** The Joy of a WeighLifters Diet ** Controlled Labs Promo
- 04-19-2011, 08:13 AM
- 04-19-2011, 08:30 AM
Interesting little promo you've got there.
I'm sure you'll get some good entries!Psalm 34:10 - "The lions may grow weak and hungry, but those who seek the Lord lack no good thing."
EvoMuse Rep | Inspire to Evolve
- 04-19-2011, 09:56 AM
awesomeness Renegade!...here's one to start...After including coconut oil into my diet a few weeks back...I happened upon a coconut oil muffin recipe...and have since tweaked it to include banana's...and all natural ingredients...these are addicting...
Coconut Oil/Banana Muffins
1 ½ cup whole wheat flour
1 cup oatmeal
½ cup sukanot
1 TBS baking powder
½ cup dried cranberries or blueberries
2-3 medium banana’s mashed
1 cup skim milk
¼ cup virgin coconut oil
1 egg lightly beaten, room temp
1 tsp vanilla
Heat oven to 400F
Mix all dry ingredients
Melt coconut oil
Combine oil w/warm milk and egg
Mix wet & dry ingredients together
Bake about 18-20 mins
Great start schizm!
I think I want to cook me up some of those.
Add some apples and Golden Gains = ftw!
Bump n snack
borrowed this tasty one from Snag...grab a couple for a snack or to satisfy a sweet craving....
1.5 cups oats
6 TBS natty PB
3 scoops Protein (a blend is better than straight whey, Lipotropic Vanilla or Choc PB is really good, bet golden gains would fair well here too!)
2 TBS honey
1 cup raisins
1/8 cup water
mix, ball em up, toss in the fridge (or freezer if you like ‘frozen cookie dough’ & eat...
I am a sucker for anything Lemon....
Lemon protein poppy seed bars
1 1/3 cups whole wheat flour
2 scoops vanilla whey protein
1 cup Splenda or 2/3 cup sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons lemon zest
1½ cups nonfat plain yogurt (Greek preferred)
¾ cup unsweetened applesauce
1 tablespoon coconut oil
2 ½ teaspoons lemon extract
1. Preheat oven to 325F. Spray a 9×13″ pan with cooking oil spray.
2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix.
3. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until moistened. Pour batter into pan.
4. Bake 25 minutes. Let cool 5 minutes before slicing.
In college I tried a similar recipe but since in a dorm setting tried baking them at home, bringing back...turned out like a moist granola bar....first batch didn't store in the fridge and they grew 'fur' over the course of a week...
Psalm 34:10 - "The lions may grow weak and hungry, but those who seek the Lord lack no good thing."
EvoMuse Rep | Inspire to Evolve
Golden Pumpkin Bars
2 scoops Controlled Labs Golden Gains
8 ounces pumpkin puree
1 cup quick oats
1 large egg
1/4 cup splenda
1 tsp vanilla extract
2 tsp cinnamon
1 dash ginger
2 dash cloves
Whip egg and mix with pumpkin puree. Add the Golden Gains and all spices and mix well. Last add quick oats and mix to a past like consistancy. cook on parchment paper or greased cookie sheet/casserole dish for 30 min at 375. Let cool about 10 minutes slice and serve. I usually keep mine covered and store in the fridge to keep moist.
1 Square (makes 8)
Calories - 93
Net Carbs- 12.2
Play with it and make it your own. May add a creamcheese topping or some nuts. Enjoy
Lower carb higher protein banana pecan pancakes
1/3 cup almond meal
1/3 cup soy flour
1/3 cup whole grain rye flour
1 whole egg
1 scoop of vanilla protein
2 tbsp of coconut oil (warmed)
1 cup of Hood Calorie Countdown skim milk
1 tsp baking powder
3 packets of stevia
1/2-1tsp of cinnamon (to taste)
1 banana sliced thin
1/4 cup of pecan pieces
Mix all dry ingredients (including nuts). Mix wet ingredients together (need to warm the milk slightly first so the coconut oil doesn't go solid). pour wet ingredients into dry, mix with fork. Add bananas last and fry like normal pancakes. May need to add additional milk to get right consistency.
