Make any meal high protein, morning, noon and night!

Learn how to incorporate our plant proteins into your homemade and ready-made meals, from pastas and salad dressings to baked goods and breakfast.

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growing naturals recipe book

Pea Protein Pancake


Ready in less than 15 minutes!


1 scoop Growing Naturals Vanilla Blast Pea Protein
1 Whole Egg + 1 Egg White
1 tsp of Baking Powder
Splash of Water
Serving of Blueberries + Strawberries
Spoonful of Nut Butter


Mix the first 4 ingredients together in a bowl
Heat a skillet on high
Place batter in the skillet and flip when necessary (usually 3 minutes + 1 minute on the other side)
Top with fruit and nut butter!

Recipe courtesy of Kathleen Uhran of

Chocolate Banana Protein Smoothie



Prep time: 5 minutes | Total time: 5 minutes


• 1 cup allergy friendly non-dairy milk
• 1 frozen banana
• 1 scoop Growing Naturals Chocolate Power Rice Protein Powder
• 1 tablespoon natural cocoa powder
• 1 teaspoon Maca powder
• 1 teaspoon vanilla extract


Combine all ingredients in a blender and process until smooth and frothy.

*If you prefer an extra thick smoothie, add an additional frozen banana or 1 cup of ice; process until smooth.

Recipe Courtesy: Kait Turshen of


Vegan Protein-Packed Donuts with “Peanut Butter” Protein Glaze


Prep time: 10 minutes  |  Cook time: 8-10  |  Total time: approximately 20 minutes


• ⅓ cup natural cocoa powder
• ¼ cup Growing Naturals Chocolate Power Rice Protein Powder
• 2 tablespoons ground flaxseed
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup warm water
• ½ cup maple syrup or agave nectar
• ¼ cup canola or light olive oil
• 1 teaspoon vanilla extract


Pre-heat oven to 375 degrees and generously grease donut pan.
In a large mixing bowl, combine dry ingredients [flour, cocoa, protein powder, flaxseed, baking soda, salt] and whisk well.
In a separate mixing bowl, combine liquid ingredients [water, maple syrup or agave, oil, vanilla] and mix well.
Add liquid ingredients to dry ingredients and mix until batter is smooth and thick.
Evenly spoon batter into prepared donut molds; bake for 8-10 minutes or until cake tester comes out clean. Allow to cool in pan for 5 minutes, then transfer to wire rack for remainder of cooling; top with “Peanut Butter” Protein Glaze [recipe below].




Prep time: 5 minutes | Total time: approximately 5 minutes


• ½ cup confectioner’s sugar
• 2 tablespoons sunflower seed butter OR nut or seed butter of […]

Protein Oatmeal Cookie Balls



1 C almond meal
1 C rolled oats
1/2 C spelt flour **
2 scoops (62 g) vanilla protein powder (I used Growing Naturals rice protein)
2 T  brown sugar, packed
2 T Stevia (or more brown sugar)
1 tsp baking soda
1 tsp cinnamon
1/2 C pumpkin puree
1/4 C water
3 T coconut oil
3 T egg white (or flax egg)
2 tsp NuNaturals simple syrup (or maple syrup)
1/2 tsp maple pure vanilla extract
1/4 C sugar-free chocolate chips



Preheat oven to 350 degrees.

Place dry ingredients in a large bowl and stir to combine.

In a small bowl mix coconut oil (softened in micro if necessary), syrup, egg white, water, and extract.  Pour wet mixture into the dry.  Stir until well-combined (you can use your CLEAN hands).

Fold in the chocolate chips.  Make balls of ~2 T of dough, place on cookie sheet and and flatten with your palm.

Bake for 10-12 mins at 350 degrees.  Remove from oven and let cool.

Makes about 30 cookies.

** You could probably use any flour here – try coconut flour to make it gluten free.  They can easily be made vegan with a flax egg.  And, if you’re not ready to bring back pumpkin yet, try mashed sweet potato or banana!
Recipe Courtesy: Laura Hall of

Fresh Cherry Fig Power Bowl


What does a “Power Bowl” entail exactly, you may be wondering? In Bubble World, it’s a bowl full of gluten free, allergy friendly, vegan wholesome fabulousness, i.e. a harmonious blend of nutrition that packs a hearty punch.

