Recipes
Recipes
Strawberry Lemon Basil Detox Water
by Dr. Kellyann
on Oct 08 2019
If you're not familiar with detox water, it's any infused water that helps flush your system of toxins and improves your health. Infused water is water flavored by submerging fruit, vegetables, herbs, and spices in it. Try this Strawberry Lemon Basil Detox Water. This recipe, along with tons more, can be found in my new book Dr. Kellyann's Cleanse and Reset.
Prep Time: 5 min | Yield: 8 servings
Ingredients:
1 cup fresh or frozen strawberries
1/2 lemon, sliced
A small handful of basil, 6 to 8 leaves, scrunched in your hand (to release the aromatic oils)
3 cups or more of ice, enough to fill pitcher halfway
Enough purified water to fill a 2-quart (1/2 gallon) pitcher
Directions:
Add strawberries, lemon, and basil to a pitcher and top with the ice (this keeps the fruit and basil submerged). Fill the pitcher with the purified water. Refrigerate for at least 2 hours so the flavors can meld.
The flavors will continue to develop over time. As you drink the detox water, you can continue to add water to the pitcher until the fruit no longer infuses the water with flavor.
Recipes
by Dr. Kellyann
on Aug 06 2019
If you’re looking for alternatives to cow’s milk, that carton of almond milk in the grocery store might catch your eye. And yes—it’s a better choice for you than dairy, which is why I allow the unsweetened version on my diets (if it’s carrageenan-free, which I’ll explain shortly). But before you start using it, you need to know both the pros and the cons of this alternative milk.
The benefits of almond milk
First, let’s talk about the upsides of drinking almond milk. It’s low in carbs and calories, and it provides you with a little bit of protein and a good dose of vitamins and minerals (although most of these nutrients are added by the manufacturers). Unlike cow’s milk, it’s not inflammatory—if it’s free of sugar and a dangerous additive I’ll talk about in a minute—and it doesn’t load you with hormones that are bad for your body. I don’t consider it as good a choice as canned coconut milk, which has a better fat profile and more overall health benefits, but it definitely beats the stuff from the cow.
What’s more, almond milk is smooth and silky and tasty. It makes a great shake or smoothie, and it can satisfy your desire for a shot of milk in your morning coffee.
The drawbacks to using commercial almond milk
Now, let’s talk about the downsides of almond milk. First, commercial almond milk is nearly all water and only about 2% almonds (surprising, isn’t it?), so you’re not getting much nutrition for your money. Second, if you’re one of the many people who are sensitive or allergic to nuts, drinking almond milk can cause stomach upsets or other symptoms.
Third, commercial almond milk often contains added sugar, flavorings, and other questionable ingredients. And most importantly, it frequently contains an additive called carrageenan.
Carrageenan is an emulsifier that manufacturers add to almond milk so you don’t need to shake the carton to blend the contents. It’s made from red algae or seaweed, so you’d expect it to be good for you—but it’s not. In fact, it’s very, very bad news.
Researcher Joanne Tobacman, who’s studied carrageenan for years, has lobbied the government to ban it as a food additive. Her research implicates carrageenan as a culprit in gastrointestinal malignancy and breast cancer. In addition, her studies indicate that carrageenan may contribute to glucose intolerance and insulin insensitivity, both of which are steps on the road to diabetes.
Moreover, Tobacman isn’t giving mice massive doses of carrageenan. In fact, the mice in her diabetes research consume less carrageenan per body weight than the average American. What’s more, she’s using the same food-grade form that manufacturers use.
In short, even small doses of carrageenan may inflame your body and put you at higher risk for cancer, bowel problems, or diabetes. Does that sound like something you want in your diet? Nope.
What’s the answer? Buy smart—or make your own
Now that you know the bad news, let’s get back to the good news. If you read labels carefully, you can find brands of almond milk that don’t contain carrageenan, sugar, or other unnecessary ingredients. These are fine to use if you’re not allergic or sensitive to nuts.
Better yet, here’s a simple solution: make your own almond milk at home! It’s fun, it’s easy, and you’ll wind up with a milk that has no additives and contains more protein than the store-bought variety.
