Have you been reading 30 Days to a Food Revolution?
Diane Eblin created this amazing and informative series through her blog The Whole Gang as a spin-off of Jamie Oliver’s Food Revolution. It’s been 30 days of healthy, whole food with fantastic tips and recipes. I’ve been reading it since Day One and I am loving it. Now that it’s over I don’t know what I’ll do (today’s the final day so be sure to check it out). And I’ve found so many awesome bloggers who are spreading the whole food gospel. It’s inspiring.
One of the bloggers I found through Diane’s site is Alexa from Lexie’s Kitchen. Lexie’s journey towards healthy living began when her son was having neurological and intestinal issues. In fact, she credits his diagnosis as the catalyst for change in their eating habits.
I fell in love with Lexie’s blog as soon as I clicked on it. I love the design and I love her picture! Check out the angle – how did she do that!
Lexie has some really creative recipes and there are quite a few that I want to try. She also has some simple and straightforward tips to share with her readers. I loved reading her tip about making her own almond flour in a pinch.
Healthy truffles and food processor pancakes?
I had the chance to try two of her recipes this month so I decided to adopt her for my second adventure with Adopt a Gluten-Free Blogger. This month it’s being hosted by my friend Iris from The Daily Dietribe .
You’ll have to check Lexie’s cute blog for the actual recipes but I can share my experiences and my pictures right here so keep reading.
The first recipe I tried was her Cocoa Bean Cookie Truffles . Oh. Yes. I. Did.
They were so incredibly worth every step. And they are practically guilt-free. I tried really hard to save some for my girls’ weekend but I just couldn’t do it. I stored them in the freezer and popped one in my mouth every time I went to the fridge.
Just kidding. But I did think of them that often.
The centre of the truffle is almost like a chewy caramel because of the combination of brown rice syrup and cashews. You won’t believe the ingredients in these little balls of heaven. Check out Lexie’s recipe, trust me, you’ll be amazed.
The only significant change I made was with the stevia. I had some in my cupboard and tried it on my finger for the first time. I just couldn’t do it – I didn’t like the after-taste at all. So I added mainly maple syrup instead. I also used almond milk instead of rice milk.
You’ve GOT to try these. You’ll wow everyone with them. Livvie loved these little treats and I was happy to share them with her every now and then (I totally hogged these). There are a few steps involved but I like steps to my recipes. This gives me lots of time to prepare them. If having company on the weekend, I could start these through the week and get most of the work done upfront. These would also make a great gift (Father’s Day is coming up).
The second recipe I tried from Lexie’s blog was her husband’s gluten-free, egg-free and dairy-free pancakes. I picked this one because the recipe and the post reminded me of Pete. He is really the pancake cooker in our house and it’s so like him to experiment and whip up something yummy for us. He also does breakfast duty here (one of the pluses of being married to a work at home dad). I do NOT have the patience for pancakes. No time to wait for those little bubbles.
I like how this recipe uses the food processor. I love food processor recipes because it’s such a great way to get the kiddies involved. Even Livvie can press the button on the processor and feel like she’s helping me.
Callum and I whizzed these pancakes up in no time and the babes devoured them just as fast. I’ve made them twice now and will definitely keep this recipe close by.
I froze half of the batch so I can pop them in the toaster for the babes when they want pancakes and we don’t have time to make them.
Good things are happening over at Lexie’s Kitchen. Spend some time on her site, you won’t be disappointed!
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