Recipes
Recipes
Chocolate Bark with Pistachios and Oranges
by Dr. Kellyann
on Dec 27 2022
I'm not even sure if it's humanly possible not to love dark chocolate. We can thank the Maya and Aztecs for introducing it to the rest of the world. Once only enjoyed by the elite, we have it at our fingertips whenever the craving arises now. Dark chocolate increases serotonin levels and acts as a mild stimulant, increasing our feel-good endorphins!
Prep Time: 30 min. Servings: About 11/4 pounds
Ingredients
I medium navel orange
3 tablespoons coconut sugar
1/2 to I teaspoon pure orange extract or
I tablespoon orange liqueur (optional)
16 ounces dark or bittersweet stevia- sweetened chocolate, at least 72% dark
I cup salted roasted pistachios, very roughly chopped
Instructions:
Line a baking sheet with parchment paper and draw a square about 10 x 10 inches. Flip the paper over onto the baking sheet to create a template for spreading the chocolate.
Using a mandolin or a very sharp knife, slice the orange into very thin rounds, then cut in half. In a saucepan over medium-high heat, add I cup of water, the coconut sugar, and orange extract (if using). Bring to a boil and stir to dissolve the sugar. Add the orange slices and reduce the heat to medium-low. Gently simmer for 15 to 20 minutes or until most of the liquid has evaporated and the oranges are in a thick syrup. Remove the oranges from pan and spread them out in a single layer on waxed or parchment paper to cool.
In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the chocolate (make sure the water doesn't touch the bottom of the bowl). Be careful not to get any water in the chocolate or it will seize. Pour the chocolate onto the prepared parchment paper, keeping it within the sten- cil. Place the orange slices randomly over the chocolate and then sprinkle with the pistachios. Set aside for several hours until firm, but don't refrigerate. When fully cooled, break or slice the bark into pieces and serve at room temperature. Store between layers of waxed or parchment paper in a sealed container, in a cool, dry place.
Key ingredients for energy and libido: dark chocolate, pistachios
Enjoy!
Recipes
by Dr. Kellyann
on Dec 21 2022
There’s no winter beverage quite like eggnog. Decadent, rich, and creamy, this tasty tradition sets the holiday mood and warms you up. Luckily, my simple and healthy take on eggnog will keep you off the ‘noggy’ list and on track to winter wellness!
Prep Time: 5 Min | Servings: 2
Ingredients
1 cup soaked raw cashews
1-1 1/2 cups water
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 scoop of Bone Broth Protein - Vanilla
Pinch of sea salt
Maple syrup to tast (optional)
Instructions
Put all ingredients into a high-powered blender and blend until smooth.
Recipes
by Dr. Kellyann
on Dec 09 2022
There is no easier way to make a festive cocktail than to use fresh fruit, lemon, and gin. I love adding fresh berries to my cocktails if I'm in the mood for a sweeter drink.
Prep time: 5 Min | Servings: 1
Ingredients
1 cup berry-flavored sparkling water
30 ml gin
1 lemon wheel
Garnish with fresh raspberries and blueberries
InstructionsCombine the sparkling water and gin in a glass and top it the lemon wheel. Garnish with fresh raspberries & blueberries. Sip & Enjoy!
Recipes
by Dr. Kellyann
on Dec 08 2022
This easy Vodka Smash cocktail is very refreshing. It’s tangy, it’s sweet, and it’s got a bit of back-end vodka flavor, though it’s not too strong.
Prep time: 5 Min | Servings: 2
Ingredients
2 ounces Vodka
½ lime
5 grapes
1 tablespoon orange zest
A pinch of cardamom
Club Soda
Fresh mint to garnish
Directions
Place all ingredients in cocktail shaker and muddle well
Pour over ice and serve with lime garnish, grapes or orange peel
Top off with Club Soda
Garnish with fresh mint
Recipes
by Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
on Nov 17 2022
Prep time: 5 min • Cook time: 5 min • Yield: 2-4 servings
Ingredients
2 garlic cloves
One 16-ounce bag frozen cauliflower florets
1½ tablespoons coconut oil
½ cup coconut milk
2 teaspoons dried thyme leaves
Salt and ground black pepper to taste
Directions
Peel the garlic and cook along with the cauliflower, following the package directions, until the cauliflower is very soft but not waterlogged.
In a microwave-safe bowl or small saucepan, heat the coconut oil, coconut milk, thyme, salt and pepper about 1 minute.
Meanwhile, purée the cauliflower in a food processor, scraping down the sides. Add the coconut milk and process about 10 seconds. Taste and adjust seasonings.
Note: You can use fresh cauliflower for this recipe, but frozen cauliflower packs the same nutritional punch and reaches a creamy texture faster and easier than fresh. Vary It! Try substituting parsley or chives for the dried thyme. You may also use chicken broth in place of the coconut milk.
