Recipes
Recipes
by Dr. Kellyann
on Dec 29 2022
This savory, collagen-packed, gut-healing alternative to your morning brew is as satisfying as it is delicious. And it's easy to make!
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Yield: 2 servings
Ingredients
1, 16.9-ounce carton of Dr. Kellyann Bone Broth (available at Whole Foods), OR 2 cups liquid bone broth, OR 2 packets powdered bone broth + 16 ounces water
2 tablespoons grass-fed butter, ghee, coconut oil, or MCT oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Pinch sea salt
Pinch black pepper
Optional toppings
Ground turmeric (for dusting your latte with extra golden goodness!)
Fresh herbs
Squeeze of lemon
Instructions
Combine all ingredients (except for toppings) in a small pot over medium heat, stirring until combined. Use a handheld frother to whip broth mixture until smooth and frothy. Divide equally into 2 mugs and share with a friend.
Dr. Kellyann Diet & Program Compatibility
You may enjoy this latte on these plans:
Cleanse and Reset
10-Day Belly Slimdown (within your eating window but only use ghee, coconut oil, or MCT oil)
Bone Broth Diet (within your eating window but only use ghee, coconut oil, or MCT oil)
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Dec 08 2022
PREP TIME: 50 min | COOK TIME: 15-20 min | Makes 1 pie
Ingredients
Paleo Pie Crust
2 ½ cups almond meal
½ teaspoon salt
½ teaspoon baking soda
½ cup coconut oil, melted
2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Filling
12 oz chocolate melted in double boiler
⅔ cup almond butter (cashew may be used)
⅓ cup palm shortening
2 teaspoons apple cider vinegar
½ teaspoon fresh lemon juice
¼ teaspoon ground sea salt
⅓ cup maple syrup, or to taste
½ tablespoon vanilla extract
Ice Cream
1 can of full fat coconut milk
1/3 cup maple syrup
Directions
Preheat the oven to 325 degrees.
Make the Paleo Pie dough by combining dry ingredients in a large bowl and the wet ingredients in a separate, smaller bowl. Then, slowly stir the wet ingredients into the large bowl to combine with dry ingredients.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden. Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Make the Paleo Pie filling by combining the almond butter, palm shortening, vinegar, lemon juice and salt in a bowl.
Using a stand mixer or hand mixer, whip the filling until you achieve a cream cheese consistency. Beat in the maple syrup and vanilla.
Make the ice cream by placing coconut milk and maple syrup in your ice cream maker. Mix until consistency of ice cream.
Note: If you do not have an ice cream maker, use store-bought dairy-free ice cream made with coconut milk.
Assembling the Pie
Layer One:
Pour 6 oz of melted chocolate over pie crust. Place in refrigerator until hard. (approx. 10 min)
Layer Two:
Take out and add ice cream mixture. Place in freezer until firm. (approx. 20 min)
Layer Three:
Take out and add almond filling and place in freezer until firm. (approx. 10 min)
Layer Four:
Add the remainder of the chocolate to the top of the pie along with slivered almonds for decoration. Cover and Freeze. Remove from freezer 20 minutes prior to serving.
Recipes
by Dr. Kellyann
on Dec 08 2022
Prep time: 50 min • Cook time: 15-20 min
Ingredients
Pie Crust
2 ½ cups almond meal
½ teaspoon salt
½ teaspoon baking soda
½ cup coconut oil, melted
2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Ice Cream
1 can of full fat coconut milk
1/3 cup pure maple syrup
10 oz mini chocolate chips
Directions
Preheat the oven to 325 degrees.
Make the pie crust by combining dry ingredients in a large bowl and the wet ingredients in a separate, smaller bowl. Then, slowly stir the wet ingredients into the large bowl to combine with dry ingredients.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden. Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Make the ice cream by placing coconut milk and maple syrup in your ice cream maker. Mix until consistency of ice cream. Add in 6 oz of the chocolate chips to ice cream as mixture starts to thicken.
Note: If you do not have an ice cream maker, use store-bought dairy-free ice cream made with coconut milk.
Assembling the Pie
Layer One:
Pour 6oz of melted chocolate over pie crust.
Place in refrigerator until hard (approximately 10 min).
Layer Two:
Add ice cream mixture. Place in freezer until firm (approximately 20 min).
Layer Three:
Add the remainder of the chocolate to the top of the pie and use a spoon to create a textured appearance (optional). Cover and Freeze.
Remove from freezer 20 minutes prior to serving.
