the solutions recipe thread...

[The Solution]

Stuffed Peppers With Beef , Rice , Peppers, Onions and Cheese topped with more Sauce!

[The Solution]

Cellucor Cinnamon Swirl Pumpkin Mousse Pie



http://www.youtube.com/watch?v=VP2LD6-zW3E


Recipe


Dry:
20g (1/2 Scoop) Cinnamon Swirl Cor Performance Whey
3g Splenda
Dash of Trader Joes Pumpkin Pie Spice
8g SF/FF Pudding Mix
1 Mini Graham Cracker Pie Crust (Keebler)
Dash Cinnamon


Wet:
20g (1 TableSpoon) Cream Cheese (Fat Free)
20g (1 Tablespoon) Ricotta Cheese (Fat Free)
70g Greek Yogurt (3oz)
20g Libby’s Pumpkin


Topping/Filling:
Graham Cracker ((Optional))




Directions


Combine all Dry (Cellucor Whey, SF/FF Pudding, Pumpkin Pie Spice, Splenda, PB Lean) in a bowl


Mix Wet in a separate bowl (Greek Yogurt, Cream Cheese, Ricotta Cheese, Pumpkin)


Mix Wet with Dry and stir together to form a very thick Mousse for your Pie Crust


Drop the Mousse into the pie crust and if you want break up a graham cracker for extra decoration/Crunch in your Mini Pie.


Very Simple and Easy. Store in Fridge to help thicken the mousse!




Macros


For 1 Pie + Mousse (Not Including Graham Cracker)
Graham Cracker would be extra 75 Calories if added (1.5g Fat, 14g Carbs .5g Protein)


Calories ~ 335
Protein ~ 30g
Carbs ~ 38g
Fat ~ 7g

[The Solution]

Cellucor Cinnamon Swirl Pumpkin Spice Protein Blondies


http://www.youtube.com/watch?v=o4cQ-7QrX3Q

Recipe

Dry:
60g (2/3 Cup) Complete Pancake Mix (Extra Fluffy)
25g (3/4 Scoop) Cinnamon Swirl Cor Performance Whey
8g SF/FF Pudding Mix
10g PB Lean (Pumpkin Spicee)
Dash Cinnamon
Dash Splenda
Dash Trader Joe’s Pumpkin Spice Seasoning
3g Baking Powder

Wet:
1 Egg
1 Egg White
25g (About 1.5 TableSpoons) Libby’s Pumpkin

Topping/Filling:
None

Directions

Pre-Heat Oven to 350 Degrees

Take All Dry and Combine in a mixing Bowl ( Cellucor Whey, SF/FF Pudding Mix, PB Lean, Splenda, Cinnamon, Baking Powder, Pumpkin Pie Spice)

Add 1 Egg, 1 Egg White, and Pumpkin to Dry Ingredients and mix with a Hand Blender or a Spoon until batter is formed.

When Batter is formed take Small Pans or a 9x9 Sheet (What Most Blondies are made in) and coat with cooking spray. Once coated drop batter into the pans and then bake for 15-20 Minutes (Small Pans) or 30-40 Minutes (9x9 Sheet). The 9x9 Sheet is larger and will require longer baking time.

When Blondies are done cut into small Squares (What Blondies are) and Enjoy!

Macros

For Entire Recipe:

Calories ~ 490
Protein ~ 40g
Carbs ~ 60g
Fat ~ 10g

[The Solution]

Gelato Fiasco Torched Marshmallow S'mores:





Cheese and Potato Pierogi's + Cinnamon Sugar Sweet Potato + Canadian Bacon:





Coldstone Pumpkin Seasonal Flavor with Graham Cracker Pie Crust + Brownies + Caramel





Cellucor Peanut Butter Marshmallow and Pumpkin Oat Cake:

[The Solution]

http://theicecreaminformant.freeforu...colate-caramel





Overall this may be a very basic pint with a Dark Chocolate, Caramel, and Sea Salt base but this is not a gelato to overlook. The decadent Dark Chocolate flavoring is very strong, very creamy, and provides an incredible after taste that leaves you lingering for more. With small shades of caramel underlying in the taste, and the richness and enhancing sea salt flavor this makes for a killer combination. Upon grabbing I thought this would of been mediocre at best because I am a mix in junkie, but i was mistaken. If this had some Sea Salt Caramel Truffle Mix-ins this would be an A+ like found in Sea Salt Caramel or Kopper Kettle Caramel from 2nd Street, but for the base alone this was exceptional and a must try for any Dark Chocolate Lover.


