Chewy Gingerbread Cookies

3 cups almond flour
1/2 cup coconut flour
1 heaping tbsp. organic ginger root powder
1 tsp. organic ground cinnamon
1/2 tsp. baking soda
8 pitted dates
2/3 cup yacon syrup
2/3 cup melted grass-fed butter/ghee
pinch of real salt

In blender, blend together melted butter, yacon syrup, dates and salt.
Pour into a large bowl.
Add remaining ingredients and stir together.
Form into cookies on a greases cookie tin and bake at 350 for 10 minutes.
Cool and enjoy!

Birthday Cake

From the Kitchen of: Kelcie

5 free range eggs
1 cup melted coconut oil/ghee/100% grass-fed butter
1/4 cup honey
15 drops organic stevia extract
1 tbsp. vanilla extract
1/2 tsp. real salt
1/2 cup coconut flour
1 tsp. baking powder

Whisk, eggs, oil, honey, stevia, vanilla and salt together.
Whisk in flour and baking powder and mix well.
Let it sit for 5-10 minutes until thickened.
Pour into greased mini cake pan and bake for 15 to 20 minutes at 350

Buttercream Frosting

1/2 cup softened coconut butter (not oil)
2/3 cup softened grass-fed butter
1 tsp. vanilla extract
15 drops stevia extract
1/4 cup arrowroot powder

In an electric mixer combine, softened butter, softened coconut butter, vanilla and stevia.
Add in arrowroot powder and mix until smooth.
Spread over cake after its been COOLED!
Refrigerate for 1 hour.

Chocolate Topping

Melt 1 bar of beyond organic chocolate with 1 tsp. coconut oil.
Pour over refrigerated cake and place in the freezer for 20 minutes.

High Fiber RAW Chocolate Fudge

From the Kitchen of: Kelcie

1 cup coconut butter
1/2 cup coconut oil
1/2 cup raw cacao powder
2/3 cup sprouted 7 blend (talk to me about where to purchase this,  can save you 20%)
5 drops pure organic liquid stevia extract or 1 tbsp. raw honey (if you like it sweeter)
Sprinkle of real salt


Mix all ingredients together!
Spoon into candy molds and freeze for 10 minutes.
If you don't have candy molds just roll them into balls!
 TIP: You might have to warm the coconut butter under warm water to melt it a bit.

Amber's Probiotic Slimming Chocolate Fudge

From the Kitchen of: Amber Taitel

My friend Amber loves to cook healthy food and she came up with the idea for this recipe! So we both did some experimenting and we came up with the best recipe EVER! So we thought we would share it with you!

1 cup organic raw coconut butter
4 probiotic chocolate bars with toasted flaxseeds
sprinkle of real salt

Melt chocolate over the stove on a VERY LOW heat.
Mix coconut butter, melted chocolate together.
Spoon into candy molds, sprinkle with salt and freeze for 20 minutes.
Eat the whole batch (like I did).

Coconut Kefir

From the Kitchen of: Kelcie

1 cup raw coconut butter
2 cups coconut water
1/2 cup plain amasai

In blender blend, coconut butter, coconut water and amasai.
Pour into a glass jar and cover with a cheese cloth.
Let it ferment for 2 days.

Breakfast Casserole

From Kelcie's Kitchen

10 free range eggs
1 lb. green fed ground beef
8 oz. plain amasai
6 oz. really raw cheddar cheese shredded (2 cups)
1/2 tsp. real salt
1 tsp. nutmeg
1/2 tsp. black pepper

Whisk eggs, amasai, nutmeg, pepper and salt together.
Spread the ground beef evening in a greased baking dish (greased with coconut oil).
Pour eggs onto the beef.
Sprinkle the cheese evenly on top.
Bake at 350 for 10-15 minutes (maybe longer).

Raw Organic Kombucha

From Kelcie's Kitchen

1 Scoby (kombucha starter, email me if you want one)
4 cup purified water
4 organic green tea bags
2 cups raw cane sugar

1. Boil water
2. Put tea bags in hot water and let water cool down for an hour
3. Mix coconut sugar into the water
4. Fill a 32 oz glass jar half way with purified water
5. Pour the tea into the jar and place the scoby into the tea
6. Cover with a cheese cloth and place it a dark area for about a week (or longer if you want less sugar content)

Apple Cinnamon Breakfast Muffins

From Kelcie's Kitchen

1 apple cored
3 dates
1 tbsp. vanilla
2/3 cup melted grass-fed butter
4 free range eggs
1/2 tsp. real salt
1 tbsp. cinnamon
1/2 cup coconut flour
1 tsp. baking powder

In a blender, plsce, apple, dates, vanilla, melted butter, eggs and salt.
Blend well.
Pour into a bowl and whisk in flour.
Let it thicken for 5 minutes.
Add cinnamon and baking powder.
Spoon into greased muffin tin and and bake at 350 for 10 minutes.

