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? Check out my recently released cookbook








Lillian's Test Kitchen Goes Strawberries!

Have you met Lillian? It's high time you did.

Lillian is the host/producer behind the vlog site Lillian's Test Kitchen, and she's got a great gig going. What Lillian does is take people's lovingly created recipes and makes them for the very first time on camera! She is a riot and a ton of fun to watch. Each episode is an adventure because she never knows how it's all going to turn out.

Today Lillian has selected three winning recipe videos to share here at Lexie's Kitchen—and each involves strawberries in some form or fashion—perfect as for many of us strawberries are ripe for the picking in our gardens.

Get the recipe for the Raw Strawberry Cream Shake here.
Get the recipe for the Strawberry Rhubarb Pie here.
Get the recipe for Strawberry Shortcake here.


Follow Lillian on twitter, facebook, pinterest, youtube and if you never want to miss an episode, get on her mailing list!


Strawberry Lemonade Smoothie

I am so happy to have Hallie Klecker here sharing a tasty smoothie! Hallie is one of the healthiest food bloggers out there. Visits to her gluten-free food blog Daily Bites always leave me inspired. From her kitchen in Madison, Wisconsin she shares her enthusiasm for cooking with whole, natural, unrefined foods.

Hallie is the author/co-author of 4 books! She's one busy lady (I can't even seem to crank out ONE!) Check out these titles:

Dairy-Free & Gluten-Free: A Whole Food Starter Guide and Cookbook

All of her books are gluten- and dairy-free and spotlight pure and wholesome ingredients.

Along the lines of pure and wholesome, this is one of Hallie's favorite breakfast smoothies for summer mornings. Cashews add a luxuriously creamy quality to the smoothie that will have you going back for sip after sip! You'll never guess that it's dairy-free and sweetened naturally with nothing but fruit. Pour the smoothie into popsicle molds and make dairy-free Strawberry Lemonade Ice Pops. A summer treat the kids will beg for. Here is THE RECIPE.

Thank you Hallie for sharing today!

Connect with Hallie on FacebookTwitter, and Pinterest.



Beyond Bacon Left Me Breathless

I am a lover of beautiful things and something beautiful—stunningly gorgeous—came in the mail this week. 

Maybe it's the graphic designer in me that drove me to write this review without even trying a recipe in the book. Yep, I think that's it. Seriously people, Beyond Bacon: Paleo Recipes That Respect the Whole Hog is a feast for the eyes AND for the belly. 

So here I am reviewing a book without even test driving it—but I feel okay with it (my kitchen is packed up anyhow ... we are moving .... weeeee!), because I am certain ... CERTAIN ... that if you have an appreciation for all things pork (and not everyone does and that's okay, too), that you will love this book and will read it cover-to-cover in one sitting

Authors Stacy Toth and Matthew McCarry are the voices behind the blog Paleo Parents. They are witnesses to the healing power of food—clean food. They were featured here on Lexie's Kitchen a couple years back to share part of their story

This soon-to-release title is a vast departure from their first kid book Eat Like a Dinosaur. They call Beyond Bacon the grown-up version of how they see food. I appreciate it because it encourages the consumption of humanely raised meats and shows you how to use every part of the animal—from nose-to-tail—a lost art. It also goes into some "serious science on the health benefits and 'hazards' of pork and saturated fat," and delivers some recipes that will knock your socks off. I felt stuffed just reading the book—it's all pork my friends—all pork. I can't wait to show it to my husband. I am thinking belated Father's Day gift?

For a taste of the book, here is a recipe for Asian Short Ribs. Pretty pictures. Pretty (and easy to follow) layout. Don't you think? It leaves the designer in me swooning!

Click to enlarge.

Hats off to Stacy and Matthew, Victory Belt Press, and food photographer, Aimee Buxton. Stacy, your book design direction and photo styling just blew me away. Simply amazing cookbook folks!

Beyond Bacon releases July 2, 2013. Pre-order now!




Pumpkin Seed Power Bars

If you deal with a food intolerance or allergy, it's always a happy day when you spy a new goody at the grocery store that's safe for consumption! 

That was the case with these breakfast bars. We've been buying them by the carton and eating our way through them pretty fast so I thought it was time to see if I could make them at home—and trim a few dollars off of our grocery bill.

Compared to the Crunchy Perfect Pumpkin Breakfast Bar from Rise®, the version I've come up with:

  • Is a little less sweet.
  • Replaces the amaranth with chia seed so that I could reduce the sweetener required to make the ingredients stick together (a lovely feature of sugar/sweeteners).
  • Does include nuts, but you can easily make it a nut-free bar by using more pumpkin seeds in place of the nuts (I was running low on pumpkin seeds so had to throw in the nuts).

