Recipes
Recipes
by Dr. Kellyann
on Sep 28 2021
Chermoula sauce is a luscious fresh herb sauce enhanced with lemon, garlic, and warming spices from the Middle East. (Think chimichurri with a Middle Eastern slant.) It makes a fabulous topping for fish, chicken, or meat, and can also serve as a marinade.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Cook time: 25 min • Yield: 4 servings
Ingredients
For the Sauce:
½ cup fresh cilantro
½ cup fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 small garlic clove, finely grated
½ teaspoon lemon zest, finely grated
½ teaspoon ground cumin
½ teaspoon paprika
Pinch cayenne
⅛ teaspoon Celtic or Pink Himalayan salt
1 to 2 tablespoons water for thinning the sauce (optional)
For the Bowl:
1 or more cups cauliflower rice
2 cups baby spinach, loosely packed
2 roasted plum tomatoes (see Notes)
4 to 6 ounces grilled beef, lamb, chicken, shrimp, or fish
Directions
Make sauce:
In a food processor or blender, pulse cilantro, parsley, and lemon juice until you have a coarse paste. Add oil, garlic, lemon zest, cumin, paprika, cayenne, and salt and pulse just to combine. (You can also chop the greens by hand and whisk the ingredients together in a bowl.) Add a little water if you want the sauce thinner.
Compose the bowl:
Toss cauliflower rice and spinach together with half the chermoula sauce. Warm in the microwave until heated through, 2 to 3 minutes, depending on your microwave’s power. Top with roasted tomatoes, grilled meat/poultry/fish, and finish with remaining chermoula sauce.
Notes: You can often buy roasted tomatoes in larger stores that have an olive bar or you can easily make them. Keeping roasted tomatoes on hand will enhance many dishes with a deep, hearty tomato flavor, and they’re quick and easy to make. Just preheat your oven to 375ºF. Line a baking sheet with parchment. Start with about 2 pounds of Roma/plum tomatoes. Slice them in half vertically and scoop out and discard the seeds. Toss in 1 tablespoon olive oil, lay cut-side up on the parchment and sprinkle on salt. Bake for about 40 minutes. Raise the heat to 400ºF and roast for another 20 minutes until the tomatoes are caramelized. They’ll store in the refrigerator for about 5 days or freeze for up to 6 months.
Dr. Kellyann Diet & Program Compatibility
This dish is compatible with:
Bone Broth Diet
10-Day Belly Slimdown
80/20 Maintenance
Enjoy!
Recipes
Mushroom and Scallion Egg Roll-Ups
by Dr. Kellyann
on Sep 24 2021
This lovely and low-carb dish stars eggs cooked crepe-style and rolled around sautéed mushrooms and scallions. It's the perfect breakfast to serve when company comes, since it always makes a big impression.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Cook time: 25 min • Yield: 4 servings
Ingredients
10 teaspoons ghee
8 ounces shiitake caps, sliced
2 scallions, thinly sliced
1 clove garlic, minced
Celtic or pink Himalayan salt, to taste
Freshly ground black pepper, to taste
4 large eggs
2 scoops Dr. Kellyann Complete Collagen Protein (optional)
Directions
In a small (8-inch) skillet, heat 2 teaspoons of the ghee over medium heat. Add the mushrooms, scallions, garlic, and a pinch of salt and pepper. Cook, stirring, until the mushrooms are golden around the edges, about 8 minutes. Transfer to a bowl and keep warm.
Crack an egg into a bowl and, if using, add 1/2 scoop of the Complete Collagen Protein. Add a pinch of salt and pepper and whisk thoroughly to combine.In the same pan, melt 2 teaspoons of the ghee over medium-low heat and pour in the beaten egg, swirling the pan to spread out to the edges. Cook until set, about 2 minutes. Top with one-quarter of the mushroom mixture and roll onto a plate. Repeat with the remaining ghee, eggs, and mushroom mixture.
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: You may enjoy this as your nighttime meal. You may also swap out the mushrooms and scallions for any other non-starchy veggies.
