Recipes
Recipes
by Dr. Kellyann
on Nov 24 2025
A healthy Thanksgiving dessert or a tasty breakfast treat. Either way, this caramel apple crisp made with my Salted Caramel Bone Broth Protein is a hit.
It is simple to make with ingredients you likely already have: bake the apples, mix up a protein-packed crumble, and let all those cozy flavors come together in the oven.
What makes this dessert extra special? The added protein not only boosts flavor and texture but also supports energy, helps maintain muscle mass, and keeps you feeling satisfied longer. As we get older, getting enough protein becomes even more essential, so why not sneak it into our sweet treats, too?
Serve warm with coconut milk ice cream, yogurt, or even over oats. A delicious way to treat yourself and fuel your body!
Serves: 4 Prep time: 15 minutes Cook time: 35 minutes
Ingredients:4 cups apples, diced
½ lemon, juice and zest
4 tbsp. ghee
4 tbsp. coconut oil
1/2 cup cassava flour (or any alternative flour like coconut or almond flour)
1 tsp. cinnamon
1/2 tsp/ sea salt
1 scoop Dr. Kellyann Salted Caramel Bone Broth Protein
1/2 cup sliced almonds
1/3 cup shredded coconut
Directions:
Preheat oven to 350*F.
Place apples in a mixing bowl.
Add lemon juice and zest, and 3 TBS coconut oil. Mix well.
Place apples in a 9 x 13-inch baking dish.
Dollop 3 TBS of ghee sporadically on top of apples.
Place apples in the oven for 20 minutes or until you start to hear them bubble.
In the meantime, in a separate mixing bowl, combine flour, cinnamon, sea salt, Dr. Kellyann's Salted Caramel Bone Broth Protein, 1 TBS coconut oil and 1TBS ghee to form the crumble.
Remove apples from the oven and top with crumble mixture.
Place back in the oven for another 15 minutes (carefully, to avoid burning the crumble).
Remove from oven, allow to cool, and top with yogurt, coconut ice cream, or enjoy as-is!
Recipes
by Dr. Kellyann
on Nov 18 2025
Serves: 4-6 Total Time: 30 minutes
Ingredients:
1 lb, Fresh Green Beans
1 Cup Crimini Mushrooms, chopped
1 Small Yellow Onion, sliced
1/2 Cup Greek Lemon Chicken Bone Broth
1/2 tsp. sea salt
1/2 tbsp. Greek Lemon Chicken Bone Broth
½ tsp. black pepper
1 lemon, juice and zest
1 Tbsp. thyme, chopped
1Tbsp. butter
1 Tbsp. oil
Directions:
Boil green beans. Immediately cool the placing in an ice bath.
Melt oil and butter in a saucepan.
Add mushrooms and onion Season with sea salt and pepper and thyme and cook until veggies begin to soften.
Add Greek Lemon Chicken Bone Broth and allow to simmer. Add green beans and bake in oven at 375*F for about 12-15 minutes.
Remove from oven season with extra thyme.
Recipes
Smothered Greek Lemon Chicken with Collagen-Rich Bone Broth
by Dr. Kellyann
on Nov 07 2025
Serves: 4 Prep time: 20 minutes Cook time: 2 hours
1 lb. chicken thighs and/or drumsticks
2 Tbsp. Olive oil
1/2 tsp. salt
½ tsp. black pepper
1 tsp. paprika
2 Tbsp. oregano, chopped
1Tbsp. thyme, chopped
½ lemon juice and zest
2 cups Greek Lemon Chicken Bone Broth
½ yellow onion, thinly sliced
2 sprigs fresh thyme
2 sprigs oregano
Lemon slices
1Tbsp. arrowroot flour
Served over rice (optional) or cauliflower rice
Directions:Preheat oven to 350°F.
In a Dutch oven, coat the chicken with olive oil, then toss it with lemon juice, zest, and seasonings (sea salt, black pepper, paprika, oregano, and thyme).
Coat with Greek Lemon Chicken Bone Broth, then top with onions, lemon slices, fresh oregano, and thyme. Cover and bake for 1 hour 30 minutes.Remove chicken from the oven and place it into a bowl; set aside.
Pour the broth into a separate container and whisk in 1 Tbsp. of arrowroot flour to thicken.
