Bone Broth Diet Recipes | Healthy Recipes | Dr. Kellyann

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

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

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

Glow-Boosting Miami Vice Smoothie Bowl

by Kellyann Petrucci on Jun 25 2026

Give your skin a tropical treat with this Glow-Boosting Miami Vice Smoothie Bowl. Made with mango, pineapple, strawberries, and Dr. Kellyann Tropical Piña Colada Collagen Cooler, it's packed with collagen, vitamin C-rich fruit, and refreshing flavor to help support hydrated, healthy-looking skin all summer long.

Recipes

Blueberry Mint Magnesium Lemonade

by Kellyann Petrucci on Jun 25 2026

Refresh your evening routine with this Blueberry Mint Magnesium Lemonade. Made with Dr. Kellyann Magnesium Relax and De-Stress Powder and Lemon Ice Lemon Sips, this sparkling drink delivers magnesium, collagen, and refreshing citrus flavor in every sip. It's the perfect way to relax, hydrate, and support healthy-looking skin.

Recipes

Greek Lemon Chicken Kabobs

by Kellyann Petrucci on Jun 08 2026

These Greek Lemon Chicken Kabobs are a fresh, protein-packed addition to your summer grilling menu. Marinated with lemon, herbs, olive oil, and bone broth, they're tender, flavorful, and easy to make. Paired with colorful vegetables and grilled to perfection, this Mediterranean-inspired recipe is perfect for cookouts, meal prep, or healthy weeknight dinners.

Recipes

Chilled Avocado Soup (Sopa de Aguacate)

by Kellyann Petrucci on Jun 08 2026

This Chilled Avocado Soup is the perfect recipe for hot summer days. Creamy avocado, cooling cucumber, fresh lime, and Dr. Kellyann Mexican Tortilla Bone Broth come together for a refreshing, nutrient-rich soup that's easy to make and packed with flavor. It's a delicious way to enjoy bone broth while supporting hydration, healthy skin, and gut health all summer long.

Recipes

Chocolate Dipped Banana Pops

by Kellyann Petrucci on Jun 04 2026

These Chocolate Dipped Banana Pops are one of my favorite healthy summer treats. Made with bananas, almond butter, dark chocolate, and my Chocolate Bone Broth Protein Powder, they're packed with protein, healthy fats, collagen-supporting amino acids, and delicious chocolate flavor. Keep a batch in your freezer for a nourishing treat you can feel good about enjoying all season long.

Recipes

Tuscan Tomato Gazpacho Soup

by Kellyann Petrucci on Jun 04 2026

When the temperatures climb, the last thing most of us want to do is stand over a hot stove. That's why I'm a big fan of chilled soups like gazpacho. Not only are they refreshing and packed with seasonal produce, but they're also an easy way to nourish your body while staying cool.

Recipes

Sriracha Honey Barbecue Chicken

by Kellyann Petrucci on May 18 2026

Serves: 4 Prep time: 10 minutes Cook time: 20 minutes Ingredients:1 LB chicken breasts ¼ C Primal Kitchen BBQ sauce 4 TBS olive oil 1 TBS apple cider vinegar 1 TBS honey 1 TBS Dr. Kellyann Sriracha Chicken Bone Broth ½ TSB sea salt ¼ tsp black pepper 2 TBS green onion, diced Directions: Prepare the marinade by adding BBQ sauce, olive oil, apple cider vinegar, honey, Dr. Kellyann Sriracha Chicken Bone Broth, sea salt, black pepper, and green onions to a mixing bowl and whisking until well combined. Option to reserve 1-2 TBS of marinade for drizzle at the end. Pour marinade over chicken breasts and refrigerate for at least 30 minutes. Grill chicken breasts over medium heat for 5-8 minutes per side, depending on thickness, or until the internal temperature reaches 165°F (74°C). Serve drizzled with extra marinade and green onion and enjoy!

