The Best Dairy-Free, Egg-Free Nog EVER!

This post linked to: October 2011 Adopt a Gluten-Free Blogger Round-up

I have been waiting all year to write this post.

Two reasons:

#1 I finally got to adopt the coveted Ricki Heller for the Adopt a Gluten-Free Blogger Event.
#2 It's eggnog season and that means more of Ricki's Holiday Nog.

As I write this, I am sipping on a second glass of Ricki's rich and decadent "adult beverage." I took the pictures while sipping on the first. So if the photo is slightly out of focus, if this post is riddled with tydpos, and if I start rambling about eggnog and am a little hard to follow, well ...


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D-Tox e-Cookbook Now on Sale

The cause you will read about in this post is very close to my heart. Earlier this year our 4-year old son, the inspiration for this blog, was diagnosed with mitochondrial dysfunction. Now, dysfunction is not as serious as mitochondrial disease, nevertheless it has affected his development and health—what the future holds we are not sure. If you'd like to read more of his story, here is a post from earlier in the year. I am grateful for the research and support that surrounds mitochondrial disease/dysfunction. It has had a direct impact on our lives.


D-Tox e-Cookbook Now on Sale!

One cold January, 20+ bloggers came together for 31 days to share 31 nourishing and detoxifying smoothie, juice, and soup recipes. The blogosphere buzzed with great new ways of upping the intake of fruit and vegetables to start the year off right.

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Making the Switch: Christy's Story

If you enjoy and benefit from the content here at Lexie's Kitchen, VISIT THIS SITE and vote Lexie's Kitchen one of the Top 25 Food Allergy Mom Blogs. You can vote once a day through November 16! xo

Christy meeting a truly grass-fed dairy cow for the first time.

Battling Fibromyalgia
Christy | Omaha, Nebraska USA

“Fibromyalgia” stole several years of my life.

In 2002 (at age 25), my health began to deteriorate (click here for more details). After more than 15 different prescription medications, never-ending appointments with various specialists and more than a handful of diagnostic procedures, I was diagnosed with Fibromyalgia in 2005.

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Williams Sonoma Guest Post: Pumpkin Pie

Entertaining friends and family on modified diets can be daunting. What works as an egg substitute? What do I use in place of wheat flour? Milk? Well, not to worry. Using a short list of ingredients, you can whip up a holiday classic that everyone at the feast can enjoy.

Free of the top food allergens—including, but not limited to, gluten, dairy, eggs, wheat, corn and soy — this pumpkin pie filling is suitable for vegetarians and vegans as well.

For gluten-free crust suggestions, please visit the Williams-Sonoma blog post this pie was originally featured in. Happy Holidays!

Embellish any pie crust easily with Williams-Sonoma's Fall Pie Crust Cutters.

Maple Pumpkin Pie Filling


1 can (15 oz.) PURE PUMPKIN
1/2 cup pure MAPLE SYRUP
1 can (14 fl. oz.) full fat Thai Kitchen® COCONUT MILK
2 tablespoons TAPIOCA FLOUR
3 teaspoons Penzey's PUMPKIN PIE SPICE (see notes)
1/2 teaspoon SALT
1 tablespoon gluten-free VANILLA EXTRACT
3/4 cup WATER
2 teaspoons AGAR-AGAR POWDER (not bar or flake, see notes)


1. In a blender, blend the pumpkin, maple syrup, coconut milk, tapioca flour, pumpkin pie spice, salt and vanilla until smooth. Set aside.

2. Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to 2 minutes. Whisk the pumpkin mixture into the simmering agar-agar. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2 to 3 minutes.

3. Pour the hot pie filling into a prebaked pie shell or make crustless mini pies using by filling small ramekins. Refrigerate until firm and set, 3 to 5 hours. Serve chilled or bring to room temperature. Either way, with the help of the agar-agar, the pie will remain firm.

4. Top with Coconut Cream Whipped Topping; vegan version or non-vegan version.

Notes: Thai Kitchen® coconut milk may be found in the Asian section of most major grocery chains. Agar-agar is a plant-based gelatin derived from seaweed. Agar-agar powder may be found at Asian markets, many natural grocers and on Amazon. Be sure to buy agar-agar powder, not bars or flakes. Alternatively, in place of the pumpkin pie spice, you may use 2 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg and 1/8 tsp. ground cloves.

