Recipes
Recipes
by Dr. Kellyann
on Jul 06 2018
When the summer heats up, simply cool down your favorite hot cocoa! This summer, try your favorite hot cocoa blended with ice for the perfect Frozen Hot Chocolate. For a collagen-rich, low-carb version use my Collagen Hot Cocoa.
Frozen Hot Chocolate
Prep Time: 5 Min – Yield: 1 serving
1 packet of Collagen Hot Cocoa
10 oz. unsweetened almond milk
1 1/2 cups of ice cubes
Optional- top with whipped coconut cream
Blend in a blender until the ice turns to a slushy consistency. Pour into a glass.
Enjoy!
Recipes
Gut-Healing Kimchi from the 10-Day Belly Slimdown
by Dr. Kellyann
on Jun 12 2018
Gut-Healing Kimchi Recipe from The 10-Day Belly Slimdown
PREP TIME: 30 MIN. (ACTIVE) | YIELD: ABOUT 4 CUPS
1 medium head napa cabbage
¼ cup Celtic or pink Himalayan salt (do not use iodized salt)
Filtered, nonchlorinated water
5 garlic cloves, grated or minced
1 teaspoon grated fresh ginger (about ½-inch knob)
2 tablespoons fish sauce or water
1 to 5 tablespoons Korean red pepper flakes (gochugaru; see Notes)
¾ cup peeled daikon matchsticks
4 scallions, cut into 1-inch pieces
2 carrots, cut into matchsticks
Wash the cabbage, cut it lengthwise into 2-inch-thick slices, and discard the center core. Put the cabbage in a large bowl and add the salt. Massage with your hands for a few minutes until it starts to soften, cover with filtered water, place a plate on top of the cabbage, and weight the plate down with something heavy, such as a can of tomatoes.
Let stand at room temperature for about 1½ hours. Put the cabbage in a colander and rinse well at least three times. Set aside to drain for 15 minutes while you make the seasoning paste. In a large bowl, combine the garlic, ginger, fish sauce or water, and Korean red pepper flakes to make a paste. Add the daikon, scallions, and carrots. Squeeze out any moisture left in the cabbage and combine it with the other vegetables and spicy paste.
Wearing rubber gloves, gently mix all the ingredients together and pack into a clean glass jar until the liquid rises above the vegetables. Leaving at least 1 to 2 inches of headroom, loosely seal the jar, and put it on a plate or in a bowl to collect any juices that overflow while the kimchi ferments. Keep the mixture at room temperature so the vegetables can ferment; do not refrigerate. Open the jar once daily to pack down the vegetables using a clean utensil and allow the gases produced during fermentation to be released.
This is also the time to taste it to see if it is fermented to your liking. After tasting, do NOT insert the utensil back into the kimchi. You will likely want 2 to 4 days of fermentation, unless you’re a hard-core kimchi fan. The longer it ferments, the stronger it gets. When done, refrigerate. Serve immediately or store in the refrigerator for 1 to 2 weeks.
NOTES: Fermented foods heal the gut by feeding it healthy bacteria. Korean red pepper flakes, or gochugaru, is a sun-dried Korean chile pepper that has been ground to a flaky/powdery texture. You can find it online or in Asian groceries. It is very hot and spicy with a bit of smokiness. Use 1 to 5 tablespoons depending on how hot you like your kimchi; if you are making it for the first time, start with about 2 tablespoons.
Gut-Healing Kimchi Recipe from the 10-Day Belly Slimdown Fermented foods heal the gut by feeding it healthy bacteria... and kimchi is one of my all-time favorite fermented foods!
Recipes
by Dr. Kellyann
on May 17 2018
Here’s a little info about what clarified butter or ghee is and how to make it. Clarified butter has all the milk solids removed from the butterfat. The remaining butterfat is clarified butter and will remain golden yellow when melted with no separation. Typically, it is produced by melting butter and allowing the components to separate by density and spooning off the solids. Clarified butter can be used over high heat without burning as quickly as unclarified butter (You can see why chefs love it!) and will keep for 3 to 6 months in the refrigerator. On the Bone Broth Diet, it’s important to clarify your butter so that it will be nondairy.