Lemon Chia Seed Scones

From Kelcie's Kitchen

2 cups blanched almond flour
1/2 cup coconut flour
2 free range eggs
1/4 cup xylitol
10 drops lemon essential oil
10 drops organic stevia extract
2 tbsp. chia seeds

Mix, eggs, flours, xylitol, essential oil, stevia and chia seeds together.
Form into cookies/scones and bake at 350 for 15 minutes.

Orange Cake with Buttercream frosting

From Kelcie's Kitchen


4 free range eggs
3/4 cup grass-fed butter, melted (or ghee/coconut oil)
3 tbsp. honey
10 drops organic stevia extract
1/2 tsp. real salt
8 drops orange essential oil
1/2 cup coconut flour
1 tsp. baking powder

Whisk, eggs, melted oil/butter, honey, stevia, salt and orange oil.
Add coconut flour and baking powder and whisk well.
Let it thicken for 5 minutes.
Pour into a mini cake pan (greased with coconut oil).
Bake at 350 for 20 minutes.

Top with Butter cream frosting.

Buttercream Frosting

1/2 cup grass-fed butter (solf, not melted)
1 cup solf coconut cream concentrate
1/4 cup arrowroot powder
1 tbsp. vanilla extract
3 tbsp. powdered xylitol (or 5 drops organic stevia extract)

In a kitchenaid mixer, mix butter, coconut cream, arrowroot powder, vanilla and stevia/xylitol.
Spread over cake.


Variations: Add lemon essential oil and make it lemon cake.

Probiotic Dairy Free Fudge

From the Kitchen of: Kelcie


1 cup organic virgin coconut oil
1/3 cup raw cacao powder
1-3 tbsp. raw honey
1 tbsp. vanilla
2 organic dark chocolate bars with flaxseeds
sprinkle of real salt (my favorite brand, because they don't bleach or heat their salt)
Sprinkle of coconut flakes (organic unsweetened)

Miz together, oil, cacao, honey, vanilla and salt.
Spoon into candy molds.
Break up chocolate bars and put them into the fudge.
Sprinkle coconut flakes on top.
Freeze.

Brownies

From the Kitchen of: Kelcie

5 free range eggs
1/2 cup melted coconut oil/grass-fed butter
1 tbsp. vanilla extract
3 tbsp. honey
1/2 cup coconut sugar/xylitol
1/2 cup cacao powder
1/2 cup coconut flour
1/2 tsp. real salt (my favorite brand)
3/4 cup organic dark chocolate chips (optional)
1/2 tsp. baking powder

Whisk, eggs, melted butte/oil, vanilla, honey and real salt together.
Add flour, cacao powder, coconut sugar, baking powder and chocolate chips.
Grease brownie dish with coconut oil and bake at 350 for 10-15 minutes.

Carrot Cake

From the Kitchen of: Kelcie

3 free range eggs
2/3 cup melted coconut oil or grass-fed butter
1/3 cup organic honey
1 tbsp. vanilla extract
1/2 tsp. real salt
1/3 cup + 2 tbsp. coconut flour
1/2 tsp. baking powder
1/2 cup shredded organic carrots
1/2 cup organic raisins
1 tsp. cinnamon

Whisk eggs, melted oil, honey, vanilla and salt together.
Whisk in coconut flour and let it thicken for 5 minutes.
While batter is thickening shred carrots.
Add baking powder to batter and whisk in well.
Stir in carrots, raisins and cinnamon.
Bake at 350 for 10 to 20 minutes in a small cake pan.

Top with probiotic cream cheese frosting

Taco Lettuce Wraps

From the Kitchen of: Kelcie


2 lb. green fed ground beef
2 tbsp. organic no salt seasoning (from costco)
1/4 cup coconut aminos
1 cup shredded really raw cheddar cheese
1 cup amasai cream cheese
1 cup organic salsa
1 cup chopped red onions
1 cup guacamole
2 heads of organic butterleaf lettuce

Cook ground beef in coconut oil and add seasoning and coconut aminos.
Once ground beef is done cooking put some in a piece of lettuce and tops with remaining ingredients.

