Recipes
Recipes
Gooey Grilled Fruit with Coconut and Pecans
by Dr. Kellyann
on Jul 28 2025
Prep time: 30 min • Cook time: 15 min• Yield: varies
Equipment
BBQ grill or a grill pan
Ingredients
Assorted fruit of your choosing; pineapple, peaches, nectarines, apricots, plums, pluots, and pears work very well; plan about 4 – 5 slices of fruit per person for dessert
¾ cup coconut chips, toasted
½ cup pecans, toasted and coarsely chopped
1 to 2 tablespoons coconut oil, melted
Caramel Sauce
1 cup coconut sugar
4 tablespoons ghee or pasture raised butter
½ cup full fat coconut milk
Pinch salt
1 teaspoon pure vanilla extract
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.)
If you are using a pineapple, cut off the top and bottom of the pineapple. With a sharp knife, cut off the hard outside skin. It’s okay if there are still a few “eyes” left. Cut in half lengthwise. Place half pineapple face-down on the cutting board and cut in half the long way. Cut out the hard core. Cut each section into 3 to 4 slices, the long way. Stone fruit and pears can be cut into 6 to 8 wedges.
For the carmel sauce, mix sugar, butter, coconut milk, and salt in a saucepan over medium-low heat. Cook while whisking gently for 6 to 8 minutes, until it thickens. Stir in vanilla and let cool.
Brush both sides of fruit lightly with caramel sauce.
Be sure the grill is very clean. Brush with coconut oil, and place fruit on grill.
Depending on the fruit and how thick it was cut, grill for 1 to 2 minutes per side to mark fruit.
Serve fruit with remaining caramel sauce, toasted coconut, and pecans.
Notes This caramel sauce is unbelievably delicious; however, it is very sweet and meant to be an occasional treat not an everyday go-to food. Store any leftover sauce in the refrigerator. When you are ready to use it, you can place the container in a bowl of hot water or microwave for a few seconds if it is too thick. This caramel sauce is great to swirl through homemade coconut milk ice cream, use between cake layers, or use to sweeten pies.
Recipes
Bone Broth Balsamic Dressing Over A Summer Salad
by Dr. Kellyann
on Jun 16 2025
Upgrade your salad game with my favorite summer hack—bone broth dressing! It’s a simple way to sneak in protein, collagen, and gut support with every drizzle.
Recipes
Sriracha Honey Brussels Sprouts with Toasted Pecans
by Dr. Kellyann
on Dec 09 2024
Not only does this dish deliver the perfect balance of heat, sweet, and crunch, but it’s also packed with sulforaphane, the anti-inflammatory antioxidant essential for supporting a healthy liver and the body’s natural detoxification process. A flavorful, nutrient-packed side that’s as good for your immunity this season as it is for your taste buds!
Prep time: 45 -50min • Yield: 4 servings
Ingredients:
Brussels Sprouts:
1 lb Brussels sprouts, trimmed & halved
2 tbsp. extra virgin olive oil
1 tbsp. coconut aminos
¼ tsp. hand-harvested sea salt
¼ tsp. black pepper, ground
1 tsp. ground mustard seed
Sriracha Honey Sauce:
1 tbsp. Dr. Kellyann’s Sriracha Chicken Bone Broth Powder
1 tbsp. raw Manuka honey
2 garlic cloves, peeled & minced
½” ginger knob, peeled & minced
1 tbsp. sriracha
1 tbsp. coconut aminos
1 tsp. apple cider vinegar, with the mother
3 tbsp. filtered water
Garnish:
¼ cup raw pecans, toasted & roughly chopped
Directions:
Preheat the oven to 400°F, and line a large baking tray with parchment paper. Toss the Brussels sprouts with the evoo, coconut aminos, sea salt, and ground black pepper. Roast for 25-30 mins, flipping halfway, until crispy.
While the Brussels sprouts roast, whisk together the Sriracha Bone Broth Powder, raw Manuka honey, garlic, ginger, sriracha, coconut aminos, apple cider vinegar, and water. Set aside.
