Recipes
Recipes
Roasted Broccoli with Lemon-Chile Sauce and Anchovy Crumbles
by Kellyann Petrucci
on Mar 16 2020
Humble broccoli gets a chance to shine in this quick-prep recipe. The anchovies add crunch and a rich, salty flavor.
Prep Time: 5 min | Cook Time: 20 min | Yield: 4 servings
Ingredients:
2 large heads of broccoli, cut into bite-size florets
Coconut oil spray
3 tbs Ghee
1/2 tsp Celtic or pink Himalayan salt
1/2 jar (3.5-4.5 ounces) anchovies in olive oil
2 tbs coconut flour
4 cloves garlic, minced
1/4 cup Chicken Bone Broth
Juice of 1 lemon
1/2 tsp crushed red pepper flakes
Directions:
Preheat oven to 425F.
Arrange the broccoli florets on a baking sheet sprayed with coconut oil spray. Lightly spray the florets with more coconut oil and sprinkle with salt. Roast, undisturbed, until dark golden in most places, 20 to 25 minutes.
Meanwhile, in a small skillet, combine the anchovies with their oil and flour. Cook over medium heat, breaking up the mixture with a wooden spoon, until small, crunchy brown crumbs form, 7 to 8 minutes. Transfer to a plate and wipe out the skillet.
Place the skillet over medium-low heat and melt ghee. Add the garlic and cook until golden and very fragrant, about 1 minute. Add the broth, lemon juice, and pepper flakes and reduce to 1/3 cup, to 2 to 3 minutes.
Serve the broccoli drizzled with the sauce and top with the anchovy crumbles.
Tip: don't toss the broccoli stems! They have just as many nutrients as the florets.
Enjoy!
Recipes
by Kellyann Petrucci
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.
Recipes
by Diamond Colbert
on Oct 31 2019
Ingredients:
1 1/2 scoops Dr. Kellyann's Collagen Peptides
12oz cream cheese
2 eggs, large
1-2 tbs stevia
1/4 cup milk
1 tsp vanilla extract
pinch of 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.
Optional: top with fresh strawberries or blueberries.
Recipes
Coconut Vanilla Turmeric Fat Bombs
by Kellyann Petrucci
on Oct 17 2019
Ingredients:
4 scoops Dr. Kellyann's Complete Collagen Protein
1⁄4 cup unsweetened coconut flakes, plus extra to garnish
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground ginger
1 tablespoon filtered water
1-2 tsp of vanilla extract
Directions:
Place all dry ingredients into a food processor. Blend until well mixed and crumbled. Add water to food processor. Mix until dough forms. Form five small balls out of the dough and roll in coconut flakes. Refrigerate for at least 30 minutes, and enjoy!
Recipes
by Kellyann Petrucci
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 Kellyann Petrucci
on Oct 10 2019
These chocolate keto brownies are the perfect treat featuring our Flavorless Complete Collagen Protein.
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
1 cup pumpkin puree or banana puree
1⁄2 cup smooth almond butter
1⁄4 cup cocoa powder
Optional - 1 serving liquid stevia (5-6 drops)
Directions:Preheat the oven to 350°F. Line a small loaf pan with wax or parchment paper; set aside. In a mixing bowl, add all ingredients and mix well. The batter should be thick and smooth. Pour the brownie batter in the lined pan and bake for 12-15 minutes, or until a toothpick comes out clean. Allow brownies to cool in the pan completely. For best results, refrigerate after for 2 hours.
Recipes
by Kellyann Petrucci
on Oct 08 2019
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
2 whole eggs
1 tsp vanilla extract
Optional - fruit, honey, chocolate
Directions:
Place a non stick skillet over medium high heat. In a bowl combine eggs, collagen protein powder and vanilla extract. Whisk until powder is dissolved.
Scoop about 1/2 of the mixture (if using an 8" pan) or 1/3 of the mix if using a smaller pan, into the pan and rotate pan around so the batter spreads thin. Cook until the bottom is lightly browned and flip it over to cook through.
Top with you favorite fruit, or drizzle with melted chocolate or honey!
Recipes
by Jenna Krumlauf
on Aug 06 2019
Great for snacking or garnishing shakes and other recipes.
PREP: 10 seconds | COOK: 3 mins | YIELD: 1 cup
Ingredients:
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup unsweetened coconut flakes
Directions:
Mix the salt and cinnamon with a fork in a small ramekin; set aside.
Heat a non-stick skillet over medium-high heat, about 2 minutes. Add the coconut flakes and distribute evenly, so they form a single layer in the bottom of the pan. Stir frequently, until toasted, about 3 minutes.
Sprinkle the hot coconut flakes with the salty cinnamon and toss until evenly seasoned. Transfer to a plate and allow them to cool in a single layer.
Keep thinking Big and living BOLD!
Recipes
Panna Cotta with Balsamic-Soaked Strawberries
by Alex Wittenberg
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
Coconut Mocha Collagen Fat Bombs
by Alex Wittenberg
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 Alex Wittenberg
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
Vanilla Latte Collagen Mug Cake
by Kellyann Petrucci
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 Alex Wittenberg
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
Cinnamon Coffee Cake Collagen Fat Bombs Recipe
by Alex Wittenberg
on Nov 11 2017
Fat bombs are little low-carb, high-fat treats that became popular from people on the keto diet… they can be either sweet or savory—that you can eat as a replacement meal or a fun snack. They’re loaded with fats that curb your appetite and rev up your metabolism. Many people report that fat bombs give them an extra boost of energy for a workout; and help them fight cravings for hours—plus they make your taste buds happy!
For more information on these tasty and energizing little treats, check out the investigative segment I did all about fat bombs on the Dr. Oz show called, "Can Fat Bombs Help You Lose Weight?"! Whenever you get an ugly sugar craving, nosh on one of these delicious Cinnamon Coffee Cake Collagen Fat Bombs, and kiss that craving buh-bye! The best part about these collagen bombs is, it only takes 3 minutes to make!
Prep time: 5 mins ● Cook time: 3 mins (optional) ● Yield: About 12 tablespoon-size servings
Ingredients:
½ cup coconut oil
¼ cup almond butter
1 scoop Vanilla Bone Broth Protein
1 packet Instant Collagen Coffee™ or a tablespoon of instant coffee.
1 teaspoon cinnamon
Directions:
In a small saucepan heat coconut oil and almond butter on low until melted (unless your coconut oil is already liquified).
You can also microwave the coconut oil for about 30 seconds until melted.
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. The best part about these collagen bombs is, it only takes 3 minutes to make!
Recipes
Guilt-Free Paleo and Low Carb Pie Crust
by Alex Wittenberg
on Nov 08 2017
Pie Crust
Prep time: 15 min • Cook time: 15-20 min
Ingredients
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
Directions
Preheat the oven to 325 degrees.
In a medium sized bowl, combine dry ingredients.
In a small bowl, combine wet ingredients.
Stir wet ingredients into dry.
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.
Recipes
by Alex Wittenberg
on Aug 20 2017
This Raspberry Sorbet with Orange Cream Collagen Cooler is delicious, healthy, and beautiful!
Raspberry Sorbet with Orange Cream
Yield: 2 servings
Ingredients:
1 cup frozen raspberries
2 packets of Collagen Cooler in Orange Cream
1 cup water
2 ripe bananas
Directions: Blend all ingredients and re-freeze for 4 hours, or until it reaches desired sorbet texture... serve with coconut shreds on top. NOTE: Enjoy this sorbet if you are on the 80-20 maintenance plan. If you are still on the 21-Day Bone Broth Diet stay on track by making it a breakfast smoothie instead!
Raspberry Smoothie with Orange Cream
Yield: 1 serving Portions: 1 protein, 1 fat, 1 fruit
Ingredients:
1/2 cup frozen raspberries
1 packet of Collagen Cooler in Orange Cream
1 cup unsweetened coconut milk
Ice, optional
Directions: Add all ingredients to a blender and blend well. Hope you enjoy!
Recipes
Double Chocolate Pudding Shake
by Alex Wittenberg
on Sep 30 2016
Double Chocolate Pudding Shake
Chocolate pudding in a glass! Yum! You can eat this shake with a spoon! Extra chocolate adds richness and chia and xanthan gum provide a creamy, silky consistency. This shake is for those on the maintenance plan.
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water or almond milk or coconut milk
1 scoop chocolate Bone Broth Protein™
¼ avocado
1 tablespoon raw cacao powder
1 tablespoon chia seeds
¼ teaspoon xanthan gum
Ice – add about 6 ice cubes to blender
Directions: Pour liquid into blender first then add all other ingredients. Blend well. Refrigerate for about an hour to thicken into a pudding consistency.
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
Primal Parmesan Crisps with Chicken Salad
by Alex Wittenberg
on Sep 14 2016
Who would have guessed just non-processed full-fat cheese could make a crunchy good treat? These Parmesan crisps are the perfect primal substitute for crackers or even tortilla chips and perfect with dips, guacamole, and chicken salad.
PRIMAL PARMESAN CRISPS
Prep time: 10 min • Cook time: 5 - 7 min • Yield: 1 dozen PARMESAN CRISPS
Ingredients
1 cup unprocessed full fat parmesan cheese, shredded
Directions
Preheat oven to 350º F. Line a sheet pan with parchment.
Make twelve 3-inch circles of cheese (about 1 tablespoon plus 1 teaspoon each) spaced evenly on parchment.
Bake for 5 to 7 minutes until the edges are starting to turn golden.
Remove from oven and let cool.
