Recipes
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.
Recipes
Vitamin C Boost Green Smoothie
by Dr. Kellyann
on Dec 16 2019
Green Smoothies are great for their amazing cleansing abilities. This recipe, in particular, is loaded with nutrients to give your immune system a boost. Find this recipe and more in my new book Dr. Kellyann's Cleanse and Reset.
Ingredients:
1 cup water
Juice of 1/2 lime or lemon
1 scoop Dr. Kellyann’s Flavorless Collagen Protein
1/4 avocado
1/2 cup strawberries
1 kiwi, peeled
1/2 inch piece fresh ginger, peeled and grated
2 handfuls of kale, stems removed, chopped (about 1 cup)
Stevia or monk fruit sweetener, to equal about 2 teaspoons sugar (optional)
Ice, add to blender or pour smoothie over ice (optional)
Directions:
In a blender, combine the water, lime juice, collagen protein, avocado, strawberries, kiwi, ginger, kale, stevia (if using), and ice (if using). Blend until smooth and creamy.
Note:
If the smoothie is too thick, add more water to reach the desired consistency.
Recipes
by Dr. Kellyann
on Dec 03 2019
Ingredients
2 tablespoons ghee or pasture raised butter
1 small onion (about 1/2 cup), diced
4 to 5 cups cauliflower, 1 medium head, chopped or pulsed in food processor into rice-sized pieces (measure after it has been processed)
2 ribs celery, diced
2 medium carrots, diced
4 cups Chicken Bone Broth
1 can unsweetened full fat coconut milk, 13 1/2 to 15 ounces
1/4 cup fresh parsley, coarsely chopped
1 teaspoon fresh thyme leaves, or about 1/2 teaspoon dried
1 1/2 teaspoons Celtic or pink Himalayan salt
1/2 teaspoons freshly ground black pepper
DirectionsMelt ghee/butter in a large stockpot over medium-high heat. Add onion and reduce heat to medium-low. Sauté for three to five minutes until translucent.
Add cauliflower, celery and carrots and cook for about eight minutes until vegetables are tender.
Add bone broth, coconut milk, parsley and thyme and bring to a boil. Immediately reduce heat to low and simmer for 8 to 10 minutes to heat through. Add salt and pepper and adjust seasonings to taste. Serve immediately.
Recipes
by Dr. Kellyann
on Dec 03 2019
Ingredients:
1 cup water, coconut milk (not canned) or almond milk, unsweetened and carrageen-free
1/2 medium banana, optionally frozen for a creamier shake
1 scoop Dr. Kellyann’s Bone Broth Protein
1 tablespoon walnut oil or 2 tablespoons chopped walnuts
Ice, add to blender or pour shake over ice, optional
Directions
Pour liquids into blender first then add all other ingredients. Blend well. If shake is too thick, add more water, coconut milk or almond milk to reach desired consistency.
Add-ins: 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 Nov 05 2019
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
6oz. Dr. Kellyann’s Bone Broth
1⁄4 tsp black pepper
1⁄2 tsp Salt
1⁄2 cup grated parmesan
1⁄4 cup rolled oats
3 cloves garlic (1 1⁄2 tsp minced)
1 tbs olive oil
Directions:
Place all ingredients except olive oil into a blender or food processor. Blend everything together making sure there are no chunks in the sauce. Place a medium sauce pan onto your stove, add a tablespoon of olive oil, and warm on medium heat. Add the sauce and stir occasionally until it thickens.
Enjoy!
Recipes
by Dr. Kellyann
on Oct 31 2019
Ingredients:
1 1/2 scoops Dr. Kellyann's Collagen Peptides
12oz cream cheese
2 eggs, large
1-2 tbs stevia
1/4 cup milk
1 tsp vanilla extract
pinch of 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.
Optional: top with fresh strawberries or blueberries.
Recipes
by Dr. Kellyann
on Oct 29 2019
Blueberry Orange
1 scoop Dr. Kellyann's Complete Collagen Protein
1⁄4 cup blueberries
1 whole orange, sliced
2 quarts water
Cucumber Mint
1 scoop Dr. Kellyann's Complete Collagen Protein
1 whole cucumber, sliced
10 mint leaves
2 quarts water
Directions:Dissolve collagen protein powder into water. Slice and combine the fruits, vegetables, or herbs of your choice and add to water mixture.
