Welcome to KP's Kitchen!

Lifestyle and Cooking Tips for Healthy Living.

Healthy Food.

Healthy Cooking.

Healthy Living.

It's KP's Kitchen!

After years of being considered the "hostess with the mostess", Kristi DeBrincat shares her favorite tips and recipes from her own family kitchen. Over the years friends and family have coined the family kitchen as KP's Kitchen!

If you ever been a guest in her home, you know food is always around. But it's not just any food. Kristi cooks with only health in mind. Food is the body's most important nutrient and medicine.

Gluten Free. Dairy Free. Essential Oils. Sprouts.

Cooking with top ingredients that you can find in almost any health food store to your local Costco, Kristi makes healthy meals that are gluten and dairy free.

Enjoy the videos and recipes posted below as Kristi shares with you her own cooking favorites that she uses so keep her family happy and healthy at KP's Kitchen!

Explore KP's Kitchen

KP's Lifestyle Tips

30 Minutes for Daily Self-Care

Check out this video on easy ways you can incorporate exercise and self-care into your life and why it is so important. Then, read Kristi's post on exercise, benefits of the sun and the easy rebounder workout here.

Detoxing Your Body for Optimal Living

Snacks & Treats

Chocolate Peppermint Cups

Have a sweet tooth?

 Try out this easy to make super brain food treat.

Pumpkin Muffins with Date Carob Sauce

INGREDIENTS for Pumpkin Muffins:

12 Eggs

1.5 Cups Canned Pumpkin

1 Cup Melted Coconut Oil

2 tsp. vanilla extract

1/2 Cup Honey for Maple Syrup

3/4 Cup Almond Flour

1 Cup Coconut Flour

3/4 Golden Ground Flax Seed

1 tsp. Himalayan Pink Salt

2 tsp. Baking Soda

1 Tbsp. Cinnamon

1/2 tsp. cloves

1/2 tsp. Ginger

1 Tbsp. Pumpkin Pie Spice

1 Cup Ghirardelli Bittersweet Chips (optional - would be Paleo without the chips)

Chopped Nuts Optional

INSTRUCTIONS for Pumpkin Muffins:

  1. Preheat oven to 350 degrees.
  2. Whisk the eggs then add pumpkin, oil, vanilla, add sweetener of choice and mix together.
  3. Add coconut flour, salt, baking soda, almond flour, flax and spices.
  4. Stir well until combined.
  5. Fold in chips (optional).
  6. Scoop heaped 1/2 Cup of the batter in each lined muffin cuts.
  7. Bake at 425 degrees for 30-35 minutes.

Makes 24 muffins. They freeze well.

INGREDIENTS for Date Carob Sauce:

1/2 Cup Dates, Pitted and Roughly Chopped

1 Tbsp. Carob Powder

1/2 tsp. Ground Cinnamon

1/2 tsp. Vanilla Extract (alcohol free)

Water, as needed

INSTRUCTIONS for Date Carob Sauce:

  1. Combine dates and water in a blender, covering the dates about 1-2 inches and soak them for 5-10 minutes.
  2. Add the remaining ingredients and process until smooth.
  3. Add more water to adjust consistency.
  4. Top on the Pumpkin Muffin or any other delicious treat. Also is a great dip for fruits!

Chocolate Peanut Butter Cups

Want a peanut butter cup without all the guilt?

Try out this easy to make super brain food treat.

Chocolate Fudge Avocado Cake


1 1/4 Cups Fresh Avocados, Mashed (use medium-ripe avocados for best results)

4 Eggs

1 Cup Honey (local honey is best to support immune system)

1 Cup Cacao Powder (I prefer the Navitas Organics brand - Superfood)

1 Cup Almond Flour

1.5 tsp. Vanilla

3/4 tsp. Baking Soda

1/2 tsp. Salt

INGREDIENTS for Frosting:

3/4 Cup Fresh Avocados, Mashed (use medium-ripe avocados for best results)

1/2 Cup Honey (local honey is best to support immune system)

1/2 Cup Cacao Powder (I prefer the Navitas Organics brand - Superfood)

2 Tbsp. of Coconut Oil


  1. Preheat the oven to 350F. Blend all cake ingredients in a food processor until smooth.
  2. Bake in a spray-coated 9-inch cake pan for 25-35 minutes until done.
  3. Cool completely before adding frosting.

INSTRUCTIONS for Frosting:

  1. Blend all ingredients until smooth. Chill at least 30 minutes before spreading on cake.

Makes 6-8 servings.

Almond Cinnamon Butter


2 Drops of doTERRA Cinnamon Essential Oil

1/2 Cup of Almond Butter

1 Tbsp of Coconut Oil

A Few Shakes of Cinnamon Powder

dōTERRA cinnamon oil speeds up the metabolism and get the healthy fats for an energy boost from the Almond Butter and Coconut Oil! Cut up your favorite fruit and dip!

Peanut Butter Powerballs


1 Cup of Peanut Butter

1 Cup of Shaklee Cocoa Meal Shake

1 Cup of Shaklee Cocoa Protein Shake

1 Cup of Local Honey (better for your immune system)

Mix all ingredients together and roll into 1 inch balls. Place the powerballs in the freezer to harden and snack from freezer.

Wild Orange Power Bites

Life is busy and constantly on-the-go. These nutrient-packed power bites are great for those days when you just need a little extra boost. They are made with Wild Orange essential oil will help keep your body full of energy during your busy day.


