Recipes
Recipes
Baked Eggs Cups with Artichokes and Spinach
by Dr. Kellyann
on Apr 06 2023
These baked eggs cups with artichoke and spinach are really easy to make and you can freeze them for an easy breakfast on the run!
Prep time: 5 min | Cook time: 20 min | Yield: 4-6 servings (12 egg cups)
Ingredients
Avocado or coconut oil pan spray
2 scallions, including the green tops, thinly sliced
1 packed cup baby spinach, chopped
One (1) 8-ounce jar water-packed artichoke hearts, drained and coarsely chopped, about 1 cup
9 eggs
½ teaspoon Celtic or pink Himalayan salt
⅛ teaspoon black pepper
¼ teaspoon dried thyme or tarragon
Instructions
Preheat oven to 350 degrees F.
Spray a 12-cup muffin tin with avocado or coconut oil.
Divide scallions, spinach, and artichokes equally among the muffin cups. (The spinach may pop up over the top of the cup until you add the eggs.)
Crack eggs into a medium bowl, add salt, pepper, and thyme/tarragon and whisk together. Fill muffin cups ¾ full with egg mixture and bake for about 20 minutes.
Recipes
Salmon Tacos with Cabbage Slaw and Creamy Cilantro Dressing
by Dr. Kellyann
on Mar 29 2023
Cabbage is not just for slaw anymore. This crunchy, flavorful green is also wonderful when paired with the richness of seafood and avocado to make tacos that will blow your mind. And they're so easy to make, you'll never order them at a restaurant again.
Prep time: 15 min | Cook time: 10 min | Yield: 8 tacos, 4 servings
Ingredients
For the cabbage salad with creamy cilantro dressing:
½ cup extra-virgin olive oil
1 avocado
3 tbsp. Dr. Kellyann's Thai Lemongrass Bone Broth
1 bunch fresh cilantro, stems removed, very coarsely chopped
1 garlic clove
3 tablespoons freshly squeezed lime juice, about 1½ limes
½ teaspoon ground coriander
½ teaspoon Celtic or pink Himalayan salt
3 cups green or Napa cabbage, very thinly sliced
1 small red bell pepper, ¼-inch dice
For the salmon:
Avocado oil pan spray
1 pound salmon fillet
½ teaspoon Celtic or pink Himalayan salt
¼ teaspoon ground black pepper
To complete the dish:
8 grain-free taco shells
Diced tomatoes or salsa fresca, for garnish, optional
Sliced jalapeno peppers, for garnish, optional
Instructions
To make the creamy cilantro dressing:
Combine olive oil, avocado, Thai Lemongrass Bone Broth, cilantro, garlic, lime juice, coriander, and salt in a food processor or blender and blend for 2-3 minutes until combined.
Add the cabbage and red bell pepper to a medium bowl, toss with dressing, and refrigerate so flavors can meld.
To make the salmon:
Preheat the broiler to high and generously spray a baking pan with avocado oil pan spray.
Place salmon on baking pan and broil for about 5 minutes. Check for doneness (see notes for testing instructions). Total baking time will vary between 5 and 8 minutes based on thickness.
To build the tacos, optionally warm and/or toast grain-free taco shells in an oven or in a dry sauté pan. Flake the salmon and divide among the tacos. Top with cabbage slaw. Garnish with diced tomatoes or salsa fresca, and optionally slices jalapeno peppers.
Notes
If you have extra slaw, enjoy it as a side dish with seafood or chicken. (It gets better after being the refrigerator overnight.) You can also make the Creamy Cilantro Dressing to use in salads, with a crudité, or to serve with almost any fish or chicken. If you're someone who does not enjoy the taste of cilantro, leave it out and/or replace with another herb of your choice, like thyme or rosemary.