Raw Almond Milk

2 cups raw almonds
1 bottle Suero Gold
4 cups purified water
1 tsp. vanilla

Soak almonds over night in Suero Gold.
Strain almonds and pour in blender.
Add water and vanilla.
Blend and strain in nutmilk bag.

Probiotic Smoothie

From the Kitchen of: Kelcie

8 oz. plain amasai
1 frozen banana
1 tbsp. vanilla extract
2 free range eggs

Blend ingredients together.

Berry Frozen Yogurt

From the Kitchen of: Kelcie

8 oz. plain amasai
6 drops stevia extract
1/2 tsp. organic vanilla extract
1 cup organic FROZEN berries, raspberries, blueberries, black berries
1/3 cup raw chia seeds

Mix stevia, vanilla and plain amasai.
Pour over berries and chia seeds.
Mix ingredients together in a bowl.
Let it sit in the freezer for 5 minutes and mix again.

Almond Joys

From the Kitchen of: Kelcie

Almond Joys

1/2 cup raw coconut butter
1/2 cup raw almonds
4 organic chocolate bars with flaxseeds
1/3 cup raw coconut flakes

Place two almonds in each candy mold.
Warm coconut butter and spoon onto almonds (a tbsp. at a time).
Melt chocolate and spoon on top of coconut butter.
Sprinkle with coconut flakes.
Freeze.

Veggie Omelet

From the Kitchen of: Kelcie

3 free range eggs
1 large garlic clove
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 cup chopped mushrrom
1/4 cup chopped red onion
2 tbsp. grass-fed butter
2 oz. really raw cheese

Saute garlic, onion, peppers, mushrroms and butter in the pan.
After 5 minutes, add eggs.
shred the cheese on top and fold into an omelet.
Serve with chives, oregano and black pepper.

Grain Free Dinner Rolls

From the Kitchen of: Kelcie

3 free range eggs
2/3 cup grass-fed butter, melted
1 tbsp. honey
2 tbsp. raw apple cider vinegar
1 tsp. real salt
1/3 cup ground chia seeds
1/3 cup coconut flour
1/2 tsp. baking powder
1 tbsp. salt free organic seasoning (from costco)

Whisk eggs, honey, melted butter, vinegar and salt together.
Whisk in coconut flour, ground chia seeds, baking powder and organic seasonaing.
Spoon into greased muffin tin and bake for 10-15 minutes.

Dairy Free Chocolate Ice Cream

From the Kitchen of: Kelcie

Chocolate Ice Cream

4 cups homemade raw almond milk or coconut milk (Parker, my brother says it taste like Culvers using the almond milk)
1/2 cup grade B maple syrup
1/2 cup cacao powder
1 tbsp. vanilla extract
10 drops of pure organic stevia extract
1 cup dark chocolate chips (at least 72%)

Mix syrup, vanilla and cacao powder together to make a chocolate syrup.
Pour almond milk into a blender, with cacao "syrup" and stevia.
Blend for 2-3 minutes until completely blended.
Turn ice cream maker on and pour the mixture into it.
After it has been made into ice cream top with chocolate chips, nuts and/or coconut flakes

Dandy Blend Creamy Pumpkin Spice Latte

From Kelcie's Kitchen

1 tbsp. Dandy Blend
1 tbsp. Creamy Pumpkin Pie Tea
1 tsp. raw honey
1/4-1/2 cup coconut milk or raw almond milk (homemade)
1/2 tsp. vanilla


Put all ingredients in a cup, pour hot water into it.

Chicken Viggie Soup

From the Kitchen of: Kelcie

Chicken Veggie Soup

Chicken Broth/Bone Broth
Dehydrated zucchini
Dehydrated carrots
Dehydrated tomatoes
Free range chicken strips
Real salt
2 or 3 oz. Really raw havarti cheese

Warm broth over stove with precooked chicken and dehydrated veggies
Once warmed pour into a bowl with sprinkle of salt and shredded cheese

This recipe is filled with prpbiotics, packed with minerals and vitamins and is a great, nutrient dense alternative to the unhealthy canned soups at the store.

