Recipes
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.
Recipes
by Dr. Kellyann
on Feb 09 2022
The Bloody Mary goes south of the border to create this beautiful green version of the traditional drink... the Verde Tomatillo Maria!
Prep time: 5 min • Yield: 1 serving
Ingredients:
1 tomatillo, remove husks, core, and rough chop
Six ¼-inch slices cucumber
1 to 2 slices jalapeno pepper, seeded
1 packet of Dr. Kellyann's Powdered Bone Broth
1 teaspoon freshly squeezed lime juice
Dash or more tabasco or your favorite hot sauce
Dash freshly ground pepper
Dash Celtic or pink Himalayan salt
2 sprigs fresh cilantro
ice cubes
1 ½ ounces tequila
Cilantro, cucumber, lime wedge, or jalapeno pepper for garnish (optional)
Directions: Combine all ingredients except vodka and ice in a blender and process until smooth. Fill a tall glass with ice, add tequila, cocktail mix, and stir. Garnish with cilantro, cucumber, lime wedge, or jalapeno pepper.
Salud!
Recipes
by Dr. Kellyann
on Feb 03 2022
Prep time: 10 min • Cook time: 1 hr • Yield: 16-18 pieces
Ingredients
2 ½ pounds chicken wings
¼ cup ghee, melted
½ cup fresh lime juice (approximately 3-4 medium limes)
2 teaspoons lime zest (approximately 2 medium limes)
2 teaspoons minced garlic
2 tablespoons chipotle in adobo (about ½ tablespoon chipotle and 1 ½ tablespoons sauce)
½ teaspoon salt
1 teaspoon ground cumin
1 teaspoon coconut nectar
Directions
Preheat oven to 350 degrees F and place rack in the center of the oven.
Disjoint wings and cut into 3 pieces. Keep the tips for stock or discard.
Place wings on a sheet pan and season with salt and pepper.
Bake wings for approximately 45 minutes until they are starting to turn golden.
While wings are baking mix remaining ingredients in a glass bowl.
Remove wings from oven, and while still warm, place in the bowl of marinade and mix well to coat wings. Marinade for at least 30 minutes or up to one hour at room temperature.
Preheat broiler to low, return wings to sheet pan, and broil for about 7 minutes, turning once, until wings are golden brown. If you prefer to finish the wings on the grill, heat grill to medium high and grill turning as needed for about 7 – 10 minutes. When you first put the wings on the grill, they may flame. Quickly move wing to another area to avoid over charring.
Optionally, top with chopped cilantro and serve immediately.
Tips Chipotle in adobo is found in most grocery stores in the Hispanic section. It is a canned product containing chipotle chili peppers in a thick, rich sauce, adobo.
Notes Everyone’s taste for spicy hotness varies. If you want the wings hotter, use more chipotle in adobo. Taste the marinade as you mix it to adjust the heat.
Here’s a fun food fact: Chipotles are actually smoked jalapeño peppers. They impart a smoky, earthy spiciness to food. These jalapeño are not harvested until they turn very dark red and lose much of their moisture. They are then smoked in special smoker units for several days and stirred often allowing the smoke to penetrate the pepper.
At the end of the smoking process, the peppers have become brown and dried. At this point they can be used as they are, ground into a powder, or canned as chipotle in adobo which is a lightly seasoned sauce containing vinegar and paprika. Adobo is a Spanish word meaning marinade, sauce, or seasoning.
Recipes
by Dr. Kellyann
on Feb 03 2022
This recipe combines a light, tangy base, golden and sweet caramelized onions, and lots of freshly chopped herbs for a powerful (and flavorful) punch — without any of the preservatives, coloring, or fillers.
Plus, it features my French Onion Bone Broth, so there’s a little bit of gut love in each bite!
Just don’t leave it unattended for too long, because this one is going to go quick!
