Bone Broth Diet Recipes | Healthy Recipes | Dr. Kellyann

Recipes

Sriracha Honey Brussels Sprouts with Toasted Pecans

by Krystle Drake on Dec 09 2024

Not only does this dish deliver the perfect balance of heat, sweet, and crunch, but it’s also packed with sulforaphane, the anti-inflammatory antioxidant essential for supporting a healthy liver and the body’s natural detoxification process. A flavorful, nutrient-packed side that’s as good for your immunity this season as it is for your taste buds! Prep time: 45 -50min • Yield: 4 servings Ingredients: Brussels Sprouts: 1 lb Brussels sprouts, trimmed & halved 2 tbsp. extra virgin olive oil 1 tbsp. coconut aminos ¼ tsp. hand-harvested sea salt ¼ tsp. black pepper, ground 1 tsp. ground mustard seed Sriracha Honey Sauce: 1 tbsp. Dr. Kellyann’s Sriracha Chicken Bone Broth Powder 1 tbsp. raw Manuka honey 2 garlic cloves, peeled & minced ½” ginger knob, peeled & minced 1 tbsp. sriracha 1 tbsp. coconut aminos 1 tsp. apple cider vinegar, with the mother 3 tbsp. filtered water Garnish: ¼ cup raw pecans, toasted & roughly chopped Directions: Preheat the oven to 400°F, and line a large baking tray with parchment paper. Toss the Brussels sprouts with the evoo, coconut aminos, sea salt, and ground black pepper. Roast for 25-30 mins, flipping halfway, until crispy. While the Brussels sprouts roast, whisk together the Sriracha Bone Broth Powder, raw Manuka honey, garlic, ginger, sriracha, coconut aminos, apple cider vinegar, and water. Set aside. When the sprouts are done, remove from oven and lower heat to 350°F. Evenly toss the Brussels sprouts with the ground mustard seed powder. This simple step will significantly increase the sulforaphane content of the dish by adding an active source of the myrosinase enzyme, which activates glucoraphanin, the precursor to this powerful antioxidant. Spread pecans on the tray and toast for 7 minutes or until fragrant. Toss roasted Brussels sprouts in sauce, then top with toasted pecans. Serve to enjoy this season for the perfect balance of heat, sweet, and crunch! To store, refrigerate in an airtight glass container to last for up to 3 days.

Recipes

Golden Gut Butternut Squash Soup

by Krystle Drake on Nov 19 2024

Seasonal butternut squash soup designed to support digestion and rebuild the gut amongst this holiday season, packed with beta-carotene, anti-inflammatory spices, and my nourishing Chicken Bone Broth. A simple, creamy sheet pan soup the whole family will be thankful for this season. 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 sheet pan butternut squash soup recipe is sure to please. Prep time: 10 min • Cook time: 1 hr • Total Time: 50 • Yield: 6 servings Ingredients 1 large butternut squash, halved and seeded 2 carrots, peeled and cut into large chunks 1 medium leek, chopped 2 roma tomatoes, cut in half 1 garlic head, top chopped off 2 tablespoons extra virgin olive oil 1/2 tsp. turmeric 1/2 tsp. cumin 1/4 tsp. cayenne pepper 1/4 tsp. cinnamon 1/4 tsp. Celtic or Himalayan sea salt 1/4 tsp. black pepper 1" ginger knob 1 tsp. fennel seeds 2 tbsp. apple cider vinegar 3 cups Dr. Kellyann's Bone Broth Garnishes: Coconut Cream and pumpkin seeds Directions Preheat the oven to 400°F, and line a large baking tray with parchment paper. Halve the butternut squash, remove seeds, and score flesh to make it easier to scoop after roasting. Place the squash cut-side up in the center of the tray. Peel and chop the carrots and leek, then arrange them on either side of the squash. Slice the Roma tomatoes in half and add them to the sheet as well. Slice off the top of a garlic bulb and place in the center of the squash. Drizzle everything with the olive oil and evenly sprinkle the squash with the ground turmeric, cumin, Ceylon cinnamon, cayenne, Icelandic sea salt, and ground black pepper.Roast for 35-40 minutes, or until the squash is soft.Once cooled, scoop the squash into a blender with the roasted carrots, leek, Roma tomatoes, and peeled garlic, along with the fresh ginger, fennel seeds, apple cider vinegar, and bone broth. Blend until smooth, adding more bone broth for a thinner consistency if desired.Serve up this Thanksgiving season by finishing off with a drizzle of coconut cream and a sprinkle of toasted pumpkin seeds! Beyond the Ingredients: What Are the Health Benefits? This 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. 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 golden 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 can also complement the rich and savory taste of steak or roasted chicken, making for a satisfying and well-balanced meal.

