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.  








Slow Cooker Beef Stew

Okay! So you've read the Lexie's Stew Seasoning post or have landed here from my guest post at The Spunky Coconut. Thanks for visiting. If you're in the mood for stew, you've come to the right place. Once you have a batch of Lexie's Stew Seasoning ready to go, making a hearty and comforting stew is a snap.

Gluten-Free Slow Cooker Beef Stew

Serves: 6-8
Prep Time:  20 minutes
Cook Time:  4-8 hours in a slow cooker


2 pounds beef or bison STEW MEAT, 1-1/2" cubed
2-4 tablespoons GRAPESEED OIL (or other high smoke point oil)
6 cups 1" cubed POTATOES
2 cups 1/2" sliced CARROTS
2 cups 1/4" sliced CELERY STALKS
2-32 ounce cartons SOUP or BROTH (see notes for options, read ingredients list for potential allergens)


1. Toss meat with stew seasoning and brown in oil.

2. Add to slow cooker; browned meat, potatoes, carrots, celery and soup.

3. Cook on high 4-6 hours or on low 6-8 hours or until meat is tender.

4. Salt and pepper to taste prior to serving. Looking for a little zing? Add some chili sauce such as Cholula Hot Sauce!


Experiment with other veggies; kohlrabi, turnip, green beans, summer squash.
Use the pre-made soup or broth that suits your diet (see below). Alternatively, use 5-7 cups of beef broth with some extra onion and garlic goodness thrown in.



Broths We Like:
Ingredients in Pacific Natural Foods French Onion Soup: Filtered water, organic sauteed onion base (organic onions, organic dried onion, salt, organic butter (milk), natural flavor), organic cane sugar, organic onion flavor (contains organic sunflower oil), sea salt, organic garlic powder, autolyzed yeast extract, xanthan gum. Gluten-free. Contains: milk.

Ingredients in Pacific Natural Foods Organic Beef Broth: Organic beef stock (water, organic beef), organic beef flavor base (organic roasted beef including beef juices, organic cane juice, organic beef flavor, organic onion powder, sea salt, organic canola oil, caramel color, organic garlic powder, organic black pepper, organic paprika, flavor), sea salt, autolyzed yeast extract, organic garlic powder. Contains caramel color but Pacific claims this soup is gluten-free. Dairy-free.

Ingredients in Imagine Natural Creations® Creamy Portabello Mushroom Soup: Filtered water, portobello mushrooms, organic onions, organic soymilk (filtered water, organic soybeans), organic potatoes, organic celery, organic rice flour, organic expeller pressed canola oil and/or safflower oil and/or sunflower oil, sea salt, organic onion powder, organic garlic powder, organic spice. Gluten-free. Dairy-free. Contains: soy.
***Ingredients list subject to change. Always read labels.***

Lexie's Stew Seasoning & Creative Whip Winner

Beef stew is a hearty dish that I make regularly in the winter months. This seasoning speeds prep time by eliminating the need to measure out spices each time you make a batch. How about checking your pantry for all the ingredients and picking up what you don't have along with two pounds of stew meat, potatoes, celery, carrots and two cartons of Pacific Natural Foods Organic French Onion Soup (contains butter) or beef broth (for non-dairy version) so that tomorrow we can make stew!

Lexie's Beef Stew Seasoning

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Potato-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan

Makes:  Approximately 1-3/4 cups seasoning (for 7-14 batches of stew)
Prep Time:  5 minutes


2 tablespoons SEA SALT
2 tablespoons granulated ONION
2 tablespoons PAPRIKA
2 tablespoons dried PARSLEY FLAKES
1 tablespoons granulated GARLIC
1 tablespoon CELERY SEED
2 teaspoons dried OREGANO
2 teaspoons BLACK PEPPER
1 teaspoon dried ROSEMARY, crushed
1 teaspoon dried DILL
1 teaspoon dried THYME


Measure ingredients into a jar. Cover and shake until well combined.