Bone Broth Diet: You may swap out the mushrooms and scallions for any other non-starchy veggies.
80/20 or Bone Broth Lifestyle: You may add nutritious starchy veggies (such as sweet potato), or swap out the mushrooms and onions for veggies of your choice.
Recipes
Blackberry and Blueberry Bone Broth Popsicles
by Dr. Kellyann
on Aug 19 2021
Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds
Ingredients:
¼ cup water
6 ounces blackberries, fresh or frozen
2 cups chicken bone broth
6 ounces blueberries, fresh or frozen
½ cup freshly squeezed lemon juice, about 4 to 5 lemons
Stevia or monk fruit to taste
Directions: Add water and blackberries to a blender. Blend until berries are completely pureed. Pour through a fine mesh strainer to remove seeds. Return to blender with remaining ingredients and blend until combined. Taste as you add stevia or monk fruit to desired sweetness.
Pour into 3-ounce popsicle molds, insert sticks, and freeze until frozen solid. Remove from mold and enjoy. Note: Sometimes it’s easier to unmold the popsicles all at once. If so, you can wrap them individually in wax paper and store in the freezer. If you don’t have popsicle molds, use 3-ounce disposable paper cups. Freeze for 45 minutes to an hour, insert sticks, and freeze until solid.
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: 1 serving is an acceptable substitution for grapefruit on your Slim Plate Meal.
Bone Broth Diet: 1 serving is an acceptable substitution for your fruit serving on eating days.
Cleanse and Reset: 1 serving is an acceptable substitution for your Collagen Smoothie.
Enjoy!
Recipes
by Dr. Kellyann
on Jul 28 2021
This delicious and refreshing chilled soup is perfect for warm nights and even warmer days. Scroll down for Dr. Kellyann diet/program compatibility.
Click here to see this recipe in action on TikTok!
Prep time: 30 min • Yield: 4 servings
Ingredients
5 cups watermelon, peeled, seeded, and roughly chopped, plus 1 cup cut into 1⁄4- to 1⁄2-inch dice
1 cup homemade chicken/beef broth or Dr. Kellyannʼs Chicken Bone Broth
1⁄2 English cucumber, peeled, seeded, and diced
3⁄4 cup celery, diced (about 2 ribs)
3⁄4 cup red bell pepper, diced (1 medium red pepper)
1⁄4 cup red onion, diced (1⁄2 small red onion)
1 tablespoon fresh mint leaves, minced
2 tablespoons fresh parsley, minced
3 tablespoons freshly squeezed lime juice (about 1 lime)
11⁄2 tablespoons sherry vinegar
1 tablespoon jalapeño pepper, seeded and minced (1 small pepper)
Mint leaves for garnish (optional)
Directions
Puree 5 cups of watermelon plus the broth in a blender until mixture is smooth. Pour through a fine mesh sieve into a large bowl and discard pulp. You should have about 4 cups of strained liquid.
Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeño, and remaining cup of chopped watermelon to blended liquid. Stir to combine.
Cover and refrigerate until well chilled, at least 1 hour. Garnish with mint (optional). Gazpacho should be eaten within 1 day.
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: 1 serving is an acceptable substitution for grapefruit on your Slim Plate Meal.
Bone Broth Diet: 1 serving is an acceptable substitution for your fruit serving on eating days.
Cleanse and Reset: 1 serving is an acceptable substitution for your Collagen Smoothie. We recommend you add an additional 8 ounces of bone broth or a scoop of plain collagen to the serving, and then blend or puree like a smoothie.
Recipes
by Dr. Kellyann
on Apr 27 2021
There's nothing better than gathering with friends to share this delicious collagen punch recipe.
