Recipes
Recipes
by Dr. Kellyann
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
by Dr. Kellyann
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
St. Paddy's Peppermint Patty Cookies
by Dr. Kellyann
on Mar 09 2023
Peppers, potatoes, cabbage and carrots tend to get all the attention at St. Paddy's Day celebrations, but have you ever tried minty cookies? With a touch of coconut oil, peppermint extract, and cacao, these cookies are a healthy way to indulge this holiday — made with real, whole-food sweetness. Plus, they're made with coconut flour, giving them a cake-like cookie texture.
Prep time: 45 min | Cook time: 10-12 min | Yield: About 30 cookies
Ingredients
½ cup & 1 tablespoon coconut oil, melted
¾ cup raw cacao or unsweetened cocoa
½ cup raw honey
4 large eggs, at room temperature
½ teaspoon pure peppermint extract
1 cup coconut flour
2 scoops of Dr. Kellyann's Collagen Peptides
Equipment
Stand mixer
Sheet pans
Parchment paper or silicone baking mat(s)
Instuctions
In the bowl of a stand mixer, add the melted coconut oil, cacao or cocoa, and honey. Mix for about 2-3 minutes until well blended.
Add eggs and peppermint extract.
Add coconut flour, the Collagen Peptides and mix, until the flour is completely blended into liquid ingredients. Stop to scrape bowl if necessary. Blend until the mixture becomes smooth and glossy (about 2-3 minutes).
Gather dough into a ball and put in a covered container. Refrigerate for at least one hour (or put in the freezer for 45 minutes) before rolling out.
Line baking sheet(s) with parchment or silicone mat(s).
Preheat oven to 350 degrees and place racks on the top and bottom thirds of the oven.
Remove about ¼ of the dough, leaving the rest in the refrigerator, and roll into ¼-inch sheets on parchment or wax paper. Using a cookie cutter, cut out cookies and place on baking sheet.
Continue rolling out dough in batches, always keeping remaining dough refrigerated.
Bake for 10-12 minutes. Do not remove cookies from cookie sheet until they are cool or they may break.
NOTE: These cut out cookies aren’t just for St. Patrick’s Day. They are great Paleo cookies for any occasion… just use a different cookie cutter. The possibilities are endless.
These cookies deserve to be frosted with a Chocolate Ganache Frosting. To make mint frosting, substitute the vanilla with ¼ teaspoon pure mint extract.
Recipes
by Dr. Kellyann
on Mar 08 2023
Prep time: 15 minutes | Cook time: 15 minutes | Makes: 3-4
Ingredients
1 pound sea scallops
2 tablespoons ghee or coconut oil
Celtic of Pink Himalayan salt
Ground black pepper
1 very small garlic clove
Chopped fresh parsley (as garnish, optional)
Lemon wedges (as garnish optional)
Instructions
Rinse the scallops well. Blot on paper towels to thoroughly dry. Blot a second time. You want the scallops as dry as possible so they sear, not steam.
Heat a large nonstick skillet over medium-high heat for 1-2 minutes. Add the ghee or oil and heat until very hot. Put the scallops in the pan in a single, uncrowded layer. (If you’re cooking for 4, cook the scallops in batches, overcrowding the pan will prevent a good sear.) Season with salt and pepper and let sear undisturbed for 2-4 minutes, or until one side is browned and crisp.
Do not move the scallops in the pain; barely lift the edge of a scallop to check the color.
Using tongs, turn the scallops and sear for 2-4 minutes, or until the second side is well-browned and the scallops are almost firm to the touch. Their centers should be slightly translucent because the scallops will continue to cook when you remove them from heat. Using tongs, transfer the scallops to dinner plates, leaving the ghee or oil in the skillet.
Add the garlic to the hot skillet, reduce the heat to medium-low, and cook for 1 to 2 minutes, or until the garlic softens. Pour the garlic mixture over the plated scallops. Top with parsley and serve with lemon wedges.
Recipes
by Dr. Kellyann
on Mar 08 2023
Prep Time: 5 Minutes | Makes: 1 serving
Ingredients
1 small apple
¼ tsp. Ground cinnamon
Pinch of nutmeg
2 tablespoons water
1 scoop Dr. Kellyann’s Vanilla Bone Broth Protein Powder (or approved protein powder)
1 cup unsweetened almond milk
⅓ cup full-fat coconut milk
1 tsp. Pure vanilla extract
1 tablespoon ground flaxseeds (optional)
1 tablespoon chia seeds (optional)
Instructions
Slice the apple, remove the seeds, and place in a microwave-safe bowl. Sprinkle it with cinnamon and nutmeg. Add water and microwave for about 3 minutes on high.
