Recipes
Recipes
St. Paddy's Peppermint Patty Cookies
by Alex Wittenberg
on Mar 09 2023
Peppers, potatoes, cabbage and carrots tend to get all the attention at St. Paddy's Day celebrations, but have you ever tried minty cookies? With a touch of coconut oil, peppermint extract, and cacao, these cookies are a healthy way to indulge this holiday — made with real, whole-food sweetness. Plus, they're made with coconut flour, giving them a cake-like cookie texture.
Prep time: 45 min | Cook time: 10-12 min | Yield: About 30 cookies
Ingredients
½ cup & 1 tablespoon coconut oil, melted
¾ cup raw cacao or unsweetened cocoa
½ cup raw honey
4 large eggs, at room temperature
½ teaspoon pure peppermint extract
1 cup coconut flour
2 scoops of Dr. Kellyann's Collagen Peptides
Equipment
Stand mixer
Sheet pans
Parchment paper or silicone baking mat(s)
Instuctions
In the bowl of a stand mixer, add the melted coconut oil, cacao or cocoa, and honey. Mix for about 2-3 minutes until well blended.
Add eggs and peppermint extract.
Add coconut flour, the Collagen Peptides and mix, until the flour is completely blended into liquid ingredients. Stop to scrape bowl if necessary. Blend until the mixture becomes smooth and glossy (about 2-3 minutes).
Gather dough into a ball and put in a covered container. Refrigerate for at least one hour (or put in the freezer for 45 minutes) before rolling out.
Line baking sheet(s) with parchment or silicone mat(s).
Preheat oven to 350 degrees and place racks on the top and bottom thirds of the oven.
Remove about ¼ of the dough, leaving the rest in the refrigerator, and roll into ¼-inch sheets on parchment or wax paper. Using a cookie cutter, cut out cookies and place on baking sheet.
Continue rolling out dough in batches, always keeping remaining dough refrigerated.
Bake for 10-12 minutes. Do not remove cookies from cookie sheet until they are cool or they may break.
NOTE: These cut out cookies aren’t just for St. Patrick’s Day. They are great Paleo cookies for any occasion… just use a different cookie cutter. The possibilities are endless.
These cookies deserve to be frosted with a Chocolate Ganache Frosting. To make mint frosting, substitute the vanilla with ¼ teaspoon pure mint extract.
Recipes
Spaghetti with Chicken, Arugula, and Bacon
by Rachel Stroecker
on Feb 14 2023
There's nothing like a fresh, home-cooked, Italian meal — and this pasta dish delivers everything you're craving, without all the gluten and butter.
Buon appetito!
Prep Time: 15 Min | Cook Time: 20 Min | Makes 4 Servings
Ingredients
4 oz uncooked gluten-free spaghetti
6 strips sugar, nitrate-free bacon, diced
¾ pound boneless, skinless, chicken breast (about 2 large or 3 medium breasts) cut into ½ inch cubes
½ tsp Celtic or pink Himalayan salt
½ tsp freshly ground black pepper, plus more for serving
1 or 2 garlic cloves, minced
4 to 6 cups baby arugula
Handful of cherry tomatoes (optional)
¼ to ½ tsp crushed red pepper, plus more for serving
Instructions
Cook the pasta according to the package instructions.
Meanwhile, in a large skillet, cook the bacon over medium-high heat, for about 8 minutes, until crispy. Remove from the pan and place on paper towels to drain. Keep the pan on the heat.
In a medium bowl, season the chicken with the salt and black pepper and add to the pan. Sauté for about 5 minutes, add the garlic, and cook, stirring, for 2 to 3 minutes more, until the chicken is fully cooked. Transfer the chicken and garlic to a plate and set aside. Reduce the heat to medium.
Pour off the excess fat from the pan, leaving about 2 tbsp fat. Return it to the stove and add the cooked pasta, tossing well. Add the chicken, bacon, arugula, tomatoes (optional), and crushed red pepper to the pasta and toss to combine. Serve with more black pepper and the crushed red pepper.
