Recipes
Recipes
by Dr. Kellyann
on Sep 24 2014
This "Beyond Botox Soup" is so good and so great for your skin, hair, nails, and, of course, your waistline. Give it a try!
Prep time: 15 min • Cook time: 4 to 8 hrs • Yield: 1 gallon; about ten 12-ounce servings of broth
Ingredients
2 pounds chicken bones/carcasses (from about 2 -3 roasted organic chickens)
1 gallon purified water
4 unpeeled organic carrots, scrubbed and roughly chopped
3 to 4 stalks organic celery, including leafy part, roughly chopped
1 medium organic onion, roughly chopped
1 organic tomato, cut into wedges
1 bay leaf
2 teaspoons kosher salt
1 teaspoon peppercorns
2 tablespoons apple cider vinegar
2 cloves garlic, peeled and smashed
1 bunch organic parsley
6 to 8 cups organic greens cut into small pieces or chopped, i.e. cabbage, kale, chard, collard greens, broccoli, Brussels sprouts, etc.
Directions
Place chicken bones, water, carrots, celery, onion, tomato, bay leaf, salt, peppercorns, and apple cider vinegar into a slow cooker and set heat to low.
When the broth is hot, skim the film off the top of the broth if desired.
Simmer for 4 to 8 hours on low.
In the last hour add the garlic and parsley.
Pour the broth through a fine strainer and discard the solids. Taste the broth and adjust seasoning as needed.
Return broth to slow cooker, or use a large kettle on the stovetop (if your slow cooker is not large enough) and add the organic greens. Simmer for another 30 minutes to gently cook the greens.
Let cool and store in covered containers in the refrigerator for up to 5 days. If there is more soup than you can use in that amount of time, freeze in small batches for later use. The broth will keep for up to 3 months in your freezer.
Notes If you have favorite herbs, you can add them to the bone broth to enhance the flavor. Thyme is particularly nice with chicken broth. The vinegar is used to help extract the minerals from the bones.
Recipes
Mediterranean Salmon with Grilled Fennel and Olives
by Dr. Kellyann
on Sep 14 2014
Fennel is a perfect accompaniment to salmon. Combined with the olives and herbs in this recipe it is perfect for a family meal or dinner party.
Prep time: 15 min • Cook time: 20 min • Yield: 4 servings
Equipment
BBQ grill or a grill pan
Ingredients
Four 4 to 6 ounce salmon fillets, with skin on one side
3 to 4 fennel bulbs, sliced lengthwise in to ½-inch slices (you should have 12 to 16 slices)
3 tablespoons coconut oil, melted, or coconut oil spray
Marinade Ingredients
¼ cup oil-cured black olives, pitted and coarsely chopped
¼ cup extra virgin olive oil
Juice of one lemon, about 2 tablespoons
1 garlic clove, crushed
Zest of half lemon
¼ cup flat leaf Italian parsley, coarsely chopped
¼ cup basil leaves, cut into ribbons*
⅛ teaspoon black pepper
1 lemon, sliced in wedges or half moons
Directions
Prepare charcoal until the coals are white and ashy or preheat propane/gas grill to high. (Wait to heat grille pan until just before cooking if you are not grilling outside.)
Combine all marinade ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously. Taste to adjust. Set aside.
Brush or spray fennel slices with coconut oil and grill about 5 minutes per side until golden and charred.
Place grilled fennel in a flat bottom container and pour marinade over the fennel. Cover to keep warm.
Brush or spray both sides of salmon, lightly sprinkle with salt and pepper, place on grill skin side down on a medium-high grill. Close grill cover and grill for 6 to 10 minutes (depending on size of fillets.) until fish flakes. If desired, grill the top side just enough to create grill marks.
To serve, plate grilled fennel and salmon, drizzle any remaining marinade over fish and garnish with lemon wedges. Serve at once.
Notes If you never tried fennel because you thought it would taste too much like licorice this will convince you to add fennel to your grocery list. It is a perfect accompaniment to any kind of fish. Combined with the olives and herbs in this recipe it is very likely a make again dish, whether for a family meal or a dinner party. It’s quick, easy, and fabulous! If you don’t grill in the winter, take out your grille pan! You can also make this recipe with any other fish you choose.
