Recipes
Recipes
by Dr. Kellyann
on Oct 17 2019
Green Smoothies are great for their amazing cleansing abilities. Here's a fresh new recipe to try. Find this recipe and more in my new book Dr. Kellyann's Cleanse and Reset.
Ingredients:
1½ to 1 cup water, coconut milk (not canned), or almond milk, unsweetened and carrageenan-free
Juice of ½ lemon
¼ avocado or 1/3 cup canned full-fat coconut milk
1 scoop Dr. Kellyann’s Flavorless Collagen Protein
1 cup fresh, frozen, or canned unsweetened pineapple chunks
5 to 6 fresh mint leaves
½-inch piece fresh ginger, peeled and grated (optional)
2 handfuls (about 1 cup) of baby spinach, chopped
Stevia or monk fruit sweetener to taste
Ice, add to blender or pour smoothie over ice
Directions:
In a blender, combine the water, lemon juice (if using), avocado, collagen powder, pineapple, mint, ginger (if using), spinach, stevia (if using), and ice (if using). Blend until smooth and creamy. If the smoothie is too thick, add more liquid of choice to reach the desired consistency.
Note:
If you prefer a creamy smoothie, use 1/3 cup coconut or almond milk, vanilla protein powder, and canned coconut milk.
If you prefer more of a slushy consistency, use 1 cup water, lemon juice, avocado, flavorless collagen, and stevia or monk fruit sweetener.
You can also substitute Flavorless Collagen Protein for our Bone Broth Protein - Vanilla if desired.
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 Oct 15 2019
Prep: 15 min | Cook: 10 min | Yield: 1 serving
Ingredients:
For the pesto:
1 cup basil leaves, tightly packed
½ cup baby spinach, tightly packed
1 clove garlic
¼ to ½ medium avocado
½ tablespoon lemon juice
¼ teaspoon Celtic or pink Himalayan salt
For the bowl:
1 or more cups cauliflower rice
Avocado or coconut oil cooking spray
4 to 6 ounces chicken, cut into strips
½ to 1 teaspoon Italian seasoning
1 red bell pepper, cut into strips
½ cup or more grape tomatoes, cut in half
3 or 4 fresh basil leaves, optional garnish
Directions:
Make the pesto:Put all pesto ingredients in a food processor/blender and process until smooth, stopping a few times to scrape down the sides. Mix half the pesto with cauliflower rice and place in a bowl to microwave. Reserve the remaining pesto for the topping.
Cook ingredients for the bowl:Spray a heavy skillet with cooking spray and heat on medium-high. When the pan is hot, add chicken, sprinkle with Italian seasoning, and sauté for about 5 minutes until the chicken is cooked through. Add bell pepper and tomatoes and sauté for 3 or 4 minutes. Warm cauliflower rice that’s been tossed with pesto in the microwave just to heat through, about 2 to 3 minutes. Top with chicken, vegetable mixture,and remaining pesto. Optionally garnisih with basil.Notes: You can replace the raw chicken with already prepared chicken and simply sauté the vegetables. This is equally delicious with shrimp or fish.
Recipes
by Dr. Kellyann
on Oct 15 2019
Ingredients:
1 1/2 scoops Dr. Kellyann's Complete Collagen Protein
12oz. cream cheese
2 eggs, large
1-2 tablespoons stevia
1 can pumpkin puree (not pumpkin pie filling)
1⁄4 cup unsweetened nut milk
1 teaspoon vanilla extract
1 pinch salt
Directions:Preheat oven to 325°F.
Soften cream cheese in large mixing bowl. Add eggs and stevia, mix with blender. Add remaining ingredients and continue mixing for 2-3 minutes.
Pour into 6-inch baking pan lined with parchment paper. Bake for 25 minutes and then turn oven down to 200° and bake for an additional hour. Let cool in fridge for 4-5 hours.
