Recipes
Recipes
Sriracha Honey Brussels Sprouts with Toasted Pecans
by Dr. Kellyann
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
by Dr. Kellyann
on Dec 02 2024
Hormone-balancing smoothie that tastes like a holiday snickerdoodle! Designed to support hormonal health from the inside out, with maca root and ground flaxseed balancing estrogen levels, and probiotics, healthy fats, and protein working together to nourish your body all season long.
Prep time: 5 min • Yield: 1 servings
Ingredients:
¾ cup frozen cauliflower florets
½ cup unsweetened coconut yogurt
1 scoop Dr. Kellyann Bone Broth Protein Powder-Vanilla
1 tbsp raw macadamia butter
1 tbsp maca powder
1 tbsp ground flaxseed
½ tsp cinnamon
1 tsp pure vanilla extract
½” ginger knob, peeled
1 cup macadamia nut milk or any nut milk
3-4 ice cubes
Blend all ingredients until smooth. Pour into a glass, and enjoy whenever you are craving something sweet!
Recipes
No-Bake Paleo Gingerbread Cookies
by Dr. Kellyann
on Dec 02 2024
Gingerbread is my favorite holiday cookie to make, and this is my no-bake version that takes just 10 minutes to prepare, and is packed with polyphenols and ingredients designed to stabilize blood sugar—because who says holiday treats can't be both nourishing and delicious? Check out how to make it on my Instagram page!
Prep time: 10 min • Cook time: N/A • Total Time: 10 min • Serves: 12
Ingredients:
1 cup almond flour
¼ cup coconut flour
Blended Ingredients:
½” ginger knob, peeled
1 whole star anise pod
3 whole cloves
1 tsp Ceylon cinnamon
½ tsp ground cardamom
½ tsp ground allspice
½ tsp ground nutmeg
¼ tsp Icelandic hand-harvested sea salt
1 tbsp granulated monk fruit sweetener
1 tbsp blackstrap molasses
½ cup raw macadamia butter
¾ cup macadamia nut milk
Directions
Whisk together the almond flour and coconut flour in a large bowl until evenly combined.
Blend all of the fresh and ground spices, Icelandic sea salt, macadamia butter, monk fruit sweetener, blackstrap molasses, and macadamia nut milk together until smooth and well-mixed.
Gradually combine the wet mixture into the flour mixture, stirring until a dough forms.
Roll the dough into 12 even balls, then flatten each ball with a fork, creating a criss-cross pattern to flatten into the shape of a cookie.
Place cookies in the refrigerator to chill for 30 minutes before serving to enjoy!
Pro Tip: To store, refrigerate in an airtight glass container to last for up to a week.
Recipes
by Dr. Kellyann
on Nov 30 2024
Kicking off December and National Pie day with one of my holiday favorites from my Bone Broth Diet Cookbook: Chocolate Hazelnut Pie! Reminiscent of pecan pie, this melt-in-your-mouth dessert is simple as—well, pie! Just whirl everything in your food processor, and you’re all set! Check out how to make it on my Instagram page!
Prep time: 15 min • Cook time: 1 hr • Total Time: 1 hour 15 min • Serves: 8
Ingredients:
Crust:
¾ cup hazelnuts, skins removed
¼ cup coconut oil
1 cup coconut flour
2 tbsp maple syrup
¼ tsp Celtic or pink Himalayan salt
Filling:
2 cups medjool dates, pitted
½ cup coconut oil
1 cup unsweetened cocoa powder
¼ cup maple syrup
1 tsp pure vanilla extract
Holiday Garnish:
2 cups fresh raspberries
1 cup raw pistachios, crushed
Directions
Preheat the oven to 400°F.
For the crust, pulse skinned hazelnuts into a coarse powder. Add melted coconut oil, coconut flour, maple syrup, and salt, then blend until a dough forms. Press into a 9” pie plate, smoothing with parchment paper. Bake at 350°F for 8-10 minutes until golden.
While baking, soak the medjool dates in boiling water for 15 minutes.
Once the crust has finished baking, remove from the oven and let cool completely.
Add the soaked dates to a food processor, alongside the coconut oil, unsweetened cocoa powder, maple syrup, and vanilla extract. Pulse until a smooth, even consistency.
Spread the filling over the crust and top with fresh raspberries and crushed pistachios. Chill in the refrigerator for 30 minutes before slicing up to serve this holiday season!
Pro Tip: Let it sit out for 10-15 minutes to soften a bit before serving.This pie is guaranteed to be a showstopper at your next celebration!
Recipes
Golden Gut Butternut Squash Soup
by Dr. Kellyann
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 Dr. Kellyann
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!
Recipes
Grain-Free Gnocchi with Bone Broth Marinara Sauce
by Dr. Kellyann
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 Dr. Kellyann
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
Tropical Harmony Sunrise Smoothie
by Dr. Kellyann
on Aug 06 2024
There's nothing quite like starting your day with a burst of tropical flavors and a boost of essential nutrients. Introducing the Tropical Harmony Sunrise Smoothie, a delightful blend of wholesome ingredients that will leave you feeling energized and ready to take on the day.
Recipes
Roasted Portobello Burger "Buns"
by Dr. Kellyann
on Jun 01 2024
Discover the delicious and healthy alternative to traditional burger buns with Dr. Kellyann's Roasted Portobello Mushroom Bun recipe. Perfect for gluten-free and low-carb diets, these savory, umami-rich mushrooms elevate any burger. Learn how to prepare these delicious Portobello mushrooms to create a gourmet twist on your favorite classic burger.
Recipes
by Dr. Kellyann
on Oct 04 2023
Chia pudding is the perfect breakfast or snack... especially when it's customizable! Start with this simple and delicious base, then add your favorite seasonal fruits for flavor, texture, color, and nutrients.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep Time: 15 min | Chill Time: 1 hour | Yield: 2 servings
Ingredients
2/3-1 cup canned coconut milk, well stirred
1 scoop Collagen Peptides
3 tablespoons chia seeds
1 teaspoon vanilla extract
1 tablespoon unsweetened coconut flakes, toasted (optional)
Your favorite seasonal fruits
Directions
In a medium bowl or jar with a lid, combine the coconut milk, chia seeds, and vanilla and stir well. Cover and refrigerate for 1 hour or overnight.
Divide the pudding between 2 small bowls. Top with your favorite seasonal fruits and coconut flakes * (if using).
Dr. Kellyann Diet & Program Compatibility
This recipe is compatible with:
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Oct 04 2023
This frittata is an amazing go-to when you're craving something hearty and filling, but don't want to spend too much time in the kitchen. Best of all, it's packed with protein from ground turkey, along with healthy fats from ghee or coconut oil. There’s plenty of room for personalizing this dish, too! Feel free to add spinach or garnish as desired.
PREP TIME: 10 Minutes | COOK TIME: 30 Minutes | Makes 4 servings
Ingredients
2 tablespoons coconut oil or ghee
½ onion, finely chopped
1 pound ground turkey
1 ½ teaspoons Bell’s seasoning or dried italian seasoning
2 apples, cut into cubes
8 eggs
Dash of garlic powder
1- 1 ½ teaspoons Celtic or pink Himalayan salt
¼ teaspoon black pepper
⅛-¼ teaspoon cinnamon
Instructions
Move an oven rack to the center of the oven. Preheat the oven at 350 degrees F. Melt the oil or ghee in an ovenproof skillet, such as cast iron, over medium-high heat. Cook the onion for 3-5 minutes, or until softened. Add the turkey and seasoning and cook for about 10 minutes, or until no longer pink. Add the apples (and spinach, if desired).
In a large bowl, whisk the eggs with garlic powder, salt, pepper, and cinnamon. Pour the egg mixture into the skillet and use a fork to distribute the ingredients evenly in the egg mixture. Cook for 1-2 minutes, or until the eggs begin to firm.
Transfer the pan to the oven and bake uncovered for 20-30 minutes, or until the center is puffed, the frittata is set, and a knife inserted in the center comes out clean. Garnish as desired. Slice and serve.
This recipe can be made ahead and refrigerated.
Recipes
by Dr. Kellyann
on Aug 16 2023
Prep time: 5 min • Yield: 12 servings
Ingredients
½ can organic pineapple chunks
1 tablespoon Celtic Sea Salt (Selina Naturally)
6 oz melted chocolate chips (Enjoy Life)
12 popsicle stick, cake pop sticks or skewers
Directions
Strain Pineapple chunks and press with paper towel to reduce excess liquid
Melt chocolate chips in double boiler
Place pineapple chunks individually onto sticks
Dip the stick into chocolate to cover pineapple at least half way.
Dip chocolate into sea salt that has been spread out on plate
Place on wax paper to dry.
Recipes
by Dr. Kellyann
on Aug 08 2023
When the weather gets hot, the collagen gets cold! These "collagen popsicles" are a completely delicious way to get the gut-healing, wrinkle-blasting, fat-burning power of collagen. The entire family will love these (and they won't even know how healthy they are)!
