Recipes
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!
Recipes
by Krystle Drake
on Apr 17 2026
If you love a bold, savory Bloody Mary… you’re going to flip for this.
We took everything you crave about that classic brunch drink—rich tomato flavor, a little spice, that tangy kick—and turned it into a creamy, scoopable dip that actually nourishes your body. This Bloody Mary Dip is packed with lycopene-rich tomatoes for antioxidant support and a powerful protein boost from my Tuscan Tomato Bone Broth and cottage cheese!
It’s the kind of snack that feels indulgent, but secretly supports your gut, your skin, and your energy. Perfect for brunch boards, afternoon cravings, or anytime you want something savory and satisfying without the crash.
Ingredients:
1 cup cottage cheese
4 sun-dried tomatoes
2 tbsp Dr. Kellyann Tuscan Tomato Bone Broth Powder
½ tsp Caribbean Jerk (or Cajun) seasoning
1 tbsp tomato paste
Juice of 1 lemon
Optional Garnish + Dippers:
Olive oil
Green onions
Gluten-free crackers
Celery sticks
Carrot sticks
Directions:
Add cottage cheese, sun-dried tomatoes, bone broth powder, seasoning, tomato paste, and lemon juice to a blender or food processor.
Blend until smooth and creamy (about 1–2 minutes).
Transfer to a bowl. Drizzle with olive oil, top with green onions, and a sprinkle of seasoning. Serve with your favorite dippers and enjoy!
Recipes
Shakshuka: The Best Bone Broth Poached Egg Recipe
by Kellyann Petrucci
on Apr 07 2026
A rich, gut-nourishing one-pan meal with bone broth-infused tomato sauce and perfectly poached eggs. Ready in under 20 minutes for breakfast, lunch, or dinner.
Recipes
Healthy Carrot Cake Overnight Chia Pudding (High Protein)
by Kellyann Petrucci
on Apr 03 2026
I have to tell you… there’s this little bakery in New York that makes the most incredible gluten-free carrot cake. It’s the kind you think about long after you’ve had it. And every time I have a slice, I wish I could recreate those same cozy flavors in something I can enjoy more often… like a healthy carrot cake breakfast or an easy meal prep snack.
So I started playing in the kitchen and this is what came out of it. This carrot cake chia pudding has everything you love about the classic dessert warm cinnamon, nutmeg, a little sweetness, that soft, satisfying texture but in a high-protein, gut-friendly recipe you can keep in your fridge all week. The chia seeds bring natural fiber, the shredded carrots give it that real carrot cake feel, and my Vanilla Bone Broth Protein Powder adds a clean boost of protein to help keep you full. And the creamy cottage cheese “frosting” on top? That’s what takes it over the edge.
It’s simple, it’s cozy, and it’s the kind of healthy carrot cake recipe you’ll come back to again and again.
Ingredients:
1 C. Chia seeds2 Tbsp. shredded coconut1 C. carrot, shredded1 tsp. cinnamon¼ tsp. nutmeg¼ C. walnuts, chopped½ C. raisins1 scoop Dr. Kellyann Vanilla Bone Broth Protein Powder4 C. cashew milk (or milk of choice)2 Tbsp. honey
Cottage Cheese Protein Frosting:1 C. cottage cheese½ scoop Dr. Kellyann Vanilla Bone Broth Protein Powder
In a mixing bowl, combine chia seeds, coconut, carrot, cinnamon, nutmeg, walnuts, raisins, and Dr. Kellyann Vanilla Bone Broth Protein Powder, then mix until well combined.In each mason jar, add 1 cup of chia mixture. Pour 1 C milk into each jar and stir to combine. Place the lid on the mason jars and place them in the fridge overnight.
Before serving, prepare the frosting by blending cottage cheese and Dr. Kellyann Vanilla Bone Broth Protein Powder until smooth (about 1 minute).
Remove mason jars from fridge and top with a scoop of cottage cheese frosting.
Garnish with a drizzle of honey, a sprinkle of shredded coconut, and a pinch of cinnamon.
