Welcome to Lexie's Kitchen & Living. I'm glad you stopped by and hope you enjoy the five years of recipes and ramblings collected here.

The inspiration for this site was my son. To learn about our journey to restore his intestinal and neurological health read here

Follow a gluten-free, dairy-free, egg-free, soy-free diet? Take a peek at my cookbook.  

 

 

 


 

  

 

Saturday
Sep142013

And the Rain Came Down

The other night I lay in bed with my little boy and listened to the rain come down. 

It's raining again tonight.

More flash flooding is in the forecast.

I am stunned by the damage that has been done.

We are less than a mile from the Poudre River but are high enough and okay.

Yesterday the sun came out for a bit so my favorite walking buddies and I took a trek up behind the house to see how the irrigation canal was holding up.

It touched my heart to see the faintest of rainbows in the late afternoon sky.

 

Life has dealt a curve ball to many in Colorado this week. Schools have shut down, roads have been destroyed, towns cut off, and lives lost.

We know the sun will shine again, but tonight it's dark and there are many to whisper a prayer for—and much to be thankful for. 

 

Thursday
Sep052013

THE Best Ready-Made Pizza Crust Yet

 

The Best Ready-Made Pizza Crust Yet

I don't know how they do it, but Venice Bakery has the art of ready-made gluten-free pizza crust down! I am so enamored with the flavor and texture of these gluten-free, dairy-free, egg-free, soy-free, vegan pizza crusts that I just had to share them with you.

Dr. Weil's True Food Kitchens Serves Them

I was tipped off to Venice Bakery by a waiter at Dr. Weil's True Food Kitchen in Denver. Venice Bakery, is the source for ready-made, gluten-free pizza crusts for the restaurant—and where I will be sourcing mine! Though I like Udi's and Rudi's, Venice Bakery's pizza crusts beats the pepperoni off their competition.

Throw a Pizza Party!

Thanks to Venice Bakery, pizza night has made a comeback in our house—I just placed a bulk order. Our little guy, who is not so little anymore, is turning six next month and he is all for the idea of making it a Trash Pack Pizza Party. We'll set out 5" crusts, pizza sauce and all kinds of crazy toppings that all kids love like spinach, marinated artichoke hearts, bell peppers, green olives, this pepperoni—any other ideas? We'll offer shredded cheese for those who can do cheese and these cheesy shreds for those who can't.

A Bite That Can't Be Beat

My husband loved the Seasoned version. I liked the Original. The crusts are on the thinner side and offer a nice crunch and great chew with a hint of sweet.

They come in 5" crusts (great for personal pizzas and pizza parties), 12"crusts, and surf-board shaped flatbread (great for bruschetta!). See here for pricing. Each crust comes individually shrink wrapped.

Venice Beach offers a dandy sample pack of three 5” pizza crusts for $8.99.

Orders over $45.00 ship free—an added incentive to stock up!

This is not a paid or sponsored post. This simply is a great product I think more people would love to know about. 

Wednesday
Aug282013

The Cookbook is Coming

A good friend recently asked if I will ever finish and launch Everyday Classics: 68 Essential Gluten-Free, Dairy-Free and Egg-Free Recipes, a cookbook I have been working on for the last four years!

Well I've committed to a date ... I've COMMITTED!

This baby will launch in November.

Just in time for the holidays. [Think Amazon wish list]

I don't know why this thing has taken me so long to produce. When it's done it will be like a huge hug to all my readers because it is filled with more love than you know. I have developed the recipes, taken the photographs, and designed the entire book all while trying to care for (and not ignore) my family and keep up with my graphic design work. It will be a joy to have it done!

This book is a must-have collection of recipes for those living gluten-free, dairy-free, egg-free, soy-free, and corn-free. Sections include The Basics, Breakfasts, Lunches & Dinners, and Desserts. A full-color photo appears alongside every recipe page. 