When the sprouts are done, remove from oven and lower heat to 350°F. Evenly toss the Brussels sprouts with the ground mustard seed powder. This simple step will significantly increase the sulforaphane content of the dish by adding an active source of the myrosinase enzyme, which activates glucoraphanin, the precursor to this powerful antioxidant.
Spread pecans on the tray and toast for 7 minutes or until fragrant.
Toss roasted Brussels sprouts in sauce, then top with toasted pecans. Serve to enjoy this season for the perfect balance of heat, sweet, and crunch!
To store, refrigerate in an airtight glass container to last for up to 3 days.
Recipes
Grain-Free Gnocchi with Bone Broth Marinara Sauce
by Dr. Kellyann
on Oct 17 2024
My favorite pasta dish is my dad’s signature grain-free gnocchi. Every special occasion, every celebration, it was always on the table, bringing comfort and joy to everyone gathering. It is even better paired with my protein packed Bone Broth Marinara Pasta Sauce. I hope this recipe brings love to your table, too!
Recipes
by Dr. Kellyann
on Feb 01 2023
PREP TIME: 10 minutes
Ingredients
1 cup unsweetened almond milk
1/3 cup nutritional yeast
1/2 teaspoon dried mustard or Dijon mustard
1/4 teaspoon Celtic or pink Himalayan salt
1/8 teaspoon paprika
2 tablespoons arrowroot
pinch or more cayenne (optional)
2 tablespoons pasture-raised butter or ghee
Instructions
In a blender, combine the almond milk, nutritional yeast, mustard, salt, paprika, arrowroot, and cayenne (if using) and blend until smooth and creamy.
Pour into a saucepan over medium-low heat and add the butter. Stir with a wooden spoon or whisk until it begins to thicken, 2 to 3 minutes. Test with a spoon.
When sauce clings to the back of the spoon, it's ready. Pour the sauce over the pasta and stir to combine. Serve immediately.
Recipes
by Dr. Kellyann
on Feb 01 2023
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
4oz. spinach (chopped)
4oz. cream cheese
1⁄4 cup mayonnaise (can also use sour cream if you prefer)
1⁄4 cup grated parmesan cheese
14.5oz. can artichoke hearts in water (drained, chopped, and squeezed to release extra moisture)
4 cloves garlic (minced)
1⁄4 tsp black pepper
2/3 cup Mozzarella cheese, shredded
Directions:
Cook spinach over medium heat, stirring occasionally, until the spinach is wilted. Set aside to cool. Preheat the oven to 350°F.
Melt cream cheese in microwave. Once melted, add in the collagen protein powder, mayonnaise, grated parmesan, artichoke hearts, garlic, pepper, and half of the shredded mozzarella. Stir.
Gather spinach it into a ball and squeeze, making sure to get all the water. Combine to mixture and sprinkle remaining cheese on top. Bake for about 30 minutes.
Recipes
Winter Citrus Salad with Dressing
by Dr. Kellyann
on Jan 13 2023
With sweet pink grapefruit and blood oranges in season, now is the perfect time to take advantage of their juicy ripeness, anthocyanin, and vitamin C. You can add shrimp or scallops to serve as an entrée salad or leave out the seafood and serve it as a side salad.
Prep time: 15 min • Yield: 4 servings
Ingredients
For the salad:
6 to 8 cups baby arugula
2 ruby red grapefruit
2 blood oranges, one for the salad and one for the dressing
1 Persian cucumber, sliced into thin ovals or rounds
1 scallion, sliced into rounds
½ yellow bell pepper, diced
2 teaspoons ghee or coconut oil
8 to 16 shrimp, optional
For the dressing:
1 teaspoon grapefruit zest
About ½ cup juice from the grapefruit and blood orange
½ cup light olive oil
¼ cup mint leaves, chiffonade
1 small jalapeno pepper, cut into rings and smashed in a plastic bag; remove seeds to reduce heat if desired
Salt and pepper to taste
Directions
Wash and dry the arugula and set aside. Remove the peel and pith from grapefruit. Holding it over a small bowl cut the flesh between the membranes to create segments reserving the juice for the salad dressing. Remove the peel and pith of one blood orange and cut into circles, and then half-moons.
