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Monday, April 30, 2012

Egg Salad

From the Kitchen of: Kelcie

Egg Salad

5 hard boiled free range eggs
1/2 cup coconut oil mayonnaise
1/4 cup celery
1/4 cup pecans
1/4 cup raisins
salt and pepper

Chop eggs, celery and and pecans.
Combine all ingredients together.
Serve chilled.


From the Kitchen of: Kelcie


3 cups blanched almond flour
2 free range eggs
1 tsp. sea salt

Mix all ingredients together in large bowl.
Roll out on parchment paper.
Bake at 325 for 15-20 minutes

Serve with Probiotic Cream Cheese (raspberry is the best)

Wednesday, April 25, 2012

Probiotic Blueberry Pancakes

From the Kitchen of: Kelcie

2 eggs
2 tbsp. Plain Amasai
2 tbsp. coconut oil, melted
5 drops liquid stevia
1/8 tsp. sea salt
2 tbsp. coconut flour
1/8 tsp. baking powder
1/4 cup wild blueberries

Mix all wet ingredients together in a large bowl.
Add flour, salt, baking powder and berries.
Pour onto a greased skillet (greased with coconut oil) at low heat.
Flip and serve!

Saturday, April 14, 2012

Pizza Salad

From the Kitchen of: Kelcie

Pizza Crust

3 cups almond flour
3 free range eggs
1 tsp. sea salt

Mix all ingredients together.
Roll out onto a stone wear pan and bake at 350 for 15-20 minutes.


2 tbsp. coconut oil mayonnaise
2 cups organic chopped romaine
1 tomato sliced
1 avocado sliced
4 oz. free range chicken chopped
2 strips, pasture raised bacon cut into little bits (optional)

Spread mayo over crust.
Add remaining toppings.

Friday, April 13, 2012

Asparagus Carrot Salad

From the Kitchen of: Kelcie

1 bunch of asparagus
2 large organic carrots
1/2 cup of organic raisins
1/4 cup raw apple cider vinegar
2 tbsp. ghee/coconut oil/butter
1 tsp. sea salt
1/2 cup shredded beyond organic havarti

In frying pan place ghee/butter/coconut oil over low heat.
Place asparagus and carrots and cover for 10 minutes.
Stir and cover for another five minutes.
Place in a bowl and add remaining ingredients (except the cheese).
Place in the fridge for 2 hours.
Serve chilled with cheese on top.

Maple Sausage

From the Kitchen of: Kelcie

Maple Breakfast Sausage

1 lb. Beyond Organic green-fed ground beef
2 tbsp. coconut aminos
1/2 cup grade B maple syrup
2 tbsp. organic grass-fed butter/ghee/coconut oil

In large bowl mix all ingredients together.
In a large frying pan place butter and turn on at a low heat.
Form meat into sausage links and place in the pan.
Cook with lid on for 15-20 minutes or until cooked!

Serve with grain free pancakes and berries! Or poached eggs and oranges!

Thursday, April 12, 2012

Strawberry Shortcake

From the Kitchen of: Kelcie


6 free range eggs
3/4 cup ghee/butter melted (grass-fed organic)
1/3 cup organic honey
1 tsp. organic vanilla extract
1 1/2 tsp. vanilla creme stevia
1/2 tsp. sea salt
1/2 cup water
2/3 cup coconut flour
1 tsp. baking powder

Mix all ingredients together exept for the flour and baking powder.
Add in flour and baking powder and mix until smooth.
Pour into a greased loaf pan and bake at 325 for 30 minutes, or until tooth pick comes out clean!

Strawberry Sauce

Organic frozen strawberries
6 drops stevia extract

Defrost strawberries over night.
Add stevia.

Friday, April 6, 2012


From the Kitchen of: Kelcie


1 young organic free range Chicken
1 organic apple
1 organic lemon
1 onion (red, white, yellow, doesn't matter)
1/2 cup melted coconut oil
2 tbsp. celery powder (dehydrated celery ground up in a coffee bean grinder into a powder)
1 tbsp. oregano
1 tbsp. basil
1 tbsp. sea salt

Wash chicken in cold water.
Let it sit out for an hour or so until about room temp.
Gut chicken and set aside the neck and all the "junk".
Stuff with apple, lemon, and onion.
Mix coconut oil, celery powder, herbs and salt together in bowl.
Rub the oil mixture onto the bird until completely covered in coconut oil.
Pre heat oven to 450 and place chicken in a glass "brownie" dish (like the one you see in the picture) and cook for 15 minutes.
Take out, reduce heat to 300 and cover with foil.
Cook for about 3 more hours.
Take out and cool with foil still over it.

With all the "junk" and bones, place in a pot with water so its about 2 inches above the bones, 1 tbsp. apple cider vinegar, 1 tbsp. sea salt and tons of veggies (carrots and cerlery are great). Simmer four about 12 hours. Strain and you have chicken broth!

With the drippings of the chicken (you can the see what looks like chicken "juice" in the picture place in a jar and freeze and save for making gravy.


chicken drippings
2 tbsp. balsamic vinegar
1 tbsp. coconut flour
1/4 cup water

Simmer chicken dripping (including ALL THE FAT) in a pan with vinegar.
in a cup mix water and coconut flour together and make a paste.
Slowly add paste to the gravy and stir until no clumps and is thick (you can add more coconut flour for more thickness).

Maple Green Dressing

From the Kitchen of: Kelcie

(the original recipe was from the kitchen of: Jane Johanson, but I changed the recipe and added some things and took out others).

Maple Green Dressing

7-8 organic green onions
2-3 large cloves of garlic
1 1/4 cup cold pressed olive oil
2/3 cup organic grade B maple syrup
1 tbsp. stone ground mustard
1/2 cup raw apple cider vinegar
sea salt and pepper

Blend all ingredients together in a blender and serve over Salad.


3 cups chopped organic romaine
3 cups organic baby spinach
1 organic apple chopped
1 cup caramelized nuts (recipe below)
1/2 cup organic raisins
1/2 cup Beyond Organic really raw havarti cheese shredded or feta cheese (if your allergic to dairy do the havarti)

Caramelized nuts

1 cup pecans
1/2 tsp. sea salt
1/4 cup grade B maple syrup

Mix all ingredients together, pour on parchment paper and bake at 300 for 10-15 minutes.
Cool for an hour and serve.