Collagen Power Smoothie (Anti-Aging, Gut Health, Joint Support)

Collagen Power Smoothie (Anti-Aging, Gut Health, Joint Support)

Collagen smoothies are a great way to add more collagen to your diet. They are quick and easy to make–and serve as a great breakfast or lunch option.

My Collagen Power Smoothie is smooth, creamy and well balanced. I use banana as a natural sweetener, plus almond butter to give this delicious smoothie some nuttiness. To make this collagen smoothie even more rich and creamy, I recommend using some full fat coconut milk (see my notes below).

Feel free to boost this collagen smoothie with ceylon cinnamon or maca–or not. Either way the result will be delicious!

You might be wondering what the benefits are to adding collagen to your smoothies …

Well it all starts at about age 35, when collagen production naturally begins to slow, which can have all sorts of negative effects on your body. By age 40, collagen begins to deplete faster than your body can reproduce it, and by age 60, over ½ of your body’s collagen has been depleted.

In addition to aging, many other factors impact collagen levels. These include genetics, smoking, pollution, excessive sun exposure, and nutritional deficiencies, among others.

Collagen is the “glue” that holds your body together.

It’s the fibrous protein found throughout your body, in organs, muscles, skin, hair, nails, teeth, bones, blood vessels, tendons, joints, cartilage, and your digestive system.

As we age and our collagen production decreases, these areas of our body begin to weaken. Adding a collagen supplement to your daily routine can help to strengthen your body for optimal health and functioning.

Here are some other ways you can easily add collagen to your diet …

  • Mix into a glass of water. For best results, add powder prior to adding water.
  • Mix into hot beverages like coffee and tea.
  • Add to soups, stews, sauces, yogurt, homemade desserts and more.

Learn more about my favourite collagen powder HERE!

I recommend 1-2 scoops of Whole Body Collagen every day.

Collagen Power Smoothie (Anti-Aging, Gut Health, Joint Support)

Collagen Power Smoothie

Collagen smoothies are a great way to add more collagen to your diet. They are quick and easy to make--and serve as a great breakfast or lunch option. This Collagen Power Smoothie is smooth, creamy and well balanced. I use banana as a natural sweetener, plus almond butter to give this delicious smoothie some nuttiness. Feel free to boost this collagen smoothie with ceylon cinnamon or maca--or not. Either way the result will be delicious!
Prep Time: 5 mins
Course: Breakfast, Smoothie, Snack
Servings: 1

Equipment

  • Blender

Ingredients
 

  • 1 cup coconut milk, unsweetened*
  • 1 banana
  • 1-2 scoops Whole Body Collagen
  • 1 tbsp almond butter
  • 1 tsp maca powder, optional
  • ¼ tsp ceylon cinnamon
  • A few ice cubes, optional

Instructions
 

  • Blend all ingredients using a high-powered blender.
  • Pour into your favourite smoothie cup and enjoy!

Notes

* For a rich and creamy smoothie, use canned full fat coconut milk. I add 1/2 cup full fat coconut milk + 1/2 cup water.

Collagen Power Smoothie (Anti-Aging, Gut Health, Joint Support)

Join my free smoothie Challenge

Get started on your journey back to health by joining my FREE 14-day smoothie challenge. It’s a simple and natural approach to weight loss & better health. 

Chocolate Covered Almond Smoothie (Dairy Free, Paleo)

Chocolate Covered Almond Smoothie (Dairy Free, Paleo)

Chocolate Covered Almond Smoothie is rich & creamy–and bursting with rich chocolate and almond flavour! This smoothie is the perfect meal in a cup. It’ll leave you feeling energized, nourished and satisfied. 

Do you want to create chocolate flavoured smoothies, like this one, but only have vanilla or unflavoured protein powder?

Here’s a quick tip to help you achieve a rich chocolate flavour from your smoothies when using a vanilla or unflavoured protein powder!

Just add 1-2 teaspoons of cacao powder into your blender along with the other smoothie ingredients. Blend & enjoy! That’s it!! Told ya it was a quick tip.

Cacao is the purest form of chocolate which is why I recommend it. It’s an easy find since most grocery stores carry it nowadays. You can also find cacao powder online.

Now, whether your protein powder is vanilla, chocolate or unflavoured, give this addicting smoothie creation a try. I promise, it’ll be love at first sip!

If you’re looking for more gut friendly chocolate-inspired smoothies, join my FREE 14-day smoothie challenge or grab my smoothie e-book which has over 30 dessert-inspired smoothie recipes for IBS & weight loss!

chocolate covered almond smoothie

Chocolate Covered Almond Smoothie

INGREDIENTS: (serves 1)
1 cup frozen greens (spinach, kale, and/or broccoli)
2-3 soft dates
1 tbsp dry-roasted almond butter
1-2 tsp cacao powder*
1 scoop PurePaleo Protein (chocolate)
1 cup water or unsweetened almond milk

*If you’re using vanilla or unflavoured protein powder, add 2 tsp of cacao powder. If you’re using chocolate flavoured protein powder, add 1 tsp.

