pecans

11.04.19

Healthy Sweet Potato Casserole

Posted on by Lexi , Views: 63627

This Healthy Sweet Potato Casserole with candied pecans makes the absolute perfect side dish at your Thanksgiving dinner or at your December holiday party. Do you want to know the best part? It’s lighter than your typical sweet potato casserole and free of refined sugar! Plus it’s easy to make-ahead of time and the perfect side to bring along to a potluck style dinner. Made in partnership with my friends at Ello Products.

Healthy sweet potato casserole with candied pecans on topHealthy Sweet Potato Casserole

Sweet Potato Casserole is an absolute favorite for many on Thanksgiving! If you haven’t had it before it is a layer of creamy cinnamon laced sweet potatoes topped with either a crumble, marshmallows or in our case, candied pecans. This Healthy Sweet Potato Casserole has all the flavor of the original but lightened up using unrefined sugar. I also love how simple this casserole is to prepare ahead of time and bring with you on-the-go to a potluck friendsgiving.

Candied pecans on a sheet panSweet Potato Casserole Ingredients

  • Sweet Potatoes
  • Maple syrup or Honey
  • Butter (or Ghee or Coconut oil)
  • Cinnamon
  • Nutmeg
  • Vanilla
  • Sea Salt
  • Golden Raisins (optional)
  • Pecans

Healthy sweet potato casserole recipe in a make-ahead dish

Why we Love Ello Bakeware for Making this Dish

To make this extra portable I love baking this in Ello DuraGlass Bakeware Containers. For this recipe we’re using the 8×8 baking dish. These durable glass baking dishes are perfect for both cooking at home and bringing food along to cook on the go. What makes this line of bakeware special is that they come with a protective silicone sleeve that doubles as a trivet so a dish can go from the freezer or refrigerator, to the oven and then right to the table.

That makes these Ello DuraGlass Bakeware with matching lids perfect for holiday baking, especially for make-ahead and on-the-go dishes. Each container is perfectly portable and pretty cute too so it works as both bakeware and a serving dish.

I love using glass both for baking and for storage because it’s free of harmful chemicals, can be heated in the oven, and is (top-rack) dishwasher safe. Plus the crystal clear Tritan lid and colorful silicone sleeve let’s me easily see what is in the containers so I can keep my refrigerator more organized. This is especially helpful during the busy holiday season when there is a lot of food being cooked and prepared ahead of time.

Make ahead sweet potato casseroleA Perfect Make Ahead Dish

Casseroles are a perfect make-ahead dish. This Healthy Sweet Potato Casserole can be prepared ahead two ways:

  1. You can assemble, but not bake this dish. This is a good option if you are traveling with this dish, but want to eat it freshly baked. Prepare your casserole up until step 7, which is the actual baking time. Let the dish cool completely and then cover with your lid and store until ready to bake.
  2. You can fully bake this dish and reheat. This entire dish can be prepared fully, cooled completely and then stored in the refrigerator, for up to 1 day, until ready to serve. Reheat the dish in a warm oven until heated through, and the pecans are crispy again.

Plate made up with thanksgiving side dishes and turkey.

Looking for other Thanksgiving inspiration? Check out these recipes:

Love sweet potatoes? Check out these recipes:

Sweet Potato Casserole with Candied Pecans

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Prep Time 00:10 Cook Time 00:35 Total Time 00:45 Serves 6-8

Ingredients

For Quick Candied Pecans

Directions

  1. Preheat oven to 375ºF and line a rimmed baking sheet with parchment paper.
  2. In a large pot place cubed sweet potatoes and cover with water. Cover and let boil for 15 minutes or until fork-tender.
  3. Meanwhile, make quick candied pecans: Heat a skillet over medium high heat and add 1 cup pecans. Toast until fragrant, about 30 seconds. Carefully add maple syrup and mix to coat all pecans. Once the maple syrup is boiling, remove from heat, and spread on the baking sheet to cool.
  4. Drain potatoes and return back to the pot. To the sweet potatoes add maple syrup, butter, cinnamon, nutmeg vanilla and salt mash together until mostly smooth. If adding raisins, add in now. Alternatively you could pulse this in a food processor or high-speed blender if you want an ultra smooth filling.
  5. Scoop the mashed sweet potato into your Baking dish and smooth over the top.
  6. Garnish the sweet potato casserole with the pecans.
  7. Bake in the preheated oven for 20 minutes and serve warm.

