Grassland Beef - U.S. Wellness Meats
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Featured Chef / January 2023

Melinda Keen

Nutritional Consultant,
Crockett Mills, Tennessee

Melinda Keen is an author, educator, and certified nutritional consultant. She has published several books featuring low oxalate recipes and diet plans.


Tell us about yourself:

Melinda Keen is an author, educator, and nutritional consultant who specializes in developing low oxalate healthy recipes. Having battled and overcome debilitating health issues through diet, Melinda is passionate about helping others heal by promoting oxalate awareness and sharing nutritious recipes.

Her published works include “Low Oxalate Fresh and Fast Cookbook” (2015), “Real Food Real Results” (2016), “Living Low Oxalate” (2018), and “Tame the Flame Cookbook (2019).

How did you get involved in cooking?

I have enjoyed cooking as long as I can remember. When life became very busy with raising a daughter, teaching middle school, and teaching Sunday School, fast food made sense. In 2012 I was struck with debilitating joint pain. An X-ray revealed many calcium oxalate stones in the joints that hurt. I began to research PubMed in depth which led me to keep a food diary. The results led to oxalate awareness, cooking healthy meals and healing.

Describe your cooking style:

My father and my husband were both in the military therefore I lived all over the world. My cooking style comes from many of those places. My recipes are Cajun, Italian, Southern American, Oriental, and French cuisine.

How did you learn about grass-fed meats?

I read many health books and the medical literature on the many health benefits of eating grass-fed meats which led me to first eat organic and then to eat grass-fed meats. US Wellness Meats was the first company I heard about that offered grass-fed products!

What is your favorite recipe featuring grass-fed meat?

My favorite recipe is Kentucky style Bourbon Barbecue Roast Beef

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

Roast Beef, Ground Pork, Ground Beef, Ribeye Steak, Mahi and Cast iron skillet

Best cooking secret/tip/piece of advice you’ve learned:

Use a lot of butter! It’s not just about flavor. Butter is a rich source of several vitamins and is one of the most complex of all dietary fats, containing more than 400 different fatty acids.

Anything else you want to share?

I believe in replacing processed food with real food, preferably organic whenever possible. It makes a huge impact on health. Grass- fed cows, wild caught fish, and pasture raised poultry, eat a natural diet free of pesticides and genetic modification.

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