Recipes
Recipes
by Dr. Kellyann
on Oct 20 2022
There's nothing quite like the rich and creamy goodness of roasted butternut squash soup. This delicious soup is a true comfort food, offering a perfect balance of sweet and savory flavors that can soothe your taste buds and nourish your body.
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 bacon and butternut squash soup recipe is sure to please.
Prep time: 15 min • Cook time: 1 hr • Total Time: 1 hr 15 min • Yield: 6 servings
Ingredients
1 large butternut squash, peeled and cut into large chunks
6-8 oz. slices bacon, diced
3 carrots, peeled and cut into large chunks
1 1/2 tablespoons coconut oil, melted
1 small yellow onion, chopped
1 small apple, peeled and chopped
3 cups chicken stock or bone broth
1 cup coconut milk or heavy cream
1 teaspoon kosher salt
1 to 2 tablespoons ground cinnamon, to taste
1 tablespoon ground nutmeg
Fresh Italian parsley (optional)
Directions
Preheat oven to 350℉.
Toss squash and carrots with coconut oil and arrange on a baking sheet. Roast uncovered for 35 minutes or until tender.
In a large soup pot or Dutch oven over medium-high heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside for soup garnish.
Add the onion and apple to the Dutch oven and sauté in bacon fat over medium heat until tender, about 5 minutes. Add the roasted butternut squash, carrots, chicken broth, and coconut milk, and boil, stirring often. Remove from heat.
Blend the soup with an immersion blender in a food processor or blender until smooth in several small batches. (If using a blender or food processor, use small batches to avoid a mess!)
Return to pot, simmer, and season with salt, cinnamon, and nutmeg. Garnish with bacon and serve soup in large bowls.
Beyond the Ingredients: What Are the Health Benefits?
This bacon and butternut squash 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.
Meanwhile, the crispy bacon adds a smoky element to the dish while also providing a good source of protein. 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 bacon and 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 and smoky bacon flavor can also complement the rich and savory taste of steak, making for a satisfying and well-balanced meal.
Bacon Butternut Heaven
Bacon and butternut squash are a match made in culinary heaven. The salty, smoky crunch of the bacon perfectly complements the sweet and creamy squash. You can also sprinkle a little paprika and cayenne pepper if your tastebuds are in the mood for a little kick.
And if you're looking for a way to take this soup to the next level, a dollop of sour cream on top adds a tangy note that balances the soup's richness. With its comforting taste, easy preparation, and healthy ingredients, this bacon and butternut squash soup recipe is sure to become a go-to dish for the cooler time of year.
Sources:
U.S. Department of Agriculture (USDA) | FoodData Central
Vitamin C and Immune Function | National Library of Medicine
Nutrients for the Aging Eye | National Library of Medicine
Recipes
by Dr. Kellyann
on Aug 01 2022
Prep time: 5 min | Servings: 2
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
1 cup diced fresh mango
1/2 cup unsweetened, carrageenan-free almond milk
1 container of dairy-free coconut yogurt, unsweetened. (SO Delicious unsweetened plain is a great brand)
Dash of cinnamon - optional
1/4 teaspoon ground cardamom
Stevia to taste, optional
Directions:
Add all of the ingredients to the bowl of a blender.
Puree until smooth. Serve immediately!
Recipes
Turkey Kale Meatballs with Zucchini Noodles and Salsa Cruda
by Dr. Kellyann
on Jul 27 2022
Prep Time: 20 min | Cook Time: 20 min | Servings: 4
For the Meatballs:
1 packet Dr. Kellyann's Homestyle Bone Broth
Coconut oil spray
1 pound ground turkey
10 ounces frozen kale, thawed
1/2 cup yellow onion, minced
1/2 cup carrot, grated
1 large egg
1 clove garlic, minced
Celtic or pink Himalayan salt
Freshly ground black pepper
For the Salsa:
3 tomatoes
1/2 medium yellow onion
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Celtic or pink Himalayan salt
Freshly ground black pepper
For the Noodles:
3 zucchini, spiralized into noodles
2 tablespoons sliced basil leaves
Directions for the Meatballs:
Heat the oven to 425 F. Line a large rimmed baking sheet with foil and coat with coconut oil spray.
Combine turkey, Dr. Kellyann's Homestyle Bone Broth powder, egg, kale, onion, carrot, garlic, and a pinch of salt of pepper. Roll into 12 meatballs.
Place onto baking sheet and coat with a bit more coconut oil spray.
Bake until cooked through and lightly golden, flip meatballs halfway through, about 18 minutes.
Directions for the Salsa and Noodles:
In a medium bowl, toss together the tomatoes, onion, garlic, olive oil, and vinegar. Season to taste with salt and pepper.
Recipes
Healthy Cauliflower Soup Recipe
by Dr. Kellyann
on Jun 15 2022
Prep time: 30 min | Yield: 4 Servings
Ingredients:
3 cups cauliflower florets, steamed
2 cups Dr. Kellyann's Rosemary Thyme Bone Broth
1 cup almond flour
1-2 cloves garlic
1 medium shallot, coarsely chopped
½ english cucumber, peeled, seeded, and coarsely chopped plus 2 tablespoons for garnish
2-3 teaspoons sherry vinegar
¼ cup extra virgin olive oil, plus 2 tablespoons to drizzle
½ teaspoon Celtic of Pink Himalayan salt
1 teaspoon rosemary
⅛ teaspoon white pepper
¼ cup sliced almonds, toasted, for garnish
Directions:
Steam cauliflower for about 8 minutes. Drain, rinse in cold water to chill, and drain well.
Put cauliflower, broth, almond meal, garlic, shallot, cucumber, and vinegar in blender and blend until smooth and creamy. Blend in olive oil. Add salt and pepper and taste. Chill for at least 2 hours or serve at room temperature. Garnish with a drizzle of oil, cucumber pieces, and toasted almonds.
If you would like the soup thinner, blend in more Homestye Bone Broth
Note: Hot liquids in a blender will expand and release steam; use caution when blending hot liquids.
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 May 03 2022
Prep time: 20 min. | Cook time: 25 min. | Yield: 4-6 servings
2 tbsp of ghee or pasture-raised butter
1 clove of garlic
1 leek, white and green parts only, thinly sliced
4 cups of Dr. Kellyann's Classic Chicken Bone Broth
2 carrots, sliced
2 celery stalks, sliced
1-2 cups of zucchini or yellow squash
2 tsp of lemon zest
2 tbsp of fresh lemon juice
¼ cup of fresh parsley or basil, coarsely chopped
1 tsp of herbs de Provence
1½ teaspoons of Celtic or pink Himalayan salt
½ teaspoon of freshly ground black pepper
2 or more cups of loosely packed spinach
Directions: In a large stockpot, melt the ghee over medium-high heat. Add the garlic and leeks and sauté for 3-5 minutes on medium heat. Add the bone broth, carrots, celery, zucchini, lemon zest, lemon juice, parsley, herbs de Provence, salt, and pepper. Bring to a simmer, then reduce the heat to low and cover. Stir occasionally, for about 20 minutes, or until the carrots are tender. Stir in the spinach and serve with a lemon wedge. Enjoy!
Recipes
by Dr. Kellyann
on Apr 28 2022
Prep time: 15 min • Cook time: 2 hours • Yield: 2 servings
Ingredients
2 large lamb chops or steaks with bones (1 pound including bone), visible fat removed
Fine sea salt and fresh ground pepper, to taste
3 tablespoons fresh lemon juice
¼ teaspoon grated peel or zest
1 teaspoon dried oregano
1 bay leaf
1 cup sliced onions
½ cup white wine*
½ cup chicken broth
Fresh chopped parsley, garnish
Directions
Place lamb in a glass baking dish. Sprinkle salt and pepper over the meat. Drizzle lemon juice over the lamb. Sprinkle the grated peel and oregano over the lamb. Drizzle the olive oil over all. Place a bay leaf between the chops. Cover the dish with plastic wrap and refrigerate for 4 hours or more.
Preheat the oven to 375 degrees.
Heat a skillet over high heat. Remove the lamb from the dish and brown on both sides before placing back into the baking dish. Sprinkle the onions over the meat and pour in the wine and broth.
Cover the dish with foil and cook for 2 or more hours until the meat is very tender. Serve hot. Do not eat any remaining fat.
