Recipes
Recipes
by Dr. Kellyann
on Jan 26 2023
PREP TIME: 5 Minutes | SERVINGS: 4
Ingredients
12 ounces smoked salmon (sugar-,dextrose-,nitrate-,and gluten free)
4 hard cookies eggs- sliced
½ English cucumber, sliced or vegetables of your choice
1 red onion, sliced
1 lemon, sliced (optional)
Instructions
Slice salmon into thin pieces. Arrange the eggs, tomatoes and cucumbers, and onions on a plate and serve with lemon if using.
VARIATION
You can use baked salmon, canned salmon in water or canned tuna in water.
Recipes
by Dr. Kellyann
on Jan 26 2023
PREP TIME: 20 Minutes | COOK TIME: 15 Minutes | SERVINGS: 4
Ingredients
Marinade
1 tablespoon coconut oil, melted
3 tablespoons fresh lime juice
¼ C + 2 tablespoons coconut aminos,divided
2 tablespoons finely chopped fresh ginger
2-3 cloves garlic, minced
1 teaspoon cumin
½ jalapeno, seeded and finely chopped (reminder to wear gloves when chopping)
¼ C cilantro, finely chopped
¼ teaspoon paprika
¼ teaspoon ground white pepper
Stir-Fry
1 tablespoon coconut oil, melted, or coconut oil spray
4 boneless skinless chicken breast halves (About 4-5 ounces each) cut into ½ inch strips
1 head broccoli, broken or cut into florets (don't use the stems unless you peel them)
1 small head bok choy or 3-4 baby bok choy
1 red bell pepper, cut into strips
½ pound snow peas (about 2 cups)
6 scallions, white and green parts, cut into ½ inch pieces
1 packages (8-10 mushrooms) (11/2-2 cups)
1 can (8 ounces water chestnuts, drained)
½ C fresh basil
½ C fresh cilantro
Instructions
To make marinade: In a medium bowl, mix together oil, lime juice, ¼ C coconut aminos, ginger, garlic, cumin, jalapenos, cilantro, paprika and white pepper. Divide this marinade in half, there should be about ¼ in each half. Set aside half for chicken.Add the remaining 2 tablespoons of coconut aminos to the other half of the marinade and refrigerate (You can use this portion just before serving)Place the chicken in a nonmetallic bowl or in a large resealable plastic bag. Pour in the reserved marinade. Mix well, cover the bowl or seal the bag, and marinate in the refrigerator for 1-2 hoursTo make stir fry- Heat in a large skillet or a wok over high heat. Brush or spray with the oil. Repeat brushing or spraying with oil before cooking each batch of chicken or vegetables.
Recipes
by Dr. Kellyann
on Dec 15 2022
Combining the flavor of a potato pancake with a waffle iron, these tasty waffles are irresistible! My sweet potato latkes are perfect for any time of the day because they’re nutritious, light, and satisfying!
Prep Time: 20 Minutes | Cook Time: 5 Minutes/Waffle | Servings: 4
Ingredients:
2 large or 3 medium sweet potatoes, about 1 pound, peeled
2 scallions (white and light green parts), finely chopped
1/2 cup almond flour
2 eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Dash of cayenne
Avocado, coconut, or olive oil pan spray
Instructions:
Preheat a waffle iron to medium. Cut the sweet potatoes into 2" chunks and
shred them in a food processor using the shredding/grating disk. Putthe
shredded sweet potatoes in a fine-mesh sieve and squeeze out as much water
as you can, or wrap in a clean kitchen towel or paper towels and twist to dry the
potatoes. (You will stain the towel, so don't use your best one.) In a large bowl.
combine the sweet potatoes, scallions, almond flour, eggs, baking powder,
pepper, and cayenne and mix well.
When the waffle iron is hot, spray it with pan spray. Scoop a rounded % cup or
less (depending on the size of your waffle iron) of the sweet potato mixture and
pour it onto the center of the waffle iron. Cook for about 5 minutes, until
browned. Repeat with the remaining sweet potato mixture. Serve the waffles
warm.
Notes:
The drier the sweet potatoes, the better the waffles.
