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Live Healthy with Lexi

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creamy cajun pasta

Creamy Cajun Pasta (dairy-free!)

Creamy Cajun Pasta (dairy-free!)

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livehealthywithlexi

healthy recipes & life in between
wife + rinnie’s mom
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meal prep the basics with me 🍳🍗🍓🍌 hono

meal prep the basics with me 🍳🍗🍓🍌 honorable mention to baby wearing for being the key to getting anything done lately!!

details!
-soft boiled eggs (boiled for 7 mins for the perfect egg)🍳

-crockpot chicken, seasoned with garlic, salt, pepper, paprika, and chicken seasoning. cooked on high for 2 hours then shredded with the hand mixer 🍗

sheet pan veggies: sweet potato, small golden potatoes, and broccoli. drizzle and toss in a generous amount of olive oil and sea salt. bake at 400F for 30-40 minutes. at about halfway, flip the sweet potatoes to skin side up. at this time you can also remove the broccoli unless you like it more charred!

-banana bread, I used my favorite easy mix from @go_nanas 🍌

-cleaned & prepped fruit: soaked in 1 tbsp white vinegar and 1 tsp sea salt for 5 minutes. drain, rinse, and store in a sealed container with 1 paper towel to absorb excess moisture 🍓

homemade granola:
2 cups whole oats
1/4 cup ground flax seed
1/3 cup unsweetened coconut flakes, optional
1/2 teaspoon cinnamon
1/4 cup pure maple syrup
1/4 cup peanut butter or almond butter, slightly melted works best
1.5 tablespoons coconut oil, melted
1/2 teaspoon vanilla extract

combine peanut butter, maple syrup, coconut oil, and vanilla in a mixing bowl. next, mix in oats, flax seed, coconut, and cinnamon. press on to a lined baking sheet in an oval shape, making sure it’s in a thin flat layer. bake at 300F for 15-20 minutes or until golden brown and crisp. use a fork to up into clusters. enjoy!

2024: the year I became a mom🥹 fun fact, when I

2024: the year I became a mom🥹 fun fact, when I made my vision board last year, I had dreams of being a mom. I was actually already pregnant but didn’t know it until a few days later. I found out on this day, exactly one year ago!

this year wasn’t the year I made the most money. I lost more followers than I gained. I was sick for the majority of it. but it’s also the year I got everything I’d always dreamed of. we had our baby girl. we bought a house. we planted roots. we spent more time with family than ever before. all the love. all the baby cuddles. seeing her smile and laugh. truly the best year ❤️

here’s your sign to make a 2025 vision board ✨

here’s your sign to make a 2025 vision board ✨ tag ur bestie!!!

HOW I MAKE MY VISION BOARDS:
1) break it into 4-6 categories:
-physical health (how you want to feel physically)
-mental/emotional health (how you want to feel mentally)
-spiritual health
-financial health
-career goals
-relationships goals (with your partner, friends, family, etc)

2) take some time to journal and list smaller goals for each category. take your time doing this and try to be intentional and realistic with your goals. I took a few weeks to work on mine before assembling it!

3) use Pinterest or IG to find photos to represent those goals. It’s important that you don’t just add aesthetic photos, but find photos after setting your goals. import those into Canva and then print!

4) glue each page to a poster board and display it where you’ll see it daily. assemble it with your besties and make it a cozy night!!

life lately🎄✨🎅🏼 merry christmas from ou

life lately🎄✨🎅🏼 merry christmas from our family to yours! what an incredible year it’s been 🥹

she won’t remember but I will 😭❤️🎄

she won’t remember but I will 😭❤️🎄

butternut squash & tortellini soup 🧡 recipe bel

butternut squash & tortellini soup 🧡 recipe below

something about soup on a cold day just gives me all the serotonin 🥰

ingredients:
1 yellow onion, finely chopped
3 cloves garlic, minced
1 lb ground Italian sausage
1 small butternut squash (or 3 cups, cubed)
4 cups bone broth
4 cups water
3 cups tortellini (fresh or frozen)
handful of spinach leaves
3/4 cup heavy cream
1 tsp Italian seasoning
1 tsp granulated garlic
1 tsp sea salt, more to taste
cracked black pepper, to taste
1/2 tsp thyme

instructions:
finely chop the onion and mince the garlic. add to a medium to large soup pot with a drizzle of olive oil over medium to high heat. let the onions cook until softened. then add sausage along with all seasonings. cook until browned.

