Recipes
Recipes
by Alex Wittenberg
on Sep 26 2025
Filling
Prep time: 20 min • Cook time: 30 min • Yield: 1 pie
Ingredients
1 ¾ cups pumpkin puree-- equivalent to a 15 oz can
⅔ cups raw walnut halves
⅓ cup raw or roasted unsalted cashews
3 eggs
¼ cup honey
⅓ cup maple syrup
1 cup water
1 scoop Unflavored Collagen Peptides
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon cinnamon
¼ teaspoon salt
Directions
Preheat the oven to 350 degrees (if you're making your pie right after the making the crust, just reduce the temperature).
Place cashews and walnuts in your food processor or blender and pulse until finely ground. Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well). It is very important to blend until completely smooth, otherwise your custard will be watery.
Add the rest of the ingredients and blend until combined.
Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch). Spread the top out evenly with a spatula.
Bake for 40 minutes. Allow pie to cool completely before serving.
Pie Crust
Prep time: 15 min • Cook time: 15-20 min
Ingredients
2 ½ cups almond meal
½ teaspoon salt
½ teaspoon baking soda
½ cup coconut oil, melted
2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 325 degrees.
In a medium sized bowl, combine dry ingredients.
In a small bowl, combine wet ingredients.
Stir wet ingredients into dry.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden.
Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Recipes
by Krystle Drake
on Sep 26 2025
Ditch the sodium-packed instant ramen packets and create a nourishing bowl of real ramen using fresh ingredients and Dr. Kellyann's New Beef Ramen Bone Broth. This protein-rich, collagen-packed recipe transforms comfort food into a healthy meal that actually supports your health & wellness goals.
Recipes
by Radwa Madkour
on Sep 26 2025
It's officially soup season! This classic pumpkin soup recipe is easy, creamy and full of flavor. This is a fall staple your weeknights and guests will enjoy!
Ingredients:
2 (15 oz) cans of pumpkin puree
2 packets of Classic Chicken Bone Broth
1 can of coconut cream
Directions:
Add all the ingredients into a small pot and bring to a boil
Let it cool down for about 5 min then carefully transfer to a blender until smooth
Garnish with your favorite fall spices, fresh cilantro or sriracha for an extra kick! (optional)
Enjoy!
Recipes
7 Slimming Smoothies Using Bone Broth Protein
by Krystle Drake
on Sep 18 2025
My 7-day Smoothie Meal Plan. Each one is quick to blend, loaded with flavor, and powered by my Bone Broth Protein to help you feel stronger, lighter, and more energized. All you need to do is just replace one of these smoothies with a meal each day!
Recipes
by Krystle Drake
on Sep 15 2025
Ingredients:
1 cup frozen pineapple, cubed
½ frozen banana
¼ cup unsweetened coconut yogurt
1 scoop Dr. Kellyann’s Vanilla Bone Broth Protein
½” ginger knob, peeled
2 tbsp unsweetened coconut shreds
1 cup filtered water
Toppings:
Coconut shreds
Directions:
Blend all ingredients until smooth and top to finish with a sprinkle of coconut shreds..
Recipes
Paleo Espresso Gelato Recipe: Chocolate Chip
by Alex Wittenberg
on Aug 20 2025
*Paleo & Primal Approved
Prep time: 30 min • Cook time: 10 min • Yield: about 5 cups
Ingredients
2 cans full-fat coconut milk (about 13.5 ounces each)
1 can coconut cream (about 13.5 ounces)
½ cup coconut sugar
2 teaspoons instant espresso coffee crystals (or to taste)
2 teaspoons pure vanilla extract
1 packet of Collagen Coffee
6 large egg yolks
½ cup dark chocolate chips (optional)
Directions
Open all three cans of coconut milk/cream. Pour off the liquid from the coconut cream and reserve for later use. (It’s great in a smoothie.) You should have about 1 cup of coconut cream (measured in a dry measuring cup) and about 5/8 to 1 cup coconut water (measured in a liquid measure).
