CHICKPEA VEGGIE BURGERS
- 1½ cups canned chickpeas, drained and rinsed
- ½ cups chopped mint
- ½ cup chopped parsley
- ½ cup chopped cilantro
- 1 teaspoon ground cumin
- 1 scoop Rocco’s Protein Baking Mix or your favorite baking mix (such as Bob’s Red Mix)
- ¼ cup water
- 4 Rocco’s Protein Buns, toasted (see recipe below)
- ½ tomato, sliced
- ¼ red onion, sliced
- Salt and pepper
- Preheat oven to 400 degrees
- Roughly chop chickpeas and place in large bowl with mint, parsley, cilantro, cumin, protein baking mix, and water. Mix well and form into 4 patties.
- Transfer to baking sheet and bake for 10 minutes to set proteins in the patties. Grill them afterward if you would like, or eat as is.
- Serve on the protein buns garnished with tomato and red onion
ROCCO’S PROTEIN BUNS
- 2 scoops Rocco’s Protein Baking Mix or your favorite baking mix (such as Bob’s Red Mix)
- ½ cup almond meal/flour
- 1 teaspoon baking powder
- 2 packets Monk Fruit in the Raw
- Pinch of salt
- 2 eggs
- ½ cup liquid egg whites
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In medium bowl, whisk together protein baking mix, almond meal, baking powder, monk fruit, and salt, making sure to remove as many lumps as possible. Add the whole eggs and mix well to form a thick mass. Set aside.
- In medium bowl, with electric mixer, beat liquid egg whites until stiff peaks form. Fold this into the protein and almond mixture in 3 installments. Scoop this into 4 even portions onto lined baking sheet
- Transfer to oven and bake until toothpick inserted into center of bun comes out clean, about 15 minutes. Remove from oven to cool, then serve immediately.
3 cups liquid egg whites
1 scoop protein powder (such as Rocco’s Protein Powder Plus)
1 tablespoon psyllium husk powder
Preheat oven to 300 degrees. Line rimmed baking sheet with silicone baking mat
In blender, combine egg whites, protein powder, and psyllium husk powder and blend on medium speed until just combined, about 15 seconds. Let sit 5 minutes for mixture to thicken
Pour batter onto the lined baking sheet. Bake until edges of pasta begin to curl and middle is firm, about 15 minutes. Let cool.
Use knife or offset spatula to work the pasta sheet as you would a cinnamon roll and cut crosswise to make pasta ribbons as wide as would like.
- 4oz. low-sugar chocolate (such as Lily’s), roughly chopped
- 1 tablespoon coconut oil
- 1 packet low-sugar
- 2 tablespoons chopped raw almonds
- 2 tablespoons unsweetened coconut flakes
- In microwave-safe bowl, combine chocolate and coconut oil and microwave for 30 seconds, then stir. Microwave another 30 seconds and stir again. If chocolate not melted at this point, begin microwaving in 15-seconds increments, stirring after each one until chocolate is melted. Mix in low-sugar packet.
- Line baking sheet with parchment paper. Pour melted chocolate onto lined baking sheet and spread chocolate in ½” thick, even layer with spatula. Sprinkle almonds and coconut flakes on top of chocolate and tap tray few times to get toppings to adhere. Refrigerate for about 15 minutes to harden
- To serve, break into large pieces with your hands.
Recipes courtesy of Rocco Dispirito