Grade: B+

[The Solution]

SnickerDoodle Cookies with Cinnamon Swirl

[The Solution]

Cellucor Cinnamon Swirl SnickerDoodle Cookies


http://www.youtube.com/watch?v=X0Qj9yIBpmc

Recipe

Dry:
40g Complete Pancake Mix (Extra Fluffy)
40g Oatmeal (Grinded into a powder) MyOatmeal.com SinckerDoodle Flavor
3g Cinnamon
3g of Splenda
3g of Baking Powder
10g PB Lean (SnickerDoodle Flavor)
1 Scoop (34g) Cinnamon Swirl Cor Performance Whey
8g SF/FF Vanilla Pudding Mix

Wet:
1 Egg
170g Greek Yogurt
Water to Batter Consistency

Topping/Filling:
Extra Cinnamon/Splenda for decoration



Directions

I used a magic bullet and grinded ½ cup of oatmeal into a fine power. Took that and in a mixing bowl throw in the rest of the dry (Pudding Mix, PB Lean, Cellucor Whey, Baking Powder, Splenda, Cinnamon, and Pancake Mix)

Add Egg + Greek Yogurt and mix (it will be hard as a rock) and slowly add in water. I added a dash of water not much at all and stir until a batter like consistency.

Keep Mixing with a whisk or a stand up mixer until thick.

Pre-Heat the Oven to 350

Take a baking sheet and line it with aluminum foil and spray it with cooking spray

Take a spoon and slowly tablespoon at least 1" away from each other as they will expand as seen in the final picture, These are QUICK they take 8 minutes when baked in my oven, so keep an eye on them around 8 minutes, may take a little over 9 or 7 depending on the baking sheet. The bottom should have a little golden brown to them, and the top should be fluffy when taking them off they will cool and be very moist/fluffy after cooling for 10-15 minutes.

Macros

For The Entire Batch:

Calories: ~675
Fat: ~ 11g
Carbs: ~ 86g
Protein: ~ 56g






Cellucor Cinnamon Swirl SnickerDoodle Cookies


http://www.youtube.com/watch?v=X0Qj9yIBpmc

Recipe

Dry:
40g Complete Pancake Mix (Extra Fluffy)
40g Oatmeal (Grinded into a powder) MyOatmeal.com SinckerDoodle Flavor
3g Cinnamon
3g of Splenda
3g of Baking Powder
10g PB Lean (SnickerDoodle Flavor)
1 Scoop (34g) Cinnamon Swirl Cor Performance Whey
8g SF/FF Vanilla Pudding Mix

Wet:
1 Egg
170g Greek Yogurt
Water to Batter Consistency

Topping/Filling:
Extra Cinnamon/Splenda for decoration



Directions

I used a magic bullet and grinded ½ cup of oatmeal into a fine power. Took that and in a mixing bowl throw in the rest of the dry (Pudding Mix, PB Lean, Cellucor Whey, Baking Powder, Splenda, Cinnamon, and Pancake Mix)

Add Egg + Greek Yogurt and mix (it will be hard as a rock) and slowly add in water. I added a dash of water not much at all and stir until a batter like consistency.

Keep Mixing with a whisk or a stand up mixer until thick.

Pre-Heat the Oven to 350

Take a baking sheet and line it with aluminum foil and spray it with cooking spray

Take a spoon and slowly tablespoon at least 1" away from each other as they will expand as seen in the final picture, These are QUICK they take 8 minutes when baked in my oven, so keep an eye on them around 8 minutes, may take a little over 9 or 7 depending on the baking sheet. The bottom should have a little golden brown to them, and the top should be fluffy when taking them off they will cool and be very moist/fluffy after cooling for 10-15 minutes.