Prep time: 15 minutes • Yield: 4 to 6 servings • Portion: 1 protein, ¼ or less fat
Ingredients:
2 tablespoons ghee
2 large yellow onions, diced
2 garlic cloves, minced
2 cups paleo plain yogurt
1/2 cup paleo mayonnaise
1-2 packets French Onion Bone Broth
2 tbsp nutritional yeast (optional)
2 Tbs fresh chives, finely chopped (or 2 tsp of dried chives)
1 Tbs fresh parsley, finely chopped (or 1 tsp dried parsley)
1 Tbs lemon juice
Salt and pepper to taste
1/8 tsp cayenne (optional)
Chopped chives and parsley, for garnish (optional)
Directions:
Add the ghee and onions into a large skillet. Heat on low until the onions are nicely caramelized, stirring occasionally, about 30 minutes. Remove from heat.
Place the caramelized onions in a bowl and set aside (or in the refrigerator) to cool completely.
Once the onions are cooled, add all ingredients to a bowl and mix until well combined.
Combine garlic, yogurt, mayo, French Onion Bone Broth powder, nutritional yeast, chives, parsley, lemon juice, salt and pepper, and cayenne, and stir until smooth and creamy.
Place into a bowl with caramelized onions and mix well. Adjust seasonings if necessary.
Refrigerate for 1 hour.
Recipes
Dr. Kellyann's Pork Chili Recipe
by Dr. Kellyann
on Feb 03 2022
As seen on Good Morning America! As I said on the show, this pork chili is PERFECT for Super Bowl parties, tailgating, and any winter get-together and is a prime example of how EASY and DELICIOUS it is to lose weight and get healthy on my Bone Broth Diet.
Order your copy today.
Prep Time: 15 minutes Cook Time: 45 minutes YIELD: 4 servings
1 tablespoon olive oil
1 pound pork tenderloin, cubed
1 teaspoon Celtic or pink Himalayan salt
1⁄2 teaspoon freshly ground black pepper
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
4 ounces mixed mushrooms, sliced
1 jalapeño pepper (optional), seeded and minced (wear gloves when handling)
1 can (28 ounces) crushed tomatoes
1 cup Beef Bone Broth
1 teaspoon ground cumin
1⁄2 teaspoon dried oregano
2 or 3 scallions, thinly sliced In a large pot, heat the oil over medium heat.
Season the pork with the salt and pepper, add to the pot, and brown on all sides, about 2 minutes per side. Remove the meat from the pot. Add the onion and garlic to the pot and cook until softened, about 4 minutes. Add the bell pepper, mushrooms, and jalapeño (if using) and cook until beginning to soften, 3 minutes more.
Return the meat to the pot and add the tomatoes, broth, cumin, and oregano and bring to a boil. Reduce the heat and simmer until thickened, about 30 minutes. Season to taste with salt and black pepper. Serve topped with scallions. Try it for the big game. And always remember, if you don’t have time to make your own bone broth, visit my store and I'll deliver some to you!
Recipes
Celery Root and Lemongrass Soup
by Dr. Kellyann
on Jan 12 2022
PREP TIME: 10 MINUTES • COOK TIME: 60 MINUTES
Ingredients:
1 leek, washed and thinly slice
2-inch piece of ginger
3 garlic cloves, smashed and stems removed
1 poblano pepper, seeds removed and roughly chopped
1 large celery root, peeled and roughly chopped
6 packets Dr. Kellyann’s Thai Lemongrass Bone Broth
Salt to taste
Cilantro to garnish
Directions:
Remove stem and green part of leek. Wash thoroughly and thinly slice. Slice strips of the poblano, removing the seeds. Cut into 1-inch pieces. Peel away the outer skin of the ginger and thinly slice. Lightly smash garlic cloves and remove outer skin and stems.
Bruise the lemongrass with the flat side of your knife. Remove the stem and outer fibrous layers. Thinly slice.
Cut the root and stem off the celery root, creating two flat surfaces. Carefully trim off the outer skin with your knife. Cut in half and continue to cut each piece in half until you have roughly 1- to 2-inch pieces. Transfer to a bowl and toss with the juice of half a lemon.
