Recipes
Recipes
by Dr. Kellyann
on Dec 17 2021
This delicious soup is perfect for any season and can be enjoyed on any Dr. Kellyann plan.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 15 min • Cook time: 25 min • Yield: 4 to 6 servings
Ingredients
2 tablespoons ghee or pasture-raised butter
1 garlic clove, minced
2 leeks, white and pale green parts only, thinly sliced
4 cups homemade chicken bone broth or Dr. Kellyann Bone Broth
1/2 cup canned unsweetened full-fat coconut milk
3 cups cauliflower florets
1/2 teaspoon dried thyme
1 teaspoon Celtic or pink Himalayan salt
1/2 teaspoon freshly ground black pepper, plus more for serving
1/2 teaspoon arrowroot powder, blended with 1 tablespoon water, plus more if needed
Directions
In a large stockpot, melt ghee over medium-high heat. Add garlic and leeks, and reduce heat to medium-low. Cook, stirring, for 6 to 8 minutes, until softened.
Raise heat to medium-high and add bone broth, coconut milk, cauliflower, thyme, salt, and pepper. When soup begins to simmer, reduce heat to medium-low and simmer for 15 to 20 minutes, until cauliflower is cooked through.
Purée with an immersion blender, blender, or food processor until smooth and creamy. Return to stockpot and stir in arrowroot mixture. Simmer for 3 to 5 minutes, until soup thickens, adding more arrowroot if a thicker soup is desired. Serve warm, garnish with freshly ground black pepper.
Dr. Kellyann Diet & Program Compatibility
This soup is compatible with:
10-Day Belly Slimdown
Bone Broth Diet
Cleanse and Reset
80/20 Maintenance/Bone Broth Lifestyle
Recipes
Slow Cooker Low-Carb White Chicken Chili
by Dr. Kellyann
on Dec 14 2021
This light (yet filling!) chicken chili is packed with complex flavors and aromatic spices to make your taste buds jump for joy. And the best part is, it keeps you full for hours!
Prep time: 15 min • Cook time: 8 hrs on low or 4 hrs on high • Yield: 4-6 servings
Ingredients:
4 boneless, skinless chicken breasts 2 boneless skinless chicken thighs
4 cups Chicken Broth
2 cloves garlic, minced
1 medium onion, diced 2 medium poblano peppers, diced
1 (4-ounce) can diced green chilies, with liquids
1 teaspoon ground cumin 1 teaspoons ground coriander
½ teaspoon chili powder ½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
Lime wedges
½ cup cilantro, coarsely chopped
Directions:
Combine all ingredients in a 4- to 6-quart slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. When done, remove chicken with a slotted spoon, shred with two forks, and return to the pot. Serve with lime wedges and cilantro. Optionally serve with cauliflower “rice”, or ½ cup white rice if you are on the maintenance plan. And if you want the extra fat-melting, gut-healing, wrinkle-erasing power of collagen--make sure you use my broth.
Enjoy!
Recipes
by Dr. Kellyann
on Dec 13 2021
Poke is a traditional Hawaiian dish with roots in Japan. It is made from raw ahi tuna that has been marinated in coconut aminos and other aromatics. Poke is usually served as a “poke bowl,” which includes a base of rice (cauliflower rice for Bone Broth Diet followers) accompanied by sliced or diced vegetables such as cucumber, jalapeño peppers, radishes, avocado, red onion or scallions, tomatoes, cabbage, or lightly steamed broccoli.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 15 min • Yield: 4-6 servings
Ingredients
For poke marinade:
¼ cup coconut aminos, plus extra for serving
1 tablespoon toasted sesame oil
2 tablespoons freshly squeezed lime
1 tablespoon freshly squeezed orange juice
1 teaspoon or more Sriracha or ½ teaspoon or more crushed red pepper flakes
1 tablespoon toasted sesame seeds
1 green onion, white and green parts, very thinly sliced
1 pound fresh ahi tuna, preferably sushi grade, cut into ¼- to ½-inch chunks
Accompaniments (select as many of these ingredients as you like):
Cauliflower rice
Cucumber, diced
Jalapeño peppers, sliced into rounds or minced
Radishes, sliced into rounds
Avocado, diced
Red or green onions, thinly sliced
Tomatoes, diced
Cabbage, shredded
Broccoli florets, blanched and chilled
Coconut aminos
Directions
Whisk together aminos, oil, lime juice, orange juice, Sriracha/red pepper flakes, sesame seeds, and green onions in a nonreactive bowl. Add the tuna and mix together so all the tuna is coated with the sauce. You can serve immediately or marinate in the refrigerator for up to 2 hours.
