Recipes
Recipes
by Dr. Kellyann
on Aug 16 2023
Prep time: 5 min • Yield: 12 servings
Ingredients
½ can organic pineapple chunks
1 tablespoon Celtic Sea Salt (Selina Naturally)
6 oz melted chocolate chips (Enjoy Life)
12 popsicle stick, cake pop sticks or skewers
Directions
Strain Pineapple chunks and press with paper towel to reduce excess liquid
Melt chocolate chips in double boiler
Place pineapple chunks individually onto sticks
Dip the stick into chocolate to cover pineapple at least half way.
Dip chocolate into sea salt that has been spread out on plate
Place on wax paper to dry.
Recipes
by Dr. Kellyann
on Aug 08 2023
When the weather gets hot, the collagen gets cold! These "collagen popsicles" are a completely delicious way to get the gut-healing, wrinkle-blasting, fat-burning power of collagen. The entire family will love these (and they won't even know how healthy they are)!
Orange Cream Collagen Popsicle
Prep time: 10 min Yield: 1 serving
Ingredients:
1 banana
1 cup plain Greek yogurt
1/2 cup orange juice
1 Tbsp maple syrup
1/2 tsp vanilla extract
1 scoop of Collagen Peptides
Directions:
Place all ingredients in blender and blend until smooth and creamy.
Pour into popsicle mold and freeze until solid.
Recipes
by Dr. Kellyann
on Jul 06 2023
Prep time: 30 min • Cook time: 10 min • Yield: 2 top 3 entrée servings
Equipment:
BBQ grill or a grill pan
Ingredients:
To Grill:
1 pound large or jumbo shrimp, peeled and deveined
1 tablespoon coconut oil melted or coconut oil spray
½ fresh pineapple, skin cut off and top removed
2 jalapeño peppers, sliced into rounds and deseeded
Dressing/ Marinade:
½ cup macadamia nut oil (favored over olive oil because it is virtually tasteless; but you can use olive oil)
2 limes juiced, approximately ⅓ cup
1 clove garlic, finely minced
2 tablespoons cilantro, chopped
1 tablespoon hot sauce, or to taste
1 to 2 dashes cayenne pepper
½ teaspoon salt
To serve:
6 to 9 Butter lettuce or Boston lettuce leaves
2 Persian cucumbers or ⅓ English cucumber, sliced very thin
1 ½ cups jicama, about half of a medium-large jicama, sliced paper thin on a mandolin or cut into match sticks
1 avocado, peeled and sliced into 8 to 12 slices.
Directions:
Prepare charcoal until the coals are white and ashy or preheat propane/gas grill to medium. (Wait to heat grille pan until just before cooking if you are not grilling outside.)
Place the half pineapple face down on the cutting board and cut in half the long way. Cut out the hard core. Cut each section into 3 slices, the long way. (They are easier to grill in strips.) Set aside.
Combine all salad dressing/marinade ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously. Taste to adjust spice. Set aside.
Brush or spray shrimp, pineapple slices, and jalapeno rings with coconut oil. Shrimp will cook very quickly in 3 to 4 minutes per side depending on their size. Pineapple and jalapenos will cook in 2 to 3 minutes per side. It’s easiest to cook jalapenos in a mesh pan made or grilling or on foil.
As soon as you remove shrimp from the grill, place them in a shallow container and drizzle about half the dressing over the shrimp. (You are marinating the shrimp after they are cooked.)
Cut the pineapple slices into 4 or 5 square pieces per strip.
Place lettuce leaves on plate, top with cucumber, jicama, pineapple, shrimp, avocado, and jalapenos. Serve remaining dressing on the side. Optionally, garnish with cilantro.
Notes:
Grilling the pineapple begins to caramelize the fruit sugar and enhance its flavor. The reason we marinate the shrimp after cooking is because macadamia nut oil (and olive oil) are not good for cooking at higher temperatures, but taste much better than coconut oil in a dressing/marinade.
These shrimp are so delicious you could also prepare them to serve as appetizers/ hors d’oeuvre, as shrimp cocktail with a slice of lime, or as a stand-alone entrée. (But consider keeping the grilled pineapple and jalapeños even if you don’t do the lettuce cups. The flavors are fabulous together...a little sweet and a little hot!)
Recipes
by Dr. Kellyann
on May 30 2023
Prep Time: 5 Mins | Cook Time: 15 Mins | Servings: 12
Ingredients
1 Cup Frozen Raspberries
1 Cup Frozen Strawberries
2 Tbsp Chia Seeds
1 Tbsp Organic Honey
1 Tbsp Hot Water
1 Tsp Vanilla Extract
Instructions:
Place both cups of berries in a pot over medium heat until the berries are soft. Once soft, mash berries with a fork, potato masher, or muddler.
Add honey, water and vanilla, stir to combine
Add chia seeds and let sit for 5 minutes on low heat until well combined
Remove mixture from heat and let cool before serving.
