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  1. #1
    Digital Marketing Manager, Team GAT SallyAnne's Avatar
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    Default Rx Girl Recipes. Submit yours.

    Have a tasty, but contest diet safe recipe to share? How about a healthy off season recipe to keep the weight in check between competitions?

    With so many competitors and fitness fanatics on this site, I bet we could get quite a list going. (Cue Tammy Patnode, who I know has some kick ass recipes...)
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  2. #2
    Forum Leader: Rx Fight Club stephaniewicked's Avatar
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    Default Pumpkin Cheesecake

    I made my own version of a healthy pumpkin cheesecake last week and it was a big hit with the few people I shared it with.

    Ingredients/Tools:
    (1) aluminum pie pan (I didn't use a crusted one, but you can if you want!)
    (1) 8 oz. container sugar-free cool whip
    (1) package sugar-free pudding mix (I wanted to use cheesecake flavor, but the store was out so I bought white chocolate)
    (1) 8 oz. container fat free cream cheese
    (1) 15 oz. can pumpkin
    optional: cinnamon-sugar almonds, pumpkin pie spice, allspice, cinnamon

    Directions:

    1. Whip cool whip until soft. I microwaved mine for 30 seconds to help soften it a bit without melting it. I then whipped it by hand until it would easily mix with the other ingredients.

    2. Add cream cheese. Whip until mixed together.

    3. Add pudding mix. Whip until mixed together.

    4. Add pumpkin. Whip until mixed together.

    5. Sprinkle some optional spices. Whip until evenly mixed.

    6. Pour into aluminum pie pan.

    7. Take handful of almonds and place in a ziploc bag. Beat the bag to crush almonds, then sprinkle on top of pie. You can also sprinkle some more optional spices on top.

    8. Freeze or refrigerate. If you freeze, you may need to thaw it out a little before enjoying. Or, you could make it easier by pre-slicing the pie before freezing. I found that putting it in the refrigerator, it didn't quite "set", but could be eaten immediately.

    9. Enjoy!!
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  3. #3
    FREAK freebirdmac's Avatar
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    Not low cal unless you do some substituting

    Gluten-free Pumpkin Muffins

    Yield: 12-18 muffins

    Wet Ingredients:

    4 eggs
    1 cup coconut oil - warmed to liquid (I used 1/2 oil, 1/2 applesauce)
    1-15 oz. can pumpkin (puree)

    Dry Ingredients:

    1 cup sugar (Or sub your Stevia, etc)
    1 cup sweet brown rice or brown rice flour
    1 cup coconut flour
    1 teaspoon salt
    1 teaspoon baking soda
    1½ teaspoons baking powder
    ½ teaspoon cinnamon
    ¼ teaspoon nutmeg
    ¼ teaspoon cloves

    Place muffin papers into a 12-muffin baking pan or generously grease muffin tins with butter.

    In a large bowl, beat eggs and sugar together until light and fluffy for about 5 minutes with an electric mixer on medium-high speed. Add coconut oil, pumpkin, and beat until creamy.

    In a separate bowl combine the rest of the dry ingredients. Add mixture to the pumpkin mixture and mix until well combined.

    Spoon batter into prepared muffin cups. Pre-heat oven to 350 degrees Fahrenheit. Allow muffins to sit for a few minutes while the oven is pre-heating to help with rising. Bake for 30 minutes or so until toothpick comes out clean and centers are firm to the touch.

  4. #4
    FREAK freebirdmac's Avatar
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    One more I'm bulking and have to find way to get my calories in (loads of food allergies makes it tough).

    Chocolate Bean Cupcakes (also gluten-free)

    1 1/2 cup cooked beans (a can of black beans works very well)
    5 large eggs
    1 tbs pure vanilla extract
    1/2 tsp sea salt
    3 tbs unsalted organic butter
    3 tbs extra virgin olive oil or coconut oil
    1/4-1/3 cup honey (or sugar or whatever)
    6 tbs unsweetened cocoa powder
    1 teaspoon aluminum-free baking powder
    1/2 teaspoon baking soda
    1 teaspoon instant coffee
    optional: 1/4 – 1/2 cup chocolate chips or carob chips

    *You can cut your calories by substituting unsweetened applesauce for the oils/ butters. You can also do all oil or all butters for the fats.

    Preheat oven to 325 degrees.