HOW TO MAKE GHEE
Total Time: 5-10 Minutes
Ingredients: Grass- Fed Butter
Directions: Heat the butter gently, wait until the fat and dairy solids separate, and spoon off the solids. Ghee will keep for 3 to 6 months in the refrigerator. When cold, it will be solid again.
Here is the 411 on how ghee is made and why it’s so delicious - with no whey and casein it’s perfect for those who are lactose intolerant or avoiding dairy! Have you tried it? Let me know in the comments! — Dr. Mehmet Oz Posted by DrKellyann on Tuesday, May 15, 2018
Enjoy!
Recipes
Coconut Mocha Collagen Fat Bombs
by Dr. Kellyann
on May 08 2018
Coffee is a flavor enhancer for chocolate because it adds a depth and richness to chocolate. Bakers use this trick for adding depth to their chocolate recipes. It’s common to add a bit of espresso powder to chocolate recipes. In fact, coffee can be added in a small amount and make a big difference without creating a mocha flavor. I’ve heard it described as interplay of smoky, bitter, and rich that marries chocolate and coffee so well.
Combine coffee, chocolate and coconut and you have yourself a sinfully delicious, yet low-carb, treat with no added sugars. Keep in mind that the collagen bombs are full of good healthy fat, but coconut oil liquefies when it gets warm. So to keep your bombs solid, keep them in the refrigerator or freezer. I prefer the freezer because they are easier to remove from the pan, muffin tin, or candy molds. Within a minute they’re ready to enjoy. And they are literally melt-in-your-mouth delicious.
Prep time: 5 mins ● Cook time: 3 mins (optional) ● Yield: About 12 tablespoon-size servings
Ingredients:
¼ cup coconut oil
½ cup canned full-fat coconut milk
1 scoop or 1 packet Chocolate Collagen Shake™ or 1 packet Collagen Hot Cocoa™
1 packet Instant Collagen Coffee™
⅛ cup shredded unsweetened coconut, and optionally more for sprinkling on top
Directions: In a small saucepan heat coconut oil on low until melted. You can also microwave the coconut oil for about 30 seconds until melted. If you live in a warm climate, you may not need to melt the coconut oil if it is already liquefied. Stir together all ingredients. Pour into an 8” x 8” pan, mini muffin tins, or silicone/plastic candy molds. Top with additional coconut if desired. Freeze until firm. These bombs melt quickly out of the freezer, so take them out just before serving.
Enjoy!
Recipes
Creamy Chocolate Collagen Pudding
by Dr. Kellyann
on May 08 2018
The chia seeds in the pudding create the creamy pudding-like texture while adding healthy fats and fiber. The collagen and protein in my Chocolate Bone Broth Protein will keep you feeling satisfied for hours.
Ingredients:
½ avocado
1 cup almond milk or coconut milk (not canned)
1 scoop of Chocolate Bone Broth Protein Powder
1 tablespoon cocoa or cacao powder
1 tablespoon chia seeds
Directions:
In a small bowl mash the avocado with a fork until creamy. Add the remaining ingredients and blend until fully combined.Pour into bowl(s) or dessert cup(s).Refrigerate for at least an hour to thicken into a pudding consistency.
Enjoy!
Recipes
by Dr. Kellyann
on May 04 2018
If you’ve never had a Mexican chocolate drink, you’re in for a real treat. By adding cinnamon, ancho chili, and chipotle this shake is transformed. Chili and chocolate have been combined since the time of the Aztecs…..and for good reason.
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water or almond milk, coconut milk, or coconut water if you’re on the maintenance plan
2 tablespoons coconut cream or ¼ cup full-fat coconut milk (optional for those on maintenance, adds creaminess)
1 scoop chocolate Bone Broth Protein
Pinch or two cinnamon
1/16 teaspoon ancho chili powder (adjust to your liking)
1/16 teaspoon chipotle chili powder (adjust to your liking)
Ice, add to blender or pour shake over ice (optional)
Directions: Pour liquids into blender first then add all other ingredients. Blend well
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 Enjoy!
