Recipes
Recipes
by Dr. Kellyann
on Oct 29 2019
Blueberry Orange
1 scoop Dr. Kellyann's Complete Collagen Protein
1⁄4 cup blueberries
1 whole orange, sliced
2 quarts water
Cucumber Mint
1 scoop Dr. Kellyann's Complete Collagen Protein
1 whole cucumber, sliced
10 mint leaves
2 quarts water
Directions:Dissolve collagen protein powder into water. Slice and combine the fruits, vegetables, or herbs of your choice and add to water mixture.
Refrigerate for at least 2-3 hours or overnight.
Note: Add any combination of your favorite fruits and vegetables into water with a scoop of Dr. Kellyann's Complete Collagen Protein.
Recipes
by Dr. Kellyann
on Oct 17 2019
Green Smoothies are great for their amazing cleansing abilities. Here's a fresh new recipe to try. Find this recipe and more in my new book Dr. Kellyann's Cleanse and Reset.
Ingredients:
1½ to 1 cup water, coconut milk (not canned), or almond milk, unsweetened and carrageenan-free
Juice of ½ lemon
¼ avocado or 1/3 cup canned full-fat coconut milk
1 scoop Dr. Kellyann’s Flavorless Collagen Protein
1 cup fresh, frozen, or canned unsweetened pineapple chunks
5 to 6 fresh mint leaves
½-inch piece fresh ginger, peeled and grated (optional)
2 handfuls (about 1 cup) of baby spinach, chopped
Stevia or monk fruit sweetener to taste
Ice, add to blender or pour smoothie over ice
Directions:
In a blender, combine the water, lemon juice (if using), avocado, collagen powder, pineapple, mint, ginger (if using), spinach, stevia (if using), and ice (if using). Blend until smooth and creamy. If the smoothie is too thick, add more liquid of choice to reach the desired consistency.
Note:
If you prefer a creamy smoothie, use 1/3 cup coconut or almond milk, vanilla protein powder, and canned coconut milk.
If you prefer more of a slushy consistency, use 1 cup water, lemon juice, avocado, flavorless collagen, and stevia or monk fruit sweetener.
You can also substitute Flavorless Collagen Protein for our Bone Broth Protein - Vanilla if desired.
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
Strawberry Lemon Basil Detox Water
by Dr. Kellyann
on Oct 08 2019
If you're not familiar with detox water, it's any infused water that helps flush your system of toxins and improves your health. Infused water is water flavored by submerging fruit, vegetables, herbs, and spices in it. Try this Strawberry Lemon Basil Detox Water. This recipe, along with tons more, can be found in my new book Dr. Kellyann's Cleanse and Reset.
Prep Time: 5 min | Yield: 8 servings
Ingredients:
1 cup fresh or frozen strawberries
1/2 lemon, sliced
A small handful of basil, 6 to 8 leaves, scrunched in your hand (to release the aromatic oils)
3 cups or more of ice, enough to fill pitcher halfway
Enough purified water to fill a 2-quart (1/2 gallon) pitcher
Directions:
Add strawberries, lemon, and basil to a pitcher and top with the ice (this keeps the fruit and basil submerged). Fill the pitcher with the purified water. Refrigerate for at least 2 hours so the flavors can meld.
The flavors will continue to develop over time. As you drink the detox water, you can continue to add water to the pitcher until the fruit no longer infuses the water with flavor.
Recipes
by Dr. Kellyann
on Aug 06 2019
If you’re looking for alternatives to cow’s milk, that carton of almond milk in the grocery store might catch your eye. And yes—it’s a better choice for you than dairy, which is why I allow the unsweetened version on my diets (if it’s carrageenan-free, which I’ll explain shortly). But before you start using it, you need to know both the pros and the cons of this alternative milk.
