Here are some easy recipes for you to try this week using the original crush.
Fun fact: Did you know that collagen has some muscle-building benefits, too? Frances Largeman-Roth, nutrition expert and author of Eating in Color, says, “Muscles are damaged during a tough workout, and you should take in protein 15 to 20 minutes after exercise to help repair them. Collagen powder provides 18 grams of protein per serving and is only 72 calories per two scoops.”
Collagen is a complex protein that has all the essential amino acids your body needs for muscle repair. The original powder is also pretty tasteless, so you can add it to smoothies, juice, coffee, oatmeal and even soup!
5 Creative Crush Recipes
- Creamy Chocolate Avocado Smoothie
- 1 Original Crush
- 8 ounces almond milk
- 1/2 cup crushed ice
- 1 ripe banana
- 1 tsp honey
- 1/2 avocado
- 2 tsp raw cacao
- 2 tsp almond butter
- 1½ tsp golden flaxseed
Blend for 30 seconds until smooth
- Nutty Cabbage Fennel Soup
- 3 tsp olive oil, divided
- 1 fennel bulb (about 2 ounces), fronds and core removed, then thinly sliced
- 1 shallot, diced
- 1 pound cabbage, cored and thinly shredded (with knife or mandoline)
- 1/4 tsp salt
- 1/2 cup chopped brazil nuts (2 ounces)
- 1/2 tsp creamy dijon mustard
- 1/4 tsp garlic powder
- 2 1/2 to 3 cups low sodium vegetable stock (so you can adjust salt as needed)
- 1/4 tsp black pepper
- 1 Original Crush
- Bring oil to medium-high heat in a large (3 1/2 quart) dutch oven. Add fennel and shallot, stirring to coat. Cook for 5 minutes, until vegetables are lightly softened.
- Add half of cabbage and salt, stirring and cooking for two minutes to wilt slightly, then add remaining tablespoon of olive oil, cabbage, and brazil nuts.
- Continue stirring occasionally and cooking over medium heat for 10 minutes. You should see light browning on the vegetables.
- Then add dijon mustard, garlic powder, and 2 1/2 cups stock. Cover and simmer for 20 minutes, on medium-low heat.
- Take off heat and gently transfer half of it to a high-powered blender. Add original crush and black pepper.
- Blend for 30 seconds, then add other half. Blend for 45 seconds on high to completely puree, adding up to 1/2 cup of stock if needed to get to the texture you like. Taste, and adjust salt if needed.
- Grab and Go Bacon and Egg Cups
- 12 strips thick cut bacon
- Oil, butter or bacon fat
- 1 ½ cups grated sweet potato
- 13 eggs, divided
- 1/2 cup grayed cheddar cheese
- 12 asparagus spears, tips cut off
- 6 grape tomatoes, cut in half
- 1/2 cup Original Crush
- a little pepper and smoked paprika
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Grease a 12-cup muffin tin with either oil, butter, or bacon fat.
- Lay the bacon on the parchment lined tray and bake in the oven for 10 minutes.
- In a medium sized bowl, mix the grated sweet potato, 1 egg, original crush, and cheddar cheese. Divide the sweet potatoes between the 12 muffin tins and press into the bottoms and up the sides. Bake in the preheated oven for 8 minutes.
- Cut each bacon slice in half and lay 2 halves in each of the muffin cups, letting them overhang a little.
- Carefully add one egg to each of the 12 muffins tins. Top with an asparagus spear and a cherry tomato half. Bake for 18-20 minutes, or until the whites are firmly set.
- Remove from the oven and let them cool for 5 minutes in the muffin tin. Run a knife or an offset spatula around each to loosen it then carefully remove them.
- Sprinkle with a little pepper and smoked paprika and serve. The Bacon and Egg Cups best warm, but are also delicious straight from the fridge. Keep them covered in your fridge for up to 3 days.
- Yogurt Panna Cotta with Honey-Roasted Strawberries
- 1/4 cup water
- 1 tablespoon gelatin
- 1 cup heavy cream
- 1/4 cup honey
- 3 cups yogurt
- 1/2 teaspoon vanilla extract
- 1 Original Crush
- 1 pound strawberries
- 2 tablespoons honey
- Pour the water in a small bowl, and sprinkle the gelatin over it, allowing it to soften about 5 minutes.
- Pour the cream into a small saucepan, and whisk in the honey. Warm the cream and honey over medium heat until bubbles begin to form along the walls of the pan, then whisk in the soften gelatin and water.
- While the cream and honey warm, spoon the yogurt into a large mixing bowl and whisk in the vanilla, continuing to whisk the yogurt until it becomes lighter.
- Fold the cream, honey, gelatin and original crush into the yogurt, incorporating them well. Pour the yogurt into molds that hold about a half cup. Transfer them to the refrigerator and allow them to set overnight.
- Heat the oven to 400 F. Hull the strawberries, and then cut them lengthwise into strips. Transfer them into a mixing bowl, and coat them lightly with 2 tsp honey. Spread them in a single layer on a baking dish, and roast for 15 minutes or until darkened and slightly caramelized.
- To serve, pull the panna cotta out of the refrigerator and spoon strawberries over them.
- Homemade Fruit Snacks
- 2 cups fruit juice or kombucha
- 1/4 cup honey or maple syrup
- 1 cup berries pureed
- 8 tbsp gelatin powder
- 1 Original Crush
- Combine fruit juice/kombucha, honey/maple syrup and Original Crush in a small saucepan.
- Heat over low heat until warm and starting to simmer, but not hot or boiling.
- Add pureed fruit.
- Sprinkle the gelatin over the juice mixture while whisking or using an immersion blender. Continue doing this until all gelatin is incorporated and the mixture is smooth.
- As soon as the gelatin is mixed in and the mixture is smooth, pour into molds or a lined/greased baking dish and place in the refrigerator or freezer until hardened.
By Tiffany Ayuda at www.dailyburn.com