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Recipes

Gelatin Foundation Recipe

Ingredients

  • 1 Tablespoon Great Lakes Gelatin
  • 1/2 cup cold liquid
  • 1 1/2 cups hot liquid

Directions

  1. Soften gelatin in 1/2 cup cold liquid and allow to sit for at least 5 minutes.  
  2. Dissolve this mixture thoroughly in 1-1/2 cups very hot liquid with desired flavorings and sweeteners included as part of liquid measure.
  3. Pour into 2 cup mold and chill until firm before unmolding.

 

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Cookie Dough Mummies with Great Lakes Gelatin® Collagen Hydrolysate - Makes 12-15

Ingredients

  • 2/3 cup raw cashews
  • 1/2 cup Great Lakes Gelatin Collagen Hydrolysate
  • 1/3 cup rolled oats
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup dark chocolate chips
  • 2 cups white chocolate chips
  • 24-30 candy eyes

Directions

  1. In a food processor fitted with the steel blade, combine the cashews, collagen hydrolysate, and oats. Process until finely ground, 30-45 seconds. Add the maple syrup and vanilla. Process until a shaggy dough forms, about 1 minute. Mix in the in dark chocolate chips by hand. Roll into 1-inch balls. Place on a parchment-lined plate and transfer to the refrigerator or freezer.
  2. Place the white chocolate chips in a pot set over low heat. Stir often until melted and smooth. Transfer to a shallow bowl. Dip the cookie dough balls in white chocolate to coat. Return to the parchment-lined plate. Transfer to the refrigerator or freezer for 10 minutes.
  3. If the remaining white chocolate has stiffened, return it to the pot to reheat until soft and smooth. Transfer to a piping bag or plastic food storage bag. Snip a small hole in the tip. Pipe over the cookie dough balls in a horizontal pattern to resemble mummy wraps. Top each cookie dough ball with candy eyes. Return to the refrigerator or freezer until set.

 

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Wild Rice Stuffing with Apples & Dried Cranberries with Great Lakes Gelatin® Collagen Hydrolysate - Serves 6-8

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 medium celery stalks, diced
  • 1/2 medium onion, diced
  • 1 medium apple, cored and diced
  • 4 cups water
  • 2/3 cup Great Lakes Gelatin Collagen Hydrolysate
  • 2 teaspoons poultry seasoning
  • 2 cups wild rice blend
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup finely chopped fresh parsley
  • Sea salt, to taste

Directions

  1. Heat the olive oil in a medium pot over medium heat. Add the celery, onion, and apple. Cook, stirring occasionally, for 5-6 minutes. Transfer to a bowl. In a liquid measuring cup, whisk together the water, collagen hydrolysate, and poultry seasoning. Return the pot to medium heat and add the rice and water mixture. Bring to a boil. Reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, 30-40 minutes (or as indicated on rice package).
  2. When done, fluff the rice with a fork. Add the dried cranberries, pumpkin seeds, and parsley. Mix gently to combine. Season to taste with salt.
  3. Serve immediately or, to make ahead, transfer to a baking dish and cool to room temperature. Cover and refrigerate for up to 3 days. To reheat, cover with aluminum foil and bake at 350ºF for 20 minutes.

 

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Butternut Squash Puree with Bacon & Pine Nuts with Great Lakes Gelatin® Collagen Hydrolysate – Serves 4-6

Ingredients

  • 2 medium butternut squashes, trimmed, halved lengthwise, seeds removed
  • 1 tablespoon extra-virgin olive oil
  • 8 slices bacon
  • 1/2 cup Great Lakes Gelatin Collagen Hydrolysate
  • 1/4 cup chicken or vegetable broth (or more as needed)
  • 1 teaspoon finely chopped fresh rosemary
  • Sea salt, to taste
  • 1/4 cup toasted pine nuts

Directions

  1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper. Rub the cut sides of the squash with the olive oil. Place the squash cut sides down on the baking sheet. Roast for 35-45 minutes or until tender when pierced with a knife.
  2. While the squash roasts, cook the bacon in a large skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate to cool. Pour the drippings from the skillet into a bowl.
  3. When the squash is cool enough to handle, scoop the flesh into a food processor fitted with the steel blade. Add 2 tablespoons of the reserved bacon drippings, the collagen hydrolysate, 1/4 cup broth, and rosemary. Process until smooth, adding additional broth if desired for a thinner puree. Season to taste with salt.
  4. Crumble or chop the bacon into small pieces. Transfer the squash puree to a serving dish. Top with the crumbled bacon and pine nuts. Serve warm.