The benefits of almond milk
First, let’s talk about the upsides of drinking almond milk. It’s low in carbs and calories, and it provides you with a little bit of protein and a good dose of vitamins and minerals (although most of these nutrients are added by the manufacturers). Unlike cow’s milk, it’s not inflammatory—if it’s free of sugar and a dangerous additive I’ll talk about in a minute—and it doesn’t load you with hormones that are bad for your body. I don’t consider it as good a choice as canned coconut milk, which has a better fat profile and more overall health benefits, but it definitely beats the stuff from the cow.
What’s more, almond milk is smooth and silky and tasty. It makes a great shake or smoothie, and it can satisfy your desire for a shot of milk in your morning coffee.
The drawbacks to using commercial almond milk
Now, let’s talk about the downsides of almond milk. First, commercial almond milk is nearly all water and only about 2% almonds (surprising, isn’t it?), so you’re not getting much nutrition for your money. Second, if you’re one of the many people who are sensitive or allergic to nuts, drinking almond milk can cause stomach upsets or other symptoms.
Third, commercial almond milk often contains added sugar, flavorings, and other questionable ingredients. And most importantly, it frequently contains an additive called carrageenan.
Carrageenan is an emulsifier that manufacturers add to almond milk so you don’t need to shake the carton to blend the contents. It’s made from red algae or seaweed, so you’d expect it to be good for you—but it’s not. In fact, it’s very, very bad news.
Researcher Joanne Tobacman, who’s studied carrageenan for years, has lobbied the government to ban it as a food additive. Her research implicates carrageenan as a culprit in gastrointestinal malignancy and breast cancer. In addition, her studies indicate that carrageenan may contribute to glucose intolerance and insulin insensitivity, both of which are steps on the road to diabetes.
Moreover, Tobacman isn’t giving mice massive doses of carrageenan. In fact, the mice in her diabetes research consume less carrageenan per body weight than the average American. What’s more, she’s using the same food-grade form that manufacturers use.
In short, even small doses of carrageenan may inflame your body and put you at higher risk for cancer, bowel problems, or diabetes. Does that sound like something you want in your diet? Nope.
What’s the answer? Buy smart—or make your own
Now that you know the bad news, let’s get back to the good news. If you read labels carefully, you can find brands of almond milk that don’t contain carrageenan, sugar, or other unnecessary ingredients. These are fine to use if you’re not allergic or sensitive to nuts.
Better yet, here’s a simple solution: make your own almond milk at home! It’s fun, it’s easy, and you’ll wind up with a milk that has no additives and contains more protein than the store-bought variety.
Making your own almond milk takes just a few minutes of actual work. (The rest is soaking time.) Here’s how to do it.
MAKE-IT-YOURSELF ALMOND MILK
Prep time: 10 min • Yield: about 5 cups
Ingredients
1 ½ cups whole raw almonds, optionally blanched
4 cups purified water for almond milk; more for soaking
1 teaspoon pure vanilla extract
1 to 2 tablespoons maple syrup or honey (optional)
Directions
Place almonds in a medium bowl. Cover with water and let them soak for at least 4 hours, or up to 2 days for creamier almond milk.
Drain the water and place almonds in blender. Add 2 cups water and blend to a creamy paste. Add the other 2 cups of water, vanilla, and preferred sweetener. Blend for 3 to 4 minutes. Taste and adjust vanilla or sweetener if desired.
Strain the almond milk in a fine sieve lined with cheesecloth or in a nut bag. Drain all the milk from the solids. Refrigerate.
Notes
You can reserve the solids, dehydrate, and pulse in blender to create almond meal/flour.
Variations
Almond milk tastes great in any of my Collagen shakes or cooler.
For Chocolate Almond Milk, use melted dark chocolate or cacao powder. Melt about 1/3 to ½ cup dark chocolate in a double boiler or microwave. Add about a cup of milk to the chocolate and stir. Mix with the rest of the almond milk and blend well. Taste and adjust sweetener as desired. A dash of salt brings out the flavors.
To make chocolate milk with cacao, put about ¼ to 1/3 cup cacao powder in a small bowl. Warm about 1 cup of the almond milk, add cacao and stir until fully dissolved. Mix with the rest of the almond milk and blend well. Taste and adjust sweetener as desired. A dash of salt brings out the flavors.
