Recipes
Recipes
Cool Watermelon Green Smoothie
by Dr. Kellyann
on Jul 14 2020
Prep time: 3 min • Yield: 1 serving
Ingredients:
½ to 1 cup water, coconut milk (not canned), or almond milk, unsweetened and carrageen-free
1 cup watermelon cubes
1 Persian cucumber or 3- to 4-inch piece English cucumber, sliced, optional
1 scoop or 1 scoop of Dr. Kellyann's Collagen Protein
1 tablespoon avocado or MCT oil or ¾ cup full-fat canned coconut milk
2 handfuls spinach, about 1 cup chopped
Stevia or monk fruit sweetener to taste, if you used unflavored collagen
Ice, add to blender or pour shake over ice, optional
Directions: Pour liquids into blender first then add all other ingredients. Blend until smooth and creamy. If shake is too think, add additional water, coconut milk, or almond milk.
Note: If you prefer a creamy smoothie use vanilla protein powder, almond or coconut milk, and canned coconut milk. If you decide on the creamy option, start with ½ cup coconut milk or almond milk. You can always add more.
If you prefer more of a slushy texture, use water, unflavored collagen, and stevia or monk fruit sweetener.
Enjoy!
Recipes
by Dr. Kellyann
on Jul 14 2020
A refreshing and fruity shake that’s especially delicious on a hot summer day. Ignore the color and enjoy the sunny flavor!
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water, coconut milk (not canned) or almond milk, unsweetened and carrageen-free
⅔ cup blueberries, optionally frozen for a creamier shake
1 scoop or 1 packet Dr. Kellyann’s Orange Collagen Cooler
¾ cup canned full-fat coconut milk
Ice, add to blender or pour shake over ice (optional)
Directions:Pour liquids into blender first then add all other ingredients. Blend well. Note: 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 Dr. Kellyann
on Jun 25 2020
Ingredients:
1 cup unsweetened coconut (refrigerated) or almond milk
2 tablespoons coconut cream or 1⁄4 cup full-fat coconut milk
1 packet Vanilla Collagen Shake or 1 scoop Vanilla Bone Broth Protein
1⁄2 teaspoon natural lemon extract
1 teaspoon fresh lemon juice
Ice, add to blender or pour shake over ice (optional)
Directions
Pour liquids into blender first, then add all other ingredients. Blend well. Optionally, top with a little lemon zest.
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
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 May 08 2020
Prep Time: 5 min | Yield: 1 serving
Ingredients:
1⁄2 to 1 teaspoon fresh ginger, grated finely
Juice of 1⁄2 lime
1-1⁄2 ounces potato vodka
Ice cubes
Sparkling water or seltzer
Stevia to taste (optional)
Fresh mint and lime wedge to garnish
Directions:Combine fresh ginger, lime juice, and vodka in a cocktail shaker. Shake vigorously and allow the mixture to remain in a shaker for a few minutes to imbue the fresh ginger flavor into the vodka. Fill a copper mug or glass with ice, strain mixture into the mug/glass, and top with sparkling water or seltzer. Add stevia to taste and garnish.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 18 2020
Prep Time: 5 min | Cook Time: 20 min | Yield: 4 servings
Portions: 1 vegetable, 1/2 fat
Ingredients
1 or more pounds asparagus, tough ends trimmed
1 clove garlic, minced
2-3 teaspoons lemon peel
2 teaspoons coconut oil, melted
Celtic or pink Himalayan salt
Ground black pepper
1 cup lemon juice (optional)
Directions
Preheat the oven to 425°F. Line a baking sheet with parchment.Place the asparagus in a single layer on the prepared baking sheet. Sprinkle on the garlic and lemon peel, then drizzle with the coconut oil and season with the salt and pepper. Bake for 15 to 20 minutes.
When you remove the asparagus from the oven, top it with the lemon juice, if using.
Notes: This is a great recipe to double. It’s quick and easy, and the leftovers are terrificwith eggs or tossed into a salad.
Enjoy!
Recipes
Dairy-Free Creamy Ranch Dressing
by Dr. Kellyann
on Feb 17 2020
Prep Time: 10 min | Yield: 1 cup
Portions: 2 tablespoons = 1 fat
Ingredients
1/2 cup Avocado Oil Mayonnaise
2 tablespoons fresh parsley, stems removed, roughly chopped
1 teaspoon fresh thyme leaves
1 or 2 garlic cloves, smashed
1/4 cup chopped chives
1 tablespoon roughly chopped fresh dill
1/2 cup full-fat coconut milk
1 tablespoon white wine vinegar or champagne vinegar
1/2 teaspoon dry mustard
Celtic or pink Himalayan salt
Freshly ground black pepper
Directions
In a food processor, combine the mayonnaise, thyme, garlic, chives, dill, and parsley and process until the herbs are chopped.
