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.  








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!


Coconut Cream Whipped Topping

Coconut Cream Whipped Topping

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 | Wheat-Free | Grain-Free | Sesame-Free | GFCF

For a similar, but vegan version of this recipe click here.

Makes: Approximately 4 cups
Prep Time: 5 minutes
Chill Time: At least 4 hours


2 14-ounce cans COCONUT MILK (full fat) Thai Kitchen® works well or any high-fat coconut milk
1/4 cup cold WATER
1/2 teaspoon unflavored GELATIN
1 teaspoon pure VANILLA EXTRACT 
1 teaspoon pure ALMOND EXTRACT (tames the coconut flavor)
1/4 cup liquified HONEY or agave (use liquid stevia to taste to make it sugar free)


Allow can of coconut milk to rest for at least 24 hours undisturbed to allow coconut "cream" to separate from the clear coconut liquid. Carefully transfer to refrigerator and chill 4-6 hours.

Place a one-pint iSi Creative Whip canister in freezer to chill.

Turn can upside down and open with a can opener. You should see a runny, opaque coconut milk on top. Pour this off. Scoop out the solidified "cream" at the bottom of the can and transfer to a bowl medium mixing bowl. Set aside.

Bloom gelatin by adding water to a small bowl and sprinkling gelatin over surface. Allow to sit one minute. Place in microwave and heat 20-30 seconds or until mixture comes to a boil (watch it carefully). Remove and stir until gelatin is completely dissolved. Chunks of gelatin will clog the Creative Whip. If you find some gelatin chunks that are not dissolving, just pour the liquified gelatin through a strainer.

Whisk gelatin, almond extract, vanilla extract and honey into the coconut cream. Add a tablespoon or two of water as needed to achieve a heavy, but pourable, cream consistency.

Pour cream mixture into Creative Whip canister (fill up to fill line, you will have a little leftover). Charge with one Cream (not Soda) charger. Shake vigorously 3-4 times. Remove charger. Place canister in refrigerator on its side and allow to chill for 4-8 hours or preferably overnight.

Once thoroughly chilled, the Coconut Cream Whipped Topping is ready to use. Attach spray nozzle. With nozzle pointed down, shake can 1-2 times and gently pull trigger (you are forcing the contents to the nozzle end of the canister). Store in refrigerator on its side and use within 5 days. I have found that the more you shake the can, the airier the topping becomes and can make it difficult to express.

How To:

Trouble Shooting:

• Only air is coming out or is sputtering | Before each use, shake canister three times with nozzle pointed downward and/or allow canister to sit at room temperature for 10 minutes before using.

• Cream is runny | Following charging, canister was not chilled long enough. I have found that the longer you chill the cream the better. I suggest making, charging and refrigerating coconut whipped cream one day in advance. Or charge a second time.

• Do not make half a batch.


30-Minute "Cheesy" Potato Leek Soup

A stint on the Anti-Candida Diet (ACD) is not easily forgotten. My son and I were on it last fall for three months. People would ask "what can you eat?" to which I replied "basically meat, non-starchy vegetables and berries." Potatoes were out which meant no oven fries, no mashers and no creamy potato soup. Aghhh! Well here we are a year later and my son's GI system is functioning optimally on a gluten-free, casein-free and egg-free diet. I have more energy than I have had in years. For us, the ACD diet was a great way to give our guts a fighting chance against our internal candida albicans overgrowth and provided a clean slate to which we could slowly add foods back to. Basically, an elimination diet in reverse. Fortunately, a year later, our tummy's like and tolerate potatoes just fine. They are back in our diet. Woo hoo!

"Cheesy" Potato Leek Soup

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 | Grain-Free | Sesame-Free | Sweetener-Free | GFCF | Vegetarian | Vegan

Serves: 4-6
Prep Time:  15 minutes
Cook Time:  15 minutes


2 tablespoons OLIVE OIL
2 cups thinly sliced LEEKS (white part only)
2 roughly chopped ONION
4 cloves GARLIC, smashed
1/2 teaspoon dried DILL
1/2 teaspoon dried ROSEMARY
1/2 teaspoon dried THYME
4 cups RUSSET POTATOES, peeled and 1/2 " cubed
5 cups chicken or vegetable BROTH
2 tablespoons NUTRITIONAL YEAST (such as Bragg's—adds cheesy flavor)
1/4 cup dairy-free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese
1/2 teaspoon SEA SALT or to taste


1. In large pot, saute leeks, onion and garlic until tender. Add dill, rosemary and thyme and saute another minute or two. Transfer leek mixture to blender. Reserve.

