Recipes
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
6 Refreshing Drink Recipes to Spruce Up Your Summer Soiree
by Dr. Kellyann
on Jul 19 2021
Hello, Summer!
Long days, warm breezes, and a bit of relaxation. (You are taking time to relax, right?!) Summer is the season where any excuse to lounge with a cool, refreshing drink is a good excuse.
Are you with me on this?
Over the years, I’ve put together some delicious summer drink recipes and I figured it would be helpful to group them all in one place for you. You can use this recipe roundup to host a Porch Party Summer Soiree with your friends and neighbors, or simply take time for yourself and a good book. (Or podcast!)
Dr. Kellyann’s Summer Drink Recipe Roundup
This roundup is a mix of cocktails and mocktails, with each recipe featuring at least one of my favorite health-boosting secret weapons. This way, you get a shot of detoxification and energy support along with your hydration… and chillaxation.
What’s more, these summer drinks are not only delicious, they’re easy on the eyes. (The Sunrise Smoothie is so pretty!) I have no doubt they'll dazzle your whole crew... even if your crew is just a party of one.
So… are you ready to drink up? Here are your recipes.
Non-Alcoholic Summer Drinks (aka Mocktails)
Sunrise Smoothie — This fruity two-layer smoothie combines my Orange Cream Collagen Cooler, fresh mango, and strawberries for a tropical flavor you’ll love.
Raspberry Sorbet — This one isn’t technically a drink, but who can pass up a bowl of delicious sorbet on a hot summer afternoon? Especially when it's made with my Orange Cream Collagen Cooler. No one, that’s who!
Raspberry Sorbet Smoothie — Same zingy taste as the Raspberry Sorbet, but in smoothie form.
Lemon Mojito Mocktail — Nothing says summer better than a cooling, citrus sip. And my twist on this minty favorite also refreshes and rejuvenates your skin with my beloved Lemon Sips.
Alcoholic Summer Drinks (aka Cocktails)
Bloody Mary — If you’re a fan of savory drinks, this spin on the classic Bloody Mary is for you. The secret ingredient? My signature Bone Broth, of course!
Sangria Lemonade — We both know it wouldn’t be summer without lemonade… or wine! This recipe features my Lemon Sips and your favorite white wine for the best of both worlds.
Don’t all these summer drink recipes sound delicious? I hope you discover at least one that calls your name and that you enjoy every last drop. Don’t forget to take time to enjoy every last drop of summer, too. Before you know it, we’ll be talking about pumpkin spice!
Recipes
by Dr. Kellyann
on Jul 16 2021
Nothing says summer better than a cooling, citrus sip. And my twist on this minty favorite also refreshes and rejuvenates your skin with my beloved Lemon Sips.
Ingredients:
1 scoop Lemon Sips
12-14 fresh mint leaves
7 oz coconut water
10 oz club soda (or soda of choice)
Ice cubes
Directions:
Add Lemon Sips to coconut water and mix until almost completely dissolved.
Separate mint leaves into three glasses with a splash of Lemon Sips mixture. Gently muddle ingredients together by pressing into the mint leaves with the back of a spoon. Be careful to not tear the mint leaves.
Saluti!
Recipes
by Dr. Kellyann
on Apr 27 2021
There's nothing better than gathering with friends to share this delicious collagen punch recipe.
Recipes
by Dr. Kellyann
on Apr 07 2021
Enjoy a delicious strawberry protein shake made with vanilla bone broth.
Recipes
by Dr. Kellyann
on Feb 17 2021
Ingredients:
8 to 12 ounces coffee OR 8 ounces of hot water and 1 packet Dr. Kellyann's Collagen Coffee
1 scoop Dr. Kellyann's Collagen Peptides
1 tbs coconut oil, MCT oil, ghee or grass-fed butter
Directions:
If using Collagen Coffee, dissolve into hot water, then use a large blender to combine all the ingredients.
IMPORTANT: Ensure that your blender has plenty of room for the heat to expand to avoid combustion.
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
Recipes
by Dr. Kellyann
on Jul 15 2020
Prep Time: 3 Minutes | Yield: 1 Serving
Ingredients:
1 cup water, unsweetened carrageenan-free almond milk, or unsweetened coconut milk (not canned)
1 teaspoon matcha powder (powdered green tea)
1 packet Dr. Kellyann’s Vanilla Collagen Shake
1/ 3 to 1/ 2 (14-ounce) can full-fat coconut milk
Ice (optional; add to blender or pour shake over ice)
Monk fruit sweetener or stevia for additional sweetness (optional)
Directions:
Pour the liquids into a blender, then add all the other ingredients. Blend until smooth and serve.
Recipes
Cool Watermelon Green Smoothie
by Dr. Kellyann
on Jul 14 2020
Prep time: 3 min • Yield: 1 serving
Ingredients:
½ to 1 cup water, coconut milk (not canned), or almond milk, unsweetened and carrageen-free
1 cup watermelon cubes
1 Persian cucumber or 3- to 4-inch piece English cucumber, sliced, optional
1 scoop or 1 scoop of Dr. Kellyann's Collagen Protein
1 tablespoon avocado or MCT oil or ¾ cup full-fat canned coconut milk
2 handfuls spinach, about 1 cup chopped
Stevia or monk fruit sweetener to taste, if you used unflavored collagen
Ice, add to blender or pour shake over ice, optional
Directions: Pour liquids into blender first then add all other ingredients. Blend until smooth and creamy. If shake is too think, add additional water, coconut milk, or almond milk.
