Recipes
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!
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.