NOTE: With gluten-free pasta, this recipe is only approved as-is for the 80/20 plan, but those of you on the 21-day Bone Broth Diet or 10-day Belly Slimdown can enjoy this recipe with zoodles or cauliflower rice!
Recipes
by Alex Wittenberg
on Dec 08 2022
PREP TIME: 50 min | COOK TIME: 15-20 min | Makes 1 pie
Ingredients
Paleo Pie Crust
2 ½ cups almond meal
½ teaspoon salt
½ teaspoon baking soda
½ cup coconut oil, melted
2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Filling
12 oz chocolate melted in double boiler
⅔ cup almond butter (cashew may be used)
⅓ cup palm shortening
2 teaspoons apple cider vinegar
½ teaspoon fresh lemon juice
¼ teaspoon ground sea salt
⅓ cup maple syrup, or to taste
½ tablespoon vanilla extract
Ice Cream
1 can of full fat coconut milk
1/3 cup maple syrup
Directions
Preheat the oven to 325 degrees.
Make the Paleo Pie dough by combining dry ingredients in a large bowl and the wet ingredients in a separate, smaller bowl. Then, slowly stir the wet ingredients into the large bowl to combine with dry ingredients.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden. Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Make the Paleo Pie filling by combining the almond butter, palm shortening, vinegar, lemon juice and salt in a bowl.
Using a stand mixer or hand mixer, whip the filling until you achieve a cream cheese consistency. Beat in the maple syrup and vanilla.
Make the ice cream by placing coconut milk and maple syrup in your ice cream maker. Mix until consistency of ice cream.
Note: If you do not have an ice cream maker, use store-bought dairy-free ice cream made with coconut milk.
Assembling the Pie
Layer One:
Pour 6 oz of melted chocolate over pie crust. Place in refrigerator until hard. (approx. 10 min)
Layer Two:
Take out and add ice cream mixture. Place in freezer until firm. (approx. 20 min)
Layer Three:
Take out and add almond filling and place in freezer until firm. (approx. 10 min)
Layer Four:
Add the remainder of the chocolate to the top of the pie along with slivered almonds for decoration. Cover and Freeze. Remove from freezer 20 minutes prior to serving.
Recipes
by Alex Wittenberg
on Dec 08 2022
Prep time: 50 min • Cook time: 15-20 min
Ingredients
Pie Crust
2 ½ cups almond meal
½ teaspoon salt
½ teaspoon baking soda
½ cup coconut oil, melted
2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Ice Cream
1 can of full fat coconut milk
1/3 cup pure maple syrup
10 oz mini chocolate chips
Directions
Preheat the oven to 325 degrees.
Make the pie crust by combining dry ingredients in a large bowl and the wet ingredients in a separate, smaller bowl. Then, slowly stir the wet ingredients into the large bowl to combine with dry ingredients.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden. Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Make the ice cream by placing coconut milk and maple syrup in your ice cream maker. Mix until consistency of ice cream. Add in 6 oz of the chocolate chips to ice cream as mixture starts to thicken.
Note: If you do not have an ice cream maker, use store-bought dairy-free ice cream made with coconut milk.
Assembling the Pie
Layer One:
Pour 6oz of melted chocolate over pie crust.
Place in refrigerator until hard (approximately 10 min).
Layer Two:
Add ice cream mixture. Place in freezer until firm (approximately 20 min).
Layer Three:
Add the remainder of the chocolate to the top of the pie and use a spoon to create a textured appearance (optional). Cover and Freeze.
Remove from freezer 20 minutes prior to serving.
