Bone Broth Diet Recipes | Healthy Recipes | Dr. Kellyann

Recipes

by Dr. Kellyann on Jan 26 2025

This vibrant, high-protein, anti-inflammatory dish is a comforting way to embrace the season's chilly days while giving your body a healthful boost. The recipe starts with a fragrant vegetable sauté, enriched with Dr. Kellyann’s Classic Chicken Bone Broth and creamy coconut milk. Turmeric takes center stage, infusing the soup with its golden hue and powerful anti-inflammatory benefits, while shredded chicken and chickpeas pack in the protein. With fresh spinach, zesty cilantro, and a squeeze of lemon to finish, this soup is a nourishing masterpiece that’ll leave you feeling satisfied and radiant. Let’s dive in! Serves: 4 (1 cup servings) Total Time: 45 minutes (10 minute prep time, 35 minute cook time) Ingredients: 3 tbsp extra-virgin olive oil 4 cloves garlic, minced 1” ginger knob, peeled & minced ½ bunch fresh cilantro, stems chopped & leaves separate 1 sweet onion, chopped 2 ribs celery, chopped 3 medium carrots, peeled, halved & chopped 6 cups (1½ quarts) Dr. Kellyann’s Classic Chicken Bone Broth 1 13.5fl oz can full-fat coconut milk, unsweetened 2 tsp ground turmeric ¼ tsp ground black pepper 3 pasture-raised chicken breasts 1½ cups cooked chickpeas 2 cups fresh baby spinach Juice of 1 lemon Directions: In a large soup pot, warm 1 tbsp of the evoo and sauté the garlic, ginger, cilantro stems, onion, celery, and carrots for 5 minutes, or until the onion is translucent. Add in the chicken bone broth, full-fat coconut milk, turmeric, and black pepper, and simmer covered on low heat for 20 minutes. While simmering, heat the remaining 2 tbsp of evoo in a large saucepan. Cook the chicken breasts until lightly browned, then shred them with a fork into even strips. Mix in the shredded chicken to the soup at the 20 minute mark, and then leave to simmer covered for an additional 10 minutes. Remove from stovetop heat, and finish off by mixing in the cooked chickpeas, baby spinach, cilantro leaves, and lemon juice.

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

Golden Gut Butternut Squash Soup

by Dr. Kellyann on Nov 19 2024

Seasonal butternut squash soup designed to support digestion and rebuild the gut amongst this holiday season, packed with beta-carotene, anti-inflammatory spices, and my nourishing Chicken Bone Broth. A simple, creamy sheet pan soup the whole family will be thankful for this season. 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 sheet pan butternut squash soup recipe is sure to please. Prep time: 10 min • Cook time: 1 hr • Total Time: 50 • Yield: 6 servings Ingredients 1 large butternut squash, halved and seeded 2 carrots, peeled and cut into large chunks 1 medium leek, chopped 2 roma tomatoes, cut in half 1 garlic head, top chopped off 2 tablespoons extra virgin olive oil 1/2 tsp. turmeric 1/2 tsp. cumin 1/4 tsp. cayenne pepper 1/4 tsp. cinnamon 1/4 tsp. Celtic or Himalayan sea salt 1/4 tsp. black pepper 1" ginger knob 1 tsp. fennel seeds 2 tbsp. apple cider vinegar 3 cups Dr. Kellyann's Bone Broth Garnishes: Coconut Cream and pumpkin seeds Directions Preheat the oven to 400°F, and line a large baking tray with parchment paper. Halve the butternut squash, remove seeds, and score flesh to make it easier to scoop after roasting. Place the squash cut-side up in the center of the tray. Peel and chop the carrots and leek, then arrange them on either side of the squash. Slice the Roma tomatoes in half and add them to the sheet as well. Slice off the top of a garlic bulb and place in the center of the squash. Drizzle everything with the olive oil and evenly sprinkle the squash with the ground turmeric, cumin, Ceylon cinnamon, cayenne, Icelandic sea salt, and ground black pepper.Roast for 35-40 minutes, or until the squash is soft.Once cooled, scoop the squash into a blender with the roasted carrots, leek, Roma tomatoes, and peeled garlic, along with the fresh ginger, fennel seeds, apple cider vinegar, and bone broth. Blend until smooth, adding more bone broth for a thinner consistency if desired.Serve up this Thanksgiving season by finishing off with a drizzle of coconut cream and a sprinkle of toasted pumpkin seeds! Beyond the Ingredients: What Are the Health Benefits? This 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. 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 golden 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 can also complement the rich and savory taste of steak or roasted chicken, making for a satisfying and well-balanced meal.