Recipes
Vegetarian Potassium-Rich Broth
by Dr. Kellyann
on Apr 15 2021
Vegetarian Potassium-Rich BrothIf you are vegetarian you can lose weight on the Bone Broth Diet, but bone broth is replaced with a potassium-rich vegetable broth. Leafy greens, sweet potatoes, spinach, and zucchini are all potassium-rich vegetables that you can use to create a nourishing broth. Prep time: 20 minutes • Cook Time: 2 hours • Yield: 12 cups
Ingredients:
2 medium or 1 large sweet potato/yam, scrubbed and cut into 2-inch pieces
1 bunch Swiss chard, cut into 2-inch pieces including the stems, about 6 leaves
2 to 3 big handfuls spinach, about ½ to ¾ of one 5-ounce box/bag
3 medium zucchini, cubed into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
2 to 3 plum tomatoes, quartered (optional)
1 medium onion or 1 leek, cut the onion into wedges; slice the white part of the leek in 2-inch pieces
½ bunch parsley
2 cloves garlic, smashed
2 to 3 teaspoons salt
1 teaspoon ground black pepper or 8 whole peppercorns
2 bay leaves
1 or more tablespoons of coconut aminos (optional)
Directions: Wash all the vegetables well and put all ingredients except for the coconut aminos into a large kettle. Cover with 1 gallon of filtered or bottled water. Put on high heat and bring to a boil, immediately reduce the heat to low, cover, and simmer for about 2 hours. When done, let cool, strain, and optionally add coconut aminos, one tablespoon at a time to taste. Store broth in the refrigerator in glass jars or covered containers. It will stay fresh in the refrigerator for about 4 to 5 days. If you are not using immediately, freeze for up to 1 month.
Note: You can also cook in a slower cooker for about 8 hours on low. You can make half a recipe if you want a smaller amount.
Recipes
by Dr. Kellyann
on Apr 07 2021
Prep time: 5 min • Cook time: 20-25 min • Yield: 4 servings
Click here to see this recipe in action on TikTok!
Ingredients
1 tablespoon + 1 teaspoon coconut oil, melted
2 scallions, white and green parts, chopped
2 handfuls of fresh baby spinach, chopped (about 2 cups)
8 eggs
1/2 teaspoon Celtic or pink Himalayan salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg (optional)
Directions
Preheat the oven to 350°F. Brush 8 cups in a muffin pan with the melted coconut oil.
Divide the scallions and spinach among the cups. The spinach will likely pop up over the top of the cups until you add the eggs. Crack 1 egg into each cup. Sprinkle with salt, pepper, and a dash of nutmeg, if using. Alternatively, if you want scrambled eggs, whisk the eggs together in a bowl along with the salt, pepper, and nutmeg, if using, before pouring into the cups.
Bake for about 20 minutes for scrambled eggs or for 23 to 25 minutes for eggs with soft yolks. Remove from the pan and serve.
Notes:
Nutmeg is a great accent for eggs and spinach.
Serve with hot sauce or any of the Bone Broth Diet salsas.
These cups can be made ahead and refrigerated.
Variations:
Add a handful of sliced mushrooms.
Brown 1/2 pound lean ground beef, drain well, and divide among the egg cups before baking.
Sprinkle a dash of smoked paprika in each cup for a smoky flavor.
Add a pinch of your favorite herbs or garlic powder.
Stir in a dash of hot sauce or ground red pepper to add heat.
Recipes
by Dr. Kellyann
on Apr 07 2021
Enjoy a delicious strawberry protein shake made with vanilla bone broth.
Recipes
by Dr. Kellyann
on Apr 06 2021
Say hello to everyone's favorite culinary delight—meatballs! And why wouldn't they be? Whether it's a casual dinner or a fancy party, these bite-sized wonders never fail to steal the show. They're also great for a quick lunch over some veggies.Imagine this (I bet you can already taste it!): Juicy ground beef, a dash of spices, and a hit of veggies wrapped up in a delightful spherical package. And the best part? They are super easy to prepare!Now, the recipe I'm going to share yields 12 servings, but this convenient recipe is very easy to double—or even triple—the portions if you're prepping for your upcoming party. A whopping 36 meatballs? No sweat!
