Recipes
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!
Recipes
by Kellyann Petrucci
on May 18 2026
Serves: 4-6 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
4 C baby yellow potatoes, quartered
1/3 C olive oil
4 TBS red wine vinegar
1 TBS Dijon mustard
2 garlic cloves, chopped
1 lemon, juiced
¼ C parsley, chopped
¼ C dill, chopped
½ tsp sea salt
¼ tsp black pepper
1 TBS Dr. Kellyann's Greek Lemon Chicken Bone Broth powder
½ C red onion, diced
½ small cucumber, diced
½ C cherry tomatoes, halved
⅓ C Kalamata olives, pitted
Directions:
Boil potatoes until tender; you should be able to pierce them easily with a fork (about 15-20 minutes). Drain and allow it to cool.
In the meantime, prepare the dressing by adding olive oil, red wine vinegar, Dijon mustard, garlic, lemon juice, parsley, dill, sea salt, black pepper, and Dr. Kellyann's Greek Lemon Chicken Bone Broth powder to a jar.
Cover the jar with a lid and shake until everything is mixed. It should form a salad dressing consistency. Add more olive oil if needed.
In a mixing bowl, add cooled potatoes, onion, cucumber, olives, and tomatoes, then coat with dressing.
Toss everything until well coated.
Serve, garnished with extra fresh chopped herbs.
Recipes
High-Protein Mexican Street Corn Dip
by Kellyann Petrucci
on May 18 2026
Ingredients:
3 C grilled sweet corn, shaved (about 6 ears)
3 TBS olive oil
½ C red onion, diced
2 cloves garlic, chopped
1 TBS jalapeño, seeds removed & diced
1 TBS chili powder
½ tsp sea salt
1 TBS Dr. Kellyann Mexican Tortilla Bone Broth Powder
1 lime, juiced
½ C Greek yogurt
1 C cottage cheese
2 TBS cilantro, chopped
Directions:
Lightly brush sweet corn with 1 TBS olive oil and grill over medium heat for 1-2 minutes per side, until slightly charred.
Remove from the grill and allow to cool, then shave the sweet corn into a mixing bowl, set aside.
In a skillet over medium heat, add 2 TBS olive oil, onion, garlic, jalapeño, bone broth and seasonings, then sauté for 3-4 minutes, stirring frequently, until the veggies are tender and the onions are translucent.
Remove from the heat and add the corn.
Add lime, Greek yogurt, cottage cheese, and mix until well combined.
Fold in cilantro and serve garnished with extra seasoning, and enjoy with gluten-free tortilla chips, sliced cucumbers, or carrots.
Recipes
by Kellyann Petrucci
on May 18 2026
Serves: 4 Prep time: 25 minutes Cook time: 20 minutes
Marinade:
4 TBS. olive oil
1 lime, juice & zest
1 TBS. oregano
1/2 tsp. sea salt
2 TBS. Dr. Kellyann's Mexican Tortilla Bone Broth Powder
Slaw:
2 C. green cabbage, thinly shredded
1/3 C. cilantro, chopped
1/ 3 C. red onion, thinly sliced
1 TBS. oregano1/2 tsp. sea salt
1 lime, juice & zest
Additional ingredients:
8-10 large shrimp, deveined & shells intact
Gluten-free almond flour tortillas
Avocado
Directions:
Combine all Marinade ingredients into a bowl and mix well. Add shrimp to the marinade and refrigerate for 30 minutes.
In the meantime, prepare the Slaw by combining all ingredients in a mixing bowl and tossing until fully combined. Set aside.
Heat the grill to medium heat (375*F) and coat it with coconut oil. Remove shrimp from the refrigerator and place onto skewers for grilling. Grill shrimp for 2 minutes per side, or until fully cooked. Remove shrimp from the grill and allow them to cool.
Once cooled, remove the shell and begin layering tortillas with slaw and shrimp.
Top with sliced avocado, cilantro, and an extra sprinkle of Dr. Kellyann's Mexican Tortilla Bone Broth Powder.
Recipes
by Kellyann Petrucci
on May 10 2026
Serves: 4-6 Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
1 TBS butter
2 TBS olive oil
1 white onion, diced
2 TBS jalapeno, seeds removed, diced
2 C Roma tomatoes, diced
1 packet Dr. Kellyann Mexican Bone Broth powder
½ tsp sea salt
1 TBS oregano
½ tsp chili powder
4 eggs
1/3 C cilantro, chopped
Optional: Diced jalapeño, avocado for garnish
Directions:
Melt butter and oil in a skillet over medium heat.