Making your own almond milk takes just a few minutes of actual work. (The rest is soaking time.) Here’s how to do it.
MAKE-IT-YOURSELF ALMOND MILK
Prep time: 10 min • Yield: about 5 cups
Ingredients
1 ½ cups whole raw almonds, optionally blanched
4 cups purified water for almond milk; more for soaking
1 teaspoon pure vanilla extract
1 to 2 tablespoons maple syrup or honey (optional)
Directions
Place almonds in a medium bowl. Cover with water and let them soak for at least 4 hours, or up to 2 days for creamier almond milk.
Drain the water and place almonds in blender. Add 2 cups water and blend to a creamy paste. Add the other 2 cups of water, vanilla, and preferred sweetener. Blend for 3 to 4 minutes. Taste and adjust vanilla or sweetener if desired.
Strain the almond milk in a fine sieve lined with cheesecloth or in a nut bag. Drain all the milk from the solids. Refrigerate.
Notes
You can reserve the solids, dehydrate, and pulse in blender to create almond meal/flour.
Variations
Almond milk tastes great in any of my Collagen shakes or cooler.
For Chocolate Almond Milk, use melted dark chocolate or cacao powder. Melt about 1/3 to ½ cup dark chocolate in a double boiler or microwave. Add about a cup of milk to the chocolate and stir. Mix with the rest of the almond milk and blend well. Taste and adjust sweetener as desired. A dash of salt brings out the flavors.
To make chocolate milk with cacao, put about ¼ to 1/3 cup cacao powder in a small bowl. Warm about 1 cup of the almond milk, add cacao and stir until fully dissolved. Mix with the rest of the almond milk and blend well. Taste and adjust sweetener as desired. A dash of salt brings out the flavors.
For Strawberry Almond Milk, add ½ to ¾ cup fresh or frozen strawberries to blender and add almond milk. Blend thoroughly. Taste and adjust sweetener as desired. If you don’t want any seeds in the milk, pour through a fine mesh sieve.
For Mango Almond Milk, add ½ to ¾ cup fresh ripe mango to blender and add almond milk. Blend thoroughly. Taste and adjust sweetener as desired.
Enjoy!
Recipes
by Dr. Kellyann
on Dec 17 2018
I remember cooking with my Grandma in January… the wonderful smells of orange, cranberry and nuts she used to liven up her winter dishes... Those flavors are the inspiration behind this “wintery” mix of tantalizing tastes all rolled up in this Orange Cranberry Nut Shake.
Prep Time: 3 Min – Yield: 2 servings
½ cup unsweetened almond
¼ cup full fat coconut milk
1 packet Collagen Cooler - Orange Cream
½ cup unsweetened cranberry juice or cranberries
¼ teaspoon pure vanilla extract
1 tablespoon almonds almond butter
Pour liquids into blender first then add all other ingredients. Blend well. Optionally, top with a dash of cinnamon or nutmeg.
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
by Dr. Kellyann
on Dec 11 2018
When you make this peppermint mocha with Collagen Coffee, you’ll get an extra dose of nutritious with your delicious.
Peppermint Mocha
Prep Time: 3 Min – Yield: 2 servings
2 packets Collagen Coffee or 8 to 16 ounces of your favorite brew
2 packets Collagen Creamer in Vanilla (optional for added sweetness)
2 cups hot water
1 packet Collagen Cocoa
½ cup unsweetened almond
½ cup full fat coconut milk
3 tbsp cacao powder
1/4 tsp peppermint extract
pinch of salt
Heat the water in a saucepan and dissolve the Collagen Coffee and Creamer. Add in the rest of the ingredients, then transfer to a blender and blend until frothy.
Enjoy!
Recipes
by Dr. Kellyann
on Nov 16 2018
My Sunrise Smoothie is possibly one of my favorite ways to use our Orange Cream Collagen Cooler. This smoothie is sure to brighten your day!
Ingredients:
Orange Layer:
½ cup frozen mango chunks
½ cold water
1 packet Orange Cream Collagen Cooler
Red Layer:
½ c frozen strawberries
½ cup water
¼ cup ice cubes
1 scoop Bone Broth Protein in Vanilla
Directions:
For the orange layer:
In blender, puree the ingredients. Transfer to a measuring cup and rinse blender.
