Recipes
Recipes
Luteal Phase Chocolate Pudding
by Krystle Drake
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 Krystle Drake
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 Krystle Drake
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 Krystle Drake
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 Krystle Drake
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 Krystle Drake
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 Krystle Drake
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 Krystle Drake
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 Krystle Drake
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 Krystle Drake
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.
Recipes
by Alex Wittenberg
on Aug 16 2023
Prep time: 5 min • Yield: 12 servings
Ingredients
½ can organic pineapple chunks
1 tablespoon Celtic Sea Salt (Selina Naturally)
6 oz melted chocolate chips (Enjoy Life)
12 popsicle stick, cake pop sticks or skewers
Directions
Strain Pineapple chunks and press with paper towel to reduce excess liquid
Melt chocolate chips in double boiler
Place pineapple chunks individually onto sticks
Dip the stick into chocolate to cover pineapple at least half way.
Dip chocolate into sea salt that has been spread out on plate
Place on wax paper to dry.
Recipes
by Alex Wittenberg
on Aug 08 2023
When the weather gets hot, the collagen gets cold! These "collagen popsicles" are a completely delicious way to get the gut-healing, wrinkle-blasting, fat-burning power of collagen. The entire family will love these (and they won't even know how healthy they are)!
Orange Cream Collagen Popsicle
Prep time: 10 min Yield: 1 serving
Ingredients:
1 banana
1 cup plain Greek yogurt
1/2 cup orange juice
1 Tbsp maple syrup
1/2 tsp vanilla extract
1 scoop of Collagen Peptides
Directions:
Place all ingredients in blender and blend until smooth and creamy.
Pour into popsicle mold and freeze until solid.
Recipes
by Alex Wittenberg
on Jul 06 2023
Prep time: 30 min • Cook time: 10 min • Yield: 2 top 3 entrée servings
Equipment:
BBQ grill or a grill pan
Ingredients:
To Grill:
1 pound large or jumbo shrimp, peeled and deveined
1 tablespoon coconut oil melted or coconut oil spray
½ fresh pineapple, skin cut off and top removed
2 jalapeño peppers, sliced into rounds and deseeded
Dressing/ Marinade:
½ cup macadamia nut oil (favored over olive oil because it is virtually tasteless; but you can use olive oil)
2 limes juiced, approximately ⅓ cup
1 clove garlic, finely minced
2 tablespoons cilantro, chopped
1 tablespoon hot sauce, or to taste
1 to 2 dashes cayenne pepper
½ teaspoon salt
To serve:
6 to 9 Butter lettuce or Boston lettuce leaves
2 Persian cucumbers or ⅓ English cucumber, sliced very thin
1 ½ cups jicama, about half of a medium-large jicama, sliced paper thin on a mandolin or cut into match sticks
1 avocado, peeled and sliced into 8 to 12 slices.
Directions:
Prepare charcoal until the coals are white and ashy or preheat propane/gas grill to medium. (Wait to heat grille pan until just before cooking if you are not grilling outside.)
Place the 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 slices, the long way. (They are easier to grill in strips.) Set aside.
Combine all salad dressing/marinade ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously. Taste to adjust spice. Set aside.
Brush or spray shrimp, pineapple slices, and jalapeno rings with coconut oil. Shrimp will cook very quickly in 3 to 4 minutes per side depending on their size. Pineapple and jalapenos will cook in 2 to 3 minutes per side. It’s easiest to cook jalapenos in a mesh pan made or grilling or on foil.
As soon as you remove shrimp from the grill, place them in a shallow container and drizzle about half the dressing over the shrimp. (You are marinating the shrimp after they are cooked.)
Cut the pineapple slices into 4 or 5 square pieces per strip.
Place lettuce leaves on plate, top with cucumber, jicama, pineapple, shrimp, avocado, and jalapenos. Serve remaining dressing on the side. Optionally, garnish with cilantro.
Notes:
Grilling the pineapple begins to caramelize the fruit sugar and enhance its flavor. The reason we marinate the shrimp after cooking is because macadamia nut oil (and olive oil) are not good for cooking at higher temperatures, but taste much better than coconut oil in a dressing/marinade.
These shrimp are so delicious you could also prepare them to serve as appetizers/ hors d’oeuvre, as shrimp cocktail with a slice of lime, or as a stand-alone entrée. (But consider keeping the grilled pineapple and jalapeños even if you don’t do the lettuce cups. The flavors are fabulous together...a little sweet and a little hot!)
