels | Lexi's Clean Kitchen

          Although these pinwheels are perfect for school or work lunches, I cannot wait to make this DIY Pinwheel Spread for Football entertaining! I am excited to partner with Dietz & Watson for their Choose The Table campaign because I truly love the concept of more social and less media! Though my job has me on, almost all that time, I treasure the moments where I can shut off! Gathering around the table for a meal, to make lunch, to make a snack, and just chat and have some Face-time is truly so important!

          Lay out all of the ingredients and have your family members and/or friends create their own pinwheels! The perfect party pleaser for those picky eaters out there!

          I love how creative you can get with these pinwheels. Make a BLT pinwheel with turkey, or a Caprese BLT with pesto, or even an ultimate roasted veggie wrap pinwheel with all of your favorite Summer fixings… the options are endless!

          DIY Lunch Pinwheels | Lexi's Clean Kitchen

          I was so excited to find that Dietz & Watson has an organic line of turkey breast and chicken breast, plus DELICIOUS mustards! They even have organic, minimal ingredient beef hot dogs! Perfect options to grab in the grocery store.

          DIY Lunch Pinwheels | Lexi's Clean Kitchen

          5.0 rating
          1 reviews

          DIY Lunch Pinwheels


          Yield 6
          Prep Time 10 minutes
          Cook Time 10 minutes
          Total Time 20 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

            Wraps

            • 1 package gluten-free tortillas
            • 4 leaves romaine lettuce or collard greens, stemmed shaved
            • Flour tortillas
            • Homemade Tortillas

            Spread Ideas

            • 1/2 cup hummus
            • 1/2 cup pesto
            • 1/2 cup Dietz & Watson whole-grain mustard

            Meat Ideas

            • 1 pound organic turkey breast 
            • 1 pound sliced pepperoni
            • 1 pound sliced salami
            • 1 pound shredded rotisserie chicken
            • Sliced chicken breasts

            Veggie Ideas

            • Shredded lettuce
            • Tomatoes, sliced thin
            • Cucumbers, sliced thin
            • Alfalfa sprouts
            • Spinach, more as needed
            • 1 avocado, thinly sliced
            • 1 red onion, sliced thin
            • 1 eggplant, sliced into rounds and grilled
            • 1 zucchini or yellow squash, sliced into rounds and grilled

            Other Add-Ins

            • Bacon, cooked
            • Cheese, sliced or shredded
            • Pickled jalapeños
            • Sliced pickled pepperocini
            • Black beans, drained and rinsed
            • Roasted red peppers, sliced
            • Sundried Tomatoes, sliced

            Directions

            1. Place lettuce leaves, collard leaves, or tortillas of choice on a flat surface.
            2. Spoon 1 to 2 tablespoons of your spread of choice onto the middle of your wrap.
            3. Add a few slices of meat and/or veggies on top of the spread in a straight line along the stem of the lettuce wrap or the long side of the tortilla.
            4. Lift the side of the tortilla closest to you and roll, using your fingers to make sure none of the filling falls out. If making a lettuce wrap, the stem should span the length of the whole roll. Before closing the roll, place a teaspoon of spread on the edge of the wrap. This will help the wrap stay together. Roll as tightly as possible for best results.
            5. Using a sharp knife, cut the wrap into 1-inch pieces.
            6. Place in the refrigerator until ready to serve!

            Recipe Notes

            *You can use a toothpick to help the pinwheels stay together if they start to fall apart!


            Nutrition

            Loading nutrition data...

            Choose The Table Dinner

            Dietz & Watson Choose The Table Dinner

            I had the amazing pleasure of dining with Chef Michael Schlow for the #choosethetable event at Doretta Tavern in Boston! I’ve always known it to be true that food really does bring people together, so I truly love this campaign which encourages others to gather around the table with family and friends to reclaim some extra moments of quality time together! More social, less media, my friends!

            He brought out the delicious meat sauce, sans pasta for me, and he made even the cheesecake especially gluten-free for me! I’m not usually a cheesecake fan and this was insane!

            Boston friends: Go enter to win your very own exclusively curated, private dinner at Doretta Tavern with Chef Michael Schlow on 9/12!

