A Buffalo Mozzarella Protein Pizza Recipe

Ingredients - 1 tbsp of Growing Naturals’ Pea Protein Powder 1 tbsp of SuperVeg 1 egg white 1/4 cup of coconut milk 1 tbsp tomato puree 1 sliced mushroom 1/2 ball of buffalo mozzarella (62.5g)

Directions - Mix together the pea protein, SuperVeg, egg white and coconut milk. Then fry that as a pancake. Add your toppings, beginning with tomato puree, then the mushroom, and finally, the sliced buffalo mozzarella. When you’re done adding your toppings to your pizza, just stick it under the broiler for 10-15 minutes until the cheese melts.

Macros per one pizza: 317kcals, 27.5g protein, 17g carbos, (3.8g sugars) 16g fat (10g sat), and 4.2g fiber!

Anna’s Notes: most of the carbs here, i.e. 10.8, come from the SuperVeg. If you want to make it even MORE low carb, just sub the SuperVeg with coconut flour. I like the SuperVeg a lot though, just because it adds that really nice oniony flavor to the pizza. Also, the fat from this pizza (15g) comes from the buffalo mozzarella. You can sub this with a !lower fat cheese if you want to make it a lower fat pizza.

Recipe courtesy of Anna Sward from www.proteinpow.com Bell Pepper Salad Dressing

Ingredients - 1 orange bell pepper ¾ cup cold pressed olive oil 1 scoop GN Original Pea Protein Powder 1 Tbsp mustard powder or seeds 1 green onion 1 clove garlic 3 Tbsp water 1 tsp sea salt

Directions - Prep time: 5 min

Yield: 2 family size salads

Blend all ingredients in blender. This will be plenty of dressings for at least 2 family size salads. What you don’t use right away, store in glass jar. Keeps for 1 week in the fridge. I like to toss red leaf lettuce with cucumber, bell pepper, sunflower sprouts, sunflower seeds and !avocado. Choose any greens or raw veggies you wish for the salad mix. Enjoy!

Recipe courtesy of Blythe Metz of www.blytheraw.com Debbie’s Protein Pulp Bread

Ingredients - 1/2 cup juice pulp 2 tbsp Growing Naturals brown rice protein 2 tbsp whey protein 1/2 tbsp coconut flour 1/2 cup liquid egg whites almond milk

Directions - Pre-heat oven to 325 degrees

Blend all ingredients together. Add almond milk in small amounts if batter is too thick. This will depend on how wet your pulp is. I only needed about 1tbsp

Pour into mini loaf pan

Bake for 25-30 minutes or until toothpick comes out clean

!Let cool. Top with desired toppings.

Recipe courtesy of Debbie from - accidentlydelish.com Easy Dairy-Free Cheesy Sauce Mix

This mix can be whipped up in minutes and stored in the refrigerator or freezer to use whenever you want to add a little creamy, cheesy flavor to your food. When prepared, the cheesy sauce goes well on pasta (for a quick stove-top vegan macaroni and cheese!), vegetables (add deliciousness to broccoli, carrots, cauliflower, and even Brussels sprouts), and it works well as a dip.

Ingredients - 1/2 cup cashews (can substitute sunflower seeds for nut-free) 1/2 cup nutritional yeast 1/4 cup plain Growing Naturals Plain RiceDrink Powder 2 tablespoons non-GMO cornstarch, potato starch, or arrowroot powder 2 teaspoons onion powder 1-1/2 to 2 teaspoons salt 1-1/2 teaspoons garlic powder 1/2 teaspoon sweet, hot, or smoked paprika 1/8 teaspoon black pepper

Directions - Place all of the mix ingredients in a spice grinder or food processor, and whiz until powdered.

The mix can be stored in the refrigerator for several weeks, or in the freezer for several months.

