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.  








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


Pumpkin Pie Foolery

A couple of weeks ago I looked out back to find pumpkins strewn across the yard. My boys had "planted" a pumpkin patch with the dozen pie pumpkins I had picked up at the grocery store. It looked like pumpkin Easter out there! Why all the pumpkins, you ask? Well, I had developed a determination/obsession for creating an egg-free and dairy-free pumpkin pie filling and had a hunch that I'd be making many test pies in the coming weeks (hence the dozen pumpkins). Looking back, I recorded eight attempts in my notebook before landing on this one—my most tested recipe to date.

This pie filling blows me away! First off, it's no-bake. Secondly, had someone served it to me, they would have easily fooled me into believing it was a back-of-the-Libby's-can pumpkin pie. Dairy and egg allergy folks, it's time to celebrate. Pumpkin pie is back on the Thanksgiving table. Enjoy!


Dairy-Free, Egg-Free No-Bake Pumpkin Pie Filling

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 | Wheat-Free | Yeast-Free | Grain-Free | Sesame-Free | GFCF | Vegetarian | Vegan

Makes: One 9.5" round pie
Prep Time:  10 minutes
Chill Time: 2-4 hours


1-1/4 cups WATER
2 teaspoons AGAR AGAR POWDER (at natural food stores—powder is easier to work with than flakes)
1-1/4 cups cooked PUMPKIN flesh (Easy way to cook pumpkin)
3/4 cup MAPLE SYRUP (1/2 cup for less sweet)
3/4 cup unsweetend APPLESAUCE
3/4 cup raw CASHEWS, soaked 4-6 hours and rinsed well
2-1/2 teaspoons CINNAMON
1/4 teaspoon NUTMEG
1/8 teaspoon ground CLOVES
1 tablespoon gluten-free VANILLA EXTRACT
1/2 teaspoon SEA SALT


In large pot combine and gently simmer water and agar agar 2-3 minutes.

In a high-powered blender (such as a Blendtec), blend remaining ingredients on high for 1-2 minutes or until super smooth.

Whisk pumpkin mixture into simmering agar agar mixture. Return to boil and simmer for 1-2 minutes or until thickened.

Pour into a pre-baked, gluten-free pie crust. I recommend Celiac Teen's pie crust—one of my favorites! Or Elana's grain-free almond flour crust at Elana's Pantry.

Refrigerate 2-4 hours or until chilled through. Serve chilled or bring to room temperature (see notes). Top with non-dairy Coconut Cream Whipped Topping made with an iSi® Creative Whip.


Agar agar is a gelatin derived from seaweed. One of the qualities of agar agar is that it begins to gel at 95˚F or 35˚C. Unlike good old Knox® gelatin (animal derived) it will not turn back to liquid at room temperature, but rather will hold its shape and remain solid. For this reason, this pie can be served at room temperature without any worries of it losing its shape and texture.

Gelatin: I have been asked if gelatin can be used in place of the agar agar. Though I have not tried it, some have used 2 tablespoons of gelatin dissolved in 1/4 cup of the water and have said that it turned out great. So there you have it! :)

Thanksgiving Recipe Round-Up

Aran Goyoaga of Canelle et Vanille made sweet potato and crabapple clafoutis.

Andrea Meyers of Andrea’s Recipes made gluten-free pumpkin scones.

Ashley Rodriguez of Not Without Salt made gluten-free chocolate biscotti.

Charissa Fleischer of Zest Bakery made warm pumpkin polenta with goat cheese.

Deanna Schneider of The Mommy Bowl made gluten-free bread.

Debra Smith of Smith Bites made gluten-free celery root soup with cashew cream.

Diane and Todd of White on Rice Couple made Turkey Sloppy Joes on Rosemary Rolls.

Gaby Dalkin of What’s Gaby Cooking made gluten-free molasses cookies.

Gudrun of Kitchen Gadget Girl made a gluten-free pumpkin strata.