Recipe Notes

Want to make this dish ahead of time to bring? You have two options!

Make Ahead Instructions:

You can make this dish up until the point of baking. Let it cool completely before covering with the Ello Storage Lid and store for up to 1 day until ready to bake. Or you can fully bake this dish, cool completely, cover and store for up to 1 day and reheat when ready to serve.

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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 Ello Products. 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!

06.12.19

How to Make Pecan Milk

Posted on by Lexi's Clean Kitchen , Views: 4245

This Pecan milk recipe is creamy and rich and is so easy to make! It can be used in almost any recipe calling for almond milk, but it also just taste delicious on its own. We’re walking you through how to make this pecan milk recipe with all the tips and tricks you need!

pecan milk recipe in a bottlePecan Milk Recipe

Everyone has heard of almond milk these days, but did you know it’s possible to make milk out of most nuts? Pecan milk has a nut forward taste and so super creamy and delicious; it’s similar to cashew milk. Like most other nut milks it is also simple to make at home. Actually, pecan milk is one of the easier nut milks to make homemade because it doesn’t require any straining. Pecans are soft nuts, so as long as you soak them and use a high-speed blender, no straining is necessary and the resulting milk is so thick and creamy.

pecans soaking in a jar

How do you make pecan milk?

  1. Soak 1 cup of pecans
  2. Blend pecans and fresh water continuously for 1-2 minutes
  3. Pour into a jar and store in the refrigerator for up to 5 days

Why You Don’t Have to Strain Pecan Milk

Pecans are such a soft nut that after you are finished blending, there isn’t any pulp that needs to be strained away. And because of this pecan milk is ultra creamy comparatively to other nut milks. Don’t have a high-speed blender? It’s possible to make it without one, but you may have to strain it in order to get it really smooth.

pecan milk in a blender

If you like this guide to pecan milk, check out the others in this series:

Check out these recipes that use nut milk:

How to Make Pecan Milk

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Prep Time 00:05 Inactive Time 04:00 Total Time 04:05 Yields 4 cups

Ingredients

  • 1 cup raw unsalted pecans
  • 4 cups filtered water
  • Pinch salt (optional)
  • 1 tablespoon maple syrup (optional)

Directions

  1. Soak your pecans in cold fresh water for at least 4 hours or overnight.
  2. Drain and rinse the pecans.
  3. Place pecans, 4 cups fresh filtered water, pinch of salt and maple syrup (optional) in a high-speed blender and blend continuously for 1-2 minutes, until the nuts are finely ground.
  4. Pour into a jar and store in the refrigerator for up to 5 days, though it is better the fresher it is. Separation is normal in non-dairy milks, just shake it up before using it.

Recipe Notes

  1. These nuts are soft so they do not need to be strained. If however your blender is not able to get the milk fine enough, or to a consistency you are happy with you can certainly strain it! Do this with a clean thin kitchen towel or a nut milk bag.
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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!
03.25.19

Gluten-Free Carrot Cake (Easy Sheet Cake)

Posted on by Lexi's Clean Kitchen , Views: 20474

This Gluten-Free Carrot Cake is so easy to make, has such classic flavors and is perfect to serve a crowd. This healthier, more nutrient dense take on the classic carrot cake is gluten-free, dairy-free, paleo friendly and made without any refined sugars! It can be topped with a classic cream cheese frosting, or made dairy-free with homemade fluff. Either way it will be welcome at any celebration or holiday dinner (or just a regular tuesday afternoon)!