This Maple Pumpkin Pie Filling doesn't even need a crust. It literally can "stand on its own."

It's a wrap! Everyone anticipates the close of the photo shoot—especially my little neighbor "Miss Muffin.".

This post is linked to: Slightly Indulgent Tuesdays over at Simply Gluten-Free
This post linked to: The Blender over at Willliams-Sonoma
This post linked to: Gluten-Free Holiday Event over at Cook IT Allergy Free


Red Kuri Squash & Fennel Bulb Soup Recipe

This post is linked to: Diet Dessert and Dogs Wellness Weekend Round-Up
This post is linked to:
The Sensitive Pantry's Farmers Market Recipes

Our first year in Wyoming, summer ushered in winter—overnight. I remember trees cloaked in green one day and brown the very next. This year has been a whole different story.

Fall has been glorious!

On Saturday we headed 90 miles south to find even more Autumn splendor. After dropping my hubby off at his rugby match in Arvada, the boys and I headed over to Boulder.

It was a spectacular afternoon!

Fall foliage and foothills behind Boulder.We met up with Elana (Elana's Pantry) and Kelly (The Spunky Coconut) and their families at the Boulder County Farmer's Market. It was so great to catch up in person, to taste the batch of Elana's Paleo Banana Bread that Kelly had baked up, and to try the market's gluten-free fare—a food-centric meet-up, of course!

Kelly (The Spunky Coconut), Me, Elana (Elana's Pantry)Aside from the lively conversation, the market was brimming with rich hues of Fall and people.

Mid-October and we're still in Tevas and shorts!There were new discoveries to be had ... like this tasty watermelon radish ...

Tried watermelon radish for the first time.

... and an abundance of squash—including a new favorite—Red Kuri.

The moment I laid eyes on Mr. Red Kuri, I was in love.

I knew nothing about this squash—don't think I'd even ever seen one until this Fall. My friend, Hannah, has likened its shape to that of a cross between a pumpkin and a pomegranate. That describes it perfectly—at least the exterior. The first time I baked one, I was pleasantly surprised by the deep orange, sweet potato-like texture and chestnut-like taste of its flesh. I had expected it to be more watery and akin to an acorn squash or pumpkin. But that it was not. After pondering what to do with it, this is what I came up with. Hope you enjoy!

Red Kuri & Fennel Bulb Soup

Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan


1 tablespoon OLIVE OIL
1/2 FENNEL BULB, sliced
2 SHALLOTS, roughly chopped
1 GRANNY SMITH APPLE, cored and roughly chopped
2-1/2 cups cooked RED KURI SQUASH flesh (I like this cooking method)
1/2 can Thai Kitchen® canned COCONUT MILK
1 tablespoons LEMON JUICE
1 teaspoon SALT or to taste
CAYENNE PEPPER to taste (optional)


1. In medium soup pot, sauté fennel bulb, shallots, and apple in oil until tender. 

2. Transfer to blender along with squash and enough of the broth to puree. Blend until smooth.

3. Return to pot. Stir in remaining broth and remaining ingredients.

4. Simmer on low 10-15 minutes.

5. Serve.


Making the Switch: Shelly's Story


SHELLY | 44 | Lexington, South Carolina, USA

This week, on Making the Switch, you are meeting Shelly. I want to extend a very special thank you to this beautiful lady for taking the time to put her story into words to share with us today. Shelly's experience is a reminder to all moms to "take time for you." And I don't mean booking a pedicure or hitting the mall (sure those things are nice). I mean more along the lines of taking time for your health. As moms, it's easy to neglect our own health and well-being as we devote ourselves to the care and keeping of our family (I was so guilty of this). The stressors of life take their toll. As you care for your loved ones, ensure you take time to care for you. Find a reputable holistic doctor, schedule a physical and blood draw (or the tests they recommend), and take the needed steps to achieve optimal health, today! You won't regret it.


Shelly's Story

Making the switch to whole, natural, unprocessed foods saved my life.



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Kid DIY Banana Mummies (and "Things")

With Halloween around the corner I find myself strategizing. How will I navigate the season? How will we steer clear of the gobs of sugary goodies and candy that come with it?

Sugar will be ever-present; at school, at parties, on end-caps at the grocery store. For a family that doesn't do much sugar, snubs artificial ingredients, and can't have gluten or dairy, Halloween presents a little, ahem, challenge. I will be begged and bargained with, but I refuse to succumb!

And this is where I need your help.

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Dairy-Free Coconut Milk Yogurt Recipe

Coconut milk yogurt with a drizzle of Coconut Secret's Raw Coconut Nectar.


When I originally posted this recipe, I recommended using GI Prostart Non-Dairy Yogurt Starter. However, I have found a new favorite and one that I get much better results with. Going forward, for this recipe I solely endorse the use of Vegetal from Cultures for Health because it does a much better job.

Ingredients: Live active bacteria (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus), Rice maltodextrin


For those who've had enough of my non-dairy yogurt business, you might want to turn back now. For those wanting to venture on—let's go. Today we're making coconut milk yogurt!


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Lemon Poppyseed Waffles | Gluten & Egg-Free 

I'm dancing around the kitchen with a mouthful of Lemon Poppyseed Waffles. Oh my! 

These beauties are gluten-free, egg-free, dairy-free—100% vegan. I have a thing for pancakes and all things waffle-y. So when I landed on this recipe I knew I had give it a go. This morning when I announced to the kids that we were having waffles for breakfast (on a school day nonetheless!), they squealed with delight. That's when I knew this recipe better deliver.

And, it did. Absolute perfection!

The sorghum and rice flour based batter was quick to whip up and the waffles cooked up beautifully. They had a light, delicate crisp with a hint of lemon and poppyseeds. Quite impressive for being egg-free! The recipe called for a teaspoon of xanthan gum—which I forgot (yikes, I thought). But they turned out just fine without it. If you don't have a problem with xanthan gum, by all means leave it in. But it's nice to know that these waffles turn out just fine without it. Next time I will add a few more poppyseeds and little more "lemon"—perhaps in the form of some lemon extract?

So, you want the recipe?

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The Gluten-Free Asian Kitchen & Giveaway

The house is quiet. I have it to myself for 24 hours. This is the first time in over five years! The first time since having kids. So what do I do with myself? That's an easy one—catch up on episodes of Chopped (thank you Hulu) and cook in peace—with chic-food ingredients like tofu and mushrooms!

Tonight, for me, myself and I, I prepared (and am devouring as I type) this dish of Braised Tofu in Mushroom Sauce. The recipe is found in

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Making the Switch: Moriah's Story

Happy Friday everyone! Today on Making the Switch, Moriah—mom and avid road biker—shares some of the unexpected health and diet-related twists and turns her family has faced over the years—namely type 1 diabetes, food allergies, Lymes and celiac. It's been quite the journey for this Colorado family. I admire how they've tackled it head-on and the suggestion Moriah has for responding in a positive way to some of the

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Fried Green Tomatoes | Egg-Free, Gluten-Free

It seems I've caught the Paula Deen bug. I've been doing a lot of "fried" lately. Fried sausage, fried cod—even reminiscing "fried" as in Culver's fried butter burgers (gasp) and raised glazed deep-fried doughnuts (swoon).

Then, I see these pretty green tomatoes at Natural Grocers and think to myself "let's go home and FRY some of those babies!"

What ... is ... up?

Well, I bought those tomatoes and fry 'em I did—and they were good.


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Making the Switch: Stacy's Story

Today's Making the Switch story comes from Stacy. Some of you may know Stacy and her husband. They are the duo behind the blog Paleo Parents. This is a story about a beautiful family that committed to making the switch to a simpler, cleaner way of eating. Prepare to be inspired! Thank you Stacy and Matthew for sharing your story.

"Paleo" refers to Paleolithic (sometimes called Primal or Caveman). The “diet” is really a lifestyle which proponents say gets your body back to what it was evolved to thrive on; non-processed, whole, real foods dense in nutrients.


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Almond Milk Yogurt | Dairy-Free

Dairy-free almond milk yogurt parfaits.

This summer I contributed this non-dairy yogurt recipe in a guest post over at the Williams-Sonoma blog, The Blender (great blog, BTW). If there is one thing I make weekly, it's this dairy-free Almond Milk Yogurt. It has become a staple in our house. I love the stuff!

