Recipes
Recipes
15 Minute Spicy Red Curry Wonton Soup
by Krystle Drake
on Feb 06 2026
Serves: 6 Prep time: 10 minutes Cook time: 15 minutes
Ingredients:
1 Tbsp. ghee
1 Tbsp. ginger, chopped (or ginger paste)
3 cloves garlic, chopped
2 Tbsp. coconut aminos
2 Tbsp. chili paste
3 medium carrots, peeled & sliced
1 red pepper, sliced
1 lime, juice & zest
8 oz, Dr. Kellyann's Ramen Beef Bone Broth (2 packets)
1 5.4oz can coconut cream
1/3 C. green onion, diced
1 C, gluten-free chicken dumplings or wontons (omit for 21 Day Bone Broth Diet)
Bok choy (to taste)
Cilantro (garnish)
Directions:
Melt ghee in a pot over medium heat.
Add ginger, garlic, chili paste, lime juice, and lime zest, and sauté for 1-2 minutes, until fragrant.
Add carrots, pepper, and coconut aminos, and stir to combine.
Add coconut cream and Dr. Kellyann Ramen Beef Bone Broth, then stir until the coconut cream is melted into the soup.
Add green onions and dumplings then stir to combine.
Allow the soup to simmer for 8-10 minutes then stir in Bok choy leaves to your liking and simmer for another 2-4 minutes until leaves soften.
Serve garnished with cilantro and enjoy!
Recipes
Dark Chocolate Almond Butter Cups
by Krystle Drake
on Feb 06 2026
Valentine treats don’t have to be a sugar overload to feel indulgent. With a few smart upgrades, you can turn a classic chocolate bite into something that actually supports your body. By adding bone broth protein directly into melted dark chocolate, this recipe boosts collagen and protein — helping make your sweet treat more satisfying and balanced instead of a quick sugar spike. It’s a simple way to enjoy something sweet while still honoring your health goals — because treats should feel good during and after you eat them.
Recipes
by Krystle Drake
on Jan 29 2026
This Beauty Sleep Mocktail is your new nightly ritual for winding down while supporting glowing skin from the inside out. Thoughtfully layered with calming botanicals, minerals, and collagen, it’s designed to help your body relax, recover, and restore overnight.
Chamomile tea sets the soothing foundation, while tart cherry juice naturally supports melatonin production for better sleep quality. Magnesium helps relax muscles and calm the nervous system, and collagen-infused ice cubes made with my Lemon Sips deliver beauty-boosting amino acids that support skin elasticity and hydration.
Finished with sparkling water for a refreshing fizz, this mocktail feels indulgent — yet works behind the scenes to support deeper sleep and brighter mornings.
Ingredients:
8 oz. Chamomile tea
1 scoop Dr. Kellyann;s Lemon Sips - Lemon Ice or Strawberry Lemonade
½ C. Tart cherry juice
2 tsp. Magnesium powder
Sparkling water
Directions:
Blend 1 scoop of Dr. Kellyann's Lemon Sips in chamomile tea. Once dissolved, pour the tea mixture into ice molds (we used heart-shaped molds). Freeze overnight or until it is frozen. Remove cubes from freezer. Pour cherry juice into a glass and blend magnesium.
Recipes
Honey Sriracha Chicken Meatballs
by Krystle Drake
on Jan 29 2026
These honey sriracha chicken meatballs are packed with protein and bone broth for gut support. A sweet-heat, easy dinner the whole family loves.
Recipes
by Krystle Drake
on Jan 22 2026
Serves: 6 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
1Tbsp. ghee
1 Lb. ground bison (or meat of choice)
1 C. sweet potato, diced
1 small red onion, diced
3 medium carrots, peeled & chopped
1 stalk of celery, sliced
1/4 tsp. cumin
3 Tbsp. chili powder
1Tbsp. basil
1 Tbsp. oregano
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. sea salt
1/8 tsp. cinnamon (a pinch)
4 oz. Dr. Kellyann Beef Bone Broth (1 packet)
4 oz. Dr. Kellyann Sriracha Beef Bone Broth (1 packet) or another packet of Beef Bone Broth
1 14.5 oz can of fire-roasted diced tomatoes
Optional Garnish: avocado, jalapeno, cilantro
Directions:
Melt ghee in a medium pot over medium heat.
Add veggies and seasonings, then sauté for 2-3 minutes until the veggies begin to sweat.