In blender, combine the apple mixture, protein powder, almond milk, coconut milk and vanilla. If desired add flaxseeds, chia seeds, and ice. Blend until smooth and creamy. Sprinkle with additional cinnamon or nutmeg.
Recipes
by Dr. Kellyann
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
by Dr. Kellyann
on Mar 02 2023
Prep time: 10 min • Cook time: 6 hr • Yield: 4 servings
Ingredients
1 medium white onion, sliced
1 pound boneless, skinless chicken breasts, halved
3 tablespoons olive oil
1 large green bell pepper, seeded and sliced
1 large red bell pepper, seeded and sliced
1 large yellow bell pepper, seeded and sliced
2 cups sliced mushrooms
1 stalk celery, chopped
3 large cloves garlic
1 teaspoon Italian seasoning
2 cups chopped or crushed tomatoes
Garnish with cilantro (optional)
Directions
Line the bottom of the slow cooker with the onions.
Add all the remaining ingredients, pouring the tomatoes over everything last.
Cook on low for 6 hours.
Recipes
by Dr. Kellyann
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
by Dr. Kellyann
on Feb 27 2023
Though it's usually served on a carb-loaded bagel with cream cheese, lox can make an amazing low-carb, high-protein breakfast too! This Quick & Easy Lox recipe is served on bibb or iceberg lettuce with savory capers, sweet tomatoes, and crunchy red onion.
Ingredients
3-4 ounces lox
1 ripe tomato, sliced
Several thin slices red onion
1-2 teaspoons capers, drained and rinsed
Bibb or romaine lettuce leaves
Dill (optional)
Lemon
Directions
Serve lox on lettuce leaf (or as a roll-up!) with tomato, red onion and capers. If desired, sprinkle with fresh dill, and/or spritz with fresh lemon juice.
Recipes
Arugula Salad with Pomegranate Vinaigrette
by Dr. Kellyann
on Feb 23 2023
If you love arugula, then this is your salad. The clean, crisp bite of arugula combined with a sweet pomegranate vinaigrette and the earthy crunch of the veggies is really unique and delicious. It's amazing as a main dish paired with a or a side to your favorite protein. Best of all, it only takes 10 minutes to make!
Prep time: 10 min | Makes: 4 servings
Ingredients
For the Pomegranate Vinaigrette:
½ cup pomegranate juice
½ small shallot, minced, about 1½ -2 tablespoons
1 - 2 cloves garlic, smashed
½ cup extra virgin olive oil
2 teaspoons balsamic vinegar
2 – 3 teaspoons honey or maple syrup
1 teaspoon Dijon mustard
Pinch Celtic or pink Himalayan salt
For the salad:
1 5-ounce box baby arugula
1 apple, sliced or diced
1 medium beet, grated or spiralized then coarsely chopped
1/3 English cucumber, cut into half moons
¼ cup walnuts or pistachios, toasted and very coarsely chopped, divided
2 tablespoons pomegranate arils, optional
4–6 ounces sheep or goat milk feta or shaved Manchego cheese (optional)
1 avocado, sliced or diced (optional)
Instructions
For the Pomegranate Vinaigrette:
Pour pomegranate juice, shallots, and garlic into a small saucepan over low heat and very gently simmer for 10 – 15 minutes until it is reduced by half. Keep the heat low and do not boil. When done, remove from heat, and set aside to cool for about 30 minutes on the countertop.
For the salad:
Toss ingredients.
Recipes
Greek Style Beef or Bison Burgers
by Dr. Kellyann
on Feb 23 2023
These delicious Greek style burgers will hit the spot. They are easy-to-make, hearty, and loaded with healthy delicious ingredients like garlic, oregano, marjoram, and kalamata olives — to name a few. You can wrap them in leaf lettuce or a roasted portobello "bun."