Salmon is done when it is opaque and easily flakes. The best and easiest way to check for doneness is with an instant read thermometer. Fish should cook to 145 degrees F at the thickest part. Another method is to make a small cut with a knife so you can see the center of the fish. It should be opaque throughout and flake easily. As a general guide, cook fish for 5 minutes for every 1 inch thickness, measuring at the thickest part.
Do not overcook. Fish is delicate and cooks quickly. It will dry out if overcooked.
You do not need to turn the salmon when broiling.
Recipes
Slow-Cooker Turkey (or Chicken) and Sweet Potato Stew
by Dr. Kellyann
on Mar 29 2023
Experience the joy, succulence and comfort of hearty and healthy slow-cooker meals using whole food ingredients like organic poultry and sweet potatoes. This slow-cooker turkey (or chicken) and sweet potato stew recipe is easy to prepare and makes a great staple meal — especially on chilly or rainy days.
This is a great recipe to bookmark for the holiday season, too. Can you say "unique leftovers"?
Prep Time: 20 min | Cook Time: 4-6 hours | Yield: 4 to 6 servings
Ingredients
1 pound skinless chicken or turkey breasts or thighs (see notes)
2 sweet potatoes, about 7 ounces each, peeled and cut into 2-inch cubes
3 carrots, cut into rounds
1 small onion, sliced
2 cloves garlic, smashed
½ teaspoon ground sage or ¾ teaspoon rubbed sage (see notes)
1 teaspoon dried thyme
Dash cinnamon
1½ quarts (6 cups) chicken bone broth
2 teaspoons Celtic or pink Himalayan salt
1 teaspoon ground black pepper
Place all ingredients in a 6- to 8-quart slow cooker. Cover and cook on high for 4 hours or on low for 6. When done, remove chicken/turkey and shred into 1-inch pieces with 2 forks and return to pot.
Notes
If you’d like a creamy sauce, about 30 minutes before the stew is done, remove about half the sweet potatoes and carrots along with some of the juices and place in blender or food processor with ½ cup or more full fat coconut milk. Return mixture to slow cooker and warm through for about 10 minutes.
You can use all white-meat chicken or turkey, but using some dark meat will add a depth of flavor not possible with all white meat. Slow cooking results in incredibly tender meat.
Ground sage is more concentrated than rubbed sage, and they both work equally well.
Recipes
by Dr. Kellyann
on Mar 29 2023
This yummy breakfast gets its name (and visually delighting presentation) thanks to layers of berries and homemade chia pudding. Never made chia pudding before? No sweat! We make it quick and simple to make. Whip up a batch, layer in your desired berries, and enjoy every single bite.
Prep time: 10 min | Chill time: 30 min or more | Yield: 4 servings
Ingredients
1 quart (4 cups) almond, coconut, cashew, or other unsweetened nut milk
1 teaspoon vanilla
Stevia or monk fruit sweetener equal to 3 tablespoons sugar
8 -12 tablespoons chia seeds, see notes
¼ - ½ teaspoon cinnamon, optional
2 cups sliced strawberries, blueberries, raspberries, blackberries, or any combination
Instructions
In a mixing bowl, combine milk, vanilla, sweetener, chia seeds, and cinnamon. Mix well and refrigerate for at least 30 minutes. It’s even better if you can chill it overnight.
To assemble the parfaits after chilling, spoon ½ cup chia pudding into 4 short canning jars or glasses, top with ¼ cup berries, ½ cup chia pudding, and top with the remaining berries. Refrigerate until serving.
Notes
If you’ve never made chia pudding, you’ll quickly see that chia seeds, when mixed in a liquid, turn it into a texture resembling pudding. Sometimes the seeds will form clumps, so mix well when you combine them with nut milk, and again after being refrigerated. Two tablespoons in a cup of milk with create a pudding-like texture, but if you like a thicker pudding, you can add additional seeds.
If you don’t want to go through the trouble of layering parfaits, just put the fruit on the top of the pudding, stir, and enjoy! It'll be just as tasty.
