Creamy Mango Madness Protein Smoothie

Creamy and packed with mango flavor, this protein smoothie is delicious, refreshing, and tropical!

Creamy Mango Madness Smoothie | #dairyfree #glutenfree #paleo #healthy

  • 1 scoop vanilla protein powder (I use this Grass-Fed Whey)
  • 1 cup unsweetened vanilla almond milk
  • 1 cup frozen mango
  • 1 tsp organic vanilla extract
  • 1/2 tsp chia seeds
  • 1/2 tsp coconut oil
  • Optional: garnish with unsweetened coconut flakes and mango


  1. Place all ingredients in blender.
  2. Blend until smooth and creamy.
  3. Garnish and enjoy!


Benefits of Mango:

  • Rich in vitamin A and E
  • Alkalizes the body
  • Improves memory and concentration
  • Improves digestion
  • Strengthens immunity

Benefits of Coconut Oil:

  • Improves metabolism
  • Regulates blood sugar
  • Contains antimicrobial properties
  • Rich in antioxidants
  • Can improve many skin conditions
  • Tip: buy organic, cold-pressed, unrefined, extra-virgin coconut oil

Benefits of Almond Milk:

  • Contains calcium and vitamin D
  • Great for your skin: 1 serving contains 50% of our recommended daily value of vitamin E
  • Low calorie
  • Rich in calcium

Benefits of Chia Seeds:

  • Loaded with iron, calcium, omega 3′s, magnesium, and antioxidants
  • Mineral powerhouse
  • Natural detoxifier
  • Improves health of hair, skin, and nails

Creamy Mango Madness Smoothie | #dairyfree #glutenfree #paleo #healthy


Sea Salted Dark Chocolate Almond Cups

I like to think of these as a delicious, more sophisticated version of the sugar-loaded Reese’s Peanut Butter Cup. The best part about these are obviously the taste, but also that each ingredient has some great health benefits! Who needs to buy cups in a store when you can make them so simply! Make a batch or two and keep them out as a fun ‘finger food’ treat that everyone will love.

Dark Chocolate Almond Cups |

Dark Chocolate Almond Cups |


  • 1 cup dark chocolate (72% or higher)
  • 1/3 cup raw almond butter (homemade or store-bought)
  • 1 tbsp raw organic honey
  • 1/2 tsp organic vanilla extract
  • 1 tsp Himalayan sea salt flakes (for topping)


  1. In a small bowl mix almond butter, honey, and vanilla extract, and place bowl in freezer
  2. Set out muffin liners (mini, large, or silicone muffin tins)
  3. Melt chocolate: in a pot of simmering water, place chocolate into a bowl resting on top, stir until smooth
  4. Drop about 1/2 a tablespoon of chocolate in the bottom of your muffin liners
  5. Take almond butter mixture out of the freezer and roll into balls
  6. Drop an almond butter ball into the center of your chocolate and slightly flatten
  7. Cover with remaining chocolate, sprinkle with sea salt, and place in the fridge or freezer until set
  8. Store in freezer for up to one week


Benefits of Raw Honey:

  • Rich in B vitamins
  • Antiviral, antibacterial, and antioxidant properties
  • Promotes body and digestive health
  • Strengthens the immune system

Benefits of Dark Chocolate (72% or higher):

  • Rich in essential vitamins and minerals
  • Reduces Stress
  • Contains anti-depressant agents
  • Excellent source of flavonoids (natural antioxidants)
  • Maintains a healthy heart

Benefits of Raw Almonds:

  • Good source of monounsaturated fat (healthy fat)
  • Excellent source of flavonoids (natural antioxidants)
  • Good source of vitamins B2 and E
  • Protein Packed
  • Raw almonds hold all of their vitamins and minerals (some is lost when cooked)

Benefits of Pink Himalayan Sea Salt:

  • Controls the body’s water levels
  • Promotes stable pH balance in cells
  • Naturally promotes healthy sleep patterns
  • Supports healthy respiratory function
  • Assists the body to better absorb nutrients

Dark Chocolate Almond Cups |

Israeli Salad

I discovered the delicious Israeli salad a number of years back on a trip to Israel and I have loved it ever since. I often forget about this simple salad, and go a long time without making it. BUT, this summer I am teaching art classes at Jewish Community Center and have rediscovered my love for Israeli Salad, as they often have it in the Cafe here. I especially love this salad during the summer months for the refreshing flavors, and how beyond simple it is to throw together. So, now that your tomatoes are ripening, get ready to make this delicious salad! It definitely makes for a great BBQ addition! I like to make a big bowl of it and keep it in the fridge as a healthy side dish all week with my lunch. Another great variation is turning the dish into a delicious Cauliflower Tabouli Salad. I used to often make tabouli salads with quinoa, but have yet to turn back since finding this no-grain option using cauliflower rice!

