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My sister-in-law turned me on to Great Lakes Gelatin Collagen Hydrolysate nearly a year ago and I have been having fun finding new ways to sneak it into my diet. What I love about using collagen hydrolysate for protein is that it has absolutely no flavor and dissolves in cold or hot liquids. It also tends to mix into just about anything without altering the texture or consistency. It’s just about as pure as protein comes so I feel good about serving it to the girls as well. And while I use it primarily for it’s benefit as a protein, I also love that collagen can boost healthy skin, hair and nails. I’m not sure if it will erase all my wrinkles, but I like to imagine it’s helping to prevent new ones!
1. Protein Coconut Oil Chocolate
I use one tablespoon (5 grams protein) of Great Lakes Gelatin Collagen Hydrolysate (green can) mixed into one tablespoon coconut oil, one tablespoon cocoa powder and sea salt to make a rich, protein filled treat. I split the mixture between two silicone muffin molds and freeze for a few minutes until solid. It is the perfect pick-me-up in the afternoon and has less than 200 calories! If you are not accustomed to dark, dark chocolate like I am, add a teaspoon of maple syrup or honey or make into a peanut butter cup with a teaspoon of almond butter or peanut butter in the middle.
2. Bulletproof Coffee
Stop me if this name is trademarked somewhere, but this has quickly become a staple in our home. I blend one and a half cups brewed dark roast coffee with a teaspoon of coconut oil, one teaspoon ghee or unsalted butter and two tablespoons Great Lakes Gelatin (green can) on high speed until light and frothy. If my coffee becomes too cool and the froth is all gone, I’ll reheat in the microwave and pour back into the blender and froth again. Delicious!
For a protein-packed smoothie without all the added junk in a protein powder, I use two or more tablespoons Great Lakes Gelatin (green can) with frozen fruit, coconut water and spinach. Occasionally I will toss in a few baby carrots and half an avocado for an even more nutrient dense meal. The girls love this for breakfast or lunch and I prefer to make mine thick and pour into a bowl and cover with toppings like almond butter and toasted coconut flakes.
4. Paleo Pie
About once a year I’ll bake a pie. Usually right after strawberry picking in the spring. I use a crust of coconut flour and coconut oil or butter and a mix of cooked strawberries and gelatin for the filling. For the top I refrigerate a can of coconut milk until thick and whip into a frosting. It is my belief that if you use the Great Lakes Gelatin orange can that it will turn your strawberries into a jelly filling like a traditional pie. Give it a try!