            Dietz & Watson Choose The Table Dinner

            This post is sponsored by Dietz & Watson. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

            DIY Lunch Pinwheels

            Pecan Popcorn Chicken (gluten-free, grain-free, low carb) | Lexi's Clean Kitchen

            This Pecan Popcorn Chicken makes for the perfect kid-friendly & adult-loved chicken nugget.
            Looking for flavorful, crispy, tender, and juicy popcorn chicken? This recipe is for you!  Made in partnership with the American Pecan Council!

            Pecan Popcorn Chicken | Lexi's Clean Kitchen

            When I think of popcorn chicken, I think of KFC. Though I would certainly not eat that now, I wanted this popcorn chicken recipe to be reminiscent of the crunchy, crispy exterior, with a tender, juicy center! This recipe is just that!

            Pecan Popcorn Chicken | Lexi's Clean Kitchen

            These chicken nuggets, or popcorn chicken bites, are nutrient-dense, so you’ll feel GOOD about serving these! Pecans are lower in carbs and higher in fiber compared to many other nuts, and they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!

            Pecan Popcorn Chicken | Lexi's Clean Kitchen

            Dairy-free, Grain-free, gluten-free, and paleo-friendly! Plus, that Cajun Garlic Dipping Sauce is truly AMAZING.

            Pecan Popcorn Chicken | Lexi's Clean Kitchen

            5.0 rating
            2 reviews

            Pecan Popcorn Chicken


            Yield 4
            Prep Time 15 minutes
            Cook Time 15 minutes
            Total Time 30 minutes



            Author: Lexi
            Scale This Recipe

            Ingredients

              Pecan Mixture

              Egg White Mixture

              • 2 egg whites
              • 1/2 teaspoon salt
              • 1/2 teaspoon pepper

              Other Ingredients

              Cajun Garlic Dipping Sauce

              Directions

              1. Mix all ingredients for the pecan mixture in a medium mixing bowl and set aside.
              2. Place arrowroot flour and egg white mixture in two separate mixing bowls and set aside.
              3. Line a baking sheet with parchment paper and set next to the three mixing bowls.
              4. Place chicken in the egg mixture, dredge in arrowroot flour, place back into the egg mixture and then dredge in the pecan mixture. Make sure to coat the chicken generously in the pecan mixture.
              5. Heat the avocado oil in a large skillet over medium heat. Splash a drop of water in it, if it sizzles, it is ready to go!
              6. Carefully, place the chicken in the hot skillet and fry for about 8-10 minutes, or until outside is golden and no pink remains. Transfer to a plate lined with paper towels.
              6. While chicken is cooking, place the Cajun garlic dipping sauce ingredients into a high-speed blender. Blend until just combined. Taste and adjust lemon and spices as necessary. Pour into desired serving cups and set aside until ready to eat.
              7. Serve warm!

              Recipe Notes

              *Bake the chicken poppers instead of frying!
              Pre-heat oven to 400 °F. Bake for 12 minutes. Transfer chicken to the top rack of the oven and broil on high for 1-2 minutes on each side, until the outside is golden.


              Nutrition

              Loading nutrition data...

              This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

              Pecan Popcorn Chicken

              BLT Pasta Salad {Gluten-free, nut-free} | Lexi's Clean Kitchen

              This gluten-free BLT Pasta Salad is the perfect pasta salad to serve a crowd!  The salty bacon, along with the sweet tomatoes, and fresh crisp lettuce all dressed in a creamy dressing is so nourishing and flavorful. Such a great meal for any gathering! Add perfectly cooked hard-boiled eggs for added flavor and protein!

              BLT Pasta Salad | Lexi's Clean KitchenBLT Pasta Salad

              This BLT Pasta Salad is:

              BLT Pasta Salad | Lexi's Clean Kitchen

              I love using gluten-free rice pasta (made with only brown rice as the ingredient), because it’s easier for me to digest, and nobody knows it’s gluten-free! I make this as an easy BBQ or dinner side, and it’s great for leftovers, too! My two favorite brands are Jovial and Tinkyada.

