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October 29, 2020 3 min read
By Jessica Danger

Fall is one of our favorite times of the year. Things quiet down a little bit, the weather changes, the sun sets sooner, and we get to start making all the Autumnal recipes. We don’t know about you, but once fall hits we switch from salads to soups, sandwiches to stews, and popsicles to pies. 

But that’s no reason to skimp on what we know works, which is sneaking BUBS Naturals products into literally everything we possibly can. It also helps that our collagen is Whole30 and paleo diet approved as well as diet friendly for anyone who prefers gluten free or dairy free. Here are three extra Fall-y recipes to whip up this weekend while you come to terms with the fact that the time change is right around the corner, like it or not. 

Sara Jester, friend of BUBS Naturals and the genius behind Barbell Kitchen, breaks in the season with herGluten-Free Zucchini Apple Muffins that she promises do not taste like butt. (Her words, not ours!) 


2 1/4 cups Pamela's gluten free flour & baking mix 
3/4 cup dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup milk or milk substitute
1/4 cup unsweetened applesauce
1 tablespoon oil (melted coconut oil or avocado oil)
1 large egg
1 teaspoon vanilla extract
1/2 cup grated apple (I use granny smith)
1/2 cup grated zucchini, moisture squeezed out
1 cup chopped peeled apple (I use granny smith)
1 cupBUBS collagen 


  1. Preheat oven to 375 degrees. Line a muffin pan with paper liners.
  2. Mix together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice.
  3. In a separate bowl, whisk together milk, applesauce, oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix. Do not over mix. Fold in the apples and zucchini.
  5. Fill the muffin liners, filling each cup about 3/4 the way full.
  6. Bake for 20-25 minutes, or until muffins are golden on top and a toothpick inserted in the center of a muffin comes out clean.
  7. These muffins freeze extremely well and can be topped with cinnamon, sugar, or butter if desired.

Please note: I add gelatin to almost all of my baked goods. This is strictly optional and not required.

For Whole30 Coach and dietician Jocelyn Brosseau her go-to is Whipped Coffee. And for any of you souls brave enough to try your hand at a Whole30 stint during the holidays, this is a perfect pick-me-up with your name all over it. 

1 tbsp date syrup (or sweetener of your choice)
1 packet of instant coffee
1 scoop of BUBS collagen protein
1-2 tbsp hot water
1.5 cups of milk (of your choice)


  1. Take all ingredients (besides milk) andfroth togetheruntil it's foamy (10-15 seconds) 
  2. Pour ice and milk into a glass of your choosing. (Have you seen ourinsulated mugs?)
  3. Pour the frothy coffee mixture over the top.
  4. Pat yourself on the back for being a great human with impeccable taste in coffee and collagen.

When it comes to comfort food this time of year, nothing comes close to chicken pot pie. Devon Jenkins ofPurely Nutritious cleaned up a classic with her Whole30 compatible Crustless Chicken Pot Pie. Her secret? Get that creamy goodness with BUBS Naturals MCT Oil Powder. (Just don’t tell Nana.)

2 large chicken breasts, cooked and shredded
3 tbsp ghee
12 oz bag frozen green beans & carrots 
2 large russet potatoes, diced
1 medium onion, diced
2 cloves garlic, minced
2 tsp salt
Pepper to taste - I start with 1 tsp.
2 tbsp arrowroot powder
2.5 cups broth, divided 1⁄2 cup and 2 cups
1⁄3 cupBUBS Naturals MCT oil powder


  1. Cook and shred chicken, set aside.
  2. Place rack in instant pot, add 1⁄2 cup water and 2 chicken breasts. Cook on high pressure for 15 minutes and allow natural release for 5 minutes. Shred chicken while hot.
  3. Melt ghee in a large skillet over medium heat.
  4. Add onion, potatoes, and frozen veggies to the skillet. Cook, stirring occasionally, for 3-5 minutes until frozen veggies begin to soften.
  5. Add garlic, salt, and pepper. Stir and cook until potatoes are almost fork tender.
  6. Pour 1⁄2 cup of broth into the skillet, stir, and cover. Allow to cook for about 5 minutes. Add additional broth at this step should your veggies begin to stick to the bottom of the pan.
  7. Remove cover and sprinkle cooked veggies with arrowroot powder, tossing to coat. Be sure to break up any clumps of arrowroot powder.
  8. Add remaining ingredients and stir until sauce begins to thicken. Remove from heat.
  9. Add shredded chicken and toss to combine. Serve and enjoy!
*This makes for great leftovers so be sure to double the recipe and have a tasty lunch for the rest of the week! And save some for Nana, obviously.