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

Protein Oatmeal Cookie Balls

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Ingredients:

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

 

Preparation:

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 www.sprint2thetable.com

Fresh Cherry Fig Power Bowl

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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

Ingredients:

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

 

Preparation:

Blend all the ingredients together and enjoy!!!!

 

Recipe courtesy: Rachel Singer

Ingrid’s Strawberry Pea Protein Smoothie

Ingredients:

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

 

Preparation:

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

Ingredients:

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)

Preparation:
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  www.sprint2thetable.com

 

Vanilla Cherry Protein Smoothie

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

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)

Preparation:
Pour the water in the blender first.
Add all remaining ingredients
BLEND!
Recipe Courtesy: Lucie Pfaendler of www.fitswisschick.com
Re

Chocolate Apple Mini Cakes

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Ingredients: 

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

 

Preparation: 

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 www.fitswisschick.com

Sugar Free Raw Lemon Coconut Protein

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Ingredients:

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

Preparation:

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 www.fitswisschick.com. 

 

Marvelous Shenanigans Green Pancakes

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Ingredients: 

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

Preparation: 

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  www.fitswisschick.com

 

Grain-Free Coconut Nuttzo Bars

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Here is the recipe for our favorite Grain Free “balanced” bars. Perfect to take on the road or just to eat anytime, anywhere!

Ingredients:

1/2 cup PB flour (you can also use 1/4 cup more almond meal and 2 tbsp more protein powder if you don’t have PB Flour)
1/2 cup coconut flour
1 1/3 cup almond meal
45 g Growing Naturals Vanilla Blast Pea Protein
2 tbsp NUTTZO (or chunky nut butter)
1/4 cup unsweetened shredded coconut
1/2 cup unsweetened almond milk
pinch or two of sea salt
1 tsp baking powder (really not needed)
1/2 tsp coconut extract
1 tbsp local honey or maple syrup
OPTIONAL Add-ins: (1/3 cup raisins/fruit, cinnamon, extra honey or stevia if you like them to be sweeter, bacon bits)

Directions:
Pretty simple, mix all the ingredients together and press into a greased baking dish. I used an 8×8 square pan. If the batter is to dry to mix, add in more milk or an egg to give volume and moisture. Just depends on the type of protein and flours you use. Bake at 350F for 18-22 minutes but be sure to check it at 15 minutes in case you’ve used different proteins or flours that cook faster. Cool and then slice. Makes around 9-12 bars depending on how big you cut them.

Note- […]

Strawberry Pineapple Cilantro Smoothie

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I’ll tell you what, …there’s nothing that will put you in a relaxed, summery state of mind quite like this, perhaps surprising, combination–

—which is sweet and tart and fresh and bright…

1/3 cup fresh pineapple
1/4 cup pineapple juice
1/2 cup sliced strawberries
1 scoop vanilla Growing Naturals pea protein
ice, to preference
1 Tbsp. fresh cilantro

Combine all ingredients in a blender.
Blend until smooth.
Consume with abandon.

While mint, and heck, even basil, might seem like obvious herb additions to a sweet smoothie, I’m not sure cilantro gets to share sugar’s spotlight very often. So, strange? Maybe. But good? BETTER than good.

Recipe courtesy of Sarah Pember of www.thesmartkitchenblog.com.

Coconut Mocha Energy Bites

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Ingredients:

102g combined Drink Click Mocha protein powder + Growing Naturals chocolate rice protein powder
3/4 cup almond flour
2 tbsp banana flour (or coconut flour)
1 tsp baking soda
2 tbsp coconut butter (I used Sweet Spreads Vanilla Cupcake)
1 tbsp honey
15-20 drops coconut stevia
1/4 cup vanilla almond milk (or coconut milk)
more protein powder or cocoa powder for dusting

Directions:

Whisk together dry ingredients until there are no lumps
Add in your wet ingredients
Mix until well incorporated and dough is formed
Roll into desired sized balls
Roll balls in protein powder or cocoa powder (or other desired toppings)
Store in sealed tupperware in refrigerator

Makes approximately 18-20 balls depending on size

These make a great pre or post work out snack. I sometimes grab a few while heading out the door to work before I have my actual breakfast. I love using the Click protein as it has the added caffeine for a nice energy boost. And I love the mocha flavor in the bites themselves.

Recipe courtesy of Accidentally Delish