*How to cut basil ribbons: make a stack of 3 or 4 basil leaves that are about the same size. They should be facing the same way. Roll them together lengthwise as if you were rolling a cigar. Using a sharp knife, cut across the basil roll in ⅛-inch cuts.
Recipes
Arugula with Grilled Peaches and a Sherry Vinaigrette
by Dr. Kellyann
on Sep 14 2014
The combination of flavors makes this salad very complex: spicy/peppery arugula, salty prosciutto, sweet caramelized peaches, and fragrant sherry vinegar.
To serve as an entrée luncheon salad add another ounce or two of prosciutto and several more peach slices.
If you occasionally indulge in a bit of cheese, top with feta or a bit of goat cheese for an even more complex flavor combination.
*How to cut basil ribbons: make a stack of 3 or 4 basil leaves that are about the same size. They should be facing the same way. Roll them together lengthwise as if you were rolling a cigar. Using a sharp knife,cut across the basil roll in 1/8-inch cuts.
Recipes
Julian Bakery's French Toast with Raspberries
by Dr. Kellyann
on May 07 2014
Today, we're excited to present our scrumptious Paleo, Primal, and low-carb approved French Toast recipe, perfect for those on the 80/20 plan. This delightful dish features Julian Bakery Paleo Coconut Bread, your choice of coconut milk, almond milk, or flax milk, and is beautifully complemented by the rich flavors of raspberries and cocoa powder. Indulge in this delectable breakfast treat without sacrificing your wellness goals, and enjoy a satisfying start to your day.
Prep time: 10 min • Cook time: 8 to 10 min • Yield: 4 servings
Ingredients
4 slices Julian Bakery Paleo Coconut Bread
4 large eggs
3 tablespoons coconut milk, almond milk or flax milk
1 teaspoon pure vanilla extract
¼ teaspoon salt
Coconut oil spray
1 cup fresh raspberries
4 teaspoons cocoa powder or raw cacao powder
Directions
In a shallow dish with a flat bottom, whisk together eggs, milk, vanilla, and salt.
Place bread, one slice at a time, into the egg mixture and fully saturate each side.
Spray bottom of medium skillet with coconut spray and place over medium high heat. When pan is hot, place egg-soaked bread in pan and reduce heat to medium. Let cook until the egg mixture is fully set and the toast begins to turn golden.
Flip and repeat on the other side.
Plate toast and top with raspberries. Put cocoa in a fine mesh sieve and lightly dust French toast. Serve immediately.
Recipes
Orange, Cranberry & Pecan Coffee Cake
by Dr. Kellyann
on May 03 2014
Prep time: 15 min • Cook time: 12 to 15 min • Yield: 8 servings Equipment
8- or 9-inch round cake pan
Ingredients
2 cups blanched almond flour
¾ teaspoon baking soda
¼ teaspoon salt
½ cup pecans, coarsely chopped
¼ cup dried unsweetened cranberries
1 tablespoon orange zest (do not use white pith)
1 egg
¼ cup honey
1 teaspoon pure orange extract or ½ teaspoon orange oil (you can use vanilla if you don’t have the orange extract/oil)
Coconut oil pan spray or 1 teaspoon coconut oil, melted
Directions
Preheat oven to 350º F. Spray pan with coconut oil or brush with melted coconut oil.
In a large bowl, combine dry ingredients: flour, baking soda, salt, pecans, and cranberries. In a smaller bowl combine remaining wet ingredients: orange zest, egg, honey, and orange extract and mix well.
Pour wet ingredients into dry ingredients and mix well. You may need to knead dough in the bowl a few times to insure all ingredients are thoroughly blended.
Turn dough out into prepared pan and spread evenly. Dough will be thick and sticky. Cut dough as you would a pie into 8 evenly-sized slices. This will make it easier to remove from pan when cool.
Bake at 350° for 12 to 15 minutes. When edges and top are lightly golden and a toothpick inserted in the center of the cake comes out dry, it is done.
Let cool on a wire rack for at least 20 minutes before removing from pan. Rescore the slices with a sharp knife, remove slices with a metal spatula, and serve.
Notes: If you choose, you can glaze the coffee cake. Mix 2 tablespoons powdered coconut sugar with 1 tablespoon orange juice and stir vigorously until smooth. When cool, drizzle over coffee cake in a zigzag pattern.
