Dinner Smoothie w Collagen Protein

The dinner smoothie. Perfect for days when you ate more than you planned throughout the day. Late business lunch? No problem – dinner smoothie. Load your smoothie with healthy fats and collagen protein – it will be easy on your gut and the glycine in Protein Essentials collagen can help to induce sleep.

1 heaping cup spinach kale mix
1 small frozen banana
1 T nut butter
1 scoop Chocolate Protein Essentials
1 T groud flaxseed, pumpkin seed, sunflower seed combo
1/2 T chia seed
1 T chopped pistachio
1/2 c almond milk

Add all the ingredients to a blender. Process until desired consistency is achieved.

Dinner Smoothie



Best Potato Salad Ever

This delicious vinegar based potato salad is a potato forward, light side dish. It is a simple, tasty crowd pleaser!

5 lbs red potatoes
1 c extra virgin olive oil
1/2 c vegetable oil
1/2 c InstaBroth
3 T vermouth
1/2 c white wine vinegar
3 t dijon mustard
3 t salt
1 t pepper
1 T coconut sugar
1/4 c parsley, chopped
2 bunches scallions, white & green parts, chopped

Scrub the potatoes. Add them to a large pot, cover the potatoes with cold water. Bring to a boil, reduce to a simmer. Cooking time is determined by the size of the potatoes. Potatoes may simmer anywhere from 7 to 20 minutes; test for doneness after 7 minutes. If a fork easily goes through the potatoes, they are done. Drain.

Meanwhile in a large bowl combine the remaining ingredients.

Slice the potatoes. Add them to the liquid. Gently fold. Refrigerate. Allow the flavors to marry for at least one hour. Adjust seasoning if necessary. Enjoy!


Best Potato Salad Ever w InstaBroth



Gluten Free Brownie Hack

Gluten free baking can be tricky; we’ve tried gritty, globby and tasteless baked goods. Here is a simple way to turn up the volume on gluten free brownies. Bonus, this tip also turns your brownies into a protein packed treat!

This will work with boxed brownie mix or brownies made from scratch. It will transform regular gluten full brownies into a gourmet treat.

Make your brownies as usual. Add one scoop of Protein Essentials Mocha Collagen Protein Powder to the dry ingredients. Beat 2 tablespoons of almond milk into the eggs. Proceed as directed. Optionally, stir in 1/4 cup mini chocolate chips as a last step. Check for doneness with a toothpick at the time suggested on the box – these gourmet protein brownies may need a few extra minutes.

Salmon Rice Bowl with InstaBroth


4 salmon fillets, about 5oz each
1 bunch bok choy, roughly chopped
1 c snap peas
1 handful cilantro, chopped
1 shallot, chopped
1 clove garlic, minced
2 T olive oil, divided
1/2 water
1 c low sodium teriyaki sauce
1/2 c InstaBroth, chicken
salt & pepper to taste
1 T ground flaxseed, pumpkin seed & sunflower seeds, optional
1 T pumpkin seed
1 cup cooked rice

Add teriyaki sauce, 1 T olive oil and water to 9×13 pan. Stir. Add salmon to pan. Set aside. Allow salmon to absorb marinade while you cook the vegetables.
Heat olive oil in large pan over medium high heat. Add shallots and garlic, cook, stirring for 30 seconds. Add bok choy and snap peas, salt & pepper, cook for about 5 minutes. Add InstaBroth bring to boil, reduce to simmer.
Prepare grill pan. Grease pan and set over medium high heat. When the grill pan is hot, add salmon. Cook about 3 – 5 minutes per side, depending on thickness.
In a bowl layer rice, vegetable mix and ground seed mixture. Place salmon over this layer. Top with cilantro and pumpkin seeds.







InstaBroth 10 Ways

InstaBroth is all the gelatin and collagen rich goodness of traditional bone broth – in an instant! It has a ton of great health benefits, and its convenient! It is a great swap if you are trying to cut back on coffee. Stir up a mug and go.
The really great thing though, besides the health benefits, is its versatility. You can use InstaBroth in a number of ways to get health benefits throughout your day!
1. Use InstaBroth instead of water to make rice, quinoa or any ancient grain. You can even use InstaBroth when you are cooking pasta. Use InstaBroth in any recipe that calls for broth or stock.

