Recipes
Recipes
by Dr. Kellyann
on Apr 07 2021
Prep time: 5 min • Cook time: 20-25 min • Yield: 4 servings
Click here to see this recipe in action on TikTok!
Ingredients
1 tablespoon + 1 teaspoon coconut oil, melted
2 scallions, white and green parts, chopped
2 handfuls of fresh baby spinach, chopped (about 2 cups)
8 eggs
1/2 teaspoon Celtic or pink Himalayan salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg (optional)
Directions
Preheat the oven to 350°F. Brush 8 cups in a muffin pan with the melted coconut oil.
Divide the scallions and spinach among the cups. The spinach will likely pop up over the top of the cups until you add the eggs. Crack 1 egg into each cup. Sprinkle with salt, pepper, and a dash of nutmeg, if using. Alternatively, if you want scrambled eggs, whisk the eggs together in a bowl along with the salt, pepper, and nutmeg, if using, before pouring into the cups.
Bake for about 20 minutes for scrambled eggs or for 23 to 25 minutes for eggs with soft yolks. Remove from the pan and serve.
Notes:
Nutmeg is a great accent for eggs and spinach.
Serve with hot sauce or any of the Bone Broth Diet salsas.
These cups can be made ahead and refrigerated.
Variations:
Add a handful of sliced mushrooms.
Brown 1/2 pound lean ground beef, drain well, and divide among the egg cups before baking.
Sprinkle a dash of smoked paprika in each cup for a smoky flavor.
Add a pinch of your favorite herbs or garlic powder.
Stir in a dash of hot sauce or ground red pepper to add heat.
Recipes
by Dr. Kellyann
on Apr 07 2021
Enjoy a delicious strawberry protein shake made with vanilla bone broth.
Recipes
by Dr. Kellyann
on Apr 06 2021
Say hello to everyone's favorite culinary delight—meatballs! And why wouldn't they be? Whether it's a casual dinner or a fancy party, these bite-sized wonders never fail to steal the show. They're also great for a quick lunch over some veggies.Imagine this (I bet you can already taste it!): Juicy ground beef, a dash of spices, and a hit of veggies wrapped up in a delightful spherical package. And the best part? They are super easy to prepare!Now, the recipe I'm going to share yields 12 servings, but this convenient recipe is very easy to double—or even triple—the portions if you're prepping for your upcoming party. A whopping 36 meatballs? No sweat!
Prep time: 20 min • Cook time: 25-30 min • Yield: 12 servings
Ingredients
2 pounds ground beef
2 tablespoons pepper
½ teaspoon cayenne pepper
½ teaspoon chili pepper
2 teaspoon coconut oil
¼ cup minced onion
¼ cup minced celery
¼ cup minced carrot
¼ cup minced walnuts
Directions
Preheat the oven to 425 degrees. Line an 11-x 17-inch rimmed baking pan with parchment paper.
In a medium mixing bowl, combine the beef, pepper, cayenne, and chili powder. Use your hands to mix well.
Melt the coconut oil in a large skillet over medium heat; add the onions, celery, and carrots and cook until they're translucent, about 4-minutes. Add the walnuts and sauté for an additional 2-minutes.
Set the onion mixture aside until it's cooked enough to handle. Combine the cooled mixture with the meat and form it into 24 meatballs, roughly 1-inch in size.
Place meatballs on the lined baking pan and bake 25- to 30-minutes.
Notes These meatballs are the best grab and go snacks! Freeze these and stock up.
Recipes
by Dr. Kellyann
on Feb 17 2021
Ingredients:
8 to 12 ounces coffee OR 8 ounces of hot water and 1 packet Dr. Kellyann's Collagen Coffee
1 scoop Dr. Kellyann's Collagen Peptides
1 tbs coconut oil, MCT oil, ghee or grass-fed butter
Directions:
If using Collagen Coffee, dissolve into hot water, then use a large blender to combine all the ingredients.
IMPORTANT: Ensure that your blender has plenty of room for the heat to expand to avoid combustion.
