Campus nutrition

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    Campus nutrition


    So this semester I am away from home and on campus from 6am-8pm. I am trying to save money so want to bring food. Problem is I still havent been able to find a microwave on campus not that I have much time in between classes anyway. My day is pretty much class to class.

    So I will be bringing the basic snack type foods like jerky, nuts and whey shakes but am looking to have something more fulling and moar protein!

    Maybe @The Solution has some low carb protein bar/cake/muffin type reciepe I could put in a Ziploc bag and throw in my bookbag.
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    I lived on campus during my college years, so my fridge was only a few blocks away, but I knew a few of the meathead commuters who were in a similar situation as yourself and theyhad no shame in lugging a personal cooler around all day with their meals of whatever they were having for the day. Not having a microwave would suck though. I would ask a professor if there are any microwaves around, one of them have to bring their own lunch.
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    Quote Originally Posted by JudoJosh View Post
    So this semester I am away from home and on campus from 6am-8pm. I am trying to save money so want to bring food. Problem is I still havent been able to find a microwave on campus not that I have much time in between classes anyway. My day is pretty much class to class.

    So I will be bringing the basic snack type foods like jerky, nuts and whey shakes but am looking to have something more fulling and moar protein!

    Maybe @The Solution has some low carb protein bar/cake/muffin type reciepe I could put in a Ziploc bag and throw in my bookbag.
    Go to my youtube (Bkupniewski) latest video is a low-carb one for you and i have a few others (pancake) that you could make and dice up into a baggy.



    SnickerDoodle Low Carb Cake

    Recipe

    Dry:
    30g Select SnickerDoodle Whey
    1 TBSP Psyllium Husk Powder (9g)
    8g SF/FF Pudding Mix
    3g Baking Powder
    3g Splenda
    10g PB Lean from MyOatmeal.com (SnickerDoodle Flavor)

    Wet:
    5 Whole Eggs
    25g Greek Yogurt

    Directions

    Combine all of your dry in a bowl (Psyllium Husk, PB Lean, Whey, SF/FF Pudding Mix, Splenda, and Baking Powder) and in another mix your wet (Eggs + Greek Yogurt)

    Mix the wet into the dry and combine with a hand mixer, stand mixer, or a whisk

    Coat a Pyrex Dish with cooking spray and pre-heat the oven to 350 degrees. You will transfer your mixture into the coated dish and bake for 20-25 minutes until a toothpick comes out clean with your finished product.

    Place on a cooling rack and allow to cool for 5-10 minutes before taking out of container

    Enjoy!


    Macros

    Kcals ~ 600
    Protein ~ 60g
    Carbs ~ 30g
    Fat ~ 25g




    Who wants free Select? Protein recipe challenge!
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    Im guessing the PB lean is oatmeal correct? If so I wonder if I can sub in coconut flour?
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    Quote Originally Posted by JudoJosh View Post
    Im guessing the PB lean is oatmeal correct? If so I wonder if I can sub in coconut flour?
    PB lean is not oatmeal
    PB Lean = similar to PB2

    i dont really eat oatmeal at all man.

    Never had or used coconut flour before you could use without the pb lean its just extra flavoring.
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    Gotcha

    I seen the oatmeal link and assumed it was some type of flavored oatmeal to help hold it all together.

    Ima try this tonight, thanks again bud
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    Quote Originally Posted by JudoJosh View Post
    Gotcha

    I seen the oatmeal link and assumed it was some type of flavored oatmeal to help hold it all together.

    Ima try this tonight, thanks again bud
    Anytime I am not a fan of baking with oatmeal (or making a rising product) with oatmeal because oatmeal will dry it out and cause it to deflate and come out flat as a rock and dry.
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    This would also work sans psyllium husk as well?
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    Quote Originally Posted by JudoJosh View Post
    This would also work sans psyllium husk as well?
    huh? you mean without psyillum husk? if so then yes, but psyllium husk and the pb lean help thicken and aid overall texture/moisture for a few extra carbs. plus the fiber is great for the psyllium husk

    ill make one tomorrow without the husk for you.
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    Quote Originally Posted by The Solution View Post

    ill make one tomorrow without the husk for you.
    You sir, are awesome!

