Recipes
Recipes
Golden Chicken and Chickpea Soup
by Krystle Drake
on Jan 26 2025
This vibrant, high-protein, anti-inflammatory dish is a comforting way to embrace the season's chilly days while giving your body a healthful boost. The recipe starts with a fragrant vegetable sauté, enriched with Dr. Kellyann’s Classic Chicken Bone Broth and creamy coconut milk. Turmeric takes center stage, infusing the soup with its golden hue and powerful anti-inflammatory benefits, while shredded chicken and chickpeas pack in the protein. With fresh spinach, zesty cilantro, and a squeeze of lemon to finish, this soup is a nourishing masterpiece that’ll leave you feeling satisfied and radiant. Let’s dive in!
Serves: 4 (1 cup servings)
Total Time: 45 minutes
(10 minute prep time, 35 minute cook time)
Ingredients:
3 tbsp extra-virgin olive oil
4 cloves garlic, minced
1” ginger knob, peeled & minced
½ bunch fresh cilantro, stems chopped & leaves separate
1 sweet onion, chopped
2 ribs celery, chopped
3 medium carrots, peeled, halved & chopped
6 cups (1½ quarts) Dr. Kellyann’s Classic Chicken Bone Broth
1 13.5fl oz can full-fat coconut milk, unsweetened
2 tsp ground turmeric
¼ tsp ground black pepper
3 pasture-raised chicken breasts
1½ cups cooked chickpeas
2 cups fresh baby spinach
Juice of 1 lemon
Directions:
In a large soup pot, warm 1 tbsp of the evoo and sauté the garlic, ginger, cilantro stems, onion, celery, and carrots for 5 minutes, or until the onion is translucent.
Add in the chicken bone broth, full-fat coconut milk, turmeric, and black pepper, and simmer covered on low heat for 20 minutes.
While simmering, heat the remaining 2 tbsp of evoo in a large saucepan. Cook the chicken breasts until lightly browned, then shred them with a fork into even strips.
Mix in the shredded chicken to the soup at the 20 minute mark, and then leave to simmer covered for an additional 10 minutes. Remove from stovetop heat, and finish off by mixing in the cooked chickpeas, baby spinach, cilantro leaves, and lemon juice.
Recipes
by Krystle Drake
on Jan 12 2025
Boost immunity and nurture hormones this winter season with my Red Bell Pepper Soup! Rich, creamy, and packed with Bone Broth and Vitamin C to truly thrive this season.
Recipes
Sriracha Honey Brussels Sprouts with Toasted Pecans
by Krystle Drake
on Dec 09 2024
Not only does this dish deliver the perfect balance of heat, sweet, and crunch, but it’s also packed with sulforaphane, the anti-inflammatory antioxidant essential for supporting a healthy liver and the body’s natural detoxification process. A flavorful, nutrient-packed side that’s as good for your immunity this season as it is for your taste buds!
Prep time: 45 -50min • Yield: 4 servings
Ingredients:
Brussels Sprouts:
1 lb Brussels sprouts, trimmed & halved
2 tbsp. extra virgin olive oil
1 tbsp. coconut aminos
¼ tsp. hand-harvested sea salt
¼ tsp. black pepper, ground
1 tsp. ground mustard seed
Sriracha Honey Sauce:
1 tbsp. Dr. Kellyann’s Sriracha Chicken Bone Broth Powder
1 tbsp. raw Manuka honey
2 garlic cloves, peeled & minced
½” ginger knob, peeled & minced
1 tbsp. sriracha
1 tbsp. coconut aminos
1 tsp. apple cider vinegar, with the mother
3 tbsp. filtered water
Garnish:
¼ cup raw pecans, toasted & roughly chopped
Directions:
Preheat the oven to 400°F, and line a large baking tray with parchment paper. Toss the Brussels sprouts with the evoo, coconut aminos, sea salt, and ground black pepper. Roast for 25-30 mins, flipping halfway, until crispy.
While the Brussels sprouts roast, whisk together the Sriracha Bone Broth Powder, raw Manuka honey, garlic, ginger, sriracha, coconut aminos, apple cider vinegar, and water. Set aside.
When the sprouts are done, remove from oven and lower heat to 350°F. Evenly toss the Brussels sprouts with the ground mustard seed powder. This simple step will significantly increase the sulforaphane content of the dish by adding an active source of the myrosinase enzyme, which activates glucoraphanin, the precursor to this powerful antioxidant.
Spread pecans on the tray and toast for 7 minutes or until fragrant.
Toss roasted Brussels sprouts in sauce, then top with toasted pecans. Serve to enjoy this season for the perfect balance of heat, sweet, and crunch!
To store, refrigerate in an airtight glass container to last for up to 3 days.
Recipes
by Krystle Drake
on Dec 02 2024
Hormone-balancing smoothie that tastes like a holiday snickerdoodle! Designed to support hormonal health from the inside out, with maca root and ground flaxseed balancing estrogen levels, and probiotics, healthy fats, and protein working together to nourish your body all season long.
Prep time: 5 min • Yield: 1 servings
Ingredients:
¾ cup frozen cauliflower florets
½ cup unsweetened coconut yogurt
1 scoop Dr. Kellyann Bone Broth Protein Powder-Vanilla
1 tbsp raw macadamia butter
1 tbsp maca powder
1 tbsp ground flaxseed
½ tsp cinnamon
1 tsp pure vanilla extract
½” ginger knob, peeled
1 cup macadamia nut milk or any nut milk
3-4 ice cubes
Blend all ingredients until smooth. Pour into a glass, and enjoy whenever you are craving something sweet!
Recipes
Healing Shiitake Mushroom Soup
by Krystle Drake
on Oct 29 2024
Looking for a nourishing way to stay warm this winter? Our Healing Shiitake Mushroom Soup is packed with immune-boosting shiitake mushrooms, gut-friendly bone broth, and comforting flavors perfect for colder months. Whether you're battling winter chills or just craving a wholesome meal, this soup has you covered!
