Recipes
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 May 08 2020
Prep Time: 5 min | Cook Time: 25 min | Yield: 4 servings
Ingredients:
1 pound bulk pastured pork breakfast sausage
1 tbs olive oil
2 medium sweet potatoes, diced
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 bunch kale, ribs removed, leaves chopped
1 tsp fresh thyme
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh sage
Directions:
In a medium skillet, cook the sausage over medium heat, breaking up the meat and stirring consistently until no longer pink, about 8 minutes. Remove the sausage from the pan leaving any juices behind, set aside.
In the same pan, heat the oil with any leftover juices from the meat. Add the sweet potatoes, onion, and bell peppers and cook until softened, about 10 minutes. Add the kale, thyme, rosemary, and sage and cook, stirring constantly, until the kale wilts, about 5 minutes. Toss the sausage back into the pan and store to combine. Serve immediately.
Optional: Top with an over-easy egg
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 Mar 16 2020
Prep Time: 15 min | Cook Time: 25 min | Yield: 4 servings
Ingredients
1/2 cup olive oil
3 cloves garlic: 2 thinly sliced, 1 minced
1 shallot, thinly sliced
1 tablespoons minced fresh ginger
4 cups Chicken Bone Broth
2 sweet potatoes (10-12 ounces each), peeled and cut into 1-inch chunks
1/2 cup canned coconut milk, well stirred
Juice of 1/2 lime
1/4 teaspoon Celtic or pink Himalayan salt
1/4 teaspoon crushed red pepper flakes
1/2 Hass avocado, pitted, peeled, and chopped
2 tablespoons chopped fresh cilantro
Directions:
In a large pot, heat the oil over medium heat until shimmering. Add half of the sliced garlic and fry until the edges are golden, 45-60 seconds. Remove with a slotted spoon to a paper towel. Repeat with the remaining sliced garlic.
Pour out all but 1 tablespoon of the oil from the pot and return the pot to medium heat. Add the shallot, ginger, and minced garlic and cook, stirring frequently, until softened, 5 minutes. Add the broth and sweet potatoes and bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until the potatoes are tender when pierced with a knife, 15-20 minutes.
With an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer in batches to a stand blender, then return to the pot.) Stir in the coconut milk, lime juice, salt, and pepper flakes. Heat through and taste to adjust for seasoning, if necessary.
To serve, divide the soup among 4 bowls. Top each serving with avocado, cilantro, and crispy fried garlic.
Tip: Peeled butternut squash makes a delicious substitute for sweet potatoes.
Have a Whole Foods Market in your neighborhood? Grab some ready-to-drink Dr. Kellyann Bone Broth right there!
Recipes
by Dr. Kellyann
on Mar 13 2020
Prep Time: 15-20 min | Yield: 4 servings
This chilled soup is fantastic on a hot summer day. It doesn't require any cooking, and it revs you up when the heat of the day has you wilting. This soup is also loaded with multiple immune-boosting ingredients to keep you healthy all year round.
Ingredients
1 red bell pepper, half finely chopped and half cut into chunks
1 European cucumber, half finely chopped and half cut into chunks
1 lemon, zested, then peeled and segmented
1/2 ripe avocado, cut into chunks
1 cup baby spinach
1 cup baby kale
2/3 cup fresh flat-leaf parsley
1 clove garlic, peeled
1 cup canned coconut milk, lightly stirred
1/2 cup water
6 ice cubes
1/2 tsp Celtic or pink Himalayan salt
1/8 tsp cayenne pepper (optional)
Directions:
In a small bowl, combine the finely chopped red pepper, finely chopped cucumber, and lemon zest; set aside.
In a blender, combine the red pepper chunks, cucumber chunks, avocado chunks, lemon juice, spinach, kale, parsley, garlic, coconut milk, water, ice cubes, salt, and cayenne (if using). Puree until smooth. You may need to stop the blender a few times to move the ingredients along with the handle of a wooden spoon.
