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.  








Bison, Broccoli & Celery Root Stir-Fry

Our family is finding that it really likes bison! It started with Bison Sliders and then tonight a stir-fry. Just before taking his last bite, I asked my husband if he could tell what kind of meat it was. Nope.

It was a few weeks back that I grabbed some of the more odd looking produce at the grocery store determined to figure out how to cook it. So, I had celery root in the fridge and thought I would add that to the stir-fry along with some other straggler veggies before they went bad.

Please note: Bison can differ in taste. We bought some bison sausage at Costco and it was just awful. Apologies to the sausage maker for a lousy review, but they tasted really bad. We threw them in the trash.

Mix in bowl and marinate in refrigerator for 1-3 hours:

1 pound BISON SIRLOIN STEAK (sliced thin and against the grain)
2 tablespoons ARROWROOT STARCH
1/2 teaspoon RICE WINE VINEGAR

Chop and reserve:

2 cups thinly sliced BROCCOLI
1 small ONION sliced into wedges
Handful of julienned CELERY ROOT
Handful of sliced BOK CHOY
Handful of sliced PURPLE CABBAGE

In hot wok, saute for one minute:

1 tablespoon GRAPESEED OIL
1 roughly chopped GARLIC CLOVE

Add bison to wok. Brown and set aside. Add broccoli, onion and celery root to wok (and more oil if needed). Toss and saute 3-5 minutes. Add rest of the veggies to wok along with 1/3 cup water. Cover and sweat veggies for a 2-3 minutes until desired crispness. Add beef back along with the following mixture:

2 tablespoons WHITE COOKING WINE
1 teaspoon HONEY
A dash of SESAME OIL
1/2 teaspoon grated GINGER

Serve alone or with rice.

MODIFIED DIET CONSIDERATIONS: This would make a nice ACD dinner. For early ACD stagers omit the rice, honey, and possibly arrowroot starch.


Zucchini "Noodles"

Zucchini noodles are easy and quick to make. If you are eating low- or no-carb give these a try. You can make noodles with a vegetable peeler or with a spiralizing tool such as Joyce Chen's Saladacco Spiralizer. or the Benriner Cook Helper Slicer. In the photo above, the noodles to the left were made with a veggie peeler and those to the right with the spiralizer.

Peel off skin of one medium zucchini. Make "noodles" with a vegetable peeler or spiralizer. Sauté in a frying pan along with:

1-2 tablespoons OLIVE OIL
A good dose of GARLIC POWDER or one minced GARLIC clove

Transfer to plate and top with your favorite sauce or  Veggie Vodka Sauce.

Post Update October 25, 2010:

Heather, one of my favorite readers, shared another brand of spiralizer that has gotten some pretty good reviews. We both have been having issues with our Joyce Chen model, it can be somewhat cumbersome. So before making your purchase, look into the Benriner Cook Helper Slicer.


Veggie Vodka Sauce Over Zucchini "Noodles"

Prior to our dairy-free/organic days I would stock up on Classico’s Vodka Sauce—a tasty red sauce with a good dose of cream, cheese and a hint of vodka. This sauce reminds me a lot of it—but WITH added vegetables and without the dairy. Serve it over your favorite gluten-free pasta, zucchini “noodles” (here’s how to make them) or a mix of both. In the photo above, the noodles to the left were made with a veggie peeler and those to the right with the spiralizer.

Sauté the following in a large pot:

1 tablespoon OLIVE OIL
1 CARROT roughly chopped
1 medium ONION roughly chopped
1 small ZUCCHINI sliced

Transfer vegetables to high-powered blender along with:

2 cups organic MUIR GLEN ITALIAN HERB PASTA SAUCE (or your favorite)
1 teaspoon organic BEEF BOUILLON base (Better than Bouillon)

Blend until smooth and return to pot. Simmer 15 minutes and serve.

NOTES: For a more authentic vodka sauce add 2-3 tablespoons of vodka prior to simmering.

MODIFIED DIET CONSIDERATIONS: Tomatoes are a nightshade vegetable/fruit (what IS the verdict on that one anyway?) and one that can cause inflammation. If you are sensitive to nightshades and/or are trying to reduce inflammation, this probably is not a recipe for you. Anti-Candida Dieters omit the vodka. Vegan's omit the bouillon.


Tried & True Award :: Kelly's Brownie Recipe

A mom who has been a great inspiration to me is Kelly Brozyna at www.thespunkycoconut.com. I hope to take her to lunch one day and thank her. Anyway, if you have not already done so, buy her book The Spunky Coconut Cookbook and start following her blog.

There are many food bloggers out there pouring their hearts into serving up recipes that are nutritionally rich, satisfying and delicious! I have decided to salute them with a "Tried & True Award." And so, my first award goes to Kelly. Modified diet or not, everyone needs a good brownie recipe in their back pocket. Kelly's suited us to a tee. No gluten, no dairy, no egg and no grain. You'll find her recipe here.

TEXTURE: Moist and chewy

APPEARANCE: Just like "regular" brownies!

TASTE: Rich and satisfying

After I baked a batch of these brownies, like the book If You Give a Mouse a Cookie, I needed some ice cream to go with it. So I used another of Kelly's recipes, her Coconut & Raw Cacao Pudding. As she suggested, I put the chilled concoction in my ice cream maker. What came out was a rich and creamy chocolate ice cream. Yum!


Zuppa di Italiano

It's still soup weather up in these parts. And, I think it extends on into June. Anyway, this is a real easy one to whip up (30 minutes or less). The flavor of the Italian sausage really dictates the overall flavor of the soup so pick a quality, well-seasoned sausage.

Remove casing, crumble and brown in large pot:

1 pound organic MILD ITALIAN SAUSAGE (pork or chicken)

Remove and reserve sausage. Add to pot and sauté for a couple of minutes:

1 tablespoon OLIVE OIL
1 large ONION chopped
2 cups ZUCCHINI peeled and chopped
3 cloves GARLIC smashed

Transfer onion, zucchini, and garlic mixture to blender and add:

2 cups organic CHICKEN BROTH

Puree until smooth and return to pot along with:

3 (additional) cups of organic CHICKEN BROTH

Simmer 15 minutes. Then add:

1 can or 1-1/2 cups cooked CANNELLINI BEANS (or other white bean)
Browned sausage

Simmer 10 minutes. Then right before serving add:

1/4 to 1/2 bunch CURLY KALE washed and chopped

NOTES:  In this and coming posts you’ll note that I often puree the vegetables in my soups. This is simply because it’s a sure-fire way to get my kids to eat them! Noses would turn up at chunks of onion and zucchini (oddly enough, asparagus is tolerated). As for the sausage, use spicy Italian if you want more heat. Again, we have toddlers, so we’ll stick with medium.

SPECIAL DIET CONSIDERATIONS: If your diet allows night shade vegetables, potatoes make a great addition to this soup. Slice one scrubbed potato in 1/8" thick disks and add to pot along with the pureed vegetables and additional broth.