Plate arugula, top with grapefruit, blood orange slices, cucumber, scallion, and yellow pepper.
If you are using shrimp, sauté in ghee or coconut oil over medium high heat for 3 to 5 minutes until cooked through.
While shrimp is cooking squeeze the juice of the second blood orange into the bowl with the grapefruit juice. Measure out ½ cup of juice and whisk in olive oil. Add mint and 1 to 3 teaspoons crushed jalapenos and whisk together. Add salt and pepper to taste.
Top salad with shrimp and serve with the dressing on the side.
Recipes
by Dr. Kellyann
on May 11 2022
Prep time: 20 min. | Cook time: 25 min. | Yield: 4-6 serving
Ingredients:
1 packet Dr. Kellyann's Beef or Classic Chicken Bone Broth
1 tablespoon bacon drippings
3 cloves garlic, finely minced
1/4 cup sweet yellow onion, finely diced
1 1/2 tablespoons dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon coconut aminos
2 teaspoons smoked paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon Celtic of Pink Himalayan Sea Salt
Juice of 1 lemon
1 (7oz) jar or can tomato paste
Directions:
In a saucepan, heat bacon drippings on medium heat.
Add garlic and onion, and sauté until soft and translucent.
Add mustard, apple cider vinegar, coconut aminos, paprika, cayenne pepper, and salt, and continue to sauté for one minute.
Add lemon juice, bone broth, and tomato paste.
Whisk all the ingredients together, until smooth.
Bring to a light boil, reduce to simmer. Simmer for 30-45 minutes.
Note: The sauce can be stored in an airtight container in the refrigerator.
Recipes
by Dr. Kellyann
on Apr 20 2022
Prep Time: 5 min
Ingredients:
1/2 cup Dr. Kellyann's Bone Broth
1/4 cup apple cider vinegar
1 tablespoon garlic salt
1 tablespoon onion powder
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
salt to taste
Directions:
Mix the broth, vinegar and spices mix in a small bowl.
Recipes
by Dr. Kellyann
on Apr 19 2022
Prep Time: 5 min | Yield: Makes twenty-four 2-teaspoon servings of homemade lemon vinaigrette or sixteen 1-tablespoon servings of creamy dressing
Ingredients:
1/2 cup extra virgin olive oil
1/4 cup + 2 tablespoons fresh lemon juice
2 tablespoons water
1/2 teaspoon lemon peel
1/2 teaspoon finely chopped fresh thyme or 1/8 teaspoon dried (optional)
1 clove garlic, smashed
1/8 teaspoon Celtic or pink Himalayan salt
Directions:
In a small bowl or a jar with a tight-fitting lid, whisk or shake together the oil, lemon juice, water, lemon peel, thyme (if using), garlic, and sea salt. Refrigerate. Remove and discard the garlic before serving. Store leftovers in the refrigerator in an airtight container.
Note: This easy lemon vinaigrette is best prepared ahead and refrigerated so the flavors can meld.
Variation: You can substitute any fresh herbs you like, add Dijon mustard, throw in a shallot, or add black pepper to taste. If you enjoy a sweeter dressing, try adding a splash of maple syrup. You can also add parmesan for a cheesy twist. For extra lemon flavor, add in a pinch of lemon zest.
This vinaigrette is a fabulous marinade for chicken, fish, or shrimp; marinate for 2 hours before cooking.
This vinaigrette is also great drizzled over microgreens.
What Are the Benefits of Making Your Own Vinaigrette?
Many store-bought dressings contain excess oils, sugars, and other ingredients that add extra carbohydrates and saturated fats to your food. By taking charge and making your own, you can know exactly what is in it and modify it to fit your nutritional needs.