Makes about 1-1/2 cups

Recipe courtesy of Alisa Fleming of godairyfree.org Green Goddess Ranch And Heirloom Tomato Garden Salad

Dressing:

Ingredients - 15 cloves of roasted garlic one burnt onion 1/4 cup chopped thyme 1/4 cup chopped oregano 1/8 cup chopped bay leaf 1/4 cup apple cider vinegar 2 each de arbol chili 2 each avocado 2 tps fresh cracked pepper 1/4 cup extra virgin olive oil 4 tbl nutritional (brewers) yeast 57g (3 scoop) Growing Naturals original pea protein powder

Directions - Holding back the olive oil, yeast, pea powder and oregano, blend the remaining ingredients in a food processor. Once the mixture is thoroughly blended, add the yeast and pea powder. Blend, and drizzle in 3/4 of the olive oil. Then add the oregano and remaining olive oil and !pulse. Add cold water as needed to reach your desired consistency.

Dressing:

Ingredients - 1/4 lbs mixed greens (baby kale, baby spinach, baby green leaf suggested) 2 heirloom tomatoes cut into wedges 1/2 cup broccoli florets (blanched if desired) 1/4 cup chopped roasted almonds 1/2 cup Green Goddess Ranch dressing Omelet Protein Sandwich With Avocado & Sundried Tomatoes

Combine 4 egg whites with ½ scoop of Growing Naturals Original Pea Protein Powder and a bit of mustard. (Adding the pea protein to the whites helps to make the cooked eggs more pancake like).

Cook “omelet” then cut in half and make sandwich using the omelet halves, approximately ¼ cup of sundried tomatoes and 1/3 cup of avocado.

Recipe courtesy of Anna Sward From proteinpow.com Green Protein Breakfast Bowl

Ingredients - 1/3 c. quinoa flakes 1 scoop Vanilla Blast Yellow Pea Protein 1 tsp. chia seeds 1 T. hemp hearts 1 tsp. spirulina 1 tsp. goji berries dash of cinnamon 1 c. nut milk (I use homemade almond milk.)

Directions - 1. Place all dry ingredients in a bowl.

2. Pour in nut milk while stirring. Stir to mix well.

3. Cover and place in the refrigerator overnight or for at least an hour.

Serves 1

The subtle sweetness of the Vanilla Blast compliments !the natural flavors of these ingredients making every spoonful a delight.

Recipe courtesy of Heather Graffam of glutenfreecat.com Vegan Condensed Crème of Mushroom Soup

The dry mix in this recipe can be prepared ahead and stored in an air-tight container for 2 to 3 months. Use it to make the condensed soup or as a base for other sauces or soups.

Ingredients - 1/4 cup Growing Naturals Original Rice Drink+ Powder 1-1/2 tablespoons cornstarch or potato starch 3/4 to 1 teaspoon salt 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1 cup cold water 1 tablespoon olive oil 1/2 cup chopped mushrooms

Directions - Whisk together the RiceDrink+ Powder, starch, 3/4 teaspoon salt, onion powder, and garlic powder.

When ready to use, place the dry mix and water in a blender, and mix for 1 minute.

Heat the oil in a saucepan over medium heat.

Add the mushroom pieces and sauté for 3 minutes.

Whisk in the liquid.

When it begins to bubble, continue to cook for 2 to 3 minutes while whisking continuously. It will thicken significantly.

Remove from heat and season to taste with additional salt, if desired.

Use in recipes or thin with up to 1 cup of water for a base crème soup.

Makes the equivalent of 1 can of condensed cream of mushroom soup

Recipe courtesy of Alisa Fleming from www.godairyfree.org Sweet Potato Falafel

Ingredients - 2 Medium sweet potatoes, cooked 1 tsp Cumin 1 tsp Coriander 1/2 tsp Cinnamon 1/4 tsp Turmeric 2 Garlic cloves, minced Juice of half a lemon 1 C Growing Naturals Rice Protein Powder 1 T EVOO1 T Toasted sesame oil Sprinkling of chia seeds Salt and pepper

Directions - Put the sweet potatoes, cumin, garlic, coriander, lemon juice and flour into a large bowl. Salt and pepper to taste, add EVOO and sesame oils, then mush with fork until smooth with no chunks. Place in fridge to firm up for 30 mins. The mix should be more gooey than wet. If needed, add a bit more EVOO or flour (the water content of sweet potatoes varies).