Easy Gluten Free Carrot CakeGluten-Free Carrot Cake

We are so in love with this Gluten-Free Carrot Cake! Aside from the fact that this carrot cake is just darn delicious, our version is so much more nutrient dense and healthier than a traditional cake that we don’t feel so ridiculous eating it for breakfast. It’s the perfect cake to serve at a celebration of family holiday and is a breeze to make! The cake itself is also dairy-free and paleo, plus we give options below for changing out the cream cheese frosting..

This Gluten Free Carrot Cake is SO EASY to make because it’s made all in one bowl! So we wanted to keep the rest of the cake simple too by making it a sheet cake. We baked it in a 9×13″ cake pan, but it will work in any similar sized baking dish. We’ve done layer cakes in the past year (see chocolate and vanilla versions) so this just felt like the way to go, though you can bake this as a layer cake if you wanted. In the past we’ve recommended always baking our style of gluten free cakes in 6″ pans because they are slightly more delicate while also being heavier than traditional wheat cake, but this one might work well baked in 2-8″ cake pans if you’d like to make it a layer cake.

Simple gluten free carrot cake

Which gluten free flour is best for cake?

As always we love our favorite blend of almond and coconut flour. It is so moist and tender and really easy to use. Most people wouldn’t be able to tell the cake was gluten free. If you are looking for a nut free cake, check out this recipe here.

Other frosting options:

We’ve opted to top this with a classic cream cheese frosting, but you can feel free to use either a dairy-free cream cheese with this recipe or instead top it with our Marshmallow Fluff recipe which is dairy and refined sugar free. This cake is also delicious by itself and can be served alone, but this gluten-free carrot cake uses less sugar than most carrot cakes so you may notice it more without a frosting.

Gluten fee carrot cake coconut flour

Tips for Making Gluten-Free Cake

  • Sift your almond flour and coconut flour first if they are lumpy. It makes it easier to fully incorporate.
  • Use an electronic kitchen scale if you have one. It makes it easier to measure the gluten free flours, and we’ve included grams in the ingredient list.
  • Gluten free cakes are a little tricker to check when they are done. Some signs to look out for: the cake is nice and golden brown, it has completely puffed up throughout, cracks are not uncommon, when you stick toothpick it it should come out clean, and when you gently press in in the center of the cake it will spring back as opposed to leaving a dent (which is a sign it is underdone).
  • Let the cake cool completely before frosting.
  • The cake can be made up to two days in advance. Leave it at room temperature covered until ready to frost.
  • We direct you to use a parchment paper sling to bake the cake in. If you plan to serve the cake inside of the baking pan you do not need to use this. If you want to take the cake out and serve on a different platter the sling will help you easily take it out of the pan.
  • Once it is frosted it needs to be kept in the refrigerator. It can be assembled up to two days in advance. As most cakes, it will get more moist each day it sits.

Does carrot cake contain gluten

In this recipe, we used these tools:

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

Gluten Free Carrot Cake

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Prep Time 00:20 Cook Time 00:45 Inactive Time 04:00 Total Time 05:05 Serves 12-16

Ingredients

For Cake

For Frosting

Directions

  1. Preheat oven to 350ºF. Prepare a 9" x 13" cake pan or baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
  2. In a large bowl add the avocado oil, coconut sugar, eggs, almond milk and vanilla extract. Whisk well until fully combined.
  3. To the bowl add the almond flour, coconut flour, baking powder, baking soda, spices and salt and whisk it together until it's fully combined.
  4. Fold in the carrots, pecans, coconut and raisins.
  5. Place batter into the prepared baking dish and smooth down the top with an offset spatula. 
  6. Baking in the middle rack for 45 minutes, or until the top is puffy and the cake springs back when lightly pushed down in the center.
  7. Let cool completely. This step can be done up to two days in advance.

