collagen

Slow-cooked beef cheek

Beef stock

Tbsp Rice bran oil

Carrots, diced

Onions, diced

Celery, diced

Garlic cloves,

Tbsp Tomato paste

Red wine

Bay leaf

thyme

⅕ kgs Beef cheeks, 1 cheek per serve (Main)

Salt

Heat the oven to 140C. Bring the beef stock to the boil. Heat the oil and fry the vegetables, garlic and tomato paste for 10 minutes to lightly caramelise. Turn the heat up to high, add the red wine and reduce by half.

Season the beef cheeks with salt and pepper then place them in an ovenproof casserole (or use a slow cooker). Add in the reduced wine and vegetables. Add the herbs and cover with beef stock.

Cover with a tight-fitting lid and cook in the oven for 3 hours.

To make the glazing sauce, strain off half the cooking juices into a saucepan, bring this to the boil and reduce until thick and syrupy.

To serve, gently reheat the cheeks in the remaining cooking juices. When hot, carefully lift them out and place them into the glazing sauce. Smother with sauce and serve with creamy potato mash and a warm salad of greens (I have steamed brussels sprout leaves, peas, and broad beans, then tossed them with a little olive oil and sea salt flakes).

Korean ox tail bone marrow soup is full of collagen. All you need to do is to add water and simmer for hours. Serve with rice and kimchi.

Korean Ox Tail Bone Marrow Soup

lbs ox tail bones

water

salt and pepper

chopped green onion

Soak the ox tail bones in cold water for 1 hour, changing the water half way.

Cut off any visible fats or loose skin attached. Add the bones to a large stock pot and add water to cover the bones completely. Bring to boil and cook for 5 minutes. Drain the bones and discard the boiling water. Rinse the bones with water.

Put the bones in a pot again and pour water that is 3 times the volume amount of bones to the pot. Bring to a gentle boil, cover with a lid, and simmer for 6-7 hours over low heat.

Take the bones out of the pot and let them cool. Collect the broth in a large container and cool as well. When the bones are cool to touch, Pull the meat off the bones and add to the broth. Keep the broth and the meat in a fridge.

Return the bones to the pot and pour the same amount (or a little less) of water to the pot. Simmer again for the second time, 6-7 hours. Drain the broth and combine with the first batch, and chill.

You can simmer the bones again for the third time if you wish. Follow the same step.

When the broth is chilled overnight, you will see hardened fat on top. Remove the fat. You will have jellied bone marrow and meat pieces on the bottom.

To reheat, simmer the bone marrow soup in a pot until hot. Ladle into a serving bowl and season with salt and pepper according to your taste. Sprinkle some chopped green onion. Serve hot with rice and kimchi.

makes 5 protein bars. Please use the 2x 3x adjustable servings button for larger batches

Healthy Homemade Lemon Protein Bars made with Collagen Peptides

collagen peptides powder (, see notes for scoop conversion*)

coconut flour

Tbsp monk fruit sweetener (,

lemon curd (, about 90 grams)

white chocolate chips (, melted)

In a clean bowl, mix the dry ingredients: collagen peptides powder, coconut flour and sugar of choice (I used monk fruit sweetener).

Next, mix in the lemon curd, using your hands to knead and get the dough to combine together. Knead the dough for at least for 1 full minute.NOTE: You can add more coconut flour if the dough is too soft, or add a teaspoon or more of water or almond milk if the dough is too thick, but PLEASE don&#039;t add additional liquid until the very end. The collagen dough will soften up noticeably during the kneading process. The more you knead, the softer the protein bars will be.

Shape the collagen dough into a rectangular mound, then wrap in plastic wrap or an airtight container, and let the dough set in the freezer for at least 30 minutes.

Slice into bars. Keep in the freezer while preparing the next step.

Melt the chocolate chips in the microwave in 20 second bursts until melted, stirring in between.

