• Lexi Abi-Khattar

Stay lean and youthful with this easy and satisfying recipe!


It is time you add a good quality source of collagen protein to your diet. Collagen makes up 30% of the proteins found in our bodies and is the second most abundant substance (next to water). So if we are told to drink 8 glasses of water a day, then we should also be consuming some collagen as well, right? OF COURSE! Well for this recipe, I decided to use Vital Proteins Beef Gelatin Collagen Protein Powder. Click the link http://www.vitalproteins.com/user/GetTheCollagenYouNee dToday and use code VPA-4441-NPKCM-EDWO.

I advise all my clients to prep their meals for the week on Sundays. I train them to pick a few good recipes that yield leftovers on Thursday's, go food shopping or order food on Saturday's and prep/cook on Sunday's. Here is a recipe that will generate some leftovers and keep your body nourished and your wallet full for a few days!

Crustless Collagen Pizza Bake

Makes 6-8 Servings

Ingredients:

16 Oz. Organic Marinara Sauce

3 TBSP of Vital Proteins Beef Gelatin

20 ounces of Organic Ground Turkey- season with garlic powder, onion powder, pepper and salt

1/2 Large onion chopped

1 Red Bell Pepper chopped

6 Oz. Black Olives pitted and halved

1 can of Artichoke hearts cut up

6 Oz. of Organic Mozzarella Cheese Shredded

1/4 cup Pickled Jalapenos (optional for some spice!)

Directions:

Preheat the oven to 350F. Have a 9×13″ baking pan ready.

Mix the marinara and the gelatin together in a medium bowl. Set it aside.

Cook turkey on stovetop in grassfed butter on medium heat until no longer pink, 5-10 minutes.

Add the cooked and seasoned turkey to the baking pan.

Saute the chopped onion and bell pepper in the leftover grease from the meat until translucent.

Layer over top of the meat. Scatter the black olives and artichokes over top.

Stir the reserved mari



nara. If it appears very thick, add a few tablespoons of filtered water to smooth it out. Pour over the vegetables in the baking pan.

Next, add the shredded cheese. Then lay out the pickled jalapeño. Bake for 20 minutes, or until golden and bubbly.

Allow it to cool in the pan for 10 minutes before serving.


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