Recipes
Recipes
Bone Broth Butternut Squash Mac & Cheese
by Krystle Drake
on Mar 15 2025
Mac & cheese was always a favorite in my house, but I wanted a version that was just as creamy and comforting—that was more nutrient dense That’s how this Bone Broth Butternut Squash Mac & Cheese was born! Packed with protein, gut-loving ingredients, and a rich, cheesy flavor (without the dairy!), it’s the ultimate nourishing comfort food.
Recipes
High Protein Buffalo Chicken Dip
by Krystle Drake
on Mar 13 2025
Whether you're prepping for game night, hosting a get-together, or simply looking for a protein-packed midday boost, this warm, melty High Protein Buffalo Chicken Dip is about to become your new favorite go-to.
Recipes
Luteal Phase Chocolate Pudding
by Krystle Drake
on Mar 04 2025
When it comes to hormone balance, what you eat can make all the difference—especially during the luteal phase of your cycle. This rich and creamy Luteal Phase Chocolate Pudding isn’t just a delicious way to satisfy your sweet tooth—it’s packed with hormone-loving nutrients designed to support progesterone production and help detox excess estrogen.
Recipes
by Krystle Drake
on Feb 24 2025
You know I love a good bagel—but let’s be real, traditional bagels don’t always love us back. They’re loaded with refined carbs, spike blood sugar, and leave us feeling sluggish. And if you’re following a keto, low-carb, or gut-healing lifestyle, they’re usually off the menu. But guess what? I found a way to bring bagels back—without the carb crash!
Recipes
Bone Broth Black Rice Power Bowl
by Krystle Drake
on Feb 17 2025
Whether you’re looking to support digestion, boost energy, or just enjoy a meal that makes you feel amazing, this Bone Broth Black Rice with Asian Glazed Salmon recipe checks all the boxes.
Recipes
Valentine Chia Pudding Parfaits
by Krystle Drake
on Feb 11 2025
Indulge in a rich, chocolatey treat that not only satisfies your sweet tooth but also nourishes your gut with every bite.
Recipes
Golden Chicken and Chickpea Soup
by Krystle Drake
on Jan 26 2025
This vibrant, high-protein, anti-inflammatory dish is a comforting way to embrace the season's chilly days while giving your body a healthful boost. The recipe starts with a fragrant vegetable sauté, enriched with Dr. Kellyann’s Classic Chicken Bone Broth and creamy coconut milk. Turmeric takes center stage, infusing the soup with its golden hue and powerful anti-inflammatory benefits, while shredded chicken and chickpeas pack in the protein. With fresh spinach, zesty cilantro, and a squeeze of lemon to finish, this soup is a nourishing masterpiece that’ll leave you feeling satisfied and radiant. Let’s dive in!
Serves: 4 (1 cup servings)
Total Time: 45 minutes
(10 minute prep time, 35 minute cook time)
Ingredients:
3 tbsp extra-virgin olive oil
4 cloves garlic, minced
1” ginger knob, peeled & minced
½ bunch fresh cilantro, stems chopped & leaves separate
1 sweet onion, chopped
2 ribs celery, chopped
3 medium carrots, peeled, halved & chopped
6 cups (1½ quarts) Dr. Kellyann’s Classic Chicken Bone Broth
1 13.5fl oz can full-fat coconut milk, unsweetened
2 tsp ground turmeric
¼ tsp ground black pepper
3 pasture-raised chicken breasts
1½ cups cooked chickpeas
2 cups fresh baby spinach
Juice of 1 lemon
Directions:
In a large soup pot, warm 1 tbsp of the evoo and sauté the garlic, ginger, cilantro stems, onion, celery, and carrots for 5 minutes, or until the onion is translucent.
Add in the chicken bone broth, full-fat coconut milk, turmeric, and black pepper, and simmer covered on low heat for 20 minutes.
While simmering, heat the remaining 2 tbsp of evoo in a large saucepan. Cook the chicken breasts until lightly browned, then shred them with a fork into even strips.
Mix in the shredded chicken to the soup at the 20 minute mark, and then leave to simmer covered for an additional 10 minutes. Remove from stovetop heat, and finish off by mixing in the cooked chickpeas, baby spinach, cilantro leaves, and lemon juice.
Recipes
by Krystle Drake
on Jan 12 2025
Boost immunity and nurture hormones this winter season with my Red Bell Pepper Soup! Rich, creamy, and packed with Bone Broth and Vitamin C to truly thrive this season.