Prep time: 20 min • Cook time: 25-30 min • Yield: 12 servings
Ingredients
2 pounds ground beef
2 tablespoons pepper
½ teaspoon cayenne pepper
½ teaspoon chili pepper
2 teaspoon coconut oil
¼ cup minced onion
¼ cup minced celery
¼ cup minced carrot
¼ cup minced walnuts
Directions
Preheat the oven to 425 degrees. Line an 11-x 17-inch rimmed baking pan with parchment paper.
In a medium mixing bowl, combine the beef, pepper, cayenne, and chili powder. Use your hands to mix well.
Melt the coconut oil in a large skillet over medium heat; add the onions, celery, and carrots and cook until they're translucent, about 4-minutes. Add the walnuts and sauté for an additional 2-minutes.
Set the onion mixture aside until it's cooked enough to handle. Combine the cooled mixture with the meat and form it into 24 meatballs, roughly 1-inch in size.
Place meatballs on the lined baking pan and bake 25- to 30-minutes.
Notes These meatballs are the best grab and go snacks! Freeze these and stock up.
Recipes
by Dr. Kellyann
on Aug 14 2020
Chia and coconut milk marry in a creamy pudding that pairs beautifully with fruit. In this recipe, I've gone tropical—but feel free to experiment with any fruits you like.
Prep Time: 15 min | Chill Time: 1 hour | Yield: 2 servings
Ingredients:
2/3-1 cup canned coconut milk, well stirred
1 scoop Dr. Kellyann's Complete Collagen Protein
3 tbs chia seeds
1 tsp vanilla extract
1/2 mango
1/4 cup chopped fresh pineapple
1/4 cup chopped fresh papaya
1 tbs unsweetened coconut flakes, toasted (optional)
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 mango, pineapple, papaya, and coconut flakes * (if using).
Recipes
by Dr. Kellyann
on Jun 25 2020
Ingredients:
1 cup unsweetened coconut (refrigerated) or almond milk
2 tablespoons coconut cream or 1⁄4 cup full-fat coconut milk
1 packet Vanilla Collagen Shake or 1 scoop Vanilla Bone Broth Protein
1⁄2 teaspoon natural lemon extract
1 teaspoon fresh lemon juice
Ice, add to blender or pour shake over ice (optional)
Directions
Pour liquids into blender first, then add all other ingredients. Blend well. Optionally, top with a little lemon zest.
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
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: Can be used for your Collagen Smoothie.
Bone Broth Diet: Can be used as a meal replacement for breakfast. If using a a meal replacement do not consume any other fruit outside the recipe.
Cleanse and Reset: Can be used for your daily Collagen Smoothie
Enjoy!
Recipes
by Dr. Kellyann
on Feb 18 2020
Prep Time: 5 min | Cook Time: 20 min | Yield: 4 servings
Portions: 1 vegetable, 1/2 fat
Ingredients
1 or more pounds asparagus, tough ends trimmed
1 clove garlic, minced
2-3 teaspoons lemon peel
2 teaspoons coconut oil, melted
Celtic or pink Himalayan salt
Ground black pepper
1 cup lemon juice (optional)
Directions
Preheat the oven to 425°F. Line a baking sheet with parchment.Place the asparagus in a single layer on the prepared baking sheet. Sprinkle on the garlic and lemon peel, then drizzle with the coconut oil and season with the salt and pepper. Bake for 15 to 20 minutes.
When you remove the asparagus from the oven, top it with the lemon juice, if using.
Notes: This is a great recipe to double. It’s quick and easy, and the leftovers are terrificwith eggs or tossed into a salad.
Enjoy!
Recipes
Dairy-Free Creamy Ranch Dressing
by Dr. Kellyann
on Feb 17 2020
Prep Time: 10 min | Yield: 1 cup
Portions: 2 tablespoons = 1 fat
Ingredients
1/2 cup Avocado Oil Mayonnaise
2 tablespoons fresh parsley, stems removed, roughly chopped
1 teaspoon fresh thyme leaves
1 or 2 garlic cloves, smashed
1/4 cup chopped chives
1 tablespoon roughly chopped fresh dill
1/2 cup full-fat coconut milk
1 tablespoon white wine vinegar or champagne vinegar
1/2 teaspoon dry mustard
Celtic or pink Himalayan salt
Freshly ground black pepper
Directions
In a food processor, combine the mayonnaise, thyme, garlic, chives, dill, and parsley and process until the herbs are chopped.
