10 DELICIOUS WAYS TO USE COLLAGEN IN RECIPES

• 1 banana
• 1 c. Frozen Strawberries
• 1 c. frozen blackberries, plus more for garnish (optional)
• 1 c. frozen raspberries
• 1 1/4 c. Almond milk
• 1/2 c. greek yogurt
• 1 tbsp Lumiere Collagen 

In a blender, combine all ingredients and blend until smooth. Divide between 2 cups and top with blackberries, if desired.

7. Omlette

Ingredients:

• 2 large eggs
• salt
• ground black pepper
• 2 tbsp. butter 
• 1 tbsp Lumiere Collagen
• 1/4 c. shredded cheddar
• 2 tbsp. freshly chopped chives

In a medium bowl, beat eggs until no whites remain, then season with salt, pepper, and a pinch red pepper flakes.

In a medium non-stick skillet over medium heat, melt butter. Pour in eggs and tilt pan so eggs fully cover the entire pan. As eggs start to set, use a rubber spatula to drag cooked edges into centre of pan. Tilt pan to let uncooked egg fall to the edge of the pan. 

 Once the bottom is set, but top is still a little wet, sprinkle cheese and chives on one half of omelet. Fold other side over cheese and slide omelet onto a plate.  

8. Banana & Choc Chip Muffins

Ingredients:

• 5 tablespoons (70 grams) unsalted butter, melted and cooled slightly
• 1 1/2 cups (190 grams) all purpose flour
• 1/2 cup (50 grams) packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tbsp Lumiere Collagen
• 1/4 teaspoon sea salt
• 3 ripe medium bananas, mashed with a fork, about 1 1/4 cups mashed
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup (130 grams) mini or regular-size chocolate chips

Heat oven to 350 degrees Fahrenheit. Line muffin cups with paper liners. This recipe makes more than 12 muffins, so you will need to bake in batches.

Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.

Add the banana mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Stir in chocolate. Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes. 

8. Basil Pesto Pasta 

Ingredients:

• 375g linguine
• 1 cup fresh basil leaves
• 1 tbsp Lumiere Collagen
• 2 tablespoons pine nuts, toasted
• 1 garlic clove, crushed
• 2 tablespoons grated parmesan cheese
• 1/4 cup extra-virgin olive oil
• Shaved parmesan cheese, to serve
• Salt and pepper, to season

Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan. Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.

With motor running, add oil and Lumiere Collagen in a slow, steady stream. Process to combine. Season with salt and pepper. Add pesto to pasta. Toss to combine. 

Serve & enjoy! 

9. Raw Salted Caramel Slice 

Ingredients:

Base

• 1 cup almond flour or blanched almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup refined coconut oil
• 4 Medjool dates

Caramel

• 1 1/4 cup medjool dates
• 1/4 cup nut butter of choice (I used peanut butter)
• 2 tbsp almond milk
• 1/2 tsp Lumiere Collagen
• 1 tsp vanilla extract
• 1/4 tsp salt

Chocolate topping

• 1/4 cup coconut oil
• 1/3 cup cocoa powder
• 1/2 tsp Lumiere Collagen
• 1/4 tsp vanilla extract
• 2 tbsp maple syrup

INSTRUCTIONS

1. Line an 8×8 inch pan with parchment paper. Set aside.
2. Add the almond flour, shredded coconut, coconut oil and dates to a food processor until well combined. The mixture should be a bit sticky when you press it between your fingers.
3. Spread the mixture evenly into the bottom of the pan and place in the freezer while you prepare the caramel layer.
4. In a food processor combine the Medjool dates, nut butter, almond milk, Lumiere Collagen, vanilla extract and salt until smooth and creamy. Evenly spread the mixture on top the base of the pan. Place the pan back in the freezer for 30 minutes until the caramel sets.
5. Melt the coconut oil in a saucepan on low heat. Add the cocoa powder, Lumiere Collagen, vanilla extract & maple syrup and mix until combined. Remove from heat and let cool slightly.
6. Pour the chocolate mixture on top of the pan and spread evenly.
7. Place the pan in the fridge for 2 hours to let the bars set.
8. Cut into squares and serve.

10. Vanilla Chia Seed Pudding 

Ingredients:

• 1 cup full fat coconut milk, just the cream at the top of can
• 1/4 cup coconut water or regular water
• 2 tablespoons chia seeds
• 1 tbsp Lumiere Collagen 
• 2 teaspoons honey
• 1 teaspoon vanilla extract

Add all the ingredients to a small bowl, using a whisk mix until combined.
Cover with plastic wrap, place in the refrigerator and let sit overnight. (you could eat in 2 hours but it tastes better if you let it sit overnight and let the chia seeds soften) Serve with fresh fruit, nuts, or honey.