 

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Apple Cupcakes with Peanut Butter Drizzle with Great Lakes Gelatin® Collagen Hydrolysate - Makes 10

Cup Cake Ingredients

  • 2 cups almond flour
  • 1/2 cup brown sugar or coconut sugar
  • 1/2 cup Great Lakes Gelatin Collagen Hydrolysate
  • 1/4 cup arrowroot flour
  • 2 tablespoons coconut flour
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/4 cup canned coconut milk (full fat)
  • 1/4 cup coconut oil, melted
  • 1 medium sweet apple, such as Gala or Pink Lady, peeled and grated

Topping Ingredients

  • 1/2 cup creamy peanut butter
  • 1 tablespoon powdered sugar
  • 1 medium sweet apple, such as Gala or Pink Lady, cored and diced

Directions

  1. Preheat the oven to 350ºF. Line 10 cups of a standard muffin pan with paper liners.
  2. In a large bowl whisk together the almond flour, sugar, collagen hydrolysate, arrowroot flour, coconut flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
  3. In a separate bowl whisk together the eggs, coconut milk, coconut oil, and grated apple. Pour the wet ingredients into the dry and stir to combine thoroughly.
  4. Divide among the muffin cups, smoothing the tops to be even. Bake for about 20 minutes or until a toothpick inserted comes out clean. Cool completely.
  5. When ready to serve, place the peanut butter in a small pot over low heat and warm until melted. Stir in the powdered sugar. Top each cupcake with diced apples in the center. Drizzle with the peanut butter and serve.

 

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Marshmallowswith Great Lakes Gelatin®- Yield will vary depending on size cut

Ingredients

  • 1 cup water, divided use
  • 3 tablespoons Great Lakes Gelatin Unflavored Gelatin
  • 1 cup honey
  • 1/2 cup powdered sugar
  • 1/2 cup arrowroot starch

Directions

  1. Place 1/2 cup of water in the bottom of a stand mixer fitted with the paddle attachment. Sprinkle the gelatin over the top. Set aside.
  2. Combine the remaining 1/2 cup water with the honey in a medium pot fitted with a candy thermometer. Stir often for the first 1-2 minutes, then cook undisturbed until the mixture reaches 240ºF. (This will likely take 10-15 minutes.) Remove from heat.
  3. Turn the mixer on low to break up the gelatin. With the mixer on low speed, slowly pour in the honey mixture. Once added, gradually increase the speed to high and beat until the mixture has increased in volume significantly and resembles marshmallow fluff, 8-10 minutes.
  4. While the mixture is beating, whisk to combine the powdered sugar and arrowroot starch in a bowl. Line an 8x8-inch baking dish with parchment paper, leaving a 1-inch overhang on all sides. Dust the parchment paper with powdered sugar mixture by sifting it over the top with a strainer. Transfer the beaten marshmallow fluff to the baking dish, spreading it out evenly with a spatula. Dust the top with powdered sugar mixture. Set aside at room temperature for at least 5 hours.
  5. Remove the marshmallow “slab” from the pan using the parchment paper. Cut into squares with a sharp knife, dusting the knife and marshmallows with powdered sugar mixture as need-ed/desired. Marshmallows are best eaten within 1 day.
  6.  

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Pumpkin Coconut Tart with Great Lakes Gelatin® Collagen Hydrolysate - Serves 8-10

Pie Crust Ingredients

  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1/2 cup raw hemp seeds
  • 1/4 cup coconut sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup Great Lakes Gelatin Collagen Hydrolysate
  • 1/4 cup non-hydrogenated palm shortening
  • 2 tablespoons maple syrup
  • 1 tablespoon water
    • Pie Filling Ingredients

