Recipes
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
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
by Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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
Valentine Chia Pudding Parfaits
by Dr. Kellyann
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
by Dr. Kellyann
on Feb 05 2025
This Probiotic Pickle Dip is a creamy, tangy, and nourishing twist on classic gameday fare, featuring fermented dill pickles, coconut yogurt, and Dr. Kellyann’s Classic Chicken Bone Broth.
Recipes
by Dr. Kellyann
on Dec 20 2024
My “Polyphenol Twist” Lemon Sips Sangria Mocktail combines unexpected yet flavorful ingredients, rich in polyphenols from fruits and spices, for a holiday treat that nourishes and delights. Topped off with my Lemon Sips, it’s the perfect way to stay hydrated and energized while impressing all of your guests!
Prep time: 10 min • Yield: 4-6 serving
Ingredients:
1 large grapefruit, sliced
1 cup wild blueberries
1 cup fresh blackberries
3 Ceylon cinnamon sticks
2 star anise
4 whole cloves
1 serving Dr. Kellyann’s Lemon Sips
1 cup pure tart cherry juice (not from concentrate)
1 bottle (25 fl. oz) sparkling water
Directions:
Prep the fruit by slicing the large blood orange into rounds and rinsing the fresh wild blueberries and blackberries.
In a large pitcher, combine the sliced grapefruit, blueberries, blackberries, Ceylon cinnamon sticks, star anise, and whole cloves.
Add in 1 serving of Lemon Sips, followed by the pure tart cherry juice and sparkling water, and stir to fully combine. Refrigerate the pitcher to steep for 1-2 hours, or let sit overnight for even richer flavor.
Serve over ice if desired, and garnish with mint leaves and additional blueberries if desired!
Recipes
Chocolate Covered Raspberry Matcha Bowl
by Dr. Kellyann
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
by Dr. Kellyann
on Dec 02 2024
Hormone-balancing smoothie that tastes like a holiday snickerdoodle! Designed to support hormonal health from the inside out, with maca root and ground flaxseed balancing estrogen levels, and probiotics, healthy fats, and protein working together to nourish your body all season long.
Prep time: 5 min • Yield: 1 servings
Ingredients:
¾ cup frozen cauliflower florets
½ cup unsweetened coconut yogurt
1 scoop Dr. Kellyann Bone Broth Protein Powder-Vanilla
1 tbsp raw macadamia butter
1 tbsp maca powder
1 tbsp ground flaxseed
½ tsp cinnamon
1 tsp pure vanilla extract
½” ginger knob, peeled
1 cup macadamia nut milk or any nut milk
3-4 ice cubes
Blend all ingredients until smooth. Pour into a glass, and enjoy whenever you are craving something sweet!
Recipes
No-Bake Paleo Gingerbread Cookies
by Dr. Kellyann
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 Dr. Kellyann
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
Tropical Harmony Sunrise Smoothie
by Dr. Kellyann
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.