Recipes
Vanilla Latte Collagen Mug Cake
by Dr. Kellyann
on Apr 27 2018
The texture of my collagen-rich mug cake 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! Enjoy your latte in a mug… as a cake! Rich in protein and collagen and loaded with intense flavors, you’ll begin to think about your latte in a new way.
Vanilla Latte Collagen Mug Cake
Prep time: 5 mins ● Cook time: 2 to 2½ mins ● Yield: 1 serving
Ingredients:
¼ cup almond flour
½ mashed banana (optional)
1 egg
1 scoop Vanilla Bone Broth Protein
1 packet Collagen Coffee
½ teaspoon baking powder
Coconut oil pan spray
Directions: Combine all ingredients in a small bowl. Spray a large coffee mug with coconut oil. Pour in cake mix. Microwave for about 2½ minutes if you use the banana or about 2 minutes without the banana. The cake will rise up above the mug as it bakes, but will deflate when done cooking. Let cool for a few minutes before enjoying. The mug will be extremely hot.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 14 2018
These sweet treats are absolutely delicious and melt in your mouth. A perfect craving-killer and dose of healthy fat for an 80/20 Forever snack.
Prep time: 5 mins ● Freeze time: 3-5 mins ● Yield: About 12 tablespoon-size servings
Ingredients
1/4 cup coconut oil
1/2 cup sunflower seed butter
1 scoop Bone Broth Protein in Vanilla
1 packet Instant Collagen Coffee™
1/8 teaspoon Celtic or pink Himalayan salt
Directions
In a small saucepan heat coconut oil and sunflower seed butter on low until melted. You can also microwave the coconut oil for about 30 seconds until melted. If you live in a warm climate, you may not need to melt the coconut oil if it is already liquefied. Stir together all ingredients. Pour into an 8” x 8” pan, mini muffin tins, or silicone/plastic candy molds. Freeze until firm. These bombs melt quickly out of the freezer, so take them out just before serving.
If desired, top with nuts, coconut flakes, or a dark-chocolate-covered espresso bean before freezing — bring them to a party and everyone will be impressed!
Recipes
by Dr. Kellyann
on Nov 10 2017
If you enjoy turkey on Thanksgiving and Christmas (or any other time of year), don't just throw those precious bones away! Simmer them into some delicious holiday bone broth to help keep you fueled up and slimmed down between feasts.
Ingredients:
Turkey carcass (use the bones from your Thanksgiving feast!)
Enough purified water to just cover the bones in the pot; the pot should be big enough to add 2 to 3 quarts water
2 to 4 carrots, scrubbed and roughly chopped
3 to 4 stalks organic celery, including leafy part, roughly chopped
1 medium onion, cut into large chunks
Directions: Place your turkey carcass in a pot. Add onion, celery, a carrot or two, and any seasonings you like, cover your turkey bones with filtered water, then let your broth simmer for at least 6 to 8 hours on the stovetop or in a slow cooker.
Recipes
Orange Ginger Mulled Cider with Collagen
by Dr. Kellyann
on Nov 06 2017
For that occasional treat while you’re on the 80/20 maintenance plan, the sweet, spiced taste of this cider satisfies your sweet tooth, AND gives you a boost of collagen to erase fine lines.
Prep time: 25 min • Yield: 2 servings
Ingredients:
2 cups of fresh, no-sugar-added apple cider (check your labels for added sugar!)
1 cup of water
1 packet of Orange Cream Collagen Cooler
6 whole cloves
1 (3-inch) cinnamon stick, broken into pieces
1/2 orange, sliced
1-inch peeled, fresh ginger, cut into 6 slices
Directions: Combine all ingredients into a medium saucepan. Simmer over low heat for 20 minutes, strain, and pour into 2 mugs.
Enjoy!
Recipes
by Dr. Kellyann
on Oct 28 2017
This mocha shake gives you a kick of caffeine to start your day, AND a healthy dose of pure, grass-fed collagen.