Other add-ins you might like: cinnamon, nutmeg, or pumpkin pie spice.
Ifyou don't have a food processor, use a box grater on the side with the round
Every waffle iron is different. You may need to adjust the temperature or
cook time
These refrigerate well ifyou have leftovers. You can reheat them in a
but they retain their crispiness when reheated on the stovetop.
Recipes
by Dr. Kellyann
on Nov 17 2022
Prep time: 20 min • Cook time: 2 ½- 3 ½ hr • Yield: 6-8 servings
Ingredients
12 – 14 pound organic turkey
2 tablespoons olive oil
Poultry Spice Rub
2 large leek, chopped into large pieces
2 large carrot, chopped into large pieces
2 stalks celery, chopped into large pieces
2 granny smith apple, cored and quartered (optional)
½ – 1 cup filtered water
Directions
Pre-heat the oven to 425 degrees.
Remove the giblet package from the chest cavity. The giblets can be used to make soup and gravy; freeze any unused portions.
Rinse the turkey under cold water.
Trim the extra skin and fat from the turkey and discard.
Dry the turkey inside and outside with a paper towels.
Sprinkle the chest cavity of the turkey generously with salt.
Rub the turkey with the olive oil; coat all the skin surfaces.
Rub the Poultry Spice Rub on all surfaces of the oiled turkey.
Place the leeks, carrots, green apple, and celery in the chest cavity.
Place the turkey in a large roasting pan, breast side up. Fold back the wings to create a perch for the turkey to sit on.
Pour a ½ cup of water in the bottom of the pan and do not cover it at this time.
Bake for 30 minutes. The turkey should have began to brown on top.
Reduce the heat to 325 degrees. Add more water if needed; the pan should not be dry.
Place a lid or foil on the turkey and continue cooking for 2 – 3 hours.
10 minutes before the turkey is finished cooking remove the lid so it can continue browning.
The turkey is done when a meat thermometer inserted into the leg or thigh registers 165 degrees.
Let the turkey rest for 20 minutes before carving.
Pour off and save the pan drippings for the gravy and to make soup.
Recipe courtesy of Celia Fern
Recipes
Cream of Wild Mushroom Soup Recipe
by Dr. Kellyann
on Nov 03 2022
PREP TIME: 10 MINUTES • COOK TIME: 45 MINUTES
Yield: Makes eight 1-cup Portions: 1 vegetable, 1/2 fat
2 teaspoons ghee
1 cup finely chopped yellow onion
1/2 cup chopped celery
1/2 cup of chopped carrots
1/4 teaspoon ground red pepper
1 large clove garlic
1 cup of uncooked wild rice
6 ounces shiitake mushrooms, wiped clean (about 2 cups)
9 ounces cremini mushrooms, wiped clean (about 3 cups), divided
6 ounces white mushrooms, wiped clean (about 2 cups)
2 teaspoons fresh thyme or 1 teaspoon dried
1 teaspoon Celtic or pink Himalayan salt
1/2 teaspoon ground black pepper
6 cups of Miso Mushroom Bone Broth
2/3 cup coconut milk
1 teaspoon fresh cilantro to garnish
Directions:Melt the ghee in a large pot over medium-high heat. Add the onion, celery, and red pepper and cook, stirring frequently, for about 4 minutes, or until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the shiitakes, 6 ounces (about 2 cups) of the cremini, the white mushrooms, thyme, salt, and black pepper. Continue to cook, stirring, for 7 to 10 minutes, or until the mushrooms give off their liquid and start to brown.
Add the broth and bring to a boil. Immediately reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 15 minutes, or until the mushrooms are soft.
Remove from the heat. Add the coconut milk and the remaining 3 ounces cremini mushrooms. Puree with a handheld immersion blender or in batches in a food processor or blender. Return to the pot and simmer for 10 minutes. Adjust the seasoning to taste and serve.
Note:Substitute additional cremini mushrooms if shiitake mushrooms are not available.
Recipes
by Dr. Kellyann
on Oct 20 2022
There's nothing quite like the rich and creamy goodness of roasted butternut squash soup. This delicious soup is a true comfort food, offering a perfect balance of sweet and savory flavors that can soothe your taste buds and nourish your body.
This recipe is easy to make and can be stored in an airtight container for later use. So, whether you're looking for an easy weeknight meal or a cozy dinner on a chilly evening, this bacon and butternut squash soup recipe is sure to please.
Prep time: 15 min • Cook time: 1 hr • Total Time: 1 hr 15 min • Yield: 6 servings
Ingredients
1 large butternut squash, peeled and cut into large chunks
6-8 oz. slices bacon, diced
3 carrots, peeled and cut into large chunks
1 1/2 tablespoons coconut oil, melted
1 small yellow onion, chopped
1 small apple, peeled and chopped
3 cups chicken stock or bone broth
1 cup coconut milk or heavy cream
1 teaspoon kosher salt
1 to 2 tablespoons ground cinnamon, to taste
1 tablespoon ground nutmeg
Fresh Italian parsley (optional)
Directions
Preheat oven to 350℉.
Toss squash and carrots with coconut oil and arrange on a baking sheet. Roast uncovered for 35 minutes or until tender.
In a large soup pot or Dutch oven over medium-high heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside for soup garnish.
Add the onion and apple to the Dutch oven and sauté in bacon fat over medium heat until tender, about 5 minutes. Add the roasted butternut squash, carrots, chicken broth, and coconut milk, and boil, stirring often. Remove from heat.
Blend the soup with an immersion blender in a food processor or blender until smooth in several small batches. (If using a blender or food processor, use small batches to avoid a mess!)
Return to pot, simmer, and season with salt, cinnamon, and nutmeg. Garnish with bacon and serve soup in large bowls.
Beyond the Ingredients: What Are the Health Benefits?
This bacon and butternut squash soup recipe is packed with essential nutrients that your body craves during the colder months. For instance, butternut squash is loaded with vitamin A, potassium, and calcium.
Butternut squash and carrots provide a sweet flavor, as well as pack in vitamin C. This essential nutrient can help support the immune system and maintain optimal vision.
Meanwhile, the crispy bacon adds a smoky element to the dish while also providing a good source of protein. Additionally, this creamy soup is low in carbohydrates and can be customized with your favorite flavor of bone broth.
What Can You Serve on the Side?
This bacon and butternut squash soup is a delicious and satisfying meal on its own. Still, if you're looking for a side dish to round out your meal, there are plenty of options. For example, a fresh green salad dressed with olive oil and black pepper would provide a crunchy contrast to this soup's creamy texture.
You could also serve roasted veggies, such as sweet potatoes or red peppers, alongside the soup for an extra dose of vitamins. This soup's creamy texture and smoky bacon flavor can also complement the rich and savory taste of steak, making for a satisfying and well-balanced meal.
Bacon Butternut Heaven
Bacon and butternut squash are a match made in culinary heaven. The salty, smoky crunch of the bacon perfectly complements the sweet and creamy squash. You can also sprinkle a little paprika and cayenne pepper if your tastebuds are in the mood for a little kick.
And if you're looking for a way to take this soup to the next level, a dollop of sour cream on top adds a tangy note that balances the soup's richness. With its comforting taste, easy preparation, and healthy ingredients, this bacon and butternut squash soup recipe is sure to become a go-to dish for the cooler time of year.
Sources:
U.S. Department of Agriculture (USDA) | FoodData Central
Vitamin C and Immune Function | National Library of Medicine
Nutrients for the Aging Eye | National Library of Medicine
Recipes
by Dr. Kellyann
on Jul 21 2022
My tasty taco salad is sure to delight your taste buds with flavorful bell pepper, rich spices, and a savory kick from my homestyle Bone Broth!
Prep Time: 10 min | Cook Time: 15 min | Servings: 4
For the Taco Meat:
1 cup of Dr. Kellyann’s Homestyle Bone Broth
1 tablespoon olive oil
1.5 lbs lean ground beef preferably grass-fed, organic
1 cup white onion diced
½ cup red bell pepper
3 cloves garlic minced
1 teaspoon paprika
1 tablespoon onion powder
1 teaspoon coriander powder
1 teaspoon chili powder
1 teaspoon cumin powder
1 tablespoon dried oregano
½ or more teaspoon cayenne pepper optional
Salt and ground black pepper to taste
For the Salad:
2 medium tomatoes diced
¼ cup red onion diced
1 green bell pepper diced
4-6 cups romaine, chopped.
