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.  








Lexie's Kitchen Adopts Healthful Pursuit

Click Here to view the full round-up of the
February edition of Adopt a Gluten Free Blogger.

Cinnamon Bun Balls with Cream "Cheese" Frosting from Healthy Pursuits

This month I have had the pleasure of hosting the February 2011 edition of the Adopt a Gluten-Free Blogger event. While I continue compiling the photos and links for the big round-up (scheduled to post this Friday), I thought I would go ahead and introduce the talented gal I adopted and the sweet treat of hers that I made—and ended up making twice because it was so good!

This month I adopted Leanne of Healthful Pursuit and made her Cinnamon Bun Balls with Cream "Cheese" Frosting. When you visit Leanne's site, prepare to duck. This gal, with the infectious smile, rapid-fires out posts. We're talking one a day! And the thing is is that they are all quality posts—great writing, great recipes, great photography. I was stumped as to how she did it (and still am) so I asked and this was her response:

"Ha ha I guess you could say I have a lot of energy. I have a full time job + run my own nutrition practice. Out of everything I do though, nothing beats chatting with the visitors to my blog about the foods I’ve created or my approach to healthy living. It’s truly rewarding!"

Leanne is a Holistic Nutritionist, a graduate of the Canadian School of Natural Nutrition and is Board Certified in Practical Holistic Nutrition with the Canadian Association of Holistic Nutritionists. She is a yogi, athlete, recipe creator and self-proclaimed substitution nerd (she loves remaking recipes so that people with allergies/intolerances can enjoy them)—love it!

"I have a passion for preparing food, sharing it with friends, and best of all, educating others on the role it plays in their life. Food is such a key aspect of our lives, something that took me years of food deprivation and sickness to figure out. I’m here to share with everyone that our relationship with food CAN be healthy, fun, and exciting."

And what could be more fun and exciting than a Cinnamon Roll [Balls] recipe that's low in sugar and free of all the bad stuff you'd find [and I say this in my best SNL Church-Lady voice impression] say, in a Cinnabon®!? So when I saw this recipe, I knew had to try it.

What I love about these bite-sized wonders is that 1) I can whip them up in under 40 minutes and 2) they perfectly satisfy my craving for a full-blown cinnamon roll with their doughy and cinnamon-y goodness! No raising dough, no rolling dough, just a cinnamon roll fix that was quick and easy. Oh and Leanne says to roll the balls and place on a cookie sheet. I was making mini-muffins as well so just threw mine in the empty slots ... hence the not-so-round, but muffin shape : )

Healthful Pursuit and Leanne's collection of gluten-free (and other "free") recipes is a goldmine! Be sure to check her out.

Here is the link to her Cinnamon Bun Balls with Cream "Cheese" Frosting recipe.


Adopt a Gluten-Free Blogger is a great monthly event started by Sea over at Book Of Yum.


Food Allergies, Sensitivities and Autism

Congratulations Sharmista! You are the winner of the Nourishing Hope Autism Diet Handbook, Cookbook and DVD! Please email your full name and mailing address to lexieskitchen[at]gmail.com and I will get these shipped out to you. Enjoy and thank you for sharing that "diet has been a huge factor" in your daughter's recovery. Thank you moms, teachers, grandparents, aunts, and school counselors for sharing your personal stories. You are heroes!

Could this breakfast be having an opiate-like effect on your child?

This post is the third in a series of guest posts from my friend Julie Matthews of Nourishing Hope. Julie is a  Certified Nutrition Consultant and Autism Diet Specialist based out of San Francisco, California. She offers consulting in-office and around the globe via video-conference.

Julie Matthews | Guest Post 3
Autism Diet Effectiveness: Food Allergens and Sensitivities

Food allergies and sensitivities (and their accompanying symptoms) are common in children with autism.

A FOOD ALLERGY—IgE reaction—is an immediate immune response (sometimes life threatening) that includes symptoms such as a rash, hives, sneezing, or anaphylaxis.