Orange Cream Collagen Popsicle
Prep time: 10 min Yield: 1 serving
Ingredients:
1 banana
1 cup plain Greek yogurt
1/2 cup orange juice
1 Tbsp maple syrup
1/2 tsp vanilla extract
1 scoop of Collagen Peptides
Directions:
Place all ingredients in blender and blend until smooth and creamy.
Pour into popsicle mold and freeze until solid.
Recipes
California Orange Tarragon Salad
by Dr. Kellyann
on Aug 07 2023
* Paleo & Primal Approved This is one of my all-time favorite salads because it’s not only wildly delicious, but also incredibly refreshing. With oranges and avocados growing throughout Southern California, this salad reminds me of one of my favorite places. I particularly like to make this when really sweet oranges like Cara Cara’s or Red Navels are in season. If your oranges seem a little tart, add a teaspoon of honey to the dressing.
Prep time: 10 min • Yield: 4 to 6 servings
Ingredients
1 head Romaine or Bibb lettuce (about 4 cups), washed and cut or torn
1 cup arugula
½ large English cucumber or 2 - 3 Persian cucumbers (mini), sliced into rounds
3 oranges, cut into rounds
1 avocado, sliced
3 scallions, cut into ½-inch diagonal slices
½ cup sugar snap peas or snow peas, strings removed
¼ cup jicama, cut into matchstick slices
½ cup roasted cashews or pistachios
Orange Tarragon Dressing
½ cup extra virgin olive oil
½ teaspoon orange zest
½ cup freshly squeezed orange juice, about 1 large orange
2 cloves garlic, smashed
1 tablespoons fresh tarragon leaves, diced or 1 teaspoons dried
Dash nutmeg
Salt and pepper to taste
Directions
Toss all salad ingredients together in a large bowl.
To make dressing, combine all ingredients in a small bowl and whisk together. It’s especially good if made ahead so the flavors can meld.
Notes: This also makes a fabulous entrée salad; optionally add chicken or fish.
Recipes
Slow Cooker Pork and Sauerkraut
by Dr. Kellyann
on Aug 07 2023
Prep time: 15 min • Cook time: 8– 10 hr • Yield: 8 servings
Ingredients
2 pounds boneless pork shoulder, trimmed of excess fat and blotted dry
Salt and ground black pepper to taste
½ tablespoon coconut oil
2 medium onions, thinly sliced
3 cloves garlic, minced
1 bay leaf
Three 14.5-ounce cans sauerkraut
Directions
Cut the pork shoulder into 3- to 4-inch chunks and season generously with salt and pepper. Heat a large skillet over medium-high heat and add coconut oil.
When oil is melted, add the pork, browning on all sides. You’ll probably need to cook the pork in two batches so you don’t overcrowd the pan. Transfer pork to the slow cooker.
In the same pan, cook the onions until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the onions and garlic to the slow cooker. Add the bay leaf.
Place the sauerkraut in a colander and rinse with cold water. Squeeze out excess moisture and pile the sauerkraut on top of the pork. Cover the slow cooker and cook on low until the pork is fork tender, about 8 to 10 hours.
Notes You can use sauerkraut from a can or bag; just check the ingredient label for non-Paleo ingredients. Serve with unsweetened applesauce and Mashed Cauliflower.
Recipes
Mediterranean Burgers with Dairy-Free Pesto
by Dr. Kellyann
on Jul 11 2023
Prep time: 10min • Cook time: 20 min • Yield: 8 servings
Ingredients:
2 pounds ground buffalo
1 ½ tablespoons fresh garlic, minced
½ tablespoon. cayenne
1 tablespoon dried Italian herbs
3 tablespoons olive oil
½ cup Greek olives, pitted and chopped
¼ cup fresh Italian parsley, chopped
1 10-oz. can roasted red peppers, drained and chopped
1 egg
Sea salt, to taste
Black ground pepper, to taste
1 head Romaine lettuce
1 lemon
Directions
In a large mixing bowl, combine all ingredients except lettuce, salt, pepper and lemon.
Divide into 8 equal patties and set aside.
Lightly spray grill with cooking spray, then heat grill to high.
Place the burgers on the grill and season as needed with salt and pepper. Turn burgers once to cook on both sides.
Remove from the grill when cooked to desired doneness. Place onto Romaine lettuce "buns," drizzle lightly with lemon juice and enjoy.
Dairy Free Pesto Topping Ingredients
2 cups fresh basil leaves, packed
⅓ cup olive oil
⅓ cup walnuts
3 cloves garlic
½ tablespoon salt
⅛ teaspoon ground black pepper
Juice from ¼ lemon
¼ fresh jalapeño
Directions
Blend all in a food processor or regular blender. Best if refrigerated for 30 minutes before serving.
