Açaí Smoothie Bowl (Vegan & Gluten Free!)

Acai Smoothie Bowls (Paleo-friendly, vegan-friendly, gluten-free) | Lexi's Clean Kitchen

This Açaí Smoothie Bowl is the perfect refreshing and nourishing treat for warm Spring and Summer days! Paleo-friendly, vegan-friendly, and gluten-free! We love topping ours with gluten-free granola, a mix of berries, and bee pollen for a pop of color and added protein!

Acai Bowl recipe

Açaí Bowl

Acai + mixed berries = the ultimate antioxidant treat! I made these bowls inspired by a favorite smoothie shop of mine, Robeks and absolutely love them! Get creative with the toppings for a fun, flavorful, and healthy breakfast!

What is an acai bowl made of?

  • Frozen Acai
  • Raspberries
  • Banana
  • Nut milk
  • Sweetener of choice
  • Optional: protein powder 
  • Toppings!

How do you make an acai bowl

If you like this smoothie bowl recipe, try this one, too!

Acai Bowl Toppings:

  • Chia Seeds
  • Bee Pollen
  • Crunchy Granola
  • Fresh Fruit
  • Shredded Coconut
  • Nuts or seeds of choice

How can I thicken my acai bowl?

Start with less milk, and add more as desired until it reaches your desired thickness. You want the base of the acai bowl to be thick & scoop able, definitely not watery.

How do you make an acai bowl

Açaí Smoothie Bowl

Prep Time 5 minutes Cook Time 00:00 Serves 1, 16 ounce bowl

Ingredients

    Acai Bowl

    • 1 frozen organic unsweetened Açaí pack. *You can find this in the frozen fruit isle in your local grocery store! We got ours at Whole Foods Market.
    • 1/2 banana, frozen
    • 1 cup frozen organic mixed berries
    • 1/2 cup unsweetened vanilla almond milk, more as needed
    • 1 teaspoon maple syrup
    • Optional: 1 scoop grass-fed whey protein powder (Use code LEXI for 10% off)

    Toppings

    • 1/4 cup paleo granola
    • 1 banana, sliced thin
    • 1 strawberry, sliced thin
    • Handful of raspberries
    • 1/2 teaspoon bee pollen

    Directions

    1. Combine all ingredients in a high-speed blender.
    2. Blend until smooth.
    3. Pour into a bowl, garnish with desired toppings and devour!

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

     

    Lexi’s Weekly Dinner Plan Week 55

    Looking for simple, healthy and delicious meals to make this week? We have got you covered! From my go-to homemade meat sauce with spaghetti squash boats to the freezer-friendly Pecan Popcorn Chicken, this menu is perfect for this busy holiday season!

    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 55 | Lexi's Clean Kitchen

    Monday: Pecan Popcorn Chicken [dairy-free, paleo-friendly]

    Tuesday: Spaghetti Squash Boats with Homemade Meatsauce [gluten-free, no sugar added, grain-free]

    Wednesday: Candied Pecan and Herb Chicken Salad [gluten-free, paleo-friendly]

    Thursday: Leftovers

    Friday: Roasted Salmon with Apple Fennel Salad [30 minutes or less, egg-free, dairy-free]

    Saturday: Out

    Sunday: Sheet Pan Buffalo Chicken and Veggies [paleo-friendly, egg-free, gluten-free]

    Grab your free printable shopping list HERE!

    Make some on-the-go breakfasts this week from the Lexi’s Clean Kitchen Cookbook!

    The French Vanilla Muffins on page 48 are so simple and make for a great freezer-friendly make-ahead breakfast or snack! I also love making a big batch of the French Toast Sticks on page 38 over the weekend and enjoying them as a grab & go option all week long!


    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!

    Low Carb Paleo Chicken Parmesan [VIDEO]

    Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

    This Low Carb, Paleo Chicken Parmesan made with almond flour is a healthier version of your favorite Italian comfort food dish! It’s breaded to perfection, flavorful, and cooked just right, while also being gluten-free, grain-free, keto, and paleo-friendly! Made in partnership with Shenandoah Valley Organic!

    Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean KitchenLow Carb Chicken Parmesan [Paleo-Friendly]

    Chicken parm was my go-to growing up. I ordered it EVERYWHERE. Chicken parmesan platters, subs, you name it, I ordered it! If you’ve tried the Eggplant Parm from my cookbook, you know I take these kinds of dishes VERY seriously.

    I am so excited to partner with my friends at Shenandoah Valley Organic to bring you today’s post! SVO is truly one of  my favorite chicken companies because they pride itself in producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised, which I LOVE.

    Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

    Not only is this low carb option healthier and made with good ingredients, it also has that crispy breading that we know and love on our chicken parmesan!

    Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

    Pair it with zucchini noodles, spaghetti squash, or gluten-free pasta for the ultimate Italian comfort food!

    Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

    If you like this recipe, try these other chicken recipes:

    Watch the video: 

    Low Carb Chicken Parmesan

    Prep Time 15 minutes Cook Time 30 minutes Serves 4

    Ingredients

    • 1 pound boneless skinless chicken breast (SVO is my trusted go-to brand)
    • 1 egg
    • 1 tablespoon water

    For the Breading

    Everything Else

    • 1 cup marinara sauce of choice
    • 1 cup fresh mozzarella cheese
    • Fresh basil, for garnish

    Directions

    1. Pat chicken dry and season generously with salt and pepper.
    2. In a bowl whisk together the egg and water.
    3. In a shallow bowl or plate, whisk together almond flour and seasoning.
    4. Dredge chicken in egg mixture, then into breading mixture.
    5. Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains.
      Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.
    6. Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.

    Recipe Notes

    Serve with zucchini noodles or gluten-free pasta of choice (not low-carb)! Two brands I love are: Jovial and Tinkyada.

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

    This post is sponsored by Shenandoah Valley Organic! 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!

    Easy Roasted Poblano & Chicken Soup (VIDEO)

    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?

    • How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
    • How to roast poblano peppers 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.

    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: 


     

    Roasted Poblano & Chicken Soup

    Prep Time 10 Cook Time 30 Serves 6

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

    Healthy Creamed Spinach (Made Without Cream!)

    Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

    This Creamed Spinach is a lightened up version of your favorite holiday classic and is made without cream for the perfect healthy and veggie-packed side for Thanksgiving! Creamy, flavorful and so simple to make! It’s keto friendly and low carb, too! Made in partnership with Pacific Foods.

    Creamed Spinach Gratin with Cashew Milk - Lexi's Clean Kitchen #holidayHealthy Creamed Spinach (Without Cream)

    I used to love traditional creamed spinach from this local chicken shop in New York that I grew up with. It was a holiday staple for us, but I knew it was loaded with junk! I am so excited to have made this healthier version!

    The star of the show is my new favorite dairy-free milk from Pacific Foods! Their cashew milk is perfectly creamy and so delicious. It’s versatile, plant-based, and made with organic and Fair Trade Certified™ cashews!

    Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

    The cashew milk makes for such a hearty and creamy sauce without any of the dairy… such a win! We used butter in this, but if you want a dairy-free option, feel free to substitute the butter for extra-virgin olive oil and ditch the cheese!

    Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

    Watch the video here: 

     

    If you like this recipe, try these other Holiday Side Dish Recipes:

    Healthier Creamed Spinach

    Prep Time 5 minutes Cook Time 30 minutes Serves 4

    Ingredients

    Directions

    1. Pre-heat the oven to 400°F. Grease a 9x9 baking dish with butter or oil of choice and set aside.
    2. In a large saucepan, heat the butter over medium-high heat.
    3. Add onion and garlic and cook until onion is translucent about 5 minutes.
    4. Add spices and cook for one minute until fragrant.
    5. Add arrowroot flour and stir for one minute until well combined.
    6. Pour in cashew milk. Mix well. Bring sauce to a boil. Once at a boil, lower heat and let simmer until thick enough to coat the back of a spoon. Add in 1/2 cup of parmesan cheese (if using) and whisk until cheese has melted, about 30 seconds. **Make sure the mixture has thickened a good amount before adding spinach.
    7. In batches, add spinach (and kale if using) to the sauce until the greens start to wilt. Taste and adjust seasoning as needed. Take off heat.
    8. Pour spinach/kale mixture into a greased 9x9 casserole dish and top with remaining parmesan cheese. Bake for 20 minutes or until bubbly and the cheese on the top is a golden brown.
    9. Serve warm!

    Recipe Notes

    • Can use dairy-free milk of choice but I do love cashew milk for it's creaminess!
    • Can omit kale and use all spinach like I did in the video!
    • Make this whole30 compliant: Use ghee or extra-virgin olive oil instead of the butter and omit the cheese.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by Pacific Foods. 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!

    Lexi’s Weekly Dinner Plan Week 48

    This week’s Dinner Plan is filled with an assortment of veggies, protein, and nutrients to keep you energized all week long! From my favorite Maple Glazed Salmon to my Candied Pecan and Herb Salad, this week’s menu will definitely not disappoint!
    Meal Plan Week 48 [gluten-free] | Lexi's Clean Kitchen

    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 48 | Lexi's Clean Kitchen

    Monday: Maple Glazed Salmon [30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly]

    Tuesday: Candied Pecan and Herb Chicken Salad [dairy-free, gluten-free, paleo-friendly]

    Wednesday: Shakshuka [30 minutes or less, dairy-free, gluten-free, paleo-friendly]

    Thursday: Leftovers

    Friday: Egg Roll Bowls [30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly]

    Saturday: Out

    Sunday: Chicken and Kale Detox Soup [30 minutes or less, dairy-free, egg-free, gluten-free, and paleo-friendly]

    Grab your free printable shopping list HERE!

    Make a cocktail this week from the Lexi’s Clean Kitchen Cookbook!

    The apple cider sangria on page 256 is one of my all-time favorites and is so great for serving a crowd! I also love the classic margarita on page 252!


    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!