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Follow a gluten-free, dairy-free, egg-free, soy-free diet? Check out my recently released cookbook









THE Best Ready-Made Pizza Crust Yet


The Best Ready-Made Pizza Crust Yet

I don't know how they do it, but Venice Bakery has the art of ready-made gluten-free pizza crust down! I am so enamored with the flavor and texture of these gluten-free, dairy-free, egg-free, soy-free, vegan pizza crusts that I just had to share them with you.

Dr. Weil's True Food Kitchens Serves Them

I was tipped off to Venice Bakery by a waiter at Dr. Weil's True Food Kitchen in Denver. Venice Bakery, is the source for ready-made, gluten-free pizza crusts for the restaurant—and where I will be sourcing mine! Though I like Udi's and Rudi's, Venice Bakery's pizza crusts beats the pepperoni off their competition.

Throw a Pizza Party!

Thanks to Venice Bakery, pizza night has made a comeback in our house—I just placed a bulk order. Our little guy, who is not so little anymore, is turning six next month and he is all for the idea of making it a Trash Pack Pizza Party. We'll set out 5" crusts, pizza sauce and all kinds of crazy toppings that all kids love like spinach, marinated artichoke hearts, bell peppers, green olives, this pepperoni—any other ideas? We'll offer shredded cheese for those who can do cheese and these cheesy shreds for those who can't.

A Bite That Can't Be Beat

My husband loved the Seasoned version. I liked the Original. The crusts are on the thinner side and offer a nice crunch and great chew with a hint of sweet.

They come in 5" crusts (great for personal pizzas and pizza parties), 12"crusts, and surf-board shaped flatbread (great for bruschetta!). See here for pricing. Each crust comes individually shrink wrapped.

Venice Beach offers a dandy sample pack of three 5” pizza crusts for $8.99.

Orders over $45.00 ship free—an added incentive to stock up!

This is not a paid or sponsored post. This simply is a great product I think more people would love to know about. 


The Cookbook is Coming

A good friend recently asked if I will ever finish and launch Everyday Classics: 68 Essential Gluten-Free, Dairy-Free and Egg-Free Recipes, a cookbook I have been working on for the last four years!

Well I've committed to a date ... I've COMMITTED!

This baby will launch in November.

Just in time for the holidays. [Think Amazon wish list]

I don't know why this thing has taken me so long to produce. When it's done it will be like a huge hug to all my readers because it is filled with more love than you know. I have developed the recipes, taken the photographs, and designed the entire book all while trying to care for (and not ignore) my family and keep up with my graphic design work. It will be a joy to have it done!

This book is a must-have collection of recipes for those living gluten-free, dairy-free, egg-free, soy-free, and corn-free. Sections include The Basics, Breakfasts, Lunches & Dinners, and Desserts. A full-color photo appears alongside every recipe page. 

It's in the works ... I promise! :)

All along plans have been to self publish and make the book available on Amazon and via my site. Those plans still stand unless some really cool publisher steps up and wants to take a look and deems the book worthy to carry their name. Ha! Otherwise, I hope to have it up for Pre-Order on Amazon in October. Just need to figure out how all that works. Did I mention the huge learning curve?

I want to thank those of you who tested the recipes. You have been a huge, huge, huge help. And I want to thank all of you who read this blog and have encouraged me to make this book happen.

It's coming. I promise, it's coming. 



Chipotle Pico De Gallo Salsa Recipe

Long ago we gave up McDonald's, Burger King, and Taco Bell. Now when we want a good meal fast we head to Chipotle Mexican Grill.

Since going gluten-free five years ago, Chipotle has been one of the few restaurants that "get us."

No eye rolling, no "what's gluten?"—just a swift change of serving spoons and gloves and they're off and running to build a satisfying gluten-free/dairy-free meal for my boy.

Thank you Chipotle!

Last week Chipotle had a booth at the Larimer County Farmers' Market in Downtown Fort Collins, Colorado and they were giving away—yes, giving away—their salsa recipe ... okay well "someone in the know" says this isn't the exact restaurant recipe (it's proprietary), but it's a good "public version." So I snagged it and came home and made a batch. I hope they don't mind me posting it here. Chipotle, if you do, feel free to contact me and I will take it down ;), but me thinks you don't mind me sharing the salsa love.

Chipotle Pico de Gallo Salsa Recipe


6 vine ripened TOMATOES, diced
1/2 RED ONION, finely chopped
1/3 cup fresh CILANTRO, chopped
2 JALAPENOS, finely chopped
1 tablespoon fresh LIME JUICE
1/2 teaspoon SALT (or to taste)
PEPPER to taste


  1. Toss all ingredients.
  2. Chill at least an hour to allow flavors to blend.
  3. Serve with corn chips, over a salad, or in a burrito.