A FOOD SENSITIVITY—IgG reaction—is a delayed immune response that includes chronic symptoms in the areas of inflammation/ pain, digestion, and energy/mood such as: headaches, GI inflammation, gut pain, diarrhea, constipation, hyperactivity, or anxiety to name a few in these areas. Food sensitivities can also trigger asthma attacks, migraine headaches, and eczema.

Because food allergies and sensitivities affect so many bodily systems, reducing them can make a significant difference in how a child feels and behaves. Parents routinely report that when they remove certain problematic foods from their child’s diet, common symptoms improve, like diarrhea and hyperactivity, and that children feel better and have greater capacity to pay attention. Clear of these immune system reactions, they often make big gains in language and other areas of learning and behavior.

The Most Problematic Foods/Substances—Gluten, Casein, Soy, and Corn

Autism parents are becoming familiar with the omission of gluten and casein, two of the most problematic substances in foods for children with autism. Gluten is the protein in wheat, rye, barley, spelt, kamut, and commercial oats, and casein is the protein in dairy. Wheat and dairy sensitivities are commonplace today, and not just with autism. Nine million people have gluten intolerance in the US.

Removal of gluten and casein—the gluten-free and casein-free (GFCF) diet—is one of the most beneficial dietary interventions for autism. In addition to gluten and casein being food sensitivities and inflammatory, these foods can also turn into opiate-like compounds that directly affect the brain. These opiates produce foggy thinking, inattentiveness, irritability, addiction to the food, and constipation—all symptoms of morphine use/addiction. Therefore, you can imagine the enormous benefit most children experience when they remove gluten and/or casein from their diets.

When following a GFCF diet however, people commonly over substitute corn and soy in place of gluten and casein. Note though, that soy and corn are also common food sensitivities, and removal of these foods as well can make a profound difference on health, behavior, and attention for many people.

Soy is broken down in the digestive systems by the same enzyme that digests gluten and casein. It is common for parents to substitute soy for dairy. Soy is inflammatory to the gut, it’s known to inhibit thyroid function, contains strong estrogen compounds, and decreases absorption of calcium, magnesium, zinc and other minerals. For these reasons and more, I recommend avoiding soy whenever possible.

Corn is also a common allergen and food sensitivity. Corn is often substituted in place of gluten in many gluten-free foods and snacks such as: cold cereals, tortilla chips, popcorn, cornstarch, pasta (corn-quinoa), and other snack foods that often use corn or corn flour. In addition you can find corn in: dextrose, xanthan gum, xylitol, ascorbic acid (certain forms of vitamin C), caramel color, citric acid, and natural flavor. If you cannot fully avoid corn, ensure that the corn you do consume is organic, non-gmo corn.

Identifying and removing food sensitivities helps the body heal naturally and can improve digestion, behavior, sleep, rashes, and headaches (to name a few) in children with autism. If you have not started any dietary intervention for a child with autism, I suggest you begin with gluten-free and casein-free. If you have been on GFCF for a while, consider doing an additional trial of soy-free and corn-free and see if you find further healing and benefit.

Dietary intervention for autism requires development over time and identifying and removing food sensitivities are essential to overall effectiveness. While reactions/regressions can come and go, removing these common food sensitivities can help create a new level of consistency that allows you to see how you’ve progressed with diet, what is left to investigate. You may be pleasantly surprised how well everyone feels when you refine the consumption of these foods in your family’s diet.

Julie's Previous Posts Here at Lexie's Kitchen

Julie Matthews | Guest Post 1: Nourshing Hope for Autism
Julie Matthews | Guest Post 2: Food Matters for Autism


Adopt a Gluten-Free Blogger Round-Up

This is my longest post to date, so get ready to scroll, baby, scroll!