      • 1 (15-ounce) can pumpkin
      • 1/3 cup coconut cream (see note at end of recipe)
      • 1/3 cup coconut sugar
      • 1/3 cup coconut oil, melted
      • 1/3 cup Great Lakes Gelatin Collagen Hydrolysate
      • 1 tablespoon coconut flour
      • 2 teaspoons ground cinnamon
      • 1/2 teaspoon ground ginger
      • 1/4 teaspoon ground allspice
      • 1/4 teaspoon sea salt
      • Directions

        1. Preheat the oven to 350ºF.
        2. Make the crust: In a food processor fitted with the steel blade, combine the seeds, sugar, cocoa powder, and collagen hydrolysate. Process for 30-40 seconds until finely ground. Add the palm shortening, maple syrup, and water. Process until combined and the mixture holds together when pinched between your fingers.
        3. Press the crust firmly and evenly into the bottom and up the sides of an 8-inch tart pan or shallow pie dish. Wet your hands lightly with water if desired to help with the pressing process. Place the pan on a baking sheet. Bake for 15 minutes. Set aside to cool until warm or room temperature.
        4. Make the filling: In a food processor fitted with the steel blade, combine all of the ingredients for the filling. Process until very smooth, 30-40 seconds. Spread the filling evenly into the tart shell. Refrigerate until set, at least 4 hours or overnight. Keep refrigerated until ready to serve.
        5. Note: To make coconut cream, refrigerate a can of full fat coconut milk for 24 hours. Carefully open the can and scoop out the thick cream from the top half of the can. Discard the water from the bottom of the can or reserve for another purpose.

         

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Post Workout Green Smoothie with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 1 cup unsweetened coconut milk
  • 2 cups baby spinach
  • 1 frozen banana
  • 2 tablespoons almond butter
  • 2 teaspoons organic vanilla extract
  • 1/4 cup Great Lakes Gelatin® Collagen Hydrolysate
  • 1 cup ice

Directions

  1. Blend until desired thickness.

 

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Pumpkin Spice Latte with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 1 Tbsp. Coconut Milk or Almond Milk
  • 1 1/2 tsp. Pumpkin Spice
  • 1/4 tsp. Vanilla Essence
  • 2 tsp. Coconut Oil
  • 1/2 tsp. Grass Fed Butter
  • 2 Tbsp. Great Lakes Gelatin Collagen Hydrolysate
  • 1 Cup (8.5 oz.) Freshly Brewed Coffee

Directions

  1. Brew Coffee.
  2. Add coffee and all other ingredients into a blender.
  3. Blend until all ingredients are thoroughly mixed and frothy! 
  4. Serve and Enjoy!

 

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Banana Bread with Great Lakes Gelatin® Collagen Hydrolysate

PREP TIME:   15 Minutes
SERVINGS:  8 Servings

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • ¼ cup ground flax seed
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup milk
  • ½ cup Great Lakes Gelatin Collagen Hydrolysate
  • 2 eggs
  • ½ cup oil
  • 1 tsp vanilla
  • 3 small bananas

Directions

  1. Preheat oven to 350°
  2. Mix flour, sugar, flax meal, baking soda and salt in a medium bowl.
  3. Warm milk to room temperate.  Stir in collagen hydrolysate slowly. 
  4. Add milk/collagen, eggs, oil, and vanilla to the dry mixture.
  5. Mash the bananas and add to the batter.  Mix all the ingredients together. 
  6. Spray the loaf pan with non-stick spray.  Pour batter into the loaf pan. 
  7. Bake batter for 60 min.

 

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Easy Gluten-Free Protein Waffles with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 6 Tablespoons Great Lakes Gelatin Collagen Hydrolysate
  • 2 cups gluten-free flour
  • 3 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut sugar
  • 3 eggs
  • 1 1/2 teaspoon vanilla
  • 2 Tablespoons Ghee
  • 1 1/4 cups coconut milk

Directions

  1. Combine dry ingredient and blend with whisk.
  2. In a separate bowl combine wet ingredients.
  3. Slowly add wet ingredients to dry and stir to blend.
  4. Add 1/4 cup water (add more as needed for consistency) You want your batter to be thick but pourable.
  5. Preheat your waffle iron for a few minutes. Brush a layer of oil onto top and bottom griddles.
  6. Pour enough batter onto the griddle to cover the bottom, not too much or it will overflow.
  7. Cook until they are a nice golden brown.
  8. Top with your favorite fruits, homemade whipped cream and enjoy!