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water or almond milk, coconut milk, or coconut water if you’re on the maintenance plan
2 tablespoons coconut cream or ¼ cup full-fat coconut milk (optional for those on maintenance, adds creaminess)
1 packet Chocolate Almond Collagen Shake™
1 packet Collagen Coffee
Ice, add to blender or pour shake over ice (optional)
Directions: Pour liquids into blender first then add all other ingredients. Blend well
Enjoy!
Recipes
by Dr. Kellyann
on Aug 20 2017
This Kimchi Omelet is featured in Dr. Kellyann's Bone Broth Cookbook.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings
Portions: 1 protein, 1/4 fat, 1/2 vegetable
In this breakfast eye-opener, gochugaru-spiked eggs wrap around crumchy kimchi. A wake-up call for your tastebuds, and great for your gut as well!
Ingredients:
1 tablespoon coconut oil
1 small zucchini, halved lengthwise and thinly sliced crosswise
1 scallion, halved lengthwise and cut into 1-inch pieces
3/4 cup chopped kimchi
8 large eggs
1/2 - 1 teaspoon gochugaru or crushed red-pepper flakes
Celtic or pink Himalayan salt
Directions:
In a large nonstick skillet, heat the coconut oil over medium heat. Add the zucchini and scallion and sauté on medium-high heat,cook stirring until the zucchini is slightly golden, about 3 minutes.
Add the chopped kimchi and warm thoroughly, about 1 minute. Meanwhile, whisk together the eggs, chili flakes, and a pinch of salt in a small bowl. Add the egg mixture to the nonstick pan, skillet, cover, and cook until set, about 5 minutes. Slide onto a plate, slice, garnish with spring onions, and serve.
Enjoy!
What Are the Health Benefits of Kimchi?
This low-calorie and gluten-free food contains delicious veggies with yummy seasonings. This breakfast dish doesn’t just taste amazing — it also has quite a few health benefits.
The probiotics kimchi develops during its fermentation process can support your health by encouraging immune health and supplying your body with healthy microorganisms.
Kimchi can also help support weight loss. Recent research has suggested that eating fermented kimchi may promote a healthy BMI. This could be because kimchi and eggs are both low in carbohydrates, which also makes them compatible with those following a keto or paleo diet.
How Else Can You Enjoy Kimchi?
You can always enjoy kimchi on its own, but you also have plenty of other imaginative ways to explore this traditional Korean dish.
Here are a few other easy kimchi recipes you can try:
Kimchi fried rice
Kimchi stir fry
Kimchi pancakes
Kimchi tacos
Kimchi dumplings
Experiment and pair with your favorite foods to find new ways kimchi can be part of your diet.
Kimchi Omelet: Your New Brunch Favorite
A unique take on a breakfast favorite, kimchi omelets deliver tastiness and nutritiousness all in one meal. They’re also quick and easy to make, making them great options for a fast brunch. Experiment with spices and additions to create your own delicious recipe!
For more cooking fun, check out our blog and download some of our favorite low-carb recipes!
Sources:
Different Immune Regulatory Potential of Lactobacillus plantarum and Lactobacillus sakei Isolated from Kimchi | NIH
Fermented Kimchi Reduces Body Weight and Improves Metabolic Parameters in Overweight and Obese Patients | NIH
Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: randomized clinical trial | PMC
Recipes
by Dr. Kellyann
on Aug 20 2017
This Raspberry Sorbet with Orange Cream Collagen Cooler is delicious, healthy, and beautiful!
Raspberry Sorbet with Orange Cream
Yield: 2 servings
Ingredients:
1 cup frozen raspberries
2 packets of Collagen Cooler in Orange Cream
1 cup water
2 ripe bananas
Directions: Blend all ingredients and re-freeze for 4 hours, or until it reaches desired sorbet texture... serve with coconut shreds on top. NOTE: Enjoy this sorbet if you are on the 80-20 maintenance plan. If you are still on the 21-Day Bone Broth Diet stay on track by making it a breakfast smoothie instead!