Add onion, jalapeño, tomatoes, and seasoning, then sauté for 2 minutes, until the veggies begin to sweat.
Bring to a slow simmer, cover, and cook for 2-4 minutes, stirring halfway, until the tomatoes are soft, have cooked down slightly, and a small amount of broth has formed.
Stir to combine flavors, then make small gaps for the eggs, and gently crack an egg into each opening.
Cover again and allow the eggs to cook (about 5 minutes).
Remove lid and serve garnished with cilantro, jalapeño, and/or avocado.
Recipes
by Kellyann Petrucci
on May 05 2026
This one-pot Chicken Tortilla Soup is a recipe you’re going to want to save. It’s hearty, comforting, packed with protein, and made even better with my NEW Mexican Tortilla Bone Broth, which adds rich flavor plus gut-friendly nourishment. This soup is so flavorful and easy to make. You'll want to save this recipe for your next dinner idea!
Serves: 4-6 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
2TBS. ghee
1LB. ground chicken or chicken breast
1TBS. chili powder
½ tsp. cumin
1TBS. oregano
1/2 tsp. sea salt
1/2 tsp. black pepper
1 red onion, diced
2 cloves garlic, chopped
2 stalks celery, chopped
2 medium carrots, peeled & chopped
1 5.4 oz. can coconut cream
1 14.5 oz. can fire-roasted diced tomatoes
1 13.4 oz can black beans (omit for diet plans)
16 oz. Dr. Kellyann's Mexican Tortilla Bone Broth
1/2 C. shredded sweet corn (omit for diet plans)
Optional garnishes: avocado or guac, Pico de Gallo, Manchego cheese, cilantro, and jalapeño.
Directions:
Melt ghee in a large pot over medium heat, then add ground chicken and cook for 1-2 minutes, stirring.
Add seasonings and sauté another 1-2 minutes.
Add onion, garlic, celery, and carrots, then sauté for another 2 minutes, until the veggies begin to sweat.
Add coconut cream, tomatoes, black beans, and Dr. Kellyann's Mexican Tortilla Bone Broth, then stir until all the flavors combine.
Bring to a slow simmer, then cover and cook for 15 minutes, until the veggies soften and the chicken is fully cooked.
Remove the lid and fold in the sweet corn, if using. Serve garnished with fix-ins of choice and enjoy!
Recipes
Spicy Jalapeño Lemon Sips Margarita
by Kellyann Petrucci
on Apr 28 2026
Serves: 2 Prep time: 5 minutes Cook time: 10 minutes
Ingredients:
1 oz Dr. Kellyann Lemon Ice Lemon Sips Syrup (recipe below)
1 oz fresh lime juice
1 oz fresh lemon juice
3 oz fresh orange juice
3 TBS Tajin
2 TBS honey
Club soda
Dr. Kellyann Lemon Ice Lemon Sips Syrup:
½ C water
1/3 C honey
1 scoop Dr. Kellyann Lemon Ice Lemon Sips
2 slices jalapeño (seeds removed)
Directions:
For the Syrup;
Heat water in a saucepan over medium heat.
Add honey and Dr. Kellyann Lemon Ice Lemon Sips, then whisk until combined and dissolved.
Add two slices of jalapeño and remove from heat; set aside.
For the Spicy Jalapeño Lemon Sips Margarita:
Coat the rims of the glasses with honey and Tajín, then fill them with ice; set aside.
Add lime juice, lemon juice, orange juice, and Dr. Kellyann Lemon Ice Lemon Sips Syrup to a glass. Fill with ice, cover with a margarita shaker, and shake vigorously until well combined.
Use a strainer and pour over ice into rimmed glasses.
Top with a splash of club soda.
Garnish with slices of lemon, lime, and jalapeño.
Recipes
by Krystle Drake
on Apr 27 2026
Some recipes are simple and still manage to feel like exactly what your body needed. This Seaweed Soup is one of them.
It comes together in under 15 minutes, uses a handful of wholesome ingredients, and delivers the kind of deep, mineral-rich nourishment that is hard to find in most meals. Whether you are having it as a light lunch, a starter, or a cozy dinner, this one is going to earn a permanent spot in your rotation.