 

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Great Lakes Gelatin® Stabilized Whipped Cream

Ingredients

  • 1 teaspoon Great Lakes Gelatin
  • 4 teaspoons cold water
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • (1 teaspoon gelatin and 4 teaspoons water to 1 cup cream)

Directions

  1. In a small saucepan add water and gelatin stir and let sit 1 minute to hydrate.
  2. Place pan over low heat until gelatin is dissolved, stir occasionally.
  3. Let cool for 2 minutes (if it gels before you add to cream - heat again).
  4. In a bowl add cream and beat (with whisk attachment) on low, increasing speed to medium when it has thickened slightly.
  5. Add sugar and vanilla, increase speed to medium-high, and continue to beat. When cream starts to noticeably thicken, slowly pour gelatin mixture over cream, while running mixer. Avoid the sides of bowl, any gelatin that contacts the cold bowl directly with harden. Continue to beat on medium-high until the cream shows stiff peaks, 1-2 minutes.

 

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Avocado Lime Pudding

Ingredients

  • 2 large ripe avocados, pitted
  • 1/4 cup fresh lime juice
  • 1/4 cup canned coconut milk (full fat)
  • 1/4 cup honey
  • 4 heaping tablespoons Great Lakes Gelatin Collagen Hydrolysate (or about 1/3 cup)
  • Unsweetened shredded coconut, for garnish
  • Lime slices, for garnish

Directions

  1. Scoop the avocado flesh into a food processor fitted with the steel blade.
  2. Add the lime juice, coconut milk, honey, and collagen hydrolysate.
  3. Process until creamy and smooth, stopping once or twice to scrape down the sides of the bowl with a rubber spatula.
  4. Serve in bowls garnished with shredded coconut and lime slices.
  5. (To make ahead, prepare the pudding as directed but without garnishes. Transfer to a bowl and press a piece of plastic wrap directly onto the surface of the pudding. Re-frigerate for up to 1 day. Garnish before serving.)

 

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Berries n’ Cream Pops with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 1 (13.5 ounce) can coconut milk (full fat)
  • 1/2 cup Great Lakes Gelatin Collagen Hydrolysate
  • 2 tablespoons honey
  • 1 cup frozen blueberries

Directions

  1. Combine the coconut milk, collagen hydrolysate, and honey in a blender. Blend until smooth and combined.
  2. Add the blueberries and blend just to combine without fully pureeing, about 10 seconds.
  3. Pour into popsicle molds, insert sticks, and freeze for at least 4 hours.

 

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Mango Orange Gellies

Ingredients

  • Olive oil, for the pan
  • 1 medium ripe mango, peeled, seeded, and chopped (about 1 cup)
  • 1/4 cup fresh orange juice
  • 1 tablespoon honey (optional)
  • 1/2 cup water
  • 2 tablespoons Great Lakes Gelatin Unflavored Gelatin

Directions

  1. Lightly oil 12 cups of a mini muffin pan with olive oil. After oiling the cups, lightly wipe out excess oil with a paper towel so that the cups are only very lightly oiled.
  2. In a blender combine the mango, orange juice, and honey (if using). Puree until smooth.
  3. Heat the water in a small pot over medium heat until simmering.
  4. Slowly sprinkle in 1 tablespoon of the gelatin while whisking briskly. Whisk briskly until the gelatin has completely dissolved (this may take a minute or two). Repeat with the remain-ing tablespoon of gelatin. When the gelatin has dissolved, remove from heat.
  5. Pour the gelatin into the blender with the mango mixture. Blend for 25-30 seconds on high.
  6. Pour evenly into the muffin cups.
  7. Refrigerate for about 2 hours or until set.
  8. Remove the gellies from the pan. Store in an airtight container in the refrigerator.

 

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Cookie Dough Dip with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3/4 cup (packed) pitted Medjool dates
  • 1/2 cup rolled oats (or use gluten-free oats)
  • 1/3 cup Great Lakes Gelatin Collagen Hydrolysate
  • 3 tablespoons water
  • 2 tablespoons sunflower seed butter
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup dark chocolate chips

Directions

  1. In a food processor fitted with the steel blade, combine all of the ingredients except for the chocolate chips. Puree until thoroughly combined but still with a bit of texture to it, about 1 minute, stopping to scrape down the sides of the bowl as needed
  2. Stir in the chocolate chips by hand.
  3. Serve room temperature or chilled with apple slices or graham crackers.