Build a poke bowl by starting with ½ cup or more cold or room temperature cauliflower rice, optionally sprinkled with coconut aminos. Top with poke and any combination of sliced or diced vegetable accompaniments. You can also serve in a lettuce cup or over cauliflower rice. Enjoy this poke on the day that it is made.
Notes Aluminum, copper, iron, and steel (not ‘stainless’ steel) are all reactive to acidic or alkaline foods. Glass, stainless, and ceramic are nonreactive.
Buy your tuna fresh from a reputable market. If possible, try to get sushi-grade ahi. Tell the vendor you will be serving the fish raw. Don’t be shy about asking questions so you get the freshest fish possible. Almost all fish is frozen on the fishing boat as soon as it is caught, so it’s best not to refreeze it after purchasing.Poke is sometimes accompanied by a hot and spicy mayonnaise. To make this sauce, combine ½ cup avocado mayonnaise with 1½ tablespoons Sriracha. Optionally add 1 teaspoon coconut aminos for more umami flavor.
Raw fish should be eaten on the day it was prepared.
Dr. Kellyann Diet & Program Compatibility
This dish is compatible with:
Bone Broth Diet
10-Day Belly Slimdown (as one of your meals)
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Nov 10 2021
The convenience of mug cakes can't be beaten! Here's a delicious apple-cinnamon version you can use for breakfast or for a fabulous single-serving dessert.
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Prep time: 5 min • Cook time: 2 1/2 min • Yield: 1 serving
Ingredients
1/4 cup almond flour
1/4 cup unsweetened applesauce
1 egg
1 packet Dr. Kellyann Vanilla Almond Collagen Shake or 1 scoop Dr. Kellyann Vanilla Bone Broth Protein (or 15 to 25 grams of high-quality vanilla collagen protein powder)
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
Coconut oil or cooking spray
Directions
In a small bowl, combine the flour, applesauce, egg, collagen powder, cinnamon, and baking powder. Spray a large coffee mug with coconut oil. Pour in the batter. Microwave on high for about 2 1/2 minutes. The cake will rise in the mug as it bakes, but will deflate when done cooking. Let cool for a few minutes before enjoying. Caution: The mug will be extremely hot.
Dr. Kellyann Diet & Program Compatibility
This yummy treat is compatible with:
80/20 Maintenance/Bone Broth Lifestyle
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
by Dr. Kellyann
on Oct 15 2021
Nothing says "comfort food" quite like a roast simmering in a silky bone broth base and enhanced with flavorful herbs and fresh apples. Give this cozy recipe a try... I have a feeling it'll become a new favorite.
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Prep time: 10 min • Cook time: 4-9 hours • Yield: 4 servings
Ingredients
1 large Honeycrisp apple, or apple of your choice, cored and diced
1 medium red onion, chopped
3 cloves garlic, minced
2 cups homemade bone broth OR 2 packets Dr. Kellyann French Onion Bone Broth + 16 ounces water
2 tablespoons apple cider vinegar
Celtic or pink Himalayan salt and freshly ground black pepper to taste
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon herbs de Provence
1/2 teaspoon ground ginger
1/2 teaspoon cumin
2 pound beef pot roast
Directions
Combine all ingredients in a crock pot or slow cooker. Cook on low for 8 to 9 hours or high for 4 to 5 hours, or until the roast is cooked through and easily shreds.
