Collagen Protein Smoothie

Steps

1. Add the coconut milk to the blender first. Starting with liquid prevents the frozen banana from jamming the blades and ensures a smooth blend from the start.

2. Add the frozen banana broken into chunks, the raw egg yolks, and the raw honey. Blend on medium speed for 15 seconds to break down the banana and incorporate the egg yolks.

3. Add the collagen powder and cacao powder. Blend on high for 30-45 seconds until completely smooth and frothy. Scrape down the sides if needed and blend for another 10 seconds.

4. Taste and adjust sweetness with additional honey if desired. The frozen banana and honey should provide enough sweetness to balance the bitterness of the cacao.

5. Pour into a tall glass and drink immediately. Collagen powder does not change flavor but can thicken the smoothie over time if it sits, so consume it fresh.

Why It Works

Collagen peptides provide the specific amino acids — glycine, proline, and hydroxyproline — that your body uses to rebuild connective tissue, joints, and skin. Raw egg yolks add a complete amino acid profile along with choline, vitamin D, and bioavailable vitamin A without the chalky texture of most protein powders. Full-fat coconut milk supplies medium-chain triglycerides that the body converts to quick energy rather than storing as fat.

Tips

• Egg safety. Use pasture-raised eggs from a trusted source. Fresh, high-quality eggs have an extremely low risk of contamination. If raw eggs concern you, use pasteurized eggs instead.
• Thickness. For a thicker, shake-like texture, use only 3/4 cup coconut milk. For a drinkable consistency, go the full cup or add a splash of water.
• Flavor swap. Replace cacao with a tablespoon of almond butter and a pinch of cinnamon for a different flavor profile that is equally protein-dense.