Recipes
by Dr. Kellyann
on Aug 06 2019
If you’re looking for alternatives to cow’s milk, that carton of almond milk in the grocery store might catch your eye. And yes—it’s a better choice for you than dairy, which is why I allow the unsweetened version on my diets (if it’s carrageenan-free, which I’ll explain shortly). But before you start using it, you need to know both the pros and the cons of this alternative milk.
The benefits of almond milk
First, let’s talk about the upsides of drinking almond milk. It’s low in carbs and calories, and it provides you with a little bit of protein and a good dose of vitamins and minerals (although most of these nutrients are added by the manufacturers). Unlike cow’s milk, it’s not inflammatory—if it’s free of sugar and a dangerous additive I’ll talk about in a minute—and it doesn’t load you with hormones that are bad for your body. I don’t consider it as good a choice as canned coconut milk, which has a better fat profile and more overall health benefits, but it definitely beats the stuff from the cow.
What’s more, almond milk is smooth and silky and tasty. It makes a great shake or smoothie, and it can satisfy your desire for a shot of milk in your morning coffee.
The drawbacks to using commercial almond milk
Now, let’s talk about the downsides of almond milk. First, commercial almond milk is nearly all water and only about 2% almonds (surprising, isn’t it?), so you’re not getting much nutrition for your money. Second, if you’re one of the many people who are sensitive or allergic to nuts, drinking almond milk can cause stomach upsets or other symptoms.
Third, commercial almond milk often contains added sugar, flavorings, and other questionable ingredients. And most importantly, it frequently contains an additive called carrageenan.
Carrageenan is an emulsifier that manufacturers add to almond milk so you don’t need to shake the carton to blend the contents. It’s made from red algae or seaweed, so you’d expect it to be good for you—but it’s not. In fact, it’s very, very bad news.
Researcher Joanne Tobacman, who’s studied carrageenan for years, has lobbied the government to ban it as a food additive. Her research implicates carrageenan as a culprit in gastrointestinal malignancy and breast cancer. In addition, her studies indicate that carrageenan may contribute to glucose intolerance and insulin insensitivity, both of which are steps on the road to diabetes.
Moreover, Tobacman isn’t giving mice massive doses of carrageenan. In fact, the mice in her diabetes research consume less carrageenan per body weight than the average American. What’s more, she’s using the same food-grade form that manufacturers use.
In short, even small doses of carrageenan may inflame your body and put you at higher risk for cancer, bowel problems, or diabetes. Does that sound like something you want in your diet? Nope.
What’s the answer? Buy smart—or make your own
Now that you know the bad news, let’s get back to the good news. If you read labels carefully, you can find brands of almond milk that don’t contain carrageenan, sugar, or other unnecessary ingredients. These are fine to use if you’re not allergic or sensitive to nuts.
Better yet, here’s a simple solution: make your own almond milk at home! It’s fun, it’s easy, and you’ll wind up with a milk that has no additives and contains more protein than the store-bought variety.
Making your own almond milk takes just a few minutes of actual work. (The rest is soaking time.) Here’s how to do it.
MAKE-IT-YOURSELF ALMOND MILK
Prep time: 10 min • Yield: about 5 cups
Ingredients
1 ½ cups whole raw almonds, optionally blanched
4 cups purified water for almond milk; more for soaking
1 teaspoon pure vanilla extract
1 to 2 tablespoons maple syrup or honey (optional)
Directions
Place almonds in a medium bowl. Cover with water and let them soak for at least 4 hours, or up to 2 days for creamier almond milk.
Drain the water and place almonds in blender. Add 2 cups water and blend to a creamy paste. Add the other 2 cups of water, vanilla, and preferred sweetener. Blend for 3 to 4 minutes. Taste and adjust vanilla or sweetener if desired.
Strain the almond milk in a fine sieve lined with cheesecloth or in a nut bag. Drain all the milk from the solids. Refrigerate.
Notes
You can reserve the solids, dehydrate, and pulse in blender to create almond meal/flour.