For Strawberry Almond Milk, add ½ to ¾ cup fresh or frozen strawberries to blender and add almond milk. Blend thoroughly. Taste and adjust sweetener as desired. If you don’t want any seeds in the milk, pour through a fine mesh sieve.
For Mango Almond Milk, add ½ to ¾ cup fresh ripe mango to blender and add almond milk. Blend thoroughly. Taste and adjust sweetener as desired.
Enjoy!
Recipes
by Dr. Kellyann
on Dec 17 2018
I remember cooking with my Grandma in January… the wonderful smells of orange, cranberry and nuts she used to liven up her winter dishes... Those flavors are the inspiration behind this “wintery” mix of tantalizing tastes all rolled up in this Orange Cranberry Nut Shake.
Prep Time: 3 Min – Yield: 2 servings
½ cup unsweetened almond
¼ cup full fat coconut milk
1 packet Collagen Cooler - Orange Cream
½ cup unsweetened cranberry juice or cranberries
¼ teaspoon pure vanilla extract
1 tablespoon almonds almond butter
Pour liquids into blender first then add all other ingredients. Blend well. Optionally, top with a dash of cinnamon or nutmeg.
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
Enjoy!
Recipes
by Dr. Kellyann
on Dec 11 2018
When you make this peppermint mocha with Collagen Coffee, you’ll get an extra dose of nutritious with your delicious.
Peppermint Mocha
Prep Time: 3 Min – Yield: 2 servings
2 packets Collagen Coffee or 8 to 16 ounces of your favorite brew
2 packets Collagen Creamer in Vanilla (optional for added sweetness)
2 cups hot water
1 packet Collagen Cocoa
½ cup unsweetened almond
½ cup full fat coconut milk
3 tbsp cacao powder
1/4 tsp peppermint extract
pinch of salt
Heat the water in a saucepan and dissolve the Collagen Coffee and Creamer. Add in the rest of the ingredients, then transfer to a blender and blend until frothy.
Enjoy!
Recipes
by Dr. Kellyann
on Nov 16 2018
My Sunrise Smoothie is possibly one of my favorite ways to use our Orange Cream Collagen Cooler. This smoothie is sure to brighten your day!
Ingredients:
Orange Layer:
½ cup frozen mango chunks
½ cold water
1 packet Orange Cream Collagen Cooler
Red Layer:
½ c frozen strawberries
½ cup water
¼ cup ice cubes
1 scoop Bone Broth Protein in Vanilla
Directions:
For the orange layer:
In blender, puree the ingredients. Transfer to a measuring cup and rinse blender.
For the strawberry layer:
In blender, puree the ingredients. Divide between 2 glasses, alternating between the orange and strawberry to make layers.
Recipes
by Dr. Kellyann
on Oct 02 2018
One of my favorite all time flavors is salted caramel. That salty-sweet buttery flavor is hard to resist. This 3 minute salted caramel shake recipe is a must try!
Recipes
by Dr. Kellyann
on Sep 28 2018
Chocolate, almond butter, and coconut come together to create a protein-rich shake reminiscent of the candy bar.
Almond Joy Shake
Prep Time: 3 Min – Yield: 1 serving
1 cup unsweetened coconut milk
¼ cup full-fat coconut milk
1 scoop Bone Broth Protein in Chocolate
1 tablespoon almond butter
1 tablespoon unsweetened flaked or shredded coconut
½ cup ice
Pour liquids into blender first then add all other ingredients. Blend well.
Enjoy!
Recipes
by Dr. Kellyann
on Sep 18 2018
This smoothie is packed with zesty fresh orange, creamy coconut milk, and all the collagen you need to flaunt that two-piece with confidence. Beating the heat and fine lines has never been so flavorful. Check out the recipe below!
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 packet Dr. Kellyann’s Collagen Cooler
1 cup unsweetened almond milk
¼ cup full-fat coconut milk
½ fresh orange
½ teaspoon orange zest
½ cup ice
Directions:
Place all ingredients in a blender and blend until smooth and creamy.
