Recipes
Recipes
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
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.
Recipes
American Flag Frozen Yogurt Bark
by Kellyann Petrucci
on Jun 25 2026
There’s something about the Fourth of July that calls for festive treats, but that doesn’t mean you have to settle for sugar overload. This American Flag Frozen Yogurt Bark is the perfect way to celebrate with a refreshing dessert that looks as good as it tastes.
Made with creamy yogurt, fresh berries, and a scoop of Dr. Kellyann's Vanilla Bone Broth Protein, every bite delivers satisfying protein along with collagen to help support healthy skin, hair, nails, joints, and your gut. It's simple to make, naturally beautiful, and the perfect addition to backyard barbecues, pool parties, or any summer gathering. Because healthy eating should always leave room for a little celebration.Ingredients:
Fro-Yo Blend:
1 cup unsweetened coconut yogurt or greek yogurt
1 scoop Dr. Kellyann’s Vanilla Bone Broth Protein
Toppings:
1-2 cups fresh strawberries, sliced
1 cup blueberries
Directions:
Line a rimmed baking quarter sheet with wax or parchment paper.
Mix the Vanilla Protein Powder into the yogurt.
Pour the yogurt into the baking dish and spread evenly on the prepared baking sheet so that it fills the shape.
Arrange the strawberries, blueberries into an American FlagPlace in the freezer until the yogurt is firm, about 3 hours.
Cut into 12-15 pieces, and enjoy cold.
Store leftovers in the freezer.
Recipes
Caprese Salad with Tuscan Tomato Balsamic Glaze
by Kellyann Petrucci
on Jun 25 2026
Ingredients:
1 cup blueberries
2 cups cherry tomatoes, cut into 1/4s
8 ounces fresh mozzarella, optional to cut into stars
2 tbsp fresh basil
2 tbsp balsamic vinegar
2 tbsp honey
1 tbsp olive oil
½ packet of Tuscan Tomato Bone Broth
salt and pepper to taste
Directions:
Assemble the tomatoes, basil, blueberries, mozzarella, & spices into a bowl.
Combine the olive oil, tuscan tomato bone broth, honey and balsamic vinegar.
Drizzle on top of salad. Toss to coat (optional)
Arrange on a festive holiday plate & serve!
Recipes
by Kellyann Petrucci
on Jun 25 2026
The viral Dot Cake trend has officially made its way into holiday celebrations, and we're giving it a delicious, protein-packed upgrade. Instead of relying on traditional frosting alone, this festive dessert adds Dr. Kellyann Vanilla Bone Broth Protein to create a creamy topping that delivers collagen protein in every bite. Naturally colored with beetroot and spirulina powders, these adorable mason jar cakes are a fun way to celebrate the Fourth of July without sacrificing your wellness goals.
Whether you're bringing dessert to a backyard barbecue, hosting family and friends, or simply looking for a healthier take on a trending recipe, these High Protein Viral Dot Cake Jars are easy to make, gluten-free, and sure to impress. They're colorful, festive, and the perfect balance of indulgence and nourishment.
Prep time: 10 minutes Cook time: 45 minutes Serves: 6-8
Ingredients:
2 packets Simple Mills Almond Flour Baking Mix
1 container Miss Jones Baking Organic Buttercream Frosting
1 TBS. Beetroot Powder
1 TBS. Spirulina Powder
1 Scoop Dr. Kellyann Vanilla Bone Broth Protein Powder
Dye Free Dot sprinkles to taste
6-8 4 oz. Mason jars
Directions:
Prepare sheet cake according to directions on the box.
In the meantime, prepare the frosting by adding 1 scoop of Dr. Kellyann Vanilla Bone Broth Protein Powder.
Then evenly divide the frosting between two mixing bowls.
Add beetroot powder and spirulina powder to each bowl and mix until well combined.
Once the sheet cakes are cool, use Mason jars as molds, placing each jar over a sheet cake so it molds into the jar.
Top each jar with frosting, dot with dye-free sprinkles, and enjoy!
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
by Kellyann Petrucci
on Jun 08 2026
Looking for a quick, protein-packed meal that doesn't sacrifice flavor? This Spicy Salmon Cucumber Salad combines wild salmon, crisp cucumber, avocado, and a creamy bone broth dressing for a refreshing dish that's perfect for lunch, meal prep, or a light dinner. Packed with protein, healthy fats, and nutrient-rich ingredients, it's an easy way to support your wellness goals while enjoying a delicious meal.
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: 4-6 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
4 C baby yellow potatoes, quartered
1/3 C olive oil
4 TBS red wine vinegar
1 TBS Dijon mustard
2 garlic cloves, chopped
1 lemon, juiced
¼ C parsley, chopped
¼ C dill, chopped
½ tsp sea salt
¼ tsp black pepper
1 TBS Dr. Kellyann's Greek Lemon Chicken Bone Broth powder
½ C red onion, diced
½ small cucumber, diced
½ C cherry tomatoes, halved
⅓ C Kalamata olives, pitted
Directions:
Boil potatoes until tender; you should be able to pierce them easily with a fork (about 15-20 minutes). Drain and allow it to cool.
In the meantime, prepare the dressing by adding olive oil, red wine vinegar, Dijon mustard, garlic, lemon juice, parsley, dill, sea salt, black pepper, and Dr. Kellyann's Greek Lemon Chicken Bone Broth powder to a jar.
Cover the jar with a lid and shake until everything is mixed. It should form a salad dressing consistency. Add more olive oil if needed.
In a mixing bowl, add cooled potatoes, onion, cucumber, olives, and tomatoes, then coat with dressing.
Toss everything until well coated.
Serve, garnished with extra fresh chopped herbs.
Recipes
High-Protein Mexican Street Corn Dip
by Kellyann Petrucci
on May 18 2026
Ingredients:
3 C grilled sweet corn, shaved (about 6 ears)
3 TBS olive oil
½ C red onion, diced
2 cloves garlic, chopped
1 TBS jalapeño, seeds removed & diced
1 TBS chili powder
½ tsp sea salt
1 TBS Dr. Kellyann Mexican Tortilla Bone Broth Powder
1 lime, juiced
½ C Greek yogurt
1 C cottage cheese
2 TBS cilantro, chopped
Directions:
Lightly brush sweet corn with 1 TBS olive oil and grill over medium heat for 1-2 minutes per side, until slightly charred.
Remove from the grill and allow to cool, then shave the sweet corn into a mixing bowl, set aside.
In a skillet over medium heat, add 2 TBS olive oil, onion, garlic, jalapeño, bone broth and seasonings, then sauté for 3-4 minutes, stirring frequently, until the veggies are tender and the onions are translucent.
Remove from the heat and add the corn.
Add lime, Greek yogurt, cottage cheese, and mix until well combined.
Fold in cilantro and serve garnished with extra seasoning, and enjoy with gluten-free tortilla chips, sliced cucumbers, or carrots.