Recipes

Healing Shiitake Mushroom Soup

by Krystle Drake on Oct 29 2024

Looking for a nourishing way to stay warm this winter? Our Healing Shiitake Mushroom Soup is packed with immune-boosting shiitake mushrooms, gut-friendly bone broth, and comforting flavors perfect for colder months. Whether you're battling winter chills or just craving a wholesome meal, this soup has you covered!

Grain Free Gnocchi and Bone Broth Marinara Sauce

Recipes

Grain-Free Gnocchi with Bone Broth Marinara Sauce

by Krystle Drake on Oct 17 2024

My favorite pasta dish is my dad’s signature grain-free gnocchi. Every special occasion, every celebration, it was always on the table, bringing comfort and joy to everyone gathering. It is even better paired with my protein packed Bone Broth Marinara Pasta Sauce. I hope this recipe brings love to your table, too!

Recipes

Bone Broth Burgers with Caramelized French Onions

by Krystle Drake on Sep 17 2024

There’s nothing quite like biting into a juicy, mouthwatering burger, right? But if you’re anything like me, the guilt creeps in shortly after that first delicious bite. What if I told you there’s a way to indulge in your favorite fast food without the guilt—and even with added health benefits? Introducing my Bone Broth Burger with Caramelized French Onions! This perfectly seasoned, collagen-rich burger combines the flavors you crave with the nourishment your body needs. With the addition of my secret ingredient, French Onion Bone Broth, you can support your joints, bones, skin, hair, and nails while sinking your teeth into a savory, satisfying meal. Ready to make your burger night a nourishing experience? Let's dive into this protein-packed recipe. Ingredients: For the burgers: 1 Packet of Dr. Kellyann's French Onion Bone Broth 1 pound of Grass-Fed Ground Beef (or any ground meat of your choice) 1/2 tsp. of black pepper (optional) For the Caramelized French Onions: 1 Packet of Dr. Kellyann's French Onion Bone Broth 8 oz. of hot water (to mix up your broth) 4 medium onions (sliced) 2 tbsp. of olive oil Directions For The Burgers: Combine all of the ingredients into a large bowl and mix together. Roll into 4-6 individual servings and then shape into burgers. Grill or sauté in a pan that is lightly greased for 5-6 mins on each side for medium and 8-9 mins on each side for well done. Serve on a bed of greens and top with Caramelized French Onions. Directions For The Caramelized French Onions: Heat the oil in a large sauté pan over medium heat, until melted. Pour Dr. Kellyann's French Onion Bone Broth into a glass measuring cup and stir in the 8 oz. of hot water. Add the sliced onions and 2 tablespoons of the broth to the pan. Sauté for 10-15 minutes, stirring occasionally but not constantly. Add 2 more tablespoons of broth to keep the onions hydrated, and scrape the bottom to deglaze. Continue to sauté for 10-20 more minutes, until browned and caramelized. (Time will vary depending on your stove, pan size and material, and size and shape of the onions. Reduce heat if they start to brown too much.) Top your burgers with the caramelized onions. Note: You can use the leftover onions in your other dishes such as scrambled eggs, soups, broths, casseroles, dips, salads, or any of your favorite dishes! Check out one of my favorite dips to take to parties, Caramelized French Onion Dip.