Recipes
by Dr. Kellyann
on Nov 17 2022
Prep time: 5 min • Cook time: 5 min • Yield: 2-4 servings
Ingredients
2 garlic cloves
One 16-ounce bag frozen cauliflower florets
1½ tablespoons coconut oil
½ cup coconut milk
2 teaspoons dried thyme leaves
Salt and ground black pepper to taste
Directions
Peel the garlic and cook along with the cauliflower, following the package directions, until the cauliflower is very soft but not waterlogged.
In a microwave-safe bowl or small saucepan, heat the coconut oil, coconut milk, thyme, salt and pepper about 1 minute.
Meanwhile, purée the cauliflower in a food processor, scraping down the sides. Add the coconut milk and process about 10 seconds. Taste and adjust seasonings.
Note: You can use fresh cauliflower for this recipe, but frozen cauliflower packs the same nutritional punch and reaches a creamy texture faster and easier than fresh. Vary It! Try substituting parsley or chives for the dried thyme. You may also use chicken broth in place of the coconut milk.
Enjoy!
Recipes
by Dr. Kellyann
on Nov 17 2022
Prep time: 20 min • Cook time: 2 ½- 3 ½ hr • Yield: 6-8 servings
Ingredients
12 – 14 pound organic turkey
2 tablespoons olive oil
Poultry Spice Rub
2 large leek, chopped into large pieces
2 large carrot, chopped into large pieces
2 stalks celery, chopped into large pieces
2 granny smith apple, cored and quartered (optional)
½ – 1 cup filtered water
Directions
Pre-heat the oven to 425 degrees.
Remove the giblet package from the chest cavity. The giblets can be used to make soup and gravy; freeze any unused portions.
Rinse the turkey under cold water.
Trim the extra skin and fat from the turkey and discard.
Dry the turkey inside and outside with a paper towels.
Sprinkle the chest cavity of the turkey generously with salt.
Rub the turkey with the olive oil; coat all the skin surfaces.
Rub the Poultry Spice Rub on all surfaces of the oiled turkey.
Place the leeks, carrots, green apple, and celery in the chest cavity.
Place the turkey in a large roasting pan, breast side up. Fold back the wings to create a perch for the turkey to sit on.
Pour a ½ cup of water in the bottom of the pan and do not cover it at this time.
Bake for 30 minutes. The turkey should have began to brown on top.
Reduce the heat to 325 degrees. Add more water if needed; the pan should not be dry.
Place a lid or foil on the turkey and continue cooking for 2 – 3 hours.
10 minutes before the turkey is finished cooking remove the lid so it can continue browning.
The turkey is done when a meat thermometer inserted into the leg or thigh registers 165 degrees.
Let the turkey rest for 20 minutes before carving.
Pour off and save the pan drippings for the gravy and to make soup.
Recipe courtesy of Celia Fern
Recipes
by Dr. Kellyann
on Nov 10 2022
Is there anything tastier than the spicy, warm flavor of gingerbread? This latte is so cozy and delicious, you won’t believe it’s a healthier version of a seasonal favorite, and it's packed with good-for-you collagen. It's the perfect warm drink to sip by the fire or to share with a friend.Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Yield: 2 servings
Ingredients
2 cups of coffee
2 scoops of Dr. Kellyann’s Complete Collagen Protein
½ cup full-fat coconut milk
1 tablespoon molasses
2 teaspoons raw honey
¾ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
Directions
Combine all ingredients and blend until frothy.
Optional
2 packets of Dr. Kellyann Collagen Coffee dissolved in hot water can be used in place of the two cups of coffee.
Recipes
Cream of Wild Mushroom Soup Recipe
by Dr. Kellyann
on Nov 03 2022
PREP TIME: 10 MINUTES • COOK TIME: 45 MINUTES
Yield: Makes eight 1-cup Portions: 1 vegetable, 1/2 fat
2 teaspoons ghee
1 cup finely chopped yellow onion
1/2 cup chopped celery
1/2 cup of chopped carrots
1/4 teaspoon ground red pepper
1 large clove garlic
1 cup of uncooked wild rice
6 ounces shiitake mushrooms, wiped clean (about 2 cups)
9 ounces cremini mushrooms, wiped clean (about 3 cups), divided
6 ounces white mushrooms, wiped clean (about 2 cups)
2 teaspoons fresh thyme or 1 teaspoon dried
1 teaspoon Celtic or pink Himalayan salt
1/2 teaspoon ground black pepper
6 cups of Miso Mushroom Bone Broth
2/3 cup coconut milk
1 teaspoon fresh cilantro to garnish
Directions:Melt the ghee in a large pot over medium-high heat. Add the onion, celery, and red pepper and cook, stirring frequently, for about 4 minutes, or until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the shiitakes, 6 ounces (about 2 cups) of the cremini, the white mushrooms, thyme, salt, and black pepper. Continue to cook, stirring, for 7 to 10 minutes, or until the mushrooms give off their liquid and start to brown.