Israeli Salad |


  • 3 large organic cucumbers (or 4-5 small), finely chopped
  • 3-4 organic ripe tomatoes, finely chopped
  • 1/2 red onion, finely chopped (can omit)
  • 1/3 cup fresh Italian parsley, finely chopped
  • 1 1/2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice, more to taste
  • Himalayan sea salt and freshly ground pepper, to taste
  • Optional: ground garlic, to taste
  • Optional: 1/3 cup scallions, finely chopped

Optional Additions: 

  • 1/2 cup crumbled feta cheese (if you do dairy)
  • 1 green pepper, finely chopped
  • 1 15 oz. can chickpeas, rinsed and drained

Cauliflower Tabouli Version:

  • 1 head of cauliflower, grated into cauliflower ‘rice’


  1. Finely chop cucumbers, tomatoes, and onions and combine in a large mixing bowl
  2. In a food processor, pulse parsley until fine (or chop by hand)
  3. Combine chopped parsley into bowl and mix well
  4. Pour lemon juice and olive oil over vegetables and mix well to coat
  5. Add scallions, ground garlic, Himalayan sea salt, and freshly ground pepper to taste
  6. Taste and adjust seasoning as desired
  7. Cover and refrigerate until ready to serve

Tip: to prevent salad from getting too watery, scoop out seeds of the tomatoes before chopping

Cauliflower Tabouli

  1. In a food processor (or by hand using a grater), pulse/grate cauliflower until a fine rice consistency
  2. Add cauliflower rice into salad bowl and mix well to combine
  3. Cover and refrigerate until ready to serve


Benefits of Lemon:

  • One of the most alkaline-forming foods (restore body’s pH)
  • Fight the flu (rich in vitamin C and flavonoids)
  • Cleanse your bowels
  • Contain powerful antioxidants
  • Contains 22 anti-cancer compounds

Benefits of Cucumbers:

  • Relieves joint pain
  • Reduces cholesterol
  • High in fiber: promotes digestion/aids in weight loss
  • 95% water which hydrates the body/flushes toxins
  • Good source of vitamin A

Benefits of Tomatoes:

  • Good source of fiber, calcium, b-complex vitamins, vitamin A, and vitamin C
  • Improves immunity
  • Supports bone health
  • High in beta-carotene which helps skin look great
  • Contains lycopene making tomatoes a natural cancer fighter
  • Boosts gut health

Benefits of Parsley:

  • Good source of beta-carotene and vitamin C, K, and A
  • Anti-bacterial
  • Aids in digestion
  • Immune booster
  • Soothes Indigestion
  • Purifies blood
  • Anti-inflammatory

Benefits of Pink Himalayan Sea Salt:

  • Controls the body’s water levels
  • Promotes stable pH balance in cells
  • Naturally promotes healthy sleep patterns
  • Supports healthy respiratory function
  • Assists the body to better absorb nutrients

Israeli Salad | Lexiscleankitchen.comIsraeli Salad |

Chocolate Dessert Cups

Satisfaction without turning the oven on? Yes, PLEASE. Summer in the city means me loving a no-bake dessert option! Chocolate cups are perfect for a few reasons. Number 1… They are SO beyond easy. Number 2… You can customize and fill them with countless things. And number 3… They look GREAT! You’ll definitely impress your guests with this simple guilt-free treat.Chocolate Dessert Cups |


Note: If you are just making for yourself, you can melt 1 cup of chocolate and you’ll make just a few cups


  1. Melt half of the chocolate in the microwave (or over the stove)
  2. Spoon in one heaping spoonful of chocolate in the center of your silicone cupcake liner
  3. Using your paint brush, brush the chocolate up the sides of the liner (note: leave a good amount of chocolate in the bottom of the liner)
  4. Place cupcake liners in freezer for 15 minutes
  5. Heat the other half of the chocolate
  6. Remove cupcake liners from the freezer
  7. Paint another coat of chocolate onto the cups and place back in the freezer for another 10-15 minutes
  8. Remove and carefully pop out of silicone molds
  9. Serve with your favorite berries and/or mousse 

Chocolate Dessert Cups |

Chocolate Dessert Cups |


Berries ‘N Cream Martini Desserts (Paleo & Vegan)

Ahhh whipped cream… how I’ve missed you! Dairy-free friends, I have your answer. It’s here, it happened, and it’s delicious. This is the perfect summer dessert. Serve it for July 4th with red and blue berries, or anytime with your favorite fruits.
Berries 'N Cream Martini Desserts | Paleo, Vegan, Dairy-free, Gluten-free |

Ingredients: (Serves 2)

  • 1 can organic coconut milk (full-fat), refrigerated
  • 1/2 tsp organic vanilla extract
  • Optional: 2 drops liquid vanilla stevia or 1/2 tsp raw honey (or sweetener of choice)
  • 1-2 cups fresh organic berries (or fruit of choice)
  • Optional: Garnish with fresh mint

Tip:  I always keep a can of coconut milk in the fridge in case I want to throw together a dessert with whipped cream


  1. Turn can upside-down and open with can opener, and pour out liquid
  2. Scoop out the top (thick) part of the coconut milk from chilled can
  3. Place in bowl, add vanilla and add sweetener of choice
  4. Whisk together well for 2 minutes, or until fluffy (whisk or immersion blender)
  5. Using a jar of choice (martini glass, mason jar, etc.), layer fruit and coconut whipped cream
  6. Garnish with mint and serve

Berries 'N Cream Martini Desserts | Paleo, Vegan, Dairy-free, Gluten-free | Lexiscleankitchen.comBerries 'N Cream Martini Desserts | Paleo, Vegan, Dairy-free, Gluten-free |