Preheat the oven to 400F. Using a tablespoon or a falafel scoop, scoop the mixture on to an oiled tray. Sprinkle seeds on top and bake in the oven for 15-20 mins, until the bases are golden brown.

Makes about 15 falafel.

These were great with a salad and leftover grilled !eggplant!

Recipe courtesy of Laura Hall of Sprint 2 the Table Creamy Pesto Kelp

Ingredients - 1 cup water 4 Tbsp GN Original Rice Drink Powder 3 Tbsp nutritional yeast ¼ cup raw pine nuts 12-15 fresh basil leaves with stems 2 green onion 1 clove garlic 1 Tbsp ground black pepper pinch sea salt 1 bag kelp noodles, (found in refrigerated section)

Directions - In blender combine all ingredients except the fresh basil and green onion. Blend until creamy smooth. Add basil and green onion and pulse or puree until greens look pretty in the sauce.

Simply open bag of kelp noodles, top with sauce and toss, or cover and shake, to thoroughly dress the kelp noodles. This is ever so light while also being satisfying and highly nutritious. The kelp noodles give you the fettuccine feeling, while being only 6 calories per serving, !that’s right, 6! Enjoy.

Recipe courtesy of Blythe Metz from www.blytheraw.com Cherry, Beet, & Ginger Smoothie

Ingredients - 1 Cheribundi Tart Cherry frozen smoothie pack 3/4 cup chopped roasted beets 1/2 cup almond milk 2-3 Tbsp. Greek yogurt 2-3 Tbsp. Growing Naturals vanilla protein powder 1/2 Tbsp. ground ginger 3-5 drops orange flavored stevia (optional)

Directions - Combine all ingredients in a blender.

!Blend until smooth.

Recipe courtesy of Sarah of The Smart Kitchen Cranberry Walnut Smoothie

(1 Serving)

Ingredients -

In Blender:

2 cups almond milk (Spring or Alkaline Water can be used but not preferred)

2 cups frozen cranberries

½ scoop Growing Naturals Vanilla Rice Protein Powder

½ scoop Growing Naturals Vanilla Pea Protein Powder

3 TBS raw agave or 7 pitted dates

½ cup soaked walnuts (soaked in filtered water overnight 8-10 hrs and rinsed well)

Directions -

Blend on low setting for 10 seconds to chop up a little and then turn up to high and blend until completely mixed.

Add 1 cup of ice and turn on low setting again for a few seconds and then turn on high for approximately 30 seconds or until it is completely blended.

!Drink right away or store in freezer for a few minutes until serving.

Recipe courtesy of Chef Be*Live of www.ChefBeLive.com Mango-Almond Smoothie

Ingredients - 1/2 champagne mango 1/2 banana 1 C fresh spinach 1 C unsweetened vanilla almond milk 1 scoop Growing Naturals Vanilla Blast rice protein powder 1 tsp Maca 1/2 tsp cinnamon 1/2 tsp almond extract water (adjust to desired consistency)

Directions - Put it in a blender. Pour into glass. Top with your favorite crunchy treat (like low-sugar citrus-granola). Drink up!

!Blend until smooth.

Recipe courtesy of Laura Hall of sprint2thetable.com Berry-licious Protein Smoothie

Ingredients - 1 cup frozen mixed berries 1 cup cold filtered water 1 medium sized banana 1 scoop Growing Naturals Vanilla Blast Rice Protein Powder 1 tablespoon pomegranate seeds 1 teaspoon hemp hearts 1 teaspoon chia seeds

Directions - In a blender, add frozen berries, water, banana, and protein powder. Blend well until smooth.

