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

 

 

 


 

 

 

Monday
Dec092013

Gluten-Free Dairy-Free Egg-Free Pancakes

 

In the beginning, the modifications we made to our son’s diet threw my husband for a loop. Weekends were his time to cook breakfast. It was a tradition he enjoyed, but remove gluten, eggs, and dairy and it became a serious challenge. So when I saw my husband flipping picture-perfect pancakes one Saturday morning, I nearly broke into tears. “Those have got to have egg in them,” I exclaimed. Nope. They were gluten-, dairy- and egg-free and delicious! That’s when I knew I had married a genius (I don't mean to brag :) and Saturday Pancakes were born.

The recipe I am sharing today for Saturday Pancakes is featured in my cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy Free Recipes. The simplicity of it is a good example of my effort to deliver a collection of recipes that make the transition to a gluten-, dairy-, and egg-free diet relatively easy, hassle-free, and tasty.

On the occasion that I use a ready-made gluten-free flour blend, I opt for Bob's Red Mill All Purpose Gluten Free Flour 1) because it is one of the few that is gum-free and 2) because it has proven to be one of the best performers when baking without eggs. 

Saturday Pancakes 
A recipe from Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free Egg-Free and Soy-Free Recipes

Ingredients:

1-1/3 cups warm WATER
2 tablespoons white CHIA SEED MEAL
1/4 cup melted HONEY
3 tablespoons melted organic PALM SHORTENING or COCONUT OIL
2 teaspoons gluten-free VANILLA EXTRACT
2 cups BOB'S RED MILL ALL PURPOSE GLUTEN FREE FLOUR (see Notes)
1/2 heaping teaspoon SALT
3/4 teaspoon BAKING POWDER
1/2 teaspoon BAKING SODA

Directions:

  1. Preheat oiled griddle to 350-375˚F.
  2. In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.
  3. Whisk in honey, shortening, and vanilla extract. 
  4. Add flour and salt and whisk until smooth.
  5. Add baking powder and baking soda. Whisk just until incorporated.
  6. Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface. 
  7. Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.
  8. Batter may be prepared in a blender. Simply add all ingredients to blender container except for baking soda and baking powder. Blend until smooth. Add baking soda and baking powder and blend just until combined. Pour batter from blender container for perfectly round pancakes.

Notes:

 

  1. If cross-contamination with tree nuts and soy are a concern for you and your family, I provide a recipe for a nearly identical homemade blend to Bob's on page 39 of Everyday Classics. It may be used 1:1.
  2. One reader asked what palm shortening was. It is non-hydrogenated palm oil—an allergy-friendly fat. I use it here on my blog because not everyone tolerates coconut oil and butter is off limits for the dairy-free among us and I no longer use olive oil in baking. Another reason we use it because of its short- and medium-chain fatty acid profile which Little Man's body can more easily convert to energy at a cellular level (versus long-chain fatty acids—those found in animal fats. Other oils I use include Safflower and Avocado. I think a post on Fats is due :)

 

 

Friday
Dec062013

Our Favorite Laundry Detergent

Oh what fun! To celebrate the launch of Everyday ClassicsLexie's Kitchen is giving away over $350 in goodies to one lucky winner. In addition, two other readers will win signed copies of Everyday Classics.

Without the help of some dynamite sponsors, this giveaway wouldn't have been possible.

Today I want to thank and tell you about Molly's Suds. Founder Monica and I have become friends over the last year. This woman is smart and passionate about what she does—and her passion comes from a very deep place

This is a woman who has made it her mission to rid homes across America of synthetic fragrances, parabens, SLS/ SLES, disodium EDTA and other nasty chemicals. She encourages you to take a good, hard look at what you are breathing in and applying to your skin.

One way to do that is to visit EWG.org. Another way is to begin replacing toxic cleaners in your home with products like Molly's Suds. The latest addition to Monica's ever-growing line is a Cloth Diaper Powder. Can I hear the mommies in the house say "oh yeah!"

