Results 691 to 705 of 1662
Thread: the solutions recipe thread...
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07-03-2014, 05:49 PM #691
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07-03-2014, 06:53 PM #692
Cellucor Cinnamon Swirl Low-Carb Banana Bread
http://www.youtube.com/watch?v=judaW8Wy5cI
Recipe
Dry:
50g Complete Pancake Mix (Extra Fluffy)
28g Big Train Low-Carb Pancake Mix
30g Cellucor Cinnamon Swirl Whey
3g Splenda
Baking Powder (3g)
8g SF/FF Pudding Mix (Vanilla)
Wet:
1 Egg
1 Egg White
1/3 Cup Milk (I used almond) Around 50g
50g Banana (Cut Up)
Directions:
Combine all Dry (Whey, Pancake Mix, Low Carb Big Train Mix, Baking Powder, SF/FF Pudding Mix, Cinnamon, and Splenda)
in a separate bowl mix the egg white and egg by itself
Then add in the Diced Banana, Almond milk to the dry mixture on top of the egg and egg white and use a hand mixer to stir the mixture together it should come out as a cake batter or thick consistency before being baked.
Pre-heat oven to 350 degrees and then use cooking spray on your Loaf Pan to coat it and prevent sticking
Transfer the mixture to the Loaf Pan and bake for 20-25 minutes, use a toothpick to check Banana Bread if it are finished (it will come out with no residue on the toothpick)
Allow to cool for 5-10 minutes and then enjoy!
Macros:
Calories -- 575
Protein --50g
Carbs -- 70g
Fat -- 10g
2013 & 2014 RX Member of the Year
2014 RX Muscle September Member of the Month
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07-05-2014, 08:14 PM #693
Cellucor Chocolate Chip Cookie Dough and Banana Protein Cake
http://www.youtube.com/watch?v=IGicSrjs-HY
Recipe:
Dry:
50g Complete Pancake Mix (Extra Fluffy)
40g Cellucor Chocolate Chip Cookie Dough Whey
3g Splenda
Baking Powder (5g)
8g SF/FF Pudding Mix (Vanilla)
Wet:
1 Egg Whites
Around 1/3 cup Water
25g Greek Yogurt
75g Diced Banana (used as a topping)
Topping:
50g Greek Yogurt
20g Cellucor Molten Chocolate Whey
Directions: :
First Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix and Splenda) and then you will add in your wet on top
Crack the egg white and throw into the bowl, add greek yogurt, then use enough water to make a very thick cake batter texture
Take a circular Tupperware container and spray it with cooking spray and make sure it is coated well
Take a spatula and transfer the mixture into the Tupperware container and microwave on a medium power for around 3 minutes (you should see the outside start to harden and the middle have a soft texture which will be perfect for when it cools)
Flip the cake upside down on a plate and allow it to cool when done (you can check when done using a fork along the outside edges and poking it forward to see if any residue or liquid is leaking to the bottom.
Allow to cool for a few minutes and then use a knife to cut it into portions.
Take Frosting (Combine Whey + Greek Yogurt) and layer each piece of cake
Slice up Banana and layer each piece of the cake with Frosting and Banana’s!
Enjoy!
Macros:
Calories -- 575
Protein --60g
Carbs -- 70g
Fat -- 6g
2013 & 2014 RX Member of the Year
2014 RX Muscle September Member of the Month
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07-11-2014, 10:06 PM #694
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07-12-2014, 08:00 PM #695
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07-15-2014, 03:34 PM #696
Cellucor Chocolate Chip Cookie Dough Cupcakes
http://www.youtube.com/watch?v=dVVSfLvxh34
Recipe
Dry:
60g Low-Carb Dixie Diner Pancake Mix (8 Servings)
40g Complete Pancake Mix
30g Cellucor Chocolate Chip Cookie Dough Whey
3g Splenda
Baking Powder (5g)
8g SF/FF Pudding Mix (Vanilla)
Wet:
2 Egg Whites (Stiffened to Firm Peak)
1/2 Cup Milk (I used almond) Around 90g
50g Greek Yogurt
Frosting:
20g Cellucor Molten Chocolate Whey
100g Greek Yogurt
30g Cream Cheese
Directions:
Combine all Dry (Whey, Pancake Mix, Baking Powder, SF/FF Pudding Mix, and Splenda)
in a separate bowl mix the two egg whites and churn with a hand blender or stand up blender for 3-5 minutes on a high power until a stiff peak is formed.
