Recipes

Ginger Peanut Butter Collagen Cookies

Ingredients:

Instructions:

  1. Preheat your oven to 350F
  2. Mix all ingredients together in a mixing bowl
  3. Form balls( about 1 in) in your hands and flatten into cookie shapes ( into about 2 in) and place on a parchment paper lined baking sheet.
  4. Bake cookies for about 5-7 mins
  5. Let cookies cool and enjoy!

Matcha Peppermint Collagen Bark

Ingredients:

  • 1.5 cups melted coconut oil
  • 1/2c melted eating evolved roasted coconut butter
  • 2 scoops vital proteins matcha collagen
  • 3-4 drops liquid stevia
  • crushed organic peppermints
  • chopped walnuts

Instructions:

  1. Melt both coconut oil and coconut butter in a bowl.
  2. Stir the melted mix until smooth and add in the matcha and stevia
  3. Meanwhile Line a cookie sheet with parchment paper
  4. Pour mixture onto cookie sheet and sprinkle your toppings. With these I just sprinkled them until there was enough throughout the top of the matcha mix.
  5. Place your cookie sheet in freezer for about 20-30 minutes.
  6. When you pull your cookie sheet out break apart bark and enjoy!

 

Mediterranean Bowl

Servings 4
Bowl Ingredients:
  • 1 package frozen cauliflower rice
  • 2 cups fresh green beans
  • 1 lb organic 99% fat free ground turkey
  • 1/2 red onion diced
  • 1c roasted chickpeas
  • 3-4 sprigs fresh oregano
  • 1/4c thrive algae oil
  • sea salt and pepper to taste
Hummus Vinaigrette :
  • 1/2 container organic hummus
  • 1/3c apple cider vinegar
  • zest of a lemon
  • 3-4 sprigs of fresh oregano chopped finely
  • 2 tbsp algae oil
  • 1tsp sea salt
  • 1tsp pepper
Instructions:
  1. Cook turkey meat on medium heat in a skillet with 1/2 of the red onion. Chopping up the turkey meat as you go to be sure it is cooked throughly.
  2. Meanwhile add package of cauliflower rice to a saucepan on medium heat and cover for about 8-10 mins stirring occasionally.
  3. Once meat is finished wash pan and add a little more oil to your pan and place your green beans in with a pinch of sea salt and pepper. Cook on medium heat for about 10-12 mins until beans are thoroughly cooked.
  4. While beans are cooking mix all hummus vinaigrette ingredients in a medium bowl until mixed well and set aside.
  5. Once everything has cooked add it all to a bowl. Top with the remaining ingredients as in the rest of the red onion, oregano,roasted chickpeas and hummus vinaigrette and enjoy!

Adaptogenic Fat Rounds

Ingredients:

  • 3 tbsp melted coconut butter
  • 3 tbsp melted coconut oil
  • 2 tbsp ghee
  • 2 scoops vital proteins collagen
  • 2 tbsp coconut flour
  • 2/3c almond flour
  • 1-2 tsp of stevia for sweetness
  • 1tsp ginger
  • 1tsp cinnamon
  • 1 tbsp chia seed ground
  • Adaptogens to add in by the tsp: maca, ashwagandha, cordyceps, reishi, turmeric

Instructions:

  1. Melt coconut butter, coconut oil, and ghee together in a medium sized bowl.
  2. Mix thoroughly and add in all other ingredients.
  3. Place in your freezer for about 8-10 minutes for it to slightly harden.
  4. Take out of freezer and use a cookie scoop to scoop into balls and place back in the freezer for another couple of minutes.
  5. Pull one out and enjoy! I use these for a great dessert after dinner each night to satisfy my sweet tooth without all of the added sugar.