Recipes

Delicious and Nutritious Beef Bone Broth Recipe

by Alex Wittenberg on May 18 2023

Here's our delicious yet simple beef bone broth recipe. Give it a try and we think you'll fall in love with it! Prep time: 10 min • Cook time: 12 to 24 hr • Yield: 12 servings Ingredients 2 unpeeled carrots, scrubbed and roughly chopped 2 stalks celery, including leafy part, roughly chopped 1 medium onion, roughly chopped 7 cloves garlic, peeled and smashed 3½ pounds grass-fed beef bones (preferably joints and knuckles) 2 dried bay leaves 2 teaspoons kosher salt 2 tablespoons apple cider vinegar Directions Place all the vegetables and the garlic, bones and bay leaves into a large pot on the stove or in a slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch (about 13 cups). Cook for 12 to 24 hours on low. Use a shallow spoon to carefully skim the film off the top of the broth. Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt as needed. The broth will keep for 3 days in the fridge and 3 months in your freezer. Substitute: Feel free to substitute chicken, fish or pork bones or to combine them all. Also, adding dried mushrooms or using 2 tablespoons of fish sauce in place of salt (add it in Step 1) dramatically enhances the flavor of the broth. This is a great, simple recipe for beef bone broth. Enjoy! How Can Bone Broth Support Wellness? Bone broth is trending among health enthusiasts due to itsincredible benefits. It’s rich in nutrients such as gelatin and collagen, which can help maintain skin, hair, and nail health. Along with calcium and amino acids, such as glycine, these components make bone broth a great way to supplement your body with nutrients that can support overall wellness. Dr. Kellyann's bone broth can also help to support weight loss and manage cravings. It's low-carb and gluten-free, making it a great addition to a keto, paleo, or whole30 diet. Where Can You Get Bones for Bone Broth? There are several places where you can find good soup bones. One option is to use a whole chicken and remove the meat, then use the leftover carcass for the broth. You can also check out your local butcher or whole foods store for leftover beef bones or chicken feet. When making bone broth, it's essential to use high-quality ingredients, such as organic veggies and seasonings. You can use a stockpot on the stovetop to cook your bone broth or throw the bones into a slow cooker or pressure cooker for added convenience. If you're too busy to make your own, you can simply useDr. Kellyann's Bone Broth to get the benefits of bone broth in a convenient powdered format. Bone Broth: The New Superfood Bone broth has been around for centuries, but its health benefits have contributed to its recent popularity as a "superfood.”. Dr. Kellyann Petrucci, bestselling author and expert on the topic, has also popularized bone broth throughDr. Kellyann's Bone Broth Diet. Dr. Kellyann's bone broth is a tasty and convenient way to incorporate bone broth into your diet. For more inspiration on ways to use bone broth,Dr. Kellyann's bone broth cookbook has plenty of healthy recipes that include bone broth, including soup recipes, stews, and smoothies. Sources: Bone Broth: Is It Good for You? | Cedars-Sinai CollagenSupplements for Aging and Wrinkles: A Paradigm Shift in the Fields of Dermatology and Cosmetics | National Library of Medicine

