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By: Alexis Jacinto

Every month, we introduce a new Guest Editor to share his or her musings on wellness, beauty, lifestyle and beyond. This month, we invited Whole30® Certified Coach Alexis Jacinto to take part. Keep reading to see her 3 Whole30® recipes. 

As a busy mom who can be running around doing a million things at any given moment, I need to make sure that every meal I eat counts. What does that mean? It means keeping my diet well-balanced, like following the Whole30® meal template and incorporating Vital Proteins’ collagen products to my everyday routine! Whether you’re a 9-5er, a student running late for class or a jet-setter, these recipes feature fun (and better-for-you) ways to use your favorite collagen.

RELATED: These Collagen Products Are Whole30® Compliant

alexis jacinto drink

Paleorookie's Pink Dream

Serves 1

Ingredients:

Directions:

  1. In a large glass add a handful of raspberries to the bottom.
  2. Add coconut milk and Beauty Collagen. Mix well.
  3. In a separate bowl, take a fork and gently mash raspberries.
  4. Add water, muddled raspberries and ice to your glass. Stir.
  5. Garnish with a few more raspberries.

fall harvest salad

Fall Harvest Salad 

Serves 4

Ingredients:

Berry Balsamic Vinaigrette:

Salad:

  • 1 bag pre-washed arugula
  • ½ lb. brussels sprouts, sliced thick
  • 1-2 fennel bulbs, sliced thick
  • 1 large sweet potato, medium dice
  • 2 large shallots, ¼” slices
  • 1-2 roasted beets (store-bought), diced
  • Pomegranate seeds for garnish 

Directions:

  1. Preheat oven to 425°F.
  2. Prep sweet potato, brussels sprouts, fennel, and shallots.
  3. Place on baking sheet and evenly coat with avocado oil. Season with salt and pepper.
  4. Roast for about 30 to 40 minutes.
  5. Toss veggies halfway through to roast evenly. When veggies have a nice char and a little crisp, set aside to cool down slightly.
  6. Assemble your salad starting with a bed of arugula topped with roasted veggies, beets and garnish with pomegranate seeds.
  7. Drizzle with Berry Balsamic Vinaigrette and serve alongside a store-bought Whole30®-compliant rotisserie chicken. 

meatball soup

Meatball Soup

Serves 6

Ingredients:

  • 1 lb. organic ground beef
  • 5 scoops Vital Proteins Beef Bone Broth Collagen
  • 3 large zucchinis
  • 3 yellow squash
  • 2-3 garlic cloves, pressed
  • 1 large yellow onion, diced
  • 2 T spicy brown mustard
  • 1 T Whole30®-compliant ketchup
  • 1-2 T coconut aminos
  • 1 t salt
  • ½ t pepper
  • ½ t paprika
  • Handful of fresh parsley, finely chopped
  • 1 egg
  • 3 T almond flour
  • 2 T arrowroot powder
  • 8 C water

Directions:

Meatballs

  1. Combine beef, garlic, 1 tablespoon spicy brown mustard, ketchup, parsley, egg, almond flour, salt and pepper.
  2. Form mixture into golf ball-sized meatballs and place on parchment paper with baking sheet.
  3. Bake 425° for 15 minutes.

Soup

  1. Sauté yellow onion in 1 teaspoon olive oil and 1 teaspoon ghee.
  2. When translucent, add meatballs and zucchini to the pot. Pour in water.
  3. Add coconut aminos and 1 tablespoon spicy brown mustard.
  4. Once broth starts to simmer, add Beef Bone Broth Collagen.
  5. Simmer until zucchini are partially cooked.
  6. Next, to thicken the gravy, add arrowroot powder to a shot of cold water. Mix and add it to the pot. Gravy will thicken instantly.
  7. Simmer until zucchini are tender and cooked through. Serve over cauliflower rice or eat straight up!

Photos: Courtesy of Alexis Jacinto