Recipes
Recipes
Hot Honey Brothy Rice Bowls With Chicken
by Kellyann Petrucci
on Nov 09 2026
Give dinner a sweet and spicy upgrade with these Hot Honey Brothy Rice Bowls. Golden chicken, jasmine rice, and roasted broccoli meet a garlicky broth made with Dr. Kellyann Sriracha Chicken Bone Broth, finished with honey and fresh scallions.
Recipes
Slow Cooker Marry Me Chicken Soup
by Kellyann Petrucci
on Nov 09 2026
Creamy broth, tender shredded chicken, sun-dried tomatoes, and a generous handful of spinach make this Marry Me Chicken Soup a dinner worth coming home to. Made in the slow cooker, it brings rich Italian-inspired flavor to the table with very little hands-on work.
Dr. Kellyann’s version uses Tuscan Tomato Bone Broth as the savory foundation, coconut milk for creaminess, and nutritional yeast for a cheesy flavor without dairy. It’s a cozy, gluten-free soup that fits just as easily into a busy weeknight as a relaxed weekend dinner.
What Is Marry Me Chicken Soup?
Marry Me Chicken Soup takes the creamy, garlicky, sun-dried tomato flavors associated with Marry Me Chicken and turns them into a comforting bowl of soup.
This version skips the heavy cream and Parmesan. Coconut milk gives the broth a creamy finish, while nutritional yeast adds savory depth. Chicken, tomatoes, garlic, and Italian seasoning slowly cook together before fresh spinach goes in at the end.
Why This Recipe Works
The slow cooker does most of the work, giving the chicken time to become tender while the onion, garlic, and sun-dried tomatoes flavor the broth.
Adding the coconut milk and nutritional yeast near the end creates a creamy finish. The spinach goes in last so it wilts into the soup without spending hours in the slow cooker.
Dr. Kellyann Tuscan Tomato Bone Broth builds on the tomato and herb flavors already in the recipe, bringing everything together in one pot.
Marry Me Chicken Soup Recipe
Method: Slow cookerCook time: 6 to 8 hours on low or 3 to 4 hours on high, plus finishing timeDietary preferences: Gluten free and dairy free when made with ingredients labeled accordingly
Ingredients
3 pounds boneless, skinless chicken breasts or thighs
1 yellow onion, diced
3 to 4 garlic cloves, minced
1 jar sun-dried tomatoes in oil, chopped and drained
4 Packets of Dr. Kellyann Tuscan Tomato Bone Broth, prepared in hot water
1 teaspoon Italian seasoning
Pinch of red pepper flakes
Salt and pepper, to taste
1 can coconut milk
2 to 3 tablespoons nutritional yeast
1 large handful of spinach
Directions
Add the chicken, onion, garlic, sun-dried tomatoes, prepared bone broth, Italian seasoning, red pepper flakes, salt, and pepper to your slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender. Shred the chicken with two forks, then stir it back into the soup. Stir in the coconut milk and nutritional yeast until combined. Add the spinach and stir until wilted, about 5 minutes. Taste, adjust the seasoning, and serve warm.
Tips for a Creamy, Flavorful Soup
Use canned coconut milk. Full-fat canned coconut milk will give the soup a richer texture than a refrigerated coconut milk beverage.
Start with less nutritional yeast. Stir in 2 tablespoons, taste, and add the remaining tablespoon if you’d like a stronger savory flavor.
Be generous with the spinach. It wilts down considerably, so a large handful becomes a much smaller addition once stirred into the hot soup.
Season at the end. The broth and sun-dried tomatoes contribute salt, so taste the finished soup before adding more.
Easy Ways to Make It Your Own
Adjust the Heat
Keep the red pepper flakes to a small pinch for gentle warmth, or leave them out for a milder soup.
Choose Breasts or Thighs
Both work in this recipe. Chicken breasts offer a leaner option, while thighs bring a richer flavor.
Add More Greens
Stir in extra baby spinach at the end if you prefer more vegetables in each bowl.
Frequently Asked Questions
Is Marry Me Chicken Soup dairy free?
This version uses coconut milk and nutritional yeast in place of heavy cream and Parmesan. Check the labels on the broth and other packaged ingredients to confirm they are dairy free.
Is Marry Me Chicken Soup gluten free?
This recipe contains no pasta or flour. Use broth, nutritional yeast, and other packaged ingredients labeled gluten free to keep the finished soup gluten free.
Does nutritional yeast taste like cheese?