Preheat a large dutch oven or pot to medium heat. Add 2 tbsp of neutral oil, leeks, and poblano. Sauté until lightly browned and softened, about 3 to 4 minutes. Add the celery root and sauté until lightly browned, another 3 to 4 minutes. Add the remaining lemongrass, ginger, and garlic and sauté for 1 to 2 minutes. Cover with water or vegetable stock and bring to a boil.
Once boiling, reduce heat to low and cover. Cook for 45 minutes to 1 hour or until celery root is extremely tender. Season lightly with salt. Use a blender or immersion blender and process until smooth. Taste and adjust for seasoning.
Garnish with cilantro.
Recipes
by Dr. Kellyann
on Jan 10 2022
Warm up with a comforting bowl of French Onion Bone Broth Soup, where rich, savory flavors meet the goodness of bone broth for a hearty, gut-friendly meal that’s as nourishing as it is delicious.
Recipes
My Top 3 Smoothie Recipes for the New Year
by Dr. Kellyann
on Jan 05 2022
Dr. Kellyann’s Favorite Smoothies
New Year’s resolutions can be daunting. From dropping a few extra pounds to cutting back on social media to ditching alcohol for Dry January…The resolutions are endless!
Now, these are all reasonable goals, don’t get me wrong. But when you set resolutions that demand drastic changes to your lifestyle, you can end up falling short of your goals and feeling majorly frustrated.
To help you stay on track, I’m kicking off the New Year with my Weekly Recipe Roundup! That’s right — for the entire month of January, I’m recapping the DKA Community’s favorite flavorful recipes (along with a few you haven’t seen before).
They’re delicious and designed to keep you energized on chilly, dreary days! So, get out your blender because this week is all about my go-to smoothie recipes!
So…are you ready to drink up? Here are your recipes.
Chocolate Raspberry Smoothie
If you crave chocolate as much as I do, here’s the good news: You CAN start the day with your favorite sweet treat and feel fantastic! This lightly sweetened smoothie is packed with fresh fruit and Chocolate Bone Broth Protein to keep you full and help you fight those cravings.
Get the recipe
Ginger Mango Smoothie
This nutrient-packed smoothie is a staple in my Cleanse & Reset program. That’s because ginger combined with mango is not only warming and scrumptiously tangy but also packs a one-two punch against aging and digestive issues! And it’s all thanks to the beta-carotene and vitamin C found in the mango, as well as the collagen protein.
Get the Recipe
Icy Mocha Kefir Smoothie
Give your Monday mornings a little extra oomph with my Iced Mocha Coconut Milk Kefir Smoothie. Each sip is incredibly creamy, full of that rich, robust coffee flavor (without the caffeine crash), and deliciously bittersweet. (Pro tip: it pairs perfectly with my Collagen Coffee!)
Get the Recipe
Is your mouth watering yet? Whether you’re in the mood for something savory — or something sweet — I guarantee these smoothies will delight your taste buds! And the best part? They’re a simple (and delicious) way to get your daily dose of collagen protein. Trust me — once you give these recipes a try, you’ll reach for them all year long.
Sending you my big Italian kiss,
Recipes
by Dr. Kellyann
on Dec 17 2021
This delicious soup is perfect for any season and can be enjoyed on any Dr. Kellyann plan.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 15 min • Cook time: 25 min • Yield: 4 to 6 servings
Ingredients
2 tablespoons ghee or pasture-raised butter
1 garlic clove, minced
2 leeks, white and pale green parts only, thinly sliced
4 cups homemade chicken bone broth or Dr. Kellyann Bone Broth
1/2 cup canned unsweetened full-fat coconut milk
3 cups cauliflower florets
1/2 teaspoon dried thyme
1 teaspoon Celtic or pink Himalayan salt
1/2 teaspoon freshly ground black pepper, plus more for serving
1/2 teaspoon arrowroot powder, blended with 1 tablespoon water, plus more if needed
Directions
In a large stockpot, melt ghee over medium-high heat. Add garlic and leeks, and reduce heat to medium-low. Cook, stirring, for 6 to 8 minutes, until softened.