Raspberry Smoothie with Orange Cream
Yield: 1 serving Portions: 1 protein, 1 fat, 1 fruit
Ingredients:
1/2 cup frozen raspberries
1 packet of Collagen Cooler in Orange Cream
1 cup unsweetened coconut milk
Ice, optional
Directions: Add all ingredients to a blender and blend well. Hope you enjoy!
Recipes
Pecan-Crusted Chicken with Homestyle Applesauce
by Dr. Kellyann
on Aug 20 2017
This Pecan-Crusted Chicken with Homestyle Applesauce Recipe is from the bestselling Dr. Kellyann’s Bone Broth Cookbook.
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings
Portions: 1 protein, 1/2 fat, 1 fruit
Elevate your chicken breast with a crunchy nut crust. Chunky cinnamon-spiced applesauce makes a sweet side for this Pecan-Crusted Chicken with Homestyle Applesauce
For the applesauce:
2 apples, such as McIntosh or Golden Delicious peeled (or leave on the peels for extra fiber), cored, and cut into 1/2-to 1-inch chunks.
Pinch of ground cinnamon
For the chicken:
1 pound boneless, skinless chicken breasts
1 teaspoon Celtic or pink Himalayan salt
1 teaspoon freshly ground black pepper
1 large egg
1/2 cup ground or very finely chopped pecans
2 tablespoons olive or coconut oil
For the applesauce: In a medium saucepan, combine the apples, 2 tablespoons water, and the cinnamon. Cover and cook over medium-low heat until the apples are very tender, about 25 minutes. Stir to smash the apples into a chunky sauce. Cover and set aside to keep warm. Stir before using.
For the chicken: Cut each breast crosswise into thirds. Place the pieces between 2 sheets of plastic wrap or in a zip-top plastic bag and pound with a meat mallet or heavy skillet until an even 1/2 inch thick. Season the pieces with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Set aside.
In a shallow bowl or pie plate, lightly beat the egg with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. In a separate bowl, combine the pecans and the remaining 1/4 teaspoon each salt and pepper.
Dip each cutlet into the egg mixture, evenly coating both sides and allowing excess egg to drop off. Dredge in the pecan mixture, pressing lightly to coat both sides.
In a skillet, heat 1 tablespoon of the oil over medium heat. Add half the chicken and cook until deep golden on both sides and no longer pink, about 5 minutes per side. Wipe out the pan and repeat with the remaining oil and chicken.
Serve with the warm applesauce.
Enjoy!
Recipes
Instant Pot Classic Chicken Bone Broth
by Dr. Kellyann
on Jun 05 2017
Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy to make a big batch of bone broth. Here's how to do it.
Instant Pot: Dr. Kellyann's Classic Chicken Bone Broth Recipe
This is based on my Back to Basics Bone Broth Recipe.
Prep time: 14 mins • Cook time: 90 mins to 2 hours / 2 to 3 hours • Yield: Varies, about 1 gallon
2 or more pounds raw chicken bones/carcasses and additional wings, thighs or feet
2 unpeeled carrots, scrubbed and roughly chopped
2 stalks celery, including leafy part, roughly chopped
1 medium onion, roughly chopped
3 cloves garlic, peeled and smashed (optional)
2 teaspoons kosher salt
2 tablespoons apple cider vinegar
Directions
Place the vegetables, garlic, bones, and bay leaves into your pressure cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch. Put on the cover and pressurize.
Cook on high pressure for 90 minutes to 2 hours for chicken or turkey, and 2 to 3 hours for beef.
When the cook time finishes, allow the Instant Pot to naturally release.
Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt if needed.
Chill the broth. It will keep for 3 days in the fridge and 3 months in your freezer.
Enjoy!
Recipes
Instant Pot Pulled Pork with Cranberries and Pecans
by Dr. Kellyann
on May 30 2017
Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch. If there are any leftovers….