Macros

For The Entire Batch:

Calories: ~675
Fat: ~ 11g
Carbs: ~ 86g
Protein: ~ 56g

[The Solution]

Spicy Jalapeño Bacon and Cheddar Cheeseburger with Cajun Fries

[The Solution]

Pulled Pork Sandwiches + Cajun Fries:





Cellucor Molten Chocolate Peanut Butter and Banana Oat Cake:





Cellucor Chocolate Chip Cookie Dough Pumpkin Cookies:





Chicken Makhne, Onion Naan, and Sticky Rice:

[The Solution]

Chicken Bacon Teriyaki Sandwich and a Cinnamon Sugar Sweet Potato Fries!

[The Solution]

http://theicecreaminformant.freeforu...toffee-caramel





As I moved down the pint the Caramel Swirl really picked up, and started to resemble that of a core series from Ben & Jerry's because of how dense it stuck in the middle of the pint instead of being dispersed. Even labeled a caramel sauce it seemed to bind pretty much right around the center, and left a few streaks around the lower levels of the pint. The Caramel which was on the lighter side but had a great salty kind of compliment to it made a good sweet and salty combo that was delicious. The Toffee Chocolate Pieces were all over the place, a bit on the smaller side but provided a good crunch and a nice milk chocolate taste to the mixture of Caramel and Chocolate. Overall this was not a bad selection for 230 calories a serving, it had everything the pint labeled, and provided a great pack of flavor and mix-ins.


Score: B-

[The Solution]

Meatball Sub and Fries!

[The Solution]

As Sludge:





As a Protein Cake Topped with Milk & Cookie Frosting:







As a Protein Loaf:









Blue Star Whey Smooth = VERY LEGIT

[The Solution]

Graeters Pumpkin Spice Sundae with Salted Caramel Fudge Brownie Ice Cream, Whipped Cream, and Pecans:





Pretzel Crusted Chicken with a Cinnamon Brown Sugar Sweet Potato and Apple Hash dipped in BBQ Sauce:





Coolhaus Caramia Lehrer Ice Cream Sandwich





Coolhaus Mintimalism Ice Cream Sandwich

[The Solution]

Cellucor Peanut Butter Fluff Molten Chocolate Pancakes


https://www.youtube.com/watch?v=ImpQJ73MnCI

Recipe

Dry:
70g Complete Pancake Mix (Extra Fluffy Walmart)
30g Cor performance Whey (molten Chocolate)
3g Splenda
3g Baking Powder
8g SF/FF Pudding Mix

Wet:
2 Egg Whites
80g Greek Yogurt
¼-1/3 Cup Water to batter like consistency

Topping/Filling:

15g PB Lean (Glaze)
20g Marshmallow Fluff
Walden Farm Pancake Syrup (Optional)
Regular Syrup (Optional)


Directions

Simply mix your dry (Pancake Mix Splenda, Baking Powder, SF/FF Pudding Mix and Cellucor Whey) in a mixing bowl.

Crack Egg Whites and add to the dry with the Greek Yogurt. You will also need to add a touch of water (around 1/3 cup) to make a batter like consistency

Pre-heat a skillet on a medium heat and coat with cooking spray. Slowly add batter and even out with a spatula into a circle to cook as a pancake. Allow for 2 minutes for the batter to start bubbling up, and then flip.

After flipping the pancake, allow for another 1-2 minutes to complete pancake and transfer to a plate.

When completed cooking all pancakes top with Marshmallow Fluff (Will start to melt)

Then in a small separate bowl take the PB lean and add a touch of water to make a sludge like consistency and glaze it over the final product

Enjoy!

Macros

For Complete Recipe + Toppings:

Calories ~ 615
Protein ~ 50g
Carbs ~ 90g
Fat ~ 6g