Recipes
Recipes
Kale Apple Cherry Cashew Salad
by Dr. Kellyann
on Sep 15 2025
Prep time: 5 mins • Cook time: none • Yield: 2 servings
Ingredients
Salad
1 bunch Tuscan kale or regular kale (about ½ pound)
½ cup chopped parsley
Sliced apples (half an apple)
½ cup fresh pitted cherries, lightly toasted (in a 325 degree oven for about 15-minutes)
¼ cup shaved red onion
¼ cup of chopped (either horizontally or vertically) cashews
Fine sea salt and fresh ground pepper, to taste
Dressing
1 tablespoon apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1 teaspoon sesame seeds
Directions
Wash and dry kale. Cut away leaves from center stems and massage the leaves in your hand by "scrunching" them until softened and dark green.
Chop the kale and transfer to a large bowl.
Add the remaining salad ingredients.
Combine dressing ingredients in a small bowl and whisk well.
Pour the dressing over the salad, toss the salad and serve.
Recipes
by Dr. Kellyann
on Sep 15 2025
Ingredients:
1 cup frozen wild blueberries
½ cup fresh blackberries
½ cup frozen cauliflower florets
1 heaped tbsp coconut yogurt
1 scoop Dr. Kellyann Vanilla Bone Broth Protein
1 cup filtered water
Directions:
Blend all ingredients until smooth.
Recipes
by Dr. Kellyann
on Sep 15 2025
Ingredients:
1 small frozen cucumber
1 fresh kiwi, with skin on
1 large handful arugula
1” ginger knob, peeled
1 scoop Dr. Kellyann Vanilla Bone Broth Protein
1 cup filtered water
Directions:
Blend all ingredients until smooth and enjoy!
Recipes
Mango & Papaya Protein Smoothie
by Dr. Kellyann
on Sep 15 2025
Ingredients:
½ cup frozen mango
½ cup fresh papaya
½ fresh orange
1 heaping tbsp. coconut yogurt
1 scoop Dr. Kellyann Vanilla Bone Broth Protein
1 cup filtered water
Toppings:
Fresh papaya, finely diced
Directions:
Blend all ingredients until smooth and top to finish with some extra freshly diced papaya.
Recipes
by Dr. Kellyann
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
Greek Lemon Chicken Bone Broth Salad Dressing
by Dr. Kellyann
on Sep 12 2025
An easy way to turn your everyday salad into a full meal that truly fuels your body.
Recipes
5 Hearty Fall Soups Using Roasted Rosemary Chicken Bone Broth
by Dr. Kellyann
on Sep 09 2025
As the days get shorter and the crisp air of fall begins to settle in, nothing feels more comforting than a warm, nourishing bowl of soup or stew. This is the season when having bone broth on hand is a true lifesaver—helping you whip up quick, flavorful meals packed with incredible health benefits.
My Roasted Rosemary Chicken Bone Broth brings depth, comfort, and nutrition to every dish. It’s rich in collagen, amino acids, and minerals that support gut health, immunity, and glowing skin—all while adding a savory, herby flavor that elevates even the simplest recipes.
Why Bone Broth? Each of these recipes is more than just delicious—they’re packed with the health benefits of bone broth like Gut-healing collagen for a healthy digestive system, Immune-supporting minerals to keep you strong through cold and flu season and Rich flavor that takes everyday soups and stews to the next level.
Here are five of my favorite cozy recipes you’ll want to keep on repeat this season:
3-Ingredient Pumpkin Soup
Sheet-Pan Butternut Squash Soup
Provençal Vegetable Soup
Classic Creamy Tomato Soup
Slow-Cooker Chicken & Sweet Potato Stew
So grab a few boxes of my Roasted Rosemary Chicken Bone Broth, stock your pantry with seasonal produce, and you’ll be ready to enjoy cozy, flavorful meals all fall and winter long.
Recipes
by Dr. Kellyann
on Sep 09 2025
As autumn approaches, nothing warms the soul like a hearty vegetable soup. This Provençal-inspired recipe blends zucchini, squash, leeks, and herbs into a fragrant, comforting bowl. Make a big batch to enjoy now—and freeze some for later cozy nights.
Recipes
Grass-Fed Beef Bone Broth Dog Treats
by Dr. Kellyann
on Aug 25 2025
Yields: 20 small bone treatsnTotal Time: 35 minutes (10 minute prep time, 25 minute bake time)
Ingredients:
1 cup pumpkin puree
½ cup almond butter
½ cup Dr. Kellyann’s Bone Broth Dog Topper
2 cups almond flour
1 egg
Almond Butter Glaze:
2 tbsp almond butter
2 tbsp beef tallow
Directions:
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a food processor or sturdy blender, combine all the ingredients and blend until the mixture forms a smooth, dough-like consistency. Roll the dough out to about ½ inch thick, lightly dusting with extra almond flour to prevent sticking. Use a small dog bone mold to cut out the treats and place them on a baking sheet. Bake for 20-25 minutes, or until they turn golden brown.