Pour into your favorite smoothie-sipping glass and top with pomegranate seeds, hemp hearts, and chia seeds.

Per serving (makes 1 serving): Calories 365; Fat: 2.7g; Carbohydrates 65.9g (Fiber 12.2g); Protein: 27.6g

This recipe is gluten free, dairy free, egg free, soy free, peanut free, tree nut free, corn free, bean free, refined sugar free, vegan.

Recipe courtesy of Kait Turshen of bubblegirlbakes.com Pumpkin Pie Protein Smoothie

Ingredients - 1 cup cooked pumpkin 1 cup flax milk (or allergy friendly milk of choice) 1 cup ice 1 scoop Growing Naturals Vanilla Rice Protein Powder 1 tablespoon maple syrup 1 ½ teaspoon pumpkin pie spice (recipe here) 1 teaspoon vanilla extract

Directions - Combine all ingredients in a blender or food processor and blend until smooth. Pour into a chilled glass and slurp away!

Per serving: Calories 292; Fat: 3.5g; Carbohydrates 42.2g (Fiber 11g); Protein: 28g

This recipe is gluten free, dairy free, egg free, soy free, peanut free, tree nut free, corn free, legume free, refined sugar free, vegan and Paleo. !

Recipe courtesy of Kait Turshen of: bubblegirlbakes.com Plantain Ginger Protein Bread

Ingredients - 1 medium plantain, fully ripe* 1/2 cup liquid egg whites 1 tsp cinnamon 1 tsp ginger 1 tsp Golden Lakanto (or brown sugar/other sweetener) 1/4 tsp allspice 1/4 tsp no sodium baking powder 1/8 tsp cardamom Pinch of cloves 1 scoop Growing Naturals Vanilla Blast protein powder

Directions - Preheat oven to 350.

In a small blender (I used a Magic Bullet) blend all ingredients except the protein powder.

Add protein powder and blend again until just combined.

Pour into a prepared pan (I used 8-in round) and bake for 15 mins.

Makes 2 servings.

*A plantain is fully ripe when the skin has turned almost black; it will be aromatic and sweet.

Approximate nutritionals (for 1 serving): 198 calories, 0.3 g fat, 123.6 mg sodium, 32.5 g carbohydrates, 2.6 g fiber, 13.9 g sugar, 19.8 g protein !

Recipe courtesy of Laura Hall of Sprint 2 the Table Homemade Instant Oatmeal Packets

Ingredients - 2 cups quick oats 1/2 cup Growing Naturals Original Rice Drink Powder 1/2 cup raisins 1/4 cup coconut sugar, maple sugar, or brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt

Directions - Combine all ingredients in a mixing bowl or food storage container.

Store in bulk, or place 1/3 cup of mix into 8 individual packages.

To prepare, place 1/3 cup mix into a bowl and add 1/3 cup boiling water. Stir, and let sit for 2 to 3 minutes to thicken.

!Makes 8 servings

Recipe courtesy of Alisa Fleming from www.godairyfree.org Pumpkin Soufflé (with Pea Protein Powder)

Beat 1/3 cup + 1 tbsp of egg whites to stiff peaks, adding a tiny bit of cream of tartar. In a separate bowl, mix 1 1/3 scoop of Growing Naturals’ Pea Protein with ¼ cup of nutritional yeast and 1/3 cup of pumpkin puree. Fold the latter into the former, put it in a ramekin and bake at 375 degrees for about 20 minutes.

224kcals, 38.4g protein, 15.7g carbs, 2.4g fat and 6.7g of fiber

Recipe courtesy of Anna Sward From proteinpow.com Chocolate Peppermint Bark With A Protein Boost

A lovely, festive chocolate snack that delivers more than mere calories. Feel free to play with the flavors in this creamy confection.