Notes Lamb chops are naturally fatty, so if any remains on the chop, discard.
*If you are on the Bone Broth Diet or the 10-Day Belly Slimdown omit the white wine and replace with an additional 1/2 cup of chicken bone broth.
This recipe pairs great with Grilled Romaine with Lemony Anchovy Dressing.
Enjoy!
Recipes
by Dr. Kellyann
on Apr 28 2022
Prep time: 5 min • Yield: 1 servings
Ingredients
1 shot Potato Vodka
2 ounce Fresh Squeezed Orange Juice
2 ounces of sparkling water (La Croix or Pelligrino)
Slice of orange
Directions
Measure and place Vodka and Orange Juice in Martini shaker with 2 ice cubes
Shake until cold. Pour in Champagne glass
Measure sparkling water and add to glass
Add one slice of orange
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
Sausage and Squash Breakfast Hash
by Dr. Kellyann
on Mar 30 2022
Prep time: 15 min • Cook time: 25 min • Yield: 2 servings
Ingredients
2 cups squash diced in 1/2" cubes (try butternut, acorn, calabaza, or any of the winter squashes)
1 cup diced mushrooms
2 cloves garlic, crushed
½ pound spicy sausage (no-sugar added), casing removed and meat diced into 1-inch cubes
1 tablespoon coconut oil
4 eggs
Salt and pepper to taste
Fresh parsley, for garnish
Directions
Preheat the oven to 375 degrees.
In a medium bowl, toss the squash, mushrooms, garlic, and sausage together.
Spread the vegetable mixture into a baking dish, making sure not to overcrowd, and bake for 25-minutes or until the veggies are tender and the sausage is browned.
While the veggie mixture is baking, heat a medium skillet over medium heat. Starting with half the oil and adding more as needed, fry the eggs, two at a time, to your desired doneness.
Remove the vegetable mixture from the oven and top with fried eggs. Garnish with parsley and salt and pepper to taste.
Recipe Courtesy of Arsy Vartanian (www.rubiesandradishes.com).
Recipes
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
by Dr. Kellyann
on Mar 16 2022
Enjoy your mocha in a mug…..as a cake! Rich in protein and collagen and loaded with intense flavors you’ll begin to think about your mocha in a new way. The texture of my collagen rich mug cakes is more cake-like than others I’ve tried thanks to baking powder. The cake will rise over the top of the mug while baking (use a really big mug to prevent it from spilling over), and will have a very moist cake-like texture. The MUG and the CAKE WILL BE EXTREMELY HOT when you remove it from the microwave. I know you’re going to be tempted to dig in, but wait a minute or two so you don’t burn yourself!
Prep time: 5 mins ● Cook time: 2½ mins ● Yield: 1 serving
Ingredients:
¼ cup almond flour
½ mashed banana (optional)
1 egg
1 scoop of Bone Broth Protein In Chocolate or 1 packet Collagen Hot Cocoa
1 packet Instant Collagen Coffee
½ teaspoon baking powder
Coconut oil pan spray
Directions: Combine all ingredients in a small bowl. Spray a large coffee mug with coconut oil. Pour in cake mix. Microwave for about 2½ minutes if you use the banana or about 2 minutes without the banana. The cake will rise up above the mug as it bakes, but will deflate when done cooking. Let cool for a few minutes before enjoying.
The mug will be extremely hot. Enjoy!
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
by Dr. Kellyann
on Feb 09 2022
The Bloody Mary goes south of the border to create this beautiful green version of the traditional drink... the Verde Tomatillo Maria!
Prep time: 5 min • Yield: 1 serving
Ingredients:
1 tomatillo, remove husks, core, and rough chop
Six ¼-inch slices cucumber
1 to 2 slices jalapeno pepper, seeded
1 packet of Dr. Kellyann's Powdered Bone Broth
1 teaspoon freshly squeezed lime juice
Dash or more tabasco or your favorite hot sauce
Dash freshly ground pepper
Dash Celtic or pink Himalayan salt
2 sprigs fresh cilantro
ice cubes
1 ½ ounces tequila
Cilantro, cucumber, lime wedge, or jalapeno pepper for garnish (optional)
Directions: Combine all ingredients except vodka and ice in a blender and process until smooth. Fill a tall glass with ice, add tequila, cocktail mix, and stir. Garnish with cilantro, cucumber, lime wedge, or jalapeno pepper.