For the strawberry layer:
In blender, puree the ingredients. Divide between 2 glasses, alternating between the orange and strawberry to make layers.
Recipes
Bone Broth Egg Drop Soup with Spinach
by Dr. Kellyann
on Oct 18 2018
Bone Broth Egg Drop Soup is a great way to make a warm filling lunch or dinner, with all of the health benefits of Bone Broth.
PREP TIME: 15 MINUTES • COOK TIME: 15 MINUTES
Yield: Makes 4 servings • Portions: 1 protein, 1 fat
12 cups Chicken Bone Broth
6 or more cups fresh baby spinach
8 eggs
1 teaspoon Celtic or pink Himalayan salt
1/8 teaspoon ground white pepper
2–3 scallions, white and green parts, minced
1 tablespoon ghee
4–6 drops chili oil (optional)
Directions:In a large pot, bring the broth to a simmer over medium-high heat. Reduce the heat to medium, add the spinach, and cook for 1 to 2 minutes.
In a medium bowl, whisk the eggs, salt, and pepper. Pour the eggs into the broth in a very slow, steady stream, whisking constantly.
Remove the pan from the heat, toss in the scallions, ghee, and chili oil, if using. Cover the pan and wait for 1 to 2 minutes, until the eggs have set.
Note:If you use chili oil, be sure the only ingredients are olive oil, chili peppers, and seasonings. You can add a few drops of coconut aminos if you like the flavor of soy sauce. This can be made ahead and refrigerated.
Recipes
by Dr. Kellyann
on Oct 02 2018
One of my favorite all time flavors is salted caramel. That salty-sweet buttery flavor is hard to resist. This 3 minute salted caramel shake recipe is a must try!
Recipes
by Dr. Kellyann
on Sep 28 2018
Chocolate, almond butter, and coconut come together to create a protein-rich shake reminiscent of the candy bar.
Almond Joy Shake
Prep Time: 3 Min – Yield: 1 serving
1 cup unsweetened coconut milk
¼ cup full-fat coconut milk
1 scoop Bone Broth Protein in Chocolate
1 tablespoon almond butter
1 tablespoon unsweetened flaked or shredded coconut
½ cup ice
Pour liquids into blender first then add all other ingredients. Blend well.
Enjoy!
Recipes
by Dr. Kellyann
on Sep 18 2018
This smoothie is packed with zesty fresh orange, creamy coconut milk, and all the collagen you need to flaunt that two-piece with confidence. Beating the heat and fine lines has never been so flavorful. Check out the recipe below!
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 packet Dr. Kellyann’s Collagen Cooler
1 cup unsweetened almond milk
¼ cup full-fat coconut milk
½ fresh orange
½ teaspoon orange zest
½ cup ice
Directions:
Place all ingredients in a blender and blend until smooth and creamy.
Recipes
Panna Cotta with Balsamic-Soaked Strawberries
by Dr. Kellyann
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
by Dr. Kellyann
on Jul 16 2018
I absolutely love a “two-fer”—and I don’t just mean a BOGO sale at the shoe store. I also love it when I can combine the power of two superfoods in a single recipe.
That’s why I’m excited about sharing one of my favorite recipes with you today—Golden Bone Broth, which gives you the benefits of bone broth (more on that here, if you’re new to it) and the spice turmeric. Golden Bone Broth is warm and satisfying, and a mug of it is pure bliss for your body and soul after a stressful day. What’s more, it’s serious medicine that can help you stay healthy for life.
Now, I know most of you are familiar with bone broth, and you’re already drinking it (and adding it to pot roasts, chili, and even cocktails) to get all of its benefits—benefits that include healing your gut, melting off belly fat, beautifying your skin and hair, and protecting your joints.
your gut, melting off belly fat, beautifying your skin and hair, and protecting your joints.
But did you know that adding turmeric to that broth can make it even better for you? Here’s the story.
