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.  








Roasted Pignoli Beet Salad

Kim of Affairs of Living and Ricki of Diet, Desserts and Dogs are a two brilliant food bloggers who have teamed up to offer the SOS (Sweet or Savory) Kitchen Challenge blog event. Each month they extend the invitation to create delicious dishes based on one key ingredient. It can either be sweet or savory (or both). At the end of the month, submissions are gathered and posted in a roundup on their blogs! The resulting roundup offers a single stop where you can find a collection of yummy dishes to try.

My first entry in the SOS Kitchen Challenge is Roasted Pignoli Beet Salad. The key ingredient of the month being BEETS! Garlic lovers, this one is for you. This beet salad makes such an elegant side dish. Pignoli, or pine nuts, can be quite expensive, but you won't need a lot. You can stretch, or even replace, the pine nuts with walnuts.

Cube 3 steamed or roasted BEETS into 1/2" cubes (See NOTES for preparing beets)

Sauté over medium heat:

2 tablespoons OLIVE OIL
3 cloves smashed GARLIC

When garlic begins to brown, add:

1/3 cup PINE NUTS

Sauté, stirring constantly, until nuts begin to turn golden (be careful, they burn easily). Transfer nut mixture to food processor and pulse 5-6 times along with:

1 tablespoon LEMON JUICE
1 teaspoon AGAVE NECTAR (or honey)
1/8 teaspoon CELTIC SEA SALT (or to taste)

Gently mix beets and nut mixture. Serve warm or chilled.

NOTES: Two ways to cook beets.

Roasting Method:  Trim roots and tops off. Place in roasting pan with a little water. Cover and roast at 425˚F for 35-45 minutes or until tender. Let cool and slip off skins under running water.

Steaming Method: Trim roots and tops off. Place in pot with a couple of inches of water. Cover and steam 20-30 minutes or until tender. Let cool and slip off skins under running water.


Chorizo & Mahi-Mahi Open-faced Tacos

Dallas, Texas! We lived there for seven years. Now, Texas has soul. And a big part of its soul, aside from music, is food. The BBQ just can't be beat. And then there's the TexMex! I'll say I haven't found Mexican food anywhere like it.

What I love about these open-faced tacos (my dad says "just call 'em nachos") is that by piling on the veggies, you can transform them into a filling salad. Or just keep it simple with chopped white onion and red radish (like so many of the Dallas Mom & Pop Tex-Mex places do). Chorizo has such a depth of flavor with a good kick of spice. I'm not a huge pork fan, but for this dish I'll make an exception. If the chorizo is too spicy for your kids, just serve them the mahi-mahi. Now, enjoy with your favorite iced beverage and some Lyle Lovett tunes!


In large skillet, sauté and brown:

1/2 pound organic Mexican CHORIZO SAUSAGE (I like to crisp it up a bit)

In bowl, toss and add to skillet with chorizo:

1/2 pound 1/2"-cubed MAHI-MAHI FILLETS (try Sam's Club or Costco in the frozen section)
1/2 teaspoon SEA SALT (or to taste)
1/2 teaspoon GARLIC POWDER
1/2 teaspoon OREGANO
1/2 teaspoon CUMIN

Gently sauté mixture until fish is seared and cooked through.

On plate, layer:

CHIPS of your choice (see below for brown rice chips)
Chopped RADISH
Chopped ONION




Chips without corn, wheat and soy are NOT easy to find (do they exist?). So we've been making our own with Food For Life's Brown Rice Tortillas! Yum! Here's how:

Spray both sides of 3-4 tortillas with OLIVE OIL and sprinkle lightly with SEA SALT. With kitchen shears, cut tortillas into your favorite shape (strips or wedges). Spread on parchment-lined baking sheet and bake at 325˚F for 10-20 minutes (or until desired crispness), flipping once.


This tangy sauce puts the party piñata on your taco! In a small bowl combine:

1/4 cup VEGENAISE® egg-less mayonnaise
1-2 teaspoons minced PICKLED JALAPENO
1 teaspoon minced ONION
1 teaspoon fresh LIME JUICE

MODIFIED DIET CONSIDERATIONS: By all means, if you can eat corn, build these using corn chips or corn tortillas fried in a bit of oil. And if you eat dairy, top it all off with the "pure happiness" ingredient—cheese!

OOPS REVISION: I cut the chorizo and fish to 1/2 pound each. It was just too much meat for two adults and two toddlers. All other quantities and measurements remain the same (including spices). If you want leftovers, go ahead and use 1 pound each and double the spice measures.


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.