Recipes
by Dr. Kellyann
on Sep 02 2020
Prep Time: 25 min • Cook Time: 1 hour • Yield: 6 servings
Ingredients:
1/3 cup ghee
1-3/4 cups almond flour
1/4 cup arrowroot flour
1/4 tsp salt
3 large eggs, at room temperature
1/2 cup maple syrup or honey
2 packets Dr. Kellyann's Collagen Creamer
2 tsp pure vanilla extract
1 tsp lemon juice
1/2 tsp baking soda
Directions:
Preheat the oven to 325°F (163°C). Coat a 6-inch round cake pan with palm shortening or ghee and line it with parchment paper.
In a small saucepan over low heat, melt the ghee and set aside to cool slightly. Meanwhile, in a large bowl, whisk together the almond flour, Collagen Creamer, arrowroot flour, and salt until blended.
Separate the eggs and place the whites in a medium bowl and place the yolks in another bowl along with the melted ghee, maple syrup, vanilla extract, and lemon juice. Whisk to combine.
Add the egg yolk mixture to the large bowl with the flour mixture and whisk till the batter is smooth.
Using a hand mixer or the whisk attachment of your stand mixer, beat the egg whites until they look like softly whipped cream and hold soft peaks when you pull out the beaters, about 2 minutes. Set the egg whites aside for a moment.
Stir the baking soda into the batter and then, using a rubber spatula, immediately beat 1/3 of the whipped egg whites into the batter, mixing just until barely combined and some streaks remain. Gently fold in the rest of the egg whites into the batter, mixing until only a few streaks are left. Carefully pour the batter into the prepared cake pan.
Bake for 35 to 40 minutes, or until a wooden skewer inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 5 minutes. Run a sharp knife around the edge of the cake and turn it onto the rack. Let cool completely.
Enjoy!
Recipes
Berries and Whipped Coconut Cream
by Dr. Kellyann
on Sep 02 2020
Prep Time: 15 min • Yield: 4 servings
Ingredients:
1 can (14.5 ounces) coconut milk
2 cups fresh berries
1 tsp pure almond or vanilla extract
1 pack Dr. Kellyann's Collagen Creamer
2 tbs sliced almonds
2 tbs Caramelized Coconut Chips
Directions:
This requires a bit of forethought: place a can of coconut milk in the refrigerator, ideally overnight, but 3-4 hours will do.
When you're ready to eat, put the can of coconut milk, a metal mixing bowl, and beaters from the mixer in the freezer for 15 minutes. While the coconut milk is chilling, gently wash the fruit and pat dry with paper towels.
Heat a nonstick skillet over medium-high heat. Add the sliced almonds and stir continuously with a wooden spoon until the almonds turn golden brown, about 3-5 minutes.
When the coconut milk is cold, pour it into the chilled mixing bowl and add the almond extract and the Collagen Creamer. Whip on a mixer's highest setting until the milk is fluffy and has taken on the texture of whipped cream, about 5-7 minutes.
Divide the berries among four bowls, then top with a dollop of whipped cream. Sprinkle each bowl with some of the toasted almonds and caramelized coconut chips.
Enjoy!
Recipes
by Dr. Kellyann
on Aug 20 2020
Yield: 4 servings
Ingredients:
2 13.6 oz. cans coconut milk
1 cup coconut cream
Pinch of sea salt
4 packets of Dr. Kellyann's Collagen Smoothie in chocolate or vanilla or Collagen Cooler in Orange Cream
2 tbs ghee (for dairy-free, use butter-flavored coconut oil)
Optional add-ins: berries, chocolate chips, nuts
Directions:
In the bowl of an electric mixer, whip the coconut cream until stiff peaks form. On low speed, mix in the coconut milk, collagen, ghee, and optional add-ins.
Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm.
Enjoy!
P.S. Save this treat for after the Bone Broth Diet, 10-Day Belly Slimdown, or Cleanse and Reset.
