Recipes
Recipes
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
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
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
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
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
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
by Krystle Drake
on Apr 27 2026
Some recipes are simple and still manage to feel like exactly what your body needed. This Seaweed Soup is one of them.
It comes together in under 15 minutes, uses a handful of wholesome ingredients, and delivers the kind of deep, mineral-rich nourishment that is hard to find in most meals. Whether you are having it as a light lunch, a starter, or a cozy dinner, this one is going to earn a permanent spot in your rotation.
Serves: 4 Prep time: 5 minutes Cook time: 10 minutes
Ingredients:
1 TBS. ghee2 cloves garlic, chopped1 TBS. ginger, grated1 TBS. miso paste (omit for diet plans)2 C. Dr. Kellyann Classic Chicken Bone Broth2 TBS. dried Wakame seaweed1/4 C. green onion, diced
Directions:
Melt ghee in a pot over medium heat. Add garlic and ginger, then sauté for 1-2 minutes, until fragrant.
Meanwhile, in a separate bowl, combine miso paste and 4 TBS Dr. Kellyann Classic Chicken Bone Broth and whisk until well mixed. Add Dr. Kellyann Classic Chicken Bone Broth and miso to the pot of aromatics, stir to combine.
Stir in seaweed and green onions, then bring to a slow simmer and cover for 6-8 minutes, allowing the seaweed to soften and flavors to combine. Serve immediately and enjoy!
Recipes
by Kellyann Petrucci
on Apr 27 2026
Sunday dinner in an Italian family is serious business. So I told my dad we had to try the viral Marry Me Chicken… but of course, we had to do it OUR way.Enter: My NEW Tuscan Tomato Bone Broth. It gives you that rich, slow-simmered flavor with collagen, amino acids, and 16g of protein per mug—without needing to cook all day.And yes… Dad gave it his full Sunday dinner approval. This one was served over my favorite gluten-free pasta and finished with extra Manchego and basil. Absolute perfection. Save this recipe for your next cozy dinner night!
Serves: 4-6 Prep time: 15 minutes Cook time: 35 minutes
Ingredients:
2 TBS. olive oil
1 TBS. butter
3-4 chicken breasts
1 tsp. sea salt
½ tsp. black pepper
½ C. yellow onion, diced
3 cloves garlic, chopped
1 C. sundried tomatoes, chopped
1 5.4 oz coconut cream
8 oz. Dr. Kellyann Tuscan Tomato Bone Broth
1 C. Manchego cheese, shredded (omit for diet plans)
1/3 C. basil, chopped
Directions:
Heat oil and butter in a heavy skillet over medium heat.
Season chicken with sea salt and black pepper, then place chicken breasts in the skillet and sear on each side for 5 minutes.
Transfer the chicken breasts to a plate and set aside.
In the same skillet, if needed, add extra olive oil, then add garlic, onion, and sundried tomatoes, and sauté for 1-2 minutes.
Add coconut cream, Dr. Kellyann Tuscan Tomato Bone Broth, and Manchego cheese, then stir to combine.
Bring the sauce to a slow simmer, then gently return the chicken to the sauce and simmer for 12-15 minutes until the chicken is thoroughly cooked. For reference, the internal temperature of a chicken breast should reach 165°F (74°C) at the thickest part.
Turn off the heat and garnish with extra Manchego cheese and basil. Enjoy!
Recipes
by Kellyann Petrucci
on Mar 31 2026
This recipe comes straight from my 21 Day Bone Broth Diet Book, and it has always been one of my personal favorites. There is something about the combination of tender seafood, fire-roasted tomatoes, and fresh vegetables simmering together that just feels like a little taste of the Mediterranean coast.