  1. Chipotle recommends cutting tomatoes into quarters and removing the seeds and the pulp before chopping. That really made a difference.

Elvis Pancakes | Gluten-Free & Egg-Free 

I love my mom's peanut butter and banana sandwiches. She took this Elvis favorite to another level, making hers with my dad's homemade gluten-full whole wheat bread (I'm salivating over the memory), a spread of mayo, peanut butter, honey and sliced banana. Elvis often requested a layer of crispy bacon on his. Oh my! Oh yes, please.

One of Lexie's Kitchen's most loved recipes is this one. This morning I wanted to change it up a bit—try something fun and different. Hubby had left the chocolate peanut butter out on the counter—and there was my inspiration.

If I hadn't run out of bananas and had some crispy bacon crumbles, I really could have taken this pancake recipe over the top.

If you don't do peanut butter, I bet this would make a great replacement. Don't have chocolate peanut butter? Any plain nut butter or sunflower seed butter should work just fine. Here's one I often make.

Gluten-Free, Dairy-Free, Egg-Free Chocolate Elvis Pancakes


1-3/4 cups warm WATER
2 tablespoons CHIA SEED MEAL
3 tablespoons HONEY (or agave for vegan)
2 cups + 2 tablespoons BOB'S RED MILL AP GF FLOUR
1 ripe BANANA
1/2 teaspoon SALT
3/4 teaspoon BAKING SODA (be sure to add after first blending)
3/4 teaspoon BAKING POWDER (be sure to add after first blending)


  1. Add all ingredients EXCEPT FOR BAKING SODA AND BAKING POWDER to blender container.
  2. Cover; blend until smooth.
  3. Add baking powder and baking soda.
  4. Blend 10 seconds or just until incorporated.
  5. Pour 4-inch round pancakes onto oiled, preheated 350˚F griddle.
  6. When bubbles appear on surface flip and cook another 30-60 seconds.
  7. Serve warm.

Pink & Green Shrimp Fried Rice

Asian has got to be my favorite cuisine. When you grow up in a melting pot in the middle of the Pacific, you can't help but fall in love.

Nothing made my mouth water quite as much as an invitation to a plantation potluck. There would certainly be Japanese mochi, Hawaiian kalua pig, Chinese chicken hekka and, of course, fried rice ... all made by women who knew what they were doing, had been doing it for decades, all following recipes that had been brought to the islands by boat (or memory) and passed down through the generations. 

Last night I thought I would attempt to come up with my own variation of that beloved fried rice. I am calling it Pink and Green Shrimp Fried Rice—green hued vegetables (okay it's all I had on hand) and succulent pink shrimp (but any protein will do).

I had three three bowls of it, an indication of how good I thought it was! It makes a great (and quick) weeknight meal or side dish. I hope you like it, too!

Pink and Green Shrimp Fried Rice


1 tablespoon MIRIN 
1 tablespoon THAI FISH SAUCE (I use this one)
1 tablespoon gluten-free SOY SAUCE
1 tablespoon gluten-free OYSTER SAUCE (I use this one, see Notes)
1/8 teaspoon ground WHITE PEPPER
1/2 cup each diced/thinly sliced CELERY, ONION, GREEN ONION, GREEN CABBAGE
1-2 cups frozen cooked SHRIMP, thawed
4 cups cooked and cooled RICE
3 EGGS, beaten (optional)
OIL for frying


  1. In a small bowl whisk mirin, fish sauce, soy sauce, oyster sauce, and white pepper. Set aside.
  2. In a wok over medium-high heat 1 tablespoon frying oil. Saute celery and onion until soft.
  3. Add shrimp and cook 1 minute.
  4. Add green onion, cabbage, peas and cook 1 minute.
  5. Add rice. Drizzle with 1-2 tablespoons frying oil and stir fry 2-3 minutes.
  6. Make a well in the middle of the rice mixture and add beaten eggs. Scramble eggs until almost cooked then toss with rice.
  7. Drizzle sauce over rice, toss, serve.


If you are gluten-free ("yah, hello, I am reading your blog"), I want you to decide if oyster sauce is something you want to include in this recipe. I have done some research into brands that make the claim to offer a gluten-free oyster sauce. Some brands appear to be a safe bet according to a thread on celiac.com, but please research this for yourself. What concerns me is the caramel colorLee Kum Kee green label brand is a good place to start. But please, watch for monosodium glutamate—not a good additive! This is the one I used.

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