Best of Paleo eBook: ON SALE NOW!

It’s here! I am so excited to be a part of bringing you this eBook along side some of my favorite bloggers! It is PACKED with the best paleo recipes of 2014. No joke, this eBook is loaded with beautiful recipes that are 100% guarded to taste just as good as they look! 

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Nearly 400 PAGES of gorgeous, mouth-watering recipes. 

150 recipes from 25 of the top cooks, chefs, and bloggers in the paleo community!

Over 25 never-before-seen, exclusive recipes.

Instant-download, interactive PDF with hundreds of in-document shortcuts for ease of use.

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10347697_10107546538278684_1748867094243317501_nThe Urban Poser

Brittany Angell

The Paleo Mom

Diane Sanfilippo

Real Food Liz

Mark’s Daily Apple 

Paleo Parents

Radicata Medicine

PaleOMG

Simple Roots Wellness

Zenbelly

Pete’s Paleo

The Domestic Man

Fed and Fit

Ditch The Wheat

Spunky Coconut

Jessi’s Kitchen

Stupid Easy Paleo

Virginia is for Hunter Gatherer

The Clothes Make The Girl

Pastured Kitchen

Clean Eating With A Dirty Mind

Primal Palate

Health Starts in the Kitchen

And of course, myself!

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SALE: For exactly one week… you can download the book directly to your kindle, phone, iPad, computer, or anywhere for 20% off until noon on Monday the 17th.  That’s $19.99 for 150 recipes!!!! After the 17th, the product will go up to the full price of $24.99.

Click HERE for all the details and to purchase the eBook! 

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I am so excited for you to get your hands on this eBook! What are you most looking forward to making?

 

 

 

Pumpkin Whoopie Pies and Healthy Fall Treats

Fall treats are all the rage. Bring a pumpkin or apple baked good to your coworkers or family and you’ll be the hit of the day (or night). My blogger pals and I are back for another month of eats for you!

Four paleo treats to kick off all-things-fall! 
Healthy Fall TreatsKelly from Nosh and Nourish made you BARK, and not just any ‘ol bark. Bark that has pumpkin, and butterscotch, and all things Fall. 

Find the recipe here!butterscotch-pumpkin-bark

Davida from The Healthy Maven made you Chocolate Cranberry Cookies. I can’t wait to make these beauties.

Find the recipe here!Grain-Free Chocolate Cranberry Cookies

Lee from Fit Foodie Finds made you BISCOTTI. Since I have a new found love for my espresso maker, these definitely need to accompany my almond milk cappuccino!

Find the recipe here.
BiscottiI made you Pumpkin Whoopie Pies! Let’s talk about these for a second. Perfect pumpkin cookies filled with easy MARSHMELLOW fluff. I kid you not.
Pumpkin Whoopie PiesPumpkin Whoopie Pies

[yumprint-recipe id=’213′]

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies with Marshmellow Fluff

Ingredients

    Cookies

    Marshmellow Fluff

    Directions

  • Preheat oven to 350
  • In a medium-sized mixing bowl sift together almond flour, coconut flour, baking soda, and salt
  • Add in pumpkin puree, egg, honey, oil, and vanilla; mix well
  • Drop tablespoons of dough on a lined baking sheet (I cover mine with my slip at or parchment paper), and lightly flatten
  • Bake for about 15 minutes (I take them out a tad undercooked, you may leave them in a tad longer if you wish)
  • While cooking whisk together 2 egg whites with your electric hand mixer- whisk attachment
  • Mix for 4-5 minutes or until soft, then hard peaks begin to form
  • Heat honey lightly and pour into egg white mixture
  • Whisk for an additional 3-4 minutes until hard peaks form (will be fluffy and glossy)
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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 disclosure policy for more info!

    Chocolate Chip Coconut Macaroons [VIDEO]

    These Chocolate Chip Coconut Macaroons are the perfectly sweetened holiday cookie! They are so delicious, while also being gluten-free, dairy-free, and refined sugar free!

    Chocolate Chip Coconut Macaroons

    Passover is one week away. Coconut macaroons are a Passover staple, but for those of you who don’t celebrate; they are probably one of my favorite light cookies anytime of the year. Sweet, light, coconut-y, and of course for me, a touch of mini chocolate chips and dipped in chocolate. Perfect. And did I mention they are super easy to make?

    Passover is a time where we get together with family, have our traditional Jewish eats (Swedish meatballs, brisket, rolled cabbage, etc.), and reflect. On Passover you eat only unleavened bread and flourless desserts. Perfect for a grain-free/gluten-free house! Minus the matzo… I make a mean Matzo Lasagna!

