In one sentence, describe what the following article is about: Combine 12-13 eggs, 1/2 cup (118.3 g) of unflavored collagen peptides, 1/2 cup (118.3 g) of grated cheddar cheese (optional) in a bowl. Beat the eggs into the mixture, and locate a muffin tray. Fill each individual muffin cup about halfway with the mixture. If you'd like, you can add other ingredients such as bacon and sweet potato. Bake this for 15-20 minutes at 350F (177C). You can also garnish your egg cups with asparagus or tomato. This is a great idea for a delicious, healthy breakfast. You can essentially add 1/2-1 tbsp (7.4-14.8 g) of collagen powder to any pancake powder for an easy, nutritious addition. Mix this into the dry pancake mix before you add liquid ingredients. In addition, if you want a protein-packed, detoxing option, combine 3-4 eggs, 1 tbsp (14.8 g) of psyllium husk, 1/3 cup (75 g) of berries, and 1 tbsp (14.8 g) of flour in a blender. Then, cook the pancakes on low heat for 2-4 minutes on each side. Stir collagen powder into prepared soups to add protein without changing the flavor. In addition, use 1-2 tbsp (14.8-29.6 g) of collagen powder to spruce up your favorite soup recipe. This works well with soup based with about 2-3 cups (473.2-709.8 mL) of broth. For best results, go with soups with a creamy base, as collagen powder adds thickness. For instance, put a large pan on your stovetop, and combine 1 head of chopped cauliflower, 1 small chopped zucchini, 1 chopped yellow onion, 6 cloves of chopped garlic, 2 cups (473.2 mL) of stock, and 2 cups (473.2 mL) of unsweetened almond milk. Let this cook for about 10 minutes. Then, transfer the mixture to a blender, and add 1 handful of fresh basil, 1-2 tbsp (14.8-29.6 g) of collagen powder, and additional almond milk if desired. Blend until the mixture is smooth, and serve this hot or cold.
Summary: Use collagen to make breakfast cups for a healthy addition. Mix collagen powder into your pancakes for a muscle-building meal. Add it to soup for a boost of protein.

In one sentence, describe what the following article is about: This is usually enough for four people, when used as an appetizer, or two people, when used as a main meal. More specifically, you need about 3.5 oz (100 g) of cheese per guest when used as an appetizer and 7 oz (200 g) of cheese per guest when used as a main meal. Most find that the best flavor results when multiple cheeses are mixed together. Cheeses that usually work well for fondue include Swiss, fontina, gruyere, emmentaler, cheddar, and monterey jack. An acidic ingredient is necessary because it breaks up some of the stringiness of the cheese, thereby making it suitable as a dip. Wine is the standard acid of choice, and you usually need about 1 cup (250 ml) of wine per 1 lb (450 g) of cheese. Dry white wine is ideal. A few good options include Chenin Blanc, Dry Vermouth, Muscadet, Pinot Blanc, Pinot Grigio, Sauvignon Blanc, and Viognier. For a non-alcoholic option, substitute the wine for milk and add 2 to 3 Tbsp (30 to 45 ml) of lemon juice. Flour and cornstarch are the most common options. Add about 1 to 2 Tbsp (15 to 30 ml) of your chosen thickener per 1 lb (450 ml) of cheese. Whisk the liquid and thickener together over low heat on the stovetop to combine. The liquid should be smooth and without lumps. Even though you might be able to melt the cheese in your fondue pot, melting it on the stove will make it smoother. Shred the cheese before you melt it. Doing so will speed the process up. Add the cheese to the thickened liquid in your saucepan one handful at a time, stirring with each addition. Do not let the cheese boil or simmer. Cut a clove of garlic in half and rub the exposed inside around the bottom and sides of your fondue pot. Rubbing the garlic on the pot will add extra flavor and aroma to the fondue without creating an overpowering garlic taste. Pour the cheese into your fondue pot, scraping the sides of your saucepan to get as much of the liquid cheese out as possible. Light your fondue pot using an alcohol or gel fuel. Cheese fondue goes great with a variety of foods, included cubed bread, lightly steamed cauliflower or broccoli, or chunks of fried potatoes. You can also use fruit like apples or grapes. For fruit and vegetables, prepare enough for 1 to 2 pieces of fruit per person. For bread, prepare 2 to 3 servings of bread per person.
Summary: Use 1 lb (450 g) of cheese. Choose an acid to add to the cheese fondue. Mix the acid with a thickener. Combine the cheese and acid mixture on the stove. Rub the fondue pot with a garlic clove. Transfer the cheese to your fondue pot. Serve the fondue with a variety of foods.

In one sentence, describe what the following article is about: If you don't have the money to go out and buy new accessories or you just don't want to add much to your LBD, treat your hair like an accessory. Pump up your hair with high volume whether it is loose or in a fancy up-do. Try a messy braid on the weekends when you're out and about. Accessorize your dress by styling your hair. A sparkly headband, a small jeweled crown, and an embellished bobby pin or barrette will create an extra feminine look while helping to secure your hair. Place your headband half an inch back from your hairline to hold everything in place. Try the traditional wide brimmed hat for a classic LBD look. Add a funky twist with a fedora over your messy braid. Since the LBD can often speak for itself, you may opt to skip accessories all together. Keep focus on the lines and shapes of the dress itself by accessorizing with nothing more than a timeless bright red lipstick. Pick a more traditional pair of black sunglasses and focus on the style and shape of the lens. Alternately, choose a trendier style. Try white or light pink rims with black lenses or black or silver rims with multi-colored lenses.
Summary:
Volumize your hair. Use a hair accessory. Add flare with a hat. Rely on a simple red lipstick. Add a pair of sunglasses to finish off the look.