Clean Food Better You
At Kara Lynn’s Kitchen, we make everything from scratch… every day. We make our own vegetable stocks, beef, chicken and turkey broth. We buy organic vegetables and fruits or pick from the clean 15 list*. We work with our food vendors to bring us quality grass-fed beef, pastured pork, free-range chicken and eggs, and sustainable or wild-caught fish and seafood. We occasionally offer bison, venison, and elk. We use honey, maple syrup, stevia, or coconut sugar instead of refined sugars. Our baked goods are made with almond, coconut, and cassava flours. We use EVOO, coconut oil, avocado oil, palm oil, and red palm oil along with beef tallow, chicken & bacon fat that we render in our kitchen. When we use dairy, we use Kerrygold butter & Kerrygold Dubliner cheese from grass-fed cows in Ireland. We use pasteurized, not ultra-pasteurized, heavy whipping cream. We substitute almond milk or coconut milk in our recipes that call for milk. We use only limited amounts of fermented soy with our organic Tamari or Braggs liquid aminos.
We support those enterprises, large and small, who consciously have made the effort to provide the quality of food our grandparents and great-grandparents grew up on.
With the best ingredients available, our Chef creates healthy nutritious offerings that satisfy and fulfill the culinary expectations of our customers. For those with food sensitivities or restrictions, we do our best to meet your needs where possible…and always with the end goal of creating a delicious dining experience for all.
At Kara Lynn’s Kitchen, we are a return to real food…everyday.
*Clean 15 information provided by Environmental Working Group
In March of 2014, my daughter called me desperate for help with migraine headaches that had put her in the hospital twice in the last 6 months. Jessica had suffered with migraines most of her life. She had experienced some success going gluten-free, but the migraines would still come in spite of her diligent control of her diet. I had just purchased Mickey Trescott’s The Autoimmune Paleo Cookbook and decided to test it out on Jessica. Twice a week I would prepare her meals following the AIP guidelines: no grains, no legumes, no eggs, no dairy, no nightshade vegetables, and no nuts or seeds. Instead of ordering out for lunch, Jessica would bring her mom-packed meals to work
For five weeks Jessica was headache free, lost weight, experienced an increase in energy and slept better at night. Then one day she forgot her food at home. Thinking she had handled her migraines, she stopped to get an egg-croissant sandwich containing wheat, eggs and dairy… and that night she wound up in the emergency room in excruciating pain with a full blown migraine. Having removed the foods that were creating her migraines, all it took was one meal containing non-AIP ingredients to put her back in the painful condition she had successfully handled.
Jessica’s improved health was so apparent; many of her friends and co-workers started asking her how they could get the same mom-packed meals she was eating. Soon I was overwhelmed with orders for meals. Unable to meet the demands in my small condo kitchen, I began looking for a commercial kitchen. In July of 2014, we found a location in downtown Clearwater and thus began Kara Lynn’s Kitchen and the Good2Go weekly meal plan.