Recipes
Chocolate Covered Raspberry Matcha Bowl
by Krystle Drake
on Dec 12 2024
Indulge in my favorite Chocolate Covered Raspberry Matcha Kefir Bowl. Kefir is a rich broad-spectrum probiotic, and ground flax, Brazil nuts, and pumpkin seeds are prebiotics that not only feed these strains but also provide essential nutrients for regulating hormones. A delicious and nutrient-dense treat to enjoy any time, with the chocolate top adding a protein boost to your everyday snack routine! Check out my Instagram Page to see how its made!
Prep time: 10 min • Yield: 1 serving
Ingredients:
Kefir Bowl:
1 cup unsweetened grass-fed kefir
2 tbsp ground flaxseed
1 tsp ceremonial grade matcha
1 tbsp raw Brazil nuts, roughly chopped
1 tbsp raw pumpkin seeds
1 handful fresh raspberries
Chocolate Top:
2 tbsp dark chocolate chips, refined sugar free >70% raw cacao
1 tbsp coconut oil
1 scoop Bone Broth Chocolate Protein Powder
Pinch hand-harvest Icelandic sea salt
Directions:
In a bowl, mix kefir, flaxseed, and matcha until smooth. Fold in the roughly chopped Brazil nuts, pumpkin seeds, and raspberries.
Melt chocolate chips, Bone Broth Protein Powder, and coconut oil in a pan over medium heat. Whisk until combined.
Drizzle the melted chocolate over the kefir bowl, and finish off with a sprinkle of sea salt.
Place in the refrigerator to chill for 15 minutes, before cracking open to enjoy this delicious snack!
Recipes
Sriracha Honey Brussels Sprouts with Toasted Pecans
by Krystle Drake
on Dec 09 2024
Not only does this dish deliver the perfect balance of heat, sweet, and crunch, but it’s also packed with sulforaphane, the anti-inflammatory antioxidant essential for supporting a healthy liver and the body’s natural detoxification process. A flavorful, nutrient-packed side that’s as good for your immunity this season as it is for your taste buds!
Prep time: 45 -50min • Yield: 4 servings
Ingredients:
Brussels Sprouts:
1 lb Brussels sprouts, trimmed & halved
2 tbsp. extra virgin olive oil
1 tbsp. coconut aminos
¼ tsp. hand-harvested sea salt
¼ tsp. black pepper, ground
1 tsp. ground mustard seed
Sriracha Honey Sauce:
1 tbsp. Dr. Kellyann’s Sriracha Chicken Bone Broth Powder
1 tbsp. raw Manuka honey
2 garlic cloves, peeled & minced
½” ginger knob, peeled & minced
1 tbsp. sriracha
1 tbsp. coconut aminos
1 tsp. apple cider vinegar, with the mother
3 tbsp. filtered water
Garnish:
¼ cup raw pecans, toasted & roughly chopped
Directions:
Preheat the oven to 400°F, and line a large baking tray with parchment paper. Toss the Brussels sprouts with the evoo, coconut aminos, sea salt, and ground black pepper. Roast for 25-30 mins, flipping halfway, until crispy.
While the Brussels sprouts roast, whisk together the Sriracha Bone Broth Powder, raw Manuka honey, garlic, ginger, sriracha, coconut aminos, apple cider vinegar, and water. Set aside.
When the sprouts are done, remove from oven and lower heat to 350°F. Evenly toss the Brussels sprouts with the ground mustard seed powder. This simple step will significantly increase the sulforaphane content of the dish by adding an active source of the myrosinase enzyme, which activates glucoraphanin, the precursor to this powerful antioxidant.
Spread pecans on the tray and toast for 7 minutes or until fragrant.
Toss roasted Brussels sprouts in sauce, then top with toasted pecans. Serve to enjoy this season for the perfect balance of heat, sweet, and crunch!
To store, refrigerate in an airtight glass container to last for up to 3 days.
Recipes
No-Bake Paleo Gingerbread Cookies
by Krystle Drake
on Dec 02 2024
Gingerbread is my favorite holiday cookie to make, and this is my no-bake version that takes just 10 minutes to prepare, and is packed with polyphenols and ingredients designed to stabilize blood sugar—because who says holiday treats can't be both nourishing and delicious? Check out how to make it on my Instagram page!
