COOKING WITH COLLAGEN

O NUTRICIA IS VERSATILE LIKE YOU

DRINKS

Rooibos Collagen Shake

Ingredients 

1 cup rooibos tea
1 tablespoon O Nutricia Collagen
1 tablespoon erythritol
1 teaspoon chia seeds
50ml coconut cream
1 tablespoon coconut oil
1 tablespoon unsalted butter

Instructions

Blend all ingredients until well blended.

Bulletproof Collagen Coffee

Ingredients 

1 tablespoon unsalted butter
1 tablespoon coconut oil
1 cup hot and freshly brewed coffee
1 scoop O Nutricia Collagen
1 teaspoon erythritol

Instructions

Add all ingredients to a blender. Blend and froth until a thick layer of foam forms on the top.
Serve immediately.

Collagen Cinnabon Shake

Ingredients 

1 cup water
50ml coconut milk/almond milk
1 scoop O Nutricia Collagen peptides
1 teaspoon erythritol
½ teaspoon vanilla extract
1 teaspoon cinnamon
pinch of nutmeg and ginger powder

Instructions

Blend all ingredients until well blended.

BREAKFAST

Bantesa Waffles

Ingredients 

1 cup almond flour
1 scoop O Nutricia Collagen
2 eggs
2 tablespoons coconut oil
¼ teaspoon salt
1 tablespoon erythritol
1 teaspoon psyllium husks
1 teaspoon vanilla extract

Instructions

Mix all ingredients together until well blended.
Allow it to rest for 5 minutes.
Brush the waffle maker with coconut oil and preheat it.
Pour the mixture into the waffle maker and bake until golden brown.
Serve as a savoury or sweet option.

Grain Free Warm Porridge

Ingredients

1 tablespoon sunflower seeds
2 tablespoons desiccated coconut
1 tablespoons golden flax seeds
¼ cup almond flour
1 tablespoon O Nutricia collagen peptides
1 tablespoon coconut oil/butter
½ teaspoon vanilla extract
200ml cup boiling water
50ml coconut cream or almond milk
pinch of salt
sweetener to taste(honey/xylitol/erythritol)

Instructions

Finely grind dry ingredients in a blender.
Add boiling water and coconut oil/butter to blender and blend until smooth.
Pour the porridge into a bowl and top with any fruit of choice.
Add a little milk and sprinkle cinnamon on top.
Add 1 tablespoon cocoa powder to create a chocolate version.

Coconut collagen crumpets

Ingredients 

4 eggs
½ cup milk
¼ cup erythritol
¼ cup coconut flour
3 tablespoons butter
½ tsp baking powder
1 scoop O Nutricia collagen

Instructions

Heat a non-stick pan on medium heat.
Pour all ingredients into a blender and blend until a smooth paste is formed.
Add a little extra butter to the pan and cook the crumpets.
Once you see little air bubbles one the one side, flip the crumpet over and cook until golden brown.
Use your choice of topping or filling.

Savoury LCHF pancakes with collagen

Ingredients 

225g cream cheese
8 eggs
1 teaspoon garlic flakes
1 handful of baby spinach
1 scoop of O Nutricia collagen
pinch of salt

Instructions

Put all ingredients into a blender and blend until well mixed.
Rest the mixture for 2 minutes before cooking the pancakes.
Heat a non-stick pan on medium.
Use unsalted butter to cook the pancakes.

Coconut con Zucchini LCHF Bread

Ingredients 

7 small eggs
2 scoops O Nutricia Collagen peptides
½ cup butter, unsalted
pinch of salt
2 cups grated baby marrow
1 tablespoon of fresh oregano
½ teaspoon garlic flakes
1 teaspoon baking powder
2 teaspoons apple cider vinegar

Instructions

Preheat oven 180ºC.
Line a small greased bread loaf pan with baking paper.
Mix eggs, butter, baby marrow and apple cider with a spatula.
In a separate bowl mix the dry ingredients.
Pour the wet ingredients into the dry and mix with a spatula until well combined.
Pour mixture into greased lined loaf pan.
Bake bread for 60 minutes or until done.

SNACKS

 Collagen Low Carb bites

Ingredients

1 cup desiccated coconut
¼ cup pumpkin seeds
¼ cup broken walnuts
50ml salted butter
2 tablespoons boiled water
¼ cup coconut cream
2 tablespoons erythritol
1 scoop of O Nutricia collagen

Instructions

Heat a non-stick pan on high heat.
Slightly toast the seeds, nuts and coconut flakes till golden brown. In a medium pan, melt the butter and erythritol. Add the water, collagen and coconut cream. Simmer until a sauce forms (bubbles and thickens). Add the seed mixture to the sauce and mix well. Spoon the mixture into a truffle mould.
Allow to cool and set for 2 – 3 hours or overnight.

    Protein balls

    Ingredients 

    ¾ cup almond butter
    ½ cup pumpkin seeds
    ¼ cup chia seeds
    ½ cup O Nutricia collagen powder

    Instructions 

    Place all ingredients into a bowl and mix together till well mixed.
    Roll the mixture into small balls.
    Stored in an airtight container in the refrigerator, it will keep for months.

    Protein bars

    Ingredients

    2 cups medjool dates
    ¾ cup raw cashews
    ¼ cup sugar free peanut butter/almond butter
    ½ cup desiccated coconut flakes
    2 scoops O Nutricia collagen peptides
    2 tablespoons cocoa powder
    ½ teaspoon salt

    Instructions

    Line a 30cm rectangle dish with baking paper.
    Blend all the ingredients until smooth and clumps into a ball.
    Firmly press the mixture into the lined dish.
    (You can use baking paper to press the mixture flat).
    Cover and refrigerate for 30 minutes. Cut into rectangle pieces with a plastic knife.
    Store the bars in refrigerator in an air-tight container.

    DESSERTS

    Chocolate 1 min mug cake

    Ingredients

    1 tablespoon almond flour
    1 tablespoon butter
    1 tablespoon O Nutricia collagen peptides
    ½ teaspoon baking powder
    1 teaspoon vanilla extract
    1 egg
    1 tablespoon cocoa powder
    1 tablespoon erythritol

    Instructions

    Mix all the ingredients in a mug until well combined.
    Microwave mug cake for 1 minute or a few more seconds until it is done.
    Melt dark Lindt chocolate and pour it over the cake if you want a topping.
    Serve while warm

     

    No bake Unicorn Cheesecake

    Ingredients

    400g full cream cheese
    400ml whipping cream
    50g erythritol
    ¼ cup lemon juice
    ½ teaspoon vanilla extract
    2 scoops O Nutricia collagen peptides
    65g unsalted butter
    200g milled sunflower seeds/almond flour
    pink, blue, purple orange, green and yellow food colouring
    salt to taste

    Instructions

    Prepare a 20cm spring form pan with baking paper.
    For the crust, mix the milled sunflower seeds or almond flour and melted butter.
    You can also make the base with half sunflower seed flour and the other half almond flour.
    Firmly press the mixture into the bottom of pan. Sprinkle with a little salt and leave the base in the fridge to set.
    Whip cream cheese in an electric mixer bowl, until smooth.
    Add the O Nutricia collagen, erythritol, whipping cream, vanilla extract and lemon juice and mix until smooth.
    Divide the mixture into 6 small bowls and add a few drops of each colour food colouring.
    Remove the base from the refrigerator.
    Pour a little of each colour over the base in the spring form pan, creating a marbled look.
    To get the separate layers you need to pour each filling separately and freeze between each layer for 10 minutes.
    Once all the mixture is used up, place the cheesecake in the freezer to set for 2 hours for a firm cheesecake.
    If you prefer soft cheesecake, only freeze it for 1 hour.
    To remove the cheesecake from the pan, run a hot, wet around the sides of the pan.
    Release the spring form and slide a thin cake board under the cake. Store in the refrigerator.

    Zucchini Low Carb Chocolate Brownies

    Ingredients 

    ½ cup grated baby marrow
    1 small ripe banana
    1 cup water
    3 tablespoons milled chia seeds
    ½ cup unsalted butter
    ½ cup cocoa powder
    2 scoops O Nutricia Collagen powder
    ½ teaspoon salt
    1 cup coconut flour
    ½ teaspoon bicarbonate of soda
    ¼ cup erythritol
    ½ cup chocolate chips
    ½ cup nuts (walnuts/ pecan)

    Instructions

    Preheat oven 180º C.
    Line a 36cm x 24cm rectangle baking dish with baking paper.
    Mix all the ingredients (except the coconut flour) in a large mixing bowl. Let the mixture sit for 5 minutes. This allows the chia seeds to gel and create a binding effect.
    Add the coconut flour to the mixture and whisk together for 50 seconds until evenly mixed. Coconut flour absorbs a lot of liquid causing the mixture to dry out quickly. You can add a little bit of water to thin out the mixture if necessary.
    Pour mixture into lined baking dish, press down firmly using baking paper. Ensure that the batter evenly covers the dish.
    Bake for 20 minutes. Switch off oven and leave it to rest another 5 minutes. Remove from the oven and let the brownies cool for 15 minutes before cutting into squares, using a plastic knife.
    Serve with ice-cream or your favourite sauce.

    Chocolate Avocado Mousse

    Ingredients 

    2 medium avocados
    2 tablespoons of cacao powder
    3 tablespoons erythritol
    2 scoops O Nutricia Collagen peptides
    pinch of salt

    Instructions

    Blend the avocados until smooth consistency.
    Add the cacao, collagen and erythritol. Mix well.
    Pour into 4 ramekins and refrigerate for an hour.

    Chia pudding

    Ingredients 

    1 cup coconut milk
    3 tablespoons chia seeds
    1 tablespoon erythritol
    1 scoop O Nutricia collagen peptides

    Instructions

    Mix all ingredients together.
    If you want to do layers of colour, mix ½ cup of the mixture with 1 teaspoon matcha powder.
    Place mixture into the refrigerator overnight.
    In a 250ml glass, layer the white mixture and green mixture alternatively, until you reach the top of the glass.
    Sprinkle with some nuts or fruit puree.

    DIPS & SAUCES

    Creamy Mayonnaise

    Ingredients 

    1 egg white
    2 egg yolks
    juice of 1 lemon
    1 teaspoon Dijon mustard
    pinch salt and pepper
    ½ cup macadamia oil
    1 scoop O Nutricia Collagen

    Instructions

    In a blender, blend eggs and lemon juice.
    While blending, add the Dijon mustard, salt and pepper to taste. Slowly add the macadamia oil to the egg mixture by pouring it in gradually, whilst the egg mixture is blending.
    Add O Nutricia collagen at the end of blending.
    Stored in an airtight glass container, it will keep for a week in the refrigerator.

    Please note EFT payment are cleared faster but you must email proof of payment to nutricia@vodamail.co.za along with your order number Dismiss