Pour coconut milk, coconut cream, coconut sugar, and espresso crystals into a medium saucepan and bring almost to a simmer. Reduce heat if necessary so the mixture does not boil, but it should be steamy.
Whisk egg yolks in a medium bowl. Very slowly drizzle a ladle full of the coconut mixture into the eggs while constantly whisking the eggs. You must introduce the warm coconut milk mixture to the eggs very slowly so you don’t cook the eggs. While constantly whisking, continue to ladle coconut mixture into the eggs slowing and carefully until fully combined. If you do see small particles of cooked egg, put mixture through a fine-mesh sieve and discard bits of cooked egg.
Transfer mixture back into the saucepan. Over medium to medium-low heat stir constantly with a wooden spoon or rubber spatula so eggs and coconut mixture do not separate. Continue stirring until mixture is steamy but not yet simmering. Remove pan from heat. Transfer into another container and refrigerate until fully chilled. To accelerate the process, place mixture in freezer to chill. Do not freeze.
When fully chilled, pour mixture into an ice cream maker and process according to manufacturer’s instructions. Store in a sealed container in the freezer. When fully frozen, you will need to let it sit out for a few minutes before scooping. Optionally serve with dark chocolate chips.
Notes
Click here to find the best way to store your Gelato.
Recipes
by Krystle Drake
on Aug 08 2025
These 4-ingredient Orange Creamsicle Popsicles are the ultimate summer snack. Creamy, dreamy, and secretly packed Orange Creamsicle Collagen Coolers for hair, skin, and nails plus probiotics for happy digestion.
Recipes
by Krystle Drake
on Aug 08 2025
Double collagen glow gummies, anyone? These little Collagen Mango Gummies aren’t just cute—they pack a MAJOR beauty boost.
Recipes
Gooey Grilled Fruit with Coconut and Pecans
by Alex Wittenberg
on Jul 28 2025
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
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
Strawberry Shortcake Protein Ice Cream
by Krystle Drake
on Jul 24 2025
My homemade, protein packed version of the iconic Stawberry Shortcake ice cream bars from the ice cream truck.
Recipes
by Alex Wittenberg
on Jun 30 2025
ALL-AMERICAN PALEO CHEESECAKE
Pull out all the stops with a red, white and blue cheesecake for the 4th of July. Juicy ripe raspberries give us the red and luscious blueberries offer up their anthocyanin goodness and blue hue. What I love about blueberries is they have so much anti-oxidants in them, they make your blood flow beautifully and your eyes bright white.
Best of all, this cake is easy-to-make, no baking required, and completely Paleo! Cashews stand in for the cream cheese. You can make it smaller and deeper in an 8-inch pan or larger with less depth, depending on the size pan you choose. If you’re serving a large crowd, it’s easier to slice when the diameter is larger.
Prep time: 40 min active, 20 minutes inactive
Yield: 12 to 16 slices
Equipment: 8-inch or 10-inch springform pan
Ingredients
Nut crust for an 8-inch pan
1 cup almonds/hazelnuts/walnuts, use one or in any combination
¾ cup dates
¼ teaspoon sea salt
Nut crust for a 10-inch pan
2 cup almonds/hazelnuts/walnuts, use one or in any combination
1 ¼ cup dates
½ teaspoon sea salt
Filling
4 cups raw cashews, soaked overnight
1 cup freshly squeezed lemon juice
1 scoop of Collagen Peptides
1 tablespoon pure vanilla extract
1 cup coconut oil, melted
1 cup honey
1 cup fresh raspberries
1 cup fresh blueberries
Directions
To make the crust
Put nuts and salt in the food processor and pulse to a coarse meal. If dates are very hard, warm in the microwave to soften them. Coarsely chop by hand. Add to the food processor and pulse until nuts and dates are blended and you can form a small ball in your hand that sticks together.
Line the bottom of the springform pan with parchment and spray the sides lightly with coconut oil. Press nut mixture firmly and evenly over the bottom of the pan. Set aside.
