collagen peptides

Paleo Almond Joy Protein Bites

⅔ cup shredded coconut, unsweetened

almond flour

almond butter (or nut butter of choice)

maple syrup

½ tsp. pure vanilla extract

almonds

chocolate chips chocolate bar (dairy-free, if needed)

water (more if needed)

In a bowl, combine all of the ingredients except for the water.

Mix well with hands until the dough comes together. 

Add water ½ tsp. at a time if needed in order for the dough to come together. This will depend on the consistency of the almond butter used. 

Once the dough comes together, roll into 16 small balls. 

Optional step – Drizzle each ball with a little melted chocolate and sprinkle with coconut flakes.

These are so good! I have made several batches over the past few weeks and am so glad I did. Was able to send a batch to my daughter who is a NY RN and in the throes of battling COVID19. She loves them too! Thank you 😊

I am so happy I found your site! Thank you for sharing such great recipes! I have tried a total of 4  and each one has worked out perfectly! These are delicious! Mine actually resemble your picture! I feel accomplished. I did leave out the collagen without any issues. Also a touch less almond butter because I normally have weird issues when baking with it (Maranatha Creamy Natural). The dough came together perfectly and I can definitely add the full amount in my next batch! Both my boys (3 &amp; 7) enjoyed their sweet treat! Thanks again!

So wonderful-had to add water to make them into balls. Delicious!!

Vital Proteins Collagen Peptides Chocolate Peanut Butter Banana Shake [made with PB powder]

Vital Proteins Collagen Peptides

scoop Naked PB powder

tsp peanut butter

banana

vanilla

tsp unsweetened cocoa powder

4-5 Unsweetened Almond Milk Ice cubes

Ice cubes

Add all ingredients into your blendtec and blend until smooth. 

https://www.youtube.com/watch?v=eTfDnci83KA

The new version of a collagen shake that ensires you get all the benefit and the oerfect taste!

Vital Proteins Collagen Peptides chocolate peabut butter shake [low far, high in collagen]

This collagen drink recipe for skin, hair, nails, and leaky gut is gluten free and paleo.

Collagen Drink for Skin, Hair, Nails, and Leaky Gut

C. Frozen Blueberries

Avocado

Tbsp Hemp Seeds

Tbsp Almond Butter (unsweetened)

Lemon

Scoops Pasture-Raised Collagen Peptides (use code KAYLA10 for 10% Off)

Unsweetened Almond Milk or Water, to taste (any type of milk

Capsule Bone Marrow

Add all ingredients to a blender and blend until smooth.

ENJOY!

An issue I’ve always had with nachos is that they never seem to have enough of them covered in all the toppings. Enter: trash can nachos. The nachos that are layered with all the good stuff – tender, braised short ribs, creamy jalapeño queso, and freshies like avocado, pickled onion, scallion and Greek yogurt – so you get a little bit of everything in every bite. Every bite = the perfect bite? That’s elite eating.

Chorizo-Spiced Short Rib Trash Can Nachos with Jalapeno Queso

tbsp canola oil (cold/expeller pressed, organic)

1.25 lb boneless beef short ribs

tbsp ancho chili powder

paprika

tsp cumin

coriander

salt

½ tsp black pepper

cinnamon

clove

garlic

chipotle pepper

beef bone broth

15 oz can pinto beans (drained and rinsed)

oregano

apple cider vinegar

lime (juice + zest)

Kosher salt

onion

tbsp black peppercorns

red wine vinegar

water

tsp sugar

tsp canola oil (cold/expeller pressed, organic)

jalapeños (half of ribs and seeds removed, minced)

evaporated milk

collagen

½ oz white American cheese

oz tortilla chips (I use Late July Multigrain)

avocados (diced)

scallions (thinly sliced)

Greek yogurt (whole milk, divided)

Cilantro (to garnish)

Preheat the oven to 275°F and arrange an oven rack so it sits just below the center of the oven.

Start the beef. Liberally season the chunks of short rib with salt, then heat a large dutch oven or tall-sided, oven-safe skillet over medium high heat and add the canola oil. When the oil shimmers, add the beef, pressing each piece into the pan to help get maximum contact for searing. Cook until deeply golden brown, then turn and repeat with the other sides until all sides have a deep golden brown crust. While the beef is cooking, add all ingredients from the ancho chili powder down to the bone broth to a blender and puree until smooth. When the beef is done browning, add the spiced liquid to the pan, scrape off any brown bits from the bottom of the pan, stir and bring to a simmer. Then cover, transfer to the oven and braise for 3 ½ - 4 hours, or until the meat easily falls apart, making sure to stir/turn the beef every hour or so during cooking.

Make the pickled onions. To a small saucepan over medium high heat, add the peppercorns and toast, moving around occasionally, until fragrant and beginning to pop. Then add the red wine vinegar, water, salt and sugar, and bring to a boil. Once it boils, remove from the heat. Add your thinly sliced onions to a mason jar (or other heat-resistant container), and carefully pour the hot pickling liquid into the jar with your onions, making sure all onions are submerged. Leave uncovered until they’ve cooled off, then cover and set aside.

Make the queso. When the meat is about done, start the queso. To a medium saucepan over medium high heat, add the canola oil. When the oil shimmers, add the jalapeños and cook, stirring frequently, until charred and softened up a bit (These babies pack a fragrant punch so… beware! 😅). Add the evaporated milk, bring to a simmer and let reduce by about 25%, then lower the heat to low, add the collagen and whisk till dissolved and no lumps remain. Add the cheese a couple slices at a time and whisk till melted. Taste and add salt to your liking.

Finish the beef. Remove the short ribs from the oven and pull the meat apart using tongs, a spatula, or your hands if you have one of those heat-resistant meat glove things. Add the beans, oregano, apple cider vinegar, lime zest and juice and stir to combine.

Toast the tortilla chips. Spread the tortilla chips evenly on a sheet pan and toast in a 300° oven for 5-10 minutes, or until hot and golden brown.

Assemble. To your serving dish, add a spoonful or two of queso and spread to the size of the can (about 5 ½” in diameter). Then, add the cleaned can (now a cylinder) to the plate and start layering, starting with ¼ of the toasty tortilla chips, then ¼ of the short rib, then ¼ of the queso, ¼ of the avocado, ¼ of the pickled onions (careful not to include any of the peppercorns!), and ¼ of the green onion. Repeat 4 more times, then carefully lift the can up and away from the nacho tower. Garnish with about ⅓ C dollop of Greek yogurt (reserve the rest for serving) and some fresh cilantro and enjoy immediately!

Top 4 collagen peptides recipes from across the web

The most viewed collagen peptides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Paleo Almond Joy Protein Bites

Vital Proteins Collagen Peptides Ch...

Collagen Drink for Skin, Hair, Nail...

Chorizo-Spiced Short Rib Trash Can ...

Top 4 collagen peptides recipes from across the web

The most viewed collagen peptides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paleo Almond Joy Protein Bites

Vital Proteins Collagen Peptides Ch...

Collagen Drink for Skin, Hair, Nail...

Chorizo-Spiced Short Rib Trash Can ...

The most viewed collagen peptides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine