I never, ever skip my daily dose of bone broth. Hey, I’m not a kid anymore, and my skin needs all the collagen building blocks it can get! Those wrinkles are just waiting to pounce if I neglect this part of my beauty ritual, and I’m not about to give them the chance. I’ve also worked hard to get a glowing gut and the easy weight loss that comes with it—and that’s why I want to make sure my GI tract gets plenty of gelatin from bone broth.

Gelatin soothes and heals the gut, helping its vibrant ecosystem of microbes to thrive. And I can’t forget about my joints, either! I’m into strength training, I love yoga, and I’m always making last-minute dashes through airports towing a heavy suitcase—so I can’t afford to let bad knees or achy hands slow me down. That’s another reason I love bone broth, which is loaded with joint-healing glucosamine and chondroitin.

So needless to say, I go through a lot of bone broth. And here’s the thing: When I include a super-food like bone broth in my diet every day, I don’t want to get bored by the same recipe. Instead, I like to get creative and change things up!

Here are three of my favorite variations on the bone broth theme, from my book, Dr. Kellyann’s Bone Broth Diet.  

Asian Chicken Bone Broth

Prep Time: 5 minutes | Cook Time: 5–10 minutes | Yield: Makes 4 cups (1 quart)

• 4 cups (1 quart) chicken bone broth
• 3" length of lemongrass, cut into 1" pieces
• 1 small clove garlic, smashed
• One handful of shitake mushrooms, sliced
• 2 scallions, white and green parts, cut into 1⁄2" pieces
• Celtic or pink Himalayan salt
• Ground black pepper
• 2 tablespoons coarsely chopped cilantro leaves

Heat the broth in a saucepan over medium heat. Add the lemongrass, garlic, mushrooms, and scallions. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes. Remove and discard the lemongrass and garlic. Season with salt and pepper.

Top with the cilantro.  

Eastern European Beef Bone Broth

Prep Time: 5 minutes | Cook Time: 5–10 minutes | Yield: Makes 4 cups (1 quart)

• 4 cups (1 quart) beef bone broth
• 1 small clove garlic, smashed
• Large handful of shredded cabbage
• 1 rib celery, diced
• 1 bay leaf
• 1 teaspoon dried dill
• 1 peppercorn
• Celtic or pink Himalayan salt

Heat the broth in a saucepan over medium heat. Add the garlic, cabbage, celery, bay leaf, dill, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, just until the vegetables are tender. Remove and discard the bay leaf, garlic, and peppercorn.

Season with salt and serve.  

Italian Beef Bone Broth

Prep Time: 5 minutes  | Cook Time: 5–10 minutes | Yield: Makes 4 cups (1 quart)

• 4 cups (1 quart) beef bone broth
• 1 small clove garlic, smashed
• 1⁄4 cup tomato sauce, sugar-free
• 1⁄4 teaspoon Italian seasoning
• Celtic or pink Himalayan salt
• Ground black pepper
• 6 fresh basil leaves, cut into fine chiffonade ribbons

Heat the broth in a saucepan over medium heat. Add the garlic, tomato sauce, and Italian seasoning. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes. Remove and discard the garlic.

Season with salt and pepper and serve topped with the basil.  

Try all three of these variations yourself, and then try coming up with your own recipes featuring your favorite flavors. Add any seasonings you want, and any non-starchy vegetables… nothing’s off-limits!

No matter what flavors you add, you’ll always get the fat-melting, gut-healing, wrinkle-blasting power of bone broth—Mother Nature’s most powerful prescription for weight loss and anti-aging.

Keep Thinking Big & Living Bold!