I've only made these in the dehydrator. You could probably bake them in the oven at the lowest setting (at or below 170˚F) for a couple of hours and see if that works.

Oh and the trick to the perfectly rectangular bars? An inexpensive musubi sushi rice press. Find one at your Asian grocery store or here on Amazon for under $3.00. 

Pumpkin Seed Power Bars


1 cup water
1/4 cup no sugar added apricot preserves or this compote
2 tablespoons honey
1/4 teaspoon salt
1/4 cup chia seed
1/4 cup unsweetened dried cherries or cranberries
1/4 cup raisins
1/3 cup pitted and chopped dates
1-1/2 cups raw pumpkin seeds
1 cup sliced almonds
1/2 cup raw cashews, finely chopped
1/4 cup hulled hemp seeds


  1. In a small saucepan combine water, preserves, honey, and salt. Bring to boil; reduce to gentle simmer and cook until reduced to about 3/4 cup. 
  2. Remove from heat and stir in chia seed, cherries, raisins, and dates. Set aside 5-10 minutes to thicken.
  3. In a large bowl combine the pumpkin seeds, almonds, cashews, and hemp seeds.
  4. Stir in apricot mixture.
  5. Form uniform bars using a musubi rice press; lay a piece of parchment paper on work surface, place mold on parchment and spoon in 1/4 cup (or so) of the seed mixture. Oil press surface and use it to firmly pack seed mixture. Release from mold and place onto dehydrator tray. Repeat.
  6. Dehydrate bars for about 24 hours or until bars are firm and hold together.
  7. Store in airtight container at room temperature for a week or freeze.


  1. The next time I make these I plan to lightly toast the nuts and seeds in a 325˚F oven for 10-12 minutes prior to mixing to give the bars a little added crunch.
  2. If I hadn't had a musubi rice press, I would have used a medium sized round cookie cutter and some random flat kitchen object to pack the seed mixture in to make round bars versus rectangular. :) 



DIY Essential Oil Rack

Hi, my name is Lexie and I am a lover of essential oils.

There, I said it.

In January I thought I'd delve into the world of the concentrated distilled plant essences. Thought I'd buy just a bottle or two ... and well, I got a little carried away, but in a good way. Five months later a sizeable collection of oils has taken up residence in our house—demanding their own little spot.

I know that some of you have your own collections of essential oils so thought I'd share this little DIY essential oil rack idea. Hung on the wall where I can see them and easily access them, I am more apt to use them.

"And what do you use them for?" you ask.

Well, it was in this issue of Autism Science Digest that I first read about essential oils and how they've helped kiddos on the spectrum. Two articles in the magazine suggested that essential oils can help detoxify as well has help with focus and hyperactivity. Being a mom who will try most anything to heal her boy, I thought I would give them a try. We are still experimenting and I don't have a definitive answer on how they are working for him, but I've been having a great time making my own household cleaners, lotions, and potions. I've even been using some of this brand's cilantro, lime, and lemon oil in my cooking—divine!

So if you are into essential oils or want to learn more, stay tuned because I will be sharing some fun EO recipes (food and otherwise) with you in the coming months.

An added bonus with this little rack is that though the rack only has three shelves, the dowels add three more—like stadium seating for your growing oil collection.

If you are interested in exploring the world of essential oils or would like to order Certified Pure Therapeutic Grade® oils, contact me here and/or visit my DoTerra site.

DIY Distressed Essential Oil Rack How-To

You will need:

  • Spice Rack
  • Wood (square) dowels
  • Liquid Nails
  • Paint (sample size will do)
  • Sheet Fine Sand Paper
  • Paint Brush

The How-Tos: 

  1. Pick up an old spice rack—I got mine at Goodwill for $1.
  2. Head to Home Depot and buy a 1x1-inch square wood dowel(s) (is a dowel a dowel if it's square? Not sure what to call these)—enough length to fit the width of each shelf. Tip: The guys (or gals) at Home Depot are always happy to cut wood to the length you need. So if you don't have a saw, give them the exact measurements you need and ask them to do it for you.
  3. Give the spice rack a good sanding with fine sand paper. Give the dowels a gentle sanding.
  4. Grab the bottle of liquid nails and apply just enough to cover bottoms of cut dowels. Adhere flush to the back of the spice rack shelves. Let dry.
  5. Slap on some paint.
  6. When paint is almost dry, take your sand paper and scuff up the paint a bit for a distressed effect. 
  7. Voila! Done.


This rack fits most standard-size essential oil bottles (DoTerra, Young Living, etc). Before selecting your dowel size, however, I suggest measuring your spice rack shelf and then choosing a dowel width that would leave enough room for the width of the bottles.