Recipes
Roasted Rosemary Cauliflower Risotto
by Krystle Drake
on Mar 31 2026
If you're craving something warm and satisfying without the heaviness of traditional risotto, this Cauliflower Risotto is exactly what you need.
Swapping out starchy Arborio rice for cauliflower keeps things light and low-carb while still delivering that cozy, creamy texture you love. Cauliflower is also a great source of fiber and is generally easier on digestion than refined grains, making this a feel-good meal from the inside out.
And my Roasted Rosemary Bone Broth bringing deep, savory flavor along with gut-healthy, protein-packed, collagen benefits, every bite works as hard as it tastes good. This is the kind of dish that feels indulgent but leaves you feeling your best.
Ingredients:
1 TBS ghee
2 cloves garlic, chopped
1 shallot, thinly sliced
½ C cremini mushrooms, sliced
½ tsp sea salt
½ tsp black pepper
1 TBS thyme, chopped
1 TBS oregano, chopped
1 TBS Dr. Kellyann Roasted Rosemary Bone Broth Powder
1 LB cauliflower rice
½ C Dr. Kellyann Roasted Rosemary Bone Broth
¼ C coconut cream
1/3 C Manchego cheese
Directions:
Melt ghee in a pot over medium heat.
Add garlic, shallots, mushrooms, sea salt, black pepper, thyme, oregano, and Dr. Kellyann Roasted Rosemary Bone Broth Powder, and sauté for 1-2 minutes, until fragrant.
Add cauliflower rice and sauté for another 2 minutes.
Add Dr. Kellyann Roasted Rosemary Bone Broth, coconut cream, and cheese, then stir to combine.
Reduce the heat to a simmer and cover.
Cook for 15-20 minutes, stirring halfway through, until the cauliflower has softened and the flavors have combined.
Remove from the stove and serve garnished with extra cheese and fresh thyme.
Recipes
Sriracha Bone Broth Deviled Eggs
by Kellyann Petrucci
on Mar 31 2026
Deviled eggs are one of those timeless snacks that always seem to disappear first and this version brings a bold, flavorful twist to the classic. These sriracha deviled eggs combine creamy avocado mayonnaise, a kick of sriracha, and the savory richness of uncured bacon for the perfect balance of heat, creaminess and crunch.
The filling gets an extra boost of flavor and nourishment with my Bone Broth, adding depth while also providing collagen and amino acids that support gut health and overall wellness. Finished with a dusting of paprika and fresh green onion, these deviled eggs are simple to make but packed with flavor.
They’re perfect for gatherings, meal prep, or anytime you want a high-protein snack with a little spice.
Serves: 3
Ingredients:
6 eggs
1 packet Dr. Kellyann's Bone Broth (any flavor)
¼ cup avocado mayonnaise
1 piece uncured bacon
Sriracha sauce for garnish
Smoked paprika for garnish
Chopped green onion for garnish
Directions:
Bring a pot of water to a boil. Carefully add the eggs and cook for 10 minutes. Transfer the eggs to cool, then peel once they’re comfortable to handle.
While the eggs are cooking, place the bacon in a skillet over medium heat and cook until crispy. Transfer to a paper-towel-lined plate to drain, then chop into small pieces.
Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a small bowl.
Add the avocado mayonnaise and Dr. Kellyann's Bone Broth to the yolks. Mash everything together with a fork until the mixture is smooth and creamy.
Transfer the filling to a piping bag. Snip the corner and pipe the mixture evenly into the egg white halves. You can also spoon the filling in if preferred.
Finish by garnishing with a sprinkle of chopped bacon, green onions, sriracha sauce and smoked paprika for extra flavor and crunch.
Recipes
Strawberry Lemon Basil Smoothie
by Kellyann Petrucci
on Mar 31 2026
Bright, refreshing, and packed with vibrant flavor. This Strawberry Lemon Bail Smoothie is the perfect blend of sweet and herbal. Fresh strawberries and basil create a naturally refreshing combination, while the Strawberry Lemonade Lemon Sips add a burst of tangy flavor and nourishing support.
