A great big welcome to Lexie's Kitchen & Living. I hope you enjoy the recipes and ramblings. For the story behind this site read here

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

 

 

 


 

 

 

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.
Saturday
Aug032013

Pink & Green Shrimp Fried Rice

Asian has got to be my favorite cuisine. When you grow up in a melting pot in the middle of the Pacific, you can't help but fall in love.

Nothing made my mouth water quite as much as an invitation to a plantation potluck. There would certainly be Japanese mochi, Hawaiian kalua pig, Chinese chicken hekka and, of course, fried rice ... all made by women who knew what they were doing, had been doing it for decades, all following recipes that had been brought to the islands by boat (or memory) and passed down through the generations. 

Last night I thought I would attempt to come up with my own variation of that beloved fried rice. I am calling it Pink and Green Shrimp Fried Rice—green hued vegetables (okay it's all I had on hand) and succulent pink shrimp (but any protein will do).

I had three three bowls of it, an indication of how good I thought it was! It makes a great (and quick) weeknight meal or side dish. I hope you like it, too!

Pink and Green Shrimp Fried Rice

Ingredients:

1 tablespoon MIRIN 
1 tablespoon THAI FISH SAUCE (I use this one)
1 tablespoon gluten-free SOY SAUCE
1 tablespoon gluten-free OYSTER SAUCE (I use this one, see Notes)
1/8 teaspoon ground WHITE PEPPER
1/2 cup each diced/thinly sliced CELERY, ONION, GREEN ONION, GREEN CABBAGE
1/2 cup FROZEN PEAS
1-2 cups frozen cooked SHRIMP, thawed
4 cups cooked and cooled RICE
3 EGGS, beaten (optional)
OIL for frying

Directions: 

  1. In a small bowl whisk mirin, fish sauce, soy sauce, oyster sauce, and white pepper. Set aside.
  2. In a wok over medium-high heat 1 tablespoon frying oil. Saute celery and onion until soft.
  3. Add shrimp and cook 1 minute.
  4. Add green onion, cabbage, peas and cook 1 minute.
  5. Add rice. Drizzle with 1-2 tablespoons frying oil and stir fry 2-3 minutes.
  6. Make a well in the middle of the rice mixture and add beaten eggs. Scramble eggs until almost cooked then toss with rice.
  7. Drizzle sauce over rice, toss, serve.

Note:

If you are gluten-free ("yah, hello, I am reading your blog"), I want you to decide if oyster sauce is something you want to include in this recipe. I have done some research into brands that make the claim to offer a gluten-free oyster sauce. Some brands appear to be a safe bet according to a thread on celiac.com, but please research this for yourself. What concerns me is the caramel colorLee Kum Kee green label brand is a good place to start. But please, watch for monosodium glutamate—not a good additive! This is the one I used.

Monday
Jul292013

Make Your Own Mosquito Repellent Spray

 

Is it the year of the mosquito or what?!

Either that or our yard is the designated neighborhood breeding ground for some very annoying pests—and that's not a good thing when your kid suffers from Skeeter Syndrome (this is what it looks like). No joke, folks, it's for real.

I don't think our little guy had ever been bit by a mosquito until we moved to Colorado earlier this month. The reaction to those first bites was pretty severe—big, red, hot, swollen. His last bite was just above his elbow and half of his upper arm swelled! Eeeks.

Now, whenever he heads out the door, I douse (well, lightly spray) him with this homemade mosquito repellent. So far, so good. No more bites. The formulation is similar to this brand of repellent (contains a soy emulsifier) which we like and recommend—if you aren't up to making your own. But if you are the DIY-er type, give this recipe a try.

I prefer using castor oil for its extra sticky, but not so oily, factor. Dr. Mercola has a nice write up on castor oil.

Please use therapeutic grade oils. You may shop the Lexie's Kitchen doTERRA store or try Mountain Rose HebsNative American Nutritionals, or Young Living. Some folks have a strong preference for where they source their oils and I totally respect that. The point of my essential oils posts are to show you how I use essential oils and not to sell you on a particular brand. In my research these just happen to be the most reputable out there.