Raise heat to medium-high and add bone broth, coconut milk, cauliflower, thyme, salt, and pepper. When soup begins to simmer, reduce heat to medium-low and simmer for 15 to 20 minutes, until cauliflower is cooked through.
Purée with an immersion blender, blender, or food processor until smooth and creamy. Return to stockpot and stir in arrowroot mixture. Simmer for 3 to 5 minutes, until soup thickens, adding more arrowroot if a thicker soup is desired. Serve warm, garnish with freshly ground black pepper.
Dr. Kellyann Diet & Program Compatibility
This soup is compatible with:
10-Day Belly Slimdown
Bone Broth Diet
Cleanse and Reset
80/20 Maintenance/Bone Broth Lifestyle
Recipes
Slow Cooker Low-Carb White Chicken Chili
by Dr. Kellyann
on Dec 14 2021
This light (yet filling!) chicken chili is packed with complex flavors and aromatic spices to make your taste buds jump for joy. And the best part is, it keeps you full for hours!
Prep time: 15 min • Cook time: 8 hrs on low or 4 hrs on high • Yield: 4-6 servings
Ingredients:
4 boneless, skinless chicken breasts 2 boneless skinless chicken thighs
4 cups Chicken Broth
2 cloves garlic, minced
1 medium onion, diced 2 medium poblano peppers, diced
1 (4-ounce) can diced green chilies, with liquids
1 teaspoon ground cumin 1 teaspoons ground coriander
½ teaspoon chili powder ½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
Lime wedges
½ cup cilantro, coarsely chopped
Directions:
Combine all ingredients in a 4- to 6-quart slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. When done, remove chicken with a slotted spoon, shred with two forks, and return to the pot. Serve with lime wedges and cilantro. Optionally serve with cauliflower “rice”, or ½ cup white rice if you are on the maintenance plan. And if you want the extra fat-melting, gut-healing, wrinkle-erasing power of collagen--make sure you use my broth.
Enjoy!
Recipes
by Dr. Kellyann
on Dec 13 2021
Poke is a traditional Hawaiian dish with roots in Japan. It is made from raw ahi tuna that has been marinated in coconut aminos and other aromatics. Poke is usually served as a “poke bowl,” which includes a base of rice (cauliflower rice for Bone Broth Diet followers) accompanied by sliced or diced vegetables such as cucumber, jalapeño peppers, radishes, avocado, red onion or scallions, tomatoes, cabbage, or lightly steamed broccoli.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 15 min • Yield: 4-6 servings
Ingredients
For poke marinade:
¼ cup coconut aminos, plus extra for serving
1 tablespoon toasted sesame oil
2 tablespoons freshly squeezed lime
1 tablespoon freshly squeezed orange juice
1 teaspoon or more Sriracha or ½ teaspoon or more crushed red pepper flakes
1 tablespoon toasted sesame seeds
1 green onion, white and green parts, very thinly sliced
1 pound fresh ahi tuna, preferably sushi grade, cut into ¼- to ½-inch chunks
Accompaniments (select as many of these ingredients as you like):
Cauliflower rice
Cucumber, diced
Jalapeño peppers, sliced into rounds or minced
Radishes, sliced into rounds
Avocado, diced
Red or green onions, thinly sliced
Tomatoes, diced
Cabbage, shredded
Broccoli florets, blanched and chilled
Coconut aminos
Directions
Whisk together aminos, oil, lime juice, orange juice, Sriracha/red pepper flakes, sesame seeds, and green onions in a nonreactive bowl. Add the tuna and mix together so all the tuna is coated with the sauce. You can serve immediately or marinate in the refrigerator for up to 2 hours.
Build a poke bowl by starting with ½ cup or more cold or room temperature cauliflower rice, optionally sprinkled with coconut aminos. Top with poke and any combination of sliced or diced vegetable accompaniments. You can also serve in a lettuce cup or over cauliflower rice. Enjoy this poke on the day that it is made.
Notes Aluminum, copper, iron, and steel (not ‘stainless’ steel) are all reactive to acidic or alkaline foods. Glass, stainless, and ceramic are nonreactive.