2. Boil or sauté  vegetables with InstaBroth. This works especially great with the currently popular “riced” veggies, like cauliflower. Add a couple of tablespoons to half a cup of InstaBroth to give riced veggies a delicious softness.

3. Whenever you are making soup or stew, use InstaBroth. It’s that simple. Here is a great recipe for turkey and kale soup with InstaBroth.

4. Legumes. InstaBroth brings out the tastiness and softness of beans without turning them into mush. Dry beans are economical and last in the freezer for a very long time. Find recipes for bean cookery here and here.

5. Have a spiralizer? Add zoodles to InstaBroth for a quick soup or snack. No spiralizer, no problem. Julienne some herbs and vegetables and add them to your InstaBroth. dscn3519

6. Use InstaBroth as a poaching liquid. Poaching foods in simmering liquid is a delicate technique with great results. InstaBroth is perfect for poached chicken, eggs and fish.

7. Crock pot recipes and InstaBroth are a great combination. Slow cooking beef round or beef eye of round with InstaBroth makes for a rich and easy weeknight meal.

8. Swapping in ground turkey or chicken in your meatloaf, chili or taco recipes? These dishes will be  enhanced when InstaBroth is added to the mix. InstaBroth will add a velvety  quality that can be lacking in lower fat proteins.

9. Use InstaBroth as a marinade. InstaBroth tenderizes tougher cuts of lean meat like flank steak beautifully. Just remember because InstaBroth has gelatin, it will turn into jello or jelly in the refrigerator. Scrape off the marinade and cook as usual. The results are totally delicious!

10. Use InstaBroth to dilute thick sauces. InstaBroth added to leftover veggies is great on pasta. Also add InstaBroth to thick tomato sauces to achieve the desired consistency.

You can find many more InstaBroth recipes as well as other collagen and gelatin based recipes on our website www.proteinessentials.com. To your health!


Slow Cooker Brisket w InstaBroth

4 lb brisket
3 red onions, quartered
3 carrots, halved
6 cloves garlic, smashed & roughly chopped
1 T apple cider vinegar
4 c InstaBroth, beef
1/2 c ketchup
3 T mustard
2 T Worcestershire Sauce
3 T tomato paste
1 t coconut sugar
salt & pepper
1 T olive oil

Heat olive oil over medium heat in large skillet. Pat dry brisket and sprinkle it generously with salt and pepper. Sear the brisket on all sides until light color develops – approximately 5 minutes per side.
Put the onions in the bottom of the slow cooker, followed by the carrots and garlic. Place the seared meat on top of the vegetables.
Mix together the ketchup, mustard, Worcestershire Sauce, tomato paste and coconut sugar. Spread it on top of the brisket.
Pour the apple cider and the InstaBroth into the slow cooker.
Cover and set timer to low heat for 8 hours.
Remove brisket from slow cooker, allow to cool slightly and slice or shred. Enjoy!






This recipe is adapted from Trisha Yearwood’s Food Network recipe found here.



Salmon Tacos

1 lb. salmon
1 T plus 2 t olive oil, divided
1 bag of shredded cabbage for cole slaw
1/2 bag kale
1 shallot, sliced
1/2 pint baby tomatoes, quartered
1/2 T apple cider vinegar
1/2 c InstaBroth
salt and pepper
bunch cilantro, chopped
1 lime
1 lemon
white corn taco shells, warmed

Rub salmon with 1 teaspoon olive oil, salt and pepper. Roast in 375 oven for 20 minutes or until flaky. (Pro Tip: This is also a great place for Trader Joe’s frozen cedar plank wild caught salmon – it even cooks from frozen for 30-40 minutes.)
Meanwhile, add remaining olive oil to pan set to medium heat. Add shallots and tomatoes and cook for 2-3 minutes or until fragrant. Add 3/4 of the cole slaw to the pan. Add salt and pepper to taste. Stir. Allow to cook for 1-2 minutes. Add the kale, stir. Add the apple cider vinegar, juice of 1/2 lemon and 1/2 lime, stir. Add the InstaBroth. Stir. Bring to boil, reduce to simmer. Flake cooked salmon, gently fold it in to pan. Allow flavors to marry, about 8-10 minutes. Add remaining 1/2 lemon juice, 1/2 lime juice, cole slaw and cilantro. Gently stir to incorporate. Add salmon to taco shells. Garnish with favorite salsa. (Trader Joe’s Roasted Tomatillo & Mango Salsa is perfect.) Enjoy!