Combine Greek Yogurt + milk + Stiffened Egg Whites into dry and then fold the product until batter is formed.
Pre-heat oven to 350 degrees and then spray with cooking spray to prevent sticking of the cupcakes.
Transfer the mixture to the Muffin/Cupcake Pan and bake for 12 minutes, use a toothpick to check Muffins/Cupcakes if they are finished (it will come out with no residue on the toothpick)
Allow to cool for 5-10 minutes
Mix Frosting: Cream Cheese, Yogurts + Molten Chocolate Whey and transfer to a plastic bag and cut a small hole in the bottom corner. Use this to spread on top of muffins once they are cooled or else the final frosting will melt right off the cupcake (since they are not cooled).
Put finished product in fridge to cool/set or eat right away!
Macros:
For The Cupcakes:
Calories -- 635
Protein – 60g
Carbs -- 65g
Fat -- 4g
For The Frosting:
Calories -- 635
Protein – 28g
Carbs -- 10g
Fat -- 2g
Everything:
Calories -- 635
Protein – 90g
Carbs -- 75g
Fat -- 6g
2013 & 2014 RX Member of the Year
2014 RX Muscle September Member of the Month
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07-19-2014, 03:42 PM #697
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07-20-2014, 12:01 PM #698
Cellucor Cor-Fetti Cake Batter Protein Brownie
http://www.youtube.com/watch?v=WX4iJv7t9xg
[ color=blue]Recipe[/color]
Dry:
30g Cellucor Cor Fetti Cake Batter Whey
30g Complete Pancake Mix (Extra Fluffy)
8g SF/FF Pudding Mix
TBSP Splenda (3g)
Dash Baking Powder (3-5g)
Wet:
25g Greek Yogurt
1 Egg Whites
1/3 Cup Water (To help make batter)
Frosting:
50g Greek Yogurt
10g Cor-Fetti Whey
[ color=blue]Directions[/color]
In a small bowl combine all dry (Pancake Mix , Whey, Baking Powder, Splenda, and SF/FF Pudding Mix)
Crack in egg white, add yogurt, and use enough water to make a batter like consistency. (1/3 Cup Water)
Transfer to a Small square Tupperware container that is coated in cooking spray (to prevent sticking) and microwave for 3 minutes on a medium powder
Scrape the edge with a fork to make sure it is firm and ready to flip out of Tupperware and onto a plate (middle should be a bit soft/gooey) this will harden up as it cools.
Transfer to Plate and Enjoy!
Add Cor-Fetti Frosting (Yogurt + Whey) to give the finished product a nice topping!
[ color=blue]Macros:[/color]
Cals : ~340
Fat: ~ 3g
Carb: ~ 35g
Pro: ~ 43g
Cellucor Cor-Fetti Cake Batter Protein Brownie
http://www.youtube.com/watch?v=WX4iJv7t9xg
[ color=blue]Recipe[/color]
Dry:
30g Cellucor Cor Fetti Cake Batter Whey
30g Complete Pancake Mix (Extra Fluffy)
8g SF/FF Pudding Mix
TBSP Splenda (3g)
Dash Baking Powder (3-5g)
Wet:
25g Greek Yogurt
1 Egg Whites
1/3 Cup Water (To help make batter)
Frosting:
50g Greek Yogurt
10g Cor-Fetti Whey
[ color=blue]Directions[/color]
In a small bowl combine all dry (Pancake Mix , Whey, Baking Powder, Splenda, and SF/FF Pudding Mix)
Crack in egg white, add yogurt, and use enough water to make a batter like consistency. (1/3 Cup Water)
Transfer to a Small square Tupperware container that is coated in cooking spray (to prevent sticking) and microwave for 3 minutes on a medium powder
Scrape the edge with a fork to make sure it is firm and ready to flip out of Tupperware and onto a plate (middle should be a bit soft/gooey) this will harden up as it cools.
Transfer to Plate and Enjoy!
Add Cor-Fetti Frosting (Yogurt + Whey) to give the finished product a nice topping!
