Recipes
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.
Recipes
My Perfect Paleo Thanksgiving Menu
by Dr. Kellyann
on Nov 10 2021
I believe I finally have my Thanksgiving Day down to a science. I know it's going to be crazy busy, so I’ll start the day off with my meditation ritual, sitting quietly in gratitude.
(As I gently reminded you (wink) in recent posts, pouring from an empty cup is no good for anyone, and prioritizing pre-holiday self-care should be non-negotiable. So I’m taking my own advice.)
As for the menu, it’s going to be simple. I know what my family likes to eat, and I stick to their favorites — and basics — for the most part. Sure, there will be moments when pulling it all off seems impossible, and fear sets in that one, or two, side dishes are going to be cold when I serve them. But for the most part, when I sit down to enjoy that Thanksgiving meal with my family, I’ll be glad to have put in the hard work that made my family smile… and made me smile too.
Whatever your Thanksgiving ritual is, I hope you have a wonderful day... and always remember that nutritious food can be delicious food!
Here's what's on my menu this year...
Roast Turkey with Leeks and Apple
The key to this amazingly juicy roast turkey is stuffing it with leeks, carrots, green apple, and celery.
>>> Get the recipe here <<<
Mashed Cauliflower
Watching your carbs or on any of my plans? Mashed cauliflower is the perfect swap for high-carb mashed potatoes!
>>> Get the recipe here <<<
Thanksgiving Paleo Gravy
My go-to gravy is Paleo-friendly and of course contains my favorite food, bone broth! >>> Get the recipe here <<<
Grain-Free Stuffing
Yes, if you're gluten-free or grain-free, you can still enjoy stuffing! Check out this delicious recipe for your turkey’s favorite side dish, plus several other ways to use this yummy stuffing all year ‘round.
>>> Get the recipe here <<<
Roasted Winter Squash
Thanksgiving isn't Thanksgiving unless the smell of cinnamon and nutmeg is in the air. This roasted winter squash is the perfect nutrition powerhouse for these spices.
>>> Get the recipe here <<<
Cranberry Apple Sauce
Antioxidant-rich cranberries are a must-have for me at Thanksgiving and trust me when I say... this recipe is the best!
>>> Get the recipe here <<<
Paleo Pumpkin Pie
Today is not the day we want to skip dessert, but we can make this Thanksgiving favorite a little healthier.
>>> Get the recipe here <<<
Single-Serving Mug Cakes
Avoid the temptation of a whole pie, but still give your sweet tooth a treat. These mug cakes use healthy ingredients, are quick to prepare, and have all the flavors of the season.
Vanilla Latte Collagen Mug Cake
>>> Get the Vanilla Latte Collagen Mug Cake recipe here <<<
Apple Cinnamon Mug Cake
>>> Get the Apple Cinnamon Mug Cake recipe here <<<
Here's to an amazing Thanksgiving! I’m so grateful for YOU!
Saluti!
Recipes
by Dr. Kellyann
on Nov 10 2021
The convenience of mug cakes can't be beaten! Here's a delicious apple-cinnamon version you can use for breakfast or for a fabulous single-serving dessert.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Cook time: 2 1/2 min • Yield: 1 serving
Ingredients
1/4 cup almond flour
1/4 cup unsweetened applesauce
1 egg
1 packet Dr. Kellyann Vanilla Almond Collagen Shake or 1 scoop Dr. Kellyann Vanilla Bone Broth Protein (or 15 to 25 grams of high-quality vanilla collagen protein powder)
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
Coconut oil or cooking spray
Directions
In a small bowl, combine the flour, applesauce, egg, collagen powder, cinnamon, and baking powder. Spray a large coffee mug with coconut oil. Pour in the batter. Microwave on high for about 2 1/2 minutes. The cake will rise in the mug as it bakes, but will deflate when done cooking. Let cool for a few minutes before enjoying. Caution: The mug will be extremely hot.
Dr. Kellyann Diet & Program Compatibility
This yummy treat is compatible with:
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Oct 15 2021
Nothing says "comfort food" quite like a roast simmering in a silky bone broth base and enhanced with flavorful herbs and fresh apples. Give this cozy recipe a try... I have a feeling it'll become a new favorite.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 10 min • Cook time: 4-9 hours • Yield: 4 servings
Ingredients
1 large Honeycrisp apple, or apple of your choice, cored and diced
1 medium red onion, chopped
3 cloves garlic, minced
2 cups homemade bone broth OR 2 packets Dr. Kellyann French Onion Bone Broth + 16 ounces water
2 tablespoons apple cider vinegar
Celtic or pink Himalayan salt and freshly ground black pepper to taste
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon herbs de Provence
1/2 teaspoon ground ginger
1/2 teaspoon cumin
2 pound beef pot roast
Directions
Combine all ingredients in a crock pot or slow cooker. Cook on low for 8 to 9 hours or high for 4 to 5 hours, or until the roast is cooked through and easily shreds.
