Recipes

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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

Watermelon Collagen Popsicles

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

Pumpkin Spice Latte

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

Pumpkin Pecan Pancakes

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

Summer Mexican Avocado Salad

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.

Recipes

Sriracha Lime BBQ Chicken Wings

by Kellyann Petrucci on Jun 26 2026

Ingredients: 3 pounds chicken wings 3 tablespoons unsalted butter or ghee, melted 2 tablespoons sesame oil 2.5 teaspoons garlic powder 1 teaspoons kosher salt 0.8 teaspoons black pepper 0.3 teaspoons cayenne pepper 1 Dr. Kellyann's Sriracha Chicken Bone Broth packet 4 tablespoons unsalted butter or ghee (for sauce) 0.5 teaspoons crushed red pepper flakes 1 teaspoons fresh ginger, finely grated 0.3 cups honey 0.3 cups Sriracha sauce 1 tablespoons coconut aminos 1 tablespoons fresh lime juice 1 tablespoons rice wine vinegar 1 teaspoons arrowroot flour 2 teaspoons sesame seeds, for garnish 0.3 cups fresh cilantro, chopped Directions: Preheat & prep: Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Pat 3 pounds chicken wings thoroughly dry with paper towels — the drier the wing, the crispier the result. Make the marinade: In a small bowl, whisk together 3 tablespoons unsalted butter, melted, 2 tablespoons sesame oil, 2.5 teaspoons garlic powder, 1 teaspoons kosher salt, 0.8 teaspoons black pepper, 0.3 teaspoons cayenne pepper, and the full contents of 1 Dr. Kellyann's Sriracha Chicken Bone Broth packet. The bone broth packet amps up the savory depth and ties perfectly into the sriracha sauce later. Coat & arrange: Place wings in a large bowl, pour marinade over them, and toss well with your hands to coat every piece. Spread in a single layer on the prepared baking sheet. Bake: Bake for 50–52 minutes, flipping halfway through, until wings are browned and crispy. Make the sauce: While wings bake, melt 4 tablespoons unsalted butter (for sauce) in a small saucepan over medium heat. Add 0.5 teaspoons crushed red pepper flakes and 1 teaspoons fresh ginger, finely grated; cook 2 minutes 02:00. Add 0.3 cups honey, 0.3 cups Sriracha sauce, 1 tablespoons coconut aminos), 1 tablespoons fresh lime juice, and 1 tablespoons rice wine vinegar. Bring to a light boil, stirring constantly, then whisk in 1 teaspoons arrowroot flour and cook 30 seconds until thickened. Remove from heat. Sauce & broil: Switch oven to broil. Transfer baked wings to a large heatproof bowl, pour sauce over, and toss to coat. Return to baking sheet and broil for 4–4m 30s 04:30 until glossy and caramelized. Watch closely — broilers move fast! Garnish & serve: Transfer wings to a serving platter. Top with 2 teaspoons sesame seeds, for garnish and 0.3 cups fresh cilantro, chopped. Serve with lime wedges, extra honey if you like, and plenty of napkins.

Recipes

Creamy Collagen Frozen Strawberry Lemonade

by Kellyann Petrucci on Jun 26 2026

Creamy, refreshing, and bursting with bright strawberry-lemon flavor, this frozen drink tastes like a summer treat while delivering clinically studied collagen peptides and skin-plumping hyaluronic acid from my Strawberry Lemonade Lemon Sips. It’s naturally sweetened, dairy-free, and ready in just five minutes. Serve it as an afternoon refresher, a poolside treat, or a better-for-you alternative to a sugary frozen drink. Ingredients: 2 cups frozen strawberries 1/2 cup full-fat coconut cream (chilled overnight) ¼ c fresh lemon juice 2 scoops Dr. Kellyann's Lemon Sips (Strawberry Lemonade) 1 cups ice cubes 1 tablespoons raw honey or maple syrup (optional, to taste) 1/3 cups cold water or coconut water (to blend) Directions: Chill the coconut cream. Refrigerate a can of full-fat coconut milk overnight. Once chilled, open the can and scoop out the thick coconut cream from the top. Reserve the remaining liquid for another recipe or smoothie. Add the ingredients to a blender. Combine the frozen strawberries, coconut cream, lemon juice, Strawberry Lemonade Lemon Sips, ice, and ⅓ cup cold water or coconut water. Add the honey or maple syrup if you prefer a sweeter drink. Blend until smooth. Blend on high for 30 to 45 seconds, or until thick, smooth, and creamy. If the mixture is too thick to blend, add more water or coconut water, one tablespoon at a time. Taste and adjust. Add an extra squeeze of lemon for more tartness or a small amount of honey or maple syrup for additional sweetness. Serve immediately. Pour into chilled glasses and garnish with fresh strawberries and lemon slices, if desired. Tip: For an extra thick, frosty texture, freeze your strawberries the night before and use ice-cold coconut water.

Recipes

Summer Fruit Salad with Lemon Honey Glaze

by Kellyann Petrucci on Jun 26 2026

This vibrant Summer Glow Fruit Salad is tossed in a refreshing Lemon Sips collagen glaze made with fresh lemon juice, honey, and mint. It's a delicious way to enjoy seasonal fruit while supporting hydration and healthier-looking skin all summer long.

Recipes

Bone Broth Macaroni Salad

by Kellyann Petrucci on Jun 26 2026

Ingredients: 8 ounces uncooked gluten-free elbow noodles (about 3 cups) 2-3 packets of Dr. Kellyann’s Classic Chicken Bone Broth 1/2 cup red bell pepper, diced (about half a pepper) 1/2 cup orange bell pepper, diced (about half a pepper) 1/2 cup celery, diced (about 2 stalks) 1/2 cup red onion, diced 3/4 cup avocado mayo 2 Tablespoons dijon mustard 2 Tablespoons fresh dill, finely chopped, plus more for garnish 1 Tablespoon apple cider vinegar 1 teaspoon honey Salt and black pepper, to taste Directions: Prepare Bone Broth by adding water into a pot. Cook the pasta according to package instructions in the bone broth. Drain. Pat dry, then set aside in a large bowl to cool. Add the chopped bell peppers, celery, and red onion. In another small bowl, whisk together Mayo, Dijon mustard, dill, apple cider vinegar, honey, and salt and pepper. (NOTE: you can add in more bone broth powder here for protein & flavor. Pour this creamy mixture over the pasta and add in the vegetable mixture and toss well to combine. Cover and refrigerate for at least 20 minutes or overnight. Store extra macaroni salad in the fridge in an airtight container.