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Follow a gluten-free, dairy-free, egg-free, soy-free diet? Check out my recently released cookbook






Crabapple Jelly Recipe

This post is linked to Allergy-Free Wednesdays and Gluten Free Fridays.

I am in love with this lower-glycemic crabapple jelly.

Last week the boys, my brave friend Hannah, and I did some raiding or—rather—foraging at dusk of a loaded crabapple tree down by the kids' school.

[Yes, you can eat crabapples]

We just had to do it. The fruit these trees put out is exceptional. They are palatable green-apple-tart (not all crabapples are so always sample the fruit) and were there for the taking—and for the making_of crabapple jelly.

Fresh piced crabapples. Fresh pressed crabapple juice.

I ended up doing it a little differently. For this jelly I used a reduced measure of coconut sugar. The result was a darker, tart, mildly sweet jelly that I can't get enough of. It reminds me of the guava jelly my mom makes. So good!

Thank you dear Laurel V. for digging out your Pre-WWI worn and tattered copy of The Settlement Cook Book 1903 which inspired this jelly makin' project. I ended up ordering the cookbook and found it quite entertaining and useful.

A smear of Earth Balance buttery spread and crabapple jelly atop our favorite Food for Life yeast-free, gluten-free, egg-free, soy-free and vegan bread.



3/4 cup COCONUT SUGAR or other granulated sugar
2 tablespoons PECTIN


  1. Using a juicer, juice enough crabapples (about 1-1/4 pound?) to yield 1-1/2 cups crabapple juice.
  2. Add juice to a medium pot. Gradually stir in pectin.
  3. Bring mixture to a full rolling boil over high heat.
  4. Stiring constantly, add coconut sugar, stirring to dissolve.
  5. Return to full rolling boil for 1 minute, stirring constantly.
  6. Remove from heat. Skim off foam if necessary.
  7. Transfer to glass jar and refrigerate.


Mind you, this is my way of doing it (I used pure juice, no addition of water). If you want to go with the experts, here's a fantastic Pectin Calculator for making jams and jellies.


Lexie's Kitchen 5-Minute Hangout - Episode 1

A big thanks to Alisa Flemming, author of the Go Dairy Free guide and cookbook, the informational website Go Dairy Free, and the recipe blog Alisa Cooks. She joined me today for a Lexie's Kitchen 5-Minute Google+ Hangout (though it ran more like 10 minutes). I look forward to broadcasting more Hangouts like these—gotta love Google Hangout!

To watch future broadcasts stream live, join me over at Google+. All you have to do is Circle me here. If you miss live broadcasts, know that you can find them right here at Lexie's Kitchen (or on YouTube).

Want to know what Google+ is all about. Stay tuned. I am working on a post that explains it in my simple words (ha ha!).


Note: In this Hangout I mention Penzey's Buttermilk Ranch dressing. It dawned on me "what am I thinking, we just had a discussion on DAIRY-FREE and here I go mentioning BUTTERMILK! Agggh. What am I thinking?" But it's all cool. The Penzey's Buttermilk Ranch Dressing spice blend is just that— a spice blend. What you add it to is up to you. I mix it into a mixture of non-dairy (unsweetened) yogurt, non-dairy milk and a squeeze of lemon juice. Okay. Cleared that one up. Phew!!


Spicy Vegetable Juice

Aren't those the prettiest heirloom cherry tomatoes ya ever did see?

Back in January I picked up a Braun juicer at a local thrift shop. Here's a picture of the bad boy. He's older. But I'm cool with that. He gets the job done and personally, I love his avocado green accents.

As I do with many of my thrift shop finds (like that hand-crank meat grinder), I put Mr. Braun away for a rainy day.

One such rainy day in June it was time. Time to give this beast (actually, he's nice and compact) a run for his money (I dropped a whopping $9 for him). And well, the timing couldn't have been better. Farmers markets were in full swing, brimming with fresh produce for my experimentation.

Over the course of the summer, Mr. Braun and I have fallen in love. And below is the juice "recipe" that sealed the deal.

If you've been considering a juicer, check your local thrift shops or Craigslist. I was able to give juicing a try without breaking the bank. In time I may fork out more for a higher-end machine, but for now Mr. Braun's serving me well. 

I recently polled Lexie's Kitchen Facebook followers about the best juicers on the market. Lot's of good info (thanks everyone!). To view the recommendations, please visit my Facebook page and scroll to August 2012. And if anyone knows how to link to Facebook threads, let me know : )

Spicy Vegetable Juice


2 large CARROT
2 stalks CELERY
1-2 large TOMATOES
1/2 medium CUCUMBER
1/2 medium BEET
1/2 green BELL PEPPER
1/2 lemon
1/4 small ONION
Handful CHARD (or other green)
3/4 teaspoon HOT SAUCE (used Cholulas)
1/4 teaspoon SEA SALT


Juice in juicer.

Serves 2-4.


And wait 'till you see my next post. I'm juicing something rather out of the ordinary and I will share with you what I made. I know, the suspense is just killing you. Ha!

