Recipes

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Recipes

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

Penicillin Soup: The Italian Grandmother Recipe for Cold Season

by Dr. Kellyann on Oct 17 2025

Penicillin soup is the traditional sick-day recipe that Italian and Jewish grandmothers have been making for generations when someone in the family comes down with a cold. The name reflects the generations-old recognition that a warm, nourishing bowl of chicken soup provides meaningful comfort during cold and flu season, though the soup is not a treatment or substitute for medical care. The Dr. Kellyann version builds on Bone Broth Classic Chicken as the base, delivering the same warming comfort with the protein and amino acids that bone broth provides. After two decades of clinical practice, Dr. Kellyann observed that the traditional sick-day comfort food wisdom passed down through generations aligns with what modern nutritional thinking suggests: warm liquid supports hydration during illness, protein supports general daily function, and the ritual of a warm bowl of soup provides psychological comfort during the physical discomfort of being sick. This recipe honors that tradition with a quality bone broth base. What Makes a Penicillin Soup The traditional penicillin soup is a chicken-forward broth with simple vegetables, soft noodles or rice, and herbs that create the warming comfort the recipe is known for. Different cultures have slightly different versions, with Italian variations typically including small pasta and Jewish variations typically including egg noodles or matzo balls. The common thread across all versions: a quality chicken broth base, tender vegetables, soft starch, and gentle seasoning that fits the compromised appetite of someone fighting a cold. The Dr. Kellyann Penicillin Soup Recipe Ingredients (Serves 4 to 6) 8 cups Bone Broth Classic Chicken (two 32-ounce pouches). 2 tablespoons olive oil. 1 medium yellow onion, diced. 3 medium carrots, diced. 3 celery stalks, diced. 4 cloves garlic, minced. 2 bay leaves. 1 teaspoon dried thyme. 1 pound cooked shredded chicken (rotisserie works well). 1 cup small pasta (ditalini, orzo, or pastina). 2 cups baby spinach. Juice of 1 lemon. Fresh parsley for serving. Quality sea salt and freshly ground black pepper to taste. Method Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6 to 8 minutes until vegetables soften. Add garlic and cook for another 30 seconds until fragrant. Pour in Bone Broth Classic Chicken. Add bay leaves and thyme. Bring to a gentle simmer. Add pasta and cook according to package direction (typically 8 to 10 minutes). In the final 3 minutes of cooking, add the shredded chicken to warm through and the baby spinach to wilt. Remove from heat and remove bay leaves. Stir in fresh lemon juice. Season with salt and pepper to taste. Serve topped with fresh parsley. Why Bone Broth Works for the Base Bone Broth Classic Chicken delivers a more concentrated protein and nutritional profile than typical commercial chicken broth. Research indexed in NIH's PubMed database has explored the role of warm nourishing broths in supporting daily nutritional patterns, with findings generally supportive of warm broth-based preparations for daily consumption. For sick-day recipes specifically, the quality of the broth base affects the overall nourishment the soup provides. The Cleveland Clinic has covered warm liquid consumption during illness in the broader wellness literature. Hydration Support During Illness Hydration adequacy becomes particularly important during cold and flu windows when fever, reduced appetite, and compromised fluid intake can produce dehydration. The warm liquid of penicillin soup supports hydration alongside the broader daily fluid intake. Lemon Sips provides an additional sugar-free flavored hydration option that supports daily fluid intake during cold and flu season when plain water becomes less appealing. The Harvard T.H. Chan School of Public Health Nutrition Source has covered hydration during illness in the broader dietary guidance. Variations Gluten-Free Version Substitute 1 cup cooked rice for the pasta. Add the rice in the final 5 minutes of cooking to warm through rather than cooking it in the soup itself. This produces a lighter version that works for women with gluten sensitivity or celiac disease. Low-Carb Version Substitute 2 cups riced cauliflower for the pasta. Add in the final 3 to 4 minutes of cooking. This produces a version that fits ketogenic or low-carbohydrate eating patterns. Jewish-Style Version Substitute 1 cup wide egg noodles for the small pasta. Serve with matzo balls on the side for the traditional Jewish-style preparation. Storage and Reheating The soup stores well in airtight containers