Blended with creamy almond milk and ice, this smoothie is light, hydrating, and perfect for an afternoon pick-me-up. It’s a simple way to enjoy fresh, feel-good ingredients in every sip.
Serves: 1 Total Time: 5 minutes
Ingredients:
1 cup almond milk
1 cup ice
2 scoops Dr. Kellyann's Strawberry Lemonade Lemon Sips
½ cup strawberries, green tops removed and cut in half
4 fresh basil leaves
1/2 banana (optional)
Directions:
In a blender, combine the almond milk, ice, strawberries, Dr. Kellyann's Strawberry Lemonade Lemon Sips and fresh basil leaves. Blend until smooth and lightly frothy.
Recipes
by Kellyann Petrucci
on Mar 31 2026
This recipe comes straight from my 21 Day Bone Broth Diet Book, and it has always been one of my personal favorites. There is something about the combination of tender seafood, fire-roasted tomatoes, and fresh vegetables simmering together that just feels like a little taste of the Mediterranean coast.
Recipes
by Dr. Kellyann
on Mar 30 2026
An egg-cellent Easter treat! Everyone’s favorite sugary, fluffy Easter treat can be made just as delicious with healthy ingredients. We skip the artificial chemical-drenched marshmallows of our youth and use gelatin. And since these are homemade, you can use real vanilla, not some imitation flavor. Adding toasted coconut makes it even tastier and cuts out the harmful trans fats in the marshmallows' hydrogenation process.
Prep time: 20 min active; 6 hours inactive • Cook time: 30 mins • Yield: One 9- x 13-inch pan or 10 large cutouts using 4-inch cookie cutters
Ingredients
1 cup water, divided into two ½ cups (use a liquid measuring cup)
2 ½ tablespoons grass fed beef powdered gelatin (you can use Knox brand gelatin if you can’t find the grass fed)
1 tablespoon Dr. Kellyann's Collagen Peptides
1 cup honey or maple syrup (use a liquid measuring cup)
¼ teaspoon sea salt
1 teaspoon pure vanilla extract or flavor of your choice, i.e. mint, lemon, orange, etc.
2 cups shredded coconut, toasted and sugar-free, divided
Directions
Line a 9- x 13-inch pan with parchment paper in both directions, leaving extra paper over the edges to use as handles. Evenly cover the bottom of the prepared pan with ¾ cup toasted coconut.
Pour ½ cup water into the bowl of your stand mixer, and add collagen and gelatin powder. Let it sit for at least 10 minutes to soften.
Pour the other ½ cup water into a medium saucepan, add honey/maple syrup, and salt. Insert candy thermometer into saucepan. Bring the mixture to a boil over medium-high heat, and don’t move away from the stove. The mixture can quickly bubble up and foam, and you don’t want it to boil over.
Boil the mixture until it comes to 240º to 242º F. Be precise. This is the soft ball stage, when a drop of syrup dropped into ice water forms a pliable ball. (Unless you’re a seasoned candy maker, I wouldn’t make these without a candy thermometer.) Timing to reach 240º to 242º F can greatly vary based on the size of the pan and the burner. It will mostly likely be between 15 – 25 minutes, but it could take longer.
Using the whip attachment, set mixer to medium speed and slowly pour the syrup into the mixing bowl in a steady stream. When mixed thoroughly with the gelatin mixture, add vanilla or flavoring, and turn mixer to high. Continue to whip until the volume has tripled and you have a fluffy bowl of marshmallow cream. It’s ready when you lift the whip from the mixture and the marshmallow cream holds it shape.
Working quickly before the gelation sets, pour marshmallow cream into the prepared pan. Spread evenly with a rubber spatula or an offset spatula and top with ¾ cup toasted coconut.
Wait 4 to 6 hours until firmly set. Don’t try to rush the process; the marshmallows could turn out soggy or too wet on the inside.
