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









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


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



  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!




Gluten-Free Pie Crust | Egg-Free & Dairy-Free

Today I stopped into Jax—the outfitter with the mostest in Fort Collins, Colorado.

Need camo? They've got it. Fishing flies? Check. Super cute yoga pants? Yep. 

Today, post squeeze-into-aforementioned-super-cute-yoga-pants attempt, I headed over to Kitchenwares and found something more up my alley—a Mini Pie Baking Kit! 

I may not have cute thighs, but I sure made some cute pies!

In case you missed it, last Friday I announced that I had finished my cookbook, Everyday Classics! It's available for pre-order on Amazon for a low $15.35 right now (price subject to change at any time) and will begin shipping December 3rd. For you locals, today I stocked this totally cool shop—you know the one—with books, so you can pick up a copy there.

Anyway, with Thanksgiving less than a week away, some of you may be on a last-minute hunt for a basic gluten-free, dairy-free and egg-free Pie Dough recipe. 

This one is from the book and worked real well with the Mini Pie Baking Kit.


Though I'm not crazy about the quality of the pie tins that come with the kit (I'll probably invest in some ceramic ones)—the topper cutter thingamajig is super duper. It looks like I spent hours cutting and weaving that lattice top and crimping the edges just so, huh? Totally impressed myself. And though I've not mastered that Hummingbird pose in my ratty old sweats, I have mastered the making of a super cute gluten-free pie crust. Sigh.




Stephanie O'Dea's Green Bean Casserole

Rachael Ray was spot-on when she used the word "lovely" to describe two savory Thanksgiving slow cooker dishes my talented friend, Stephanie O'Dea, whipped up on the Rachael Ray Show yesterday.

Stephanie is as delightful in person as she is here on the show. A few years back I shared a room with her at a blogger retreat and seriously, she emits the same positive energy off camera as she does on camera! She is a gluten-free trailblazer and I commend her for proving time and time again that gluten-free can be just as mouth-watering as gluten-full. Stephanie is the gal who set out to use a slow cooker every day for a full year and documented it on her blog.

Stephanie recently released her fourth book 365 Slow Cooker Suppers. I haven't seen it yet but can't wait as every recipe is written with gluten-free options (not sure about the dairy).

For today I just wanted to give Stephanie a shout and tell her that, once again, she's made the gluten-free community proud and to thank her for one drool-worthy green bean casserole recipe!



Everyday Classics Cookbook Release!

It is a happy day my friends!

I don’t know if I am more excited about the release of my first cookbook, Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy-Free Recipes or the smokin' deal Amazon.com has it listed for today (subject to change at anytime)!

About the Cookbook

You can bet I am still pinching myself. Everyday Classics—the book I have been piecing together for over four years—is complete, D-O-N-E! And I am pleased to have it ready for you in time for the holidays.

Take a look ...


I wrote this cookbook for those on, or beginning, a gluten-free, dairy-free, egg-free, soy-free, and corn-free diet.

It is a cookbook that offers safe and tasty replacements for foods that brought comfort in the past and that can be enjoyed again!

It is a cookbook intended to help the newly diagnosed to transition to a new way of eating.

I have made my best effort to keep the recipes approachable, easy, and tasty—a testament to my belief that when armed with sure fire recipes the entire family will enjoy, the more certain it will be that dietary changes will stick. 

For more details on the book visit this page.

A Smokin’ Pre-Order Price from Amazon.com

Though Everyday Classics officially launches December 3, 2013, today is the time to pre-order from Amazon.com! The $24.95 price has been cut drastically (today, 11/15/13 it is listed for $14.11 or 43% off!!). With Amazon pre-ordering, once you place your pre-order you lock in at that price but do not pay a dime until the item ships (which will be on or around December 3rd).

But I Want the Book Now!

For those who can't wait, you may order your copies today (for the full retail price of $24.95) from the Lexie’s Kitchen Bookstore

Either way, I hope you enjoy this cookbook. It is a reflection of my heart and soul and the kitchen staples, breakfasts, dinners, and desserts I make in my own kitchen. Thank you all for your support! You are the best! xoxoLexie


Lexie's Kitchen: Favorite Snacks

Some really swell companies have been leaving samples of their product at my front door and I thought I'd better pull my hand out of the chip bag and get to writing a post about them—and trust me, if I don't like a product, I don't write about it. Oh yes, and opinions expressed here are my own. I am not claiming these to be the healthiest snack options, but they sure are convenient (and tasty) for grabbing on the go. Tee hee!

1 Candice Foods sent a sample of each of their bars and for being gluten-free, dairy-free, egg-free, soy-free, corn-free and nut-free—they were quite tasty. The base of Candice Foods bars is a mixture of sunflower seeds and crispy rice—agave being one of the ingredients (not my first choice in sweeteners but ...). The bars come in 7 flavors—my favorites were Mocha Java and Mint Chocolate. The founder of Candice Foods is the mother of three children with life-threatening allergies to tree nuts, so you can bet she takes food allergies, and her product, very seriously. Candice Foods Protein Bars are available for purchase from their online store.

2 Cave Man Bars. This grab-and-go, nut and seed-packed snack is one my husband recently discovered at our local King Soopers/Kroger store (BTW I admire this mega chain for embracing gluten-free and organic foods). The Maple Nut bar packs 7 grams of sugar—I try to keep my snacks under 5—but I'm not going to fret it because, after all, the bars are certified gluten-free (not always easy to find). Cave Man Bars are manufactured in a facility that also processes tree nuts, soy, peanut, milk, and egg. Oddly they make the claim to be "Paleo Friendly" but use evaporated cane syrup and brown rice syrup as sweeteners. Hmmmm ... not sure if that counts as "Paleo." But the Paleo bandwagon seems to be the one to be on right now and Cave Man Bars don't want to miss out on the action.

3 Pomegranates. We love pomegranates! They are a pure, unadulterated food—and are in season. Here's an easy way to de-seed a pomegranate and whip up a festive "candy" using the arils.

4 Real Foods Rice Thins. Okay gang, I think I am speaking for 97.5% of the population when I say rice cakes are for the birds. Seriously, they're akin to cardboard! These thinner rice cakes are no exception, but here's why I like them … they are much easier to munch on than the thicker rice cakes AND they actually make a good PB&J (or Sunbutter&J) sandwich. I made one this morning, tucked it into my purse, and by noon the moisture from the jelly had softened the cake a tad and rocked it as a "bread" free PB&J sandwich. These skinny boys (about 1/3 the thickness of regular rice cakes) are gluten-free and non-GMO. They're rather tasteless and like a black dress, it's all in how you dress 'em up.

5 Way Better Tortilla Chips. Saving the best for last, you must try these! I especially loved Sweet Chili. Eating them I thought "healthier Doritos!" The seasonal offering of Punkin Cranberry was pretty yummy, too. I preferred the Black Bean Tortilla Chips to the Multi-Grain—they packed more flavor. Way Better chips are different in that the grains and seeds (broccoli, daikon radish, chia, etc) used to make the chips are sprouted—increasing their nutrients and allowing the body to better absorb them (but hey, we’re talkin’ snack food here not green smoothie, so does it really matter?). I will be serving these over the holidays for sure! Way Better chips are certified gluten free, non-GMO, kosher and vegan. Oh and a tip for ensuring you don't eat the entire bag—toss a handful of chips into a bowl along with some nuts. The nuts offer way more nutrition and will satiate.

So there you have it. You know what we've been snackin' on. How about you?

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