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  1. #691
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    Cellucor Cinnamon Swirl Pumpin Protein Squares:





    Gelato Fiasco Peanut Butter Stracciatella





    Provolone and Jalapeño Cheddar Meatball Subs





    Wegmans Under The Boardwalk:


    2013 & 2014 RX Member of the Year
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  2. #692
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    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


  3. #693
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    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
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  4. #694
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    Desserts:











    Buffet:





    My Plate:


    Chicken, Steak, White and Sweet Potatoes, Ricotta (stuffed with Cheese), Carrots and Peppers


    2013 & 2014 RX Member of the Year
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  5. #695
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    Mango Pineapple Chicken





    Chocolate Peanut Butter Marshmallow Chip Pancakes:





    Peanut Butter Chocolate Chip Cookie Dough Overnight Oatmeal:





    Gelato Fiasco Cookie Therapy:


    2013 & 2014 RX Member of the Year
    2014 RX Muscle September Member of the Month


  6. #696
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    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


  7. #697
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    Pretzel Crusted Bacon Wrapped Chicken, Mashed Potatoes & Gravy, with a Biscuit:





    Haagen Dazs Peanut Butter Pie:





    Buffalo Chicken Ranch Pizza:





    Gelato Fiasco Wild Blueberry Crisp:


    2013 & 2014 RX Member of the Year
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  8. #698
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    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


  9. #699
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    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


  10. #700
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    Chicken/Pineapple + Steak Kabobs + Fries:





    Cellucor Cinnamon Swirl Low-Carb banana bread Loaf:





    Cellucor Chocolate Chip Cookie Dough & Banana Protein Cake:





    Steve's Sunday Morning:


    2013 & 2014 RX Member of the Year
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  11. #701
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    Breakfast for Dinner:


    Breakfast Bacon Egg and Cheese Ciabatta Bread Sandwich and Homemade Cajun Hashbrowns





    S'mores Waffle:


    2013 & 2014 RX Member of the Year
    2014 RX Muscle September Member of the Month


  12. #702
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    Ben & Jerry's Everything But The...





    Coconut Cashew Cumin Chicken Curry:





    Ben & Jerry's Coconut 7 Layer:





    Cellucor Chocolate Chip Cookie Dough Cupcakes:


    2013 & 2014 RX Member of the Year
    2014 RX Muscle September Member of the Month


  13. #703
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    damn that Ben and Jerrys everything but is the bomb!!
    DON'T BE AVERAGE!!!

  14. #704
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    Hands down one of the best.
    2013 & 2014 RX Member of the Year
    2014 RX Muscle September Member of the Month


  15. #705
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    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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