Lift marshmallows out of pan using parchment paper, loosening the parchment from around edges with a sharp knife or scissors. Grease the sharp edge of the cookie cutter and press into the marshmallow through to the bottom. Lift out and place on a parchment lined surface. Continue cutting until you have used up the marshmallows. You will have all the edges left.
Lightly oil your hands, put a 1-to 2-teaspoon-size portion between your palms, and roll into little marshmallow eggs. Roll in toasted coconut to cover.
To cover the cut edges of the cutouts, lightly spray with a fine mist of coconut oil and pat on toasted coconut. Store for 3 to 5 days in a sealed plastic bag or container.
Notes:
Candy making is a practiced art (and never foolproof). If you are precise in the temperature and add the syrup slowly and evenly to the gelatin, you should have success. However, don’t make these on a humid day; they won’t set up properly and they’ll turn out soft and soggy.
The peeps can be made using a piping bag, but unless you have the steady hand and piping skills of a professional baker your peeps may look more like little marshmallow blobs.
Thanks to Jenni Hulet, author of the Urban Poser, for the original marshmallow recipe.
Recipes
by Krystle Drake
on Mar 23 2026
This creamy Low Bloat Soup is roasted, blended, and packed with bone broth and gut-friendly ingredients. Easy to make and perfect for meal prep!
Recipes
by Kellyann Petrucci
on Mar 10 2026
You know those moments when you need something quick, but you still want it to actually do something good for your body? That's exactly why I keep these Lemon Protein Beauty Bites stocked in my fridge at all times. I started making these when I wanted a snack that felt fresh and satisfying without reaching for something processed.
The combination of my Vanilla Bone Broth Protein Powder and my Lemon Ice Lemon Sips gives them this bright, zesty flavor while sneaking in protein and skin-supporting ingredients at the same time. They take just minutes to throw together in a food processor, and once they're rolled in coconut and chilling in the fridge, you've got grab-and-go snacks ready for the whole week. Trust me, once you make a batch you'll always want one on hand.
Prep time: 25 minutes Servings: 12 protein bites
Ingredients:
1 C. cashews
½ C. shredded coconut (divided)
1 scoop Dr. Kellyann Vanilla Bone Broth Powder
1 scoop Dr. Kellyann Lemon Sips Lemon Ice
2 TBSP. maple syrup
1 Lemon, juice & zest
2 TBSP. chia seeds
Directions:
Add cashews, coconut, Dr. Kellyann's Vanilla Bone Broth Powder, and Dr. Kellyann's Lemon Sips Lemon Ice to a food processor and pulse a few times until a flour-like consistency.
Add maple syrup, lemon juice, and zest, then blend until dough-like consistency. Add chia seeds and pulse until well combined.
Scoop out dough and form into 1-inch protein bites, set aside. Roll protein bites in a dish full of coconut flakes until evenly coated.
Store in an airtight container in the fridge to keep firm.
Recipes
by Kellyann Petrucci
on Mar 10 2026
On weekends, I love setting myself up for a strong week ahead — and this Breakfast Skillet is one of my favorite ways to do it. I throw it together Sunday morning, slice it into portions, and just like that, breakfast is handled for the whole week.
Crispy potatoes, colorful peppers, eggs baked right in, turkey bacon on top, and my Roasted Rosemary Thyme Bone Broth Powder coating every single bite with the most incredible savory flavor. It reheats beautifully, keeps you full for hours, and feels like a real meal — because it is. No more scrambling on busy mornings or grabbing something you'll regret later. Just pull this out, reheat, and go.
Serves: 4-6 Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
2 TBSP. beef tallow
1C. red potatoes, diced
½ C. green pepper, diced
½ C. red pepper, diced
½ yellow onion, diced
4 TBSP. Dr. Kellyann's Roasted Rosemary Bone Broth Powder
3 eggs
1 C. turkey bacon, chopped
Cilantro to taste
Directions:
Preheat oven to 375*F.
Melt tallow in a cast-iron over medium heat.
Add the red potatoes and sauté until brown, about 4-6 minutes, stirring gently to prevent burning.
