Recipes
Recipes
by Dr. Kellyann
on Jan 22 2026
Serves: 4 Prep time: 15 minutes Cook time: 25 minutes
Ingredients:
2 Tbsp. ghee
1 small yellow onion, diced
2 medium carrots, shaved and sliced
1 lime, juice, and zest
2 slices of ginger (1-inch thick)
4 3-inch sticks of lemongrass
8 oz Dr. Kellyann's Thai Lemongrass Bone Broth (1 packet)
1 5.4oz can coconut cream
1/2 C. cremini mushrooms, sliced
1 small red pepper, sliced
2 Tbsp. coconut aminos
Thai basil, for garnish
Directions:
Melt ghee in a pot over medium heat. Add onions, carrots, lime juice and zest, ginger, and lemongrass, then stir until combined (about 2-4 minutes). Add Dr. Kellyann's Thai Lemongrass Bone Broth and coconut cream, then mix well and simmer for about 8-10 minutes to allow the flavors to combine. Add mushrooms, red pepper, and coconut aminos, mix, and simmer for 8-10 minutes, until the mushrooms are soft. Remove from the heat and use a spoon to remove slices of ginger and lemongrass.
Serve topped with fresh basil and over cauliflower rice or jasmine rice (optional)
Recipes
by Dr. Kellyann
on Jan 22 2026
Prep time: 15 minutes Cook time: 35 minutes Serves: 6
1 Tbsp. ghee or butter
2 tbsp. olive oil
1 small yellow onion, diced
3 cloves garlic, chopped
2 Lbs. cremini mushrooms
½ tsp. sea salt
¼ tsp. black pepper
1 tsp. dill, dried
2 Tbsp. sweet paprika
1 tsp. coconut aminos
1 5.4oz can coconut cream
8 C. Dr. Kellyann's Homestyle Mushroom Bone Broth (2 packets)
1 Tbsp. dill, freshly chopped
1 lemon, juice
Directions:
Melt butter and oil in a pot over medium heat. Add onions, garlic, and mushrooms, and sauté until fragrant (about 2-4 minutes). Add spices (sea salt, black pepper, dill, paprika) and sauté for 2-4 minutes, until the mushrooms begin to soften and are well-coated. Add coconut aminos, Dr. Kellyann's Homestyle Mushroom Bone Broth, and coconut cream, then mix until well combined. Allow to simmer for about 30 minutes until mushrooms are soft. Stir in dill and lemon juice. Serve and enjoy!
Recipes
Dump and Bake One Pot: Lemon & Chicken Rice
by Dr. Kellyann
on Jan 22 2026
Ingredients:
1 lb. chicken thighs
3 carrots, peeled and chopped
3 celery sticks, chopped
1 C. rice
1 small yellow onion, chopped
2 Tbsp. fresh oregano, chopped
1 tsp. paprika
½ tsp. black pepper
½ can Dr. Kellyann's Lemon Chicken Bone Broth Soup or 1 cup of Lemony Chicken Vegetable Soup
1 box (16.9 FL OZ) Dr. Kellyann's Roasted Chicken Bone Broth or 2 packets of Classic Chicken Bone Broth or Greek Lemon Chicken Bone Broth
Directions:
Preheat oven to 365*F. In a Dutch oven, add chicken, veggies, rice, and seasonings. Cover with bone broth and soup. Cover with a lid and bake for 35 minutes. If needed, you can always add more soup and bone broth, and let the rice cook longer. Once rice is soft and chicken is cooked, remove from oven and enjoy!
Recipes
by Dr. Kellyann
on Jan 22 2026
Prep time: 10 minutes Cook time: 10 minutes Serves: 4
Ingredients:
2 Tbsp. olive oil
1 small yellow onion, diced
1 C chicken, chopped
1/3C. Dr. Kellyann Sriracha Chicken Bone Broth
1/2 C. rice
2 eggs
Optional Toppings: Cilantro and Kimchi
Directions:
Heat olive oil in a pan on medium heat. Add onion and sauté until translucent, for about 3-4 minutes. Add chicken and mix well. Add Dr. Kellyann Sriracha Chicken Bone Broth and rice, and mix thoroughly until the rice is well incorporated and the broth has cooked into the rice (about 3-4 minutes). Push the mixture to the side of the pan and in the open space, crack two eggs and scramble. Combine the entire mixture until thoroughly mixed. Transfer to a plate and garnish with cilantro and kimchi (optional).