This homemade salad dressing is also so easy to make! With just five minutes of your time, you can have your own delicious lemon vinaigrette dressing without leaving your home.
That’s even quicker than a trip to the store, so there’s no reason not to give this simple recipe a try. After this, you might even want to try more salad dressing recipes. Plus, this delicious recipe is gluten-free, so even those with gluten sensitivities can enjoy the yummy lemon flavor.
How Can You Use Dr. Kellyann’s Lemon Vinaigrette?
Fans of chicken, fish, or shrimp can rejoice! This vinaigrette is a perfect marinade for all three. It’s best to marinate any of the meats in the vinaigrette for two hours prior to cooking.
Whether you roast or bake your meal, it is sure to have a burst of flavor when you use this dressing. You can also drizzle the extra over the cooked meat for added tangy goodness.
Are you trying to add some microgreens to your diet and need to make them a bit more exciting? This low-carb can be used as an alternative to popular dressings like ranch or bleu cheese without sacrificing flavor. Any simple green salad or side dish with arugula can be dressed up with our low-carb, simple lemon salad dressing.
Want to snack on veggies like Brussels sprouts and broccoli? Don’t settle for traditional dips and other accessories that are filled with preservatives and processed ingredients.
It’s much harder for the nutrients in vegetables to support your overall health when your body is also fighting the ingredients in your dressing. Instead, the pop of flavor from the lemon, olive oil, garlic, and thyme in our lemon vinaigrette can make a perfect complement for a midday veggie snack.
Finally, if you’re looking for a protein bowl with yummy additions like quinoa or couscous, our lemon vinaigrette recipe makes a lovely drizzle on top of your meal.
Sources:
Fruit and Vegetable Intake and Risk of Cardiovascular Disease in US Adults: the First National Health and Nutrition Examination Survey Epidemiologic Follow-up Study | PubMed
EWG’s Dirty Dozen Guide to Food Chemicals: The top 12 to avoid | Environmental Working Group
Recipes
Baby Kale and Berry Salad with Lemon Poppy Vinaigrette
by Dr. Kellyann
on Apr 19 2022
Prep: 20 min • Yield: 8 to 10 servings
Ingredients
Salad
About 1 pound baby kale, washed and dried
1 pint strawberries, sliced, or cut in half if small
1 pint blueberries
1 ½ cups sugar snap peas
3 miniature Persian cucumbers or ½ English cucumber , sliced into rounds
3 scallions, sliced
½ cup pecans, toasted and broken or very coarsely chopped
Dressing
½ cup macadamia nut oil
juice of 1 ½ lemons, about 3 tablespoons
½ teaspoon lemon zest
1 teaspoon poppy seeds
2 tablespoons water
1 tablespoon white wine, champagne, or rice vinegar
1 tablespoon maple syrup
½ teaspoon salt
Directions Salad
Combine all salad ingredients in a large bowl and toss.
Dressing
Combine all salad dressing ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously.
To serve dressed, pour about ¾ of the dressing on the salad and toss well before adding any more dressing. Serve immediately. Be aware that the kale shrinks to a fraction of its size when dressed, and you may not use all the dressing.
Notes I much prefer baby kale over regular “adult” kale because it is remarkably tender in comparison. However, if you are not using baby kale, remove the center vein and stem and slice the kale leaves into ¼ - ½-inch strips. Massaging it before adding the other fruits and vegetables will also help break down some of the fiber and tenderize the kale. Optionally, sprinkle extra pecans on the top before serving.
Enjoy!
Recipes
by Dr. Kellyann
on Mar 10 2022
Nothing says spring like a crisp salad tossed in this divine Green Goddess Dressing! Tarragon, avocado, chives, and fresh lemon juice make this homemade dressing seriously tasty with none of the extra sodium, sugars, and unhealthy fats in store-bought varieties.
Prep time: 5 mins | Yield: 2 servings
Ingredients:
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:
Combine together.
Note: If you would like a thinner dressing, slowly add 1-2 tablespoons of water and stir until you get your desired consistency.
Recipes
by Dr. Kellyann
on Nov 09 2021
Prep time: 5 min • Cook time: 10-15 min • Yield: 6-8 servings
Ingredients
1/2 teaspoon onion powder
3 tablespoons pan dripping from turkey (fat skimmed from the top)
2 cups organic chicken broth or Dr. Kellyann Chicken Bone Broth
1/2 cup unsweetened almond milk
3 tablespoons organic arrowroot
Celtic or pink Himalayan salt and white pepper, to taste
Directions
In a heavy weight medium sauce pan over medium heat, warm the onion powder for a few seconds. Add the chicken broth to the saucepan. Stir in the pan drippings and combine well. Bring this to a boil.
Measure the almond milk in a 1 cup measuring cup and add the arrowroot. Stir a make a smooth slurry. Stir the slurry into the hot broth, reserving a little slurry for extra thickening. Continue stirring to combine.
When the gravy thickens, remove it from the heat source. If you like thicker gravy, quickly stir in more slurry. Add salt and pepper to taste and stir.
Transfer the gravy to a warm bowl for serving.
Recipes
Dairy-Free Creamy Ranch Dressing
by Dr. Kellyann
on Feb 17 2020
Prep Time: 10 min | Yield: 1 cup
Portions: 2 tablespoons = 1 fat
Ingredients
1/2 cup Avocado Oil Mayonnaise
2 tablespoons fresh parsley, stems removed, roughly chopped
1 teaspoon fresh thyme leaves
1 or 2 garlic cloves, smashed
1/4 cup chopped chives
1 tablespoon roughly chopped fresh dill
1/2 cup full-fat coconut milk
1 tablespoon white wine vinegar or champagne vinegar
1/2 teaspoon dry mustard
Celtic or pink Himalayan salt
Freshly ground black pepper
Directions
In a food processor, combine the mayonnaise, thyme, garlic, chives, dill, and parsley and process until the herbs are chopped.
With the motor running, slowly pour in the coconut milk and then add the vinegar, mustard, and salt and pepper to taste. Taste and adjust the seasoning. Transfer to a jar or airtight container and refrigerate for up to 2 weeks.
Enjoy!
Recipes
by Dr. Kellyann
on Nov 05 2019
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
6oz. Dr. Kellyann’s Bone Broth
1⁄4 tsp black pepper
1⁄2 tsp Salt
1⁄2 cup grated parmesan
1⁄4 cup rolled oats
3 cloves garlic (1 1⁄2 tsp minced)
1 tbs olive oil
Directions:
Place all ingredients except olive oil into a blender or food processor. Blend everything together making sure there are no chunks in the sauce. Place a medium sauce pan onto your stove, add a tablespoon of olive oil, and warm on medium heat. Add the sauce and stir occasionally until it thickens.
Enjoy!
Recipes
by Dr. Kellyann
on Oct 22 2019
Ingredients:
2 scoops Dr. Kellyann's Complete Collagen Protein
3⁄4 cup olive oil
1⁄4 cup white wine vinegar
2 tbs Parmesan cheese
1 tbs dried parsley
2 tsp lemon juice
1 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
1 tsp honey or maple syrup
1⁄2 tsp garlic powder
1⁄2 tsp kosher salt and 1⁄2 tsp of pepper
Directions:
Combine olive oil and vinegar in a medium size microwave safe container. Heat in the microwave on HIGH for 15 seconds. Add the collagen protein powder and stir until powder has dissolved. Add parmesan cheese, parsley, lemon juice, basil, oregano, garlic salt, onion powder, honey, garlic powder, salt, and black pepper. Stir until everything is combined. Cover and store in refrigerator for 2 weeks. Allow to sit at room temperature for a few minutes or run under hot water for a few seconds to loosen dressing. Shake or stir before using.
Recipes
by Dr. Kellyann
on Oct 10 2019
Here's a creative way to add our Flavorless Complete Collagen Protein into your favorite dressing.
