Recipes
Recipes
by Kellyann Petrucci
on Mar 10 2026
You know those moments when you need something quick, but you still want it to actually do something good for your body? That's exactly why I keep these Lemon Protein Beauty Bites stocked in my fridge at all times. I started making these when I wanted a snack that felt fresh and satisfying without reaching for something processed.
The combination of my Vanilla Bone Broth Protein Powder and my Lemon Ice Lemon Sips gives them this bright, zesty flavor while sneaking in protein and skin-supporting ingredients at the same time. They take just minutes to throw together in a food processor, and once they're rolled in coconut and chilling in the fridge, you've got grab-and-go snacks ready for the whole week. Trust me, once you make a batch you'll always want one on hand.
Prep time: 25 minutes Servings: 12 protein bites
Ingredients:
1 C. cashews
½ C. shredded coconut (divided)
1 scoop Dr. Kellyann Vanilla Bone Broth Powder
1 scoop Dr. Kellyann Lemon Sips Lemon Ice
2 TBSP. maple syrup
1 Lemon, juice & zest
2 TBSP. chia seeds
Directions:
Add cashews, coconut, Dr. Kellyann's Vanilla Bone Broth Powder, and Dr. Kellyann's Lemon Sips Lemon Ice to a food processor and pulse a few times until a flour-like consistency.
Add maple syrup, lemon juice, and zest, then blend until dough-like consistency. Add chia seeds and pulse until well combined.
Scoop out dough and form into 1-inch protein bites, set aside. Roll protein bites in a dish full of coconut flakes until evenly coated.
Store in an airtight container in the fridge to keep firm.
Recipes
by Kellyann Petrucci
on Mar 10 2026
On weekends, I love setting myself up for a strong week ahead — and this Breakfast Skillet is one of my favorite ways to do it. I throw it together Sunday morning, slice it into portions, and just like that, breakfast is handled for the whole week.
Crispy potatoes, colorful peppers, eggs baked right in, turkey bacon on top, and my Roasted Rosemary Thyme Bone Broth Powder coating every single bite with the most incredible savory flavor. It reheats beautifully, keeps you full for hours, and feels like a real meal — because it is. No more scrambling on busy mornings or grabbing something you'll regret later. Just pull this out, reheat, and go.
Serves: 4-6 Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
2 TBSP. beef tallow
1C. red potatoes, diced
½ C. green pepper, diced
½ C. red pepper, diced
½ yellow onion, diced
4 TBSP. Dr. Kellyann's Roasted Rosemary Bone Broth Powder
3 eggs
1 C. turkey bacon, chopped
Cilantro to taste
Directions:
Preheat oven to 375*F.
Melt tallow in a cast-iron over medium heat.
Add the red potatoes and sauté until brown, about 4-6 minutes, stirring gently to prevent burning.
When potatoes begin to brown, add onion and peppers, then stir for 1-2 minutes.
Sprinkle in 2 TBS Dr. Kellyann Roasted Rosemary Thyme Bone Broth powder and stir until vegetables are well coated.
Crack 3 eggs evenly over the vegetables, then place the pan in the oven for 20 minutes, until the eggs are cooked to the desired consistency.
Remove from oven and top with turkey bacon and cilantro.
Recipes
by Kellyann Petrucci
on Mar 10 2026
You know that feeling when St. Patrick's Day rolls around and the Shamrock Shakes start showing up everywhere? I get it — they're fun and festive, but they're also packed with sugar and offer zero nutritional value. This year I wanted to create something that gives you all those cool minty, creamy vibes without the sugar crash. So I whipped up this Mint Chocolate Chip Ice Cream using coconut cream for healthy fats, my Vanilla Bone Broth Protein Powder for a protein boost, and just a touch of honey to sweeten it naturally. It's the St. Patrick's Day treat you can actually feel good about.
Serves: 1.5 – 2 Cups Prep time: 10 minutes Cook time: 35 minutes
Ingredients:
1 5.4 oz can coconut cream
½ C. Nut Pods Almond Coconut French Vanilla Creamer
¼ C. honey
1 scoop Dr. Kellyann Vanilla Bone Broth Protein Powder
1 TBSP. fresh mint, finely chopped
¼ tsp. peppermint extract
1/3 C. chocolate chips
Directions:
Place all ingredients except the chocolate chips into a blender and blend until smooth (about 1-2 minutes).
Pour ingredients into ice cream maker and churn for 25 minutes.
If not using an ice cream maker, you can pour liquid into a freezer-friendly dish and sprinkle chocolate chips. Freeze until firm (about 2.5-3 hours).
Once ice cream reaches a soft-serve texture, remove and serve garnished with chocolate chips and fresh mint, or freeze for a firmer texture.