It's in the works ... I promise! :)

All along plans have been to self publish and make the book available on Amazon and via my site. Those plans still stand unless some really cool publisher steps up and wants to take a look and deems the book worthy to carry their name. Ha! Otherwise, I hope to have it up for Pre-Order on Amazon in October. Just need to figure out how all that works. Did I mention the huge learning curve?

I want to thank those of you who tested the recipes. You have been a huge, huge, huge help. And I want to thank all of you who read this blog and have encouraged me to make this book happen.

It's coming. I promise, it's coming. 

 

Wednesday
Aug212013

Chipotle Pico De Gallo Salsa Recipe

Long ago we gave up McDonald's, Burger King, and Taco Bell. Now when we want a good meal fast we head to Chipotle Mexican Grill.

Since going gluten-free five years ago, Chipotle has been one of the few restaurants that "get us."

No eye rolling, no "what's gluten?"—just a swift change of serving spoons and gloves and they're off and running to build a satisfying gluten-free/dairy-free meal for my boy.

Thank you Chipotle!

Last week Chipotle had a booth at the Larimer County Farmers' Market in Downtown Fort Collins, Colorado and they were giving away—yes, giving away—their salsa recipe ... okay well "someone in the know" says this isn't the exact restaurant recipe (it's proprietary), but it's a good "public version." So I snagged it and came home and made a batch. I hope they don't mind me posting it here. Chipotle, if you do, feel free to contact me and I will take it down ;), but me thinks you don't mind me sharing the salsa love.

Chipotle Pico de Gallo Salsa Recipe

Ingredients:

6 vine ripened TOMATOES, diced
1/2 RED ONION, finely chopped
1/3 cup fresh CILANTRO, chopped
2 JALAPENOS, finely chopped
1 tablespoon fresh LIME JUICE
1/2 teaspoon SALT (or to taste)
PEPPER to taste

Directions:

  1. Toss all ingredients.
  2. Chill at least an hour to allow flavors to blend.
  3. Serve with corn chips, over a salad, or in a burrito.

Notes:

  1. Chipotle recommends cutting tomatoes into quarters and removing the seeds and the pulp before chopping. That really made a difference.
Wednesday
Aug142013

Elvis Pancakes | Gluten-Free & Egg-Free 

I love my mom's peanut butter and banana sandwiches. She took this Elvis favorite to another level, making hers with my dad's homemade gluten-full whole wheat bread (I'm salivating over the memory), a spread of mayo, peanut butter, honey and sliced banana. Elvis often requested a layer of crispy bacon on his. Oh my! Oh yes, please.

One of Lexie's Kitchen's most loved recipes is this one. This morning I wanted to change it up a bit—try something fun and different. Hubby had left the chocolate peanut butter out on the counter—and there was my inspiration.

If I hadn't run out of bananas and had some crispy bacon crumbles, I really could have taken this pancake recipe over the top.

If you don't do peanut butter, I bet this would make a great replacement. Don't have chocolate peanut butter? Any plain nut butter or sunflower seed butter should work just fine. Here's one I often make.

Gluten-Free, Dairy-Free, Egg-Free Chocolate Elvis Pancakes

Ingredients:

1-3/4 cups warm WATER
2 tablespoons CHIA SEED MEAL
6 tablespoons CHOCOLATE PEANUT BUTTER
3 tablespoons HONEY (or agave for vegan)
2 teaspoons VANILLA EXTRACT
2 cups + 2 tablespoons BOB'S RED MILL AP GF FLOUR
1 ripe BANANA
1/2 teaspoon SALT
3/4 teaspoon BAKING SODA (be sure to add after first blending)
3/4 teaspoon BAKING POWDER (be sure to add after first blending)

Directions:

  1. Add all ingredients EXCEPT FOR BAKING SODA AND BAKING POWDER to blender container.
  2. Cover; blend until smooth.
  3. Add baking powder and baking soda.
  4. Blend 10 seconds or just until incorporated.
  5. Pour 4-inch round pancakes onto oiled, preheated 350˚F griddle.
  6. When bubbles appear on surface flip and cook another 30-60 seconds.
  7. Serve warm.
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