Broth in a white bowl with a single garnish

Recipes

Duck Bone Broth

by Alex Wittenberg on May 11 2023

If you're comfortable making bone broth now and want to try something a little different why not try duck bone broth. It has a richer flavor than chicken bone broth and works great in all kinds of soups. Prep: 15 min • Cook: 4 to 6 hrs • Total Time: 6-8 hrs • Yield: varies depending on pot size; these ingredients are sufficient for 2 to 3 quarts broth Ingredients: 2 duck carcasses 6 to 8 chicken feet or 1 pig's foot (optional) Enough purified cold water to just cover the bones in the pot; the pot should be big enough to add 2 to 3 quarts of water ¼ cup apple cider vinegar 2 to 4 large carrots, scrubbed and roughly chopped 3 to 4 stalks of organic celery, including the leafy part, roughly chopped 1 medium onion, cut into large chunks 1 clove garlic 2 teaspoons black peppercorns Small bunch of fresh herbs such as parsley, sprigs of thyme and rosemary, bay leaf, and marjoram Put duck carcasses into a roasting pan and place in a preheated 400º oven. Roast duck for one hour until the bones are well browned. This step isn't necessary, but it greatly enhances the flavor of duck bone broth. Place all the bones in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1 inch. Cover the pot. On medium heat, bring the water to a simmer. Use a shallow, wooden spoon to carefully skim the film off the top of the broth. If you are cooking in a crock pot, you will have to wait until the water gets warm before skimming, but you can continue with the next step. Add all the remaining ingredients and reduce the heat to low. You want the broth to barely simmer. Skim occasionally over the first 2 hours, and be sure the bones stay beneath the water. You may have to add water during the cooking process. Cook for at least 4 hours or up to 6. Turn off the cooker or remove the pot from the heat. Using tongs or a large, slotted spoon, remove all the bones. Pour the broth through a fine mesh strainer and discard the solids. Let cool on the counter before refrigerating. You can skim off the fat easily after the broth is chilled. If you do skim off the fat, retain it for roasting vegetables. When chilled, the broth should be very gelatinous. The broth will keep for five days in the refrigerator and three or more months in your freezer. Notes: You use chicken feet or a pig's foot for the cartilage, which is necessary for good broth and the health benefits of gelatin, collagen, and calcium. Neither chicken nor pig's feet will impart flavor to the broth. If you use chicken feet, you must remove the outer yellow skin if the butcher has not already done so. To do this, immerse them in boiling water for 10 to 20 seconds, and they will peel easily. If you cook them any longer, peeling them is nearly impossible because they become rubbery. It's also easier to peel them before they are frozen. You can cut off the claws if you choose. If your crock pot is small (2 quarts or less), you can cut back on the quantities in the recipe. Measurements need not be specific in making broth. However, you'll have less work to do if you use a large kettle or stockpot on the stovetop. Since you might use the broth in various recipes, I prefer not to salt it while cooking. Enjoy! What Are the Benefits of Duck Bone Broth? Like other bone broths, duck bone broth has several benefits. This flavorful broth is packed with essential nutrients that can support your overall health and wellness. For instance, bone broths contain gelatin, collagen, and amino acids that can help maintain healthy joints and connective tissues, support gut and bone health, and encourage healthy skin, hair, and nails. What Parts of the Duck Should You Use? Using the right parts of the duck is crucial to making the best possible bone broth. To make duck bone broth, you'll need a whole duck or a duck carcass, including the wingtips, duck feet, and neck. Roasting the duck beforehand in duck fat and veggies like carrots, onions, and fresh thyme can add an extra layer of flavor to your broth. If you're short on time or just want a convenient way to enjoy the benefits of bone broth, Dr. Kellyann's Bone Broth Liquids and Powdered Bone Broths are a delicious and hassle-free solution. Simply heat them up and enjoy the hearty goodness of bone broth in a flash! These ready-to-go packages are perfect for busy weekdays or when you're on the go. Duck Bone Broth: The Bottom Line Making duck bone broth is a simple and rewarding process that can benefit your health and well-being. With the right ingredients and a little bit of time and patience, you can make a flavorful and nutritious broth.Whether you're making soups, stews, or ramen, replacing chicken stock with duck bone broth can add depth and richness to any dish. Start making duck bone broth and discover the many benefits of this nutrient-packed food. Sources: Specific Collagen Peptides Benefit the Biosynthesis of Matrix Molecules of Tendons and Ligaments | Journal of International Society of Sports Nutrition A Review of the Effects of Collagen Treatment in Clinical Studies | National Library of Medicine

Recipes

Hearty Beef Vegetable Soup

by Rachel Stroecker on Apr 12 2023

Loaded with tender chunks of beef, hearty vegetables, and fragrant herbs and spices, this soup is both satisfying and nutritious. It's also incredibly versatile, as you can add or substitute any vegetables you have on hand to create your own unique variation. Whether you're looking for a cozy meal to warm you up on a cold day or a healthy and filling dish to feed a crowd, this soup is sure to hit the spot. Prep time: 30 min | Cook time: 1 hour | Yield: 6 servings Ingredients 1 tablespoon olive or avocado oil 1½ lbs chuck or beef stew meat, cut into ¾-inch cubes 2 teaspoons Celtic or pink Himalayan salt, divided 1 medium onion, diced 2 medium potatoes, peeled and diced into ½-inch pieces 3 medium carrots, cut into coins or half-moons 2 ribs celery, diced 1 medium red bell pepper, diced 2-3 cloves garlic, minced 14-oz can diced tomatoes 4 cups Dr. Kellyann's Beef Bone Broth 1 cup dry red wine (or another cup of bone broth) 2 tablespoons Worcestershire sauce 1 bay leaf 1 teaspoon dried thyme 1 teaspoon ground black pepper ¾ cup frozen green beans (see notes) ½ cup frozen peas Instructions Add 1 tablespoon oil to a stockpot or Dutch oven over medium heat. Salt the beef with 1 teaspoon salt. When the oil is hot, brown beef in batches for about 3 – 4 minutes, flipping the meat so all sides brown. Keep the meat in one layer so you don’t crowd the pot. Remove beef as it’s cooked and set aside leaving the oil and brown bits in the pot.Using the same pot, still on medium heat, add potatoes, carrots, celery, and pepper and sauté 5-6 minutes. Add the garlic and sauté for another minute. Add the beef back to the pot and add tomatoes, bone broth, wine, Worcestershire sauce, bay leaf, thyme, pepper, and remaining teaspoon salt and scrape up any brown bits left in the bottom of the pot using a wooden spoon. Cover and simmer on medium low for 1 hour. Add the green beans and peas and simmer for another 5-10 minutes to warm through. Taste and adjust salt and pepper if needed. Remove bay leaf before serving. Note You can also use fresh green beans. Add them when you add the bone broth.

