Recipes

Chocolate Avocado Smoothie

Recipes

Chocolate Avocado Smoothie

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. 
Salted Caramel Smoothie

Recipes

Salted Caramel Smoothie

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.  
Kale Apple Cherry Cashew Salad

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.
Wild Berry Smoothie

Recipes

Wild Berry Smoothie

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.  
Cucumber & Kiwi Smoothie

Recipes

Cucumber & Kiwi Smoothie

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!
Mango & Papaya Protein Smoothie

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.   
Pina Colada Smoothie

Recipes

Pina Colada Smoothie

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..  
Greek Lemon Chicken Bone Broth Salad Dressing

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.
5 Hearty Fall Soups Using Roasted Rosemary Chicken Bone Broth

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.
Provençal Vegetable Soup

Recipes

Provençal Vegetable Soup

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.
Grass-Fed Beef Bone Broth Dog Treats

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.  
7 Lemon Sips Recipes for 7 Days

Recipes

7 Lemon Sips Recipes for 7 Days

by Dr. Kellyann on Aug 20 2025
Transform your daily wellness routine with seven creative ways to enjoy Dr. Kellyann's Lemon Sips! 
Lemon Grapefruit Spritzer

Recipes

Lemon Grapefruit Spritzer

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.
Strawberry Lemon Slushie

Recipes

Strawberry Lemon Slushie

by Dr. Kellyann on Aug 20 2025
Strawberry Lemonade Italian Ice: 3 cups ice cubes 1 cup fresh or frozen strawberries  1 scoop Dr. Kellyann’s Lemon Sips 1 tbsp lemon zest 1 cup filtered water In a blender, blend together all ingredients until smooth. Serve with a garnish or strawberry or a lemon slice.
Strawberry Lemonade Italian Ice

Recipes

Strawberry Lemonade Italian Ice

by Dr. Kellyann on Aug 20 2025
Serves: 2 Total Time: Overnight Preparation (10 minute prep time, 24 hour freeze time) Ingredients: Strawberry Lemonade Italian Ice: 3 cups ice cubes 1 cup fresh or frozen strawberries  1 scoop Dr. Kellyann’s Lemon Sips 1 tbsp lemon zest 1 cup filtered water  Toppings: Fresh mint leaves Directions: In a food processor or sturdy blender, blend together all ingredients until smooth.  Once blended, freeze the mixture in a bread loaf pan or Ninja Creami pint; for the loaf pan, scoop up once frozen and serve with fresh mint, or process in the Ninja Creami for a bit of a smoother, creamier texture.  
Arnold Palmer Iced Tea

Recipes

Arnold Palmer Iced Tea

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!  
paleo-espresso-gelato

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.  
Head of lettuce

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!
Orange Creamsicle Popsicles

Recipes

Orange Creamsicle Popsicles

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.
Collagen Mango Gummies

Recipes

Collagen Mango Gummies

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.