Let the bones cool completely once finished baking, and prep the almond butter glaze by whisking together the almond butter and beef tallow until smooth.
Once bones have fully cooled, drizzle the glaze over, and place to cool in the fridge or freezer until the glaze hardens. Once chilled, serve your pup to enjoy!
To store, refrigerate in an airtight container.
Recipes
by Dr. Kellyann
on Aug 20 2025
Ingredients:
½ cup fresh grapefruit juice (unsweetened, freshly squeezed)
1 scoop of Dr. Kellyann's Lemon Sips
1 cup sparkling water (unflavored or grapefruit flavor, chilled)
½ cup filtered water
Ice cubes
Fresh mint leaves (for garnish)
Optional: grapefruit wedge or lemon slice for garnish
Instructions:
In a glass or small pitcher, whisk 1 scoop Lemon Sips with ½ cup filtered water until fully dissolved.
Add in the grapefruit juice and stir.
Fill a tall glass with ice cubes and pour the mixture over.
Top with sparkling water for that bubbly spritz.
Garnish with a sprig of rosemary and a wedge of grapefruit or lemon.
Recipes
by Dr. Kellyann
on Aug 20 2025
Serves: 2-3 Total Time: 10 minutes (10 minute prep time)
Ingredients:
2 cups of brewed black tea
2 servings Dr. Kellyann’s Lemon Sips Iced Tea
1 cup cold water
Ice cubes, to serve
Garnish:
Fresh lemon slices
Directions:
Brew 2 cups of strong black tea and let it cool.
In a pitcher, mix 2 servings of Dr. Kellyann’s Lemon Sips with 1 cup of cold water.
Combine the cooled tea with the lemon mixture and stir well.
Serve over ice and garnish with fresh lemon slices and mint leaves!
Recipes
Paleo Espresso Gelato Recipe: Chocolate Chip
by Dr. Kellyann
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
Grilled Romaine Salad with Lemon Anchovy Dressing
by Dr. Kellyann
on Aug 19 2025
Prep time: 20 min • Yield: 4 servings
Ingredients
Salad
2 medium heads Romaine lettuce, washed and left whole
2 teaspoons coconut oil, melted
Dressing
⅓ cup extra virgin olive oil
Juice of 1 lemon, about 2 tablespoons (Meyer’s lemons are even better!)
1 tablespoons water
2 tbsp. Greek Lemon Chicken Bone Broth
2 teaspoons anchovy paste or 1 anchovy fillet
½ teaspoon finely minced garlic
Caper Topping
1 teaspoon coconut oil
1 to 2 teaspoons capers, rinsed
Freshly ground black pepper
Directions
Preheat grill to medium high, about 400ºF.
While the grill preheats, combine all salad dressing ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously.
Preheat small sauté pan with 1 teaspoon coconut oil on medium high heat. Add capers and fry for about 3 to 4 minutes until crispy.
Cut Romaine heads in half the long way, keeping the core intact so most of leaves remain connected to the core. Some of the outer-most leaves will separate; save them for another use. Melt 2 teaspoons coconut oil and brush the cut half of the Romaine. Place Romaine halves on the grill cut-side down. Grille until charred and slightly wilted, 2 to 3 minutes. Brush the tops of the Romaine heads, turn and repeat grilling process.
Plate Romaine, top with dressing, sprinkle on capers and freshly ground pepper. Serve immediately.
This recipe pairs great with Lamp Chops.
Enjoy!
Recipes
by Dr. Kellyann
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 Dr. Kellyann
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
Avgolemono – Greek Lemon Chicken Soup
by Dr. Kellyann
on Aug 08 2025
A comforting, grain-free take on the classic Greek Lemon Soup - rich in protein and collagen using Dr. Kellyann’s Greek Lemon Chicken Bone Broth
Recipes
by Dr. Kellyann
on Aug 05 2025
Bring the sunny flavors of Greece to your kitchen with these 5 Greek-inspired recipes featuring my protein-packed Greek Lemon Chicken Bone Broth. Each dish is vibrant, nourishing, and perfect for a taste of the Mediterranean at home!
Recipes
Gooey Grilled Fruit with Coconut and Pecans
by Dr. Kellyann
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 Dr. Kellyann
on Jul 24 2025
My homemade, protein packed version of the iconic Stawberry Shortcake ice cream bars from the ice cream truck.
Recipes
Jalapeño, Orange & Mint Detox Water
by Dr. Kellyann
on Jul 15 2025
Swap the tequila for total body reset. Our Jalapeño Orange & Mint Detox Water pairs vitamin‑C‑rich citrus with capsaicin’s gentle metabolism kick and cooling mint, while Lemon Sips amps up electrolytes for all‑day energy and gut‑loving hydration. Sip first thing in the morning or before meals and feel the spicy‑sweet difference.