Nutritional yeast has a savory, slightly nutty flavor often used to add a cheesy note to dairy-free recipes. It blends into the broth without creating the stretchy texture of melted cheese.
Can chicken thighs replace chicken breasts?
Yes. Use 3 pounds of boneless, skinless chicken thighs in place of the breasts and cook until the chicken is cooked through and tender enough to shred.
Can the spinach go in at the beginning?
For the best texture, add it at the end. Baby spinach only needs a few minutes to wilt into the hot soup.
A Cozy Dinner to Keep on Repeat
With tender chicken, creamy tomato broth, and simple slow cooker preparation, this Marry Me Chicken Soup makes a flavorful addition to the dinner rotation. Save the recipe for the next evening that calls for something warm, comforting, and easy to bring together.
Recipes
Warm Breakfast: Brothy Eggs with Bacon and Mushrooms
by Kellyann Petrucci
on Nov 06 2026
Give the warm breakfast trend a savory spin with eggs poached in bone broth, golden mushrooms and crispy bacon. This cozy, protein-rich bowl brings comfort to chilly mornings with just six simple ingredients.
Recipes
Crockpot Turkey, Bean & Kale Soup
by Kellyann Petrucci
on Oct 22 2026
This hearty Crockpot Turkey Soup combines ground turkey, white beans, potatoes, zucchini, and pumpkin in a savory bone broth base. Finish with Parmesan for an easy, comforting dinner.
Recipes
Slow Cooker White Bean Chicken Chili
by Kellyann Petrucci
on Oct 22 2026
Creamy Slow Cooker White Bean Chicken Chili made with bone broth, tender chicken, white beans, and green chiles. Finish with Greek yogurt, jalapeño, and lime for a cozy family meal.
Recipes
by Kellyann Petrucci
on Oct 22 2026
This easy Crockpot Rosemary Chicken combines savory bone broth, honey, and balsamic vinegar for a comforting family dinner.
Recipes
Slow Cooker Easy Navy Bean and Tomato Soup
by Krystle Drake
on Oct 15 2026
A simple, cozy soup made with pantry staples and Dr. Kellyann Tuscan Tomato Bone Broth. With minimal prep, it’s an easy option for a busy weeknight, a cozy evening at home, or meal prep.
Recipes
Slow Cooker Chicken Tortilla Soup
by Kellyann Petrucci
on Oct 15 2026
Let your slow cooker handle dinner with this easy chicken tortilla soup made with Dr. Kellyann Mexican Tortilla Bone Broth, shredded chicken, black beans, and corn. Add your favorite toppings and dig in.
Recipes
Slow Cooker Beef & Mushroom Stroganoff
by Kellyann Petrucci
on Oct 02 2026
Tender steak, mushrooms, and a creamy bone broth sauce make this slow cooker beef stroganoff a cozy favorite. Serve over egg noodles for a comforting dinner.
Recipes
Slow Cooker Italian Sausage, White Bean and Kale Soup
by Kellyann Petrucci
on Oct 02 2026
Cozy up with slow cooker Italian sausage, white bean, and kale soup made with Dr. Kellyann Tuscan Tomato Bone Broth. A hearty, easy dinner full of Italian flavor.
Recipes
Slow Cooker Creamy Chicken and Wild Rice Soup
by Kellyann Petrucci
on Oct 01 2026
Cozy up with creamy chicken and wild rice soup made with Dr. Kellyann bone broth, hearty vegetables, and coconut milk. Just 15 minutes of prep.
Recipes
Slow Cooker French Onion Shredded Beef
by Kellyann Petrucci
on Oct 01 2026
Fork-tender beef, silky onions, and rich gravy made with Dr. Kellyann French Onion Bone Broth. A cozy slow cooker dinner worth gathering around.
Recipes
Gooey Grilled Fruit with Coconut and Pecans
by Dr. Kellyann
on Aug 27 2026
Prep time: 30 min • Cook time: 15 min• Yield: varies
Equipment
BBQ grill or a grill pan
Ingredients
Assorted fruit of your choosing; pineapple, peaches, nectarines, apricots, plums, pluots, and pears work very well; plan about 4 – 5 slices of fruit per person for dessert
¾ cup coconut chips, toasted
½ cup pecans, toasted and coarsely chopped
1 to 2 tablespoons coconut oil, melted
Caramel Sauce
1 cup coconut sugar
4 tablespoons ghee or pasture raised butter
½ cup full fat coconut milk
1/2 scoop collagen peptides
Pinch salt
1 teaspoon pure vanilla extract
Directions
Prepare charcoal until the coals are white and ashy or preheat propane/gas grill to high. (Wait to heat grille pan until just before cooking if you are not grilling outside.)