    Put beans, eggs, vanilla, and salt in a blender and process until smooth.

    In a small bowl, whisk together cocoa powder, baking soda, baking powder, and coffee.

    In a large mixing bowl, cream softened butter and honey until light and fluffy. Beat in pureed bean mixture. Stir in the cocoa powder mixture and blend well (preferably with a hand/ electric mixer).

    Spoon batter into silicon baking cups.

    Bake cupcakes for at 350 for 25 minutes, or until firm to the touch.
    If you want to do this as a cake, bake at 350 degrees for 40-45 minutes.

    The original recipe for this said to let the cupcakes sit for 24 hours before eating, so the bean flavor disappears. Every time I bake a batch of these they vanish in minutes, so I guess we don’t notice any bean taste here.

  5. #5
    PENCILNECK wooshie13's Avatar
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    Pumpkin Pancake or Muffin Batter
    40g oats
    90g pumpkin
    1 whole egg
    2 egg whites
    Splash of skim milk
    15g Optimum Nutrition Sugar Cookie protein powder
    cinnamon, nutmeg, cloves, allspice, splenda
    2g jello sf/ff cheesecake pudding mix

    Mix all ingredients and pour onto skillet to make pancakes or into muffin tins for muffins. Bake at 325 for 10-15 mins for the muffins. 100% on my off season diet. I even have room for 85g strawberries to put on top of the pancakes

  6. #6
    BARBARIAN BROTHER kentuckyslim's Avatar
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    aaaand....subscribe!

  7. #7
    BARBARIAN BROTHER kentuckyslim's Avatar
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    My favorite protein brownie recipe handed down from Shannon at SC...

    Protein Chocolate Brownie
    1-2 scoops of Chocolate Whey Protein
    1/2 tsp of baking powder
    1 tbsp of Jell-o Sugar Free Chocolate Fudge pudding
    1/3c of water

    Mix all the ingredients together in a microwave safe bowl. Once the ingredients are blended and batter like you can add other things to it (nuts etc.). Once prepared, 60-75 seconds in the microwave. It'll rise in the microwave, making a nice sized brownie.

    PS - my crazy industrial microwave only needs 45-50 seconds, so play with the time if you find you're overcooking a bit

  8. #8
    Digital Marketing Manager, Team GAT SallyAnne's Avatar
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    Quote Originally Posted by kentuckyslim View Post
    My favorite protein brownie recipe handed down from Shannon at SC...

    Protein Chocolate Brownie
    1-2 scoops of Chocolate Whey Protein
    1/2 tsp of baking powder
    1 tbsp of Jell-o Sugar Free Chocolate Fudge pudding
    1/3c of water

    Mix all the ingredients together in a microwave safe bowl. Once the ingredients are blended and batter like you can add other things to it (nuts etc.). Once prepared, 60-75 seconds in the microwave. It'll rise in the microwave, making a nice sized brownie.

    PS - my crazy industrial microwave only needs 45-50 seconds, so play with the time if you find you're overcooking a bit
    mmmmmmmmmmmmmm. brownies.
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  9. #9
    RX MEMBER ~gymdiva~'s Avatar
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    1 container ff greek yogurt
    1/2c blueberries (thawed if frz, or fresh)
    ~1/3 of a pack of sf/ff white choc pudding mix
    cinnamon to your liking
    (optional: one pack stevia or equal-some greek yogurts are stronger in taste than others so the extra sweetness may be needed-try it first before dumping this in)


    put ingredients in a tupperware container or deep bowl and mix....could also be blended in a small mixer....eat and enjoy!


    this is even better if done the night before and left in the fridge for the next day

  10. #10
    Digital Marketing Manager, Team GAT SallyAnne's Avatar
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    Damn, Sharon. that sounds delicious.


    Ladies - what we'll eventually do is create a recipe directory on the main section of Rx Girl with the most popular recipes, and then continually build it directly from YOU - the community members!
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  11. #11
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    pumpkin oatmeal

    1/2 c oats
    40g pumpkin
    water
    cinnamon
    spray butter sweetener
    1T cool whip (or a splash of sf vanilla coffee creamer)

    microwave oats, water and pumpkin...then stir in cinnamon, top with spray butter and sweetener...top it all off with 1 T. cool whip

    YUMMMMOOO

  12. #12
    GYM RAT
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    oh and pumpkin pancakes!