next, cube the butternut squash and add it to the pot followed by the broth and water. bring to a boil and cook for 15 minutes or until squash is fork tender.

once tender, turn down the heat to a low simmer and add in tortellini, heavy cream, and spinach.

after a few minutes of simmering, serve and enjoy!

holiday hot cider 🎄🍎 the best thing to make

holiday hot cider 🎄🍎 the best thing to make for your holiday crowd— truly tastes like Christmas in a glass and will make your home smell amazing in the process✨

ingredients:
-1.5 liters apple cider
-3/4 cup whole cranberries
-orange slices
-apple slices
-3 cinnamon sticks
-optional: cloves & star anise for a spiced feel
-garish: 1 rosemary sprig and 1 cinnamon stick
-optional: add 1oz (each mug) of your favorite liquor to make it spiked!

instructions:
-add everything to a pot (except for garnishes). bring to a boil and immediately turn down to a low simmer. serve immediately or let sit on a simmer. garnish each mug with rosemary and a cinnamon stick. no need to strain! enjoy 🎄❤️✨

mini puff pastry quiches 🌟 the easiest breakf

mini puff pastry quiches 🌟

the easiest breakfast to throw together for holiday mornings that doesn’t take a ton of time and feels a bit fancy 🎄 and you can modify your toppings to whatever you like

ingredients:
-1 roll puff pastry
-4 eggs
-1/4 cup heavy cream
-1/4 cup chopped bacon, cooked
-1/4 cup shredded cheddar (best if freshly shredded)
-2 tbsp chopped spinach
-1/2 tsp salt
-cracked black pepper to taste

instructions:
allow puffy pastry to come to room temperature. cut into roughly 25 mini squares (5 evenly spaced cuts each way).

grease a mini muffin tin (24 muffins) with olive or avocado oil spray. add one puff pastry square to each slot and set aside.

in a bowl (preferably with a pouring spout) whisk together eggs, heavy cream, salt and pepper. next, add in the toppings of your choosing: bacon, cheddar, spinach.

carefully pour the egg mixture into each cup, filling about 3/4 full (you don’t want them too full or they will overflow). bake at 350F for 20-25 minutes or until golden brown and cooked through. serve immediately or let cool slightly. enjoy!

one bowl pumpkin corn bread 🎃🧡 quite possi

one bowl pumpkin corn bread 🎃🧡

quite possibly the easiest thing you could add to your thanksgiving menu this year! made with more wholesome ingredients and a little bit less sweet than traditional corn bread but with all the flavor 🧡 recipe below

ingredients:
1 can pumpkin puree (14.5oz)
2 eggs
1 cup milk
1 cup cornmeal, medium ground
1.5 cup flour (gluten-free or regular)
3/4 cup coconut sugar
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp salt
2 tbsp grass-fed butter, melted

instructions:
In a large mixing bowl, whisk together pumpkin, eggs, coconut sugar, and milk. Next, fold in the flour, cornmeal, baking powder, salt, and pumpkin pie spice. Lastly, mix in the melted butter to the combined ingredients.

Add to a square pan lined with parchment paper. Bake at 400F for 35-45 minutes or until raised, fluffy, and fully cooked through the center. Slice, top with butter and honey, and enjoy!

pear & bacon salad with fig jam dressing 🍐 th

pear & bacon salad with fig jam dressing 🍐

the perfect side dish for the upcoming holiday events 🦃🎅🏼 this might be the best salad I’ve ever made! truly so many great fall flavors and so so easy too

SALAD:
-arugula & spinach
-1 pack of bacon, chopped into pieces
-goat cheese
-candied walnuts
-thinly sliced pears
-optional: grilled chicken if you want an added protein!