Recipes
Colcannon (Irish Mashed Potatoes)
by Kellyann Petrucci
on Mar 10 2026
St. Patrick's Day is the perfect excuse to bring a little Irish comfort food to the table — and this year, I wanted to share some recipes that are just as festive but actually good for you.
This Colcannon is one of my favorites. I stirred my Roasted Rosemary Chicken Bone Broth Powder right into the mash and folded in some sauerkraut, and honestly it couldn't be easier. The bone broth supports your gut lining with collagen and amino acids, and the kraut brings the probiotics. Same creamy, satisfying potatoes you love — just a whole lot healthier.
Serves: 6-8 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
2 C. baby yellow potatoes (or 2 C Yukon gold or Russet potatoes, cubed)
1 C. cabbage, thinly sliced
½ yellow onion, chopped
1 leek, chopped
1 C. sauerkraut
2 TBSP. Dr. Kellyann Roasted Rosemary Chicken Bone Broth Powder
1 tsp. sea salt
1/4 tsp. black pepper
4 TBSP. ghee
2 TBSP. parsley
Directions:
In a large pot over the stove, boil 6-8 C of water, or enough to be about 2 inches from the top of the pot.
When boiling, add the potatoes, cabbage, onion, and leek to the water and cook until the potatoes are soft. You should be able to easily pierce the potatoes with a fork (about 15-20 minutes).
Strain everything and place it into a mixing bowl.
Add ghee, seasonings, kraut, and parsley, then mash everything until well combined. For a creamier mixture, blend with an immersion blender until smooth.
Serve garnished with extra parsley and a sprinkle of sea salt.
Recipes
by Kellyann Petrucci
on Mar 10 2026
St. Patrick's Day is the one day a year everyone wants to be a little bit Irish — and nothing celebrates it better than a steaming pot of Corned Beef & Cabbage. But here's what I love about this version: while your family is gathered around the table, you're secretly serving them a meal that's as nourishing as it is festive.
By slow-cooking everything in my Classic Beef Bone Broth, you're infusing this holiday classic with gut-healing amino acids like glutamine — which repairs your intestinal lining — and glycine, which helps reduce inflammation throughout the body. Cabbage brings its own bonus to the party as a natural prebiotic, feeding the good bacteria in your gut microbiome.
So this year, skip the green beer and give your gut something to truly celebrate — a rich, tender, melt-in-your-mouth Corned Beef & Cabbage that tastes like tradition and feels like medicine.
Serves: 6-8 Prep time: 20 minutes Cook time: 3 hours
Ingredients:
3 Lbs. corned beef brisket with seasoning packet
1 C. baby yellow potatoes, halved
4 large carrots, peeled & sliced into 1-inch pieces
1 yellow onion, peeled and sliced
2 TBSP. garlic, chopped
3 C. Dr. Kellyann Classic Beef Bone Broth
1 head of green cabbage, cut into quarters
Directions:
Preheat oven to 325*F. Place veggies in the bottom of the Dutch oven. Lay the beef over the veggies and sprinkle with the seasoning packet and garlic. Pour in Dr. Kellyann Classic Beef Bone Broth and cover with the lid.
Place it in the oven for 2.5 hours until the meat is cooked. For the last 30 minutes, remove from the oven, add the cabbage wedges, then return to the oven.
Once fully cooked, remove from the oven and thinly slice. Serve garnished with fresh parsley and a sprinkle of sea salt.
Recipes
by Kellyann Petrucci
on Mar 02 2026
These French Onion Meatballs take everything you love about traditional French onion soup — the slow-caramelized onions, the savory, herby depth, the melty cheese — and transform it into a hearty, feel-good meal you can actually build your routine around.
Recipes
by Dr. Kellyann
on Feb 17 2026
Made with wild salmon, vibrant vegetables, and my Classic Chicken Bone Broth, this chowder is filled with ingredients known to support a happy gut and overall cognitive wellness. The combination of healthy fats, quality protein, and mineral-rich broth helps fuel your body while keeping you satisfied.
Recipes
by Dr. Kellyann
on Feb 17 2026
Made with rich, collagen-packed bone broth, this soup doesn’t just satisfy your taste buds — it supports glowing skin and a smoother-looking appearance. It’s especially loved by those looking to support areas that appear bumpy or uneven.
Recipes
Pan-Fried Sardines with Greek Lemon Yogurt Sauce
by Dr. Kellyann
on Feb 17 2026
Pan-Fried Sardines are a quick and nutrient-dense snack and are seriously underrated. These are lightly fried in beef tallow and bone broth to achieve a perfectly crispy, golden texture, while also adding nourishing fats that support steady energy and healthy, glowing skin.
Recipes
15 Minute Spicy Red Curry Wonton Soup
by Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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!