Recipes
by Radwa Madkour
on May 30 2023
Prep Time: 5 Mins | Cook Time: 15 Mins | Servings: 12
Ingredients
1 Cup Frozen Raspberries
1 Cup Frozen Strawberries
2 Tbsp Chia Seeds
1 Tbsp Organic Honey
1 Tbsp Hot Water
1 Tsp Vanilla Extract
Instructions:
Place both cups of berries in a pot over medium heat until the berries are soft. Once soft, mash berries with a fork, potato masher, or muddler.
Add honey, water and vanilla, stir to combine
Add chia seeds and let sit for 5 minutes on low heat until well combined
Remove mixture from heat and let cool before serving.
Recipes
by Radwa Madkour
on May 23 2023
For anyone looking to boost the health of their gut, it’s best to limit dairy for at least 21 days, sadly that includes cheese, especially processed cheeses. However, in honor of National Cheese Day, I put together a better-for-your-gut cheese board that contains probiotics and fiber. Typically, probiotics are in cheeses that have been aged but not heated afterward. This includes both soft and hard cheeses, including Swiss, provolone, Gouda, cheddar, Edam, Gruyere, and cottage cheese.
Pick 3 cheeses:
Swiss
Provolone
Gouda
Cheddar
Edam
Gruyere
Add some crunch:
Grain-Free Crackers
Almonds
Walnuts
Cucumbers
Berries
Chia Seed Jam
Honey
A little savory:
Olives
Refrigerated Pickles
Cheesy Tip: Hard cheeses, such as Swiss, tend to be easier to digest
Recipes
by Radwa Madkour
on May 21 2023
Prep time: 20 min • Cook time: 40 min • Yield: 8 to 10 servings
Equipment
9-inch round cake pan or spring form pan
Ingredients
3 tablespoons ghee or pasture-raised butter, melted
¼ cup coconut sugar
5-7 fresh and sliced pineapple rings
¼ cup coconut oil, melted
6 eggs, at room temperature *
6 tablespoons (¼ cup plus 2 tablespoons) full fat coconut milk or coconut cream
6 (¼ cup plus 2 tablespoons) tablespoons maple syrup
2 teaspoons pure vanilla extract
½ cup coconut flour
⅓ cup finely chopped pecans, toasted
½ teaspoon aluminum-free baking powder
½ teaspoon sea salt
Directions
Preheat the oven to 350 degrees and move rack to middle of oven.
Cut a circle or parchment paper to fit in the bottom of the pan. Brush butter on the sides of pan, then pour remaining butter into cake pan to cover the bottom evenly.
Sprinkle sugar evenly over the butter and arrange pineapples in a circle(s) over the sugar mixture. Set aside.
In a stand mixer, combine cup coconut oil, eggs, coconut milk/cream, maple syrup, and vanilla, and mix for 2 to 3 minutes.
In a separate bowl, mix together all dry ingredients.
Add dry ingredients to wet ingredients and combine. The batter will be loose. Pour batter into prepared pan. Bake for 35 to 40 minutes, until the top has browned and a toothpick inserted in the center of the cake comes out dry.
Place cake on wire rack to cool in pan for 15 minutes. Invert cake onto a serving platter; carefully peel off parchment. Let stand for 20 minutes before cutting; serve warm or at room temperature. Refrigerate any uneaten cake.
*Room temperature eggs will keep the cake lighter
Recipes
by Radwa Madkour
on May 10 2023
Servings: 1 Board | Prep Time: 15 Min
Ingredients
Dollops of Ghee
Dollops Honey
Blueberries (optional)
Raspberries
Apples
Walnuts or Almonds
Bare Fiju banana chips
Instructions
Start by finding a suitable board that is large enough for the party. A wooden board or wooden cutting board, but slate also works.
Soften your butter to the point where you can easily spread it, but not room temperature, which means it is too malleable. Using the back of a spoon or a butter knife (unserated), smear the butter around the board to form soft peaks.
Top with your ingredients and enjoy!
Recipes
by Radwa Madkour
on May 08 2023
With Mother's Day just around the corner, it's the perfect opportunity to show your love and appreciation by treating your mom (or yourself) to a special brunch. A homemade brunch is not only a delicious gesture but also a heartfelt way to create lasting memories together. Here are some ideas to help you plan a delightful Mother's Day brunch.