 

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Peanut Butter, Banana & Cocoa Smoothie

Ingredients

  • 2 medium very ripe bananas, peeled and frozen
  • 1/2 medium ripe avocado
  • 4 heaping tablespoons Great Lakes Gelatin Collagen Hydrolysate (or about 1/3 cup)
  • 2 tablespoons creamy peanut butter
  • 1 tablespoons honey (optional)
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 2 cups unsweetened almond, coconut, or hemp milk
  • Chopped dark chocolate, for topping
  • Unsweetened shredded coconut, for topping

Directions

  1. In a blender combine the bananas, avocado, collagen hydrolysate, peanut butter, honey (if using), cocoa powder, vanilla extract, and milk.
  2. Blend on high until creamy and smooth.
  3. Pour into glasses.
  4. Top with chocolate and coconut and serve.

 

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Chocolate Fudge Gelatin Squares

Ingredients

  • 1/2 cup cold or room temperature water
  • 3 tablespoons Great Lakes Gelatin Unflavored Gelatin
  • 1 cup coconut oil, melted
  • 1 cup good quality unsweetened cocoa powder
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 1-1/4 cups simmering water

Directions

  1. Line an 8x8-inch baking dish with parchment paper.
  2. Place the 1/2 cup cold or room temperature water in a bowl and sprinkle with the gelatin. Set aside for 5-10 minutes.
  3. Transfer the gelatin to a blender. Add the coconut oil, cocoa powder, honey, and vanilla.
  4. Pour in the simmering water and blend on high for 25-30 seconds until completely smooth. (Use caution when pureeing hot liquids.)
  5. Pour into the parchment-lined pan. Carefully transfer to the refrigerator.
  6. Chill for 2-4 hours until set. Cut into squares.
  7. Store in an airtight container in the refrigerator or freezer.

 

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High Protein Almond Bread with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 6 large eggs, room temperature
  • 3/4 cup creamy unsweetened almond butter
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon apple cider vinegar
  • 1/2 cup Great Lakes Gelatin Collagen Hydrolysate
  • 3 tablespoons ground flaxseed
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Directions

  1. Preheat the oven to 350ºF. Line an 8x4 inch metal loaf pan with parchment paper, leaving an overhang of paper to help with removal of the loaf later.
  2. With an electric mixer, beat together the eggs, almond butter, coconut oil, olive oil, maple syrup, and vinegar. In a separate bowl, whisk together the collagen hydrolysate, flaxseed, coconut flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat to combine thoroughly. Pour into the parchment-lined pan and place the pan on a baking sheet.
  3. Bake for about 35 minutes or until a knife inserted into the center of the loaf comes out clean. Cool the loaf in the pan for 10 minutes. Using the parchment overhang, lift the loaf out of the pan and transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator.

 

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Healthy Turkey Chili - Serves 6

Ingredients

  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken (99%)
  • 4 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt (more to taste)
  • 1 (28 oz.) can diced or crushed tomatoes
  • 1 1/4 cups low sodium chicken broth
  • 1 cup Great Lakes Gelatin's Collagen Hydrolysate
  • 2 (15 oz.) dark red kidney beans, rinsed and drained
  • 1 (15 oz.) can sweet corn, rinsed and drained

Directions

  1. Place oil in a large pot and place over medium high heat.
  2. Add in onion, garlic and red pepper and sauté for 5-7 minutes, stirring frequently.
  3. Add in ground turkey and break up the meat; cooking until no longer pink.
  4. Add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds. Add in tomatoes, chicken broth, kidney beans and corn.
  5. Bring to a boil, add collagen then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together.
  6. Taste and adjust seasonings and salt as necessary. Garnish with optional toppings: cheese, avocado, tortilla chips, cilantro, sour cream.
  7. Slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker.
  8. Per serving: 393 Calories, 46.7g Carbohydrate, 9.5g Sugar, 17.4 g Dietary Fiber, 46.5g Protein, 16g Collagen Hydrolysate