Recipes
by Dr. Kellyann
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 Dr. Kellyann
on Jul 15 2020
Prep Time: 3 Minutes | Yield: 1 Serving
Ingredients:
1 cup water, unsweetened carrageenan-free almond milk, or unsweetened coconut milk (not canned)
1 teaspoon matcha powder (powdered green tea)
1 packet Dr. Kellyann’s Vanilla Collagen Shake
1/ 3 to 1/ 2 (14-ounce) can full-fat coconut milk
Ice (optional; add to blender or pour shake over ice)
Monk fruit sweetener or stevia for additional sweetness (optional)
Directions:
Pour the liquids into a blender, then add all the other ingredients. Blend until smooth and serve.
Recipes
Cool Watermelon Green Smoothie
by Dr. Kellyann
on Jul 14 2020
Prep time: 3 min • Yield: 1 serving
Ingredients:
½ to 1 cup water, coconut milk (not canned), or almond milk, unsweetened and carrageen-free
1 cup watermelon cubes
1 Persian cucumber or 3- to 4-inch piece English cucumber, sliced, optional
1 scoop or 1 scoop of Dr. Kellyann's Collagen Protein
1 tablespoon avocado or MCT oil or ¾ cup full-fat canned coconut milk
2 handfuls spinach, about 1 cup chopped
Stevia or monk fruit sweetener to taste, if you used unflavored collagen
Ice, add to blender or pour shake over ice, optional
Directions: Pour liquids into blender first then add all other ingredients. Blend until smooth and creamy. If shake is too think, add additional water, coconut milk, or almond milk.
Note: If you prefer a creamy smoothie use vanilla protein powder, almond or coconut milk, and canned coconut milk. If you decide on the creamy option, start with ½ cup coconut milk or almond milk. You can always add more.
If you prefer more of a slushy texture, use water, unflavored collagen, and stevia or monk fruit sweetener.
Enjoy!
Recipes
by Dr. Kellyann
on Jul 14 2020
A refreshing and fruity shake that’s especially delicious on a hot summer day. Ignore the color and enjoy the sunny flavor!
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water, coconut milk (not canned) or almond milk, unsweetened and carrageen-free
⅔ cup blueberries, optionally frozen for a creamier shake
1 scoop or 1 packet Dr. Kellyann’s Orange Collagen Cooler
¾ cup canned full-fat coconut milk
Ice, add to blender or pour shake over ice (optional)
Directions:Pour liquids into blender first then add all other ingredients. Blend well. Note: To add even more nutrients to your shake you can add one or more handfuls of greens such as spinach, kale, chard, parsley, etc. They add vitamins, minerals, and fiber.
Recipes
by Dr. Kellyann
on Jun 25 2020
Ingredients:
1 cup unsweetened coconut (refrigerated) or almond milk
2 tablespoons coconut cream or 1⁄4 cup full-fat coconut milk
1 packet Vanilla Collagen Shake or 1 scoop Vanilla Bone Broth Protein
1⁄2 teaspoon natural lemon extract
1 teaspoon fresh lemon juice
Ice, add to blender or pour shake over ice (optional)
Directions
Pour liquids into blender first, then add all other ingredients. Blend well. Optionally, top with a little lemon zest.
Note: For a post-workout shake, coconut water is a good choice.
Add-ins: To add even more nutrients to your shake, you can add 1 tablespoon of any of the following:
Flax seeds add fiber, protein, and omega-3’s
Chia seeds add fiber and protein
Hemp seeds add a nutty flavor and protein
Greens such as spinach, kale, chard, parsley, etc. add vitamins, minerals, and fiber
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: Can be used for your Collagen Smoothie.
Bone Broth Diet: Can be used as a meal replacement for breakfast. If using a a meal replacement do not consume any other fruit outside the recipe.
Cleanse and Reset: Can be used for your daily Collagen Smoothie
Enjoy!
Recipes
by Dr. Kellyann
on May 08 2020
Prep Time: 5 min | Yield: 1 serving
Ingredients:
1⁄2 to 1 teaspoon fresh ginger, grated finely
Juice of 1⁄2 lime
1-1⁄2 ounces potato vodka
Ice cubes
Sparkling water or seltzer
Stevia to taste (optional)
Fresh mint and lime wedge to garnish
Directions:Combine fresh ginger, lime juice, and vodka in a cocktail shaker. Shake vigorously and allow the mixture to remain in a shaker for a few minutes to imbue the fresh ginger flavor into the vodka. Fill a copper mug or glass with ice, strain mixture into the mug/glass, and top with sparkling water or seltzer. Add stevia to taste and garnish.