When potatoes begin to brown, add onion and peppers, then stir for 1-2 minutes.
Sprinkle in 2 TBS Dr. Kellyann Roasted Rosemary Thyme Bone Broth powder and stir until vegetables are well coated.
Crack 3 eggs evenly over the vegetables, then place the pan in the oven for 20 minutes, until the eggs are cooked to the desired consistency.
Remove from oven and top with turkey bacon and cilantro.
Recipes
by Kellyann Petrucci
on Mar 10 2026
You know that feeling when St. Patrick's Day rolls around and the Shamrock Shakes start showing up everywhere? I get it — they're fun and festive, but they're also packed with sugar and offer zero nutritional value. This year I wanted to create something that gives you all those cool minty, creamy vibes without the sugar crash. So I whipped up this Mint Chocolate Chip Ice Cream using coconut cream for healthy fats, my Vanilla Bone Broth Protein Powder for a protein boost, and just a touch of honey to sweeten it naturally. It's the St. Patrick's Day treat you can actually feel good about.
Serves: 1.5 – 2 Cups Prep time: 10 minutes Cook time: 35 minutes
Ingredients:
1 5.4 oz can coconut cream
½ C. Nut Pods Almond Coconut French Vanilla Creamer
¼ C. honey
1 scoop Dr. Kellyann Vanilla Bone Broth Protein Powder
1 TBSP. fresh mint, finely chopped
¼ tsp. peppermint extract
1/3 C. chocolate chips
Directions:
Place all ingredients except the chocolate chips into a blender and blend until smooth (about 1-2 minutes).
Pour ingredients into ice cream maker and churn for 25 minutes.
If not using an ice cream maker, you can pour liquid into a freezer-friendly dish and sprinkle chocolate chips. Freeze until firm (about 2.5-3 hours).
Once ice cream reaches a soft-serve texture, remove and serve garnished with chocolate chips and fresh mint, or freeze for a firmer texture.
Recipes
Colcannon (Irish Mashed Potatoes)
by Kellyann Petrucci
on Mar 10 2026
St. Patrick's Day is the perfect excuse to bring a little Irish comfort food to the table — and this year, I wanted to share some recipes that are just as festive but actually good for you.
This Colcannon is one of my favorites. I stirred my Roasted Rosemary Chicken Bone Broth Powder right into the mash and folded in some sauerkraut, and honestly it couldn't be easier. The bone broth supports your gut lining with collagen and amino acids, and the kraut brings the probiotics. Same creamy, satisfying potatoes you love — just a whole lot healthier.
Serves: 6-8 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
2 C. baby yellow potatoes (or 2 C Yukon gold or Russet potatoes, cubed)
1 C. cabbage, thinly sliced
½ yellow onion, chopped
1 leek, chopped
1 C. sauerkraut
2 TBSP. Dr. Kellyann Roasted Rosemary Chicken Bone Broth Powder
1 tsp. sea salt
1/4 tsp. black pepper
4 TBSP. ghee
2 TBSP. parsley
Directions:
In a large pot over the stove, boil 6-8 C of water, or enough to be about 2 inches from the top of the pot.
When boiling, add the potatoes, cabbage, onion, and leek to the water and cook until the potatoes are soft. You should be able to easily pierce the potatoes with a fork (about 15-20 minutes).
Strain everything and place it into a mixing bowl.
Add ghee, seasonings, kraut, and parsley, then mash everything until well combined. For a creamier mixture, blend with an immersion blender until smooth.
Serve garnished with extra parsley and a sprinkle of sea salt.
Recipes
by Kellyann Petrucci
on Mar 10 2026
St. Patrick's Day is the one day a year everyone wants to be a little bit Irish — and nothing celebrates it better than a steaming pot of Corned Beef & Cabbage. But here's what I love about this version: while your family is gathered around the table, you're secretly serving them a meal that's as nourishing as it is festive.