Heather Flett of Rookie Moms made chocolate peanut butter brownies.

Heena Punwani of Tiffin Tales made glorious gluten-free Thanksgiving torte.

Heidi Kelly of Adventures of a Gluten-Free Mom made crescent rolls and cinnamon rolls, gluten-free, dairy-free, and egg free.

Irvin Lin of Eat the Love made Gluten Free Maple Sweet Potato Cheesecake with Gingerbread Bottom and Sour Cream Marshmallow Topping.

Jean Layton of Gluten-Free Doctor Recipes made gluten-free sourdough rosemary rolls and gluten-free mincemeat cookies.

Jeanne of The Art of Gluten-Free Baking made gluten-free pumpkin pie.

Kamran Siddiqi of Sophisticated Gourmet made cranberry-almond-coconut macaroons topped with chocolate.

Karen Schuppert of Cook 4 Seasons made gluten-free pumpkin mousse.

Kim Maes of Cook It Allergy Free made Cornbread and (Shauna’s) Crusty Bread Stuffing with Apples, Sausage, Pine Nuts, and… a special ingredient.

Lexie of Lexie’s Kitchen made dairy-free, egg-free, gluten-free, no-bake pumpkin pie filling.

Lori of Recipe Girl made an entire Thanksgiving menu, gluten-free.

Maria Lichty of Two Peas and Their Pod made gluten-free apple cranberry crisp

Melissa McLean Jory of Gluten-Free for Good made gluten-free cherry cobbler

Molly Birnbaum of My Madeleine made butternut squash soup.

Nikki Gardner of Art and Lemons made gluten-free rustic squash tarts.

Paula Jones of Bellalimento made Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling

Serene of Mom Food Project made an entire Thanksgiving, gluten-free.

Shaina Olmanson of Food for My Family made a gluten-free apple pie cheesecake.

Shirley Braden of Gluten-Free Easily made candy carrot coins.

Silvana Nardone of Dish Towel Diaries made kale caesar slaw.

Stephanie Stiavetti made gluten-free butternut squash pie

Tara Barker of A Baking Life made gluten-free gingerbread cake with vanilla-bourbon Bavarian cream and cinnamon-brown sugar caramel.

Tia Hain of Glugle Gluten-Free made gluten-free pumpkin muffins.

Wendy Houndroulis of Wenderly made sweet and savory prosciutto cups


iSi Creative Whip® Giveaway

Thank you to all you participated. This giveaway is now closed. The lucky winner will be announced Sunday, November 28th, 2010.

There’s nothing quite as dreamy and decadent as fresh whipped moo cream laced with a touch of vanilla and sugar. Woefully, for those allergic to dairy and the lactose intolerant among us, this sweet indulgence is off limits—and additive-free alternatives are hard to find. That is, until now! With an iSi® Creative Whip and a can of coconut milk you are on your way to whipping the freshest, most heavenly non-dairy topping you've ever sprayed out of a "can!"

What I like love about the whipped creations you can make with the iSi Creative Whip is that I know they are fresh and I know what's in them! No funky additives or artificial stabilizers.

Today I am elated to share a recipe for Coconut Cream Whipped Topping and the chance to win a iSi Creative Whip. For the past week I've been working like a mad scientist on this fluffy topping and am happy to announce that it’s ready for the sharing [click here]—just in time for the holidays!

How to Enter

Entering this giveaway is an easy 2-step process:

1. Leave a comment below sharing your favorite sweet treat to top with a whipped topping.
2. "Like" and/or leave a comment on the iSi's North America's Facebook page [click here].

Entries must be received by midnight, November 25th. The lucky winner will be chosen in a random drawing on November 26th.

For more information about the iSi Creative Whip, visit www.isinorthamerica.com.

With the Creative Whip, you can take culinary creativity to the limit like Michael Voltaggio does here with his airy reincarnation of Brioche and Fraise de Bois. Or keep it simple and start with my Coconut Cream Whipped Topping. Have fun and whip it good!