Recipes
Recipes
by Dr. Kellyann
on May 03 2022
Prep time: 20 min. | Cook time: 25 min. | Yield: 4-6 servings
2 tbsp of ghee or pasture-raised butter
1 clove of garlic
1 leek, white and green parts only, thinly sliced
4 cups of Dr. Kellyann's Classic Chicken Bone Broth
2 carrots, sliced
2 celery stalks, sliced
1-2 cups of zucchini or yellow squash
2 tsp of lemon zest
2 tbsp of fresh lemon juice
¼ cup of fresh parsley or basil, coarsely chopped
1 tsp of herbs de Provence
1½ teaspoons of Celtic or pink Himalayan salt
½ teaspoon of freshly ground black pepper
2 or more cups of loosely packed spinach
Directions: In a large stockpot, melt the ghee over medium-high heat. Add the garlic and leeks and sauté for 3-5 minutes on medium heat. Add the bone broth, carrots, celery, zucchini, lemon zest, lemon juice, parsley, herbs de Provence, salt, and pepper. Bring to a simmer, then reduce the heat to low and cover. Stir occasionally, for about 20 minutes, or until the carrots are tender. Stir in the spinach and serve with a lemon wedge. Enjoy!
Recipes
by Dr. Kellyann
on Apr 28 2022
Prep time: 15 min • Cook time: 2 hours • Yield: 2 servings
Ingredients
2 large lamb chops or steaks with bones (1 pound including bone), visible fat removed
Fine sea salt and fresh ground pepper, to taste
3 tablespoons fresh lemon juice
¼ teaspoon grated peel or zest
1 teaspoon dried oregano
1 bay leaf
1 cup sliced onions
½ cup white wine*
½ cup chicken broth
Fresh chopped parsley, garnish
Directions
Place lamb in a glass baking dish. Sprinkle salt and pepper over the meat. Drizzle lemon juice over the lamb. Sprinkle the grated peel and oregano over the lamb. Drizzle the olive oil over all. Place a bay leaf between the chops. Cover the dish with plastic wrap and refrigerate for 4 hours or more.
Preheat the oven to 375 degrees.
Heat a skillet over high heat. Remove the lamb from the dish and brown on both sides before placing back into the baking dish. Sprinkle the onions over the meat and pour in the wine and broth.
Cover the dish with foil and cook for 2 or more hours until the meat is very tender. Serve hot. Do not eat any remaining fat.
Notes Lamb chops are naturally fatty, so if any remains on the chop, discard.
*If you are on the Bone Broth Diet or the 10-Day Belly Slimdown omit the white wine and replace with an additional 1/2 cup of chicken bone broth.
This recipe pairs great with Grilled Romaine with Lemony Anchovy Dressing.
Enjoy!
Recipes
by Dr. Kellyann
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
by Dr. Kellyann
on Apr 20 2022
Prep Time: 5 min
Ingredients:
1/2 cup Dr. Kellyann's Bone Broth
1/4 cup apple cider vinegar
1 tablespoon garlic salt
1 tablespoon onion powder
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
salt to taste
Directions:
Mix the broth, vinegar and spices mix in a small bowl.
Recipes
by Dr. Kellyann
on Apr 19 2022
Prep Time: 5 min | Yield: Makes twenty-four 2-teaspoon servings of homemade lemon vinaigrette or sixteen 1-tablespoon servings of creamy dressing
Ingredients:
1/2 cup extra virgin olive oil
1/4 cup + 2 tablespoons fresh lemon juice
2 tablespoons water
1/2 teaspoon lemon peel
1/2 teaspoon finely chopped fresh thyme or 1/8 teaspoon dried (optional)
1 clove garlic, smashed
1/8 teaspoon Celtic or pink Himalayan salt
Directions:
In a small bowl or a jar with a tight-fitting lid, whisk or shake together the oil, lemon juice, water, lemon peel, thyme (if using), garlic, and sea salt. Refrigerate. Remove and discard the garlic before serving. Store leftovers in the refrigerator in an airtight container.