    Chocolate Chip Coconut Macaroons

    I love Passover because like some of other holiday’s throughout the year, my nanny (grandma) comes in from Florida. Her famous recipes are the ones that line the table year after year. I have learned so much from her as a person, and as a chef! This week you’ll find a recreation of Nanny’s Swedish Meatballs that taste just like her traditional dish; one that is so special to me. This year Passover falls smack in the beginning of the week; sadly, heading back to New York isn’t an option, but I’ll go the weekend after to enjoy the time with my family!

    But back to the macaroons, shall we? We couldn’t keep our hands off of these babies!

    Chocolate Chip Coconut Macaroons 

    Sweetened just right! I’ll take another batch…

    Chocolate Chip Coconut Macaroons

    Prep Time 00:05 Cook Time 00:15 Serves 12

    Ingredients

    • 5 large egg whites
    • 1/4 cup honey
    • 2 cups unsweetened shredded coconut
    • 1 tsp vanilla extract
    • Dash fine sea salt
    • 1/4-1/3 cup chocolate chips of choice
    • Optional: 1/2 teaspoon almond extract
    • Dipping: 1/3 cup melted chocolate chips

    Directions

    • Preheat oven to 350℉.
    • In a large bowl whisk together egg whites with honey.
    • Once fluffy, add in coconut, vanilla, and sea salt and mix well to combine.
    • Add in chocolate chips.
    • Line baking sheet with baking liner or parchment paper.
    • Roll into balls (I pinch mine at the top, but you don't have to).
    • Bake for 12-15 minutes until slightly golden brown at the top.
    • Let cool and drizzle with chocolate.
    • Store in refrigerator.

    Recipe Notes

    • Servings: 12
    • Amount Per Serving: 1 (without chocolate dipping)
    • Calories: 139
    • Fat: 10g
    • Carbs: 12g
    • Protein: 2g
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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 disclosure policy for more info!

    Cookie Dough Cheesecake Bars

    Friends… I think you are either going to love me or hate me, for the dairy-free cheesecake addiction that I am about to instill in you. Trust me and make them! These were outrageous. My trusty taste-tester was blown away.

    Cookie Dough Cheesecake Bars

    A little side note: While I love a good treat (I’ll take a chocolate chip cookie or a brownie any day), moderation is key. These bars are made with real food and good-for-you ingredients, but they are not made to eat the entire batch! Okay, rant done. Go enjoy one or two!

    Cookie Dough Cheesecake Bars

    Cookie Dough Cheesecake Bars

     

    [yumprint-recipe id=’136′] 

    Cookie Dough Cheesecake Bars

    Cookie Dough Cheesecake BarsWhat is your favorite cheesecake flavor?

    Cookie Dough Cheesecake Bars

    Ingredients

      Cheesecake crust

      Filling

      Directions

      1. 1. Soak cashews overnight in a bowl of water
      2. 2. In the morning, rinse and discard water from bowl, set aside
      3. 3. In a food processor, add sunflower seeds and grind into flour
      4. 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
      5. 5. Blend until smooth
      6. 6. Line a 7x11 glass baking dish with parchment paper
      7. 7. Spoon crust mixture and flatten evenly
      8. 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
      9. 9. blend until creamy and smooth
      10. 10. Once blended, add in chocolate chips and spread mixture evenly over crust
      11. 11. Place in freezer for 4-6 hours
      12. 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator

      Recipe Notes

    • Serving: 15 bars
    • Amount per serving: 1 bar
    • Calories: 253
    • Fat: 20g
    • Carbs: 16
    • Protein: 6g
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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 disclosure policy for more info!

      Paleo Thin Mints [VIDEO]

      Looking for a healthier version of your favorite Girl Scout Cookie? These Paleo Thin Mints are just that! Crunchy, minty, chocolate-y, and just the right amount of sweetness! They are the REAL DEAL, while also being gluten-free, grain-free, dairy-free, and refined sugar free!

      Paleo Thin Mints | Lexi's Clean Kitchen 

      Girl Scout season is here… and if you are visiting my website you are likely avoiding the adorable little girls outside of the supermarket. It’s been a long time, I mean a long time, since I have eaten one. Although they are delicious, I am happy these types of flours and sugars are out of my life. But let’s be real for a minute, I totally want a cookie! Paleo Thin Mints | Lexi's Clean Kitchen

      Growing up I was definitely more of a Samoa/Tagalong kind of girl. As I grew up my palette switched to the Thin Mints. So naturally, I had to recreate.