To make the frosting:

  1. With an electric mixer beat the butter until fluffy, about 2 minutes. Add the cream cheese and vanilla and beat until the mixture has lightened up, about 3 minutes.
  2. Add the salt and sugar and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.

To assemble:

  1. Place the frosting in the center of the cake and smooth it over the cake with an offset spatula, creating waves.
  2. If desired top with chopped pecans.

Recipe Notes

  1. You can swap out the avocado oil for another baking oil you have on hand, such as melted coconut oil or light olive oil.
  2. Looking to make a smaller cake? We've included a halved recipe below. You can bake it in either an 8x8" square baking dish, or a 8" cake pan. Baking time will be between 30-35 minutes. Look for a lightly browned top that has puffed up all over and the middle springs back when lightly pushed in.

Ingredients for a half recipe of Gluten Free Carrot Cake:

  • 1/4 cup avocado oil
  • 1/2 cup coconut sugar
  • 3 eggs
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1-1/2 teaspoon vanilla extract
  • 2 cups (192g) almond flour
  • 1/2 cup (48g) coconut flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch fine sea salt
  • 1-1/2 cup carrots (2 large)
  • 1/2 cup pecans (optional)
  • 1/4 cup shredded coconut (optional)
  • 1/3 cup raisins (optional)
Cream Cheese Frosting:

Nutrition Facts
Servings: 16
Amount per serving
Calories 240
Total Fat 16.1g 21%
Saturated Fat 10.1g 51%
Cholesterol 46mg 15%
Sodium 136mg 6%
Total Carbohydrate 23.1g 8%
Dietary Fiber 0g 0%
Total Sugars 22.2g
Protein 1.7g

Gluten-Free Carrot Cake WITHOUT Frosting:

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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!
07.11.17

Candied Pecan and Herb Chicken Salad

Posted on by Lexi , Views: 292040
Herb Chicken Candied-Pecan Salad | Lexi's Clean Kitchen

This Herb Chicken and Candied Pecan Salad is the perfect low-carb, flavorful, and tasty Summer salad! With a little bit of crunch, a hint of sweet, and a lot of flavor, this salad is my new favorite! Made in partnership with the American Pecan Council!

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

I am so excited to partner with my friends at the American Pecan Council to bring you today’s delicious salad. I am seriously obsessed with this one!

Pecans are one of my all-time favorite nuts. Their crisp and buttery texture and naturally sweet taste makes them my go-to for salads and other savory dishes.

They are low in carbs, high in fiber, and they contain the same heart-healthy unsaturated fats that are found in other nuts, but they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!

Another fun fact? Pecans have 3 grams of protein per ounce and 11% daily value of fiber per ounce! A heart healthy, nutritious snack that is so delicious! 

These candied pecans are next level amazing. You may remember my gift giving series this December. I packaged similar candied pecans as little gifts and they were an absolute hit. They’re even better in a salad!

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

I love this salad because it uses tons of fresh herbs from my garden and CSA, local mixed greens, and an AMAZING dressing.

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

A little bit of sweet, a little bit of salty, plus the candied pecan crunch!

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

Candied Pecan and Herb Chicken Salad

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Prep Time 15 minutes Cook Time 30 minutes Total Time 0:45 Serves 4

Ingredients

    Candied Pecans

    Grilled Herbed Chicken

    Shallot Vinaigrette: (makes 1/2 cup)

    Other Salad Ingredients

    • Fresh apples, peaches, or apricots, sliced thin
    • 2-4 cups mesclun greens or mixed greens
    • 1/4 cup fresh mozzarella, diced or brie cheese
    • 1 red onion, sliced thin
    • 3 fresh figs, sliced in half