              BLT Pasta Salad | Lexi's Clean Kitchen

              Want other picnic-perfect pasta salad recipes? Try these favorites:

              BLT Pasta Salad | Lexi's Clean Kitchen

              0.0 rating

              BLT Pasta Salad


              Yield 8
              Prep Time 10 minutes
              Cook Time 15 minutes
              Total Time 25 minutes



              Author: Lexi
              Scale This Recipe

              Ingredients

                Pasta Salad

                • 1 package gluten-free pasta (12 ounce bag), cooked according to package instructions
                • 1 cup cherry tomatoes, sliced in half
                • 2 heads romaine lettuce, roughly chopped
                • 1 package nitrate-free bacon, cooked until crispy
                • 1/4 cup scallions, sliced thin
                • Optional: 4 hardboiled eggs, sliced into quarters
                • Optional: a dash of hot sauce

                Dressing

                Directions

                1. Place all salad ingredients into a large mixing bowl.
                2. In a high-speed blender, blend all dressing ingredients until well combined.
                3. Pour dressing over salad ingredients and mix well.
                4. Cover and refrigerate until ready to serve!

                Nutrition

                Loading nutrition data...

                Gluten-Free BLT Pasta Salad

                4 Ingredient Lightened Up Piña Colada (dairy-free, paleo-friendly) - Lexi's Clean Kitchen

                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!

                4 Ingredient Lightened Up Pina Colada | Lexi's Clean Kitchen

                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!

                4 Ingredient Lightened Up Piña Colada

                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!

                4 Ingredient Lightened Up Pina Colada {Dairy-free, no added sugar} | Lexi's Clean KitchenNo 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!

                4 Ingredient Lightened Up Pina Colada | Lexi's Clean Kitchen

                Definitely, a new go-to Summer cocktail to make for weekend entertaining!

                0.0 rating

                Four Ingredient Lightened Up Piña Colada


                Yield 2
                Prep Time 10 minutes
                Cook Time
                Total Time 10 minutes



                Author: Lexi
                Scale This Recipe

                Ingredients

                Directions

                1. Place all ingredients in a high-speed blender.
                2. Blend on high until well combined. You should not be able to see any pinneaple pieces.
                3. Taste and adjust ice as needed. The consistency should be very thick but smooth enough to drink!

                Recipe Notes

                • *Triple this recipe to serve a crowd!
                • **You can use any Pacific Foods Coconut Milk you like. This is different than full-fat canned coconut milk!
                • ***I like adding a pinch of sea salt, but you can omit this step!

                Nutrition

                Loading nutrition data...

                This recipe is sponsored by Pacific Foods. I love the integrity of their products and think you’ll love them too. All opinions are always 100% my own! Want a free e-cookbook? Download the Non-Dairy Made Easy e-book here!

                Four-Ingredient Lightened Up Piña Colada

                Meal Plan Week 33 | Lexi's Clean Kitchen

                This week’s Dinner Plan is loaded with colorful, nourishing, and simple meals for these HOT days! From grilled peaches to veggie packed deconstructed Egg Roll Bowls, these recipes are must-makes this Summer!

                If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find all of the meal plans, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

                Meal Plan Week 33 | Lexi's Clean Kitchen

                Monday: Grilled Peach, Avocado, and Crab Salad

                Tuesday: Morrocan Chicken Burgers

                Wednesday: Egg Roll Bowls

                Thursday: Leftovers

                Friday: Carne Asada

                Saturday: Out

                Sunday: Chicken Fajita Salad

                Grab your free printable shopping list HERE!

                Make a side-dish from the Lexi’s Clean Kitchen Cookbook! The Summer’s Best Grainy Mustard Potato Salad on page 228 is a staple Summer dish of mine!

                Dessert idea: These Lemon Bars are the perfect Summer treat! Such a great balance of tart lemon, buttery crust, and just the right amount of sweetness.


                As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

                Happy Cooking!

                Lexi’s Weekly Dinner Plan Week 33

                I am always on the lookout for delicious dairy-free recipes and wanted to compile some of my favorite dairy-free recipes that you should add to your must-make list ASAP! These dairy-free recipes are so delicious, you won’t miss the dairy one bit!

                Now that I am back from traveling this past week, I am getting back into the swing of things with these healthy recipes that are delicious and perfect for any night of the week!