Recipes

Sweet Potato Mash with Indian Spices

by Rachel Stroecker on Apr 12 2023

This Sweet Potato Mash with Indian Spices recipe is a perfect way to add some excitement and flavor to your traditional side dishes. The creamy and smooth texture of the sweet potatoes perfectly complements the bold and aromatic blend of Indian spices, including cumin, coriander, and turmeric. Prep time: 10 min | Cook time: 40 to 50 min | Servings: 4 to 6 Ingredients 2 pounds sweet potatoes, scrubbed 3 tablespoons ghee ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground turmeric ½ teaspoon ground ginger ¼ teaspoon ground cinnamon 1/8 teaspoon cayenne pepper, optional 1 teaspoon Celtic or pink Himalayan salt ½ teaspoon black pepper 2 tablespoons freshly squeezed lime juice, about 1 lime 3 tablespoons cilantro, discard stems, coarsely chopped ¼ to ½ cup Dr. Kellyann’s Chicken Bone broth Cilantro, coarsely chopped (for garnish, optional) Instructions Preheat oven to 425 degrees F and place oven rack in the center of the oven. Line a baking sheet with parchment or foil. Poke each potato with a fork in 4 or 5 places to release steam while roasting. Place on prepared baking sheet. Do not wrap them in foil. Bake for 40-50 minutes until very soft. Tip: Test with a knife. The potatoes should be creamy on the inside. While the potatoes are roasting, heat ghee in a small sauté pan over low heat and add coriander, cumin, turmeric, ginger, cinnamon, and (optionally) cayenne pepper. Stir to blend and warm for 1-2 minutes until the spices become fragrant. Add salt and pepper and set aside until potatoes are done baking. When the potatoes are done, scrape the insides into a bowl. Pour the warm ghee and spice mixture, lime juice, and bone broth over the potatoes and mash. Garnish with cilantro. Note If you are a lover of curry, you can add ½ teaspoon or more to the spice mix. If you want the dish to have more moisture, add additional bone broth.

Recipes

Creamy Avocado Soup

by Rachel Stroecker on Mar 24 2023

Your skin needs hydration and collagen to stay soft and supple. With collagen from bone broth and healthy oil from avocados, this soup give your body what it needs to keep your skin dewy and glowing. We've also included a sweet and spicy mango salsa to add a whole new depth of flavor to the avocado soup. If you're allergic to mangos or prefer another topper, there are several options in the notes that you might enjoy. Prep time: 20 min for both recipes | Cook time: 20 min | Yield: 4-5 servings Ingredients For the soup: 2 tablespoons avocado oil 1 small onion, about ½ cup diced 1 clove garlic, minced 1 quart (4 cups) chicken bone broth 2 ripe avocados, peeled and cut into chunks 1 cup full fat canned coconut milk ¼ cup freshly squeezed lime juice, about 2 limes ½ cup cilantro, stems removed ½ - 1 teaspoon ground coriander 1 teaspoon Celtic or pink Himalayan salt ½ teaspoon black pepper For the mango salsa: 2 ripe mangos, ¼-inch dice ½ red bell pepper, ¼-inch dice ¼ cup red onion, ¼-inch dice ½ small jalapeno, seeded and finely minced, about 2 tablespoons 2 tablespoons freshly squeezed lime juice, about 1 lime 2 tablespoons cilantro, stems removed, coarsely chopped ¼ - ½ teaspoon Celtic or pink Himalayan salt Instructions To make the salsa: Combine all ingredients in a bowl, toss, and refrigerate so flavors can meld while you prepare the soup. To make the soup: In a stockpot over medium heat, add avocado oil and onions and sauté for 7-8 minutes until soft. Add garlic and sauté for another 1-2 minutes. Add broth, avocados, coconut milk, lime juice, cilantro, coriander, salt, and pepper and simmer for 15–20 minutes. Blend with an immersion blender or using a food processor or blender. If you use the latter, process the soup in batches, covering the top with a clean kitchen towel to avoid getting burned. If you want to thin the soup, add a little more bone broth. To make the soup even creamier, add more coconut milk. Serve with mango salsa or one of the variations below. Notes There are endless delicious variations for this one. If you decide to skip the mango salsa, any number of ingredients make excellent toppings for this soup. A few of my favorites are onions or scallions, chopped cilantro, salsa fresca, chopped tomatoes, a drizzle of olive oil, toasted pepitas, or hot sauce. If you enjoy hot and smoky flavors, consider adding smoked paprika, ground chipotle powder, or chipotle in adobo to the soup. If you use the latter, add before blending. Start with ½ chipotle pepper and 1 or 2 teaspoons of adobo. You can always add more, but you can't take it back.