in the refrigerator for 4 to 5 days. For longer storage, freeze in individual portions for up to 3 months. If storing with pasta, the pasta will absorb liquid and soften further over time. For meal prep, consider cooking the pasta separately and adding to individual portions when serving to maintain texture. Reheat gently on the stovetop with an additional splash of Bone Broth Classic Chicken to restore the original consistency. Avoid boiling vigorously, which can toughen the chicken and overcook the vegetables. A Supportive Comfort Food, Not a Treatment Penicillin soup provides warm comfort and nutritional support during cold and flu season but is not a treatment for illness. The soup supports hydration and daily nutritional intake during the window when illness compromises normal eating patterns. For women experiencing cold or flu symptoms, this soup fits alongside the broader wellness practices (rest, hydration, appropriate medical care when symptoms warrant) rather than replacing any of them. The full Bone Broth collection provides variety for daily bone broth practice beyond specific sick-day recipes. Daily Collagen Peptides Unflavored alongside daily bone broth practice supports the broader nutritional foundation for daily wellness through cold and flu season. Dr. Kellyann's guide on bone broth benefits covers the broader daily practice framework. When to See a Doctor Cold and flu symptoms warranting medical evaluation include high fever (over 103 degrees), difficulty breathing, severe or persistent headache, symptoms lasting significantly beyond expected timeframes, dehydration signs, or symptoms unusual for your typical illness pattern. The soup is comfort food during illness; it does not replace medical evaluation when symptoms warrant care. Frequently Asked Questions Why is it called penicillin soup? The name reflects the generations-old recognition from Italian and Jewish grandmothers that a warm, nourishing bowl of chicken soup provides meaningful comfort during cold and flu season. The name is affectionate tradition rather than a claim that the soup acts as a medication. Chicken soup is comfort food that supports hydration and daily nutritional intake during illness; it is not a treatment for cold or flu and does not replace medical care when symptoms warrant it. For broader daily bone broth practice, Dr. Kellyann's [bone broth benefits guide](https://drkellyann.com/blogs/news/bone-broth-benefits) covers the overall framework. Can I make penicillin soup with Bone Broth Classic Chicken? Yes, Bone Broth Classic Chicken is the recommended base for penicillin soup. Two 32-ounce pouches (8 cups) serves as the broth foundation for a 4 to 6 serving pot. The concentrated protein and nutritional profile of real bone broth delivers more nourishment than typical commercial chicken broth. Combined with cooked shredded chicken, vegetables, pasta, and herbs, the finished soup delivers the traditional comfort food experience with a quality broth base. How long does penicillin soup last in the fridge? Penicillin soup stores well in airtight containers in the refrigerator for 4 to 5 days. For longer storage, freeze in individual portions for up to 3 months. If storing with pasta, the pasta will absorb liquid and soften further over time. For meal prep, consider cooking the pasta separately and adding to individual portions when serving to maintain texture. Is Bone Broth Classic Chicken soup good when you have a cold? Bone Broth Classic Chicken soup provides warm comfort, hydration support, and daily nutritional intake during cold and flu season. The warm liquid helps support hydration when illness compromises normal fluid intake. The protein and amino acids contribute to daily nutritional adequacy. It is comfort food that supports the body during illness; it is not a treatment or substitute for medical care when symptoms warrant evaluation.

Recipes

Mongolian Beef

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

Paleo Pumpkin Pie

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

Pepper Steak Stir Fry

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.)

#Main Dishes

Recipes

Beef Ramen Bowl

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

Vietnamese Pho Bowl

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

3-Ingredient Pumpkin Soup

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 2 packets of Collagen Coffee or 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 prepared Collagen 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

Strawberry Protein Smoothie

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

Chocolate Avocado Smoothie

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

Salted Caramel Smoothie

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.