 

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Roasted Carrot Rosemary Hummus with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 3 medium carrots, peeled and chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • Sea salt, to taste
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/3 cup Great Lakes Gelatin Collagen Hydrolysate
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh rosemary
  • 1 teaspoon ground cumin
  • 1 garlic clove, sliced

Directions

  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  2. Toss the carrots with 1 tablespoon of olive oil and a pinch of salt. Spread out on the baking sheet. Roast for about 20 minutes or until tender when pierced with a knife. Set aside to cool.
  3. Add the cooled carrots to a food processor fitted with the steel blade along with the remaining 1 tablespoon olive oil, chickpeas, collagen, tahini, lemon juice, rosemary, cumin, and garlic. Puree until smooth, stopping as needed to scrape down the sides of the bowl with a rubber spatula. Season to taste with salt.

 

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Curried Butternut Squash & Coconut Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 medium butternut squashes (about 2 pounds each), peeled, seeded, and chopped
  • 1 medium yellow onion, chopped
  • 4 medium celery stalks, chopped
  • 6 garlic cloves, minced or finely grated
  • 2-1/2 teaspoons curry powder
  • 2 teaspoons ground cumin
  • 6 cups vegetable broth, or more as needed
  • 1 cup canned coconut milk (full fat)
  • 2/3 cup Great Lakes Gelatin Collagen Hydrolysate
  • Sea salt, to taste
  • Chopped fresh parsley, optional (for garnish)
  • Pumpkin seeds, optional (for garnish)

Directions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the squash, onion, and celery. Cook, stirring occasionally, for 6-8 minutes. Add the garlic, curry powder, and cumin. Stir for 1 minute. Add 6 cups of broth. Bring the soup to a boil.
  3. Reduce heat to medium-low, cover, and simmer for 15-20 minutes or until the squash is tender.
  4. Stir in the coconut milk. Remove from heat.
  5. Using a blender or immersion blender, puree the soup until smooth. Add the collagen hydrolysate and puree to combine. (Use caution when pureeing hot liquids.) If a thinner soup is desired, add more broth to taste. Season to taste with salt.
  6. Serve in bowls with parsley and pumpkin seeds on top (if using).

 

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Antioxidant Shake with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 1/2  Cup Greek Yogurt or 1/2 cup coconut milk
  • 2 Tbsp. Great Lakes Gelatin® Collagen Hydrolysate
  • 1/4 cup cold water
  • 1/2 frozen banana
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen blueberries
  • A handful of almonds
  • 1 Tbsp chia seeds

Directions

  1. Combine all ingredients and blend until smooth. 
  2. Add more water if necessary to reach desired consistency. 
  3. Serve immediately.

 

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Homemade Frappuccino with Great Lakes Gelatin® Collagen Hydrolysate

PREP TIME:   5 Minutes
SERVINGS:  6 Servings

Ingredients

  • 12 ounces Very Strong Brewed Coffee Or Espresso - Chilled
  • 8 ounces Whole Milk (or to desired taste)
  • 2 Tbsp. Great Lakes Gelatin® Collagen Hydrolysate  (add and blend before adding ice)
  • 1/3 cup Sweetened Condensed Milk
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Half-and-Half (optional)
  • Top off with Whipped Cream

Directions

  1. Add Great Lakes Gelatin® Collagen Hydrolysate, coffee, milk, sweetened condensed milk, and vanilla to a blender. 
  2. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) 
  3. Serve in a glass and top off whipped cream.

Options

    • Add Caramel, Chocolate Syrup, Chocolate Chips, Espresso...The possibilities are endless!

 

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Apple Cinnamon Green Smoothie with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 2 Tbsp. Great Lakes Gelatin® Collagen Hydrolysate
  • 3/4 Apple
  • 1/2 Frozen Banana
  • 1/4 Avocado
  • 1 Cup Baby Spinach
  • 1/8 tsp. Ground Cinnamon
  • 1 tsp. Honey
  • 3/4 Cup Vanilla Coconut Milk
  • 5-6 Ice Cubes

Directions

  1. Combine the Great Lakes Gelatin® Collagen Hydrolysate, apple, frozen banana, avocado, baby spinach, cinnamon, honey and coconut milk
  2. Mix on high until smooth.
  3. Add ice cubes.
  4. Mix on high until smooth. Thin with additional cold water, if desired.
  5. Serve and Enjoy!