Prep time: 10 min • Cook time: N/A • Total Time: 10 min • Serves: 12
Ingredients:
1 cup almond flour
¼ cup coconut flour
Blended Ingredients:
½” ginger knob, peeled
1 whole star anise pod
3 whole cloves
1 tsp Ceylon cinnamon
½ tsp ground cardamom
½ tsp ground allspice
½ tsp ground nutmeg
¼ tsp Icelandic hand-harvested sea salt
1 tbsp granulated monk fruit sweetener
1 tbsp blackstrap molasses
½ cup raw macadamia butter
¾ cup macadamia nut milk
Directions
Whisk together the almond flour and coconut flour in a large bowl until evenly combined.
Blend all of the fresh and ground spices, Icelandic sea salt, macadamia butter, monk fruit sweetener, blackstrap molasses, and macadamia nut milk together until smooth and well-mixed.
Gradually combine the wet mixture into the flour mixture, stirring until a dough forms.
Roll the dough into 12 even balls, then flatten each ball with a fork, creating a criss-cross pattern to flatten into the shape of a cookie.
Place cookies in the refrigerator to chill for 30 minutes before serving to enjoy!
Pro Tip: To store, refrigerate in an airtight glass container to last for up to a week.
Recipes
by Krystle Drake
on Nov 30 2024
Kicking off December and National Pie day with one of my holiday favorites from my Bone Broth Diet Cookbook: Chocolate Hazelnut Pie! Reminiscent of pecan pie, this melt-in-your-mouth dessert is simple as—well, pie! Just whirl everything in your food processor, and you’re all set! Check out how to make it on my Instagram page!
Prep time: 15 min • Cook time: 1 hr • Total Time: 1 hour 15 min • Serves: 8
Ingredients:
Crust:
¾ cup hazelnuts, skins removed
¼ cup coconut oil
1 cup coconut flour
2 tbsp maple syrup
¼ tsp Celtic or pink Himalayan salt
Filling:
2 cups medjool dates, pitted
½ cup coconut oil
1 cup unsweetened cocoa powder
¼ cup maple syrup
1 tsp pure vanilla extract
Holiday Garnish:
2 cups fresh raspberries
1 cup raw pistachios, crushed
Directions
Preheat the oven to 400°F.
For the crust, pulse skinned hazelnuts into a coarse powder. Add melted coconut oil, coconut flour, maple syrup, and salt, then blend until a dough forms. Press into a 9” pie plate, smoothing with parchment paper. Bake at 350°F for 8-10 minutes until golden.
While baking, soak the medjool dates in boiling water for 15 minutes.
Once the crust has finished baking, remove from the oven and let cool completely.
Add the soaked dates to a food processor, alongside the coconut oil, unsweetened cocoa powder, maple syrup, and vanilla extract. Pulse until a smooth, even consistency.
Spread the filling over the crust and top with fresh raspberries and crushed pistachios. Chill in the refrigerator for 30 minutes before slicing up to serve this holiday season!
Pro Tip: Let it sit out for 10-15 minutes to soften a bit before serving.This pie is guaranteed to be a showstopper at your next celebration!
Recipes
Golden Gut Butternut Squash Soup
by Krystle Drake
on Nov 19 2024
Seasonal butternut squash soup designed to support digestion and rebuild the gut amongst this holiday season, packed with beta-carotene, anti-inflammatory spices, and my nourishing Chicken Bone Broth. A simple, creamy sheet pan soup the whole family will be thankful for this season.
This recipe is easy to make and can be stored in an airtight container for later use. So, whether you're looking for an easy weeknight meal or a cozy dinner on a chilly evening, this sheet pan butternut squash soup recipe is sure to please.
Prep time: 10 min • Cook time: 1 hr • Total Time: 50 • Yield: 6 servings
Ingredients
1 large butternut squash, halved and seeded
2 carrots, peeled and cut into large chunks
1 medium leek, chopped
2 roma tomatoes, cut in half
1 garlic head, top chopped off
2 tablespoons extra virgin olive oil
1/2 tsp. turmeric
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. cinnamon
1/4 tsp. Celtic or Himalayan sea salt
1/4 tsp. black pepper
1" ginger knob
1 tsp. fennel seeds
2 tbsp. apple cider vinegar
3 cups Dr. Kellyann's Bone Broth
Garnishes: Coconut Cream and pumpkin seeds
Directions
Preheat the oven to 400°F, and line a large baking tray with parchment paper.
