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.  








Broiled Grapefruit

I hope your summer is off to a beautiful start. I am loving having my boys home and sitting poolside watching them learn to swim—such an important skill. I was shocked to read that a recent Red Cross survey found that half of Americans can't swim well enough to get out of a body of water if they find themselves in over their head. Yikes! It's never to late to learn.

Aside from learning to swim, this summer will be devoted to new therapies and diet changes. For the next three months we're adhering to Dr. Shauna Young's Spectrum Balance Protocol Diet (think beyond Paleo) to address little man's high manganese/low iron ratio. In July we're headed to Boulder for most of the month to give Mary Bolles' Sensory Learning Program a go (thank you Liz for suggesting it). All pretty fascinating stuff. Will it work? We will see. All I know is that what these women preach makes sense to me. I promise to give you the full report at the end of it all. If you have tried the Spectrum Balance Protocol Diet or the Sensory Learning Program, I would love to hear what your experience was.  

Now on to the food. Up for sharing today is broiled grapefruit. Grapefruit season is quickly coming to a close so there's no time like the present to get your fill. The other day I prepared it for the boys the way my mom used to make it for us kids—sprinkled with a bit of sugar and broiled. Why broil? The broiling caramelizes the sugar in the fruit, and the sugar you sprinkle on, and tones down the acidity a bit. Warm, juicy and oh so good!

Broiled Grapefuit
Spectrum Balance Protocol (SBP) Diet Approved


2 grapefruits
Brown sugar


  1. Preheat broiler to low.
  2. Cut each grapefruit in half crosswise. Trim a thin slice off the bottom of each half so they will stand upright.
  3. With a sharp paring or grapefruit knife, cut along sides of each segment and then between the fruit and the peel to free segments from the membrane. 
  4. Sprinkle 1 tablespoon brown sugar over each half.
  5. Place on a baking sheet and broil 2-5 minutes or until sugar begins to bubble and caramelize.
  6. Serves 4.


Sugar may be omitted all together. Use coconut sugar if preferred and not on the SBP diet.


Gluten-Free, Dairy-Free Grilling Recipes

Looking for some inspiration for this weekend's cookout? Here are a few of my favorites. The jalapeno poppers—oh my! They are a must try. Have a great weekend everyone! May we all remember.


V-8 Juice (or my version anyway)

Mother Nature has given Coloradoans the "all clear" to get our gardens in.

Yes! Yes! YES!

Madly planting on Saturday I realized I had been a bit zealous back in February because come planting time I had more flower and plant starts than I knew what to do with. Wielding a shovel and hoe I found—or made—room for everything. Yep, the yard's a bit torn up but it's all in!

Here's some pretty little lettuce.

The crop I am most excited about is the tomatoes. I decided to go all heirloom this year and purchased seed for these beauties from www.rareseeds.com.

I can't wait to bite into that Violet Jasper—the green and red tomato at bottom left. Last year I picked some up at the Farmers Market and made this spicy vegetable juice. So good!

Ooo ooo, and one of my sponsors just launched these hanging planters that accommodate tomato plants nicely. Pretty cool. Plant herbs at the top and hang tomatoes out the bottom!

Lexie's Version of V-8 Vegetable Juice


2 large CARROT
2 stalks CELERY
1-2 large TOMATOES (or equivalent in cherry 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.

Alternatively, blend in high-powered blender for a high-fiber smoothie.

Serves 2-4.


Easy & Tender Drumstick Recipe

My friend Carolee hosts a great potluck. Her signature dish is the tenderest, fall-off-the-bone chicken drumstick I've ever sunk my teeth into. We both laugh when she catches me heading back for seconds. 

Carolee eats gluten-free and as most gluten-free folks are, she's sensitive and accommodating to others' dietary needs. With these drumsticks she keeps it simple—no corn-syrup barbeque sauces, no mystery marinades. Just salt and pepper, and that's it. What sends these drumsticks over the top is the way she cooks them. I called her today to get the scoop and here's what she said:

"Salt and pepper the drumsticks and then grill them until you have some nice color on the outside—do not cook all the way through. Throw them in your slow cooker, without any liquid, and cook on low for 3-4 hours."

Now, that's my kind of recipe. Short, sweet and easy. Uh oh ...

The thing was, before she had returned my call I had jumped ahead and put the drumsticks in the slow cooker thinking I would finish them off on the grill.


Fingers crossed I was surprised to find that they turned out just as good as Carolee's!

So here's the deal; if you are wanting to have these drumstick ready to serve when you return home from Sunday church—do it Carolee's way. If you want to have the chicken cooked and ready to throw on the grill for an afternoon barbeque—do it my way.

