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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...)

  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!!
    Attached Images Attached Images
    "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."

  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.

  9. #9
    OLYMPIAN ~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!

  11. #11
    GYM RAT
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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
    OLYMPIAN ~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....

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