Recipes
Recipes
by Dr. Kellyann
on Feb 01 2023
Salad
1 pound Brussels sprouts, shaved and thinly sliced
1 tart apple, julienned
¼ C red onion, very thinly sliced
¼ C pecans or walnuts, toasted and coarsely chopped
4 strips bacon, well done so they are crispy and diced
Pomegranate (optional)
Vinaigrette
¼ C extra virgin olive oil
1-2 tablespoons apple cider vinegar or red wine vinegar
½ tablespoon dry ground mustard or Dijon mustard
Stevia or Monk Fruit sweetener equal to 1 teaspoon sugar
¼ teaspoon Celtic or Pink himalayan salt
⅛ teaspoon ground black pepper
Instructions
Toss all the salad ingredients together in a large bowl. Put all the vinaigrette ingredients in a bowl or glass jar with a tight fitting lig and whisk or shake to fully blend. Pour the vinaigrette over the salad and toss.
Recipes
by Dr. Kellyann
on Feb 01 2023
Roasted Salmon Gremolata
PREP TIME: 5 Minutes COOK TIME: 20 Minutes | SERVINGS: 4
Ingredients
1 pound salmon filet
2 tablespoons coconut oil or ghee, melted
Celtic or pink Himalayan salt
Ground black pepper
⅓ - ½ cup fresh lemon juice
½ C chopped flat-leaf parsley
Instructions
Preheat the oven to 425. Line a baking sheet with parchment paper. Rub both sides of the salmon with oil or ghee and place on the prepared baking sheet. (If the salmon has skin, place the skin inside down)
Lightly salt and pepper the filet, drizzle with the lemon juice, and sprinkle with the parsley. Bake for 20 to 25 minutes, or until the fish is opaque.
Notes
Perfectly done fish flakes easily, and the cooked inner flesh is opaque. Undercooked fish resists flaking, and the inside is translucent. To test fish for doneness, poke the tines of a fork into the thickest portion of the fish at a 45 degree angle. Then gently pull up some of the fish. If it easily flakes and the inside is opaque, it’s done. If it does not flake when you insert the fork and/or the inside is translucent, it is not done. If your fish is underdone just continue cooking until done. Keep in mind that fish cooks fast so 1-3 minutes can make a big difference.
Recipes
by Dr. Kellyann
on Feb 01 2023
PREP TIME: 10 Minutes | COOK TIME: 12 Minutes | SERVINGS: 8
Ingredients
2 pounds lean ground turkey
4 scallions, white and green parts, thinly sliced
2 teaspoons fresh ginger, grated
1 small jalapeno, seeded and finely chopped (wear plastic gloves when handling)
1 ½ teaspoons Celtic or pink Himalayan salt
⅛ - ¼ teaspoons ground black pepper
Pinch of cayenne
Toasted sesame oil (optional)
Instructions
Spray or brush a skillet with coconut oil. In a large bowl, mix together the turkey, scallions, ginger, jalapenos, salt and pepper and cayenne.
Heat the skillet over medium-high heat. Cook the burgers for 5-6 minutes per side (depending on how thick you make them), or until an instant read thermometer inserted into the center registers 165 degrees F and the meat is no longer pink. Brush the burgers with a few drops of toasted sesame oil (if using).
Notes
Burgers will be soft until fully cooked, so turn only once and do so carefully.
These are also great grilled. Clean the grill and brush the burgers with coconut oil before grilling.
These can be made ahead and refrigerated.
Recipes
by Dr. Kellyann
on Feb 01 2023
PREP TIME: 10 Minutes | COOK TIME: 6 Minutes | SERVINGS: 4
Ingredients
2 tablespoons coconut oil or ghee
8 eggs
1 zucchini, grated and strained well
2 large carrots, shredded
½ onion, shredded
1 clove garlic, minced, or a dash or garlic powder
1 teaspoon dried thyme
1 teaspoon Celtic or pink Himalayan salt
⅛ teaspoon ground black pepper to taste
⅛ teaspoon ground nutmeg (optional)
Instructions
Melt oil or ghee in a nonstick skillet over medium-high heat. Whisk the eggs in a large bowl. Add the zucchini, carrots, onions, garlic, thyme, salt, pepper and nutmeg (if using). When the skillet is hot, ladle batter into the pan to form 4 inch pancakes. Flatten slightly with the back of the spatula. Reduce the heat to medium and cook for 2-3 minutes. Turn the pancakes and cook for 2 to 3 minutes.
