Protein Crepes + Stack’d Cookbook Giveaway

I recently came across a new cookbook, Stack’d: The Gluten-Free Protein Pancake Cookbook. Sounds right up my alley, right? The creator, Jessica Kahn of Kitch&Table, is an absolute sweetheart and I was thrilled when she offered to give me recipes from this stunning book to try! Her cookbook is filled with unique recipes from savory to sweet; including Lemon Ricotta, Spiced Chip, Cheddar & Chive, Zucchini, and Strawberry Shortcake!
I was so intrigued by the recipes and stunning photographs, that I didn’t realize at first that I’d have to do some adapting to make the recipes grain-free and dairy-free. With some discussion with Jess, I adapted her crepe recipe a tiny bit and made a paleo-friendly version that was a huge hit, we had them two days in a row in my house!
  • All recipes are gluten-free
  • The batter is simple to prepare
  • You’ll most likely already have the ingredients in your kitchen!
  • As noted above, if you avoid grains & dairy, it’s no problem! Minor substitutions can be made to achieve the same delicious outcome
We had fun filling the crepes with different things, and for the ones in my house who eat dairy, greek yogurt mixed with raw honey was a hit! This book is stunning and loaded with delicious, healthy, and unique recipes (there are 35 in the book), and is available for a low price of $3.49 here Amazon! If that’s not great enough, want some more great news? I am giving away one copy of Jess’ Cookbook! You can enter to win through the giveaway tab on my Facebook page. Simple as that!
Protein Crepes | Protein Crepes |
Ingredients (adapted from Stack’d): Makes 2 crepes
  • 2 organic eggs
  • 2 tsp raw honey (agave, or pure maple syrup)
  • 1/2 cup almond meal
  • 1 tsp organic vanilla extract
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 ripe banana
  • 2 scoops vanilla grass-fed whey
  • 1/2 tbsp grass-fed butter or coconut oil
  • Desired fillings: fresh fruit, homemade jam, almond butter, etc.


  1. In a bowl whisk together all ingredients
  2. In a medium-skillet, heat oil or butter
  3. Pour batter on and cook over medium heat until you can flip it
  4. Flip, transfer to a plate, and fill with desired fillings

Protein Crepes |


Maple-Infused Protein Waffles with Caramelized Bananas

I absolutely love my protein pancake batter and all the things it can become! Today I altered them into maple-infused waffles and topped it with delicious caramelized bananas. A perfect Saturday morning breakfast.
Maple Infused Protein Waffles with Caramelized Bananas | #paleo #glutenfree #dairyfree

Ingredients: (serves 1-2 people)

  • 1 ripe banana
  • 1 egg
  • 1 tbsp coconut flour (or flour of choice
  • 1-2 scoops vanilla whey protein powder
  • 1/4 tsp baking powder
  • 1/4 tsp organic vanilla extract
  • Dash of Cinnamon
  • Optional Maple Infusion: 1 tsp pure organic maple syrup

Caramelized Banana:

  • 1 banana, sliced
  • 1 tbsp grass-fed butter (or coconut oil)
  • 1 tsp raw local honey
  • Dash of cinnamon

Maple Infused Protein Waffles with Caramelized Bananas | #paleo #glutenfree #dairyfree



  1. Mix ingredients together into a bowl
  2. Grease waffle maker
  3. Pour in batter
  4. Cook until done, transfer to plate, and add desired toppings

Caramelized Bananas:

  1. Heat butter/oil in skillet
  2. Add sliced bananas and drizzle with honey
  3. Mix and cook until golden brown and syrupy, about 5 minutes
  4. Sprinkle cinnamon on top

Maple Infused Protein Waffles with Caramelized Bananas | #paleo #glutenfree #dairyfree

Maple Infused Protein Waffles with Caramelized Bananas | #paleo #glutenfree #dairyfree


Loaded Paleo Breakfast Hash

Normally when preparing sweet potatoes for breakfast I make these Roasted Cinnamon Sweet Potato Home Fries. But today, seeing as it was a ‘breakfast for dinner’ kind of night, I decided to be adventurous. I loaded up my skillet and cooked up a hash that was a huge hit. This loaded hash with eggs and hot sauce… I think I could be in heaven!Loaded Paleo Breakfast Hash | Lexiscleankitchen.comLoaded Paleo Breakfast Hash |