Recipes
Quick & Easy Cream of Mushroom Soup
by Dr. Kellyann
on Jan 15 2026
Serves: 4-6 Prep time: 10 minutes Cook time: 30 minutes
Ingredients:
1 TBS butter
4TBS olive oil
1C mushrooms, sliced
2 cloves garlic, chopped
1tsp sea salt
½ tsp black pepper
1TBS thyme
1TBS oregano
1 5.4 oz can coconut cream
8 oz Dr. Kellyann's Homestyle Mushroom Bone Broth (1 packet)
Directions:
Heat oil and butter in a pot over medium heat. Add mushrooms, garlic, and seasonings then sauté until fragrant (about 2-4 minutes). Add coconut cream and mix well.
Add Dr. Kellyann Homestyle Mushroom Bone Broth and bring to a simmer for 15 minutes until mushrooms are soft. Blend with an immersion blender until smooth. Enjoy!
Recipes
by Dr. Kellyann
on Jan 15 2026
Prep time: 15 minutes Cook time: 40 minutes Serves: 4-6
Ingredients:
1TBSP butter1TBSP olive oil1 medium yellow onion, diced
1 leek, sliced3 cloves garlic, chopped
½ tsp sea salt¼ tsp black pepper1TBSP. oregano, fresh chopped1 TBSP. thyme, fresh chopped3 medium carrots, peeled and chopped3 celery stalks, chopped
4-6 C Dr. Kellyann's Greek Lemon Chicken Bone Broth1 lb. chicken thighs
4 lemons, juice2 lemons, zest1/4c dill, chopped1C white rice or sub cauliflower rice for 21 Day Bone Broth Diet
Directions:Melt butter and oil in a saucepan over medium heat. Add onion, leek, garlic, oregano, thyme, sea salt, and black pepper. Sauté for 2-3 minutes. Add celery, carrots, and Dr. Kellyann's Greek Lemon Chicken Bone Broth. Add the chicken and stir until coated in the soup. Cover and simmer for 25 minutes until the chicken is cooked. Add lemon juice, zest, rice, and dill, and mix. Option to remove chicken, chop, and add back to pot.
Recipes
Quick & Easy French Onion Soup
by Dr. Kellyann
on Jan 09 2026
Serves: 4-6 Prep time: 15 minutes Cook time: 60 minutes
Ingredients:
4 Tbsp. ghee
6 medium yellow onions, sliced
1 tsp. sea salt
½ tsp. black pepper
1 Tbsp. thyme, chopped
8 oz. Dr. Kellyann's French Onion Bone Broth (2 packets)
Directions:
Heat ghee in a large pot over medium-low heat.
Add onions and stir until coated with ghee, about 1-2 minutes.
Cover the onions and allow them to slowly caramelize, stirring occasionally so they do not burn, for about 30 minutes.
Once the onions are well caramelized, add sea salt, black pepper, and thyme, then stir to combine.
Add Dr. Kellyann’s French Onion Bone Broth and simmer for about 10 minutes, allowing the flavors to combine.
Ladle soup into a bowl and enjoy!
Recipes
by Dr. Kellyann
on Jan 09 2026
Serves: 4-6 Prep time: 10 minutes Cook time: 30 minutes
Ingredients:
1TBSP. butter
2TBSP. olive oil
1 medium sweet potato
4 cloves garlic, chopped
1 tbsp. oregano, chopped
1 tbsp. thyme, chopped
1 tsp. sea salt
1 tsp. black pepper
1 can of fire-roasted diced tomatoes
8 oz Dr. Kellyann Classic Chicken Bone Broth (1 packet)
Directions:
Melt butter and oil in a pot over medium heat. Add sweet potato, garlic, and seasonings, and sauté for 2-3 minutes. Add tomatoes and broth. Simmer for 20 minutes until potatoes are soft. Blend with an immersion blender until smooth. Serve garnished with basil and enjoy!