Why so long? In this post I am sharing 30+ recipes rounded up for the February 2011 Edition of Adopt a Gluten-Free Blogger. I had the pleasure of hosting this edition which spotlights 22 bloggers adopted by admiring fellow foodies.

Adopt a Gluten-Free Blogger is a great monthly event started by Sea of Book Of Yum. I am especially pleased by the number of first-time particpants this round and am certain that each one has realized how great a venue this is for making new friends and supporting the gluten-free community. The March sign-up will be up soon back over at Book of Ym.

Enjoy this virtual feast!


Alisa of Alisa Cooks adopted
Valerie of City|Life|Eats

A BITE FROM ALISA'S POST: "Valerie’s sweets recipes aren’t loaded with sugar. She’s a mostly sugar-free maven, and her recipes reflect it."

Chili-Roasted Carrots

Cranberry Almond Bittersweet Chocolate



Shirley of Gluten-Free Easily adopted
Mary of
Gluten-Free Spinner

A BITE FROM SHIRLEY'S POST: "Mary’s blog name, Gluten-Free Spinner, comes from the fact that she spins up one delightful recipe after another and puts her own spin on dishes, as she shares on her About page."

RECIPE: Chickpea Salad


Diane of The WHOLE Gang adopted
Kim of Cook IT Allergy Free

A BITE FROM DIANE'S POST: "While making these brownies the smell coming from the pan really did remind me of making brownies with my mom. They smelled the same. It was a lot of fun to make Kim’s recipe."

RECIPE: Best Ever Brownies


Nicola of Gfree Mom adopted
Wendy of Celiacs in the House

A BITE FROM NICOLA'S POST: "The thing that I love about Wendy’s recipes are that her meals always look so tasty, while being totally no-nonsense, family friendly and not terrifying to contemplate cooking. As I have discovered this week, Wendy is also the queen of hiding vegetables in her yummy kid-friendly food."

Gluten-free/Grain-free Salmon Cakes
Gluten-free Crispy Vegetable & Risotto Cakes
Gluten-free Shepherds Pie




Maggie of She Let Them Eat Cake adopted
Amy of Simply Sugar and Gluten-Free

A BITE FROM MAGGIE'S POST: "Like all of Amy’s recipes, [this bread recipe] was super easy to follow and I knew what to expect along the way. Don’t be afraid to try baking gluten-free bread!"

RECIPE: The Perfect Bread


Valerie of City|Life|Eats adopted
Elana of Elana's Pantry
Carrie of Ginger Lemon Girl

A BITE FROM VALERIE'S POST ABOUT ELANA: "These bars immediately became a favorite for both my husband and I. They are such a good representation of Elana’s recipes."

Elana's Almond Power Bars
Elana's Vegan Herb Crackers


A BITE FROM VALERIE'S POST ABOUT CARRIE: "I kept reading for the recipes, but I also kept reading because Carrie is incredibly kind and gracious and it completely comes through on her blog, from how she answers comments to how she writes."

Gluten-Free Vegan Dark Chocolate Muffin Recipe
Almond Flour Pizza Crust



Heather of Gluten-Free Cat adopted
Kelly of The Spunky Coconut

A BITE FROM HEATHER'S POST: "This bread doesn’t need a topping. It’s scrumptious just as it is. Why isn’t there a link to Kelly’s site for this recipe?  Because you have to buy her book to have the joy of making it. You need to by her book."

Awesome Chocolate Rasberry Quinoa Bars


Sea of Book of Yum adopted
Alisa of Alisa Cooks

A BITE FROM SEA'S POST: "Alisa has had issues with dairy since she was a tiny baby, but she was brought up eating dairy and had no idea it was causing her severe illness until a doctor suggested she go dairy-free and she found her health problems literally disappear overnight. The first recipe I made from Alisa’s blog was actually her Dairy-free Vegan Mint Truffles. I would have taken pictures, but of course by the time I made them it was dark and they just wouldn’t have been pretty by track lighting. But they were both pretty and delicious, trust me."