Grab-and-Go Avocado Egg Salad
It's a simple yet satisfying combination of hard-boiled eggs and various ingredients that come together to create a creamy and flavorful filling.
Southwest Scramble
This recipe is beloved for several reasons. The Southwest Scramble is a wholesome and well-rounded meal. It combines protein-rich eggs with a medley of vegetables, providing essential nutrients to start any day on a healthy note.
Sweet Potato Latke Waffles
These waffles combine the delicious taste of sweet potatoes with the crispy texture of traditional latkes. The sweet and savory flavor profile creates a unique and enjoyable culinary experience.
Breakfast Meatballs
Get ready to fall in love with these meatballs! They can be served alongside other brunch items such as eggs, toast, or vegetables, or even used as a filling for breakfast sandwiches or wraps.
Gut-Friendly Butter Board
The visual appeal of a butter board can enhance the overall presentation of a meal or gathering. The smooth and velvety texture adds a luscious and indulgent element every mom will love!
Tequila Grapefruit Fizz
No brunch is complete with out a refreshing and citrusy cocktail. The grapefruit creates a vibrant and zesty flavor, perfect for those who enjoy citrus-based drink.
Recipes
St. Paddy's Peppermint Patty Cookies
by Alex Wittenberg
on Mar 09 2023
Peppers, potatoes, cabbage and carrots tend to get all the attention at St. Paddy's Day celebrations, but have you ever tried minty cookies? With a touch of coconut oil, peppermint extract, and cacao, these cookies are a healthy way to indulge this holiday — made with real, whole-food sweetness. Plus, they're made with coconut flour, giving them a cake-like cookie texture.
Prep time: 45 min | Cook time: 10-12 min | Yield: About 30 cookies
Ingredients
½ cup & 1 tablespoon coconut oil, melted
¾ cup raw cacao or unsweetened cocoa
½ cup raw honey
4 large eggs, at room temperature
½ teaspoon pure peppermint extract
1 cup coconut flour
2 scoops of Dr. Kellyann's Collagen Peptides
Equipment
Stand mixer
Sheet pans
Parchment paper or silicone baking mat(s)
Instuctions
In the bowl of a stand mixer, add the melted coconut oil, cacao or cocoa, and honey. Mix for about 2-3 minutes until well blended.
Add eggs and peppermint extract.
Add coconut flour, the Collagen Peptides and mix, until the flour is completely blended into liquid ingredients. Stop to scrape bowl if necessary. Blend until the mixture becomes smooth and glossy (about 2-3 minutes).
Gather dough into a ball and put in a covered container. Refrigerate for at least one hour (or put in the freezer for 45 minutes) before rolling out.
Line baking sheet(s) with parchment or silicone mat(s).
Preheat oven to 350 degrees and place racks on the top and bottom thirds of the oven.
Remove about ¼ of the dough, leaving the rest in the refrigerator, and roll into ¼-inch sheets on parchment or wax paper. Using a cookie cutter, cut out cookies and place on baking sheet.
Continue rolling out dough in batches, always keeping remaining dough refrigerated.
Bake for 10-12 minutes. Do not remove cookies from cookie sheet until they are cool or they may break.
NOTE: These cut out cookies aren’t just for St. Patrick’s Day. They are great Paleo cookies for any occasion… just use a different cookie cutter. The possibilities are endless.
These cookies deserve to be frosted with a Chocolate Ganache Frosting. To make mint frosting, substitute the vanilla with ¼ teaspoon pure mint extract.
Recipes
by Rachel Stroecker
on Feb 13 2023
Prep Time: 5 Min | Cook Time: 3 Min | Makes 10 servings
Ingredients
¼ to ½ tsp coconut oil (or coconut oil spray)
¾ cup cold water
4 tbsp unflavored pasture-raised beef gelatin
½ cup unsweetened apple juice
1 cup Chicken Bone Broth
2 cups fresh or frozen black cherries, pitted and pureed
Instructions
Brush or spray 24 cups of a mini muffin pan or silicone mold lightly with oil.
Put the water in a small bowl. Pour the gelatin into the water and let stand for about 1 minute to soften.
Heat the apple juice and broth in a medium saucepan over medium-high heat. When the juice simmers, add the gelatin mixture and stir until completely dissolved. Remove from the heat and combine with the pureed cherries.
Pour into the prepared cups or mold and refrigerate for 3 hours, or until set.
To serve, run a knife around the edge of each cup and gently coax out each gummy.
