Recipes
Recipes
Tropical Harmony Sunrise Smoothie
by Krystle Drake
on Aug 06 2024
There's nothing quite like starting your day with a burst of tropical flavors and a boost of essential nutrients. Introducing the Tropical Harmony Sunrise Smoothie, a delightful blend of wholesome ingredients that will leave you feeling energized and ready to take on the day.
Recipes
Roasted Portobello Burger "Buns"
by Kellyann Petrucci
on Jun 01 2024
Discover the delicious and healthy alternative to traditional burger buns with Dr. Kellyann's Roasted Portobello Mushroom Bun recipe. Perfect for gluten-free and low-carb diets, these savory, umami-rich mushrooms elevate any burger. Learn how to prepare these delicious Portobello mushrooms to create a gourmet twist on your favorite classic burger.
Recipes
by Adam Seltrecht
on Oct 31 2023
Relish the richness of our Sweet Potato Casserole, a delightful blend of creamy sweet potatoes and a nutty layer, perfect for any occasion.
Recipes
by Adam Seltrecht
on Oct 31 2023
Savor the rich and comforting flavors of our Broccoli Casserole, a perfect blend of creamy mushroom soup, Parmesan, and crispy Panko topping.
Recipes
by Adam Seltrecht
on Oct 16 2023
Experience a delightful blend of creamy butternut squash and spicy undertones in our wholesome Butternut Squash Pasta. Gluten-free & garnished with Parmesan!
Recipes
Dairy & Gluten-Free Mini Pumpkin Cheesecakes
by Adam Seltrecht
on Oct 16 2023
Dive into Mini Pumpkin Cheesecakes: a gluten-free delight with a pecan crust & creamy pumpkin core. Pure dessert joy!
Recipes
by Kellyann Petrucci
on Oct 04 2023
Chia pudding is the perfect breakfast or snack... especially when it's customizable! Start with this simple and delicious base, then add your favorite seasonal fruits for flavor, texture, color, and nutrients.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep Time: 15 min | Chill Time: 1 hour | Yield: 2 servings
Ingredients
2/3-1 cup canned coconut milk, well stirred
1 scoop Collagen Peptides
3 tablespoons chia seeds
1 teaspoon vanilla extract
1 tablespoon unsweetened coconut flakes, toasted (optional)
Your favorite seasonal fruits
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 your favorite seasonal fruits and coconut flakes * (if using).
Dr. Kellyann Diet & Program Compatibility
This recipe is compatible with:
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Rachel Stroecker
on Oct 04 2023
This frittata is an amazing go-to when you're craving something hearty and filling, but don't want to spend too much time in the kitchen. Best of all, it's packed with protein from ground turkey, along with healthy fats from ghee or coconut oil. There’s plenty of room for personalizing this dish, too! Feel free to add spinach or garnish as desired.
PREP TIME: 10 Minutes | COOK TIME: 30 Minutes | Makes 4 servings
Ingredients
2 tablespoons coconut oil or ghee
½ onion, finely chopped
1 pound ground turkey
1 ½ teaspoons Bell’s seasoning or dried italian seasoning
2 apples, cut into cubes
8 eggs
Dash of garlic powder
1- 1 ½ teaspoons Celtic or pink Himalayan salt
¼ teaspoon black pepper
⅛-¼ teaspoon cinnamon
Instructions
Move an oven rack to the center of the oven. Preheat the oven at 350 degrees F. Melt the oil or ghee in an ovenproof skillet, such as cast iron, over medium-high heat. Cook the onion for 3-5 minutes, or until softened. Add the turkey and seasoning and cook for about 10 minutes, or until no longer pink. Add the apples (and spinach, if desired).
In a large bowl, whisk the eggs with garlic powder, salt, pepper, and cinnamon. Pour the egg mixture into the skillet and use a fork to distribute the ingredients evenly in the egg mixture. Cook for 1-2 minutes, or until the eggs begin to firm.
Transfer the pan to the oven and bake uncovered for 20-30 minutes, or until the center is puffed, the frittata is set, and a knife inserted in the center comes out clean. Garnish as desired. Slice and serve.
This recipe can be made ahead and refrigerated.