2. Add potatoes and broth to pot. Bring to boil and simmer until potatoes are tender.

3. With a slotted spoon, transfer 1/2-3/4 of the boiled potatoes (depending how chunky you like your soup) to blender along with remaining ingredients and 2-3 cups of the broth from the pot (or enough to puree the leek and potato mixture). Allow contents in the blender cool a few minutes before blending on medium/low until smooth (if you choose not to wait for the mixture to cool a bit, please use care when blending! Hot mixtures can blow the top off a blender, splattering hot liquid on you and all over the kitchen ... I've done it more than once ... ouch!).

4. Return blended mixture to pot and bring to gentle simmer for 5-10 minutes or until heated through.

5. Serve topped with Pan-Fried Croutons (gluten-free!) and crumbled bacon bits (optional).

If you are interested in learning more about the Anti-Candida Diet here is a helpful site and another and another with lists of foods to eat and foods to avoid. As always, please consult your physician or naturopath prior to beginning a special diet and/or adding supplements of any kind to your diet. The book I read prior to starting the ACD diet was The Yeast Connection by Dr. William G. Crook—a good read. Here are a couple of helpful articles:

Candida Albicans Divides Doctors and Confounds Patients

Candida Diet: The Only Guide You Need



Vegan Almond Butter Brownies

Almond Butter Brownies :: Chewy and rich with a touch of coffee, but not too sweet.

You could call this round two of my Hazelnut Brownie post. Readers have asked if almond butter can be substituted for Justin's Chocolate Hazelnut Butter in this recipe. Sure can! These Almond Butter Brownies are made with more basic ingredients that can be found in most grocery stores around the globe. If you'd rather forgo the stevia, simply add an additional 3-4 tablespoons evaporated cane juice or coconut palm sugar. For future reference, here is a chart that helps with the stevia to sugar conversion.

Almond Butter Brownies

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 | GFCF | Vegetarian | Vegan

Makes: 16 brownies
Prep Time: 10 minutes
Cook Time: 35-40 minutes 


Preheat oven to 350˚F. Combine and set aside to soften:

1 cup boiling filtered WATER
1/3-1/2 cup gently packed DATES (about 12 small or 9 large)

Add to food processor fitted with the "S" blade and process until very smooth:

Softened DATES and SOAKING WATER (remove pits and any stem debris)
1 tablespoon extra virgin COCONUT OIL or extra light OLIVE OIL
2 teaspoons gluten-free VANILLA EXTRACT
1 teaspoon LEMON JUICE
30 drops vanilla creme or chocolate SWEET LEAF LIQUID STEVIA or 3-4 additional tablespoons sugar
1/2 cup ALMOND BUTTER (I used Marantha)
1-1/2 tablespoons CHIA MEAL or 2 tablespoons FLAX MEAL
1/2 scant teaspoon SEA SALT

Add to processor and process for one minute or until super smooth:

1/2 cup COCOA POWDER (I used extra dark for this batch)
1 teaspoon INSTANT COFFEE (optional — I used one pack of STARBUCKS VIA decaf)

Finally, add to processor and process until just incorporated (do not over-process):

2 teaspoons non-aluminum, corn-free BAKING POWDER (make your own)
1/2 teaspoon BAKING SODA

Gently and immediately spoon batter into a glass 9x9" oiled glass baking dish. With moistened hands, smooth top using a light touch. Top brownie batter with and gently press in:

1/2 cup mini CHOCOLATE CHIPS (I use Enjoy Life® dairy-free, gluten-free, soy-free mini chocolate chips)
2 tablespoons ALMOND MEAL (optional)

Bake at 350˚F for 35-40 minutes. Allow to cool completely before cutting. They are even better the next day!


Make your own chia or flax meal in a coffee grinder. Chia and flax make great egg replacers in baked goods. I prefer using white chia (black works as well but results in black-flecked baked goods ... in this case the batter is dark anyway so it doesn't matter).