If you are using a pineapple, cut off the top and bottom of the pineapple. With a sharp knife, cut off the hard outside skin. It’s okay if there are still a few “eyes” left. Cut in half lengthwise. Place 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 to 4 slices, the long way. Stone fruit and pears can be cut into 6 to 8 wedges.
For the carmel sauce, mix sugar, butter, coconut milk, and salt in a saucepan over medium-low heat. Cook while whisking gently for 6 to 8 minutes, until it thickens. Stir in vanilla and let cool.
Brush both sides of fruit lightly with caramel sauce.
Be sure the grill is very clean. Brush with coconut oil, and place fruit on grill.
Depending on the fruit and how thick it was cut, grill for 1 to 2 minutes per side to mark fruit.
Serve fruit with remaining caramel sauce, toasted coconut, and pecans.
Notes This caramel sauce is unbelievably delicious; however, it is very sweet and meant to be an occasional treat not an everyday go-to food. Store any leftover sauce in the refrigerator. When you are ready to use it, you can place the container in a bowl of hot water or microwave for a few seconds if it is too thick. This caramel sauce is great to swirl through homemade coconut milk ice cream, use between cake layers, or use to sweeten pies.
Recipes
Air-Fryer Breakfast Banana Split
by Kellyann Petrucci
on Aug 25 2026
If you thought banana splits were only for dessert, think again! This Air Fryer Breakfast Banana Split has all the fun of the classic treat with a better-for-you twist.
The banana becomes warm, soft, and naturally sweet in the air fryer. Instead of loading it with ice cream and hot fudge, I top mine with fresh berries, nut butter, seeds, and creamy Greek yogurt mixed with my Collagen Peptides. You still get that delicious banana-split experience, but with protein, healthy fat, and fiber to make it much more satisfying.
A ripe banana will give you the sweetest, softest result. If you prefer a firmer banana with more resistant starch, choose one that is slightly less ripe. Either way, this easy recipe makes a delicious breakfast, snack, or better-for-you dessert.
Serves: 1Total Time: 13 minutes (5 minutes prep time, 8 minutes cook time)
Ingredients
1 medium banana, peel on
1/4 teaspoon ground cinnamon
1 tablespoon almond butter or your favorite nut butter, divided
1 tablespoon unsweetened shredded coconut, optional
1/3 cup plain Greek yogurt
1 scoop Dr. Kellyann's Collagen Peptides
2 to 3 strawberries, chopped
2 tablespoons blueberries
1 teaspoon ground flaxseed or hemp hearts
Naturally dyed and sweetened sprinkles, dark chocolate chips, & dairy free whipped cream, optional
Directions
Preheat the air fryer to 375°F.
Slice the banana lengthwise through the peel, being careful not to cut completely through the bottom. Gently pull the sides apart to create a pocket.
Sprinkle the banana with cinnamon. Add half of the almond butter, along with the coconut and dark chocolate chips, if using.
Place the banana cut-side up in the air-fryer basket. Cook for 6 to 8 minutes, or until the banana is warm, soft, and lightly caramelized.
While the banana cooks, stir the Collagen Peptides into the Greek yogurt until smooth and creamy.
Carefully transfer the banana to a serving dish. Top with the collagen Greek yogurt, strawberries, blueberries, flaxseed or hemp hearts, and the remaining almond butter.
Finish with naturally sweetened sprinkles, if desired, and enjoy immediately.
Note: Air-fryer temperatures and cooking times can vary. Begin checking the banana after 6 minutes and cook until it reaches your preferred softness.
Recipes
Congee: The Traditional Chinese Rice Porridge Recipe
by Kellyann Petrucci
on Aug 21 2026
Congee is the traditional Chinese rice porridge made by slowly simmering rice in a flavorful liquid base until the grains break down into a thick, creamy, porridge-like consistency. The traditional preparation uses chicken or pork broth as the base; the Dr. Kellyann version builds on Bone Broth Classic Chicken for the deeper protein and nutritional profile. Congee has been a daily breakfast and sick-day comfort food across China and other Asian cultures for thousands of years, prized for its gentle easily-digestible character. Dr. Kellyann's benefits of drinking bone broth for breakfast guide covers the morning framework.