Refrigerate for at least 2-3 hours or overnight.
Note: Add any combination of your favorite fruits and vegetables into water with a scoop of Dr. Kellyann's Complete Collagen Protein.
Recipes
by Dr. Kellyann
on Oct 22 2019
Ingredients:
2 scoops Dr. Kellyann's Complete Collagen Protein
3⁄4 cup olive oil
1⁄4 cup white wine vinegar
2 tbs Parmesan cheese
1 tbs dried parsley
2 tsp lemon juice
1 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
1 tsp honey or maple syrup
1⁄2 tsp garlic powder
1⁄2 tsp kosher salt and 1⁄2 tsp of pepper
Directions:
Combine olive oil and vinegar in a medium size microwave safe container. Heat in the microwave on HIGH for 15 seconds. Add the collagen protein powder and stir until powder has dissolved. Add parmesan cheese, parsley, lemon juice, basil, oregano, garlic salt, onion powder, honey, garlic powder, salt, and black pepper. Stir until everything is combined. Cover and store in refrigerator for 2 weeks. Allow to sit at room temperature for a few minutes or run under hot water for a few seconds to loosen dressing. Shake or stir before using.
Recipes
Coconut Vanilla Turmeric Fat Bombs
by Dr. Kellyann
on Oct 17 2019
Ingredients:
4 scoops Dr. Kellyann's Complete Collagen Protein
1⁄4 cup unsweetened coconut flakes, plus extra to garnish
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground ginger
1 tablespoon filtered water
1-2 tsp of vanilla extract
Directions:
Place all dry ingredients into a food processor. Blend until well mixed and crumbled. Add water to food processor. Mix until dough forms. Form five small balls out of the dough and roll in coconut flakes. Refrigerate for at least 30 minutes, and enjoy!
Recipes
by Dr. Kellyann
on Oct 17 2019
Green Smoothies are great for their amazing cleansing abilities. Here's a fresh new recipe to try. Find this recipe and more in my new book Dr. Kellyann's Cleanse and Reset.
Ingredients:
1½ to 1 cup water, coconut milk (not canned), or almond milk, unsweetened and carrageenan-free
Juice of ½ lemon
¼ avocado or 1/3 cup canned full-fat coconut milk
1 scoop Dr. Kellyann’s Flavorless Collagen Protein
1 cup fresh, frozen, or canned unsweetened pineapple chunks
5 to 6 fresh mint leaves
½-inch piece fresh ginger, peeled and grated (optional)
2 handfuls (about 1 cup) of baby spinach, chopped
Stevia or monk fruit sweetener to taste
Ice, add to blender or pour smoothie over ice
Directions:
In a blender, combine the water, lemon juice (if using), avocado, collagen powder, pineapple, mint, ginger (if using), spinach, stevia (if using), and ice (if using). Blend until smooth and creamy. If the smoothie is too thick, add more liquid of choice to reach the desired consistency.
Note:
If you prefer a creamy smoothie, use 1/3 cup coconut or almond milk, vanilla protein powder, and canned coconut milk.
If you prefer more of a slushy consistency, use 1 cup water, lemon juice, avocado, flavorless collagen, and stevia or monk fruit sweetener.
You can also substitute Flavorless Collagen Protein for our Bone Broth Protein - Vanilla if desired.
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 Oct 15 2019
Prep: 15 min | Cook: 10 min | Yield: 1 serving
Ingredients:
For the pesto:
1 cup basil leaves, tightly packed
½ cup baby spinach, tightly packed
1 clove garlic
¼ to ½ medium avocado
½ tablespoon lemon juice
¼ teaspoon Celtic or pink Himalayan salt
For the bowl:
1 or more cups cauliflower rice
Avocado or coconut oil cooking spray
4 to 6 ounces chicken, cut into strips
½ to 1 teaspoon Italian seasoning
1 red bell pepper, cut into strips
½ cup or more grape tomatoes, cut in half
3 or 4 fresh basil leaves, optional garnish
Directions:
Make the pesto:Put all pesto ingredients in a food processor/blender and process until smooth, stopping a few times to scrape down the sides. Mix half the pesto with cauliflower rice and place in a bowl to microwave. Reserve the remaining pesto for the topping.