Serves: 4 Prep time: 5 minutes Cook time: 10 minutes
Ingredients:
1 TBS. ghee2 cloves garlic, chopped1 TBS. ginger, grated1 TBS. miso paste (omit for diet plans)2 C. Dr. Kellyann Classic Chicken Bone Broth2 TBS. dried Wakame seaweed1/4 C. green onion, diced
Directions:
Melt ghee in a pot over medium heat. Add garlic and ginger, then sauté for 1-2 minutes, until fragrant.
Meanwhile, in a separate bowl, combine miso paste and 4 TBS Dr. Kellyann Classic Chicken Bone Broth and whisk until well mixed. Add Dr. Kellyann Classic Chicken Bone Broth and miso to the pot of aromatics, stir to combine.
Stir in seaweed and green onions, then bring to a slow simmer and cover for 6-8 minutes, allowing the seaweed to soften and flavors to combine. Serve immediately and enjoy!
Recipes
by Kellyann Petrucci
on Apr 27 2026
Serves: 6 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
2 TBSP. olive oil
1TBS. butter
2 cloves garlic, chopped
1 small yellow onion, diced
3 carrots, peeled & chopped
3 celery stalks, chopped
1 tsp. sea salt
1/2 tsp. black pepper
1 TBSP, oregano, chopped
T TBSP. thyme, chopped
1 russet potato, peeled & chopped
1 TBSP. tomato paste
1 13.8 oz box crushed tomatoes
1 13.4 oz box cannellini beans
2 C. Dr. Kellyann Tuscan Tomato Bone Broth
1 C. Swiss chard, chopped
1/3 C. Castelvetrano pitted olives
Manchego cheese (optional)
Directions:
Heat oil and butter in a large pot over medium heat.
Add garlic, onion, carrots, celery, sea salt, black pepper, oregano, and thyme, and sauté 1-2 minutes until fragrant.
Add potatoes, tomato paste, crushed tomatoes, beans, and Dr. Kellyann Tuscan Tomato Bone Broth and bring to a simmer.
Cover and simmer for 15 minutes to allow for the flavors to combine and potatoes to soften.
Remove the lid and toss in Swiss chard and olives, stir to combine.
Serve garnished with Manchego cheese.
Recipes
by Kellyann Petrucci
on Apr 27 2026
Sunday dinner in an Italian family is serious business. So I told my dad we had to try the viral Marry Me Chicken… but of course, we had to do it OUR way.Enter: My NEW Tuscan Tomato Bone Broth. It gives you that rich, slow-simmered flavor with collagen, amino acids, and 16g of protein per mug—without needing to cook all day.And yes… Dad gave it his full Sunday dinner approval. This one was served over my favorite gluten-free pasta and finished with extra Manchego and basil. Absolute perfection. Save this recipe for your next cozy dinner night!
Serves: 4-6 Prep time: 15 minutes Cook time: 35 minutes
Ingredients:
2 TBS. olive oil
1 TBS. butter
3-4 chicken breasts
1 tsp. sea salt
½ tsp. black pepper
½ C. yellow onion, diced
3 cloves garlic, chopped
1 C. sundried tomatoes, chopped
1 5.4 oz coconut cream
8 oz. Dr. Kellyann Tuscan Tomato Bone Broth
1 C. Manchego cheese, shredded (omit for diet plans)
1/3 C. basil, chopped
Directions:
Heat oil and butter in a heavy skillet over medium heat.
Season chicken with sea salt and black pepper, then place chicken breasts in the skillet and sear on each side for 5 minutes.
Transfer the chicken breasts to a plate and set aside.
In the same skillet, if needed, add extra olive oil, then add garlic, onion, and sundried tomatoes, and sauté for 1-2 minutes.
Add coconut cream, Dr. Kellyann Tuscan Tomato Bone Broth, and Manchego cheese, then stir to combine.
Bring the sauce to a slow simmer, then gently return the chicken to the sauce and simmer for 12-15 minutes until the chicken is thoroughly cooked. For reference, the internal temperature of a chicken breast should reach 165°F (74°C) at the thickest part.
Turn off the heat and garnish with extra Manchego cheese and basil. Enjoy!
Recipes
by Kellyann Petrucci
on Apr 27 2026
I haven't stopped thinking about this dish since Italy. Fresh tomatoes, garlic, shrimp, herbs... nothing complicated, just incredible flavor. One of those meals that makes you slow down and actually enjoy your food.So I recreated it at home with a little upgrade. Shrimp for lean, easy-to-digest protein. Tomatoes for antioxidants and skin-supporting lycopene. And instead of a basic base, I use my ALL NEW Tuscan Tomato Bone Broth. It adds depth, richness, and collagen-rich amino acids that support your gut, hydration, and recovery.Everything I loved about that dish in Tuscany, just a little more balanced.