Note: This easy lemon vinaigrette is best prepared ahead and refrigerated so the flavors can meld.
Variation: You can substitute any fresh herbs you like, add Dijon mustard, throw in a shallot, or add black pepper to taste. If you enjoy a sweeter dressing, try adding a splash of maple syrup. You can also add parmesan for a cheesy twist. For extra lemon flavor, add in a pinch of lemon zest.
This vinaigrette is a fabulous marinade for chicken, fish, or shrimp; marinate for 2 hours before cooking.
This vinaigrette is also great drizzled over microgreens.
What Are the Benefits of Making Your Own Vinaigrette?
Many store-bought dressings contain excess oils, sugars, and other ingredients that add extra carbohydrates and saturated fats to your food. By taking charge and making your own, you can know exactly what is in it and modify it to fit your nutritional needs.
This homemade salad dressing is also so easy to make! With just five minutes of your time, you can have your own delicious lemon vinaigrette dressing without leaving your home.
That’s even quicker than a trip to the store, so there’s no reason not to give this simple recipe a try. After this, you might even want to try more salad dressing recipes. Plus, this delicious recipe is gluten-free, so even those with gluten sensitivities can enjoy the yummy lemon flavor.
How Can You Use Dr. Kellyann’s Lemon Vinaigrette?
Fans of chicken, fish, or shrimp can rejoice! This vinaigrette is a perfect marinade for all three. It’s best to marinate any of the meats in the vinaigrette for two hours prior to cooking.
Whether you roast or bake your meal, it is sure to have a burst of flavor when you use this dressing. You can also drizzle the extra over the cooked meat for added tangy goodness.
Are you trying to add some microgreens to your diet and need to make them a bit more exciting? This low-carb can be used as an alternative to popular dressings like ranch or bleu cheese without sacrificing flavor. Any simple green salad or side dish with arugula can be dressed up with our low-carb, simple lemon salad dressing.
Want to snack on veggies like Brussels sprouts and broccoli? Don’t settle for traditional dips and other accessories that are filled with preservatives and processed ingredients.
It’s much harder for the nutrients in vegetables to support your overall health when your body is also fighting the ingredients in your dressing. Instead, the pop of flavor from the lemon, olive oil, garlic, and thyme in our lemon vinaigrette can make a perfect complement for a midday veggie snack.
Finally, if you’re looking for a protein bowl with yummy additions like quinoa or couscous, our lemon vinaigrette recipe makes a lovely drizzle on top of your meal.
Sources:
Fruit and Vegetable Intake and Risk of Cardiovascular Disease in US Adults: the First National Health and Nutrition Examination Survey Epidemiologic Follow-up Study | PubMed
EWG’s Dirty Dozen Guide to Food Chemicals: The top 12 to avoid | Environmental Working Group
Recipes
Baby Kale and Berry Salad with Lemon Poppy Vinaigrette
by Dr. Kellyann
on Apr 19 2022
Prep: 20 min • Yield: 8 to 10 servings
Ingredients
Salad
About 1 pound baby kale, washed and dried
1 pint strawberries, sliced, or cut in half if small
1 pint blueberries
1 ½ cups sugar snap peas
3 miniature Persian cucumbers or ½ English cucumber , sliced into rounds
3 scallions, sliced
½ cup pecans, toasted and broken or very coarsely chopped
Dressing
½ cup macadamia nut oil
juice of 1 ½ lemons, about 3 tablespoons
½ teaspoon lemon zest
1 teaspoon poppy seeds
2 tablespoons water
1 tablespoon white wine, champagne, or rice vinegar
1 tablespoon maple syrup
½ teaspoon salt
Directions Salad
Combine all salad ingredients in a large bowl and toss.
Dressing
Combine all salad dressing ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously.
To serve dressed, pour about ¾ of the dressing on the salad and toss well before adding any more dressing. Serve immediately. Be aware that the kale shrinks to a fraction of its size when dressed, and you may not use all the dressing.