Variations
Almond milk tastes great in any of my Collagen shakes or cooler.
For Chocolate Almond Milk, use melted dark chocolate or cacao powder. Melt about 1/3 to ½ cup dark chocolate in a double boiler or microwave. Add about a cup of milk to the chocolate and stir. Mix with the rest of the almond milk and blend well. Taste and adjust sweetener as desired. A dash of salt brings out the flavors.
To make chocolate milk with cacao, put about ¼ to 1/3 cup cacao powder in a small bowl. Warm about 1 cup of the almond milk, add cacao and stir until fully dissolved. Mix with the rest of the almond milk and blend well. Taste and adjust sweetener as desired. A dash of salt brings out the flavors.
For Strawberry Almond Milk, add ½ to ¾ cup fresh or frozen strawberries to blender and add almond milk. Blend thoroughly. Taste and adjust sweetener as desired. If you don’t want any seeds in the milk, pour through a fine mesh sieve.
For Mango Almond Milk, add ½ to ¾ cup fresh ripe mango to blender and add almond milk. Blend thoroughly. Taste and adjust sweetener as desired.
Enjoy!
Recipes
by Dr. Kellyann
on Nov 16 2018
My Sunrise Smoothie is possibly one of my favorite ways to use our Orange Cream Collagen Cooler. This smoothie is sure to brighten your day!
Ingredients:
Orange Layer:
½ cup frozen mango chunks
½ cold water
1 packet Orange Cream Collagen Cooler
Red Layer:
½ c frozen strawberries
½ cup water
¼ cup ice cubes
1 scoop Bone Broth Protein in Vanilla
Directions:
For the orange layer:
In blender, puree the ingredients. Transfer to a measuring cup and rinse blender.
For the strawberry layer:
In blender, puree the ingredients. Divide between 2 glasses, alternating between the orange and strawberry to make layers.
Recipes
Bone Broth Egg Drop Soup with Spinach
by Dr. Kellyann
on Oct 18 2018
Bone Broth Egg Drop Soup is a great way to make a warm filling lunch or dinner, with all of the health benefits of Bone Broth.
PREP TIME: 15 MINUTES • COOK TIME: 15 MINUTES
Yield: Makes 4 servings • Portions: 1 protein, 1 fat
12 cups Chicken Bone Broth
6 or more cups fresh baby spinach
8 eggs
1 teaspoon Celtic or pink Himalayan salt
1/8 teaspoon ground white pepper
2–3 scallions, white and green parts, minced
1 tablespoon ghee
4–6 drops chili oil (optional)
Directions:In a large pot, bring the broth to a simmer over medium-high heat. Reduce the heat to medium, add the spinach, and cook for 1 to 2 minutes.
In a medium bowl, whisk the eggs, salt, and pepper. Pour the eggs into the broth in a very slow, steady stream, whisking constantly.
Remove the pan from the heat, toss in the scallions, ghee, and chili oil, if using. Cover the pan and wait for 1 to 2 minutes, until the eggs have set.
Note:If you use chili oil, be sure the only ingredients are olive oil, chili peppers, and seasonings. You can add a few drops of coconut aminos if you like the flavor of soy sauce. This can be made ahead and refrigerated.
Recipes
Panna Cotta with Balsamic-Soaked Strawberries
by Dr. Kellyann
on Sep 12 2018
Prep Time: 5 minutes • Cook Time: 3 minutes • Makes 10 servings
Panna Cotta:
1⁄2 cup cold water
2 tablespoons unflavored pasture-raised beef gelatin, such as Great Lakes Gelatin
1⁄4 cup unsweetened apple juice
2 cans (14 ounces each) full-fat coconut milk
2 or more teaspoons pure vanilla extract
Strawberries:
4 cups fresh strawberries
2–3 tablespoons balsamic vinegar
To make the panna cotta: 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 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 stir in the coconut milk and vanilla. Pour into 10 ramekins or custard cups and refrigerate for 3 or more hours, or until firmly set.
