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.  








French Dressing

Fresh greens season is upon us! Here's a tangy little dressing to jazz up your next salad.

In blender, blend until smooth:

1/3 cup gluten-free KETCHUP (Organicville® is a tasty brand)
1/4 cup ONION
1/4 cup OLIVE OIL
2 tablespoons Bragg’s APPLE CIDER VINEGAR
1 teaspoon PAPRIKA
1/4 teaspoon GARLIC POWDER
1/4 teaspoon SEA SALT
1/8 teaspoon BLACK PEPPER

Serve on a bed of fresh greens.


Lexie's Scones | Gluten, Dairy & Egg-free

I admit, I find gluten-free/egg-free baking a bit challenging. Sometimes I give in—as I did last weekend—and make a baked good with eggs in it. We just have to scarf it down out of view of our 2-year old who has the egg intolerance. Well, today I was pleasantly surprised with the outcome of a batch of scones. I wanted to make my kids a little something special for breakfast to go along with the gobs of organic berries I'd bought. They enjoyed the scones, but I'm afraid they enjoyed the berries more (that's not to say that the scones weren't yummy!). You can read the funny story at the end of this post.

In a small bowl, add in this order and set aside:

3/4 cup UNSWEETENED VANILLA HEMP MILK (or other non-dairy milk)
1 tablespoon LEMON JUICE
1/4 cup extra light OLIVE OIL
1 teaspoon gluten-free VANILLA EXTRACT
8 drops SweetLeaf® Vanilla Creme liquid STEVIA drops

 In a large bowl, combine:

1 cup ALMOND FLOUR (I use Honeyville® or make your own)
2 cups BOB’S RED MILL® ALL-PURPOSE GF BAKING FLOUR  (or make your own)
2 tablespoons FLAX MEAL (I use Stober’s® from Costco or grind flax seeds in a coffee grinder or blender)
1/2 teaspoon XANTHAN GUM (found at natural food stores)
1/3 cup COCONUT SUGAR (sifted if lumpy) or EVAPORATED CANE SUGAR (if you use cane sugar)
2 tablespoons BAKING POWDER (how to make your own)
1/4 teaspoon SEA SALT
1/2 cup mini CHOCOLATE CHIPS (I use Enjoy Life®). See Notes. 

Add and stir until just combined:

Milk mixture
Flour mixture
Mix-in of your choice (I used Enjoy Life® mini-chocolate chips)

Divide dough in half. With moistened hands, gently form a ball with one half of the dough and practice your softball pitch straight onto a parchment-lined baking sheet. Throw dough down onto cookie sheet with a thwack!  These should make a 1-2 inch thick disk. Gently flatten a bit more to create a 1-inch thick disk. Repeat with second half of dough. With a sharp, wet knife, cut each disk into six pie-shaped wedges. Gently nudge apart to create a 1/4 inch gap between each slice. Gently brush tops with non-dairy milk. Bake at 400˚F for 15 minutes. Cool slightly on a cooling rack before serving.


Now for the funny: If something I make looks good AND tastes good, I get out the camera and snap a few pictures. Today's scones were worthy of a picture and I had some extra time to fancy the shot up with berries and my grandmother's silver. As usually happens, my attention was diverted to a load of laundry. Ten minutes later I came back downstairs to find my 4-year old bellied up to the sink washing something red off his hands. Hmmmm, I thought. What had he gotten into? It turned out THEY had gotten into my PHOTO SHOOT, agghhhh! So the first picture is the BEFORE—what I left before attending to the laundry. The second is the AFTER—what I found when I came back. We all had a good laugh!




A Salute to My Brother

My hunky little brother, all 6’3” of him, loves his “local kine” Hawaiian food. In Hawaiian diners, a plate lunch special is usually served with three starches: white rice, macaroni salad and either fried wheat noodles or white Wonder® bread and brown gravy (from a can). Following the dining experience one may succumb to a carb-induced coma.