Recipes
by Dr. Kellyann
on May 03 2014
Prep time: 15 min • Cook time: 30 to 35 min • Yield: 4 servings
Equipment
An 8- to 9-inch frying pan that can be used in the oven or a 1½ to 2-quart oven-proof casserole
Ingredients
3 teaspoons ghee, divided
1 cup asparagus, cut diagonally in to 1-inch lengths
1/8 cup shallots, chopped
4 to 5 ounces ham, sugar- and nitrite free, cubed or sliced into 1-inch pieces
8 large eggs
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon nutmeg
Directions
Preheat oven to 350º F.
Place 2 teaspoon ghee in a large nonstick skillet on medium heat and sauté scallions and asparagus for about 4 to 5 minutes. Grease casserole with 1 teaspoon melted ghee. (If you are baking in the same skillet, you don’t need the additional teaspoon of butter; just add ham and go to next step.) Remove vegetables from skillet and spread evenly in the baking pan. Add ham, sprinkling evenly over the vegetables.
In a medium bowl crack eggs, add salt, pepper, and nutmeg and whisk until blended. Pour egg mixture into baking pan.
Bake uncovered for about 30 to 35 minutes until the frittata is set. Test by inserting a knife in the center. If it comes out dry, the frittata is done. Let cool for about 15 minutes before slicing.
Notes: The frittata will puff up in the oven. When you remove it and it begins to cool, it will deflate.
Recipes
Southwestern Salmon with Cilantro Pesto
by Dr. Kellyann
on Apr 20 2014
Prep time: 25 min • Cook Time: 8-10 min • Yield: 4 servings
Equipment
Food processor
Salmon Ingredients
4 (4 to 6 ounce) salmon steaks or fillets
Coconut oil spray
2 tablespoons freshly squeezed lime juice, about 1 lime
½ teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper
Dash of cayenne
4 teaspoons maple syrup or raw honey
Cilantro Salsa Ingredients
½ cup raw sliced almonds, toasted
2 cups cilantro leaves, lightly packed
2 tablespoons freshly squeezed lime juice, about 1 lime
1 to 2 cloves garlic
2 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon hot sauce, i.e. Cholula
Salmon Directions
Preheat broiler to high and position rack 6-inches below heat source. Line a sheet pan with aluminum foil and spray/brush foil with coconut oil. (Do not use parchment paper. It will catch on fire!)
Place salmon on baking sheet, leaving room between the pieces for even cooking and pour lime juice over fish.
Mix all spices and seasonings in a small bowl and sprinkle evenly on fish. Spray top of fish lightly with coconut oil.
Broil 5 to 8 minutes (depending on the thickness of the fish).
When the fish is almost done, remove from oven, drizzle maple syrup/honey over fish and broil for another 1 to 2 minutes.
Cilantro Pesto Directions
Process almonds until they become almost powdery. Add cilantro leaves, lime juice, and garlic and continue to process until the cilantro is well chopped.
With motor running, add the olive oil, salt, pepper, and hot sauce. Taste and adjust seasonings.
Store covered in the refrigerator.
To serve, top fish with pesto and serve with a fresh slice of lime.
Notes: You can grill the salmon if you choose.
The Cilantro Pesto is also excellent with chicken, beef, or lamb. Try it on top of a burger or serve with grilled lamb kabobs.
Pesto will last for about one week in refrigerator, or longer if you seal the top with olive oil. It also freezes well.
Recipes
Soup's On! Apple Kabocha Squash Soup
by Dr. Kellyann
on Jan 26 2014
Warm your bones all season long with this fall-in-a-bowl soup, featuring creamy squash, sweet apples, and flavorful spices.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 10 min • Cook time: 2 hr • Yield: 8 cups or 2 quarts
Ingredients
1 medium kabocha squash, about 2-pounds
3 medium leeks to yield about 1 cup sliced, just the white part
1 tablespoon ghee
2 medium-size sweet apples (like Fuji), to yield 2 – 2 ½ cups sliced apples
6 cups chicken stock, divided, or 6 cups of Dr. Kellyann Chicken Broth
½ - 1 tablespoon garam masala spice
½ - 1 tablespoon sea salt, depends on the saltiness of your stock
Directions
Preheat oven to 350 degrees F.
Carefully cut squash into 6 pieces and remove seeds.