To make the strawberries: Wash, cut off the caps, slice the berries, and place in a medium bowl. Pour the vinegar over the berries, stir, and let stand for 5 minutes.
Refrigerate if not serving immediately. To serve, run a knife around the edge of a ramekin and tip the panna cotta onto a small plate. Top with the berry mixture.
ENJOY!
Keep thinking Big and living BOLD!
Recipes
by Dr. Kellyann
on Jul 16 2018
I absolutely love a “two-fer”—and I don’t just mean a BOGO sale at the shoe store. I also love it when I can combine the power of two superfoods in a single recipe.
That’s why I’m excited about sharing one of my favorite recipes with you today—Golden Bone Broth, which gives you the benefits of bone broth (more on that here, if you’re new to it) and the spice turmeric. Golden Bone Broth is warm and satisfying, and a mug of it is pure bliss for your body and soul after a stressful day. What’s more, it’s serious medicine that can help you stay healthy for life.
Now, I know most of you are familiar with bone broth, and you’re already drinking it (and adding it to pot roasts, chili, and even cocktails) to get all of its benefits—benefits that include healing your gut, melting off belly fat, beautifying your skin and hair, and protecting your joints.
your gut, melting off belly fat, beautifying your skin and hair, and protecting your joints.
But did you know that adding turmeric to that broth can make it even better for you? Here’s the story.
The amazing benefits of turmeric
Turmeric contains curcumin, a beautiful yellow substance that’s one of nature’s most potent natural healers. Traditional cultures around the world revere curcumin for its healing properties, and Western scientists are now giving it the attention it deserves. Here are just some of the secrets they’re uncovering about curcumin’s anti-inflammatory, antioxidant, and infection-fighting powers:
It’s a strong pain-killer that doctors are now using to treat pain due to everything from Crohn’s disease and ulcerative colitis to osteoarthritis and dental procedures. In fact, research shows that curcumin can be even more effective than the prescription drug Voltaren in reducing arthritis pain.
It helps prevent diabetes or reduce complications from the disease. Curcumin fights diabetes in a variety of ways—for instance, by reducing inflammation and oxidative stress, lowering blood glucose, and helping to prevent the formation of molecules called advanced glycation end products (AGEs) that do serious damage to the body.
It fights cancer by inhibiting the proliferation of tumor cells. Studies show that curcumin, either alone or in combination with other substances, can help fight colorectal, pancreatic, breast, brain, and head and neck cancers.
It’s thermogenic, which means that it encourages your body to “heat up” and burn more energy—and that translates into a slimmer belly.
It lowers total cholesterol while raising levels of HDL (“good”) cholesterol.
It speeds the healing of wounds and protects against sun-related skin damage.
It can reduce symptoms of anxiety and depression.
It makes your gut healthier. Research shows that curcumin can increase bacterial richness (one key to a healthy microbiome) and foster the growth of beneficial bacteria.
It protects neurons from damage and may help to prevent or slow Alzheimer’s disease.
It helps prevent dangerous blood clots.
It fights the germs that cause periodontal disease and can help stop the flu from infecting you. And if your kids are prone to ear infections, it may help to reduce this problem.
It’s a detoxifier that can help protect your cells against damage due to heavy metals such as mercury.
That’s an awesome list of benefits—and one of the most remarkable things about curcumin is that it gives you all this disease-fighting power without any of the severe side effects that drugs can have. That means that it’s all upside, and no downside!
So seriously… if you aren’t adding turmeric and its gift of healing curcumin to your diet, it’s time to start. And here’s one of the easiest ways in the world to do it.
And note that your body’s ability to absorb and utilize turmeric’s active compounds is vastly improved when it’s paired with black pepper and/or fat.
Bone broth + turmeric = magic!
There are lots of wonderful ways to use turmeric—for instance, in smoothies, scrambled eggs, soups, or the turmeric tea recipe I have here. But nothing beats combining it with bone broth (and a little coconut milk to make it smooth and creamy). Here’s the recipe… easy, delicious, and loaded with healing power.
