Healthy Paleo Collagen Holiday Loaf from Vital Proteins

The classic holiday loaf recipe is taken to new heights with this healthy, collagen-infused version. It's sure to keep you warm all winter long!

If you haven't tried Vital Proteins' new delicious Collagen Creamers, you need to. These diverse creamers can be incorporated into any recipe your heart desires, so naturally, a holiday loaf needed to be created.

Gingerbread cookies and loaves are a time-honored tradition for many cultures, including here in America, where the soft-baked loaves are more popular than the stiff variety used to make gingerbread houses. Ginger root was considered by many ancient civilizations as a valuable commodity, as it helped disguise the flavor of preserved food. It has been used in different forms and various tonics to help support digestion and the immune system.

Healthy Paleo Collagen Holiday Loaf

What You'll Need

1 cup cashew butter
1/2 cup applesauce
1/2 cup maple syrup
2 eggs*
1 teaspoon vanilla extract
1 teaspoon fresh grated ginger root
1/2 cup cassava flour
1 teaspoon baking powder
2 scoops Vital Proteins Collagen Creamer, Coconut
1/4 teaspoon salt
1 Tablespoon lemon juice
Gingerbread spice (cinnamon, ginger, nutmeg, allspice), to taste

1 scoop Vital Proteins Collagen Creamer, Coconut
2 Tablespoon coconut milk
2 Tablespoon raw honey
1 teaspoon arrowroot starch

* Substitute egg for flax egg (1 Tbsp (7 g) flaxseed meal (ground raw flaxseed) mixed with 2 1/2 Tbsp (37 ml) water)

What You'll Need To Know

Preheat oven to 350 F. Grease a standard loaf pan and set aside.

In a large mixing bowl, add in cashew butter, applesauce, maple syrup, egg, vanilla extract and fresh grated ginger root. Mix until well-combined.

In a separate bowl, whisk together cassava flour, baking powder, Coconut Collagen Creamer, salt, and spices.

Slowly add dry ingredients to the wet ingredients and mix until well-incorporated. Add in the lemon juice and whisk again.

Pour batter into the loaf pan and bake for 40 minutes, or until a toothpick inserted comes out mostly clean.

For the glaze: add all ingredients to a high speed blender and blend on high. Let the glaze sit for a few minutes to thicken. Best served on the holiday loaf when it has cooled slightly. Serve immediately.

Grilled Salmon with Mango Papaya Salsa


Salmon is so good for you! It's an excellent source of Omega-3 fatty acids (aka "brain food".) It's also packed with vitamin D which is vital for maintaining your overall health. One 100g serve of salmon can provide you with a day's worth of vitamin D.

This Grilled Salmon with Mango Papaya Salsa recipe is amazing! The mix of sweet and tangy mango papaya salsa and grilled salmon together create a burst of complimenting flavors. The great thing about this grilled salmon recipe is that it can be made ahead of time and paired with a salad or a side of quinoa or asparagus.

If making grilled salmon intimidates you, don’t worry! It’s really easy. Simply, make sure the gates are cleaned, preheat the grill until the grates are nice and hot, and let the fish cook with the lid closed as much as possible for at least 5-6 minutes before flipping it.

Don't have a grill or the weather simply doesn't permit? You can use a stove top grill pan or bake the salmon. It'll turn out just as nice as the grill.

Grilled Salmon Fillets with Papaya Salsa 2
Grilled Salmon Fillets with Papaya Salsa 3

What You'll Need

2 large salmon fillets (6-8oz)
Sea salt, to taste
Fresh ground pepper, to taste
1 Tbsp. extra virgin olive oil
2 mango's, cubed
1 fresh papaya, cut in half, seeds removed and cubed
1 small red onion, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 handful of fresh cilantro, chopped
2 cloves garlic, pressed
2 limes, juice of
1 tsp. lime zest
2 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
Salt and pepper to taste

What You'll Need To Know


Place cubed mango's and papaya in a large ceramic bowl, add the diced onion, peppers, chopped basil and garlic.

Mix in the lime juice and zest, add the olive oil and red wine vinegar and stir.

Season to taste with some salt and pepper.

Refrigerate until ready to serve.


Preheat grill to med/high heat

Season room temperature salmon fillets with salt and pepper. lightly brush with extra virgin olive oil

Lightly brush the grill with olive oil as well

Grill fish, starting flesh side down for about 2-3 minutes per side until done (the flesh should all be opaque)

Serve immediately with Mango Papaya salsa.

Recipe makes 4-6.