Note: If you prefer a creamy smoothie use vanilla protein powder, almond or coconut milk, and canned coconut milk. If you decide on the creamy option, start with ½ cup coconut milk or almond milk. You can always add more.
If you prefer more of a slushy texture, use water, unflavored collagen, and stevia or monk fruit sweetener.
Enjoy!
Recipes
by Dr. Kellyann
on Jul 14 2020
A refreshing and fruity shake that’s especially delicious on a hot summer day. Ignore the color and enjoy the sunny flavor!
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water, coconut milk (not canned) or almond milk, unsweetened and carrageen-free
⅔ cup blueberries, optionally frozen for a creamier shake
1 scoop or 1 packet Dr. Kellyann’s Orange Collagen Cooler
¾ cup canned full-fat coconut milk
Ice, add to blender or pour shake over ice (optional)
Directions:Pour liquids into blender first then add all other ingredients. Blend well. Note: To add even more nutrients to your shake you can add one or more handfuls of greens such as spinach, kale, chard, parsley, etc. They add vitamins, minerals, and fiber.
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 May 08 2020
Prep Time: 5 min | Yield: 1 serving
Ingredients:
1⁄2 to 1 teaspoon fresh ginger, grated finely
Juice of 1⁄2 lime
1-1⁄2 ounces potato vodka
Ice cubes
Sparkling water or seltzer
Stevia to taste (optional)
Fresh mint and lime wedge to garnish
Directions:Combine fresh ginger, lime juice, and vodka in a cocktail shaker. Shake vigorously and allow the mixture to remain in a shaker for a few minutes to imbue the fresh ginger flavor into the vodka. Fill a copper mug or glass with ice, strain mixture into the mug/glass, and top with sparkling water or seltzer. Add stevia to taste and garnish.
Enjoy!
Recipes
Seared Baby Bok Choy with Mushrooms
by Dr. Kellyann
on May 08 2020
Prep Time: 10 min | Cook Time: 25 min | Yield: 8 servings
Ingredients:
2 tablespoons plus 2 teaspoons coconut oil, divided
16 baby bok choy
1-1⁄2 pounds white or crimini mushrooms, about 3 – 4 cups, sliced
Sea salt and pepper to taste
2 tablespoons toasted sesame seeds (optional)
Coconut aminos (optional)
Directions:In a large heavy skillet, heat 1 tablespoon coconut oil on medium-high heat. When the pan is very hot, sear half the bok choy for 3 to 5 minutes, turning only once. The bok choy should turn partially brown and wilt. Repeat with remaining bok choy. Remove from pan and set aside.In the same skillet, melt one teaspoon coconut oil on medium-high heat. When the pan is very hot, add half the mushrooms. When they begin to soften, remove from pan and set aside with bok choy. Remove any mushroom liquid from the pan and repeat. Season with sea salt and pepper and serve with toasted sesame seeds and coconut aminos (optional) as condiments.
Refrigerate half the vegetable mixture for tomorrow’s breakfast.
Enjoy!
Recipes
by Dr. Kellyann
on Mar 20 2020
Prep Time: 10 min | Yield: 4 servings
Ingredients:
2 cups multicolored cherry or grape tomatoes, cut in half, or 2 medium heirloom tomatoes, sliced into wedges
1 medium cucumber, peeled, seeded, and finely chopped
1/2 onion, finely chopped
10 kalamata olives
2–3 tablespoons chopped fresh basil leaves
1/2 teaspoon Celtic or pink Himalayan salt
1/8 teaspoon ground black pepper
1 tablespoon + 1 teaspoon olive oil
2 teaspoons red wine vinegar
Directions:
In a large bowl, combine the tomatoes, cucumber, onion, olives, and basil. Season with the salt and pepper. Drizzle with the oil and vinegar and toss gently.
Note: This salad gets even better as it marinates, so if you can make it a few hours ahead of time, all the better. It’s also terrific the next day, and it’s a great base for a luncheon salad. Finely chop one palm-size piece of roasted chicken breast per person and add to salad.
Enjoy!
Recipes
Roasted Broccoli with Lemon-Chile Sauce and Anchovy Crumbles
by Dr. Kellyann
on Mar 16 2020
Humble broccoli gets a chance to shine in this quick-prep recipe. The anchovies add crunch and a rich, salty flavor.
Prep Time: 5 min | Cook Time: 20 min | Yield: 4 servings
Ingredients:
2 large heads of broccoli, cut into bite-size florets
Coconut oil spray
3 tbs Ghee
1/2 tsp Celtic or pink Himalayan salt
1/2 jar (3.5-4.5 ounces) anchovies in olive oil
2 tbs coconut flour
4 cloves garlic, minced
1/4 cup Chicken Bone Broth
Juice of 1 lemon
1/2 tsp crushed red pepper flakes
Directions:
Preheat oven to 425F.
