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