It took a while to get to this recipe, i've been adjusting it over the last couple years. My wife + kids like the banana pecan pancakes and so I tried to work out a recipe I could eat and not feel bad about (or waste a cheat meal on). Whats funny is that now they like these better than restaurant banana pecan ones
Bump for more entries! Come on guys, you have to have recipes laying around, most guys here eat every 2 hours
I don't have pics of these, so sorry for that but here are a couple of my fav recipes, moreso when cals just don't matter
Make Believe Turkey Lasagna (crock pot)
1 lb ground Turkey
1 onion chopped
1/2TBS garlic powder
1can (18oz) spaghetti sauce
1/2 TBS oregano
6-8 whole wheat lasagna noodles uncooked
1 (12oz) carton cottage cheese
1/2 cup parmesan cheese
1/2 - 1 (12oz) Pkg shredded mozzarella
Brown Turkey (and season) and onion. Add Garlic. Spaghetti sauce and oregano. Cook until warm. Spoon layer of meat sauce on bottom of greased crock pot. Add layer of uncooked lasagna noodles. Top with layer of sauce mixture, layer of cottage cheese, parmesan cheese & mozzarella. Repeat layers of noodles, sauce mixture, cottage cheese, parmesean. Cover & cook on low 6-8 hours.
Chicken Tortilla Soup
1 med onion chopped
2 tsp garlic minced
1 zuchini sliced/quartered
1 can rotel
1 lg can chopped tomatoes
1 can green enchillada sauce
1 can golden hominy
1 can black beans
2 cans chicken broth (4 cups)
3-4 chicken breasts cooked-chopped
1/8 cup cilangtro
2-3 tsp cumin
salt to taste
1-2 cups cooked rice (long grain/wild is good)
saute onion, garlic & zuchini in olive oil. add everything together in large pot, bring to boil and simmer for up to a couple hours in a crock pot.
put desired amount of cooked rice in bowl, add soup, crush some chips on top, add some cheese & a dallup of sour cream.
2 cans mexican stewed tomatoes
cilantro- however much you like I use about 1/2 cup
1/3 of an onion chopped
2 cloves garlic
1 TBS lemon juice
jalepenos- 1-2 or more if you like em spicy!
salt & pepper to taste
put all in a blender (tomatoes last though) and blend until it's as chunky or thin as you like.
chicken wing dip/spread
2 cups shredded cheddar
1 8oz cream cheese
1 cup ranch or blu cheese dressing
1/2 bottle (or to taste) Franks hot sauce (or your fav wing sauce)
2 cups chopped or shredded chicken
place shredded cheese, cream cheese & dressing in a skillet until well mixed and creamy. add chicken and hot sauce. Spread on croissant sandwhiches or dip chips. Can keep in the pan or transfer to a crock pot to keep warm.
Sour Cream Enchiladas
4 chicken breasts
1 clove of garlic
3/4 cup salsa (recipe above
1/4 cup butter
1 1/2tsp cumin
2 cans lowfat cream of chicken
1 (16oz) sour cream
2 cups shredded cheese
1. Cook chicken mixture
cut chicken & onion into small pieces cook with garlic in butter. when almost done add in salsa, 1/2 tsp cumin. salt pepper and cook for 5 more mins.
2. In another pan add some drips of olive oil. Dip tortillas one at a time until they bubble. Put tortilla in a 9x13 pan. put 2-3 spoonfuls of chicken mixture and add cheese to each one. roll, seam side down. Unitl all made/pan is full.
3. mix 2 cans of cream of chicken soup, sour cream & tsp of cumin. pour sauce over all enchildas. sprinkle with cheese & paprika. Cook at 350 for 20-25 mins.
This is by far my fav enchilada recipe! Love these!
You know, this thread with also having read that study on the level of ecdysterone in quinoa makes me want to try making a few quinoa based bread recipes. But first I gotta find quinoa flour at a reasonable price, holy cow its expensive at the natural stores
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