CHICKEN SALAD
Ingredients
¾ cup cooked chicken, cut into a small dice or shredded
2 tablespoons celery, minced
1 tablespoon onion, minced
2 to 3 tablespoons olive oil mayonnaise
Salt and pepper to taste
Directions
Mix all ingredients in a medium bowl.
Spoon a dollop of chicken salad on each cooled cheese round and serve.
Recipes
by Alex Wittenberg
on Sep 14 2016
YES! You can have dessert! Granita is a frozen dessert you can make with almost any of your favorite flavors including coffee, tea, lemon juice and mint. Originally from Sicily, it’s served all over Italy. By scraping the liquid mixture as it freezes, you create a yummy crystallized dessert.
GRANITA
Prep time: 10 mins plus 1 ½ or more hours for freezing • Yield: 2 servings
INGREDIENTS
Espresso Granita
2 cups espresso or strong black coffee, at room temperature
½ teaspoon lemon zest (optional)
Stevia to taste
Lemon Granita
1½ cups freshly squeezed Meyer lemon juice from about 6 Meyer lemons (If you use tradition Eureka lemons, they are much more acidic and lack the sweetness of Meyer lemons. In this case you may choose to use less lemon juice and make up the difference with water.)
½ cup water
1 teaspoon lemon zest
Stevia to taste
Spiced Tea
2 ¼ cups water
2 Earl Gray tea bags, black tea bags, or equivalent loose tea
½ teaspoon ground green cardamom or two green cardamom pods
2 whole black peppercorns
½ teaspoon fennel seeds
½ to ¾ teaspoon cinnamon or 1 small cinnamon stick
4 slices fresh ginger
2 whole cloves
Stevia to taste
Green Tea Mint
2 ¼ cups water
2 green tea bags or equivalent loose tea
Handful fresh mint
Stevia to taste
DIRECTIONS
For Espresso and Lemon Granita: Combine all ingredients and stir until stevia dissolves.
For the two Tea Granitas: Heat water, tea, and all spices/herbs in a small saucepan. Bring to a boil and simmer on low for 3 to 5 minutes to infuse the tea. Strain through a fine mesh sieve.
Pour mixture into 9- x 13-inch pan and place in freezer. The mixture should only be ¼- to ½-inch deep. Freeze for about 30 minutes.
Remove from freezer and use a dinner fork to scrape any ice crystals that have formed on the bottom or sides of the pan. Return to freezer and repeat the scraping process every 30 minutes for 1 ½ hours or until the mixture is thoroughly frozen. The granita should look like a fluffy pile of ice crystals. If you freeze until the crystals are frozen solid, dip the bottom of the pan in a hot water for a few seconds to loosen. Spoon into pretty bowls or glasses and garnish if desired.
Hope you enjoy!
Recipes
by Alex Wittenberg
on Apr 11 2015
Clafoutis is a simple French dessert made with fresh fruit and a light flan-like batter.
Prep time: 20 min • Cook time: 40 to 45 min • Yield: 8 servings
Equipment:
12-inch fluted tart pan or pie dish
Ingredients
3 large eggs at room temperature, separated
¾ cup full fat coconut milk
1 tablespoon Meyer lemon juice, 1 small to medium lemon (If you can’t get a Meyer, use a traditional lemon)
1 teaspoon Meyer lemon zest (If you can’t get a Meyer, use a traditional lemon)
1 teaspoon pure almond extract
¾ cup unrefined coconut sugar
⅔ cup almond flour
⅔ cup chestnut flour
¼ teaspoon cream of tartar
¼ teaspoon salt
3 ½ to 4 cups pitted dark sweet cherries, fresh or frozen
½ cup plus 2 tablespoons sliced almonds, toasted
Directions
Preheat the oven to 375º F and move the oven rack to the center of the oven. Brush or spray the tart pan/pie dish with coconut oil.
Combine egg yolks, coconut milk, lemon juice, lemon zest, almond extract, sugar, almond flour, and chestnut flour and mix well.
In a separate dry, grease-free bowl, beat egg whites, cream of tartar, and salt for about 5 minutes until soft peaks form. Gently fold egg whites into flour mixture. Pour into tart pan/pie dish and top with cherries. Gently push cherries into batter. Sprinkle with toasted almonds.
Bake for 40 to 45 minutes until set and top is golden brown. When a toothpick or bamboo skewer comes out of the batter dry, the clafoutis is done. Cool on a wire rack. Serve warm or at room temperature. Refrigerate any leftovers.
Notes Clafoutis is traditionally made with sweet dark cherries, but variations abound. You can swap out the cherries for Rainer cherries, sliced pears, apricots, plums, blackberries, raspberries, blueberries, or sliced apples. If you use apples you might want to replace the almond extract with vanilla, add cinnamon, and use toasted walnuts or pecans. You can even use sliced mangos and toasted coconut chips! Nuts are not traditional in clafoutis, but they add texture, taste, and nutrients.
