The Importance of Collagen After Bariatric Surgery
One popular trend that has gained traction over the last few years is collagen - and for good reasons!
Collagen makes up around 25-30% of the total protein in your body, which can be found in your muscles and skin. That's why collagen can help your joints stay limber, hydrate your skin and support your digestive health (as well as many other important benefits!).
Read everything you need to know about collagen and how it can support your journey in our article below.
Here are some of our favourite collagen recipes ideas to nourish healthy hair, skin and nails!
Collagen Carrot Cake Balls
3 scoops of Tasteless Collagen
1-2 carrots
1 cup pitted dates
1 ¾ cups nuts of choice
2 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
4-6 tbsp coconut flour (or sub-almond flour)
1/2 cup desiccated coconut flakes
8 tsp soft, runny coconut butter (or store-bought // if hard, soften in the microwave)
Finely grate the carrots and set them aside.
To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
Add walnuts, vanilla, salt, and spices to the food processor. Blend until a semi-fine meal is achieved — about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are incorporated. Be careful not to over-blend. You're looking for pliable dough, not a purée.
Add Tasteless Collagen and coconut flour at a time and pulse to combine. Stir manually if the mixture is not taken in the processor. You’re not looking for a paste or purée but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.
Scoop out 2 tbsp amounts using a cookie scooper, roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add more coconut or almond flour to dry the mixture.
Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up. Or, if topping with coconut butter (optional), place bites in the freezer to cool for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites for another 5-10 minutes to set.
Store covered in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Choc-Chia Overnight Oats
1 scoop of Tasteless Collagen
½ cup plain rolled oats (not quick oats)
¼ cup Greek yoghurt (or coconut yoghurt)
¼ cup non-dairy milk of choice (or coconut water/plain water)
2 tsp cacao powder
2 tsp chia seeds
1 tsp organic honey
Mix all dry ingredients in a bowl
Mix all wet ingredients in another bowl
Combine wet and dry
Just store them in the fridge
Add berries or nuts if you wish
Protein Bliss Balls
3 scoops of Tasteless Collagen Protein
3/4 cup almond meal
1/4 cup dates
4 tbsp goji berries
3 tbsp cacao powder
3 tbsp tahini
1 tbsp honey
Blend the dry ingredients, ensuring the dates are finely integrated.
The mixture will look like a cake mix when ready.
Pour the mixture into a mixing bowl and mix in honey and tahini until a solid past eventuates.
Roll into ball-shaped portions ready for an in-between meal snack with antioxidants and protein.
Skinny Greek Omellette
1 scoop of Tasteless Collagen
1 whole egg
1 tbsp red onion
1/4 cup tomato
30g mozzarella cheese
¼ tsp Cinnamon
¼ tsp Nutmeg
Mix Tasteless Collagen with 3 tablespoons water, use a fork, or electric beater until an egg white consistency is reached
Mix in the whole egg and set aside
In a warm non-stick pan, greased with olive oil spray, cook onion until turning clear
Add the tomatoes and cook until tender - keeping these ingredients to one side of the pan
Pour in the egg and wait till it starts to become firm and bubbles form on the top
Add the cheese
Fold in half and wait for the cheese to melt
Flip if desired
Garnish with basil leaves and salt and pepper to taste
Miso Soup
2 scoops of Tasteless Collagen
4 cups (1L / 2 pints) filtered water
small knob (10g) finely sliced ginger
3 cloves garlic, smashed
2 tablespoons shiro miso paste
2 tablespoons wheat free tamari soy sauce
nori seaweed to serve
2 spring onions, sliced to serve.
240 g (8 1/2 oz) organic firm silken tofu or steamed white fish to serve (optional)
Pour the water into a large stainless steel pot, turn on the heat and bring to the boil.
Add sliced ginger and smashed garlic, reduce the heat and simmer for 10 minutes until the aromatics have infused into the stock.
Turn off the heat.
Add Tasteless Collagen, miso and tamari and mix through.
Taste and adjust the aromatics if required, fold through spring onions just before serving.
Ladle miso soup into serving bowls and garnish with nori seaweed before serving.
Add warm steamed silken firm tofu or steamed white fish if desired.
Tuna Balls
2 scoops of Tasteless Collagen
1 medium potato, peeled
100g of canned tuna (or thereabouts), drained
1 egg, beaten lightly
1 slice of day-old bakery bread, dried
Extra virgin olive oil, to fry lightly
Fresh or dried herbs to add your own choice of flavour
1 egg, beaten lightly into a bowl
1⁄2–1 cup of breadcrumbs, in a large bowl for coating tuna balls
Cook potato in a saucepan of simmering water until tender: drain and mash. Combine Tasteless Collagen, tuna, mashed potato and egg in a bowl. Using both hands, rub the bread between your fingertips and thumbs to crumble it finely into the mixture (otherwise, use a food processor) and combine all ingredients well.
Using clean hands, shape tablespoon portions into small balls, dip them into the beaten egg mix, then dip into breadcrumbs and toss/pat to coat. Place in the fridge for approximately 20 minutes to chill.
Heat oil in a frying pan over medium heat. Place balls into frying pan. Gently turn the balls when golden brown and repeat this process until the balls are cooked (approximately 2–3 minutes per turn).
Transfer balls to a plate lined with paper towel to drain.
Tuna balls can be served warm or cold with some chickpea dip (i.e. hummus)for dipping.
I have been eating these BN Chews for years because I had very low vitamin levels in my body and ...
I have been eating these BN Chews for years. Started taking them because of very low vitamin levels in my body. My vitamin levels are now perfect and I will continue to eat these chews. They taste great too 👍😊
