Tuesday
Apr222014

Gluten-Free Egg-Free Flourless Chocolate Cake 

Hello dear readers! Here's one for you from the archives.

Have you tried it?

It's just been too popular not to share again.

If you've been screamin' for chocolate, give it a try.

Here's what a few have wrote in about it:

"This cake is AH-Mazing! Thank you so much for sharing!" — Jennifer

"I'm making this for a second time this week!! I've been gluten free for over a year now, and I've recently eliminated eggs. This recipe is fantastic! It's rich and dense and chocolately! Instead of cashews, I used a little less than 1/3 cup almond butter. It worked out great."  — Melanie

"Absolutely amazing! This was such a find and a friend made it for a dinner party (because I asked her too!) I took half the cake home and have had little slivers with my coffee each morning. Because its healthy, right?? :) delicious! Will be making again!"  —Lisa

Enjoy!

Chocolate Decadence (aka Fourless Chocolate Cake)

Serves:  4-6 
Prep Time:  10 minutes
Cook Time:  35-40 minutes
Equipment:  A high-powered blender such as a Blendtec or Vita-Mix is highly recommended

Ingredients:

2 tablespoons virgin COCONUT OIL
1/2 cup Enjoy Life® CHOCOLATE CHIPS
1/2 cup plain, unsalted cooked BLACK BEANS, rinsed and drained
1/2 cup raw CASHEWS, soaked 4-6 hours, rinsed and drained
1/2 cup WATER
3 tablespoons runny HONEY or AGAVE (if vegan)
3 tablespoons dark COCOA POWDER
2 tablespoons COCONUT FLOUR
3/4 teaspoon BAKING POWDER

Directions:

Preheat oven to 325˚F.

Oil bottom and sides of one 5-6" round springform cake pan. Dust with 1 tablespoon of the cocoa powder.

Combine and gently heat coconut oil and chocolate chips just to soften.

Transfer chocolate chip mixture (it should not be hot) to a high-powered blender. Add remaining ingredients, except for baking powder, to blender. Blend on medium-high until super smooth. Add baking powder and blend on low 5-10 seconds or until just incorporated.

Immediately pour mixture into pan. Bake 35-40 minutes.

Remove cake from oven and transfer to refrigerator to chill 4-6 hours. Run knife around edge of cake before removing from pan. Serve cold. Garnish with chocolate shavings if desired.

Notes:

1. Enjoy Life® Chocolate Chips are gluten-free, soy-free, dairy-free. Use any brand of chocolate chips that are safe for you.

2. This cake is best kept refrigerated and served chilled.

3. No time to soak the cashews? Soften in very hot water for 10 minutes.

4. Expect the "cake" to rise during baking and fall during cooling. This is to be expected.

5. If your blender is not "high-powered" and you are determined to make this cake. Try pureeing the beans, cashews and the liquid first, then proceeding with the other ingredients.

 

Wednesday
Apr022014

Autism & Sensory Processing Disorders

 

If it's not one thing, it's another. I'm not complaining, just sayin'.

A couple of years back, after much prayer and reflection, I realized that all that was put on my plate was for a reason and I began viewing trials from a different perspective—I realized that with each challenge a great and beautiful work was being perfected within me, my son and our family. My heart overflows with gratititude for my son and the joy he brings to my life each day. It overflows for my husband who has stood by my side through it all. It overflows for Little Man's big brother who has been a stellar friend to his bro and his mamma. And it overflows for each person who has supported us along the way.

For those who have followed Little Man's Story, here's a mini update.

Our boy is now six and a half. For six years now we have worked on diet and have spent many dollars on supplements and biomedical treatments. We have seen specialists, gone to physical therapy, speech therapy, and occupational therapy.

Has it helped?

Most it has. But looking back, finding the right path was not easy.

For disorders such as autism, there still is no clear cut road map or formula for healing. Perhaps that's because as Temple Grandin puts it, "if you've met one autistic, you've met one autistic." No two are the same and their needs can be vastly different.

As a parent I have learned the importance of being in tune with my child and seeking professionals who can help me do that. Have I always excelled at that—maybe not, but I have given it my best effort. If you are just starting out on this journey, I urge you not to be afraid to get help and seek support. Your sanity and your child's future hinges upon in.

Temple's story is profound. Her TED Talk (below) is worth the watch as is the film Temple Grandin—a testament to a mother's love and determination. 

I have always taken the stance of avoiding labels unless the application of them is necessary to obtain therapy and services. Little Man has never been diagnosed as being on the autism spectrum. Is he autistic-like?Perhaps. But the best we've received are fuzzy diagnoses. The one thing we know for sure is that Little Man is bright, inquisitive, and reads at a second grade level! Behaviorally—well that's another story and and it all seems to stem from his sensory processing challenges. 

Here is a great film to check out if you have been told your child is autistic-like, but not autistic. I have just ordered it—this is the trailer:

I was talking with one of Little Man's teachers the other day, telling her how from 1-3 years of age physical therapy was what he needed most. From 3-5 it was speech therapy. Now that he is 6 we are seeing that his most critical need is for occupational therapy. Leaving the quiet and predictable environment of home and entering school has really shed light on the fact that we are dealing with Sensory Processing Disorder. Thankfully his teacher knows that his behavior is not malicious and that it is rooted in his sensory issues. 

Resources

The following resources are ones I wish I had been armed with early on. When you sense something is not right with your child and you visit your child's pediatrician and are left with questions unanswered and very few suggestions for how to proceed, perhaps these will help:

  1. My child is young and something is not right, where do I start? Read this book.
  2. I need to find a doctor who really understands my child's condition.
  3. I want to read about adults with autism and what my child's future could look like.
  4. I want to see Sensory Processing Disorder from a child's perspective.
  5. I need to hear from parents of kids with Sensory Processing Disorder.
  6. Another definition of Sensory Processing Disorder?
  7. My child may be autistic-like but I don't think he's autistic.
  8. The difference between "supporting" your child and "fixing" your child (folks, this is where we are now!!)
  9. I need a good source for omega-3's and a probiotic.
  10. Show me how Occupational Therapy can be simple but so effective!
  11. I need a movie to watch this Friday night.

 

Sunday
Feb162014

DIY Natural House Cleaner Recipes

In the latest issue of Simply Gluten Free Magazine you'll find an article I wrote on greener ways to tackle your Spring Cleaning. In it I share some of my favorite homemade, non-toxic house cleaner recipes and tips from one of my favorite cleaning experts Monica Leonard, founder of Molly's Suds.

The recipe for the lemony Easy Scrub smells good enough to eat—but I would refrain from doing so! My husband discovered that it also makes a fantastic hand scrub for greasy, grimy hands.

I hope you enjoy the article.

Another article I think you might like is one I wrote on how to dye Easter eggs naturally. I had a great time experimenting and doing research for this one. I think I went through four dozen eggs in the process—no joke!

This March/April 2014 issue of Simply Gluten Free is the best issue yet! 

Click here to subscribe or to find a retail location. 

Friday
Feb142014

Dairy-Free, Egg-Free Vanilla Pudding 

Happy Valentines Day you sweet people! Today over at Gluten Free Easily you can enter to win a copy of Everyday Classics and get my recipe for Vanilla Pudding. While you are there, check out all the great recipes being shared in GFE's the annual Suite of Sweet for Sweethearts event! Lots of cookbooks being given away, too. xoLexie

 

Friday
Jan312014

Snow Day & A Little TCBY

The snow came down last night. Beautiful, glorious snow!

Little man's school was cancelled so weeeee, out the door we went for a little treat—compliments of TCBY®.

My love for frozen yogurt dates back to the 80's when Grandpop would take me out for yogurt on hot, humid Kailua nights. I would carefully pick my flavor and combo of toppings—something along the lines of walnuts, marshmallows and chocolate chips. Pure heaven.

This sweet memory of times with grandpa is one I've always wanted to recreate for my own kids, but it's not been easy. For those of us with dairy-free kids, it's hard to find an ice cream or frozen yogurt shop that caters to our kind.

Well, thirty years later the memories come swirling back as I fill my cup with non-dairy, vegan, soft serve frozen yogurt at our local TCBY (aka The Country's Best Yogurt). 

TCBY and Silk® have teamed up to offer a dairy-free, vegan, vanilla almond frozen yogurt in shops across the country and today Little Man and I sampled it.

The new Silk Vanilla was pretty good. Quite sweet for my taste, but then I really don't do much sugar anymore. The little dude inhaled his—complete with gummy bears and gummy worms. I stuck with the boba—a dignified topping don't you think?

I really dig the whole self-serve set up at TCBY. You walk right up, grab a cup, fill it with any of the 8-10 flavors of the day (one of which is always dairy-free and vegan), proceed to the topping bar (there are a few gluten-free and dairy-free options—just ask), then the scale to weigh your treat and pay up.

I highly recommend TCBY simply for the fact that once in a while we need a little treat AND that we feel like a typical family when we go to TCBY—a typical family on a Friday night enjoying tasty frozen yumminess.

Wednesday
Jan222014

Gluten-Free Beef Stew Recipe

Hello dear friends. This is a recipe one I posted a couple years back. What I love about DIY seasoning mixes like this one is that you know what goes into them. So many of the store bought seasoning packets are laced with wheat, uneccessary fillers, and preservatives with names I cannot even pronounce. With this recipe, there is a little measuring to do up front, but you've also made enough seasoning for four batches of stew!

Get the recipe here or better yet, pick up a copy of Everyday Classics. You'll find the recipe and so many more basic gluten-free, dairy-free, egg-free, soy-free and corn-free recipes like this one you don't want to be without!

Gluten-Free Stew Seasoning

Ingredients:

1 cup superfine brown rice flour
2 tablespoons salt
2 tablespoons granulated onion
2 tablespoons sweet paprika
2 tablespoons dried parsley flakes
1 tablespoon garlic powder
1 tablespoon celery seed
2 teaspoons dried oregano flakes
2 teaspoons ground black pepper
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1 teaspoon dried dill

Directions:

  1. Measure ingredients for Stew Seasoning into a large jar. 
  2. Cover and shake to combine. Seasoning keeps for up to 6 months.
  3. This recipe makes enough Stew Seasoning for approximately 4 batches of stew.

Beef Stew

Ingredients:

2 pounds 1-inch cubed beef or bison stew meat
6 tablespoons Stew Seasoning (see recipe above)
2 tablespoons high heat cooking oil
5 cups water, divided
6 cups cubed potatoes
2 cups chopped or baby carrots
2 cups chopped celery
3 cups beef broth

Directions:
  1. In a large bowl toss stew meat with 6 tablespoons Stew Seasoning. 
  2. Heat 1 tablespoon oil in a large skillet and brown half the meat on all sides. Transfer browned meat to slow cooker pot. Repeat with remaining meat.
  3. Deglaze skillet with 1 cup water, scraping up any crispy bits. Add this liquid to the slow cooker pot along with the potatoes, carrots, celery, broth and remaining 4 cups water. 
  4. Cover and cook on high 4-6 hours or on low 6-8 hours, or until meat is tender.
  5. Salt and pepper to taste. 

 

Saturday
Jan112014

A Valentine's Day Gift Idea

Real quick, I wanted to express my thanks to all who have purchased Everyday Classics. The outpouring of support has touched my heart!

If you've been cooking from the book and would like to help others in their decision to buy it, please leave your thoughts in a review on Amazon. I appreciate it, big time! Short and sweet is fine. Here are a couple of my favorites from this week:

By Patricia H. on January 11, 2014
"Easy, quick and delicious recipes. It has become my 13 year old daughters
favorite cookbook! It's her go to book when she can't think of what she wants for dinner."
 
By Lanette on January 7, 2014
"My sister made me the banana bread and it was so good!!!
It was so unbelievable that it was gluten, dairy and egg free!"

 

The book price on Amazon has fluctuated wildly—today I took a peek and it was priced at $12.22, the lowest ever! So if you have yet to purchase your copy, keep watch for a good deal on amazon.com.

Personally, I think this book would make a great Valentine's Day gift for that sweet someone in your life who needs to follow a gluten-free and dairy-free diet or GFCF diet.

And speaking of Valentine's Day, I've been having fun with my Valentine's Day Pinterest board.

Follow me on pinterest.

Finally, before I crawl back into my hiatus cave, I wanted to extend a big thanks to the following blogs for their support and reviews of Everyday Classics:

Stephanie O'Dea
Bob's Red Mill 
Go Dairy Free
Sarah Bakes Gluten Free Treats
Jeanette's Healthy Living
Thriving Gluten Free
Gluten Free Easily
Cook IT Allergy Free

 

 

Saturday
Dec212013

The Next Chapter

Of the 345 blog posts I have written this is one of the easiest—and the most difficult—to write.

Earlier this month I became inexplicably bothered in heart and mind. I grew edgy and unhappy and I couldn't figure out why.

So I took long walks.

I conferred with the dearest of the dearest people in my life.

I conversed with myself. 

I consulted God.

And, finally, an answer came.

The Sick Little Boy

When I started blogging, I had a sick little boy (read here). Uncertainty and fear had set up camp on the doorstep of my psyche. Blogging became an outlet—a quiet escape from the storm. I needed to learn so much so quickly, and I gratefully received so much help, knowledge, and support from so many of you in this forum. Blogging has been a source of great blessing for through it I have made friendships that will last a lifetime. My work has been picked up, published and read by millions. It inspired me to write a cookbook that I am immensely proud of. I even got to speak with First Lady Michelle Obama.

So what was the deal?

Why, all of a sudden, did my laptop become a ball and chain. Why did the thought of sitting down to create another recipe, take another photo, and write another post leave me dejected? Was it a temporary case of blogger burnout?

The End of a Chapter

I came to the realization that the very thing that once centered me was now unsettling me and that as all chapters do, this one was coming to an end.

Each chapter in life comes with a new set of challenges, adventures and demands, and in each chapter there is a balance that must be found. I am afraid that if I continue at this pace, my spirit will break. Miss Type A here would love to be that mythical Super Mom who effortlessly can do it all—take care of others, take care of herself, keep a house, prepare three meals a day, run a business, volunteer at school and blog. But I can't. I just can't. And oh my, how liberating it is to push pride aside and admit that.

In many ways I feel like I have given myself the greatest of gifts. The OK to let go of things that need letting go of and to open the door to new experiences that will shape the next chapter of my life. And the beautiful part? By giving myself this gift, I will be happier and more capable of turning around and giving to others in new ways.

So what it all boils down to is that I will be taking a hiatus from blogging and stepping away from the computer.

I am going to learn to breathe again. I am going to be present for my husband, kids, and friends.  I am going to go hiking. I am going to cook others' recipes. I am going to garden to my heart's content. I am just going to "be" for a while.

For how long? I do not know.

For four years we have met in this place and I am grateful. When I return to blogging and social media it will be because I feel it is time, and when I do you’ll likely see a little less "gluten-free, dairy-free and egg-free" and a little more "composting, travel and yoga!"

Let's Keep In Touch

Not to worry, I am not dropping off the planet and you can bet I will miss you. So for those who would like to stay in touch, here's how we can do that.

_________________________________________________

Sign Up for Email Updates [click here]
When I do post here, be the first to know.

Pinterest [click here]
Check out my other interests.

Google+ [click here] 
Where I meet with folks with similar interests.
These posts automatically feed to Facebook and Twitter.

Simply Gluten Free Magazine [click here] 
I will continue contributing to this publication as an Associate Editor.
I hope you will keep up with me there. 

My Cookbook [click here] 
If you really get to missing me and haven’t bought my book, Everyday Classics,
pick up a copy and I'll be right there with you in your kitchen! 

_________________________________________________

The content here at Lexie's Kitchen will remain and I hope you will continue to use it and my cookbook as resources in your kitchen. I will check in every once in a while and will reply to questions and comments as I can.

Geeesh, this is hard. If I could hug each one of you and thank you in person I would. For now, I will sign off with a big XO.

I love you and treasure you.

—Lexie

Monday
Dec162013

Cherry & Orange Cranberry Sauce

With the holidays upon us, it's time for feasting again. I don't know about you, but I'm still recovering from Thanksgiving—lots of family, hiking, biking, laughing and of course food!

For Christmas and New Year's Eve we'll slow things down a bit. I'll pull a bone-in turkey breast out of the freezer and brine it and serve it with this Cherry & Orange Cranberry Sauce—a recipe my sister-in-law and I crafted on Thanksgiving day.

But before we get to the recipe, I have some winners to announce! 

Thank you to all who entered the Lexie's Kitchen Holiday Book Launch Giveaway. It was a great success and really helped with book sales! I really appreciate your spreading the word about Everyday Classics.

Thank You Sponors!

Bob's Red Mill
Cuisinart
NuNaturals
Molly's Suds
Simply Gluten Free Magazine
Coconut Secret
Nuts.com
Food Allergy Kitchenware Co.
Enjoy Life
Ancient Harvest

And the Winners Are ...

Karen M. you are the Grand Prize Winner!!
Liss L. and Megan L. you have won signed copies of Everyday Classics

Now on to the cranberry sauce.

This homerun of a recipe calls for two secret ingredients, NuNaturals Cherry Stevia and a dash of Grand Marnier!

I know my kids get sick of it, but I am always trying to reduce the sugar in the things I make and bake. Since discovering NuNaturals liquid stevia concentrates (the best on the market in my opinion), I have taken to cutting sweeteners like honey, coconut sugar, and maple syrup in half and sweetening to taste with zero-calorie stevia. And so I did with this cranberry sauce.

Last week I received samples of NuNaturals' newest liquid stevia flavors. NuNaturals liquid stevia flavors now include Lemon, Orange, Peppermint, Vanilla, Plain, Cherry Vanilla, and Cherry. Oh yeah!

I used the Cherry Stevia in this cranberry sauce and it was perfect! If you don't use stevia, by all means, just use more maple syrup. Dip in and taste it and sweeten it to your liking.

Cherry & Orange Cranberry Sauce

Ingredients:

12 ounces fresh CRANBERRIES
2 cups frozen, pitted CHERRIES
Zest and juice of one ORANGE
1/3 cup pure MAPLE SYRUP
15 drops NuNaturals liquid CHERRY STEVIA
1 ounce Grand Marnier ORANGE LIQUER

Directions:

  1. Combine all ingredients in a medium saucepan.
  2. Bring to boil and reduce to a low simmer and cook until cranberries begin to burst, 20-30 minutes.
  3. Mash with a fork or for a smoother sauce blend using an immersion blender.
  4. Makes 2 cups.

 

Tuesday
Dec102013

A Gift That Gives All Year Long

Where does the time go? Only two more weeks to get those holiday gifts bought and wrapped. Time to kick it into high gear!

On second thought I could keep it simple and give the gift of magazine subscriptions—much easier!

My husband has had his eye on Backpacker magazine. The boys love Highlights. And for my health-conscious friends, it will be Simply Gluten Free Magazine

The current November/December issue marks the first anniversary of a publication that has zoomed to the top of best-seller lists, and just this month received a 2013 Hottest Launch award by Min. Way to go Carol!

Earlier this year I signed on as an Associate Editor with the magazine and have been loving the assignments I have been given—like travelling to Sedona (in the current issue, see the FlipBook below) and writing about Vision Boards (in the next issue). And they call this work?!

I'd like to thank Simply Gluten Free Magazine for their sponsorship of the Lexie's Kitchen Holiday Book Launch Giveaway. That giveaway is now closed and I will be announcing the winners in my next post.

Monday
Dec092013

Gluten-Free Dairy-Free Egg-Free Pancakes

 

In the beginning, the modifications we made to our son’s diet threw my husband for a loop. Weekends were his time to cook breakfast. It was a tradition he enjoyed, but remove gluten, eggs, and dairy and it became a serious challenge. So when I saw my husband flipping picture-perfect pancakes one Saturday morning, I nearly broke into tears. “Those have got to have egg in them,” I exclaimed. Nope. They were gluten-, dairy- and egg-free and delicious! That’s when I knew I had married a genius (I don't mean to brag :) and Saturday Pancakes were born.

The recipe I am sharing today for Saturday Pancakes is featured in my cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy Free Recipes. The simplicity of it is a good example of my effort to deliver a collection of recipes that make the transition to a gluten-, dairy-, and egg-free diet relatively easy, hassle-free, and tasty.

On the occasion that I use a ready-made gluten-free flour blend, I opt for Bob's Red Mill All Purpose Gluten Free Flour 1) because it is one of the few that is gum-free and 2) because it has proven to be one of the best performers when baking without eggs. 

Saturday Pancakes 
A recipe from Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free Egg-Free and Soy-Free Recipes

Ingredients:

1-1/3 cups warm WATER
2 tablespoons white CHIA SEED MEAL
1/4 cup melted HONEY
3 tablespoons melted organic PALM SHORTENING or COCONUT OIL
2 teaspoons gluten-free VANILLA EXTRACT
2 cups BOB'S RED MILL ALL PURPOSE GLUTEN FREE FLOUR (see Notes)
1/2 heaping teaspoon SALT
3/4 teaspoon BAKING POWDER
1/2 teaspoon BAKING SODA

Directions:

  1. Preheat oiled griddle to 350-375˚F.
  2. In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.
  3. Whisk in honey, shortening, and vanilla extract. 
  4. Add flour and salt and whisk until smooth.
  5. Add baking powder and baking soda. Whisk just until incorporated.
  6. Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface. 
  7. Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.
  8. Batter may be prepared in a blender. Simply add all ingredients to blender container except for baking soda and baking powder. Blend until smooth. Add baking soda and baking powder and blend just until combined. Pour batter from blender container for perfectly round pancakes.

Notes:

 

  1. If cross-contamination with tree nuts and soy are a concern for you and your family, I provide a recipe for a nearly identical homemade blend to Bob's on page 39 of Everyday Classics. It may be used 1:1.
  2. One reader asked what palm shortening was. It is non-hydrogenated palm oil—an allergy-friendly fat. I use it here on my blog because not everyone tolerates coconut oil and butter is off limits for the dairy-free among us and I no longer use olive oil in baking. Another reason we use it because of its short- and medium-chain fatty acid profile which Little Man's body can more easily convert to energy at a cellular level (versus long-chain fatty acids—those found in animal fats. Other oils I use include Safflower and Avocado. I think a post on Fats is due :)

 

 

Friday
Dec062013

Our Favorite Laundry Detergent

Oh what fun! To celebrate the launch of Everyday ClassicsLexie's Kitchen is giving away over $350 in goodies to one lucky winner. In addition, two other readers will win signed copies of Everyday Classics.

Without the help of some dynamite sponsors, this giveaway wouldn't have been possible.

Today I want to thank and tell you about Molly's Suds. Founder Monica and I have become friends over the last year. This woman is smart and passionate about what she does—and her passion comes from a very deep place

This is a woman who has made it her mission to rid homes across America of synthetic fragrances, parabens, SLS/ SLES, disodium EDTA and other nasty chemicals. She encourages you to take a good, hard look at what you are breathing in and applying to your skin.

One way to do that is to visit EWG.org. Another way is to begin replacing toxic cleaners in your home with products like Molly's Suds. The latest addition to Monica's ever-growing line is a Cloth Diaper Powder. Can I hear the mommies in the house say "oh yeah!"

Wednesday
Dec042013

Immunity Broth

One of my favorite cookbooks of 2013 (aside from my very own Everyday Classics :) is True Food: Seasonal, Sustainable, Simple, Pure by Dr. Andrew Weil, Sam Fox, and Michael Stebner.

One recipe in the book that I have made over and over again is for Immunity Soup. It's soothing, comforting and healing—I could sip it all day!

Yesterday I thought I would try making it in my Cuisinart Pressure Cooker (my faaaaavorite way to make broth) and change the recipe up a bit (I can't help myself).

I have been sipping it out of a mug and ladling it over steamed veggies (if I could pick one it would be carrot noodles!). Most of the ingredients in this broth have some kind of medicinal power and it's really hit the spot with temperatures in Colordado dipping into the negative!

If you don't have a pressure cooker, I'd suggest simmering everything in a large, covered stockpot for 2-3 hours. 

Immunity Broth

Ingredients:

10 cups WATER
20 inches dried ASTRAGALUS ROOT (check your local natural foods store)
6 dried SHIITAKE MUSHROOMS
5 cloves GARLIC, smashed
3 stalks CELERY, broken into large pieces
2 tablespoons HIJIKI seaweed or 1 5-inch piece KOMBU seaweed (here's what it is)
2 inch piece GINGER, roughly chopped
1 ONION halved, go ahead and leave the skins on
1 tablespoon SEA SALT
1/8 teaspoon ground WHITE PEPPER (optional, add 1/8 teaspoon more for a dose of heat)

Directions:

  1. Place all ingredients in 12 cup or larger pressure cooker.
  2. Cook on high setting for 30 minutes.
  3. Let broth cool a bit, then strain, reserving mushrooms.
  4. Slice mushrooms and return to broth (they are soooo good!).
  5. Serve alone or over steamed broccoli, julienned/noodled carrots, baby bok choy—any veggies really—and top with sliced green onions.

     

 

Tuesday
Dec032013

The Lexie's Kitchen Holiday Giveaway

Today marked the official launch of Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy-Free Recipes on Amazon.com! To celebrate the occasion, a handful of my favorite brands have joined me in sponsoring The Lexie's Kitchen Book Launch Holiday Giveaway. With their generous support I am able to offer a dynamite goodie box to one lucky winner, valued at over $350!! In addition, two Lexie's Kitchen readers will receive copies of Everyday Classics

$100 Gift Card
from Bob's Red Mill
($100 value)

Ice Cream Maker 
from Cuisinart
($59 value)

Stevia Gift Pack
from NuNaturals
($53 value) 

One Bag Molly's Suds Laundry Detergent &
One Set of Wool Dryer Balls

from Molly's Suds
($42 value) 

One Year Subscription to Simply Gluten Free Magazine
from Simply Gluten Free Magazine
($27) value 

One Bottle Coconut Aminos &
One 12-Ounce Bag Coconut (Sugar) Crystals 

from Coconut Secret
($17 value) 

One Pound Coconut Flour &
One Pound Almond Flour

from Nuts.com
($14 value)

One Set of Peanut-Free and Gluten-Free Serving Spoons
from Food Allergy Kitchenware Co.
($13 value) 

Allergen-Friendly Dark Chocolate Morsels (NEW!)
from Enjoy Life 
($6 value)

Signed Everyday Classics Cookbook 
From Lexie's Kitchen
($25 value) 

 In addition to the Grand Prize, two readers will win signed copies of 
Everyday Classics
($25 value)  

You may enter the giveaway once a day now through 1 pm PST, December 12, 2013. Your help in spreading the word about Everyday Classics via this giveaway is greatly appreciated.

 

ENTER HERE (ONCE A DAY IF YOU WISH!) 

a Rafflecopter giveaway

 

A Closer Look At Everyday Classics

I hope you've had a chance to preview Everyday Classics, if not take a look. The recipes included in this collection put a healthier spin on our most beloved pantry staples, breakfasts, dinners and desserts, creating a new set of family favorites that are completely gluten-free, dairy-free, egg-free soy-free and 98% corn-free.

 

68 Total Recipes—100% Gluten-Free, Dairy-Free, Egg-Free, and Soy-Free

67 Corn-Free or Easily Corn-Free Recipes

58 Tree Nut-Free or Easily Tree Nut-Free Recipes

54 Coconut-Free or Easily Coconut-Free Recipes

42 Vegan or Easily Vegan Recipes

46 Vegetarian or Easily Vegetarian Recipes


 

 

Tuesday
Nov262013

The Best Chicken Pot Pie Ever ...

... well that's what Paula C. had to say about this Chicken Pot Pie recipe—one of the many you will find in my new cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free & Soy-Free Recipes (officially releasing in FIVE DAYS! woo hooooo!).

"I tried the Chicken Pot Pie from this cookbook and it was the BEST pot pie I have
ever eaten...ever! I cannot eat anything with eggs and also no gluten.

Your cookbook is the only cookbook that in 4 years of being GF I've wanted
to purchase, first of all because it's egg-free and secondly
because ALL of your recipes are simply five-star.

I am beyond excited about your book, it is one the best I have seen..."

—Paula C.

Well, [blush] thank you Paula!! I poured my heart and soul into this project and I hope it makes the rest of my readers equally as happy!

This pot pie recipe is one of four I have included in a book excerpt I created to give you folks an idea for what Everyday Classics is all about, the ingredients used, and a taste for the recipes I have created for you. Check it out:

 

This chicken (or turkey) pot pie comes together in a snap with leftover Thanksgiving turkey (which we have plenty of tonight!), pre-made pie dough (also in the book), and frozen or leftover Thanksgiving veggies (think green bean casserole).

Kids feel mighty special eating these out of individual pots with their initials carved into the crust, however an 8x8-inch baking dish works just as well. When I am feeling lazy, I omit the crust and just serve the cooked filling over steamed rice or leftover mashed potatoes.

Lexie's Chicken Pot Pie

Ingredients:

One half recipe pie dough (be sure to omit sugar)
1/4 cup high heat cooking oil
1/4 cup superfine brown rice flour
1/2 teaspoon salt
1/2 teaspoon granulated onion
1/8 teaspoon dried dill
1/8 teaspoon white pepper
1/8 teaspoon poultry seasoning
3 cups chicken broth
2 cups cooked and chopped turkey or chicken
2 cups frozen peas and carrots blend
2 tablespoons minced parsley

 

Directions:

  1. Prepare Pie Dough at least three hours in advance.
  2. Preheat oven to 450˚F.
  3. Heat oil in a large saucepan over medium heat. Whisk in flour, salt, granulated onion, dill, pepper, and poultry seasoning. 
  4. Cook 1-2 minutes or until mixture begins to bubble and thicken.
  5. Whisk in broth. Cook 1-2 minutes or until smooth and thickened.
  6. Stir in chicken, frozen vegetables, and parsley. Heat through. Adjust salt if needed.
  7. Divide mixture evenly among four individual baking dishes or ramekins. 
  8. Place pie dough between two layers of flour-dusted baking parchment paper. Roll dough to 1/4-inch thick. Remove top layer of parchment and cut into four uniform squares.
  9. Drape squares over tops of baking dishes. Cut slits in crust to allow steam to escape. Make decorative toppings with any leftover pie dough if desired.
  10. Bake 12-15 minutes or until crust is golden brown.

 

A Price That Can't Be Beat!

If you'd rather skip the madness of Black Friday, may I suggest doing some effortless shopping on Amazon.com—and in particular checking out this link? I think you will like the price Amazon has Everyday Classics listed for (for a limited time). I appreciate every single purchase and your gracious support!

xoLexie

 

Thursday
Nov212013

Gluten-Free Pie Crust | Egg-Free & Dairy-Free

Today I stopped into Jax—the outfitter with the mostest in Fort Collins, Colorado.

Need camo? They've got it. Fishing flies? Check. Super cute yoga pants? Yep. 

Today, post squeeze-into-aforementioned-super-cute-yoga-pants attempt, I headed over to Kitchenwares and found something more up my alley—a Mini Pie Baking Kit! 

I may not have cute thighs, but I sure made some cute pies!

In case you missed it, last Friday I announced that I had finished my cookbook, Everyday Classics! It's available for pre-order on Amazon for a low $15.35 right now (price subject to change at any time) and will begin shipping December 3rd. For you locals, today I stocked this totally cool shop—you know the one—with books, so you can pick up a copy there.

Anyway, with Thanksgiving less than a week away, some of you may be on a last-minute hunt for a basic gluten-free, dairy-free and egg-free Pie Dough recipe. 

This one is from the book and worked real well with the Mini Pie Baking Kit.

 

Though I'm not crazy about the quality of the pie tins that come with the kit (I'll probably invest in some ceramic ones)—the topper cutter thingamajig is super duper. It looks like I spent hours cutting and weaving that lattice top and crimping the edges just so, huh? Totally impressed myself. And though I've not mastered that Hummingbird pose in my ratty old sweats, I have mastered the making of a super cute gluten-free pie crust. Sigh.

 

 

Tuesday
Nov192013

Stephanie O'Dea's Green Bean Casserole

Rachael Ray was spot-on when she used the word "lovely" to describe two savory Thanksgiving slow cooker dishes my talented friend, Stephanie O'Dea, whipped up on the Rachael Ray Show yesterday.

Stephanie is as delightful in person as she is here on the show. A few years back I shared a room with her at a blogger retreat and seriously, she emits the same positive energy off camera as she does on camera! She is a gluten-free trailblazer and I commend her for proving time and time again that gluten-free can be just as mouth-watering as gluten-full. Stephanie is the gal who set out to use a slow cooker every day for a full year and documented it on her blog.

Stephanie recently released her fourth book 365 Slow Cooker Suppers. I haven't seen it yet but can't wait as every recipe is written with gluten-free options (not sure about the dairy).

For today I just wanted to give Stephanie a shout and tell her that, once again, she's made the gluten-free community proud and to thank her for one drool-worthy green bean casserole recipe!



 

Friday
Nov152013

Everyday Classics Cookbook Release!

It is a happy day my friends!

I don’t know if I am more excited about the release of my first cookbook, Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy-Free Recipes or the smokin' deal Amazon.com has it listed for today (subject to change at anytime)!

About the Cookbook

You can bet I am still pinching myself. Everyday Classics—the book I have been piecing together for over four years—is complete, D-O-N-E! And I am pleased to have it ready for you in time for the holidays.

Take a look ...

 

I wrote this cookbook for those on, or beginning, a gluten-free, dairy-free, egg-free, soy-free, and corn-free diet.

It is a cookbook that offers safe and tasty replacements for foods that brought comfort in the past and that can be enjoyed again!

It is a cookbook intended to help the newly diagnosed to transition to a new way of eating.

I have made my best effort to keep the recipes approachable, easy, and tasty—a testament to my belief that when armed with sure fire recipes the entire family will enjoy, the more certain it will be that dietary changes will stick. 

For more details on the book visit this page.

A Smokin’ Pre-Order Price from Amazon.com

Though Everyday Classics officially launches December 3, 2013, today is the time to pre-order from Amazon.com! The $24.95 price has been cut drastically (today, 11/15/13 it is listed for $14.11 or 43% off!!). With Amazon pre-ordering, once you place your pre-order you lock in at that price but do not pay a dime until the item ships (which will be on or around December 3rd).