Wednesday
Dec042013

Immunity Broth

One of my favorite cookbooks of 2013 (aside from my very own Everyday Classics :) is True Food: Seasonal, Sustainable, Simple, Pure by Dr. Andrew Weil, Sam Fox, and Michael Stebner.

One recipe in the book that I have made over and over again is for Immunity Soup. It's soothing, comforting and healing—I could sip it all day!

Yesterday I thought I would try making it in my Cuisinart Pressure Cooker (my faaaaavorite way to make broth) and change the recipe up a bit (I can't help myself).

I have been sipping it out of a mug and ladling it over steamed veggies (if I could pick one it would be carrot noodles!). Most of the ingredients in this broth have some kind of medicinal power and it's really hit the spot with temperatures in Colordado dipping into the negative!

If you don't have a pressure cooker, I'd suggest simmering everything in a large, covered stockpot for 2-3 hours. 

Immunity Broth

Ingredients:

10 cups WATER
20 inches dried ASTRAGALUS ROOT (check your local natural foods store)
6 dried SHIITAKE MUSHROOMS
5 cloves GARLIC, smashed
3 stalks CELERY, broken into large pieces
2 tablespoons HIJIKI seaweed or 1 5-inch piece KOMBU seaweed (here's what it is)
2 inch piece GINGER, roughly chopped
1 ONION halved, go ahead and leave the skins on
1 tablespoon SEA SALT
1/8 teaspoon ground WHITE PEPPER (optional, add 1/8 teaspoon more for a dose of heat)

Directions:

  1. Place all ingredients in 12 cup or larger pressure cooker.
  2. Cook on high setting for 30 minutes.
  3. Let broth cool a bit, then strain, reserving mushrooms.
  4. Slice mushrooms and return to broth (they are soooo good!).
  5. Serve alone or over steamed broccoli, julienned/noodled carrots, baby bok choy—any veggies really—and top with sliced green onions.

     

 

Tuesday
Dec032013

The Lexie's Kitchen Holiday Giveaway

Today marked the official launch of Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy-Free Recipes on Amazon.com! To celebrate the occasion, a handful of my favorite brands have joined me in sponsoring The Lexie's Kitchen Book Launch Holiday Giveaway. With their generous support I am able to offer a dynamite goodie box to one lucky winner, valued at over $350!! In addition, two Lexie's Kitchen readers will receive copies of Everyday Classics

$100 Gift Card
from Bob's Red Mill
($100 value)

Ice Cream Maker 
from Cuisinart
($59 value)

Stevia Gift Pack
from NuNaturals
($53 value) 

One Bag Molly's Suds Laundry Detergent &
One Set of Wool Dryer Balls

from Molly's Suds
($42 value) 

One Year Subscription to Simply Gluten Free Magazine
from Simply Gluten Free Magazine
($27) value 

One Bottle Coconut Aminos &
One 12-Ounce Bag Coconut (Sugar) Crystals 

from Coconut Secret
($17 value) 

One Pound Coconut Flour &
One Pound Almond Flour

from Nuts.com
($14 value)

One Set of Peanut-Free and Gluten-Free Serving Spoons
from Food Allergy Kitchenware Co.
($13 value) 

Allergen-Friendly Dark Chocolate Morsels (NEW!)
from Enjoy Life 
($6 value)

Signed Everyday Classics Cookbook 
From Lexie's Kitchen
($25 value) 

 In addition to the Grand Prize, two readers will win signed copies of 
Everyday Classics
($25 value)  

You may enter the giveaway once a day now through 1 pm PST, December 12, 2013. Your help in spreading the word about Everyday Classics via this giveaway is greatly appreciated.