Notes I much prefer baby kale over regular “adult” kale because it is remarkably tender in comparison. However, if you are not using baby kale, remove the center vein and stem and slice the kale leaves into ¼ - ½-inch strips. Massaging it before adding the other fruits and vegetables will also help break down some of the fiber and tenderize the kale. Optionally, sprinkle extra pecans on the top before serving.
Enjoy!
Recipes
by Dr. Kellyann
on Apr 18 2022
Prep time: 3 min • Yield: 2 servings
Ingredients:
3 ounces vodka (optional — for mocktails replace vodka with soda water)
1 packet Collagen Cooler in Orange Cream
8 ounces water
2 ounces unsweetened grapefruit or pineapple juice
2 ounces soda water
Ice
Directions:
Add ice, 1-1⁄2 ounces vodka (or additional soda water), and 1 ounce juice to each cocktail glass. Blend Collagen Cooler in Orange Cream with 8 ounces of water, and add 4 ounces of Collagen Cooler in Orange Cream to each cocktail glass. Add 1 ounce soda water to each glass and ice to your preference.
Stir and enjoy!
Keep thinking Big and living BOLD!
Recipes
Sausage and Squash Breakfast Hash
by Dr. Kellyann
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 Dr. Kellyann
on Mar 24 2022
Prep time: 2 min • Cook time: 10-12 min • Yield: 3 servings
Ingredients
4 cups raw kale, washed, dried, and torn into 2-inch pieces
1 tablespoon coconut oil, melted
Salt to taste
Directions
Preheat the oven to 350 degrees.
Place kale in a large bowl and pour the coconut oil over the top. Toss the leaves with two wooden spoons until completely coated with oil, about 2 minutes.
Spread the kale on a baking sheet in a single layer and sprinkle generously with salt.
Bake for 10 to 12 minutes until crispy and lightly browned on the edges. Keep an eye on the kale chips! They can change from brown to burnt quite quickly.
Remove baking sheet and allow to cool on cooling rack for 3 minutes. The chips are crispier after they cool.
Tip: Eat these chips fairly soon after baking-- they can begin to wilt after about 30 minutes out of the oven.
Vary It! Adapting your favorite potato chip flavors to kale chips is easy! Just add additional spices along with the salt before baking. For barbecue flavor, add ½ teaspoon chili powder mixed with ½ teaspoon paprika. For an onion flavor, toss the fresh kale in my French Onion Bone Broth powder!
Recipes
by Dr. Kellyann
on Mar 17 2022
Ingredients:
1 cup water or unsweetened almond or coconut milk
1/2 avocado, pitted
1 cup spinach
1 packet Vanilla Almond Collagen Shake or 1 scoop Vanilla Bone Broth Protein
2 to 3 fresh mint leaves or ⅛ or more teaspoon natural mint flavoring
Ice, add to blender or pour shake over ice (optional)
Directions: Pour liquids into blender first then add all other ingredients. Blend well. Enjoy!
Recipes
by Dr. Kellyann
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 Dr. Kellyann
on Mar 10 2022
Nothing says spring like a crisp salad tossed in this divine Green Goddess Dressing! Tarragon, avocado, chives, and fresh lemon juice make this homemade dressing seriously tasty with none of the extra sodium, sugars, and unhealthy fats in store-bought varieties.
Prep time: 5 mins | Yield: 2 servings
Ingredients:
½ avocado
1 tablespoon avocado oil mayonnaise
1 teaspoon anchovy paste
½ tablespoon fresh lemon juice
1 tablespoon chives, chopped
2 to 3 teaspoons fresh tarragon, chopped
Celtic or pink Himalayan salt, to taste
Black pepper, to taste
Directions:
Combine together.
Note: If you would like a thinner dressing, slowly add 1-2 tablespoons of water and stir until you get your desired consistency.
Recipes
Brussel Sprouts with Cranberries and Almonds
by Dr. Kellyann
on Mar 03 2022
Prep time: 10 min • Cook time: 30 min • Yield: 4 servings
Ingredients
3 tablespoons coconut oil
1 medium onion, chopped
2 cloves garlic, minced
Pinch of salt, plus more to taste
Pinch of pepper, plus more to taste
4 cups Brussels sprouts, trimmed and sliced
1/2 cup almonds, chopped
1/4 cup dried cranberries (no sugar added)
Pinch of flaxseed, optional
Directions
Preheat a large skillet on medium-low heat for 1- to 2-minutes. Add the coconut oil.