Ingredients:
2 scoops Dr. Kellyann's Complete Collagen Protein
1⁄4 cup balsamic vinegar
1⁄4 cup of orange juice
1⁄2 cup water
1 tbs grapeseed oil
1-2 tsp dried thyme
1⁄4 tsp salt
1⁄4 tsp vanilla extract
Directions:Combine all ingredients in blender and blend until smooth. Enjoy!
Recipes
Avocado Mayo Recipe from the Dr. Oz Show
by Dr. Kellyann
on Jun 06 2018
On the Dr. Oz Show, I shared the avocado mayonnaise from my 10-Day Belly Slimdown. This recipe turns a food that's been demonized into an absolute superfood—and it's so easy to make you won't believe it.
Use fresh lemon, egg yolks, healthy avocado oil, salt, and dijon mustard to create a creamy, delicious condiment that will keep you burning fat and feeling satisfied and smart. Dr. Oz loves this recipe... and I know you will too!
You'll need a food processor to make this recipe, and pay attention to this special tip: pour the avocado oil in slowly after adding all the other ingredients in order to get that rich creamy texture. Here's the full recipe:
Avocado Mayo from the 10-Day Belly Slimdown:
4 teaspoons lemon juice
2 large egg
1 teaspoon dry mustard powder
1/2 teaspoon dijon mustard
1 teaspoon sea salt
1 cup avocado oil
Add the lemon juice, the eggs, the mustard powder, dijon mustard, and sea salt into the food processor and run on low until blended.
Slowly pour the avocado oil in while the food processor is running until you get a thick creamy texture.
And that's it! Enjoy with wraps or as a dip.
Recipes
by Dr. Kellyann
on May 17 2018
Here’s a little info about what clarified butter or ghee is and how to make it. Clarified butter has all the milk solids removed from the butterfat. The remaining butterfat is clarified butter and will remain golden yellow when melted with no separation. Typically, it is produced by melting butter and allowing the components to separate by density and spooning off the solids. Clarified butter can be used over high heat without burning as quickly as unclarified butter (You can see why chefs love it!) and will keep for 3 to 6 months in the refrigerator. On the Bone Broth Diet, it’s important to clarify your butter so that it will be nondairy.
HOW TO MAKE GHEE
Total Time: 5-10 Minutes
Ingredients: Grass- Fed Butter
Directions: Heat the butter gently, wait until the fat and dairy solids separate, and spoon off the solids. Ghee will keep for 3 to 6 months in the refrigerator. When cold, it will be solid again.
Here is the 411 on how ghee is made and why it’s so delicious - with no whey and casein it’s perfect for those who are lactose intolerant or avoiding dairy! Have you tried it? Let me know in the comments! — Dr. Mehmet Oz Posted by DrKellyann on Tuesday, May 15, 2018
Enjoy!
Recipes
Tomato Ketchup and cocktail sauce
by Dr. Kellyann
on Apr 26 2015
Prep time: 5 min • Cook time: 5 to 10 min • Yield: 1 cup
Ingredients
½ cup tomato paste, sugar- and dextrose-free
¼ cup apple cider vinegar
¼ cup apple juice, unsweetened
Pinch onion powder
⅛ teaspoon ground cloves*
Directions
Mix all ingredients in a small saucepan and heat over very low heat for about 5 minutes, continually stirring to prevent scorching. If you want the ketchup to thicken further, you can continue to keep it at a very low simmer for a few more minutes.
Cool completely and store in the refrigerator in a jar with a tight-fitting lid. It will keep refrigerated for about 2 weeks.
Note: The ketchup is heated to encourage all the flavors meld; it will also slightly thicken.
The cloves are important to make the ketchup more robust and aromatic, but you can omit it.
Variation: To make cocktail sauce mix ½ cup ketchup with 1 ½ to 2 tablespoons prepared horseradish. (Find it in the refrigerated case at the grocery store.) Add a dash of hot sauce and stir. Adjust horseradish to suit your tastes.
Perfect with chilled shrimp!