Return the chicken and broth to the Dutch oven. Increase oven temperature to 450°F. Return the chicken to the oven uncovered for 20 minutes longer, until golden brown and bone broth has thickened.
Recipes
by Dr. Kellyann
on Nov 07 2025
Serves: 4 Total Time: 30 minutes (10 minute prep time, 20 minute cook time)
Ingredients:
Golden Harvest Punch:
4 cups apple cider
2 scoops Dr. Kellyann’s Lemon Sips
½ tsp ground turmeric
1” fresh ginger knob, sliced
1 tbsp raw honey
1 naval orange, thinly sliced with peel
1 fuji apple, thinly sliced with peel
4 Ceylon cinnamon sticks
5 star anise
Directions;
Warm the apple cider gently in a saucepan on low heat until warm, but not boiling.
Add in all of the ingredients and let steep covered for 20 minutes to let all of the flavors be deeply infused. Taste at the 20 minute mark, and opt to steep punch for longer if looking for an even further depth of flavors.
Remove from stovetop heat once satisfied with the flavors, strain punch, and serve in a punch bowl or in mugs as desired to warm up this fall season!
Recipes
by Dr. Kellyann
on Nov 03 2025
This quick and creamy Tahini Ramen comes together in under 20 minutes! Tahini, made from blended sesame seeds, delivers healthy fats and minerals that help support stable energy and calm your stress response.
Recipes
by Dr. Kellyann
on Nov 03 2025
This Coconut Curry Ramen brings together a powerful trifecta of anti-inflammatory aromatics, fresh ginger, curry powder, and fresh turmeric, creating a vibrant golden broth that is as healing as it is flavorful.
Recipes
Mushroom Ramen with Kimchi Chili Oil
by Dr. Kellyann
on Nov 03 2025
There’s nothing quite like a steaming bowl of ramen on a chilly day — especially when it does more than just warm you up. This Mushroom Ramen with Kimchi Chili Oil is a deeply nourishing twist on a classic comfort food, designed to support hormone balance, stress resilience, and gut health from the inside out.
Recipes
Salted Caramel Pumpkin Mug Cake
by Dr. Kellyann
on Oct 20 2025
Serves: 1 Total Time: 7 minutes (5 minute prep time, 1.5 minute cook time)
Ingredients:
⅓ cup pure pumpkin puree
1 large pasture-raised egg
3 tbsp almond flour
1 scoop Dr. Kellyann’s Salted Caramel Bone Broth Protein Powder
½ tsp baking powder
¼ tsp pumpkin pie spice
¼ cup unsweetened almond milk, more if needed for consistency
Toppings:
Coconut whipped cream
Pumpkin spice
Directions:
In a small bowl, whisk together the pumpkin purée and egg until smooth. Add in all of the following ingredients, whisking until evenly combined. The batter should be thick but not dry, add in additional almond milk if needed.
Place in the microwave on high for 75-90 seconds, or until the top of the cake is springy and fluffy.
Serve as is, or top off with some coconut whipped cream and extra pumpkin spice.
Recipes
Roasted Rosemary Pumpkin Seeds
by Dr. Kellyann
on Oct 17 2025
Don’t toss your pumpkin seeds this year — toast them! Make crispy, savory roasted pumpkin seeds with my Roasted Rosemary Chicken Bone Broth Powder for a protein-rich, mineral-packed snack that loves your body back.
Magnesium helps regulate stress, sleep, and muscle tension —on — especially helpful during PMS or menopause.
Zinc supports hormone production and skin health (hello, glow!)
Iron helps fight fatigue and supports energy levels throughout your cycle.
Healthy fats + fiber keep your blood sugar steady and feed the good bugs in your gut.
Here is how I make them:
Ingredients:
2 cups pumpkin seeds (1 medium-sized pumpkin)
1TBSP. olive oil
1TBSP. butter, melted
3TBSP. Dr. Kellyann's Roasted Rosemary Chicken Bone Broth Powder
1/2 tsp. sea salt
Directions:
Preheat oven to 300°F.
Remove seeds from the pumpkin and rinse, discarding any pumpkin bits.
Bring a salted pot of water to a simmer and add the seeds for 10 minutes. This helps to soften the seeds.
Remove seeds and spread evenly on a towel to dry. Make sure they’re completely dry. This step is key to getting that perfectly crispy crunch.
Once dried thoroughly, combine seeds, olive oil, butter, sea salt, and Roasted Rosemary Chicken Bone Broth Powder until everything is well mixed.