    Directions

    1. Preheat oven to 250°F and line a half-sheet tray with parchment paper.
    2. In a small mixing bowl, beat egg white and water together until frothy.
    3. In a separate bowl mix together maple sugar and sea salt and set aside.
    4. Toss pecans in the frothed egg white mixture first and then place in spice mixture until evenly coated. Place on sheet tray and bake for 30 minutes. The pecans should be well coated in the maple sugar.
    5. Pat chicken dry and season with salt and pepper.
    6. In a small mixing bowl, mix together garlic powder, 1 tablespoon extra-virgin olive oil, and fresh herbs.
    7. Coat chicken well in herb mixture.
    8. Place chicken on a greased grill or grill pan for about 3-4 minutes on each side, or until fully cooked through. If using a grill pan, make sure to cover the chicken to ensure even cooking. Take chicken off heat, slice, and set aside until ready to eat.
    9. While chicken cooks, whisk salad dressing ingredients together in a small mixing bowl.
    10. Assemble all salad ingredients on a serving platter of choice. Save half of the candied pecans for snacking!  Drizzle with shallot vinaigrette (1/4 cup or more, as desired) 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!

    This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own!

    12.05.16

    Espresso Candied Pecans

    Posted on by Lexi , Views: 24176

    These Espresso Candied Pecans are the perfect DIY gift giving treat! They are easy to make, and you can make large batches to package up for friends and family this holiday season!

    Espresso Candied PecansHomemade Candied Pecans

    Each day this week on Lexiscleankitchen.com you’ll find new DIY gifts that you can prepare for the holidays! Yes, Monday (today) through Friday, and man do we have good things planned for you. 

    I love making my own treats as gifts for people. It has such a wonderful personal touch, and with that you can save some money. A win-win! I’m kicking off DIY gift week with these candied nuts because they remind me of those delicious smelling nuts in the mall. Do you know those? That’s what my kitchen smelled like with each batch of these! 

    DIY Candied pecans

    What you will need:

    Plastic Bags

    Ribbon

    Card Stock (White) Card Stock (Brown)

    Printable Labels

    Espresso Candied Pecans

    Download your free printable labels here!

    Watch the video:

    If you like this homemade edible gift idea, check out these others:

    Espresso Candied Pecans
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    Ingredients
    1. 1 egg white
    2. 1 teaspoon water
    3. 2 cups shelled pecans
    4. 2 tablespoons espresso powder
    5. 1/4 cup maple sugar
    6. 1/2 teaspoon cinnamon
    7. 1/4 teaspoon fine sea salt
    Instructions
    1. Preheat oven to 250°F and line a half-sheet tray with parchment paper.
    2. Beat egg white and water together until frothy.
    3. In a separate bowl mix together espresso, maple sugar, cinnamon, and sea salt and set aside.
    4. Toss pecans in frothed mixture first and then place in spice mixture until evenly coated. Place on sheet-tray.
    5. Bake for 30 minutes, flipping every 10-15 minutes.
    Lexi's Clean Kitchen https://lexiscleankitchen.com/
    06.03.14

    Caramel Turtle Cups

    Posted on by Lexi , Views: 184480

    These Homemade Chocolate Turtles are the ultimate lightened-up homemade candy. They’re so delicious and making them at home is easy, using only a handful of wholesome ingredients like our Vegan caramel, pecans and dark chocolate. They are the  perfect treat to have on hand in the fridge or freezer for when you want something sweet!

    homemade chocolate turtles cupsHomemade Chocolate Turtles

    Homemade Chocolate Turtles just might be the best homemade candy of all time. If you don’t know what a turtle is, let me tell you: It’s chocolate with homemade caramel and pecans. We made a handheld version that is easy to make and eat. Plus we lightened these up using vegan, dairy-free caramel and dark chocolate, so these are essential a healthy snack, right?! Run, don’t walk, into the kitchen to get started on these now!