                Dairy-free Recipes You Need To Make! | Lexi's Clean Kitchen

                Banana Mango Smoothie Bowl (Dairy-free, egg-free, 30 minutes or less, refined sugar free, paleo-friendly, vegan friendly)

                Green Coconut Curry Ramen (30 minutes or less, egg-free, paleo-friendly, grain-free, and dairy-free)

                Spaghetti Squash Alfredo with Chicken and Caramelized Onions (Dairy-free if you substitute the butter for olive oil or ghee, grain-free, and paleo-friendly)

                Mocha Fudge Fruit Parfaits (30 minutes or less, dairy-free, gluten-free, vegan friendly)

                Lemon Poppy Seed Loaf with Vanilla Lemon Glaze (Dairy-free, gluten-free, and paleo-friendly)

                One-Pan Chicken in Mushroom Sauce (Dairy-free if you substitute the butter for ghee or good quality oil, 30 minutes or less, egg-free, nut-free, and paleo-friendly)

                Sea Salt Frozen Hot Chocolate (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly, vegan friendly)

                Butternut Squash Curry Soup (Dairy-free if you substitute the butter for ghee or good quality oil, egg-free, gluten-free, paleo-friendly)

                4-Ingredient Chai Popsicles (Dairy-free, egg-free, gluten-free, vegan friendly, paleo-friendly)

                Meatball and Veggie Soup (30 minutes or less, grain-free, dairy-free, paleo-friendly, nut-free)

                Chocolate Chip Banana Pancake Casserole (Dairy-free, gluten-free, paleo-friendly)

                Easy Scallop Pasta (Substitute the butter for ghee or good quality oil to make this dairy-free, nut-free, paleo-friendly)

                Creamy Pumpkin Casserole (30 minutes or less, dairy-free, refined sugar free, gluten-free)

                Download a free dairy-free e-cookbook today!

                My friends at Pacific Foods have created a free e-book for you to cook with! Plus you can take their un-graded quiz (testing your non-dairy knowledge), for the chance to win a variety 12-pack of Pacific non-dairy beverages!!

                Grab it here: https://www.pacificfoods.com/our-products/non-dairy-beverages

                Dairy-Free Recipes You Need To Make!

                Can you believe it’s already almost MAY? We are celebrating grilling season by kicking this week off with one of my favorites, Chicken Caesar Burgers! If you haven’t tried them yet, they are a must-make! This week is also filled with 30 minute or less meals to make meal-prep as simple and speedy as possible!

                If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

                Monday: Chicken Caesar Burger (low-carb, 30 minutes or less, paleo-friendly, nut-free, gluten-free, and dairy-free)

                Tuesday:  Cajun Shrimp Noodle Bowls (30 minutes or less, dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant is you swap the grass-fed butter for ghee!)

                Wednesday: Italian Style Meatloaves (30 minutes or less, dairy-free, gluten-free, low-carb, paleo-friendly, substitute the almond flour for rice flour to make these nut-free)

                Thursday: Sweet Potato Tuna Melts (Egg-free, nut-free, paleo-friendly, and grain-free, omit the cheese to make this dairy-free!)

                Friday: CINCO DE MAYO!! One-Pan Fiesta Chicken and Sausage (30 minutes or less, egg-free, dairy-free, gluten-free, paleo-friendly, and nut-free)

                Saturday: Leftovers

                Sunday: Out or Take Out!

                Grab your free printable shopping list HERE!

                Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook!

                The Thai BBQ Salmon on page 188 and the Mediterranean Grilled Lamb Kebabs on page 200 are both perfect for these beautiful Spring days!

                Want more Cinco de Mayo Recipes? Try these!

                Huevos Rancheros

                Tomatillo Salsa & Guacamole

                Homemade Restaurant Style Salsa 

                Chicken Fajita Salads


                As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

                Lexi’s Weekly Dinner Plan Week 22

                Egg Rolls in a bowl, Indian Spiced Chicken and Cauliflower, a hearty Breakfast Salad, and more, make up this week’s dinner meal plan! Equipped for leftovers and tons of flavor!

                If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find all of the meal plans, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

                Meal-Plan-Graphic-Week-21

                Monday: Cioppino Stew (30 minutes or less, low-carb, dairy-free, egg-free, gluten-free, paleo-friendly)

                Tuesday: Loaded Taco Skillet (30 minutes or less, low-carb, egg-free, gluten-free, grain-free, and nut-free)

                Wednesday: Leftovers

                Thursday: One-Pan Indian Spiced Chicken and Cauliflower (Dairy-free, low-carb, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant if you use ghee!)