Cook ingredients for the bowl:Spray a heavy skillet with cooking spray and heat on medium-high. When the pan is hot, add chicken, sprinkle with Italian seasoning, and sauté for about 5 minutes until the chicken is cooked through. Add bell pepper and tomatoes and sauté for 3 or 4 minutes. Warm cauliflower rice that’s been tossed with pesto in the microwave just to heat through, about 2 to 3 minutes. Top with chicken, vegetable mixture,and remaining pesto. Optionally garnisih with basil.Notes: You can replace the raw chicken with already prepared chicken and simply sauté the vegetables. This is equally delicious with shrimp or fish.
Recipes
by Dr. Kellyann
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 Dr. Kellyann
on Oct 10 2019
These chocolate keto brownies are the perfect treat featuring our Flavorless Complete Collagen Protein.
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
1 cup pumpkin puree or banana puree
1⁄2 cup smooth almond butter
1⁄4 cup cocoa powder
Optional - 1 serving liquid stevia (5-6 drops)
Directions:Preheat the oven to 350°F. Line a small loaf pan with wax or parchment paper; set aside. In a mixing bowl, add all ingredients and mix well. The batter should be thick and smooth. Pour the brownie batter in the lined pan and bake for 12-15 minutes, or until a toothpick comes out clean. Allow brownies to cool in the pan completely. For best results, refrigerate after for 2 hours.
Recipes
by Dr. Kellyann
on Oct 10 2019
Here's a creative way to add our Flavorless Complete Collagen Protein into your favorite dressing.
Ingredients:
2 scoops Dr. Kellyann's Complete Collagen Protein
1⁄4 cup balsamic vinegar
1⁄4 cup of orange juice
1⁄2 cup water
1 tbs grapeseed oil
1-2 tsp dried thyme
1⁄4 tsp salt
1⁄4 tsp vanilla extract
Directions:Combine all ingredients in blender and blend until smooth. Enjoy!
Recipes
by Dr. Kellyann
on Oct 08 2019
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
2 whole eggs
1 tsp vanilla extract
Optional - fruit, honey, chocolate
Directions:
Place a non stick skillet over medium high heat. In a bowl combine eggs, collagen protein powder and vanilla extract. Whisk until powder is dissolved.
Scoop about 1/2 of the mixture (if using an 8" pan) or 1/3 of the mix if using a smaller pan, into the pan and rotate pan around so the batter spreads thin. Cook until the bottom is lightly browned and flip it over to cook through.
Top with you favorite fruit, or drizzle with melted chocolate or honey!
Recipes
Strawberry Lemon Basil Detox Water
by Dr. Kellyann
on Oct 08 2019
If you're not familiar with detox water, it's any infused water that helps flush your system of toxins and improves your health. Infused water is water flavored by submerging fruit, vegetables, herbs, and spices in it. Try this Strawberry Lemon Basil Detox Water. This recipe, along with tons more, can be found in my new book Dr. Kellyann's Cleanse and Reset.
Prep Time: 5 min | Yield: 8 servings
Ingredients:
1 cup fresh or frozen strawberries
1/2 lemon, sliced
A small handful of basil, 6 to 8 leaves, scrunched in your hand (to release the aromatic oils)
3 cups or more of ice, enough to fill pitcher halfway
Enough purified water to fill a 2-quart (1/2 gallon) pitcher
Directions:
Add strawberries, lemon, and basil to a pitcher and top with the ice (this keeps the fruit and basil submerged). Fill the pitcher with the purified water. Refrigerate for at least 2 hours so the flavors can meld.
The flavors will continue to develop over time. As you drink the detox water, you can continue to add water to the pitcher until the fruit no longer infuses the water with flavor.
Recipes
by Dr. Kellyann
on Aug 06 2019
If you’re looking for alternatives to cow’s milk, that carton of almond milk in the grocery store might catch your eye. And yes—it’s a better choice for you than dairy, which is why I allow the unsweetened version on my diets (if it’s carrageenan-free, which I’ll explain shortly). But before you start using it, you need to know both the pros and the cons of this alternative milk.
The benefits of almond milk
First, let’s talk about the upsides of drinking almond milk. It’s low in carbs and calories, and it provides you with a little bit of protein and a good dose of vitamins and minerals (although most of these nutrients are added by the manufacturers). Unlike cow’s milk, it’s not inflammatory—if it’s free of sugar and a dangerous additive I’ll talk about in a minute—and it doesn’t load you with hormones that are bad for your body. I don’t consider it as good a choice as canned coconut milk, which has a better fat profile and more overall health benefits, but it definitely beats the stuff from the cow.