Recipes
by Dr. Kellyann
on May 23 2023
For anyone looking to boost the health of their gut, it’s best to limit dairy for at least 21 days, sadly that includes cheese, especially processed cheeses. However, in honor of National Cheese Day, I put together a better-for-your-gut cheese board that contains probiotics and fiber. Typically, probiotics are in cheeses that have been aged but not heated afterward. This includes both soft and hard cheeses, including Swiss, provolone, Gouda, cheddar, Edam, Gruyere, and cottage cheese.
Pick 3 cheeses:
Swiss
Provolone
Gouda
Cheddar
Edam
Gruyere
Add some crunch:
Grain-Free Crackers
Almonds
Walnuts
Cucumbers
Berries
Chia Seed Jam
Honey
A little savory:
Olives
Refrigerated Pickles
Cheesy Tip: Hard cheeses, such as Swiss, tend to be easier to digest
Recipes
by Dr. Kellyann
on May 21 2023
Prep time: 20 min • Cook time: 40 min • Yield: 8 to 10 servings
Equipment
9-inch round cake pan or spring form pan
Ingredients
3 tablespoons ghee or pasture-raised butter, melted
¼ cup coconut sugar
5-7 fresh and sliced pineapple rings
¼ cup coconut oil, melted
6 eggs, at room temperature *
6 tablespoons (¼ cup plus 2 tablespoons) full fat coconut milk or coconut cream
6 (¼ cup plus 2 tablespoons) tablespoons maple syrup
2 teaspoons pure vanilla extract
½ cup coconut flour
⅓ cup finely chopped pecans, toasted
½ teaspoon aluminum-free baking powder
½ teaspoon sea salt
Directions
Preheat the oven to 350 degrees and move rack to middle of oven.
Cut a circle or parchment paper to fit in the bottom of the pan. Brush butter on the sides of pan, then pour remaining butter into cake pan to cover the bottom evenly.
Sprinkle sugar evenly over the butter and arrange pineapples in a circle(s) over the sugar mixture. Set aside.
In a stand mixer, combine cup coconut oil, eggs, coconut milk/cream, maple syrup, and vanilla, and mix for 2 to 3 minutes.
In a separate bowl, mix together all dry ingredients.
Add dry ingredients to wet ingredients and combine. The batter will be loose. Pour batter into prepared pan. Bake for 35 to 40 minutes, until the top has browned and a toothpick inserted in the center of the cake comes out dry.
Place cake on wire rack to cool in pan for 15 minutes. Invert cake onto a serving platter; carefully peel off parchment. Let stand for 20 minutes before cutting; serve warm or at room temperature. Refrigerate any uneaten cake.
*Room temperature eggs will keep the cake lighter
Recipes
by Dr. Kellyann
on May 10 2023
Servings: 1 Board | Prep Time: 15 Min
Ingredients
Dollops of Ghee
Dollops Honey
Blueberries (optional)
Raspberries
Apples
Walnuts or Almonds
Bare Fiju banana chips
Instructions
Start by finding a suitable board that is large enough for the party. A wooden board or wooden cutting board, but slate also works.
Soften your butter to the point where you can easily spread it, but not room temperature, which means it is too malleable. Using the back of a spoon or a butter knife (unserated), smear the butter around the board to form soft peaks.
Top with your ingredients and enjoy!
Recipes
by Dr. Kellyann
on May 08 2023
With Mother's Day just around the corner, it's the perfect opportunity to show your love and appreciation by treating your mom (or yourself) to a special brunch. A homemade brunch is not only a delicious gesture but also a heartfelt way to create lasting memories together. Here are some ideas to help you plan a delightful Mother's Day brunch.
Grab-and-Go Avocado Egg Salad
It's a simple yet satisfying combination of hard-boiled eggs and various ingredients that come together to create a creamy and flavorful filling.
Southwest Scramble
This recipe is beloved for several reasons. The Southwest Scramble is a wholesome and well-rounded meal. It combines protein-rich eggs with a medley of vegetables, providing essential nutrients to start any day on a healthy note.
Sweet Potato Latke Waffles
These waffles combine the delicious taste of sweet potatoes with the crispy texture of traditional latkes. The sweet and savory flavor profile creates a unique and enjoyable culinary experience.
Breakfast Meatballs
Get ready to fall in love with these meatballs! They can be served alongside other brunch items such as eggs, toast, or vegetables, or even used as a filling for breakfast sandwiches or wraps.
Gut-Friendly Butter Board
The visual appeal of a butter board can enhance the overall presentation of a meal or gathering. The smooth and velvety texture adds a luscious and indulgent element every mom will love!
Tequila Grapefruit Fizz
No brunch is complete with out a refreshing and citrusy cocktail. The grapefruit creates a vibrant and zesty flavor, perfect for those who enjoy citrus-based drink.
Recipes
St. Paddy's Peppermint Patty Cookies
by Dr. Kellyann
on Mar 09 2023
Peppers, potatoes, cabbage and carrots tend to get all the attention at St. Paddy's Day celebrations, but have you ever tried minty cookies? With a touch of coconut oil, peppermint extract, and cacao, these cookies are a healthy way to indulge this holiday — made with real, whole-food sweetness. Plus, they're made with coconut flour, giving them a cake-like cookie texture.