Recipes
by Dr. Kellyann
on Mar 24 2023
Your skin needs hydration and collagen to stay soft and supple. With collagen from bone broth and healthy oil from avocados, this soup give your body what it needs to keep your skin dewy and glowing.
We've also included a sweet and spicy mango salsa to add a whole new depth of flavor to the avocado soup. If you're allergic to mangos or prefer another topper, there are several options in the notes that you might enjoy.
Prep time: 20 min for both recipes | Cook time: 20 min | Yield: 4-5 servings
Ingredients
For the soup:
2 tablespoons avocado oil
1 small onion, about ½ cup diced
1 clove garlic, minced
1 quart (4 cups) chicken bone broth
2 ripe avocados, peeled and cut into chunks
1 cup full fat canned coconut milk
¼ cup freshly squeezed lime juice, about 2 limes
½ cup cilantro, stems removed
½ - 1 teaspoon ground coriander
1 teaspoon Celtic or pink Himalayan salt
½ teaspoon black pepper
For the mango salsa:
2 ripe mangos, ¼-inch dice
½ red bell pepper, ¼-inch dice
¼ cup red onion, ¼-inch dice
½ small jalapeno, seeded and finely minced, about 2 tablespoons
2 tablespoons freshly squeezed lime juice, about 1 lime
2 tablespoons cilantro, stems removed, coarsely chopped
¼ - ½ teaspoon Celtic or pink Himalayan salt
Instructions
To make the salsa:
Combine all ingredients in a bowl, toss, and refrigerate so flavors can meld while you prepare the soup.
To make the soup:
In a stockpot over medium heat, add avocado oil and onions and sauté for 7-8 minutes until soft. Add garlic and sauté for another 1-2 minutes.
Add broth, avocados, coconut milk, lime juice, cilantro, coriander, salt, and pepper and simmer for 15–20 minutes. Blend with an immersion blender or using a food processor or blender. If you use the latter, process the soup in batches, covering the top with a clean kitchen towel to avoid getting burned.
If you want to thin the soup, add a little more bone broth. To make the soup even creamier, add more coconut milk. Serve with mango salsa or one of the variations below.
Notes
There are endless delicious variations for this one. If you decide to skip the mango salsa, any number of ingredients make excellent toppings for this soup. A few of my favorites are onions or scallions, chopped cilantro, salsa fresca, chopped tomatoes, a drizzle of olive oil, toasted pepitas, or hot sauce.
If you enjoy hot and smoky flavors, consider adding smoked paprika, ground chipotle powder, or chipotle in adobo to the soup. If you use the latter, add before blending. Start with ½ chipotle pepper and 1 or 2 teaspoons of adobo. You can always add more, but you can't take it back.
Recipes
Lemon Chicken Cutlets with Asparagus
by Dr. Kellyann
on Mar 24 2023
This is a quick and easy skillet dinner you can have on the table in less than 30 minutes. It’s also a great dish to prepare for buffets because the chicken cutlets are smaller than a whole breast and it’s delicious at room temperature.
Enhance the flavor of this dish with one of my favorite pairings... a mug of my Thai Lemongrass Bone Broth!
Prep time: 15 min | Cook time: 15 min | Yield: 4 servings
Ingredients
1 pound boneless, skinless chicken breasts (place in the freezer for about 15 to 20 minutes)
2 tablespoons ghee or pasture-raised butter, divided
½ teaspoon Celtic or Pink Himalayan salt
¼ teaspoon freshly ground black pepper
1 pound asparagus, trimmed and cut into 1-inch pieces
¼ cup Italian flat leaf parsley, coarsely chopped
1 tablespoon lemon zest
1 tablespoon lemon juice
Lemon slices for garnish (optional)
Directions
The easiest way to make chicken cutlets is to have the chicken partially frozen so you can slice it thinly. Place chicken breast on a cutting board and hold it flat with one hand. With a very sharp chef’s knife in your dominant hand, slice the chicken horizontally (parallel to the cutting board).
