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 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.


Hazelnut Brownies | Gluten-, Egg- & Grain-Free

Serve up these brownies and I'll bet you get some raised eyebrows. "No egg? No grain? Really?" Really.

The inspiration for this recipe comes from three exceptionally talented recipe developers, Elana at Elana's Pantry, Kelly at The Spunky Coconut and Amy at Simply Sugar and Gluten-Free. Last spring, for a family gathering, I baked batches of Elana's Chocolate Chip Brownies, Kelly's Egg-Free Grain-Free Brownies and Amy's Chewy Chocolate Vegan Date Brownies and held a taste test. I invited my family to help proclaim the "best brownie." After countless mmmm's and ahhh's and hands reaching in for seconds and thirds, the votes were tallied. We had an honest-to-goodness three-way tie! And, it was no surprise. Each brownie had its unique, star attributes.

What attracted me to Amy's recipe was the use of dates as a sweetener. What attracted me to Kelly and Elana's recipes was the main ingredient they shared—almond butter. What a concept. Protein with your brownie! So the other day as I stood in the kitchen licking Justin's Chocolate Hazelnut Butter off a spoon, the thought came to me—vegan, date-sweetened, hazelnut brownies? Alas with some borrowing from Amy, Kelly and Elana, I present gluten-free, egg-free and grain-free Hazelnut Brownies.

Thank you Elana, Kelly and Amy for your inspiration!

Hazelnut 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 | 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 and process until very smooth:

Softened DATES and SOAKING WATER (remove pits and any stem debris)
1 tablespoon extra light OLIVE OIL or extra virgin COCONUT OIL
2 teaspoons gluten-free VANILLA EXTRACT
1 teaspoon LEMON JUICE
30 drops vanilla creme or chocolate SWEET LEAF LIQUID STEVIA
1/2 cup JUSTIN'S CHOCOLATE HAZELNUT BUTTER (or other chocolate nut butter)
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 HAZELNUT MEAL (such as Bob's Red Mill which states it is gluten-free)

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

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 very 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 HAZELNUT MEAL

Bake at 350˚F for 40 minutes. Allow to cool completely before cutting.


Sausage & Seasonal Vegetable Stuffed Squash

Spaghetti, Kabocha, Pumpkin, Hubbard, Acorn and more. This time of year beautiful—and tasty—winter squash abound. Last night we made stuffed Delicata squash using seasonal produce and spicy Italian sausage. Delicata, also known as sweet potato squash, is creamy with a tinge of, well, sweet. Like Acorn squash, Delicata halves make perfect individual servings and dress up any plate. I'm eager to stuff a Spaghetti squash with this sausage stuffing for a dish that's a tad more savory than sweet. Just pick your favorite squash and go for it!

Sausage and Seasonal Vegetable Stuffed Squash

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:  4
Prep Time:  40 minutes
Cook Time:  1 hour


1 pound ITALIAN SAUSAGE, browned and crumbled (pick your heat)
5 small dried SHIITAKE MUSHROOMS (or other dried mushroom)
1/2 cup very HOT WATER
3 tablespoons extra virgin OLIVE OIL
1-1/2 cups roughly chopped CAULIFLOWER
1/2 cup roughly chopped CELERY
1 small ONION, roughly chopped
3 tablespoons WHITE COOKING WINE
1 cup cubed ZUCCHINI
1/2 cup diced BELL PEPPER
1 cup cooked RICE
2 tablespoons fresh BASIL, roughly chopped or 2 teaspoons dried
1/2 teaspoon PAPRIKA
1/2 teaspoon SEA SALT or to taste
1/4 teaspoon dried SAGE
PEPPER to taste
CAYENNE to taste
1 cup DAIYA® CHEDDAR STYLE SHREDS or 1 cup shredded cheddar if diet allows (Optional)


Preheat oven to 375˚F.

Carefully cut squash in half lengthwise, scoop out and toss seeds, reserve.

Combine mushrooms and hot water and set aside to soak. When mushrooms are plump, roughly chop and reserve soaking liquid. Transfer mushrooms, cauliflower and onion to food processor fitted with the "S" blade. Pulse until the texture of rice.

In a large skillet, heat olive oil over medium heat and add cauliflower mixture, reserved mushroom liquid and wine. Saute 10-15 minutes or until liquid has evaporated and cauliflower mixture is light and fluffy. Add browned sausage and remaining ingredients (except Daiya cheese shreds) to skillet, gently toss and heat through.

Scoop and gently pack sausage stuffing into squash and sprinkle with additional paprika. Arrange squash in shallow, oven-proof casserole dish with lid. Pour 1/4" water into bottom of casserole dish and bake covered for 45-60 minutes or until squash is tender when poked with a fork. Remove cover, sprinkle with Daiya shreds and bake uncovered for an additional 5-10 minutes or until cheese shreds have melted. Allow to cool a few minutes before serving.


Unlike most winter squash, the skin of Delicata squash is thin and tender enough to be eaten when cooked. Personally, I still scoop the flesh out of the skin and eat that way.


Creamy Dairy-Free Pumpkin Smoothie

Anyone want some pumpkins? We've got an abundance with plenty to share! Every other day, it seems, I've been cooking up a couple of pie pumpkins in the slow cooker, a method I read about at Simply Sugar and Gluten-Free. I've made pumpkin bars, pumpkin pie, dehydrated pumpkin granola balls (total bomb!), pumpkin puree for my dog (yup, she needs to lose some weight) and today, a pumpkin smoothie. Let me know if you agree that it tastes a lot like chilled pumpkin pie served in a glass! Pumpkin is loaded with vitamin A and antioxidant carotenoids and is a good source of vitamins C, K and E, and lots of minerals, including magnesium, potassium and iron. I'll drink to that!

Creamy Dairy-Free Pumpkin Smoothie

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 | Grain-Free | GFCF | Vegetarian | Vegan

Serves:  2-4
Prep Time: 3 minutes


2 cups ALMOND MILK (how to make almond milk)
1/2 cup cooked PUMPKIN PUREE (here is the slow cooker method for cooking pumpkin)
1/4 cup raw WALNUTS (preferably soaked and rinsed in water for 8-10 hours, but not necessary)
1 APPLE, cored and quartered
3 tablespoons no sugar added APPLE BUTTER (such as Tap 'n Apple)
1 tablespoon MAPLE SYRUP
1-2 cups ICE


Blend all ingredients, except for ice, on high in a high-powered blender (such as a Blendtec) for one minute. Add ice and blend until smooth. The colder the better!

Add additional almond milk or water to adjust smoothie consistency to your liking.