Recipes
Recipes
by Dr. Kellyann
on Jan 22 2026
Prep time: 10 minutes Cook time: 10 minutes Serves: 4
Ingredients:
2 Tbsp. olive oil
1 small yellow onion, diced
1 C chicken, chopped
1/3C. Dr. Kellyann Sriracha Chicken Bone Broth
1/2 C. rice
2 eggs
Optional Toppings: Cilantro and Kimchi
Directions:
Heat olive oil in a pan on medium heat. Add onion and sauté until translucent, for about 3-4 minutes. Add chicken and mix well. Add Dr. Kellyann Sriracha Chicken Bone Broth and rice, and mix thoroughly until the rice is well incorporated and the broth has cooked into the rice (about 3-4 minutes). Push the mixture to the side of the pan and in the open space, crack two eggs and scramble. Combine the entire mixture until thoroughly mixed. Transfer to a plate and garnish with cilantro and kimchi (optional).
Recipes
by Dr. Kellyann
on Dec 05 2025
Serves: 4 Prep time: 20 minutes Cook time: 2 hours 30 minutes
1 3-4 LB Chuck Roast
4 Tbsp. Ramen Beef Bone Broth Powder
½ tsp sea salt
½ tsp black pepper
1 Tbsp. ginger, chopped
3 cloves garlic, chopped
1 Tbsp. butter
1Tbsp. olive oil
1 sweet onion, sliced
16 oz. Ramen Beef Bone Broth (2 packets)
2 medium carrots, peeled and sliced 1-inch thick
2 Tbsp. Gochujang (chili paste)
4 Tbsp. coconut aminos
Optional:
White rice or mashed potatoes
Green onion
Sliced sweet onion
Directions:
Preheat oven to 275*F.
Pat roast dry with paper towel.
Combine sea salt, black pepper, and Ramen Beef Bone Broth powder in a small mixing bowl then season roast generously on top, bottom, and sides.
Melt butter and oil in a Dutch oven.
Sear roast on top and bottom, including sides, for 2-3 minutes each side.
Remove from the dish and set aside.
In the same pot, add onion, garlic, ginger, Gochujang (chili paste), and coconut aminos, and sauté for about 4 minutes until the onions are translucent.
Add bone broth and carrots and stir.
Nestle the pot roast in the veggies, spoon broth over the roast, and cover.
Place in the oven for 4 hours (depending on the oven temperature) until the meat begins to pull apart easily with a fork.
Remove from oven and serve with white rice, sliced onion, and sliced green onion.
Recipes
Leftover Turkey Shepherd's Pie
by Dr. Kellyann
on Nov 24 2025
Turning Thanksgiving leftovers into a cozy home-cooked meal with this Thanksgiving Leftovers Shepherd’s Pie. We transformed our leftovers by adding my Roasted Rosemary Chicken Bone Broth, a simple way to ease post-holiday bloating, support digestion, and add rich, comforting flavor packed with gut-healthy nutrients.
Bone broth helps maintain a healthy gut lining and supports digestion, so sipping it or incorporating it into your recipes is a great way to beat the post-holiday bloat and get your gut health back on track. Comforting, nourishing, and the perfect way to make your leftovers feel brand new.
Ingredients:
1 TBSP. butter
1 TBSP. olive oil
2 medium carrots, peeled and chopped
½ yellow onion, diced
1TBSP. oregano
2 TBSP. Dr. Kellyann's Roasted Rosemary Chicken Bone Broth Powder
1 cup mixed veggies (or roasted veggie leftovers, I used leftover green beans)
1 cup turkey, shredded
2 cups mashed potatoes (leftover)
1/4 cup Dr. Kellyann Roasted Rosemary Chicken Bone Broth
2TBSP. coconut cream
Directions:
Preheat oven to 375*F
In a skillet, melt the butter and oil, then sauté the onion and carrot.
Season with oregano and bone broth powder, then mix well. Sauté for 4 minutes until onions are translucent.
Add green beans, turkey, and bone broth. Mix well.
Remove from heat and pour into a 9 X 13-inch baking dish.
Cover with mashed potatoes so they are evenly spread on top.
Sprinkle with additional Dr. Kellyann's Roasted Rosemary Chicken Bone Broth to season.
Place in oven for 10 - 15 minutes until everything is warm.
Remove from oven and enjoy!
Recipes
Smothered Greek Lemon Chicken with Collagen-Rich Bone Broth
by Dr. Kellyann
on Nov 07 2025
Serves: 4 Prep time: 20 minutes Cook time: 2 hours
1 lb. chicken thighs and/or drumsticks
2 Tbsp. Olive oil
1/2 tsp. salt
½ tsp. black pepper
1 tsp. paprika
2 Tbsp. oregano, chopped
1Tbsp. thyme, chopped
½ lemon juice and zest
2 cups Greek Lemon Chicken Bone Broth
½ yellow onion, thinly sliced
2 sprigs fresh thyme
2 sprigs oregano
Lemon slices
1Tbsp. arrowroot flour
Served over rice (optional) or cauliflower rice
Directions:Preheat oven to 350°F.
In a Dutch oven, coat the chicken with olive oil, then toss it with lemon juice, zest, and seasonings (sea salt, black pepper, paprika, oregano, and thyme).
Coat with Greek Lemon Chicken Bone Broth, then top with onions, lemon slices, fresh oregano, and thyme. Cover and bake for 1 hour 30 minutes.Remove chicken from the oven and place it into a bowl; set aside.
Pour the broth into a separate container and whisk in 1 Tbsp. of arrowroot flour to thicken.
Return the chicken and broth to the Dutch oven. Increase oven temperature to 450°F. Return the chicken to the oven uncovered for 20 minutes longer, until golden brown and bone broth has thickened.
Recipes
by Dr. Kellyann
on Nov 03 2025
This quick and creamy Tahini Ramen comes together in under 20 minutes! Tahini, made from blended sesame seeds, delivers healthy fats and minerals that help support stable energy and calm your stress response.
Recipes
by Dr. Kellyann
on Nov 03 2025
This Coconut Curry Ramen brings together a powerful trifecta of anti-inflammatory aromatics, fresh ginger, curry powder, and fresh turmeric, creating a vibrant golden broth that is as healing as it is flavorful.
Recipes
Mushroom Ramen with Kimchi Chili Oil
by Dr. Kellyann
on Nov 03 2025
There’s nothing quite like a steaming bowl of ramen on a chilly day — especially when it does more than just warm you up. This Mushroom Ramen with Kimchi Chili Oil is a deeply nourishing twist on a classic comfort food, designed to support hormone balance, stress resilience, and gut health from the inside out.
Recipes
by Dr. Kellyann
on Sep 26 2025
There's something incredibly satisfying about a sizzling stir-fry that comes together in minutes but tastes like you've been cooking for hours. This Pepper Steak recipe delivers exactly that – tender strips of beef, crisp-tender bell peppers, and sweet onions, all coated in a rich, glossy sauce made with my Ramen Beef Bone Broth that's perfect over steamed cauliflower rice.
Prep Time: 20 minutes Cook Time: 15 minutes Servings: 4
Ingredients
For the Beef and Marinade:
1½ pounds beef sirloin or flank steak, sliced thin against the grain
2 tablespoons coconut aminos
1 tablespoon arrowroot powder
1 tablespoon avocado oil
For the Sauce:
¼ cup coconut aminos sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon honey or coconut sugar
1 teaspoon arrowroot powder
½ cup Dr. Kellyann's Ramen Beef Bone Broth
1 teaspoon sesame oil
¼ teaspoon black pepper
For the Stir-Fry:
3 tablespoons vegetable oil, divided
1 large green bell pepper, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch chunks
1 large onion, cut into wedges
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
Cooked cauliflower rice, for serving
Instructions:
In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon arrowroot powder, and 1 tablespoon oil. Mix well to coat and let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
In a small bowl, whisk together all sauce ingredients until the arrowroot powder is fully dissolved. Set aside.
Heat your wok or largest skillet over high heat until smoking. Add 1 tablespoon oil and swirl to coat.
Add half the marinated beef in a single layer. Don't stir for the first 30 seconds – let it sear. Then stir-fry for another 1-2 minutes until browned but still slightly pink inside. Transfer to a plate. Repeat with the remaining beef.
Add the remaining tablespoon of oil to the wok. Add the bell peppers and onions. Stir-fry for 2-3 minutes until the vegetables are crisp-tender and slightly charred at the edges.
Add the garlic and ginger, stir-frying for 30 seconds until fragrant.
Return the beef to the wok along with any accumulated juices. Give the sauce a quick stir (the cornstarch settles), then pour it over everything.
Stir-fry for 1-2 minutes until the sauce thickens and coats everything glossily. The beef should be just cooked through.
Serve immediately over hot steamed cauliflower rice (or rice of your choice if you are on the 80/20 plan.)
Recipes
by Dr. Kellyann
on Sep 26 2025
You can't love bone broth like I do and not love Phở. (Pronounced "fuh.")
Pho is a Vietnamese soup made with a beef/bone broth, noodles, and thinly sliced beef that's usually served with bean sprouts, chili, lime, and Thai basil.
Pho is generally made with a rich, savory bone broth infused with a delicious array of flavors, served with flat rice noodles, and garnished with fresh vegetables and herbs.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 15 min • Cook time: 20 min • Yield: 4-6 servings
Ingredients
2 tablespoons avocado oil or coconut oil
2 garlic cloves, minced
3 scallions, cut into 1/ 2-inch pieces
5 slices fresh ginger
4 cups (1 quart) homemade bone broth OR 4 packets Ramen Beef Bone Broth + 32 ounces of water
1 cup roughly chopped bok choy
1 cup sliced mushrooms
2 tablespoons coconut aminos
1/2 teaspoon Celtic or pink Himalayan salt
1/2 teaspoon freshly ground black or white pepper
Dash of cayenne pepper
2 cups zoodles (about 2 medium zucchini, spiralized; see Note)
3-4 oz. of beef (cooked and thinly sliced)
For Serving (Optional)
Thai basil Sriracha sauce
Mung bean sprouts
Lime wedges
Directions
In a large stockpot, heat oil over medium-high heat. Add garlic, scallions, and ginger, and reduce heat to medium-low. Cook, stirring for 3 to 4 minutes, to soften scallions.
Raise heat to medium-high and add broth, bok choy, mushrooms, coconut aminos, salt, black pepper, and cayenne. When soup begins to boil, reduce heat to medium-low and simmer for 10 to 15 minutes.
Add zoodles and cilantro, and remove from heat. Serve warm, with Thai basil, Sriracha, mung bean sprouts, and lime wedges, if desired.
NOTE: Most stores sell pre-cut zoodles to save you time in the kitchen. If you prefer to make them at home and you don’t have a spiralizer, there are other methods you can use to make zucchini pasta.
Julienne peelers will give you straight, skinny zoodles; mandoline or old-fashioned vegetable peelers produce wide, flat zoodles.
You can also try konjac noodles in the dish for a zero-carb alternative that is very, very close to a rice noodle texture and soaks up the fragrant bone broth flavors perfectly.
Buon appetito!
Dr. Kellyann Diet & Program Compatibility
This soup is compatible with:
Bone Broth Diet
10-Day Belly Slimdown
80/20 Maintenance/Bone Broth Lifestyle
Recipes
by Dr. Kellyann
on Sep 26 2025
It's officially soup season! This classic pumpkin soup recipe is easy, creamy and full of flavor. This is a fall staple your weeknights and guests will enjoy!
Ingredients:
2 (15 oz) cans of pumpkin puree
2 packets of Classic Chicken Bone Broth
1 can of coconut cream
Directions:
Add all the ingredients into a small pot and bring to a boil
Let it cool down for about 5 min then carefully transfer to a blender until smooth
Garnish with your favorite fall spices, fresh cilantro or sriracha for an extra kick! (optional)
Enjoy!
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.
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
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
Bone Broth Butternut Squash Mac & Cheese
by Dr. Kellyann
on Mar 15 2025
Mac & cheese was always a favorite in my house, but I wanted a version that was just as creamy and comforting—that was more nutrient dense That’s how this Bone Broth Butternut Squash Mac & Cheese was born! Packed with protein, gut-loving ingredients, and a rich, cheesy flavor (without the dairy!), it’s the ultimate nourishing comfort food.
Recipes
Bone Broth Black Rice Power Bowl
by Dr. Kellyann
on Feb 17 2025
Whether you’re looking to support digestion, boost energy, or just enjoy a meal that makes you feel amazing, this Bone Broth Black Rice with Asian Glazed Salmon recipe checks all the boxes.
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
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
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.