Recipes
by Dr. Kellyann
on Jan 05 2026
When I am looking to clean things up in my routine, I always make this delicious Detox Veggie Soup. This time I am making it with my NEWEST bone broth Dr. Kellyann’s Homestyle Mushroom Bone Broth, which is made with functional mushrooms that have been used for centuries to support immunity, energy, and the body’s stress response.Functional mushrooms also help support gut balance by nourishing beneficial bacteria and modulating inflammation. Bone broth provides easily absorbed amino acids and collagen that help support the gut lining, making meals easier to digest and more nourishing. To make it, just simply simmer vibrant vegetables and fire-roasted diced tomatoes in the mushroom bone broth for a light, comforting soup that supports digestion, natural detox pathways, and overall gut resilience.
This is exactly what your gut needs to reset and feel supported when you need it most.
Ingredients:
2Tbsp. butter
1Tbsp. olive oil
2 cloves garlic, chopped
1C carrot, chopped, peeled
1 russet potato, chopped, peeled
1C green beans, chopped
1/2C celery, chopped
1/3C green olives, pitted, chopped
1 ear fresh sweet corn, shaved (omit for 21 Day Bone Broth Diet or 10 Day Belly Slimdown)
1 can butter beans (or any white bean or kidney bean) (omit for 21 Day Bone Broth Diet or 10 Day Belly Slimdown)
1 can crushed tomatoes
1 Tbsp. tomato paste
4C Dr. Kellyann’s Homestyle Mushroom Bone Broth
2 Tbsp. oregano, chopped
2 Tbsp. thyme, chopped
1 tsp. sea salt
1/2 tsp. black pepper
1C Swiss chard, chopped
Basil, garnish
Directions:
Heat butter and oil in a large saucepan and add veggies and herbs. Sauté for a few minutes while stirring to prevent burning. Add fire-roasted diced tomatoes, tomato paste, beans, olives, and bone broth. Simmer for about 15 minutes until veggies soften. Fold in the Swiss chard. Garnish with basil. Serve right away or place in storage containers and eat within in 5 days.
Recipes
by Dr. Kellyann
on Jan 05 2026
Servings: 2 Cook Time: 15 minutes
Ingredients:
1 Tbsp, butter
1 Tbsp. chili oil
1 C rice or cauliflower rice
3-4 eggs
1 tsp. Dr. Kellyann Ramen Beef Bone Broth
1 tsp. furikake seasoning (or a blend of sea salt, black sesame seeds, and crushed seaweed)
3 Tbsp. scallions
¼ C shredded cheese (optional, omit for 21 Day Bone Broth Diet or 10 Day Belly Slimdown)
Directions:
Melt butter in a non-stick pan. Add chili oil and coat the pan. Add rice and mix until well coated in the chili oil. Separately, whisk eggs in a dish along with Dr. Kellyann’s Ramen Beef Bone Broth. Pour egg mixture over rice so that the entire pan is evenly coated. Sprinkle with seasonings, scallions, and cheese (optional). Cover and cook on low for 5-7 minutes, until the bottom of the eggs are browned but not burnt and the eggs are thoroughly cooked. Eat right away or store in an airtight container for 3 days.
Recipes
High Protein Peppermint Mocha Latte
by Dr. Kellyann
on Dec 09 2025
This healthier Peppermint Mocha Latte combines macadamia milk, peppermint extract, espresso, and Dr. Kellyann’s Chocolate Bone Broth Protein for a creamy, protein-packed holiday drink. It’s rich, refreshing, and supports your gut while satisfying those seasonal coffee cravings.
Recipes
by Dr. Kellyann
on Dec 09 2025
This Bone Broth Hot Chocolate is my favorite way to turn a classic comfort drink into a functional, feel-good ritual. Creamy coconut milk, rich dark chocolate, warming spices, and a splash of bone broth come together for a gut-supporting, protein-boosted hot chocolate you’ll want to sip all season long.
