Welcome to Lexie’s Kitchen! Since 2007 we've been on a journey to recovery with our youngest son. Through diet and targeted biomedical treatments we have made great strides in healing him from the inside out. Click here for the full story and a few words about the ingredients I use.
©The Mommy Bowl
I love guest posts. Someone else does all the work and I get to sit back and kick my heels up. Brilliant! I should do this more often. The other thing I love about guests posts is that I get to promote the efforts of bloggers I admire and with who I share similar tastes. Very early on I began following Deanna of The Mommy Bowl for that very reason. I am excited to have her visiting today!
This post linked to: October 2011 Adopt a Gluten-Free Blogger Round-up
I have been waiting all year to write this post.
Two reasons:
#1 I finally got to adopt the coveted Ricki Heller for the Adopt a Gluten-Free Blogger Event.
#2 It's eggnog season and that means more of Ricki's Holiday Nog.
As I write this, I am sipping on a second glass of Ricki's rich and decadent "adult beverage." I took the pictures while sipping on the first. So if the photo is slightly out of focus, if this post is riddled with tydpos, and if I start rambling about eggnog and am a little hard to follow, well ...
The cause you will read about in this post is very close to my heart. Earlier this year our 4-year old son, the inspiration for this blog, was diagnosed with mitochondrial dysfunction. Now, dysfunction is not as serious as mitochondrial disease, nevertheless it has affected his development and health—what the future holds we are not sure. If you'd like to read more of his story, here is a post from earlier in the year. I am grateful for the research and support that surrounds mitochondrial disease/dysfunction. It has had a direct impact on our lives.
D-Tox e-Cookbook Now on Sale!
One cold January, 20+ bloggers came together for 31 days to share 31 nourishing and detoxifying smoothie, juice, and soup recipes. The blogosphere buzzed with great new ways of upping the intake of fruit and vegetables to start the year off right.
If you enjoy and benefit from the content here at Lexie's Kitchen, VISIT THIS SITE and vote Lexie's Kitchen one of the Top 25 Food Allergy Mom Blogs. You can vote once a day through November 16! xo
Christy meeting a truly grass-fed dairy cow for the first time.
Battling Fibromyalgia
Christy | Omaha, Nebraska USA
“Fibromyalgia” stole several years of my life.
In 2002 (at age 25), my health began to deteriorate (click here for more details). After more than 15 different prescription medications, never-ending appointments with various specialists and more than a handful of diagnostic procedures, I was diagnosed with Fibromyalgia in 2005.
Entertaining friends and family on modified diets can be daunting. What works as an egg substitute? What do I use in place of wheat flour? Milk? Well, not to worry. Using a short list of ingredients, you can whip up a holiday classic that everyone at the feast can enjoy.
Free of the top food allergens—including, but not limited to, gluten, dairy, eggs, wheat, corn and soy — this pumpkin pie filling is suitable for vegetarians and vegans as well.
For gluten-free crust suggestions, please visit the Williams-Sonoma blog post this pie was originally featured in. Happy Holidays!
Embellish any pie crust easily with Williams-Sonoma's Fall Pie Crust Cutters.
Maple Pumpkin Pie Filling
Ingredients:
1 can (15 oz.) PURE PUMPKIN
1/2 cup pure MAPLE SYRUP
1 can (14 fl. oz.) full fat Thai Kitchen® COCONUT MILK
2 tablespoons TAPIOCA FLOUR
3 teaspoons Penzey's PUMPKIN PIE SPICE (see notes)
1/2 teaspoon SALT
1 tablespoon gluten-free VANILLA EXTRACT
3/4 cup WATER
2 teaspoons AGAR-AGAR POWDER (not bar or flake, see notes)
Directions:
1. In a blender, blend the pumpkin, maple syrup, coconut milk, tapioca flour, pumpkin pie spice, salt and vanilla until smooth. Set aside.
2. Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to 2 minutes. Whisk the pumpkin mixture into the simmering agar-agar. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2 to 3 minutes.
3. Pour the hot pie filling into a prebaked pie shell or make crustless mini pies using by filling small ramekins. Refrigerate until firm and set, 3 to 5 hours. Serve chilled or bring to room temperature. Either way, with the help of the agar-agar, the pie will remain firm.
4. Top with Coconut Cream Whipped Topping; vegan version or non-vegan version.
Notes: Thai Kitchen® coconut milk may be found in the Asian section of most major grocery chains. Agar-agar is a plant-based gelatin derived from seaweed. Agar-agar powder may be found at Asian markets, many natural grocers and on Amazon. Be sure to buy agar-agar powder, not bars or flakes. Alternatively, in place of the pumpkin pie spice, you may use 2 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg and 1/8 tsp. ground cloves.
This Maple Pumpkin Pie Filling doesn't even need a crust. It literally can "stand on its own."
It's a wrap! Everyone anticipates the close of the photo shoot—especially my little neighbor "Miss Muffin.".
This post is linked to: Slightly Indulgent Tuesdays over at Simply Gluten-Free
This post linked to: The Blender over at Willliams-Sonoma
This post linked to: Gluten-Free Holiday Event over at Cook IT Allergy Free
Copyright © 2013, Lexie's Kitchen. All rights reserved.
Affiliate Links: Some posts on this blog contain affiliate links. I receive a small commision whenver a product is purchased through these links. Occasionally I receive products in exchange for a review or giveaway post. However, all opinions expressed on Lexie's Kitchen are my own, and I only suggest products or services that I believe my audience could benefit from.
Disclaimer: I am not a doctor and the statements on this blog have not been evaluated by the FDA. Any products mentioned are not intended to diagnose, treat, cure, or prevent any disease.
Authorship: Lexie Croft
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