One of the best parts of the fall season are the flavors that come along with it. Pumpkin spice, apple pie, pecan topping, butternut squash soup; so many comfort foods come to mind with this cooler weather. Just because the days are getting shorter and cooler, though, doesn't mean that you have to sacrifice your diet and protein intake! Many fall foods can incorporate some of the Vital Proteins products that Body In Motion now carries. Along with the Collagen Beauty Greens and Collagen Whey, Body In Motion is now carrying Marine Collagen and Collagen Peptides.
Here are a few recipes that incorporate the Vital Protein products a little more creatively than just your daily shake:
- 1 large onion, chopped
- 4 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 1 medium butternut squash
- 2 cups of vegetable or bone broth
- 5 fresh sage leaves, chopped
- 2" knob of ginger, grated
- 1 orange, zest and juice
- 1 tsp. ground cinnamon
- 1/2 cup coconut milk or half & half (optional)
- sea salt and ground pepper (to taste)
- 2 scoops Vital Proteins Collagen Peptides per serving
Heat a large saucepan or dutch oven over medium heat. Add the onion, carrot, celery and garlic with a few tablespoons of avocado oil (or other high heat cooking oil). Sauté until softened, about 5 minutes. Peel the butternut squash, remove the seeds and cut it all into 1"cubes. Add the squash to the pan and cook until warmed through, about 3-5 minutes. Add the broth, sage and ginger and stir well. Bring to a simmer and cover. Cook covered for 30 minutes.
Remove from the head and add in the juice and zest of 1 orange, the ground cinnamon and coconut milk. Using an immersion blender, blend the soup until it's smooth. Portion into bowls and add 2 scoops of Collagen Peptides to each serving, stirring well to dissolve. Season with sea salt and pepper to taste.
For the apples:
- 5-6 medium apples
- 1/4 cup fresh lemon juice
- 2 tbsp. tapioca or arrowroot starch
- 1/4 cup coconut sugar
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 1/4 tsp. sea salt
For the crisp topping:
- 1 1/2 cups whole rolled oats
- 1/3 cup gluten-free flour blend
- 1/3 cup coconut sugar
- 1/2 cup chopped nuts of choice
- 1 tsp. pumpkin pie spice
- 1/2 tsp. sea salt
- 4 scoops Vital Proteins Marine Collagen
- 1/2 cup butter, cold & cubed
Preheat the oven to 350F. Lightly grease a 9"x9" baking pan.
Core and chop the apples. Add them to a large bowl, along with with the lemon juice, tapioca starch, coconut sugar, vanilla extract, pumpkin pie spice and sea salt. Stir well. Pour the apples in the greased baking pan.
Prepare the crisp topping by stirring together the oats, gluten-free flower, coconut sugar, chopped nuts, pumpkin pie spice, sea salt and Marine Collagen. Add the butter and incorporate it by pinching the mixture between your fingers until it is well combined. The resulting crisp topping should be coarse and crumbly.
Pour the topping over the apples and spread out into an even layer. Bake for 40-50 minutes, or until golden and bubbly. Let the apple crisp cool for 15 minutes before serving. Yields 6-8 servings.
If you have any questions about the Vital Proteins products we offer, or would like us to set some aside for you to pick up at your next visit, feel free to call or email us and we will be happy to assist you!