Cardamom Collagen Marshmallows

Cardamom Collagen Marshmallows

Summer nights and bonfires are calling for s'mores, and I found myself obsessing over a DIY version of this nostalgic squishy treat. My desire for a healthier marshmallow was on! I came across this amazing marshmallow recipe by the Wellness Mama, but I wanted to use maple syrup instead of honey for a real, marshmallowy flavor, and some cardamom to elevate the taste!

But, I'm sure you might be asking yourself, why would I make marshmallows when they’re so easy to find pre-made at the store? For starters, these are much healthier than the store bought version. Plus, they are super easy to make, and you can make them your own with different flavors. 

And, if you are going to attempt this recipe, a candy thermometer is necessary! A few hiccups along the way, The Urbane Poser has great troubleshooting tips.

Cardamom Collagen Marshmellows
Cardamom Collagen Marshmallows
Cardamom Collagen Marshmallows

What You'll Need

1 cup water, divided
4 tbsp Vital Proteins Beef Gelatin
1 cup maple syrup
1/4 tsp sea salt
1 tsp vanilla extract
1 tbsp of Marshmallow Root tea (I used this brand)
1/4 tsp ground cardamom
½ cup arrowroot powder

What You'll Need To Know

Line a 9×9 pan with parchment paper and sprinkle with arrowroot powder. 

Mix together 1 cup of warm water with 1 tablespoon of Marshmallow Root and let sit for 5 minutes. Stir well and strain, making sure that the liquid makes a whole cup.

Pour 1/2 cup of marshmallow root water into the bowl of a stand mixer and sprinkle the gelatin on top, and let it grow for at least 10 minutes. 

Add the remaining 1/2 cup marshmallow water, maple syrup, and salt to a small pot with a candy thermometer. Heat over medium heat and stir the mixture for the first minute only, keeping a close eye that it doesn’t boil over, cooking until the mixture reaches 240F, about 15 minutes.

Turn your stand mixer to a low setting to break up the gelatin and slowly adding in the liquid mixture on top. Gradually increase the speed to high and beat until the mixture resembles marshmallow fluff. This step should take about 8-10 minutes. Add the vanilla extract and cardamom.

Pour the marshmallow into the pan and flatten the top with a spatula. Sprinkle some arrowroot powder on top and allow to set overnight.

Remove parchment paper from the pan and invert onto a cutting board. Remove the paper and dust with more arrowroot powdered. Cut the marshmallow into squares and add more arrowroot powdered as necessary to prevent any sticking.

These hold up for about 2-3 days in the refrigerator.

Chocolate Protein Brownies

chocolate protein brownies

Just because you are eating clean it doesn't mean you can't still treat yourself. These Chocolate Protein Brownies are the perfect pre-workout snack or treat to whip up whenever you have some free time. They are decadent and only have 4 ingredients.

Okay, this whole eating clean thing sometimes has me craving sweets... like big time! Over the weekend, I caved in, attempting to make gluten-free cookies, which were a total disaster. Partially because I'm an awful baker. (I'm a great cook, but can't bake to save my life!) I know that these efforts to bake weren't fully contributed to my lack of baking skills, but more so because gluten-free alternatives are so blah.

It’s been 8 years since finding out about my gluten intolerance, and I still haven’t found any great alternatives. I've given up hope! Perhaps it was a good thing that the cookies didn’t turn out that great. To settle this craving, I found an even better alternative, that makes for a mouthwatering pre-workout snack and decadent dessert, all guilt free.

These Chocolate Protein Brownies were inspired by a recipe from Mike Dolce's The Dolce Diet. I reworked Mike’s recipe with items I had in my pantry. The final outcome? Decadently delicious!

chocolate protein brownies
chocolate protein brownies
chocolate protein brownies

What You’ll Need

3 medium bananas ½ cup smooth/creamy unsweetened peanut butter 1 packet/scoop of vega one chocolate protein coconut oil 1/4-1/2 cup water optional: 2 tbsp. - ¼ cup cacao powder (depending on how rich and chocolaty you want them to be)

What You'll Need To Know

Preheat oven to 350 degrees F. Grease a small cake pan with coconut oil and set aside. Add ingredients - bananas, protein powder, peanut butter, 1/4 cup water - to a high-speed blender and mix well. Add more water if the mixture is too dense. You want it to be smooth and fluid just like brownie mix. Pour mixture into greased pan and bake for 20 minutes or until cooked through. This recipe makes 12 servings.

Depending on how rich and chocolaty you want them to be, you can add cacao powder to them. For me personally, I’m not a huge fan of chocolate anything aside from straight up dark or milk chocolate bars. (I know, weird, but that’s how I roll.)

Cal: 113 / Fat: 6 / Carbs: 11.3 / Protein: 5.2