Activated Charcoal Lemonade with Collagen Recipe

*This article was originally published on Thrivemarket.com/blog

Our take on the activated charcoal lemonade craze looks much cooler than the sludge-colored detox drinks everyone seems to be sipping lately. We froze our activated charcoal into ice cubes, creating a stark contrast when served in bright lemonade. When the ice starts to melt, it creates a cool-looking swirling effect as the charcoal mixes with the drink. To give it an extra boost, we mixed in Great Lakes Gelatin’s Collagen Hydrolysate powder. Collagen helps keep joints flexible and skin supple but because it decreases with age, it’s important to replenish with collagen-rich foods or supplements. This powder from Great Lakes has been hydrolyzed so it won’t congeal and features a unique combination of amino acids that may be beneficial for bone and joint health.

ACTIVATED CHARCOAL LEMONADE WITH COLLAGEN

Yield: 10 to 12 servings

Active Time: 20 minutes

Total Time: 12 hours (freezing time included)

INGREDIENTS

For the activated charcoal ice cubes

For the collagen lemonade

INSTRUCTIONS (Youtube video here)

Make the activated charcoal ice cubes

Break charcoal capsules by cutting with scissors to add the charcoal powder to a large container. Add the water. Stir until blended. Pour the liquid into ice cube molds. Freeze for 8 hours or overnight.

Make the collagen lemonade

In large pitcher, add honey, collagen powder, and hot water; stir until honey dissolves. Add lemon juice and cold water; stir until well mixed. Fill a glass with activated charcoal ice cubes and pour lemonade over the ice. Garnish with lemon slice.

Recipe credit: Angela Gaines

Photo credit: Paul Delmont

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Use of Activated Charcoal 

Unicorn Frappe Recipe Makeover

*This article was originally published on Thrivemarket.com/blog

If you’re a fan of the unicorn food craze—and who doesn’t get even a little excited by pretty hues, glitter, and sprinkles? We’ve got a healthy take on a beautifully blended drink that’s perfect for summer. Our recipe uses sweet strawberries to create a natural pink color, and almond milk and coconut yogurt provide added nutrients. Our secret ingredient is vanilla- and coconut-flavored Collagen Fuel, a protein powder that, in addition to providing some tropical flavor, may help support healthy joints, tendons, and muscles. Drink up!

UNICORN FRAPPE

Yield: 2 servings

Total Time: 22 minutes

INGREDIENTS

For the strawberry sauce

  • 1 pound strawberries, washed, hulled, and sliced in half
  • ¼ cup water
  • 1 teaspoon honey 

For the frappe

INSTRUCTIONS

Make the strawberry sauce

Add strawberries, water, and honey to a small saucepan. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes, or until strawberries break down and liquid has thickened a bit. When cool, blend until smooth.

Make the frappe

In a blender, add Collagen Fuel, yogurt, almond milk, and bananas. Blend until smooth. Add blue food coloring (if using) and ice, then blend just until combined and ice is still slushy. In a tall glass, smear 2 tablespoons of strawberry sauce around the inside of the glass in a circular motion. Gently fill the glass with the yogurt mixture. Drink immediately.
Recipe credit: Angela Gaines

Photo credit: Paul Delmont

National Apple Pie Day

This past weekend wasn’t only Mother’s Day, but it was also National Apple Pie Day. On this very day, May 13th, I had the pleasure of demonstrating an allergen-friendly recipe on the local Columbus, OH 10TV News. 

Allergen Friendly Apple Pie

Ingredients:
• 2 Wholly Wholesome 9″ Gluten Free Pie Shell
• 6 medium sized granny smith apples, sliced
• 1/2 cup coconut sugar – or reduce total amount and use maple syrup
• 1 Tbsp. cinnamon
• 2 Tbsp coconut oil, melted
Directions:
1. Mix sugar and cinnamon together in a large bowl. Peel, core, and slice apples, and place in a Wholly Wholesome Gluten Free Pie Shell. The apples will be piled high but will cook down in the oven. Sprinkle sugar/cinnamon mixture over apples.
2. Spoon coconut oil and place on top of apples. Add second pie shell over apples and crimp pie edges. Poke a hole in top crust to allow air to escape during baking. Place pie on a sheet pan and bake in a preheated oven at 375° for 30 minutes or until top is browned. You will know the pie is done when a paring knife can be easily inserted into the center and the apples are tender.

My Toddlers Favorite (Real Food) Muffins

Whether it’s Declan’s birthday playdate or his school picnic, if a treat is needed I combine some of my favorite real food sweet ingredients into a delicious muffin.

Almond Butter Banana Muffins

  • 1 cup natural almond butter
  • 2 large ripe bananas
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 4 eggs
  • 1/2 teaspoon sea salt
  • 2 tablespoons honey
  • Optional: 1/2 cup of chocolate chips – or – I will frost the muffins with nutella – or – I just keep it simple and stick with the core ingredients.

Directions:

Preheat oven at 350F. Line a cupcake tray with liners.

In a mixing bowl, mash the banana with a fork, and then add the rest of the ingredients, mixing until smooth.

Add the batter 3/4 full in each liner. Cook for 15 minutes until the muffins are golden and firm. Allow to cool before eating. Enjoy!

 

 

 

Recipe: Flaxseed “Grain-less” Granola

I picked up this recipe after reading “The Plan,” by Lyn-Genet Recitas. While I have modified the recipe to my liking, it was easy to make and currently my go-to afternoon snack. I mix about an 1/8 of the recipe with a clean protein powder/water drink and about 1/2 cup of frozen berries. This is a great snack on active days and when I know it’s going to be a later dinner. As it’s satiating, it’s a great balance for my blood sugar (to-date I’ve had type 1 diabetes for nearly 2.5 decades).

Curious to learn more about how I eat and how I maintain optimal blood sugars, check out my most recent published book. flax

Ingredient:

  • 1 cup water
  • 2 cup whole flaxseeds
  • 1/2 T local honey
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp vanilla extract
  • ½ tsp nutmeg
  • sea salt to taste
  • ½ cup raisins (optional – as noted, I prefer frozen berries)

Combine water and flax – let sit for 30 min. and mix again. Preheat oven to 275F. Add honey, spices, vanilla and flax together. Spread granola in thin layer on baking sheet and bake for 50 min. Reduce oven temp to 225F. Cut sheet o granola into clusters, flip and bake an additional 35 min., until thoroughly dry. Add raisins and store in airtight container. Or omit this step and add fresh or frozen fruit when enjoying the recipe. Have as a cereal with coconut milk or blend protein powder with water to increase the protein amount of the snack/meal. As a meal this makes 4 servings, as a snack, makes 8.