To serve, divide among 4 soup bowls and top with garnish.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 25 2020
Prep Time: 10 min | Cook Time: 10 min | Yield: 4 servings
Ingredients
2 tablespoons ghee
1 1/2 pounds sea scallops
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon onion powder
Sea salt and freshly ground black pepper to taste
1 cup full fat coconut milk
1 cup bone broth
Directions
Heat ghee in a large skillet over medium-high heat. Season scallops with spices (paprika through salt and pepper) on all sides. Sear for 2 to 3 minutes per side, then remove and place in a large pot.
Add coconut milk and bone broth to skillet and stir to mix in all bits from the bottom of the pan.
Add milk to the pot and cook 10 minutes. Serve warm.
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
Dairy-Free Creamy Ranch Dressing
by Dr. Kellyann
on Feb 17 2020
Prep Time: 10 min | Yield: 1 cup
Portions: 2 tablespoons = 1 fat
Ingredients
1/2 cup Avocado Oil Mayonnaise
2 tablespoons fresh parsley, stems removed, roughly chopped
1 teaspoon fresh thyme leaves
1 or 2 garlic cloves, smashed
1/4 cup chopped chives
1 tablespoon roughly chopped fresh dill
1/2 cup full-fat coconut milk
1 tablespoon white wine vinegar or champagne vinegar
1/2 teaspoon dry mustard
Celtic or pink Himalayan salt
Freshly ground black pepper
Directions
In a food processor, combine the mayonnaise, thyme, garlic, chives, dill, and parsley and process until the herbs are chopped.
With the motor running, slowly pour in the coconut milk and then add the vinegar, mustard, and salt and pepper to taste. Taste and adjust the seasoning. Transfer to a jar or airtight container and refrigerate for up to 2 weeks.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 13 2020
Prep Time: 15 min | Cook Time: 45 min | Yield: 8 servings
Portions: 1 vegetable
Ingredients
2 teaspoons coconut oil
1/2 large yellow onion, finely chopped
1 can (28 ounces) petite diced tomatoes
1 can (6 ounces) tomato paste
1 medium eggplant, finely chopped
2 medium zucchini, finely chopped
1 package (8 ounces) mushrooms, cut into thirds (2 or more cups)
2–3 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 teaspoon Celtic or pink Himalayan salt
1/4 teaspoon ground black pepper
1 cup fresh basil, cut into chiffonade ribbons
1/4 cup chopped fresh parsley
Directions
Heat the oil in a large skillet or pot over medium-high heat.
Cook the onion until soft. Add the tomatoes, tomato paste, eggplant, zucchini, mushrooms, garlic, vinegar, thyme, salt, and pepper.
Reduce the heat and simmer for about 45 minutes. Remove from the heat, stir in the basil and parsley, and adjust the salt and pepper to taste.
Notes: The vegetables should be cut into about 3/4” pieces. As the flavors meld overnight, the ratatouille gets even better. Serve hot, at room temperature, or cold.
Enjoy!
Recipes
by Dr. Kellyann
on Feb 12 2020
Prep Time: 15 min | Cook Time: 60 min | Yield: 8 servings
Portions: 1 protein, 1 vegetable, 1 fat
Ingredients
1 tablespoon + 1 teaspoon coconut oil
2 pounds boneless, skinless chicken breasts, chopped
1 1/2 cups peeled and sliced carrots
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onion
1 jalapeño chile pepper, seeded and finely chopped, wear plastic gloves when handling
4 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon Celtic or pink Himalayan salt
1 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon dried oregano
8 cups (2 quarts) Chicken Bone Broth
1 can (14.5 ounces) diced tomatoes
Directions
Heat the oil in a large pot over medium-high heat. When the oil is hot, add the chicken and cook for about 8 minutes, or until no longer pink and the juices run clear.
Add the carrots, celery, onion, jalapeño pepper, and garlic. Simmer for about 5 minutes and add the chili powder, cumin, salt, black pepper, red pepper, and oregano, stirring well to blend the seasonings.
Add the broth and tomatoes and bring to a boil. Immediately reduce the heat to low and simmer for about 1 hour.
Notes
- Serve with 1 avocado, chopped, and 1/3 cup chopped cilantro as a garnish.
