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.