Recipes
Recipes
by Krystle Drake
on Dec 05 2025
Holiday popcorn tins are adorable, but let's be honest, they aren't the healthiest. Here is how I make them gut-healthy so you can enjoy them this holiday season.
This sweet-and-spicy popcorn is made with my Sriracha Bone Broth Powder and Salted Caramel Bone Broth Protein, giving you a festive treat that’s actually packed with protein. Plus, popcorn is a natural prebiotic fiber, meaning it helps feed the good bacteria in your gut.
It’s simple to make: toss freshly popped popcorn with melted butter, Sriracha Bone Broth Powder, and Caramel Bone Broth Protein for a sweet-meets-spicy flavor that’s perfect for gifting or snacking. Note: You can also swap the popcorn for mixed nuts if you want another gut-friendly option or you are on the 21-Day Bone Broth Diet.
Ingredients:
2 Tbsp. Coconut oil
4 Tbsp. Ghee or Butter, melted & separated
1/3 C Popcorn kernels or about 10 cups prepared popcorn
2 Tbsp. Dr. Kellyann's Sriracha Bone Broth
2 Tbsp. Dr. Kellyann's Salted Caramel Bone Broth Protein Powder
Directions:
Pop kernels in coconut oil.
Divide the popcorn evenly into two separate bowls. In one bowl, pour 2 TBS melted butter and Dr. Kellyann’s Sriracha Bone Broth powder. Toss until evenly coated.
In the other bowl, pour the remaining 2 TBS melted butter and add 2 TBS of Dr. Kellyann’s Salted Caramel Bone Broth Protein Powder. Toss until evenly coated.
Serve as is or prepare the same way with mixed nuts like pecans, almonds, and cashews.Makes a great holiday gift, too!
Recipes
Sheet-Pan Loaded Baked Potato Soup
by Krystle Drake
on Dec 05 2025
Serves: 4-6 Prep time: 15 minutes Cook time: 45 minutes
Ingredients:
2 Tbsp. Olive oil
1 Tbsp. Butter
4 medium golden potatoes, chopped
1 leek, sliced
1 small onion, sliced
2 cloves garlic, roughly chopped
2 Tbsp. Oregano, chopped
½ tsp. Sea salt
½ tsp. Black pepper
1 Tbsp. Dr. Kellyann Classic Chicken Bone Broth Powder
2 cups Dr. Kellyann Classic Chicken Bone Broth (2 packets)
1 can of coconut cream
Garnish:
Chopped green onions or chives
Bacon bits
Shredded Cheese (for 80/20 only)
Directions:
Preheat oven to 375*F.
Add potatoes, leek, garlic, oregano, sea salt, black pepper, olive oil, and butter to a baking dish.
Toss everything until well coated.
Add onion, and Dr. Kellyann Classic Chicken Bone Broth Powder, then toss again.
Place the baking dish in the oven for 35-40 minutes until the potatoes are soft and pierceable with a fork.
Remove from the oven and transfer everything to a large pot.
Add Dr. Kellyann Classic Chicken Bone Broth and coconut cream, and blend with an immersion blender until everything is smooth.
Top with garnishes of your choice.
Enjoy!
Recipes
Merry & Bright Lemon Sips Mocktail Ice Cubes
by Krystle Drake
on Dec 05 2025
These festive holiday ice cubes add more than just a beautiful touch to your mocktail. They’re made with Dr. Kellyann’s Lemon Sips, which provide collagen peptides to support skin elasticity, electrolytes for hydration, and antioxidants that help reduce inflammation and support overall gut health.
Recipes
Homemade Marshmallows with Collagen Cocoa
by Krystle Drake
on Dec 01 2025
Homemade marshmallows are one of my favorite treats, and this version gets a gut-supporting upgrade with my Collagen Peptides for an extra boost of protein and nourishment.
They’re surprisingly simple to make with just a handful of ingredients. After a few hours of setting, you’ll have soft, pillowy marshmallows that pair perfectly with my Collagen Cocoa.
This cozy treat not only supports the gut, but also delivers protein and nutrients that benefit hair, skin, nails, and joints. Here’s to nourishing your body while enjoying something sweet this winter season!
Ingredients:
1.5 - 2 cups honey1 cup water (warm)2 tsp. vanilla6 TBSP. grass-fed beef gelatin1 cup of water1 tsp. Dr. Kellyann Collagen PeptidesPair with Dr. Kellyann's Collagen Cocoa or Bone Broth Hot Chocolate
Directions:
Soften the gelatin by adding gelatin to 1 cup of warm water. Stir and allow to sit.
