Rocco DiSpirito’s Recipes

November 2nd 2017

Chickpea Veggie Burgers
 
Makes 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
 
Ingredients

  • 11⁄2 cups canned chickpeas, drained and rinsed
  • 1⁄2 cup chopped mint
  • 1⁄2 cup chopped parsley
  • 1⁄2 cup chopped cilantro
  • 1 teaspoon ground cumin
  • 1 scoop Rocco’s Protein Baking Mix or your favorite baking mix (such as Bob’s Red Mill)
  • 1⁄4 cup water
  • 4 Rocco’s Protein Buns (page 000), toasted
  • 1⁄2 tomato, sliced
  • 1⁄4 red onion, sliced
  • Salt and pepper

 
Method

  1. Preheat the oven to 350°F.
  2. Roughly chop the chickpeas and place in large bowl with the mint, parsley, cilantro, cumin, protein baking mix, and water. Mix well and form into 4 patties.
  3. Transfer to a baking sheet and bake for 10 minutes to set the proteins in the patties. Grill them afterward if you would like, or eat as is.
  4. Serve on the protein buns garnished with the tomato and red onion.

 
Tip: You can use the Tzatziki (page 249) for a great burger spread.
 
Per serving
244 calories / 7g fat / 27g protein
19g carbohydrates / 10g fiber


Protein Cereal Bars
Makes 4 servings
Prep time: 10 minutes
 
Ingredients

  • 1 cup O-shaped cereal (such as Barbara’s Honest O’s)
  • 1 scoop protein powder (such as Rocco’s Protein Powder Plus)
  • 2 tablespoons unsweetened almond butter
  • 1 teaspoon coconut oil
  • 4 tablespoons water

 
Method

  1. Place half the cereal in a zip-top bag and use a rolling pin or mallet to break it apart. Transfer to a medium bowl.
  2. Add the remaining cereal, the protein powder, almond butter, and coconut oil to the bowl and stir to combine. Add the water 1 tablespoon at a time to help the mixture form a solid mass. (You may not need all of the water.)
  3. Form it into 4 bars and refrigerate.

 
Per serving
124 calories / 5g fat / 8g protein
9g carbohydrates / 3g fiber


Caprese Avocado Toast
 
Makes 4 servings
Prep time: 10 minutes
 
Ingredients

  • 2 gluten-free sprouted English muffins (such as Food for Life)
  • 1 avocado
  • 4 slices tomato (1⁄4 inch thick)
  • 1⁄2 cup torn basil

 
Method

  1. Split the English muffins and toast.
  2. Place the avocado in a small bowl and mash with a fork until it becomes the consistency of butter. Spread over the English muffins.
  3. Top each with a slice of tomato and some of the torn basil.

 
Tip: Add a drizzle of balsamic vinegar for extra flavor.
 
Per serving
168 calories / 5g fat / 2g protein
28g carbohydrates / 5g fiber


Snickerdoodle Protein Balls
 
Makes 4 servings
Prep time: 10 minutes
 
Ingredients

  • 1⁄4 cup coconut flour
  • 1 scoop protein powder (such as Rocco’s Protein Powder Plus)
  • 1 teaspoon ground cinnamon
  • 1⁄2 cup water
  • 1 tablespoon Swerve confectioners sweetener

 
Method

  1. In a small bowl, toss together the coconut flour, protein powder, and 1⁄2 teaspoon of the cinnamon. Pour in the water and mix well. Form into 8 balls.
  2. In a second bowl, mix the remaining 1⁄2 teaspoon cinnamon with the Swerve sweetener and roll each ball in it to coat.

 
Per serving
57 calories / <1g fat / 6g protein
10g carbohydrates / 5g fiber
 

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