DRESSING:
-1 small shallot, finely chopped
-2 heaping tablespoons of fig jam
-2 tbsp balsamic or red wine vinegar
-2 tbsp olive oil
-honey to taste (optional, depending on the sweetness of your fig jam)

whisk all dressing ingredients together and add to your salad when ready to serve! enjoy 🍐

easy whole roasted chicken! 🍗 full recipe belo

easy whole roasted chicken! 🍗

full recipe below and on my website under “whole roasted chicken”

perfect for the holidays, especially if roasting a huge turkey feels intimidating to you. a chicken may feel intimidating the first time too, but I promise it’s SO easy, even for just a weeknight meal!

WHAT YOU NEED:
-1 whole chicken
-olive oil
-4 tbsp grass fed butter
-1 tbsp coconut sugar (can sub brown sugar)
-1 tbsp paprika
-2 tsp granulated garlic powder
-1 tsp oregano
-1 teaspoons cumin
-1 tsp sea salt
-1/2 tsp black pepper
-1 whole carrot (for the cavity)
-a few stalks of celery (for the cavity)
-meat thermometer and kitchen twine (optional)

METHOD:
Start by removing the chicken from the packaging and pat any excess moisture dry with paper towels. Check the inside of the chicken for any giblets and discard.

Next, mix up the seasoning blend in a small bowl. Coconut sugar, granulated garlic, paprika, oregano, cumin, salt, and pepper.

Place your whole chicken on a roasting pan, breast side up. Drizzle with a generous amount of olive oil on top. Sprinkle the seasoning blend and rub in with your hands to coat the whole chicken. Flip, and repeat on the other side.

Cut your whole carrot and celery in half (or whatever will fit inside the cavity of your chicken). Stuff the inside with the vegetables and 2 tablespoons of butter. If you have kitchen twine, tie up the legs to keep everything inserted (but this step is optional).

Now your chicken should be seasoned and stuffed. Place breast side up on the roasting pan and top with the remaining 2 tablespoons of butter.

Roast at 375F for about 1 hour 30 minutes. About30 minutes into roasting, remove from the oven and baste the chicken with all the juices. Repeat if the chicken looks dry at all throughout the total cook time.

Once the chicken reaches an internal temperature of 165F at the breast bone, remove from the oven to let rest for up to 30 minutes. Continue to baste with the juices. When serving, discard the vegetables from the cavity or save to make bone broth.

Slice the chicken and serve topped with all the juices for additional flavor. Enjoy!

rinnie the pooh’s first halloween! 💛🍯

rinnie the pooh’s first halloween! 💛🍯

life looks different lately🥹💛 meals might ta

life looks different lately🥹💛 meals might take longer to make, videos sit unedited, we’re up more during the night, but I wouldn’t trade cozy evenings with my girl for anything ✨

nourishing chicken soup:
drizzle of olive oil
1/2 large white onion diced
8 cloves garlic minced
2 whole carrots, coined
3-4 stalks of celery, chopped
8 cups chicken bone broth (or 4 cups broth, 4 cups water)
1 tbsp dried dill
1 tsp sea salt note, more to taste
cracked black pepper, to taste
1/2 tsp ground turmeric (optional)
chicken from 1 rotisserie chicken, removed from bone (or ~2 chicken breasts shredded)
1 lemon juiced
1 cup pasta, dry
1 cup kale stems removed

start by chopping carrots, onion, celery and garlic. to a soup pot, add a drizzle of olive oil on medium heat and let soften. next, add broth, juice from one lemon, and all seasonings.

remove the chicken from the bone and chop into small pieces. add to the soup to simmer on low heat. or, another option: add 2 chicken breasts to the pot, bring to a boil, and cook until chicken is fully cooked through. remove, shred, and add back to the pot.

lastly, add your favorite pasta and let boil for around 7 minutes or until al dente. once cooked, lower the heat and add the chopped kale. serve and enjoy!

a cozy fall meal idea 🍂 crispy baked parmesan c

a cozy fall meal idea 🍂 crispy baked parmesan chicken, mashed sweet potatoes, and arugula salad. a healthy meal meets comfort food 🤝 recipe below!