Salud!
Yield: 1 serving
Ingredients:
8 ounces Bone Broth or Collagen Broth To Go
1/4 to 1/3 cup of coconut milk
1/2 tsp ground turmeric powder or 1 1/2 tsp fresh ground turmeric
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder or 1 clove of garlic
Directions:Add all ingredients to a small pot and heat on medium until the bone broth reaches and slight rolling boil.
Note: Try a sprinkle of cayenne pepper or cinnamon for added thermogenic properties
Recipes
by Dr. Kellyann
on Jul 16 2018
History and recent science positions turmeric as one of the most potent herbs on the planet when it comes to our health and well-being. The evidence is solid. We can all benefit from turmeric on a daily basis. And there are many delicious ways to add it to your diet and Golden Turmeric Tea is one of my favorites. And note that your body’s ability to absorb and utilize turmeric’s active compounds is vastly improved when it’s paired with black pepper and/or fat.
Ingredients:
1 cup almond or coconut milk, carrageenan –free
½ teaspoon turmeric
½-inch slice fresh ginger root, peeled and grated or finely chopped
Dash of black pepper or cayenne (red pepper)
½ to 1 teaspoon honey or other natural sweetener such as maple syrup, coconut sugar, stevia or monk fruit
Directions: Heat the milk in a saucepan or in the microwave. Place remaining ingredients in a mug and add a few teaspoons of the warm milk. Stir to combine. Add remaining milk. Strain to remove ginger pieces if desired.
Notes:You can also add a small pat of butter, ½ to 1 teaspoon coconut oil, cinnamon, cardamom, nutmeg, allspice, star anise, pumpkin pie spice, and/or cloves.
For a non-creamy tea use water, or make your favorite tea and remaining ingredients. Start with ½ teaspoon turmeric and gradually increase from there
Hope you enjoy!
Recipes
by Dr. Kellyann
on Jul 13 2018
Easy…consume foods—such as chicory root—and take prebiotics that promote a healthy gut system.
Ingredients like chicory root don’t taste great on their own. That’s why I’ve blended them into several of my products, such as my Collagen Shakes.
And, to make ingesting prebiotics and gut-healing ingredients, such as chicory root, even more appetizing, I’ve thrown together a few delicious shake recipes.
My favorite recipe right now is my Black Cherry Almond shake, and I’m going to teach you how to mix it up right now! Here’s how it’s made…
Ingredients:
1 cup water, unsweetened coconut milk, or unsweetened almond milk
2 tablespoons coconut cream or ¼ cup full-fat coconut milk
1 scoop Bone Broth Protein in Vanilla
½ cup frozen black cherries
1 to 2 drops natural almond extract
Blend with ice or mix with ice in a shaker.
Directions:
Pour liquid into blender first, and then add all other ingredients.
Blend well.
Optionally, top with a few frozen cherries.
That’s it! Easy as pie (and it kinda tastes like it too—yum!).
Enjoy!
Recipes
by Dr. Kellyann
on Jul 06 2018
When the summer heats up, simply cool down your favorite hot cocoa! This summer, try your favorite hot cocoa blended with ice for the perfect Frozen Hot Chocolate. For a collagen-rich, low-carb version use my Collagen Hot Cocoa.
Frozen Hot Chocolate
Prep Time: 5 Min – Yield: 1 serving
1 packet of Collagen Hot Cocoa
10 oz. unsweetened almond milk
1 1/2 cups of ice cubes
Optional- top with whipped coconut cream
Blend in a blender until the ice turns to a slushy consistency. Pour into a glass.
Enjoy!