Add the onions and garlic and season with the salt and pepper. Cook for a few minutes until the onions are translucent.
Add the Brussels sprouts and stir to thoroughly coat with the oil. Sauté, adding more oil if the pan starts to dry out and brown. After a couple of minutes, add the almonds, cranberries and flaxseed, if desired.
Stir thoroughly and cook until the sprouts are lightly caramelized. Salt and pepper to taste.
Vary It! Try adding chopped celery and napa cabbage to the sprouts for a different flavor and texture.
Tip: You can use this fabulous vegetable dish as the foundation for many different meals, so make extra! Not only is it a great side dish, but it's also an awesome meal. Add grilled chicken or steak or top with eggs.
Recipes
Chocolate Coconut Energy Bites
by Dr. Kellyann
on Feb 14 2022
Check out these Low-sugar, Keto-friendly Chocolate Coconut Energy Bites! Just one bite will make you melt (plus, help melt off those stubborn pounds!). It’s also a tasty, guilt-free way to smash those candy cravings, while getting a burst of collagen for plump, dewy skin.
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein or 1 scoop of Dr. Kellyann's Bone Broth Protein in Chocolate
2 tbs cacao powder
1 tbs ground coconut
2 tbs coconut oil, melted
2 tbs almond butter
Directions:
Add all ingredients into a bowl and mix well using fork. Roll into balls. Optionally roll and coat balls with cacao powder or coconut flakes. Put in fridge for 30 minutes to form, then enjoy!
Recipes
by Dr. Kellyann
on Feb 09 2022
Raise your glass for my signature Clucker cocktail. It’s the perfect combination of sweet apple, tart lemon, and zesty ginger.
But the best part is my not-so-secret ingredient — Bone Broth! Not only does it make this cocktail a little savory, but it also eases those morning-after effects. So you get to enjoy the buzz without the bloat!
Prep time: 5 min • Yield: 1 serving
Ingredients:
1 packet Dr. Kellyann's Powdered Bone Broth
¼ cup apple juice
1 tablespoon freshly squeezed lemon juice
2-4 slices ginger root, scored to release juice
2 ounces potato vodka
1 cup club soda or seltzer water
Ice cubes
2 lemon wedges for garnish
2 basil leaves for garnish
Directions:
First, combine 1 packet of the powdered bone broth with 8 ounces of water, mix until dissolved.
Then, combine the bone broth, apple juice, lemon juice, and ginger in a pitcher or cocktail shaker. Whisk or shake well. Place ice cubes in a tall highball glass, add vodka and cocktail mixture and top with club soda/seltzer water.
Garnish with a lemon wedge and basil leaf.
Recipes
by Dr. Kellyann
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 Dr. Kellyann
on Feb 09 2022
Prep Time: 5 min | Yield: two (2) 9-ounce servings
Ingredients:
1 packet of Dr. Kellyann's Powdered Bone Broth
1 cup organic tomato or vegetable juice
1 tablespoon freshly squeezed lime juice
1⁄2 teaspoon Worcestershire sauce
1⁄2 teaspoon tabasco or your favorite hot sauce
1⁄4 teaspoon prepared horseradish, or more to taste
Dash freshly ground pepper
Dash Celtic or Pink Himalayan salt if juice is salt-free
2 ounces potato vodka
1 handful ice cubes
Cooked bacon strips, celery stalks, cooked shrimp,
Spanish olives, or lime wedges for garnish
Directions:
Combine all ingredients in a pitcher or drink shaker. Pour into two tall glasses. Add additional ice if desired and garnish with your choice of garnishes.
Variation:
Bloody Maria: Substitute tequila for vodka and add 1⁄4 to 1⁄2 teaspoon sauce from canned chipotle in adobo. This imparts a smoky, hotter taste to the cocktail.