Recipes
by Dr. Kellyann
on Feb 01 2023
Whether you're a professional who needs to save time for other activities, a mom who doesn't want to sacrifice taste for nutrition, or just someone looking to optimize your health, meal prep is a foolproof way to do it. Going grocery shopping once a week and cooking in batches will not only save you time and money in the long run; it will also leave you more satisfied and full after every meal. But that doesn't mean you can't eat good food – quite the contrary!
These low-carb, high-protein recipes are perfect for busy professionals, moms, or anyone looking to maximize their health (and flavor palate) without breaking the bank. You can improve your diet, shed excess pounds, and give your health a boost without any fancy cookbooks or kitchen appliances needed!
So, without further ado, here is my Time Saving Tip of the Week:
Always pick three protein staples per week. This weekly menu uses eggs, ground turkey, and chicken as the weekly staples.
Monday
Breakfast: Southwest Breakfast Scramble
Lunch: Chopped Balsamic Chicken Salad
Dinner: Turkey Chili
Snack: 1-2 cups of Bone Broth
Tuesday
Breakfast: Baked Egg Cups with Spinach + Handful of berries
Lunch: Turkey Chili
Dinner: Chicken Stir Fry
Snack: 1-2 cups of Bone Broth
Wednesday
Breakfast: Smoked Salmon & Eggs
Lunch: Turkey Chili
Dinner: Large Garden Salad (3 cups) with grilled chicken (of your choice)
Snack: 1-2 cups of Bone Broth
Thursday
Breakfast: Green Goddess Smoothie
Lunch: Chicken Stir Fry
Dinner: Kale Salad (3 cups) with Turkey
Snack: 1-2 cups of Bone Broth
Friday
Breakfast: Strawberry Smoothie
Lunch: Chopped Balsamic Chicken Salad
Dinner: Turkey Chili
Snack: 1-2 cups of Bone Broth
Saturday
Breakfast: Baked Egg Cups with Spinach + Handful of berries
Lunch: Chicken Stir Fry
Dinner: Green Goddess Smoothie
Snack: 1-2 cups of Bone Broth
Sunday
Breakfast: Southwest Breakfast Scramble
Lunch: Large Salad with Grilled Chicken & Berries (your choice)
Dinner: Turkey Chili
Snack: 1-2 cups of Bone Broth
Grocery Shopping List:
2¼ pounds of ground turkey
8 boneless, skinless chicken breasts
3oz of smoked salmon
8 eggs
Fresh basil
Fresh cilantro
Jalapeños
1 head of Broccoli
1 head of bok choy
2 red bell peppers
1 green bell pepper
½ pound of snow peas
6 scallions
1 container of mushrooms
1 can of water chestnuts
3 cloves of garlic
1 large sweet onion
1 can of diced tomatoes
2 medium carrots
1 medium beet
1 small cabbage
1 avocado
1 package of spinach
1 package of strawberries
Pantry Ingredients
Coconut Oil
Lime Juice
Coconut Aminos
Ginger
Minced Garlic
Cumin
Cilantro
Paprika
Pepper
Chili powder
Celtic or pink Himalayan Salt
Balsamic vinegar
Unsweetened Vanilla Almond Milk
Vanilla Extract
Flaxseeds
Chia Seeds
Dr. Kellyann Bone Broth, in your choice of flavors
Dr. Kellyann Protein Powder (or approved protein powder)
Recipes
Chopped Balsamic Chicken Salad
by Dr. Kellyann
on Jan 27 2023
PREP TIME: 10 Minutes | Makes 4 servings
Ingredients
4 cooked boneless skinless chicken halves (3-4 ounces each), cut into cubes (use leftover chicken or turkey)
½ C shredded carrots (about 2 medium)
⅓ C shredded beet (about 1 medium) (optional)
4 cups finely shredded purple or green cabbage (¼ large-½ small cabbage or 11/2-2 bags prepared shredded cabbage)
¼ cup balsamic vinaigrette (homemade recipe below if using)
Instructions
In a large bowl, toss together the chicken, carrots, beets, cabbage, and dressing. (Alternatively, put the cut chicken into the dressing and let it marinade for at least 15 minutes before tossing with the vegetables.) Season to taste with salt and pepper. Serve chilled.