½ avocado, sliced
Lime wedges, for garnish
Salt and pepper to taste
Fresh cilantro chopped (optional)
Directions:
For The Taco Meat
In a large pot, heat olive oil. Add the ground beef and cook it until completely brown. Set it aside.
Reduce the heat to medium-low, add onion and bell pepper. Cook until onions are soft and translucent. About 5 to 8 minutes.
Add garlic and sauté for 30 seconds. Add all the spices (paprika, onion powder, coriander powder, chili powder, cumin powder, dried oregano, cayenne pepper, salt, and black pepper).
Stir to combine. Add ground beef to the pot and bring cooked ground beef to the pot. Then stir in 1 cup of water with 1 packet of Dr. Kellyann’s Homestyle Bone Broth.
Bring the ground beef mixture to a boil and then, lower the heat to low, cover with a lid and simmer for 20-30 mins (the longer, the better), stirring occasionally to avoid burning.
For The Salad
In a large salad bowl, add lettuces, sliced avocado, tomatoes, red onion, green pepper, and half of the cooked ground beef.
Squeeze some lime on top of the salad and season it with salt and pepper if necessary.
Garnish with fresh cilantro. Enjoy!
Notes: Pair it with my Dairy-Free Ranch Dressing for a tangy twist.
Recipes
Healthy Cauliflower Soup Recipe
by Dr. Kellyann
on Jun 15 2022
Prep time: 30 min | Yield: 4 Servings
Ingredients:
3 cups cauliflower florets, steamed
2 cups Dr. Kellyann's Rosemary Thyme Bone Broth
1 cup almond flour
1-2 cloves garlic
1 medium shallot, coarsely chopped
½ english cucumber, peeled, seeded, and coarsely chopped plus 2 tablespoons for garnish
2-3 teaspoons sherry vinegar
¼ cup extra virgin olive oil, plus 2 tablespoons to drizzle
½ teaspoon Celtic of Pink Himalayan salt
1 teaspoon rosemary
⅛ teaspoon white pepper
¼ cup sliced almonds, toasted, for garnish
Directions:
Steam cauliflower for about 8 minutes. Drain, rinse in cold water to chill, and drain well.
Put cauliflower, broth, almond meal, garlic, shallot, cucumber, and vinegar in blender and blend until smooth and creamy. Blend in olive oil. Add salt and pepper and taste. Chill for at least 2 hours or serve at room temperature. Garnish with a drizzle of oil, cucumber pieces, and toasted almonds.
If you would like the soup thinner, blend in more Homestye Bone Broth
Note: Hot liquids in a blender will expand and release steam; use caution when blending hot liquids.
Recipes
by Dr. Kellyann
on May 03 2022
Prep time: 20 min. | Cook time: 25 min. | Yield: 4-6 servings
2 tbsp of ghee or pasture-raised butter
1 clove of garlic
1 leek, white and green parts only, thinly sliced
4 cups of Dr. Kellyann's Classic Chicken Bone Broth
2 carrots, sliced
2 celery stalks, sliced
1-2 cups of zucchini or yellow squash
2 tsp of lemon zest
2 tbsp of fresh lemon juice
¼ cup of fresh parsley or basil, coarsely chopped
1 tsp of herbs de Provence
1½ teaspoons of Celtic or pink Himalayan salt
½ teaspoon of freshly ground black pepper
2 or more cups of loosely packed spinach
Directions: In a large stockpot, melt the ghee over medium-high heat. Add the garlic and leeks and sauté for 3-5 minutes on medium heat. Add the bone broth, carrots, celery, zucchini, lemon zest, lemon juice, parsley, herbs de Provence, salt, and pepper. Bring to a simmer, then reduce the heat to low and cover. Stir occasionally, for about 20 minutes, or until the carrots are tender. Stir in the spinach and serve with a lemon wedge. Enjoy!