Recipes
by Radwa Madkour
on Sep 26 2023
Nothing says fall like Pumpkin Spice Latte! Not only is this recipe delicious, it's filled with beautifying collagen and protein to support your skin, gut, and goals.
Ingredients:
8 oz. brewed coffee
2 tbsp organic canned packed pumpkin puree (not pumpkin pie filling)
1 scoop of Collagen Peptides
1/8 tsp ground ginger
1/4 tsp ground cinnamon
A dash of ground nutmeg
2 oz. unsweetened vanilla almond milk
Directions:
Whisk the Collagen Peptides into the hot, brewed coffee until it dissolves.
Add all other ingredients and whisk again until it's very smooth.
Recipes
by Kellyann Petrucci
on Aug 23 2023
Prep time: 15 mins | Cook time: 15 mins | Yield: 8-10 skewers
2 medium skinless chicken breast -OR- 1 lb large wild-caught shrimp, fresh, peeled and deveined
1 red onion quartered into 1-inch pieces
1 red bell pepper
1 green bell pepper
2 cups fresh pineapple chunks (optional)
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes, or to taste
4 tablespoon extra virgin olive oil
2 tablespoon lemon juice
2 tablespoon herbs of Provence
Marinade: Spicy Turmeric
3 tablespoons extra virgin olive oil or avocado oil
1 tablespoon fresh lime juice
2 cloves garlic, finely minced
1 teaspoon chili powder
1 teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon salt
Directions:
Slice the chicken breasts into about 1-inch cubes. Place the chicken in a bowl and set aside. If using shrimp, prepare them and set aside.
In a small bowl, whisk together all of the marinade ingredients.
In a large bowl (or re-sealable bag), combine the shrimp or chicken, veggies and the pineapple with the marinade. Toss together gently until evenly coated. Cover and marinate in the refrigerator for 15 minutes.
Preheat the grill over medium heat. While the grill heats up, thread the shrimp veggies and pineapple onto the skewers, alternating ingredients as you go. Should make around 10 - 12 skewers.
Place the skewers onto the grill and grill until the shrimp or chicken is pink and cooked through.
Serve the skewers with fresh cilantro and lime juice.
Recipes
by Alex Wittenberg
on Aug 16 2023
Prep time: 5 min • Yield: 12 servings
Ingredients
½ can organic pineapple chunks
1 tablespoon Celtic Sea Salt (Selina Naturally)
6 oz melted chocolate chips (Enjoy Life)
12 popsicle stick, cake pop sticks or skewers
Directions
Strain Pineapple chunks and press with paper towel to reduce excess liquid
Melt chocolate chips in double boiler
Place pineapple chunks individually onto sticks
Dip the stick into chocolate to cover pineapple at least half way.
Dip chocolate into sea salt that has been spread out on plate
Place on wax paper to dry.
Recipes
by Alex Wittenberg
on Aug 08 2023
When the weather gets hot, the collagen gets cold! These "collagen popsicles" are a completely delicious way to get the gut-healing, wrinkle-blasting, fat-burning power of collagen. The entire family will love these (and they won't even know how healthy they are)!
Orange Cream Collagen Popsicle
Prep time: 10 min Yield: 1 serving
Ingredients:
1 banana
1 cup plain Greek yogurt
1/2 cup orange juice
1 Tbsp maple syrup
1/2 tsp vanilla extract
1 scoop of Collagen Peptides
Directions:
Place all ingredients in blender and blend until smooth and creamy.
Pour into popsicle mold and freeze until solid.
Recipes
California Orange Tarragon Salad
by Alex Wittenberg
on Aug 07 2023
* Paleo & Primal Approved This is one of my all-time favorite salads because it’s not only wildly delicious, but also incredibly refreshing. With oranges and avocados growing throughout Southern California, this salad reminds me of one of my favorite places. I particularly like to make this when really sweet oranges like Cara Cara’s or Red Navels are in season. If your oranges seem a little tart, add a teaspoon of honey to the dressing.