Place seeds on a baking sheet lined with parchment paper.
Toast seeds for 25-30 minutes, stirring midway through to prevent burning.
Remove seeds from oven once they’re toasted (should be firm and crisp) and allow to cool. Enjoy!
Recipes
by Dr. Kellyann
on Oct 17 2025
Serves: 6 Total Time: 35 minutes (10 minute prep time, 25 minute cook time)
Ingredients:
1 tbsp olive oil
4 cloves garlic, minced
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
1 tsp Italian seasoning
4 packets Dr. Kellyann’s Classic Chicken Bone Broth Powder
6 cups filtered water
2 cups shredded rotisserie chicken
1 cup cooked gluten-free stellini or pastina
1 lemon, juiced
Fresh parsley, chopped
½ tsp hand-harvested sea salt
½ tsp ground black pepper
Directions:
In a large pot, heat evoo over medium heat. Add in the garlic, onion, carrot, and celery, sautéing for 8 minutes or until soft.
Pour in the filtered water, and whisk in 4 packets of Dr. Kellyann’s Classic Chicken Bone Broth. Simmer for 15 minutes.
Add in the shredded rotisserie chicken, cooked pasta, and lemon juice. Top soup off with the freshly chopped parsley, and season to taste with sea salt and freshly ground black pepper.
To store, refrigerate in an airtight glass container.
Recipes
by Dr. Kellyann
on Oct 10 2025
Serves: 4 Prep: 15–20 min Cook: 12–15 min
Ingredients:
Beef:
1½ lb flank or sirloin steak, very thinly sliced against the grain
1 Tbsp arrowroot starch (for light “velveting”)
½ tsp baking soda (optional, extra-tender; rinse off after 10 min)
1 Tbsp avocado oil (plus more as needed)
½ tsp fine sea salt
Sauce:
½ cup Beef Ramen Bone Broth (powder mixed to liquid or ready-to-sip)
⅓ cup coconut aminos
2 Tbsp apple cider vinegar (or rice vinegar if you allow it)
2–3 tsp grated fresh ginger
3 cloves garlic, finely minced
1–2 Tbsp coconut sugar or 2 soft Medjool dates, blended into the broth
¼ tsp crushed red pepper (optional)
To thicken & finish
2 tsp arrowroot starch mixed with 2 tsp cold water (slurry)
4–5 scallions, bias-sliced (whites and greens separated)
Sesame seeds for garnish (optional, omit if strict paleo)
Cauliflower rice or steamed broccoli, to serve
Directions:
If using baking soda, toss beef with it and 1 tsp water, rest 10 minutes, then rinse and pat very dry. Toss beef with 1 Tbsp arrowroot and ½ tsp salt until lightly coated.
In a bowl, whisk broth, coconut aminos, vinegar, ginger, garlic, and sweetener (coconut sugar or dates blended into the broth). Set aside. Keep the arrowroot slurry separate.
Heat a large skillet or wok over medium-high. Add 1 Tbsp avocado oil. Sear half the beef 1–2 minutes per side until just browned; remove to a plate. Repeat with remaining beef (add a touch more oil if needed). Avoid crowding so it stays caramelized, not steamed.
Return pan to medium heat. Add the sauce and scallion whites; bring to a brisk simmer 1–2 minutes. Stir the arrowroot slurry to recombine, then drizzle it into the bubbling sauce, stirring constantly, until glossy and slightly thick (about 30–60 seconds).
Return beef (and any juices) to the pan; toss 30–60 seconds to coat and heat through. Kill the heat, fold in scallion greens. Taste and adjust—more aminos for salt, a splash of vinegar for brightness, or a pinch more coconut sugar if you want sweeter.
Spoon over cauliflower rice or broccoli. Garnish with sesame seeds if using.
Recipes
by Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
on Sep 26 2025
You can't love bone broth like I do and not love Phở. (Pronounced "fuh.")
Pho is a Vietnamese soup made with a beef/bone broth, noodles, and thinly sliced beef that's usually served with bean sprouts, chili, lime, and Thai basil.
