9 Delicious Ways to Use Collagen in Recipes

I’ve used collagen in recipes for quite some time now, but in case you’re new to it, this magical component is vital for our body and is a basic building block of skin, hair, nails, bones and joints. (It’s what bone broth is comprised of, and the reason it gels.) It also plays a large put in gut healing protocols, which was how I found Vital Proteins last year when going through various health issues. We’ve been partners ever since, and their commitment to using high quality sources (grassfed, pasture raised or wild-caught), and continued research into health via collagen is extremely impressive. 

I started out using the bovine collagen which comes from grassfed cows, but they also now make a marine collagen, from wild caught snapper, which opens the doors for pescatarians!  Although I eat meat, I actually like the marine collagen a bit better {even though it has a little less protein} because it literally has no smell and no taste.

There are so many ways to easily incorporate collagen into many of the recipes you’re already making at home because it’s just a powder that dissolves – but there are two different forms, that behave differently when they hit liquid so I want to make sure you understand where each should be used.

COLLAGEN GELATIN (only beef) will thicken when it is dissolved in liquid, so it is amazing gluten-free thickener, like when you need a roux for soup, or as an egg replacement for things like  pudding, panna cotta, ice cream or as a binder for cakes, cookies, waffles, etc.

COLLAGEN PEPTIDES (beef and marine) will dissolve in both hot or cold liquid and never thicken. Think of the peptides as a little boost you can stir into salad dressings, sauces, eggs, soups, smoothies, yogurt, throw a tablespoon into your coffee – just about anything.

Here are some great examples where collagen is written into the recipes, so start with these as a guide. Then as you get more comfortable, start adding to your every day cooking and some of your favorite recipes for an extra boost. Let me know if you have any other questions about collagen in the comments, I’d be happy to help answer!

Soup

Nutty Cabbage Fennel Soup

Clam, Halibut, and Kale Chowder by Fresh Tart

Panna Cotta, Puddings, Ice Cream: used as a thickener, and keeps ice cream soft

Maple Butternut Squash Panna Cotta with Gingersnap Crumble

Mint Chocolate Pots de Creme

Coconut Matcha Ice Cream by Cookie Named Desire (you would use the collagen gelatin for this because it the thickener, and helps keep ice cream soft. even David Lebovitz suggests this!)

Sweet Breads, Bars, Cakes: used as an egg replacement, binder

“Chocolate” Carob Bread with Date Caramel Frosting

Paleo Carrot Cake with Coconut Whipped Cream

Eggs