By slow-cooking everything in my Classic Beef Bone Broth, you're infusing this holiday classic with gut-healing amino acids like glutamine — which repairs your intestinal lining — and glycine, which helps reduce inflammation throughout the body. Cabbage brings its own bonus to the party as a natural prebiotic, feeding the good bacteria in your gut microbiome.
So this year, skip the green beer and give your gut something to truly celebrate — a rich, tender, melt-in-your-mouth Corned Beef & Cabbage that tastes like tradition and feels like medicine.
Serves: 6-8 Prep time: 20 minutes Cook time: 3 hours
Ingredients:
3 Lbs. corned beef brisket with seasoning packet
1 C. baby yellow potatoes, halved
4 large carrots, peeled & sliced into 1-inch pieces
1 yellow onion, peeled and sliced
2 TBSP. garlic, chopped
3 C. Dr. Kellyann Classic Beef Bone Broth
1 head of green cabbage, cut into quarters
Directions:
Preheat oven to 325*F. Place veggies in the bottom of the Dutch oven. Lay the beef over the veggies and sprinkle with the seasoning packet and garlic. Pour in Dr. Kellyann Classic Beef Bone Broth and cover with the lid.
Place it in the oven for 2.5 hours until the meat is cooked. For the last 30 minutes, remove from the oven, add the cabbage wedges, then return to the oven.
Once fully cooked, remove from the oven and thinly slice. Serve garnished with fresh parsley and a sprinkle of sea salt.
Recipes
by Kellyann Petrucci
on Mar 02 2026
These French Onion Meatballs take everything you love about traditional French onion soup — the slow-caramelized onions, the savory, herby depth, the melty cheese — and transform it into a hearty, feel-good meal you can actually build your routine around.
Recipes
by Dr. Kellyann
on Feb 17 2026
Made with wild salmon, vibrant vegetables, and my Classic Chicken Bone Broth, this chowder is filled with ingredients known to support a happy gut and overall cognitive wellness. The combination of healthy fats, quality protein, and mineral-rich broth helps fuel your body while keeping you satisfied.
Recipes
by Dr. Kellyann
on Feb 17 2026
Made with rich, collagen-packed bone broth, this soup doesn’t just satisfy your taste buds — it supports glowing skin and a smoother-looking appearance. It’s especially loved by those looking to support areas that appear bumpy or uneven.
Recipes
Pan-Fried Sardines with Greek Lemon Yogurt Sauce
by Dr. Kellyann
on Feb 17 2026
Pan-Fried Sardines are a quick and nutrient-dense snack and are seriously underrated. These are lightly fried in beef tallow and bone broth to achieve a perfectly crispy, golden texture, while also adding nourishing fats that support steady energy and healthy, glowing skin.
Recipes
15 Minute Spicy Red Curry Wonton Soup
by Dr. Kellyann
on Feb 06 2026
Serves: 6 Prep time: 10 minutes Cook time: 15 minutes
Ingredients:
1 Tbsp. ghee
1 Tbsp. ginger, chopped (or ginger paste)
3 cloves garlic, chopped
2 Tbsp. coconut aminos
2 Tbsp. chili paste
3 medium carrots, peeled & sliced
1 red pepper, sliced
1 lime, juice & zest
8 oz, Dr. Kellyann's Ramen Beef Bone Broth (2 packets)
1 5.4oz can coconut cream
1/3 C. green onion, diced
1 C, gluten-free chicken dumplings or wontons (omit for 21 Day Bone Broth Diet)
Bok choy (to taste)
Cilantro (garnish)
Directions:
Melt ghee in a pot over medium heat.
Add ginger, garlic, chili paste, lime juice, and lime zest, and sauté for 1-2 minutes, until fragrant.
Add carrots, pepper, and coconut aminos, and stir to combine.
Add coconut cream and Dr. Kellyann Ramen Beef Bone Broth, then stir until the coconut cream is melted into the soup.
Add green onions and dumplings then stir to combine.
Allow the soup to simmer for 8-10 minutes then stir in Bok choy leaves to your liking and simmer for another 2-4 minutes until leaves soften.
Serve garnished with cilantro and enjoy!