This recipe is a take-off of one I shared over a year ago for Almond & Hemp Milk Yogurt. It was a good post, but oh my, it is long and very detailed. This is a simplified recipe for straight up almond milk yogurt and a condensed version of the how-to's. 



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Gfree Meal Planning & Giveaway


These Breakfast Tortilla Cups—a recipe from Gfree—were easy to modify for each person at the table. Rice tortilla vs. corn, duck egg vs. chicken, cheese or no cheese. You get the picture :)

Modified Meal Planning Made Easier

Dealing with a modified diet or two in a household is a challenge in and of itself. Add to that the chore of meal planning and you've got some work cut out for you. I have always struggled with meal planning—so much so that a couple of posts back I hinted around for your tips on the subject.

I think I got two.

So does that make it safe to say that many of you are in my boat? More often than not you dread the four o'clock hour? You're in a dinner rut?


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Making the Switch: Kimberlyn's Story

I can't tell you how much I am enjoying the stories being shared here on Making the Switch. I find special encouragement in ones like Kimberlyn's. Doctors offered her little hope nor much of an explanation for IBS (Irritable Bowel Syndrome). So she took it upon herself to learn all she could to heal her body. One thing I hope Making the Switch is doing is connecting readers. When we first learned of our son's issues, I was desperate to find parents of kids with similar conditions. I Googled night after night hoping to find answers, connections, similar stories. If you suspect or have IBS, I hope you are encouraged by Kimberlyn's story. Oh and one fun side note; Kimberlyn is a graduate of Elon University in North Carolina. Back in the day it was Elon College and where my grandparents met when they were students over 65 years ago.

Processed Food and the "Freshman Fifteen."

I grew up in a very busy household. My parents both worked fulltime and to keep our energy levels at bay, mom threw my two brothers and me into every activity she could find. We were always on the go and like most busy families, we ate whatever could be made quickly. This meant that most meals were processed foods

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Gluten-Free Chicken Breakfast Sausage

Some like 'em thick, some like 'em thin and crispy (that would be me)—either way, here is a tasty recipe for DIY chicken breakfast sausage patties.

I'll admit, I'm not always on top of it in the morning.

It's the one meal I am apt to cop out on—pour a bowl of buckwheat cereal and call it good.

That said, I've really noticed a difference in me and the boys when we start our day with some protein. Miles does not do eggs or dairy which makes it a bit challenging. But meat—well, meat he loves.

This recipe is for DIY breakfast sausage. I'm a little over high-fat pork sausage right now and was hoping to come up with a leaner version that was free of any additives and gluten.

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Potato-Crusted Cod & Wilted Arugula

Dredging and frying in potato flour is a great alternative to the gluten-full counterpart, white flour.

Once again, 4 o'clock rolled around and the farthest I had gotten in planning tonight’s meal was to take some cod out to thaw. Thankfully, I had some potatoes for mashing and arugula for wilting and a meal ended up coming together. This crisp, potato flour-crusted cod and the wilted arugula really hit the spot. Now, if I could just get serious about meal planning. Got any tips for me?

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Making the Switch: Jen's Story

I think I speak for all parents reading this. When it comes to the health and well-being of our children, we will do whatever it takes. Sacrifices made to bring healing are nothing compared to the reward of meeting the smallest of milestones or having a normal bowel movement! Today we are hearing from a fellow mamma bear. Jen and her husband have had their share of challenges and have faced them head on with a modified diet and help from above—much the same way my husband and I have gone about dealing with Miles' health. Jen, 39, admits that "going grain free was no easy task...especially for a gluten-loving Italian. No pasta?! NO BREAD?!?  Are you kidding?  Fugettaboutit." But they did and it has made a huge difference in their daughter's health.


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Preserving the Harvest Party

What a bountiful harvest we're having this year. The sugar snap peas were perfectly crisp, the spinach mild and tender, the corn bursting with sweetness, and winter squash is coming on. 

Sigh ... I wish I could say I grew it all.

One day this nomadic family will put down roots—literally and figuratively—and will get back to the soil. For today, our "garden" is made up of three pots of hail-blasted herbs. For produce, we rely on local CSA (Community Supported Agriculture) and small family farms...

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