Enjoy!
Recipes
by Dr. Kellyann
on Nov 17 2022
Prep time: 20 min • Cook time: 2 ½- 3 ½ hr • Yield: 6-8 servings
Ingredients
12 – 14 pound organic turkey
2 tablespoons olive oil
Poultry Spice Rub
2 large leek, chopped into large pieces
2 large carrot, chopped into large pieces
2 stalks celery, chopped into large pieces
2 granny smith apple, cored and quartered (optional)
½ – 1 cup filtered water
Directions
Pre-heat the oven to 425 degrees.
Remove the giblet package from the chest cavity. The giblets can be used to make soup and gravy; freeze any unused portions.
Rinse the turkey under cold water.
Trim the extra skin and fat from the turkey and discard.
Dry the turkey inside and outside with a paper towels.
Sprinkle the chest cavity of the turkey generously with salt.
Rub the turkey with the olive oil; coat all the skin surfaces.
Rub the Poultry Spice Rub on all surfaces of the oiled turkey.
Place the leeks, carrots, green apple, and celery in the chest cavity.
Place the turkey in a large roasting pan, breast side up. Fold back the wings to create a perch for the turkey to sit on.
Pour a ½ cup of water in the bottom of the pan and do not cover it at this time.
Bake for 30 minutes. The turkey should have began to brown on top.
Reduce the heat to 325 degrees. Add more water if needed; the pan should not be dry.
Place a lid or foil on the turkey and continue cooking for 2 – 3 hours.
10 minutes before the turkey is finished cooking remove the lid so it can continue browning.
The turkey is done when a meat thermometer inserted into the leg or thigh registers 165 degrees.
Let the turkey rest for 20 minutes before carving.
Pour off and save the pan drippings for the gravy and to make soup.
Recipe courtesy of Celia Fern
Recipes
by Dr. Kellyann
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 Dr. Kellyann
on Nov 10 2022
This sweet, aromatic coffee drink is perfect during the holiday season—or any other time of year. You’ll be amazed at how simple this coffeehouse-favorite is to make yourself, and how great you feel when you add collagen coffee.
Prep time: 10 min • Yield: 2 servings
Ingredients
For the sweet cinnamon syrup:
1/4 cup water
1/4 cup monk fruit ... or less, to taste
1/4 teaspoon cinnamon
For the coffee:
2 packets Dr. Kellyann's Collagen Coffee OR or your favorite brew with 1-2 scoops of Collagen Protein
1 cup hot water
1 cup unsweetened vanilla almond milk
Instructions
In a small sauce pan, bring the water, monk fruit, and cinnamon to a boil. Let boil for 2 minutes, until the sugar is dissolved. Remove from heat and set aside.
In another saucepan, heat one cup of water and dissolve the Collagen Coffee, then pour in unsweetened almond milk. Place in a blender until frothy.
Divide into two mugs and add 1 tablespoon cinnamon syrup and finish with a sprinkle of cinnamon.
Enjoy!
Recipes
Healthy Pumpkin Spice Latte Recipe
by Dr. Kellyann
on Nov 10 2022
Whenever the leaves start to change and the weather starts to get a little cooler, I want pumpkin-flavored everything! Here’s my collagen-rich version of the traditional pumpkin pie latte.
Recipes
Cream of Wild Mushroom Soup Recipe
by Dr. Kellyann
on Nov 03 2022
PREP TIME: 10 MINUTES • COOK TIME: 45 MINUTES
Yield: Makes eight 1-cup Portions: 1 vegetable, 1/2 fat
2 teaspoons ghee
1 cup finely chopped yellow onion
1/2 cup chopped celery
1/2 cup of chopped carrots
1/4 teaspoon ground red pepper
1 large clove garlic
1 cup of uncooked wild rice
6 ounces shiitake mushrooms, wiped clean (about 2 cups)
9 ounces cremini mushrooms, wiped clean (about 3 cups), divided
6 ounces white mushrooms, wiped clean (about 2 cups)
2 teaspoons fresh thyme or 1 teaspoon dried
1 teaspoon Celtic or pink Himalayan salt
1/2 teaspoon ground black pepper
6 cups of Miso Mushroom Bone Broth
2/3 cup coconut milk
1 teaspoon fresh cilantro to garnish
Directions:Melt the ghee in a large pot over medium-high heat. Add the onion, celery, and red pepper and cook, stirring frequently, for about 4 minutes, or until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the shiitakes, 6 ounces (about 2 cups) of the cremini, the white mushrooms, thyme, salt, and black pepper. Continue to cook, stirring, for 7 to 10 minutes, or until the mushrooms give off their liquid and start to brown.
Add the broth and bring to a boil. Immediately reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 15 minutes, or until the mushrooms are soft.