Place squash face side down in a shallow pan. Add about ½ inch water and roast for about one hour until flesh is soft.
While the squash is roasting, slice leeks into ¼ inch disks and wash thoroughly.
Slice apples into thin slices.
In a soup kettle, melt ghee. Add leeks and cook on low for 10 minutes. Add apples and 1 cup broth and simmer, covered, on medium-low until apples and leeks are tender and leeks are translucent, about 20 minutes.
Add remaining 5 cups broth to kettle.
In a small sauté pan, warm garam masala on very low heat until it becomes fragrant, and set aside. (Optional, but suggested; see tips below.)
When the squash is done, peel off skin with a paring knife and add to kettle.
In an electric blender, blend soup in batches until it is smooth and creamy and return to kettle.
Add garam masala and salt to taste .
Leave on very low heat for 15-20 minutes to allow flavors to meld.
Tips and Notes: Garam masala is a blend of ground aromatic spices common in North Indian and other South Asian cuisines, and you can find it in most grocery stores. Step 8, is optional, but roasting spices uses gentle heat to release the spice's hidden aromatic and flavorful oils. Bringing out the full flavor often makes the spice earthier, richer, and fuller.
The beauty of most soups is that they are very forgiving and allow for individual flavor adjustments. If you like a sweeter soup, add more apples. If you have your favorite spice blend use it instead of garam masala. If you want more pungency, use onions instead of leeks. If you like your soup thinner, add more chicken stock. No rules…. You can use other winter squash for this recipe, but I’ve found kabocha to be the creamiest and most flavorful, and more robust than other squash.
The soup is even better after a day or two when the flavors have melded, and it freezes well. The recipe easily doubles but you may need to adjust the garam masala. You can share the squash seeds with the birds, or roast them for snacking. To roast: Preheat oven to 400 degrees F.
Thoroughly wash seeds in a bowl of cool water to remove all the flesh, and thoroughly dry. Melt 1 teaspoon(s) coconut oil and toss seeds in oil. Lightly season with sea salt. Spread seeds in a single layer on a baking sheet and roast for about 15 minutes.
Watch them carefully for the last 5 minutes because they can burn quickly. When cool, store in a sealed container at room temperature.
Dr. Kellyann Diet & Program Compatibility
This soup is compatible with:
Cleanse & Reset (use as your soup for dinner)
10-Day Belly Slimdown and Bone Broth Diet (skip the apples and use 4 cups of broth instead of 6)
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Dec 18 2013
Ingredients
2 TBSP Sea Salt
2 1/2 TBSP paprika
2 1/2 TBSP garlic powder
1 TBSP black pepper
1 TBSP onion powder
1 TBSP cayenne pepper
1 TBSP dried leaf oregano
1 TBSP dried thyme
Directions
Combine all ingredients thorough. In a small bowl, mix together the olive oil, Spice Rub, 1/2 teaspoon cracked black peppercorns, and 1/2 teaspoon salt, and spread evenly over the tenderloin.
Heat a large ovenproof skillet over medium-high heat or use outdoor grill- heat to high.
Add the tenderloin and sear on all sides. Transfer to the oven and roast for 25 minutes for medium-rare.
Temp should be around 130 degrees. Remove from the oven and let rest for 10 minutes. Cut the tenderloin into thin slices.
Keep thinking Big and living BOLD!
Recipes
Immunity-Building Vegetable Broth
by Dr. Kellyann
on Dec 14 2013
The collagen in bone broth is wonderful for healing your gut and stopping inflammation. It is possible to follow the bone broth diet if you are a vegetarian. This immunity-building vegetable broth pulls all the amazing nutrients out of fresh vegetables and delivers them straight to your cells–detoxing your body from the inside-out.
Prep time: 15 min • Cook time: 2 hr, 15 min • Yield: 6 servings
Ingredients
6 unpeeled carrots, scrubbed and roughly chopped
8 stalks celery, including leafy part, roughly chopped
2 unpeeled onions, roughly chopped
2 unpeeled large sweet potatoes, scrubbed and quartered
1 unpeeled garnet sweet potato, scrubbed and quartered
8 cloves garlic
1 bunch cilantro, including stems, chopped
½ cup chopped fresh flat-leaf parsley
One 8-inch piece of kombu (seaweed)
14 peppercorns
4 dried allspice berries
2 dried bay leaves
Sea salt to taste
Fresh lemon juice to taste
Directions
Put the vegetables and the garlic in a large stockpot, and add enough water to cover everything by 1 inch (about 10 cups). Cover the pot and bring to a boil.