Recipes
by Dr. Kellyann
on Dec 05 2025
Serves: 2-4
Ingredients:
For the Matzo Balls:
2 Tbsp. schmaltz (chicken fat) or ghee
½ yellow onion, diced
½ tsp kosher salt
1/2 C matzo meal or 2 squares of matzo, well pulverized or gluten-free matzo ball mix
2 eggs, beaten
2 Tbsp. Dr. Kellyann’s Classic Chicken Bone Broth
½ tsp baking powder
¼ tsp black pepper
For the Soup:
1 yellow onion, diced
2 celery stalks, chopped
2 carrots, peeled and diced
½ tsp kosher salt
2 C Dr. Kellyann’s Classic Chicken Bone Broth
Parsley for garnish
Directions:
Heat the schmaltz or ghee in a pan over medium heat, then add the onion and a pinch of kosher salt.
Cook until onions are translucent, about 5 minutes.
Remove from the oven and transfer to a bowl to cool.
Combine the remaining ingredients in a mixing bowl, then add the cooled onions. Stir the mixture thoroughly until well combined, then cover with plastic wrap and set aside for 30 minutes or refrigerate overnight.
With damp hands, form the matzo mixture into ping pong-sized balls.
To make the soup, melt ghee or schmaltz in a large pot over medium heat. Add veggies, salt, and bone broth.
One by one, add matzo balls to the soup and cover for about 15 minutes.
Serve garnished with parsley.
Recipes
by Dr. Kellyann
on Dec 05 2025
Serves: 4 Prep time: 20 minutes Cook time: 2 hours 30 minutes
1 3-4 LB Chuck Roast
4 Tbsp. Ramen Beef Bone Broth Powder
½ tsp sea salt
½ tsp black pepper
1 Tbsp. ginger, chopped
3 cloves garlic, chopped
1 Tbsp. butter
1Tbsp. olive oil
1 sweet onion, sliced
16 oz. Ramen Beef Bone Broth (2 packets)
2 medium carrots, peeled and sliced 1-inch thick
2 Tbsp. Gochujang (chili paste)
4 Tbsp. coconut aminos
Optional:
White rice or mashed potatoes
Green onion
Sliced sweet onion
Directions:
Preheat oven to 275*F.
Pat roast dry with paper towel.
Combine sea salt, black pepper, and Ramen Beef Bone Broth powder in a small mixing bowl then season roast generously on top, bottom, and sides.
Melt butter and oil in a Dutch oven.
Sear roast on top and bottom, including sides, for 2-3 minutes each side.
Remove from the dish and set aside.
In the same pot, add onion, garlic, ginger, Gochujang (chili paste), and coconut aminos, and sauté for about 4 minutes until the onions are translucent.
Add bone broth and carrots and stir.
Nestle the pot roast in the veggies, spoon broth over the roast, and cover.
Place in the oven for 4 hours (depending on the oven temperature) until the meat begins to pull apart easily with a fork.
Remove from oven and serve with white rice, sliced onion, and sliced green onion.
Recipes
by Dr. Kellyann
on Dec 05 2025
Holiday popcorn tins are adorable, but let's be honest, they aren't the healthiest. Here is how I make them gut-healthy so you can enjoy them this holiday season.
This sweet-and-spicy popcorn is made with my Sriracha Bone Broth Powder and Salted Caramel Bone Broth Protein, giving you a festive treat that’s actually packed with protein. Plus, popcorn is a natural prebiotic fiber, meaning it helps feed the good bacteria in your gut.
It’s simple to make: toss freshly popped popcorn with melted butter, Sriracha Bone Broth Powder, and Caramel Bone Broth Protein for a sweet-meets-spicy flavor that’s perfect for gifting or snacking. Note: You can also swap the popcorn for mixed nuts if you want another gut-friendly option or you are on the 21-Day Bone Broth Diet.
Ingredients:
2 Tbsp. Coconut oil
4 Tbsp. Ghee or Butter, melted & separated
1/3 C Popcorn kernels or about 10 cups prepared popcorn
2 Tbsp. Dr. Kellyann's Sriracha Bone Broth
2 Tbsp. Dr. Kellyann's Salted Caramel Bone Broth Protein Powder
Directions:
Pop kernels in coconut oil.