    3 egg whites
    1 scoop vanilla protein powder
    122g pumpkin (one serving)
    cinnamon to taste
    sweetener
    oats (optional use what your diet allows u can grind them up or just throw them in)
    fiber one (1/4 c ground up)--try this it gives a really nice flavor

    beat whites until bubbly add protein, pumpkin and cinnamon along with oats and fiber one if using(I use a hand mixer for best results, but a whisk works okay) spray skillet with pam cook like pancakes.

    I top with spray butter and cool whip, sometimes sf syrup or agave nectar ( I soo love agave!)

  13. #13
    RX MEMBER shankuan's Avatar
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    is it me or is there a pumpkin theme going on here??? If that's the case then i'll throw mine in...for the cold/rainy nights

    Pumpkin Beef stew/soup
    consitency based on your preference

    1lb boneless beef stew cuts /ground round (96% lean and seasoned with salt/pepper or spices of choice)
    1.5 tbsp evoo/canola oil
    2 cloves garlic (mashed or roughly chopped)
    1 cup chopped pumpkin (with skin)
    1 cup sweet potatoe (peeled)
    1/4 cup carrots (peeled and cubed) - optional
    1/4 cup christophene (peeled and cubed) - optional
    green onions, thyme, all purpose seasoning,pimento berries (all crushed together)
    water (amount depends on the desired consistency - either stew or soup)

    heat oil (in a pan/pot deep enough for soup), sautee beef with 1 clove garlic until browned. then cover pan and let liquid formed reduce down till it starts to sizzle.

    add other clove garlic, pumpkin and enough water to cover the browned beef and pumpkin and fill pot 1/2 way, let cook for 20 mins covered.

    add sweet potato,carrots etc and let cook until beef and sweet potato are completely tender. pumpkin should be crushed by now.

    add seasoning mix and cook for another 5-7 mins.

    when done, turn off heat and let sit. enjoy with crackers or by itself.

  14. #14
    RX MEMBER ~gymdiva~'s Avatar
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    hahahaha guess it's the season kicking in




    so get your peppermint recipes ready!

  15. #15
    IFBB Pro & Senior Forum Administrator tammyp's Avatar
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    this is amazing

    slow cooker stew

    in a crock pot:
    1 can pumpkin
    1 small can tomato paste
    2 packs splenda
    cinn
    ginger
    1 lb cut up chicken
    1 head cabbage
    1 bag carrots
    2 c broc
    1 acorn squash cleaned and cubed
    1 lg onion

    add whatever vegs you like

    mix in slow cooker, set on low....

  16. #16
    Digital Marketing Manager, Team GAT SallyAnne's Avatar
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    Quote Originally Posted by tammyp View Post
    this is amazing

    slow cooker stew

    in a crock pot:
    1 can pumpkin
    1 small can tomato paste
    2 packs splenda
    cinn
    ginger
    1 lb cut up chicken
    1 head cabbage
    1 bag carrots
    2 c broc
    1 acorn squash cleaned and cubed
    1 lg onion

    add whatever vegs you like

    mix in slow cooker, set on low....
    I have a ton of elk meat in my freezer that would go well with this recipe...
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  17. #17
    IFBB Pro & Senior Forum Administrator tammyp's Avatar
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    or pork tenderloin...^

  18. #18
    Digital Marketing Manager, Team GAT SallyAnne's Avatar
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    ok - I have a thanksgiving substitute for mashed potatoes that I LOVE. There are lots of cauliflower mash recipes out there, but they call for cream cheese and butter and lots of other delicious things. You can make it taste delicious without all that - although I still sometimes like to splurge on the cream cheese. lol


    2 heads cauliflower, cut into small, even pieces.
    Salt & pepper

    Put all the cauliflower into a pot with salt and boil the bejeezus out of it. It should be almost falling apart when it's done - but still solid enough that it doesn't. Strain the cauliflower and put on paper towels to dry. You want as little moisture as possible in them.

    Heat oven to 350.

    Once dry, put cauliflower either in blender, food processor, or back in empty pot using an immersion blender and blend until completely smooth. This is where your options come in. Season it to taste, and add some or one of the following:

    1. A little cream
    2. Cream Cheese
    3. Butter
    4. Olive or Mac Nut oil
    5. Garlic & Parmesan
    ...or whatever you want to add. chives, cilantro, whatever!