Next go-round I'll slather some barbeque sauce on these bad boys when finishing them off on the grill. Mmm mmmm mmmmmmm. Or maybe some 4-Ingredient Italian Sausage Seasoning? Or maybe a lemon and rosemary marinade before they head to the slow cooker. Yep, now we're talking! 

What's your favorite chicken seasoning? Do tell!

Carolee's Easy and Tender Drumstick Recipe

Makes: 8-10 drumsticks

*** I've had some ask if I remove the skin before cooking. The answer is yes. Steps 1 and 2 take you through this process. Here's a how-to video, too. ***




  1. Using a sharp knife, make a cut around and through the skin at the base of the chicken leg.
  2. Grab the skin at the top of the drumstick and pull it toward the bottom and remove (a paper towel helps provide a good grip for this task).
  3. Generously salt and pepper the drumsticks
  4. Place in a slow cooker (do not add any liquid). 
  5. Cover and cook 3-4 hours on low.
  6. Finish in a 450˚F grill, about 10 minutes, until meat begins to caramelize and residual fat is rendered (that is, until some tasty color develops and lingering fat crispens up or cooks off—I am so not into fat). If basting on barbeque sauce, do so every 2-3 minutes while grilling. 

And one last thing. I just want to thank you all so much for the reviews of Everyday Classics that you have left on Amazon. Your honesty and enthusiasm shine through and for that I am thankful. I am so pleased that you are enjoying it.  



Gluten-Free Egg-Free Flourless Chocolate Cake 

Hello dear readers! Here's one for you from the archives.

Have you tried it?

It's just been too popular not to share again.

If you've been screamin' for chocolate, give it a try.

Here's what a few have wrote in about it:

"This cake is AH-Mazing! Thank you so much for sharing!" — Jennifer

"I'm making this for a second time this week!! I've been gluten free for over a year now, and I've recently eliminated eggs. This recipe is fantastic! It's rich and dense and chocolately! Instead of cashews, I used a little less than 1/3 cup almond butter. It worked out great."  — Melanie

"Absolutely amazing! This was such a find and a friend made it for a dinner party (because I asked her too!) I took half the cake home and have had little slivers with my coffee each morning. Because its healthy, right?? :) delicious! Will be making again!"  —Lisa


Chocolate Decadence (aka Fourless Chocolate Cake)

Serves:  4-6 
Prep Time:  10 minutes
Cook Time:  35-40 minutes
Equipment:  A high-powered blender such as a Blendtec or Vita-Mix is highly recommended


2 tablespoons virgin COCONUT OIL
1/2 cup Enjoy Life® CHOCOLATE CHIPS
1/2 cup plain, unsalted cooked BLACK BEANS, rinsed and drained (see Notes for substitution)
1/2 cup raw CASHEWS, soaked 4-6 hours, rinsed and drained
1/2 cup WATER
3 tablespoons runny HONEY or AGAVE (if vegan)
3 tablespoons Dutch-Process COCOA POWDER (read how Dutch is different)
2 tablespoons COCONUT FLOUR
3/4 teaspoon BAKING POWDER


Preheat oven to 325˚F.

Oil bottom and sides of one 5-6" round springform cake pan. Dust with 1 tablespoon of the cocoa powder.

Combine and gently heat coconut oil and chocolate chips just to soften.

Transfer chocolate chip mixture (it should not be hot) to a high-powered blender. Add remaining ingredients, except for baking powder, to blender. Blend on medium-high until super smooth. Add baking powder and blend on low 5-10 seconds or until just incorporated.

Immediately pour mixture into pan. Bake 35-40 minutes.

Remove cake from oven and transfer to refrigerator to chill 4-6 hours. Run knife around edge of cake before removing from pan. Serve cold. Garnish with chocolate shavings if desired.


1. Enjoy Life® Chocolate Chips are gluten-free, soy-free, dairy-free. Use any brand of chocolate chips that are safe for you.

2. This cake is best kept refrigerated and served chilled.

3. No time to soak the cashews? Soften in very hot water for 10 minutes.

4. Expect the "cake" to rise during baking and fall during cooling. This is to be expected.

5. If your blender is not "high-powered" and you are determined to make this cake. Try pureeing the beans, cashews and the liquid first, then proceeding with the other ingredients.

6. I have had many inquiries about substitute for cashews. The last time I made this cake I replaced the cashews with 1/3 cup peanut butter and it was quite delicious—definitely had a hint of peanut butter. The outer part of the cake seemed a bit more crumbly, but it did not detract from the flavor. You could very well use sunflower butter, too.