Well, my little brother is out of the Marine Corps today (at 8 am PST!), after 5 honorable years of service, and will be in my clutches soon for dietary re-education! He remembers there being the Hawaiian plate lunch shop, L&Ls, in Denver and he’s a big fan of their Teriyaki BBQ Plate. Well, before Denver, he is stopping by our place where he’ll be welcomed with Lexie’s version of the Teriyaki BBQ Plate. He will be so impressed with this healthier version of the plate lunch that he will convert to our gluten-free, dairy-free, egg-free, low-sugar way of eating! Ha! (Actually, he is very good about what he eats, never snacks, flosses even; and is available, girls!).

Nick, your big sister is so proud of you. Thank you for following in the footsteps of the men and women in our family. A heartfelt thanks to all who continue in their service. I love you brother!

See the two posts that follow for recipes for Teriyaki BBQ Chicken and Gluten-Free Potato and Mac Salad



Teriyaki BBQ Chicken

Teriyaki marinade is one of the easiest things to make. No need to buy the bottled stuff when you can make it fresh, at home, with as little as three ingredients. Use on chicken, beef or fish. When marinating fish, reduce marinating time to 30-60 minutes.

In a large glass bowl with a tight-fitting lid, mix:

1/2 cup gluten-free SOY SAUCE or Bragg’s LIQUID AMINOS
1/3 cup runny HONEY
2 tablespoons GINGER root minced or crushed
1 teaspoon SESAME OIL (optional)

Add to marinade and transfer to refrigerator for 6-8 hours:


Preheat and prepare grill.

Remove chicken from fridge, discard used marinade and transfer chicken to an empty cereal bag or 1-gallon Ziploc freezer bag. Partially seal/fold edge of bag under to contain meat. Place on cutting board and tenderize/pound out with meat tenderizing mallet until 1/4-1/2 inch thick.

Drizzle some OLIVE OIL on the chicken and brush some oil on grill. Grill over medium heat until cooked through, flipping once.

Serve on a thick bed of shredded green cabbage (I used red because it's what I had on hand) with a scoop of brown rice and a scoop of Gluten-Free Hawaiian-Style Potato Mac Salad.

NOTES: For a teriyaki dipping sauce, double the marinade and reserve half of it. Bring reserved liquid to rapid boil in a small saucepan. Whisk in a slurry of 1/4 cup WATER and 1-1/2 teaspoons ARROWROOT STARCH. Return to a rapid boil for 15 seconds and remove from heat. Never re-use the marinade the chicken soaked in. Be sure to sanitize the cutting board that the chicken was pounded on, the tenderizing mallet and the counter.


Gluten-Free Hawaiian-Style Potato Mac Salad

This popular Hawaiian diner side dish is comfort food for me. Perhaps a good salad for the upcoming Memorial Day weekend. Serve on a thick bed of shredded cabbage for added veggies or mix in a can of tuna for some protein.

Boil in a large pot of salted water just until tender:

4 medium RUSSETT POTATOES cut in half lengthwise

Remove potatoes with slotted spoon, transfer to plate and refrigerate until cool. Add to the potato water (see notes) and cook according to package recommendations (15-17 minutes):

1 cup uncooked Tinkyada BROWN RICE ELBOW PASTA

Strain pasta, run under cold water and transfer to large bowl. Add to bowl:

1 medium CARROT finely shredded
2 stalks CELERY finely chopped
1 small ONION finely chopped

Remove potatoes from refrigerator, cut into 1/2 inch cubes and add to the pasta and veggie mixture. Drizzle/sprinkle with and toss:

2 tablespoons OLIVE OIL
1/2 teaspoon SEA SALT

 In a small bowl, combine:

1/2 cup grapeseed oil VEGANAISE® egg-less mayonnaise (contains soy protein)
1-1/2 teaspoons RICE VINEGAR
1/2-1/4 teaspoon SEA SALT
1/2-1/4 teaspoon ground BLACK PEPPER
2 teaspoons runny HONEY

Refrigerate potato/pasta mixture and dressing and gently toss together right before serving.

NOTES: Re-using the potato water to cook the pasta saves a bit of energy. No need to reheat another pot of water.