Plum Tart For One

This healthy plum tart for one is delicious and oh so easy! Bonus: It cooks in the microwave!

1 plum
1 scoop PE Collagen
2 Simple Mills Crunchy Cinnamon Cookies
2 T Oats
1/2 t Linwood’s Ground Flax, Pumpkin & Sunflower Seed Mix
1/2 packet Stevia
pinch of salt

In a small bowl mix together small chunks of plum and one scoop of PE Collagen. Set aside. Fit two cookies in the bottom of a ramekin (or small, pretty, microwavable coffee cup). Pour the plum mixture over the cookies. In the same small mixing bowl (no need to clean it out) mix together the oats, seed mix, Stevia and salt. Crumble that on top of the plum mixture in the ramekin. Microwave for 1 minute.
Add a dollop of non diary whipped cream or vanilla ice cream. Enjoy!

Plum tart in a ramekin



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



Easy Fish Tacos w InstaBroth

1 package Dr. Pragers Quinoa & Herb Crusted Fish Fillets
1 T olive oil
1 clove garlic, minced
5 scallions, chopped white & green parts
1/2 red pepper, chopped
1/4 bag baby kale, roughly chopped
2 c Mann’s PowerBlend, divided
1 bunch cilantro, chopped, divided
1/4 t dried thyme
1/4 t dried oregano
salt & pepper to taste
1/2 c InstaBroth
1 can corn, rinsed & drained
1 can black beans, rinsed & drained
juice of 1/2 lemon
taco shells, warmed

Bake fish fillets in oven according to package directions. Meanwhile, heat olive oil in large skillet over medium heat. Add scallions, garlic, red pepper, kale, 1 C PoweBlend, half of cilantro, thyme, oregano, salt and pepper. Stir fry until fragrant, about 8 minutes. Add corn and beans. Stir. Add InstaBroth. Stir. Bring to boil, reduce to simmer. Allow to simmer until fish is ready. At the last minute add the remaining PowerBlend, cilantro and lemon – saving a few leaves of cilantro for decoration.
Slice fish fillets. Assemble tacos. Avocado and salsa make great toppings. Enjoy!




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!



Bourbon Balls Covered in Chocolate Protein

2 c crushed Nilla Wafers
1 1/2 c finely chopped, toasted pecans, separated
8 oz bittersweet chocolate, chopped
1/2 c heavy cream
1/4 c light corn syrup
1 t cinnamon
1/3 c bourbon
1/2 scoop Protein Essentials Chocolate Collagen Shake Powder

Combine crushed wafers and 1 c pecans in a large bowl, set aside. Place the chopped chocolate in a separate bowl, set aside.
In a small saucepan combine cream, corn syrup and cinnamon. Bring just to a boil over medium heat, stirring constantly. Pour the cream mixture over the chopped chocolate and whisk to blend the cream into the melting chocolate. Let cool briefly, then add in the bourbon.
Pour the chocolate mixture over the crumb mixture and stir well to combine. Place in the refrigerator to chill for 30-40 minutes.
Add 1/2 scoop Protein Essentials Chocolate Collagen Shake Powder and remaining pecans to low bowl or plate. Stir to combine.
Form the chocolate mixture into balls using a melon baller. Roll balls in the Protein Essentials Chocolate Collagen Shake Powder and nut combination. Arrange on parchment paper. Store in airtight container in a cool place for up to 1 week. Enjoy!


Bourbon Balls Covered in Protein



Adapted from original recipe which appears on the Epicurious website here.

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! 

Strawberry Orange Skillet Cake

Skillet cakes have been around for a long time. The original skillet cake was a pineapple upside down cake cooked in a cast iron skillet on the stove. Present day skillet cakes are baked in the oven, in the same seasoned cast iron skillets. Any version of skillet cake you try will be warm, comforting and sweetly caramelized in a way that can only be achieved with a cast iron skillet. The Protein Essentials test kitchen recipe is a healthier, less sweet version with a collagen protein boost. Beauty from within skillet cake!

1 c plus 2 T flour
1/4 c Protein Essentials Hydrolyzed Collagen
5 T butter, room temperature
3/4 c sugar plus 1 tablespoon
1 1/2 t vanilla
juice of half an orange
1 egg
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/2 c almond milk
1 1/2 c strawberries, halved

Preheat oven to 375. Prepare skillet by greasing with butter and dusting with flour. Set aside.
Whisk flour, collagen, baking soda, baking powder and salt until well mixed. Set aside.
Beat 5 T butter and 3/4 c sugar in a large bowl. Beat in the vanilla, orange and egg.
Alternate adding flour mixture and almond milk just until batter is moistened throughout.
Spoon the batter into prepared skillet and smooth the top. Decoratively add the strawberries on top. Gently nestle the strawberries into the batter. Sprinkle the remaining 1 tablespoon sugar over the top.
Bake for 35 minutes until deep golden brown. Enjoy!