Add the meat and sauté for another 3-4 minutes, until it begins to brown.
Add tomatoes and bone broth, then cover to simmer 25-30 minutes until veggies are soft and the meat is fully cooked.
Remove from the heat, then ladle the chili into a bowl.
Top with fix-ins of choice, like avocado, cilantro, and jalapeño, for extra heat, if desired. Enjoy!
Recipes
by Krystle Drake
on Jan 22 2026
Serves: 4 Prep time: 15 minutes Cook time: 40 minutes
Ingredients:
1Tbsp. ghee or butter
2 TBS olive oil
2 medium white sweet potatoes, thinly sliced
1 Lb. ground chicken
1 packet Dr. Kellyann's Sriracha Chicken Bone Broth
1 Tbsp. coconut aminos
½ Tbsp. Frank’s Red Hot Sauce (or Primal Kitchen Mild Buffalo Sauce for a less spicy version)
1Tbsp. pepperoncini juice
2 Tbsp. sweet paprika
½ tsp. sea salt
½ tsp. black pepper
½ tsp. oregano
2 Tbsp. coconut cream
Garnish:
Guacamole
Pico de Gallo
Green onions
Pepperoncini peppers
Tessemae’s Creamy Ranch Dressing or Primal Kitchen No-Dairy Ranch Dressing
Cilantro
Directions:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash and dry the potatoes. Leave the skin on and slice into ¼-inch rounds. Add potatoes to the baking sheet and drizzle with olive oil. Arrange potato slices in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, turning once halfway through. Watch closely toward the end of cooking and remove any slices that are browning too quickly to prevent burning.
Remove from oven and allow it to cool, optional to lightly season with sea salt. Heat oil and butter in a skillet over medium heat. Add chicken, seasonings, and Dr. Kellyann's Sriracha Chicken Bone Broth powder, then sauté 2-3 minutes. Add coconut aminos, hot sauce, coconut cream, and pepperoncini juice, then sauté until chicken is fully cooked, about 15-20 minutes.
Layer potato slices onto a plate, sprinkle with buffalo chicken, and begin to incorporate fix-ins, like Pico de Gallo, guac, pepperoncini peppers, cilantro, green onion, and drizzle with Tessemae’s Creamy Ranch dressing.
Recipes
by Krystle Drake
on Jan 22 2026
Serves: 4 Prep time: 15 minutes Cook time: 25 minutes
Ingredients:
2 Tbsp. ghee
1 small yellow onion, diced
2 medium carrots, shaved and sliced
1 lime, juice, and zest
2 slices of ginger (1-inch thick)
4 3-inch sticks of lemongrass
8 oz Dr. Kellyann's Thai Lemongrass Bone Broth (1 packet)
1 5.4oz can coconut cream
1/2 C. cremini mushrooms, sliced
1 small red pepper, sliced
2 Tbsp. coconut aminos
Thai basil, for garnish
Directions:
Melt ghee in a pot over medium heat. Add onions, carrots, lime juice and zest, ginger, and lemongrass, then stir until combined (about 2-4 minutes). Add Dr. Kellyann's Thai Lemongrass Bone Broth and coconut cream, then mix well and simmer for about 8-10 minutes to allow the flavors to combine. Add mushrooms, red pepper, and coconut aminos, mix, and simmer for 8-10 minutes, until the mushrooms are soft. Remove from the heat and use a spoon to remove slices of ginger and lemongrass.
Serve topped with fresh basil and over cauliflower rice or jasmine rice (optional)
Recipes
by Krystle Drake
on Jan 22 2026
Prep time: 15 minutes Cook time: 35 minutes Serves: 6
1 Tbsp. ghee or butter
2 tbsp. olive oil
1 small yellow onion, diced
3 cloves garlic, chopped
2 Lbs. cremini mushrooms
½ tsp. sea salt
¼ tsp. black pepper
1 tsp. dill, dried
2 Tbsp. sweet paprika
1 tsp. coconut aminos
1 5.4oz can coconut cream
8 C. Dr. Kellyann's Homestyle Mushroom Bone Broth (2 packets)
1 Tbsp. dill, freshly chopped
1 lemon, juice
Directions:
Melt butter and oil in a pot over medium heat. Add onions, garlic, and mushrooms, and sauté until fragrant (about 2-4 minutes). Add spices (sea salt, black pepper, dill, paprika) and sauté for 2-4 minutes, until the mushrooms begin to soften and are well-coated. Add coconut aminos, Dr. Kellyann's Homestyle Mushroom Bone Broth, and coconut cream, then mix until well combined. Allow to simmer for about 30 minutes until mushrooms are soft. Stir in dill and lemon juice. Serve and enjoy!
Recipes
Dump and Bake One Pot: Lemon & Chicken Rice
by Krystle Drake
on Jan 22 2026
Ingredients:
1 lb. chicken thighs
3 carrots, peeled and chopped
3 celery sticks, chopped
1 C. rice
1 small yellow onion, chopped
2 Tbsp. fresh oregano, chopped
1 tsp. paprika
½ tsp. black pepper
½ can Dr. Kellyann's Lemon Chicken Bone Broth Soup or 1 cup of Lemony Chicken Vegetable Soup
1 box (16.9 FL OZ) Dr. Kellyann's Roasted Chicken Bone Broth or 2 packets of Classic Chicken Bone Broth or Greek Lemon Chicken Bone Broth
Directions:
Preheat oven to 365*F. In a Dutch oven, add chicken, veggies, rice, and seasonings. Cover with bone broth and soup. Cover with a lid and bake for 35 minutes. If needed, you can always add more soup and bone broth, and let the rice cook longer. Once rice is soft and chicken is cooked, remove from oven and enjoy!
Recipes
by Krystle Drake
on Jan 22 2026
Prep time: 10 minutes Cook time: 10 minutes Serves: 4
Ingredients:
2 Tbsp. olive oil
1 small yellow onion, diced
1 C chicken, chopped
1/3C. Dr. Kellyann Sriracha Chicken Bone Broth
1/2 C. rice
2 eggs
Optional Toppings: Cilantro and Kimchi
Directions:
Heat olive oil in a pan on medium heat. Add onion and sauté until translucent, for about 3-4 minutes. Add chicken and mix well. Add Dr. Kellyann Sriracha Chicken Bone Broth and rice, and mix thoroughly until the rice is well incorporated and the broth has cooked into the rice (about 3-4 minutes). Push the mixture to the side of the pan and in the open space, crack two eggs and scramble. Combine the entire mixture until thoroughly mixed. Transfer to a plate and garnish with cilantro and kimchi (optional).
Recipes
Quick & Easy Cream of Mushroom Soup
by Krystle Drake
on Jan 15 2026
Serves: 4-6 Prep time: 10 minutes Cook time: 30 minutes
Ingredients:
1 TBS butter
4TBS olive oil
1C mushrooms, sliced
2 cloves garlic, chopped
1tsp sea salt
½ tsp black pepper
1TBS thyme
1TBS oregano
1 5.4 oz can coconut cream
8 oz Dr. Kellyann's Homestyle Mushroom Bone Broth (1 packet)
Directions:
Heat oil and butter in a pot over medium heat. Add mushrooms, garlic, and seasonings then sauté until fragrant (about 2-4 minutes). Add coconut cream and mix well.
Add Dr. Kellyann Homestyle Mushroom Bone Broth and bring to a simmer for 15 minutes until mushrooms are soft. Blend with an immersion blender until smooth. Enjoy!
Recipes
by Krystle Drake
on Jan 15 2026
Prep time: 15 minutes Cook time: 40 minutes Serves: 4-6
Ingredients:
1TBSP butter1TBSP olive oil1 medium yellow onion, diced
1 leek, sliced3 cloves garlic, chopped
½ tsp sea salt¼ tsp black pepper1TBSP. oregano, fresh chopped1 TBSP. thyme, fresh chopped3 medium carrots, peeled and chopped3 celery stalks, chopped
4-6 C Dr. Kellyann's Greek Lemon Chicken Bone Broth1 lb. chicken thighs
4 lemons, juice2 lemons, zest1/4c dill, chopped1C white rice or sub cauliflower rice for 21 Day Bone Broth Diet
Directions:Melt butter and oil in a saucepan over medium heat. Add onion, leek, garlic, oregano, thyme, sea salt, and black pepper. Sauté for 2-3 minutes. Add celery, carrots, and Dr. Kellyann's Greek Lemon Chicken Bone Broth. Add the chicken and stir until coated in the soup. Cover and simmer for 25 minutes until the chicken is cooked. Add lemon juice, zest, rice, and dill, and mix. Option to remove chicken, chop, and add back to pot.