    Ingredients Needed:

    How to Make Chocolate Turtles

    To make these chocolate turtles you mostly just assemble ingredients. The only thing that needs to be prepared is the caramel. For this recipe, we are using our favorite vegan caramel. It is made with a handful of wholesome ingredients and is super simple to make requiring no special equipment and it’s made in just under 20 minutes. We tested this dairy-free caramel with three different types of unrefined sweeteners: maple syrup, honey and coconut sugar. They truly all have their own flavor, so you can make whichever you’d like. We really enjoyed using a mix of the coconut sugar and maple syrup for our turtles recipe.

    Here is how simple it is to make the caramel: You put all of the ingredients in a medium-large pot and cook it over medium-high heat, undisturbed for about 15 minutes until it’s slightly thickened and darkened in color. Seriously, how easy is that? We wrote a whole post about it, so go check out all you need to know and the exact recipe to make it there.

    You will want to let your caramel cool before trying to use it in this recipe. If possible, let it cool overnight in the refrigerator. As the recipe says, this caramel will be thin when it is first made and will thicken up as it chills.

    Once you’ve got your cooled caramel you can mix in some pecan pieces and melt the chocolate. After that, there isn’t too much more to do other than assembling! We used a muffin tin to make our turtle cups. Line a 12-cup muffin tin with parchment paper or silicone liners and then add in some chocolate. Using a spoon, push the chocolate 1/3 of the way up the sides. Next, freeze it for 10 minutes. Then, add in the turtle mixture, before topping with more chocolate and sea salt if desired.

    Making healthy turtles recipesHow to Melt Chocolate

    We suggest melting chocolate over a double-boiler. Most people don’t have an actual double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Using this method to melt the chocolate is easy and it ensures you don’t over cook the chocolate. Overcooking the chocolate can make it separate, or “break”.

    The microwave is an alternative way to melt chocolate. If you do use the microwave heat the chocolate in very short bursts, no more than 20 seconds, while whisking in between each time.

    Stack of vegan chocolate turtlesHow to Eat and Store Chocolate Turtles Cups

    These chocolate cups are best eaten when they are slightly warmed at room temperature (so the chocolate isn’t super hard), but they’re best stored in the refrigerator or freezer. 

    They’ll keep in the refrigerator for up to 1 week or slightly longer. And in the freezer they’ll keep for up to 3 months. 

    I like to store them in the freezer long term, and then grab out when I’m craving a healthy treat. Let it sit on a plate at room temperature for about 15 minutes and then it will be good to go!

    If you like this lightened up treat, check out these others:

    Homemade Chocolate Turtles

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    Prep Time 00:15 Cook Time 00:03 Inactive Time 00:10 Total Time 00:28 Yields 12

    Ingredients

    • 1/2 cup vegan caramel, prepared and cooled
    • 1-1/2 cups (about 10 ounces) dark chocolate chips 
    • 2 teaspoons coconut oil
    • 1/3 cup pecans, toasted and chopped finely
    • 12 whole pecans, for garnish

    Directions

    1. Place parchment paper or silicone muffin liners in a 12-cup muffin tin and set aside.
    2. Melt chocolate using the double-boiler method: Bring a small saucepan of water to a simmer and place a heatproof bowl over the top. Make sure the simmering water isn't touching the bowl. Add the chocolate and the coconut oil to the bowl and slowly melt and stir the chocolate, whisking together at the end. Alternatively you could melt the chocolate in the microwave at 20 second intervals, whisking in between until it's fully melted.
    3. In a small bowl combine cooled caramel and pecans and mix together.
    4. Place 2 teaspoons of chocolate into each of the molds with a spoon and gently push the chocolate 1/3 of the way up the sides of the parchment paper. Place in the freezer to harden for 10 minutes.
    5. Remove from freezer and drop in about 1 tablespoon of caramel mixture into the center of the chocolate and smooth down.
    6. Top the caramel with 2 teaspoons melted chocolate and let sit for a few minutes before topping with whole pecan. 
    7. Store in the refrigerator for 1 week or in the freezer for 3 months.
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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!