Recipes
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
Golden Chicken and Chickpea Soup
by Dr. Kellyann
on Jan 26 2025
This vibrant, high-protein, anti-inflammatory dish is a comforting way to embrace the season's chilly days while giving your body a healthful boost. The recipe starts with a fragrant vegetable sauté, enriched with Dr. Kellyann’s Classic Chicken Bone Broth and creamy coconut milk. Turmeric takes center stage, infusing the soup with its golden hue and powerful anti-inflammatory benefits, while shredded chicken and chickpeas pack in the protein. With fresh spinach, zesty cilantro, and a squeeze of lemon to finish, this soup is a nourishing masterpiece that’ll leave you feeling satisfied and radiant. Let’s dive in!
Serves: 4 (1 cup servings)
Total Time: 45 minutes
(10 minute prep time, 35 minute cook time)
Ingredients:
3 tbsp extra-virgin olive oil
4 cloves garlic, minced
1” ginger knob, peeled & minced
½ bunch fresh cilantro, stems chopped & leaves separate
1 sweet onion, chopped
2 ribs celery, chopped
3 medium carrots, peeled, halved & chopped
6 cups (1½ quarts) Dr. Kellyann’s Classic Chicken Bone Broth
1 13.5fl oz can full-fat coconut milk, unsweetened
2 tsp ground turmeric
¼ tsp ground black pepper
3 pasture-raised chicken breasts
1½ cups cooked chickpeas
2 cups fresh baby spinach
Juice of 1 lemon
Directions:
In a large soup pot, warm 1 tbsp of the evoo and sauté the garlic, ginger, cilantro stems, onion, celery, and carrots for 5 minutes, or until the onion is translucent.
Add in the chicken bone broth, full-fat coconut milk, turmeric, and black pepper, and simmer covered on low heat for 20 minutes.
While simmering, heat the remaining 2 tbsp of evoo in a large saucepan. Cook the chicken breasts until lightly browned, then shred them with a fork into even strips.
Mix in the shredded chicken to the soup at the 20 minute mark, and then leave to simmer covered for an additional 10 minutes. Remove from stovetop heat, and finish off by mixing in the cooked chickpeas, baby spinach, cilantro leaves, and lemon juice.
Recipes
by Dr. Kellyann
on Jan 12 2025
Boost immunity and nurture hormones this winter season with my Red Bell Pepper Soup! Rich, creamy, and packed with Bone Broth and Vitamin C to truly thrive this season.
Recipes
by Dr. Kellyann
on Jan 02 2025
Here to kick off our first Soup Sunday of January is a Bone Broth Diet staple—my Watercress Weight Loss Soup. This soup is packed with vitamins C, K, A, bold flavor, and makes for the perfect nourishing bowl to support healthy weight loss and fuel your body heading into the New Year!
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
Sriracha Honey Brussels Sprouts with Toasted Pecans
by Dr. Kellyann
on Dec 09 2024
Not only does this dish deliver the perfect balance of heat, sweet, and crunch, but it’s also packed with sulforaphane, the anti-inflammatory antioxidant essential for supporting a healthy liver and the body’s natural detoxification process. A flavorful, nutrient-packed side that’s as good for your immunity this season as it is for your taste buds!
Prep time: 45 -50min • Yield: 4 servings
Ingredients:
Brussels Sprouts:
1 lb Brussels sprouts, trimmed & halved
2 tbsp. extra virgin olive oil
1 tbsp. coconut aminos
¼ tsp. hand-harvested sea salt
¼ tsp. black pepper, ground
1 tsp. ground mustard seed
Sriracha Honey Sauce:
1 tbsp. Dr. Kellyann’s Sriracha Chicken Bone Broth Powder
1 tbsp. raw Manuka honey
2 garlic cloves, peeled & minced
½” ginger knob, peeled & minced
1 tbsp. sriracha
1 tbsp. coconut aminos
1 tsp. apple cider vinegar, with the mother
3 tbsp. filtered water
Garnish:
¼ cup raw pecans, toasted & roughly chopped
Directions:
Preheat the oven to 400°F, and line a large baking tray with parchment paper. Toss the Brussels sprouts with the evoo, coconut aminos, sea salt, and ground black pepper. Roast for 25-30 mins, flipping halfway, until crispy.
While the Brussels sprouts roast, whisk together the Sriracha Bone Broth Powder, raw Manuka honey, garlic, ginger, sriracha, coconut aminos, apple cider vinegar, and water. Set aside.
When the sprouts are done, remove from oven and lower heat to 350°F. Evenly toss the Brussels sprouts with the ground mustard seed powder. This simple step will significantly increase the sulforaphane content of the dish by adding an active source of the myrosinase enzyme, which activates glucoraphanin, the precursor to this powerful antioxidant.
Spread pecans on the tray and toast for 7 minutes or until fragrant.
Toss roasted Brussels sprouts in sauce, then top with toasted pecans. Serve to enjoy this season for the perfect balance of heat, sweet, and crunch!
To store, refrigerate in an airtight glass container to last for up to 3 days.