Prep time: 45 min | Cook time: 10-12 min | Yield: About 30 cookies
Ingredients
½ cup & 1 tablespoon coconut oil, melted
¾ cup raw cacao or unsweetened cocoa
½ cup raw honey
4 large eggs, at room temperature
½ teaspoon pure peppermint extract
1 cup coconut flour
2 scoops of Dr. Kellyann's Collagen Peptides
Equipment
Stand mixer
Sheet pans
Parchment paper or silicone baking mat(s)
Instuctions
In the bowl of a stand mixer, add the melted coconut oil, cacao or cocoa, and honey. Mix for about 2-3 minutes until well blended.
Add eggs and peppermint extract.
Add coconut flour, the Collagen Peptides and mix, until the flour is completely blended into liquid ingredients. Stop to scrape bowl if necessary. Blend until the mixture becomes smooth and glossy (about 2-3 minutes).
Gather dough into a ball and put in a covered container. Refrigerate for at least one hour (or put in the freezer for 45 minutes) before rolling out.
Line baking sheet(s) with parchment or silicone mat(s).
Preheat oven to 350 degrees and place racks on the top and bottom thirds of the oven.
Remove about ¼ of the dough, leaving the rest in the refrigerator, and roll into ¼-inch sheets on parchment or wax paper. Using a cookie cutter, cut out cookies and place on baking sheet.
Continue rolling out dough in batches, always keeping remaining dough refrigerated.
Bake for 10-12 minutes. Do not remove cookies from cookie sheet until they are cool or they may break.
NOTE: These cut out cookies aren’t just for St. Patrick’s Day. They are great Paleo cookies for any occasion… just use a different cookie cutter. The possibilities are endless.
These cookies deserve to be frosted with a Chocolate Ganache Frosting. To make mint frosting, substitute the vanilla with ¼ teaspoon pure mint extract.
Recipes
by Dr. Kellyann
on Feb 13 2023
Prep Time: 5 Min | Cook Time: 3 Min | Makes 10 servings
Ingredients
¼ to ½ tsp coconut oil (or coconut oil spray)
¾ cup cold water
4 tbsp unflavored pasture-raised beef gelatin
½ cup unsweetened apple juice
1 cup Chicken Bone Broth
2 cups fresh or frozen black cherries, pitted and pureed
Instructions
Brush or spray 24 cups of a mini muffin pan or silicone mold lightly with oil.
Put the water in a small bowl. Pour the gelatin into the water and let stand for about 1 minute to soften.
Heat the apple juice and broth in a medium saucepan over medium-high heat. When the juice simmers, add the gelatin mixture and stir until completely dissolved. Remove from the heat and combine with the pureed cherries.
Pour into the prepared cups or mold and refrigerate for 3 hours, or until set.
To serve, run a knife around the edge of each cup and gently coax out each gummy.
Recipes
by Dr. Kellyann
on Feb 13 2023
Craving a crunch, but watching your carbs? These spicy kale chips are made for you. Made with lip-smacking tahini and cayenne, they're packed with flavor and have way fewer calories than their salty potato counterparts — so, hey, it's okay if you can't stop at just one!
Prep Time: 10 Min | Cook Time: 15 to 25 Min | Makes: 4 to 6 servings
Ingredients
2 bunches of kale (about 10 oz) stems removed
2 tbsp avocado oil or coconut oil
¼ cup raw cashews
5 tbsp nutritional yeast
2 tbsp tahini
1 tsp onion powder
1 tsp garlic powder
½ tsp Celtic or pink Himalayan salt
¼ tsp freshly ground black pepper
Pinch of cayenne pepper
Instructions
Preheat the oven to 300 F
In a large bowl, combine the kale with the oil. Using your hands, rub the oil into the kale to soften it.
In a food processor or blender, combine the cashews, 4 tbsp of the nutritional yeast, the tahini, and all the seasonings. Blend until a fine meal/paste forms.
Add the spice mixture to the kale and mix well until the kale is evenly coated.
Spread the kale on a rimmed baking sheet so the leaves are not touching or overlapping. You may need to bake in several batches. Sprinkle the kale with the remaining 1 tbsp nutritional yeast.
Bake for 15 minutes, turn over each chip, and return the baking sheet to the oven. Bake for 5 to 10 minutes more, or until the chips are light brown and crispy, being careful not to let them burn. Cool and store in an airtight container. Do not refrigerate.
NOTE:: Kale chips are their very best on the day they are made.
Recipes
by Dr. Kellyann
on Feb 13 2023
In a rush? Save time with this Grab-and-Go Avocado Egg Salad. These tasty egg cups are easy to pop in a container and bring with you to work, or for a quick lunch before you run out the door.
Ingredients
2-3 hard boiled eggs
¼ avocado, smashed
Paprika (optional)
Salt & Pepper (optional)
Directions
Cut 2 or 3 hard boiled eggs in half.
Scoop out the yolks into a small bowl, mix with ¼ smashed avocado & refill the eggs. Sprinkle it with paprika, salt and pepper, if desired.
NOTE: If you've got a few extra minutes, feel free to get creative. Try topping your avocado egg salad with chopped red onion or minced tomatoes.
Recipes
by Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 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!