Pound each cutlet with a meat mallet into thin cutlets about ⅜- to ½-inch thick without shredding the meat. Alternately, place one hand over the other; use the heel of the bottom hand to press down and flatten each piece to a ⅜- to ½-inch thickness. Trim ragged edges.
Melt 2 teaspoons ghee/butter over medium-high heat in a large skillet. When the pan is hot, sauté several cutlets for about 3 to 4 minutes on each side just until it is cooked through. Be mindful not to overcrowd the pan. Remove the first batch of cutlets from pan, add 2 teaspoons ghee/butter and cook remaining chicken in batches.
When all the chicken is done, reduce heat to medium and return chicken to skillet and season with salt and pepper. Add remaining ingredients, cover, and let steam for about 4 to 5 minutes, until the asparagus is tender. Optionally garnish with lemon slices.
Serving suggestion:
Serve with cauliflower “rice” or ½ cup white rice if you are on the 80/20 maintenance plan.
Serve with a mug of Dr. Kellyann's Thai Lemongrass Bone Broth for a Perfect Pairing
Recipes
by Dr. Kellyann
on Mar 22 2023
Give into your guilty pleasures with my Protein Cookie Dough. Don't worry its egg-free!
Servings: 10 | Prep Time: 5 min | Chill Time: 1 hour
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
1 cup blanched almond flour
1 1/2 Tbsp coconut flour
3 tbsp coconut oil organic, melted
3 tbs stevia)
1 tsp pure vanilla extract
4 Tbsp almond milk unsweetened, carrageenan-free
1/8-1/4 tsp pink Himalayan salt or Celtic salt
1/2 cup mini chocolate chips or chopped dark chocolate, optional
Directions:
Combine the almond and coconut flour in a medium bowl. Stir in the remaining ingredients, leaving out chocolate chips, and mix well until a smooth dough forms.
Stir in the chocolate chips to combine, then chill the dough for 1 hour.
Roll into balls or eat with a spoon! Store leftovers covered in the refrigerator for up to 4 days, or freeze to keep longer. Enjoy!
Recipes
Springtime Salad with Raspberry Vinaigrette
by Dr. Kellyann
on Mar 20 2023
Prep time: 15 min • Cook time: 17 min • Yield: about 1 cup salad dressing, and vegetables for 4 salads Ingredients:
Vinaigrette dressing:
½ cup toasted walnut oil
About ½ cup fresh or frozen raspberries, measured after they are pureed and deseeded (about ¾ of a dry pint container)
3 tablespoons raspberry vinegar or red wine vinegar
1 teaspoon honey
¾ teaspoon salt
¼ teaspoon pepper
Spiced Walnuts:
1 cup walnuts
1 to 2 teaspoons honey
Pinch salt
Pinch pepper
Pinch or two cayenne
Springtime Raspberry Walnut Salad: 4 servings
1 head Bibb lettuce, torn into bite-size pieces
2 handfuls fresh arugula
2 Persian cucumbers or ½ an English cucumber, thinly sliced
½ medium jicama, cut into matchstick slices
1 pint fresh raspberries, plus the berries left from the dressing
2 scallions, both white and green parts, sliced in ¼-inch pieces
Handful snow peas, de-stringed and sliced diagonally in ¼-inch pieces, optional
Instructions:
Dressing: Puree raspberries in a blender. Pour into a fine mesh sieve and use the back of a spoon to gently coax the puree through into a measuring cup with a spout. Discard the seeds left in the sieve. Add in all other vinaigrette ingredients and whisk together well. Keep in a tightly sealed container in the refrigerator. Dressing will last for about 4 days. Spiced Walnuts: Preheat oven to 350°F and line a sheet pan with parchment. Put walnuts in a small bowl and pour in honey and seasonings. Stir to coat walnuts. Spread out on sheet pan and roast for about 10 to 12 minutes, toss, and roast for 5 minutes more. Remove from oven and let nuts cool. Springtime Raspberry Walnut Salad: Mix all ingredients, except raspberries. Add about ¼ to ⅓ cup dressing and ½ cup walnuts and toss together to coat with dressing. Top with fresh raspberries and additional walnuts. Note: The subtle taste of walnut oil is perfect with raspberries. The walnuts are a very tempting nibble so expect them to disappear quickly! Use very fresh raspberries; the dressing will stay fresh longer.
