Chocolate Collagen Cupcakes

Indulge the healthy way with our delicious Chocolate Chip Banana Collagen Protein Cookies recipe! Healthy eating is all about finding balance. Sometimes that means saying no to deprivation and yes to cookies. Healthy collagen protein cookies to be exact. The trick to staying healthy while still being able to enjoy the occasional treat or dessert is in making healthy swaps. So today, we’re giving you a healthier swap for chocolate chip cookies! We took all the goodness of grandma’s oatmeal chocolate cookies, swapped out the sugar for a banana, and added a boost of protein to leave you feeling satisfied and full. You can take these cookies to work, or even grab one as a post-workout snack. They’re also a great option for on-the-go activities like hiking or camping. We used Organika's Enhanced Collagen to help energize whatever adventures you may take. Recovery-friendly and easily made gluten-free, these healthy collagen protein cookies are sure to be a crowd pleaser! Chocolate Chip Banana Vegan Protein Cookies Yields 12 cookies Ingredients: Wet ingredients: 1 ripe banana 1/4 cup unsalted almond butter 2 tbsp almond milk 1 tbsp Organika® Organic Virgin Coconut Oil 1 tsp vanilla extract 1 chia egg (1 tbsp chia seeds combined with 3 tbsp water) or regular egg Dry Ingredients: 1/4 cup almond flour 2 tbsp Organika's Enhanced Collagen Powder 3/4 cup rolled oats 1/4 tsp baking soda 1/4 tsp baking powder 1/2 tsp cinnamon pinch of salt 1/4 cup chocolate chips Directions: Preheat your oven to 350°F Combine all of the wet ingredients in a food processor, and pulse until mixed. Add all of the dry ingredients, except for the chocolate chips, and process until combined thoroughly into cookie dough. Stir in the chocolate chips. Shape cookies on to a parchment lined baking tray. Bake for 15-18 minutes, or until edges are lightly browned Remove from the oven, and cool before eating. Indulge! How to make a chia egg: Chia eggs are a gelatinous mixture that can be used to replace an egg in baking. It’s rich in fibre and calcium. All you need is 1 tbsp of chia seeds and 3 tbsp of water. Mix the two ingredients in a small bowl. Let it sit for 5-10 minutes or until it becomes a gel-like mix, and voila! You’re done! This gelly mixture will help bind your baked goods just like an egg normally would! What's your favourite healthy treat?

Ok, this one is for all you Nutella lovers out there. Seriously — we're talking #healthyfoodporn at its FINEST. This smoothie is thick, creamy, and decadent with that wonderful rich hazelnut & chocolate flavour. But it is also low-carb, free of refined sugar, and packed with veggies & fibre, protein, and healthy fats! Here I have also added a couple natural adaptogens, maca powder and reishi powder (optional). Herbal adaptogens are believed to boost energy and mental clarity while improving the body's ability to deal with stress. Why Maca Powder? Native to Peru, maca has a slightly earthy, butterscotch taste and is rich in vitamins and minerals. Touted as the "Incan superfood", it has been used for millennia to increase stamina and endurance. Consumption may help to relieve anxiety while also boosting energy, concentration, and even libido and sexual function in both men and women. And What is Reishi? Reishi powder is made from dried reishi mushrooms. These medicinal mushrooms have been used in traditional Chinese medicine for thousands of years and are believed to have anti-inflammatory, anti-bacterial, and tumor-inhibiting effects. Studies suggest that reishi mushrooms may help to strengthen the immune system, lower cholesterol, and improve liver function, concentration, sleep, and energy levels. More research is needed to assess the potential role of these and other herbal adaptogens in the prevention and treatment of diseases such as cancer. Crazy for Cacao Cacao is the purest form of chocolate we can consume. It is free of all the unhealthy sugar and other additives found in most processed chocolate. Cacao is loaded with minerals such as magnesium and iron, as well as health-promoting flavonoids. These powerful antioxidants are believed to help reduce the risk of hypertension, diabetes, cardiovascular disease, and cancer. Furthermore, cacao both contains and triggers the release of natural feel-good chemicals in our bodies such as serotonin and phenylethylamine (PEA). PEA is the same neurotransmitter that is released when we fall in love!! Chocolate Hazelnut "Nutella" Smoothie EASY | SERVES 2 Ingredients: 1.5 cups unsweetened almond or hazelnut milk (adjust to desired consistency) 1 frozen banana (optional)* 1 cup (or 2 cups if omit banana) steamed-then-frozen cauliflower* 2 scoops Enhanced Collagen (omit for vegan)* 2 Tbsp hazelnut butter 2 Tbsp natural peanut, almond or cashew butter 2 Tbsp raw cacao powder 2 Tbsp gluten-free flaxseed meal 2 tsp maca powder 1 tsp reishi powder (optional) optional stevia or other sweeteners as desired *Notes: To make this low-carb, omit the banana and use 2 cups cauliflower, adding additional milk as needed to achieve desired consistency. For a vegan option, omit the collagen or replace with one scoop natural protein powder. Chilled or heated as desired. Simply add toppings and enjoy! Directions: Blend until smooth and add toppings if desired! By: Dr. Tara Sunshine (@drtarasunshine) Tara is an avid traveller, fitness enthusiast, and aspiring chef who endeavours to inspire others to experience the joy & richness of life.

A GREAT VALENTINE’S CAKE THAT IS SIMPLE TO MAKE, EVEN FOR THOSE WHO ARE LESS ROMANTIC PREP 25 MINS | COOK 60 MINS MEDIUM | SERVES 12 For the cake: 250 ml of your favourite Porter/Dark beer 250 g organic unsalted butter 50 g cocoa powder 25 g Organika®’s Maca+Cacao powder 400 g Organika®’s Coconut Palm Sugar 142 ml organic sour cream 2 organic large eggs 1 tbsp vanilla extract 275 g plain flour 2½ tsp bicarbonate of soda 10–15 caps of Organika®’s Reishi Mushroom Extract, opened For the icing: 300 g organic cream cheese 2 tbsp of Organika®’s Enhanced Collagen™ 150 g Organika®’s Coconut Palm Sugar, finely ground in a Magic Bullet or food processor 125 ml organic double cream (or whipping cream) Directions: Preheat the oven to 350ºF. Butter and line parchment in a 23 cm / 9 inch springform tin. Pour the Dark/Porter beer into a large wide saucepan, add the butter–in spoons or slices–and heat until the butter is melted, at which time you should whisk in the cocoa, Reishi, Maca+Cacao and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan. Whisk in the flour and bicarb. Pour the cake batter into the greased and lined tin and bake for 45 minutes to one hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake. Once the cake is cool, sit it on a flat platter or cake stand. Lightly whip the cream cheese until smooth, sift over the finely ground coconut sugar and then beat them together. To do this in a processor, put the coconut sugar in first and blitz until it is finely ground before adding the cream cheese. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint. Enjoy!