    I was asking mainly because I dont have any but I will go get some. Im already making it without the PB lean so cutting out the psyllium husk would prolly take away from the texture too much.
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    Quote Originally Posted by JudoJosh View Post
    You sir, are awesome!

    I was asking mainly because I dont have any but I will go get some. Im already making it without the PB lean so cutting out the psyllium husk would prolly take away from the texture too much.
    ok so you want me to make one tomorrow without the Husk and keep the PB Lean in? its a great enhancer without question. let me know what you want and i will make it.
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    Quote Originally Posted by JudoJosh View Post
    So this semester I am away from home and on campus from 6am-8pm. I am trying to save money so want to bring food. Problem is I still havent been able to find a microwave on campus not that I have much time in between classes anyway. My day is pretty much class to class.

    So I will be bringing the basic snack type foods like jerky, nuts and whey shakes but am looking to have something more fulling and moar protein!

    Maybe @The Solution has some low carb protein bar/cake/muffin type reciepe I could put in a Ziploc bag and throw in my bookbag.
    Turkey sausage*or beef or w/e* hot dog bun*wheat or white* condiments. You could pack 700 + calories and a crap ton of protein with that example. Simple,easy.

    Sandwich. Peanut butter,meat or otherwise. Another way to get some good macro and micro dense food.

    Custom protein bars are another option.

    What kind of macros you looking for in the food? How many calories do you have to work with? Any dietary restrictions?
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    Quote Originally Posted by The Solution View Post
    ok so you want me to make one tomorrow without the Husk and keep the PB Lean in? its a great enhancer without question. let me know what you want and i will make it.
    @JudoJosh please respond so i can make for you.
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    Quote Originally Posted by The Solution View Post
    @JudoJosh please respond so i can make for you.
    Awe, now I feel special. Well if you could make it and substitute regular peanut butter for the PB lean and leave how the psyllium husk that would be awesome
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    Quote Originally Posted by JudoJosh View Post
    Awe, now I feel special. Well if you could make it and substitute regular peanut butter for the PB lean and leave how the psyllium husk that would be awesome
    Ill just leave out the PB period, remember PB Lean is not necessary it would be like adding in a little more SF/FF Pudding mix in essence, they are both not necessary but help a TON with flavoring and texture/moisture in the final product.

    If you wanted it would be best to put the PB on top of the loaf/bread before you eat (carry with you in your bag on campus)

    i think this would produce a superior product, easy to work with, and also easy to hit your macros

    Sound good?
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    Sounds great @The Solution

    So pb lean is a powder and not like a peanut butter?
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    Thabks for the suggestions @pyrobatt and as for yohr question

    Quote Originally Posted by pyrobatt View Post
    What kind of macros you looking for in the food? How many calories do you have to work with? Any dietary restrictions?
    I am shooting for low carb high protein snacks. I like to save my carbs for dinner and dessert so during the day my meals are primarily protein and fat.
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    Quote Originally Posted by JudoJosh View Post
    Thabks for the suggestions @pyrobatt and as for yohr question

    I am shooting for low carb high protein snacks. I like to save my carbs for dinner and dessert so during the day my meals are primarily protein and fat.
    Perfect.

    Boiled eggs. Calorie free dipping sauce*walden farms*
    Or grilled beef tips in a low carb tortilla.*17 g with 10 g fiber for a net of 7 g per tortilla as per the brand I use* Wrap in foil and go. Also can be done with the solutions low carb pancakes if you like the whole pancake wrapped sausage thing. Walden farms pancake or syurp along with it just to be southern and yummy.
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    What brand tortilla is that?

    Also link to this low carb pancake recipe?
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    Quote Originally Posted by JudoJosh View Post
    What brand tortilla is that?

    Also link to this low carb pancake recipe?
    Carb balance by mission foods. Large is 210 calories 32 g carbs of which 26 is fiber. Medium is 120 calories 19 carbs*my bad* 13 g fiber.
    Small is 80 calories 13 carbs and 10 fiber.