Recipes
by Dr. Kellyann
on Mar 15 2023
Pea soup is just one of many classic recipes perfect for every season. Serve it either chilled or hot — it's delicious either way! In the springtime you can sometimes find fresh English peas at the farmer’s market, so take advantage of this delicate treat when you can. You’ll have the task of shelling them, but it can be a Zen-ful time if you can spare a half hour. No time? No worries; in this recipe, frozen peas work just as well as fresh.
Prep time: 10 mins | Cook time: 20 min | Servings: 4 – 5 servings
Ingredients
2 tablespoons ghee or pasture raised butter
1 leek, white part only, sliced
1 clove garlic, minced
1 quart (4 cups) chicken bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder)
6 cups fresh or frozen green peas, thawed and divided
1 cup peppermint leaves, stems removed and coarsely chopped
½ teaspoon Celtic or pink Himalayan salt
¼ teaspoon ground black pepper
Extra virgin olive oil for drizzling, optional
Fresh mint leaves for garnish, optional
Instructions
If you are using Dr. Kellyann's Bone Broth powder, first prepare 4 cups of bone broth according to the package instructions.
Melt ghee/butter in a stockpot over medium heat. Add leeks and sauté for 8 to 10 minutes to soften. Add garlic and cook for another 2-3 minutes.
Add bone broth, 5 cups of peas, and peppermint leaves. Bring to a boil and simmer over medium heat for about 10 minutes.
Remove from heat and blend with an immersion blender, food processor, or blender. Add salt and pepper. Taste and adjust salt as desired.
Add the remaining cup of peas and simmer for about 5 minutes to heat through. Optionally drizzle with olive oil and top with fresh mint leaves when serving.
Note: If you use a blender or food processor, process in batches, covering the top with a clean kitchen towel to avoid getting burned.
Recipes
by Dr. Kellyann
on Mar 15 2023
Who doesn’t love a hearty bowl of chicken soup? This one is a favorite — one shared by Lynn Feder. The only adaptation is using bone broth. That simple change allows you to get this dish on the table in about half the time of the original. It also ensures you’re getting all the minerals, collagen, and health benefits of bone broth, rather than plain stock.
Prep time: 20 min | Cook time: 35 min | Yield: 8 to 10 servings
Ingredients
3 quarts (12 cups) chicken bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder)
¾ pound skinless, bone-in chicken breasts
¾ pound skinless, bone-in chicken thighs or drumsticks
4 carrots, peeled and sliced
4 celery ribs, sliced
2 leeks, white part only, sliced or 1 small to medium onion, diced
¾ cup parsley, discard stems, chopped
1 teaspoon turmeric powder or 1½-inch piece of turmeric, peeled, not sliced
1-inch piece fresh ginger, peeled, not sliced
2 teaspoons Celtic or pink Himalayan salt
½ -1 teaspoon ground black pepper
Instructions
If you are using Dr. Kellyann's Bone Broth powder, first prepare 12 cups of bone broth according to the package instructions.
Pour bone broth into a large stockpot and bring to a boil, add chicken, bring to a slow simmer, and immediately reduce heat to medium low or low. Do not boil the chicken. After about 15 minutes of simmering, use a fine mesh sieve to remove any foam that has floated to the top. (This is protein from the chicken; removing it keeps the broth clear, but this step is optional.)
Add carrots, celery, leeks, parsley, turmeric, and ginger. Cover and simmer on low for about 20 minutes or more until the vegetables have softened.
