Lexi's Clean Kitchen Salsa

1. 4 organic Roma tomatoes (hw: option if fresh tomatoes not available: see below) 
2. -1/2 onion
3. -2 garlic cloves
4. -1 jalapeño
5. 1/3 cup fresh cilantro
6. -1 lime, juiced
7. -1/4 tsp Himalayan sea salt
8. -1/4 tsp freshly ground pepper
9. -1/4 cup water
10. -1/2 tsp extra-virgin olive oil
11. -Optional: 1/8 tsp red pepper flakes
12. -Optional: To make it extra spicy, add 1 habanero pepper

Instructions

1. 1. Slice tomatoes in half
2. 2. In a large skillet, heat 1/4 cup water and add in tomatoes
3. 3. Let cook for 3 minutes, flip over, and cook another 3 minutes (until skin starts to peel)
4. 4. Remove from skillet and peel any skin that's removable, then place into food processor
5. 5. In a pan, heat oil and add in onion and garlic
6. 6. Let lightly sauté for 5 minutes and transfer to food processor
7. 7. Add the rest of the ingredients (cilantro, salt, pepper, red pepper flakes, lime juice, jalapeño) to food processor and pulse lightly
8. 8. Transfer to air tight container and store in fridge

Another great option (If you don't have fresh tomatoes) sub with

1. -1 15oz. can organic whole peeled tomatoes
2. -1 15oz. can organic diced tomatoes with chiles
3. *Yields: 2 Cups

By Lexi's Clean Kitchen

Lexi's Clean Kitchen Guacamole 

• 2 ripe avocados
• 1 tsp lemon or lime juice
• A pinch of paprika
• Himalayan sea salt and freshly ground pepper, to taste
• A pinch of cayenne pepper (can omit or add more to taste)
• A pinch of red pepper flakes (can omit or add more to taste)
• 1/8 tsp ground garlic (omit if you aren’t a garlic fan)
• Optional: 1/4 cup tomato, finely chopped
• Optional: 1/4 cup red onion, minced

Directions:

1. Cut avocado in half and remove the pit
2. Scoop out avocado and place into a bowl
3. Using a fork, lightly mash the avocado (leave some chunks!)
4. Add spices and mix well, taste and adjust spices to your liking
5. Right before serving, add onion and tomato and mix to combine (optional)
6. Place in serving bowl

Loaded Paleo Nachos

Ingredients

1. Nacho "Chips"
2. -1-2 large sweet potatoes
3. -Dash Himalayan sea salt

Spicy Chipotle Chicken

1. -2 organic chicken breasts
2. -1 tsp extra-virgin olive oil
3. -1/4 tsp chili powder
4. -1/4 tsp cayenne pepper
5. -1/4 tsp garlic powder
6. -1/4 tsp onion powder

Guacamole and salsa (hw: homemade version under dips label) 

Optional Toppings

1. -1 jalapeño, diced
2. -3 tbsp scallions, diced
3. -Any other desired nacho toppings

Instructions

1. Nachos
2. 1. Preheat oven to 375 and line baking sheet with foil
3. 2. Slice sweet potatoes thin, using mandolin
4. 3. Spray baking sheet, lay sweet potatoes down, and bake until crispy
5. 4. Remove, let cool, and place on plate

Chicken

1. 1. Cut chicken into bite size pieces
2. 2. Combine spices and coat chicken with the spice mix
3. 3. In a skillet, heat oil and add chicken and cook until fully cooked

Everything Else

1. -Place sweet potato chips, or chips of choice, on plate
2. -Top with chicken, guacamole, salsa, scallions, jalapeños, and any other desired toppings

Paleo Sweet Potato Skins

Hw: Love this idea! So many possiblities

Adapted from The Pioneer Woman (found on premeditatedleftovers)

Makes 8 skins

Ingredients:

4 Sweet Potatoes (about 2” in diameter)

6 Slices of Bacon (I prefer the thick-cut peppered bacon) (hw: or any kind of meat) 

¼ cup Chopped Green Onion

¼ cup Non-Fat Greek Yogurt (optional) (hw: yogurt is not truly paleo) 

EVOO

Kosher Salt

Directions:

Preheat oven to 400 F and line a baking sheet with aluminum foil.

Take a wet cloth and thoroughly wipe down the outside of the potatoes. You’re going to eat the skin, so you want it clean and whisker-free.

Rub the now clean potatoes with a drizzle of EVOO. Make sure you cover the entire surface.

Bake at 400 F for 45 minutes.

Remove from oven and let cool completely (or until cold enough to handle).

