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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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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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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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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 parch-ment-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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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 chiecken broth
  • 1 cup Great Lakes Gelatin's Collagen Hydrolysate
  • 2 (15 oz.) dark red kideny 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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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 colla-gen 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 possbilites are endless!

 

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Lean and Green Shake with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 2 Tbsp. Great Lakes Gelatin® Collagen Hydrolysate
  • 1 tsp. Natural Vanilla flavoring
  • 1/4 small avocado
  • 2 cups baby spinach
  • 1 Tbsp. raw almond butter
  • 1/8 tsp. ground cinnamon
  • 8-10 ounces unsweetened almond, coconut or cashew milk
  • 5-6 ice cubes

Directions

  1. Combine the Great Lakes Gelatin® Collagen Hydrolysate, fiber blend, avocado, spinach, almond butter, cinnamon, milk.
  2. Mix on high until smooth.
  3. Add ice cubes. 
  4. Mix on high until smooth.
  5. Thin with additional cold water, if desired.

 

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Protein Bars with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 2 1/2 cups Old Fashoned 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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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 bromelian 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 30min-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 tps. 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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