                Friday: Leftovers

                Saturday: BRINNER: Green Goddess Breakfast Salad (Dairy-free, paleo-friendly, nut-free, gluten-free, grain-free, low-carb, and Whole30 compliant)

                Sunday: Egg Roll Bows (30 minutes or less, low-carb, paleo-friendly, dairy-free, and grain-free)

                Grab your free printable shopping list HERE!

                Make a side-dish from the Lexi’s Clean Kitchen Cookbook! The Kung Pao Cauliflower (page 222) is a great low-carb dish to pair with the Egg Roll Bowls! SO simple to make and so so flavorful! You can also add the Burnt Broccoli on page 230 to the Green Goddess Breakfast Salad as a nice crispy and flavorful touch!

                Dessert idea: These Blueberry Crumb Bars are gluten-free, grain-free, refined sugar-free, and are exploding with flavor! Such a great way to celebrate blueberry season!


                As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

                Happy Cooking!

                Lexi’s Weekly Dinner Plan Week 21

                Huevos Rancheros | Lexi's Clean Kitchen

                Looking for the perfect Huevos Rancheros? This classic Mexican breakfast is made with a hearty tomato sauce, homemade refried black beans, topped with the perfect fried egg, and all the fixings! Easy enough for a weekday breakfast and perfect for a festive weekend brunch!

                Huevos Rancheros - Lexi's Clean Kitchen

                I am so excited about today’s post. Huevos Rancheros are one of my all-time FAVORITE brunch recipes, and I’ve finally made my own! Use my Homemade Tortillas or my new favorite grain-free tortillas for the ultimate breakfast, brunch, lunch, or brinner- any day of the week.

                Huevos Rancheros - Lexi's Clean Kitchen

                Hearty sauce.

                Refried black beans.

                Perfectly cooked eggs.

                Hot sauce.

                Avocado and ALL THE TOPPINGS!

                A squeeze of lime and it’s time to eat!

                Huevos Rancheros - Lexi's Clean Kitchen

                Huevos Rancheros - Lexi's Clean Kitchen

                5.0 rating
                1 reviews

                Huevos Rancheros


                Yields 4
                Prep Time 10 minutes
                Cook Time 20 minutes
                Total Time 30 minutes



                Author: Lexi
                Scale This Recipe

                Ingredients

                  Huevos Rancheros Sauce

                  • 1 onion, diced
                  • 1 red pepper, diced
                  • 1 green pepper, diced
                  • 1 garlic clove, minced
                  • 1 14.5 can crushed tomatoes
                  • 1 teaspoon cumin
                  • 1/4 teaspoon Paprika
                  • 1/2 teaspoon chili powder
                  • Optional: 1/4 dried chili pepper, finely chopped. Depending on the type of dried chili you use, it could be very spicy. Depending on how much you love spice use more or less. If you love spice and want to try more, hold off on adding chili powder until the last step.

                  Refried Black Beans

                  Everything Else

                  • 4 eggs, fried or cooked as desired
                  • 4 tortillas, store-bought (Siete Foods Tortillas) or homemade (see notes)
                  • 1 Scallion, sliced for garnish
                  • 1 Jalapeno, sliced for garnish
                  • 2 tablespoons Cilantro, roughly chopped for garnish
                  • 1 Avocado, sliced into half moons for garnish
                  • 1 lime, sliced into wedges to serve with!
                  • Optional: 1 cup shredded cheddar cheese

                  Directions

                  1. In a medium skillet over medium-high heat, sauté onion, peppers, and garlic for 2-3 minutes until fragrant, or until onion begins to turn translucent.
                  2. Add in all spices, except for the dried chili if using, and cook for 1-2 minutes until fragrant.
                  3. Pour in crushed tomatoes and bring the mixture to a simmer. Simmer for 5-10 minutes. Taste and adjust spices as needed. If the sauce is too chunky, place in a high-speed blender and pulse. If using the optional dried chili, mix in after blending.
                  4. While the sauce is simmering, make the refried beans. Heat oil in a medium saucepan over medium-high heat. Add in garlic and spices and let cook until fragrant, about 1-2 minutes. Drain the liquid from the beans and rinse well, then add the beans to the saucepan. Turn down heat and stir well. Add in lime juice and water. Simmer for 1-2 minutes. Take off heat and mash well using a potato masher or fork. Set aside until ready to serve.
                  5. Fry eggs, or cook  them as desired and set aside.*
                  6. In a large skillet, heat avocado oil over medium-high heat. Add tortillas and cover the skillet. Heat until slightly browned on both sides, should take about 2-3 minutes. If using cheese, place 3 tablespoons of cheese on the tortillas once you have flipped them once and cover until the cheese has melted. Place the tortillas on a plate and set aside.
                  7. Assemble: Spread huevos rancheros sauce on each tortilla. Add the refried black beans, scallions, cilantro, jalapeno, and top with an egg. Squeeze a little lime over the eggs and devour!