Remove the lid, turn the heat to low, and simmer uncooked for about 2 hours. If the veggies start to show above the water line, add more water. Carefully skim any foam off the top as the broth simmers.
Add the cilantro, parsley, kombu, peppercorns, allspice, berries and bay leaves during the last 10 minutes of cooking. Strain the broth through cheesecloth in a large bowl.
When the broth is cool, check the seasoning; add the salt and lemon juice as needed. Completely cool the broth before refrigerating or freezing.
Recipes
by Dr. Kellyann
on Dec 10 2013
This dairy-free, gluten-free paleo crustless quiche recipe is savory, delicious, and works well for breakfast, brunch, or dinner. Feel free to mix in ham, sausage, bacon, or seasonal vegetables to make your own flavor!
Prep time: 20 min • Cook time: 45 min • Yield: 6 servings
Ingredients
2 large carrots, shredded or grated
1 large leek, white park thinly chopped
1 large zucchini, shredded or grated
12 eggs, beaten
1 teaspoon sea salt
1 tablespoon fresh basil chopped
1 teaspoon sage
1 teaspoon garlic powder
Black pepper
1 tablespoon butter, to grease the pan
Directions
Squeeze the zucchini placed in a cheese cloth or strainer bag. The excess liquid in the zucchini will produce a loose quiche.
Mix together the leek, carrots, zucchini, sea salt, basil, sage, garlic, black pepper and eggs in a large bowl and set aside.
Grease a 9 inch x 13 inch baking dish or cast-iron pan with the butter and pour the egg mixture into the pan.
Use a fork to distribute the veggies evenly within the egg mixture.
Bake at 350 for approximately 45 minutes or until the edges are brown. The quiche will puff up while baking and deflate when it is removed from the oven.
Let the quiche cool and set for 5-10 minutes before cutting and serving.
Recipes
by Dr. Kellyann
on Dec 10 2013
Prep time: 5 min • Cook time: 15 min • Yield: 3 servings
Ingredients
¼ lb. shredded cheddar cheese
4-6 eggs
6-8 tablespoons full fat coconut milk from can
2 tablespoons butter
Salt, pepper and chives to taste
Directions
Preheat oven at 350 degrees.
Butter baking dish and sprinkle with cheese.
Break eggs, leaving them whole over cheese (I usually make an indent in cheese for eggs).
Pour cream over eggs. Dot with butter and season as desired with salt, pepper and chives.
Bake for 15 minutes.
Recipes
by Dr. Kellyann
on Dec 08 2013
Prep time: 10 min • Cook time: 15 min • Yield: 8 small cakes
Ingredients
3 6-ounce cans of lump crab, drained
2 eggs, beaten
2 teaspoons coconut milk
2 tablespoons minced shallot
2 teaspoons mayonnaise
1 teaspoon Savory Spice Blend (see below)
3 – 4 teaspoons coconut flour
2 tablespoons coconut oil or ghee
Directions
Combine the crab, eggs, shallots, coconut milk, mayonnaise, and Savory Spice Blend in a small mixing bowl. As you form the cakes, if the mixture is too runny squeeze out some of the liquid. Pat the cakes in a shallow bowl of coconut flour to coat well. Make the cakes any size you prefer. Smaller cakes will be easier to flip.
In a large pan over medium heat, melt enough coconut oil to create a layer about ¼-inch deep. Gently place the cakes in pan and make sure the cakes don’t touch each other. Allow the patties to brown on one side before flipping, and cook/brown the other side.
Serve warm or cold.
Vary It! Make this recipe with either salmon or tuna.
Savory Spice Blend Ingredients
1 tablespoon sea salt
1 tablespoon dried rosemary, crushed
1 ½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon Ancho chili powder
Directions Place all the spices in small jar, cover with a lid and shake to combine. Store the spice blend in the air-tight jar.