Add the broth and bring to a boil. Immediately reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 15 minutes, or until the mushrooms are soft.
Remove from the heat. Add the coconut milk and the remaining 3 ounces cremini mushrooms. Puree with a handheld immersion blender or in batches in a food processor or blender. Return to the pot and simmer for 10 minutes. Adjust the seasoning to taste and serve.
Note:Substitute additional cremini mushrooms if shiitake mushrooms are not available.
Recipes
by Dr. Kellyann
on Oct 20 2022
There's nothing quite like the rich and creamy goodness of roasted butternut squash soup. This delicious soup is a true comfort food, offering a perfect balance of sweet and savory flavors that can soothe your taste buds and nourish your body.
This recipe is easy to make and can be stored in an airtight container for later use. So, whether you're looking for an easy weeknight meal or a cozy dinner on a chilly evening, this bacon and butternut squash soup recipe is sure to please.
Prep time: 15 min • Cook time: 1 hr • Total Time: 1 hr 15 min • Yield: 6 servings
Ingredients
1 large butternut squash, peeled and cut into large chunks
6-8 oz. slices bacon, diced
3 carrots, peeled and cut into large chunks
1 1/2 tablespoons coconut oil, melted
1 small yellow onion, chopped
1 small apple, peeled and chopped
3 cups chicken stock or bone broth
1 cup coconut milk or heavy cream
1 teaspoon kosher salt
1 to 2 tablespoons ground cinnamon, to taste
1 tablespoon ground nutmeg
Fresh Italian parsley (optional)
Directions
Preheat oven to 350℉.
Toss squash and carrots with coconut oil and arrange on a baking sheet. Roast uncovered for 35 minutes or until tender.
In a large soup pot or Dutch oven over medium-high heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside for soup garnish.
Add the onion and apple to the Dutch oven and sauté in bacon fat over medium heat until tender, about 5 minutes. Add the roasted butternut squash, carrots, chicken broth, and coconut milk, and boil, stirring often. Remove from heat.
Blend the soup with an immersion blender in a food processor or blender until smooth in several small batches. (If using a blender or food processor, use small batches to avoid a mess!)
Return to pot, simmer, and season with salt, cinnamon, and nutmeg. Garnish with bacon and serve soup in large bowls.
Beyond the Ingredients: What Are the Health Benefits?
This bacon and butternut squash soup recipe is packed with essential nutrients that your body craves during the colder months. For instance, butternut squash is loaded with vitamin A, potassium, and calcium.
Butternut squash and carrots provide a sweet flavor, as well as pack in vitamin C. This essential nutrient can help support the immune system and maintain optimal vision.
Meanwhile, the crispy bacon adds a smoky element to the dish while also providing a good source of protein. Additionally, this creamy soup is low in carbohydrates and can be customized with your favorite flavor of bone broth.
What Can You Serve on the Side?
This bacon and butternut squash soup is a delicious and satisfying meal on its own. Still, if you're looking for a side dish to round out your meal, there are plenty of options. For example, a fresh green salad dressed with olive oil and black pepper would provide a crunchy contrast to this soup's creamy texture.
You could also serve roasted veggies, such as sweet potatoes or red peppers, alongside the soup for an extra dose of vitamins. This soup's creamy texture and smoky bacon flavor can also complement the rich and savory taste of steak, making for a satisfying and well-balanced meal.
Bacon Butternut Heaven
Bacon and butternut squash are a match made in culinary heaven. The salty, smoky crunch of the bacon perfectly complements the sweet and creamy squash. You can also sprinkle a little paprika and cayenne pepper if your tastebuds are in the mood for a little kick.
And if you're looking for a way to take this soup to the next level, a dollop of sour cream on top adds a tangy note that balances the soup's richness. With its comforting taste, easy preparation, and healthy ingredients, this bacon and butternut squash soup recipe is sure to become a go-to dish for the cooler time of year.