                  Recipe Notes

                  • *Check out how to cook eggs all different ways on page 66 of the Lexi's Clean Kitchen cookbook!
                  • *Homemade Tortilla Recipe

                  Nutrition

                  Loading nutrition data...

                  Check out these 4 other healthy and delicious Mexican recipes from my blogging girlfriends!

                  Healthy Mexican Inspired Meals - Lexi's Clean Kitchen

                  Lee from Fit Foodie Finds made you Easy Baked Chilaquiles with Avocado Crema

                  We’ve developed a fool-proof, super-simple baked chilaquiles recipe that’s packed with protein (thank you beans and eggs!) and Mexican flavor!

                  Lindsay from Cotter Crunch made you Mexican Avocado Egg Salad Collard Green Wraps

                  These Mexican avocado egg salad wraps make for a perfect low carb veggie packed lunch! Paleo Avocado Egg Salad seasoned with Mexican spices and jalapeno, then all wrapped up in collard greens! Whole 30 friendly.

                  Taylor from Food Faith Fitness made you Whole30 Mexican Shakshuka

                  This quick and easy, gluten-free Shakshuka recipe has a little, spicy Mexican twist! It’s a lower carb, healthy and whole30 compliant dinner or breakfast!

                  Brittany from Eating Bird Food made you Sheet Pan Shrimp Fajitas

                  These sheet pan shrimp fajitas make for an easy weeknight meal with Mexican flavor. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!

                  Gina from Running to the Kitchen made you Turkey Chili Pie

                  This turkey chili pie combines a healthy, leaner turkey chili recipe with a hearty gluten-free cornbread topping, all baked together in one skillet.

                   

                  Huevos Rancheros

                  Coconut Curry Ceviche {Dairy-free, grain-free, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

                  This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!

                  Coconut Curry Ceviche - Lexi's Clean Kitchen

                  In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!

                  Scenes from the trip:

                  San Fran Food Blogger Trip

                  Where We Stayed:

                  We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers! 

                  What We Did:

                  Avital Walking Food Tour of Mission District: amazing foodie tour with fabulous stops in the Mission district.

                  Tour of Heath Ceramics: a tour of their San Fran studio!

                  Macaron workshop at Chantal Guillon: This was incredible. An amazing, fun experience and they even made custom macrons with our logos on them!

                  Edible Excursions Japantown Food Walking Tour: A great tour of Japan town with a ton of fabulous stops for any foodie!

                  Tour of the Ferry Plaza Farmers Market, and Ferry Building Marketplace: we walked around and met many of the vendors here. It is truly an amazing farmer’s market if you ever get the chance to go!

                  Where We Ate:

                  Dinner at E&O Kitchen & Bar

                  Dinner at Charlie Palmer’s Burritt Room + Tavern

                  Dinner at Urban Tavern

                  It was an amazing trip filled with fabulous food, good friends, and great things to do in the city!


                  Now… this recipe! A must-make!

                  Coconut Curry Ceviche - Lexi's Clean Kitchen

                  I mean, how good does this look? No cooking required!

                  Coconut Curry Ceviche - Lexi's Clean Kitchen

                  5.0 rating
                  1 reviews

                  Coconut Curry Ceviche


                  Yield 4-6
                  Prep Time 55 minutes
                  Cook Time
                  Total Time 55 minutes



                  Author: Lexi
                  Scale This Recipe

                  Ingredients

                  • 1/2 pound local white fish (see notes)
                  • 1 red chili, minced
                  • 1 red bell peppers, minced
                  • 1/2 red onion, minced
                  • 1 mango, minced
                  • 1 tablespoon cilantro, finely chopped
                  • 1/2 cup fresh lime juice, from about 4 limes
                  • 1 tablespoon full-fat coconut milk, more to taste
                  • 1/4 teaspoon Thai style green curry paste, more to taste
                  • 1/4 teaspoon fish sauce
                  • 1/4 teaspoon sea salt, more to taste
                  • 1/4 teaspoon black pepper, more to taste
                  • 1 bag Tarro Chips
                  • Optional: 1 whole coconut, halved, for serving

                  Directions

                  1. Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
                  2. Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
                  3. Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
                  4. Add enough coconut milk to the mix to lightly coat all of the ingredients.
                  5.  Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
                  6. Toss to combine. Assemble and serve.