Divide the popcorn evenly into two separate bowls. In one bowl, pour 2 TBS melted butter and Dr. Kellyann’s Sriracha Bone Broth powder. Toss until evenly coated.
In the other bowl, pour the remaining 2 TBS melted butter and add 2 TBS of Dr. Kellyann’s Salted Caramel Bone Broth Protein Powder. Toss until evenly coated.
Serve as is or prepare the same way with mixed nuts like pecans, almonds, and cashews.Makes a great holiday gift, too!
Recipes
Sheet-Pan Loaded Baked Potato Soup
by Dr. Kellyann
on Dec 05 2025
Serves: 4-6 Prep time: 15 minutes Cook time: 45 minutes
Ingredients:
2 Tbsp. Olive oil
1 Tbsp. Butter
4 medium golden potatoes, chopped
1 leek, sliced
1 small onion, sliced
2 cloves garlic, roughly chopped
2 Tbsp. Oregano, chopped
½ tsp. Sea salt
½ tsp. Black pepper
1 Tbsp. Dr. Kellyann Classic Chicken Bone Broth Powder
2 cups Dr. Kellyann Classic Chicken Bone Broth (2 packets)
1 can of coconut cream
Garnish:
Chopped green onions or chives
Bacon bits
Shredded Cheese (for 80/20 only)
Directions:
Preheat oven to 375*F.
Add potatoes, leek, garlic, oregano, sea salt, black pepper, olive oil, and butter to a baking dish.
Toss everything until well coated.
Add onion, and Dr. Kellyann Classic Chicken Bone Broth Powder, then toss again.
Place the baking dish in the oven for 35-40 minutes until the potatoes are soft and pierceable with a fork.
Remove from the oven and transfer everything to a large pot.
Add Dr. Kellyann Classic Chicken Bone Broth and coconut cream, and blend with an immersion blender until everything is smooth.
Top with garnishes of your choice.
Enjoy!
Recipes
Merry & Bright Lemon Sips Mocktail Ice Cubes
by Dr. Kellyann
on Dec 05 2025
These festive holiday ice cubes add more than just a beautiful touch to your mocktail. They’re made with Dr. Kellyann’s Lemon Sips, which provide collagen peptides to support skin elasticity, electrolytes for hydration, and antioxidants that help reduce inflammation and support overall gut health.
Recipes
Homemade Marshmallows with Collagen Cocoa
by Dr. Kellyann
on Dec 01 2025
Homemade marshmallows are one of my favorite treats, and this version gets a gut-supporting upgrade with my Collagen Peptides for an extra boost of protein and nourishment.
They’re surprisingly simple to make with just a handful of ingredients. After a few hours of setting, you’ll have soft, pillowy marshmallows that pair perfectly with my Collagen Cocoa.
This cozy treat not only supports the gut, but also delivers protein and nutrients that benefit hair, skin, nails, and joints. Here’s to nourishing your body while enjoying something sweet this winter season!
Ingredients:
1.5 - 2 cups honey1 cup water (warm)2 tsp. vanilla6 TBSP. grass-fed beef gelatin1 cup of water1 tsp. Dr. Kellyann Collagen PeptidesPair with Dr. Kellyann's Collagen Cocoa or Bone Broth Hot Chocolate
Directions:
Soften the gelatin by adding gelatin to 1 cup of warm water. Stir and allow to sit.
While gelatin is softening, heat honey and water in a medium saucepan on medium to high heat until it reaches 235°F, stirring occasionally. It should be very bubbly.
Remove from the heat and, in an electric mixer or stand mixer, add the heated honey mixture to the softened gelatin.
Complete these steps quickly; you don’t want the honey mixture to cool down too much!
Whisk on high for 10 minutes. After the first minute, add vanilla.
When the mixture is thick and puffy, resembling marshmallow fluff, add Dr. Kellyann Collagen Peptides and mix for 1-2 seconds.