Recipes

Healing Shiitake Mushroom Soup

by Dr. Kellyann on Oct 29 2024

Looking for a nourishing way to stay warm this winter? Our Healing Shiitake Mushroom Soup is packed with immune-boosting shiitake mushrooms, gut-friendly bone broth, and comforting flavors perfect for colder months. Whether you're battling winter chills or just craving a wholesome meal, this soup has you covered!

Recipes

California Orange Tarragon Salad

by Dr. Kellyann on Aug 07 2023

* Paleo & Primal Approved This is one of my all-time favorite salads because it’s not only wildly delicious, but also incredibly refreshing. With oranges and avocados growing throughout Southern California, this salad reminds me of one of my favorite places. I particularly like to make this when really sweet oranges like Cara Cara’s or Red Navels are in season. If your oranges seem a little tart, add a teaspoon of honey to the dressing. Prep time: 10 min • Yield: 4 to 6 servings Ingredients 1 head Romaine or Bibb lettuce (about 4 cups), washed and cut or torn 1 cup arugula ½ large English cucumber or 2 - 3 Persian cucumbers (mini), sliced into rounds 3 oranges, cut into rounds 1 avocado, sliced 3 scallions, cut into ½-inch diagonal slices ½ cup sugar snap peas or snow peas, strings removed ¼ cup jicama, cut into matchstick slices ½ cup roasted cashews or pistachios Orange Tarragon Dressing ½ cup extra virgin olive oil ½ teaspoon orange zest ½ cup freshly squeezed orange juice, about 1 large orange 2 cloves garlic, smashed 1 tablespoons fresh tarragon leaves, diced or 1 teaspoons dried Dash nutmeg Salt and pepper to taste Directions Toss all salad ingredients together in a large bowl. To make dressing, combine all ingredients in a small bowl and whisk together. It’s especially good if made ahead so the flavors can meld. Notes: This also makes a fabulous entrée salad; optionally add chicken or fish.

Recipes

Classic Coleslaw

by Dr. Kellyann on Jun 26 2023

Prep time: 15 min • Yield: 4 servings Ingredients ⅔ cup Homemade Mayonnaise 2 tablespoons grated red onion 1 tablespoon lemon juice 1 tablespoon white wine vinegar ½ tablespoon honey (optional) ½ teaspoon salt ¼ teaspoon ground black pepper 1 head green cabbage, very thinly sliced 3 large carrots, shredded ½ cup loosely packed parsley leaves, roughly chopped Directions In a small bowl, whisk together the Homemade Mayonnaise, red onion, lemon juice, vinegar, honey (if desired), salt, and pepper. Set aside. In a large bowl, toss the cabbage, carrots, and parsley with two wooden spoons. Add the dressing and toss vigorously for 2 minutes to ensure that the vegetables are evenly coated. Cover and refrigerate for at least 1 hour before serving. Note To cut the cabbage, slice in half through the stem end. Remove and discard the tough inner core, and then thinly slice the cabbage into long, thin shreds. Vary It! Add 1 to 2 teaspoons of caraway seeds for a traditional German touch, or make it a little sweeter by adding 1 cup shredded canned pineapple (unsweetened, packed in its own juice) or ⅓ cup raisins. You can also replace the whole head of green cabbage with half a head of green and half a head of red for colorful variety. Tip This recipe is easy to double for a potluck or cut in half for a dinner-for-two serving. This slaw tastes better the second day, so make it in advance if time permits.