Recipes
by Dr. Kellyann
on Jul 06 2023
Prep time: 30 min • Cook time: 10 min • Yield: 2 top 3 entrée servings
Equipment:
BBQ grill or a grill pan
Ingredients:
To Grill:
1 pound large or jumbo shrimp, peeled and deveined
1 tablespoon coconut oil melted or coconut oil spray
½ fresh pineapple, skin cut off and top removed
2 jalapeño peppers, sliced into rounds and deseeded
Dressing/ Marinade:
½ cup macadamia nut oil (favored over olive oil because it is virtually tasteless; but you can use olive oil)
2 limes juiced, approximately ⅓ cup
1 clove garlic, finely minced
2 tablespoons cilantro, chopped
1 tablespoon hot sauce, or to taste
1 to 2 dashes cayenne pepper
½ teaspoon salt
To serve:
6 to 9 Butter lettuce or Boston lettuce leaves
2 Persian cucumbers or ⅓ English cucumber, sliced very thin
1 ½ cups jicama, about half of a medium-large jicama, sliced paper thin on a mandolin or cut into match sticks
1 avocado, peeled and sliced into 8 to 12 slices.
Directions:
Prepare charcoal until the coals are white and ashy or preheat propane/gas grill to medium. (Wait to heat grille pan until just before cooking if you are not grilling outside.)
Place the half pineapple face down on the cutting board and cut in half the long way. Cut out the hard core. Cut each section into 3 slices, the long way. (They are easier to grill in strips.) Set aside.
Combine all salad dressing/marinade ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously. Taste to adjust spice. Set aside.
Brush or spray shrimp, pineapple slices, and jalapeno rings with coconut oil. Shrimp will cook very quickly in 3 to 4 minutes per side depending on their size. Pineapple and jalapenos will cook in 2 to 3 minutes per side. It’s easiest to cook jalapenos in a mesh pan made or grilling or on foil.
As soon as you remove shrimp from the grill, place them in a shallow container and drizzle about half the dressing over the shrimp. (You are marinating the shrimp after they are cooked.)
Cut the pineapple slices into 4 or 5 square pieces per strip.
Place lettuce leaves on plate, top with cucumber, jicama, pineapple, shrimp, avocado, and jalapenos. Serve remaining dressing on the side. Optionally, garnish with cilantro.
Notes:
Grilling the pineapple begins to caramelize the fruit sugar and enhance its flavor. The reason we marinate the shrimp after cooking is because macadamia nut oil (and olive oil) are not good for cooking at higher temperatures, but taste much better than coconut oil in a dressing/marinade.
These shrimp are so delicious you could also prepare them to serve as appetizers/ hors d’oeuvre, as shrimp cocktail with a slice of lime, or as a stand-alone entrée. (But consider keeping the grilled pineapple and jalapeños even if you don’t do the lettuce cups. The flavors are fabulous together...a little sweet and a little hot!)
Recipes
by Dr. Kellyann
on Jun 26 2023
Prep time: 15 min • Yield: 4 servings
Ingredients
⅔ cup Homemade Mayonnaise
2 tablespoons grated red onion
1 tablespoon lemon juice
1 tablespoon white wine vinegar
½ tablespoon honey (optional)
½ teaspoon salt
¼ teaspoon ground black pepper
1 head green cabbage, very thinly sliced
3 large carrots, shredded
½ cup loosely packed parsley leaves, roughly chopped
Directions
In a small bowl, whisk together the Homemade Mayonnaise, red onion, lemon juice, vinegar, honey (if desired), salt, and pepper. Set aside.
In a large bowl, toss the cabbage, carrots, and parsley with two wooden spoons. Add the dressing and toss vigorously for 2 minutes to ensure that the vegetables are evenly coated. Cover and refrigerate for at least 1 hour before serving.
Note
To cut the cabbage, slice in half through the stem end. Remove and discard the tough inner core, and then thinly slice the cabbage into long, thin shreds.
Vary It!
Add 1 to 2 teaspoons of caraway seeds for a traditional German touch, or make it a little sweeter by adding 1 cup shredded canned pineapple (unsweetened, packed in its own juice) or ⅓ cup raisins. You can also replace the whole head of green cabbage with half a head of green and half a head of red for colorful variety.
Tip
This recipe is easy to double for a potluck or cut in half for a dinner-for-two serving. This slaw tastes better the second day, so make it in advance if time permits.
Recipes
Delicious and Nutritious Beef Bone Broth Recipe
by Dr. Kellyann
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