1 cup finely shredded coconut, divided

1 cup almond butter

1 cup dried cranberries

½ cup raw honey

½ teaspoon salt

2 tablespoons chia seeds

3 drops Wild Orange essential oil


  1. Place all ingredients into mixer, reserving just a half cup of the shredded coconut in a bowl to the side.
  2. Add essential oil.
  3. Mix until well combined.
  4. Roll into balls and coat in the other half cup of shredded coconut.
  5. Store in the refrigerator.

Recipe from doTERRA.com

Strawberry Salad

This is one of my favorite summer sides!


1/2 C Sugar

2 Tbsp Sesame Seeds

1 Tbsp Poppy Seeds

1.5 Minced Onions

1/4 tsp Worcestershire

1/2 C Apple Cider Vinegar

1/2 C Vegetable Oil

1/4 tsp Paprika

Combine ingredients in bowl and refrigerate for 1 hour.

To make the salad, wash your choice of greens in lemon essential oil and rinse. Place in a large salad bowl. Dice up strawberries and add to the greens. Then add feta cheese and walnuts to your liking. Drizzle with dressing and serve!

Guacamole Dip


6 Medium Roma Tomatoes, Seeded and Diced

1 C Chopped Red Onion

1/4 C Jalapeños, Seeded and Chopped (add seeds for heat)

3 Medium Avocados, Semi-Firm but Ripe, Peeled, Cored and Diced

3.5 Tbsp Olive Oil

3 Tbsp Fresh Lime Juice

1 Clove Garlic, finely Minced

1/2 tsp Salt

1/4 tsp Ground Black Pepper

1/2 C Loosely Packed Cilantro Leaves, Chopped


Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.

In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro and gently toss mixture to evenly coat. Serve with tortilla chips!

*Recipe from The Essential Life

Sprouted Strawberry Salad

Featuring Hippocrates House Dressing


Add in your preferred leafy greens. I prefer Romain and Spinach Mix. Then add in sprouts, sprouted lentils, monk beans, bean sprouts, sprouted pumpkin seeds, sprouted garbanzo beans and diced strawberries. I topped it off with a dash of red pepper and cilantro!


1/4 C plus 1 Tbsp Lemon Juice

1/8 C Bragg's Aminos

3 Cloves Garlic

2 tsp Ground Yellow Mustard Seeds

1 Tbsp Filtered Water

1/8 tsp Cayenne

Blend all items together and then slowly add in 3/4 Cup of preferred oil blend: Olive, Flax or Hemp. This dressing is thick and creamy and will about 2 weeks in the refrigerator. Yields 1.5 cups.

Hippocrates House Dressing

1/4 C plus 1 Tbsp Lemon Juice

1/8 C Bragg's Aminos

3 Cloves Garlic

2 tsp Ground Yellow Mustard Seeds

1 Tbsp Filtered Water

1/8 tsp Cayenne

Blend all items together and then slowly add in 3/4 Cup of preferred oil blend: Olive, Flax or Hemp. This dressing is thick and creamy and will about 2 weeks in the refrigerator. Yields 1.5 cups.

Main Dishes

Lime Cilantro Rice Recipe


2 Cups Water

1 Tbsp Coconut Oil

2 Drops doTERRA Lime Essential Oil

1 Cup White Rice

1/2 Toothpick Swirl doTERRA Cilantro Essential Oil

1/2 Cup Green Chili Salsa

Fresh Chopped Cilantro

Dash of Sea Salt

Dash of Ground Pepper


Bring water to a boil, and add coconut oil, essential oils, and rice. Cover and reduce to low heat. Simmer until rice is tender, approximately 20 minutes. Stir in salsa and chopped cilantro, and add sea salt and pepper to taste.

Veggie & Pineapple Stir Fry Recipe


1/3 Cup Soy Sauce (or Bragg's Aminos)

1 Can Pineapple Chucks with Juice (no sugar added)

2 tsp Sesame Oil

2 tsp Peanut Oil

2 Red Bell Peppers, Sliced

1 Cup Sliced Squash

1 Cup Bok Choy Sliced in Small Pieces

1/2 Cup Snow Peas

1 Carrot, Sliced Thin

1 Bunch Green Onions

1 Drop doTERRA Ginger Essential Oil

1 Toothpick Dip doTERRA Lemongrass Essential Oil

* May also add meat option like chicken, pork, seitan or tofu strips.


Separate the pineapple chunks from the pineapple juice. In 1/2 cup of reserved pineapple juice, add soy sauve, sesame oil, ginger essential oil and lemongrass essential oil. In skillet, saute carrots, squash, and peppers in peanut oil for about 5 minutes. A dd in pineapple mix, and then add green onion, bok choy, snow peas and pineapple. Let cook for a few minutes.

If your adding meat, use all of the pineapple juice and add to sauce and let sit for 20-30 minutes. Saute meat in oil prior to adding to veggies, then follow remaining steps above and add with the sauce.

*Recipe from Essential Oil Life Book. Learn more here on cooking with essential oils.

Veggie Sushi Roll

Check out this video for the recipe for the Veggie Sushi Roll using Sprouts. Note: When using the Nori Sheets, shiny side down. Bamboo Rollers can be purchased on Amazon.

Basil White Bean Soup


1 bag of great Northern White Beans

1 onion diced

3 celery stocks sliced 

1 can of diced tomatoes undrained 

2 containers of vegetable broth 

3 medium yellow potatoes diced

3 carrots peeled and sliced

Dash of garlic herbs and spices

1 drop of Basil essential oil (be careful because it’s very strong. I recommend using a toothpick to stir the oil in so you don’t accidentally put in too much.)


Soak beans overnight. Then stir in all the ingredients and let boil and simmer over the stovetop.

©2019. KP's Kitchen.