Vegan Mint Truffles

Cauliflower Risotto
Vegan Tofu Avocado Sushi Hand Rolls



Cassidy of Cooking Gluten-Free adopted
Linda of Gluten-Free Homemaker

A BITE FROM CASSIDY'S POST: "I'm sure I'll try many more recipes from Linda in the future. I'm new to gluten free blogging and was really excited to find Linda's site but many people need no introduction to her as she seems to be very popular in the blogging community. Besides just posting recipes, she has a monthly gluten free challenge, monthly clean kitchen challenge, reviews, tips, and so much more."

RECIPE: Wonderful French Bread


Danielle of Fresh 4 Five adopted
Kim of Affairs of Living

A BITE FROM DANIELLE'S POST: "I think this is the first recipe that I have made from Affairs of Living, though I have been reading Kim’s blog for some time. Her recipes are always nourishing, beautifully photographed and her enthusiasm for healthy, wholesome eating and living is infectious. Thank you Kim! This fudge recipe is really simple; all you need is a food processor, or vitamix (still trying to convince my husband that I NEED a $600 blender) a loaf pan…oh, and a fridge!"

RECIPE: Holiday Black Bean Fudge


Jeanette of Jeanette's Healthy Living adopted
Heidi of Adventures of a Gluten-Free Mom

A BITE FROM JEANETTE'S POST: "One of the gluten-free bloggers I have admired from afar is Heidi of Adventures of a Gluten-Free Mom . Not only does Heidi have celiac, but so does one of her children, and she has another child who is non-celiac gluten-sensitive, along with a casein and egg allergy. Heidi has a terrific collection of gluten-free/dairy(and casein)/egg free recipes, most of which are "normal" recipes adapted to be gluten-free/dairy/egg free."

Gluten-Free, Dairy-Free, Soy-Free Banana Bread
Gluten-Free Chewy Chocolate Granola Bars




Mary of Gluten-Free Spinner adopted
Kate of Gluten-Free Gobsmacked

A BITE FROM MARY'S POST: "I'm joining for the first time this month ***yay Mary!*** and I'm excited to say I've adopted Kate at Gluten Free Gobsmacked. I chose to adopt Kate for my first Adopt a Gluten Free Blogger because her site was one of the first gluten free websites I found when I learned of my gluten intolerance ... I really miss Cheez-it Crackers, like reeeeeally miss them—my all time favorite cracker snack. And I couldn't wait to make her recipe."

RECIPE: Cheesy Quinoa Crackers


Kelly of 18 Hour Kitchen adopted
Lauren of As Good as Gluten

A BITE FROM KELLY'S POST: "As I was purusing As Good As Gluten's site for recipes to try for this event, I was instantly hooked on the sheer number of easy, kid-friendly recipes. Lots of crockpot dishes and one-pot wonders. This is my kind of simple, convenient comfort food, especially with two small children..."

RECIPE: Mashed Sweet Potatoes


Debi of Hunter's Lyoness adopted
Alta of Tasty Eats at Home

A BITE FROM DEBI'S POST: "I first went to Alta’s blog, Tasty Eats At Home, after reading another blogger’s adoption post last year. Since then, Alta is my go-to blog when I want something different and vegetarian."

Lemon Earl Grey Cookies
Masala-Spiced Adzuki Beans with Brown Rice


Lauren of As Good As Gluten adopted
Kelly of 18 Hour Kitchen

A BITE FROM LAUREN'S POST:  "I was shocked, excited, and truly honored to learn someone in blogger-world adopted me! I hadn't heard of Kelly's blog until she adopted me. So, I quickly checked it out and decided I was going to adopt Kelly in return. I love the recipes on her blog and was anxious to try a few."

