Recipes
Recipes
by Kellyann Petrucci
on Jun 26 2026
Ingredients:
4 large, ripe fresh avocados, roughly chopped
1/2 cup very thinly sliced red onion
1 beefsteak tomato, seeded and chopped
1/8 cup chopped cilantro
1 tablespoon extra-virgin olive oil
2-3 limes, zest and juiced
½ packet of Dr. Kellyann’s Mexican Tortilla Bone Broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions:
Place the chopped avocados, thinly sliced onion, tomato and cilantro into a large bowl. Drizzle with olive oil, lime zest and juice, Dr. Kellyann’s Mexican Tortilla Bone Broth and salt and pepper. Season to taste, adding more lime juice/salt/pepper as desired.
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
Creamy Collagen Frozen Strawberry Lemonade
by Kellyann Petrucci
on Jun 26 2026
Ingredients:
2 cups frozen strawberries
1/2 cup full-fat coconut cream (chilled overnight)
¼ c fresh lemon juice
2 tablespoons Dr. Kelly Anne's Lemon Sips (strawberry lemonade)
1 cups ice cubes
1 tablespoons raw honey or maple syrup (optional, to taste)
1/3 cups cold water or coconut water (to blend)
Directions:
Chill your coconut cream: Make sure your 0.5 cups full-fat coconut cream (chilled overnight) has been refrigerated overnight so the thick cream separates and is extra rich and scoopable. Only use the solid cream at the top of the can.
Add everything to the blender: Add 2 cups frozen strawberries, 0.5 cups full-fat coconut cream (chilled overnight), 3 tablespoons fresh lemon juice, 4 tablespoons Dr. Kelly Anne's Lemon Sips (strawberry lemonade), 1 cups ice cubes, and 0.3 cups cold water or coconut water (to blend) to a high-speed blender. If you'd like a touch more sweetness, add 1 tablespoons raw honey or maple syrup (optional, to taste).
Blend until smooth: Blend on high for 30–45 seconds 00:45 until completely smooth and creamy. It should be thick like a frosé or frozen lemonade — not watery. Add a splash more coconut water if it's too thick to blend.
Taste and adjust: Taste and adjust — more 3 tablespoons fresh lemon juice for tartness, more 4 tablespoons Dr. Kelly Anne's Lemon Sips (strawberry lemonade) for that strawberry lemonade flavor, or more 1 tablespoons raw honey or maple syrup (optional, to taste) if you want it sweeter.
Pour and garnish: Pour into chilled glasses. Garnish with a fresh strawberry on the rim, a lemon slice, and a paper or metal straw. Serve immediately.
Tip: For an extra thick, frosty texture, freeze your strawberries the night before and use ice-cold coconut water.
Recipes
Summer Fruit Salad with Lemon Honey Glaze
by Kellyann Petrucci
on Jun 26 2026
This vibrant Summer Glow Fruit Salad is tossed in a refreshing Lemon Sips collagen glaze made with fresh lemon juice, honey, and mint. It's a delicious way to enjoy seasonal fruit while supporting hydration and healthier-looking skin all summer long.
Recipes
by Kellyann Petrucci
on Jun 26 2026
Ingredients:
8 ounces uncooked gluten-free elbow noodles (about 3 cups)
2-3 packets of Dr. Kellyann’s Classic Chicken Bone Broth
1/2 cup red bell pepper, diced (about half a pepper)
1/2 cup orange bell pepper, diced (about half a pepper)
1/2 cup celery, diced (about 2 stalks)
1/2 cup red onion, diced
3/4 cup avocado mayo
2 Tablespoons dijon mustard
2 Tablespoons fresh dill, finely chopped, plus more for garnish
1 Tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper, to taste
Directions:
Prepare Bone Broth by adding water into a pot. Cook the pasta according to package instructions in the bone broth. Drain. Pat dry, then set aside in a large bowl to cool.
Add the chopped bell peppers, celery, and red onion.
In another small bowl, whisk together Mayo, Dijon mustard, dill, apple cider vinegar, honey, and salt and pepper. (NOTE: you can add in more bone broth powder here for protein & flavor.
Pour this creamy mixture over the pasta and add in the vegetable mixture and toss well to combine. Cover and refrigerate for at least 20 minutes or overnight. Store extra macaroni salad in the fridge in an airtight container.
Recipes
Chocolate Covered Strawberry Cluster Pop
by Kellyann Petrucci
on Jun 25 2026
Ingredients:
Yogurt Clusters:
1.5 cups chopped strawberries
1 cup coconut yogurt
¼ cup honey or maple syrup
Chocolate Layer:
6 oz. dark chocolate chips
2 tablespoons coconut oil
1 scoop of Chocolate BoneBroth Protein
Directions:
Line a baking pan with parchment. Be sure the pan will fit in the freezer. Set aside.
Add all of the ingredients for the clusters into a large bowl and stir until well combined.
Use a ⅓ cup measuring cup to scoop the mixture onto a lined baking sheet. Space the scoops out so they are not touching.
Gently spread each cluster out into a circle and place a popsicle stick into each cluster. Transfer the baking sheet to the freezer for at least 2 hours.
Strawberry popsicles on a baking sheet.
With about 15 minutes of freezing time left, prepare the chocolate magic shell. Add the chocolate and coconut oil into a microwave-safe bowl and heat on high for 20-second intervals until glossy and smooth. Stir between each interval.
Remove the clusters from the freezer and quickly spoon or dip into the melted chocolate, completely covering both sides and place them back onto the lined baking sheet. Repeat until each cluster is covered.
Return the baking sheet to the freezer for 15 minutes or until the chocolate is hardened.
When the chocolate is frozen enjoy it immediately or store the clusters in freezer-safe bags.
Recipes
American Flag Frozen Yogurt Bark
by Kellyann Petrucci
on Jun 25 2026
There’s something about the Fourth of July that calls for festive treats, but that doesn’t mean you have to settle for sugar overload. This American Flag Frozen Yogurt Bark is the perfect way to celebrate with a refreshing dessert that looks as good as it tastes.
Made with creamy yogurt, fresh berries, and a scoop of Dr. Kellyann's Vanilla Bone Broth Protein, every bite delivers satisfying protein along with collagen to help support healthy skin, hair, nails, joints, and your gut. It's simple to make, naturally beautiful, and the perfect addition to backyard barbecues, pool parties, or any summer gathering. Because healthy eating should always leave room for a little celebration.Ingredients:
Fro-Yo Blend:
1 cup unsweetened coconut yogurt or greek yogurt
1 scoop Dr. Kellyann’s Vanilla Bone Broth Protein
Toppings:
1-2 cups fresh strawberries, sliced
1 cup blueberries
Directions:
Line a rimmed baking quarter sheet with wax or parchment paper.
Mix the Vanilla Protein Powder into the yogurt.
Pour the yogurt into the baking dish and spread evenly on the prepared baking sheet so that it fills the shape.
Arrange the strawberries, blueberries into an American FlagPlace in the freezer until the yogurt is firm, about 3 hours.
Cut into 12-15 pieces, and enjoy cold.
Store leftovers in the freezer.
Recipes
Caprese Salad with Tuscan Tomato Balsamic Glaze
by Kellyann Petrucci
on Jun 25 2026
Ingredients:
1 cup blueberries
2 cups cherry tomatoes, cut into 1/4s
8 ounces fresh mozzarella, optional to cut into stars
2 tbsp fresh basil
2 tbsp balsamic vinegar
2 tbsp honey
1 tbsp olive oil
½ packet of Tuscan Tomato Bone Broth
salt and pepper to taste
Directions:
Assemble the tomatoes, basil, blueberries, mozzarella, & spices into a bowl.
Combine the olive oil, tuscan tomato bone broth, honey and balsamic vinegar.
Drizzle on top of salad. Toss to coat (optional)
Arrange on a festive holiday plate & serve!
Recipes
Glow-Boosting Miami Vice Smoothie Bowl
by Kellyann Petrucci
on Jun 25 2026
Give your skin a tropical treat with this Glow-Boosting Miami Vice Smoothie Bowl. Made with mango, pineapple, strawberries, and Dr. Kellyann Tropical Piña Colada Collagen Cooler, it's packed with collagen, vitamin C-rich fruit, and refreshing flavor to help support hydrated, healthy-looking skin all summer long.
Recipes
Blueberry Mint Magnesium Lemonade
by Kellyann Petrucci
on Jun 25 2026
Refresh your evening routine with this Blueberry Mint Magnesium Lemonade. Made with Dr. Kellyann Magnesium Relax and De-Stress Powder and Lemon Ice Lemon Sips, this sparkling drink delivers magnesium, collagen, and refreshing citrus flavor in every sip. It's the perfect way to relax, hydrate, and support healthy-looking skin.
Recipes
by Kellyann Petrucci
on Jun 25 2026
The viral Dot Cake trend has officially made its way into holiday celebrations, and we're giving it a delicious, protein-packed upgrade. Instead of relying on traditional frosting alone, this festive dessert adds Dr. Kellyann Vanilla Bone Broth Protein to create a creamy topping that delivers collagen protein in every bite. Naturally colored with beetroot and spirulina powders, these adorable mason jar cakes are a fun way to celebrate the Fourth of July without sacrificing your wellness goals.
Whether you're bringing dessert to a backyard barbecue, hosting family and friends, or simply looking for a healthier take on a trending recipe, these High Protein Viral Dot Cake Jars are easy to make, gluten-free, and sure to impress. They're colorful, festive, and the perfect balance of indulgence and nourishment.
Prep time: 10 minutes Cook time: 45 minutes Serves: 6-8
Ingredients:
2 packets Simple Mills Almond Flour Baking Mix
1 container Miss Jones Baking Organic Buttercream Frosting
1 TBS. Beetroot Powder
1 TBS. Spirulina Powder
1 Scoop Dr. Kellyann Vanilla Bone Broth Protein Powder
Dye Free Dot sprinkles to taste
6-8 4 oz. Mason jars
Directions:
Prepare sheet cake according to directions on the box.
In the meantime, prepare the frosting by adding 1 scoop of Dr. Kellyann Vanilla Bone Broth Protein Powder.
Then evenly divide the frosting between two mixing bowls.
Add beetroot powder and spirulina powder to each bowl and mix until well combined.
Once the sheet cakes are cool, use Mason jars as molds, placing each jar over a sheet cake so it molds into the jar.
Top each jar with frosting, dot with dye-free sprinkles, and enjoy!
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
Chilled Avocado Soup (Sopa de Aguacate)
by Kellyann Petrucci
on Jun 08 2026
This Chilled Avocado Soup is the perfect recipe for hot summer days. Creamy avocado, cooling cucumber, fresh lime, and Dr. Kellyann Mexican Tortilla Bone Broth come together for a refreshing, nutrient-rich soup that's easy to make and packed with flavor. It's a delicious way to enjoy bone broth while supporting hydration, healthy skin, and gut health all summer long.
Recipes
by Kellyann Petrucci
on Jun 04 2026
These Chocolate Dipped Banana Pops are one of my favorite healthy summer treats. Made with bananas, almond butter, dark chocolate, and my Chocolate Bone Broth Protein Powder, they're packed with protein, healthy fats, collagen-supporting amino acids, and delicious chocolate flavor. Keep a batch in your freezer for a nourishing treat you can feel good about enjoying all season long.
Recipes
by Kellyann Petrucci
on Jun 04 2026
When the temperatures climb, the last thing most of us want to do is stand over a hot stove. That's why I'm a big fan of chilled soups like gazpacho. Not only are they refreshing and packed with seasonal produce, but they're also an easy way to nourish your body while staying cool.