Recipes
by Dr. Kellyann
on Jul 13 2018
Easy…consume foods—such as chicory root—and take prebiotics that promote a healthy gut system.
Ingredients like chicory root don’t taste great on their own. That’s why I’ve blended them into several of my products, such as my Collagen Shakes.
And, to make ingesting prebiotics and gut-healing ingredients, such as chicory root, even more appetizing, I’ve thrown together a few delicious shake recipes.
My favorite recipe right now is my Black Cherry Almond shake, and I’m going to teach you how to mix it up right now! Here’s how it’s made…
Ingredients:
1 cup water, unsweetened coconut milk, or unsweetened almond milk
2 tablespoons coconut cream or ¼ cup full-fat coconut milk
1 scoop Bone Broth Protein in Vanilla
½ cup frozen black cherries
1 to 2 drops natural almond extract
Blend with ice or mix with ice in a shaker.
Directions:
Pour liquid into blender first, and then add all other ingredients.
Blend well.
Optionally, top with a few frozen cherries.
That’s it! Easy as pie (and it kinda tastes like it too—yum!).
Enjoy!
Recipes
by Dr. Kellyann
on Jul 06 2018
When the summer heats up, simply cool down your favorite hot cocoa! This summer, try your favorite hot cocoa blended with ice for the perfect Frozen Hot Chocolate. For a collagen-rich, low-carb version use my Collagen Hot Cocoa.
Frozen Hot Chocolate
Prep Time: 5 Min – Yield: 1 serving
1 packet of Collagen Hot Cocoa
10 oz. unsweetened almond milk
1 1/2 cups of ice cubes
Optional- top with whipped coconut cream
Blend in a blender until the ice turns to a slushy consistency. Pour into a glass.
Enjoy!
Recipes
Gut-Healing Kimchi from the 10-Day Belly Slimdown
by Dr. Kellyann
on Jun 12 2018
Gut-Healing Kimchi Recipe from The 10-Day Belly Slimdown
PREP TIME: 30 MIN. (ACTIVE) | YIELD: ABOUT 4 CUPS
1 medium head napa cabbage
¼ cup Celtic or pink Himalayan salt (do not use iodized salt)
Filtered, nonchlorinated water
5 garlic cloves, grated or minced
1 teaspoon grated fresh ginger (about ½-inch knob)
2 tablespoons fish sauce or water
1 to 5 tablespoons Korean red pepper flakes (gochugaru; see Notes)
¾ cup peeled daikon matchsticks
4 scallions, cut into 1-inch pieces
2 carrots, cut into matchsticks
Wash the cabbage, cut it lengthwise into 2-inch-thick slices, and discard the center core. Put the cabbage in a large bowl and add the salt. Massage with your hands for a few minutes until it starts to soften, cover with filtered water, place a plate on top of the cabbage, and weight the plate down with something heavy, such as a can of tomatoes.
Let stand at room temperature for about 1½ hours. Put the cabbage in a colander and rinse well at least three times. Set aside to drain for 15 minutes while you make the seasoning paste. In a large bowl, combine the garlic, ginger, fish sauce or water, and Korean red pepper flakes to make a paste. Add the daikon, scallions, and carrots. Squeeze out any moisture left in the cabbage and combine it with the other vegetables and spicy paste.
Wearing rubber gloves, gently mix all the ingredients together and pack into a clean glass jar until the liquid rises above the vegetables. Leaving at least 1 to 2 inches of headroom, loosely seal the jar, and put it on a plate or in a bowl to collect any juices that overflow while the kimchi ferments. Keep the mixture at room temperature so the vegetables can ferment; do not refrigerate. Open the jar once daily to pack down the vegetables using a clean utensil and allow the gases produced during fermentation to be released.