Recipes
by Kellyann Petrucci
on Nov 10 2022
Is there anything tastier than the spicy, warm flavor of gingerbread? This latte is so cozy and delicious, you won’t believe it’s a healthier version of a seasonal favorite, and it's packed with good-for-you collagen. It's the perfect warm drink to sip by the fire or to share with a friend.Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Yield: 2 servings
Ingredients
2 cups of coffee
2 scoops of Dr. Kellyann’s Complete Collagen Protein
½ cup full-fat coconut milk
1 tablespoon molasses
2 teaspoons raw honey
¾ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
Directions
Combine all ingredients and blend until frothy.
Optional
2 packets of Dr. Kellyann Collagen Coffee dissolved in hot water can be used in place of the two cups of coffee.
Recipes
by Kellyann Petrucci
on Aug 01 2022
Prep time: 5 min | Servings: 2
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
1 cup diced fresh mango
1/2 cup unsweetened, carrageenan-free almond milk
1 container of dairy-free coconut yogurt, unsweetened. (SO Delicious unsweetened plain is a great brand)
Dash of cinnamon - optional
1/4 teaspoon ground cardamom
Stevia to taste, optional
Directions:
Add all of the ingredients to the bowl of a blender.
Puree until smooth. Serve immediately!
Recipes
by Kellyann Petrucci
on Apr 28 2022
Prep time: 5 min • Yield: 1 servings
Ingredients
1 shot Potato Vodka
2 ounce Fresh Squeezed Orange Juice
2 ounces of sparkling water (La Croix or Pelligrino)
Slice of orange
Directions
Measure and place Vodka and Orange Juice in Martini shaker with 2 ice cubes
Shake until cold. Pour in Champagne glass
Measure sparkling water and add to glass
Add one slice of orange
Recipes
Sausage and Squash Breakfast Hash
by Kellyann Petrucci
on Mar 30 2022
Prep time: 15 min • Cook time: 25 min • Yield: 2 servings
Ingredients
2 cups squash diced in 1/2" cubes (try butternut, acorn, calabaza, or any of the winter squashes)
1 cup diced mushrooms
2 cloves garlic, crushed
½ pound spicy sausage (no-sugar added), casing removed and meat diced into 1-inch cubes
1 tablespoon coconut oil
4 eggs
Salt and pepper to taste
Fresh parsley, for garnish
Directions
Preheat the oven to 375 degrees.
In a medium bowl, toss the squash, mushrooms, garlic, and sausage together.
Spread the vegetable mixture into a baking dish, making sure not to overcrowd, and bake for 25-minutes or until the veggies are tender and the sausage is browned.
While the veggie mixture is baking, heat a medium skillet over medium heat. Starting with half the oil and adding more as needed, fry the eggs, two at a time, to your desired doneness.
Remove the vegetable mixture from the oven and top with fried eggs. Garnish with parsley and salt and pepper to taste.
Recipe Courtesy of Arsy Vartanian (www.rubiesandradishes.com).
Recipes
by Kellyann Petrucci
on Mar 16 2022
Enjoy your mocha in a mug…..as a cake! Rich in protein and collagen and loaded with intense flavors you’ll begin to think about your mocha in a new way. The texture of my collagen rich mug cakes is more cake-like than others I’ve tried thanks to baking powder. The cake will rise over the top of the mug while baking (use a really big mug to prevent it from spilling over), and will have a very moist cake-like texture. The MUG and the CAKE WILL BE EXTREMELY HOT when you remove it from the microwave. I know you’re going to be tempted to dig in, but wait a minute or two so you don’t burn yourself!
Prep time: 5 mins ● Cook time: 2½ mins ● Yield: 1 serving
Ingredients:
¼ cup almond flour
½ mashed banana (optional)
1 egg
1 scoop of Bone Broth Protein In Chocolate or 1 packet Collagen Hot Cocoa
1 packet Instant Collagen Coffee
½ teaspoon baking powder
Coconut oil pan spray
Directions: Combine all ingredients in a small bowl. Spray a large coffee mug with coconut oil. Pour in cake mix. Microwave for about 2½ minutes if you use the banana or about 2 minutes without the banana. The cake will rise up above the mug as it bakes, but will deflate when done cooking. Let cool for a few minutes before enjoying.