Remove chicken, discard bones, shred meat with two forks, and return to pot. Stir in salt and pepper. Taste to adjust seasoning and serve.
Notes
You can add zoodles, ½ cup brown rice or pasta per serving for a heartier variation, if you choose. Keep in mind, pasta and rice are not approved for my 10 and 21-day plans — but zoodles are!
Do not boil the chicken because it will toughen the meat. Always keep to a gentle simmer which ranges between 185- and 205-degrees F.
Recipes
by Dr. Kellyann
on Mar 15 2023
This gazpacho is a welcome reprieve on sweltering days. Enjoy a cup as a first course or have a bowl for lunch. The soup is filled with tummy-soothing ingredients that will gently calm your digestive system.
Prep Time: 15 min | Yield: 4 servings
Ingredients
2 cups chicken bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder)
¼ cup onion, coarsely chopped, optional
1 small clove garlic, coarsely chopped, optional
1 English cucumber, coarsely chopped, remove seeds if large
½ cantaloupe or honeydew, 3 – 4 cups, coarsely chopped
½ avocado, coarsely chopped
3 - 4 tablespoons freshly squeezed lemon or lime juice
1 teaspoon fresh ginger, grated
¼ cup peppermint leaves, remove stems and loosely pack
1 ½ teaspoons Celtic or Pink Himalayan salt
½ teaspoon black pepper
Instructions
If you are using Dr. Kellyann's Bone Broth powder, first prepare 2 cups of bone broth according to the package instructions.
Working in batches, combine all ingredients in a food processor or blender and blend until smooth. After working in batches, combine and stir well. Refrigerate for 2 hours.
Top with mint, if desired, and serve.
Notes
If you’re sensitive to onions or garlic, omit them for the recipe.
If you enjoy your gazpacho thinner, add more bone broth.
If you like spice, add ¼ to ½ chopped jalapeno.
Recipes
by Dr. Kellyann
on Mar 15 2023
This healthy egg drop broth features bone broth instead of stock, making it a nourishing and tasty alternative to take-out. You won't find this collagen boost in a plastic container, that's for sure!
Best of all, the recipe is so easy, you could make bowl for yourself faster than you could place an order for pick-up at your local restaurant.
Prep time: 5 min | Cook time: 3 min and 10 min wait time | Yield: 1 serving
Ingredients
1 cup chicken bone broth, or more for a thinner soup (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder)
½ - 1-inch piece ginger, whole
1 small clove garlic, smashed
1 egg, whisked
1 handful spinach, chopped
1 – 2 button or Cremini mushrooms, thinly sliced, optional
Dash Celtic or pink Himalayan salt or dash coconut aminos
Dash ground black pepper
Instructions
If you are using Dr. Kellyann's Bone Broth powder, first prepare 1-2 cups of bone broth according to the package instructions.
Place bone broth, ginger, and garlic in a small saucepan. Bring to a boil. Slowly pour in the whisked egg and stir. Add spinach (and mushrooms, if desired) cover, turn off heat, and steep for about 10 minutes to let flavors meld. Season with salt or coconut aminos and pepper.
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 Mar 08 2023
Prep time: 15 minutes | Cook time: 15 minutes | Makes: 3-4
Ingredients
1 pound sea scallops
2 tablespoons ghee or coconut oil
Celtic of Pink Himalayan salt
Ground black pepper
1 very small garlic clove
Chopped fresh parsley (as garnish, optional)
Lemon wedges (as garnish optional)
Instructions
Rinse the scallops well. Blot on paper towels to thoroughly dry. Blot a second time. You want the scallops as dry as possible so they sear, not steam.
Heat a large nonstick skillet over medium-high heat for 1-2 minutes. Add the ghee or oil and heat until very hot. Put the scallops in the pan in a single, uncrowded layer. (If you’re cooking for 4, cook the scallops in batches, overcrowding the pan will prevent a good sear.) Season with salt and pepper and let sear undisturbed for 2-4 minutes, or until one side is browned and crisp.