This is also the time to taste it to see if it is fermented to your liking. After tasting, do NOT insert the utensil back into the kimchi. You will likely want 2 to 4 days of fermentation, unless you’re a hard-core kimchi fan. The longer it ferments, the stronger it gets. When done, refrigerate. Serve immediately or store in the refrigerator for 1 to 2 weeks.
NOTES: Fermented foods heal the gut by feeding it healthy bacteria. Korean red pepper flakes, or gochugaru, is a sun-dried Korean chile pepper that has been ground to a flaky/powdery texture. You can find it online or in Asian groceries. It is very hot and spicy with a bit of smokiness. Use 1 to 5 tablespoons depending on how hot you like your kimchi; if you are making it for the first time, start with about 2 tablespoons.
Gut-Healing Kimchi Recipe from the 10-Day Belly Slimdown Fermented foods heal the gut by feeding it healthy bacteria... and kimchi is one of my all-time favorite fermented foods!
Recipes
by Dr. Kellyann
on May 04 2018
If you’ve never had a Mexican chocolate drink, you’re in for a real treat. By adding cinnamon, ancho chili, and chipotle this shake is transformed. Chili and chocolate have been combined since the time of the Aztecs…..and for good reason.
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water or almond milk, coconut milk, or coconut water if you’re on the maintenance plan
2 tablespoons coconut cream or ¼ cup full-fat coconut milk (optional for those on maintenance, adds creaminess)
1 scoop chocolate Bone Broth Protein
Pinch or two cinnamon
1/16 teaspoon ancho chili powder (adjust to your liking)
1/16 teaspoon chipotle chili powder (adjust to your liking)
Ice, add to blender or pour shake over ice (optional)
Directions: Pour liquids into blender first then add all other ingredients. Blend well
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 Enjoy!
Recipes
Dr. Kellyann's Brain-Boosting Breakfast
by Dr. Kellyann
on Apr 07 2018
Want to start your day sharp as a tack, laser-focused, and crystal clear? Coffee, collagen, healthy fats, and low-carb makes for a great morning brain-boost.
I have this at least 2 to 3 mornings, or more, each week. As busy as I am, I need something quick, something that gives me energy, and definitely something that DOES NOT induce brain fog. And, you know how I feel about collagen, and this gives me my daily dose of collagen.
Personally I like to get between 15 and 30 grams of collagen a day, especially when I am intermittent-fasting, and my morning brain-booster gives me 21 grams of collagen in just my breakfast. So, BAM!, I am set for the day. And when you make this low-carb/no-sugar you’re keeping your insulin down and helps you stay in the glorious fat-burning state.
While I know a lot of people benefit from keto coffee, the high-fat coffee with two tablespoons of butter, coconut oil, and/or MCT oil, I prefer my prefer breakfasts to be more balanced in macronutrients–a healthier ratio of fat and protein.
What I love about my brain-boosting breakfast
It’s a quick breakfast that will keep me going strong all-day
I get my daily dose of collagen
It contains 15 grams of protein
I get a dose of healthy fats
I keep myself in the fat-burning state
I get to drink a guilt-free chocolately-latte in the morning
And, I keep my brain sharp and clear
Here's how to make it
1 packet Collagen Coffee To Go OR 8 to 12 ounce of your favorite brewed coffee
1 scoop Bone Broth Protein in Chocolate
1 teaspoon coconut oil
2 teaspoons MCT oil (or 2 more teaspoons of coconut oil or grass-fed ghee or butter)
Directions: Combine using blender.
Enjoy!
Recipes
by Dr. Kellyann
on Nov 10 2017
If you enjoy turkey on Thanksgiving and Christmas (or any other time of year), don't just throw those precious bones away! Simmer them into some delicious holiday bone broth to help keep you fueled up and slimmed down between feasts.
Ingredients:
Turkey carcass (use the bones from your Thanksgiving feast!)