With the motor running, slowly pour in the coconut milk and then add the vinegar, mustard, and salt and pepper to taste. Taste and adjust the seasoning. Transfer to a jar or airtight container and refrigerate for up to 2 weeks.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 13 2020
Prep Time: 15 min | Cook Time: 45 min | Yield: 8 servings
Portions: 1 vegetable
Ingredients
2 teaspoons coconut oil
1/2 large yellow onion, finely chopped
1 can (28 ounces) petite diced tomatoes
1 can (6 ounces) tomato paste
1 medium eggplant, finely chopped
2 medium zucchini, finely chopped
1 package (8 ounces) mushrooms, cut into thirds (2 or more cups)
2–3 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 teaspoon Celtic or pink Himalayan salt
1/4 teaspoon ground black pepper
1 cup fresh basil, cut into chiffonade ribbons
1/4 cup chopped fresh parsley
Directions
Heat the oil in a large skillet or pot over medium-high heat.
Cook the onion until soft. Add the tomatoes, tomato paste, eggplant, zucchini, mushrooms, garlic, vinegar, thyme, salt, and pepper.
Reduce the heat and simmer for about 45 minutes. Remove from the heat, stir in the basil and parsley, and adjust the salt and pepper to taste.
Notes: The vegetables should be cut into about 3/4” pieces. As the flavors meld overnight, the ratatouille gets even better. Serve hot, at room temperature, or cold.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 12 2020
Prep Time: 15 min | Cook Time: 60 min | Yield: 8 servings
Portions: 1 protein, 1 vegetable, 1 fat
Ingredients
1 tablespoon + 1 teaspoon coconut oil
2 pounds boneless, skinless chicken breasts, chopped
1 1/2 cups peeled and sliced carrots
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onion
1 jalapeño chile pepper, seeded and finely chopped, wear plastic gloves when handling
4 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon Celtic or pink Himalayan salt
1 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon dried oregano
8 cups (2 quarts) Chicken Bone Broth
1 can (14.5 ounces) diced tomatoes
Directions
Heat the oil in a large pot over medium-high heat. When the oil is hot, add the chicken and cook for about 8 minutes, or until no longer pink and the juices run clear.
Add the carrots, celery, onion, jalapeño pepper, and garlic. Simmer for about 5 minutes and add the chili powder, cumin, salt, black pepper, red pepper, and oregano, stirring well to blend the seasonings.
Add the broth and tomatoes and bring to a boil. Immediately reduce the heat to low and simmer for about 1 hour.
Notes
- Serve with 1 avocado, chopped, and 1/3 cup chopped cilantro as a garnish.
- No time to make your own bone broth? Grab some at your local Whole Foods Market or order online here.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 12 2020
Prep time: 10 mins • Cook time: 35 mins • Yield: 4 servingsPortions: 1 starchy vegetable, 1 fat
Ingredients:
1 butternut or acorn squash
4 teaspoons coconut oil, melted or coconut oil spray
Ground black pepper
Cinnamon and/or nutmeg (optional)
Directions:
Preheat the oven to 425°F. Line a baking sheet with parchment.Carefully cut the squash in half. Remove and discard the seeds. Use a vegetable peeler to remove the skin. Lay the squash cut side down on a cutting board and cut into 1” cubes. In a large bowl or a resealable plastic bag, toss or shake the squash with the oil. Season with the salt and pepper.
Place the squash on the prepared baking sheet in one layer and roast for 15 to 20 minutes. Flip the pieces with a spatula or tongs and bake for 15 minutes, or until the flesh is very tender.
Enjoy!
