Recipes
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
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 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
by Dr. Kellyann
on Sep 02 2020
Prep Time: 25 min • Cook Time: 1 hour • Yield: 6 servings
Ingredients:
1/3 cup ghee
1-3/4 cups almond flour
1/4 cup arrowroot flour
1/4 tsp salt
3 large eggs, at room temperature
1/2 cup maple syrup or honey
2 packets Dr. Kellyann's Collagen Creamer
2 tsp pure vanilla extract
1 tsp lemon juice
1/2 tsp baking soda
Directions:
Preheat the oven to 325°F (163°C). Coat a 6-inch round cake pan with palm shortening or ghee and line it with parchment paper.
In a small saucepan over low heat, melt the ghee and set aside to cool slightly. Meanwhile, in a large bowl, whisk together the almond flour, Collagen Creamer, arrowroot flour, and salt until blended.
Separate the eggs and place the whites in a medium bowl and place the yolks in another bowl along with the melted ghee, maple syrup, vanilla extract, and lemon juice. Whisk to combine.
Add the egg yolk mixture to the large bowl with the flour mixture and whisk till the batter is smooth.
Using a hand mixer or the whisk attachment of your stand mixer, beat the egg whites until they look like softly whipped cream and hold soft peaks when you pull out the beaters, about 2 minutes. Set the egg whites aside for a moment.
Stir the baking soda into the batter and then, using a rubber spatula, immediately beat 1/3 of the whipped egg whites into the batter, mixing just until barely combined and some streaks remain. Gently fold in the rest of the egg whites into the batter, mixing until only a few streaks are left. Carefully pour the batter into the prepared cake pan.
Bake for 35 to 40 minutes, or until a wooden skewer inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 5 minutes. Run a sharp knife around the edge of the cake and turn it onto the rack. Let cool completely.
Enjoy!
Recipes
Berries and Whipped Coconut Cream
by Dr. Kellyann
on Sep 02 2020
Prep Time: 15 min • Yield: 4 servings
Ingredients:
1 can (14.5 ounces) coconut milk
2 cups fresh berries
1 tsp pure almond or vanilla extract
1 pack Dr. Kellyann's Collagen Creamer
2 tbs sliced almonds
2 tbs Caramelized Coconut Chips
Directions:
This requires a bit of forethought: place a can of coconut milk in the refrigerator, ideally overnight, but 3-4 hours will do.
When you're ready to eat, put the can of coconut milk, a metal mixing bowl, and beaters from the mixer in the freezer for 15 minutes. While the coconut milk is chilling, gently wash the fruit and pat dry with paper towels.
Heat a nonstick skillet over medium-high heat. Add the sliced almonds and stir continuously with a wooden spoon until the almonds turn golden brown, about 3-5 minutes.
When the coconut milk is cold, pour it into the chilled mixing bowl and add the almond extract and the Collagen Creamer. Whip on a mixer's highest setting until the milk is fluffy and has taken on the texture of whipped cream, about 5-7 minutes.
Divide the berries among four bowls, then top with a dollop of whipped cream. Sprinkle each bowl with some of the toasted almonds and caramelized coconut chips.
Enjoy!
Recipes
by Dr. Kellyann
on Aug 20 2020
Yield: 4 servings
Ingredients:
2 13.6 oz. cans coconut milk
1 cup coconut cream
Pinch of sea salt
4 packets of Dr. Kellyann's Collagen Smoothie in chocolate or vanilla or Collagen Cooler in Orange Cream
2 tbs ghee (for dairy-free, use butter-flavored coconut oil)
Optional add-ins: berries, chocolate chips, nuts
Directions:
In the bowl of an electric mixer, whip the coconut cream until stiff peaks form. On low speed, mix in the coconut milk, collagen, ghee, and optional add-ins.
Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm.
Enjoy!
P.S. Save this treat for after the Bone Broth Diet, 10-Day Belly Slimdown, or Cleanse and Reset.
