Recipes
Recipes
Slow Cooker Chicken Tortilla Soup
by Kellyann Petrucci
on Oct 15 2026
Let your slow cooker handle dinner with this easy chicken tortilla soup made with Dr. Kellyann Mexican Tortilla Bone Broth, shredded chicken, black beans, and corn. Add your favorite toppings and dig in.
Recipes
Slow Cooker Beef & Mushroom Stroganoff
by Kellyann Petrucci
on Oct 02 2026
Tender steak, mushrooms, and a creamy bone broth sauce make this slow cooker beef stroganoff a cozy favorite. Serve over egg noodles for a comforting dinner.
Recipes
Slow Cooker Italian Sausage, White Bean and Kale Soup
by Kellyann Petrucci
on Oct 02 2026
Cozy up with slow cooker Italian sausage, white bean, and kale soup made with Dr. Kellyann Tuscan Tomato Bone Broth. A hearty, easy dinner full of Italian flavor.
Recipes
Slow Cooker French Onion Shredded Beef
by Kellyann Petrucci
on Oct 01 2026
Fork-tender beef, silky onions, and rich gravy made with Dr. Kellyann French Onion Bone Broth. A cozy slow cooker dinner worth gathering around.
Recipes
by Dr. Kellyann
on Aug 01 2026
Prep time: 5 min • Cook time: 15 min • Yield: Six 4-inch pancakes
Ingredients
2 large eggs
1 scoop of Vanilla or Salted Caramel Bone Broth Protein
1/3 cup pumpkin puree (plain canned or cooked pumpkin; not pumpkin pie filling)
2 tablespoons Sunbutter™, sunflower seed butter (you can use any nut butter, i.e. almond butter)
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon baking powder
2 to 3 tablespoons pecans, chopped
Coconut oil pan spray, coconut oil, or ghee
Directions
Put all ingredients in a medium bowl and whisk together until fully blended.
Preheat sauté pan on medium heat. Spray pan with coconut oil spray or lightly brush with coconut oil or ghee.
Pour about 3 tablespoons of batter into preheated pan to make a 4-inch pancake. Cook until edges begin to brown and bubbles on the top begin to burst. Flip and cook until done. Serve with maple syrup and additional pecans if desired.
Notes:
1. Have Dr. Kellyann Complete Collagen Protein on hand? Add a scoop of it to the batter for an extra burst of health-supporting collagen.
2. You can use about ½ to ¾ teaspoon pumpkin pie spice in place of the spices listed above.
3. Using a nonstick pan makes cooking easier.
4. Use care when flipping the pancakes. If the spatula doesn’t slide under the edge of the pancake, it is probably not ready to flip. Use two spatulas to make it easier to flip. Don’t over-crowd the pan; it makes flipping tricky.
Recipes
Sriracha Lime BBQ Chicken Wings
by Kellyann Petrucci
on Jun 26 2026
Ingredients:
3 pounds chicken wings
3 tablespoons unsalted butter or ghee, melted
2 tablespoons sesame oil
2.5 teaspoons garlic powder
1 teaspoons kosher salt
0.8 teaspoons black pepper
0.3 teaspoons cayenne pepper
1 Dr. Kellyann's Sriracha Chicken Bone Broth packet
4 tablespoons unsalted butter or ghee (for sauce)
0.5 teaspoons crushed red pepper flakes
1 teaspoons fresh ginger, finely grated
0.3 cups honey
0.3 cups Sriracha sauce
1 tablespoons coconut aminos
1 tablespoons fresh lime juice
1 tablespoons rice wine vinegar
1 teaspoons arrowroot flour
2 teaspoons sesame seeds, for garnish
0.3 cups fresh cilantro, chopped
Directions:
Preheat & prep: Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Pat 3 pounds chicken wings thoroughly dry with paper towels — the drier the wing, the crispier the result.
Make the marinade: In a small bowl, whisk together 3 tablespoons unsalted butter, melted, 2 tablespoons sesame oil, 2.5 teaspoons garlic powder, 1 teaspoons kosher salt, 0.8 teaspoons black pepper, 0.3 teaspoons cayenne pepper, and the full contents of 1 Dr. Kellyann's Sriracha Chicken Bone Broth packet. The bone broth packet amps up the savory depth and ties perfectly into the sriracha sauce later.
Coat & arrange: Place wings in a large bowl, pour marinade over them, and toss well with your hands to coat every piece. Spread in a single layer on the prepared baking sheet.
Bake: Bake for 50–52 minutes, flipping halfway through, until wings are browned and crispy.
Make the sauce: While wings bake, melt 4 tablespoons unsalted butter (for sauce) in a small saucepan over medium heat. Add 0.5 teaspoons crushed red pepper flakes and 1 teaspoons fresh ginger, finely grated; cook 2 minutes 02:00. Add 0.3 cups honey, 0.3 cups Sriracha sauce, 1 tablespoons coconut aminos), 1 tablespoons fresh lime juice, and 1 tablespoons rice wine vinegar. Bring to a light boil, stirring constantly, then whisk in 1 teaspoons arrowroot flour and cook 30 seconds until thickened. Remove from heat.
Sauce & broil: Switch oven to broil. Transfer baked wings to a large heatproof bowl, pour sauce over, and toss to coat. Return to baking sheet and broil for 4–4m 30s 04:30 until glossy and caramelized. Watch closely — broilers move fast!
Garnish & serve: Transfer wings to a serving platter. Top with 2 teaspoons sesame seeds, for garnish and 0.3 cups fresh cilantro, chopped. Serve with lime wedges, extra honey if you like, and plenty of napkins.
Recipes
by Kellyann Petrucci
on Jun 08 2026
These Greek Lemon Chicken Kabobs are a fresh, protein-packed addition to your summer grilling menu. Marinated with lemon, herbs, olive oil, and bone broth, they're tender, flavorful, and easy to make. Paired with colorful vegetables and grilled to perfection, this Mediterranean-inspired recipe is perfect for cookouts, meal prep, or healthy weeknight dinners.
Recipes
by Kellyann Petrucci
on Jun 08 2026
Looking for a quick, protein-packed meal that doesn't sacrifice flavor? This Spicy Salmon Cucumber Salad combines wild salmon, crisp cucumber, avocado, and a creamy bone broth dressing for a refreshing dish that's perfect for lunch, meal prep, or a light dinner. Packed with protein, healthy fats, and nutrient-rich ingredients, it's an easy way to support your wellness goals while enjoying a delicious meal.
Recipes
Sriracha Honey Barbecue Chicken
by Kellyann Petrucci
on May 18 2026
Serves: 4 Prep time: 10 minutes Cook time: 20 minutes
Ingredients:1 LB chicken breasts
¼ C Primal Kitchen BBQ sauce
4 TBS olive oil
1 TBS apple cider vinegar
1 TBS honey
1 TBS Dr. Kellyann Sriracha Chicken Bone Broth
½ TSB sea salt
¼ tsp black pepper
2 TBS green onion, diced
Directions:
Prepare the marinade by adding BBQ sauce, olive oil, apple cider vinegar, honey, Dr. Kellyann Sriracha Chicken Bone Broth, sea salt, black pepper, and green onions to a mixing bowl and whisking until well combined. Option to reserve 1-2 TBS of marinade for drizzle at the end.
Pour marinade over chicken breasts and refrigerate for at least 30 minutes.
Grill chicken breasts over medium heat for 5-8 minutes per side, depending on thickness, or until the internal temperature reaches 165°F (74°C).
Serve drizzled with extra marinade and green onion and enjoy!
Recipes
by Kellyann Petrucci
on Apr 27 2026
Sunday dinner in an Italian family is serious business. So I told my dad we had to try the viral Marry Me Chicken… but of course, we had to do it OUR way.Enter: My NEW Tuscan Tomato Bone Broth. It gives you that rich, slow-simmered flavor with collagen, amino acids, and 16g of protein per mug—without needing to cook all day.And yes… Dad gave it his full Sunday dinner approval. This one was served over my favorite gluten-free pasta and finished with extra Manchego and basil. Absolute perfection. Save this recipe for your next cozy dinner night!
Serves: 4-6 Prep time: 15 minutes Cook time: 35 minutes
Ingredients:
2 TBS. olive oil
1 TBS. butter
3-4 chicken breasts
1 tsp. sea salt
½ tsp. black pepper
½ C. yellow onion, diced
3 cloves garlic, chopped
1 C. sundried tomatoes, chopped
1 5.4 oz coconut cream
8 oz. Dr. Kellyann Tuscan Tomato Bone Broth
1 C. Manchego cheese, shredded (omit for diet plans)
1/3 C. basil, chopped
Directions:
Heat oil and butter in a heavy skillet over medium heat.
Season chicken with sea salt and black pepper, then place chicken breasts in the skillet and sear on each side for 5 minutes.
Transfer the chicken breasts to a plate and set aside.
In the same skillet, if needed, add extra olive oil, then add garlic, onion, and sundried tomatoes, and sauté for 1-2 minutes.
Add coconut cream, Dr. Kellyann Tuscan Tomato Bone Broth, and Manchego cheese, then stir to combine.
Bring the sauce to a slow simmer, then gently return the chicken to the sauce and simmer for 12-15 minutes until the chicken is thoroughly cooked. For reference, the internal temperature of a chicken breast should reach 165°F (74°C) at the thickest part.
Turn off the heat and garnish with extra Manchego cheese and basil. Enjoy!
Recipes
by Kellyann Petrucci
on Apr 27 2026
I haven't stopped thinking about this dish since Italy. Fresh tomatoes, garlic, shrimp, herbs... nothing complicated, just incredible flavor. One of those meals that makes you slow down and actually enjoy your food.So I recreated it at home with a little upgrade. Shrimp for lean, easy-to-digest protein. Tomatoes for antioxidants and skin-supporting lycopene. And instead of a basic base, I use my ALL NEW Tuscan Tomato Bone Broth. It adds depth, richness, and collagen-rich amino acids that support your gut, hydration, and recovery.Everything I loved about that dish in Tuscany, just a little more balanced.
Serves: 4-5 Prep time: 15 minutes Cook time: 35 minutes
Ingredients:
1 TBSP. butter
1 TBSP. olive oil
3 shallots, sliced
3 cloves garlic, chopped
1 lemon, juice and zest
1/3 C. sundried tomatoes, chopped
1 6oz. can tomato paste
1 5.4oz can coconut cream
8 oz. Dr. Kellyann Tuscan Tomaoto Bone Broth
1 pound shrimp, peeled and deveined
1/3 C. Italian parsley, chopped
1 C. gluten-free linguine or zoodles
1/3 C Manchego cheese, shredded (optional, omit for diet plans)
Directions:
Melt butter and oil in a pot over medium heat.
Add shallots, garlic, lemon juice, and lemon zest and sauté until onions begin to sweat, about 1-2 minutes.
Add sundried tomatoes, tomato paste, coconut cream, and bone broth and stir to combine.
Add shrimp and cover; simmer for 12-20 minutes to allow flavors to combine and the sauce to thicken.
Remove the lid and add fresh parsley, cheese, and pasta, and toss until well mixed.
Taste and adjust seasoning if needed. Top with chopped parsley and shredded Manchego.
Ciao Bella!
Recipes
Tuscan Tomato Soup with Grilled Cheese
by Kellyann Petrucci
on Apr 23 2026
There are meals that warm you from the inside out, and then there's this one. A bowl of deeply savory Tuscan tomato bone broth soup, thick with roasted garlic and sun-drenched herbs, crowned with a gloriously buttery grilled cheese sandwich made for dipping.
When I started building it on a base of my new Tuscan Tomato Bone Broth, everything changed. That rich, golden collagen broth adds a depth of flavor you simply can't fake, and it turns a quick weeknight dinner into something that genuinely nourishes you, not just fills you up.
The grilled cheese is not an afterthought. Thick-cut sourdough (or your favorite paleo-friendly bread), slathered with ghee or grass-fed butter, pressed until it achieves that deeply golden, almost lacquered crust. The cheese pulls apart into ribbons when you dip it, and the soup clings to every golden edge.
Whether you're making this for a quick lunch, a cozy weeknight dinner, or just because you've had a long day and deserve something extraordinary, this recipe delivers every single time. And the secret, genuinely, is the bone broth. It gives the soup a protein-packed, gut-loving foundation that you can actually feel good about.
For the Soup:
1 packet Dr. Kellyann's Tuscan Tomato Bone Broth
1.5 cups hot water
1 tbsp. tomato paste
1 small yellow onion, diced
4 cloves garlic, minced
1.5 tbsp. olive oil or ghee
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1/4 tsp. smoked paprika
Sea salt and black pepper, to taste
Fresh oregano, to garnish
For the Grilled Cheese:
4 slices sourdough or paleo-friendly bread
3–4 oz. provolone or your favorite melting cheese
1–2 tbsp. ghee or grass-fed butter
1/4 tsp. garlic powder
Pinch of dried Italian herbs
Instructions:
Heat olive oil or ghee in a medium saucepan over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and golden at the edges.
Add the minced garlic and cook for 60 seconds until fragrant. Stir in the tomato paste and cook for another 1 to 2 minutes, letting it caramelize slightly.
Pour in the hot water and whisk in the Dr. Kellyann's Tuscan Tomato Bone Broth packet until fully dissolved. Add the rosemary, thyme, oregano, smoked paprika, and red pepper flakes. Season generously with sea salt and black pepper.
Bring to a gentle simmer and cook for 8 to 10 minutes. For a silky smooth soup, blend with an immersion blender until creamy. Taste and adjust seasoning.
While the soup simmers, spread ghee or butter on the outside of each bread slice. Dust lightly with garlic powder and dried herbs. Layer cheese generously between the slices.
Cook in a skillet over medium-low heat for 3 to 4 minutes per side, pressing gently with a spatula, until deeply golden and the cheese is fully melted. Slice on the diagonal.
Ladle the soup into bowls, place the grilled cheese triangles right on top, and garnish with fresh oregano.
Tip: To keep this fully paleo, use a compliant bread and a dairy-free cheese alternative, or serve the soup on its own as a satisfying paleo meal. The bone broth base makes it plenty filling on its own!
Recipes
Shakshuka: The Best Bone Broth Poached Egg Recipe
by Kellyann Petrucci
on Apr 07 2026
A rich, gut-nourishing one-pan meal with bone broth-infused tomato sauce and perfectly poached eggs. Ready in under 20 minutes for breakfast, lunch, or dinner.
Recipes
by Kellyann Petrucci
on Mar 10 2026
On weekends, I love setting myself up for a strong week ahead — and this Breakfast Skillet is one of my favorite ways to do it. I throw it together Sunday morning, slice it into portions, and just like that, breakfast is handled for the whole week.
Crispy potatoes, colorful peppers, eggs baked right in, turkey bacon on top, and my Roasted Rosemary Thyme Bone Broth Powder coating every single bite with the most incredible savory flavor. It reheats beautifully, keeps you full for hours, and feels like a real meal — because it is. No more scrambling on busy mornings or grabbing something you'll regret later. Just pull this out, reheat, and go.
Serves: 4-6 Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
2 TBSP. beef tallow
1C. red potatoes, diced
½ C. green pepper, diced
½ C. red pepper, diced
½ yellow onion, diced
4 TBSP. Dr. Kellyann's Roasted Rosemary Bone Broth Powder
3 eggs
1 C. turkey bacon, chopped
Cilantro to taste
Directions:
Preheat oven to 375*F.
Melt tallow in a cast-iron over medium heat.
Add the red potatoes and sauté until brown, about 4-6 minutes, stirring gently to prevent burning.
When potatoes begin to brown, add onion and peppers, then stir for 1-2 minutes.
Sprinkle in 2 TBS Dr. Kellyann Roasted Rosemary Thyme Bone Broth powder and stir until vegetables are well coated.
Crack 3 eggs evenly over the vegetables, then place the pan in the oven for 20 minutes, until the eggs are cooked to the desired consistency.
Remove from oven and top with turkey bacon and cilantro.
Recipes
by Kellyann Petrucci
on Mar 10 2026
St. Patrick's Day is the one day a year everyone wants to be a little bit Irish — and nothing celebrates it better than a steaming pot of Corned Beef & Cabbage. But here's what I love about this version: while your family is gathered around the table, you're secretly serving them a meal that's as nourishing as it is festive.
By slow-cooking everything in my Classic Beef Bone Broth, you're infusing this holiday classic with gut-healing amino acids like glutamine — which repairs your intestinal lining — and glycine, which helps reduce inflammation throughout the body. Cabbage brings its own bonus to the party as a natural prebiotic, feeding the good bacteria in your gut microbiome.
So this year, skip the green beer and give your gut something to truly celebrate — a rich, tender, melt-in-your-mouth Corned Beef & Cabbage that tastes like tradition and feels like medicine.
Serves: 6-8 Prep time: 20 minutes Cook time: 3 hours
Ingredients:
3 Lbs. corned beef brisket with seasoning packet
1 C. baby yellow potatoes, halved
4 large carrots, peeled & sliced into 1-inch pieces
1 yellow onion, peeled and sliced
2 TBSP. garlic, chopped
3 C. Dr. Kellyann Classic Beef Bone Broth
1 head of green cabbage, cut into quarters
Directions:
Preheat oven to 325*F. Place veggies in the bottom of the Dutch oven. Lay the beef over the veggies and sprinkle with the seasoning packet and garlic. Pour in Dr. Kellyann Classic Beef Bone Broth and cover with the lid.
Place it in the oven for 2.5 hours until the meat is cooked. For the last 30 minutes, remove from the oven, add the cabbage wedges, then return to the oven.
Once fully cooked, remove from the oven and thinly slice. Serve garnished with fresh parsley and a sprinkle of sea salt.
Recipes
by Kellyann Petrucci
on Mar 02 2026
These French Onion Meatballs take everything you love about traditional French onion soup — the slow-caramelized onions, the savory, herby depth, the melty cheese — and transform it into a hearty, feel-good meal you can actually build your routine around.
Recipes
Pan-Fried Sardines with Greek Lemon Yogurt Sauce
by Dr. Kellyann
on Feb 17 2026
Pan-Fried Sardines are a quick and nutrient-dense snack and are seriously underrated. These are lightly fried in beef tallow and bone broth to achieve a perfectly crispy, golden texture, while also adding nourishing fats that support steady energy and healthy, glowing skin.
Recipes
15 Minute Spicy Red Curry Wonton Soup
by Dr. Kellyann
on Feb 06 2026
Serves: 6 Prep time: 10 minutes Cook time: 15 minutes
Ingredients:
1 Tbsp. ghee
1 Tbsp. ginger, chopped (or ginger paste)
3 cloves garlic, chopped
2 Tbsp. coconut aminos
2 Tbsp. chili paste
3 medium carrots, peeled & sliced
1 red pepper, sliced
1 lime, juice & zest
8 oz, Dr. Kellyann's Ramen Beef Bone Broth (2 packets)
1 5.4oz can coconut cream
1/3 C. green onion, diced
1 C, gluten-free chicken dumplings or wontons (omit for 21 Day Bone Broth Diet)
Bok choy (to taste)
Cilantro (garnish)
Directions:
Melt ghee in a pot over medium heat.
Add ginger, garlic, chili paste, lime juice, and lime zest, and sauté for 1-2 minutes, until fragrant.
Add carrots, pepper, and coconut aminos, and stir to combine.
Add coconut cream and Dr. Kellyann Ramen Beef Bone Broth, then stir until the coconut cream is melted into the soup.
Add green onions and dumplings then stir to combine.
Allow the soup to simmer for 8-10 minutes then stir in Bok choy leaves to your liking and simmer for another 2-4 minutes until leaves soften.
Serve garnished with cilantro and enjoy!
Recipes
Honey Sriracha Chicken Meatballs
by Dr. Kellyann
on Jan 29 2026
These honey sriracha chicken meatballs are packed with protein and bone broth for gut support. A sweet-heat, easy dinner the whole family loves.
Recipes
by Dr. Kellyann
on Jan 22 2026
Serves: 4 Prep time: 15 minutes Cook time: 40 minutes
Ingredients:
1Tbsp. ghee or butter
2 TBS olive oil
2 medium white sweet potatoes, thinly sliced
1 Lb. ground chicken
1 packet Dr. Kellyann's Sriracha Chicken Bone Broth
1 Tbsp. coconut aminos
½ Tbsp. Frank’s Red Hot Sauce (or Primal Kitchen Mild Buffalo Sauce for a less spicy version)
1Tbsp. pepperoncini juice
2 Tbsp. sweet paprika
½ tsp. sea salt
½ tsp. black pepper
½ tsp. oregano
2 Tbsp. coconut cream
Garnish:
Guacamole
Pico de Gallo
Green onions
Pepperoncini peppers
Tessemae’s Creamy Ranch Dressing or Primal Kitchen No-Dairy Ranch Dressing
Cilantro
Directions:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash and dry the potatoes. Leave the skin on and slice into ¼-inch rounds. Add potatoes to the baking sheet and drizzle with olive oil. Arrange potato slices in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, turning once halfway through. Watch closely toward the end of cooking and remove any slices that are browning too quickly to prevent burning.
Remove from oven and allow it to cool, optional to lightly season with sea salt. Heat oil and butter in a skillet over medium heat. Add chicken, seasonings, and Dr. Kellyann's Sriracha Chicken Bone Broth powder, then sauté 2-3 minutes. Add coconut aminos, hot sauce, coconut cream, and pepperoncini juice, then sauté until chicken is fully cooked, about 15-20 minutes.
Layer potato slices onto a plate, sprinkle with buffalo chicken, and begin to incorporate fix-ins, like Pico de Gallo, guac, pepperoncini peppers, cilantro, green onion, and drizzle with Tessemae’s Creamy Ranch dressing.