After two decades of clinical practice, Dr. Kellyann observed that congee fits particularly well into Western daily rhythm as both a sick-day comfort food and a weekly rotation recipe for weekend breakfast or weeknight dinner. The slow-simmered preparation produces a result that reads as deeply nourishing while using relatively simple ingredients. The recipe below produces the traditional preparation adapted for daily Western kitchen use.
What Congee Is
Congee is defined by its texture: a thick, creamy, porridge-like consistency produced by cooking rice in significantly more liquid than typical rice preparation for a longer time. Where standard cooked rice uses a 2:1 liquid-to-rice ratio for 20 minutes, congee uses a 8:1 or 10:1 ratio for 1 to 2 hours. The extended cooking breaks down the rice grains, releases their starch, and produces the signature creamy texture.
The flavor base and toppings vary across regional and family traditions. The common thread: a quality liquid base, simple seasonings, and toppings that add protein, texture, and flavor variety to each bowl. Research indexed in NIH's PubMed database has explored the broader category of warm whole-grain preparations in daily eating patterns.
The Dr. Kellyann Chicken Congee Recipe
Ingredients (Serves 4 to 6)
1 cup jasmine or long-grain white rice. 10 cups Bone Broth Classic Chicken. 1 inch piece fresh ginger, peeled and sliced into coins. 2 cups cooked shredded chicken. Toppings (choose any combination): sliced scallions, soft or hard-boiled egg, sliced soft-boiled egg, Chinese fried shallots, chopped cilantro, white pepper, soy sauce or tamari, sesame oil, fresh lime wedges, hot sauce or chili oil, pickled vegetables.
Method
Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Combine rinsed rice, Bone Broth Classic Chicken, and ginger slices in a large pot. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer.
Simmer uncovered for 1 to 1.5 hours, stirring occasionally to prevent the rice from sticking to the bottom of the pot. The congee is ready when the rice grains have broken down and the mixture has a thick, creamy, porridge-like consistency. If too thick, add additional Bone Broth Classic Chicken to loosen. If too thin, simmer longer to reduce.
Add the shredded chicken in the final 5 minutes to warm through. Remove ginger slices before serving. Ladle into bowls and let each person add their preferred toppings. Serve immediately.
Why Bone Broth Elevates Traditional Congee
Traditional congee is made with water or thin stock as the base. Using Bone Broth Classic Chicken as the base meaningfully elevates the nutritional profile of the finished bowl. The concentrated protein and amino acids from bone broth produce a congee that delivers meaningful daily protein alongside the comforting rice base. For midlife women pursuing daily protein adequacy, this upgrade transforms congee from a low-protein breakfast into a protein-contributing meal.
The Cleveland Clinic has covered the role of warm breakfast preparations in daily eating patterns. The full Bone Broth collection provides flavor variety for different congee variations beyond the classic chicken version.
Variations
Beef Congee
Substitute Classic Beef Bone Broth for the chicken broth and use thinly sliced beef (added raw in the final 2 to 3 minutes to cook through) instead of chicken. The beef version is particularly popular for cold-weather and more substantial preparations.
Breakfast Congee
Simplify the toppings for a breakfast context: one soft-boiled egg, sliced scallions, a drizzle of sesame oil, and a splash of soy sauce. This produces a breakfast congee that is quick to prepare and nourishing for the morning. For women pursuing protein-forward breakfast, add additional shredded chicken or an extra egg to boost the per-meal protein target.
Sick-Day Congee
Simplify further for sick-day preparation: just the congee base, ginger slices left in longer for the warming spice, and minimal toppings (scallions and a drizzle of sesame oil). The gentle easily-digestible texture fits the compromised appetite of someone fighting a cold while providing hydration and nutritional support. The Harvard T.H. Chan School of Public Health Nutrition Source has covered daily eating patterns during illness in the broader dietary guidance.
Vegetarian Congee
Substitute vegetable broth for the bone broth and omit the chicken. Add roasted mushrooms, braised greens, or tofu as the protein-forward topping. This produces a vegetarian version that fits plant-based eating patterns while maintaining the comforting congee character.
Storage and Reheating
Congee stores well in airtight containers in the refrigerator for 4 to 5 days. It will continue thickening during storage as the rice absorbs more liquid. Reheat gently on the stovetop with additional Bone Broth Classic Chicken or water to restore the original creamy consistency.
For meal prep, prepare a large batch of plain congee base on Sunday and portion into individual containers. Add fresh toppings each morning for breakfast variety through the week. This produces 5 to 7 breakfast portions from a single preparation session.