The key to a powerful Power Bowl include the following rockstar ingredients:

Protein  use your favorite allergy friendly protein powder to start your day on the right foot. I happen to love GROWING NATURALS VANILLA BLAST PROTEIN POWDER.
Carbohydrate  the options are endless for this key component of your Power Bowl! From oatmeal to quinoa flakes and hot rice cereal to any ancient grain, the possibilities go on.
Fat  contrary to popular belief, fat is an essential part of our diet…good fat, that is! Add a spoonful of your favorite seed or nut butter [allergy friendly, of course!] or a drizzle of chia seed or flax oil, which will help you stay full longer, and just as importantly fuel your brain all morning long.
Fiber  my favorite fibers also add great fat, protein, and flavor. No Bubble Girl Power Bowl is complete without at least a spoonful of ground flaxseed or chia seed!
Fruit  this element of your Power Bowl has the freedom to vary each and every […]

Rachel’s Peanut Butter Shake


 1 Scoop of Growing Naturals Chocolate Rice Protein
 1 Cup of Vanilla Rice Milk
 2 TBSP Natural Crunchy Peanut Butter
  1 Banana



Blend all the ingredients together and enjoy!!!!


Recipe courtesy: Rachel Singer

Ingrid’s Strawberry Pea Protein Smoothie


1 cup of fresh sweet uncut strawberries (remove the green tops)
1 cup of 1% low fat milk
1 scoop of Growing Naturals Vanilla Pea Protein
1 tsp of ground cinnamon
1 packet of Sweet n Low
1 little scoop (45 mg) of 100% pure stevia extract
Salt to taste



The longer you let the mixture sit, the sweeter and more blended the flavors get.

(Makes about 18 fl oz)


Recipe courtesy: Ingrid Moritz

Fudgy Plantain Protein Muffins


1 large, ripe plantain (~120 grams)
2 egg whites
1 tsp vanilla
2 T cocoa powder
68 grams (2 scoops) chocolate protein powder (I use Growing Naturals)
1/2 tsp baking powder
1 tsp cinnamon
1/3 C unsweetened almond milk
2 T nut butter (I used Nuttzo chocolate)

Preheat oven to 350°.  Grease muffin tin.
In a blender or food processor, blend plantain, egg whites, and vanilla until smooth.  Set aside.
In a medium bowl, mix together dry ingredients.  Stir in egg mixture.  Gradually adding in milk, adjusting as needed (may vary depending on ripeness and size of plantain).  Stir in nut butter.
Pour the batter into muffin tins.
Bake for 15 minutes, or until toothpick come out clean.
Makes 9 muffins.
Approximate Nutritionals: 82 calories, 2.0 g fat, 35.9 g sodium, 7.9 g carbohydrates, 1.4 g fiber, 3.0 g sugar, 8.5 g protein
Recipe courtesy: Laura Hall of


Vanilla Cherry Protein Smoothie

(vegan, glutenfree, fat free – ideal for postworkout)

125g cherries, pitted (about 1 cup)
1 heaped scoop vanilla protein powder
40g glutenfree oats (1/2 cup)
1/2 tsp xanthan gum
1 tsp maca powder
1 tbsp NuNaturals Cacao Syrup
1 tsp each: ground vanilla, ground cinnamon
3dl water (10 oz)

Pour the water in the blender first.
Add all remaining ingredients
Recipe Courtesy: Lucie Pfaendler of

Chocolate Apple Mini Cakes



1 scoop Chocolate Protein Powder
2 heaped tbsp raw unsweetened cacao powder
1 tsp baking powder
1 tbsp cinnamon
2 tbsp almond meal
2 grated apples (medium)
3 tbsp honey or sweetener of your choice
2 tbsp almond butter or coconut oil
1 egg, 2 egg whites



Preheat oven to 200°C.

Mix the dry ingredient together.

Mix in the egg & egg whites.

Mix in the grated apples.

Mix in honey and coconut oil/almond butter.

Spray 8 little muffin forms and pour batter into them.

Bake for 20 minutes – you can stick in a knife, if just a little batter stucks to it take them out, otherwise they’ll be too dry!

Recipe Courtesy: Lucie Pfaendler  of

Sugar Free Raw Lemon Coconut Protein



60g (3 tbsp) coconut flour
2 scoops protein powder
dash of salt
1 lemon
5 packs of stevia or sweetener of your choice
2 tbsp almond butter
1 tbsp coconut oil
55g (3 tbsp) unsweetened chocolate chips
water as needed


Mix dry ingredients together, including the chocolate chips.

Grate the zest of the lemon and stir in.

Squeeze the juice of half of the lemon and add.

Mix in almond butter, coconut oil and stevia.

Mix very well and once nicely combined, start to knead the dough with your hands. Add water as needed – but be careful, it needs to be quite dry!

Spread the dough into a flat tupperware and place in the fridge for about an hour.

Cut into bars and enjoy. Side note: You could of course form BALLS if you prefer that……

Store in the fridge!

Recipe courtesy: Lucie Pfaendler  of 


Marvelous Shenanigans Green Pancakes



3 eggwhites
1 scoop Protein Powder
2 tbsp greek yogurt
1/2 tsp baking powder
1 handful spinach


Blend spinach, eggwhites and Protein Powder.

Mix in Greek Yogurt, baking powder and spices. Cook in skillet on low heat- and decorate with your favorite toppings!

Recipe Courtesy: Lucie Pfaendlerof