Recipes: gluten free

Pumpkin Protein Balls

By Gina Caputo

Pumpkin Protein Balls

These One Ball Wonders are a fan favorite! I initially posted this recipe in one of my weekly emails and have since received so many requests for the recipe, I had to add it to the website too. These seem to hit just right for nearly everybody! Their genesis was my desire to have a healthy mid-afternoon snack that was also well balanced in carbs/protein/fat. I've been known to have one for dessert. If you love pumpkin pie, these balls can give you some of that year-round holiday delight.

Ingredients:

  • 1.5 cups oat flour
  • 2 scoops unflavored or vanilla protein powder
  • 1/4 tsp sea salt + Maldon salt for topping (optional)
  • 1 Tbsp pumpkin pie spice (I make my own out of ground cinnamon, nutmeg, ginger and vanilla)
  • 1/3 cup nut butter
  • 1/4-1/3 cup pumpkin puree (start with 1/4, add more if it seems too dry to stick together)
  • 1/3 cup maple syrup, honey or date syrup
  • 1 Tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1/3-1/2 cup mini chocolate chips

Instructions:

  1. In a large bowl, combine flour, protein powder, sea salt and pumpkin pie spice
  2. Add nut butter, pumpkin puree, honey/syrup, oil and vanilla, stir to combine thoroughly
  3. Add mini chips and combine once more
  4. Line a cookie sheet with parchment paper and use your hands or a small ice cream scoop to form the balls
  5. Sprinkle Maldon salt crystals on top (optional)
  6. Pop in the refrigerator for an hour before eating and can be stored in a container in the refrigerator too!
  7. You can also get creative and add chopped nuts or seeds too! Salted pepitas (then I omit the Maldon finishing salt) are a big win!

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Fall The Way

By Gina Caputo

Fall The Way
Once apples come in season, wild horses couldn't drag me away from them. So begins my Fall One Bowl Wonder season with something that looks a little like this healthy and high in protein bowl that is easily made vegan! I'm low key obsessed with meals that include all 6 Ayurvedic flavors: astringent, spicy, bitter, sour, sweet, salty. This one ticks all the boxes!

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Pumpkin Spice Overnight Oats

By Gina Caputo

Pumpkin Spice Overnight Oats
I'm not a pumpkin spice fanatic. I don't go to Starbucks for the pumpkin spice drinks and don't buy pumpkin spice candles and all that. But for this entire year I've been obsessed with making overnight protein oats trying to find the most delicious ways to eat this super-convenient breakfast. So once the PS mania started this year, I thought I should give some Pumpkin Spice Overnight Protein Oats a try and this one is a WINNER! 

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Shrimp, Corn & Coconut Rice Bowl

By Gina Caputo

Shrimp, Corn & Coconut Rice Bowl
This is summer comfort food at it's best! Somehow it's creamy, soothing and delicious without feeling heavy. Shrimp and corn are a classic combo (grits anyone?) that are upleveled with the flavors of coconut and a little jalapeño kick. The acid from the lime at the end is LIFE!

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Summer BBQ Bowl

By Gina Caputo

Summer BBQ Bowl
The New York Times recently posted a grilled potato salad recipe that inspired me to create an entire BBQ meal (minus the watermelon for dessert) as a One Bowl Wonder. BBQ, corn and potato salad all in one! This may not be the prettiest OBW I've ever made but it is definitely one of the tastiest, especially if you love BBQ sauce like I do. Can easily be made vegan!

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Club Tropicana Smoothie

By Gina Caputo

Club Tropicana Smoothie
Like most of you, I've got my go-to smoothie that never fails to deliver. But I'm also a creative and food is my medium! So I experimented with a vague memory of an Orange Julius and came up with this smoothie that includes orange AND pineapple or mango! Not to mention a totally bizarre sounding veggie in there. TRUST ME. Bonus points if you're old enough to know what the name is referencing 😜

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Soupa Green

By Gina Caputo

Soupa Green
Rainy spring days have me wanting healthy soups. Not the dense soups of Fall but something both warm and bright. Enter SOUPA GREEN! A vegan Spring soup that uses the veggies of the season that just all happen to be green. Note - the peas and the splash of lemon juice MAKE this soup. I add beans for protein and some bite, you could also add a small pasta in this soup if you'd like to make it even heartier.

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Shrimp & Asparagus Salad

By Gina Caputo

Shrimp & Asparagus Salad
When asparagus is in season, this salad is a MUST. The bitter of the arugula goes so spectacularly with asparagus and the lemon makes every ingredient in here pop. Shrimp is a super easy protein to prepare, is amazing with avocado and has a lot of bang for its buck. Vegan friends can use a can of rinsed garbanzo beans and it’s an amazing, hearty salad for all! 

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