There are days that call for prepping big meals. Then, there are others that simply require snacking-for-dinner. Somewhere in between, you'll find bite-size recipes, the perfect blend of filling and satisfying foods that don't require a lot of dish-washing.
From savory to sweet, we're rounding up a couple of our favorites to throw into your meal rotation. Scroll below to preview them, and get ready to get cookin'!
Apple & Ricotta Bruschetta Recipe
apple & ricotta bruschetta
Yields 10 Bites
Ingredients:
- 1 baguette
- ½ C ricotta
- 1 apple, sliced (I used a Granny Smith apple)
- 2 T maple syrup
- 1 t cinnamon
- 1 scoopVital Proteins Original Collagen Peptides
- ¼ C pumpkin seeds
- 4 T avocado oil
Directions:
- Preheat oven to 350°F. Cut the baguette into slices and drizzle with half of the avocado oil. Bake for 10 minutes.
- In a skillet, add the additional avocado oil and set to medium heat. Add in the apple slices, maple syrup, cinnamon and Original Collagen Peptides and mix together. Cook for about 6-10 minutes or until apples become soft and coated.
- Spread each baguette slice with ricotta cheese and top with a caramelized apple. Top with pumpkin seeds and enjoy!
Apricot & Coconut Bliss Balls Recipe
apricot & coconut bliss balls
Yields 20 Apricot & Coconut Bliss Balls
Ingredients:
- 1 C raw almonds
- 1 C dried apricots
- 4 T shredded coconut
- 1 t vanilla
- 1/4 t sea salt
- Pinch of turmeric
- Pinch of ground cinnamon
- Pinch of ground ginger
- A pinch of ground black pepper (This is important as the chemical compound in the black pepper is what helps and enables the body to absorb all of those incredible nutrients in the turmeric! You can't taste the pepper, I promise.)
- 2 scoopsVital Proteins Collagen Creamer® in Coconut
- 1 t maca powder
- Freeze dried mango, crushed to powder (optional for toppings)
- Finely shredded coconut flakes (optional for toppings)
Directions:
- Place your almonds onto a lined baking tray and roast at 175'C/350'F for 5-10 minutes until lightly toasted, gloriously golden and deliciously fragrant.
- Once toasted, place your nuts into your food processor/blender and pulse until crumbly, you want there to still be a few bigger chunks to give the bites some nice texture.
- Add apricots and process until the mixture starts to come together into a sticky "dough."
- Add vanilla, spices, Coconut Collagen Creamer, and maca (if using), then process again until combined.
- Using your hands, roll approximately 1 small tablespoon-worth of dough into bite-size balls then set aside. FYI, I like to make my bites on the smaller side. You would probably need three of mine to make up one of those golf-ball-size bliss balls you buy at cafes or in stores.
- If you are going to coat your bliss balls, simply place your mango powder and coconut into a small bowl or Ziploc bag and gentle press/shake until nicely coated. Store in the fridge until ready to serve. Enjoy!
Healthy Trail Mix Recipe
healthy trail mix
Yields 8 Trail Mix Bites
Ingredients:
- ⅓ C almonds
- ⅓ C cashews
- 1 t chia seeds
- ¼ C peanut butter
- ⅛ C mini chocolate chips
- 2 scoopsVital Proteins Original Collagen Peptides
Directions:
- Pour nuts into a medium-sized bowl and crush into pieces using the back of a big spoon or measuring cup.
- Add the remaining dry ingredients into the bowl (besides the Collagen Peptides.)
- Add the peanut butter into the bowl. Stir the mixture until well combined.
- Add the Collagen Peptides and stir until well combined.
- Roll the mixture into tablespoon-sized balls and place on a piece of parchment paper. Refrigerate the treats overnight and enjoy!
Mini Banana Coconut Pies Recipe
mini banana coconut pies
Yields 12 Mini Pies
ingredients:
Crust:
- ¾ C raw almonds
- ¼ C rolled oats
- ¼ C dried mini bananas, packed (about 4-5)
- 2 scoopsVital Proteins Collagen Creamer® in Coconut
- ¼ t Himalayan pink salt
- 2 T coconut sugar
- ¼ C coconut oil (melted)
Filling:
- 1½ C coconut milk (full fat, canned)
- 1½ T arrowroot starch
- 3-4 T maple syrup
- ½ C creamy peanut or cashew butter (unsalted)
- Pinch of Himalayan pink salt
- 1 t vanilla extract
Coconut whipped cream:
- 1 can coconut cream, refrigerated overnight
- 1 scoopVital Proteins Collagen Creamer® in Coconut
- 1 t vanilla extract
Directions:
- Place coconut milk and arrowroot starch in medium sauce pan. Heat on stovetop over medium heat. Whisk until combined and there are no more lumps. Heat for 3-5 minutes until smooth and creamy.
- Remove from heat and stir in nut butter, maple syrup, pink salt and vanilla.
- Let sit for 10 minutes to cool. Place in glass bowl or dish. Cover with plastic wrap so that the wrap is touching the filling (this prevents a film from forming on the filling). Let sit in refrigerator for 4-6 hours to set.
- Place almonds, oats, bananas, collagen, pink salt, and coconut sugar in food processor. Pulse until ingredients form a fine meal. Next add melted coconut oil and pulse until combined. Dough should hold when pressed together between two fingers, add more coconut oil if it does not.
- Preheat oven to 350°F. Lightly grease a muffin tin or use muffin liners. Divide the dough and press dough firmly into tin with the back of a spoon or your fingers. Allow for the dough to come up the sides. Bake for 15 minutes until crusts are golden.
- Allow mini pie crusts to cool completely before removing. Use a butter knife to loosen the sides if you did not use muffin liners.
- To prepare coconut whipped cream, place just the coconut cream (no liquid) from the refrigerated can into a large mixing bowl. Add vanilla and coconut creamer and beat with hand mixer until fluffy.
- To assemble, place 2 thinly sliced bananas into the mini pie crust. Next, use a tablespoon or mini cookie scoop to scoop filling onto the crust. Then scoop some coconut whipped cream to top.Optional garnish: caramelized bananas or chocolate shavings.
No-bake Protein Bites Recipes
no-bake protein bites
Yields 12 Bite-Sized Protein Bites
Ingredients:
- 1 C smooth almond butter
- 1 T cinnamon
- 4 scoops Vital Proteins Collagen Creamer® in Vanilla
- 1 C dark chocolate chips
Directions:
- Mix almond butter, cinnamon and Vanilla Collagen Creamer in a mixing bowl.
- Once well combined, place the batter on a piece of parchment paper. Pro-tip: Place the parchment paper on a cookie sheet or cutting board for easy movement.
- Spread the batter on the parchment paper, forming a large rectangle about ¼ inch thick.
- Place the batter in the freezer for 20 minutes.
- Melt the chocolate, continuously stirring.
- Spread the chocolate on top of the first layer.
- Roll the batter slowly, swirling the layers together.
- Wrap the rolled batter in the parchment paper and place the batter in the refrigerator overnight.
- Slice the dough evenly, serve and enjoy!