Buy your tuna fresh from a reputable market. If possible, try to get sushi-grade ahi. Tell the vendor you will be serving the fish raw. Don’t be shy about asking questions so you get the freshest fish possible. Almost all fish is frozen on the fishing boat as soon as it is caught, so it’s best not to refreeze it after purchasing.Poke is sometimes accompanied by a hot and spicy mayonnaise. To make this sauce, combine ½ cup avocado mayonnaise with 1½ tablespoons Sriracha. Optionally add 1 teaspoon coconut aminos for more umami flavor.
Raw fish should be eaten on the day it was prepared.
Dr. Kellyann Diet & Program Compatibility
This dish is compatible with:
Bone Broth Diet
10-Day Belly Slimdown (as one of your meals)
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Nov 10 2021
The convenience of mug cakes can't be beaten! Here's a delicious apple-cinnamon version you can use for breakfast or for a fabulous single-serving dessert.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Cook time: 2 1/2 min • Yield: 1 serving
Ingredients
1/4 cup almond flour
1/4 cup unsweetened applesauce
1 egg
1 packet Dr. Kellyann Vanilla Almond Collagen Shake or 1 scoop Dr. Kellyann Vanilla Bone Broth Protein (or 15 to 25 grams of high-quality vanilla collagen protein powder)
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
Coconut oil or cooking spray
Directions
In a small bowl, combine the flour, applesauce, egg, collagen powder, cinnamon, and baking powder. Spray a large coffee mug with coconut oil. Pour in the batter. Microwave on high for about 2 1/2 minutes. The cake will rise in the mug as it bakes, but will deflate when done cooking. Let cool for a few minutes before enjoying. Caution: The mug will be extremely hot.
Dr. Kellyann Diet & Program Compatibility
This yummy treat is compatible with:
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Nov 09 2021
Prep time: 5 min • Cook time: 10-15 min • Yield: 6-8 servings
Ingredients
1/2 teaspoon onion powder
3 tablespoons pan dripping from turkey (fat skimmed from the top)
2 cups organic chicken broth or Dr. Kellyann Chicken Bone Broth
1/2 cup unsweetened almond milk
3 tablespoons organic arrowroot
Celtic or pink Himalayan salt and white pepper, to taste
Directions
In a heavy weight medium sauce pan over medium heat, warm the onion powder for a few seconds. Add the chicken broth to the saucepan. Stir in the pan drippings and combine well. Bring this to a boil.
Measure the almond milk in a 1 cup measuring cup and add the arrowroot. Stir a make a smooth slurry. Stir the slurry into the hot broth, reserving a little slurry for extra thickening. Continue stirring to combine.
When the gravy thickens, remove it from the heat source. If you like thicker gravy, quickly stir in more slurry. Add salt and pepper to taste and stir.
Transfer the gravy to a warm bowl for serving.
Recipes
by Dr. Kellyann
on Oct 15 2021
Nothing says "comfort food" quite like a roast simmering in a silky bone broth base and enhanced with flavorful herbs and fresh apples. Give this cozy recipe a try... I have a feeling it'll become a new favorite.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 10 min • Cook time: 4-9 hours • Yield: 4 servings
Ingredients
1 large Honeycrisp apple, or apple of your choice, cored and diced
1 medium red onion, chopped
3 cloves garlic, minced
2 cups homemade bone broth OR 2 packets Dr. Kellyann French Onion Bone Broth + 16 ounces water
2 tablespoons apple cider vinegar
Celtic or pink Himalayan salt and freshly ground black pepper to taste
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon herbs de Provence
1/2 teaspoon ground ginger
1/2 teaspoon cumin
2 pound beef pot roast
Directions
Combine all ingredients in a crock pot or slow cooker. Cook on low for 8 to 9 hours or high for 4 to 5 hours, or until the roast is cooked through and easily shreds.
Stir to break apart the roast and combine the stew ingredients.
Dr. Kellyann Diet & Program Compatibility
This dish is compatible with:
Bone Broth Diet
10-Day Belly Slimdown (as one of your meals)
80/20 Maintenance/Bone Broth Lifestyle