Recipes

Mother's Day Brunch Menu

by Dr. Kellyann on May 08 2023

With Mother's Day just around the corner, it's the perfect opportunity to show your love and appreciation by treating your mom (or yourself) to a special brunch. A homemade brunch is not only a delicious gesture but also a heartfelt way to create lasting memories together. Here are some ideas to help you plan a delightful Mother's Day brunch. Grab-and-Go Avocado Egg Salad It's a simple yet satisfying combination of hard-boiled eggs and various ingredients that come together to create a creamy and flavorful filling. Southwest Scramble This recipe is beloved for several reasons. The Southwest Scramble is a wholesome and well-rounded meal. It combines protein-rich eggs with a medley of vegetables, providing essential nutrients to start any day on a healthy note. Sweet Potato Latke Waffles These waffles combine the delicious taste of sweet potatoes with the crispy texture of traditional latkes. The sweet and savory flavor profile creates a unique and enjoyable culinary experience. Breakfast Meatballs Get ready to fall in love with these meatballs! They can be served alongside other brunch items such as eggs, toast, or vegetables, or even used as a filling for breakfast sandwiches or wraps. Gut-Friendly Butter Board The visual appeal of a butter board can enhance the overall presentation of a meal or gathering. The smooth and velvety texture adds a luscious and indulgent element every mom will love! Tequila Grapefruit Fizz No brunch is complete with out a refreshing and citrusy cocktail. The grapefruit creates a vibrant and zesty flavor, perfect for those who enjoy citrus-based drink.

Recipes

Smokey Jalapeno Poppers

by Dr. Kellyann on Apr 17 2023

Are you ready to heat things up in the kitchen? This appetizer recipe is perfect for game nights or just a cozy evening with loved ones. Not only are these Smokey Jalapeno Poppers mouthwateringly delicious, but they're also a surefire way to impress your friends with your culinary skills! So, slip on your cutest apron, and let's get cooking, because we're about to create a finger-licking, flavor-packed treat that's going to leave everyone craving more! Prep time: 30 min • Cook time: 20 to 25 min • Yield: 16 poppers Ingredients ½ pound ground sirloin 2 teaspoons coconut oil, melted 2 tablespoons onions, finely minced 1 clove garlic, finely minced ½ teaspoon cumin 1 teaspoon smoked paprika 1/8 teaspoon black pepper 2 teaspoons chipotle in adobo, only use the sauce 1 tablespoon fresh lime juice 2 tablespoons cilantro leaves, minced 8 medium to large jalapeno peppers halved lengthwise and seeded 8 slices lean bacon, sugar, nitrate- and nitrite-free, cut in half Directions Preheat oven to 350º F and place rack in the center of the oven. Cut the bacon slices in half and bake for 7 to 10 minutes. They should not be fully cooked, but the fat should be more translucent. Drain on paper towels and set aside. Raise oven temperature to 400º F. Mix ground sirloin, coconut oil, onions, garlic, cumin, smoked paprika, pepper, chipotle in adobo sauce, lime juice, and cilantro in a medium bowl. Fill each jalapeno “boat” with meat filling. Wrap in a half strip of bacon and secure with a toothpick. Place on a sheet pan lined with parchment and bake for about 20 to 25 minutes until the bacon is browned and sizzling. Serve immediately. Notes When working with the jalapenos, you may want to wear gloves. Be careful not to touch your face or eyes. Much of the heat of the pepper is in the seeds. You can also substitute miniature multi-colored peppers if you want an hors d’oeuvre with less heat.

Recipes

Sweet Potato Mash with Indian Spices

by Dr. Kellyann on Apr 12 2023

This Sweet Potato Mash with Indian Spices recipe is a perfect way to add some excitement and flavor to your traditional side dishes. The creamy and smooth texture of the sweet potatoes perfectly complements the bold and aromatic blend of Indian spices, including cumin, coriander, and turmeric. Prep time: 10 min | Cook time: 40 to 50 min | Servings: 4 to 6 Ingredients 2 pounds sweet potatoes, scrubbed 3 tablespoons ghee ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground turmeric ½ teaspoon ground ginger ¼ teaspoon ground cinnamon 1/8 teaspoon cayenne pepper, optional 1 teaspoon Celtic or pink Himalayan salt ½ teaspoon black pepper 2 tablespoons freshly squeezed lime juice, about 1 lime 3 tablespoons cilantro, discard stems, coarsely chopped ¼ to ½ cup Dr. Kellyann’s Chicken Bone broth Cilantro, coarsely chopped (for garnish, optional) Instructions Preheat oven to 425 degrees F and place oven rack in the center of the oven. Line a baking sheet with parchment or foil. Poke each potato with a fork in 4 or 5 places to release steam while roasting. Place on prepared baking sheet. Do not wrap them in foil. Bake for 40-50 minutes until very soft. Tip: Test with a knife. The potatoes should be creamy on the inside. While the potatoes are roasting, heat ghee in a small sauté pan over low heat and add coriander, cumin, turmeric, ginger, cinnamon, and (optionally) cayenne pepper. Stir to blend and warm for 1-2 minutes until the spices become fragrant. Add salt and pepper and set aside until potatoes are done baking. When the potatoes are done, scrape the insides into a bowl. Pour the warm ghee and spice mixture, lime juice, and bone broth over the potatoes and mash. Garnish with cilantro. Note If you are a lover of curry, you can add ½ teaspoon or more to the spice mix. If you want the dish to have more moisture, add additional bone broth.