Recipes

Minted Pea Soup

by Rachel Stroecker on Mar 15 2023

Pea soup is just one of many classic recipes perfect for every season. Serve it either chilled or hot — it's delicious either way! In the springtime you can sometimes find fresh English peas at the farmer’s market, so take advantage of this delicate treat when you can. You’ll have the task of shelling them, but it can be a Zen-ful time if you can spare a half hour. No time? No worries; in this recipe, frozen peas work just as well as fresh. Prep time: 10 mins | Cook time: 20 min | Servings: 4 – 5 servings Ingredients 2 tablespoons ghee or pasture raised butter 1 leek, white part only, sliced 1 clove garlic, minced 1 quart (4 cups) chicken bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder) 6 cups fresh or frozen green peas, thawed and divided 1 cup peppermint leaves, stems removed and coarsely chopped ½ teaspoon Celtic or pink Himalayan salt ¼ teaspoon ground black pepper Extra virgin olive oil for drizzling, optional Fresh mint leaves for garnish, optional Instructions If you are using Dr. Kellyann's Bone Broth powder, first prepare 4 cups of bone broth according to the package instructions. Melt ghee/butter in a stockpot over medium heat. Add leeks and sauté for 8 to 10 minutes to soften. Add garlic and cook for another 2-3 minutes. Add bone broth, 5 cups of peas, and peppermint leaves. Bring to a boil and simmer over medium heat for about 10 minutes. Remove from heat and blend with an immersion blender, food processor, or blender. Add salt and pepper. Taste and adjust salt as desired. Add the remaining cup of peas and simmer for about 5 minutes to heat through. Optionally drizzle with olive oil and top with fresh mint leaves when serving. Note: If you use a blender or food processor, process in batches, covering the top with a clean kitchen towel to avoid getting burned.

Recipes

Quick Chicken Soup

by Rachel Stroecker on Mar 15 2023

Who doesn’t love a hearty bowl of chicken soup? This one is a favorite — one shared by Lynn Feder. The only adaptation is using bone broth. That simple change allows you to get this dish on the table in about half the time of the original. It also ensures you’re getting all the minerals, collagen, and health benefits of bone broth, rather than plain stock. Prep time: 20 min | Cook time: 35 min | Yield: 8 to 10 servings Ingredients 3 quarts (12 cups) chicken bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder) ¾ pound skinless, bone-in chicken breasts ¾ pound skinless, bone-in chicken thighs or drumsticks 4 carrots, peeled and sliced 4 celery ribs, sliced 2 leeks, white part only, sliced or 1 small to medium onion, diced ¾ cup parsley, discard stems, chopped 1 teaspoon turmeric powder or 1½-inch piece of turmeric, peeled, not sliced 1-inch piece fresh ginger, peeled, not sliced 2 teaspoons Celtic or pink Himalayan salt ½ -1 teaspoon ground black pepper Instructions If you are using Dr. Kellyann's Bone Broth powder, first prepare 12 cups of bone broth according to the package instructions. Pour bone broth into a large stockpot and bring to a boil, add chicken, bring to a slow simmer, and immediately reduce heat to medium low or low. Do not boil the chicken. After about 15 minutes of simmering, use a fine mesh sieve to remove any foam that has floated to the top. (This is protein from the chicken; removing it keeps the broth clear, but this step is optional.) Add carrots, celery, leeks, parsley, turmeric, and ginger. Cover and simmer on low for about 20 minutes or more until the vegetables have softened. Remove chicken, discard bones, shred meat with two forks, and return to pot. Stir in salt and pepper. Taste to adjust seasoning and serve. Notes You can add zoodles, ½ cup brown rice or pasta per serving for a heartier variation, if you choose. Keep in mind, pasta and rice are not approved for my 10 and 21-day plans — but zoodles are! Do not boil the chicken because it will toughen the meat. Always keep to a gentle simmer which ranges between 185- and 205-degrees F.

Recipes

Cucumber Melon Gazpacho

by Rachel Stroecker on Mar 15 2023

This gazpacho is a welcome reprieve on sweltering days. Enjoy a cup as a first course or have a bowl for lunch. The soup is filled with tummy-soothing ingredients that will gently calm your digestive system. Prep Time: 15 min | Yield: 4 servings Ingredients 2 cups chicken bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder) ¼ cup onion, coarsely chopped, optional 1 small clove garlic, coarsely chopped, optional 1 English cucumber, coarsely chopped, remove seeds if large ½ cantaloupe or honeydew, 3 – 4 cups, coarsely chopped ½ avocado, coarsely chopped 3 - 4 tablespoons freshly squeezed lemon or lime juice 1 teaspoon fresh ginger, grated ¼ cup peppermint leaves, remove stems and loosely pack 1 ½ teaspoons Celtic or Pink Himalayan salt ½ teaspoon black pepper Instructions If you are using Dr. Kellyann's Bone Broth powder, first prepare 2 cups of bone broth according to the package instructions. Working in batches, combine all ingredients in a food processor or blender and blend until smooth. After working in batches, combine and stir well. Refrigerate for 2 hours. Top with mint, if desired, and serve. Notes If you’re sensitive to onions or garlic, omit them for the recipe. If you enjoy your gazpacho thinner, add more bone broth. If you like spice, add ¼ to ½ chopped jalapeno.

Recipes

Egg Drop Broth

by Rachel Stroecker on Mar 15 2023

This healthy egg drop broth features bone broth instead of stock, making it a nourishing and tasty alternative to take-out. You won't find this collagen boost in a plastic container, that's for sure! Best of all, the recipe is so easy, you could make bowl for yourself faster than you could place an order for pick-up at your local restaurant. Prep time: 5 min | Cook time: 3 min and 10 min wait time | Yield: 1 serving Ingredients 1 cup chicken bone broth, or more for a thinner soup (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder) ½ - 1-inch piece ginger, whole 1 small clove garlic, smashed 1 egg, whisked 1 handful spinach, chopped 1 – 2 button or Cremini mushrooms, thinly sliced, optional Dash Celtic or pink Himalayan salt or dash coconut aminos Dash ground black pepper Instructions If you are using Dr. Kellyann's Bone Broth powder, first prepare 1-2 cups of bone broth according to the package instructions. Place bone broth, ginger, and garlic in a small saucepan. Bring to a boil. Slowly pour in the whisked egg and stir. Add spinach (and mushrooms, if desired) cover, turn off heat, and steep for about 10 minutes to let flavors meld. Season with salt or coconut aminos and pepper.

