Recipes
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
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!
Recipes
Dark Chocolate Almond Butter Cups
by Dr. Kellyann
on Feb 06 2026
Valentine treats don’t have to be a sugar overload to feel indulgent. With a few smart upgrades, you can turn a classic chocolate bite into something that actually supports your body. By adding bone broth protein directly into melted dark chocolate, this recipe boosts collagen and protein — helping make your sweet treat more satisfying and balanced instead of a quick sugar spike. It’s a simple way to enjoy something sweet while still honoring your health goals — because treats should feel good during and after you eat them.
Recipes
by Dr. Kellyann
on Jan 29 2026
This Beauty Sleep Mocktail is your new nightly ritual for winding down while supporting glowing skin from the inside out. Thoughtfully layered with calming botanicals, minerals, and collagen, it’s designed to help your body relax, recover, and restore overnight.
Chamomile tea sets the soothing foundation, while tart cherry juice naturally supports melatonin production for better sleep quality. Magnesium helps relax muscles and calm the nervous system, and collagen-infused ice cubes made with my Lemon Sips deliver beauty-boosting amino acids that support skin elasticity and hydration.
Finished with sparkling water for a refreshing fizz, this mocktail feels indulgent — yet works behind the scenes to support deeper sleep and brighter mornings.
Ingredients:
8 oz. Chamomile tea
1 scoop Dr. Kellyann;s Lemon Sips - Lemon Ice or Strawberry Lemonade
½ C. Tart cherry juice
2 tsp. Magnesium powder
Sparkling water
Directions:
Blend 1 scoop of Dr. Kellyann's Lemon Sips in chamomile tea. Once dissolved, pour the tea mixture into ice molds (we used heart-shaped molds). Freeze overnight or until it is frozen. Remove cubes from freezer. Pour cherry juice into a glass and blend magnesium.
Recipes
Honey Sriracha Chicken Meatballs
by Dr. Kellyann
on Jan 29 2026
These honey sriracha chicken meatballs are packed with protein and bone broth for gut support. A sweet-heat, easy dinner the whole family loves.
Recipes
by Dr. Kellyann
on Jan 22 2026
Serves: 6 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
1Tbsp. ghee
1 Lb. ground bison (or meat of choice)
1 C. sweet potato, diced
1 small red onion, diced
3 medium carrots, peeled & chopped
1 stalk of celery, sliced
1/4 tsp. cumin
3 Tbsp. chili powder
1Tbsp. basil
1 Tbsp. oregano
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. sea salt
1/8 tsp. cinnamon (a pinch)
4 oz. Dr. Kellyann Beef Bone Broth (1 packet)
4 oz. Dr. Kellyann Sriracha Beef Bone Broth (1 packet) or another packet of Beef Bone Broth
1 14.5 oz can of fire-roasted diced tomatoes
Optional Garnish: avocado, jalapeno, cilantro
Directions:
Melt ghee in a medium pot over medium heat.
Add veggies and seasonings, then sauté for 2-3 minutes until the veggies begin to sweat.
Add the meat and sauté for another 3-4 minutes, until it begins to brown.
Add tomatoes and bone broth, then cover to simmer 25-30 minutes until veggies are soft and the meat is fully cooked.
Remove from the heat, then ladle the chili into a bowl.
Top with fix-ins of choice, like avocado, cilantro, and jalapeño, for extra heat, if desired. Enjoy!
Recipes
by Dr. Kellyann
on Jan 22 2026
Serves: 4 Prep time: 15 minutes Cook time: 40 minutes
Ingredients:
1Tbsp. ghee or butter
2 TBS olive oil
2 medium white sweet potatoes, thinly sliced
1 Lb. ground chicken
1 packet Dr. Kellyann's Sriracha Chicken Bone Broth
1 Tbsp. coconut aminos
½ Tbsp. Frank’s Red Hot Sauce (or Primal Kitchen Mild Buffalo Sauce for a less spicy version)
1Tbsp. pepperoncini juice
2 Tbsp. sweet paprika
½ tsp. sea salt
½ tsp. black pepper
½ tsp. oregano
2 Tbsp. coconut cream
Garnish:
Guacamole
Pico de Gallo
Green onions
Pepperoncini peppers
Tessemae’s Creamy Ranch Dressing or Primal Kitchen No-Dairy Ranch Dressing
Cilantro
Directions:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash and dry the potatoes. Leave the skin on and slice into ¼-inch rounds. Add potatoes to the baking sheet and drizzle with olive oil. Arrange potato slices in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, turning once halfway through. Watch closely toward the end of cooking and remove any slices that are browning too quickly to prevent burning.
Remove from oven and allow it to cool, optional to lightly season with sea salt. Heat oil and butter in a skillet over medium heat. Add chicken, seasonings, and Dr. Kellyann's Sriracha Chicken Bone Broth powder, then sauté 2-3 minutes. Add coconut aminos, hot sauce, coconut cream, and pepperoncini juice, then sauté until chicken is fully cooked, about 15-20 minutes.
Layer potato slices onto a plate, sprinkle with buffalo chicken, and begin to incorporate fix-ins, like Pico de Gallo, guac, pepperoncini peppers, cilantro, green onion, and drizzle with Tessemae’s Creamy Ranch dressing.
Recipes
by Dr. Kellyann
on Jan 22 2026
Serves: 4 Prep time: 15 minutes Cook time: 25 minutes
Ingredients:
2 Tbsp. ghee
1 small yellow onion, diced
2 medium carrots, shaved and sliced
1 lime, juice, and zest
2 slices of ginger (1-inch thick)
4 3-inch sticks of lemongrass
8 oz Dr. Kellyann's Thai Lemongrass Bone Broth (1 packet)
1 5.4oz can coconut cream
1/2 C. cremini mushrooms, sliced
1 small red pepper, sliced
2 Tbsp. coconut aminos
Thai basil, for garnish
Directions:
Melt ghee in a pot over medium heat. Add onions, carrots, lime juice and zest, ginger, and lemongrass, then stir until combined (about 2-4 minutes). Add Dr. Kellyann's Thai Lemongrass Bone Broth and coconut cream, then mix well and simmer for about 8-10 minutes to allow the flavors to combine. Add mushrooms, red pepper, and coconut aminos, mix, and simmer for 8-10 minutes, until the mushrooms are soft. Remove from the heat and use a spoon to remove slices of ginger and lemongrass.
Serve topped with fresh basil and over cauliflower rice or jasmine rice (optional)
Recipes
by Dr. Kellyann
on Jan 22 2026
Prep time: 15 minutes Cook time: 35 minutes Serves: 6
1 Tbsp. ghee or butter
2 tbsp. olive oil
1 small yellow onion, diced
3 cloves garlic, chopped
2 Lbs. cremini mushrooms
½ tsp. sea salt
¼ tsp. black pepper
1 tsp. dill, dried
2 Tbsp. sweet paprika
1 tsp. coconut aminos
1 5.4oz can coconut cream
8 C. Dr. Kellyann's Homestyle Mushroom Bone Broth (2 packets)
1 Tbsp. dill, freshly chopped
1 lemon, juice
Directions:
Melt butter and oil in a pot over medium heat. Add onions, garlic, and mushrooms, and sauté until fragrant (about 2-4 minutes). Add spices (sea salt, black pepper, dill, paprika) and sauté for 2-4 minutes, until the mushrooms begin to soften and are well-coated. Add coconut aminos, Dr. Kellyann's Homestyle Mushroom Bone Broth, and coconut cream, then mix until well combined. Allow to simmer for about 30 minutes until mushrooms are soft. Stir in dill and lemon juice. Serve and enjoy!