    ...or leave without fat & other goodies and pour into a baking dish. Bake for 30 minutes or until mash starts to bubble. (You're removing even more moisture to make the consistency of mashed potatoes.)

    My whole family loves this recipe and we have it all year long.
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  19. #19
    IFBB Pro & Senior Forum Administrator tammyp's Avatar
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    Default Rx Girl Recipes. Submit yours.

    Makes 20 servings



    Ingredients:

    ■1/2 cup Smart Balance 50/50 butter
    ■1/2 cup unsalted natural peanut butter
    ■2 ounces fat-free cream cheese, at room temperature
    ■1 cup Stevia or Splenda granular
    ■1 cup chocolate protein powder
    ■1/4 tsp cinnamon
    Directions:




    Microwave the butter and the peanut butter until soft. Stir to mix. Microwave again for another 30 seconds or until melted. Continue to mix. Add cream cheese to peanut butter mix and blend until smooth. Whisk in sugar and then protein powder. Pour warm fudge into a baking dish (8" x 8" or 9" x 9") lined with foil. Coat foil with cooking spray first.

    Spread fudge evenly in pan. Let set in the freezer for 2-3 hours. Cut in to 20 squares. Can keep in fridge or freezer.



    Nutrition:

    ■Calories 116
    ■Calories from Fat 68.4
    ■Total Fat 7.6g
    ■Saturated Fat 2.61g
    ■Cholesterol 8.04mg
    ■Sodium 70.43mg
    ■Total Carbohydrate 2.1g
    ■Dietary Fiber 0.42g
    ■Sugars 0.21g
    ■Protein 10.82g

  20. #20
    RX MEMBER LisaRD23's Avatar
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    Default Chili

    **Use either lean ground beef or ground turkey breast

    2lbs Ground beef or turkey
    1 diced red onion
    2 chopped garlic cloves (or 2 TSP pre-chopped)
    2 Med- Carrots- or about 1c baby carrots- chopped
    1-1/4 FF Low Sodium chicken broth
    1 can petite cut tomatoes (28oz)
    5oz can tomato paste
    3 Jalapenos- chopped
    1 Tsp Chili powder
    1Tsp ground cumin
    1 can black bean- rinse

    1- coat pan with olive oil or non-stick spray- Cook onions
    2- Add carrots & garlic- cook about 5min
    3- add turkey/beef- cook until no longer pink (or bloody)
    4- Drain if necessary
    5- pour in chicken broth, tomatoes & tomato paste - stir together
    6- add jalapenos, spices and beans
    7- let simmer

    **If you like spicy let chili sit for a few hours, or even make 1 day ahead so it soaks up flavor

    Serve with brown rice, add 1 Tsp Sour Cream if you have more room to play with calories. Or even just scoop up with crackers

  21. #21
    IFBB PRO, Rx Girl Editor-in-Chief and Bros V Pros X Champion The Prodigy's Avatar
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    Does anyone have a great trail mix concoction they can share with me? I have a BAD addiction to trail mix!!!!!!!!

  22. #22
    RX MEMBER LisaRD23's Avatar
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    Not trail mix....but maybe Granola can do the trick?

    Ingredients
    3 cups mixed grains (rolled oats will work fine as well)
    1/2 cup walnuts – chopped (or pecans, pumpkin seeds, almonds)
    1/2 cup unsweetened apple sauce
    1/4 cup Honey

    2 tsp. cinnamon
    1/2c mixed dried fruit (blueberries & cranberries work well)
    2 scoops Protein Powder

    Directions
    Preheat oven to 350 degrees F.
    Step 1 – Put your grains and walnuts in a large mixing bowl.
    Step 2 – In a separate bowl, mix all remaining ingredients with a whisk.
    Step 3 – Pour the wet ingredients into the bowl with the grains and blend well. At first, it will seem as though there isn’t enough wet stuff, but keep mixing. It will eventually blend well and coat evenly.
    Step 4 – Spread over a parchment lined cookie sheet.
    Step 5 – Bake for 30-45 minutes, stirring every 10 to 15 minutes so it doesn’t burn. It’s done when it feels dry and has a nice golden brown color.