Ingredients - 2 cups (160 g) raw unsweetened finely shredded coconut (not the large shreds) OR 1 cup (240 ml) raw coconut butter, melted

1 scoop Growing Naturals original rice protein

3/4 cup (120 g) raw hemp seeds

1/3 cup (80 ml) coconut sugar

2 ounces (60 g) good quality unsweetened chocolate, chopped

1/4-1/2 tsp (1-2.5 ml) 100% stevia powder, to your taste

pinch fine sea salt

1 tsp (5 ml) pure vanilla extract

1/2 tsp (2. 5 ml) pure peppermint extract

1/4 cup (60 ml) goji berries, dried cranberries, blueberries or cherries, or chopped nuts, if desired

1-2 Tbsp (15-30 ml) more hemp seeds, if desired

Directions - Line a loaf pan or mold with plastic wrap and set aside. Chocolate Peppermint Bark With A Protein Boost

Directions Continued - Place the coconut or coconut butter, hemp seeds and coconut sugar in a high-powered blender and, using the tamper to keep the mixture moving, blend until liquefied. This should take only a minute or two. (If you have a powerful food processor, you can use it instead, but it will take longer for the coconut to turn to butter, and the texture will be slightly more grainy.) Add the chocolate, stevia, salt and vanilla, and continue to blend, stirring with the tamper, until the chocolate is completely melted and the mixture is smooth. Finally, add the protein powder and blend again until incorporated.

Pour into the pan and smooth the top. Sprinkle with goji berries and additional hemp seeds if desired. Place in refrigerator until firm, at least 2 hours.

Once firm, invert onto a cutting board and remove the plastic. Cut into odd shapes and store, covered, in the refrigerator. Serve cold. Makes 12-16 pieces. Will keep, refrigerated, up to 2 weeks. Protein per piece (12 pieces): 7.5 g.

Suitable for: ACD Stage 3 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, vegan, low glycemic.

Recipe courtesy of www.dietdessertndogs.com Banana, Pecan, and Vanilla Protein Muffins

Anna Sward of ProteinPow.com says she almost always thought of brown rice protein powder as an ingredient only in savory cooking. When she tried using vanilla brown rice protein powder in baking she loved the malty/nutty flavor it imparted. “It bakes beautifully- keeps moistness in and makes things nice and cakey without ever drying out.”

Ingredients - 1 banana, mashed 4 egg whites, slightly beaten 1/2 cup of oat flour (this can be subbed with rolled oats, quinoa flakes, or ground almonds) 2/3 cup of coconut milk (or any other milk, preferably of the nut kind) 2/3 cup of vanilla brown rice protein pow 1/2 tsp of baking powder 1/2 cup of pecans

Directions - Combine all ingredients and divide into 12 silicone muffin cases.

Bake in pre-heated 350 degree oven for 35 minutes.

When ready, take them out of the oven. You’ll notice that they’re really soft and super moist. Can be topped with Greek yogurt, banana, cinnamon or any other of your favorite toppings; e.g. jam, nut butter, fruit, protein frosting? Endless possibilities!

Recipe courtesy of Anna Sward of www.proteinpow.com Whipped Coconut Cream or Dairy-Free Whipped Cream

Ingredients - 1 14oz can regular, full fat coconut milk 1/4 cup Growing Naturals CreamyVanilla Rice Drink Powder

Directions - Chill the can of coconut milk, a small mixing bowl, and beaters in the refrigerator for 2 hours or longer.

Open coconut milk, but do not shake or stir. Spoon 3/4 cup of the thick coconut cream from the top, and place it in the chilled mixing bowl.

Add the RiceMilk Powder and whip with mixer until stiff peaks begin to form, about 1 to 2 minutes.

Store in the refrigerator until ready to use, the whipped cream is stable.

Makes 1 cup

Recipe courtesy of Alisa Fleming of www.godairyfree.org