With the motor running, slowly pour in the coconut milk and then add the vinegar, mustard, and salt and pepper to taste. Taste and adjust the seasoning. Transfer to a jar or airtight container and refrigerate for up to 2 weeks.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 13 2020
Prep Time: 15 min | Cook Time: 45 min | Yield: 8 servings
Portions: 1 vegetable
Ingredients
2 teaspoons coconut oil
1/2 large yellow onion, finely chopped
1 can (28 ounces) petite diced tomatoes
1 can (6 ounces) tomato paste
1 medium eggplant, finely chopped
2 medium zucchini, finely chopped
1 package (8 ounces) mushrooms, cut into thirds (2 or more cups)
2–3 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 teaspoon Celtic or pink Himalayan salt
1/4 teaspoon ground black pepper
1 cup fresh basil, cut into chiffonade ribbons
1/4 cup chopped fresh parsley
Directions
Heat the oil in a large skillet or pot over medium-high heat.
Cook the onion until soft. Add the tomatoes, tomato paste, eggplant, zucchini, mushrooms, garlic, vinegar, thyme, salt, and pepper.
Reduce the heat and simmer for about 45 minutes. Remove from the heat, stir in the basil and parsley, and adjust the salt and pepper to taste.
Notes: The vegetables should be cut into about 3/4” pieces. As the flavors meld overnight, the ratatouille gets even better. Serve hot, at room temperature, or cold.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 12 2020
Prep Time: 15 min | Cook Time: 60 min | Yield: 8 servings
Portions: 1 protein, 1 vegetable, 1 fat
Ingredients
1 tablespoon + 1 teaspoon coconut oil
2 pounds boneless, skinless chicken breasts, chopped
1 1/2 cups peeled and sliced carrots
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onion
1 jalapeño chile pepper, seeded and finely chopped, wear plastic gloves when handling
4 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon Celtic or pink Himalayan salt
1 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon dried oregano
8 cups (2 quarts) Chicken Bone Broth
1 can (14.5 ounces) diced tomatoes
Directions
Heat the oil in a large pot over medium-high heat. When the oil is hot, add the chicken and cook for about 8 minutes, or until no longer pink and the juices run clear.
Add the carrots, celery, onion, jalapeño pepper, and garlic. Simmer for about 5 minutes and add the chili powder, cumin, salt, black pepper, red pepper, and oregano, stirring well to blend the seasonings.
Add the broth and tomatoes and bring to a boil. Immediately reduce the heat to low and simmer for about 1 hour.
Notes
- Serve with 1 avocado, chopped, and 1/3 cup chopped cilantro as a garnish.
- No time to make your own bone broth? Grab some at your local Whole Foods Market or order online here.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 12 2020
Prep time: 10 mins • Cook time: 35 mins • Yield: 4 servingsPortions: 1 starchy vegetable, 1 fat
Ingredients:
1 butternut or acorn squash
4 teaspoons coconut oil, melted or coconut oil spray
Ground black pepper
Cinnamon and/or nutmeg (optional)
Directions:
Preheat the oven to 425°F. Line a baking sheet with parchment.Carefully cut the squash in half. Remove and discard the seeds. Use a vegetable peeler to remove the skin. Lay the squash cut side down on a cutting board and cut into 1” cubes. In a large bowl or a resealable plastic bag, toss or shake the squash with the oil. Season with the salt and pepper.
Place the squash on the prepared baking sheet in one layer and roast for 15 to 20 minutes. Flip the pieces with a spatula or tongs and bake for 15 minutes, or until the flesh is very tender.
Enjoy!
Recipes
by Dr. Kellyann
on Jan 17 2020
Prep Time: 15 min | Cook Time: 25 min | Yield: 4-6 servings
Ingredients
2 tbs ghee or pasture-raised butter
2 cloves garlic, minced
1 small onion
4 cups Chicken Bone Broth or Dr. Kellyann's Bone Broth
1 cup canned unsweetened full-fat coconut milk
4 cups broccoli florets
1/2 tsp nutmeg
1 tsp Celtic or pink Himalayan salt
1/2 tsp ground pepper
Directions
In a large stockpot, melt the ghee over medium-high heat. Add the garlic and onion and reduce the heat to medium-low. Cook, stirring, for 6 to 8 minutes, until softened.
Raise the heat to medium-high and add the broth, coconut milk, broccoli, nutmeg, salt, and pepper. When the soup begins to simmer, reduce the heat to medium-low and simmer for 15 to 20 minutes until the broccoli is cooked through.
Purée with a hand-held immersion blender, blender, or food processor until smooth and creamy. Serve warm.
Recipes
Vitamin C Boost Green Smoothie
by Dr. Kellyann
on Dec 16 2019
Green Smoothies are great for their amazing cleansing abilities. This recipe, in particular, is loaded with nutrients to give your immune system a boost. Find this recipe and more in my new book Dr. Kellyann's Cleanse and Reset.