Prep time: 10 min • Yield: 4 to 6 servings
Ingredients
1 head Romaine or Bibb lettuce (about 4 cups), washed and cut or torn
1 cup arugula
½ large English cucumber or 2 - 3 Persian cucumbers (mini), sliced into rounds
3 oranges, cut into rounds
1 avocado, sliced
3 scallions, cut into ½-inch diagonal slices
½ cup sugar snap peas or snow peas, strings removed
¼ cup jicama, cut into matchstick slices
½ cup roasted cashews or pistachios
Orange Tarragon Dressing
½ cup extra virgin olive oil
½ teaspoon orange zest
½ cup freshly squeezed orange juice, about 1 large orange
2 cloves garlic, smashed
1 tablespoons fresh tarragon leaves, diced or 1 teaspoons dried
Dash nutmeg
Salt and pepper to taste
Directions
Toss all salad ingredients together in a large bowl.
To make dressing, combine all ingredients in a small bowl and whisk together. It’s especially good if made ahead so the flavors can meld.
Notes: This also makes a fabulous entrée salad; optionally add chicken or fish.
Recipes
Slow Cooker Pork and Sauerkraut
by Alex Wittenberg
on Aug 07 2023
Prep time: 15 min • Cook time: 8– 10 hr • Yield: 8 servings
Ingredients
2 pounds boneless pork shoulder, trimmed of excess fat and blotted dry
Salt and ground black pepper to taste
½ tablespoon coconut oil
2 medium onions, thinly sliced
3 cloves garlic, minced
1 bay leaf
Three 14.5-ounce cans sauerkraut
Directions
Cut the pork shoulder into 3- to 4-inch chunks and season generously with salt and pepper. Heat a large skillet over medium-high heat and add coconut oil.
When oil is melted, add the pork, browning on all sides. You’ll probably need to cook the pork in two batches so you don’t overcrowd the pan. Transfer pork to the slow cooker.
In the same pan, cook the onions until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the onions and garlic to the slow cooker. Add the bay leaf.
Place the sauerkraut in a colander and rinse with cold water. Squeeze out excess moisture and pile the sauerkraut on top of the pork. Cover the slow cooker and cook on low until the pork is fork tender, about 8 to 10 hours.
Notes You can use sauerkraut from a can or bag; just check the ingredient label for non-Paleo ingredients. Serve with unsweetened applesauce and Mashed Cauliflower.
Recipes
4 Delicious and Nutritious Recipes to Incorporate Collagen Peptides into Your Daily Diet
by Adam Seltrecht
on Jul 27 2023
Explore 4 tasty, collagen-boosting recipes! Incorporate our Collagen Peptides into meals & drinks for maximum nutritional benefits.
Recipes
by Kellyann Petrucci
on Jul 27 2023
It wouldn’t be summer without lemonade… or wine! This fun recipe features my Lemon Sips and your favorite white wine, for the best of both worlds.
Ingredients
2 scoops Lemon Sips
4 cups filtered water
1 750ml bottle of your favorite dry white wine
1 cup rum
1 orange cut into slices
1 Granny Smith apple cut into chunks
Directions
Dissolve the Lemon Sips into the water.
Pour Lemon Sips mixture, white wine, and rum into a large pitcher.
Add orange slices and apple chunks and stir. Cover tightly and refrigerate for at least one hour to let flavors develop. Serve over ice.
Recipes
Broth Loading Chilled Cucumber Soup
by Alex Wittenberg
on Jul 11 2023
I’m obsessed with cucumbers. Because they contribute to good health and keep you slim. Plus, they work miracles when it comes to your skin. What more could you ask for?!
Cucumbers are excellent for hydration...
When it comes to your skin, dehydration causes fine lines and wrinkles to appear. Plus, your skin becomes dull, feels dry and tight, and is easily irritated. Ugh! This is why I always stress the importance of hydration. And because cucumbers are made up of approximately 95% water, eating them is a delicious way to keep your cells hydrated and your skin plump and juicy. Especially during warm summer months.
Cucumbers are packed with antioxidants...
Antioxidants are necessary to protect your cells from free radicals. Some antioxidants can also repair cellular damage, prevent free radicals from being formed from certain toxins, and even prevent cancerous cells from growing. Essentially, antioxidants are the key to optimal health as well as slowing down the aging process–inside and out. And the antioxidants in cucumbers specifically have been linked to reducing inflammation, preventing cancer, and improving heart health. Yes, please!