The amazing benefits of turmeric
Turmeric contains curcumin, a beautiful yellow substance that’s one of nature’s most potent natural healers. Traditional cultures around the world revere curcumin for its healing properties, and Western scientists are now giving it the attention it deserves. Here are just some of the secrets they’re uncovering about curcumin’s anti-inflammatory, antioxidant, and infection-fighting powers:
It’s a strong pain-killer that doctors are now using to treat pain due to everything from Crohn’s disease and ulcerative colitis to osteoarthritis and dental procedures. In fact, research shows that curcumin can be even more effective than the prescription drug Voltaren in reducing arthritis pain.
It helps prevent diabetes or reduce complications from the disease. Curcumin fights diabetes in a variety of ways—for instance, by reducing inflammation and oxidative stress, lowering blood glucose, and helping to prevent the formation of molecules called advanced glycation end products (AGEs) that do serious damage to the body.
It fights cancer by inhibiting the proliferation of tumor cells. Studies show that curcumin, either alone or in combination with other substances, can help fight colorectal, pancreatic, breast, brain, and head and neck cancers.
It’s thermogenic, which means that it encourages your body to “heat up” and burn more energy—and that translates into a slimmer belly.
It lowers total cholesterol while raising levels of HDL (“good”) cholesterol.
It speeds the healing of wounds and protects against sun-related skin damage.
It can reduce symptoms of anxiety and depression.
It makes your gut healthier. Research shows that curcumin can increase bacterial richness (one key to a healthy microbiome) and foster the growth of beneficial bacteria.
It protects neurons from damage and may help to prevent or slow Alzheimer’s disease.
It helps prevent dangerous blood clots.
It fights the germs that cause periodontal disease and can help stop the flu from infecting you. And if your kids are prone to ear infections, it may help to reduce this problem.
It’s a detoxifier that can help protect your cells against damage due to heavy metals such as mercury.
That’s an awesome list of benefits—and one of the most remarkable things about curcumin is that it gives you all this disease-fighting power without any of the severe side effects that drugs can have. That means that it’s all upside, and no downside!
So seriously… if you aren’t adding turmeric and its gift of healing curcumin to your diet, it’s time to start. And here’s one of the easiest ways in the world to do it.
And note that your body’s ability to absorb and utilize turmeric’s active compounds is vastly improved when it’s paired with black pepper and/or fat.
Bone broth + turmeric = magic!
There are lots of wonderful ways to use turmeric—for instance, in smoothies, scrambled eggs, soups, or the turmeric tea recipe I have here. But nothing beats combining it with bone broth (and a little coconut milk to make it smooth and creamy). Here’s the recipe… easy, delicious, and loaded with healing power.
Salud!
Yield: 1 serving
Ingredients:
8 ounces Bone Broth or Collagen Broth To Go
1/4 to 1/3 cup of coconut milk
1/2 tsp ground turmeric powder or 1 1/2 tsp fresh ground turmeric
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder or 1 clove of garlic
Directions:Add all ingredients to a small pot and heat on medium until the bone broth reaches and slight rolling boil.
Note: Try a sprinkle of cayenne pepper or cinnamon for added thermogenic properties
Recipes
by Dr. Kellyann
on Jul 16 2018
History and recent science positions turmeric as one of the most potent herbs on the planet when it comes to our health and well-being. The evidence is solid. We can all benefit from turmeric on a daily basis. And there are many delicious ways to add it to your diet and Golden Turmeric Tea is one of my favorites. And note that your body’s ability to absorb and utilize turmeric’s active compounds is vastly improved when it’s paired with black pepper and/or fat.
Ingredients:
1 cup almond or coconut milk, carrageenan –free
½ teaspoon turmeric
½-inch slice fresh ginger root, peeled and grated or finely chopped
Dash of black pepper or cayenne (red pepper)
½ to 1 teaspoon honey or other natural sweetener such as maple syrup, coconut sugar, stevia or monk fruit
Directions: Heat the milk in a saucepan or in the microwave. Place remaining ingredients in a mug and add a few teaspoons of the warm milk. Stir to combine. Add remaining milk. Strain to remove ginger pieces if desired.
Notes:You can also add a small pat of butter, ½ to 1 teaspoon coconut oil, cinnamon, cardamom, nutmeg, allspice, star anise, pumpkin pie spice, and/or cloves.