Recipes
by Dr. Kellyann
on Apr 28 2022
Prep time: 15 min • Cook time: 2 hours • Yield: 2 servings
Ingredients
2 large lamb chops or steaks with bones (1 pound including bone), visible fat removed
Fine sea salt and fresh ground pepper, to taste
3 tablespoons fresh lemon juice
¼ teaspoon grated peel or zest
1 teaspoon dried oregano
1 bay leaf
1 cup sliced onions
½ cup white wine*
½ cup chicken broth
Fresh chopped parsley, garnish
Directions
Place lamb in a glass baking dish. Sprinkle salt and pepper over the meat. Drizzle lemon juice over the lamb. Sprinkle the grated peel and oregano over the lamb. Drizzle the olive oil over all. Place a bay leaf between the chops. Cover the dish with plastic wrap and refrigerate for 4 hours or more.
Preheat the oven to 375 degrees.
Heat a skillet over high heat. Remove the lamb from the dish and brown on both sides before placing back into the baking dish. Sprinkle the onions over the meat and pour in the wine and broth.
Cover the dish with foil and cook for 2 or more hours until the meat is very tender. Serve hot. Do not eat any remaining fat.
Notes Lamb chops are naturally fatty, so if any remains on the chop, discard.
*If you are on the Bone Broth Diet or the 10-Day Belly Slimdown omit the white wine and replace with an additional 1/2 cup of chicken bone broth.
This recipe pairs great with Grilled Romaine with Lemony Anchovy Dressing.
Enjoy!
Recipes
by Dr. Kellyann
on Apr 11 2022
Your body is a temple. Treat it like one with this mouthwatering recipe!
What’s not to love about your favorite spring greens over keto-friendly cauliflower rice? Drizzle on the avocado-rich dressing for tons of gut-boosting fiber and healthy fats! It’s seasoned with fresh tarragon and lemon for a burst of tangy, bittersweet goodness.
These flavors are downright heavenly.
Prep Time: 10 min | Yield: 1 serving with 1 additional serving of dressing
Ingredients:For the Bowl:
3 to 4 cups lettuce/greens, your choice
½ to 1 cup cauliflower rice
4 to 6 ounces cooked chicken, diced or shredded (store-bought rotisserie chicken is fine) - OR- 1 can tuna in water, drained
6 or more asparagus spears, cut into 1 ½-inch pieces, blanched
½ cup cherry or grape tomatoes, cut in half
For the Green Goddess Dressing – this recipe makes 2 servings of dressing:
½ avocado
1 tablespoon avocado oil mayonnaise
1 teaspoon anchovy paste
½ tablespoon fresh lemon juice
1 tablespoon chives, chopped
2 to 3 teaspoons fresh tarragon, chopped
Celtic or pink Himalayan salt, to taste
Black pepper, to taste
Directions: Assemble bowl: Place lettuce/greens into bowl and top with cauliflower rice, chicken or tuna, asparagus, and tomatoes.
Make dressing: In a small bowl, smash avocado with fork. Stir in mayonnaise, anchovy paste, and lemon juice and stir until fully combined. Add the chives and tarragon and mix to combine. Season with salt and pepper. If you like a thinner dressing, add water a teaspoon at a time until the desired consistency is reached.
Serve with half the dressing.
Notes: Use the remaining dressing on a salad, seafood, or chicken.
Recipes
Sausage and Squash Breakfast Hash
by Dr. Kellyann
on Mar 30 2022
Prep time: 15 min • Cook time: 25 min • Yield: 2 servings
Ingredients
2 cups squash diced in 1/2" cubes (try butternut, acorn, calabaza, or any of the winter squashes)
1 cup diced mushrooms
2 cloves garlic, crushed
½ pound spicy sausage (no-sugar added), casing removed and meat diced into 1-inch cubes
1 tablespoon coconut oil
4 eggs
Salt and pepper to taste
Fresh parsley, for garnish
Directions
Preheat the oven to 375 degrees.
In a medium bowl, toss the squash, mushrooms, garlic, and sausage together.
Spread the vegetable mixture into a baking dish, making sure not to overcrowd, and bake for 25-minutes or until the veggies are tender and the sausage is browned.
