Recipes
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
Salted Caramel Pumpkin Mug Cake
by Dr. Kellyann
on Oct 20 2025
Serves: 1 Total Time: 7 minutes (5 minute prep time, 1.5 minute cook time)
Ingredients:
⅓ cup pure pumpkin puree
1 large pasture-raised egg
3 tbsp almond flour
1 scoop Dr. Kellyann’s Salted Caramel Bone Broth Protein Powder
½ tsp baking powder
¼ tsp pumpkin pie spice
¼ cup unsweetened almond milk, more if needed for consistency
Toppings:
Coconut whipped cream
Pumpkin spice
Directions:
In a small bowl, whisk together the pumpkin purée and egg until smooth. Add in all of the following ingredients, whisking until evenly combined. The batter should be thick but not dry, add in additional almond milk if needed.
Place in the microwave on high for 75-90 seconds, or until the top of the cake is springy and fluffy.
Serve as is, or top off with some coconut whipped cream and extra pumpkin spice.
Recipes
Roasted Rosemary Pumpkin Seeds
by Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 Dr. Kellyann
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 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
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 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
Salted Caramel Pumpkin Spice Latte
by Dr. Kellyann
on Sep 19 2025
Serves: 2 Total Time: 10 minutes (10 minute prep time)
Ingredients:
Salted Caramel Pumpkin Spice Latte:
¼ cup pure pumpkin puree
1 scoop Dr. Kellyann’s Salted Caramel Bone Broth Protein
2 cups unsweetened almond milk
½ tsp pumpkin pie spice
1 cup strongly brewed coffee
To Serve:
Coconut whipped cream
Extra pumpkin spice
Directions:
In a small saucepan over medium heat, warm the almond milk and pumpkin puree until steamy but not boiling.
Whisk in Dr. Kellyann’s Salted Caramel Bone Broth Protein powder and pumpkin spice until fully dissolved and smooth.
Divide the coffee amongst two mugs, and pour the whisked pumpkin mix evenly over each. Finish off each mug to serve with a dollop of whipped coconut cream, and a sprinkle of pumpkin spice.
Recipes
7 Slimming Smoothies Using Bone Broth Protein
by Dr. Kellyann
on Sep 18 2025
My 7-day Smoothie Meal Plan. Each one is quick to blend, loaded with flavor, and powered by my Bone Broth Protein to help you feel stronger, lighter, and more energized. All you need to do is just replace one of these smoothies with a meal each day!
Recipes
by Dr. Kellyann
on Sep 18 2025
Serves: 1
Ingredients:
½ cup frozen strawberries
½ cup frozen raspberries
½ cup frozen cauliflower florets
1 scoop Dr. Kellyann Vanilla Bone Broth Protein
1 cup filtered water
Toppings:
Hemp Hearts
Directions:
Blend all ingredients until smooth and top to finish with some freshly diced strawberry.
Recipes
by Dr. Kellyann
on Sep 18 2025
Serves: 1
Ingredients:
½ fresh avocado
1 cup frozen cauliflower florets
1 heaped tbsp coconut yogurt
1 scoop Dr. Kellyann Chocolate Bone Broth Protein
1 cup filtered water
Toppings:
Raw cacao nibs
Directions:
Blend all ingredients until smooth and top to finish with raw cacao nibs.
Recipes
by Dr. Kellyann
on Sep 18 2025
Serves: 1
Ingredients:
1 cup frozen cauliflower florets
1 scoop Dr. Kellyann Salted Caramel Bone Broth Protein
1 tbsp almond butter
1" ginger knob, peeled
1 tbsp hemp hearts or flaxseeds
1 cup filtered water
Toppings:
Hemp hearts
Directions:
Blend all ingredients until smooth and top to finish with a sprinkle of hemp hearts.
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
by Dr. Kellyann
on Sep 15 2025
Ingredients:
1 cup frozen wild blueberries
½ cup fresh blackberries
½ cup frozen cauliflower florets
1 heaped tbsp coconut yogurt
1 scoop Dr. Kellyann Vanilla Bone Broth Protein
1 cup filtered water
Directions:
Blend all ingredients until smooth.
Recipes
by Dr. Kellyann
on Sep 15 2025
Ingredients:
1 small frozen cucumber
1 fresh kiwi, with skin on
1 large handful arugula
1” ginger knob, peeled
1 scoop Dr. Kellyann Vanilla Bone Broth Protein
1 cup filtered water
Directions:
Blend all ingredients until smooth and enjoy!
Recipes
Mango & Papaya Protein Smoothie
by Dr. Kellyann
on Sep 15 2025
Ingredients:
½ cup frozen mango
½ cup fresh papaya
½ fresh orange
1 heaping tbsp. coconut yogurt
1 scoop Dr. Kellyann Vanilla Bone Broth Protein
1 cup filtered water
Toppings:
Fresh papaya, finely diced
Directions:
Blend all ingredients until smooth and top to finish with some extra freshly diced papaya.