Recipes

Arugula Salad with Pomegranate Vinaigrette

by Dr. Kellyann on Feb 23 2023

If you love arugula, then this is your salad. The clean, crisp bite of arugula combined with a sweet pomegranate vinaigrette and the earthy crunch of the veggies is really unique and delicious. It's amazing as a main dish paired with a or a side to your favorite protein. Best of all, it only takes 10 minutes to make! Prep time: 10 min | Makes: 4 servings Ingredients For the Pomegranate Vinaigrette: ½ cup pomegranate juice ½ small shallot, minced, about 1½ -2 tablespoons 1 - 2 cloves garlic, smashed ½ cup extra virgin olive oil 2 teaspoons balsamic vinegar 2 – 3 teaspoons honey or maple syrup 1 teaspoon Dijon mustard Pinch Celtic or pink Himalayan salt For the salad: 1 5-ounce box baby arugula 1 apple, sliced or diced 1 medium beet, grated or spiralized then coarsely chopped 1/3 English cucumber, cut into half moons ¼ cup walnuts or pistachios, toasted and very coarsely chopped, divided 2 tablespoons pomegranate arils, optional 4–6 ounces sheep or goat milk feta or shaved Manchego cheese (optional) 1 avocado, sliced or diced (optional) Instructions For the Pomegranate Vinaigrette: Pour pomegranate juice, shallots, and garlic into a small saucepan over low heat and very gently simmer for 10 – 15 minutes until it is reduced by half. Keep the heat low and do not boil. When done, remove from heat, and set aside to cool for about 30 minutes on the countertop. For the salad: Toss ingredients.

Recipes

Spinach & Artichoke Dip

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

Mashed Cauliflower

by Dr. Kellyann on Nov 17 2022

Prep time: 5 min • Cook time: 5 min • Yield: 2-4 servings Ingredients 2 garlic cloves One 16-ounce bag frozen cauliflower florets 1½ tablespoons coconut oil ½ cup coconut milk 2 teaspoons dried thyme leaves Salt and ground black pepper to taste Directions Peel the garlic and cook along with the cauliflower, following the package directions, until the cauliflower is very soft but not waterlogged. In a microwave-safe bowl or small saucepan, heat the coconut oil, coconut milk, thyme, salt and pepper about 1 minute. Meanwhile, purée the cauliflower in a food processor, scraping down the sides. Add the coconut milk and process about 10 seconds. Taste and adjust seasonings. Note: You can use fresh cauliflower for this recipe, but frozen cauliflower packs the same nutritional punch and reaches a creamy texture faster and easier than fresh. Vary It! Try substituting parsley or chives for the dried thyme. You may also use chicken broth in place of the coconut milk. Enjoy!

Recipes

Crispy Kale Chips

by Dr. Kellyann on Mar 24 2022

Prep time: 2 min • Cook time: 10-12 min • Yield: 3 servings Ingredients 4 cups raw kale, washed, dried, and torn into 2-inch pieces 1 tablespoon coconut oil, melted Salt to taste Directions Preheat the oven to 350 degrees. Place kale in a large bowl and pour the coconut oil over the top. Toss the leaves with two wooden spoons until completely coated with oil, about 2 minutes. Spread the kale on a baking sheet in a single layer and sprinkle generously with salt. Bake for 10 to 12 minutes until crispy and lightly browned on the edges. Keep an eye on the kale chips! They can change from brown to burnt quite quickly. Remove baking sheet and allow to cool on cooling rack for 3 minutes. The chips are crispier after they cool. Tip: Eat these chips fairly soon after baking-- they can begin to wilt after about 30 minutes out of the oven. Vary It! Adapting your favorite potato chip flavors to kale chips is easy! Just add additional spices along with the salt before baking. For barbecue flavor, add ½ teaspoon chili powder mixed with ½ teaspoon paprika. For an onion flavor, toss the fresh kale in my French Onion Bone Broth powder!