While the veggie mixture is baking, heat a medium skillet over medium heat. Starting with half the oil and adding more as needed, fry the eggs, two at a time, to your desired doneness.
Remove the vegetable mixture from the oven and top with fried eggs. Garnish with parsley and salt and pepper to taste.
Recipe Courtesy of Arsy Vartanian (www.rubiesandradishes.com).
Recipes
Slow-Cooked Coconut Curry Beef Stew
by Dr. Kellyann
on Feb 23 2022
Prep time: 20 mins | Cook time: 5 hours | Yield: 6 servings
Ingredients:
2 1/2 pounds of Beef stew meat
½ cup coconut flour
1 ½ cups chopped onions
2 teaspoons chopped garlic
1 red or yellow bell pepper, chopped
1 can (about 15-ounces) diced tomatoes
1 cup coconut milk
1 tablespoon chopped fresh ginger root
1 tablespoon coconut sugar
2 teaspoons red curry paste
2 teaspoons ground paprika
2 teaspoons sea salt
1 teaspoon ground cumin
½ teaspoon fresh ground pepper
Directions:
Toss the beef with the flour in a large bowl to coat. Transfer to the slow cooker. Add remaining ingredients. Place the lid on the slow cooker and cook on medium-high heat for 5 hours. Makes 6 servings.
NOTE: For an added boost of flavor and a daily dose of collagen add 4 packets of Dr. Kellyann’s Thai Lemongrass Bone Broth to the coconut milk, mixing thoroughly, before adding the coconut milk to the slow cooker.
You can modify this curry stew by adding cardamom, brown sugar, coriander, or black pepper for new flavors. You can also use fresh cilantro as a garnish or add beef chuck meatballs instead of stew meat.
What Are the Health Benefits of Coconut Beef Curry?
Like many curries, coconut beef curry uses fresh ingredients to add a greater depth of flavor. Many of the ingredients found in our recipe can support weight loss, immune function, and more. This recipe is also low in carbohydrates, averaging about 14 grams per serving.
For instance, fresh ginger can support digestion and overall gut health. Having healthy digestion means food doesn’t stick around in the body to ferment, which can cause stomach pain and flatulence.
Additionally, coconut milk is lactose-free, cholesterol-free, and gluten-free. It also contains plenty of vitamins and minerals, like vitamin C, potassium, magnesium, and iron. Plus, it’s also a great source of medium-chain triglycerides (MCTs) and saturated fats.
Finally, tender beef (especially grass-fed) is packed with protein, so you can stay feeling fuller for longer and keep your body strong. For example, one serving of beef (three ounces) has approximately 22 grams of protein.
Match Made in Heaven: What Can You Pair With Your Stew?
Looking for the perfect side dish to accompany your coconut beef curry? Try one of these options or mix and match:
Naan (plain or flavored)
Basmati rice
Jasmine rice
Brown rice
Broccoli
Cauliflower
Yukon gold potatoes
Roasted vegetables
More Goodness, More Flavor
Who says healthy meals have to be boring? Our coconut beef curry recipe is a low-carb take on a classic Indian dish that allows you to enjoy rich, tasty food while reaping its nutritional benefits.
You can modify and customize the recipe to enhance the flavors you love while still getting the nutrition and benefits you need. For example, you can adjust the cumin, paprika, turmeric, curry powder, or ground pepper to customize the spice levels. You can also add herbs like cilantro or bay leaves or a bit of lime juice from fresh lime wedges for a tasty touch.
Sources:
Biological Properties of 6-Gingerol: A Brief Review | NIH
Effects of Dietary Medium-Chain Triglyceride on Weight Loss and Insulin Sensitivity in a Group of Moderately Overweight Free-Living Type 2 Diabetic Chinese Subjects | NIH
Why Is Protein Important In Your Diet? | Piedmont Healthcare
Recipes
Dr. Kellyann's Pork Chili Recipe
by Dr. Kellyann
on Feb 03 2022
As seen on Good Morning America! As I said on the show, this pork chili is PERFECT for Super Bowl parties, tailgating, and any winter get-together and is a prime example of how EASY and DELICIOUS it is to lose weight and get healthy on my Bone Broth Diet.