Cucumbers are anti-bloating...
Cucumbers can help rid your belly of bloating. Thanks to a synergistic combination of caffeic acid, vitamin C, silica, and water. Cucumbers contain a variety of other vitamins and minerals that also promote optimal health and beautiful skin. Some of the them include:
Vitamin K: essential for forming blood clots as well as strong bones
Pantothenic acid: a B-vitamin involved in producing energy as well as burning fat
Biotin: a B-vitamin that helps produce natural oils in your skin to keep it soft and moist
Potassium: an electrolyte that regulates blood pressure and maintains good kidney function
Magnesium: a mineral necessary for over 300 vital functions in the body as well as youthful skin
Silica: a mineral that helps build strong teeth, bones, nails, and hair --- With all the benefits of cucumbers you'll want to look for more way to add them to your diet, and a chilled cucumber soup with collagen-rich bone broth is the perfect way recipe for summertime!
Broth Loading Chilled Cucumber Soup
Prep Time: 15 Min – Cook Time: 12 Min- Yield: 4-6 servings
1 cup water
4 medium cucumbers, peeled, seeded, and sliced
1/2 cup yellow onion
1 teaspoon Celtic or Pink Himalayan Sea Salt
1/2 teaspoon freshly ground black pepper
4 cups ( 1 quart) Chicken Bone Broth
1/2 teaspoon arrowroot powder, blended with one teaspoon of water
1 small bay leaf
1 cup unsweetened plain almond milk, not vanilla flavored
1 teaspoon minced fresh dill
1 teaspoon minced fresh Italian parsley
1 teaspoon minced fresh chives
1/2 teaspoon fresh lemon zest
Bring water to a boil over medium-high heat. Add the cucumbers, onion, salt and pepper, and cover. Simmer for 5-7 minutes until vegetables are very soft. Puree using a food processor, blender or immersion blender until smooth. Bring bone broth to a simmer and add the arrowroot powder, bay leaf, and pureed cucumbers. Reduce heat to low and simmer for 5 minutes, stirring until soup thickens. Cool soup to room temperature and add the almond milk and fresh herbs. Refrigerate. Serve the soup very cold.
NOTE: Use caution when pureeing soup in a blender or food processor. Work in small batches and cover the top of the sealed blender or processor with a kitchen towel to avoid getting burned.
Enjoy!
Recipes
Mediterranean Burgers with Dairy-Free Pesto
by Kellyann Petrucci
on Jul 11 2023
Prep time: 10min • Cook time: 20 min • Yield: 8 servings
Ingredients:
2 pounds ground buffalo
1 ½ tablespoons fresh garlic, minced
½ tablespoon. cayenne
1 tablespoon dried Italian herbs
3 tablespoons olive oil
½ cup Greek olives, pitted and chopped
¼ cup fresh Italian parsley, chopped
1 10-oz. can roasted red peppers, drained and chopped
1 egg
Sea salt, to taste
Black ground pepper, to taste
1 head Romaine lettuce
1 lemon
Directions
In a large mixing bowl, combine all ingredients except lettuce, salt, pepper and lemon.
Divide into 8 equal patties and set aside.
Lightly spray grill with cooking spray, then heat grill to high.
Place the burgers on the grill and season as needed with salt and pepper. Turn burgers once to cook on both sides.
Remove from the grill when cooked to desired doneness. Place onto Romaine lettuce "buns," drizzle lightly with lemon juice and enjoy.
Dairy Free Pesto Topping Ingredients
2 cups fresh basil leaves, packed
⅓ cup olive oil
⅓ cup walnuts
3 cloves garlic
½ tablespoon salt
⅛ teaspoon ground black pepper
Juice from ¼ lemon
¼ fresh jalapeño
Directions
Blend all in a food processor or regular blender. Best if refrigerated for 30 minutes before serving.