Enough purified water to just cover the bones in the pot; the pot should be big enough to add 2 to 3 quarts water
2 to 4 carrots, scrubbed and roughly chopped
3 to 4 stalks organic celery, including leafy part, roughly chopped
1 medium onion, cut into large chunks
Directions: Place your turkey carcass in a pot. Add onion, celery, a carrot or two, and any seasonings you like, cover your turkey bones with filtered water, then let your broth simmer for at least 6 to 8 hours on the stovetop or in a slow cooker.
Recipes
Orange Ginger Mulled Cider with Collagen
by Dr. Kellyann
on Nov 06 2017
For that occasional treat while you’re on the 80/20 maintenance plan, the sweet, spiced taste of this cider satisfies your sweet tooth, AND gives you a boost of collagen to erase fine lines.
Prep time: 25 min • Yield: 2 servings
Ingredients:
2 cups of fresh, no-sugar-added apple cider (check your labels for added sugar!)
1 cup of water
1 packet of Orange Cream Collagen Cooler
6 whole cloves
1 (3-inch) cinnamon stick, broken into pieces
1/2 orange, sliced
1-inch peeled, fresh ginger, cut into 6 slices
Directions: Combine all ingredients into a medium saucepan. Simmer over low heat for 20 minutes, strain, and pour into 2 mugs.
Enjoy!
Recipes
by Dr. Kellyann
on Oct 28 2017
This mocha shake gives you a kick of caffeine to start your day, AND a healthy dose of pure, grass-fed collagen.
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water or almond milk, coconut milk, or coconut water if you’re on the maintenance plan
2 tablespoons coconut cream or ¼ cup full-fat coconut milk (optional for those on maintenance, adds creaminess)
1 packet Chocolate Almond Collagen Shake™
1 packet Collagen Coffee
Ice, add to blender or pour shake over ice (optional)
Directions: Pour liquids into blender first then add all other ingredients. Blend well
Enjoy!
Recipes
by Dr. Kellyann
on Aug 20 2017
This Raspberry Sorbet with Orange Cream Collagen Cooler is delicious, healthy, and beautiful!
Raspberry Sorbet with Orange Cream
Yield: 2 servings
Ingredients:
1 cup frozen raspberries
2 packets of Collagen Cooler in Orange Cream
1 cup water
2 ripe bananas
Directions: Blend all ingredients and re-freeze for 4 hours, or until it reaches desired sorbet texture... serve with coconut shreds on top. NOTE: Enjoy this sorbet if you are on the 80-20 maintenance plan. If you are still on the 21-Day Bone Broth Diet stay on track by making it a breakfast smoothie instead!
Raspberry Smoothie with Orange Cream
Yield: 1 serving Portions: 1 protein, 1 fat, 1 fruit
Ingredients:
1/2 cup frozen raspberries
1 packet of Collagen Cooler in Orange Cream
1 cup unsweetened coconut milk
Ice, optional
Directions: Add all ingredients to a blender and blend well. Hope you enjoy!
Recipes
Instant Pot Classic Chicken Bone Broth
by Dr. Kellyann
on Jun 05 2017
Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy to make a big batch of bone broth. Here's how to do it.
Instant Pot: Dr. Kellyann's Classic Chicken Bone Broth Recipe
This is based on my Back to Basics Bone Broth Recipe.
Prep time: 14 mins • Cook time: 90 mins to 2 hours / 2 to 3 hours • Yield: Varies, about 1 gallon
2 or more pounds raw chicken bones/carcasses and additional wings, thighs or feet
2 unpeeled carrots, scrubbed and roughly chopped
2 stalks celery, including leafy part, roughly chopped
1 medium onion, roughly chopped
3 cloves garlic, peeled and smashed (optional)
2 teaspoons kosher salt
2 tablespoons apple cider vinegar
Directions
Place the vegetables, garlic, bones, and bay leaves into your pressure cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch. Put on the cover and pressurize.
Cook on high pressure for 90 minutes to 2 hours for chicken or turkey, and 2 to 3 hours for beef.
When the cook time finishes, allow the Instant Pot to naturally release.
Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt if needed.
Chill the broth. It will keep for 3 days in the fridge and 3 months in your freezer.
Enjoy!