The mug will be extremely hot. Enjoy!
Recipes
by Kellyann Petrucci
on Feb 09 2022
The Bloody Mary goes south of the border to create this beautiful green version of the traditional drink... the Verde Tomatillo Maria!
Prep time: 5 min • Yield: 1 serving
Ingredients:
1 tomatillo, remove husks, core, and rough chop
Six ¼-inch slices cucumber
1 to 2 slices jalapeno pepper, seeded
1 packet of Dr. Kellyann's Powdered Bone Broth
1 teaspoon freshly squeezed lime juice
Dash or more tabasco or your favorite hot sauce
Dash freshly ground pepper
Dash Celtic or pink Himalayan salt
2 sprigs fresh cilantro
ice cubes
1 ½ ounces tequila
Cilantro, cucumber, lime wedge, or jalapeno pepper for garnish (optional)
Directions: Combine all ingredients except vodka and ice in a blender and process until smooth. Fill a tall glass with ice, add tequila, cocktail mix, and stir. Garnish with cilantro, cucumber, lime wedge, or jalapeno pepper.
Salud!
Recipes
by Kendall Christopher
on Feb 03 2022
This recipe combines a light, tangy base, golden and sweet caramelized onions, and lots of freshly chopped herbs for a powerful (and flavorful) punch — without any of the preservatives, coloring, or fillers.
Plus, it features my French Onion Bone Broth, so there’s a little bit of gut love in each bite!
Just don’t leave it unattended for too long, because this one is going to go quick!
Prep time: 15 minutes • Yield: 4 to 6 servings • Portion: 1 protein, ¼ or less fat
Ingredients:
2 tablespoons ghee
2 large yellow onions, diced
2 garlic cloves, minced
2 cups paleo plain yogurt
1/2 cup paleo mayonnaise
1-2 packets French Onion Bone Broth
2 tbsp nutritional yeast (optional)
2 Tbs fresh chives, finely chopped (or 2 tsp of dried chives)
1 Tbs fresh parsley, finely chopped (or 1 tsp dried parsley)
1 Tbs lemon juice
Salt and pepper to taste
1/8 tsp cayenne (optional)
Chopped chives and parsley, for garnish (optional)
Directions:
Add the ghee and onions into a large skillet. Heat on low until the onions are nicely caramelized, stirring occasionally, about 30 minutes. Remove from heat.
Place the caramelized onions in a bowl and set aside (or in the refrigerator) to cool completely.
Once the onions are cooled, add all ingredients to a bowl and mix until well combined.
Combine garlic, yogurt, mayo, French Onion Bone Broth powder, nutritional yeast, chives, parsley, lemon juice, salt and pepper, and cayenne, and stir until smooth and creamy.
Place into a bowl with caramelized onions and mix well. Adjust seasonings if necessary.
Refrigerate for 1 hour.
Recipes
by Kellyann Petrucci
on Nov 10 2021
The convenience of mug cakes can't be beaten! Here's a delicious apple-cinnamon version you can use for breakfast or for a fabulous single-serving dessert.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Cook time: 2 1/2 min • Yield: 1 serving
Ingredients
1/4 cup almond flour
1/4 cup unsweetened applesauce
1 egg
1 packet Dr. Kellyann Vanilla Almond Collagen Shake or 1 scoop Dr. Kellyann Vanilla Bone Broth Protein (or 15 to 25 grams of high-quality vanilla collagen protein powder)
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
Coconut oil or cooking spray
Directions
In a small bowl, combine the flour, applesauce, egg, collagen powder, cinnamon, and baking powder. Spray a large coffee mug with coconut oil. Pour in the batter. Microwave on high for about 2 1/2 minutes. The cake will rise in the mug as it bakes, but will deflate when done cooking. Let cool for a few minutes before enjoying. Caution: The mug will be extremely hot.