Stir to break apart the roast and combine the stew ingredients.
Dr. Kellyann Diet & Program Compatibility
This dish is compatible with:
Bone Broth Diet
10-Day Belly Slimdown (as one of your meals)
80/20 Maintenance/Bone Broth Lifestyle
Recipes
Creamy Pumpkin Soup With Indian Spices
by Dr. Kellyann
on Oct 11 2021
When autumn shows her glorious colors, we think of all things pumpkin, and this soup is no exception. It's a hearty, warming, and aromatic soup perfect for the cooler days. It's also fabulous the next day, after the spices have had time to meld and mingle, enhancing the flavors even more.
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Prep time: 20 min • Cook time: 25 min • Yield: 4 servings
Ingredients
1 tablespoon coconut oil, ghee, or pasture-raised butter
1 medium onion, diced (about 1 1/2 cups)
2 garlic cloves, minced
2 celery stalks, roughly chopped
1-inch piece fresh ginger, peeled and minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/2 teaspoon red pepper flakes
2 (15-ounce) cans pumpkin (not pie filling), or about 4 cups roasted pumpkin
4 cups homemade chicken bone broth or Dr. Kellyann's Liquid Chicken Bone Broth, OR 4 packets powdered Bone Broth and 32 ounces of water
1 (15-ounce) can unsweetened full-fat coconut milk
1 1/2 teaspoons Celtic or pink Himalayan salt
2 tablespoons toasted pumpkin seed, for garnish (optional)
Directions
In a large stockpot, melt coconut oil over medium heat. Add onion, garlic, and celery, and sauté for 3 to 5 minutes, until onions are translucent. Add ginger, cumin, coriander, cardamom, and red pepper flakes. Cook for about 5 minutes, or until spices are fragrant.
Add pumpkin and bone broth, and bring to a simmer. Reduce heat to low and let simmer for 15 to 20 minutes.
Puree mixture until smooth. (Please use caution when blending hot liquids!) Return mixture to stockpot, stir in coconut milk, and warm through. Add salt and pepper and taste to adjust the seasoning. Serve immediately. Garnish with a few toasted pumpkin seeds (if using).
Dr. Kellyann Diet & Program Compatibility
This soup is compatible with:
Cleanse and Reset
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Oct 11 2021
Tastes like a pumpkin pie with a little citrus zip.
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water (Those on the 80/20 Maintenance Plan/Bone Broth Lifestyle Plan can use unsweetened coconut milk, almond milk, or coconut water)
2 tablespoons coconut cream or ¼ cup full-fat coconut milk (optional for those on Maintenance; adds creaminess)
1 packet Dr. Kellyann Orange Cream Collagen Cooler
½ cup canned pumpkin (not the pumpkin pie filling)
½ teaspoon pumpkin pie spice (or more, to taste)
¼ teaspoon pure vanilla extract
Ice (optional; add to blender or pour shake over ice)
Cinnamon to garnish (optional)
Directions: Add all ingredients to blender and blend until frothy. Top with a dash of cinnamon, if desired.
Note: For a post-workout shake, coconut water is a good choice.
Add-ins: To add even more nutrients to your shake, you can add 1 tablespoon of any of the following.
Flax seeds add fiber, protein, and omega-3s
Chia seeds add fiber and protein
Hemp seeds add a nutty flavor and protein
Greens such as spinach, kale, chard, parsley, etc. add vitamins, minerals, and fiber
Recipes
by Dr. Kellyann
on Sep 28 2021
Chermoula sauce is a luscious fresh herb sauce enhanced with lemon, garlic, and warming spices from the Middle East. (Think chimichurri with a Middle Eastern slant.) It makes a fabulous topping for fish, chicken, or meat, and can also serve as a marinade.
