Open your freezer and look younger...say what?!
Don't adjust your monitor, you read that correctly! According to Well+Good, Collagen has jumped to "It-ingredient" status this year. Why? Because of this fibrous protein's amazing ability to give us glowing skin, shiny hair, strong nails and healthy digestion. It actually makes up about 75% of our skin's composition!Did you know that your body produces its own collagen? And there are specific key nutrients it needs from certain foods to do so? Cue the freezer door! Yes, that's right, you can find these foods right inside your freezer...especially if you're a Five Star Home Foods customer! ;)
Easy Homemade Pad Thai with Chicken, Egg, Peanuts & Lime
For the Sauce:
1/3 cup chicken or vegetable stock (or water would even work in a pinch)
1 tablespoon soy sauce
1 tablespoon fish sauce (if you don't have this, just use 2 tablespoons of soy and omit the fish sauce)
3 tablespoons brown sugar
3 tablespoons natural style peanut butter
1 tablespoon freshly squeezed lime juice
1 tablespoon rice wine vinegar (if you don't have this use white vinegar or 2 tablespoons lime juice and omit rice wine vinegar)
1 teaspoon to 1 tablespoon Sriracha or thai chili sauce (depending on your spice tolerance...if you know you're not into spicy, go with only 1 teaspoon)
1 teaspoon minced or grated fresh ginger (you can omit or use 1/2 teaspoon of ground ginger if you don't have this)
1 teaspoon minced garlic
For the Pad Thai:
4 ounces of rice noodles, cooked to package directions and rinsed
1 teaspoon olive oil
1 large egg, beaten
1 chicken breast, cubed
1/2 pound shrimp, peeled, deveined and cut in half
1/2 cup bean sprouts
For the Garnish:
- Whisk together sauce ingredients and set aside.
- Cook noodles according to package direction. Rinse and set aside in a colander.
- Preheat a skillet over medium heat and add oil. Add chicken breast and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten egg into the skillet in the space you've created and use your cooking spatula to scramble the egg in the skillet. Add the shrimp and keep cooking for about another minute.
- Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Use a pasta sever to scoop the noodle mixture from the skillet and into shallow bowls (or onto plates).
- Top with desired toppings and adjust spice level with Sriracha.
Vitamin C from Rose Hip Extract
Vitamin C is a major player as it converts Lysine and Proline into the amino acids needed to produce collagen. It also scavenges free radicals that are known to damage collagen and make us look older. Citrus fruits like lemons, limes and oranges are great sources of Vitamin C, but one of the richest lesser-known sources is Rose Hip Extract, which also happens to contain fully formed Collagen protein! Try this unique Rose Hips recipe with your Five Star Pork Loin Filet for a Vitamin-C infusion!
Pork Tenderloin with Chunky Rose Hips Applesauce
For the Rose Hips Applesauce:
4 Fuji apples, washed, cored and diced into 1/2-inch chunks
1 1/2 cups water
Juice of 1 lemon
6 rose hips tea bags (about 1 gram each)
Pinch of salt
For the Pork:
1 (1-pound) Five Star pork tenderloin, trimmed of visible fat
1/2 tablespoon vegetable oil
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley
Salt and pepper to tasteDirections
- In a medium saucepan, combine the diced apples, water, lemon juice, tea bags and salt. For extra rose hip flavor and nutrients, you may tear the bags open and pour the contents in with the apples. Cook the apples, stirring and breaking them up as they cook, until they are soft and you achieve a chunky sauce, about 15 minutes.
- While the sauce is cooking, make the pork. Preheat the oven to 400° F.
- Place a large, oven-proof skillet over medium-high heat. Season the pork generously with salt and pepper. Add the oil followed by the pork tenderloin and brown on all sides, about 5 minutes per side.
- Transfer the pork to the oven and roast until it is no longer pink in the middle, about 10 minutes. Transfer the meat to a cutting board, allow to rest for 5 minutes, then slice into 1/2- to 1-inch-thick pieces.
- Spoon the rosehips applesauce over the sliced pork tenderloin. Garnish with fresh parsley and lemon wedges. Serve with brown rice (quick cooking to save time) or with lightly dressed baby greens.
Hyaluronic Acid from Sweet Potato, Avocado & Mango
Hyaluronic Acid is vital for collagen function, as it binds collagen and elastin together to form collagen bundles. It also repairs and replaces damaged collagen fibers. Seaweeds like Kelp are one of the best forms of Hyaluronic Acid, but it can also be found in sweet potato, avocado, mango and in animal cartilage like fish soups and chicken wings. Give your body a Hyaluronic Acid-boost with this yummy beef bowl recipe and don't forget to add your Certified Angus Lean Ground Beef!
Sweet Potato & Pineapple Beef Bowls with Mango Avocado Salsa
For the Sweet Potatoes:
3-4 large sweet potatoes, cut into 1-inch pieces
2 tablespoons olive oil
½ teaspoon salt
For the Pineapple Beef:
1 tablespoon olive oil
1 pound Certified Angus lean ground beef
1 can 8-oz crushed pineapple
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon mild chili powder
½ teaspoon salt
For the Salsa:
1 large mango, diced
2 avocados, diced
1 lime, juiced
¼ cup cilantro
¼ teaspoon salt
For the Bowls:
5 oz baby spinach
Hot sauce (optional)
- Heat the oven to 400F.
- Toss the sweet potatoes, 2 tablespoons olive oil, and ½ teaspoon salt together on a sheet pan.
- Roast for 15 minutes, flip the potatoes, then roast an additional 15 minutes or until golden brown and tender.
- Heat 1 tablespoon olive oil in a large saute pan. Add the beef, stirring to break into chunks. Sprinkle with cumin, garlic powder, mild chile powder, and ½ teaspoon salt. Cook 5-8 minutes or until the beef is browned and cooked through. Drain any extra fat, then add the pineapple and stir to combine. Turn the heat to low until ready to serve.
- Combine the mango, avocado, lime juice, cilantro, and salt in a large bowl. Stir to combine.
- Place the spinach, pineapple beef, and sweet potatoes in a bowl. Top with the mango avocado salsa and hot sauce to taste.
What collagen-promoting recipes do you make at home?
Do you notice a difference in your youthfulness?
Tell us about it here!