Dr. Kellyann Diet & Program Compatibility
This yummy treat is compatible with:
80/20 Maintenance/Bone Broth Lifestyle
Recipes
Blackberry and Blueberry Bone Broth Popsicles
by Kellyann Petrucci
on Aug 19 2021
Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds
Ingredients:
¼ cup water
6 ounces blackberries, fresh or frozen
2 cups chicken bone broth
6 ounces blueberries, fresh or frozen
½ cup freshly squeezed lemon juice, about 4 to 5 lemons
Stevia or monk fruit to taste
Directions: Add water and blackberries to a blender. Blend until berries are completely pureed. Pour through a fine mesh strainer to remove seeds. Return to blender with remaining ingredients and blend until combined. Taste as you add stevia or monk fruit to desired sweetness.
Pour into 3-ounce popsicle molds, insert sticks, and freeze until frozen solid. Remove from mold and enjoy. Note: Sometimes it’s easier to unmold the popsicles all at once. If so, you can wrap them individually in wax paper and store in the freezer. If you don’t have popsicle molds, use 3-ounce disposable paper cups. Freeze for 45 minutes to an hour, insert sticks, and freeze until solid.
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: 1 serving is an acceptable substitution for grapefruit on your Slim Plate Meal.
Bone Broth Diet: 1 serving is an acceptable substitution for your fruit serving on eating days.
Cleanse and Reset: 1 serving is an acceptable substitution for your Collagen Smoothie.
Enjoy!
Recipes
by Kellyann Petrucci
on Apr 27 2021
There's nothing better than gathering with friends to share this delicious collagen punch recipe.
Recipes
by Kellyann Petrucci
on Aug 14 2020
Chia and coconut milk marry in a creamy pudding that pairs beautifully with fruit. In this recipe, I've gone tropical—but feel free to experiment with any fruits you like.
Prep Time: 15 min | Chill Time: 1 hour | Yield: 2 servings
Ingredients:
2/3-1 cup canned coconut milk, well stirred
1 scoop Dr. Kellyann's Complete Collagen Protein
3 tbs chia seeds
1 tsp vanilla extract
1/2 mango
1/4 cup chopped fresh pineapple
1/4 cup chopped fresh papaya
1 tbs unsweetened coconut flakes, toasted (optional)
Directions:
In a medium bowl or jar with a lid, combine the coconut milk, chia seeds, and vanilla and stir well. Cover and refrigerate for 1 hour or overnight.
Divide the pudding between 2 small bowls. Top with mango, pineapple, papaya, and coconut flakes * (if using).
Recipes
by Kellyann Petrucci
on Oct 15 2019
Ingredients:
1 1/2 scoops Dr. Kellyann's Complete Collagen Protein
12oz. cream cheese
2 eggs, large
1-2 tablespoons stevia
1 can pumpkin puree (not pumpkin pie filling)
1⁄4 cup unsweetened nut milk
1 teaspoon vanilla extract
1 pinch salt
Directions:Preheat oven to 325°F.
Soften cream cheese in large mixing bowl. Add eggs and stevia, mix with blender. Add remaining ingredients and continue mixing for 2-3 minutes.
Pour into 6-inch baking pan lined with parchment paper. Bake for 25 minutes and then turn oven down to 200° and bake for an additional hour. Let cool in fridge for 4-5 hours.
Recipes
by Alex Wittenberg
on Nov 16 2018
My Sunrise Smoothie is possibly one of my favorite ways to use our Orange Cream Collagen Cooler. This smoothie is sure to brighten your day!
Ingredients:
Orange Layer:
½ cup frozen mango chunks
½ cold water
1 packet Orange Cream Collagen Cooler
Red Layer:
½ c frozen strawberries
½ cup water
¼ cup ice cubes
1 scoop Bone Broth Protein in Vanilla
Directions:
For the orange layer:
In blender, puree the ingredients. Transfer to a measuring cup and rinse blender.