Recipes

Brussel Sprouts with Cranberries and Almonds

by Dr. Kellyann on Mar 03 2022

Prep time: 10 min • Cook time: 30 min • Yield: 4 servings Ingredients 3 tablespoons coconut oil 1 medium onion, chopped 2 cloves garlic, minced Pinch of salt, plus more to taste Pinch of pepper, plus more to taste 4 cups Brussels sprouts, trimmed and sliced 1/2 cup almonds, chopped 1/4 cup dried cranberries (no sugar added) Pinch of flaxseed, optional Directions Preheat a large skillet on medium-low heat for 1- to 2-minutes. Add the coconut oil. Add the onions and garlic and season with the salt and pepper. Cook for a few minutes until the onions are translucent. Add the Brussels sprouts and stir to thoroughly coat with the oil. Sauté, adding more oil if the pan starts to dry out and brown. After a couple of minutes, add the almonds, cranberries and flaxseed, if desired. Stir thoroughly and cook until the sprouts are lightly caramelized. Salt and pepper to taste. Vary It! Try adding chopped celery and napa cabbage to the sprouts for a different flavor and texture. Tip: You can use this fabulous vegetable dish as the foundation for many different meals, so make extra! Not only is it a great side dish, but it's also an awesome meal. Add grilled chicken or steak or top with eggs.

Recipes

Caramelized French Onion Dip

by Dr. Kellyann on Feb 03 2022

This recipe combines a light, tangy base, golden and sweet caramelized onions, and lots of freshly chopped herbs for a powerful (and flavorful) punch — without any of the preservatives, coloring, or fillers. Plus, it features my French Onion Bone Broth, so there’s a little bit of gut love in each bite! Just don’t leave it unattended for too long, because this one is going to go quick! Prep time: 15 minutes • Yield: 4 to 6 servings • Portion: 1 protein, ¼ or less fat Ingredients: 2 tablespoons ghee 2 large yellow onions, diced 2 garlic cloves, minced 2 cups paleo plain yogurt 1/2 cup paleo mayonnaise 1-2 packets French Onion Bone Broth 2 tbsp nutritional yeast (optional) 2 Tbs fresh chives, finely chopped (or 2 tsp of dried chives) 1 Tbs fresh parsley, finely chopped (or 1 tsp dried parsley) 1 Tbs lemon juice Salt and pepper to taste 1/8 tsp cayenne (optional) Chopped chives and parsley, for garnish (optional) Directions: Add the ghee and onions into a large skillet. Heat on low until the onions are nicely caramelized, stirring occasionally, about 30 minutes. Remove from heat. Place the caramelized onions in a bowl and set aside (or in the refrigerator) to cool completely. Once the onions are cooled, add all ingredients to a bowl and mix until well combined. Combine garlic, yogurt, mayo, French Onion Bone Broth powder, nutritional yeast, chives, parsley, lemon juice, salt and pepper, and cayenne, and stir until smooth and creamy. Place into a bowl with caramelized onions and mix well. Adjust seasonings if necessary. Refrigerate for 1 hour.