INSTRUCTIONS:
1. Blend all ingredients using a high-powered blender.
2. Pour into your favourite smoothie cup and enjoy!

Join my free smoothie Challenge

Join the challenge for delicious smoothie recipes, a shopping list and all the support and info you need to blend smoothies that will set you on the right path for weight loss & better health!

Carrot Pecan Muffins (Gluten, Grain & Dairy Free)

Carrot Pecan Muffins (Gluten, Grain & Dairy Free)

DID YOU KNOW? Carrots are rich in beta carotene, which your body converts into vitamin A. This nutrient promotes good vision and is important for growth, development, and immune function.

However, beta-carotene is a fat soluble nutrient that needs to be coated in fat for greatest absorption. In addition, the absorption rate is better (up to 6.5-fold) if the carrots are cooked vs. raw.

Lastly, opt for whole carrots vs. baby carrots. Baby carrots are misshappen mature carrots that have been shaved down to a smaller more uniform size. The outer part that’s thrown away is much more nutritious than the inner core. The greatest concentration of nutrients is in the skin and the tissue right below it. When you remove the outer portion of the carrots, you also remove on-third of its phytonutrients.

So, to get the most health benefits from carrots, buy them whole then cook (saute, steam, bake) them in a high-quality fat like avocado oil, coconut oil or olive oil.

Boost your beta-carotene intake by adding carrots to your homemade healthy treats. Try these yummy Carrot Pecan Muffins. They’re perfect for the Easter and Spring season!
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Carrot Pecan Muffins

INGREDIENTS: (12 medium sized muffins)
2 cups almond flour
1 tsp ceylon cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
3 pastured eggs, room temperature
1/4 cup coconut oil, melted and cooled
1/4 cup honey or maple syrup
1 cup finely shredded carrots (I used a food processor for this)
1/2 cup chopped pecans

INSTRUCTIONS:

1. Preheat oven to 350F and place liners in muffin tray.
2. In a large mixing bowl, whisk almond flour, cinnamon, nutmeg, baking soda and salt.
3. Mix in eggs, oil, and honey/maples syrup.
TIME SAVER TIP: Use a food processor for steps 2 & 3, if you have one.
4. Stir in the shredded carrots and chopped pecans.
5. Fill each muffin slot 3/4 of the way with batter.
6. Bake for 20 minutes. Let cool before removing from tin. Store in an airtight container in the refrigerator or the freezer.
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Double Chocolate Banana Muffins (Gluten & Dairy Free, Paleo)

Double Chocolate Banana Muffins (Gluten & Dairy Free, Paleo)

Double Chocolate Banana Muffins are delicious & bursting with rich chocolate flavour! These healthy paleo muffins are free of gluten & dairy and packed with all the good stuff, including quality protein and healthy fats. Even better, they’re naturally sweetened with ripe bananas, so they’ll keep you on track with your health and weight loss goals.

If you love my Chocolate Chunk Banana Muffins then I’m about to make your palate explode with this spin on one of my most popular recipes to date!

I’ve upped the flavour on these muffins by adding more rich chocolate flavour plus an optional crumble that can be used on top.

These muffins are a great breakfast option on days when you’re running out the door. They also make for a delicious healthy snack or treat.

Let me know your thoughts on this recipe. I hope you enjoy them as much as my boyfriend does 🙂

TIP: Make a batch and store them in the freezer. Simply grab one whenever you need quick fuel…They thaw out within 10-15 minutes. If you plan to eat the batch within a week, they can be stored in the fridge.

Double Chocolate Banana Muffins

What you need for Double Chocolate Banana Muffins

Eggs*
Coconut oil
Bananas
Honey or maple syrup (optional)
Coconut flour
Almond flour
Cacao or cocoa powder
Baking powder
Dark chocolate chips

*Do you have an allergy or intolerance to eggs? Use one of the egg substitutes in the recipe notes below.

Want more delicious & wholesome muffin recipes? Then you’ve got to try these …

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins are delicious & bursting with rich chocolate flavour! These healthy paleo muffins are free of gluten & dairy and packed with all the good stuff, including quality protein and healthy fats. Even better, they’re naturally sweetened with ripe bananas and only a tiny amount of extra sweetener, so they’ll keep you on track with your health and weight loss goals.
Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 30 mins
Course: Snack/Treat
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo
Servings: 12 muffins

Ingredients
 

  • 4 pastured eggs*
  • 1/2 cup coconut oil, melted and cooled
  • 3 ripe bananas, mashed
  • 1 tbsp honey or maple syrup, optional
  • 1/2 cup coconut flour, sifted
  • 1/2 cup almond flour, sifted
  • 1/4 cup cacao or cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup dark chocolate chips, I like Camino 100%

Optional Toppings

  • 2 tbsp raw walnuts
  • 2 tbsp coconut chips
  • 2 tbsp dark chocolate chips

Instructions
 

  • Preheat oven to 350. Place liners in muffin tin.
  • Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.
  • Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed. (Note: Steps 2 & 3 can be done using a food processor to make things easier.)
  • Add chocolate chips to batter and mix in with a spatula.
  • Optional step for toppings: Add walnuts and coconut chips to food processor and pulse until a crumble is formed. If you don't have a food processor, put ingredients in a bag and crush with the bottom of a mug or can. Mix in dark chocolate chips.
  • Fill muffin tins 3/4 of the way with batter. Add toppings (optional).
  • Bake for 18-20 minutes. Let cool before removing from tin.