Grain Free Apple Pie

From the Kitchen of: Kelcie

Grain Free Apple Pie

4 apples, sliced
1/2 cup coconut sugar
1/4 cup maple syrup (optional)
1/2 cup water
2 tbsp. arrowroot powder
1/2 cup raisins
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1 grain free pie crust

In a pot place sliced apples and 1/2 water
Turn the stove on low and place the cover on
Let the apples "cook" for a good 10 minutes until soft
Add arrowroot powder first mixing it in about 1/4 cup of water
Add coconut sugar, syrup, cinnamon, nutmeg, raisins and vanilla
Stir around until mixture has thickened
Pour into pie crust  and add crumble topping
Bake at 350 for 5-10 minutes

Crumble topping

3/4 cup pecans
1 tsp. cinnamon
1/3 cup coconut sugar

Grain Free Pie Crust\

1 1/2 cups almond flour
1 free range egg
1 tbsp. honey
1/2 tsp. real salt

Mix all ingreidnets together
Grease pie "pan/tin" with 100% grass-fed butter or coconut oil
Roll out dough and place in the pie pan
Bake at 350 for 5 minutes
Take out and let cool before adding filling

Chunky Tomato Salsa

From the Kitchen of: Kelcie

Chunky Tomato Salsa

3 garden fresh tomatoes, diced
2/3 cup fresh cilantro
1 dinced jalapeno pepper
1/4 cup diced red onion
juice from two fresh limes
juice from half an orange
sea salt and pepper to taste

Mix all ingredients together
Serve with fresh guacamole and chicken

Fig Newtons

From the Kitchen of: Kelcie


Grain Free Fig Newtons

2 1/2 cups blanched almond flour
2 tbsp. coconut flour
1/2 tsp. sea salt
1/2 cup melted coconut oil/grass-fed butter
1/3 cup grade B maple syrup
1/3 cup yacon syrup
1 tbsp. vanilla extract

Whisk melted oil, syrups and vanilla together.
Pour into flours and salt and mix well.
Place in the fridge for 1 hour.

Fig Filling

1 1/2 cups figs
1/4 cup fresh lemon juice
1 tbsp. vanilla

Pulse ingredients in a vita mix or food processor until it is a paste
Roll out fig newton "crust" and cut into square shapes
Spread fig "paste" over half the crust
Fold the crust over it like a tortilla
With fingers press down the edges of the dough
Bake at 350 for 10 minutes

Chocolate Chunk Scones

From the Kitchen of: Kelcie

Chocolate Chunk Scones

2 cups blanched almond flour
1/2 cup +2 tbsp. coconut flour
1/2 tsp. baking soda
1/2 tsp. sea salt
1 free range egg
1/2 cup grade B maple syrup
10 tbsp. melted coconut oil/raw butter from a pasture fed/raised cow
1 tbsp. vanilla extract
2 organic dark chocolate bars broken into pieces

Whisk together egg, maple syrup, salt, melted oil/butter and vanilla extract.
Combine flours and baking soda together in large bowl.
Stir in wet ingredients with the dry ingredients.
Fold in chocolate chunks.
Form into cookies (make sure they are flattened enough) and place on cookie sheet
Bake at 350 for 10-15 minutes

Almond Scones

From the Kitchen of: Kelcie

Almond Scones
2 cups blanched almond flour
1/2 cup + 3 tbsp. coconut flour
1/2 cup powdered coconut sugar
1/3 melted coconut oil, butter or ghee
3 eggs, free range
1 tsp. almond extract
1/2 cup crushed almonds

Combine almond flour, coconut flour and coconut sugar.
Whisk eggs, oil and almond extract.
Pour wet ingredients into dry ingredients.
Fold in almonds into dough.
Form into cookies (press down and flatten).
Bake at 350 for10-15 minutes.

Variations: Add 1 Tbsp. of vanilla in place of almond extract and add either walnuts, blueberries, raspberries or chocolate chips in place of almonds.

Walnut Scones

From the Kitchen of: Kelcie

Walnut Scones

2 1/2 cups blanched almond flour
4 tbsp. coconut flour
1/2 tsp. baking soda
1/3 cup powdered xylitol
2/3 cup melted coconut oil, ghee or butter (from grass-fed cows)
3 eggs, free range
1 tbsp. vanilla
2/3 cup walnut halves

Combine, almond flour, coconut flour, baking soda and xylitol.
Whisk together oil, eggs and vanilla.
Pour wet ingredients into dry ingredients.
Fold in walnuts.
Bake at 350 for 10 minutes.

Variations: Add almond extract in place of vanilla and almonds in place of walnuts.