Order your copy today.
Prep Time: 15 minutes Cook Time: 45 minutes YIELD: 4 servings
1 tablespoon olive oil
1 pound pork tenderloin, cubed
1 teaspoon Celtic or pink Himalayan salt
1⁄2 teaspoon freshly ground black pepper
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
4 ounces mixed mushrooms, sliced
1 jalapeño pepper (optional), seeded and minced (wear gloves when handling)
1 can (28 ounces) crushed tomatoes
1 cup Beef Bone Broth
1 teaspoon ground cumin
1⁄2 teaspoon dried oregano
2 or 3 scallions, thinly sliced In a large pot, heat the oil over medium heat.
Season the pork with the salt and pepper, add to the pot, and brown on all sides, about 2 minutes per side. Remove the meat from the pot. Add the onion and garlic to the pot and cook until softened, about 4 minutes. Add the bell pepper, mushrooms, and jalapeño (if using) and cook until beginning to soften, 3 minutes more.
Return the meat to the pot and add the tomatoes, broth, cumin, and oregano and bring to a boil. Reduce the heat and simmer until thickened, about 30 minutes. Season to taste with salt and black pepper. Serve topped with scallions. Try it for the big game. And always remember, if you don’t have time to make your own bone broth, visit my store and I'll deliver some to you!
Recipes
by Dr. Kellyann
on Jan 26 2022
Prep Time: 20 min | Cook Time: 4-6 hours | Yield: 4 serving
Ingredients:
2 medium sweet potatoes or yams, peeled and cut into 2” cubes
1 pound boneless, skinless chicken breasts
1 can (14.5 ounces) diced tomatoes
1/4 cup tomato paste
1/2 cup Chicken Bone Broth
1 medium sweet onion, finely chopped
2 red or yellow bell peppers, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon curry powder
3/4 teaspoon Celtic or pink Himalayan salt
1/8 teaspoon ground black pepper
2/3 cup full-fat canned coconut milk
Directions:
In a slow cooker, combine the sweet potatoes, chicken, tomatoes, tomato paste, broth, onion, bell peppers, garlic, chili powder, cumin, curry powder, salt, and black pepper. Cook on low for 6 hours or on high for 4 hours. Before serving, shred the chicken with a fork, stir in the coconut milk, and warm through.
Note: This is excellent as leftovers, and you can easily double the recipe. If you do double it, don’t double the herbs and spices; instead use 1 1/2 times the amount for each of the herbs, spices, salt, and black pepper. You can double all other ingredients.
Variations:Use a combination of white and dark meat for a heartier dish. Add 1 to 2 cups cauliflower or broccoli florets 30 minutes before the curry is ready if you’re cooking on high, or 45 minutes before the curry is ready if you’re cooking on low.
Recipes
by Dr. Kellyann
on Jan 26 2022
Prep Time: 15 min | Cook Time: 25 min | Yield: 4 servings
Ingredients:
1/2 pound ground meat (turkey, chicken, or beef)
1 large egg
1 tablespoon chopped fresh flat-leaf parsley
Celtic or pink Himalayan salt and freshly ground black pepper
Pinch of cayenne pepper
1 tablespoon olive oil
1 medium onion, diced
1 green bell pepper, diced
6 cups Beef Bone Broth
1 can (14.5 ounces) fire-roasted diced tomatoes
1⁄2 teaspoon smoked paprika
Directions: In a medium bowl, mix together the meat, egg, parsley, 1⁄4 teaspoon salt, 1⁄4 teaspoon black pepper, and the cayenne. Form into 18 one-inch balls and set aside.
In a large pot, heat the oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
Add the broth, tomatoes and their juice, and smoked paprika and bring to a simmer. Add the meatballs, stir gently, and cook until no longer pink inside, about 20 minutes. Season to taste with salt and black pepper.
Enjoy!