Recipes
by Dr. Kellyann
on Oct 15 2013
Prep time: 20 min • Cook time: 30 min • Yield: 4 servings
Ingredients
4 green bell peppers, tops removed and seeded
3 tablespoons coconut oil, divided
1 pound ground bison
1/2 cup chopped onion
1 small zucchini, chopped
1/2 a yellow bell pepper, chopped
1/2 a red bell pepper, chopped
1 1/2 cups fresh spinach
One 14.5-ounce can diced tomatoes
1 tablespoon tomato paste
1 teaspoon Italian Seasoning
Salt and Pepper, to taste
Directions
Preheat the oven to 350 degrees.
Wrap the green peppers in aluminum foil and place in a baking dish. Bake for 15 minutes; remove and set aside.
In a skillet, heat 1 tablespoon of the coconut oil and cook the bison over medium heat until it's evenly brown. Remove to a separate bowl.
Heat the remaining oil in the skillet and cook the onions, zucchini, and red and yellow bell peppers until tender. Add the spinach in the last 2 minutes to wilt.
Return the bison to the skillet. Mix in the tomatoes and the tomato paste and season with the Italian Seasoning. Add salt and pepper to taste.
Stuff the green peppers with the bison mixture. Return the peppers to the oven and cook for another 15 minutes.
Vary It! If you're unable to get ground bison, these peppers are just as delicious with ground beef.
Tip: These peppers are the perfect go-to lunch, so make plenty! They're easy to carry, easy to heat up, and perfectly balanced.
Recipes
Spaghetti Squash and Meatballs
by Dr. Kellyann
on Oct 07 2013
Prep time: 10 min • Cook time: 40 min • Yield: 4 servings
Ingredients
1 large spaghetti squash
3 tablespoons water
3/4 ground beef
1/4 ground pork
1/2 cup fresh parsley leaves, minced
1 large egg
1 clove plus 2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon coconut oil
One 28-ounce can diced fire-roasted tomatoes
8 large basil leaves, slivered
Salt and ground black pepper, to taste
Directions
Preheat the oven to 375 degrees. Cover two large baking sheets with parchment paper.
Cut the squash in half lengthwise, and scoop out the speeds with a large spoon. Place squash cut side down on the baking sheet. Sprinkle the water onto the paper around the squash. Set aside.
In a large bowl, mix the meat, parsley, egg, 1 clove garlic, salt, and black pepper with a fork until combined. Measure a tablespoon of meat and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.
Place both baking sheets in the oven and set timer for 25- to 30-minutes.
While the meatballs and squash are roasting, place the coconut oil and 2 cloves garlic in a saucepan over medium-high heat. Cook until the garlic is fragrant, about 30 seconds, and then add the tomatoes and basil. Stir to combine, increase heat, and bring to a boil.
Reduce heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Season with salt and pepper to taste. Cover and reduce heat so sauce is just kept warm.
When the meatballs are golden brown and cooked through (about 25- to 30-minutes), add them to the tomato sauce to keep them warm. Leave the spaghetti squash in the oven to bake for an additional 10-minutes.
Remove the squash from the oven and, using a hot pad to hold it, scrape the inside with a fork to shred the squash into spaghetti-like strands. To serve, mound spaghetti squash on individual plates and top with sauce and meatballs.
Recipes
by Dr. Kellyann
on Oct 07 2013
Prep time: 10 min • Cook time: 5 min • Yield: 4 servings
Ingredients
1/2 onion, finely minced
1/2 cup almond flour
3 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 spaghetti squash, roasted and shredded (about 4 cups)
1 to 2 tablespoons coconut oil
Directions
In a large bowl, mix onion, almond flour, eggs, salt, and pepper with a whisk until combined. Squeeze any excess moisture from the squash with a clean dish towel or paper towels, add to the bowl, and mix well. Allow the batter to rest 10-minutes.
Place 1/2 tablespoon coconut oil in a nonstick skillet and heat over medium-high heat until the oil is melted and shimmers. Swivel the pan to coat the bottom.
Drop 1/4-cup servings of batter into the pan, making sure they don't touch. Cook until browned on the bottom and starting to set, about 4- to 5-minutes. Flip gently and cook the other side until browned, an additional 3- to 4-minutes.
Cook in batches, adding more coconut oil to the pas as necessary. Serve hot.