Stir to break apart the roast and combine the stew ingredients.
Dr. Kellyann Diet & Program Compatibility
This dish is compatible with:
Bone Broth Diet
10-Day Belly Slimdown (as one of your meals)
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Sep 28 2021
Chermoula sauce is a luscious fresh herb sauce enhanced with lemon, garlic, and warming spices from the Middle East. (Think chimichurri with a Middle Eastern slant.) It makes a fabulous topping for fish, chicken, or meat, and can also serve as a marinade.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Cook time: 25 min • Yield: 4 servings
Ingredients
For the Sauce:
½ cup fresh cilantro
½ cup fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 small garlic clove, finely grated
½ teaspoon lemon zest, finely grated
½ teaspoon ground cumin
½ teaspoon paprika
Pinch cayenne
⅛ teaspoon Celtic or Pink Himalayan salt
1 to 2 tablespoons water for thinning the sauce (optional)
For the Bowl:
1 or more cups cauliflower rice
2 cups baby spinach, loosely packed
2 roasted plum tomatoes (see Notes)
4 to 6 ounces grilled beef, lamb, chicken, shrimp, or fish
Directions
Make sauce:
In a food processor or blender, pulse cilantro, parsley, and lemon juice until you have a coarse paste. Add oil, garlic, lemon zest, cumin, paprika, cayenne, and salt and pulse just to combine. (You can also chop the greens by hand and whisk the ingredients together in a bowl.) Add a little water if you want the sauce thinner.
Compose the bowl:
Toss cauliflower rice and spinach together with half the chermoula sauce. Warm in the microwave until heated through, 2 to 3 minutes, depending on your microwave’s power. Top with roasted tomatoes, grilled meat/poultry/fish, and finish with remaining chermoula sauce.
Notes: You can often buy roasted tomatoes in larger stores that have an olive bar or you can easily make them. Keeping roasted tomatoes on hand will enhance many dishes with a deep, hearty tomato flavor, and they’re quick and easy to make. Just preheat your oven to 375ºF. Line a baking sheet with parchment. Start with about 2 pounds of Roma/plum tomatoes. Slice them in half vertically and scoop out and discard the seeds. Toss in 1 tablespoon olive oil, lay cut-side up on the parchment and sprinkle on salt. Bake for about 40 minutes. Raise the heat to 400ºF and roast for another 20 minutes until the tomatoes are caramelized. They’ll store in the refrigerator for about 5 days or freeze for up to 6 months.
Dr. Kellyann Diet & Program Compatibility
This dish is compatible with:
Bone Broth Diet
10-Day Belly Slimdown
80/20 Maintenance
Enjoy!
Recipes
Mushroom and Scallion Egg Roll-Ups
by Dr. Kellyann
on Sep 24 2021
This lovely and low-carb dish stars eggs cooked crepe-style and rolled around sautéed mushrooms and scallions. It's the perfect breakfast to serve when company comes, since it always makes a big impression.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Cook time: 25 min • Yield: 4 servings
Ingredients
10 teaspoons ghee
8 ounces shiitake caps, sliced
2 scallions, thinly sliced
1 clove garlic, minced
Celtic or pink Himalayan salt, to taste
Freshly ground black pepper, to taste
4 large eggs
2 scoops Dr. Kellyann Complete Collagen Protein (optional)
Directions
In a small (8-inch) skillet, heat 2 teaspoons of the ghee over medium heat. Add the mushrooms, scallions, garlic, and a pinch of salt and pepper. Cook, stirring, until the mushrooms are golden around the edges, about 8 minutes. Transfer to a bowl and keep warm.
Crack an egg into a bowl and, if using, add 1/2 scoop of the Complete Collagen Protein. Add a pinch of salt and pepper and whisk thoroughly to combine.In the same pan, melt 2 teaspoons of the ghee over medium-low heat and pour in the beaten egg, swirling the pan to spread out to the edges. Cook until set, about 2 minutes. Top with one-quarter of the mushroom mixture and roll onto a plate. Repeat with the remaining ghee, eggs, and mushroom mixture.