Balsamic vinaigrette PREP TIME: 5 Minutes | SERVINGS:
8-2 tablespoon
½ C extra virgin olive oil
½ C balsamic vinegar
1 teaspoon mustard powder
½ teaspoon finely chopped fresh thyme or ¾ - 1 teaspoon dried
1 clove garlic, smashed
⅛ teaspoon Celtic or pink Himalayan salt
In a bowl or a jar with a tight fitting lid, whisk or shake together the oil, vinegar, mustard, thyme, garlic and salt. Refrigerate. Remove the garlic from the dressing before serving.
Recipes
by Dr. Kellyann
on Jan 27 2023
PREP TIME: 10 Minutes: COOK TIME: 15 Minutes | SERVINGS: 4
Ingredients
2 tablespoons ghee or coconut oil
2 small or 1 large bell pepper, any color, finely chopped
½ onion, finely chopped
2 Roma tomatoes, seeded and finely chopped
8 eggs
2 tablespoons cilantro, coarsely chopped
1 teaspoon Celtic of pink Himalayan salt
⅛ teaspoon ground black pepper
Pinch of cayenne
⅛ teaspoon ground cumin (optional)
Pinch of garlic powder (optional)
Instructions
Melt the ghee or oil in a skillet over medium-high heat. Add bell peppers and onion and cook for 4-5 minutes or until vegetables are softened. Add the tomatoes and heat through, about 2 minutes.In a medium bowl, whisk the eggs, cilantro, salt, black pepper, cayenne, and cumin and garlic powder (if using). Pour over the vegetables in a skillet. Mix with spatula until eggs are done to your liking.
NOTE: The can be made ahead and refrigerated.
Recipes
by Dr. Kellyann
on Jan 26 2023
PREP TIME: 5 Minutes | SERVINGS: 4
Ingredients
12 ounces smoked salmon (sugar-,dextrose-,nitrate-,and gluten free)
4 hard cookies eggs- sliced
½ English cucumber, sliced or vegetables of your choice
1 red onion, sliced
1 lemon, sliced (optional)
Instructions
Slice salmon into thin pieces. Arrange the eggs, tomatoes and cucumbers, and onions on a plate and serve with lemon if using.
VARIATION
You can use baked salmon, canned salmon in water or canned tuna in water.
Recipes
by Dr. Kellyann
on Jan 26 2023
PREP TIME: 20 Minutes | COOK TIME: 15 Minutes | SERVINGS: 4
Ingredients
Marinade
1 tablespoon coconut oil, melted
3 tablespoons fresh lime juice
¼ C + 2 tablespoons coconut aminos,divided
2 tablespoons finely chopped fresh ginger
2-3 cloves garlic, minced
1 teaspoon cumin
½ jalapeno, seeded and finely chopped (reminder to wear gloves when chopping)
¼ C cilantro, finely chopped
¼ teaspoon paprika
¼ teaspoon ground white pepper
Stir-Fry
1 tablespoon coconut oil, melted, or coconut oil spray
4 boneless skinless chicken breast halves (About 4-5 ounces each) cut into ½ inch strips
1 head broccoli, broken or cut into florets (don't use the stems unless you peel them)
1 small head bok choy or 3-4 baby bok choy
1 red bell pepper, cut into strips
½ pound snow peas (about 2 cups)
6 scallions, white and green parts, cut into ½ inch pieces
1 packages (8-10 mushrooms) (11/2-2 cups)
1 can (8 ounces water chestnuts, drained)
½ C fresh basil
½ C fresh cilantro
Instructions
To make marinade: In a medium bowl, mix together oil, lime juice, ¼ C coconut aminos, ginger, garlic, cumin, jalapenos, cilantro, paprika and white pepper. Divide this marinade in half, there should be about ¼ in each half. Set aside half for chicken.Add the remaining 2 tablespoons of coconut aminos to the other half of the marinade and refrigerate (You can use this portion just before serving)Place the chicken in a nonmetallic bowl or in a large resealable plastic bag. Pour in the reserved marinade. Mix well, cover the bowl or seal the bag, and marinate in the refrigerator for 1-2 hoursTo make stir fry- Heat in a large skillet or a wok over high heat. Brush or spray with the oil. Repeat brushing or spraying with oil before cooking each batch of chicken or vegetables.