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Prep time: 5 min • Cook time: 25 min • Yield: 4 servings
Ingredients
For the Sauce:
½ cup fresh cilantro
½ cup fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 small garlic clove, finely grated
½ teaspoon lemon zest, finely grated
½ teaspoon ground cumin
½ teaspoon paprika
Pinch cayenne
⅛ teaspoon Celtic or Pink Himalayan salt
1 to 2 tablespoons water for thinning the sauce (optional)
For the Bowl:
1 or more cups cauliflower rice
2 cups baby spinach, loosely packed
2 roasted plum tomatoes (see Notes)
4 to 6 ounces grilled beef, lamb, chicken, shrimp, or fish
Directions
Make sauce:
In a food processor or blender, pulse cilantro, parsley, and lemon juice until you have a coarse paste. Add oil, garlic, lemon zest, cumin, paprika, cayenne, and salt and pulse just to combine. (You can also chop the greens by hand and whisk the ingredients together in a bowl.) Add a little water if you want the sauce thinner.
Compose the bowl:
Toss cauliflower rice and spinach together with half the chermoula sauce. Warm in the microwave until heated through, 2 to 3 minutes, depending on your microwave’s power. Top with roasted tomatoes, grilled meat/poultry/fish, and finish with remaining chermoula sauce.
Notes: You can often buy roasted tomatoes in larger stores that have an olive bar or you can easily make them. Keeping roasted tomatoes on hand will enhance many dishes with a deep, hearty tomato flavor, and they’re quick and easy to make. Just preheat your oven to 375ºF. Line a baking sheet with parchment. Start with about 2 pounds of Roma/plum tomatoes. Slice them in half vertically and scoop out and discard the seeds. Toss in 1 tablespoon olive oil, lay cut-side up on the parchment and sprinkle on salt. Bake for about 40 minutes. Raise the heat to 400ºF and roast for another 20 minutes until the tomatoes are caramelized. They’ll store in the refrigerator for about 5 days or freeze for up to 6 months.
Dr. Kellyann Diet & Program Compatibility
This dish is compatible with:
Bone Broth Diet
10-Day Belly Slimdown
80/20 Maintenance
Enjoy!
Recipes
Mushroom and Scallion Egg Roll-Ups
by Dr. Kellyann
on Sep 24 2021
This lovely and low-carb dish stars eggs cooked crepe-style and rolled around sautéed mushrooms and scallions. It's the perfect breakfast to serve when company comes, since it always makes a big impression.
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Prep time: 5 min • Cook time: 25 min • Yield: 4 servings
Ingredients
10 teaspoons ghee
8 ounces shiitake caps, sliced
2 scallions, thinly sliced
1 clove garlic, minced
Celtic or pink Himalayan salt, to taste
Freshly ground black pepper, to taste
4 large eggs
2 scoops Dr. Kellyann Complete Collagen Protein (optional)
Directions
In a small (8-inch) skillet, heat 2 teaspoons of the ghee over medium heat. Add the mushrooms, scallions, garlic, and a pinch of salt and pepper. Cook, stirring, until the mushrooms are golden around the edges, about 8 minutes. Transfer to a bowl and keep warm.
Crack an egg into a bowl and, if using, add 1/2 scoop of the Complete Collagen Protein. Add a pinch of salt and pepper and whisk thoroughly to combine.In the same pan, melt 2 teaspoons of the ghee over medium-low heat and pour in the beaten egg, swirling the pan to spread out to the edges. Cook until set, about 2 minutes. Top with one-quarter of the mushroom mixture and roll onto a plate. Repeat with the remaining ghee, eggs, and mushroom mixture.
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: You may enjoy this as your nighttime meal. You may also swap out the mushrooms and scallions for any other non-starchy veggies.
Bone Broth Diet: You may swap out the mushrooms and scallions for any other non-starchy veggies.
80/20 or Bone Broth Lifestyle: You may add nutritious starchy veggies (such as sweet potato), or swap out the mushrooms and onions for veggies of your choice.
Recipes
Blackberry and Blueberry Bone Broth Popsicles
by Dr. Kellyann
on Aug 19 2021
Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds
Ingredients:
¼ cup water
6 ounces blackberries, fresh or frozen
2 cups chicken bone broth
6 ounces blueberries, fresh or frozen
½ cup freshly squeezed lemon juice, about 4 to 5 lemons
Stevia or monk fruit to taste
Directions: Add water and blackberries to a blender. Blend until berries are completely pureed. Pour through a fine mesh strainer to remove seeds. Return to blender with remaining ingredients and blend until combined. Taste as you add stevia or monk fruit to desired sweetness.
Pour into 3-ounce popsicle molds, insert sticks, and freeze until frozen solid. Remove from mold and enjoy. Note: Sometimes it’s easier to unmold the popsicles all at once. If so, you can wrap them individually in wax paper and store in the freezer. If you don’t have popsicle molds, use 3-ounce disposable paper cups. Freeze for 45 minutes to an hour, insert sticks, and freeze until solid.
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: 1 serving is an acceptable substitution for grapefruit on your Slim Plate Meal.
Bone Broth Diet: 1 serving is an acceptable substitution for your fruit serving on eating days.
Cleanse and Reset: 1 serving is an acceptable substitution for your Collagen Smoothie.
Enjoy!
Recipes
by Dr. Kellyann
on Jul 28 2021
This delicious and refreshing chilled soup is perfect for warm nights and even warmer days. Scroll down for Dr. Kellyann diet/program compatibility.
Click here to see this recipe in action on TikTok!
Prep time: 30 min • Yield: 4 servings
Ingredients
5 cups watermelon, peeled, seeded, and roughly chopped, plus 1 cup cut into 1⁄4- to 1⁄2-inch dice
1 cup homemade chicken/beef broth or Dr. Kellyannʼs Chicken Bone Broth
1⁄2 English cucumber, peeled, seeded, and diced
3⁄4 cup celery, diced (about 2 ribs)
3⁄4 cup red bell pepper, diced (1 medium red pepper)
1⁄4 cup red onion, diced (1⁄2 small red onion)
1 tablespoon fresh mint leaves, minced
2 tablespoons fresh parsley, minced
3 tablespoons freshly squeezed lime juice (about 1 lime)
11⁄2 tablespoons sherry vinegar
1 tablespoon jalapeño pepper, seeded and minced (1 small pepper)
Mint leaves for garnish (optional)
Directions
Puree 5 cups of watermelon plus the broth in a blender until mixture is smooth. Pour through a fine mesh sieve into a large bowl and discard pulp. You should have about 4 cups of strained liquid.
Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeño, and remaining cup of chopped watermelon to blended liquid. Stir to combine.
Cover and refrigerate until well chilled, at least 1 hour. Garnish with mint (optional). Gazpacho should be eaten within 1 day.
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: 1 serving is an acceptable substitution for grapefruit on your Slim Plate Meal.
Bone Broth Diet: 1 serving is an acceptable substitution for your fruit serving on eating days.
Cleanse and Reset: 1 serving is an acceptable substitution for your Collagen Smoothie. We recommend you add an additional 8 ounces of bone broth or a scoop of plain collagen to the serving, and then blend or puree like a smoothie.
Recipes
by Dr. Kellyann
on Apr 27 2021
There's nothing better than gathering with friends to share this delicious collagen punch recipe.
Recipes
Vegetarian Potassium-Rich Broth
by Dr. Kellyann
on Apr 15 2021
Vegetarian Potassium-Rich BrothIf you are vegetarian you can lose weight on the Bone Broth Diet, but bone broth is replaced with a potassium-rich vegetable broth. Leafy greens, sweet potatoes, spinach, and zucchini are all potassium-rich vegetables that you can use to create a nourishing broth. Prep time: 20 minutes • Cook Time: 2 hours • Yield: 12 cups
Ingredients:
2 medium or 1 large sweet potato/yam, scrubbed and cut into 2-inch pieces
1 bunch Swiss chard, cut into 2-inch pieces including the stems, about 6 leaves
2 to 3 big handfuls spinach, about ½ to ¾ of one 5-ounce box/bag
3 medium zucchini, cubed into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
2 to 3 plum tomatoes, quartered (optional)
1 medium onion or 1 leek, cut the onion into wedges; slice the white part of the leek in 2-inch pieces
½ bunch parsley
2 cloves garlic, smashed
2 to 3 teaspoons salt
1 teaspoon ground black pepper or 8 whole peppercorns
2 bay leaves
1 or more tablespoons of coconut aminos (optional)
Directions: Wash all the vegetables well and put all ingredients except for the coconut aminos into a large kettle. Cover with 1 gallon of filtered or bottled water. Put on high heat and bring to a boil, immediately reduce the heat to low, cover, and simmer for about 2 hours. When done, let cool, strain, and optionally add coconut aminos, one tablespoon at a time to taste. Store broth in the refrigerator in glass jars or covered containers. It will stay fresh in the refrigerator for about 4 to 5 days. If you are not using immediately, freeze for up to 1 month.
Note: You can also cook in a slower cooker for about 8 hours on low. You can make half a recipe if you want a smaller amount.
Recipes
by Dr. Kellyann
on Apr 07 2021
Prep time: 5 min • Cook time: 20-25 min • Yield: 4 servings
Click here to see this recipe in action on TikTok!
Ingredients
1 tablespoon + 1 teaspoon coconut oil, melted
2 scallions, white and green parts, chopped
2 handfuls of fresh baby spinach, chopped (about 2 cups)
8 eggs
1/2 teaspoon Celtic or pink Himalayan salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg (optional)
Directions
Preheat the oven to 350°F. Brush 8 cups in a muffin pan with the melted coconut oil.
Divide the scallions and spinach among the cups. The spinach will likely pop up over the top of the cups until you add the eggs. Crack 1 egg into each cup. Sprinkle with salt, pepper, and a dash of nutmeg, if using. Alternatively, if you want scrambled eggs, whisk the eggs together in a bowl along with the salt, pepper, and nutmeg, if using, before pouring into the cups.
Bake for about 20 minutes for scrambled eggs or for 23 to 25 minutes for eggs with soft yolks. Remove from the pan and serve.
Notes:
Nutmeg is a great accent for eggs and spinach.
Serve with hot sauce or any of the Bone Broth Diet salsas.
These cups can be made ahead and refrigerated.
Variations:
Add a handful of sliced mushrooms.
Brown 1/2 pound lean ground beef, drain well, and divide among the egg cups before baking.
Sprinkle a dash of smoked paprika in each cup for a smoky flavor.
Add a pinch of your favorite herbs or garlic powder.
Stir in a dash of hot sauce or ground red pepper to add heat.
Recipes
by Dr. Kellyann
on Apr 07 2021
Enjoy a delicious strawberry protein shake made with vanilla bone broth.
Recipes
by Dr. Kellyann
on Apr 06 2021
Say hello to everyone's favorite culinary delight—meatballs! And why wouldn't they be? Whether it's a casual dinner or a fancy party, these bite-sized wonders never fail to steal the show. They're also great for a quick lunch over some veggies.Imagine this (I bet you can already taste it!): Juicy ground beef, a dash of spices, and a hit of veggies wrapped up in a delightful spherical package. And the best part? They are super easy to prepare!Now, the recipe I'm going to share yields 12 servings, but this convenient recipe is very easy to double—or even triple—the portions if you're prepping for your upcoming party. A whopping 36 meatballs? No sweat!
Prep time: 20 min • Cook time: 25-30 min • Yield: 12 servings
Ingredients
2 pounds ground beef
2 tablespoons pepper
½ teaspoon cayenne pepper
½ teaspoon chili pepper
2 teaspoon coconut oil
¼ cup minced onion
¼ cup minced celery
¼ cup minced carrot
¼ cup minced walnuts
Directions
Preheat the oven to 425 degrees. Line an 11-x 17-inch rimmed baking pan with parchment paper.