Making Congee a Weekly Rotation
For women incorporating congee into weekly rotation, Sunday batch preparation makes sense as the practical anchor. One large pot provides breakfast or dinner portions through much of the week. The topping variety keeps the daily consumption fresh. Dr. Kellyann's guide on benefits of drinking bone broth for breakfast covers the morning framework that congee fits particularly well. The Dr. Kellyann Bone Broth Diet 21-day framework integrates recipes like congee as weekly rotation options that support the broader framework.
When to See a Doctor
Cold or flu symptoms warranting medical evaluation include high fever (over 103 degrees), difficulty breathing, severe or persistent symptoms beyond expected timeframes, dehydration signs, or symptoms unusual for your typical illness pattern. Congee is comfort food during illness; it does not replace medical evaluation when symptoms warrant care.
Frequently Asked Questions
What is congee?
Congee is a traditional Chinese rice porridge made by slowly simmering rice in a flavorful liquid base until the grains break down into a thick, creamy, porridge-like consistency. The traditional preparation uses an 8:1 or 10:1 liquid-to-rice ratio cooked for 1 to 2 hours, producing the signature creamy texture. Congee has been a daily breakfast and sick-day comfort food across China and other Asian cultures for thousands of years, prized for its gentle easily-digestible character.
How do you make chicken congee with Bone Broth Classic Chicken?
Combine 1 cup rinsed jasmine rice with 10 cups Bone Broth Classic Chicken and 1 inch sliced ginger. Bring to a boil, then simmer uncovered for 1 to 1.5 hours, stirring occasionally. Add shredded chicken in the final 5 minutes. Serve topped with scallions, soft-boiled egg, cilantro, sesame oil, and other preferred toppings. The Bone Broth Classic Chicken base elevates the traditional preparation with meaningful daily protein and nutritional profile.
Is Bone Broth Classic Chicken congee good when you have a cold?
Yes, chicken congee is one of the most traditional sick-day comfort foods across Asian cultures, prized for its gentle easily-digestible character that fits compromised sick-day appetites. The Bone Broth Classic Chicken base provides warm hydration and nutritional support during illness. For sick-day preparation, simplify the toppings to just scallions and a drizzle of sesame oil. See a doctor if symptoms warrant evaluation; congee is comfort food during illness, not treatment.
How long does congee take to make?
Traditional congee takes 1 to 1.5 hours of simmering time to produce the signature creamy texture, though active preparation time is minimal (about 10 minutes to rinse rice, combine ingredients, and set to simmer). For meal prep, prepare a large batch of plain congee base on Sunday and portion into individual containers; add fresh toppings each morning for breakfast variety through the week. This produces 5 to 7 portions from a single preparation session.
Recipes
by Dr. Kellyann
on Aug 03 2026
*Paleo & Primal Approved
Prep time: 10 min • Yield: 8 three-ounce servings
Ingredients
2 ¾ cups watermelon
1 kiwi, cut into slices
1 nectarine or peach, cut into slices
1 to 2 tablespoons honey, maple syrup, or coconut sugar as needed (optional)
1 - 2 scoops Dr. Kellyann's Collagen Peptides, unflavored
Crush watermelon flesh using a potato masher or your hands reserving all liquid. Measure out 2 ¾ cups flesh. Mix Collagen Peptides with water (1 scoop to 8oz water), and add honey. Place sliced fruit (kiwi and/or nectarine slices) into popsicle molds and add in watermelon flesh, and collagen mixture. Freeze until solid.
If fruit bar doesn’t come out of the mold easily, run it under hot water for a few seconds.
Variations: This recipe works for any of your favorite fresh summer fruits and/or fruit juices. Here are a few pointers: if your base fruit isn’t as sweet as you like, add in some honey, maple syrup, or coconut sugar. You’ll probably never use more than 1 to 2 tablespoons.
If you’re using denser summer fruit (less watery than melons) such as peaches, nectarines, plums, strawberries, raspberries, blueberries, blackberries, etc. use about 1 ¾ cup fruit and 1 cup of water, fruit juice, coconut water, coconut milk, or almond milk. If you are using summer melons: cantaloupe, honeydew, Crenshaw, watermelon, etc., use only the melon and its juice (don’t add water). If you want a melon creamsicle, use the melon flesh and one of the milk options.
Keep in mind that the taste of frozen fruit is less intense than fruit at room temperature. Don’t be shy with spices and natural extracts such as vanilla or almond extract. Cinnamon and nutmeg really enhance a pumpkin creamsicle; almond extract notches up a banana-almond milk creamsicle. Have fun with it!
Keep thinking Big and living BOLD!
Recipes
by Dr. Kellyann
on Aug 01 2026
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 Vanilla or Salted Caramel Bone Broth Protein
1/8 tsp ground ginger
1/4 tsp ground cinnamon
A dash of ground nutmeg
2 oz. unsweetened vanilla almond milk
Directions:
Whisk the Bone Broth Protein Powder into the hot, brewed coffee until it dissolves.
Add all other ingredients and whisk again until it's very smooth.
Recipes
by Dr. Kellyann
on Aug 01 2026
Prep time: 5 min • Cook time: 15 min • Yield: Six 4-inch pancakes
Ingredients
2 large eggs
1 scoop of Vanilla or Salted Caramel Bone Broth Protein
1/3 cup pumpkin puree (plain canned or cooked pumpkin; not pumpkin pie filling)
2 tablespoons Sunbutter™, sunflower seed butter (you can use any nut butter, i.e. almond butter)
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon baking powder
2 to 3 tablespoons pecans, chopped
Coconut oil pan spray, coconut oil, or ghee
Directions
Put all ingredients in a medium bowl and whisk together until fully blended.
Preheat sauté pan on medium heat. Spray pan with coconut oil spray or lightly brush with coconut oil or ghee.
Pour about 3 tablespoons of batter into preheated pan to make a 4-inch pancake. Cook until edges begin to brown and bubbles on the top begin to burst. Flip and cook until done. Serve with maple syrup and additional pecans if desired.
Notes:
1. Have Dr. Kellyann Complete Collagen Protein on hand? Add a scoop of it to the batter for an extra burst of health-supporting collagen.
2. You can use about ½ to ¾ teaspoon pumpkin pie spice in place of the spices listed above.
3. Using a nonstick pan makes cooking easier.
4. Use care when flipping the pancakes. If the spatula doesn’t slide under the edge of the pancake, it is probably not ready to flip. Use two spatulas to make it easier to flip. Don’t over-crowd the pan; it makes flipping tricky.
Recipes
Orange Creamsicle Collagen Sorbet
by Kellyann Petrucci
on Jul 15 2026
Cool, creamy, and bursting with nostalgic orange-vanilla flavor, this Orange Creamsicle Collagen Sorbet is the ultimate warm-weather treat. Made with Dr. Kellyann’s Orange Creamsicle Collagen Cooler, each refreshing serving delivers grass-fed collagen protein with zero sugar and just 80 calories from the Collagen Cooler. It’s an easy, better-for-you dessert that tastes indulgent while supporting your beauty and wellness routine from the inside out.
Prep Time: 10 minutesFreeze Time: 4–6 hoursServings: 4
Ingredients
2 cups freshly squeezed orange juice
1 cup full-fat coconut milk
2 packets Dr. Kellyann’s Orange Creamsicle Collagen Cooler
1 teaspoon pure vanilla extract
1 teaspoon orange zest
Pinch of sea salt
Fresh mint for garnish, optional
Directions
Add the orange juice, coconut milk, Orange Creamsicle Collagen Cooler, vanilla extract, orange zest, and sea salt to a blender.
Blend until completely smooth and creamy.
Pour the mixture into a shallow freezer-safe container. Cover and freeze for 2 hours.
Remove from the freezer and stir thoroughly with a fork or whisk to break up any ice crystals.
Return the mixture to the freezer for another 2–4 hours, or until firm.
Let the sorbet sit at room temperature for 5–10 minutes before scooping. Garnish with fresh mint and enjoy.
Tip: For an even smoother texture, break the frozen mixture into chunks and blend it in a food processor immediately before serving.
Recipes
by Kellyann Petrucci
on Jun 26 2026
Ingredients:
4 large, ripe fresh avocados, roughly chopped
1/2 cup very thinly sliced red onion
1 beefsteak tomato, seeded and chopped
1/8 cup chopped cilantro
1 tablespoon extra-virgin olive oil
2-3 limes, zest and juiced
½ packet of Dr. Kellyann’s Mexican Tortilla Bone Broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions:
Place the chopped avocados, thinly sliced onion, tomato and cilantro into a large bowl. Drizzle with olive oil, lime zest and juice, Dr. Kellyann’s Mexican Tortilla Bone Broth and salt and pepper. Season to taste, adding more lime juice/salt/pepper as desired.