Recipes
Gut-Healing Kimchi from the 10-Day Belly Slimdown
by Dr. Kellyann
on Jun 12 2018
Gut-Healing Kimchi Recipe from The 10-Day Belly Slimdown
PREP TIME: 30 MIN. (ACTIVE) | YIELD: ABOUT 4 CUPS
1 medium head napa cabbage
¼ cup Celtic or pink Himalayan salt (do not use iodized salt)
Filtered, nonchlorinated water
5 garlic cloves, grated or minced
1 teaspoon grated fresh ginger (about ½-inch knob)
2 tablespoons fish sauce or water
1 to 5 tablespoons Korean red pepper flakes (gochugaru; see Notes)
¾ cup peeled daikon matchsticks
4 scallions, cut into 1-inch pieces
2 carrots, cut into matchsticks
Wash the cabbage, cut it lengthwise into 2-inch-thick slices, and discard the center core. Put the cabbage in a large bowl and add the salt. Massage with your hands for a few minutes until it starts to soften, cover with filtered water, place a plate on top of the cabbage, and weight the plate down with something heavy, such as a can of tomatoes.
Let stand at room temperature for about 1½ hours. Put the cabbage in a colander and rinse well at least three times. Set aside to drain for 15 minutes while you make the seasoning paste. In a large bowl, combine the garlic, ginger, fish sauce or water, and Korean red pepper flakes to make a paste. Add the daikon, scallions, and carrots. Squeeze out any moisture left in the cabbage and combine it with the other vegetables and spicy paste.
Wearing rubber gloves, gently mix all the ingredients together and pack into a clean glass jar until the liquid rises above the vegetables. Leaving at least 1 to 2 inches of headroom, loosely seal the jar, and put it on a plate or in a bowl to collect any juices that overflow while the kimchi ferments. Keep the mixture at room temperature so the vegetables can ferment; do not refrigerate. Open the jar once daily to pack down the vegetables using a clean utensil and allow the gases produced during fermentation to be released.
This is also the time to taste it to see if it is fermented to your liking. After tasting, do NOT insert the utensil back into the kimchi. You will likely want 2 to 4 days of fermentation, unless you’re a hard-core kimchi fan. The longer it ferments, the stronger it gets. When done, refrigerate. Serve immediately or store in the refrigerator for 1 to 2 weeks.
NOTES: Fermented foods heal the gut by feeding it healthy bacteria. Korean red pepper flakes, or gochugaru, is a sun-dried Korean chile pepper that has been ground to a flaky/powdery texture. You can find it online or in Asian groceries. It is very hot and spicy with a bit of smokiness. Use 1 to 5 tablespoons depending on how hot you like your kimchi; if you are making it for the first time, start with about 2 tablespoons.
Gut-Healing Kimchi Recipe from the 10-Day Belly Slimdown Fermented foods heal the gut by feeding it healthy bacteria... and kimchi is one of my all-time favorite fermented foods!
Recipes
by Dr. Kellyann
on May 17 2018
Here’s a little info about what clarified butter or ghee is and how to make it. Clarified butter has all the milk solids removed from the butterfat. The remaining butterfat is clarified butter and will remain golden yellow when melted with no separation. Typically, it is produced by melting butter and allowing the components to separate by density and spooning off the solids. Clarified butter can be used over high heat without burning as quickly as unclarified butter (You can see why chefs love it!) and will keep for 3 to 6 months in the refrigerator. On the Bone Broth Diet, it’s important to clarify your butter so that it will be nondairy.
HOW TO MAKE GHEE
Total Time: 5-10 Minutes
Ingredients: Grass- Fed Butter
Directions: Heat the butter gently, wait until the fat and dairy solids separate, and spoon off the solids. Ghee will keep for 3 to 6 months in the refrigerator. When cold, it will be solid again.
Here is the 411 on how ghee is made and why it’s so delicious - with no whey and casein it’s perfect for those who are lactose intolerant or avoiding dairy! Have you tried it? Let me know in the comments! — Dr. Mehmet Oz Posted by DrKellyann on Tuesday, May 15, 2018
Enjoy!