Recipes
by Alex Wittenberg
on Jul 06 2023
Prep time: 30 min • Cook time: 10 min • Yield: 2 top 3 entrée servings
Equipment:
BBQ grill or a grill pan
Ingredients:
To Grill:
1 pound large or jumbo shrimp, peeled and deveined
1 tablespoon coconut oil melted or coconut oil spray
½ fresh pineapple, skin cut off and top removed
2 jalapeño peppers, sliced into rounds and deseeded
Dressing/ Marinade:
½ cup macadamia nut oil (favored over olive oil because it is virtually tasteless; but you can use olive oil)
2 limes juiced, approximately ⅓ cup
1 clove garlic, finely minced
2 tablespoons cilantro, chopped
1 tablespoon hot sauce, or to taste
1 to 2 dashes cayenne pepper
½ teaspoon salt
To serve:
6 to 9 Butter lettuce or Boston lettuce leaves
2 Persian cucumbers or ⅓ English cucumber, sliced very thin
1 ½ cups jicama, about half of a medium-large jicama, sliced paper thin on a mandolin or cut into match sticks
1 avocado, peeled and sliced into 8 to 12 slices.
Directions:
Prepare charcoal until the coals are white and ashy or preheat propane/gas grill to medium. (Wait to heat grille pan until just before cooking if you are not grilling outside.)
Place the half pineapple face down on the cutting board and cut in half the long way. Cut out the hard core. Cut each section into 3 slices, the long way. (They are easier to grill in strips.) Set aside.
Combine all salad dressing/marinade ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously. Taste to adjust spice. Set aside.
Brush or spray shrimp, pineapple slices, and jalapeno rings with coconut oil. Shrimp will cook very quickly in 3 to 4 minutes per side depending on their size. Pineapple and jalapenos will cook in 2 to 3 minutes per side. It’s easiest to cook jalapenos in a mesh pan made or grilling or on foil.
As soon as you remove shrimp from the grill, place them in a shallow container and drizzle about half the dressing over the shrimp. (You are marinating the shrimp after they are cooked.)
Cut the pineapple slices into 4 or 5 square pieces per strip.
Place lettuce leaves on plate, top with cucumber, jicama, pineapple, shrimp, avocado, and jalapenos. Serve remaining dressing on the side. Optionally, garnish with cilantro.
Notes:
Grilling the pineapple begins to caramelize the fruit sugar and enhance its flavor. The reason we marinate the shrimp after cooking is because macadamia nut oil (and olive oil) are not good for cooking at higher temperatures, but taste much better than coconut oil in a dressing/marinade.
These shrimp are so delicious you could also prepare them to serve as appetizers/ hors d’oeuvre, as shrimp cocktail with a slice of lime, or as a stand-alone entrée. (But consider keeping the grilled pineapple and jalapeños even if you don’t do the lettuce cups. The flavors are fabulous together...a little sweet and a little hot!)
Recipes
by Kellyann Petrucci
on Jun 26 2023
Prep time: 15 min • Yield: 4 servings
Ingredients
⅔ cup Homemade Mayonnaise
2 tablespoons grated red onion
1 tablespoon lemon juice
1 tablespoon white wine vinegar
½ tablespoon honey (optional)
½ teaspoon salt
¼ teaspoon ground black pepper
1 head green cabbage, very thinly sliced
3 large carrots, shredded
½ cup loosely packed parsley leaves, roughly chopped
Directions
In a small bowl, whisk together the Homemade Mayonnaise, red onion, lemon juice, vinegar, honey (if desired), salt, and pepper. Set aside.
In a large bowl, toss the cabbage, carrots, and parsley with two wooden spoons. Add the dressing and toss vigorously for 2 minutes to ensure that the vegetables are evenly coated. Cover and refrigerate for at least 1 hour before serving.
Note
To cut the cabbage, slice in half through the stem end. Remove and discard the tough inner core, and then thinly slice the cabbage into long, thin shreds.
Vary It!
Add 1 to 2 teaspoons of caraway seeds for a traditional German touch, or make it a little sweeter by adding 1 cup shredded canned pineapple (unsweetened, packed in its own juice) or ⅓ cup raisins. You can also replace the whole head of green cabbage with half a head of green and half a head of red for colorful variety.
Tip
This recipe is easy to double for a potluck or cut in half for a dinner-for-two serving. This slaw tastes better the second day, so make it in advance if time permits.
