Recipes
Recipes
by Rachel Stroecker
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 Rachel Stroecker
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.
Recipes
by Radwa Madkour
on Feb 01 2023
You can’t host a Super Bowl viewing party without serving delicious snacks. These tasty Super Bowl recipes are the best of the bunch, plus they are all DKA approved!
Chipotle Lime Chicken Wings
These crispy oven baked chicken wings are so easy to prepare and you don’t have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!
Spinach Artichoke Dip!
It’s deliciously rich, perfectly creamy and cheesy, brimming with spinach and artichokes and it’s always a crowd favorite. This version is oven baked and incredibly easy to make.
Caramelized French Onion Dip
This french onion dip made from scratch will blow you away! It’s worth making because you will never, ever get this flavor in store bought dip.
Rich and Hearty Turkey Chili
This recipe is perfectly spiced, packed with plenty of protein and fiber. Make it on the stovetop or in your slow cooker for an easy dish to serve on game day or any occasion.
Meatball Poppers
If you love meatballs, you’ll love this this recipe! Meatballs make a great appetizer because they are portable and pair well with a your game day sauces.
Cheese Dip
This crowd-pleasing cheese dip recipe is made with simple ingredients. It's creamy and smooth almost like a cheese fondue.
Recipes
by Diamond Colbert
on Feb 01 2023
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
4oz. spinach (chopped)
4oz. cream cheese
1⁄4 cup mayonnaise (can also use sour cream if you prefer)
1⁄4 cup grated parmesan cheese
14.5oz. can artichoke hearts in water (drained, chopped, and squeezed to release extra moisture)
4 cloves garlic (minced)
1⁄4 tsp black pepper
2/3 cup Mozzarella cheese, shredded
Directions:
Cook spinach over medium heat, stirring occasionally, until the spinach is wilted. Set aside to cool. Preheat the oven to 350°F.
Melt cream cheese in microwave. Once melted, add in the collagen protein powder, mayonnaise, grated parmesan, artichoke hearts, garlic, pepper, and half of the shredded mozzarella. Stir.
Gather spinach it into a ball and squeeze, making sure to get all the water. Combine to mixture and sprinkle remaining cheese on top. Bake for about 30 minutes.
Recipes
by Radwa Madkour
on Jan 05 2023
Strawberry-Almond Muffins are packed with juicy strawberries, these muffins are simply delicious and just as pretty. And they're gluten-free! Enjoy for breakfast or as a midday snack with a cup of tea. They store well in the refrigerator for at least 4 days. Enjoy in moderation!
Prep Time: 25 min | Cooking Time: 25 to 30 min| Yield: 12 Muffins
Ingredients
Avocado spray oil
1 cup diced fresh strawberries
I tablespoon maple syrup or honey
2 teaspoons chia seeds
1/3 cup ghee or pasture-raised butter,
melted
3 large eggs
1/3 cup honey
3/4 cup coconut or almond milk
1/4 teaspoon pure vanilla or almond
extract
1 cup blanched almond flour
1/3 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon Celtic sea or pink
Himalayan salt
Instructions
Preheat the oven to 325 F and insert muffin liners into a 12-cup muffn tin. Spray each liner with the avocado oil.
In a small saucepan over low heat, combine the strawberries, maple syrup, and chia seeds. Simmer, stirring occasionally, for 8 to 10 minutes. Remove from the heat and let cool. In a medium bowl, whisk together the ghee, eggs, honey, nut milk, and vanilla ex- tract and set aside.
In another bowl, thoroughly combine the almond flour, coconut flour, baking soda, and salt. Gradually add the wet ingredients to the dry ingredients while stirring. Be sure the mixture is thoroughly combined. Pour the batter into the muffn cups, filling halfway. Spoon in 1 teaspoon of the strawberry compote, then top with another 1 tablespoon of the batter. Bake for 25 to 30 minutes or until a toothpick or thin-bladed knife inserted into the center of a muffin comes out clean.
Key ingredients for stress reduction: almonds, strawberries
Note:
These muffins will have a flatter top—not a traditional rounded top like muffins made with wheat flour.
Recipes
Chocolate Bark with Pistachios and Oranges
by Radwa Madkour
on Dec 27 2022
I'm not even sure if it's humanly possible not to love dark chocolate. We can thank the Maya and Aztecs for introducing it to the rest of the world. Once only enjoyed by the elite, we have it at our fingertips whenever the craving arises now. Dark chocolate increases serotonin levels and acts as a mild stimulant, increasing our feel-good endorphins!