Instant Pot Pulled Pork with Cranberries and Pecans
Prep time: 15 mins • Cook time: 35 mins • Yield: 6 servings
Ingredients:
¼ cup spicy brown mustard
½ teaspoon garlic powder
½ cup coconut sugar or ½ teaspoon stevia
½ teaspoon Celtic or Pink Himalayan salt
¼ teaspoon freshly ground pepper
3 ½ pounds boneless pork shoulder, trimmed of excess fat
2 cups onions, roughly chopped
1 cup fresh cranberries
3 cups finely shredded cabbage, for serving
½ cup chopped pecans, toasted, for serving
½ cup dried cranberries, for serving
Directions: In a small bowl, combine mustard, garlic powder, coconut sugar/stevia, salt and pepper and mix well. Rub mixture on pork. Add the pork to the Instant Pot and top with onions and cranberries. Using your cooker’s instructions, bring the cooker up to full pressure.
Reduce heat to low, maintaining full pressure, and cook for 45 minutes. Allow to naturally release. Transfer pork to a platter or cutting board and shred with two forks. Strain the liquid discarding the cranberries and onions. Pour the strained liquid over the pork. Serve over shredded cabbage topped with chopped pecans and dried cranberries.
Enjoy!
Recipes
Instant Pot Pork Loin with Sauerkraut and Apples
by Dr. Kellyann
on May 30 2017
This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and kraut are sometimes served over mashed potatoes. It might sound like a crazy combination, but the flavors meld to create a sweet and savory sauce. Try them over cauliflower mashed potatoes to soak up all that goodness.
Instant Pot Pork Loin with Sauerkraut and Apples
Prep time: 15 mins • Cook time: 60 mins • Yield: 4 to 6 servings
Ingredients:
2 to 3 pound pork loin roast
½ teaspoon Celtic or Pink Himalayan salt
½ teaspoon freshly ground pepper
2 tablespoons pasture-raised butter or ghee
2 large onions, chopped
3 cloves garlic, chopped
1 cup chicken bone broth
4 to 6 cups sauerkraut, rinsed and drained
3 Granny Smith apples, peeled, cored and chopped
Directions: Season roast with salt and pepper. Set your Instant Pot/pressure cooker to the sauté setting*, melt butter/ghee, and brown roast on all sides. Remove the roast from the cooker and add onions, garlic, and broth. Scrape brown bits from the bottom. Return roast to the cooker and using your cooker’s instructions, bring up to full pressure.
Reduce heat to low, maintaining full pressure, and cook for 45 minutes. Using quick release method, release pressure and quickly add sauerkraut and apples to the cooker. Bring back to full pressure for 5 minutes and again use the quick release method. Slice and serve with sauce.
Serving suggestion: Serve with cauliflower “mashed potatoes”.
Recipes
Pork Chops in Creamy Garlic Sauce
by Dr. Kellyann
on May 30 2017
With just a few ingredients and your Instant Pot, you can have a delicious pork chops ready in minutes!
Instant Pot Pork Chops in Creamy Garlic Sauce
Prep time: 15 min • Cook time: 10 mins • Yield: 6 servings
Ingredients:
2 tablespoons pasture- raised butter or ghee
6 center cut pork chops, ½- to ¾-inch thick
½ teaspoon Celtic or Pink Himalayan salt
¼ teaspoon freshly ground black pepper
1 cup chicken bone broth
¼ cup garlic cloves, crushed
2 tablespoons arrowroot
½ cup unsweetened almond milk (not vanilla)
Directions: Set your Instant Pot to sauté*, heat the butter/ghee, season met with salt and pepper, and brown the chops on both sides. Remove the chops and deglaze the pan with the chicken bone broth. Return the pork chops to the cooker and cover with the crushed garlic cloves.
Using your cookers instructions, bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 8 minutes. Allow pressure to naturally release, set chops on a platter, stir arrowroot into almond milk, add to the pan juices, and bring to a boil, raising heat to the sauté setting. Stir and allow to thicken for about 2 to 3 minutes.
Note: *If your electric pressure cooker does not have sauté setting, sauté ingredients on the stove top. If you are using a non-electric pressure cooker that you use on the stove top, you can sauté in the same pot.
Enjoy!