Notes

Substitute with 4 flax eggs or 4 chia eggs for egg free version ...
  • 1 tbsp ground flax + 3 tbsp water (whisk until gelatinous and creamy) = 1 egg
  • 1 tbsp chia seeds + 3 tbsp water (Stir and allow to rest for 15 minutes) = 1 egg
Steps 2 & 3 can be done using a food processor to make things easier.
Keyword almond flour, banana, chocolate, coconut flour, coconut oil, muffins

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Scrambled Eggs with Kale Pesto

Scrambled Eggs with Kale Pesto

You’ve probably heard that eating cholesterol and saturated fat raises cholesterol levels in the blood, BUT did you know that more recent (and better) research doesn’t support this hypothesis.

Chris Kresser, a Functional Medicine practitioner, explains why in his article – The Diet-Heart Myth: Cholesterol and Saturated Fat Are Not the Enemy.

“Well-designed cholesterol feeding studies (where they feed volunteers 2-4 eggs a day and measure their cholesterol) show that dietary cholesterol has very little impact on blood cholesterol levels in about 75% of the population. The remaining 25% of the population are referred to as “hyper-responders”. In this group, dietary cholesterol does modestly increase both LDL (“bad cholesterol” and HDL (“good cholesterol”), but it does not affect the ratio of LDL to HDL or increase the risk of heart disease.

In other words, eating cholesterol isn’t going to give you a heart attack. You can ditch the egg-white omelettes and start eating yolks again. That’s a good thing, since all of the 13 essential nutrients eggs contain are found in the yolk. Egg yolks are an especially good source of choline, a B-vitamin that plays important roles in everything from neurotransmitter production to detoxification to maintenance of healthy cells.”

Get more choline & nutrient-rich egg yolks into your diet with this delicious Scrambled Eggs with Kale Pesto breakfast.

Scrambled Eggs with Kale Pesto

INGREDIENTS: (serves 2-3)
6 pastured eggs, beaten
4 large kale leaves, chopped
1 shallot or small onion, sliced
2 tbsp avocado oil
Sea salt and black pepper to taste

INSTRUCTIONS:

1. Sauté shallot in 1 tbsp. oil over medium-low heat until translucent.

2. Add kale and season with salt & pepper. Sauté until kale is tender.

3. Put kale into a food processor and pulse until a pesto mixture is formed.

4. Using the same pan over medium heat, heat 1 tbsp. oil then add eggs and scramble.

5. Add kale pesto to pan and coat scrambled eggs.

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Grain Free Oatmeal (Paleo, Low-Carb)

Grain Free Oatmeal (Paleo, Low-Carb)

If you’re looking for a warm and comforting breakfast with whole food ingredients, I highly recommend this grain free oatmeal (a.k.a. “NOatmeal).

It’s packed with healthy fats from raw nuts and contains whole eggs which gives your body the protein and fuel it needs to conquer the day! This nutrient-dense “NOatmeal” will leave you feeling satisfied and fueled for hours.

A great recipe for those following a paleo, low-carb, or IBS diet.

The BF and I usually save “NOatmeal” for the weekend since it takes a bit of time to prepare. BUT if you want to incorporate it into your work week, make a batch ahead of time and store it in an air-tight container in the fridge. I suggest eating it within 4 days.

Want more recipes like this one? You’ve got to try my Nutty “NOatmeal” with Blueberries or Tiger Nut “NOatmeal”.

Grain Free Oatmeal

INGREDIENTS: (serves 2)
1/4 cup raw pecans
1/4 cup raw walnuts
1/2 tsp ground cinnamon
3 pastured eggs
1/4 cup coconut or almond milk, unsweetened
1 banana (ripe)
1 tbsp almond butter
Pinch of sea salt

Toppings: (per serving)
1/2 banana, sliced
1 tbsp raw pumpkin seeds

INSTRUCTIONS:

1. Put nuts, cinnamon & sea salt into food processor and process until everything is finely ground.

2. In one bowl beat eggs and milk together.

3. In another bowl, mash banana and almond butter together with a fork.

4. Combine all ingredients in a saucepan. Turn heat to medium-low heat and begin mixing ingredients together using a spatula.

5. Cook for 5-minutes or longer, stirring regularly so “NOatmeal” doesn’t stick to the bottom of the pan. Cook for less time if you want a more runny consistency or cook longer if you want a more dense consistency.

6. Top with sliced banana and pumpkin seeds. Enjoy!

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