Arrange the broccoli florets on a baking sheet sprayed with coconut oil spray. Lightly spray the florets with more coconut oil and sprinkle with salt. Roast, undisturbed, until dark golden in most places, 20 to 25 minutes.
Meanwhile, in a small skillet, combine the anchovies with their oil and flour. Cook over medium heat, breaking up the mixture with a wooden spoon, until small, crunchy brown crumbs form, 7 to 8 minutes. Transfer to a plate and wipe out the skillet.
Place the skillet over medium-low heat and melt ghee. Add the garlic and cook until golden and very fragrant, about 1 minute. Add the broth, lemon juice, and pepper flakes and reduce to 1/3 cup, to 2 to 3 minutes.
Serve the broccoli drizzled with the sauce and top with the anchovy crumbles.
Tip: don't toss the broccoli stems! They have just as many nutrients as the florets.
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!
Recipes
by Dr. Kellyann
on Feb 12 2020
Prep time: 10 mins • Cook time: 35 mins • Yield: 4 servingsPortions: 1 starchy vegetable, 1 fat
Ingredients:
1 butternut or acorn squash
4 teaspoons coconut oil, melted or coconut oil spray
Ground black pepper
Cinnamon and/or nutmeg (optional)
Directions:
Preheat the oven to 425°F. Line a baking sheet with parchment.Carefully cut the squash in half. Remove and discard the seeds. Use a vegetable peeler to remove the skin. Lay the squash cut side down on a cutting board and cut into 1” cubes. In a large bowl or a resealable plastic bag, toss or shake the squash with the oil. Season with the salt and pepper.
Place the squash on the prepared baking sheet in one layer and roast for 15 to 20 minutes. Flip the pieces with a spatula or tongs and bake for 15 minutes, or until the flesh is very tender.
Enjoy!
Recipes
by Dr. Kellyann
on Jan 17 2020
Prep Time: 15 min | Cook Time: 25 min | Yield: 4-6 servings
Ingredients
2 tbs ghee or pasture-raised butter
2 cloves garlic, minced
1 small onion
4 cups Chicken Bone Broth or Dr. Kellyann's Bone Broth
1 cup canned unsweetened full-fat coconut milk
4 cups broccoli florets
1/2 tsp nutmeg
1 tsp Celtic or pink Himalayan salt
1/2 tsp ground pepper
Directions
In a large stockpot, melt the ghee over medium-high heat. Add the garlic and onion and reduce the heat to medium-low. Cook, stirring, for 6 to 8 minutes, until softened.
Raise the heat to medium-high and add the broth, coconut milk, broccoli, nutmeg, salt, and pepper. When the soup begins to simmer, reduce the heat to medium-low and simmer for 15 to 20 minutes until the broccoli is cooked through.
Purée with a hand-held immersion blender, blender, or food processor until smooth and creamy. Serve warm.
Recipes
Vitamin C Boost Green Smoothie
by Dr. Kellyann
on Dec 16 2019
Green Smoothies are great for their amazing cleansing abilities. This recipe, in particular, is loaded with nutrients to give your immune system a boost. Find this recipe and more in my new book Dr. Kellyann's Cleanse and Reset.
Ingredients:
1 cup water
Juice of 1/2 lime or lemon
1 scoop Dr. Kellyann’s Flavorless Collagen Protein
1/4 avocado
1/2 cup strawberries
1 kiwi, peeled
1/2 inch piece fresh ginger, peeled and grated
2 handfuls of kale, stems removed, chopped (about 1 cup)
Stevia or monk fruit sweetener, to equal about 2 teaspoons sugar (optional)
Ice, add to blender or pour smoothie over ice (optional)
Directions:
In a blender, combine the water, lime juice, collagen protein, avocado, strawberries, kiwi, ginger, kale, stevia (if using), and ice (if using). Blend until smooth and creamy.
Note:
If the smoothie is too thick, add more water to reach the desired consistency.
Recipes
by Dr. Kellyann
on Dec 03 2019
Ingredients
2 tablespoons ghee or pasture raised butter
1 small onion (about 1/2 cup), diced
4 to 5 cups cauliflower, 1 medium head, chopped or pulsed in food processor into rice-sized pieces (measure after it has been processed)
2 ribs celery, diced
2 medium carrots, diced
4 cups Chicken Bone Broth
1 can unsweetened full fat coconut milk, 13 1/2 to 15 ounces
1/4 cup fresh parsley, coarsely chopped
1 teaspoon fresh thyme leaves, or about 1/2 teaspoon dried
1 1/2 teaspoons Celtic or pink Himalayan salt
1/2 teaspoons freshly ground black pepper
DirectionsMelt ghee/butter in a large stockpot over medium-high heat. Add onion and reduce heat to medium-low. Sauté for three to five minutes until translucent.
Add cauliflower, celery and carrots and cook for about eight minutes until vegetables are tender.
Add bone broth, coconut milk, parsley and thyme and bring to a boil. Immediately reduce heat to low and simmer for 8 to 10 minutes to heat through. Add salt and pepper and adjust seasonings to taste. Serve immediately.