For a non-creamy tea use water, or make your favorite tea and remaining ingredients. Start with ½ teaspoon turmeric and gradually increase from there
Hope you enjoy!
Recipes
by Dr. Kellyann
on Jul 13 2018
Easy…consume foods—such as chicory root—and take prebiotics that promote a healthy gut system.
Ingredients like chicory root don’t taste great on their own. That’s why I’ve blended them into several of my products, such as my Collagen Shakes.
And, to make ingesting prebiotics and gut-healing ingredients, such as chicory root, even more appetizing, I’ve thrown together a few delicious shake recipes.
My favorite recipe right now is my Black Cherry Almond shake, and I’m going to teach you how to mix it up right now! Here’s how it’s made…
Ingredients:
1 cup water, unsweetened coconut milk, or unsweetened almond milk
2 tablespoons coconut cream or ¼ cup full-fat coconut milk
1 scoop Bone Broth Protein in Vanilla
½ cup frozen black cherries
1 to 2 drops natural almond extract
Blend with ice or mix with ice in a shaker.
Directions:
Pour liquid into blender first, and then add all other ingredients.
Blend well.
Optionally, top with a few frozen cherries.
That’s it! Easy as pie (and it kinda tastes like it too—yum!).
Enjoy!
Recipes
by Dr. Kellyann
on Jul 06 2018
When the summer heats up, simply cool down your favorite hot cocoa! This summer, try your favorite hot cocoa blended with ice for the perfect Frozen Hot Chocolate. For a collagen-rich, low-carb version use my Collagen Hot Cocoa.
Frozen Hot Chocolate
Prep Time: 5 Min – Yield: 1 serving
1 packet of Collagen Hot Cocoa
10 oz. unsweetened almond milk
1 1/2 cups of ice cubes
Optional- top with whipped coconut cream
Blend in a blender until the ice turns to a slushy consistency. Pour into a glass.
Enjoy!
Recipes
Gut-Healing Kimchi from the 10-Day Belly Slimdown
by Dr. Kellyann
on Jun 12 2018
Gut-Healing Kimchi Recipe from The 10-Day Belly Slimdown
PREP TIME: 30 MIN. (ACTIVE) | YIELD: ABOUT 4 CUPS
1 medium head napa cabbage
¼ cup Celtic or pink Himalayan salt (do not use iodized salt)
Filtered, nonchlorinated water
5 garlic cloves, grated or minced
1 teaspoon grated fresh ginger (about ½-inch knob)
2 tablespoons fish sauce or water
1 to 5 tablespoons Korean red pepper flakes (gochugaru; see Notes)
¾ cup peeled daikon matchsticks
4 scallions, cut into 1-inch pieces
2 carrots, cut into matchsticks
Wash the cabbage, cut it lengthwise into 2-inch-thick slices, and discard the center core. Put the cabbage in a large bowl and add the salt. Massage with your hands for a few minutes until it starts to soften, cover with filtered water, place a plate on top of the cabbage, and weight the plate down with something heavy, such as a can of tomatoes.
Let stand at room temperature for about 1½ hours. Put the cabbage in a colander and rinse well at least three times. Set aside to drain for 15 minutes while you make the seasoning paste. In a large bowl, combine the garlic, ginger, fish sauce or water, and Korean red pepper flakes to make a paste. Add the daikon, scallions, and carrots. Squeeze out any moisture left in the cabbage and combine it with the other vegetables and spicy paste.
Wearing rubber gloves, gently mix all the ingredients together and pack into a clean glass jar until the liquid rises above the vegetables. Leaving at least 1 to 2 inches of headroom, loosely seal the jar, and put it on a plate or in a bowl to collect any juices that overflow while the kimchi ferments. Keep the mixture at room temperature so the vegetables can ferment; do not refrigerate. Open the jar once daily to pack down the vegetables using a clean utensil and allow the gases produced during fermentation to be released.