Halve the butternut squash, remove seeds, and score flesh to make it easier to scoop after roasting. Place the squash cut-side up in the center of the tray. Peel and chop the carrots and leek, then arrange them on either side of the squash. Slice the Roma tomatoes in half and add them to the sheet as well.
Slice off the top of a garlic bulb and place in the center of the squash.
Drizzle everything with the olive oil and evenly sprinkle the squash with the ground turmeric, cumin, Ceylon cinnamon, cayenne, Icelandic sea salt, and ground black pepper.Roast for 35-40 minutes, or until the squash is soft.Once cooled, scoop the squash into a blender with the roasted carrots, leek, Roma tomatoes, and peeled garlic, along with the fresh ginger, fennel seeds, apple cider vinegar, and bone broth. Blend until smooth, adding more bone broth for a thinner consistency if desired.Serve up this Thanksgiving season by finishing off with a drizzle of coconut cream and a sprinkle of toasted pumpkin seeds!
Beyond the Ingredients: What Are the Health Benefits?
This soup recipe is packed with essential nutrients that your body craves during the colder months. For instance, butternut squash is loaded with vitamin A, potassium, and calcium.
Butternut squash and carrots provide a sweet flavor, as well as pack in vitamin C. This essential nutrient can help support the immune system and maintain optimal vision.
Additionally, this creamy soup is low in carbohydrates and can be customized with your favorite flavor of bone broth.
What Can You Serve on the Side?
This golden butternut squash soup is a delicious and satisfying meal on its own. Still, if you're looking for a side dish to round out your meal, there are plenty of options. For example, a fresh green salad dressed with olive oil and black pepper would provide a crunchy contrast to this soup's creamy texture.
You could also serve roasted veggies, such as sweet potatoes or red peppers, alongside the soup for an extra dose of vitamins. This soup's creamy texture can also complement the rich and savory taste of steak or roasted chicken, making for a satisfying and well-balanced meal.
Recipes
Grain-Free Gnocchi with Bone Broth Marinara Sauce
by Krystle Drake
on Oct 17 2024
My favorite pasta dish is my dad’s signature grain-free gnocchi. Every special occasion, every celebration, it was always on the table, bringing comfort and joy to everyone gathering. It is even better paired with my protein packed Bone Broth Marinara Pasta Sauce. I hope this recipe brings love to your table, too!
Recipes
Tropical Harmony Sunrise Smoothie
by Krystle Drake
on Aug 06 2024
There's nothing quite like starting your day with a burst of tropical flavors and a boost of essential nutrients. Introducing the Tropical Harmony Sunrise Smoothie, a delightful blend of wholesome ingredients that will leave you feeling energized and ready to take on the day.
Recipes
by Kellyann Petrucci
on Oct 04 2023
Chia pudding is the perfect breakfast or snack... especially when it's customizable! Start with this simple and delicious base, then add your favorite seasonal fruits for flavor, texture, color, and nutrients.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep Time: 15 min | Chill Time: 1 hour | Yield: 2 servings
Ingredients
2/3-1 cup canned coconut milk, well stirred
1 scoop Collagen Peptides
3 tablespoons chia seeds
1 teaspoon vanilla extract
1 tablespoon unsweetened coconut flakes, toasted (optional)
Your favorite seasonal fruits
Directions
In a medium bowl or jar with a lid, combine the coconut milk, chia seeds, and vanilla and stir well. Cover and refrigerate for 1 hour or overnight.
Divide the pudding between 2 small bowls. Top with your favorite seasonal fruits and coconut flakes * (if using).
Dr. Kellyann Diet & Program Compatibility
This recipe is compatible with:
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Alex Wittenberg
on Aug 16 2023
Prep time: 5 min • Yield: 12 servings
Ingredients
½ can organic pineapple chunks
1 tablespoon Celtic Sea Salt (Selina Naturally)
6 oz melted chocolate chips (Enjoy Life)
12 popsicle stick, cake pop sticks or skewers
Directions
Strain Pineapple chunks and press with paper towel to reduce excess liquid
Melt chocolate chips in double boiler
Place pineapple chunks individually onto sticks
Dip the stick into chocolate to cover pineapple at least half way.
Dip chocolate into sea salt that has been spread out on plate
Place on wax paper to dry.
Recipes
by Alex Wittenberg
on Apr 13 2023
Prep time: 5 min • Cook time: 15 min • Yield: 24 pancakes
Ingredients
2½ cups almond flour
1 tsp salt
2 tsp baking soda
8 eggs
½ cup of honey
2 tsp vanilla
Coconut oil
Enjoy Life Chocolate Chips
Directions
Preheat griddle.