In a medium mixing bowl, combine the beef, pepper, cayenne, and chili powder. Use your hands to mix well.
Melt the coconut oil in a large skillet over medium heat; add the onions, celery, and carrots and cook until they're translucent, about 4-minutes. Add the walnuts and sauté for an additional 2-minutes.
Set the onion mixture aside until it's cooked enough to handle. Combine the cooled mixture with the meat and form it into 24 meatballs, roughly 1-inch in size.
Place meatballs on the lined baking pan and bake 25- to 30-minutes.
Notes These meatballs are the best grab and go snacks! Freeze these and stock up.
Recipes
by Dr. Kellyann
on Aug 14 2020
Chia and coconut milk marry in a creamy pudding that pairs beautifully with fruit. In this recipe, I've gone tropical—but feel free to experiment with any fruits you like.
Prep Time: 15 min | Chill Time: 1 hour | Yield: 2 servings
Ingredients:
2/3-1 cup canned coconut milk, well stirred
1 scoop Dr. Kellyann's Complete Collagen Protein
3 tbs chia seeds
1 tsp vanilla extract
1/2 mango
1/4 cup chopped fresh pineapple
1/4 cup chopped fresh papaya
1 tbs unsweetened coconut flakes, toasted (optional)
Directions:
In a medium bowl or jar with a lid, combine the coconut milk, chia seeds, and vanilla and stir well. Cover and refrigerate for 1 hour or overnight.
Divide the pudding between 2 small bowls. Top with mango, pineapple, papaya, and coconut flakes * (if using).
Recipes
by Dr. Kellyann
on Jun 25 2020
Ingredients:
1 cup unsweetened coconut (refrigerated) or almond milk
2 tablespoons coconut cream or 1⁄4 cup full-fat coconut milk
1 packet Vanilla Collagen Shake or 1 scoop Vanilla Bone Broth Protein
1⁄2 teaspoon natural lemon extract
1 teaspoon fresh lemon juice
Ice, add to blender or pour shake over ice (optional)
Directions
Pour liquids into blender first, then add all other ingredients. Blend well. Optionally, top with a little lemon zest.
Note: For a post-workout shake, coconut water is a good choice.
Add-ins: To add even more nutrients to your shake, you can add 1 tablespoon of any of the following:
Flax seeds add fiber, protein, and omega-3’s
Chia seeds add fiber and protein
Hemp seeds add a nutty flavor and protein
Greens such as spinach, kale, chard, parsley, etc. add vitamins, minerals, and fiber
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: Can be used for your Collagen Smoothie.
Bone Broth Diet: Can be used as a meal replacement for breakfast. If using a a meal replacement do not consume any other fruit outside the recipe.
Cleanse and Reset: Can be used for your daily Collagen Smoothie
Enjoy!
Recipes
by Dr. Kellyann
on Feb 18 2020
Prep Time: 5 min | Cook Time: 20 min | Yield: 4 servings
Portions: 1 vegetable, 1/2 fat
Ingredients
1 or more pounds asparagus, tough ends trimmed
1 clove garlic, minced
2-3 teaspoons lemon peel
2 teaspoons coconut oil, melted
Celtic or pink Himalayan salt
Ground black pepper
1 cup lemon juice (optional)
Directions
Preheat the oven to 425°F. Line a baking sheet with parchment.Place the asparagus in a single layer on the prepared baking sheet. Sprinkle on the garlic and lemon peel, then drizzle with the coconut oil and season with the salt and pepper. Bake for 15 to 20 minutes.
When you remove the asparagus from the oven, top it with the lemon juice, if using.
Notes: This is a great recipe to double. It’s quick and easy, and the leftovers are terrificwith eggs or tossed into a salad.
Enjoy!