Recipes
Bloody Bull – a Bone Broth Cocktail
by Dr. Kellyann
on Jun 02 2026
Prep Time: 3 min • Yield: 2 servings
Ingredients:
3 ounces potato vodka (2 shots)
1 cup Beef bone both or Tuscan Tomato Bone Broth
1 cup organic tomato or vegetable juice
Beef bone broth frozen ice cubes or regular ice cubes
Directions:
Combine first 3 ingredients in a pitcher or drink shaker and whisk or shake well. Serve over bone broth ice cubes.
Variation:
A Brothy Mary is sometimes prepared with only the broth and tomato juice as noted above; however, I think it’s much more flavorful seasoning it as a Bloody Mary. Here’s the recipe for that:
3 ounces potato vodka (2 shots)
1 cup Beef bone both
1 cup organic tomato or vegetable juice
1 tablespoons fresh lemon juice
1 tablespoons fresh lime juice
1 to 2 teaspoons Worcestershire Sauce
1 teaspoon garlic, minced (optional)
½ teaspoons tabasco
½ teaspoon Celtic or Pink Himalayan salt (if juice is unsalted)
½ teaspoon pepper
Beef Bone Broth frozen ice cubes
Chipotle in Adobo, sauce only (optional, for smoky and hotter variation)
Recipes
by Dr. Kellyann
on Jun 01 2026
If you think a cocktail can't be good for you, think again. This Hydrating Cocktail is the kind of drink that checks every box: it's refreshing, a little spicy, and packed with ingredients that actually love your body back.
At the heart of it is my Classic Chicken Bone Broth, blended with cool honeydew melon, crisp cucumber, bright lime juice, and a kick of jalapeño heat. Whether you're sipping it poolside or winding down after a long day, this is the upgrade your happy hour has been waiting for.
Prep Time: 5 min | Servings: 2
Ingredients:
1 cup Dr. Kellyann's Classic Chicken Bone Broth
1 cup ripe honeydew melon, chilled and roughly chopped
1/2 english cucumber, peeled, seeded, and roughly chopped, plus 2 vertical slices for garnish
1/4 cup fresh lime juice (about 1 to 2 limes), plus wedges for garnish
3 tablespoons fresh cilantro leaves, plus a few for garnish
1/4 to 1/2 teaspoon jalapeño hot sauce or 2 pinches cayenne
2 ounces tequila or potato vodka
Bone broth ice cubes
Directions:
First, mix 1 packet of Dr. Kellyann's Classic Chicken Bone Broth with 8 ounces of water, stir until dissolved. Then, cut your fruit and vegetables as indicated above.
Combine all ingredients except vodka and ice in a blender and blend until smooth. Fill two glasses with frozen bone broth ice cubes, add 1-ounce tequila or vodka to each glass. Add in the “Hydration Cocktail Mix” and stir.
Garnish with cucumber, cilantro, and lime wedges.
Enjoy!
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 May 18 2026
Serves: 2 Prep time: 10 minutes Cook time: 10 minutes
Ingredients:
6-8 lemons, peeled, quartered, frozen½ C coconut milk (full fat)1 scoop Dr. Kellyann Lemon Ice Lemon Sips2 TBS blue spirulina powder¼ C frozen cherries
Directions:
Peel, quarter, and freeze lemons (best done the day before). Add frozen lemons to a blender along with coconut milk and Dr. Kellyann Lemon Ice Lemon Sips, then blend until smooth.
Remove 3/4 of the mixture and set aside. To the remaining ¼ mixture in the blender, add spirulina powder and mix until well combined.
Remove from the blender and set aside.Add another ¼ of the frozen lemon slushie to the blender, along with the frozen cherries, and blend until smooth. Begin layering flavors of sorbet into a glass. Serve immediately and enjoy!