 

ENTER HERE (ONCE A DAY IF YOU WISH!) 

a Rafflecopter giveaway

 

A Closer Look At Everyday Classics

I hope you've had a chance to preview Everyday Classics, if not take a look. The recipes included in this collection put a healthier spin on our most beloved pantry staples, breakfasts, dinners and desserts, creating a new set of family favorites that are completely gluten-free, dairy-free, egg-free soy-free and 98% corn-free.

 

68 Total Recipes—100% Gluten-Free, Dairy-Free, Egg-Free, and Soy-Free

67 Corn-Free or Easily Corn-Free Recipes

58 Tree Nut-Free or Easily Tree Nut-Free Recipes

54 Coconut-Free or Easily Coconut-Free Recipes

42 Vegan or Easily Vegan Recipes

46 Vegetarian or Easily Vegetarian Recipes


 

 

Tuesday
Nov262013

The Best Chicken Pot Pie Ever ...

... well that's what Paula C. had to say about this Chicken Pot Pie recipe—one of the many you will find in my new cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free & Soy-Free Recipes (officially releasing in FIVE DAYS! woo hooooo!).

"I tried the Chicken Pot Pie from this cookbook and it was the BEST pot pie I have
ever eaten...ever! I cannot eat anything with eggs and also no gluten.

Your cookbook is the only cookbook that in 4 years of being GF I've wanted
to purchase, first of all because it's egg-free and secondly
because ALL of your recipes are simply five-star.

I am beyond excited about your book, it is one the best I have seen..."

—Paula C.

Well, [blush] thank you Paula!! I poured my heart and soul into this project and I hope it makes the rest of my readers equally as happy!

This pot pie recipe is one of four I have included in a book excerpt I created to give you folks an idea for what Everyday Classics is all about, the ingredients used, and a taste for the recipes I have created for you. Check it out:

 

This chicken (or turkey) pot pie comes together in a snap with leftover Thanksgiving turkey (which we have plenty of tonight!), pre-made pie dough (also in the book), and frozen or leftover Thanksgiving veggies (think green bean casserole).

Kids feel mighty special eating these out of individual pots with their initials carved into the crust, however an 8x8-inch baking dish works just as well. When I am feeling lazy, I omit the crust and just serve the cooked filling over steamed rice or leftover mashed potatoes.

Lexie's Chicken Pot Pie

Ingredients:

One half recipe pie dough (be sure to omit sugar)
1/4 cup high heat cooking oil
1/4 cup superfine brown rice flour
1/2 teaspoon salt
1/2 teaspoon granulated onion
1/8 teaspoon dried dill
1/8 teaspoon white pepper
1/8 teaspoon poultry seasoning
3 cups chicken broth
2 cups cooked and chopped turkey or chicken
2 cups frozen peas and carrots blend
2 tablespoons minced parsley

 

Directions:

  1. Prepare Pie Dough at least three hours in advance.
  2. Preheat oven to 450˚F.
  3. Heat oil in a large saucepan over medium heat. Whisk in flour, salt, granulated onion, dill, pepper, and poultry seasoning. 
  4. Cook 1-2 minutes or until mixture begins to bubble and thicken.
  5. Whisk in broth. Cook 1-2 minutes or until smooth and thickened.
  6. Stir in chicken, frozen vegetables, and parsley. Heat through. Adjust salt if needed.
  7. Divide mixture evenly among four individual baking dishes or ramekins. 
  8. Place pie dough between two layers of flour-dusted baking parchment paper. Roll dough to 1/4-inch thick. Remove top layer of parchment and cut into four uniform squares.
  9. Drape squares over tops of baking dishes. Cut slits in crust to allow steam to escape. Make decorative toppings with any leftover pie dough if desired.
  10. Bake 12-15 minutes or until crust is golden brown.

 

A Price That Can't Be Beat!

If you'd rather skip the madness of Black Friday, may I suggest doing some effortless shopping on Amazon.com—and in particular checking out this link? I think you will like the price Amazon has Everyday Classics listed for (for a limited time). I appreciate every single purchase and your gracious support!

xoLexie

 

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