NEW Spunky Coconut Cookbook

Grain-Free Chai Granola | Find this recipe and 80 other grain-free, gluten-free and casein-free recipes in Kelly Brozyna's new cookbook "The Spunky Coconut Grain-Free Baked Goods and Desserts."Last Saturday, at the Gluten Free Girl's potluck, I had a chance to catch up with one of my favorite people, Kelly Brozyna. Kelly is the incredibly talented recipe developer, mom and voice behind the blog The Spunky Coconut. On that day Kelly was especially giddy and for good reason, her second cookbook, The Spunky Coconut Grain-Free Baked Goods and Desserts, was just days away from launching.

This morning I got THE call from an elated Kelly giving me the green light to publish this post. Her cookbook had hit the shelves of The Spunky Coconut e-Store and Amazon. I don't know about you, but I have a handful of family and friends who will be receiving cookbooks this holiday—this one in particular (we tend to give what we want to receive, ha!). Kelly was kind enough to give me a signed copy of the cookbook last weekend and in the four days I've had this delicious cookbook in my hot little hands I have made:

Coyote Cookie Bars | Heavenly grain-free goodness. I couldn't get enough of these.

Chai Granola (pictured above) | Packed with nutrient-dense walnuts and chia seed. The kids enjoyed this oat-free granola on their yogurt this morning. Which yogurt? That leads me to ...

Steamboat Yogurt | At about the same time this spring, Kelly and I began fooling around with making non-dairy yogurt (we even met in Ft. Collins one day to swap tastes!). What I love about her version is the creaminess the cashews add. I am so in love with nut yogurts!

Divine Vegan Fudge Cake with Macadamia Frosting | Shhh ... Kelly had me test this last fall and let me tell you, "divine" it was and even more so the second time around. And the Macadamia Frosting, wow!

Coyote Cookie Bars | Heavenly grain-free goodness
Steamboat Yogurt | Non-dairy yogurt perfected
Divine Vegan Fudge Cake with Macadamia Frosting | Rich, dense and decadent

Chia, Nuts, Hemp Seed Oh My!

If you follow a grain-free, gluten-free, casein-free, egg-free diet or any combination thereof or if you are trying to include in your diet low-glycemic, nutritionally dense foods that are power-packed with the undeniable goodness of ingredients like coconut, chia seed, hemp seed, legumes and nuts, this book is for you! If you or someone you love is diabetic, celiac, lactose intolerant or following the gluten-free/casein-free autistic diet, this book is for you. All 80 recipes are gluten-free and casein-free. 50 of them are egg-free. And if the alternative ingredients used in many of the recipes intimidate you, fear not, Kelly explains what each ingredient is, why it needs to be in your diet and where to find it.

Nutritional Healing

I have to say that Kelly has a lot of experience when it comes to nutritional healing. If you know Kelly, follow The Spunky Coconut or have her "must-have" first cookbook—The Spunky Coconut Cookbook—you probably know of the journey she has been on with her family. Together through diet and biomedical treatments, they are overcoming celiac disease, gluten-intolerance, ADD and autism with great success. She is open and honest and shares her experiences on her blog. Be sure to check it out.

More Details

Kelly photographs and designs her cookbooks, front to back, inside and out. She self-publishes through their family press, Apidae Press, with her husband Andrew (an author and designer). Their books are printed on demand here in the USA. This means that they are printed one at a time, as they are ordered, as opposed to a big print run of thousands of books.

Kelly (The Spunky Coconut) and me (Lexie) at The Gluten Free Girl's potluck in Boulder.


Mom's Mashed Potatoes | Dairy-Free

Dairy allergic or lactose intolerant guests coming for the holiday? Whip up these crowd-pleasing dairy-free mashed potatoes!