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: You may enjoy this as your nighttime meal. You may also swap out the mushrooms and scallions for any other non-starchy veggies.
Bone Broth Diet: You may swap out the mushrooms and scallions for any other non-starchy veggies.
80/20 or Bone Broth Lifestyle: You may add nutritious starchy veggies (such as sweet potato), or swap out the mushrooms and onions for veggies of your choice.
Recipes
by Dr. Kellyann
on Jul 28 2021
This delicious and refreshing chilled soup is perfect for warm nights and even warmer days. Scroll down for Dr. Kellyann diet/program compatibility.
Click here to see this recipe in action on TikTok!
Prep time: 30 min • Yield: 4 servings
Ingredients
5 cups watermelon, peeled, seeded, and roughly chopped, plus 1 cup cut into 1⁄4- to 1⁄2-inch dice
1 cup homemade chicken/beef broth or Dr. Kellyannʼs Chicken Bone Broth
1⁄2 English cucumber, peeled, seeded, and diced
3⁄4 cup celery, diced (about 2 ribs)
3⁄4 cup red bell pepper, diced (1 medium red pepper)
1⁄4 cup red onion, diced (1⁄2 small red onion)
1 tablespoon fresh mint leaves, minced
2 tablespoons fresh parsley, minced
3 tablespoons freshly squeezed lime juice (about 1 lime)
11⁄2 tablespoons sherry vinegar
1 tablespoon jalapeño pepper, seeded and minced (1 small pepper)
Mint leaves for garnish (optional)
Directions
Puree 5 cups of watermelon plus the broth in a blender until mixture is smooth. Pour through a fine mesh sieve into a large bowl and discard pulp. You should have about 4 cups of strained liquid.
Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeño, and remaining cup of chopped watermelon to blended liquid. Stir to combine.
Cover and refrigerate until well chilled, at least 1 hour. Garnish with mint (optional). Gazpacho should be eaten within 1 day.
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: 1 serving is an acceptable substitution for grapefruit on your Slim Plate Meal.
Bone Broth Diet: 1 serving is an acceptable substitution for your fruit serving on eating days.
Cleanse and Reset: 1 serving is an acceptable substitution for your Collagen Smoothie. We recommend you add an additional 8 ounces of bone broth or a scoop of plain collagen to the serving, and then blend or puree like a smoothie.
Recipes
Vegetarian Potassium-Rich Broth
by Dr. Kellyann
on Apr 15 2021
Vegetarian Potassium-Rich BrothIf you are vegetarian you can lose weight on the Bone Broth Diet, but bone broth is replaced with a potassium-rich vegetable broth. Leafy greens, sweet potatoes, spinach, and zucchini are all potassium-rich vegetables that you can use to create a nourishing broth. Prep time: 20 minutes • Cook Time: 2 hours • Yield: 12 cups
Ingredients:
2 medium or 1 large sweet potato/yam, scrubbed and cut into 2-inch pieces
1 bunch Swiss chard, cut into 2-inch pieces including the stems, about 6 leaves
2 to 3 big handfuls spinach, about ½ to ¾ of one 5-ounce box/bag
3 medium zucchini, cubed into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
2 to 3 plum tomatoes, quartered (optional)
1 medium onion or 1 leek, cut the onion into wedges; slice the white part of the leek in 2-inch pieces
½ bunch parsley
2 cloves garlic, smashed
2 to 3 teaspoons salt
1 teaspoon ground black pepper or 8 whole peppercorns
2 bay leaves
1 or more tablespoons of coconut aminos (optional)
Directions: Wash all the vegetables well and put all ingredients except for the coconut aminos into a large kettle. Cover with 1 gallon of filtered or bottled water. Put on high heat and bring to a boil, immediately reduce the heat to low, cover, and simmer for about 2 hours. When done, let cool, strain, and optionally add coconut aminos, one tablespoon at a time to taste. Store broth in the refrigerator in glass jars or covered containers. It will stay fresh in the refrigerator for about 4 to 5 days. If you are not using immediately, freeze for up to 1 month.
Note: You can also cook in a slower cooker for about 8 hours on low. You can make half a recipe if you want a smaller amount.
Recipes
by Dr. Kellyann
on Apr 07 2021
Prep time: 5 min • Cook time: 20-25 min • Yield: 4 servings
Click here to see this recipe in action on TikTok!