What’s more, almond milk is smooth and silky and tasty. It makes a great shake or smoothie, and it can satisfy your desire for a shot of milk in your morning coffee.
The drawbacks to using commercial almond milk
Now, let’s talk about the downsides of almond milk. First, commercial almond milk is nearly all water and only about 2% almonds (surprising, isn’t it?), so you’re not getting much nutrition for your money. Second, if you’re one of the many people who are sensitive or allergic to nuts, drinking almond milk can cause stomach upsets or other symptoms.
Third, commercial almond milk often contains added sugar, flavorings, and other questionable ingredients. And most importantly, it frequently contains an additive called carrageenan.
Carrageenan is an emulsifier that manufacturers add to almond milk so you don’t need to shake the carton to blend the contents. It’s made from red algae or seaweed, so you’d expect it to be good for you—but it’s not. In fact, it’s very, very bad news.
Researcher Joanne Tobacman, who’s studied carrageenan for years, has lobbied the government to ban it as a food additive. Her research implicates carrageenan as a culprit in gastrointestinal malignancy and breast cancer. In addition, her studies indicate that carrageenan may contribute to glucose intolerance and insulin insensitivity, both of which are steps on the road to diabetes.
Moreover, Tobacman isn’t giving mice massive doses of carrageenan. In fact, the mice in her diabetes research consume less carrageenan per body weight than the average American. What’s more, she’s using the same food-grade form that manufacturers use.
In short, even small doses of carrageenan may inflame your body and put you at higher risk for cancer, bowel problems, or diabetes. Does that sound like something you want in your diet? Nope.
What’s the answer? Buy smart—or make your own
Now that you know the bad news, let’s get back to the good news. If you read labels carefully, you can find brands of almond milk that don’t contain carrageenan, sugar, or other unnecessary ingredients. These are fine to use if you’re not allergic or sensitive to nuts.
Better yet, here’s a simple solution: make your own almond milk at home! It’s fun, it’s easy, and you’ll wind up with a milk that has no additives and contains more protein than the store-bought variety.
Making your own almond milk takes just a few minutes of actual work. (The rest is soaking time.) Here’s how to do it.
MAKE-IT-YOURSELF ALMOND MILK
Prep time: 10 min • Yield: about 5 cups
Ingredients
1 ½ cups whole raw almonds, optionally blanched
4 cups purified water for almond milk; more for soaking
1 teaspoon pure vanilla extract
1 to 2 tablespoons maple syrup or honey (optional)
Directions
Place almonds in a medium bowl. Cover with water and let them soak for at least 4 hours, or up to 2 days for creamier almond milk.
Drain the water and place almonds in blender. Add 2 cups water and blend to a creamy paste. Add the other 2 cups of water, vanilla, and preferred sweetener. Blend for 3 to 4 minutes. Taste and adjust vanilla or sweetener if desired.
Strain the almond milk in a fine sieve lined with cheesecloth or in a nut bag. Drain all the milk from the solids. Refrigerate.
Notes
You can reserve the solids, dehydrate, and pulse in blender to create almond meal/flour.
Variations
Almond milk tastes great in any of my Collagen shakes or cooler.
For Chocolate Almond Milk, use melted dark chocolate or cacao powder. Melt about 1/3 to ½ cup dark chocolate in a double boiler or microwave. Add about a cup of milk to the chocolate and stir. Mix with the rest of the almond milk and blend well. Taste and adjust sweetener as desired. A dash of salt brings out the flavors.
To make chocolate milk with cacao, put about ¼ to 1/3 cup cacao powder in a small bowl. Warm about 1 cup of the almond milk, add cacao and stir until fully dissolved. Mix with the rest of the almond milk and blend well. Taste and adjust sweetener as desired. A dash of salt brings out the flavors.
For Strawberry Almond Milk, add ½ to ¾ cup fresh or frozen strawberries to blender and add almond milk. Blend thoroughly. Taste and adjust sweetener as desired. If you don’t want any seeds in the milk, pour through a fine mesh sieve.
For Mango Almond Milk, add ½ to ¾ cup fresh ripe mango to blender and add almond milk. Blend thoroughly. Taste and adjust sweetener as desired.
Enjoy!
