Recipes
Recipes
Strawberry Lemonade Italian Ice
by Dr. Kellyann
on Aug 20 2025
What if your favorite summer dessert could actually help you glow from the inside out?
That's exactly why I created this Strawberry Lemonade Italian Ice. Most frozen treats are packed with sugar and leave you feeling sluggish. I wanted something that tastes bright, refreshing, and indulgent while giving your body nutrients that support healthy, radiant skin.
Every icy spoonful is made with my Lemon Sips, featuring clinically studied Verisol® collagen peptides to help support skin elasticity, reduce the appearance of fine lines and wrinkles, and nourish healthy hair and nails. It also contains hyaluronic acid to support hydration from within, plus powerful antioxidants that help defend your skin against oxidative stress caused by everyday sun exposure and environmental factors. Even better, research suggests Verisol® collagen peptides may help improve the appearance of cellulite over time by supporting the skin's underlying structure.
To me, healthy aging isn't about chasing perfection. It's about giving your body the tools it needs to look and feel its best every single day. This Strawberry Lemonade Italian Ice is one of those simple recipes that lets you enjoy a delicious summer dessert while supporting your skin, hydration, and beauty from the inside out.
Serves: 2 Total Time: Overnight Preparation (10 minute prep time, 24 hour freeze time)
Ingredients:
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.
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
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.
Recipes
by Dr. Kellyann
on Jul 10 2025
This Layered Tropical Cooler is my go-to summer sip—cooling, collagen-packed, and perfect for anyone following my diet plans or needing a refreshing protein boost!
Recipes
by Dr. Kellyann
on Jul 08 2025
Hydrating summer detox refresher made from watermelon and aloe, and complemented with the digestive soother of fresh mint & lemon sips!
Recipes
Lemon Sips Recipes: Summertime Favorites
by Dr. Kellyann
on Jul 08 2025
Lemon Sip Slushy
Ingredients:
1 scoop Dr. Kellyann's Lemon Sips Lemon Ice
1 scoop Dr. Kellyann's Complete Collagen Protein
Water
Ice
Directions:
Mix 1 scoop of Lemon Sips and 1 scoop of Complete Collagen Protein with 8-10 ounces of water. Stir until combined.
Add a big handful of ice cubes and blend until you get a slushy-like consistency.
Optionally squeeze a fresh lime or lemon over the slushy and enjoy!
Note: For a fruity flavor, follow the same steps but add in a handful of frozen strawberries when blending.
Lemon Sip Popsicles
Ingredients:
2 scoops Dr. Kellyann's Lemon Sips Strawberry Lemon
Water
Strawberries, sliced
Lemon, sliced
Mint, optional
Popsicle mold
Directions:
Mix 2 scoop of lemon sips with 24 ounces of water. Stir until combined.
Fill popsicle mold with Lemon Sip mixture and add in slices of strawberries and lemon. Optionally add fresh mint leaves into popsicle mold.
Place the popsicles in the freezer for about 3-4 hours or until fully frozen. To make it easier to remove them you can dip the bottom of the mold in lukewarm water for about 10-20 seconds.
Lemon Sip Ice Tea Cubes
Ingredients:
1 scoop Dr. Kellyann's Lemon Sips Iced Tea
16 ounces water
Directions:
Mix 1 scoop of Lemon Sips into a glass of water and pour into an ice cube tray. Freeze until solid. Use Lemon Sip ice cubes in a glass of tea. Optionally garnish your ice tea with fresh lemon slices and mint.
Recipes
Red, White & Blue Layered Shake
by Dr. Kellyann
on Jul 04 2025
Sip back and relax by the pool or on the beach this 4th of July with this perfectly patriotic Red, White & Blue Shake! The three layers are all different flavors making this recipe absolutely delicious and it's also dairy-free!
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
Red, White & Blue Beetroot Detox Water
by Dr. Kellyann
on Jun 30 2025
Celebrate the 4th of July with a drink that’s as nourishing as it is beautiful. This Red, White & Blue Beetroot Detox Water is the perfect festive, hydrating, and sugar-free sip for your summer gatherings.
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
Thai Lemongrass Shrimp Ceviche
by Dr. Kellyann
on Jun 27 2025
This is one of my go-to summer recipes when I want something clean, cooling, and flavorful—without even touching the stove. With Thai Lemongrass Bone Broth stirred in, it’s got that feel-good flavor and an added protein punch your body will love.
Recipes
Minty Lemon & Lime Cucumber Water
by Dr. Kellyann
on Jun 23 2025
This citrus-infused collagen water is my go-to summer sip—refreshing, hydrating, and packed with skin-loving ingredients like lemon, cucumber, mint, and Lemon Sips. It’s a simple way to nourish your body and glow from the inside out!
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!