    Allow to cool before serving.
    Store in air tight container

  23. #23
    GYM RAT M.E. Anders's Avatar
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    Pre-Workout Probiotic Drink:

    8 oz. Kefir (I make my own from raw milk)
    1 scoop Protein Powder (chocolate is delicious)

    This is like drinking liquid yogurt - It's tasty, easily digestible, and good for the gut flora. I either mix mine in a shaker bottle, my Vita-mix blender, or freeze for 1-2 hours for more of an ice cream treat.

    Yum!

  24. #24
    PENCILNECK SafiyaJ's Avatar
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    Breakfast of Champs: Protein Pancakes that taste like REAL pancakes

    I am allowed to have diary in my contest prep, so this has been my everyday breakfast!

    1 large egg (optional)
    1/2 cup of Oatmeal (1/4 if dieting)
    1/2 cup of cottage cheese (I use the high fiber brand)
    1/4- 1/2 cup eggwhites
    1 cup of steamed spinach (trust...u cant taste it)
    1 serving of protein powder ( I use Myofusion Banana)

    Put all this in a blender and then on a pan and flip!

  25. #25
    IFBB PRO, Rx Girl Editor-in-Chief and Bros V Pros X Champion The Prodigy's Avatar
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    Anyone have a contest prep friendly recipe for green beans and ground turkey?

  26. #26
    GYM RAT fitange's Avatar
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    Quote Originally Posted by SafiyaJ View Post
    Breakfast of Champs: Protein Pancakes that taste like REAL pancakes

    I am allowed to have diary in my contest prep, so this has been my everyday breakfast!

    1 large egg (optional)
    1/2 cup of Oatmeal (1/4 if dieting)
    1/2 cup of cottage cheese (I use the high fiber brand)
    1/4- 1/2 cup eggwhites
    1 cup of steamed spinach (trust...u cant taste it)
    1 serving of protein powder ( I use Myofusion Banana)

    Put all this in a blender and then on a pan and flip!
    Love this recipe! Thanks for sharing

  27. #27
    RX MEMBER BrittanJoy's Avatar
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    Default The Sexy Sweet Potatoe Omelette

    Is it just me, or is the sweet potato the tastiest complex carb!!

    My favorite breakfast comp meal in the morning is what I call the SEXY SWEET POTATO OMELET!

    SEXY, because it's divine, tasty, and so pretty once you complete it!!

    Recipe includes:

    1. Mix these ingredients in a bowl:

    4 egg whites
    2 oz sweet potato
    1 cup of chopped raw broccoli
    1/4 cup of onions (chopped)
    1/4 cup of green peppers (chopped)

    2. Use a hot Skillet

    3. Spray the skillet with water on the bottom to prevent sticking

    4. Place heat on Medium to low heat

    5. Scramble or use a spatula to flip the the bowl ingredients into the skillet until the eggs are complete

    6. Place on a plate

    7. Add pepper or herbs for seasoning

    You are ready to EAT



    If you try this recipe and you enjoy it, please leave me your feedback and comments!!

    Thanks

    MissFitBritt

  28. #28
    GYM RAT fitange's Avatar
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    Quote Originally Posted by BrittanJoy View Post
    Is it just me, or is the sweet potato the tastiest complex carb!!

    My favorite breakfast comp meal in the morning is what I call the SEXY SWEET POTATO OMELET!

    SEXY, because it's divine, tasty, and so pretty once you complete it!!

    Recipe includes:

    1. Mix these ingredients in a bowl:

    4 egg whites
    2 oz sweet potato
    1 cup of chopped raw broccoli
    1/4 cup of onions (chopped)
    1/4 cup of green peppers (chopped)

    2. Use a hot Skillet

    3. Spray the skillet with water on the bottom to prevent sticking

    4. Place heat on Medium to low heat

    5. Scramble or use a spatula to flip the the bowl ingredients into the skillet until the eggs are complete

    6. Place on a plate

    7. Add pepper or herbs for seasoning

    You are ready to EAT



    If you try this recipe and you enjoy it, please leave me your feedback and comments!!

    Thanks

    MissFitBritt
    Yumm..this sounds fabulous! Thanks for posting

  29. #29
    RX MEMBER MrsSims's Avatar
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    Awesome Tuna Burger!!
    My hubby came up with this recipe and let's just say that even though i'm not a huge tuna fan because at times it can taste kind of fishy, these actually taste amazing. Im on a HUGE Tuna kick right now. haha

    Recipe (Very Simple):

    1 can- of Chunk Light Tuna
    2 -3 Egg Whites
    2-3 Tablespoons of Oatmeal (helps to hold the burger together)

    I normally use these seasonings, but you can switch it up if you'd like:
    Badia- Onion Powder
    Sea Salt
    Pepper
    Parkay- Spray Butter

    Cook each side until its Golden Brown. On my off-season, I put a little 1carb ketchup on it..

    Takes no more than 10 minutes total to cook thoroughly. Enjoy!

  30. #30
    Forum Leader: Rx Fight Club stephaniewicked's Avatar
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    Protein Pizza Bagels:
    - p28 high protein bagel
    - 1/2 cup diced tomatoes
    - 1/4 cup shredded part-skim mozzarella
    - seasonings (optional)

    365 cals, 36g protein, 13g fat, 32g carbs
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    "The gym is one of life's best arenas for building the toughest of men. Not because you learn to experience success, but because you've been forced to accept failure and identify your flaws."

  31. #31
    Forum Leader: Rx Fight Club stephaniewicked's Avatar
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    No-Bake Apple Pie/Cheesecake Pudding
    I played around and came up with this last night after reading Alli Frahn's recipe for almond cheesecake, so it's loosely based on that.

    Crust:
    - 1/4 cup fiber one cereal (ground to breadcrumb consistency)
    - 1 tbsp mac nut oil

    Mix together in ramekin and set aside.

    Apples:
    - 1/2 granny smith apple, cut into thin slices
    - 1/4 tsp cinnamon

    Slice apple into thin pieces and place in a small pot. Fill with enough water to cover apples and bring to a boil.

    Once water is boiling, let it continue until apples soften.

    Once completely softened, drain water and put apples back in pot on low heat. Add cinnamon and stir until completely covered, then remove from heat.

    Cheesecake:
    - 1/4 package (8g) sugar-free/fat free instant cheesecake pudding mix
    - 1/2 cup unsweetened vanilla almond milk

    Whisk together until pudding mix is dissolved.

    Add pudding mix on top of crust, then top with apples. You could probably put the apples on top of the crust and add the pudding mix on top of that - it's your choice! Either way, it tastes freakin' BANGIN' and you'll be loving me after you try this! lol

    Nutritional Facts:
    245 cals, 16.25g fat, 30.5g carbs, 1.5g protein... going to try and re-do it with less fat.
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    "The gym is one of life's best arenas for building the toughest of men. Not because you learn to experience success, but because you've been forced to accept failure and identify your flaws."

  32. #32
    IFBB PRO, Rx Girl Editor-in-Chief and Bros V Pros X Champion The Prodigy's Avatar
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    Default Coconut Macaroons*

    Coconut Macaroons*
    -1 1/3 cups unsweetened shredded coconut.
    -1 tablespoon vanilla whey protein powder
    -1/2 teaspoon salt
    -1 tablespoon Splenda powder
    -1 3/4 tablespoon DaVinci Amaretto sugar free syrup (or preferred flavor)
    -3/4 teaspoon Almond extract
    -2 medium egg whites

    *Preheat oven to 325 degrees. Mix ingredients together in a bowl in order given.

    *Drop by teaspoonfuls onto a lightly greased baking sheet. These do not spread out so you can put them close together. Makes about 24 macaroons


    *Bake at 325 degrees for 20 minutes. Edges of cookies should be light brown. Remove from cookie sheet immediately.

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    IFBB PRO, Rx Girl Editor-in-Chief and Bros V Pros X Champion The Prodigy's Avatar
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    Default Protein/Flax Bread

    Protein/Flax Bread

    Dry Ingredients
    2 Cups Flaxmeal
    2-4 Scoops Protein (Depending on how much protein content you want)
    1/2 Cup Splenda

    Wet Ingredients
    1 Cup Eggwhites or 4 Whole Eggs
    1/2 Cup Water
    2 Tablespoons Oil (Olive Oil, Walnut Oil(I like this best)

    Mix Combine wet and dry ingredients in a bowl and mix well. Then pour into bread pan. Bake on 350 for 30-40 min just check it. Its usually good at 35 min.

    I make my bread sweet. I use the walnut oil along with vanilla and cinnamon. The protein that I use is graham cracker flavored zero carb protein. So with the added cinnamon and vanilla its real sweet and tastes great.

  34. #34
    IFBB PRO, Rx Girl Editor-in-Chief and Bros V Pros X Champion The Prodigy's Avatar
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    Default Can someone make these and tell me how they are?

    These look so good.....but look hard to make!

  35. #35
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    YUM! I'm going to try these this weekend!

  36. #36
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    Quote Originally Posted by stephaniewicked View Post
    Protein Pizza Bagels:
    - p28 high protein bagel
    - 1/2 cup diced tomatoes
    - 1/4 cup shredded part-skim mozzarella
    - seasonings (optional)

    365 cals, 36g protein, 13g fat, 32g carbs
    Are there retail stores that are selling P28 bagels?

  37. #37
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    Default

    Look online on the website for retail locations that sell it near where you live. You can also buy it online....

  38. #38
    GYM RAT fitange's Avatar
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    Default

    PUMPKIN CHOCOLATE CHIP PROTEIN MUFFIN
    Servings: 1
    Prep Time: 2 minutes
    Cook Time: 1 minute

    Ingredients
    2 TBS pumpkin puree
    1/2 scoop Dymatize Gourmet Vanilla Whey Protein
    2 TBS old-fashioned oats
    1 tsp egg whites
    1/4 tsp baking powder
    1/4 tsp cinnamon
    1 TBS fat-free cottage cheese
    1 tsp Torani sugar-free pumpkin pie or vanilla syrup
    1 Stevia packet
    1 tsp chocolate chips

    Directions
    In a small bowl, mix all of your ingredients together. Lightly spray a mug or ramekin with Pam olive oil. Pour muffin mix into mug. Place in microwave on HIGH for 1 minute.

    PUMPKIN CHOCOLATE CHIP PROTEIN MUFFIN
    Servings: 1
    Prep Time: 2 minutes
    Cook Time: 1 minute

    Ingredients
    2 TBS pumpkin puree
    1/2 scoop Dymatize Gourmet Vanilla Whey Protein
    2 TBS old-fashioned oats
    1 tsp egg whites
    1/4 tsp baking powder
    1/4 tsp cinnamon
    1 TBS fat-free cottage cheese
    1 tsp Torani sugar-free pumpkin pie or vanilla syrup
    1 Stevia packet
    1 tsp chocolate chips {I prefer dark chocolate}

    Directions
    In a small bowl, mix all of your ingredients together. Lightly spray a mug or ramekin with Pam olive oil. Pour muffin mix into mug. Place in microwave on HIGH for 1 minute.

    Nutrition Facts {1 Muffin}
    Calories: 147
    Fat: 3g
    Carbs: 16g
    Protein: 15g
    Fiber: 3g
    Sugar: 4.5g
    Last edited by fitange; 07-28-2011 at 04:05 PM.

  39. #39
    GYM RAT fitange's Avatar
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    Default

    Home Made Turkey Burgers, With A Kick!

    Serving Size: 1 patty (6oz)
    6 oz extra lean minced turkey
    1/4 cup chopped white onion
    1 tsp basil
    1 tsp parsley
    1 tbs garlic powder
    1/2 tsp cayenne pepper
    1 tbs yellow mustard
    pinch of *celtic sea salt
    *
    Nuritional Value
    Calories: 210
    Fat: 12.5g
    Carbohydrates: 0.3g
    Protein: 25g
    Sodium: 150mg
    *
    Method
    Prep: 5 Minutes
    In a bowl, mix all ingredients together and form a burger patty. Toss onto a lightly greased*pan (coconut oil) or BBQ until no longer pink in the middle.
    *
    Last edited by fitange; 07-28-2011 at 04:40 PM.

  40. #40
    RX MEMBER shankuan's Avatar
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    Default Tuna & Crackers

    Have to share this one with ya gals!

    I call it tuna and crackers cause i was feeling for crackers and unable to have any came up with this.