But I Want the Book Now!

For those who can't wait, you may order your copies today (for the full retail price of $24.95) from the Lexie’s Kitchen Bookstore

Either way, I hope you enjoy this cookbook. It is a reflection of my heart and soul and the kitchen staples, breakfasts, dinners, and desserts I make in my own kitchen. Thank you all for your support! You are the best! xoxoLexie

Monday
Nov112013

Lexie's Kitchen: Favorite Snacks

Some really swell companies have been leaving samples of their product at my front door and I thought I'd better pull my hand out of the chip bag and get to writing a post about them—and trust me, if I don't like a product, I don't write about it. Oh yes, and opinions expressed here are my own. I am not claiming these to be the healthiest snack options, but they sure are convenient (and tasty) for grabbing on the go. Tee hee!

1 Candice Foods sent a sample of each of their bars and for being gluten-free, dairy-free, egg-free, soy-free, corn-free and nut-free—they were quite tasty. The base of Candice Foods bars is a mixture of sunflower seeds and crispy rice—agave being one of the ingredients (not my first choice in sweeteners but ...). The bars come in 7 flavors—my favorites were Mocha Java and Mint Chocolate. The founder of Candice Foods is the mother of three children with life-threatening allergies to tree nuts, so you can bet she takes food allergies, and her product, very seriously. Candice Foods Protein Bars are available for purchase from their online store.

2 Cave Man Bars. This grab-and-go, nut and seed-packed snack is one my husband recently discovered at our local King Soopers/Kroger store (BTW I admire this mega chain for embracing gluten-free and organic foods). The Maple Nut bar packs 7 grams of sugar—I try to keep my snacks under 5—but I'm not going to fret it because, after all, the bars are certified gluten-free (not always easy to find). Cave Man Bars are manufactured in a facility that also processes tree nuts, soy, peanut, milk, and egg. Oddly they make the claim to be "Paleo Friendly" but use evaporated cane syrup and brown rice syrup as sweeteners. Hmmmm ... not sure if that counts as "Paleo." But the Paleo bandwagon seems to be the one to be on right now and Cave Man Bars don't want to miss out on the action.

3 Pomegranates. We love pomegranates! They are a pure, unadulterated food—and are in season. Here's an easy way to de-seed a pomegranate and whip up a festive "candy" using the arils.

4 Real Foods Rice Thins. Okay gang, I think I am speaking for 97.5% of the population when I say rice cakes are for the birds. Seriously, they're akin to cardboard! These thinner rice cakes are no exception, but here's why I like them … they are much easier to munch on than the thicker rice cakes AND they actually make a good PB&J (or Sunbutter&J) sandwich. I made one this morning, tucked it into my purse, and by noon the moisture from the jelly had softened the cake a tad and rocked it as a "bread" free PB&J sandwich. These skinny boys (about 1/3 the thickness of regular rice cakes) are gluten-free and non-GMO. They're rather tasteless and like a black dress, it's all in how you dress 'em up.

5 Way Better Tortilla Chips. Saving the best for last, you must try these! I especially loved Sweet Chili. Eating them I thought "healthier Doritos!" The seasonal offering of Punkin Cranberry was pretty yummy, too. I preferred the Black Bean Tortilla Chips to the Multi-Grain—they packed more flavor. Way Better chips are different in that the grains and seeds (broccoli, daikon radish, chia, etc) used to make the chips are sprouted—increasing their nutrients and allowing the body to better absorb them (but hey, we’re talkin’ snack food here not green smoothie, so does it really matter?). I will be serving these over the holidays for sure! Way Better chips are certified gluten free, non-GMO, kosher and vegan. Oh and a tip for ensuring you don't eat the entire bag—toss a handful of chips into a bowl along with some nuts. The nuts offer way more nutrition and will satiate.

So there you have it. You know what we've been snackin' on. How about you?

Thursday
Nov072013

Potluck Peace of Mind

The holiday season is swiftly approaching. There will be office parties, dinners with friends, and family potlucks.

To ensure you, your family, and your friends are dipping into dishes that are safe, it is always a good idea to label what your contribution is "free of."

One way to identify "safe" foods is to dish them up using clearly marked food allergy serving spoons! This little measure goes a long way in helping to prevent cross-contamination, which for many, can be a very serious matter.

From the moment I grasped it in my hand, I was in love with my "Gluten-Free" spoon. It goes with me to every potluck, and I can't tell you how many people have commented on how beautiful and, more importantly, how helpful it is. 

The folks behind The Food Allergy Kitchenware Company understand food allergies, as they live with them everyday in their own home. Their aim is to help make meals and family time the warm and loving experience it should be—without the extra worry.

These serving spoons are:

  • Dishwasher Safe
  • Solid Stainless Steel
  • Come in Gluten-Free and Peanut-Free Designs
  • Great for Everyday and Holidays
  • Super for Gift Giving

Now through the end of December receive 10% off your order when you use the code SPOON. SHIPPING IS FREE on orders of 2 or more spoons. Holiday gift wrapping is available for $3.