 

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Protein Bars with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 2 1/2 cups Old Fashioned Rolled Oats
  • 1   cup dried Cranberries
  • 1   cup peanuts
  • 1   cup coconut
  • 1   cup sunflower seeds (shelled)
  • 1 - 14 oz. can sweetened condensed milk
  • 1/2 cup Great Lakes Gelatin® Collagen Hydrolysate

Directions

  1. Mix dry ingredients together. 
  2. Warm the condensed milk in microwave. Pour over dry ingredients. 
  3. Mix thoroughly. 
  4. Press firmly into a greased 13 x 9 pan. Bake 45-minutes at 350 degrees.
  5. To cut when cool turn pan upside down on cutting board flip over and cut with sharp knife. 

Options

  • Add  Crushed dark chocolate chips, shaved almonds . . . the possibilities are endless!

 

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Flu Fighter Gummies with Great Lakes Gelatin® Beef or Pork Gelatin

Ingredients

  • 1-1/2 cups fresh orange juice
  • 1/2 cup water
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 6 tablespoons Great Lakes Gelatin Unflavored Gelatin

Directions

  1. Combine the orange juice, water, turmeric, and ginger in a medium pot over medium-high heat. When just beginning to simmer, reduce heat to low and whisk in the gelatin 1 tablespoon at a time, whisking vigorously after each addition to dissolve. When all the gelatin has been added, remove from heat.
  2. Pour into silicone molds of desired shape and size. Refrigerate for at least 2 hours to set.
  3. Store gummies in an airtight container in the refrigerator.

 

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Calming Hibiscus Gummy Bites with Great Lakes Gelatin® Beef or Pork Gelatin

Ingredients

  • 1 Cup Brewed Chamomile Tea
  • 2 Cups Brewed Hibiscus Tea
  • 1/4 cup Pineapple Juice (Canned or bottled only! The bromelain in fresh pineapple will not allow the recipe to set).
  • 1/4 cup raw Honey
  • 3 Tablespoons Great Lakes Gelatin® Beef or Pork Gelatin

Directions

  1. Brew tea, pour all ingredients except the gelatin into a sauce pan.
  2. Heat on medium until warm, then turn down to low heat.
  3. Blend all ingredients well until completely mixed (you may want to use an immersion blender).
  4. Add gelatin and mix well (using the immersion blender if possible).
  5. Pour into a pan or gelatin mold.
  6. Let cool.
  7. Place in refrigerator for two hours.
  8. Enjoy!

 

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Strawberry Rhubarb Gummies with Great Lakes Gelatin® Beef or Pork Gelatin

Ingredients

  • 10 oz. frozen strawberries
  • 10 oz. fresh rhubarb finely chopped
  • 1/2 cup water
  • 1/3 cup lemon juice
  • 1/3 cup Great Lakes Gelatin® Beef Gelatin (orange can)
  • 1/4 cup honey
  • pinch of sea salt
  • Stevia to taste - optional

Directions

  1. Add the strawberries and rhubarb to a medium sized pot and simmer until the rhubarb is tender (about 15 minutes).
  2. Add the water, lemon juice, and honey to a small pot and bring to a simmer.
  3. Gradually whisk the gelatin into the water, lemon juice and honey. Continue to simmer and whisk until the gelatin is dissolved.
  4. Add the strawberries and rhubarb to a blender with a vent. Pour the dissolved gelatin mixture in and blend.(OR use a stick blender to puree all the liquids.)
  5. Add a pinch of sea salt and stevia to taste. (I used about 10 drops of stevia.)
  6. Pour the puree into a large rectangular baking dish and refrigerate to set.
  7. Use cookie cutters or slice into squares and enjoy!

 

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Cafe Latte Gummy Bears with Great Lakes Gelatin® Beef or Pork Gelatin

Ingredients

  • 1 cup strong coffee or decaf coffee
  • 3 Tbsp. Great Lakes Gelatin® Beef or Pork Gelatin
  • 2 cups full fat canned coconut milk
  • 1/4 cup coconut sugar

Directions

  1. Mix the coffee and the gelatin in a bowl.
  2. Heat up the coconut milk over medium heat until it is warm.
  3. Add the coffee mixture and coconut sugar and stir for two minutes.
  4. Pour the mixture into a greased ice tray or silicone gummy bears mold.
  5. Refrigerate for one hour or until set.
  6. Serve and enjoy!