Ingredients
1 tablespoon + 1 teaspoon coconut oil, melted
2 scallions, white and green parts, chopped
2 handfuls of fresh baby spinach, chopped (about 2 cups)
8 eggs
1/2 teaspoon Celtic or pink Himalayan salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg (optional)
Directions
Preheat the oven to 350°F. Brush 8 cups in a muffin pan with the melted coconut oil.
Divide the scallions and spinach among the cups. The spinach will likely pop up over the top of the cups until you add the eggs. Crack 1 egg into each cup. Sprinkle with salt, pepper, and a dash of nutmeg, if using. Alternatively, if you want scrambled eggs, whisk the eggs together in a bowl along with the salt, pepper, and nutmeg, if using, before pouring into the cups.
Bake for about 20 minutes for scrambled eggs or for 23 to 25 minutes for eggs with soft yolks. Remove from the pan and serve.
Notes:
Nutmeg is a great accent for eggs and spinach.
Serve with hot sauce or any of the Bone Broth Diet salsas.
These cups can be made ahead and refrigerated.
Variations:
Add a handful of sliced mushrooms.
Brown 1/2 pound lean ground beef, drain well, and divide among the egg cups before baking.
Sprinkle a dash of smoked paprika in each cup for a smoky flavor.
Add a pinch of your favorite herbs or garlic powder.
Stir in a dash of hot sauce or ground red pepper to add heat.
Recipes
by Dr. Kellyann
on Aug 14 2020
Chia and coconut milk marry in a creamy pudding that pairs beautifully with fruit. In this recipe, I've gone tropical—but feel free to experiment with any fruits you like.
Prep Time: 15 min | Chill Time: 1 hour | Yield: 2 servings
Ingredients:
2/3-1 cup canned coconut milk, well stirred
1 scoop Dr. Kellyann's Complete Collagen Protein
3 tbs chia seeds
1 tsp vanilla extract
1/2 mango
1/4 cup chopped fresh pineapple
1/4 cup chopped fresh papaya
1 tbs unsweetened coconut flakes, toasted (optional)
Directions:
In a medium bowl or jar with a lid, combine the coconut milk, chia seeds, and vanilla and stir well. Cover and refrigerate for 1 hour or overnight.
Divide the pudding between 2 small bowls. Top with mango, pineapple, papaya, and coconut flakes * (if using).
Recipes
Crunchy Power Bowl with Tahini Lime Dressing
by Dr. Kellyann
on Jul 10 2020
Prep Time: 10 min | Yield: 1 serving
Ingredients:
For the Bowl:
1 or more cups cauliflower rice
4 to 5 ounces cooked chicken or shrimp, (store-bought rotisserie chicken is fine), cubed or shredded
- OR - precooked shrimp
½ cup Napa, Savoy, or green cabbage, finely sliced
½ cup mung bean sprouts
½ cup white or Cremini mushrooms, sliced
½ cup sugar snap peas
1 green onion/scallion, thinly sliced
2 tablespoons cilantro, coarsely chopped
Dressing:
2 tablespoons lime juice, about 1 to 2 limes
1 teaspoon coconut aminos
Dash cayenne
Dash garlic powder
1 tablespoon tahini
Stevia or monk fruit sweetener equal to 1 teaspoon sugar
Celtic or pink Himalayan salt, to taste
Black pepper, to taste
Directions:Assemble bowl: Place the cauliflower rice in bowl and top with chicken/shrimp, cabbage, bean sprouts, and mushrooms. Sprinkle with scallions and cilantro.
Make the dressing: In a small bowl, combine lime juice, coconut aminos, cayenne, garlic powder, tahini, and sweetener and whisk to combine. Season with salt and pepper.
Drizzle with dressing and serve.
Notes: You can also warm all the ingredients for the bowl if you want a hot meal.
Recipes
by Dr. Kellyann
on Jun 01 2020
A delicious, flavor-packed soup that's delicious and good for you, all year long!
Scroll down for Dr. Kellyann diet/program compatibility.
Prep Time: 10 min | Yield: 6-8 serving
Ingredients
3 cups tomato juice
1 pint purchased fresh mild salsa
2 red bell peppers, seeded, chopped
1 cucumber, peeled, seeded, chopped
2 cups Chicken Broth
1/3 cup chopped fresh cilantro
4 large garlic cloves
2 tablespoons balsamic or red wine vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
Hot pepper sauce (such as Tabasco)
Directions
Working in batches, blend all ingredients except hot sauce in processor to a coarse puree. Transfer gazpacho to a large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. Ladle into bowls and serve.