Do not move the scallops in the pain; barely lift the edge of a scallop to check the color.
Using tongs, turn the scallops and sear for 2-4 minutes, or until the second side is well-browned and the scallops are almost firm to the touch. Their centers should be slightly translucent because the scallops will continue to cook when you remove them from heat. Using tongs, transfer the scallops to dinner plates, leaving the ghee or oil in the skillet.
Add the garlic to the hot skillet, reduce the heat to medium-low, and cook for 1 to 2 minutes, or until the garlic softens. Pour the garlic mixture over the plated scallops. Top with parsley and serve with lemon wedges.
Recipes
by Dr. Kellyann
on Mar 08 2023
Prep Time: 5 Minutes | Makes: 1 serving
Ingredients
1 small apple
¼ tsp. Ground cinnamon
Pinch of nutmeg
2 tablespoons water
1 scoop Dr. Kellyann’s Vanilla Bone Broth Protein Powder (or approved protein powder)
1 cup unsweetened almond milk
⅓ cup full-fat coconut milk
1 tsp. Pure vanilla extract
1 tablespoon ground flaxseeds (optional)
1 tablespoon chia seeds (optional)
Instructions
Slice the apple, remove the seeds, and place in a microwave-safe bowl. Sprinkle it with cinnamon and nutmeg. Add water and microwave for about 3 minutes on high.
In blender, combine the apple mixture, protein powder, almond milk, coconut milk and vanilla. If desired add flaxseeds, chia seeds, and ice. Blend until smooth and creamy. Sprinkle with additional cinnamon or nutmeg.
Recipes
by Dr. Kellyann
on Mar 08 2023
This comforting broth couldn't be easier. You just need a large pot, some bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder), and a few simple ingredients. Best of all, it's totally customizable — so you can use whatever greens your heart desires (i.e., spinach, watercress, kale, cabbage, arugula, chard, collards, parsley, cilantro, etc.). Choose your favorites, or create a "refrigerator purge meal" with the greens you haven't eaten throughout the week.
Prep time: 15 min | Cook time: 20 min | Makes: 6-8 servings
Ingredients
2 quarts (8 cups) chicken bone broth.
2 leeks, white part only, thinly sliced (about ½ to ¾ cup)
3 stalks celery, sliced
2 cloves garlic, minced or smashed
1 teaspoon dried tarragon or thyme (or 3-4 sprigs, fresh)
6 or more cups of greens, cut into into ½-inch ribbons.
1 teaspoon Celtic or pink Himalayan salt
½ teaspoon black pepper
Extra virgin olive oil for drizzling
Instructions
If you are using Dr. Kellyann's Bone Broth powder, first prepare 8 cups of bone broth according to the package instructions.
In a large stockpot combine broth, leeks, celery, garlic, and tarragon/thyme. Simmer on medium heat for 8 – 10 minutes to allow the leeks to soften and the herbs to infuse the broth. Add greens, salt, and pepper and simmer on low for 5 – 10 minutes until the greens are soft but not mushy. If you are using collard greens, they take longer to cook, so add them first, simmer until they start to soften, then add the remaining greens. Taste and adjust salt and pepper as desired.
NOTE: If your chosen greens have stems and/or tough center veins, remove them before cutting. Feel free to combine greens to make your 6 cups — for example, bok choy, watercress, and cabbage OR kale, arugula, and spinach.
Recipes
by Dr. Kellyann
on Mar 02 2023
Prep time: 10 min • Cook time: 6 hr • Yield: 4 servings
Ingredients
1 medium white onion, sliced
1 pound boneless, skinless chicken breasts, halved
3 tablespoons olive oil
1 large green bell pepper, seeded and sliced
1 large red bell pepper, seeded and sliced
1 large yellow bell pepper, seeded and sliced
2 cups sliced mushrooms
1 stalk celery, chopped
3 large cloves garlic
1 teaspoon Italian seasoning
2 cups chopped or crushed tomatoes
Garnish with cilantro (optional)
Directions
Line the bottom of the slow cooker with the onions.