 

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Homemade Fruit Juice Gummies with Great Lakes Gelatin® Beef or Pork Gelatin

Ingredients

  • 2 cups juice (any flavor)
  • 1 cup water (optional depending on how firm you want your gummies)
  • 1/3 cup honey or to taste
  • 1/2 cup Great Lakes Gelatin® Beef or Pork Gelatin 
  • Sugar (optional for coating)

Directions

  1. Combine all ingredients in a pan.  
  2. Heat on low heat until gelatin has dissolved - do not boil. 
  3. Pour into an greased pan (if making a double batch use a 9x13 pan). Silicone molds work great too!
  4. Refrigerated until firm.
  5. Cut into squares or use a cookie cutter for fun shapes. (Optional - toss in sugar to coat).  
  6. Keep refrigerated & Enjoy!

 

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Vitamin C Enhanced Gummies with Great Lakes Gelatin® Beef or Pork Gelatin

Ingredients

  • 7 Tablespoons Great Lakes Gelatin® Beef or Pork Gelatin
  • 1-1/2 cups fresh squeezed orange juice
  • 4 Tablespoons Raw honey (optional)
  • 6 teaspoon Vitamin C Powder - each teaspoon is 500mg of Vitamin C
  • 1 teaspoon Coconut Oil (for greasing)
  • Fun mold shapes, or small glass baking dish

Directions

  1. Begin by greasing your molds or glass baking dish with the coconut oil, set aside
  2. In a small sauce pan over low heat, mix the juice, gelatin and honey
  3. Heat until gelatin fully dissolves and becomes syrup-like
  4. Stir in the remaining ingredients
  5. Once the mixture is completely liquid, remove from heat
  6. Immediately pour into molds, or baking sheet
  7. Place in freezer for 10 minutes, or fridge for 30 min-1hr
  8. Remove from molds, or cut into squares
  9. Enjoy!

Options

  • Use lemon/lime for a sour taste
  • Probiotics for additional gut health



 

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Cold and Flu Home Remedy Recipe with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 8 oz. hot water
  • 2 Tbsp. Great Lakes Gelatin® Collagen Hydrolysate
  • 1-2 Tbsp. honey
  • Slice of fresh lemon (Squeezed)

Directions

  1. Slowly pour the hot water over the gelatin and stir until dissolved. 
  2. Stir in the honey and lemon.
  3. Soothes sore throats and settles upset stomach

 

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Homemade Dog Treats with Great Lakes Gelatin® Beef or Pork Gelatin

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup coconut flour
  • 1/4 cup Great Lakes Gelatin® Beef or Pork Gelatin powder
  • 1 egg
  • 1 to 2 tsp. of water
  • 2 medium cooked sweet potatoes (remove the skins after cooking)

Directions

  1. Preheat the oven to 350-degrees.
  2. In a medium bowl, mix all the ingredients together to form a dough. 
  3. Roll to uniform thickness.
  4. Use cookie cutter for fun shapes or shape by hand.
  5. Bake for approximately 20 minutes in a 350-degree oven. 
  6. Let the treats cool, then store them in the refrigerator. 
  7. They'll stay fresh in an air-tight container for several weeks. 
  8. If you prefer, double the batch and freeze the second batch.

 

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No Bake Coconut Dog Treats with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 1/3 cup coconut oil
  • 2 1/2 cups rolled oats
  • 1/4 Cup Great Lakes Gelatin® Collagen Hydrolysate
  • 2 to 3 Tbsp. of peanut butter (be sure it has no added sweeteners!)
  • 1/3 cup shredded coconut.

Directions

  1. Mix the all the ingredients (except the coconut) well. 
  2. Form the mixture into bite-size pieces.
  3. Roll them in the shredded coconut.
  4. Put the treats on trays lined with parchment paper.
  5. Refrigerate for 30 minutes.
  6. Store in an airtight container in the refrigerator.
  7. Your pup will thank you!

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