Recipes
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 Jan 05 2023
Get over that afternoon slump with this delicious smoothie! It has all the flavor of a creamy mocha frappuccino but with the health benefits of collagen.
Ingredients:
1 cup unsweetened plain coconut milk kefir
½ frozen banana
1 packet Dr. Kellyann’s Collagen Coffee
1 packet Dr. Kellyann’s Collagen Shake in Chocolate Almond or 1 scoop Dr. Kellyann's Chocolate Bone Broth Protein
1 tsp unsweetened cocoa powder
¼ tsp vanilla extract
½ cup ice cubes
Directions:
In blender, puree all ingredients until smooth and frothy, about 1 minute.
Recipes
by Dr. Kellyann
on Jan 05 2023
This recipe has one of my all-time favorite spices, ginger! This nutrient-dense powerhouse lives up to it's name as being a top superfood. It is loaded with nutrients and bioactive compounds.Ginger is loaded with gingerols—and these natural chemicals, in turn, are packed with anti-inflammatory power. Ginger can lower inflammation throughout your body, and in particular, it’s fantastic for your joints.To get more ginger in your diet try adding it to smoothies (like this one), veggie dishes, and salad dressings!
Ingredients:
1 cup unsweetened almond milk
1⁄4 cup full fat coconut milk
1 packet Dr. Kellyann’s Collagen Shake in Vanilla Almond or 1 scoop Vanilla Bone Broth Protein or 1 packet Dr. Kellyann's Super Vanilla Smoothie
1⁄3 cup fresh or frozen mango
1-½ teaspoons fresh grated ginger
½ cup ice
Directions:
In a blender, combine the water, canned coconut milk, mango, collagen powder, stevia (if using), and ice (if using). Blend well.
Recipes
by Dr. Kellyann
on Jan 05 2023
Ingredients:
1 cup water, coconut milk (not canned), or almond milk, unsweetened and carrageenan-free
1/3 cup canned full-fat coconut milk
1/2 cup raspberries, plus more for garnish
1 scoop of Dr. Kellyann's Bone Broth Protein in Chocolate or 1 packet Dr. Kellyann's Collagen Shake in Chocolate Almond
Ice, add to blender or pour shake over ice (optional)
Directions:
In a blender, combine the water, canned coconut milk, raspberries, collagen powder, stevia (if using), and ice (if using). Blend well. Garnish with a few raspberries, if desired.
Note:
If the smoothie is too thick, add more water to reach the desired consistency.
You can also substitute Flavorless Collagen Protein
Enjoy!
Recipes
by Dr. Kellyann
on Dec 29 2022
This savory, collagen-packed, gut-healing alternative to your morning brew is as satisfying as it is delicious. And it's easy to make!
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Yield: 2 servings
Ingredients
1, 16.9-ounce carton of Dr. Kellyann Bone Broth (available at Whole Foods), OR 2 cups liquid bone broth, OR 2 packets powdered bone broth + 16 ounces water
2 tablespoons grass-fed butter, ghee, coconut oil, or MCT oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Pinch sea salt
Pinch black pepper
Optional toppings
Ground turmeric (for dusting your latte with extra golden goodness!)