baked parmesan chicken:
-2 thinly cut chicken breast, sliced lengthwise
-1 egg
-1/4 cup all-purpose flour
-1/2 cup panko bread crumbs
-1/3 cup grated parmesan
-1 tsp granulated garlic
-1 tsp paprika
-1 tsp sea salt
-1/2 tsp black pepper

slice each chicken breast in half lengthwise. grab three bowls. in (1) add 1/4 cup plain flour. in (2) whisk one egg. in (3) add bread crumbs and all seasonings. coat each piece of chicken in the flour, then the egg, then the breadcrumb mixture. add to a sheet pan or cast iron skillet. bake at 400F for 30 minutes or until crispy and cooked to an internal temp of 165F.

mashed sweet potatoes:
peel 3 sweet potatoes and cut into large cubes. bring a pot of water to a boil with 1 tsp sea salt. boil potatoes until fork tender, about 25 minutes. drain water and either (a) mash with a potato masher (b) use a hand mixer to mash or (c) my favorite method, add to a food processor until smooth. add 2 tablespoons salted butter, 1 tsp granulated garlic, and salt / pepper to taste.

arugula salad:
handful of arugula, tossed in vinaigrette dressing, with parmesan flakes on top. enjoy!

fall simmer pot 🍂🍎✨🤎 an easy way to mak

fall simmer pot 🍂🍎✨🤎 an easy way to make your home smell amazing. save for a cozy fall day!!

I used:
-apple slices
-lemon slices
-cinnamon sticks
-rosemary sprigs
-star anise
-cloves
-water

fill the your pot about 3/4 the way full with water and add the ingredients (feel free to mix and match with what you have on hand!)

bring to a boil and turn the heat down to low simmer. let simmer and your house will smell amazing! add more water if you need, and re-use multiple times 🍂

World, meet Rinnie 🕊️✨🫶🏻 Corinne Bel

World, meet Rinnie 🕊️✨🫶🏻

Corinne Belle Finke born 9/12/24 at 11:04pm weighing 8lb 3oz and 21 inches long 🥹 I can’t believe you’re ours

Soaking up every second of the newborn bubble 🫧🍼🧸

honey cinnamon pumpkin iced latte 🎃✨🍂 my f

honey cinnamon pumpkin iced latte 🎃✨🍂 my favorite local coffee shop makes a honey cinnamon latte that inspired me to make at home with little pumpkin twist. so good!

ingredients:
-2 shots espresso (I used decaf)
-1 tbsp pumpkin purée
-1 tbsp honey (or maple syrup)
-sprinkle of cinnamon or pumpkin pie spice
-ice
-milk of choice, I use whole milk

instructions:
-brew 2 shots of espresso
-whisk in 1 tbsp pumpkin purée, 1 tbsp honey, sprinkle of cinnamon (or pumpkin pie spice) to the espresso shots
-add ice to your glass
-pour over ice and top the rest with as much milk as you like!

best flavor of the fall season? 👀 I love pumpki

pumpkin chocolate chip muffins 🎃✨ these babie

pumpkin chocolate chip muffins 🎃✨ these babies are gluten-free and fluffy as can be! a tried and true recipe I make every fall season first thing. they’re the perfect sweet treat that’s not overly sweet!

INGREDIENTS:
3/4 cup pumpkin puree
3 eggs
1/2 cup pure maple syrup
1/2 cup almond butter or another drippy nut butter
1 tsp vanilla extract
1 cup almond flour
1/2 cup oat flour
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
2 tsp baking powder
2/3 cup mini dark chocolate chips or measure with your heart 🧡

INSTRUCTIONS:
Start by adding pumpkin puree, eggs, maple syrup, vanilla extract, and nut butter to a large mixing bowl. Whisk until combined.
Next, add in the dry ingredients: almond flour, oat flour, cinnamon, pumpkin pie spice, salt, and baking powder. Fold all dry ingredients with the wet ingredients until a batter forms.
Fold mini chocolate chips to the batter, saving some to sprinkle on top of the muffins.
In a greased or lined muffin tin, portion the batter evenly to make 12 equal muffins (or 10 larger ones).
Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean.
Let cool, remove from the pan, and enjoy!

mentally, I’m here🎃🧸🍂🍎🕯️ happy

mentally, I’m here🎃🧸🍂🍎🕯️ happy september 1✨ cozy season is upon us and fall recipes are on their way!

what are you most excited for this fall?! I’m excited to have our baby girl (any day now!), cozy days on the couch, nourishing meals, pumpkin patches & apple orchards🥹

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