Recipes
Recipes
Dark Chocolate Almond Butter Cups
by Krystle Drake
on Feb 06 2026
Valentine treats don’t have to be a sugar overload to feel indulgent. With a few smart upgrades, you can turn a classic chocolate bite into something that actually supports your body. By adding bone broth protein directly into melted dark chocolate, this recipe boosts collagen and protein — helping make your sweet treat more satisfying and balanced instead of a quick sugar spike. It’s a simple way to enjoy something sweet while still honoring your health goals — because treats should feel good during and after you eat them.
Recipes
Honey Sriracha Chicken Meatballs
by Krystle Drake
on Jan 29 2026
These honey sriracha chicken meatballs are packed with protein and bone broth for gut support. A sweet-heat, easy dinner the whole family loves.
Recipes
by Krystle Drake
on Jan 22 2026
Serves: 4 Prep time: 15 minutes Cook time: 40 minutes
Ingredients:
1Tbsp. ghee or butter
2 TBS olive oil
2 medium white sweet potatoes, thinly sliced
1 Lb. ground chicken
1 packet Dr. Kellyann's Sriracha Chicken Bone Broth
1 Tbsp. coconut aminos
½ Tbsp. Frank’s Red Hot Sauce (or Primal Kitchen Mild Buffalo Sauce for a less spicy version)
1Tbsp. pepperoncini juice
2 Tbsp. sweet paprika
½ tsp. sea salt
½ tsp. black pepper
½ tsp. oregano
2 Tbsp. coconut cream
Garnish:
Guacamole
Pico de Gallo
Green onions
Pepperoncini peppers
Tessemae’s Creamy Ranch Dressing or Primal Kitchen No-Dairy Ranch Dressing
Cilantro
Directions:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash and dry the potatoes. Leave the skin on and slice into ¼-inch rounds. Add potatoes to the baking sheet and drizzle with olive oil. Arrange potato slices in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, turning once halfway through. Watch closely toward the end of cooking and remove any slices that are browning too quickly to prevent burning.
Remove from oven and allow it to cool, optional to lightly season with sea salt. Heat oil and butter in a skillet over medium heat. Add chicken, seasonings, and Dr. Kellyann's Sriracha Chicken Bone Broth powder, then sauté 2-3 minutes. Add coconut aminos, hot sauce, coconut cream, and pepperoncini juice, then sauté until chicken is fully cooked, about 15-20 minutes.
Layer potato slices onto a plate, sprinkle with buffalo chicken, and begin to incorporate fix-ins, like Pico de Gallo, guac, pepperoncini peppers, cilantro, green onion, and drizzle with Tessemae’s Creamy Ranch dressing.
Recipes
Homemade Marshmallows with Collagen Cocoa
by Krystle Drake
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
by Krystle Drake
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!
Recipes
by Krystle Drake
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
Roasted Rosemary Pumpkin Seeds
by Krystle Drake
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 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
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
by Krystle Drake
on Jun 30 2025
A quick, delicious Protein Parfait- high in protein and perfect for a late night treat or dessert at your next summer celebration.
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 Apr 30 2025
When I head to a party and want a clean, satisfying snack, I whip up my go-to guacamole—with a spicy, protein-packed twist you’re going to love!
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
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!
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.