Remove from the heat. Add the coconut milk and the remaining 3 ounces cremini mushrooms. Puree with a handheld immersion blender or in batches in a food processor or blender. Return to the pot and simmer for 10 minutes. Adjust the seasoning to taste and serve.
Note:Substitute additional cremini mushrooms if shiitake mushrooms are not available.
Recipes
by Dr. Kellyann
on Oct 20 2022
There's nothing quite like the rich and creamy goodness of roasted butternut squash soup. This delicious soup is a true comfort food, offering a perfect balance of sweet and savory flavors that can soothe your taste buds and nourish your body.
This recipe is easy to make and can be stored in an airtight container for later use. So, whether you're looking for an easy weeknight meal or a cozy dinner on a chilly evening, this bacon and butternut squash soup recipe is sure to please.
Prep time: 15 min • Cook time: 1 hr • Total Time: 1 hr 15 min • Yield: 6 servings
Ingredients
1 large butternut squash, peeled and cut into large chunks
6-8 oz. slices bacon, diced
3 carrots, peeled and cut into large chunks
1 1/2 tablespoons coconut oil, melted
1 small yellow onion, chopped
1 small apple, peeled and chopped
3 cups chicken stock or bone broth
1 cup coconut milk or heavy cream
1 teaspoon kosher salt
1 to 2 tablespoons ground cinnamon, to taste
1 tablespoon ground nutmeg
Fresh Italian parsley (optional)
Directions
Preheat oven to 350℉.
Toss squash and carrots with coconut oil and arrange on a baking sheet. Roast uncovered for 35 minutes or until tender.
In a large soup pot or Dutch oven over medium-high heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside for soup garnish.
Add the onion and apple to the Dutch oven and sauté in bacon fat over medium heat until tender, about 5 minutes. Add the roasted butternut squash, carrots, chicken broth, and coconut milk, and boil, stirring often. Remove from heat.
Blend the soup with an immersion blender in a food processor or blender until smooth in several small batches. (If using a blender or food processor, use small batches to avoid a mess!)
Return to pot, simmer, and season with salt, cinnamon, and nutmeg. Garnish with bacon and serve soup in large bowls.
Beyond the Ingredients: What Are the Health Benefits?
This bacon and butternut squash soup recipe is packed with essential nutrients that your body craves during the colder months. For instance, butternut squash is loaded with vitamin A, potassium, and calcium.
Butternut squash and carrots provide a sweet flavor, as well as pack in vitamin C. This essential nutrient can help support the immune system and maintain optimal vision.
Meanwhile, the crispy bacon adds a smoky element to the dish while also providing a good source of protein. Additionally, this creamy soup is low in carbohydrates and can be customized with your favorite flavor of bone broth.
What Can You Serve on the Side?
This bacon and butternut squash soup is a delicious and satisfying meal on its own. Still, if you're looking for a side dish to round out your meal, there are plenty of options. For example, a fresh green salad dressed with olive oil and black pepper would provide a crunchy contrast to this soup's creamy texture.
You could also serve roasted veggies, such as sweet potatoes or red peppers, alongside the soup for an extra dose of vitamins. This soup's creamy texture and smoky bacon flavor can also complement the rich and savory taste of steak, making for a satisfying and well-balanced meal.
Bacon Butternut Heaven
Bacon and butternut squash are a match made in culinary heaven. The salty, smoky crunch of the bacon perfectly complements the sweet and creamy squash. You can also sprinkle a little paprika and cayenne pepper if your tastebuds are in the mood for a little kick.
And if you're looking for a way to take this soup to the next level, a dollop of sour cream on top adds a tangy note that balances the soup's richness. With its comforting taste, easy preparation, and healthy ingredients, this bacon and butternut squash soup recipe is sure to become a go-to dish for the cooler time of year.
Sources:
U.S. Department of Agriculture (USDA) | FoodData Central
Vitamin C and Immune Function | National Library of Medicine
Nutrients for the Aging Eye | National Library of Medicine
Recipes
by Dr. Kellyann
on Sep 29 2022
Cozy season calls for Chai Latte! This easy recipe is creamy, delicious and packed with protein. It's gently spiced and subtly sweet, with a vanilla essence, perfect for fall!
Prep Time: 5 min | Servings: 1
Ingredients:
1 tablespoon loose black tea
2-3 cardamom pods
1 cinnamon stick
1 packet of Collagen Creamer- Vanilla
1 scoop of Complete Collagen Protein
1 star anise (optional)
1 cup unsweetened almond milk
1 tablespoon honey (or sweetener of choice)
Directions:
Add all ingredients in a pot and bring to a simmer for 1 minute. Strain and pour into a mug and enjoy!