Dip the protein bar into the melted chocolate and then set it aside on a clean parchment paper. OPTIONAL: for a thinner chocolate shell, mix in 2 tsp coconut oil (or olive oil) to the melted chocolate. This thins out the chocolate and makes it easier to coat the protein bars.

Let the chocolate set before serving. Enjoy!

These bars have the chewiest texture when kept in the fridge, but you can also keep these protein bars out at room temperature if you prefer softer textured protein bars.

Easy recipe for how to make homemade bone broth with step-by-step photos and instructions. Bone broth is paleo and keto-friendly, nutritious and full of collagen and gelatin.

Nutritious Beef Bone Broth Recipe

beef

carrots (roughly chopped)

celery (roughly chopped)

onions (roughly chopped)

olive oil (or coconut oil)

apple cider vinegar

bay leaf

peppercorns

garlic

Preheat the oven to 200 C / 400 F.

Place bones in a single layer on a sheet or roasting pan. Drizzle over with olive oil or coconut oil. Roast for 30 minutes, then flip each bone over and roast for an additional 30 minutes. This browns the bones and gives the stock its lovely colour and flavour. Chop the vegetables while the bones are roasted.

Add the roasted bones, vegetables, vinegar, bay leaf, peppercorns and garlic (if using) in a large soup pot. Cover completely with water (about 2-2.5 litres) and bring to a high simmer.

Once you have a high simmer, reduce the heat to low and let the broth simmer for 12-24 hours. If using a slow cooker, set it to LOW after you've brought the broth to high simmer first, and cook for the same time.

Throughout simmering, add more water as needed to keep all the ingredients submerged.

Once the broth has reached a dark, rich brown colour, remove from heat. Discard the bones, vegetables and bay leaf and strain through a cheesecloth. Cool the pot to room temperature.

Once at room temperature, pour into jars and let cool in the refrigerator for at least 1 hour.

When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature.

This was a great, easily followed, easily read recipe. I've never done my own bone broth and this turned out great! Thank you!

A very useful blog on How To Make Nutritious Beef Bone Broth. You mentioned everything i.e. health benefits,  ingredients, instructions which will help to prepare it at home easily. I like your recipe and also like organic products.

I made this bone broth recipe , exactly as directed, and it came out perfectly. I would like to add that it is absolutely medicinal for anyone needing a clear liquid diet due to gut issues like diverticulitis. I believe it literally saved me from needing to have diverticulitis surgery, and I am greatful for finding this recipe. I will make this regularly from now on.

Light, protein-rich, and easy on the stomach, this bariatric gelatin is a refreshing collagen snack that helps curb cravings, supports gut health, and fits beautifully into weight-loss or post-bariatric meal plans.

Bariatric Gelatin Recipe

gelatin powder

sugar-free fruit juice (cranberry, lemon, or orange)

Bloom gelatin: Add cold water to a heat-safe bowl, sprinkle gelatin evenly over the top, and let sit for 5 minutes.

Warm juice: In a small pot over gentle heat, warm the sugar-free juice (do not boil).

Combine: Add the bloomed gelatin to the warm juice and whisk until completely dissolved and the mixture looks clear.

Portion: Pour into silicone molds or small cups.

Chill: Refrigerate until set, about 3 hours, then enjoy.

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An issue I’ve always had with nachos is that they never seem to have enough of them covered in all the toppings. Enter: trash can nachos. The nachos that are layered with all the good stuff – tender, braised short ribs, creamy jalapeño queso, and freshies like avocado, pickled onion, scallion and Greek yogurt – so you get a little bit of everything in every bite. Every bite = the perfect bite? That’s elite eating.