While gelatin is softening, heat honey and water in a medium saucepan on medium to high heat until it reaches 235°F, stirring occasionally. It should be very bubbly.
Remove from the heat and, in an electric mixer or stand mixer, add the heated honey mixture to the softened gelatin.
Complete these steps quickly; you don’t want the honey mixture to cool down too much!
Whisk on high for 10 minutes. After the first minute, add vanilla.
When the mixture is thick and puffy, resembling marshmallow fluff, add Dr. Kellyann Collagen Peptides and mix for 1-2 seconds.
Put the marshmallow paste in a 9×11 baking dish lined with parchment paper. You can also add a pinch of arrowroot flour to the paper to prevent extra sticking.
Allow to set for 3-4 hours. Cut and enjoy with a nice, hot cup of cocoa.
Recipes
Leftover Turkey Shepherd's Pie
by Krystle Drake
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
by Krystle Drake
on Nov 24 2025
Servings: 6 Prep time: 40 minutes
For the Crust:
1 cup dates, pitted
1/2 cup walnuts
1/3 cup oats
1/2 tsp. sea salt
1/2 tsp. cinnamon
2 tbsp. olive oil or coconut oil
For the Filling:
1/2 cup canned pumpkin
1/4 cup gelatin (I used Great Lakes Gelatin)
1 Tbsp. pumpkin pie spice
1 5.4oz can coconut cream
1 Tbsp. Dr. Kellyann’s Collagen Peptides
3 tbsp. maple syrup
1 tsp. vanilla extract
For the whipped cream:
1 can (13–15 oz) full-fat coconut milk or coconut cream
Optional:
1–2 tablespoons maple syrup, or your sweetener of choice
½ teaspoon vanilla extract
Blend all crust ingredients in a food processor until combined. It should form a “dough” or you should be able to roll it into a ball.
Line muffin tins and dollop a spoonful of the crust mixture into each tin, pressing firmly so it covers the entire bottom.
Then, in a medium saucepan over medium-low heat, whisk together pumpkin, coconut cream, pumpkin pie spice, Dr. Kellyann’s Collagen Peptides, maple syrup, and vanilla extract.
Whisk until combined.
Slowly add gelatin, 1 tablespoon at a time, whisking between each addition until well combined. Be careful not to bring it to a boil; whisk over medium-low heat.
Once gelatin has been incorporated, remove the filling from the stove.
Begin filling muffin tins with the gelatin mixture, then refrigerate for about 25-30 minutes until firm.
Prepare the whipped cream by refrigerating the unopened can of coconut milk overnight. This allows the cream to separate from the liquid and solidify on top.
Scoop only the thick, solid coconut cream from the can and leave behind the clear liquid (you can save it for smoothies or cooking).
Using a hand mixer or stand mixer, whip the coconut cream on medium-high speed for 2–4 minutes until fluffy and light.
Serve pies with a spoonful of whipped cream and enjoy!
Recipes
by Krystle Drake
on Nov 24 2025
A healthy Thanksgiving dessert or a tasty breakfast treat. Either way, this caramel apple crisp made with my Salted Caramel Bone Broth Protein is a hit.
It is simple to make with ingredients you likely already have: bake the apples, mix up a protein-packed crumble, and let all those cozy flavors come together in the oven.
What makes this dessert extra special? The added protein not only boosts flavor and texture but also supports energy, helps maintain muscle mass, and keeps you feeling satisfied longer. As we get older, getting enough protein becomes even more essential, so why not sneak it into our sweet treats, too?
Serve warm with coconut milk ice cream, yogurt, or even over oats. A delicious way to treat yourself and fuel your body!
Serves: 4 Prep time: 15 minutes Cook time: 35 minutes
Ingredients:4 cups apples, diced
½ lemon, juice and zest
4 tbsp. ghee
4 tbsp. coconut oil
1/2 cup cassava flour (or any alternative flour like coconut or almond flour)
1 tsp. cinnamon
1/2 tsp/ sea salt
1 scoop Dr. Kellyann Salted Caramel Bone Broth Protein
1/2 cup sliced almonds
1/3 cup shredded coconut
Directions:
Preheat oven to 350*F.
Place apples in a mixing bowl.
Add lemon juice and zest, and 3 TBS coconut oil. Mix well.
Place apples in a 9 x 13-inch baking dish.
Dollop 3 TBS of ghee sporadically on top of apples.
Place apples in the oven for 20 minutes or until you start to hear them bubble.
In the meantime, in a separate mixing bowl, combine flour, cinnamon, sea salt, Dr. Kellyann's Salted Caramel Bone Broth Protein, 1 TBS coconut oil and 1TBS ghee to form the crumble.