Recipes
Quick & Easy French Onion Soup
by Krystle Drake
on Jan 09 2026
Serves: 4-6 Prep time: 15 minutes Cook time: 60 minutes
Ingredients:
4 Tbsp. ghee
6 medium yellow onions, sliced
1 tsp. sea salt
½ tsp. black pepper
1 Tbsp. thyme, chopped
8 oz. Dr. Kellyann's French Onion Bone Broth (2 packets)
Directions:
Heat ghee in a large pot over medium-low heat.
Add onions and stir until coated with ghee, about 1-2 minutes.
Cover the onions and allow them to slowly caramelize, stirring occasionally so they do not burn, for about 30 minutes.
Once the onions are well caramelized, add sea salt, black pepper, and thyme, then stir to combine.
Add Dr. Kellyann’s French Onion Bone Broth and simmer for about 10 minutes, allowing the flavors to combine.
Ladle soup into a bowl and enjoy!
Recipes
by Krystle Drake
on Jan 09 2026
Serves: 4-6 Prep time: 10 minutes Cook time: 30 minutes
Ingredients:
1TBSP. butter
2TBSP. olive oil
1 medium sweet potato
4 cloves garlic, chopped
1 tbsp. oregano, chopped
1 tbsp. thyme, chopped
1 tsp. sea salt
1 tsp. black pepper
1 can of fire-roasted diced tomatoes
8 oz Dr. Kellyann Classic Chicken Bone Broth (1 packet)
Directions:
Melt butter and oil in a pot over medium heat. Add sweet potato, garlic, and seasonings, and sauté for 2-3 minutes. Add tomatoes and broth. Simmer for 20 minutes until potatoes are soft. Blend with an immersion blender until smooth. Serve garnished with basil and enjoy!
Recipes
by Krystle Drake
on Jan 05 2026
When I am looking to clean things up in my routine, I always make this delicious Detox Veggie Soup. This time I am making it with my NEWEST bone broth Dr. Kellyann’s Homestyle Mushroom Bone Broth, which is made with functional mushrooms that have been used for centuries to support immunity, energy, and the body’s stress response.Functional mushrooms also help support gut balance by nourishing beneficial bacteria and modulating inflammation. Bone broth provides easily absorbed amino acids and collagen that help support the gut lining, making meals easier to digest and more nourishing. To make it, just simply simmer vibrant vegetables and fire-roasted diced tomatoes in the mushroom bone broth for a light, comforting soup that supports digestion, natural detox pathways, and overall gut resilience.
This is exactly what your gut needs to reset and feel supported when you need it most.
Ingredients:
2Tbsp. butter
1Tbsp. olive oil
2 cloves garlic, chopped
1C carrot, chopped, peeled
1 russet potato, chopped, peeled
1C green beans, chopped
1/2C celery, chopped
1/3C green olives, pitted, chopped
1 ear fresh sweet corn, shaved (omit for 21 Day Bone Broth Diet or 10 Day Belly Slimdown)
1 can butter beans (or any white bean or kidney bean) (omit for 21 Day Bone Broth Diet or 10 Day Belly Slimdown)
1 can crushed tomatoes
1 Tbsp. tomato paste
4C Dr. Kellyann’s Homestyle Mushroom Bone Broth
2 Tbsp. oregano, chopped
2 Tbsp. thyme, chopped
1 tsp. sea salt
1/2 tsp. black pepper
1C Swiss chard, chopped
Basil, garnish
Directions:
Heat butter and oil in a large saucepan and add veggies and herbs. Sauté for a few minutes while stirring to prevent burning. Add fire-roasted diced tomatoes, tomato paste, beans, olives, and bone broth. Simmer for about 15 minutes until veggies soften. Fold in the Swiss chard. Garnish with basil. Serve right away or place in storage containers and eat within in 5 days.