    2 tbsp apple cider vinegar/balsamic vinegar
    1 tsp ground mustard or 1 tbsp yellow mustard
    2 tsp splenda
    1 tsp evoo (optional)
    1 can tuna
    1 medium zucchini
    salt/pepper/mrs dash to taste

    mix apple cider, mustard, splenda & evoo to desired consistency then combine with tuna. set aside.

    slice zucchini into cracker thick rounds (thickness of your liking),
    season with salt/peppr or mrs dash,
    grill zucchini 30 secs-1 min each side (use less time for crunchier rounds)
    remove from gril when done. top each cracker with tuna mixture and wala (sp?)...tuna & crackers!

    No grill? simply pan sear zuchini rounds in a skillet or frying pan
    Attached Images Attached Images

  41. #41
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    Great thread! Easy but great treat!!! One of my faves!! Most of you have probably seen these, but posting it up as a reminder!

    PRIDE Protein Peanut Butter Orbs

    2 Tbsp Natural Peanut Butter
    1 scoop Pride Respect Protein (chocolate or vanilla)
    touch of water to moisten
    Capella flavor drops to taste
    (I used Raspberry Cookie in one batch and Graham Cracker in the other)
    Mix all ingredients to just moisten. Form small orbs in the palm of your hand. Freeze just to harden up and enjoy!

  42. #42
    FREAK Suzanne's Avatar
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    My newest food creation and pretty damn yummy if i may say so myself!!!


    off season and prep friendly!

    POTATO PANCAKES!!!!!
    shred potato in food processor or grate it
    add a little finely diced onion
    little bit of egg white
    little bit of baking powder
    "fry" in spray butter flipping when bottom brown and crispy
    top with walden farms apple butter
    Attached Images Attached Images

  43. #43
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    another new invention - PB&J "Pancake" YUM!!!!!!!!!!!!!!!!!!!!!
    egg whites
    bit of baking powder - poofs up the pancake
    splenda
    top with PB2 and WF Strawberry

  44. #44
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    Quote Originally Posted by stephaniewicked View Post
    I made my own version of a healthy pumpkin cheesecake last week and it was a big hit with the few people I shared it with.

    Ingredients/Tools:
    (1) aluminum pie pan (I didn't use a crusted one, but you can if you want!)
    (1) 8 oz. container sugar-free cool whip
    (1) package sugar-free pudding mix (I wanted to use cheesecake flavor, but the store was out so I bought white chocolate)
    (1) 8 oz. container fat free cream cheese
    (1) 15 oz. can pumpkin
    optional: cinnamon-sugar almonds, pumpkin pie spice, allspice, cinnamon

    Directions:

    1. Whip cool whip until soft. I microwaved mine for 30 seconds to help soften it a bit without melting it. I then whipped it by hand until it would easily mix with the other ingredients.

    2. Add cream cheese. Whip until mixed together.

    3. Add pudding mix. Whip until mixed together.

    4. Add pumpkin. Whip until mixed together.

    5. Sprinkle some optional spices. Whip until evenly mixed.

    6. Pour into aluminum pie pan.

    7. Take handful of almonds and place in a ziploc bag. Beat the bag to crush almonds, then sprinkle on top of pie. You can also sprinkle some more optional spices on top.

    8. Freeze or refrigerate. If you freeze, you may need to thaw it out a little before enjoying. Or, you could make it easier by pre-slicing the pie before freezing. I found that putting it in the refrigerator, it didn't quite "set", but could be eaten immediately.

    9. Enjoy!!
    I made this but i twisted it a bit
    I used 3 8oz packages of fat free cream cheese
    One container of sugar free cool whip
    1 package of vanilla sf/ff vanilla pudding
    I just topped it with a tbs of grahmcracker crumbs

    Sweetladygaga it tasted just like cheesecake! I will be diving in headfirst when it sets...

  45. #45
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    Quote Originally Posted by kentuckyslim View Post
    My favorite protein brownie recipe handed down from Shannon at SC...

    Protein Chocolate Brownie
    1-2 scoops of Chocolate Whey Protein
    1/2 tsp of baking powder
    1 tbsp of Jell-o Sugar Free Chocolate Fudge pudding
    1/3c of water

    Mix all the ingredients together in a microwave safe bowl. Once the ingredients are blended and batter like you can add other things to it (nuts etc.). Once prepared, 60-75 seconds in the microwave. It'll rise in the microwave, making a nice sized brownie.

    PS - my crazy industrial microwave only needs 45-50 seconds, so play with the time if you find you're overcooking a bit
    Is it bad that I've had this almost every night since i found this? Lol!

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