Recipes

Mighty Greens Broth

by Rachel Stroecker on Mar 08 2023

This comforting broth couldn't be easier. You just need a large pot, some bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder), and a few simple ingredients. Best of all, it's totally customizable — so you can use whatever greens your heart desires (i.e., spinach, watercress, kale, cabbage, arugula, chard, collards, parsley, cilantro, etc.). Choose your favorites, or create a "refrigerator purge meal" with the greens you haven't eaten throughout the week. Prep time: 15 min | Cook time: 20 min | Makes: 6-8 servings Ingredients 2 quarts (8 cups) chicken bone broth. 2 leeks, white part only, thinly sliced (about ½ to ¾ cup) 3 stalks celery, sliced 2 cloves garlic, minced or smashed 1 teaspoon dried tarragon or thyme (or 3-4 sprigs, fresh) 6 or more cups of greens, cut into into ½-inch ribbons. 1 teaspoon Celtic or pink Himalayan salt ½ teaspoon black pepper Extra virgin olive oil for drizzling Instructions If you are using Dr. Kellyann's Bone Broth powder, first prepare 8 cups of bone broth according to the package instructions. In a large stockpot combine broth, leeks, celery, garlic, and tarragon/thyme. Simmer on medium heat for 8 – 10 minutes to allow the leeks to soften and the herbs to infuse the broth. Add greens, salt, and pepper and simmer on low for 5 – 10 minutes until the greens are soft but not mushy. If you are using collard greens, they take longer to cook, so add them first, simmer until they start to soften, then add the remaining greens. Taste and adjust salt and pepper as desired. NOTE: If your chosen greens have stems and/or tough center veins, remove them before cutting. Feel free to combine greens to make your 6 cups — for example, bok choy, watercress, and cabbage OR kale, arugula, and spinach.

Recipes

Carrot Ginger Soup

by Rachel Stroecker on Feb 27 2023

If you love fresh ginger, carrots, garlic and turmeric, then this Carrot Ginger Soup is for you! With an appetizing aroma and a vibrant color, this creamy and hearty soup has a spicy taste that will leave you craving more. It's a recipe perfect for cold autumn days, or anytime you need a bowl of comfort. Prep time: 15 min | Cook Time: 25 min | Yield: 4-5 servings Ingredients 12 carrots, peeled 2 tablespoons avocado oil 2 teaspoons powdered turmeric 3-inch piece of ginger, peeled and sliced 1½ teaspoons cinnamon ¼ - ½ teaspoon ground cloves, optional 2 or more cups chicken bone broth 14 -ounce can full fat coconut milk ½ teaspoon Celtic or pink Himalayan salt ¼ teaspoon black pepper Instructions Preheat oven to 400 degrees F. Line a sheet pan with parchment for easy cleanup. Cut the carrots in half vertically and horizontally unless they are very thin. Place carrots on prepared pan and toss with avocado oil. Roast 20 – 25 minutes until tender. When carrots are done, place in a food processor and add all remaining ingredients. Blend until smooth and creamy. If needed, warm soup on the stovetop. If you like your soup a little thinner, add more bone broth.

Recipes

Thai Sweet Potato Soup

by Rachel Stroecker on Feb 23 2023

Craving a little spice? Try this warm and delicious soup, bursting with flavor from Thai red curry paste. You'll throw out all the sweet potato soup recipes you have in your cookbooks! Bone broth makes this soup healthier and more nutrient-dense. Prep time: 15 min | Cook time: 40 min | Servings: 5 - 6 Ingredients 3 tablespoons ghee or coconut oil 1 small onion, diced (about ½ cup) 2 lbs sweet potatoes, peeled and cut into 1-inch cubes (about 5 cups) 2 cloves garlic, minced 1-inch piece of ginger, peeled grated 1-2 tablespoons Thai red curry paste (to taste) 1 quart (4 cups) chicken bone broth 1 stalk lemongrass, cut into 1-inch pieces 14-ounce full fat can coconut milk 1 teaspoon Celtic or pink Himalayan salt ½ teaspoon black pepper ¼ cup cilantro, stems removed, coarsely chopped, divided 1 small-medium jalapeno pepper, thinly sliced, for garnish, optional Instructions In a stockpot over medium high heat, add ghee/coconut oil and sauté the onions for about 4 minutes. Add the sweet potatoes and sauté for another 5 minutes. Add the garlic and ginger and sauté for another 2 minutes. Stir in 1 tablespoon Thai red curry paste, bone broth, and lemongrass, and bring to a simmer. Reduce heat to medium low and simmer for about 30 minutes until the sweet potatoes are soft. Remove lemongrass and puree with an immersion blender or in batches in a blender or food processor until smooth. Return to stock pot if blender or food processor was used, stir in coconut milk, season with salt and pepper, and warm through. Add half of the cilantro and save the rest for garnish. Taste to determine if you want to add more red curry. Add by the teaspoonful until you get the desired spiciness.

Recipes

Unlock the Ritual