Snowballs

From the Kitchen of: Kelcie

Snowballs

4 tbsp. terrain omega
2 tbsp. coconut flour
1/4 cup raw cacao powder
1 tbsp. raw honey
1/3-1/2 cup coconut oil
1 tsp. vanilla extract
1/2 cup raw coconut shreds
1/2 tsp. sea salt

Mix ground chia, raw cacao and coconut flour together.
Add honey, coconut oil, vanilla and salt.
Form into balls and roll in coconut shreds.
Freeze or place in the fridge for an hour.

Spinachi Pancakes

From the Kitchen of: Kelcie

Spinach Pancakes

4 free range eggs
1/4 cup plain amasai
1/2 tsp. sea salt
2/3 cup frozen organic spinach
2 cloves of garlic
1/2 cup onion chopped
1/3 cup coconut flour
1/2 tsp. baking powder
black pepper to taste
1 tbsp. coconut oil

Blend, eggs, amasai, salt, spinach, garlic and onion together in a blender or vita mix.
Add coconut flour and baking powder and blend.
Melt a tbsp. of coconut oil on medium to low stove.
Drop batter in by heaping tbsp. at a time.
Sprinkle with black pepper.

Berry Coconut Smoothie

From the Kitchen of: Kelcie

Berry Coconut Smoothie

1 can organic full fat coconut milk
1/2 cup organic blueberries (frozen)
1/2 cup organic strawberries (frozen)
1 tsp. vanilla extract
1 scoop garden of life raw protein powder (optional)
10 drops berry stevia/or regular (sweet leaf is the brand that uses essential oils to flavor their stevia and it's organic)
6 large ice cubes

Blend in vita mix or powerful blender until smooth.

Mounds Cookie

From the Kitchen of: Kelcie

Mounds Cookie

1/2 cup coconut oil, melted
3/4 cup coconut sugar
4 free range eggs
1 tbsp. vanilla
1 tsp. coconut extract
1/2 cup coconut flour
2 cups organic unsweetened coconut flakes
2 bars beyond organic chocolate

Mix eggs, coconut sugar, melted oil and extracts together in a mixer.
Add coconut flour and flakes.
Mix well.
Drop by spoonfuls on a pan and form into cookies.
Place a square of chocolate in the middle of each one.
Bake at 375 for 15-20 minutes.

Probiotic Chocolate Chip Cookies

From the Kitchen of: Kelcie

Probiotic, Grain Free, Low Carb, Low Glycemic

Chocolate Chip Cookies

1/2 cup grass-fed organic butter
1 tbsp. plain amasai
1/3 cup maple syrup
1 tbsp. vanilla
1 free range egg
3/4 cup coconut flour
3/4 cup almond flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 cup organic dark chocolate chips

In a mixer combine softened butter, plain amasai, maple syrup, vanilla and egg.
Add, flours, baking soda and salt.
Mix on high for 60 seconds.
Fold in chocolate chips with spatula.
Form into cookies and bake for 12 minutes at 350 degrees.

Meatballs

From the Kitchen of: Kelcie

Meatballs

1 lb. green-fed ground beef
1 free range egg
2 tbsp. coconut flour
1 tbsp. basil
1 tbsp. oregano
1 tsp. sea salt

Mix all ingredients together
Form into meatballs
Cook in coconut oil until done
Add sauce and cover to keep warm

Sauce

1 can organic tomato paste
1 tbsp. basil
1 tbsp. oregano
1 tsp. sea salt
1/2 cup water
1 glove of garlic minced (optional)

Mix all ingredients together in a bowl
Pour over meatballs

Top with Green-fed Raw Cheddar Cheese

Raw Apple Cinnamon Granola

From the Kitchen of: Kelcie

Raw, Grain Free, Probiotic Apple Cinnamon Granola

2 cups raw pecans (soaked in whey/suero gold for 12 hours)
2 cups raw cashews (soaked in whey/suero gold for 12 hours)
2 cups raw dehydrated apples
1/2 cup grade B maple syrup
1 tbsp. cinnamon
1 tsp. sea salt
4 dropper fills vanilla cream stevia (the brand sweet leaf "flavors" with essential oils)

Put soaked nuts in dehydrator for 12 hours at 116 degrees
Mix dehydrated apples and dehydrated nuts together in a large bowl
Mix maple syrup, cinnamon, salt and stevia together in a bowl and pour over nuts and apples
Dehydrate granola for 12 hours
Serve with 8 oz milk and honey amasai or plain with your own sweetener