PREP TIME: 15 Minutes | COOK TIME: 10 Minutes | Makes: 8
Ingredients
2 pounds ground sirloin, lean ground beef or ground bison, pasture raised/grasss-fed
2-3 cloves garlic minced
½ onion, finely chopped
1 teaspoon dried oregano
1 teaspoon dried marjoram
¼ cup chopped fresh flat-leaf parsley
½ cup kalamata olives, pitted and chopped
1 jar (10 ounces) roasted red peppers, drained well, blotted with paper towels and chopped
1 egg
1 teaspoon Celtic or pink Himalayan salt
½ teaspoon ground black pepper
Instructions
In a large mixing bowl, combine meat, garlic, onion, marjoram, oregano, parsley, olives, red peppers, egg, salt and pepper. Form into 8 patties, making them thicker around the outside edge. (Burgers puff up in the center when cooked; forming them with a thinner center makes them cook evenly)
Spray or brush a grill pan or grill rack with coconut oil and heat to high. When the pan or rack is hot, add the burgers. Turn the burgers once to cook on both sides, grill 4 to 5 minutes per side, or until an instant read thermometer inserted in the center registers 160 F and the meat is no longer pink.
Serve on either a roasted Portobello Burger Bun (below) or wrapped in lettuce. Enjoy with optional tomato, cucumber, or other veggies.
Pro Tips: You can also cook these in a skillet or broil them in the oven. Timing should be the same. You can also add in 2 tbsp. of my Greek Lemon Chicken Bone Broth for a protein boost!
Roasted Portobello Burger Bun
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Gently wipe mushroom caps clean. Break off the stems and reserve for another use. Using a spoon, carefully scoop out all the gills on the underside of the mushroom caps. Place the caps on a prepared pan. Bake for 5-7 minutes on each side, or until the caps soften.
Recipes
by Dr. Kellyann
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
by Dr. Kellyann
on Feb 17 2023
Are you tired of feeling sluggish and bloated after meals? Are you looking for a way to jumpstart your healthy eating habits? Look no further!
This week, we've got you covered with a series of low-carb meal prep recipes that are not only delicious, but also packed with nutrients to keep you feeling energized and satisfied throughout the day. From breakfast to dinner, we've got a variety of tasty and low-cost options to suit your taste buds and dietary needs. Say goodbye to the carb-heavy meals and hello to a healthier, happier you!
So, without further ado, here is my Time Saving Tip of the Week:
Start curating a list of go-to grab-and-go meals that you can make in under 5 minutes that keep you on track and satisfied. This week, we introduce two to get started!
Monday
Breakfast: Green Goddess Smoothie or Strawberry Smoothie
Lunch: Grab and Go Bone Broth Soup
Dinner: Balsamic Roast Pork Loin (add 1-2 cups of a veggie of your choice)
Snack: ½ cup berries OR ½ apple & 1oz nuts
Tuesday
Breakfast: Pork & Eggs (featuring leftover roast pork loin!)
Lunch: Grab and Go Avocado Egg Salad
Dinner: Buttery Salmon & Asparagus
Snack: 1-2 cups of Bone Broth
Wednesday
Breakfast: Pork & Eggs (featuring leftover roast pork loin!)
Lunch: Buttery Salmon & Asparagus
Dinner: Orange-Rosemary Chicken Salad
Snack: 1-2 cups of Bone Broth
Thursday
Breakfast: Grab and Go Avocado Egg Salad with ½ C berries
Lunch: Green Goddess Smoothie or Strawberry Smoothie
Dinner: Grab and Go Bone Broth Soup
Snack: 1-2oz nuts (of your choice)
Friday
Breakfast: Grab and Go Avocado Egg Salad with ½ C berries
Lunch: Leftover Balsamic Roast Pork Loin (add 1-2 cups of a veggie of your choice)
Dinner: Orange-Rosemary Chicken Salad
Snack: 1-2 cups of Bone Broth
Saturday
Breakfast: Green Goddess Smoothie or Strawberry Smoothie
Lunch: Orange-Rosemary Chicken Salad
Dinner: Refrigerator Purge Meal*
Snack: 1-2 cups of Bone Broth
Sunday
Breakfast: Orange-Rosemary Chicken Salad + Handful of blueberries to turn this it into a breakfast salad
Lunch: Refrigerator Purge Meal*
Dinner: Refrigerator Purge Meal*
Snack: 1-2 cups of Bone Broth
* This is simply a meal where you cook up any leftover veggies or proteins sitting in your fridge into soups, omelets, stir frys or salads. Choose 1 protein 3-4 ounces, 2 cups of greens/vegetables and 1 healthy fat.
Grocery Shopping List
2½ - 3 pound pork loin
¼ pound fresh asparagus
2 salmon fillets (3-6oz)
2 tablespoons or more fresh dill
1 tablespoon capers
2 onions
1 lemon
4 cups spinach
4 boneless, skinless chicken breast halves (3-4oz each)
1 cup snap peas
1 English cucumber
8 cups lettuce
4 avocados
1 red bell pepper
2 small apples
12 eggs
4-6 cloves garlic
1 orange
Fresh or frozen strawberries
4 cups veggies of choice
Pantry Ingredients
Garlic powder
Celtic or Pink Himalayan salt
Ground cinnamon (optional)
Balsamic vinegar
Dijon mustard
Celtic or Pink Himalayan salt
Black pepper
Paprika (optional)
Fresh or dried rosemary
Fresh or dried thyme
Fresh or dried tarragon
Orange juice
Olive oil
Red or white wine vinegar
Ghee or grass-fed butter
Flaxseeds
Chia seeds
Vanilla extract
Full fat coconut milk (optional)
Dr. Kellyann Bone Broth, in your choice of flavors
Dr. Kellyann Protein Powder (or approved protein powder)
Recipes
by Dr. Kellyann
on Feb 16 2023
Are you looking for a mocktail recipe that really packs a punch? If so, I've got just the one for you. The cucumber melon cooler offers fruity refreshment while providing mild heat from the jalapeño or cayenne pepper. Plus, it features Bone Broth - nurturing your body while you nurture your tastebuds.
Ingredients:
1 cup Bone Broth
1 cup ripe honeydew melon, chilled and roughly chopped
1/2 English cucumber, peeled, seeded, and roughly chopped, plus 2 vertical slices for garnish
1/4 cup fresh lime juice (about 2 limes)
3 tbs fresh cilantro leaves, more for garnish
1/4-1/2 tsp jalapeno hot sauce or 2 pinches cayenne
Ice cubes
Directions:
Pour one packet of Dr. Kellyann's Homestyle Bone Broth into 8oz of water and stir until dissolved. Combine all ingredients into a blender and blend until pureed.
Garnish as desired.
Recipes
by Dr. Kellyann
on Feb 16 2023
This alcohol-free version of an iconic cocktail has all the sweet and sour flavor of a Moscow Mule... without the hangover. Enjoy the refreshing, fizzy taste of ginger beer, the microbiome-affirming funkiness of kombucha, and a hint of citrus tartness from lemon juice.
Ingredients
Crushed Ice
½ ounce freshly squeezed lemon juice
4 ounces ginger-flavored kombucha
For garnish: slice of lime or apple with the skin
Instructions
Fill a glass with crushed ice. Pour the kombucha, add the lemon juice and garnish.
Recipes
by Dr. Kellyann
on Feb 16 2023
Looking for an after-dinner sip that won't keep you awake? Look no futher than this tasty dessert daiquiri — no alcohol required! Bananas contain melatonin, tryptophan, vitamin B6, and magnesium, which all help to produce serotonin and help you sleep. It's a win-win.
Ingredients
1 cup water, coconut milk (not canned) or almond milk, unsweetened and carrageenan-free
1/2 medium banana, optionally frozen for a creamier shake
1 tablespoon walnut oil or 2 tablespoons chopped walnuts
Ice, add to blender or pour shake over ice, optional
Rim crushed pistachios or cocoa nibs (optional)
Instructions
Combine water, milk, banana and walnuts in a blender until smooth.
Add ice cubes and blend on the highest setting until slushy, 15 to 20 seconds. Pour into a glass and serve.
Rim drink with crushed pistachios or cocoa nibs, if desired.
Recipes
Spaghetti with Chicken, Arugula, and Bacon
by Dr. Kellyann
on Feb 14 2023
There's nothing like a fresh, home-cooked, Italian meal — and this pasta dish delivers everything you're craving, without all the gluten and butter.
Buon appetito!
Prep Time: 15 Min | Cook Time: 20 Min | Makes 4 Servings
Ingredients
4 oz uncooked gluten-free spaghetti
6 strips sugar, nitrate-free bacon, diced
¾ pound boneless, skinless, chicken breast (about 2 large or 3 medium breasts) cut into ½ inch cubes
½ tsp Celtic or pink Himalayan salt
½ tsp freshly ground black pepper, plus more for serving
1 or 2 garlic cloves, minced
4 to 6 cups baby arugula
Handful of cherry tomatoes (optional)
¼ to ½ tsp crushed red pepper, plus more for serving
Instructions
Cook the pasta according to the package instructions.