Recipes
by Dr. Kellyann
on May 30 2017
This hearty Instant Pot Oxtail Ragout is rich with flavor! Warm and comfy and good for the soul! If you haven’t had oxtail, it’s a great addition to your meal plan. It is tender, succulent, and extremely rich in collagen.
Instant Pot Oxtail Ragout
Prep time: 15 mins • Cook time: 35 mins • Yield: 6 servings
Ingredients:
2 tablespoons pasture-raised butter or ghee
1 large onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 ½ cups beef bone broth
1-14 ounce can diced tomatoes
2 bay leaves
1 to 2 teaspoons fresh thyme or ½ to 1 teaspoon dried
½ teaspoon fresh rosemary or ¼ teaspoon dried
½ teaspoon salt
3 peppercorns
3 oxtails, joints separated, about 4 to 5 pounds
2 teaspoons red wine vinegar
2 tablespoons arrowroot (optional)
2 tablespoons water (optional)
Directions: Set your Instant Pot/Pressure cooker to the sauté setting*, heat butter/ghee and sauté onions, celery, and carrots for 2 minutes, or until softened. Add beef bone broth, tomatoes, bay leaves, thyme, rosemary, salt, and peppercorns and stir. Add oxtails. Using your cooker’s instructions, bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
Allow to naturally release. Skim off any excess fat, remove the bay leaves and peppercorns and add the red wine vinegar. If you wish to thicken the ragout, blend the arrowroot into 2 tablespoons of water. Bring the ragout to a boil on the sauté setting and stir in the arrowroot mixture. Boil gently, stirring constantly until the ragout has thickened, about 2 minutes.
Note: *If your electric pressure cooker does not have sauté setting, sauté ingredients on the stove top. If you are using a non-electric pressure cooker that you use on the stove top, you can sauté in the same pot.
Enjoy!
Recipes
Instant Pot Lemon and Herb Chicken
by Dr. Kellyann
on May 30 2017
Need to get dinner on the table in a flash? You can “roast” a whole chicken in your pressure cooker in about 25 minutes. The chicken will be juicy and tender. Filling the cavity with lemon slices and herbs with bring added flavor. And after you feast, you can pop the bones right back in the pot to make a perfect batch of Instant Pot Chicken Bone Broth in only about 75 minutes—talk about a win-win!
Instant Pot: Lemon and Herb Chicken
Prep time: 20 mins • Cook time: 25 mins • Yield: 6 servings
Ingredients:
4 pound whole chicken, giblets removed and chicken rinsed
1 tablespoon olive oil
1 tablespoon pasture-raised butter or ghee, melted
1 teaspoon Celtic or Pink Himalayan salt
½ teaspoon freshly ground black pepper
1 cup chicken bone broth
½ lemon, cut in slices
½ yellow onion, quartered
2 cloves garlic
Several sprigs of fresh thyme, fresh rosemary, Italian parsley, and fresh sage
Directions: Rub the chicken breast with the olive oil and butter/ghee and season the entire chicken with salt and pepper. Preheat your Instant Pot/pressure cooker to the sauté setting*, and place the chicken in the cooker breast side down. Brown the chicken for about 2 minutes or until the breast is golden brown, but not burned. Remove the chicken from the cooker place on a plate. Deglaze the pan with the chicken bone broth.
Put the lemons, onions, garlic, and fresh herbs into the cavity of the chicken and return to the cooker. If your cooker has a rack, place chicken on rack; it makes removing the chicken from the pot easier. Using your cooker’s instructions, bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 20 minutes. Allow to naturally release and test the chicken for doneness. A thermometer inserted into the thigh should register at least 170 degrees Fahrenheit.
If necessary, bring the cooker back to full pressure and cook for another 5 to 10 minutes. Quick release and recheck the temperature. Transfer the chicken to a plate or carving board, tent with foil and allow to rest. If desired, strain and degrease the broth using a fat separator. Carve the chicken and pour part of the broth on the carved meat and serve the rest on the side.
Note: *If your electric pressure cooker does not have sauté setting, brown chicken in a skillet on the stove top. If you are using a non-electric pressure cooker that you use on the stove top, you can sauté in the same pot.
Enjoy!