Coconut Oil Nut Butter

From the Kitchen of: Kelcie

Coconut Oil Nut Butter

1 tbsp. raw cashew butter (any nut butter will do)
2 tbsp. coconut oil
4 drops stevia extract (sweetleaf is the brand I get)
1/2 tsp. vanilla extract
pinch of sea salt

Variations:

Cinnamon Nut Butter Dip

1 tbsp. nut butter
2 tbsp. coconut oil
4 drops stevia extract
1/2 tsp. vanilla extract
1 tsp. cinnamon
pinch of sea salt

Serve with apples

Probiotic Blueberry Muffins

From the Kitchen of: Kelcie

Blueberry Muffins

3 free range eggs
1/2 cup melted coconut oil
1/4 cup suero gold
2 tbsp. honey
15 drops vanilla cream stevia
1/2 tsp. sea salt
1/2 cup wild blueberries
1/2 cup coconut flour
3/4 tsp. baking powder

Combine, eggs, oil, suero, honey, stevia, and sea salt together.
Add flour and baking powder and let it thicken for 5 minutes.
Add blueberries and bake at 325 for 15-20 minutes.

Chocolate Fudge

From the Kitchen of: Kelcie

Chocolate Fudge

1 cup softened raw coconut butter
1/2 cup softened coconut oil
1/2 cup raw cacao powder
1/2 tsp. sea salt
2 tbsp. raw honey (optional)
1 tsp. organic vanilla extract (optional)
5 drops stevia extract (optional)

Mix all ingredients together.
Scoop into candy molds and freeze for two hours.

Raw Creamy Cucumber Avocado Soup

From the Kitchen of: Kelcie

1/2 cucumber
1 ripe avocado
5 stalks of organic celery
3 tbsp. lemon juice
1/2 suero gold  
1 tsp. sea salt
1/2 tsp. black pepper
2 oz. really raw cheese

Blend all ingredients (except the cheese) together in a blender/vita mix.
Serve chilled with cheese (either on the side or on top).

Raw, Grain free, Probiotic Cashew Crackers

From the Kitchen of: Kelcie

2 cups raw soaked cashews
1/2 cup raw soaked sunflower seeds
1/2 cup coconut flour
1 16 oz. bottle Suero Gold
1 tsp. sea salt

Soak cashews and sunflower seeds for 12 hours in the suero gold and salt.
Place bowl of soaked nuts (including any extra suero gold) in vita mix.
Blend until smooth.
In a bowl add coconut flour.
Grease 2 sheets of parchment paper and place dough on them.
Role out and with a pizza cutter cut into squares.
Place in dehydrator for 24 hours.
Serve with Ranch Dip

Orange Strawberry Sorbet

From the Kitchen of: Kelcie

Orange Strawberry Sorbet

2 oranges peeled
1 10 oz. bag organic strawberries
1/2 cup organic raspberries
10 drops stevia extract
8 oz. organic coconut milk

Blend all ingredients together in a vita mix.
Pour into ice cream maker.
Or pour into glass container and freeze (if you don't have an ice cream maker).

Ranch Dip

From the Kitchen of: Kelcie

Probiotic Ranch Dip

1 cup amasai cream cheese
1 cup coconut oil mayonnaise
1 tsp. sea salt
2 tsp. organic dill weed

Stir together ingredients in a bowl.
Serve.

Lemon Poppy Seed Tea Biscuits

From the Kitchen of: Kelcie

Lemon Poppy Seed Tea Biscuit

3 cups almond flour

1/2 tsp. sea salt

3 tbsp. poppy seeds/chia seeds

1/2 cup melted coconut oil

1/3 cup organic honey

8 drops lemon essential oil

10 drops stevia extract

Mix wet ingredients together.

Add dry ingredients to the wet ingredients.

Form into flat little circles (or whatever shape you want your biscuit to be, note: the biscuit wont rise or flatten by baking so be sure you flatten them and shape them before putting them into the oven to bake).

Pre heat oven to 300 and bake for 15-20 minutes.

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.

Crackers

From the Kitchen of: Kelcie

Crackers

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)

Probiotic Blueberry Pancakes

From the Kitchen of: Kelcie


Pancakes
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!

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.

Toppings

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.
Serve!

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!

Strawberry Shortcake

From the Kitchen of: Kelcie

Shortcake

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.

Chicken

From the Kitchen of: Kelcie

Chicken

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.

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.

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.