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.  








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). 


Slow Cooker Buffalo Chili

When the weekend rolls around I am so over with the prep and cooking of meals. I want quick and easy or take me out! Now that the weather is turning (had our first snowflakes tonight with 60+ mph wind gusts!), chili is back on the menu. This chili recipe is seasoned with Lexie's Chili Seasoning which I make in bulk and keep on hand. My meat of choice for chili is ground buffalo, or bison. My friend and bison rancher, Jill Klawonn, says "to find the meat with the most flavor, purchase your bison directly from the ranchers who raise them on pastures with minimal handling and do not finish them in a feedlot on corn." You can find ranchers and retailers near you by visiting the National Bison Association's website. For more on bison's nutritional value as compared to other meats, read here.

This post is linked to Miz Helen's Country Cottage Texas Star Chili Cook-off 2010 event.

Slow Cooker Buffalo Chili

This recipe is: 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 | Sweetener-Free | GFCF

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


2 pounds ground BISON, browned (or beef or turkey or just lots of veggies!)
3-5 large TOMATOES diced and crushed
2-1/2 cups cooked BEANS (pinto, kidney, black or a combination)
1 small ONION minced
1 cup chopped CELERY
1/2 cup diced green BELL PEPPER
2 cups WATER


Place all ingredients in slow cooker and cook 4 hours on high or 6 hours on low. Salt to taste prior to serving.


Lexie's Chili Seasoning

Chili seasoning pictured in a beloved ladle I found beachcombing on the shores of the Italian Riviera back in my college day. What a treasure!

Lexie's Chili Seasoning

This recipe is: 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 | Sweetener-Free | GFCF | Vegetarian

Makes:  Approximately 3/4 cup
Prep Time:  5 minutes


2 tablespoons CHILI POWDER
2 tablespoons BROWN RICE FLOUR
1 tablespoon GARLIC POWDER
1 tablespoon SALT
1 tablespoon CUMIN
2 teaspoons CORIANDER
2 teaspoons dried OREGANO
2 teaspoons PAPRIKA
1-2 teaspoons COCOA POWDER
1/2-1 teaspoon INSTANT COFFEE (I use one Starbucks® VIA packet)
1/2 teaspoon CELERY SEED
1/8 teaspoon ground CLOVES
1/8 teaspoon ALLSPICE
1/8 teaspoon CINNAMON
1/8 teaspoon CAYENNE (optional, I leave this out to keep it mild for the kids)


Measure ingredients into a jar. Cover and shake until well combined. Makes approximately 3 batches of Slow Cooker Buffalo Chili.