For the strawberry layer:
In blender, puree the ingredients. Divide between 2 glasses, alternating between the orange and strawberry to make layers.
Recipes
by Alex Wittenberg
on Jul 13 2018
Easy…consume foods—such as chicory root—and take prebiotics that promote a healthy gut system.
Ingredients like chicory root don’t taste great on their own. That’s why I’ve blended them into several of my products, such as my Collagen Shakes.
And, to make ingesting prebiotics and gut-healing ingredients, such as chicory root, even more appetizing, I’ve thrown together a few delicious shake recipes.
My favorite recipe right now is my Black Cherry Almond shake, and I’m going to teach you how to mix it up right now! Here’s how it’s made…
Ingredients:
1 cup water, unsweetened coconut milk, or unsweetened almond milk
2 tablespoons coconut cream or ¼ cup full-fat coconut milk
1 scoop Bone Broth Protein in Vanilla
½ cup frozen black cherries
1 to 2 drops natural almond extract
Blend with ice or mix with ice in a shaker.
Directions:
Pour liquid into blender first, and then add all other ingredients.
Blend well.
Optionally, top with a few frozen cherries.
That’s it! Easy as pie (and it kinda tastes like it too—yum!).
Enjoy!
Recipes
by Alex Wittenberg
on Jul 06 2018
When the summer heats up, simply cool down your favorite hot cocoa! This summer, try your favorite hot cocoa blended with ice for the perfect Frozen Hot Chocolate. For a collagen-rich, low-carb version use my Collagen Hot Cocoa.
Frozen Hot Chocolate
Prep Time: 5 Min – Yield: 1 serving
1 packet of Collagen Hot Cocoa
10 oz. unsweetened almond milk
1 1/2 cups of ice cubes
Optional- top with whipped coconut cream
Blend in a blender until the ice turns to a slushy consistency. Pour into a glass.
Enjoy!
Recipes
Coconut Mocha Collagen Fat Bombs
by Alex Wittenberg
on May 08 2018
Coffee is a flavor enhancer for chocolate because it adds a depth and richness to chocolate. Bakers use this trick for adding depth to their chocolate recipes. It’s common to add a bit of espresso powder to chocolate recipes. In fact, coffee can be added in a small amount and make a big difference without creating a mocha flavor. I’ve heard it described as interplay of smoky, bitter, and rich that marries chocolate and coffee so well.
Combine coffee, chocolate and coconut and you have yourself a sinfully delicious, yet low-carb, treat with no added sugars. Keep in mind that the collagen bombs are full of good healthy fat, but coconut oil liquefies when it gets warm. So to keep your bombs solid, keep them in the refrigerator or freezer. I prefer the freezer because they are easier to remove from the pan, muffin tin, or candy molds. Within a minute they’re ready to enjoy. And they are literally melt-in-your-mouth delicious.
Prep time: 5 mins ● Cook time: 3 mins (optional) ● Yield: About 12 tablespoon-size servings
Ingredients:
¼ cup coconut oil
½ cup canned full-fat coconut milk
1 scoop or 1 packet Chocolate Collagen Shake™ or 1 packet Collagen Hot Cocoa™
1 packet Instant Collagen Coffee™
⅛ cup shredded unsweetened coconut, and optionally more for sprinkling on top
Directions: In a small saucepan heat coconut oil on low until melted. You can also microwave the coconut oil for about 30 seconds until melted. If you live in a warm climate, you may not need to melt the coconut oil if it is already liquefied. Stir together all ingredients. Pour into an 8” x 8” pan, mini muffin tins, or silicone/plastic candy molds. Top with additional coconut if desired. Freeze until firm. These bombs melt quickly out of the freezer, so take them out just before serving.
Enjoy!