Enjoy!
Recipes
Roasted Broccoli with Lemon-Chile Sauce and Anchovy Crumbles
by Dr. Kellyann
on Mar 16 2020
Humble broccoli gets a chance to shine in this quick-prep recipe. The anchovies add crunch and a rich, salty flavor.
Prep Time: 5 min | Cook Time: 20 min | Yield: 4 servings
Ingredients:
2 large heads of broccoli, cut into bite-size florets
Coconut oil spray
3 tbs Ghee
1/2 tsp Celtic or pink Himalayan salt
1/2 jar (3.5-4.5 ounces) anchovies in olive oil
2 tbs coconut flour
4 cloves garlic, minced
1/4 cup Chicken Bone Broth
Juice of 1 lemon
1/2 tsp crushed red pepper flakes
Directions:
Preheat oven to 425F.
Arrange the broccoli florets on a baking sheet sprayed with coconut oil spray. Lightly spray the florets with more coconut oil and sprinkle with salt. Roast, undisturbed, until dark golden in most places, 20 to 25 minutes.
Meanwhile, in a small skillet, combine the anchovies with their oil and flour. Cook over medium heat, breaking up the mixture with a wooden spoon, until small, crunchy brown crumbs form, 7 to 8 minutes. Transfer to a plate and wipe out the skillet.
Place the skillet over medium-low heat and melt ghee. Add the garlic and cook until golden and very fragrant, about 1 minute. Add the broth, lemon juice, and pepper flakes and reduce to 1/3 cup, to 2 to 3 minutes.
Serve the broccoli drizzled with the sauce and top with the anchovy crumbles.
Tip: don't toss the broccoli stems! They have just as many nutrients as the florets.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 18 2020
Prep Time: 5 min | Cook Time: 20 min | Yield: 4 servings
Portions: 1 vegetable, 1/2 fat
Ingredients
1 or more pounds asparagus, tough ends trimmed
1 clove garlic, minced
2-3 teaspoons lemon peel
2 teaspoons coconut oil, melted
Celtic or pink Himalayan salt
Ground black pepper
1 cup lemon juice (optional)
Directions
Preheat the oven to 425°F. Line a baking sheet with parchment.Place the asparagus in a single layer on the prepared baking sheet. Sprinkle on the garlic and lemon peel, then drizzle with the coconut oil and season with the salt and pepper. Bake for 15 to 20 minutes.
When you remove the asparagus from the oven, top it with the lemon juice, if using.
Notes: This is a great recipe to double. It’s quick and easy, and the leftovers are terrificwith eggs or tossed into a salad.
Enjoy!
Recipes
Dairy-Free Creamy Ranch Dressing
by Dr. Kellyann
on Feb 17 2020
Prep Time: 10 min | Yield: 1 cup
Portions: 2 tablespoons = 1 fat
Ingredients
1/2 cup Avocado Oil Mayonnaise
2 tablespoons fresh parsley, stems removed, roughly chopped
1 teaspoon fresh thyme leaves
1 or 2 garlic cloves, smashed
1/4 cup chopped chives
1 tablespoon roughly chopped fresh dill
1/2 cup full-fat coconut milk
1 tablespoon white wine vinegar or champagne vinegar
1/2 teaspoon dry mustard
Celtic or pink Himalayan salt
Freshly ground black pepper
Directions
In a food processor, combine the mayonnaise, thyme, garlic, chives, dill, and parsley and process until the herbs are chopped.
With the motor running, slowly pour in the coconut milk and then add the vinegar, mustard, and salt and pepper to taste. Taste and adjust the seasoning. Transfer to a jar or airtight container and refrigerate for up to 2 weeks.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 13 2020
Prep Time: 15 min | Cook Time: 45 min | Yield: 8 servings
Portions: 1 vegetable
Ingredients
2 teaspoons coconut oil
1/2 large yellow onion, finely chopped
1 can (28 ounces) petite diced tomatoes
1 can (6 ounces) tomato paste
1 medium eggplant, finely chopped
2 medium zucchini, finely chopped
1 package (8 ounces) mushrooms, cut into thirds (2 or more cups)
2–3 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 teaspoon Celtic or pink Himalayan salt
1/4 teaspoon ground black pepper
1 cup fresh basil, cut into chiffonade ribbons
1/4 cup chopped fresh parsley
Directions
Heat the oil in a large skillet or pot over medium-high heat.