Recipes
Celery Root and Lemongrass Soup
by Dr. Kellyann
on Jan 12 2022
PREP TIME: 10 MINUTES • COOK TIME: 60 MINUTES
Ingredients:
1 leek, washed and thinly slice
2-inch piece of ginger
3 garlic cloves, smashed and stems removed
1 poblano pepper, seeds removed and roughly chopped
1 large celery root, peeled and roughly chopped
6 packets Dr. Kellyann’s Thai Lemongrass Bone Broth
Salt to taste
Cilantro to garnish
Directions:
Remove stem and green part of leek. Wash thoroughly and thinly slice. Slice strips of the poblano, removing the seeds. Cut into 1-inch pieces. Peel away the outer skin of the ginger and thinly slice. Lightly smash garlic cloves and remove outer skin and stems.
Bruise the lemongrass with the flat side of your knife. Remove the stem and outer fibrous layers. Thinly slice.
Cut the root and stem off the celery root, creating two flat surfaces. Carefully trim off the outer skin with your knife. Cut in half and continue to cut each piece in half until you have roughly 1- to 2-inch pieces. Transfer to a bowl and toss with the juice of half a lemon.
Preheat a large dutch oven or pot to medium heat. Add 2 tbsp of neutral oil, leeks, and poblano. Sauté until lightly browned and softened, about 3 to 4 minutes. Add the celery root and sauté until lightly browned, another 3 to 4 minutes. Add the remaining lemongrass, ginger, and garlic and sauté for 1 to 2 minutes. Cover with water or vegetable stock and bring to a boil.
Once boiling, reduce heat to low and cover. Cook for 45 minutes to 1 hour or until celery root is extremely tender. Season lightly with salt. Use a blender or immersion blender and process until smooth. Taste and adjust for seasoning.
Garnish with cilantro.
Recipes
by Dr. Kellyann
on Jan 10 2022
Warm up with a comforting bowl of French Onion Bone Broth Soup, where rich, savory flavors meet the goodness of bone broth for a hearty, gut-friendly meal that’s as nourishing as it is delicious.
Recipes
Slow Cooker Low-Carb White Chicken Chili
by Dr. Kellyann
on Dec 14 2021
This light (yet filling!) chicken chili is packed with complex flavors and aromatic spices to make your taste buds jump for joy. And the best part is, it keeps you full for hours!
Prep time: 15 min • Cook time: 8 hrs on low or 4 hrs on high • Yield: 4-6 servings
Ingredients:
4 boneless, skinless chicken breasts 2 boneless skinless chicken thighs
4 cups Chicken Broth
2 cloves garlic, minced
1 medium onion, diced 2 medium poblano peppers, diced
1 (4-ounce) can diced green chilies, with liquids
1 teaspoon ground cumin 1 teaspoons ground coriander
½ teaspoon chili powder ½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
Lime wedges
½ cup cilantro, coarsely chopped
Directions:
Combine all ingredients in a 4- to 6-quart slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. When done, remove chicken with a slotted spoon, shred with two forks, and return to the pot. Serve with lime wedges and cilantro. Optionally serve with cauliflower “rice”, or ½ cup white rice if you are on the maintenance plan. And if you want the extra fat-melting, gut-healing, wrinkle-erasing power of collagen--make sure you use my broth.
Enjoy!
Recipes
Tom Kha Gai Chicken Coconut Soup
by Dr. Kellyann
on Dec 08 2021
4g carbs | 11g fat | 15g protein
Ingredients:
4 cups Dr. Kellyann's Thai Lemongrass Bone Broth
1 can full fat coconut milk, 13 ½ to 15 ounces
2 cups chicken, precooked & shredded
8 - 12oz mushrooms
1 celery stalk, sliced
2 - 3 baby bok choy
1 cup bamboo shoot, sliced
½ tsp celtic or pink himalayan salt
⅛ tsp crushed red pepper
½ tsp white pepper
¼ cup cilantro, coarsely chopped
1 ½ tbs fish sauce (optional)
Directions:
Heat bone broth in a saucepan and bring to boil, add in celery, and bamboo shoots, then reduce heat to low. Simmer for about 10 minutes. Add in mushrooms, shredded chicken, and bok choy, simmer for another 5 minutes, or until mushrooms are tender. Stir in remaining ingredients and warm through. Taste and modify seasoning to your liking.
Serve with crushed red pepper.