This is also the time to taste it to see if it is fermented to your liking. After tasting, do NOT insert the utensil back into the kimchi. You will likely want 2 to 4 days of fermentation, unless you’re a hard-core kimchi fan. The longer it ferments, the stronger it gets. When done, refrigerate. Serve immediately or store in the refrigerator for 1 to 2 weeks.
NOTES: Fermented foods heal the gut by feeding it healthy bacteria. Korean red pepper flakes, or gochugaru, is a sun-dried Korean chile pepper that has been ground to a flaky/powdery texture. You can find it online or in Asian groceries. It is very hot and spicy with a bit of smokiness. Use 1 to 5 tablespoons depending on how hot you like your kimchi; if you are making it for the first time, start with about 2 tablespoons.
Gut-Healing Kimchi Recipe from the 10-Day Belly Slimdown Fermented foods heal the gut by feeding it healthy bacteria... and kimchi is one of my all-time favorite fermented foods!
Recipes
Avocado Mayo Recipe from the Dr. Oz Show
by Dr. Kellyann
on Jun 06 2018
On the Dr. Oz Show, I shared the avocado mayonnaise from my 10-Day Belly Slimdown. This recipe turns a food that's been demonized into an absolute superfood—and it's so easy to make you won't believe it.
Use fresh lemon, egg yolks, healthy avocado oil, salt, and dijon mustard to create a creamy, delicious condiment that will keep you burning fat and feeling satisfied and smart. Dr. Oz loves this recipe... and I know you will too!
You'll need a food processor to make this recipe, and pay attention to this special tip: pour the avocado oil in slowly after adding all the other ingredients in order to get that rich creamy texture. Here's the full recipe:
Avocado Mayo from the 10-Day Belly Slimdown:
4 teaspoons lemon juice
2 large egg
1 teaspoon dry mustard powder
1/2 teaspoon dijon mustard
1 teaspoon sea salt
1 cup avocado oil
Add the lemon juice, the eggs, the mustard powder, dijon mustard, and sea salt into the food processor and run on low until blended.
Slowly pour the avocado oil in while the food processor is running until you get a thick creamy texture.
And that's it! Enjoy with wraps or as a dip.
Recipes
by Dr. Kellyann
on May 17 2018
Here’s a little info about what clarified butter or ghee is and how to make it. Clarified butter has all the milk solids removed from the butterfat. The remaining butterfat is clarified butter and will remain golden yellow when melted with no separation. Typically, it is produced by melting butter and allowing the components to separate by density and spooning off the solids. Clarified butter can be used over high heat without burning as quickly as unclarified butter (You can see why chefs love it!) and will keep for 3 to 6 months in the refrigerator. On the Bone Broth Diet, it’s important to clarify your butter so that it will be nondairy.
HOW TO MAKE GHEE
Total Time: 5-10 Minutes
Ingredients: Grass- Fed Butter
Directions: Heat the butter gently, wait until the fat and dairy solids separate, and spoon off the solids. Ghee will keep for 3 to 6 months in the refrigerator. When cold, it will be solid again.
Here is the 411 on how ghee is made and why it’s so delicious - with no whey and casein it’s perfect for those who are lactose intolerant or avoiding dairy! Have you tried it? Let me know in the comments! — Dr. Mehmet Oz Posted by DrKellyann on Tuesday, May 15, 2018
Enjoy!
Recipes
Coconut Mocha Collagen Fat Bombs
by Dr. Kellyann
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 Dr. Kellyann
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
by Dr. Kellyann
on May 04 2018
If you’ve never had a Mexican chocolate drink, you’re in for a real treat. By adding cinnamon, ancho chili, and chipotle this shake is transformed. Chili and chocolate have been combined since the time of the Aztecs…..and for good reason.
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water or almond milk, coconut milk, or coconut water if you’re on the maintenance plan
2 tablespoons coconut cream or ¼ cup full-fat coconut milk (optional for those on maintenance, adds creaminess)
1 scoop chocolate Bone Broth Protein
Pinch or two cinnamon
1/16 teaspoon ancho chili powder (adjust to your liking)
1/16 teaspoon chipotle chili powder (adjust to your liking)
Ice, add to blender or pour shake over ice (optional)
Directions: Pour liquids into blender first then add all other ingredients. Blend well
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!