Recipes
by Dr. Kellyann
on Feb 03 2022
Prep time: 10 min • Cook time: 1 hr • Yield: 16-18 pieces
Ingredients
2 ½ pounds chicken wings
¼ cup ghee, melted
½ cup fresh lime juice (approximately 3-4 medium limes)
2 teaspoons lime zest (approximately 2 medium limes)
2 teaspoons minced garlic
2 tablespoons chipotle in adobo (about ½ tablespoon chipotle and 1 ½ tablespoons sauce)
½ teaspoon salt
1 teaspoon ground cumin
1 teaspoon coconut nectar
Directions
Preheat oven to 350 degrees F and place rack in the center of the oven.
Disjoint wings and cut into 3 pieces. Keep the tips for stock or discard.
Place wings on a sheet pan and season with salt and pepper.
Bake wings for approximately 45 minutes until they are starting to turn golden.
While wings are baking mix remaining ingredients in a glass bowl.
Remove wings from oven, and while still warm, place in the bowl of marinade and mix well to coat wings. Marinade for at least 30 minutes or up to one hour at room temperature.
Preheat broiler to low, return wings to sheet pan, and broil for about 7 minutes, turning once, until wings are golden brown. If you prefer to finish the wings on the grill, heat grill to medium high and grill turning as needed for about 7 – 10 minutes. When you first put the wings on the grill, they may flame. Quickly move wing to another area to avoid over charring.
Optionally, top with chopped cilantro and serve immediately.
Tips Chipotle in adobo is found in most grocery stores in the Hispanic section. It is a canned product containing chipotle chili peppers in a thick, rich sauce, adobo.
Notes Everyone’s taste for spicy hotness varies. If you want the wings hotter, use more chipotle in adobo. Taste the marinade as you mix it to adjust the heat.
Here’s a fun food fact: Chipotles are actually smoked jalapeño peppers. They impart a smoky, earthy spiciness to food. These jalapeño are not harvested until they turn very dark red and lose much of their moisture. They are then smoked in special smoker units for several days and stirred often allowing the smoke to penetrate the pepper.
At the end of the smoking process, the peppers have become brown and dried. At this point they can be used as they are, ground into a powder, or canned as chipotle in adobo which is a lightly seasoned sauce containing vinegar and paprika. Adobo is a Spanish word meaning marinade, sauce, or seasoning.
Recipes
by Dr. Kellyann
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
Dr. Kellyann's Pork Chili Recipe
by Dr. Kellyann
on Feb 03 2022
As seen on Good Morning America! As I said on the show, this pork chili is PERFECT for Super Bowl parties, tailgating, and any winter get-together and is a prime example of how EASY and DELICIOUS it is to lose weight and get healthy on my Bone Broth Diet.
Order your copy today.
Prep Time: 15 minutes Cook Time: 45 minutes YIELD: 4 servings
1 tablespoon olive oil
1 pound pork tenderloin, cubed
1 teaspoon Celtic or pink Himalayan salt
1⁄2 teaspoon freshly ground black pepper
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
4 ounces mixed mushrooms, sliced
1 jalapeño pepper (optional), seeded and minced (wear gloves when handling)
1 can (28 ounces) crushed tomatoes
1 cup Beef Bone Broth
1 teaspoon ground cumin
1⁄2 teaspoon dried oregano
2 or 3 scallions, thinly sliced In a large pot, heat the oil over medium heat.
Season the pork with the salt and pepper, add to the pot, and brown on all sides, about 2 minutes per side. Remove the meat from the pot. Add the onion and garlic to the pot and cook until softened, about 4 minutes. Add the bell pepper, mushrooms, and jalapeño (if using) and cook until beginning to soften, 3 minutes more.
Return the meat to the pot and add the tomatoes, broth, cumin, and oregano and bring to a boil. Reduce the heat and simmer until thickened, about 30 minutes. Season to taste with salt and black pepper. Serve topped with scallions. Try it for the big game. And always remember, if you don’t have time to make your own bone broth, visit my store and I'll deliver some to you!