Sources:
U.S. Department of Agriculture (USDA) | FoodData Central
Vitamin C and Immune Function | National Library of Medicine
Nutrients for the Aging Eye | National Library of Medicine
Recipes
by Dr. Kellyann
on Aug 01 2022
Prep time: 5 min | Servings: 2
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
1 cup diced fresh mango
1/2 cup unsweetened, carrageenan-free almond milk
1 container of dairy-free coconut yogurt, unsweetened. (SO Delicious unsweetened plain is a great brand)
Dash of cinnamon - optional
1/4 teaspoon ground cardamom
Stevia to taste, optional
Directions:
Add all of the ingredients to the bowl of a blender.
Puree until smooth. Serve immediately!
Recipes
Turkey Kale Meatballs with Zucchini Noodles and Salsa Cruda
by Dr. Kellyann
on Jul 27 2022
Prep Time: 20 min | Cook Time: 20 min | Servings: 4
For the Meatballs:
1 packet Dr. Kellyann's Homestyle Bone Broth
Coconut oil spray
1 pound ground turkey
10 ounces frozen kale, thawed
1/2 cup yellow onion, minced
1/2 cup carrot, grated
1 large egg
1 clove garlic, minced
Celtic or pink Himalayan salt
Freshly ground black pepper
For the Salsa:
3 tomatoes
1/2 medium yellow onion
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Celtic or pink Himalayan salt
Freshly ground black pepper
For the Noodles:
3 zucchini, spiralized into noodles
2 tablespoons sliced basil leaves
Directions for the Meatballs:
Heat the oven to 425 F. Line a large rimmed baking sheet with foil and coat with coconut oil spray.
Combine turkey, Dr. Kellyann's Homestyle Bone Broth powder, egg, kale, onion, carrot, garlic, and a pinch of salt of pepper. Roll into 12 meatballs.
Place onto baking sheet and coat with a bit more coconut oil spray.
Bake until cooked through and lightly golden, flip meatballs halfway through, about 18 minutes.
Directions for the Salsa and Noodles:
In a medium bowl, toss together the tomatoes, onion, garlic, olive oil, and vinegar. Season to taste with salt and pepper.
Recipes
Healthy Cauliflower Soup Recipe
by Dr. Kellyann
on Jun 15 2022
Prep time: 30 min | Yield: 4 Servings
Ingredients:
3 cups cauliflower florets, steamed
2 cups Dr. Kellyann's Rosemary Thyme Bone Broth
1 cup almond flour
1-2 cloves garlic
1 medium shallot, coarsely chopped
½ english cucumber, peeled, seeded, and coarsely chopped plus 2 tablespoons for garnish
2-3 teaspoons sherry vinegar
¼ cup extra virgin olive oil, plus 2 tablespoons to drizzle
½ teaspoon Celtic of Pink Himalayan salt
1 teaspoon rosemary
⅛ teaspoon white pepper
¼ cup sliced almonds, toasted, for garnish
Directions:
Steam cauliflower for about 8 minutes. Drain, rinse in cold water to chill, and drain well.
Put cauliflower, broth, almond meal, garlic, shallot, cucumber, and vinegar in blender and blend until smooth and creamy. Blend in olive oil. Add salt and pepper and taste. Chill for at least 2 hours or serve at room temperature. Garnish with a drizzle of oil, cucumber pieces, and toasted almonds.
If you would like the soup thinner, blend in more Homestye Bone Broth
Note: Hot liquids in a blender will expand and release steam; use caution when blending hot liquids.
Recipes
by Dr. Kellyann
on May 11 2022
Prep time: 20 min. | Cook time: 25 min. | Yield: 4-6 serving
Ingredients:
1 packet Dr. Kellyann's Beef or Classic Chicken Bone Broth
1 tablespoon bacon drippings
3 cloves garlic, finely minced
1/4 cup sweet yellow onion, finely diced
1 1/2 tablespoons dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon coconut aminos
2 teaspoons smoked paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon Celtic of Pink Himalayan Sea Salt
Juice of 1 lemon
1 (7oz) jar or can tomato paste
Directions:
In a saucepan, heat bacon drippings on medium heat.
Add garlic and onion, and sauté until soft and translucent.
Add mustard, apple cider vinegar, coconut aminos, paprika, cayenne pepper, and salt, and continue to sauté for one minute.
Add lemon juice, bone broth, and tomato paste.
Whisk all the ingredients together, until smooth.
Bring to a light boil, reduce to simmer. Simmer for 30-45 minutes.
Note: The sauce can be stored in an airtight container in the refrigerator.
Recipes
by Dr. Kellyann
on May 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
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
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 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
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.