Recipes

Patriotic Cherry Lemon Sorbet

by Kellyann Petrucci on May 18 2026

Serves: 2 Prep time: 10 minutes Cook time: 10 minutes Ingredients: 6-8 lemons, peeled, quartered, frozen½ C coconut milk (full fat)1 scoop Dr. Kellyann Lemon Ice Lemon Sips2 TBS blue spirulina powder¼ C frozen cherries Directions: Peel, quarter, and freeze lemons (best done the day before). Add frozen lemons to a blender along with coconut milk and Dr. Kellyann Lemon Ice Lemon Sips, then blend until smooth. Remove 3/4 of the mixture and set aside. To the remaining ¼ mixture in the blender, add spirulina powder and mix until well combined. Remove from the blender and set aside.Add another ¼ of the frozen lemon slushie to the blender, along with the frozen cherries, and blend until smooth. Begin layering flavors of sorbet into a glass. Serve immediately and enjoy!

Recipes

Huevos Rancheros

by Kellyann Petrucci on May 10 2026

Serves: 4-6 Prep time: 10 minutes Cook time: 20 minutes Ingredients: 1 TBS butter 2 TBS olive oil 1 white onion, diced 2 TBS jalapeno, seeds removed, diced 2 C Roma tomatoes, diced 1 packet Dr. Kellyann Mexican Bone Broth powder ½ tsp sea salt 1 TBS oregano ½ tsp chili powder 4 eggs 1/3 C cilantro, chopped Optional: Diced jalapeño, avocado for garnish Directions: Melt butter and oil in a skillet over medium heat. Add onion, jalapeño, tomatoes, and seasoning, then sauté for 2 minutes, until the veggies begin to sweat. Bring to a slow simmer, cover, and cook for 2-4 minutes, stirring halfway, until the tomatoes are soft, have cooked down slightly, and a small amount of broth has formed. Stir to combine flavors, then make small gaps for the eggs, and gently crack an egg into each opening. Cover again and allow the eggs to cook (about 5 minutes). Remove lid and serve garnished with cilantro, jalapeño, and/or avocado.

Recipes

Chicken Tortilla Soup

by Kellyann Petrucci on May 05 2026

This one-pot Chicken Tortilla Soup is a recipe you’re going to want to save. It’s hearty, comforting, packed with protein, and made even better with my NEW Mexican Tortilla Bone Broth, which adds rich flavor plus gut-friendly nourishment. This soup is so flavorful and easy to make. You'll want to save this recipe for your next dinner idea! Serves: 4-6 Prep time: 15 minutes Cook time: 30 minutes Ingredients: 2TBS. ghee 1LB. ground chicken or chicken breast 1TBS. chili powder ½ tsp. cumin 1TBS. oregano 1/2 tsp. sea salt 1/2 tsp. black pepper 1 red onion, diced 2 cloves garlic, chopped 2 stalks celery, chopped 2 medium carrots, peeled & chopped 1 5.4 oz. can coconut cream 1 14.5 oz. can fire-roasted diced tomatoes 1 13.4 oz can black beans (omit for diet plans) 16 oz. Dr. Kellyann's Mexican Tortilla Bone Broth 1/2 C. shredded sweet corn (omit for diet plans) Optional garnishes: avocado or guac, Pico de Gallo, Manchego cheese, cilantro, and jalapeño. Directions: Melt ghee in a large pot over medium heat, then add ground chicken and cook for 1-2 minutes, stirring. Add seasonings and sauté another 1-2 minutes. Add onion, garlic, celery, and carrots, then sauté for another 2 minutes, until the veggies begin to sweat. Add coconut cream, tomatoes, black beans, and Dr. Kellyann's Mexican Tortilla Bone Broth, then stir until all the flavors combine. Bring to a slow simmer, then cover and cook for 15 minutes, until the veggies soften and the chicken is fully cooked. Remove the lid and fold in the sweet corn, if using. Serve garnished with fix-ins of choice and enjoy!

Recipes

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