Once cooled, turn the oven back onto 400 F.

Cut each potato in half long ways.

Using a fork to loosen the sweet potato meat, start scraping out the innards.

You need to be sure you leave between ¼ and ½” of sweet potato on the skin.

Rub the inside and outside of the skins with more EVOO and sprinkle every side with a generous amount of kosher salt.

Place facedown on the baking sheet and bake at 400 F for another 8 minutes.

Flip over face-up and bake for 4 minutes.

Use a spatula and let them cool slightly before you move from the baking sheet to a plate.

Chop the bacon into small ½“ pieces and sauté until crispy.

After cooked, place on a paper towel to drain off the grease.

Sprinkle an even amount of bacon in each skin, top with the green onion, and finish with a dollop of Greek yogurt.

Enjoy!

Time: 2 hours total

Bake Time: 1 hour

Rest Time: 30 minutes

Roasted Red Pepper Walnut Dip

http://cupcakesomg.blogspot.com

• 1 cup walnuts
• 6 oz. roasted red peppers (about half a jar)
• 2 Tbsp. olive oil (you can also use coconut milk--you might need more to get the right consisitency)
• 1 Tbsp. chives
• 1 clove garlic
• salt and pepper to taste

1. Add walnuts to food processor. Pulse nuts into fine crumbs.
2. Add remaining ingredients and pulse until creamy and dip-able. Add more oil or coconut milk to reach desired consistency.
3. Serve with sliced bell pepper, carrots, cucumber, or Jenna's recipe.

Sweet Potato Casserole 





http://cupcakesomg.blogspot.com/Makes a ton (i.e., 12 servings-ish)

• 4 large sweet potatoes
• 1/2 cup canned coconut milk
• 1 Tbsp. coconut oil
• 1-2 Tbsp. maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• juice of half an orange (hw: optional) 

Pecan topping

• 3/4 cup chopped raw pecans
• 1 tsp cinnamon
• 1 Tbsp maple syrup
• 1 tsp melted coconut oil

1. Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.

2. Add sweet potato chunks to water. Boil until fork tender--about 10 minutes.

3. Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)

4. In a small bowl, combine all topping ingredients until pecans are well coated.

5. Dump sweet potatoes into an oven safe dish and top with pecans.

6. Bake in preheated oven until topping is browned--about 15 minutes. Serve warm.

Pecan Pie

• 2 cups blanched almond flour
• 1/4 cup arrowroot flour
• 1 egg whites
• 1/8 tsp salt

1. Preheat oven to 375F.
2. Combine all ingredients and work together to form a dough with your hands.
3. Place the dough into a 8″ deep dish or 9″ pie plate.  Channel your inner playdough-loving child, and pat and push the dough to fully line the pie plate (this is a type of pie crust called a push crust, because you “push” it into place rather than rolling it out).  Make a nice edge.
4. Bake crust for 15 minutes, until starting to turn golden brown.  Remove from the oven.

Ingredients (pie filling):

• 3/4  cup honey
• 3/4 cup Grade B maple syrup
• 6 Tbsp ghee, unsalted butter, or lard (you could also use palm shortening but ghee or lard have great flavor for this pie)
• 1 1/2 tsp vanilla
• 1/8 tsp salt
• 4 whole eggs
• 1 egg yolk (leftover from making your crust!)
• 2 cups chopped pecans
• 1-1 1/4 cup pecan halves for the top (optional)

1. Preheat oven to 375F.  Toast pecans on a rimmed baking sheet for 5-8 minutes (you can do this while your pie crust is cooking), until fragrant (the pecan pieces take about 5 minutes, and the pecan halves take a little longer).
2. Once the pecans and pie crust are out of the oven, reduce the heat to 350F.
3. Heat honey and maple syrup in a small saucepot over medium-high heat until it comes to a rapid simmer.
4. Meanwhile, beat the eggs and egg yolk together.  Temper the eggs (which means adding a little bit of the very hot honey and syrup to the eggs while you stir them quickly) then add the eggs to honey and remove from the heat.
5. Stir in the vanilla, salt, and ghee (or other fat of choice), and chopped pecans.  Pour into pie crust.
6. Arrange pecan halves to cover the top of the pie.  Place pie in the oven and back for 20-25 minutes, until set (you’ll know it’s set when you jiggle the pie a little and the middle doesn’t wobble like jello–how long this takes depends a bit on whether your crust or filling cooled a bit before getting it into the oven and just how hot your honey got when you brought it to a simmer, so it could take as long as 30 minutes).
7. Let the pie cool completely before serving.  Enjoy!