Got a favorite juice recipe? Leave it in the comments, I need more inspiration.



New Magazine Launching in November!


A new magazine is about to hit a magazine rack near you (or your mailbox or inbox)

The Simply Gluten Free magazine is a revolutionary idea whose time has come!

Carol Kicinski, author of the blog Simply Gluten-Free, has pulled together the internet’s top allergen free bloggers to create a beautiful, lifestyle magazine for people with food sensitivities by people with food sensitivities. These are the people who are not just writing about food sensitivities, they are people who are successfully living allergen free lifestyles every day.

Rather than focusing on deprivation, Simply Gluten Free magazine will celebrate the abundance of a gluten and allergen free life. It will provide simple, beautiful solutions to the challenges you face.

Simply Gluten Free will be an aesthetic, high-quality print magazine with a fully digital version, issued bi-monthly which the readership will want to collect and savor throughout the years.

While food and recipes will always remain at the core of the magazine, it will also cover such topics as: 

  • Beauty
  • Medical and Nutrition
  • DIY (Do It Yourself) and Crafts
  • Fitness
  • Homekeeping
  • Entertaining
  • Travel
  • Eating Out
  • Special Needs and Special Diets. 

In the Beyond Gluten Free section you will find mouthwatering, innovative and simple recipes for diets such as Paleo, Dairy Free, Vegetarian, Sugar Free and Vegan.

With an age range of writers that spans four decades, it will move across the age spectrum to include viable solutions from infancy and childhood to teen, college student, and young adult, to issues faced later in life as it is determined to leave no one out.

Expanding on the success of her bestselling cookbooks, monthly television cooking episodes on Daytime TV and popular gluten free blog, Carol Kicinski has teamed up with veteran blogger, magazine editor, freelance writer and mother of two celiac children, Wendy Gregory Kaho (Editor-in-Chief) and over twenty of the allergen free bloggers you already know and love to bring you fresh, innovative, relevant content and gorgeous photography in the magazine you have been waiting for. 

Order your copy now!


Dairy-Free Peach & Cherry Yogurt Pops

This post is linked to Allergy-Free Wednesday #30

Pardon me, I just have to say "tee hee hee."

I've been wanting one of these Zoku Quick Pop Makers for a long time. A year ago I begged Zoku to send me one in exchange for a review on Lexie's Kitchen. Never heard back.


So I gave up. 

Zoku Quick Pop Maker © Photo copyright ZokuFast forward a year and I'm waltzing the aisles of TJ Maxx ... oh and "lookey there" a quick pop maker—not a Zoku, but some off brand for only $9.99 so who cares. Giddy-ly (is that a word) I put it in my cart along some unnecessary plastic objects and zipped up to check out.

If you're picking up on the tune I'm hinting at with "waltzing the aisles" and "unnecessary plastic objects" then you'll enjoy the little ditty sung by Nancy Griffith at the end of this post. :)

Anyway, I was excited. You see, popsicles stir up nostalgia for me. I remember Tutu and Grandpa's Wailupe Circle freezer being stocked with them. Us kids would grab our favorite flavor and dash out to the pier. We'd chomp and lick our pops as we dangled our feet over the edge of the bouncy diving board. The soothing tradewinds and vast expanse of ocean that lay before us were hypnotic. Oh but I am getting lost here in memories ... let me snap out of it.

I enjoyed many popsicles on, and dives off of, this pier. Aina Haina, Hawaii.

Okay, I'm back.

If you're the instant gratification type, you'll love one of these popsicle makers. Popsicles in 10 minutes flat! Can't beat that.

The only drawback to these makers is that you really need some kind of sweetener—honey, sugar, maple syrup, sugary fruit, etc. Without it the mixture may freeze too hard and you may have a difficult time getting the popsicles to release from their molds.

I would take a Zoku any day. You can do some fancy popsicle making with their special tools (sold separately). But I'm quite pleased with the X-Press Pops™ model—$9.99 at TJ Maxx (check your local store) or $32.99 on Amazon. You can buy Zokus here for $49.99. 

The first pops we made were these 4-ingredient French Vanilla Peach & Cherry Yogurt Pops. Dairy-free of course. I wanted them extra creamy so used some So Delicious French Vanilla Coconut Milk Creamer. Divide the yogurt/creamer mixture and mix with different fruits to create a striped pop. Or just make it one flavor.

The X-Press Pops™ Popsicle Maker I got for a steal from TJ Maxx.

Dairy-Free French Vanilla Peach & Cherry Yogurt Pops


1 cup non-dairy YOGURT (I used my homemade. So Delicious Coconut would work equally well.)
1/3 cup So Delicious French Vanilla COCONUT CREAMER
1/2 teaspoon gluten-free VANILLA EXTRACT
1 cup fresh FRUIT of choice (I split a batch and used cherries and peaches)


  1. Place all ingredients into blender container. Blend until smooth.
  2. Pour into popsicle mold following manufacturer's instructions.



And here's that little ditty to enjoy with your popsicle ...