Easy Veggie Packed Fried Rice

This is the perfect recipe to use leftover rice and leftover chicken. Or leave out the chicken and make this for meatless Monday, you can even make this a side – it’s a versatile and tasty dish!

1 c cooked rice *
1 1/2 c chopped vegetables
1 shallot, chopped
1 clove garlic, minced
1 T olive oil
1 t fish sauce
1 t low sodium soy sauce
1 T fresh cilantro or 1/2 inch cilantro paste
1/2 t ground pepper
pinch of ground ginger
1 t coconut sugar
pinch of red pepper flakes
1/2 c InstaBroth
2 eggs, beaten
1 chicken breast, cooked and cubed (optional)**

* Rice takes about 20-25 minutes to cook, which makes the timing pretty perfect. Set up the rice and let it simmer, while you do everything else.
** This is the perfect place for leftover frozen chicken. Whenever you cook chicken, add an extra breast or two. Double baggie them, label them and freeze them.  Defrost slightly before adding to pan.

Use a variety of vegetables with good crunch factor that you know your family likes. Excellent choices include: carrots, red peppers, green beans, snap peas and radishes. Add olive oil to large pan over medium heat. Add shallots and garlic, cook for 30 seconds stirring frequently. Add remaining vegetables, cook for 3-4 minutes, stirring frequently. Add fish sauce, soy sauce, cilantro, pepper, ginger, coconut sugar and red pepper flakes. Stirring frequently, cook 2-3 minutes longer. Add InstaBroth, bring to boil, reduce to simmer. Allow to simmer for about 15 minutes, stirring occasionally.
While that is simmering, grease a small saute/omelet pan. Heat to low. Add beaten eggs, help eggs to spread, making a big egg pancake. Cook for 1-2 minutes, flip and cook other side for 1 minute. Remove to cutting board and cut into small dice.
Add rice to simmering vegetables, stir to evenly coat rice with sauce. Add egg to vegetables.


Easy Chicken Zoodle Soup w InstaBroth

1 small to medium zucchini
1 c InstaBroth, chicken
1 – 2 scallions, chopped
1 t fresh thyme
1 t chive, chopped
dash of celery salt

Add the thyme, scallions and chive to freshly made InstaBroth. Set aside. Use spiralizer to create zucchini noodles. If you don’t have a spiralizer, cut the zucchini in to small strands.
Put the zoodles in the microwave for 30 seconds. If you like your zoodles al dente, skip this step. Add the zoodles to the InstaBroth. Add a dash of celery salt. Stir. Enjoy!



Stawberry & Blueberry Collagen Crumble

2 c blueberries

2 c sliced strawberries

1 scoop Protein Essentials Hydrolyzed Collagen

1 T coconut sugar

zest & juice of 1/2 a lemon

zest & juice of 1/2 an orange

Crumble topping:

1 c almond meal

1/4 c coconut sugar

1/2 c cold butter, diced

1 scoop  Protein Essentials Hydrolyzed Collagen

1/2 c gluten free flour 

pinch of salt

Preheat oven to 375. Combine filling ingredients in medium bowl. Mix well. Pour into 8×11 baking dish. Set aside. In medium bowl add all crumble topping ingredients. Use a pastry knife or two forks to combine crumble until it forms large clumps. Drop the crumple gently onto the fruit mixture, covering as much of the fruit as possible. Bake for 20 minutes or until fruit juices are bubbling and topping is slightly firm. Serve with fruit slices, ice cream or whipped cream. Enjoy!