Recipes
by Krystle Drake
on Jan 05 2026
Servings: 2 Cook Time: 15 minutes
Ingredients:
1 Tbsp, butter
1 Tbsp. chili oil
1 C rice or cauliflower rice
3-4 eggs
1 tsp. Dr. Kellyann Ramen Beef Bone Broth
1 tsp. furikake seasoning (or a blend of sea salt, black sesame seeds, and crushed seaweed)
3 Tbsp. scallions
¼ C shredded cheese (optional, omit for 21 Day Bone Broth Diet or 10 Day Belly Slimdown)
Directions:
Melt butter in a non-stick pan. Add chili oil and coat the pan. Add rice and mix until well coated in the chili oil. Separately, whisk eggs in a dish along with Dr. Kellyann’s Ramen Beef Bone Broth. Pour egg mixture over rice so that the entire pan is evenly coated. Sprinkle with seasonings, scallions, and cheese (optional). Cover and cook on low for 5-7 minutes, until the bottom of the eggs are browned but not burnt and the eggs are thoroughly cooked. Eat right away or store in an airtight container for 3 days.
Recipes
High Protein Peppermint Mocha Latte
by Krystle Drake
on Dec 09 2025
This healthier Peppermint Mocha Latte combines macadamia milk, peppermint extract, espresso, and Dr. Kellyann’s Chocolate Bone Broth Protein for a creamy, protein-packed holiday drink. It’s rich, refreshing, and supports your gut while satisfying those seasonal coffee cravings.
Recipes
by Krystle Drake
on Dec 09 2025
This Bone Broth Hot Chocolate is my favorite way to turn a classic comfort drink into a functional, feel-good ritual. Creamy coconut milk, rich dark chocolate, warming spices, and a splash of bone broth come together for a gut-supporting, protein-boosted hot chocolate you’ll want to sip all season long.
Recipes
by Krystle Drake
on Dec 05 2025
Serves: 2-4
Ingredients:
For the Matzo Balls:
2 Tbsp. schmaltz (chicken fat) or ghee
½ yellow onion, diced
½ tsp kosher salt
1/2 C matzo meal or 2 squares of matzo, well pulverized or gluten-free matzo ball mix
2 eggs, beaten
2 Tbsp. Dr. Kellyann’s Classic Chicken Bone Broth
½ tsp baking powder
¼ tsp black pepper
For the Soup:
1 yellow onion, diced
2 celery stalks, chopped
2 carrots, peeled and diced
½ tsp kosher salt
2 C Dr. Kellyann’s Classic Chicken Bone Broth
Parsley for garnish
Directions:
Heat the schmaltz or ghee in a pan over medium heat, then add the onion and a pinch of kosher salt.
Cook until onions are translucent, about 5 minutes.
Remove from the oven and transfer to a bowl to cool.
Combine the remaining ingredients in a mixing bowl, then add the cooled onions. Stir the mixture thoroughly until well combined, then cover with plastic wrap and set aside for 30 minutes or refrigerate overnight.
With damp hands, form the matzo mixture into ping pong-sized balls.
To make the soup, melt ghee or schmaltz in a large pot over medium heat. Add veggies, salt, and bone broth.
One by one, add matzo balls to the soup and cover for about 15 minutes.
Serve garnished with parsley.
Recipes
by Krystle Drake
on Dec 05 2025
Serves: 4 Prep time: 20 minutes Cook time: 2 hours 30 minutes
1 3-4 LB Chuck Roast
4 Tbsp. Ramen Beef Bone Broth Powder
½ tsp sea salt
½ tsp black pepper
1 Tbsp. ginger, chopped
3 cloves garlic, chopped
1 Tbsp. butter
1Tbsp. olive oil
1 sweet onion, sliced
16 oz. Ramen Beef Bone Broth (2 packets)
2 medium carrots, peeled and sliced 1-inch thick
2 Tbsp. Gochujang (chili paste)
4 Tbsp. coconut aminos
Optional:
White rice or mashed potatoes
Green onion
Sliced sweet onion
Directions:
Preheat oven to 275*F.
Pat roast dry with paper towel.
Combine sea salt, black pepper, and Ramen Beef Bone Broth powder in a small mixing bowl then season roast generously on top, bottom, and sides.
Melt butter and oil in a Dutch oven.
Sear roast on top and bottom, including sides, for 2-3 minutes each side.
Remove from the dish and set aside.
In the same pot, add onion, garlic, ginger, Gochujang (chili paste), and coconut aminos, and sauté for about 4 minutes until the onions are translucent.
Add bone broth and carrots and stir.
Nestle the pot roast in the veggies, spoon broth over the roast, and cover.
Place in the oven for 4 hours (depending on the oven temperature) until the meat begins to pull apart easily with a fork.
Remove from oven and serve with white rice, sliced onion, and sliced green onion.