Tip: These fritters are great topped with browned ground beef or lamb, served with Hearty Chili or enjoyed alongside grilled meats. If you would like a copy of my Meals in Minutes document - click link below! Click Here to Download Meals in Minutes! Vary It! Substitute shredded zucchini for the spaghetti squash!
Recipes
by Dr. Kellyann
on Oct 07 2013
Prep time: 15 min • Cook time: 30 min • Yield: 8 servings
Ingredients
2 pounds ground pork
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon ground nutmeg
Pinch of ground cinnamon
Pinch of ground cloves
1 teaspoon dried tarragon leaves
1/4 cup fresh parsley leaves, minced
1 tablespoon dried chives
2 cloves garlic, minced
8 hard-boiled eggs, peeled
4 ounces fried pork rinds, optional
1 raw egg, optional
View Directions
Recipe Courtesy of Melissa Joulwan- www.theclothesmakethegirl.com
Recipes
Beef and Broccoli with Roasted Sweet Potatoes
by Dr. Kellyann
on Oct 07 2013
Prep time: 10 min • Cook time: 40 min • Yield: 4 servings
Ingredients
2 large sweet potatoes, peeled and chopped into 1/2-inch cubes
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon ground cinnamon, optional
1 tablespoon plus, 1 teaspoon coconut oil, divided
3 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 pound ground beef
2 cups chopped broccoli
Directions
Preheat the oven to 375 degrees.
In a large bowl, combine the sweet potatoes, olive oil, garlic powder, and cinnamon (if desired). Mix well so that the potatoes are completely covered in oil and spices.
Place the potatoes in a 9-x-13-inch baking dish and arrange in a single layer. Bake for 30-minutes, turning the mixture once. Remove from the oven and set aside.
Heat 1 tablespoon of the coconut oil in a large skillet until it's liquid and shimmering. Add the garlic, onion, salt, pepper, and chili powder. Cook until the onions are soft.
Add the beef to the onions and garlic, breaking up the beef as it browns. Drain the excess fat; remove the beef from the skillet and set aside.
Add the remaining coconut oil to the skillet and heat until the oil is liquid and shimmering. Add the broccoli to pan and cook until it's bright green.
Add the cooked beef and the sweet potatoes to the broccoli, mix well, and heat through. Serve immediately.
Tip: You can roast the sweet potatoes the day before. Tip: This recipes is a great recovery food after a Paleo workout! Make this delicious meal in bulk.
Recipes
by Dr. Kellyann
on Oct 05 2013
Prep time: 10 min • Cook time: 10 min • Yield: 4 servings
Ingredients
2 eggs
2 cups baby spinach
1 cup chopped fresh basil
3 tablespoons olive oil
1 red onion, chopped
1 tablespoon chopped fresh oregano
1/3 cup lemon juice
2 tablespoons chopped black olives
1 avocado, peeled, pitted, and diced
Directions
Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil and then turn off the heat and cover the pot with a lid. Let the eggs sit for 10-minutes.
Drain the eggs and place in a bowl of ice water until they're cool enough to handle. Remove the shells and roughly chop the eggs.
Combine the eggs and the remaining ingredients in a large bowl and serve.
Vary It! You can substitute the hard-boiled eggs for any protein you love.
Recipes
by Dr. Kellyann
on Sep 17 2013
Prep time: 15 min • Cook time: 10 min • Yield: 4 servings
Ingredients
1 head Bibb lettuce or Julian Bakery Paleo wraps
1 tablespoon coconut oil
½ cup diced red onion
1 pound ground chicken
3 tablespoons chopped fresh cilantro
3 tablespoons lime juice
1 ½ tablespoons fish sauce
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
Coconut aminos to taste, optional
Hot sauce to taste, optional
Directions
Separate the lettuce leaves and wash and dry them.
In a large skillet, heat the coconut oil over medium heat; add the onions and sauté for one minute. Add the chicken and cook until it's no longer pink, about 10-minutes.
Stir in the cilantro, lime juice, fish sauce, salt, pepper, and chili powder.
Divide the lettuce leaves among four servings and spoon the chicken mixture into each lettuce leaf.
Sprinkle on some coconut aminos and hot sauce (if desired).
Notes Red Boat brand fish sauce is Paleo-approved. Coconut amines are a fantastic replacement for soy sauce. If you like the taste of soy sauce, you may want to sprinkle some aminos on, to finish off your wraps.