Recipes
by Dr. Kellyann
on Jan 17 2020
Prep Time: 15 min | Cook Time: 25 min | Yield: 4-6 servings
Ingredients
2 tbs ghee or pasture-raised butter
2 cloves garlic, minced
1 small onion
4 cups Chicken Bone Broth or Dr. Kellyann's Bone Broth
1 cup canned unsweetened full-fat coconut milk
4 cups broccoli florets
1/2 tsp nutmeg
1 tsp Celtic or pink Himalayan salt
1/2 tsp ground pepper
Directions
In a large stockpot, melt the ghee over medium-high heat. Add the garlic and onion and reduce the heat to medium-low. Cook, stirring, for 6 to 8 minutes, until softened.
Raise the heat to medium-high and add the broth, coconut milk, broccoli, nutmeg, salt, and pepper. When the soup begins to simmer, reduce the heat to medium-low and simmer for 15 to 20 minutes until the broccoli is cooked through.
Purée with a hand-held immersion blender, blender, or food processor until smooth and creamy. Serve warm.
Recipes
Vitamin C Boost Green Smoothie
by Dr. Kellyann
on Dec 16 2019
Green Smoothies are great for their amazing cleansing abilities. This recipe, in particular, is loaded with nutrients to give your immune system a boost. Find this recipe and more in my new book Dr. Kellyann's Cleanse and Reset.
Ingredients:
1 cup water
Juice of 1/2 lime or lemon
1 scoop Dr. Kellyann’s Flavorless Collagen Protein
1/4 avocado
1/2 cup strawberries
1 kiwi, peeled
1/2 inch piece fresh ginger, peeled and grated
2 handfuls of kale, stems removed, chopped (about 1 cup)
Stevia or monk fruit sweetener, to equal about 2 teaspoons sugar (optional)
Ice, add to blender or pour smoothie over ice (optional)
Directions:
In a blender, combine the water, lime juice, collagen protein, avocado, strawberries, kiwi, ginger, kale, stevia (if using), and ice (if using). Blend until smooth and creamy.
Note:
If the smoothie is too thick, add more water to reach the desired consistency.
Recipes
by Dr. Kellyann
on Dec 03 2019
Ingredients
2 tablespoons ghee or pasture raised butter
1 small onion (about 1/2 cup), diced
4 to 5 cups cauliflower, 1 medium head, chopped or pulsed in food processor into rice-sized pieces (measure after it has been processed)
2 ribs celery, diced
2 medium carrots, diced
4 cups Chicken Bone Broth
1 can unsweetened full fat coconut milk, 13 1/2 to 15 ounces
1/4 cup fresh parsley, coarsely chopped
1 teaspoon fresh thyme leaves, or about 1/2 teaspoon dried
1 1/2 teaspoons Celtic or pink Himalayan salt
1/2 teaspoons freshly ground black pepper
DirectionsMelt ghee/butter in a large stockpot over medium-high heat. Add onion and reduce heat to medium-low. Sauté for three to five minutes until translucent.
Add cauliflower, celery and carrots and cook for about eight minutes until vegetables are tender.
Add bone broth, coconut milk, parsley and thyme and bring to a boil. Immediately reduce heat to low and simmer for 8 to 10 minutes to heat through. Add salt and pepper and adjust seasonings to taste. Serve immediately.
Recipes
by Dr. Kellyann
on Dec 03 2019
Ingredients:
1 cup water, coconut milk (not canned) or almond milk, unsweetened and carrageen-free
1/2 medium banana, optionally frozen for a creamier shake
1 scoop Dr. Kellyann’s Bone Broth Protein
1 tablespoon walnut oil or 2 tablespoons chopped walnuts
Ice, add to blender or pour shake over ice, optional
Directions
Pour liquids into blender first then add all other ingredients. Blend well. If shake is too thick, add more water, coconut milk or almond milk to reach desired consistency.
Add-ins: To add even more nutrients to your shake you can add one or more handfuls of greens such as spinach, kale, chard, parsley, etc. They add vitamins, minerals and fiber.