Serves: 4-5 Prep time: 15 minutes Cook time: 35 minutes
Ingredients:
1 TBSP. butter
1 TBSP. olive oil
3 shallots, sliced
3 cloves garlic, chopped
1 lemon, juice and zest
1/3 C. sundried tomatoes, chopped
1 6oz. can tomato paste
1 5.4oz can coconut cream
8 oz. Dr. Kellyann Tuscan Tomaoto Bone Broth
1 pound shrimp, peeled and deveined
1/3 C. Italian parsley, chopped
1 C. gluten-free linguine or zoodles
1/3 C Manchego cheese, shredded (optional, omit for diet plans)
Directions:
Melt butter and oil in a pot over medium heat.
Add shallots, garlic, lemon juice, and lemon zest and sauté until onions begin to sweat, about 1-2 minutes.
Add sundried tomatoes, tomato paste, coconut cream, and bone broth and stir to combine.
Add shrimp and cover; simmer for 12-20 minutes to allow flavors to combine and the sauce to thicken.
Remove the lid and add fresh parsley, cheese, and pasta, and toss until well mixed.
Taste and adjust seasoning if needed. Top with chopped parsley and shredded Manchego.
Ciao Bella!
Recipes
Tuscan Tomato Soup with Grilled Cheese
by Kellyann Petrucci
on Apr 23 2026
There are meals that warm you from the inside out, and then there's this one. A bowl of deeply savory Tuscan tomato bone broth soup, thick with roasted garlic and sun-drenched herbs, crowned with a gloriously buttery grilled cheese sandwich made for dipping.
When I started building it on a base of my new Tuscan Tomato Bone Broth, everything changed. That rich, golden collagen broth adds a depth of flavor you simply can't fake, and it turns a quick weeknight dinner into something that genuinely nourishes you, not just fills you up.
The grilled cheese is not an afterthought. Thick-cut sourdough (or your favorite paleo-friendly bread), slathered with ghee or grass-fed butter, pressed until it achieves that deeply golden, almost lacquered crust. The cheese pulls apart into ribbons when you dip it, and the soup clings to every golden edge.
Whether you're making this for a quick lunch, a cozy weeknight dinner, or just because you've had a long day and deserve something extraordinary, this recipe delivers every single time. And the secret, genuinely, is the bone broth. It gives the soup a protein-packed, gut-loving foundation that you can actually feel good about.
For the Soup:
1 packet Dr. Kellyann's Tuscan Tomato Bone Broth
1.5 cups hot water
1 tbsp. tomato paste
1 small yellow onion, diced
4 cloves garlic, minced
1.5 tbsp. olive oil or ghee
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1/4 tsp. smoked paprika
Sea salt and black pepper, to taste
Fresh oregano, to garnish
For the Grilled Cheese:
4 slices sourdough or paleo-friendly bread
3–4 oz. provolone or your favorite melting cheese
1–2 tbsp. ghee or grass-fed butter
1/4 tsp. garlic powder
Pinch of dried Italian herbs
Instructions:
Heat olive oil or ghee in a medium saucepan over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and golden at the edges.
Add the minced garlic and cook for 60 seconds until fragrant. Stir in the tomato paste and cook for another 1 to 2 minutes, letting it caramelize slightly.
Pour in the hot water and whisk in the Dr. Kellyann's Tuscan Tomato Bone Broth packet until fully dissolved. Add the rosemary, thyme, oregano, smoked paprika, and red pepper flakes. Season generously with sea salt and black pepper.
Bring to a gentle simmer and cook for 8 to 10 minutes. For a silky smooth soup, blend with an immersion blender until creamy. Taste and adjust seasoning.
While the soup simmers, spread ghee or butter on the outside of each bread slice. Dust lightly with garlic powder and dried herbs. Layer cheese generously between the slices.
Cook in a skillet over medium-low heat for 3 to 4 minutes per side, pressing gently with a spatula, until deeply golden and the cheese is fully melted. Slice on the diagonal.
Ladle the soup into bowls, place the grilled cheese triangles right on top, and garnish with fresh oregano.
Tip: To keep this fully paleo, use a compliant bread and a dairy-free cheese alternative, or serve the soup on its own as a satisfying paleo meal. The bone broth base makes it plenty filling on its own!