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

The Best Vegetables for Grilling

by Dr. Kellyann on Aug 03 2020

It’s summer, the sun is shining, and that means there’s no better time to get out of the kitchen and light off the grill. And remember—meat isn’t the only masterpiece you can produce on the barbecue! Today, I want to talk about spreading your culinary wings by adding vegetables and fruits to your grilling repertoire. This makes it a cinch to cook an entire meal—an entrée, a veggie side dish, and a fruit dessert—over one batch of coals. Here’s how to max out the power of a grilling session by adding veggie and fruit courses: Divide your grill into zones—hot for meat, and medium-hot for your other courses. Grill your meat first, and then, when it’s nearly done (or it’s done and resting), toss on your fruits and veggies. Prep everything before you start and have plenty of grilling tools and platters ready to go, so your courses will go like clockwork. Cook veggies directly on a clean grill or put them in a grill basket to make sure they don’t fall through the grill. If you use a grill basket, preheat the basket before putting in the veggies. You can also skewer fruits and veggies. Threading them onto two parallel skewers will make it easier to turn them. After seasoning veggies, let them sit for a few minutes. Otherwise, the seasoning will fall off when you grill them. Ready to plan a whole meal on the grill? Then pick your meat course—I’ll leave that part up to you—and choose from these quick, delicious vegetable sides and fruit desserts. Veggies for Grilling Many non-starchy veggies are tailor-made for grilling. They cook quickly, and the grill gives them a deep, smoky flavor. Here are seven of the quickest and easiest recipes to try if you’re a newbie: Zucchini Remove the tips from the zucchini and cut it into thin planks. Brush with olive oil or vinaigrette (see recipe below) and sprinkle with salt and pepper or Montreal seasoning. Grill over direct heat with the lid closed for 3 to 4 minutes on each side, checking occasionally. Asparagus Snap off the tough ends of the asparagus and discard. If desired, peel the bottoms of the asparagus with a carrot peeler. Brush the asparagus with vinaigrette (see recipe below) and season with salt. Grill over direct heat with the lid closed for 6 to 8 minutes, checking occasionally. Bell Peppers Remove the seeds and cut into quarters. Drizzle with vinaigrette (see recipe below) and season with salt. Grill over direct heat with the lid closed for about 8 minutes, checking occasionally. Onions These take a bit longer, but they’re worth it. Plan on starting them while your meat is cooking—or start them even earlier, if you’re doing a quick entrée like burgers. Peel each onion, remove the ends, and cut the onion into four thick slices. Place two slices on a sheet of tin foil, spreading butter between the slices and sprinkling with salt and pepper. Repeat with the other two slices. Wrap the foil tightly around the onion slices. Set the foil packets on a low grill or directly on top of the coals, and cook for about half an hour. Romaine Lettuce Cut romaine heads in half the long way, keeping the core intact so most of the leaves remain connected to the core. Melt two teaspoons of coconut oil and brush the cut half of the romaine with the oil. Place the romaine halves on the grill, cut-side down. Grill until charred and slightly wilted, 2 to 3 minutes, checking frequently. Brush the uncut sides with coconut oil, turn, and repeat the grilling process. Serve with a creamy dressing. (Want something a little fancier? Try my Grilled Romaine Salad with Lemon Anchovy Dressing here.) Portobello Mushrooms These make a fantastic “bun” for a burger. To prepare them, clean them and remove the gills and stems. Brush generously with vinaigrette (see recipe below) and let stand for one hour. Grill over direct heat with the lid closed for about 5 minutes per side, checking occasionally. Veggie Medley Marinate mushrooms, chunks of red bell pepper, slices of zucchini, and pieces of red onion in a vinaigrette dressing (see recipe below). Thread on skewers, and grill over direct heat with the lid closed for 2 to 3 minutes on each side. These simple recipes will get you started, but don’t stop there! You can also grill eggplant, artichokes, Brussels sprouts, and a host of other veggies. (And if you want to add a few carbs, try carrots and sweet potatoes). You’ll find tons of recipes online—everything from simple to gourmet—so be creative. French Vinaigrette 1/2 cup extra virgin olive-oil1/3 cup red wine vinegar2 tablespoons water1-1/2 teaspoons Dijon mustard1 tablespoon finely minced shallots1/8 teaspoon Celtic or pink Himalayan saltWhisk all ingredients together. Your sweet finale We all love a little taste of sweetness at the end of a meal—and fruit is the healthiest way to satisfy that craving. The heat from the grill caramelizes the sugars in the fruit, making it even sweeter. You can grill just about any fruit you can cut into big chunks or slices—papaya, pineapple, peaches, apricots, apples, pears, watermelon, even avocados. (To grill smaller fruits like strawberries, you can use skewers or a grill pan.) Choose fruits that are ripe, but not too ripe. (Over-ripe fruit will get mushy as it grills.) Leave peels on soft fruits like peaches and apricots, and leave the rind on watermelon. To grill fruit, make sure your grill is clean and oil it with coconut oil. (For added protection against sticking, you can brush the fruit itself lightly with coconut oil.) Grill the fruit over direct heat with the lid shut for about three minutes on each side; dense fruits like pineapple will take longer. Don’t move the fruit for the first few minutes—you want to get those beautiful grill marks. Serve your fruit “as is” or fancy it up with some of my sin-free whipped topping. (Scroll down the page here to find the recipe.) Bonus: A healthy treat the next day! When you’re grilling veggies or fruits, toss on a few extra servings. You can use these the next day as a delicious layer in sandwiches, a tasty addition to soup, or a snack all on their own. And here’s another idea: Add leftover grilled veggies to a batch of bone broth as you’re simmering it. It’ll create a new depth of flavor that will take your taste buds to the next level. Each time you light off that grill this summer, think big. Don’t just create a main course—create an entire meal. That’s a lot of heat you have to play with … so take advantage of all that firepower! Bon Appétit

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