Put the marshmallow paste in a 9×11 baking dish lined with parchment paper. You can also add a pinch of arrowroot flour to the paper to prevent extra sticking.
Allow to set for 3-4 hours. Cut and enjoy with a nice, hot cup of cocoa.
Recipes
Leftover Turkey Shepherd's Pie
by Dr. Kellyann
on Nov 24 2025
Turning Thanksgiving leftovers into a cozy home-cooked meal with this Thanksgiving Leftovers Shepherd’s Pie. We transformed our leftovers by adding my Roasted Rosemary Chicken Bone Broth, a simple way to ease post-holiday bloating, support digestion, and add rich, comforting flavor packed with gut-healthy nutrients.
Bone broth helps maintain a healthy gut lining and supports digestion, so sipping it or incorporating it into your recipes is a great way to beat the post-holiday bloat and get your gut health back on track. Comforting, nourishing, and the perfect way to make your leftovers feel brand new.
Ingredients:
1 TBSP. butter
1 TBSP. olive oil
2 medium carrots, peeled and chopped
½ yellow onion, diced
1TBSP. oregano
2 TBSP. Dr. Kellyann's Roasted Rosemary Chicken Bone Broth Powder
1 cup mixed veggies (or roasted veggie leftovers, I used leftover green beans)
1 cup turkey, shredded
2 cups mashed potatoes (leftover)
1/4 cup Dr. Kellyann Roasted Rosemary Chicken Bone Broth
2TBSP. coconut cream
Directions:
Preheat oven to 375*F
In a skillet, melt the butter and oil, then sauté the onion and carrot.
Season with oregano and bone broth powder, then mix well. Sauté for 4 minutes until onions are translucent.
Add green beans, turkey, and bone broth. Mix well.
Remove from heat and pour into a 9 X 13-inch baking dish.
Cover with mashed potatoes so they are evenly spread on top.
Sprinkle with additional Dr. Kellyann's Roasted Rosemary Chicken Bone Broth to season.
Place in oven for 10 - 15 minutes until everything is warm.
Remove from oven and enjoy!
Recipes
by Dr. Kellyann
on Nov 24 2025
Servings: 6 Prep time: 40 minutes
For the Crust:
1 cup dates, pitted
1/2 cup walnuts
1/3 cup oats
1/2 tsp. sea salt
1/2 tsp. cinnamon
2 tbsp. olive oil or coconut oil
For the Filling:
1/2 cup canned pumpkin
1/4 cup gelatin (I used Great Lakes Gelatin)
1 Tbsp. pumpkin pie spice
1 5.4oz can coconut cream
1 Tbsp. Dr. Kellyann’s Collagen Peptides
3 tbsp. maple syrup
1 tsp. vanilla extract
For the whipped cream:
1 can (13–15 oz) full-fat coconut milk or coconut cream
Optional:
1–2 tablespoons maple syrup, or your sweetener of choice
½ teaspoon vanilla extract
Blend all crust ingredients in a food processor until combined. It should form a “dough” or you should be able to roll it into a ball.
Line muffin tins and dollop a spoonful of the crust mixture into each tin, pressing firmly so it covers the entire bottom.
Then, in a medium saucepan over medium-low heat, whisk together pumpkin, coconut cream, pumpkin pie spice, Dr. Kellyann’s Collagen Peptides, maple syrup, and vanilla extract.
Whisk until combined.
Slowly add gelatin, 1 tablespoon at a time, whisking between each addition until well combined. Be careful not to bring it to a boil; whisk over medium-low heat.
Once gelatin has been incorporated, remove the filling from the stove.
Begin filling muffin tins with the gelatin mixture, then refrigerate for about 25-30 minutes until firm.
Prepare the whipped cream by refrigerating the unopened can of coconut milk overnight. This allows the cream to separate from the liquid and solidify on top.
Scoop only the thick, solid coconut cream from the can and leave behind the clear liquid (you can save it for smoothies or cooking).
Using a hand mixer or stand mixer, whip the coconut cream on medium-high speed for 2–4 minutes until fluffy and light.
Serve pies with a spoonful of whipped cream and enjoy!
