We’re entering the festive holiday season, which means it’s officially time to start planning all your favorite dishes! Before you begin prepping your family recipes and comfort staples, consider giving your plate a little upgrade this year — one that supports your glow, joints, and wellness from the inside out.

Adding a scoop of Black Girl Vitamins’ Collagen Powder is an easy way to blend beauty and nutrition right into your Thanksgiving favorites. It’s tasteless, dissolves easily, and mixes seamlessly into both sweet and savory dishes! No texture changes, no aftertaste, just a boost of goodness in every bite.

Why Add Collagen This Season?

Black Girl Vitamins Collagen Benefits:

• Helps firm skin and reduce fine lines over time

• Supports healthy joints and bone strength 

• Promotes deep hydration and elasticity from within

• May help maintain healthy hair and nails during colder, drier months

• Blends easily into hot or cold dishes 

So, whether you’re in charge of the mac and cheese, bringing dessert, or just taste-testing everything, you can nourish your glow while still enjoying every bite.

1. Sweet Potato Pie (Inspired By Soul Food Pot)

Ingredients

• 1½ lbs sweet potatoes, washed and unpeeled (about 3 cups mashed)

• 12 oz evaporated milk

• 1 cup light brown sugar

• 2 eggs

• 5 tbsp unsalted butter, melted (or vegan butter)

• 2 tbsp vanilla extract

• 1 tsp minced ginger

• 1 tsp ground nutmeg

• ½ tsp ground cinnamon

• ½ tsp ground cloves

• ¼ tsp salt

• BGV Collagen

Instructions

1. Preheat oven to 400°F. Wash and scrub sweet potatoes.

2. Use a homemade or store-bought uncooked pie crust in a greased pie pan. Set aside.

3. Place sweet potatoes on a lined baking sheet and roast 40 minutes, or until tender.

4. Let cool, peel, and measure out 3 cups of cooked flesh.

5. In a large bowl, combine sweet potato flesh, evaporated milk, brown sugar, eggs, melted butter, vanilla, ginger, nutmeg, cinnamon, cloves, salt, and 1 scoop BGV Collagen.

6. Blend using an electric mixer on high until smooth.

7. Pour filling into the unbaked crust and bake at 350°F for 30 minutes, or until set and puffed in the center.

8. Cool at least 4 hours or overnight before slicing.

9. Optional: top with whipped cream and a sprinkle of cinnamon.

2. Pound Cake (Inspired By Divas Can Cook)

Ingredients

• 3 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1½ cups unsalted butter, room temperature

• 3 cups granulated sugar

• 5 large eggs, room temperature

• ¾ cup whole milk, room temperature

• 1 tbsp pure vanilla extract

• ¼ tsp lemon extract

• ¼ tsp coconut extract (optional)

• BGV Collagen

Instructions

1. Preheat oven to 325°F. Grease a 10-inch bundt pan and lightly flour it.

2. In a bowl, whisk flour, baking powder, and salt. Set aside.

3. In another large bowl, cream butter until smooth.

4. Slowly add sugar on low speed and mix 3 minutes until fluffy.

5. Add eggs one at a time, mixing gently.

6. Add dry ingredients in batches, alternating with milk. Mix on low just until combined.

7. Stir in vanilla, lemon, coconut extract (if using), and 1 scoop BGV Collagen.

8. Spread batter into the bundt pan and smooth the top.

9. Bake 1 hour 10–20 minutes, or until a toothpick comes out clean.

10. Cool in the pan, then transfer to a wire rack.

11. Slice once cooled. (Even better the next day!)

3. Red Velvet Cake with Collagen Cream Cheese Frosting (Inspired By Sally’s Baking Addiction)

Cake Ingredients (no collagen added here)

• 3 cups cake flour

• 1 tsp baking soda

• 2 tbsp natural cocoa powder

• ½ tsp salt

• ½ cup unsalted butter, room temp

• 2 cups granulated sugar

• 1 cup canola or vegetable oil

• 4 large eggs, separated

• 1 tbsp vanilla extract

• 1 tsp white vinegar

• Red food coloring

• 1 cup buttermilk, room temp

Cream Cheese Frosting Ingredients

• 16 oz cream cheese, room temp

• ¾ cup unsalted butter, room temp

• 5 cups powdered sugar

• 1½ tsp vanilla extract

• Pinch of salt

• BGV Collagen (1 scoop)

Instructions

Make the Cake:

1. Preheat oven to 350°F. Grease two 9-inch pans, line with parchment, then grease again.

2. Whisk flour, baking soda, cocoa powder, and salt. Set aside.

3. Beat butter and sugar on medium-high for 1 minute. Add oil, egg yolks, vanilla, and vinegar. Beat 2 minutes.

4. Add dry ingredients in 2–3 batches, alternating with buttermilk. Add food coloring.

5. Beat egg whites separately until fluffy peaks form; fold into batter.

6. Divide batter between pans and bake 30–32 minutes, or until a toothpick comes out clean.

7. Cool completely before frosting.

Make the Frosting (with collagen):

1. Beat cream cheese and butter until smooth (about 2 minutes).

2. Add powdered sugar, vanilla, salt, and 1 scoop BGV Collagen.

3. Beat on high 3 minutes until creamy.

Assemble:

1. Level cake tops if needed. Frost between layers and over the top and sides.

2. Chill cake 30–60 minutes before slicing.

4. Banana Pudding (Inspired By The Soul Food Pot)

Ingredients

• 3 ripe bananas, sliced

• 4.6 oz vanilla pudding mix

• 3 cups milk

• 8 oz whipped cream

• 8 oz whipped cream cheese

• 11 oz Nilla Wafers + ¼ cup crushed wafers

• BGV Collagen

Instructions

1. Prepare pudding according to package instructions; chill.

2. In a separate bowl, mix whipped cream and cream cheese with 1 scoop BGV Collagen until smooth.

3. Line the bottom and sides of a dish with Nilla Wafers.

4. Add a layer of banana slices.

5. Spread pudding on top, then the whipped mixture.

6. Repeat the layers.

7. Top with crushed wafers.

8. Chill 2 hours before serving.

5. Apple Pie (Inspired By Natasha’s Kitchen)

Ingredients

• Double pie crust

• 6–7 Granny Smith apples (7 cups sliced)

• 1½ tsp cinnamon

• 8 tbsp butter

• 3 tbsp flour

• ¼ cup water

• 1 cup sugar

• 1 egg + 1 tbsp water (for egg wash)

• BGV Collagen

Instructions

1. Prepare pie crust and chill. Preheat oven to 425°F.

2. In a saucepan, melt butter. Whisk in flour and cook 1 minute.

3. Add water and sugar; boil, then simmer 3 minutes. Remove from heat.

4. Stir 1 scoop BGV Collagen into the warm sauce until fully dissolved.

5. Peel and slice apples; toss with cinnamon.

6. Pour collagen sauce over apples and stir to coat.

7. Roll out bottom crust and transfer to pie plate. Add filling.

8. Lattice the top crust. Brush with egg wash.

9. Bake 425°F for 15 minutes, then reduce to 350°F for 45 minutes, or until bubbling.

10. Cool 1 hour before slicing.