Gluten-Free Collagen Cornbread

400 Calories

Ingredients

• 1 cup Almond Flower
• 1/4 cup coconut flour
• 2 tablespoons coconut oil, melted
• 3 medium eggs
• 2 scoops Collagen Peptides
• 2 tablespoons baking powder
• A pinch of salt

Directions

1. Before starting, preheat the oven to 350 F. After that, prepare an 8x8-inch pan by lining it with parchment paper and keep it aside.
2. Combine all of the ingredients in a large bowl and mix thoroughly until the mixture is even and smooth, without any lumps.
3. Pour the batter into the prepared pan.
4. Set the baking time for 20 minutes or until the cornbread achieves a light golden brown color on top and a toothpick into the center comes out clean.
5. Let cool for 10 minutes before serving. 

Potato Collagen Soup

Ready in 60 minutes    serves 4

400 Calories

Ingredients

• 2 tablespoons grass-fed butter or avocado oil
• 1yellow onion, diced
• 5 cloves garlic, minced
• 2.5 pounds russet potatoes, peeled and diced(roughly 5-6 cups)
• 1 teaspoon thyme
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk
• 2 scoops Collagen Peptides
• Chopped green onion and crumbled cooked bacon, for topping

Directions

1. In a large pot over medium heat, heat butter or oil. Sauté the onion, stirring occasionally, until softened and beginning to turn golden, approximately 7-10 minutes. Add the garlic and sauté for an additional 30 seconds until its aroma is released.                              

2. Incorporate potatoes, stock, thyme, salt, and pepper into the pot, giving it a good stir. Turn the heat to high, bringing the mixture to a boil. Then, reduce the heat to a simmer, allowing it to cook for 20-30 minutes until the potatoes are tender when pierced with a fork.

3. Take the pot off the heat and blend in almond milk. Utilize an immersion blender to achieve your preferred consistency, whether you desire it to be chunky or smooth. Alternatively, blend the soup in batches using a stand blender if you prefer.

4. After achieving the desired consistency, incorporate Collagen Peptides by whisking them in, ensuring they dissolve completely. Taste the mixture and adjust the seasoning to your preference.

5. For the best experience, serve this soup promptly, garnished with chopped cooked bacon and green onions. However, if there are any leftovers, you can store them in the fridge for 3-4 days. Keep in mind that the soup may thicken in the refrigerator. To restore your desired consistency when reheating, add a splash of almond milk or stock.