Salud!
Recipes
by Dr. Kellyann
on Feb 03 2022
Prep time: 10 min • Cook time: 1 hr • Yield: 16-18 pieces
Ingredients
2 ½ pounds chicken wings
¼ cup ghee, melted
½ cup fresh lime juice (approximately 3-4 medium limes)
2 teaspoons lime zest (approximately 2 medium limes)
2 teaspoons minced garlic
2 tablespoons chipotle in adobo (about ½ tablespoon chipotle and 1 ½ tablespoons sauce)
½ teaspoon salt
1 teaspoon ground cumin
1 teaspoon coconut nectar
Directions
Preheat oven to 350 degrees F and place rack in the center of the oven.
Disjoint wings and cut into 3 pieces. Keep the tips for stock or discard.
Place wings on a sheet pan and season with salt and pepper.
Bake wings for approximately 45 minutes until they are starting to turn golden.
While wings are baking mix remaining ingredients in a glass bowl.
Remove wings from oven, and while still warm, place in the bowl of marinade and mix well to coat wings. Marinade for at least 30 minutes or up to one hour at room temperature.
Preheat broiler to low, return wings to sheet pan, and broil for about 7 minutes, turning once, until wings are golden brown. If you prefer to finish the wings on the grill, heat grill to medium high and grill turning as needed for about 7 – 10 minutes. When you first put the wings on the grill, they may flame. Quickly move wing to another area to avoid over charring.
Optionally, top with chopped cilantro and serve immediately.
Tips Chipotle in adobo is found in most grocery stores in the Hispanic section. It is a canned product containing chipotle chili peppers in a thick, rich sauce, adobo.
Notes Everyone’s taste for spicy hotness varies. If you want the wings hotter, use more chipotle in adobo. Taste the marinade as you mix it to adjust the heat.
Here’s a fun food fact: Chipotles are actually smoked jalapeño peppers. They impart a smoky, earthy spiciness to food. These jalapeño are not harvested until they turn very dark red and lose much of their moisture. They are then smoked in special smoker units for several days and stirred often allowing the smoke to penetrate the pepper.
At the end of the smoking process, the peppers have become brown and dried. At this point they can be used as they are, ground into a powder, or canned as chipotle in adobo which is a lightly seasoned sauce containing vinegar and paprika. Adobo is a Spanish word meaning marinade, sauce, or seasoning.
Recipes
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
Dr. Kellyann's Pork Chili Recipe
by Dr. Kellyann
on Feb 03 2022
As seen on Good Morning America! As I said on the show, this pork chili is PERFECT for Super Bowl parties, tailgating, and any winter get-together and is a prime example of how EASY and DELICIOUS it is to lose weight and get healthy on my Bone Broth Diet.
Order your copy today.
Prep Time: 15 minutes Cook Time: 45 minutes YIELD: 4 servings
1 tablespoon olive oil
1 pound pork tenderloin, cubed
1 teaspoon Celtic or pink Himalayan salt
1⁄2 teaspoon freshly ground black pepper
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
4 ounces mixed mushrooms, sliced
1 jalapeño pepper (optional), seeded and minced (wear gloves when handling)
1 can (28 ounces) crushed tomatoes
1 cup Beef Bone Broth
1 teaspoon ground cumin
1⁄2 teaspoon dried oregano
2 or 3 scallions, thinly sliced In a large pot, heat the oil over medium heat.
Season the pork with the salt and pepper, add to the pot, and brown on all sides, about 2 minutes per side. Remove the meat from the pot. Add the onion and garlic to the pot and cook until softened, about 4 minutes. Add the bell pepper, mushrooms, and jalapeño (if using) and cook until beginning to soften, 3 minutes more.
Return the meat to the pot and add the tomatoes, broth, cumin, and oregano and bring to a boil. Reduce the heat and simmer until thickened, about 30 minutes. Season to taste with salt and black pepper. Serve topped with scallions. Try it for the big game. And always remember, if you don’t have time to make your own bone broth, visit my store and I'll deliver some to you!
Recipes
Celery Root and Lemongrass Soup
by Dr. Kellyann
on Jan 12 2022
PREP TIME: 10 MINUTES • COOK TIME: 60 MINUTES
Ingredients:
1 leek, washed and thinly slice
2-inch piece of ginger
3 garlic cloves, smashed and stems removed
1 poblano pepper, seeds removed and roughly chopped
1 large celery root, peeled and roughly chopped
6 packets Dr. Kellyann’s Thai Lemongrass Bone Broth
Salt to taste
Cilantro to garnish
Directions:
Remove stem and green part of leek. Wash thoroughly and thinly slice. Slice strips of the poblano, removing the seeds. Cut into 1-inch pieces. Peel away the outer skin of the ginger and thinly slice. Lightly smash garlic cloves and remove outer skin and stems.
Bruise the lemongrass with the flat side of your knife. Remove the stem and outer fibrous layers. Thinly slice.
Cut the root and stem off the celery root, creating two flat surfaces. Carefully trim off the outer skin with your knife. Cut in half and continue to cut each piece in half until you have roughly 1- to 2-inch pieces. Transfer to a bowl and toss with the juice of half a lemon.
Preheat a large dutch oven or pot to medium heat. Add 2 tbsp of neutral oil, leeks, and poblano. Sauté until lightly browned and softened, about 3 to 4 minutes. Add the celery root and sauté until lightly browned, another 3 to 4 minutes. Add the remaining lemongrass, ginger, and garlic and sauté for 1 to 2 minutes. Cover with water or vegetable stock and bring to a boil.
Once boiling, reduce heat to low and cover. Cook for 45 minutes to 1 hour or until celery root is extremely tender. Season lightly with salt. Use a blender or immersion blender and process until smooth. Taste and adjust for seasoning.
Garnish with cilantro.
Recipes
by Dr. Kellyann
on Jan 10 2022
Warm up with a comforting bowl of French Onion Bone Broth Soup, where rich, savory flavors meet the goodness of bone broth for a hearty, gut-friendly meal that’s as nourishing as it is delicious.
Recipes
My Top 3 Smoothie Recipes for the New Year
by Dr. Kellyann
on Jan 05 2022
Dr. Kellyann’s Favorite Smoothies
New Year’s resolutions can be daunting. From dropping a few extra pounds to cutting back on social media to ditching alcohol for Dry January…The resolutions are endless!
Now, these are all reasonable goals, don’t get me wrong. But when you set resolutions that demand drastic changes to your lifestyle, you can end up falling short of your goals and feeling majorly frustrated.
To help you stay on track, I’m kicking off the New Year with my Weekly Recipe Roundup! That’s right — for the entire month of January, I’m recapping the DKA Community’s favorite flavorful recipes (along with a few you haven’t seen before).
They’re delicious and designed to keep you energized on chilly, dreary days! So, get out your blender because this week is all about my go-to smoothie recipes!
So…are you ready to drink up? Here are your recipes.
Chocolate Raspberry Smoothie
If you crave chocolate as much as I do, here’s the good news: You CAN start the day with your favorite sweet treat and feel fantastic! This lightly sweetened smoothie is packed with fresh fruit and Chocolate Bone Broth Protein to keep you full and help you fight those cravings.
Get the recipe
Ginger Mango Smoothie
This nutrient-packed smoothie is a staple in my Cleanse & Reset program. That’s because ginger combined with mango is not only warming and scrumptiously tangy but also packs a one-two punch against aging and digestive issues! And it’s all thanks to the beta-carotene and vitamin C found in the mango, as well as the collagen protein.
Get the Recipe
Icy Mocha Kefir Smoothie
Give your Monday mornings a little extra oomph with my Iced Mocha Coconut Milk Kefir Smoothie. Each sip is incredibly creamy, full of that rich, robust coffee flavor (without the caffeine crash), and deliciously bittersweet. (Pro tip: it pairs perfectly with my Collagen Coffee!)
Get the Recipe
Is your mouth watering yet? Whether you’re in the mood for something savory — or something sweet — I guarantee these smoothies will delight your taste buds! And the best part? They’re a simple (and delicious) way to get your daily dose of collagen protein. Trust me — once you give these recipes a try, you’ll reach for them all year long.
Sending you my big Italian kiss,