Add all the remaining ingredients, pouring the tomatoes over everything last.
Cook on low for 6 hours.
Recipes
by Dr. Kellyann
on Feb 27 2023
If you love fresh ginger, carrots, garlic and turmeric, then this Carrot Ginger Soup is for you! With an appetizing aroma and a vibrant color, this creamy and hearty soup has a spicy taste that will leave you craving more. It's a recipe perfect for cold autumn days, or anytime you need a bowl of comfort.
Prep time: 15 min | Cook Time: 25 min | Yield: 4-5 servings
Ingredients
12 carrots, peeled
2 tablespoons avocado oil
2 teaspoons powdered turmeric
3-inch piece of ginger, peeled and sliced
1½ teaspoons cinnamon
¼ - ½ teaspoon ground cloves, optional
2 or more cups chicken bone broth
14 -ounce can full fat coconut milk
½ teaspoon Celtic or pink Himalayan salt
¼ teaspoon black pepper
Instructions
Preheat oven to 400 degrees F. Line a sheet pan with parchment for easy cleanup.
Cut the carrots in half vertically and horizontally unless they are very thin. Place carrots on prepared pan and toss with avocado oil. Roast 20 – 25 minutes until tender.
When carrots are done, place in a food processor and add all remaining ingredients. Blend until smooth and creamy. If needed, warm soup on the stovetop. If you like your soup a little thinner, add more bone broth.
Recipes
by Dr. Kellyann
on Feb 27 2023
Though it's usually served on a carb-loaded bagel with cream cheese, lox can make an amazing low-carb, high-protein breakfast too! This Quick & Easy Lox recipe is served on bibb or iceberg lettuce with savory capers, sweet tomatoes, and crunchy red onion.
Ingredients
3-4 ounces lox
1 ripe tomato, sliced
Several thin slices red onion
1-2 teaspoons capers, drained and rinsed
Bibb or romaine lettuce leaves
Dill (optional)
Lemon
Directions
Serve lox on lettuce leaf (or as a roll-up!) with tomato, red onion and capers. If desired, sprinkle with fresh dill, and/or spritz with fresh lemon juice.
Recipes
Arugula Salad with Pomegranate Vinaigrette
by Dr. Kellyann
on Feb 23 2023
If you love arugula, then this is your salad. The clean, crisp bite of arugula combined with a sweet pomegranate vinaigrette and the earthy crunch of the veggies is really unique and delicious. It's amazing as a main dish paired with a or a side to your favorite protein. Best of all, it only takes 10 minutes to make!
Prep time: 10 min | Makes: 4 servings
Ingredients
For the Pomegranate Vinaigrette:
½ cup pomegranate juice
½ small shallot, minced, about 1½ -2 tablespoons
1 - 2 cloves garlic, smashed
½ cup extra virgin olive oil
2 teaspoons balsamic vinegar
2 – 3 teaspoons honey or maple syrup
1 teaspoon Dijon mustard
Pinch Celtic or pink Himalayan salt
For the salad:
1 5-ounce box baby arugula
1 apple, sliced or diced
1 medium beet, grated or spiralized then coarsely chopped
1/3 English cucumber, cut into half moons
¼ cup walnuts or pistachios, toasted and very coarsely chopped, divided
2 tablespoons pomegranate arils, optional
4–6 ounces sheep or goat milk feta or shaved Manchego cheese (optional)
1 avocado, sliced or diced (optional)
Instructions
For the Pomegranate Vinaigrette:
Pour pomegranate juice, shallots, and garlic into a small saucepan over low heat and very gently simmer for 10 – 15 minutes until it is reduced by half. Keep the heat low and do not boil. When done, remove from heat, and set aside to cool for about 30 minutes on the countertop.
For the salad:
Toss ingredients.