Fresh herbs
Squeeze of lemon
Instructions
Combine all ingredients (except for toppings) in a small pot over medium heat, stirring until combined. Use a handheld frother to whip broth mixture until smooth and frothy. Divide equally into 2 mugs and share with a friend.
Dr. Kellyann Diet & Program Compatibility
You may enjoy this latte on these plans:
Cleanse and Reset
10-Day Belly Slimdown (within your eating window but only use ghee, coconut oil, or MCT oil)
Bone Broth Diet (within your eating window but only use ghee, coconut oil, or MCT oil)
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Dec 08 2022
PREP TIME: 50 min | COOK TIME: 15-20 min | Makes 1 pie
Ingredients
Paleo Pie Crust
2 ½ cups almond meal
½ teaspoon salt
½ teaspoon baking soda
½ cup coconut oil, melted
2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Filling
12 oz chocolate melted in double boiler
⅔ cup almond butter (cashew may be used)
⅓ cup palm shortening
2 teaspoons apple cider vinegar
½ teaspoon fresh lemon juice
¼ teaspoon ground sea salt
⅓ cup maple syrup, or to taste
½ tablespoon vanilla extract
Ice Cream
1 can of full fat coconut milk
1/3 cup maple syrup
Directions
Preheat the oven to 325 degrees.
Make the Paleo Pie dough by combining dry ingredients in a large bowl and the wet ingredients in a separate, smaller bowl. Then, slowly stir the wet ingredients into the large bowl to combine with dry ingredients.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden. Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Make the Paleo Pie filling by combining the almond butter, palm shortening, vinegar, lemon juice and salt in a bowl.
Using a stand mixer or hand mixer, whip the filling until you achieve a cream cheese consistency. Beat in the maple syrup and vanilla.
Make the ice cream by placing coconut milk and maple syrup in your ice cream maker. Mix until consistency of ice cream.
Note: If you do not have an ice cream maker, use store-bought dairy-free ice cream made with coconut milk.
Assembling the Pie
Layer One:
Pour 6 oz of melted chocolate over pie crust. Place in refrigerator until hard. (approx. 10 min)
Layer Two:
Take out and add ice cream mixture. Place in freezer until firm. (approx. 20 min)
Layer Three:
Take out and add almond filling and place in freezer until firm. (approx. 10 min)
Layer Four:
Add the remainder of the chocolate to the top of the pie along with slivered almonds for decoration. Cover and Freeze. Remove from freezer 20 minutes prior to serving.
Recipes
by Dr. Kellyann
on Dec 08 2022
Prep time: 50 min • Cook time: 15-20 min
Ingredients
Pie Crust
2 ½ cups almond meal
½ teaspoon salt
½ teaspoon baking soda
½ cup coconut oil, melted
2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Ice Cream
1 can of full fat coconut milk
1/3 cup pure maple syrup
10 oz mini chocolate chips
Directions
Preheat the oven to 325 degrees.
Make the pie crust by combining dry ingredients in a large bowl and the wet ingredients in a separate, smaller bowl. Then, slowly stir the wet ingredients into the large bowl to combine with dry ingredients.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden. Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Make the ice cream by placing coconut milk and maple syrup in your ice cream maker. Mix until consistency of ice cream. Add in 6 oz of the chocolate chips to ice cream as mixture starts to thicken.
Note: If you do not have an ice cream maker, use store-bought dairy-free ice cream made with coconut milk.
Assembling the Pie
Layer One:
Pour 6oz of melted chocolate over pie crust.
Place in refrigerator until hard (approximately 10 min).
Layer Two:
Add ice cream mixture. Place in freezer until firm (approximately 20 min).
Layer Three:
Add the remainder of the chocolate to the top of the pie and use a spoon to create a textured appearance (optional). Cover and Freeze.
Remove from freezer 20 minutes prior to serving.
Recipes
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
by Dr. Kellyann
on Nov 17 2022
Prep time: 20 min • Cook time: 2 ½- 3 ½ hr • Yield: 6-8 servings
Ingredients
12 – 14 pound organic turkey
2 tablespoons olive oil
Poultry Spice Rub
2 large leek, chopped into large pieces
2 large carrot, chopped into large pieces
2 stalks celery, chopped into large pieces
2 granny smith apple, cored and quartered (optional)
½ – 1 cup filtered water
Directions
Pre-heat the oven to 425 degrees.