Optional
Top with sliced avocado, cucumber, red onion, fresh cilantro or grilled shrimp.
Dr. Kellyann Diet & Program Compatibility
This dish is compatible with:
Cleanse and Reset
10-Day Belly Slimdown
Bone Broth Diet
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on May 26 2020
Prep Time: 15 min | Cook Time: 5 min | Yield: 1 serving
Ingredients:
2 tablespoons fish sauce (Red Boat brand is sugar-free)
2 tablespoons fresh lime juice, about 2 limes
½ tablespoon coconut aminos
1-½ teaspoons apple cider vinegar
Stevia or monk fruit sweetener equal to 2 to 2-½ teaspoons sugar
½ teaspoon chili garlic sauce or Sriracha
⅛ teaspoon black pepper
1-½ teaspoons coconut or avocado oil
5 to 6 ounces shrimp, peeled and deveined
1 egg, well beaten
1-½ cups mung bean sprouts
1 scallion, thinly sliced
1 or more cups zoodles
1 tablespoon sliced or slivered almonds
2 tablespoons cilantro, coarsely chopped
Lime wedges, optional for serving
Chili garlic sauce or Sriracha, optional for serving
Directions:Whisk together fish sauce, lime juice, coconut aminos, vinegar, sweetener, and pepper in a small bowl and set aside.
Heat oil in a medium skillet or wok on medium-high heat. Add eggs and shrimp and cook, tossing with tongs, until shrimp begin to turn pink, about 1 minute. Add bean sprouts, scallions, and fish sauce mixture and stir until well coated, slightly softened, and warmed through, about 2 minutes. Toss in zoodles. Top with almonds and cilantro. Optionally serve with lime wedges and extra chili garlic sauce or Sriracha.
Recipes
by Dr. Kellyann
on May 08 2020
Prep Time: 5 min | Cook Time: 25 min | Yield: 4 servings
Ingredients:
1 pound bulk pastured pork breakfast sausage
1 tbs olive oil
2 medium sweet potatoes, diced
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 bunch kale, ribs removed, leaves chopped
1 tsp fresh thyme
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh sage
Directions:
In a medium skillet, cook the sausage over medium heat, breaking up the meat and stirring consistently until no longer pink, about 8 minutes. Remove the sausage from the pan leaving any juices behind, set aside.
In the same pan, heat the oil with any leftover juices from the meat. Add the sweet potatoes, onion, and bell peppers and cook until softened, about 10 minutes. Add the kale, thyme, rosemary, and sage and cook, stirring constantly, until the kale wilts, about 5 minutes. Toss the sausage back into the pan and store to combine. Serve immediately.
Optional: Top with an over-easy egg
Enjoy!
Recipes
by Dr. Kellyann
on Mar 16 2020
Prep Time: 15 min | Cook Time: 25 min | Yield: 4 servings
Ingredients
1/2 cup olive oil
3 cloves garlic: 2 thinly sliced, 1 minced
1 shallot, thinly sliced
1 tablespoons minced fresh ginger
4 cups Chicken Bone Broth
2 sweet potatoes (10-12 ounces each), peeled and cut into 1-inch chunks
1/2 cup canned coconut milk, well stirred
Juice of 1/2 lime
1/4 teaspoon Celtic or pink Himalayan salt
1/4 teaspoon crushed red pepper flakes
1/2 Hass avocado, pitted, peeled, and chopped
2 tablespoons chopped fresh cilantro
Directions:
In a large pot, heat the oil over medium heat until shimmering. Add half of the sliced garlic and fry until the edges are golden, 45-60 seconds. Remove with a slotted spoon to a paper towel. Repeat with the remaining sliced garlic.
Pour out all but 1 tablespoon of the oil from the pot and return the pot to medium heat. Add the shallot, ginger, and minced garlic and cook, stirring frequently, until softened, 5 minutes. Add the broth and sweet potatoes and bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until the potatoes are tender when pierced with a knife, 15-20 minutes.
With an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer in batches to a stand blender, then return to the pot.) Stir in the coconut milk, lime juice, salt, and pepper flakes. Heat through and taste to adjust for seasoning, if necessary.
To serve, divide the soup among 4 bowls. Top each serving with avocado, cilantro, and crispy fried garlic.
Tip: Peeled butternut squash makes a delicious substitute for sweet potatoes.
Have a Whole Foods Market in your neighborhood? Grab some ready-to-drink Dr. Kellyann Bone Broth right there!