Pho is generally made with a rich, savory bone broth infused with a delicious array of flavors, served with flat rice noodles, and garnished with fresh vegetables and herbs.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 15 min • Cook time: 20 min • Yield: 4-6 servings
Ingredients
2 tablespoons avocado oil or coconut oil
2 garlic cloves, minced
3 scallions, cut into 1/ 2-inch pieces
5 slices fresh ginger
4 cups (1 quart) homemade bone broth OR 4 packets Ramen Beef Bone Broth + 32 ounces of water
1 cup roughly chopped bok choy
1 cup sliced mushrooms
2 tablespoons coconut aminos
1/2 teaspoon Celtic or pink Himalayan salt
1/2 teaspoon freshly ground black or white pepper
Dash of cayenne pepper
2 cups zoodles (about 2 medium zucchini, spiralized; see Note)
3-4 oz. of beef (cooked and thinly sliced)
For Serving (Optional)
Thai basil Sriracha sauce
Mung bean sprouts
Lime wedges
Directions
In a large stockpot, heat oil over medium-high heat. Add garlic, scallions, and ginger, and reduce heat to medium-low. Cook, stirring for 3 to 4 minutes, to soften scallions.
Raise heat to medium-high and add broth, bok choy, mushrooms, coconut aminos, salt, black pepper, and cayenne. When soup begins to boil, reduce heat to medium-low and simmer for 10 to 15 minutes.
Add zoodles and cilantro, and remove from heat. Serve warm, with Thai basil, Sriracha, mung bean sprouts, and lime wedges, if desired.
NOTE: Most stores sell pre-cut zoodles to save you time in the kitchen. If you prefer to make them at home and you don’t have a spiralizer, there are other methods you can use to make zucchini pasta.
Julienne peelers will give you straight, skinny zoodles; mandoline or old-fashioned vegetable peelers produce wide, flat zoodles.
You can also try konjac noodles in the dish for a zero-carb alternative that is very, very close to a rice noodle texture and soaks up the fragrant bone broth flavors perfectly.
Buon appetito!
Dr. Kellyann Diet & Program Compatibility
This soup is compatible with:
Bone Broth Diet
10-Day Belly Slimdown
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
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
Salted Caramel Pumpkin Spice Latte
by Dr. Kellyann
on Sep 19 2025
Serves: 2 Total Time: 10 minutes (10 minute prep time)
Ingredients:
Salted Caramel Pumpkin Spice Latte:
¼ cup pure pumpkin puree
1 scoop Dr. Kellyann’s Salted Caramel Bone Broth Protein
2 cups unsweetened almond milk
½ tsp pumpkin pie spice
1 cup strongly brewed coffee
To Serve:
Coconut whipped cream
Extra pumpkin spice
Directions:
In a small saucepan over medium heat, warm the almond milk and pumpkin puree until steamy but not boiling.
Whisk in Dr. Kellyann’s Salted Caramel Bone Broth Protein powder and pumpkin spice until fully dissolved and smooth.
Divide the coffee amongst two mugs, and pour the whisked pumpkin mix evenly over each. Finish off each mug to serve with a dollop of whipped coconut cream, and a sprinkle of pumpkin spice.
Recipes
7 Slimming Smoothies Using Bone Broth Protein
by Dr. Kellyann
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 Dr. Kellyann
on Sep 18 2025
Serves: 1
Ingredients:
½ cup frozen strawberries
½ cup frozen raspberries
½ cup frozen cauliflower florets
1 scoop Dr. Kellyann Vanilla Bone Broth Protein
1 cup filtered water
Toppings:
Hemp Hearts
Directions:
Blend all ingredients until smooth and top to finish with some freshly diced strawberry.
Recipes
by Dr. Kellyann
on Sep 18 2025
Serves: 1
Ingredients:
½ fresh avocado
1 cup frozen cauliflower florets
1 heaped tbsp coconut yogurt
1 scoop Dr. Kellyann Chocolate Bone Broth Protein
1 cup filtered water
Toppings:
Raw cacao nibs
Directions:
Blend all ingredients until smooth and top to finish with raw cacao nibs.
Recipes
by Dr. Kellyann
on Sep 18 2025
Serves: 1
Ingredients:
1 cup frozen cauliflower florets
1 scoop Dr. Kellyann Salted Caramel Bone Broth Protein
1 tbsp almond butter
1" ginger knob, peeled
1 tbsp hemp hearts or flaxseeds
1 cup filtered water
Toppings:
Hemp hearts
Directions:
Blend all ingredients until smooth and top to finish with a sprinkle of hemp hearts.