[ color=blue]Macros:[/color]
Cals : ~340
Fat: ~ 3g
Carb: ~ 35g
Pro: ~ 43g
2013 & 2014 RX Member of the Year
2014 RX Muscle September Member of the Month
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07-24-2014, 01:55 PM #699
Cellucor Peanut Butter Chocolate Chip Cookie Dough No Bake Oatmeal Balls
http://www.youtube.com/watch?v=2JsXgbJbFSQ
Recipe
Dry:
80g of Oatmeal (I used MyOatmeal.com Cookie Dough)
10g PB LEAN (I used from MyOatmeal.com) or PB2
25g Cellucor Chocolate Chip Cookie Dough Whey
25g of Cellucor Peanut Butter Marshmallow Whey
3g Splenda
20g Peanut Butter Chocolate Chips
Wet:
20g of Peanut Butter
10g of Honey
75g Banana (Mashed)
Directions
To make the balls: Mix all Dry in a large bowl until well combined.
In Separate Bowl Mash Banana , add peanut butter, and top with honey and mix to form a gel like consistency
Combine The wet with dry and mix together with a spoon to get a very thick consistency and sprinkle on Chocolate/Peanut Butter Chips and continue to mix until everything is stirred together.
Scoop 1/8 cup mixture into hands and roll into a ball (or use a spoon). Continue until batter is gone. Place protein balls in a Tupperware container and store in the fridge for up to 2 weeks, you can even put them in the freezer.
Also -→: This batter can also be made into no bake protein bars. Simply press batter into a 9×9 pan sprayed with cooking spray. Freeze for about 30 minutes, and cut into 8 bars. Wrap each bar individually and store in the fridge or freezer. Take the bar and wrap them into tin foil and push down to a bar form and easy to take on the go.
Macros
For Entire Recipe:
Calories: ~ 900
Protein: ~ 55g
Carbs: ~ 125g
Fat: ~ 20g
2013 & 2014 RX Member of the Year
2014 RX Muscle September Member of the Month
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07-25-2014, 10:41 AM #700
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07-27-2014, 04:59 PM #701
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07-31-2014, 12:26 PM #702
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07-31-2014, 01:55 PM #703
damn that Ben and Jerrys everything but is the bomb!!
DON'T BE AVERAGE!!!
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07-31-2014, 04:47 PM #704
Hands down one of the best.
2013 & 2014 RX Member of the Year
2014 RX Muscle September Member of the Month
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07-31-2014, 08:34 PM #705
Cellucor Cinnamon Swirl Egg White and Cheese Pancake Sandwiches
http://www.youtube.com/watch?v=csSwub2UyxM
Recipe
Dry:
25g Cellucor Cor Performance Whey
40g Complete Pancake Mix
3g Splenda
3g Baking Powder
4g SF/FF Pudding Mix (Vanilla)
Wet:
1 Egg White
16g Greek Yogurt (1 Tablespoon)
1/8 Cup Water
Filling:
4 Egg Whites
1 Slice Fat Free Cheese
Dash Hot Sauce
Directions
Start by mixing your Dry in a bowl (Whey, Pancake Mix, Baking Powder, Splenda, SF/FF Pudding Mix)
Add in Wet (Water/Egg White/ and Greek Yogurt) and stir with a spoon until batter like consistency is formed to make pancakes.
Pre-heat griddle on a medium power which is on the stove, and spray with cooking spray prior to cooking.
Drop in circles and let cook for 2 minutes on one side, flip, and then finish the other side and set the pancakes aside.
Pre-heat skillet with cooking spray on a medium power and make a small omelet. Flip omelet half way through after pushing edges in and letting egg residue/liquid get to the bottom to help create a full omelet without breaking.
Flip omelet and allow it to finish. When done cut into ¼’s and then layer the bottom pancake with ¼ of the egg, place a half slice of cheese, and the other ¼ of the egg on top.
Repeat for the second sandwich and then fold together and serve!
Top with hot Sauce/ketchup or other desired sauces you may want!
Macros
Calories ~ 400 kcals
Protein ~ 50g
Carbs ~ 40g
Fat ~ 3g
2013 & 2014 RX Member of the Year
2014 RX Muscle September Member of the Month
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