Carrot Spice Cake

I had a lot of fun making this recipe; was originally going for a healthy carrot cake, but turned out to taste more like a tasty spice cake. Would also be nice baked as a loaf a la banana bread, sliced and served with lots of melted grass-fed butter or coconut butter.

Carrot Spice Cake

Wet ingredients
3-4 cups chopped organic carrots (depending on how “carrot-y” you want the flavor)
¼ cup grade b maple syrup
10 pastured eggs
2 tbs organic vanilla extract
1 cup organic coconut oil, melted on stove

Dry ingredients:
¾ cup coconut flour
1.5 tablespoons cinnamon
1 tsp ground clove
1 tsp ground ginger
1 tsp aluminum-free baking soda
1-2 tsp Stevita stevia
1 tsp sea salt

Frosting:
3 cans organic, full-fat coconut milk, refrigerated overnight (or put in freezer for 20 minutes)
2 tbs arrowroot starch
1 tbs organic vanilla extract
1 tsp Stevita stevia
1-2 tsp freshly grated nutmeg
Pinch of sea salt

Garnish options: fresh grated carrots, toasted coconut flakes, chopped walnuts, cinnamon, clove powder

1. Preheat oven to 325 degrees.
2. Place all wet ingredients in high-speed blender and mix until smooth (or leave a bit chunkier, depending on preferred texture).
3. Place all dry ingredients into mixing bowl and whisk until combined.
4. Pour wet mixture into dry mixture and gently stir until thoroughly combined.
5. Grease two 9 inch pans with coconut oil (or use parchment paper).
6. Pour batter into both pans.
7. Bake in oven for 40-45 minutes, or until golden and a knife comes out clean.
8. Remove from oven, allow to cool.
9. While cakes cool, make the frosting.
10. Scoop out cream that has risen to top of cans of coconut milk and place in bowl. Reserve coconut water to add to smoothies! May add a bit of coconut water to frosting to thin if desired.
11. Also add other frosting ingredients and whip with a hand mixer (or in blender) 4-5 minutes or until desired consistency is achieved.
12. Ice the top of one of the cakes then place the second cake atop the first and ice the entire cake.
13. Garnish, serve and enjoy!

Eggnog Latte

A creative new twist on brekkie that packs a powerful punch of good fat and clean protein. 

Eggnog latte

2 raw, pastured eggs
2-3 tbs cold-pressed, organic coconut oil
2-3 cups hot filtered water
2 tsp vanilla extract
1 tsp cinnamon
½ teaspoon clove
1 tsp maca powder
½ teaspoon freshly grated nutmeg
pinch of sea salt
1-2 tbs Great Lakes Collagen powder (optional)

1. Blend all ingredients on high until frothy.
2. Garnish with freshly grated nutmeg or top with grass-fed whipped heavy cream.
3. Enjoy!

Creamy Chicken Rosemary Broth

This recipe takes basic bone broth to a creamy new level.

Creamy Chicken Rosemary Broth

1 pastured chicken carcass
1 bunch fresh rosemary
Filtered water
2 tbs sea salt
Juice of 1-2 lemons


1. Place chicken bones, rosemary, and sea salt in a large slow cooker and cover with filtered water, filling cooker.
2. Allow to cook for 3-4 days on low, or until bones are disintegrating.
3. Once ready, place broth and bones in a high-speed blender (may need multiple times) and blend until frothy.
4. Add salt to taste.
5. Enjoy plain or add in cooked veggies for a meal.