RECIPES: Black Bean Cupcakes


Alta of Tasty Eats at Home adopted
Melissa of Gluten-Free for Good

A BITE FROM ALTA'S POST: "Melissa’s blog is one that I always enjoy reading. She shares recipes, sure, but perhaps even more valuable are her nutritional and health-based stories. I loved her “fuzz” post – worthwhile reading for anyone looking to keep their bodies free from stiffness and inflammation and generally happy and healthy."

RECIPES: Sauteed Lettuce and Brown Rice Bowl


Christine of Without Adornment adopted
Deanna of The Mommy Bowl

A BITE FROM CHRISTINE'S POST: "Since I have found Deanna’s blog, I have been inspired to try experimenting in my baking and that following a recipe isn’t always needed. For example, when she makes cookies with her son, they start with a a base measurement of  fat (usually coconut oil) and add appropriate sweeteners and flours based on the consistency and flavours they want – isn’t that cool?"

Kiddo’s Killer Banana Pancakes
Choco Nut Cut Outs



Lexie of Lexie's Kitchen adopted
Leanne of Healthful Pursuit

A BITE FROM LEXIE'S POST: "And what could be more fun and exciting than a Cinnamon Roll [Balls] recipe that's low in sugar and free of all the bad stuff you'd find, say, at Cinnabon!?"

RECIPE: Cinnamon Bun Balls with Cream "Cheese" Frosting


Wendy of Celiacs in the House adopted
Ellen of Gluten-Free Diva

A BITE FROM WENDY'S POST: "Visit Ellen for more creative gluten-free recipes and to read her diagnosis story. Back in 2005, Ellen pretty much self-diagnosed her celiac disease in the dark ages when some doctors didn’t know if your sister was diagnosed with CD that your alopecia might be CD, too. Sound familiar to anyone?"

Fish Tacos

White Bean Puree and Collard
Spicy Sesame Peanut Noodles


Kalinda of Wheat Free Meat Free adopted
Lauren of Celiac Teen

A BITE FROM KALINDA'S POST: "I just recently came across Lauren’s site: Celiac Teen. I was immediately drawn in because I’m a sucker for good food photography. And she’s good. After some browsing, it also became clear that she’s quite the baker. (I’m kind of jealous.)"

Gluten-Free Orange Cornmeal Muffins


Ellen of Gluten-Free Diva adopted
Stephanie of A Year of Slow Cooking

A BITE FROM STEPHANIE'S POST: "Stephanie is the author of the wildly famous A Year of Slow Cooking blog as well as Make It Fast, Cook It Slow (her first gluten free cookbook) and More Make It Fast, Cook It Slow (her second gluten free cookbook). I’ve made a whole slew of her recipes and every single one of ‘em has been a hands down home run. Tonight was no exception."

Jalapeno Corn Pudding








Lemon-aide Smoothie

My husband and I are devouring the recently published Eat Right for Life by Dr. Raymond A. Schep and Nicole Kellar-Munoz. What a great book!

Here are some of the topics that are expertly covered:

• The Pharmacy In Your Kitchen (Heart Disease, Cancer, Arthritis, Gluten Allergies)
• Change Your Lifestyle and Ditch the Diets
• A Healthy Colon—A Healthy Body
• Air, Water and Exercise

But I'll say that I really have to hand it to Schep and Kellar-Munoz for their compilation of the "100 Best Foods for Curing Disease and Maintaining a Healthy Mind and Body." I have made a copy of it and taped it to the fridge! It's that good and spot on.

One of the stars on this list of the "100 Best Foods" is our good friend kale. In Eat Right for Life, kale has "super food" status and the authors make these convincing points:

"If you are a cabbage consumer, you may consider replacing it with kale. Cooked cabbage has about 2 to 3 percent of the daily vitamin A content in a three to four-ounce helping. And kale? No less than 272 percent per three ounces!"

And kale is best eaten raw ...