                  Recipe Notes

                  • *We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
                  • *Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.

                  Nutrition

                  Loading nutrition data...

                  Coconut Curry Ceviche & San Fran Blogger Trip

                  This week’s dinner meal plan is filled with some of the most popular and colorful Spring recipes on the blog! These recipes are so simple to prepare, and so full of flavor. Perfect meal prep items to help you have a week of dinners low in carbs, high in protein, and loaded with delicious Spring veggies!

                  If you are new to the meal plans here, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog!

                  Meal-Plan-Graphic-Week-19

                  Monday: Loaded Turkey Meatballs (30 minutes or less, dairy-free, grain-free, paleo-friendly)

                  Tuesday: Thai Curry Soup (Dairy-free, egg-free, grain-free, gluten-free, low-carb, nut-free, paleo-friendly, Whole30 compliant)

                  Wednesday: Lemon Garlic Chicken and Rice (Dairy-free, gluten-free, nut-free, and egg-free)

                  Thursday: Leftovers

                  Friday: Mediterranean Bowls (30 minutes or less, vegetarian, low-carb, grain-free, gluten-free)

                  Saturday: Grilled Fish Bowls (Dairy-free, gluten-free, paleo-friendly, and Whole30 compliant)

                  Sunday: EASTER SUNDAY

                  Grab your free printable shopping list HERE!

                  Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the 30 minute Chopped BBQ Salad from page 146!

                  Easter Sunday inspiration from the BLOG! This Eggs Benedict Breakfast Bar is such a fun BRUNCH idea or this Lemon Poppy Seed Loaf is a perfect BRUNCH side-dish!


                  As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!

                  Lexi’s Weekly Dinner Plan Week 19

                  Happy APRIL! Spring is finally here, though it snowed in Boston this weekend! This week’s dinner plan is a great way to use all of this Spring produce that is popping up! Everything from Breakfast Tacos to MEATLESS Veggie burgers to help you feel energized and nourished for the warm(ish) days ahead!

                  If you are new to my weekly dinner plans or want to see others, we are keeping the meal plans all in one easy tab on the blog for you to access on the navigation bar of the website!

                  Monday: Paleo Veggie Mushroom Burgers (Dairy-free, gluten-free, bean-free, grain-free, and paleo-friendly)

                  Tuesday: Crispy Chicken Milanese (30 minute or less, gluten-free, grain-free, nut-free, and dairy-free)

                  Wednesday: Instant Pot Pho (Dairy-free, grain-free, paleo-friendly, Whole30 compliant, grain-free)

                  Thursday: Leftovers

                  Friday: Out

                  Saturday: BRINNER: Breakfast Tacos (30 minutes or less, dairy-free, grain-free, paleo-friendly)

                  Sunday: Turkey Chili (Dairy-free, egg-free, gluten-free, and nut-free)

                  Grab your free printable shopping list HERE!

                  Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the Fish Tacos with Tropical Salsa on page 190 and the Chimichurri Shrimp on page 194!

                  On-the-go Spring lunch idea: Thai Chopped Chicken Mason Jar Salad + 6 other Mason Jar salads to make this season! 


                  As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

                  Lexi’s Weekly Dinner Plan Week 18

                  Is anyone else excited for the first official week of Spring? We are! We are ready for the sun to be shining and the grill to maybe almost be ready to go! 

                  This weeks meal plan is filled with bright and delicious flavors to mimic the warm weather.

                  From pesto “pasta” to lemon chicken, this weeks menu is loaded with Spring fresh flavors!

                  If you are new to the weekly meal plans, we are keeping all of them in one easy Meal Plan Tab on the blog for you to access!

                  Lexi's weekly meal Plan Week 17

                  Monday: Creamy Pesto Chicken Pasta (30 minute or less, Grain-free, Gluten-free, Sugar-free)

                  Tuesday: Easy Eggplant Dinner (3o minute or less, Whole30 compliant, egg-free, paleo-friendly)

                  Wednesday: Gluten-free Brussels Sprout Pizza (Add chicken or bacon to make this even more filling!)