You guys out there, especially you mid-westerners, I'd venture to say that your mom makes the best mashed potatoes. I know because I married one just like you whose mom whips up a pretty mean bowl of 'em! It also happens to be that he is an Indiana boy which roughly translates into "give me meat and potatoes or I shall wilt." Well, I have to commend my hubby since our son was diagnosed with food allergies. He never complains or demands the comfort foods of his youth, but because I love him, I make them—with a few modifications, of course. One side I have been whipping up (pun intended) lately are these dairy-free mashed potatoes. They may be lacking butter and milk, but they sure aren't lacking in flavor and richness. Give these a try this holiday season, just be sure to make a triple batch—they go fast!

And on a side note. My four year-old has become my assistant in the kitchen. Tonight I told him we were having mashed potatoes for dinner and he said; "oh oh, and put bacon on them. I had a dream last night about making mashed potatoes and I put bacon on them so that people would think they were eating cowboy food." I tried to keep a straight face. So, the bacon is optional. I will say, had I not topped the potatoes with bacon bits this photo would have been worse than it already is. Let me tell you, WHITE food is challenging to shoot, so I am finding. So apologies for a photo that may be a little off color (don't they look a little green to you?), but just trust me, these mashers are good under any light!

Mom's Mashed Potatoes

Gluten-Free | Casein-Free | Citrus-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Sesame-Free | Sweetener-Free | GFCF

Serves:  4
Prep Time:  30 minutes


1/3 cup potato cooking WATER
2 tablespoons melted EARTH BALANCE SOY FREE BUTTERY SPREAD or olive oil
1 tablespoon NUTRITIONAL YEAST (such as Bragg's—adds cheesy flavor)
1/4 teaspoon SEA SALT
1/4 teaspoon BLACK PEPPER


1. Peel and slice potatoes into 1/2" rounds. Add potatoes to a large stainless steel pot, cover with water, bring to boil and simmer until are tender.

2. In a small bowl whisk together remaining ingredients and set aside.

3. When potatoes are tender, strain and return to pot. Pour "buttery" mixture over potatoes and whip using a hand-held or stand mixer until smooth. You may want to add a bit more water to achieve desired consistency.


Corn allergy? Use olive oil. 


A Gluten-Free Potluck

Foggy morning on the Wyoming/Colorado state line.

This was my day: Woke up, made coconut whipped cream and threw in fridge to chill. Put on my jacket, my boots and headed next door to feed the neighbor's dog. Came home couldn't find a thing to wear (to the big event). Husband started laundry pronto! I have a good husband, he does the laundry (because I don't do it right ... fine by me). Son #2 sounded sniffly ... visions of another asthma attack swirled in my head, but no time for thinking about that (had to get to the big event). Pulled mini pumpkin pies out of the fridge, arranged on a platter. Loaded the car. Hit the road.

It was a beautiful morning. A low fog had left every tree branch coated in frozen dew. 90 miles to go—Cheyenne to Boulder—for the big event. Had to stop just across the state line to take some pictures (see above). Drivers probably were mumbling (or shouting) about that nutty, photo-takin' woman.

Back on the road.

Exited I-25 at Longmont, pulled into the parking lot of the church where the big event was being held. Grabbed two platters, camera, purse and whipped cream and made my way into the church ... and there it was, the BIG EVENT.

What was the big event? A gluten-free potluck hosted by none other than Shauna and Danny Aherns, the duo behind the blog Gluten Free Girl and the new cookbook, Gluten Free Girl and the Chef.

We ate, we chatted, we ate more. Shauna signed books. I caught up with my dear blogging friend Kelly Brozyna (The Spunky Coconut) and her lovely husband Andy and girls. Psst! Kelly has been writing her second cookbook and it's launching really REALLY soon!

Said goodbyes. Stopped by a couple stores (no kids in tow so why not!?) in search of jeans. No luck. Ate at Mad Greens. Back on the road to Cheyenne (isn't that a country song?). Home to find husband had had enough of the boys. I take over and get them ready for bed.

I count my blessings and remind myself of all I have to be thankful for (this is "thankful" week right?). Husband, children, home, job, health and all you readers of this blog.

And if there are typos in this post, I am thankful that you really don't care. I'm bushed! :)

XOXO and Goodnight!


Me and Shauna Ahern