"Four ounces of COOKED kale has 272 percent of your vitamin A daily requirement, and 45 percent of your vitamin C requirement. Compare this to RAW kale, which has 307 percent of your vitamin A requirement and 200 percent of your vitamin C requirement. This illustrates the argument in this book [Eat Right for Life]; whenever you can—eat raw!"

Schep and Kellar-Munoz have inspired me to pack more raw into my diet and smoothies are a great way to do that. I'm not big on sitting down to a bowl of raw kale salad. Blend, gulp and go is more my style.

This simple smoothie is loaded with vitamin C and is clean and refreshing! It has become one of my favorites and hope it becomes one of yours, too.

Lemon-aide Smoothie

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 | Yeast-free | GFCF | Vegetarian | Vegan

Serves:  1-2
Prep Time:  3 minutes


1 cup non-dairy YOGURT (make your own or try So Delicious® Coconut Milk Yogurt)
1 cup WATER
1 large handful KALE or spinach
1 APPLE, cored and cut into chunks
1/2 LEMON, peeled and de-seeded
10 drops vanilla LIQUID STEVIA or sweetener of choice
6 large ICE CUBES


1. Add to high-powered blender all ingredients except for ice cubes. Blend on high for one minute or until smooth. If you don't have a Blendtec or Vita-Mix and don't want bits of kale stuck in your teeth, you may want to use spinach.

2. Add ice cubes and blend again until smooth.



Hawaii: Fresh Coconut Milk

This morning my dad showed my boys how to husk and open a coconut. With the finesse and ease I remember from my childhood, he wielded his hatchet, cut away the husk, cracked open the shell and captured the precious coconut water. As we all (dogs included) sat in the yard snacking on chunks of coconut flesh, inspiration hit. I ran to the kitchen to try my hand at making coconut milk. The finished product was divine! Fresh, creamy and rich.

To make fresh coconut milk at home you'll need two things; a high-powered blender (like a Blendtec or VitaMix) and a coconut.

For those living far from the tropics, I have seen coconuts at Whole Foods and other specialty food stores. When selecting one, shake it. If you hear coconut water, you know it's good. If you don't there likely is a crack in the shell and the coconut may be rancid.

When cracking open the shell of the coconut, try your best to capture the coconut water. Coconut water is the purest liquid second only to water itself. It is loaded with electrolytes, calcium, potassium and magnesium. Use this liquid in place of some of the water for blending.


This is Montana. She's sending you some love from Hawaii this Valentines Day.

Fresh Coconut Milk

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free (coconuts are regarded as a fruit) | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan | Raw

Makes: About 4 cups
Prep Time: 10-30 minutes




1. If not already husked, carefully husk coconut using a hatchet. Check for husked coconuts at Whole Foods and other specialty food stores—it'll save you some work.

2. On a very hard surface (like concrete), tap around the perimeter of the coconut shell until it breaks in half. If possible, catch the coconut water. The water should smell clean and fresh. If there is no water or if the water is smelly, you'll know it's rancid—don't use it.

3. With a paring knife, carefully cut/pry out the white flesh.

4. Transfer flesh to a high-powered blender (such as a Blendtec) and add an equal measure of filtered water (e.g. 3 cups coconut pieces + 3 cups water).

5. Blend on high for one minute or until fairly smooth.

6. Strain coconut milk using a nut milk bag or reusable mesh produce bag (such as 3B).

7. Enjoy plain or add a splash of vanilla, sweetener of choice and a pinch of salt. This milk is creamy and divine and made the tastiest latte when I added a packet of Starbucks VIA Instant Coffee!


Pick out a brown coconut. The one pictured is a younger coconut and not the coconut I used for making this batch of coconut milk. This coconut yielded softer flesh and would produce a milder tasting coconut milk.

Remove the flesh from the coconut and add to a high-powered blender along with an equal measure of water. Blend and strain milk using a nut bag or other fine-mesh bag.

Another Way to Make Coconut Milk

Elana over at Elana's Pantry recently posted a coconut milk recipe using shredded coconut.