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.  








Cocoa Bean Cookie Truffles

This post is linked to Sweet or Savory Kitchen Challenge January 2011

Lexie's Kitchen's version of the Oreo® TruffleI am so excited to share this one with you! I am not sure when Oreo® truffles made their debut, but wow, are they good—and rich. My friend recently made a batch and though I could eat them, my little GFCFEF son could not. So off to work I went modifying to make an Oreo truffle he could enjoy—one that was gluten-free, dairy-free, egg-free and on the healthier side. Give these a try, I think you’ll be pleasantly surprised.


Combine in food processor until very smooth:

1-1/4 cup cooked and drained unsalted/unseasoned WHITE BEANS
1/3 cup RICE MILK (or other non-dairy milk)

Add and process for one minute:

2 tablespoons FLAX MEAL (I use Stober’s available at Costco)
2 tablespoons gluten-free VANILLA EXTRACT
15 drops VANILLA STEVIA EXTRACT (I use Sweet Leaf® Vanilla Crème)

Add and process just until combined:

1/2 cup BOB’S RED MILL® AP GLUTEN-FREE FLOUR (5 lb bags available at Costco)
1/4 cup runny HONEY
1/4 teaspoon SEA SALT
1/2 teaspoon BAKING SODA

Spread batter in a 9x13” pan lightly coated with oil. Bake at 325˚F for 40 minutes. Remove, allow to cool, then process in food processor to fine crumbs. Transfer cookie crumbs to a bowl and reserve. Add to food processor and process into a fine meal:

2/3 cup raw CASHEW NUTS (soaked 4 hours and rinsed well)

Add to cashews and process 3-5 minutes or until super smooth:

Reserved cookie crumbs
3 tablespoons liquefied COCONUT OIL
3 tablespoons gluten-free organic BROWN RICE SYRUP
1 tablespoon runny HONEY
1-2 tablespoons WATER, if needed, to form a soft dough

Measure out even sized balls using a one-tablespoon cookie dough scoop. Roll into smooth balls with hands (moisten if needed) and place onto a plate. Cover and place in freezer for 60 minutes or until firm and well chilled.


Gently melt and mix the following until smooth:

3/4 cup gluten-free, dairy-free CHOCOLATE CHIPS (I use Enjoy Life®)
1 tablespoon COCONUT OIL


Remove chocolate balls from freezer and dip into chocolate coating using two forks (gently shake to remove excess). Transfer to a cookie sheet or plate lined with baking parchment and embellish if desired (see Notes). When all truffles have been dipped and embellished, transfer to freezer to harden. Store in an airtight container in freezer or refrigerator. If stored in freezer, remove 15 minutes prior to serving.

NOTES: I like a thin coating of chocolate. If you prefer it thicker, reduce or cut out the coconut oil in the coating. Embellish with decorative dairy-free sprinkles, cocoa powder, candied orange rind, etc. Flax meal is easily made by grinding flax seeds in a coffee grinder or high-powered blender.


Starbucks VIA Nutmilk Café Au Lait

My sister has turned me on to those little Starbucks VIA Ready Brew® instant coffee packs. She travels for business and likes that she can have a consistently good cup of coffee anywhere, anytime. Now, I don't foresee giving up my coffee maker, but the VIA packets have come in real handy in baking and make an exceptionally good nut milk café au lait. If you've never made nut milk, here's how I do it.

For this café au lait I used Almond & Pine Nut Milk.

In a high-powered blender, blend on high for one minute:

1 cup raw ALMONDS (soaked overnight and rinsed well)
1/4 cup raw PINE NUTS (optional)
1 teaspoon SOY LECITHIN GRANULES (optional)
2 teaspoons CHIA SEEDS (optional)
4 cups WATER

Strain milk using a nut milk bag, return to blender, add and blend on low for 10 seconds:

2 tablespoons runny HONEY
1/8 teaspoon ALMOND EXTRACT
Dash of SEA SALT

Heat one cup of your fresh nut milk and add 1/2-1 packet of Starbucks VIA Ready Brew. Curl up on the couch and enjoy!


Celery Root Fries

Last week I bought another celeriac (also known as celery root). Had I known about this ugly little gem when I was on the anti-candida diet, it would have gotten me through the days I craved French fries!  Unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight. You can visit Wikipedia for more tidbits on this often overlooked veggie. The last time I prepared celeriac was in a stir-fry. This time I gave fries a go. The flavor was lovely and mild. Dipped in a little catsup and I had my taste buds fooled into thinking they were French fried potatoes!

Use a sharp knife to remove the base and top from the celeriac so it sits flat. To peel, cut down the side, close to the skin, being careful not to remove too much flesh. Slice root into 1/4-1/2" fries.

Deep fry in 1-2" of oil (I used Grapeseed) that has been heated to 350˚F. Brown and transfer to plate lined with paper towels. Salt to taste while still warm.


Meatballs in Sun-Dried Tomato Sauce

Last Sunday some friends had us over for dinner. Deb brought out this huge platter of elk meatballs and placed it conveniently in front of me. "Did I have to pass them around, I wondered secretly?" I could have devoured every last one! Well, after my raving about them she kindly gave me the recipe. The next day I went to work modifying. Her recipe called for catsup. I thought I'd try to cut back on the sugar, by making a catsup-like sauce using sun-dried tomatoes and a bit of honey. Here is what I came up with.


Combine and soak to soften:

1/3 cup SUN DRIED TOMATOES (dry, not soaked in oil)
1-1/2 cups boiling WATER

In blender, puree:

Sun-dried tomatoes and soaking water
2 tablespoons HONEY
1 teaspoon SEA SALT
1 small ONION


In a large bowl combine:

2 pounds ground BISON, BEEF or ELK
1/2 cup RICE CRACKER CRUMBS (easily made in a blender or food processor)
1 cup jarred mild SALSA (I used Pace Picante)
1 teaspoon SEA SALT
1 teaspoon ONION POWDER

Shape meat mixture into 2-4” balls using cookie dough scoop. Place in baking dish and cover with the tomato mixture. Bake 350˚F for 1 hour (or until cooked through). For crispy-top meatballs switch from bake to broil for last five minutes. Remove from oven and let stand 3-5 minutes.

NOTES: The meatballs are mighty good even without the sauce.


Green Pea and Radish Salad

Eating in season is a noble endeavor. But what produce shall one eateth during a long Wyoming Winter? Costco to the rescue [trumpet sounds]! I have been quite impressed with the organic and "healthy" food selection at Costco of late. Though the Costco nearest us is 70 miles away, it's well worth the trip. A few weeks back I purchased this HUGE bag of frozen organic peas! Needless to say, I have had to get creative with how I prepare them or get the old "peeeeas agaaaaain!" So here is a little salad that's refreshing, crisp and a little out of the ordinary.

In a medium bowl, toss:

2 cups thawed frozen PEAS
4 RADISHES diced
4 ounces (approximately 1/2 can) WATER CHESTNUTS diced
1/2 cup diced HEARTS OF PALM (optional) (found at Costco)
1/4 crumbled bacon (optional)

In a small bowl combine and then toss with pea mixture:

3 tablespoons VEGENAISE eggless mayonnaise
1-1/2 teaspoons ONION POWDER
1 teaspoon Bragg's APPLE CIDER VINEGAR
SEA SALT to taste
PEPPER to taste