Chorizo-Spiced Short Rib Trash Can Nachos with Jalapeno Queso

tbsp canola oil (cold/expeller pressed, organic)

1.25 lb boneless beef short ribs

tbsp ancho chili powder

paprika

tsp cumin

coriander

salt

½ tsp black pepper

cinnamon

clove

chipotle pepper

beef bone broth

15 oz can pinto beans (drained and rinsed)

oregano

lime (juice + zest)

Kosher salt

onion

tbsp black peppercorns

red wine vinegar

tsp sugar

tsp canola oil (cold/expeller pressed, organic)

jalapeños (half of ribs and seeds removed, minced)

evaporated milk

½ oz white American cheese

oz tortilla chips (I use Late July Multigrain)

avocados (diced)

scallions (thinly sliced)

Greek yogurt (whole milk, divided)

Cilantro (to garnish)

Preheat the oven to 275°F and arrange an oven rack so it sits just below the center of the oven.

Start the beef. Liberally season the chunks of short rib with salt, then heat a large dutch oven or tall-sided, oven-safe skillet over medium high heat and add the canola oil. When the oil shimmers, add the beef, pressing each piece into the pan to help get maximum contact for searing. Cook until deeply golden brown, then turn and repeat with the other sides until all sides have a deep golden brown crust. While the beef is cooking, add all ingredients from the ancho chili powder down to the bone broth to a blender and puree until smooth. When the beef is done browning, add the spiced liquid to the pan, scrape off any brown bits from the bottom of the pan, stir and bring to a simmer. Then cover, transfer to the oven and braise for 3 ½ - 4 hours, or until the meat easily falls apart, making sure to stir/turn the beef every hour or so during cooking.

Make the pickled onions. To a small saucepan over medium high heat, add the peppercorns and toast, moving around occasionally, until fragrant and beginning to pop. Then add the red wine vinegar, water, salt and sugar, and bring to a boil. Once it boils, remove from the heat. Add your thinly sliced onions to a mason jar (or other heat-resistant container), and carefully pour the hot pickling liquid into the jar with your onions, making sure all onions are submerged. Leave uncovered until they’ve cooled off, then cover and set aside.

Make the queso. When the meat is about done, start the queso. To a medium saucepan over medium high heat, add the canola oil. When the oil shimmers, add the jalapeños and cook, stirring frequently, until charred and softened up a bit (These babies pack a fragrant punch so… beware! 😅). Add the evaporated milk, bring to a simmer and let reduce by about 25%, then lower the heat to low, add the collagen and whisk till dissolved and no lumps remain. Add the cheese a couple slices at a time and whisk till melted. Taste and add salt to your liking.

Finish the beef. Remove the short ribs from the oven and pull the meat apart using tongs, a spatula, or your hands if you have one of those heat-resistant meat glove things. Add the beans, oregano, apple cider vinegar, lime zest and juice and stir to combine.

Toast the tortilla chips. Spread the tortilla chips evenly on a sheet pan and toast in a 300° oven for 5-10 minutes, or until hot and golden brown.

Assemble. To your serving dish, add a spoonful or two of queso and spread to the size of the can (about 5 ½” in diameter). Then, add the cleaned can (now a cylinder) to the plate and start layering, starting with ¼ of the toasty tortilla chips, then ¼ of the short rib, then ¼ of the queso, ¼ of the avocado, ¼ of the pickled onions (careful not to include any of the peppercorns!), and ¼ of the green onion. Repeat 4 more times, then carefully lift the can up and away from the nacho tower. Garnish with about ⅓ C dollop of Greek yogurt (reserve the rest for serving) and some fresh cilantro and enjoy immediately!

Top 6 collagen recipes from across the web

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Top Tags

Slow-cooked beef cheek

Korean Ox Tail Bone Marrow Soup

Healthy Homemade Lemon Protein Bars...

Nutritious Beef Bone Broth Recipe

Bariatric Gelatin Recipe

Chorizo-Spiced Short Rib Trash Can ...

Top 6 collagen recipes from across the web

The most viewed collagen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow-cooked beef cheek

Korean Ox Tail Bone Marrow Soup

Healthy Homemade Lemon Protein Bars...

Nutritious Beef Bone Broth Recipe

Bariatric Gelatin Recipe

Chorizo-Spiced Short Rib Trash Can ...

The most viewed collagen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine