ANS Performance Thanksgiving GIVEAWAY!
- 11-24-2013, 04:37 PM
ANS Performance Thanksgiving GIVEAWAY!
You know what time it is Get ready to see ANS Performance a lot more on the forums now!
How to enter?
Post up your favorite Thanksgiving recipe
What are we giving away?
We will pick 10 lucky people for a 10 serving trial size jar of our NEW Fat Burner DIABLO
Everyone who enters will be put into a random draw for the chance to WIN a FREE full sized 60 serving tub of DIABLO
LETS GET THIS THING STARTED!!!!
Must be 18+ years old
U.S. and CAN Only
Core Nutritionals Representative
- 11-24-2013, 04:40 PM
- 11-24-2013, 04:44 PM
11-24-2013, 04:45 PM
not a problem
8oz Fat Free Cream Cheese
1-15oz Can of LIbby's Pumpkin
30g (1 Scoop) Whey
5g Baking Powder
Pre-Heat Oven to 350 Degrees
Beat Cream Cheese to firm and thick consistency
Add in Dry Ingredients (Whey, Baking Powder, Cinnamon, Splenda)
Add in Pumpkin
Add in Eggs last and beat slowly
Spray 9" Tin Pan or Pyrex Dish with Cooking Spray
Heat in oven for 40-45 Minutes until it comes out clean with a toothpick (may crack a bit)
Allow to cool for 30-45 minutes
Sit in fridge for 6-8 hours or overnight.
Calories ~ 630
Protein ~ 75g
Carbs ~ 65g
Fat ~ 10g (mine was 8)
11-24-2013, 04:47 PM
Jump on this promo guys! Diablo is well dosed and scalable just like Ritual. If you've tried and enjoyed Ritual, I'm highly confident that you'll enjoy Diablo as a pure thermogenic fatburner. Here's a breakdown/writeup of the ingredients in Diablo.
Diablo Ingredient Science
The CORE FOUR
L-Carnitine: Responsible for the transport of fats into the cells to be used for energy in the body. By raising the level of muscle carnitine, you support the fat burning process, and because your body becomes more efficient at processing fuel, it will increase your energy levels. Elevating carnitine will also improve physical performance by burning more fat, sparing glycogen, clearing muscle lactate, and increasing anabolic hormone response.
Choline Bitartrate: The combination of caffeine, carnitine and choline supplementation decreases body fat and serum leptin concentration in rats, and increases fat utilization for energy. Leptin is a protein hormone that regulates energy intake and expenditure, including appetite and hunger, metabolism and behavior. Choline plays a role in the oxidation of fatty acids, carrying them out of the liver and to the mitochondria of skeletal muscle cells and other metabolically active tissue.
Green Coffee Bean: The chlorogenic acid found in unroasted green coffee beans has been shown to inhibit an enzyme, glucose-6-phosphatase, an enzyme involved in the release of sugar for energy use. By inhibiting the availability of glucose for energy, the body then is forced to turn to alternate sources of fuel, namely fats. The end result is safe and effective weight loss and a change in body composition by tricking your body into preferentially using fat as fuel.
ADILASE™: An exclusive specialized extract of Hemerocallis fulva, designed to maximize the release of fat from stubborn cells. ADILASE™ helps stimulate fat cells to release fat into the bloodstream. Many people struggle to lose fat with 'typical' high-stimulant fat burners due to a condition called lipolytic catecholamine resistance, which means that their fat cells do not readily release fat when stimulated to do so. When ADILASE™, is combined with caffeine, it improves the lipolytic (fat releasing) sensitivity in low-responding fat storage cells, indicating that the lipolysis-promoting activity of this combination may be beneficial for improving body fat metabolism.
The DIABLO INFERNO Complex
Caffeine Anhydrous: A potent CNS Stimulant, caffeine triggers fat cells to break down and release fat by increasing output of epinephrine. It also increades metabolic rate, improves athletic performance and helps reduce appetite.
eLMn8™: A potent extract of Alchemilla vulgaris that has been used to treat obesity, gastrointestinal pain and inflammation. The extract contains several tannins reported to increase metabolic rate in cold environments and flavonoids reported to regulate digestive enzymes and have cardioprotective effects. It exerts a warming effect on the body and helps suppress appetite to reduce caloric intake.
Olve Leaf Extract (std to 20% oleuropein): Olive leaves have been known to possess hypoglycaemic, hypotensive-diuretic and antioxidant properties; as a result olive leaves reduce fat load and circulatory fat levels. In a recent animal study, oleuropein increased noradrenaline and adrenaline secretions, as well as uncoupling protein 1 levels in brown adipose tissue, leading to increased thermogenesis. Additionally Oleuropein is believed to enhance the conversion of the thyroid hormone T4 (thyroxine) into the more potent form T3, which has a 3-5x more active in its roles at augmenting base metabolic rate.
6AM™ – Aframomum melegueta extract: A specialized extract of 'Grains of Paradise', the fat fighting potent seeds from Africa. Clinical trials exploring the weight loss benefits of 6AM™ found that it can significantly increase energy expenditure and loss of brown adipose (fat) tissue. One of the key ingredients involved in the thermogenic response is 6-paradol, a pungent aromatic ketone also found in ginger.
Evodiamine: A capsaicin-like alkaloid that acts as a vanilloid receptor agonist, without the peppery hot taste. Like capsaicin Evodiamine increases body heat production and raises resting core temperature, increasing the calories and fat that are burned for energy. The stimulant and appetite suppressant effects of evodiamine can be attributed to its effects on catecholamine levels. Evodiamine increases the release of catecholamines such as adrenaline and dopamine from the adrenal glands, increasing energy levels and decreasing appetite.
PEA (Pheneylethylamine HCl): A monoamine alkaloid that can improve mood, mental acuity, energy and focus. Although relatively short-lived, when combined with and MAO inhibitor, the effects can be prolonged. Part of sticking to a diet plan involves feeling good and staying motivated and PEA can help you keep a positive frame of mind.
Hordenine: Has been known as a central nervous stimulant that helps to aid in the effects of weight loss. It assists in the release of fat cells for energy and helps the process of slowing down food digestion, which in turn can make you feel fuller longer. It also acts as a mild MAO inhibitor, thereby prolonging the effects of monoamine alkaloids like PEA.
11-24-2013, 04:49 PM
this minus the apples, im a stuffing guy
unsalted butter plus more for the baking dish
1 1/2 cups chopped onion
3 large celery ribs, washed, ends removed, chopped
1/2 cup chopped celery leaves (from inner ribs)
12 cups dried bread cubes (use 2-day-old sourdough or baguette)
2 cups dried cherries
2 firm Michigan apples, peeled, cut into chunks
1/2 cup chopped fresh parsley
2 teaspoons poultry seasoning
3 tablespoons rubbed sage (or more to taste)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 to 2 cups turkey or chicken broth, as needed
Preheat the oven to 350 degrees. Lightly butter the bottom of a 9-by-13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the onion, celery and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes.
Scrape the vegetables and butter into a large bowl. Mix in the bread cubes, cherries, apples, parsley, poultry seasoning, sage, salt and pepper. Gradually stir in about 1 1/2 cups of the broth, until the stuffing is evenly moistened but not soggy.
Place in the baking dish, cover with buttered foil. Bake 30 minutes. Uncover and baking another 10 minutes or until the top is golden.
"No citizen has a right to be an amateur in the matter of physical training...what a disgrace it is for a man to grow old without ever seeing the beauty and strength of which his body is capable." - Socrates
11-24-2013, 05:10 PM
Wicked looking product! Nice oppt!
Prosupps Forum Rep!!
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11-24-2013, 05:46 PM
11-24-2013, 05:51 PM
11-24-2013, 06:15 PM
11-24-2013, 06:25 PM
11-24-2013, 06:43 PM
4 1/2 pounds sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk 2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal,
crushed 1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted 1 1/2 cups miniature marshmallows
Preparation Hands On: 20 Minutes Total: 2 Hours, 40 Minutes 1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°. 2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish. 3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart. 4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
Black Lion Representative
I'm a Brooklyn boy I may take some gettin' use to
11-24-2013, 06:47 PM
11-24-2013, 06:58 PM
11-24-2013, 08:43 PM
healthy Lemon Meringue Pie:
Here is a slice of the pie i made:
1 cup Fiber One Original bran cereal
2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces
3 tbsp. Splenda No Calorie Sweetener (granulated)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 cup granulated white sugar
1/2 cup cornstarch
1/8 tsp. salt
1/2 cup freshly squeezed lemon juice
1/2 cup liquid egg whites (about 4 egg whites)
1/8 tsp. cream of tartar
1/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup granulated white sugar
1/4 tsp. vanilla extract
Preheat oven to 350 degrees. Spray a 9" pie pan with nonstick spray.
To make the crust, in a blender or food processor, grind cereal and graham cracker pieces into crumbs. Transfer to a medium bowl, and mix in Splenda.
In a small microwave-safe bowl, microwave butter and 2 tbsp. water for 30 seconds, or until butter has melted. Add to the medium bowl and thoroughly mix. Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.
Bake until firm, about 10 minutes. Remove pan from oven, and reduce temperature to 325 degrees.