Recipes
by Dr. Kellyann
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
Turkey Kale Meatballs with Zucchini Noodles and Salsa Cruda
by Dr. Kellyann
on Jul 27 2022
Prep Time: 20 min | Cook Time: 20 min | Servings: 4
For the Meatballs:
1 packet Dr. Kellyann's Homestyle Bone Broth
Coconut oil spray
1 pound ground turkey
10 ounces frozen kale, thawed
1/2 cup yellow onion, minced
1/2 cup carrot, grated
1 large egg
1 clove garlic, minced
Celtic or pink Himalayan salt
Freshly ground black pepper
For the Salsa:
3 tomatoes
1/2 medium yellow onion
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Celtic or pink Himalayan salt
Freshly ground black pepper
For the Noodles:
3 zucchini, spiralized into noodles
2 tablespoons sliced basil leaves
Directions for the Meatballs:
Heat the oven to 425 F. Line a large rimmed baking sheet with foil and coat with coconut oil spray.
Combine turkey, Dr. Kellyann's Homestyle Bone Broth powder, egg, kale, onion, carrot, garlic, and a pinch of salt of pepper. Roll into 12 meatballs.
Place onto baking sheet and coat with a bit more coconut oil spray.
Bake until cooked through and lightly golden, flip meatballs halfway through, about 18 minutes.
Directions for the Salsa and Noodles:
In a medium bowl, toss together the tomatoes, onion, garlic, olive oil, and vinegar. Season to taste with salt and pepper.
Recipes
Healthy Cauliflower Soup Recipe
by Dr. Kellyann
on Jun 15 2022
Prep time: 30 min | Yield: 4 Servings
Ingredients:
3 cups cauliflower florets, steamed
2 cups Dr. Kellyann's Rosemary Thyme Bone Broth
1 cup almond flour
1-2 cloves garlic
1 medium shallot, coarsely chopped
½ english cucumber, peeled, seeded, and coarsely chopped plus 2 tablespoons for garnish
2-3 teaspoons sherry vinegar
¼ cup extra virgin olive oil, plus 2 tablespoons to drizzle
½ teaspoon Celtic of Pink Himalayan salt
1 teaspoon rosemary
⅛ teaspoon white pepper
¼ cup sliced almonds, toasted, for garnish
Directions:
Steam cauliflower for about 8 minutes. Drain, rinse in cold water to chill, and drain well.
Put cauliflower, broth, almond meal, garlic, shallot, cucumber, and vinegar in blender and blend until smooth and creamy. Blend in olive oil. Add salt and pepper and taste. Chill for at least 2 hours or serve at room temperature. Garnish with a drizzle of oil, cucumber pieces, and toasted almonds.
If you would like the soup thinner, blend in more Homestye Bone Broth
Note: Hot liquids in a blender will expand and release steam; use caution when blending hot liquids.
Recipes
by Dr. Kellyann
on May 11 2022
Prep time: 20 min. | Cook time: 25 min. | Yield: 4-6 serving
Ingredients:
1 packet Dr. Kellyann's Beef or Classic Chicken Bone Broth
1 tablespoon bacon drippings
3 cloves garlic, finely minced
1/4 cup sweet yellow onion, finely diced
1 1/2 tablespoons dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon coconut aminos
2 teaspoons smoked paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon Celtic of Pink Himalayan Sea Salt
Juice of 1 lemon
1 (7oz) jar or can tomato paste
Directions:
In a saucepan, heat bacon drippings on medium heat.
Add garlic and onion, and sauté until soft and translucent.
Add mustard, apple cider vinegar, coconut aminos, paprika, cayenne pepper, and salt, and continue to sauté for one minute.
Add lemon juice, bone broth, and tomato paste.
Whisk all the ingredients together, until smooth.
Bring to a light boil, reduce to simmer. Simmer for 30-45 minutes.
Note: The sauce can be stored in an airtight container in the refrigerator.
Recipes
by Dr. Kellyann
on May 11 2022
Prep time: 5 min. | Yield: 2 servings
Ingredients:
1 packet of Dr. Kellyann's Homestyle Bone Broth
½ cup pineapple chunks
½ English cucumber
2 tablespoons lemon juice plus lemon for garnish
4 fresh mint leaves
2 ounces potato vodka
Ice cubes
Directions:
Combine all ingredients except vodka and ice in a blender and blend until smooth. Fill two glasses with ice, add 1-ounce vodka to each glass. Add in the “Summer Cooler Mix” and stir.
Garnish with lemon or pineapple slices and mint.
Recipes
by Dr. Kellyann
on May 09 2022
Prep time: 5 min. | Yield: 2 servings
4-6 oz almond milk, unsweetened
12 oz of your favorite coffee
1 scoop Vanilla Bone Broth Protein
1 teaspoon ground cinnamon
1 cup ice
Directions:
Put all ingredients into blender.
Blend until smooth. Top with extra cinnamon if desired.