                  Thursday: Tomato Jalapeno Salmon Burger (30 minute or less, grain-free, Whole30 compliant, Paleo-friendly)

                  Friday: Out

                  Saturday: Lemon Roasted Chicken with Capers (Whole30 compliant, Paleo-friendly, nut-free, and egg-free)

                  Sunday: Leftovers

                  Grab your free printable shopping list HERE!

                  Meal prep some on-the-go breakfasts from the Lexi’s Clean Kitchen Cookbook! The Paleo Granola on page 46 and the Quiche on page 56 are some of my all-time favorite make-ahead breakfasts!

                  Want a side dish biscuit? My Buttery Drop Biscuits on page 74 are a fan favorite!


                  As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!

                  Lexi’s Weekly Dinner Plan Week 17

                  Snacking is one of the questions I often get asked about as it is one of the more difficult times to eat clean. Here are 22 paleo-friendly snack recipes you can bring anywhere!

                  20 Healthy Snacks To Bring Anywhere

                  (pin it for later)

                  Trail Mix Granola Bars from Lexi’s Clean Kitchen (Dairy-free, grain-free, paleo-friendly)

                  Salad Roll-Ups from Lexi’s Clean Kitchen (Dairy-free, Whole30 compliant, Egg-free)

                  Avocado Boats: 5 Ways from Lexi’s Clean Kitchen (Grain-free, refined sugar free, paleo-friendly)

                  On-the-Go Baked Egg Nests from Lexi’s Clean Kitchen (gluten-free, grain-free, nut-free, paleo-friendly)

                  Grain-free Chocolate Banana Muffins from Lexi’s Clean Kitchen (Refined sugar-free, dairy-free, grain-free)

                  Chocolate Chip Cookie Dough Balls from Lexi’s Clean Kitchen (Grain-free, Egg-free, Dairy-free, Paleo-friendly, no bake)

                  Breakfast Cookies from Lexi’s Clean Kitchen (Grain-free, dairy-free, paleo-friendly)

                  Garlic Roasted Kale Chips from Fit Foodie Finds (sugar-free, dairy-free, egg-free, paleo-friendly, Whole30 compliant)

                  Toasted Maple Pecan Overnight Chia Pudding from PaleOMG (Dairy-free, grain-free, and egg-free)

                  Homemade Fruit By The Foot from Against All Grain (Dairy-free, grain-free, nut-free, egg-free)

                  Pad Thai Spring Rolls from With Food and Love (Grain-free, gluten-free, and dairy-free)

                  Pistachio Cardamom Bars from Gourmande In The Kitchen (Dairy-free, Whole30 compliant, grain-free)

                  Salt and Vinegar Popcorn Cauliflower from Running to the Kitchen (Grain-free, egg-free, dairy-free)

                  Coconut Walnut Sunflower Seed Granola from The Roasted Root (Egg-free, dairy-free, grain-free)

                  Breakfast Trail Mix from Eating Bird Food (Grain-free, Paleo-friendly, egg-free, dairy-free)

                  Lime Coconut Chia Energy Bites from The Healthy Maven (Dairy-free, grain-free, paleo-friendly)

                  The Raw Brownie from My New Roots (Grain-free, refined sugar free, dairy-free, egg-free, and raw)

                  Banana Hemp Seed Pudding from Minimalist Baker (Dairy-free, egg-free, grain-free)

                  Chai-Spiced Almond Hazelnut Butter from Ambitious Kitchen (Dairy-free, egg-free, gluten-free, grain-free)

                  Paleo Ginger-Spiced Mixed Nuts from I Heart Umami (Gluten-free, grain-free, dairy-free, refined sugar-free)

                  Matcha Vanilla Smoothies from Love and Lemons (Grain-free, gluten-free, and dairy-free)

                  Homemade Snap Pea Chips from Cotter Crunch (Dairy-free, grain-free, Whole30 compliant, paleo-friendly)

                  Happy Snacking! For even more healthy snack ideas, check out this round-up here.

                  logo
                  AdBlocker Detected
                  Some elements of this website will not work correctly while your adblocker is enabled. Please disable your adblocker and reload the page.