Remove apples from the oven and top with crumble mixture.
Place back in the oven for another 15 minutes (carefully, to avoid burning the crumble).
Remove from oven, allow to cool, and top with yogurt, coconut ice cream, or enjoy as-is!
Recipes
by Krystle Drake
on Nov 18 2025
Serves: 4-6 Total Time: 30 minutes
Ingredients:
1 lb, Fresh Green Beans
1 Cup Crimini Mushrooms, chopped
1 Small Yellow Onion, sliced
1/2 Cup Greek Lemon Chicken Bone Broth
1/2 tsp. sea salt
1/2 tbsp. Greek Lemon Chicken Bone Broth
½ tsp. black pepper
1 lemon, juice and zest
1 Tbsp. thyme, chopped
1Tbsp. butter
1 Tbsp. oil
Directions:
Boil green beans. Immediately cool the placing in an ice bath.
Melt oil and butter in a saucepan.
Add mushrooms and onion Season with sea salt and pepper and thyme and cook until veggies begin to soften.
Add Greek Lemon Chicken Bone Broth and allow to simmer. Add green beans and bake in oven at 375*F for about 12-15 minutes.
Remove from oven season with extra thyme.
Recipes
Smothered Greek Lemon Chicken with Collagen-Rich Bone Broth
by Krystle Drake
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 Krystle Drake
on Nov 07 2025
Serves: 4 Total Time: 30 minutes (10 minute prep time, 20 minute cook time)
Ingredients:
Golden Harvest Punch:
4 cups apple cider
2 scoops Dr. Kellyann’s Lemon Sips
½ tsp ground turmeric
1” fresh ginger knob, sliced
1 tbsp raw honey
1 naval orange, thinly sliced with peel
1 fuji apple, thinly sliced with peel
4 Ceylon cinnamon sticks
5 star anise
Directions;
Warm the apple cider gently in a saucepan on low heat until warm, but not boiling.
Add in all of the ingredients and let steep covered for 20 minutes to let all of the flavors be deeply infused. Taste at the 20 minute mark, and opt to steep punch for longer if looking for an even further depth of flavors.
Remove from stovetop heat once satisfied with the flavors, strain punch, and serve in a punch bowl or in mugs as desired to warm up this fall season!
Recipes
by Krystle Drake
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 Krystle Drake
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 Krystle Drake
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
Roasted Rosemary Pumpkin Seeds
by Krystle Drake
on Oct 17 2025
Don’t toss your pumpkin seeds this year — toast them! Make crispy, savory roasted pumpkin seeds with my Roasted Rosemary Chicken Bone Broth Powder for a protein-rich, mineral-packed snack that loves your body back.
Magnesium helps regulate stress, sleep, and muscle tension —on — especially helpful during PMS or menopause.
Zinc supports hormone production and skin health (hello, glow!)
Iron helps fight fatigue and supports energy levels throughout your cycle.
Healthy fats + fiber keep your blood sugar steady and feed the good bugs in your gut.
Here is how I make them:
Ingredients:
2 cups pumpkin seeds (1 medium-sized pumpkin)
1TBSP. olive oil
1TBSP. butter, melted
3TBSP. Dr. Kellyann's Roasted Rosemary Chicken Bone Broth Powder
1/2 tsp. sea salt
Directions:
Preheat oven to 300°F.
Remove seeds from the pumpkin and rinse, discarding any pumpkin bits.
Bring a salted pot of water to a simmer and add the seeds for 10 minutes. This helps to soften the seeds.
Remove seeds and spread evenly on a towel to dry. Make sure they’re completely dry. This step is key to getting that perfectly crispy crunch.
Once dried thoroughly, combine seeds, olive oil, butter, sea salt, and Roasted Rosemary Chicken Bone Broth Powder until everything is well mixed.
Place seeds on a baking sheet lined with parchment paper.
Toast seeds for 25-30 minutes, stirring midway through to prevent burning.
Remove seeds from oven once they’re toasted (should be firm and crisp) and allow to cool. Enjoy!
Recipes
by Krystle Drake
on Oct 17 2025
Serves: 6 Total Time: 35 minutes (10 minute prep time, 25 minute cook time)
Ingredients:
1 tbsp olive oil
4 cloves garlic, minced
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
1 tsp Italian seasoning
4 packets Dr. Kellyann’s Classic Chicken Bone Broth Powder
6 cups filtered water
2 cups shredded rotisserie chicken
1 cup cooked gluten-free stellini or pastina
1 lemon, juiced
Fresh parsley, chopped
½ tsp hand-harvested sea salt
½ tsp ground black pepper
Directions:
In a large pot, heat evoo over medium heat. Add in the garlic, onion, carrot, and celery, sautéing for 8 minutes or until soft.