Remove the giblet package from the chest cavity. The giblets can be used to make soup and gravy; freeze any unused portions.
Rinse the turkey under cold water.
Trim the extra skin and fat from the turkey and discard.
Dry the turkey inside and outside with a paper towels.
Sprinkle the chest cavity of the turkey generously with salt.
Rub the turkey with the olive oil; coat all the skin surfaces.
Rub the Poultry Spice Rub on all surfaces of the oiled turkey.
Place the leeks, carrots, green apple, and celery in the chest cavity.
Place the turkey in a large roasting pan, breast side up. Fold back the wings to create a perch for the turkey to sit on.
Pour a ½ cup of water in the bottom of the pan and do not cover it at this time.
Bake for 30 minutes. The turkey should have began to brown on top.
Reduce the heat to 325 degrees. Add more water if needed; the pan should not be dry.
Place a lid or foil on the turkey and continue cooking for 2 – 3 hours.
10 minutes before the turkey is finished cooking remove the lid so it can continue browning.
The turkey is done when a meat thermometer inserted into the leg or thigh registers 165 degrees.
Let the turkey rest for 20 minutes before carving.
Pour off and save the pan drippings for the gravy and to make soup.
Recipe courtesy of Celia Fern
Recipes
by Dr. Kellyann
on Nov 10 2022
Is there anything tastier than the spicy, warm flavor of gingerbread? This latte is so cozy and delicious, you won’t believe it’s a healthier version of a seasonal favorite, and it's packed with good-for-you collagen. It's the perfect warm drink to sip by the fire or to share with a friend.Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Yield: 2 servings
Ingredients
2 cups of coffee
2 scoops of Dr. Kellyann’s Complete Collagen Protein
½ cup full-fat coconut milk
1 tablespoon molasses
2 teaspoons raw honey
¾ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
Directions
Combine all ingredients and blend until frothy.
Optional
2 packets of Dr. Kellyann Collagen Coffee dissolved in hot water can be used in place of the two cups of coffee.
Recipes
Cream of Wild Mushroom Soup Recipe
by Dr. Kellyann
on Nov 03 2022
PREP TIME: 10 MINUTES • COOK TIME: 45 MINUTES
Yield: Makes eight 1-cup Portions: 1 vegetable, 1/2 fat
2 teaspoons ghee
1 cup finely chopped yellow onion
1/2 cup chopped celery
1/2 cup of chopped carrots
1/4 teaspoon ground red pepper
1 large clove garlic
1 cup of uncooked wild rice
6 ounces shiitake mushrooms, wiped clean (about 2 cups)
9 ounces cremini mushrooms, wiped clean (about 3 cups), divided
6 ounces white mushrooms, wiped clean (about 2 cups)
2 teaspoons fresh thyme or 1 teaspoon dried
1 teaspoon Celtic or pink Himalayan salt
1/2 teaspoon ground black pepper
6 cups of Miso Mushroom Bone Broth
2/3 cup coconut milk
1 teaspoon fresh cilantro to garnish
Directions:Melt the ghee in a large pot over medium-high heat. Add the onion, celery, and red pepper and cook, stirring frequently, for about 4 minutes, or until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the shiitakes, 6 ounces (about 2 cups) of the cremini, the white mushrooms, thyme, salt, and black pepper. Continue to cook, stirring, for 7 to 10 minutes, or until the mushrooms give off their liquid and start to brown.
Add the broth and bring to a boil. Immediately reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 15 minutes, or until the mushrooms are soft.
Remove from the heat. Add the coconut milk and the remaining 3 ounces cremini mushrooms. Puree with a handheld immersion blender or in batches in a food processor or blender. Return to the pot and simmer for 10 minutes. Adjust the seasoning to taste and serve.
Note:Substitute additional cremini mushrooms if shiitake mushrooms are not available.