In a large bowl, whisk together eggs, honey and vanilla. Add in almond flour, salt and baking soda
Grease griddle with Coconut oil and bring to a medium heat
Add mix to griddle, add chocolate chips as desired, cook until bubbles begin to form on top, flip and cook until golden brown
Tip: Serve with pure maple syrup
Recipes
Salmon Tacos with Cabbage Slaw and Creamy Cilantro Dressing
by Rachel Stroecker
on Mar 29 2023
Cabbage is not just for slaw anymore. This crunchy, flavorful green is also wonderful when paired with the richness of seafood and avocado to make tacos that will blow your mind. And they're so easy to make, you'll never order them at a restaurant again.
Prep time: 15 min | Cook time: 10 min | Yield: 8 tacos, 4 servings
Ingredients
For the cabbage salad with creamy cilantro dressing:
½ cup extra-virgin olive oil
1 avocado
3 tbsp. Dr. Kellyann's Thai Lemongrass Bone Broth
1 bunch fresh cilantro, stems removed, very coarsely chopped
1 garlic clove
3 tablespoons freshly squeezed lime juice, about 1½ limes
½ teaspoon ground coriander
½ teaspoon Celtic or pink Himalayan salt
3 cups green or Napa cabbage, very thinly sliced
1 small red bell pepper, ¼-inch dice
For the salmon:
Avocado oil pan spray
1 pound salmon fillet
½ teaspoon Celtic or pink Himalayan salt
¼ teaspoon ground black pepper
To complete the dish:
8 grain-free taco shells
Diced tomatoes or salsa fresca, for garnish, optional
Sliced jalapeno peppers, for garnish, optional
Instructions
To make the creamy cilantro dressing:
Combine olive oil, avocado, Thai Lemongrass Bone Broth, cilantro, garlic, lime juice, coriander, and salt in a food processor or blender and blend for 2-3 minutes until combined.
Add the cabbage and red bell pepper to a medium bowl, toss with dressing, and refrigerate so flavors can meld.
To make the salmon:
Preheat the broiler to high and generously spray a baking pan with avocado oil pan spray.
Place salmon on baking pan and broil for about 5 minutes. Check for doneness (see notes for testing instructions). Total baking time will vary between 5 and 8 minutes based on thickness.
To build the tacos, optionally warm and/or toast grain-free taco shells in an oven or in a dry sauté pan. Flake the salmon and divide among the tacos. Top with cabbage slaw. Garnish with diced tomatoes or salsa fresca, and optionally slices jalapeno peppers.
Notes
If you have extra slaw, enjoy it as a side dish with seafood or chicken. (It gets better after being the refrigerator overnight.) You can also make the Creamy Cilantro Dressing to use in salads, with a crudité, or to serve with almost any fish or chicken. If you're someone who does not enjoy the taste of cilantro, leave it out and/or replace with another herb of your choice, like thyme or rosemary.
Salmon is done when it is opaque and easily flakes. The best and easiest way to check for doneness is with an instant read thermometer. Fish should cook to 145 degrees F at the thickest part. Another method is to make a small cut with a knife so you can see the center of the fish. It should be opaque throughout and flake easily. As a general guide, cook fish for 5 minutes for every 1 inch thickness, measuring at the thickest part.
Do not overcook. Fish is delicate and cooks quickly. It will dry out if overcooked.
You do not need to turn the salmon when broiling.
Recipes
by Kellyann Petrucci
on Mar 22 2023
Give into your guilty pleasures with my Protein Cookie Dough. Don't worry its egg-free!
Servings: 10 | Prep Time: 5 min | Chill Time: 1 hour
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
1 cup blanched almond flour
1 1/2 Tbsp coconut flour
3 tbsp coconut oil organic, melted
3 tbs stevia)
1 tsp pure vanilla extract
4 Tbsp almond milk unsweetened, carrageenan-free
1/8-1/4 tsp pink Himalayan salt or Celtic salt
1/2 cup mini chocolate chips or chopped dark chocolate, optional
Directions:
Combine the almond and coconut flour in a medium bowl. Stir in the remaining ingredients, leaving out chocolate chips, and mix well until a smooth dough forms.
Stir in the chocolate chips to combine, then chill the dough for 1 hour.
Roll into balls or eat with a spoon! Store leftovers covered in the refrigerator for up to 4 days, or freeze to keep longer. Enjoy!