Cook the onion until soft. Add the tomatoes, tomato paste, eggplant, zucchini, mushrooms, garlic, vinegar, thyme, salt, and pepper.
Reduce the heat and simmer for about 45 minutes. Remove from the heat, stir in the basil and parsley, and adjust the salt and pepper to taste.
Notes: The vegetables should be cut into about 3/4” pieces. As the flavors meld overnight, the ratatouille gets even better. Serve hot, at room temperature, or cold.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 12 2020
Prep Time: 15 min | Cook Time: 60 min | Yield: 8 servings
Portions: 1 protein, 1 vegetable, 1 fat
Ingredients
1 tablespoon + 1 teaspoon coconut oil
2 pounds boneless, skinless chicken breasts, chopped
1 1/2 cups peeled and sliced carrots
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onion
1 jalapeño chile pepper, seeded and finely chopped, wear plastic gloves when handling
4 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon Celtic or pink Himalayan salt
1 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon dried oregano
8 cups (2 quarts) Chicken Bone Broth
1 can (14.5 ounces) diced tomatoes
Directions
Heat the oil in a large pot over medium-high heat. When the oil is hot, add the chicken and cook for about 8 minutes, or until no longer pink and the juices run clear.
Add the carrots, celery, onion, jalapeño pepper, and garlic. Simmer for about 5 minutes and add the chili powder, cumin, salt, black pepper, red pepper, and oregano, stirring well to blend the seasonings.
Add the broth and tomatoes and bring to a boil. Immediately reduce the heat to low and simmer for about 1 hour.
Notes
- Serve with 1 avocado, chopped, and 1/3 cup chopped cilantro as a garnish.
- No time to make your own bone broth? Grab some at your local Whole Foods Market or order online here.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 12 2020
Prep time: 10 mins • Cook time: 35 mins • Yield: 4 servingsPortions: 1 starchy vegetable, 1 fat
Ingredients:
1 butternut or acorn squash
4 teaspoons coconut oil, melted or coconut oil spray
Ground black pepper
Cinnamon and/or nutmeg (optional)
Directions:
Preheat the oven to 425°F. Line a baking sheet with parchment.Carefully cut the squash in half. Remove and discard the seeds. Use a vegetable peeler to remove the skin. Lay the squash cut side down on a cutting board and cut into 1” cubes. In a large bowl or a resealable plastic bag, toss or shake the squash with the oil. Season with the salt and pepper.
Place the squash on the prepared baking sheet in one layer and roast for 15 to 20 minutes. Flip the pieces with a spatula or tongs and bake for 15 minutes, or until the flesh is very tender.
Enjoy!
Recipes
by Dr. Kellyann
on Jan 17 2020
Prep Time: 15 min | Cook Time: 25 min | Yield: 4-6 servings
Ingredients
2 tbs ghee or pasture-raised butter
2 cloves garlic, minced
1 small onion
4 cups Chicken Bone Broth or Dr. Kellyann's Bone Broth
1 cup canned unsweetened full-fat coconut milk
4 cups broccoli florets
1/2 tsp nutmeg
1 tsp Celtic or pink Himalayan salt
1/2 tsp ground pepper
Directions
In a large stockpot, melt the ghee over medium-high heat. Add the garlic and onion and reduce the heat to medium-low. Cook, stirring, for 6 to 8 minutes, until softened.
Raise the heat to medium-high and add the broth, coconut milk, broccoli, nutmeg, salt, and pepper. When the soup begins to simmer, reduce the heat to medium-low and simmer for 15 to 20 minutes until the broccoli is cooked through.
Purée with a hand-held immersion blender, blender, or food processor until smooth and creamy. Serve warm.