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
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
Crunchy Power Bowl with Tahini Lime Dressing
by Dr. Kellyann
on Jul 10 2020
Prep Time: 10 min | Yield: 1 serving
Ingredients:
For the Bowl:
1 or more cups cauliflower rice
4 to 5 ounces cooked chicken or shrimp, (store-bought rotisserie chicken is fine), cubed or shredded
- OR - precooked shrimp
½ cup Napa, Savoy, or green cabbage, finely sliced
½ cup mung bean sprouts
½ cup white or Cremini mushrooms, sliced
½ cup sugar snap peas
1 green onion/scallion, thinly sliced
2 tablespoons cilantro, coarsely chopped
Dressing:
2 tablespoons lime juice, about 1 to 2 limes
1 teaspoon coconut aminos
Dash cayenne
Dash garlic powder
1 tablespoon tahini
Stevia or monk fruit sweetener equal to 1 teaspoon sugar
Celtic or pink Himalayan salt, to taste
Black pepper, to taste
Directions:Assemble bowl: Place the cauliflower rice in bowl and top with chicken/shrimp, cabbage, bean sprouts, and mushrooms. Sprinkle with scallions and cilantro.
Make the dressing: In a small bowl, combine lime juice, coconut aminos, cayenne, garlic powder, tahini, and sweetener and whisk to combine. Season with salt and pepper.
Drizzle with dressing and serve.
Notes: You can also warm all the ingredients for the bowl if you want a hot meal.
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 Jun 01 2020
A delicious, flavor-packed soup that's delicious and good for you, all year long!
Scroll down for Dr. Kellyann diet/program compatibility.
Prep Time: 10 min | Yield: 6-8 serving
Ingredients
3 cups tomato juice
1 pint purchased fresh mild salsa
2 red bell peppers, seeded, chopped
1 cucumber, peeled, seeded, chopped
2 cups Chicken Broth
1/3 cup chopped fresh cilantro
4 large garlic cloves
2 tablespoons balsamic or red wine vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
Hot pepper sauce (such as Tabasco)
Directions
Working in batches, blend all ingredients except hot sauce in processor to a coarse puree. Transfer gazpacho to a large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. Ladle into bowls and serve.
Optional
Top with sliced avocado, cucumber, red onion, fresh cilantro or grilled shrimp.
Dr. Kellyann Diet & Program Compatibility
This dish is compatible with:
Cleanse and Reset
10-Day Belly Slimdown
Bone Broth Diet
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on May 26 2020
Prep Time: 15 min | Cook Time: 5 min | Yield: 1 serving
Ingredients:
2 tablespoons fish sauce (Red Boat brand is sugar-free)
2 tablespoons fresh lime juice, about 2 limes
½ tablespoon coconut aminos
1-½ teaspoons apple cider vinegar
Stevia or monk fruit sweetener equal to 2 to 2-½ teaspoons sugar
½ teaspoon chili garlic sauce or Sriracha
⅛ teaspoon black pepper
1-½ teaspoons coconut or avocado oil
5 to 6 ounces shrimp, peeled and deveined
1 egg, well beaten
1-½ cups mung bean sprouts
1 scallion, thinly sliced
1 or more cups zoodles
1 tablespoon sliced or slivered almonds
2 tablespoons cilantro, coarsely chopped
Lime wedges, optional for serving
Chili garlic sauce or Sriracha, optional for serving
Directions:Whisk together fish sauce, lime juice, coconut aminos, vinegar, sweetener, and pepper in a small bowl and set aside.
Heat oil in a medium skillet or wok on medium-high heat. Add eggs and shrimp and cook, tossing with tongs, until shrimp begin to turn pink, about 1 minute. Add bean sprouts, scallions, and fish sauce mixture and stir until well coated, slightly softened, and warmed through, about 2 minutes. Toss in zoodles. Top with almonds and cilantro. Optionally serve with lime wedges and extra chili garlic sauce or Sriracha.
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!