      Paleo Thin Mints | Lexi's Clean Kitchen

      These would be really good crumbled on top of a bowl of a thick vanilla protein smoothie. Just saying!

      Watch the video:

      Paleo Thin Mints

      Prep Time 00:45 Cook Time 00:15 Serves 14

      Ingredients

        Dry Ingredients

        Wet Ingredients

        Chocolate Coating

        Directions

        1. In a bowl combine dry ingredients followed by wet ingredients. Make sure the butter is softened and at room temperature before adding it in. Use a fork to mix the dry and wet ingredients together until the butter is well incorporates and you have formed a pliable dough.
        2. Roll the dough into a ball and wrap it in parchment paper. Place the dough in the refrigerator and let chill for 30-45 minutes.
        3. While dough is chilling, pre-heat the oven to 350 ℉.
        4. Once dough has chilled, place it onto a piece of parchment paper. If the dough is soft, sprinkle additional tapioca flour onto the parchment before placing the dough onto it.
        5. Place a second sheet of parchment paper over the dough. Using a rolling pin, roll out dough until it is 1/4 inch thick. Make sure not to roll it any thinner. Thin dough will very be hard to lift. Use an off-set spatula to make the dough easier to lift.
        6. Use a cookie cutter to cut out cookies and gently lift them with a spatula to place them onto a sheet-tray lined with parchment paper (if dough is very soft roll it out and place it back into the refrigerator for an additional 10 minutes).
        7. Bake for 15 minutes.
        8. Remove and let cool completely on a cooling rack.
        9. Over a double boiler, melt chocolate and coconut oil. Once melted, add in peppermint extract. You can add more extract to taste, if you want the cookie to be extra minty!
        10. Using a spoon, dip cookies into the chocolate until fully coated and place back on the parchment paper. If the dipping chocolate is thick, add additional melted coconut oil to thin it out! Let chill in the fridge for at least 10 minutes, or until the chocolate has hardened.

        Recipe Notes

        • As tradition goes, store thin mints in the freezer!
        • Just like meringues, a warm kitchen will effect the dough and cause it to be harder to deal with.
        • Updated March 2017: recipe altered slightly to perfect.
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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 disclosure policy for more info!

        What is your favorite Girl Scout cookie?

        Paleo Chocolate Chip Chia Pudding

        I have made Chia Pudding before, which I really really loved. It is super healthy, packed with nutrients, and the flavor options are endless. The thing is, it really isn’t the consistency or texture of actual pudding, so a slight change needed to happen (for me), and it only took one additional step to get it there!

        TUESDAY TREAT from Lexiscleankitchen.com

        I call this Espresso Chocolate Chip based on the ingredients, but to me it tastes more like Cookies ‘N Cream. Really really good, Cookies ‘N Cream. I wouldn’t except strong coffee/espresso flavor here, unless you add more into it. Except a cross between the two!  

        I love this as a mid-day snack, a dessert, or even a post-workout treat because it uses my favorite protein powder, SFH, to make it a complete good-for-you package. The texture of thick pudding, loaded with delicious flavor, protein, and nutrients! #win

        Paleo Chocolate Chip Espresso Pudding
        Paleo Chocolate Chip Espresso Pudding

        [yumprint-recipe id=’118′]

        This is a sponsored post; I was compensated and received product to use. As always, all thoughts and opinions are 100% my own.

        Paleo Chocolate Chip Espresso Pudding Paleo Chocolate Chip Espresso PuddingPaleo Chocolate Chip Espresso PuddingWhat is your all-time favorite pudding flavor? Do you like it simple or creative?

        Espresso Chocolate Chip Chia Pudding

        Ingredients

        Directions

      • 1. Combine all ingredients (except for the chocolate chips/cacao nibs) in a bowl and place in refrigerator for 30 minutes
      • 2. Transfer mixture to high-speed food processor, add in 1/2 the cacao nibs/chopped chocolate (or more as desired), and blend until smooth
      • 3. Add in additional cacao nibs or chopped chocolate chips
      • 4. Garnish as desired and serve
      • Recipe Notes

        1. - I have made this a few times, I do not like it with flavored protein powder
        2. - For sweeter pudding, add additional maple syrup
        3. - To make vegan, use a vegan protein
        4. Servings: 2
        5. Amount Per Serving: 1
        6. Calories: 215
        7. Fat: 7g
        8. Carbs: 15.8g
        9. Protein: 19g
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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 disclosure policy for more info!