Recipes

By Gina Caputo

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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By Gina Caputo

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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By Gina Caputo

Spring Has Sprung

By Gina Caputo

Spring Has Sprung
This simple dish takes advantage of the abundant asparagus in Spring and pairs it with protein-rich lentils as well as perfectly cooked eggs. The arugula gives it a slightly bitter base and is dressed in a lemony dressing. When it's all combined it has all the flavors as well as the satisfaction that comes from clean eating!

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By Gina Caputo

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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By Gina Caputo

Can't Beet It

By Gina Caputo

Can't Beet It
This is a riff on a favorite recipe of mine that I make every week. Sometimes I change up the legume or the greens, other times I change up the grain. This version uses barley, a high-fiber (with decent protein!) grain that is most commonly used in soups but has a nutty flavor that makes it amazing in salads. These salads feel like "shoulder season" salads to me, where I'm ready to move out of the heavier foods of winter but not quite ready for the light salads of summer.

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By Gina Caputo

Pesto with Super Greens

By Gina Caputo

Pesto with Super Greens
Pesto has been a family fave for decades but two ways I've kicked it up over the years are the addition of lemon juice which adds a bright and welcome sour kick to the salty, herbacious pesto, giving it a little more lightness and the addition of a Hulk sized portion of super greens to kick up the vitamin profile of pesto!

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By Gina Caputo

Overnight Protein Oats with Blueberry Milk

By Gina Caputo

Overnight Protein Oats with Blueberry Milk
I held off for YEARS on making overnight oats. I didn't get it, oatmeal just doesn't take that much time or effort to cook and why would I ever want to eat oats cold anyway? I came across a recipe that included nut milk blended with frozen blueberries and since they are in my top 3 fave fruits, I finally bit and made my own version just to see if overnight oats are worth all the hype.

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By Gina Caputo

Peanut Butter Miso Protein Balls

By Gina Caputo

Peanut Butter Miso Protein Balls
These One BALL Wonders are snack-sized bites that pack a super satisfying punch! If you love peanut butter like I love peanut butter, you're gonna LOVE these. Beware of housemates and partners that might eat them 6 at a time. I hide mine 😬

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