- No time to make your own bone broth? Grab some at your local Whole Foods Market or order online here.
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.
Recipes
by Dr. Kellyann
on Dec 03 2019
Ingredients:
1 cup water, coconut milk (not canned) or almond milk, unsweetened and carrageen-free
1/2 medium banana, optionally frozen for a creamier shake
1 scoop Dr. Kellyann’s Bone Broth Protein
1 tablespoon walnut oil or 2 tablespoons chopped walnuts
Ice, add to blender or pour shake over ice, optional
Directions
Pour liquids into blender first then add all other ingredients. Blend well. If shake is too thick, add more water, coconut milk or almond milk to reach desired consistency.
Add-ins: 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 Nov 12 2019
Ingredients:
2 scoops of Dr. Kellyann's Complete Collagen Protein
8oz. cream cheese
8 large eggs
1⁄4 cup butter
1 tsp vanilla extract
Optional - top with fresh blueberries
Directions:
In a food processor or large mixing bowl combine cream cheese, butter and eggs. It is easiest to use room temperature butter and cream cheese.
Add the collagen protein powder to the wet ingredient mixture and mix until fully combined. Add the vanilla extract and mix again.
Heat a nonstick skillet or griddle on medium heat. Grease the nonstick pan with cooking spray or coconut oil and pour in the pancake batter. and cCook for 2 minutes on each side. Once done, top with fruit of choice.
If you have leftover pancakes (or if you’re using this recipe to meal prep some low carb breakfasts), store them in an airtight container. Reheat them on the stove or using a microwave.
What Makes These Pancakes Keto?
If you’re starting (or continuing) a keto diet plan, you’ll likely want recipes that are easy to make and tasty to eat. If you do it right, you won’t even miss carbs!
The base of these gluten-free pancakes is Dr. Kellyann's Complete Collagen Protein, a keto-friendly, unflavored collagen peptide that add protein to any recipe. Its only ingredient is grass-fed bovine hydrolyzed collagen, which can promote joint health, digestive health, and skin health.
Dairy products like eggs, cream cheese, and butter are all permitted in a keto diet since they are higher in fats than they are carbs. The combination of ingredients means these protein powder pancakes have next to no carbohydrates, so there’s no need to adjust your net carbs for the day!
Meanwhile, the flavorful vanilla extract contains small bits of both fat and protein. Even the optional blueberry garnishes follow keto, since a small amount of berries are permitted on the diet. There’s no need to give up that sweet taste you love!
Get all your macros with this delicious keto breakfast recipe.
What Can You Add to These Pancakes if You’re Keto?
There are many keto-friendly additions you can make to this high-protein pancake recipe! If you love chocolate, a few small dark chocolate chips won’t disrupt your diet. You can also mix in cinnamon, nutmeg, and other sweet spices.
Here are some other toppings we recommend using with these low-carb pancakes:
Peanut butter
Sugar-free chocolate chips
Greek yogurt
Strawberries
Dairy-free whipped cream sweetened with erythritol or stevia
For some extra sweetness, pour a small amount of sugar-free maple syrup on your pancakes or sweeten them with monk fruit extract. These fluffy pancakes are so delicious, you won’t go back to your regular pancake mix!
Looking for a tasty side? Any kind of egg, from fried to scrambled, makes a great low-carb addition to your pancakes. You can even experiment with healthy spices and additions to your eggs, like sour cream, pink Himalayan salt and pepper.
The Bottom Line
One of the hardest parts of any diet is saying “no” to the foods you love. Luckily, with Dr. Kellyann’s smart swaps, you don’t have to!
These pancakes are delicious and jam-packed with protein to help satisfy all of your sweet cravings. For more keto recipes and low-carb meal prep ideas, visit our recipe page!