Recipes
Coconut Mocha Collagen Fat Bombs
by Dr. Kellyann
on May 08 2018
Coffee is a flavor enhancer for chocolate because it adds a depth and richness to chocolate. Bakers use this trick for adding depth to their chocolate recipes. It’s common to add a bit of espresso powder to chocolate recipes. In fact, coffee can be added in a small amount and make a big difference without creating a mocha flavor. I’ve heard it described as interplay of smoky, bitter, and rich that marries chocolate and coffee so well.
Combine coffee, chocolate and coconut and you have yourself a sinfully delicious, yet low-carb, treat with no added sugars. Keep in mind that the collagen bombs are full of good healthy fat, but coconut oil liquefies when it gets warm. So to keep your bombs solid, keep them in the refrigerator or freezer. I prefer the freezer because they are easier to remove from the pan, muffin tin, or candy molds. Within a minute they’re ready to enjoy. And they are literally melt-in-your-mouth delicious.
Prep time: 5 mins ● Cook time: 3 mins (optional) ● Yield: About 12 tablespoon-size servings
Ingredients:
¼ cup coconut oil
½ cup canned full-fat coconut milk
1 scoop or 1 packet Chocolate Collagen Shake™ or 1 packet Collagen Hot Cocoa™
1 packet Instant Collagen Coffee™
⅛ cup shredded unsweetened coconut, and optionally more for sprinkling on top
Directions: In a small saucepan heat coconut oil on low until melted. You can also microwave the coconut oil for about 30 seconds until melted. If you live in a warm climate, you may not need to melt the coconut oil if it is already liquefied. Stir together all ingredients. Pour into an 8” x 8” pan, mini muffin tins, or silicone/plastic candy molds. Top with additional coconut if desired. Freeze until firm. These bombs melt quickly out of the freezer, so take them out just before serving.
Enjoy!
Recipes
Creamy Chocolate Collagen Pudding
by Dr. Kellyann
on May 08 2018
The chia seeds in the pudding create the creamy pudding-like texture while adding healthy fats and fiber. The collagen and protein in my Chocolate Bone Broth Protein will keep you feeling satisfied for hours.
Ingredients:
½ avocado
1 cup almond milk or coconut milk (not canned)
1 scoop of Chocolate Bone Broth Protein Powder
1 tablespoon cocoa or cacao powder
1 tablespoon chia seeds
Directions:
In a small bowl mash the avocado with a fork until creamy. Add the remaining ingredients and blend until fully combined.Pour into bowl(s) or dessert cup(s).Refrigerate for at least an hour to thicken into a pudding consistency.
Enjoy!
Recipes
by Dr. Kellyann
on May 04 2018
If you’ve never had a Mexican chocolate drink, you’re in for a real treat. By adding cinnamon, ancho chili, and chipotle this shake is transformed. Chili and chocolate have been combined since the time of the Aztecs…..and for good reason.
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water or almond milk, coconut milk, or coconut water if you’re on the maintenance plan
2 tablespoons coconut cream or ¼ cup full-fat coconut milk (optional for those on maintenance, adds creaminess)
1 scoop chocolate Bone Broth Protein
Pinch or two cinnamon
1/16 teaspoon ancho chili powder (adjust to your liking)
1/16 teaspoon chipotle chili powder (adjust to your liking)
Ice, add to blender or pour shake over ice (optional)
Directions: Pour liquids into blender first then add all other ingredients. Blend well
Note: For a post workout shake, coconut water is a good choice.
Add-ins: To add even more nutrients to your shake you can add 1 tablespoon of any of the following. Flax seeds add fiber, protein, and omega-3’s Chia seeds add fiber and protein Hemp seeds add a nutty flavor and protein Greens such as spinach, kale, chard, parsley, etc. add vitamins, minerals, and fiber Enjoy!
Recipes
Vanilla Latte Collagen Mug Cake
by Dr. Kellyann
on Apr 27 2018
The texture of my collagen-rich mug cake is more cake-like than others I’ve tried thanks to baking powder. The cake will rise over the top of the mug while baking (use a really big mug to prevent it from spilling over), and will have a very moist cake-like texture.
