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Rocco DiSpirito's Protein Packed Recipes

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    NEWSLETTERS

    Chef Rocco DiSpirito stops by the studio to talk about plant-based protein powder and shares some of his favorite new recipes! (Published Friday, Jan. 6, 2017)

    Protein Pancakes

    Yields: 4 six-inch pancakes

    Prep time: approximately 5 minutes, cook time: approximately 10 minutes

    Ingredients:

    1. ½ cup unsweetened apple sauce
    2. 2 eggs
    3. 1 teaspoon baking powder
    4. 1 scoop Rocco’s Protein Powder Plus

    Method: 

    1. Mix all ingredients together in a small bowl with a whisk until just combined.
    2. Heat a 6-inch nonstick pan over medium heat.  Spray with nonstick cooking spray and pour three ounces of batter into the pan. 
    3. Cook until the edges of the pancake are set, about 45 seconds, and flip.  Cook another 15-30 seconds.

    Tips:

    1. Cook blueberries down and puree them as a great alternative to sugary syrups.  It only takes about five minutes!

    Protein Cake Bites

    Yields: 4 dessert portions of two balls each

    Prep time: approximately 10 minutes

    Ingredients:

    1. 1 scoop Rocco’s Protein Powder Plus
    2. 4 tablespoons coconut flour
    3. 2 tablespoons coconut oil, melted
    4. 1 teaspoon vanilla extract
    5. ½ teaspoon almond extract
    6. 3 packs Monkfruit in the Raw
    7. ¼ cup water

    Method:

    1. Place all ingredients in a small mixing bowl, and mix with fork until combined.  Roll into eight balls weighing 16 grams each.

    Tips:

    1. Roll these in your choice of dried fruit or nuts to replace the icing on a traditional cake pop.  My favorite is a combination of goji berries and chopped almonds.

     

    Curry in a Hurry Burger

     

    Yields: 4 2-ounce patties

    Prep time: approximately 10 minutes, cook time: approximately 15 minutes

    Ingredients:

    1. ¾ cups canned chickpeas, rinsed and drained
    2. 2 teaspoons curry powder
    3. ½ teaspoons cumin
    4. ½ teaspoon garlic powder
    5. 2 scoops Rocco’s unsweetened protein powder
    6. ½ tomato, sliced into rounds
    7. ¼ red onion, sliced into rounds
    8. ¾ cups carrots, grated on large holes of box grater
    9. 4 gluten free sprouted buns, such as Dr. Schar

    Method:

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Place the chickpeas, curry powder, cumin, garlic powder, and unsweetened protein powder into bowl of food processor.  Pulse to get the mixture started, and then puree for 45 seconds until homogenous.  Divide evenly into patties.
    3. Cook immediately by baking in the oven for ten minutes to set the proteins in the patties.   Grill them afterward if you would like, or eat as is.  Garnish with tomato, red onion, carrots, and Dr. Schar’s buns.

    Tips:

    Look for Anita’s coconut yogurt or Alterna ketchup to finish your burgers.