Ingredients:
1 cup water
Juice of 1/2 lime or lemon
1 scoop Dr. Kellyann’s Flavorless Collagen Protein
1/4 avocado
1/2 cup strawberries
1 kiwi, peeled
1/2 inch piece fresh ginger, peeled and grated
2 handfuls of kale, stems removed, chopped (about 1 cup)
Stevia or monk fruit sweetener, to equal about 2 teaspoons sugar (optional)
Ice, add to blender or pour smoothie over ice (optional)
Directions:
In a blender, combine the water, lime juice, collagen protein, avocado, strawberries, kiwi, ginger, kale, stevia (if using), and ice (if using). Blend until smooth and creamy.
Note:
If the smoothie is too thick, add more water to reach the desired consistency.
Recipes
by Dr. Kellyann
on Dec 03 2019
Ingredients
2 tablespoons ghee or pasture raised butter
1 small onion (about 1/2 cup), diced
4 to 5 cups cauliflower, 1 medium head, chopped or pulsed in food processor into rice-sized pieces (measure after it has been processed)
2 ribs celery, diced
2 medium carrots, diced
4 cups Chicken Bone Broth
1 can unsweetened full fat coconut milk, 13 1/2 to 15 ounces
1/4 cup fresh parsley, coarsely chopped
1 teaspoon fresh thyme leaves, or about 1/2 teaspoon dried
1 1/2 teaspoons Celtic or pink Himalayan salt
1/2 teaspoons freshly ground black pepper
DirectionsMelt ghee/butter in a large stockpot over medium-high heat. Add onion and reduce heat to medium-low. Sauté for three to five minutes until translucent.
Add cauliflower, celery and carrots and cook for about eight minutes until vegetables are tender.
Add bone broth, coconut milk, parsley and thyme and bring to a boil. Immediately reduce heat to low and simmer for 8 to 10 minutes to heat through. Add salt and pepper and adjust seasonings to taste. Serve immediately.
Recipes
by Dr. Kellyann
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 Dr. Kellyann
on Nov 05 2019
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
6oz. Dr. Kellyann’s Bone Broth
1⁄4 tsp black pepper
1⁄2 tsp Salt
1⁄2 cup grated parmesan
1⁄4 cup rolled oats
3 cloves garlic (1 1⁄2 tsp minced)
1 tbs olive oil
Directions:
Place all ingredients except olive oil into a blender or food processor. Blend everything together making sure there are no chunks in the sauce. Place a medium sauce pan onto your stove, add a tablespoon of olive oil, and warm on medium heat. Add the sauce and stir occasionally until it thickens.
Enjoy!
Recipes
by Dr. Kellyann
on Oct 29 2019
Blueberry Orange
1 scoop Dr. Kellyann's Complete Collagen Protein
1⁄4 cup blueberries
1 whole orange, sliced
2 quarts water
Cucumber Mint
1 scoop Dr. Kellyann's Complete Collagen Protein
1 whole cucumber, sliced
10 mint leaves
2 quarts water
Directions:Dissolve collagen protein powder into water. Slice and combine the fruits, vegetables, or herbs of your choice and add to water mixture.
Refrigerate for at least 2-3 hours or overnight.
Note: Add any combination of your favorite fruits and vegetables into water with a scoop of Dr. Kellyann's Complete Collagen Protein.
Recipes
by Dr. Kellyann
on Oct 22 2019
Ingredients:
2 scoops Dr. Kellyann's Complete Collagen Protein
3⁄4 cup olive oil
1⁄4 cup white wine vinegar
2 tbs Parmesan cheese
1 tbs dried parsley
2 tsp lemon juice
1 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
1 tsp honey or maple syrup
1⁄2 tsp garlic powder
1⁄2 tsp kosher salt and 1⁄2 tsp of pepper
Directions:
Combine olive oil and vinegar in a medium size microwave safe container. Heat in the microwave on HIGH for 15 seconds. Add the collagen protein powder and stir until powder has dissolved. Add parmesan cheese, parsley, lemon juice, basil, oregano, garlic salt, onion powder, honey, garlic powder, salt, and black pepper. Stir until everything is combined. Cover and store in refrigerator for 2 weeks. Allow to sit at room temperature for a few minutes or run under hot water for a few seconds to loosen dressing. Shake or stir before using.
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 Oct 10 2019
Here's a creative way to add our Flavorless Complete Collagen Protein into your favorite dressing.
Ingredients:
2 scoops Dr. Kellyann's Complete Collagen Protein
1⁄4 cup balsamic vinegar
1⁄4 cup of orange juice
1⁄2 cup water
1 tbs grapeseed oil
1-2 tsp dried thyme
1⁄4 tsp salt
1⁄4 tsp vanilla extract
Directions:Combine all ingredients in blender and blend until smooth. Enjoy!