While crust cools, to make the filling, pour egg substitute into a medium-large bowl; set aside. In a small pot, combine Splenda, sugar, cornstarch, and salt. Add 1 1/2 cups water, and stir to dissolve cornstarch. Set heat to medium and, stirring often, cook until mixture has thickened to a gel-like consistency, about 15 minutes. Remove from heat.
Remove 1/2 cup of the thickened mixture from the pot. While whisking the egg substitute in the bowl, slowly add the 1/2 cup of thickened mixture to the bowl in spoonfuls.
Gently stir contents of the bowl into the mixture in the pot. Set heat to low. Cook and stir until well mixed and very thick, 1 - 2 minutes. Carefully add lemon juice and stir until just mixed. Transfer filling to the pie crust.
To make the meringue, quickly set out all measured ingredients. In a large bowl, combine egg whites with cream of tartar. With an electric mixer set to high speed, beat until fluffy and slightly stiff, about 3 minutes. Continue to beat while gradually adding Splenda, sugar, and vanilla extract. Beat until fully blended and stiff peaks form, 2 - 3 minutes.
Evenly spread meringue over the exposed filling without covering the edges of the pan. Bake until meringue is cooked through and lightly browned, 10 - 12 minutes.
Allow to cool completely, at least 2 1/2 hours. Slice and enjoy! (P.S. Refrigerate leftovers.)
MAKES 8 SERVINGS
Serving Size: 1 slice (1/8th of pie)
11-24-2013, 08:54 PM
11-24-2013, 08:58 PM
Thats why they call me Chef bob
11-24-2013, 09:57 PM
Even though I cannot enter, some of you might really enjoy this and I am positive Chef Bob can find a way to make it healthy, lol
Chocolate - Peanut Butter Pie
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 1 Tbsp. creamy PLANTERS Creamy Peanut Butter, divided
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 OREO Pie Crust (6 oz.)
3 oz. BAKER'S Semi-Sweet Chocolate
BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
MEANWHILE, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
SPREAD chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Happy Thanksgiving to my American brothers! And thank you for creating Black Friday!
Visit our website at finaflex.com
11-24-2013, 11:06 PM
11-24-2013, 11:24 PM
11-25-2013, 12:18 AM
11-25-2013, 06:49 AM
Who does not love Cookies?
Cookies and Cream Oatmeal Cookies
40g Pancake Mix/Flour
40g Oatmeal (Grinded into a powder)
3g of Splenda
3g of Baking Powder
1 Scoop Cookies and Cream Cellucor Whey
8g SF/FF Vanilla Pudding Mix
Touch of vanilla extract
25g Greek Yogurt
Water to Batter Consistency
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, Whey, Salt, Baking Powder, Splenda, and Pancake Mix)
Add Egg + Vanilla Extract + Greek Yogurt and mix (it will be hard as a rock) and slowly add in water. I added around 1/3 cup to this to get a thick cake batter thickness, it should be sticking to the spoon.
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 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.
Fat: ~ 15g
Carbs: ~ 70g
Protein: ~ 45g
11-25-2013, 07:27 AM
11-25-2013, 09:17 AM
it can't be much harder then that
Current Log-Olympus labs Stenadrol- http://anabolicminds.com/forum/cycle-info/247378-olympus-labs-stenadrol.html#post4430422
11-25-2013, 10:14 AM
11-25-2013, 11:06 AM
1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
1 Easy Press-In Pie Crust, made with graham crackers
2 cups cold heavy cream
2 tablespoons confectioners' sugar
3 tablespoons sweetened shredded coconut, toasted
Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
1200 pound club
11-25-2013, 11:38 AM
No doubt I'm saving all these recipes for myself.........than passing them to my girlfriend lol..
Core Nutritionals Representative
11-25-2013, 11:40 AM
11-25-2013, 12:21 PM
My fav thanksgiving recipe of all time:
Preheat oven to 325
Place unwrapped butterball turkey in oven
Cook, baste, cook, baste until the timer pops up.
11-25-2013, 12:26 PM
DA BOMB PIE!!!
Graham Cracker Crust:
1 1/2 cups finely ground graham cracker crumbs
6 tablespoons butter, melted and slightly warm
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 whole eggs
2 egg yolks
1/4 dark brown sugar
1/4 cup granulated sugar
3 tablespoons melted unsalted butter
1 1/2 cups pumpkin puree
1 1/2 cups heavy cream
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1/2 vanilla bean, split, seeds scraped and reserved
Bourbon-Maple Whipped Cream
1 1/4 cups very cold heavy cream
1/2 vanilla bean, split, seeds scraped and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon (to your taste)
For the crust:
Preheat the oven to 350 degrees F.
Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
For the filling:
Preheat the oven to 275 degrees F.
Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably.
For the whipped cream:
Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
Garnish each piece of pie with a dollop of the whipped cream before serving.
BOOM AND BOOM
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