GF DF Carrot Cake Muffins

2.5 cups of Pamela’s GF Baking Mix

1 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp sea salt

2 eggs

1/3 cup monkfruit sweetner

1/3 cup of expeller pressed grapeseed oil or coconut oil

1 1/3 c. buttermilk(unsweetened almond milk plus 1 T vinegar- let sit 5 min)

1 tsp vanilla extract

2/3 c finely chopped walnuts

1 1/2 cups of grated carrots

For topping:

2 T of ghee- softened

2 T of Pamela’s GF baking mix

1 t cinnamon

Preheat oven to 375. Grease muffin pan( I use coconut oil).

Prepare almond milk as “buttermilk”,set aside.Place all dry ingredients except monkfruit sweetener in a mixing bowl, then sift together.

Whisk together eggs,sugar,oil,”buttermilk” and vanilla. Combine with sifted dry ingredients. Add in carrots and walnuts.

For the topping: add together baking mix, cinnamon, and ghee in a small bowl. Use a pastry cutter or fork to combine(should be lumpy)

Place muffin batter into muffin pan-filling cups a little over 3/4 full. Add a little topping to each muffin.

Place in oven and bake 25 min. or until muffins are golden or lightly browned.


There’s something comforting about oatmeal…

My thoughts and prayers are with the world now during this time. Please stay home if you are able, and stay well friends. This is a recipe children could easily help with as well!

Here is my favorite oatmeal recipe:


Oats 2 c. (I like Bob’s Red Mill GF Oats)

3 c. Unsweetened Almond milk or alternative milk

3/4 c blueberries and or strawberries

2 t of ghee or grass fed butter

1/4 t cinnamon

4 scoops of collagen (I like Vital Proteins)

2 t of maple syrup

2 dashes Celtic or Sea Salt

For the side 1/2 c of almond milk -warmed

Serves 3-4

Other add in ideas: protein powder, chia seeds, sliced bananas, cacao powder, almond butter, applesauce, semi sweet chocolate chips(I like Lily’s because they are sweetened with stevia, honey (instead of maple syrup)

I have a gas stove, so keep in mind you may need to tailor the amount of almond milk to your preference. I DO NOT like mushy oatmeal…this is more coarse.

Add oats & almond milk to a saucepan. Bring to a boil., stirring occasionally. Bring down to a medium to low setting, and stir-add in ghee or butter. Cook for approximately 4-5 minutes stirring occasionally. If you want a softer texture, cook longer and add a little more almond milk.

Add in the rest of the ingredients off the heat except berries.

Top with berries and serve. I like to add just a couple of tablespoons of warm almond milk right on top with a dash of cinnamon.


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KMW Oats in Santa Fe

Easy Chicken Soup

Chicken Soup -Instapot Version or Stove Top
1 Roasted Chicken (stovetop) OR
approximately 2 packages of boneless chicken thighs(instapot)
For both:
1& 1/2 T of olive oil
2 stalks of sliced celery
3 peeled and sliced carrots 
1/2 c. diced white onion 
1 diced garlic clove 
1 small box of sliced mushrooms 
Salt and Pepper to season vegetables to taste-we use Celtic Salt and ground black pepper 
1 box of Kettle of Fire bone broth. 
Water-to completely cover chicken & vegetables approximately-5 cups(in addition to broth)
A handful or 2 of washed parsley leaves for topping
Optional-add in jasmine rice or baked & cubed butternut squash
Instapot version-sauté all vegetables & garlic in olive oil for 4-5 min or tender. Add salt & pepper.
Place chicken thighs on top.
Cover with water & bone broth. Add salt and pepper as preferred. I use 1 tsp of each. 
Place Instapot on soup setting(normally 20 min)Garnish with parsley & season to taste. Make sure chicken is cooked thoroughly or 165 degrees.
Stovetop Version-
Sauté all vegetables & garlic for 4-5 min. Add in salt and pepper. Add in water and broth and cut up bite sized roasted chicken. Medium Simmer for 20 min. Low simmer for 25 min. Garnish with parsley and season to taste.


Kevin’s Perfect Salmon Recipe

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*Use Wild Caught Salmon
Preheat oven to 500 degrees. Cut filets into 5-8 oz each (or have your fishmonger do it for you). Rub both sides of filets with olive oil, sea salt and cracked pepper. Place filets on baking sheet. Turn broiler on high. Place baking sheet on second rack and cook for 7-10 minutes depending on thickness and desired cooking preference (Med rare, Med, well done, etc). Remove fish from oven when the filet has a bit of a crust to it. Remove filet from baking sheet and discard skin and grey flesh under skin if desired. Squeeze a slice of lemon on top if desired. Enjoy!!


Easy Bone Broth Recipe


Take most or all of the meat off an organic roasted chicken you bake or rotisserie chicken preferably from Central Market or Whole Foods (I like these best because they are in a bag not plastic). Place bones in a crock pot. Cover bones completely with filtered water and add about 2 more inches of water. Add sea salt, pepper, 2 stalks of celery, a carrot (no need to peel), 1/2 an onion, a clove of garlic, and whatever spice you want—you can also add cilantro or parsley–and add 1 T of Braggs Apple Cider Vinegar. Cook on low for 24 hours in a crock pot or 120 minutes in an Instapot. Strain. Use broth for a soup base or to drink. It will keep for 3-4 days. You can freeze it as well.
You can add sautéed vegetable such as: carrots, celery, squash, zuchini—and then add the baked chicken. Garnish w parsley or cilantro.




My Favorite Smoothie Recipe

This is my go to smoothie:

If I’m trying to cut calories I will use 1/2 nut milk 1/2 water. Enjoy!

This a great recipe—I hope you like it as much as I do ! A higher quality blender is worth the cost to make greens completely smooth. Vitamix is my favorite!

1 and 1/2 cups of Califia Farms unsweetened vanilla or toasted coconut nut milk
1 scoop protein powder
1 frozen banana ( of normal size)
1/2 c. frozen chopped organic spinach
1 -2T almond butter- Justin’s maple
Optional add in- 1 teaspoon chia seeds, honey
Blend until smooth-add a little more nut milk if too thick