Sources:
Combined Oral Administration of Bovine Collagen Peptides with Calcium Citrate Inhibits Bone Loss in Ovariectomized Rats | PMC
Recipes
Collagen-Rich Baked Oatmeal Recipe
by Dr. Kellyann
on Nov 12 2019
Cutting back on starchy foods like potatoes and pasta is a big key to losing weight and keeping it off, however, once you reach your goal weight, there’s a type of starch that may actually help you keep that belly fat off. It’s called resistant starch.Resistant starch is a type of starch that resists being digested in your small intestine and instead, it’s fermented in your large intestine. Because it doesn’t break down and get turned into sugar in the small intestine, resistant starch doesn’t hike your blood sugar and insulin levels like non-resistant starches do.In addition, the fermentation process that breaks down resistant starch in your lower intestine creates beneficial molecules including butyrate—a short-chain fatty acid that helps you burn more fat.Resistant starch also act as “fertilizer” for your gut bugs, fostering a healthy microbiome. And because it’s high in fiber, resistant starch fills you up so you’re less likely to overeat.Introduce resistant starches slowly though. Overloading your gut with resistant starch can cause gas and bloating.Get your resistant starch from whole foods, not potato starch. Resistant starch appears to be more beneficial when it’s combined with other soluble and insoluble fibers, and there’s some evidence that resistant starch eaten in isolated form can actually be bad for you.Oats are one of the most convenient ways to add resistant starch to your diet.Try this recipe once you've reached your goal and remember, start with just a little resistant starch to see how your body reacts.
Ingredients:
4 scoops Dr. Kellyann's Complete Collagen Protein
3 cups quick-cooking oats
1/2 cup coconut sugar
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
4 large eggs
1 cup unsweetened almond or coconut milk
1⁄2 cup ghee or grass-fed butter, melted
Directions:
Preheat oven to 350°F. In a large bowl, combine collagen protein powder, oats, coconut sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended. Spoon into a greased 9-in square baking pan. Bake 40-45 minutes or until set. Serve warm and enjoy.
Makes 8 Servings
Recipes
by Dr. Kellyann
on Nov 05 2019
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
6oz. Dr. Kellyann’s Bone Broth
1⁄4 tsp black pepper
1⁄2 tsp Salt
1⁄2 cup grated parmesan
1⁄4 cup rolled oats
3 cloves garlic (1 1⁄2 tsp minced)
1 tbs olive oil
Directions:
Place all ingredients except olive oil into a blender or food processor. Blend everything together making sure there are no chunks in the sauce. Place a medium sauce pan onto your stove, add a tablespoon of olive oil, and warm on medium heat. Add the sauce and stir occasionally until it thickens.
Enjoy!
Recipes
by Dr. Kellyann
on Nov 05 2019
Pumpkin in chili? Yes! It adds an earthy richness to the chili along with fiber, vitamins, and minerals. So often when we think pumpkin, we think of desserts, but pumpkin adds a lot to savory recipes too.
Prep Time: 20 min | Cook Time: 35 min | Yield: 4 to 6 servings
Ingredients:
2 tablespoons olive oil
1 green bell pepper, diced
1 onion, diced
2 cloves garlic, minced
½ cup Italian parsley, coarsely chopped
1 pound ground turkey
1 - 2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon Celtic or Pink Himalayan salt
½ teaspoon black pepper
1 15-ounce can diced tomatoes, drained
1 15-ounce can pumpkin (not pumpkin pie filling)
2 cups home chicken bone broth OR Dr. Kellyann's Liquid Chicken Bone Broth
¼ cup fresh cilantro, chopped (optional)
¼ cup purple onion, chopped (optional)
Directions:
Heat oil in a deep skillet or Dutch oven over medium heat and sauté bell pepper and onion for about 5 minutes. Stir in the garlic, parsley, and ground turkey and sauté over medium high heat until turkey is browned. When meat is fully cooked, stir in the chili powder, cumin, salt, and pepper.
Add the diced tomatoes, pumpkin, and bone broth. Bring mixture to a boil, reduce heat and simmer, covered, for 15 minutes. Uncover and cook 15 minutes more or to desired consistency. Serve with cilantro and onion if desired.
Note: I love to spoon a serving of this chili into half of a roasted spaghetti squash. You can also add a scoop of cauliflower rice to a bowl of chili.