The mug and the cake WILL BE EXTREMELY HOT when you remove it from the microwave. I know you’re going to be tempted to dig in, but wait a minute or two so you don’t burn yourself! Enjoy your latte in a mug… as a cake! Rich in protein and collagen and loaded with intense flavors, you’ll begin to think about your latte in a new way.
Vanilla Latte Collagen Mug Cake
Prep time: 5 mins ● Cook time: 2 to 2½ mins ● Yield: 1 serving
Ingredients:
¼ cup almond flour
½ mashed banana (optional)
1 egg
1 scoop Vanilla Bone Broth Protein
1 packet Collagen Coffee
½ teaspoon baking powder
Coconut oil pan spray
Directions: Combine all ingredients in a small bowl. Spray a large coffee mug with coconut oil. Pour in cake mix. Microwave for about 2½ minutes if you use the banana or about 2 minutes without the banana. The cake will rise up above the mug as it bakes, but will deflate when done cooking. Let cool for a few minutes before enjoying. The mug will be extremely hot.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 14 2018
These sweet treats are absolutely delicious and melt in your mouth. A perfect craving-killer and dose of healthy fat for an 80/20 Forever snack.
Prep time: 5 mins ● Freeze time: 3-5 mins ● Yield: About 12 tablespoon-size servings
Ingredients
1/4 cup coconut oil
1/2 cup sunflower seed butter
1 scoop Bone Broth Protein in Vanilla
1 packet Instant Collagen Coffee™
1/8 teaspoon Celtic or pink Himalayan salt
Directions
In a small saucepan heat coconut oil and sunflower seed butter on low until melted. You can also microwave the coconut oil for about 30 seconds until melted. If you live in a warm climate, you may not need to melt the coconut oil if it is already liquefied. Stir together all ingredients. Pour into an 8” x 8” pan, mini muffin tins, or silicone/plastic candy molds. Freeze until firm. These bombs melt quickly out of the freezer, so take them out just before serving.
If desired, top with nuts, coconut flakes, or a dark-chocolate-covered espresso bean before freezing — bring them to a party and everyone will be impressed!
Recipes
by Dr. Kellyann
on Nov 10 2017
If you enjoy turkey on Thanksgiving and Christmas (or any other time of year), don't just throw those precious bones away! Simmer them into some delicious holiday bone broth to help keep you fueled up and slimmed down between feasts.
Ingredients:
Turkey carcass (use the bones from your Thanksgiving feast!)
Enough purified water to just cover the bones in the pot; the pot should be big enough to add 2 to 3 quarts water
2 to 4 carrots, scrubbed and roughly chopped
3 to 4 stalks organic celery, including leafy part, roughly chopped
1 medium onion, cut into large chunks
Directions: Place your turkey carcass in a pot. Add onion, celery, a carrot or two, and any seasonings you like, cover your turkey bones with filtered water, then let your broth simmer for at least 6 to 8 hours on the stovetop or in a slow cooker.
Recipes
Orange Ginger Mulled Cider with Collagen
by Dr. Kellyann
on Nov 06 2017
For that occasional treat while you’re on the 80/20 maintenance plan, the sweet, spiced taste of this cider satisfies your sweet tooth, AND gives you a boost of collagen to erase fine lines.
Prep time: 25 min • Yield: 2 servings
Ingredients:
2 cups of fresh, no-sugar-added apple cider (check your labels for added sugar!)
1 cup of water
1 packet of Orange Cream Collagen Cooler
6 whole cloves
1 (3-inch) cinnamon stick, broken into pieces
1/2 orange, sliced
1-inch peeled, fresh ginger, cut into 6 slices
Directions: Combine all ingredients into a medium saucepan. Simmer over low heat for 20 minutes, strain, and pour into 2 mugs.
Enjoy!
