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.  








Passion Fruit Cheesecake Parfait Dessert Shots

I never thought a trip to the grocery store would send my heart all aflutter. But this week it did. For lo and behold there, next to the frozen strawberries, was passion fruit puree!

Passion fruit—or lilikoi as we called it growing up—is a dearly loved fruit in Hawaii. The season is much anticipated. As kids we'd scour the gulches for them so that mom could make us a pitcher of fresh lilikoi juice, or we'd simply break them open and slurp out the seeds.

Lilikoi grows on a vine and produces one of the most exquisite flowers I've ever seen. The fruit is distinctly sweet-tart and exotic. Here is a pic of the flower.

Giddy and armed with my frozen passion fruit puree, I blitzed home and set out to make a dessert reminiscent of one my mom used to make that involved Cool-Whip and cream cheese. And these Passion Fruit Cheesecake Parfaits are what I came up with.

If you like cheesecake, and if you like sweet-tart—like that of lemon. You are going to LOVE this sweet treat!

I've chosen to serve them as dessert shots because they are quite rich. With these, a little bite goes a long way and are perfectly satisfying. For more dessert shot ideas, head on over to my Dessert Shots Pinterest board.

My tip for finding 2 ounce shot glasses—cheap? Goodwill of course :).

Passion Fruit Cheesecake Parfait Dessert Shots

Makes about twelve 2-ounce shot glass servings (great for a dinner party) or six 4-ounce glass servings


For the Creamy Cheesecake Layer

1-1/3 cup raw CASHEW NUTS, soaked 4-6 hours and rinsed
1/3 cup melted virgin COCONUT OIL
1/3 cup melted HONEY (use agave to make it vegan)
3/4 cup nondairy plain or vanilla YOGURT
2 teaspoons fresh LIME JUICE
1/8 heaping teaspoon SALT

For the Passion Fruit Layer

3/4 teaspoon GELATIN 
1/4 cup HONEY


For the Creamy Cheesecake Layer

  1. Combine Creamy Cheesecake Layer ingredients in the container of a high-powered blender. 
  2. Cover; blend on high until super smooth. Stopping blender to scrape sides as needed.
  3. Pour the first layer: Divide half of the cheesecake layer mixture between seven 4-ounce glasses. Transfer to refrigerator to chill. Keep remaining cheescake mixture at room temperature.

For the Passion Fruit Layer

  1. Pour passion fruit puree into a small sauce pan. Sprinkle gelatin over surface and allow to bloom, 2-3 minutes.
  2. Bring to boil and cook just until gelatin is dissolved, about a minute.
  3. Add honey and stir to combine.
  4. Chill this mixture until it thickens up a bit but remains pourable.
  5. Pour the second layer: Divide the Passion Fruit gelatin evenly among all glasses. Return to refrigerator to chill until firm.
  6. Pour the third layer: Divide remaining cheesecake mixture evenly among glasses. Transfer to refrigerator to chill until set.
  7. Garnish with lime zest and/or Passion Fruit Caviar if desired.

I am soooo hoping that you are able to find passion fruit puree at a local grocer because these parfaits are "broke da mout," as we'd say in Hawaii. Here is the brand I found at Safeway. A store that sells Hispanic grocery products is also a good bet.

Here are the lilikoi vines that grow high up in the tops of the Ohi'a Lehua trees outside of my mom's kitchen window. Can you make them out to the right? I know, that beautiful rainbow is sorta distracting.


How to Make Fruit Juice Caviar


Any Chopped lovers in the house? To say that I am a fan is an understatement!

A young whipper snapper of a chef was on a couple seasons back and showed off his molecular gastronomy skills. Not many competitors on the show hit the pantry in search of agar-agar. So when he did you can bet I was on the edge of my seat anticipating his next move.

Agar-agar is the seaweed-based gelatin I use to thicken my nondairy yogurt. You can use it to make kanten as well. But what this guy did was pure brilliance! He made Fruit Juice Caviar.

I wouldn't sit down and eat a bowl of the stuff (the texture takes some getting used to), but it makes a pretty garnish for desserts and is a sure-fire conversation starter. I garnished these Passion Fruit Cheesecake Parfaits with it and my kids loved it.

How would you use fruit juice caviar?

Fruit Juice Caviar


1/2 cup VEGETABLE OIL (flavorless and one that remains liquid when chilled)
1/3 cup pure FRUIT JUICE (I used passion fruit puree)
1/4 teaspoon AGAR AGAR POWDER (not bar or flakes)


  1. Pour oil into a tall-ish glass and chill (the oil must be cold).
  2. In a very small saucepan bring juice and agar agar to a boil. Reduce to gentle simmer and cook 1-2 minutes, or until agar agar is dissolved.
  3. Let cool 3-5 minutes.
  4. Fill an oral syringe or a straw with the juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
  5. Strain caviar using a fine mesh strainer. Rinse well with water.
  6. Store caviar in water until ready to use.
  7. Lay on a paper towel-lined plate and pat dry. 


I purchase agar-agar powder locally at our Asian grocer or online at Amazon.

Need a Visual?

Here's a video that will give you the gist of making fruit juice caviar.


Easy Gluten-Free Chicken Tenders

Some of you may have heard what happened to our stove this week. Seriously, no joke, the glass front just up and shattered. Never seen anything like it. Have you?

The whole event has left us with use of the stove top only—and so tonight called for pan-fried Gluten-Free [and Egg-Free] Chicken Tenders. 

This recipe calls for rice Chex cereal; we buy it on rare occasion. Is it the healthiest option? Is it organic? Is it non-GMO? No, no, and no. It's one of those foods that fall into our 90/10 approach to eating right (90% of the time it's all about making the healthiest choices, 10% of the time we ease up a bit). That said, had I had this brand of rice or corn cereal on hand, I probably would have used it instead. 

Easy Gluten-Free and Egg-Free Chicken Tenders


3 tablespoons high smoke point OIL (I use organic palm shortening)
3/4 cup finely crushed gluten-free RICE CHEX
1/4 cup of this brand of gluten-free SEASONED COATING MIX 
1/4 teaspoon sweet PAPRIKA
1-1/2 pounds CHICKEN TENDERS
1 tablespoon allergen-free MAYONNAISE


  1. Heat oil in a large skillet over medium to medium-high heat.
  2. In a medium bowl toss crushed cereal, seasoned coating mix, and paprika. Set aside.
  3. Rinse and pat chicken tenders dry. 
  4. In another bowl toss chicken with mayonnaise to coat.
  5. Roll chicken tenders in crumb coating and fry in batches until golden brown.
  6. Serve with barbecue sauce or honey mustard salad dressing for dipping.

Enter to Win a Subscription to Simply Gluten-Free Magazine

There's still time to enter to win a one-year subscription to Simply Gluten-Free Magazine—the "allergen free made simple" magazine that has zoomed up best-seller lists everywhere. Just head on over to this post.

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Simply Gluten Free Magazine Giveaway

Next month Simply Gluten Free Magazine will celebrate the printing of its fourth issue. In six months, the "allergen free made simple" magazine has zoomed up best-seller lists everywhere. Currently it is the 3rd most purchased magazine at Whole Foods across the nation. And in addition to selling like hot cakes at Barnes & Noble, it will be hitting the shelves of Safeway and Target!


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Chocolate Chip Mug Cookie — GF, Vegan

The other night, cruising Pinterest (you can follow me here), I spied an Instant Chocolate Chip Cookie that was to drool for. So I repinned it and left a comment wondering if it could be modified to be gluten-, dairy-, and egg-free.


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