Prep Time: 30 min. Servings: About 11/4 pounds
Ingredients
I medium navel orange
3 tablespoons coconut sugar
1/2 to I teaspoon pure orange extract or
I tablespoon orange liqueur (optional)
16 ounces dark or bittersweet stevia- sweetened chocolate, at least 72% dark
I cup salted roasted pistachios, very roughly chopped
Instructions:
Line a baking sheet with parchment paper and draw a square about 10 x 10 inches. Flip the paper over onto the baking sheet to create a template for spreading the chocolate.
Using a mandolin or a very sharp knife, slice the orange into very thin rounds, then cut in half. In a saucepan over medium-high heat, add I cup of water, the coconut sugar, and orange extract (if using). Bring to a boil and stir to dissolve the sugar. Add the orange slices and reduce the heat to medium-low. Gently simmer for 15 to 20 minutes or until most of the liquid has evaporated and the oranges are in a thick syrup. Remove the oranges from pan and spread them out in a single layer on waxed or parchment paper to cool.
In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the chocolate (make sure the water doesn't touch the bottom of the bowl). Be careful not to get any water in the chocolate or it will seize. Pour the chocolate onto the prepared parchment paper, keeping it within the sten- cil. Place the orange slices randomly over the chocolate and then sprinkle with the pistachios. Set aside for several hours until firm, but don't refrigerate. When fully cooled, break or slice the bark into pieces and serve at room temperature. Store between layers of waxed or parchment paper in a sealed container, in a cool, dry place.
Key ingredients for energy and libido: dark chocolate, pistachios
Enjoy!
Recipes
by Alex Wittenberg
on Dec 08 2022
PREP TIME: 50 min | COOK TIME: 15-20 min | Makes 1 pie
Ingredients
Paleo Pie Crust
2 ½ cups almond meal
½ teaspoon salt
½ teaspoon baking soda
½ cup coconut oil, melted
2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Filling
12 oz chocolate melted in double boiler
⅔ cup almond butter (cashew may be used)
⅓ cup palm shortening
2 teaspoons apple cider vinegar
½ teaspoon fresh lemon juice
¼ teaspoon ground sea salt
⅓ cup maple syrup, or to taste
½ tablespoon vanilla extract
Ice Cream
1 can of full fat coconut milk
1/3 cup maple syrup
Directions
Preheat the oven to 325 degrees.
Make the Paleo Pie dough by combining dry ingredients in a large bowl and the wet ingredients in a separate, smaller bowl. Then, slowly stir the wet ingredients into the large bowl to combine with dry ingredients.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden. Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Make the Paleo Pie filling by combining the almond butter, palm shortening, vinegar, lemon juice and salt in a bowl.
Using a stand mixer or hand mixer, whip the filling until you achieve a cream cheese consistency. Beat in the maple syrup and vanilla.
Make the ice cream by placing coconut milk and maple syrup in your ice cream maker. Mix until consistency of ice cream.
Note: If you do not have an ice cream maker, use store-bought dairy-free ice cream made with coconut milk.
Assembling the Pie
Layer One:
Pour 6 oz of melted chocolate over pie crust. Place in refrigerator until hard. (approx. 10 min)
Layer Two:
Take out and add ice cream mixture. Place in freezer until firm. (approx. 20 min)
Layer Three:
Take out and add almond filling and place in freezer until firm. (approx. 10 min)
Layer Four:
Add the remainder of the chocolate to the top of the pie along with slivered almonds for decoration. Cover and Freeze. Remove from freezer 20 minutes prior to serving.
Recipes
by Alex Wittenberg
on Dec 08 2022
Prep time: 50 min • Cook time: 15-20 min
Ingredients
Pie Crust
2 ½ cups almond meal
½ teaspoon salt
½ teaspoon baking soda
½ cup coconut oil, melted
2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Ice Cream
1 can of full fat coconut milk
1/3 cup pure maple syrup
10 oz mini chocolate chips
Directions
Preheat the oven to 325 degrees.
Make the pie crust by combining dry ingredients in a large bowl and the wet ingredients in a separate, smaller bowl. Then, slowly stir the wet ingredients into the large bowl to combine with dry ingredients.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden. Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Make the ice cream by placing coconut milk and maple syrup in your ice cream maker. Mix until consistency of ice cream. Add in 6 oz of the chocolate chips to ice cream as mixture starts to thicken.
Note: If you do not have an ice cream maker, use store-bought dairy-free ice cream made with coconut milk.
Assembling the Pie
Layer One:
Pour 6oz of melted chocolate over pie crust.
Place in refrigerator until hard (approximately 10 min).
Layer Two:
Add ice cream mixture. Place in freezer until firm (approximately 20 min).
Layer Three:
Add the remainder of the chocolate to the top of the pie and use a spoon to create a textured appearance (optional). Cover and Freeze.
Remove from freezer 20 minutes prior to serving.
Recipes
by Alex Wittenberg
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 Kellyann Petrucci
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
Chocolate Coconut Energy Bites
by Kellyann Petrucci
on Feb 14 2022
Check out these Low-sugar, Keto-friendly Chocolate Coconut Energy Bites! Just one bite will make you melt (plus, help melt off those stubborn pounds!). It’s also a tasty, guilt-free way to smash those candy cravings, while getting a burst of collagen for plump, dewy skin.
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein or 1 scoop of Dr. Kellyann's Bone Broth Protein in Chocolate
2 tbs cacao powder
1 tbs ground coconut
2 tbs coconut oil, melted
2 tbs almond butter
Directions:
Add all ingredients into a bowl and mix well using fork. Roll into balls. Optionally roll and coat balls with cacao powder or coconut flakes. Put in fridge for 30 minutes to form, then enjoy!
Recipes
by Kellyann Petrucci
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 Kendall Christopher
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
My Perfect Paleo Thanksgiving Menu
by Kellyann Petrucci
on Nov 10 2021
I believe I finally have my Thanksgiving Day down to a science. I know it's going to be crazy busy, so I’ll start the day off with my meditation ritual, sitting quietly in gratitude.
(As I gently reminded you (wink) in recent posts, pouring from an empty cup is no good for anyone, and prioritizing pre-holiday self-care should be non-negotiable. So I’m taking my own advice.)
As for the menu, it’s going to be simple. I know what my family likes to eat, and I stick to their favorites — and basics — for the most part. Sure, there will be moments when pulling it all off seems impossible, and fear sets in that one, or two, side dishes are going to be cold when I serve them. But for the most part, when I sit down to enjoy that Thanksgiving meal with my family, I’ll be glad to have put in the hard work that made my family smile… and made me smile too.
Whatever your Thanksgiving ritual is, I hope you have a wonderful day... and always remember that nutritious food can be delicious food!
Here's what's on my menu this year...
Roast Turkey with Leeks and Apple
The key to this amazingly juicy roast turkey is stuffing it with leeks, carrots, green apple, and celery.
>>> Get the recipe here <<<
Mashed Cauliflower
Watching your carbs or on any of my plans? Mashed cauliflower is the perfect swap for high-carb mashed potatoes!
>>> Get the recipe here <<<
Thanksgiving Paleo Gravy
My go-to gravy is Paleo-friendly and of course contains my favorite food, bone broth! >>> Get the recipe here <<<
Grain-Free Stuffing
Yes, if you're gluten-free or grain-free, you can still enjoy stuffing! Check out this delicious recipe for your turkey’s favorite side dish, plus several other ways to use this yummy stuffing all year ‘round.
>>> Get the recipe here <<<
Roasted Winter Squash
Thanksgiving isn't Thanksgiving unless the smell of cinnamon and nutmeg is in the air. This roasted winter squash is the perfect nutrition powerhouse for these spices.
>>> Get the recipe here <<<
Cranberry Apple Sauce
Antioxidant-rich cranberries are a must-have for me at Thanksgiving and trust me when I say... this recipe is the best!
>>> Get the recipe here <<<
Paleo Pumpkin Pie
Today is not the day we want to skip dessert, but we can make this Thanksgiving favorite a little healthier.
>>> Get the recipe here <<<
Single-Serving Mug Cakes
Avoid the temptation of a whole pie, but still give your sweet tooth a treat. These mug cakes use healthy ingredients, are quick to prepare, and have all the flavors of the season.
Vanilla Latte Collagen Mug Cake
>>> Get the Vanilla Latte Collagen Mug Cake recipe here <<<
Apple Cinnamon Mug Cake
>>> Get the Apple Cinnamon Mug Cake recipe here <<<
Here's to an amazing Thanksgiving! I’m so grateful for YOU!
Saluti!
Recipes
by Kellyann Petrucci
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
Blackberry and Blueberry Bone Broth Popsicles
by Kellyann Petrucci
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 Kellyann Petrucci
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 Kellyann Petrucci
on Sep 02 2020
Prep Time: 25 min • Cook Time: 1 hour • Yield: 6 servings
Ingredients:
1/3 cup ghee
1-3/4 cups almond flour
1/4 cup arrowroot flour
1/4 tsp salt
3 large eggs, at room temperature
1/2 cup maple syrup or honey
2 packets Dr. Kellyann's Collagen Creamer
2 tsp pure vanilla extract
1 tsp lemon juice
1/2 tsp baking soda
Directions:
Preheat the oven to 325°F (163°C). Coat a 6-inch round cake pan with palm shortening or ghee and line it with parchment paper.
In a small saucepan over low heat, melt the ghee and set aside to cool slightly. Meanwhile, in a large bowl, whisk together the almond flour, Collagen Creamer, arrowroot flour, and salt until blended.
Separate the eggs and place the whites in a medium bowl and place the yolks in another bowl along with the melted ghee, maple syrup, vanilla extract, and lemon juice. Whisk to combine.
Add the egg yolk mixture to the large bowl with the flour mixture and whisk till the batter is smooth.
Using a hand mixer or the whisk attachment of your stand mixer, beat the egg whites until they look like softly whipped cream and hold soft peaks when you pull out the beaters, about 2 minutes. Set the egg whites aside for a moment.
Stir the baking soda into the batter and then, using a rubber spatula, immediately beat 1/3 of the whipped egg whites into the batter, mixing just until barely combined and some streaks remain. Gently fold in the rest of the egg whites into the batter, mixing until only a few streaks are left. Carefully pour the batter into the prepared cake pan.
Bake for 35 to 40 minutes, or until a wooden skewer inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 5 minutes. Run a sharp knife around the edge of the cake and turn it onto the rack. Let cool completely.
Enjoy!
Recipes
Berries and Whipped Coconut Cream
by Kellyann Petrucci
on Sep 02 2020
Prep Time: 15 min • Yield: 4 servings
Ingredients:
1 can (14.5 ounces) coconut milk
2 cups fresh berries
1 tsp pure almond or vanilla extract
1 pack Dr. Kellyann's Collagen Creamer
2 tbs sliced almonds
2 tbs Caramelized Coconut Chips
Directions:
This requires a bit of forethought: place a can of coconut milk in the refrigerator, ideally overnight, but 3-4 hours will do.
When you're ready to eat, put the can of coconut milk, a metal mixing bowl, and beaters from the mixer in the freezer for 15 minutes. While the coconut milk is chilling, gently wash the fruit and pat dry with paper towels.
Heat a nonstick skillet over medium-high heat. Add the sliced almonds and stir continuously with a wooden spoon until the almonds turn golden brown, about 3-5 minutes.
When the coconut milk is cold, pour it into the chilled mixing bowl and add the almond extract and the Collagen Creamer. Whip on a mixer's highest setting until the milk is fluffy and has taken on the texture of whipped cream, about 5-7 minutes.
Divide the berries among four bowls, then top with a dollop of whipped cream. Sprinkle each bowl with some of the toasted almonds and caramelized coconut chips.
Enjoy!
Recipes
by Kellyann Petrucci
on Aug 20 2020
Yield: 4 servings
Ingredients:
2 13.6 oz. cans coconut milk
1 cup coconut cream
Pinch of sea salt
4 packets of Dr. Kellyann's Collagen Smoothie in chocolate or vanilla or Collagen Cooler in Orange Cream
2 tbs ghee (for dairy-free, use butter-flavored coconut oil)
Optional add-ins: berries, chocolate chips, nuts
Directions:
In the bowl of an electric mixer, whip the coconut cream until stiff peaks form. On low speed, mix in the coconut milk, collagen, ghee, and optional add-ins.
Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm.
Enjoy!
P.S. Save this treat for after the Bone Broth Diet, 10-Day Belly Slimdown, or Cleanse and Reset.