To make the filling
The night before making the cheesecake, soak cashews in water and refrigerate. When you are ready to make the filling, drain the cashews and pour half of them in a powerful blender like a Vitamix™ or a food processor. Add lemon juice, vanilla, collagen, coconut oil, and honey and blend well. Add remaining cashews and blend until mixture is creamy and pourable.
Divide mixture into 3 even portions, leaving one of the three portions in the blender/food processor. Add raspberries and thoroughly blend. Spread raspberry mixture evenly over the crust. Place the pan in the freezer for about 15 to 20 minutes until it is firm enough to spread the next layer without blending colors.
While it is chilling, make the blueberry layer. Add one of the measured cheesecake portions to the blender/food processor, add blueberries, and thoroughly blend. Set aside.
Remove from the freezer and add white layer, being careful not to blend colors. Place the pan in the freezer for about 15 to 20 minutes until it is firm enough to spread the next layer without blending colors.
Remove pan from freezer and spread blueberry layer evenly over the white layer being careful not to blend colors.
Chill cheesecake in the refrigerator at least 4 hours before cutting or in the freezer for 1 ½ to 2 hours. Carefully remove the springform collar before serving. Serve chilled. Garnish with berries and mint if desired.
Recipes
by Krystle Drake
on Jun 19 2025
Celebrate your special occasions with these Birthday Protein Cake Pops. Festive, adorable, and powered by 5g of Vanilla Bone Broth Protein each—proof you can have your cake & eat it too!
Recipes
by Krystle Drake
on Jun 05 2025
This Matcha Protein Ice Cream is the perfect fusion of clean energy and gut-loving protein. Made with matcha and Dr. Kellyann’s Bone Broth Vanilla Protein, it’s your new favorite summer scoop.
Recipes
High Protein Frozen Yogurt Bark
by Krystle Drake
on May 20 2025
This High Protein Frozen Yogurt Bark is a refreshing, protein-packed summer treat made with coconut yogurt, berries, and my Vanilla Bone Broth Protein. Perfect for snacking and sharing!
Recipes
by Krystle Drake
on Apr 18 2025
Cinco de Mayo is the perfect excuse to turn up the flavor and keep things feeling good from the inside out! Whether you're hosting a full-on fiesta or just want to spice up your weekly meal plan, these paleo-friendly recipes bring the party
Recipes
by Krystle Drake
on Apr 15 2025
A better way to do Easter candy—these Salted Caramel Protein Eggs are sweet, chocolatey, and full of health benefits. Your taste buds (and body) will thank you!
Recipes
by Krystle Drake
on Apr 02 2025
Step into a world of radiant, inner beauty with my Vitamin C Beauty Bowl—a quick, 10-minute treat designed to nourish your skin and energize your day. I believe that true beauty begins from within, and this recipe is a vibrant blend of nature’s best.
Recipes
by Krystle Drake
on Mar 31 2025
You know I don’t eat bread often, but when I do, I make it count—and this Fully Loaded Sourdough Toast is my go-to. Thanks to the fermentation process, it’s easier on digestion and loaded with gut-friendly benefits. But let’s take it up a notch! This crispy, tallow-fried sourdough is topped with creamy avocado, protein-packed eggs, and a punch of probiotic-rich kimchi to keep you satiated for hours. If you’re going to indulge, do it the nourishing way!
Recipes
Collagen Cottage Cheese Cheesecake with Wild Blueberry Chia Jam
by Krystle Drake
on Mar 22 2025
Cheesecake just got a protein-packed glow-up! Introducing Collagen Cottage Cheese Cheesecakes—a creamy, dreamy treat that satisfies your sweet tooth while fueling your body. Made with rich, high-protein cottage cheese and a boost of collagen, this indulgence isn’t just delicious—it’s your skin’s new best friend.
Recipes
by Krystle Drake
on Mar 17 2025
These Matcha Coconut Protein Bites are chewy, flavorful, and packed with healthy fats and antioxidants. Made with coconut, matcha, and Dr. Kellyann’s Vanilla Bone Broth Protein, they’re a delicious, nourishing snack ready in just 10 minutes!