Meanwhile, in a large skillet, cook the bacon over medium-high heat, for about 8 minutes, until crispy. Remove from the pan and place on paper towels to drain. Keep the pan on the heat.
In a medium bowl, season the chicken with the salt and black pepper and add to the pan. Sauté for about 5 minutes, add the garlic, and cook, stirring, for 2 to 3 minutes more, until the chicken is fully cooked. Transfer the chicken and garlic to a plate and set aside. Reduce the heat to medium.
Pour off the excess fat from the pan, leaving about 2 tbsp fat. Return it to the stove and add the cooked pasta, tossing well. Add the chicken, bacon, arugula, tomatoes (optional), and crushed red pepper to the pasta and toss to combine. Serve with more black pepper and the crushed red pepper.
NOTE: With gluten-free pasta, this recipe is only approved as-is for the 80/20 plan, but those of you on the 21-day Bone Broth Diet or 10-day Belly Slimdown can enjoy this recipe with zoodles or cauliflower rice!
Recipes
by Dr. Kellyann
on Feb 13 2023
Prep Time: 5 Min | Cook Time: 3 Min | Makes 10 servings
Ingredients
¼ to ½ tsp coconut oil (or coconut oil spray)
¾ cup cold water
4 tbsp unflavored pasture-raised beef gelatin
½ cup unsweetened apple juice
1 cup Chicken Bone Broth
2 cups fresh or frozen black cherries, pitted and pureed
Instructions
Brush or spray 24 cups of a mini muffin pan or silicone mold lightly with oil.
Put the water in a small bowl. Pour the gelatin into the water and let stand for about 1 minute to soften.
Heat the apple juice and broth in a medium saucepan over medium-high heat. When the juice simmers, add the gelatin mixture and stir until completely dissolved. Remove from the heat and combine with the pureed cherries.
Pour into the prepared cups or mold and refrigerate for 3 hours, or until set.
To serve, run a knife around the edge of each cup and gently coax out each gummy.
Recipes
by Dr. Kellyann
on Feb 13 2023
Craving a crunch, but watching your carbs? These spicy kale chips are made for you. Made with lip-smacking tahini and cayenne, they're packed with flavor and have way fewer calories than their salty potato counterparts — so, hey, it's okay if you can't stop at just one!
Prep Time: 10 Min | Cook Time: 15 to 25 Min | Makes: 4 to 6 servings
Ingredients
2 bunches of kale (about 10 oz) stems removed
2 tbsp avocado oil or coconut oil
¼ cup raw cashews
5 tbsp nutritional yeast
2 tbsp tahini
1 tsp onion powder
1 tsp garlic powder
½ tsp Celtic or pink Himalayan salt
¼ tsp freshly ground black pepper
Pinch of cayenne pepper
Instructions
Preheat the oven to 300 F
In a large bowl, combine the kale with the oil. Using your hands, rub the oil into the kale to soften it.
In a food processor or blender, combine the cashews, 4 tbsp of the nutritional yeast, the tahini, and all the seasonings. Blend until a fine meal/paste forms.
Add the spice mixture to the kale and mix well until the kale is evenly coated.
Spread the kale on a rimmed baking sheet so the leaves are not touching or overlapping. You may need to bake in several batches. Sprinkle the kale with the remaining 1 tbsp nutritional yeast.
Bake for 15 minutes, turn over each chip, and return the baking sheet to the oven. Bake for 5 to 10 minutes more, or until the chips are light brown and crispy, being careful not to let them burn. Cool and store in an airtight container. Do not refrigerate.
NOTE:: Kale chips are their very best on the day they are made.
Recipes
by Dr. Kellyann
on Feb 13 2023
In a rush? Save time with this Grab-and-Go Avocado Egg Salad. These tasty egg cups are easy to pop in a container and bring with you to work, or for a quick lunch before you run out the door.
Ingredients
2-3 hard boiled eggs
¼ avocado, smashed
Paprika (optional)
Salt & Pepper (optional)
Directions
Cut 2 or 3 hard boiled eggs in half.
Scoop out the yolks into a small bowl, mix with ¼ smashed avocado & refill the eggs. Sprinkle it with paprika, salt and pepper, if desired.
NOTE: If you've got a few extra minutes, feel free to get creative. Try topping your avocado egg salad with chopped red onion or minced tomatoes.