Pour in the filtered water, and whisk in 4 packets of Dr. Kellyann’s Classic Chicken Bone Broth. Simmer for 15 minutes.
Add in the shredded rotisserie chicken, cooked pasta, and lemon juice. Top soup off with the freshly chopped parsley, and season to taste with sea salt and freshly ground black pepper.
To store, refrigerate in an airtight glass container.
Recipes
by Krystle Drake
on Oct 10 2025
Serves: 4 Prep: 15–20 min Cook: 12–15 min
Ingredients:
Beef:
1½ lb flank or sirloin steak, very thinly sliced against the grain
1 Tbsp arrowroot starch (for light “velveting”)
½ tsp baking soda (optional, extra-tender; rinse off after 10 min)
1 Tbsp avocado oil (plus more as needed)
½ tsp fine sea salt
Sauce:
½ cup Beef Ramen Bone Broth (powder mixed to liquid or ready-to-sip)
⅓ cup coconut aminos
2 Tbsp apple cider vinegar (or rice vinegar if you allow it)
2–3 tsp grated fresh ginger
3 cloves garlic, finely minced
1–2 Tbsp coconut sugar or 2 soft Medjool dates, blended into the broth
¼ tsp crushed red pepper (optional)
To thicken & finish
2 tsp arrowroot starch mixed with 2 tsp cold water (slurry)
4–5 scallions, bias-sliced (whites and greens separated)
Sesame seeds for garnish (optional, omit if strict paleo)
Cauliflower rice or steamed broccoli, to serve
Directions:
If using baking soda, toss beef with it and 1 tsp water, rest 10 minutes, then rinse and pat very dry. Toss beef with 1 Tbsp arrowroot and ½ tsp salt until lightly coated.
In a bowl, whisk broth, coconut aminos, vinegar, ginger, garlic, and sweetener (coconut sugar or dates blended into the broth). Set aside. Keep the arrowroot slurry separate.
Heat a large skillet or wok over medium-high. Add 1 Tbsp avocado oil. Sear half the beef 1–2 minutes per side until just browned; remove to a plate. Repeat with remaining beef (add a touch more oil if needed). Avoid crowding so it stays caramelized, not steamed.
Return pan to medium heat. Add the sauce and scallion whites; bring to a brisk simmer 1–2 minutes. Stir the arrowroot slurry to recombine, then drizzle it into the bubbling sauce, stirring constantly, until glossy and slightly thick (about 30–60 seconds).
Return beef (and any juices) to the pan; toss 30–60 seconds to coat and heat through. Kill the heat, fold in scallion greens. Taste and adjust—more aminos for salt, a splash of vinegar for brightness, or a pinch more coconut sugar if you want sweeter.
Spoon over cauliflower rice or broccoli. Garnish with sesame seeds if using.
Recipes
by Alex Wittenberg
on Sep 26 2025
Filling
Prep time: 20 min • Cook time: 30 min • Yield: 1 pie
Ingredients
1 ¾ cups pumpkin puree-- equivalent to a 15 oz can
⅔ cups raw walnut halves
⅓ cup raw or roasted unsalted cashews
3 eggs
¼ cup honey
⅓ cup maple syrup
1 cup water
1 scoop Unflavored Collagen Peptides
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon cinnamon
¼ teaspoon salt
Directions
Preheat the oven to 350 degrees (if you're making your pie right after the making the crust, just reduce the temperature).
Place cashews and walnuts in your food processor or blender and pulse until finely ground. Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well). It is very important to blend until completely smooth, otherwise your custard will be watery.
Add the rest of the ingredients and blend until combined.
Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch). Spread the top out evenly with a spatula.
Bake for 40 minutes. Allow pie to cool completely before serving.
Pie Crust
Prep time: 15 min • Cook time: 15-20 min
Ingredients
2 ½ cups almond meal
½ teaspoon salt
½ teaspoon baking soda
½ cup coconut oil, melted
2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 325 degrees.
In a medium sized bowl, combine dry ingredients.
In a small bowl, combine wet ingredients.
Stir wet ingredients into dry.
Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden.
Remove from oven to cool.
Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.
Recipes
by Krystle Drake
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 Krystle Drake
on Sep 26 2025
Ditch the sodium-packed instant ramen packets and create a nourishing bowl of real ramen using fresh ingredients and Dr. Kellyann's New Beef Ramen Bone Broth. This protein-rich, collagen-packed recipe transforms comfort food into a healthy meal that actually supports your health & wellness goals.
Recipes
by Kellyann Petrucci
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