  • 1 large sweet potato, chopped
  • 1 cup peppers and onions, chopped
  • 1 large handful fresh organic spinach
  • 1 tomato, finely chopped
  • 1 1/2 tsp extra-virgin olive oil (or oil of choice)
  • 2 garlic cloves, crushed
  • Optional: 2 organic chicken sausages, chopped
  • Optional: 4 pieces nitrate-free bacon, pre-cooked and chopped
  • Himalayan sea salt and freshly ground pepper, to taste


  1. In a skillet, sauté oil and garlic over medium heat for 1 minute
  2. Add in chopped sweet potato and stir
  3. After 4-5 minutes, add in peppers, onion, and tomato
  4. Let sauté for about 5 minutes, stirring occasionally
  5. Mix in chopped sausage and bacon, let cook for 5-7 minutes, stirring often
  6. Mix in fresh spinach, and cook for 2-3 minutes, or until sautéed
  7. Remove skillet from heat and serve hot
  • I served mine with fresh organic over easy eggs.
  • Tip: To get your eggs perfect, cook them slow over medium/low heat.

Loaded Paleo Breakfast Hash |

Grain-Free Chocolate Chip Banana Muffins

My Blueberry Banana Muffins are such a hit that adjusting them slightly to make chocolate chip muffins was a no brainer! These are so moist and delicious. The perfect small batch of muffins.Grain-free Chocolate Chip Banana Muffins | #glutenfree #dairyfree #paleo #muffins

Ingredients: Makes a small batch (6 muffins)

  • 1/2 cup almond meal (I used Trader Joe’s ‘Just Almond Meal’ for these)
  • 1 1/2 tsp coconut flour
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 tsp coconut oil
  • 1 egg
  • 1 1/2 tsp honey
  • 1 banana mashed
  • 3 tbsp Enjoy Life’s Mini Chocolate Chips (or chocolate chips of choice)


  1. Preheat oven to 350 and spray silicone muffin cups
  2. In one bowl combine almond meal, coconut flour, baking soda, and salt
  3. In a separate bowl combine egg, coconut oil, honey, and banana – mash and mix well.
  4. Combine wet and dry ingredients
  5. Add in chocolate chips and mix
  6. Bake for about 20 minutes

Grain-free Chocolate Chip Banana Muffins | #glutenfree #dairyfree #paleo #muffins

Breakfast Stacks

Ahh…. the stacks are back! I love these because the presentation always looks great, and they are so customizable. This version has purple potatoes, organic farm fresh eggs, roasted organic tomato, and nitrate-free bacon. BUT, you can spin them in so many ways: eggs, salsa, potatoes, and avocado, anyone? Or as a dinner appetizer!

Breakfast Stacks | Breakfast Stacks |

Ingredients: (serves 2)

Note: Quantity may change based on how many stacks you are making

  • 5 purple potatoes
  • 1/2 white sweet potato
  • 1 tbsp extra-virgin olive oil (or oil of choice)
  • Himalayan sea salt
  • 6 organic farm-fresh eggs (or more)
  • 1 organic plum tomato
  • 4 strips nitrate-free bacon

Optional: sautéed spinach, avocado, and salsa


  1. Preheat oven to 400
  2. Cut up potatoes, toss with oil and salt, and place on baking sheet
  3. Bake for 30 minutes or until fully cooked
  4. After 15 minutes, slice tomatoes and throw them on the baking sheet for the remaining 15 minutes
  5. Crack eggs and scramble in a pan over medium heat and set aside
  6. Cook bacon as per cooking directions and set aside
  7. Place your cookie cutter or food mold onto the center of your plate
  8. First layer: place potatoes to completely cover the bottom of the mold. Press down
  9. Second layer: add roasted tomato slices covering your potato layer, and press down
  10. Third layer: add scrambled eggs, and press down
  11. Forth layer: top with cut up bacon
  12. Pull mold straight up and serve

Products Used:

Benefits of Purple Potatoes:

  • Switch from white potatoes to dark (purple)!
  • The darker the flesh, the greater quantity of carotenoids
  • Rich in antioxidants: anthocyanin and flavonoids
  • Contains potassium, vitamin c, and fiber
  • Contains blood-pressure lowering phytochemicals

Breakfast Stacks |