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
Golden Gut Butternut Squash Soup
by Dr. Kellyann
on Nov 19 2024
Seasonal butternut squash soup designed to support digestion and rebuild the gut amongst this holiday season, packed with beta-carotene, anti-inflammatory spices, and my nourishing Chicken Bone Broth. A simple, creamy sheet pan soup the whole family will be thankful for this season.
This recipe is easy to make and can be stored in an airtight container for later use. So, whether you're looking for an easy weeknight meal or a cozy dinner on a chilly evening, this sheet pan butternut squash soup recipe is sure to please.
Prep time: 10 min • Cook time: 1 hr • Total Time: 50 • Yield: 6 servings
Ingredients
1 large butternut squash, halved and seeded
2 carrots, peeled and cut into large chunks
1 medium leek, chopped
2 roma tomatoes, cut in half
1 garlic head, top chopped off
2 tablespoons extra virgin olive oil
1/2 tsp. turmeric
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. cinnamon
1/4 tsp. Celtic or Himalayan sea salt
1/4 tsp. black pepper
1" ginger knob
1 tsp. fennel seeds
2 tbsp. apple cider vinegar
3 cups Dr. Kellyann's Bone Broth
Garnishes: Coconut Cream and pumpkin seeds
Directions
Preheat the oven to 400°F, and line a large baking tray with parchment paper.
Halve the butternut squash, remove seeds, and score flesh to make it easier to scoop after roasting. Place the squash cut-side up in the center of the tray. Peel and chop the carrots and leek, then arrange them on either side of the squash. Slice the Roma tomatoes in half and add them to the sheet as well.
Slice off the top of a garlic bulb and place in the center of the squash.
Drizzle everything with the olive oil and evenly sprinkle the squash with the ground turmeric, cumin, Ceylon cinnamon, cayenne, Icelandic sea salt, and ground black pepper.Roast for 35-40 minutes, or until the squash is soft.Once cooled, scoop the squash into a blender with the roasted carrots, leek, Roma tomatoes, and peeled garlic, along with the fresh ginger, fennel seeds, apple cider vinegar, and bone broth. Blend until smooth, adding more bone broth for a thinner consistency if desired.Serve up this Thanksgiving season by finishing off with a drizzle of coconut cream and a sprinkle of toasted pumpkin seeds!
Beyond the Ingredients: What Are the Health Benefits?
This soup recipe is packed with essential nutrients that your body craves during the colder months. For instance, butternut squash is loaded with vitamin A, potassium, and calcium.
Butternut squash and carrots provide a sweet flavor, as well as pack in vitamin C. This essential nutrient can help support the immune system and maintain optimal vision.
Additionally, this creamy soup is low in carbohydrates and can be customized with your favorite flavor of bone broth.
What Can You Serve on the Side?
This golden butternut squash soup is a delicious and satisfying meal on its own. Still, if you're looking for a side dish to round out your meal, there are plenty of options. For example, a fresh green salad dressed with olive oil and black pepper would provide a crunchy contrast to this soup's creamy texture.
You could also serve roasted veggies, such as sweet potatoes or red peppers, alongside the soup for an extra dose of vitamins. This soup's creamy texture can also complement the rich and savory taste of steak or roasted chicken, making for a satisfying and well-balanced meal.
Recipes
Healing Shiitake Mushroom Soup
by Dr. Kellyann
on Oct 29 2024
Looking for a nourishing way to stay warm this winter? Our Healing Shiitake Mushroom Soup is packed with immune-boosting shiitake mushrooms, gut-friendly bone broth, and comforting flavors perfect for colder months. Whether you're battling winter chills or just craving a wholesome meal, this soup has you covered!
Recipes
Grain-Free Gnocchi with Bone Broth Marinara Sauce
by Dr. Kellyann
on Oct 17 2024
My favorite pasta dish is my dad’s signature grain-free gnocchi. Every special occasion, every celebration, it was always on the table, bringing comfort and joy to everyone gathering. It is even better paired with my protein packed Bone Broth Marinara Pasta Sauce. I hope this recipe brings love to your table, too!
Recipes
Bone Broth Burgers with Caramelized French Onions
by Dr. Kellyann
on Sep 17 2024
There’s nothing quite like biting into a juicy, mouthwatering burger, right? But if you’re anything like me, the guilt creeps in shortly after that first delicious bite. What if I told you there’s a way to indulge in your favorite fast food without the guilt—and even with added health benefits?
Introducing my Bone Broth Burger with Caramelized French Onions! This perfectly seasoned, collagen-rich burger combines the flavors you crave with the nourishment your body needs. With the addition of my secret ingredient, French Onion Bone Broth, you can support your joints, bones, skin, hair, and nails while sinking your teeth into a savory, satisfying meal.
Ready to make your burger night a nourishing experience? Let's dive into this protein-packed recipe.
Ingredients:
For the burgers:
1 Packet of Dr. Kellyann's French Onion Bone Broth
1 pound of Grass-Fed Ground Beef (or any ground meat of your choice)
1/2 tsp. of black pepper (optional)
For the Caramelized French Onions:
1 Packet of Dr. Kellyann's French Onion Bone Broth
8 oz. of hot water (to mix up your broth)
4 medium onions (sliced)
2 tbsp. of olive oil
Directions For The Burgers:
Combine all of the ingredients into a large bowl and mix together.