If you make a double batch in, say, a 4 ounce bottle or larger, and you'd like to pretty up that bottle, there's a link at the bottom for a printable that I made. I print it out on my color printer (may have to play with size to fit your bottle) and then affix with clear tape—ensuring the tape extends beyond the edge of the label for water/oil proof protection.

Back Off Mosquito Repellent Recipe

Ingredients:

1-1/2 tablespoons WATER
1 teaspoon CASTOR OIL
8 drops ROSEMARY ESSENTIAL OIL
8 drops LEMONGRASS ESSENTIAL OIL
4 drops GERANIUM ESSENTIAL OIL

Directions:

  1. Add all ingredients to a 2 ounce amber spray bottle, shake vigorously and spray.
  2. ***Be sure to shake well before each use. Reapply often*** 
  3. Sometimes I double the recipe and use a larger spray bottle, but lately have been mixing up three bottles at a time of the 2 ounce size and keeping them by the front door, back door, and in the car.

Click here for the printable label.

Thursday
Jul252013

Fab Finds for the Kitchen

 

1 Whistling Kettle by Le Creuset  // 2 In-Drawer Bamboo Knife Block  // 3  French Bamboo Rolling Pin  //  4 Cuppow Lids  //  5 DASH Yogurt Maker  //  6 Kyocera 6" Chef's Knife  //  7 Bodum Coffee Grinder  //  8 Stackable Glass Bowls  //  9 Bamboo OCD Chef Cutting Board

There's nothing quite as exciting as closing on a new home—and nothing like it to leave you feeling dirt poor. Earlier this month we closed on a house that we were smitten with at first walk-through. But as nearly perfect as it was "as-is," we were going to have to drop more money on window treatments, paint, furnishings, and decor.

Ka-ching!

So hubby and I decided to fix this house up taking a "never pay full price" approach and we're proving that there are ways to make a house a home without breaking the bank—and shopping Fab is one of them.

If you're new to Fab, check it out. I've been scouring the site for modern, affordable, high-design additions to our new digs. 

This week my focus was on the kitchen.

This blue kettle caught my eye. Perfect for the "French provencial" look I am aiming for. Clearing counter tops has been a priority and this knife block fits perfectly into the draw. And wouldn't this bad boy look good in that knife block? [swoon] I've been the coolest mom on the park bench this summer sipping my home-brewed iced latte from a glass Ball jar topped with these neato lids. And check out this cutting board for OCD chefs (like me). What a hoot! And lastly, I'm sure Julia would approve of my weilding this French rolling pin—superior in my opinion to any other pin out there.

If you like Fab's style, sign up for their email newsletter to be the first to know about their one of a kind finds. Inventory moves swiftly so if you like something don't hesitate to pick up YOUR Fab find—fast.

This post is in partnership with Fab.

Sunday
Jul212013

Vegan Double Chocolate Chip Cookies

I know, it's the middle of summer and the last thing we want to do is to fire up the oven and bake in the sweltering heat. But trust me, this cookie recipe was tempting enough to get me out of bed early to do some baking in the cool of the day ... and boy was it worth it.

These Gluten-free Vegan Chocolate Chocolate Chip Cookies are the brainchild of Sarah from Sarah Bakes Gluten Free Treats. She is a talented gluten free baker (sometimes dairy and egg free, too) and creator of fabulous jaw-dropping treats. Sarah is one of those people that make gluten-free baking look so easy. She's gifted fur shure!

For these sinful cookies, Sarah took her chocolate chip cookie recipe and changed it up a bit. Sarah says "I have a habit of altering recipes to make them even more fabulous. I enjoy the classic chocolate chip cookie, but my heart is really fond of a CHOCOLATE chocolate chip cookie. Let's be honest here, you can never have too much chocolate."

These cookies are almost like a hand-held gooey brownie with those crispy edges that we all love. Rich, chocolatey goodness! I would give the sweetness factor a "high" mark. And since we are baking in the dead of summer, I had to chill my dough a bit because at these temperatures my coconut oil is liquid. Chilling in the fridge turned a very sticky dough into a more managable, "scoopy" dough. Enjoy!!

Click here for the recipe. 

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