Roll into 4-6 individual servings and then shape into burgers.
Grill or sauté in a pan that is lightly greased for 5-6 mins on each side for medium and 8-9 mins on each side for well done. Serve on a bed of greens and top with Caramelized French Onions.
Directions For The Caramelized French Onions:
Heat the oil in a large sauté pan over medium heat, until melted.
Pour Dr. Kellyann's French Onion Bone Broth into a glass measuring cup and stir in the 8 oz. of hot water.
Add the sliced onions and 2 tablespoons of the broth to the pan. Sauté for 10-15 minutes, stirring occasionally but not constantly.
Add 2 more tablespoons of broth to keep the onions hydrated, and scrape the bottom to deglaze. Continue to sauté for 10-20 more minutes, until browned and caramelized. (Time will vary depending on your stove, pan size and material, and size and shape of the onions. Reduce heat if they start to brown too much.)
Top your burgers with the caramelized onions.
Note: You can use the leftover onions in your other dishes such as scrambled eggs, soups, broths, casseroles, dips, salads, or any of your favorite dishes! Check out one of my favorite dips to take to parties, Caramelized French Onion Dip.
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.
Recipes
Roasted Portobello Burger "Buns"
by Dr. Kellyann
on Jun 01 2024
Discover the delicious and healthy alternative to traditional burger buns with Dr. Kellyann's Roasted Portobello Mushroom Bun recipe. Perfect for gluten-free and low-carb diets, these savory, umami-rich mushrooms elevate any burger. Learn how to prepare these delicious Portobello mushrooms to create a gourmet twist on your favorite classic burger.
Recipes
by Dr. Kellyann
on Oct 04 2023
Chia pudding is the perfect breakfast or snack... especially when it's customizable! Start with this simple and delicious base, then add your favorite seasonal fruits for flavor, texture, color, and nutrients.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep Time: 15 min | Chill Time: 1 hour | Yield: 2 servings
Ingredients
2/3-1 cup canned coconut milk, well stirred
1 scoop Collagen Peptides
3 tablespoons chia seeds
1 teaspoon vanilla extract
1 tablespoon unsweetened coconut flakes, toasted (optional)
Your favorite seasonal fruits
Directions
In a medium bowl or jar with a lid, combine the coconut milk, chia seeds, and vanilla and stir well. Cover and refrigerate for 1 hour or overnight.
Divide the pudding between 2 small bowls. Top with your favorite seasonal fruits and coconut flakes * (if using).
Dr. Kellyann Diet & Program Compatibility
This recipe is compatible with:
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Oct 04 2023
This frittata is an amazing go-to when you're craving something hearty and filling, but don't want to spend too much time in the kitchen. Best of all, it's packed with protein from ground turkey, along with healthy fats from ghee or coconut oil. There’s plenty of room for personalizing this dish, too! Feel free to add spinach or garnish as desired.
PREP TIME: 10 Minutes | COOK TIME: 30 Minutes | Makes 4 servings
Ingredients
2 tablespoons coconut oil or ghee
½ onion, finely chopped
1 pound ground turkey
1 ½ teaspoons Bell’s seasoning or dried italian seasoning
2 apples, cut into cubes
8 eggs
Dash of garlic powder
1- 1 ½ teaspoons Celtic or pink Himalayan salt
¼ teaspoon black pepper
⅛-¼ teaspoon cinnamon
Instructions
Move an oven rack to the center of the oven. Preheat the oven at 350 degrees F. Melt the oil or ghee in an ovenproof skillet, such as cast iron, over medium-high heat. Cook the onion for 3-5 minutes, or until softened. Add the turkey and seasoning and cook for about 10 minutes, or until no longer pink. Add the apples (and spinach, if desired).
In a large bowl, whisk the eggs with garlic powder, salt, pepper, and cinnamon. Pour the egg mixture into the skillet and use a fork to distribute the ingredients evenly in the egg mixture. Cook for 1-2 minutes, or until the eggs begin to firm.
Transfer the pan to the oven and bake uncovered for 20-30 minutes, or until the center is puffed, the frittata is set, and a knife inserted in the center comes out clean. Garnish as desired. Slice and serve.
This recipe can be made ahead and refrigerated.
Recipes
by Dr. Kellyann
on Sep 26 2023
Nothing says fall like Pumpkin Spice Latte! Not only is this recipe delicious, it's filled with beautifying collagen and protein to support your skin, gut, and goals.
Ingredients:
8 oz. brewed coffee
2 tbsp organic canned packed pumpkin puree (not pumpkin pie filling)
1 scoop of Collagen Peptides
1/8 tsp ground ginger
1/4 tsp ground cinnamon
A dash of ground nutmeg
2 oz. unsweetened vanilla almond milk
Directions:
Whisk the Collagen Peptides into the hot, brewed coffee until it dissolves.
Add all other ingredients and whisk again until it's very smooth.
Recipes
by Dr. Kellyann
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.