    To boot they have 9 g protien for large,5 g for medium and 3g for small
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    SnickerDoodle Low Carb Bread

    Recipe

    Dry:
    30g Select SnickerDoodle Whey
    16g SF/FF Pudding Mix
    3g Baking Powder
    3g Splenda
    10g PB Lean from MyOatmeal.com (SnickerDoodle Flavor)

    Wet:
    5 Whole Eggs
    25g Greek Yogurt

    Directions

    Combine all of your dry in a bowl (PB Lean, Whey, SF/FF Pudding Mix, Splenda, and Baking Powder) and in another mix your wet (Eggs + Greek Yogurt)

    Mix the wet into the dry and combine with a hand mixer, stand mixer, or a whisk

    Coat a Pyrex Dish with cooking spray and pre-heat the oven to 350 degrees. You will transfer your mixture into the coated dish and bake for 20-25 minutes until a toothpick comes out clean with your finished product.

    Place on a cooling rack and allow to cool for 5-10 minutes before taking out of container

    Enjoy!


    Macros

    Kcals ~ 600
    Protein ~ 58g
    Carbs ~ 29g
    Fat ~ 25g




    Quote Originally Posted by JudoJosh View Post
    Sounds great @The Solution

    So pb lean is a powder and not like a peanut butter?
    Its similar to pb2. Correct. check out my oatmeal . com for more info:

    If you need a low carb protein pancake i posted another one in the Select Protein Recipe Thread in the company promo section brother. you should check it out..
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    My first attempt

    I followed this recipe via @booneman77

    1 scoop select vanilla flavor
    3 egg whites
    3 tbsp almond milk

    Grease a pan with EVCO and heat until a drop of water will sizzle on impact
    Pour mixture into hot skillet and swirl around to coat evenly.
    Cook until batter is set and flip
    here is how they came out

    NOTE: sorry for the poor quality pics. I took them with my phone

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    Quote Originally Posted by JudoJosh View Post
    My first attempt

    I followed this recipe via @booneman77



    here is how they came out

    NOTE: sorry for the poor quality pics. I took them with my phone

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    Looks like they worked out well for you. They're about as easy as it comes. What'd you think of them taste wise?
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    Quote Originally Posted by booneman77 View Post
    Looks like they worked out well for you. They're about as easy as it comes. What'd you think of them taste wise?
    they were pretty good. A little eggy tasting but overall all I am very pleased with them. Thinking of rolling them around some sausage and throwing in a ziplock bag in my bookbag for an afternoon breakfast burrito. I do think I made them a little too thick though, gonna try and get them thinner next time maybe
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    @The Solution, I made those chocolate muffins (minus the cocoa powder)

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    They came out a lil dry but not too bad. They are definitely an improvement on previous attempts at protein muffins. Thinking of maybe making a protein based icing, or drizzling waldens chocolate syrup on top.

    Have you ever thought of putting a little bit of peanut butter in the middle of them? I might try and see if I can make some sort of PB filling to go in them next time.

    Thanks for the suggestion and recipe
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    Quote Originally Posted by JudoJosh View Post
    @The Solution, I made those chocolate muffins (minus the cocoa powder)

    <img src="http://anabolicminds.com/forum/attachment.php?attachmentid=96 058"/>

    They came out a lil dry but not too bad. They are definitely an improvement on previous attempts at protein muffins. Thinking of maybe making a protein based icing, or drizzling waldens chocolate syrup on top.

    Have you ever thought of putting a little bit of peanut butter in the middle of them? I might try and see if I can make some sort of PB filling to go in them next time.

    Thanks for the suggestion and recipe
    He's striving for 65g of fat so no high fat recipes.

    Sounds yummy though..oh and something I found to alter his recipes....


    I suggest full fat Greek yogurt. This is easy to fit in and taste great in recipes. Different flavors..for instance... okios banana cream would taste great in these muffins. Strawberry yogurt and strawberry cream cheese I used in Mr solutions recipe. Turned out fantastic. Also have used strawberry yogurt in sugar free brownie mix. Hint of strawberries. Fantastic.
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    Quote Originally Posted by JudoJosh View Post
    they were pretty good. A little eggy tasting but overall all I am very pleased with them. Thinking of rolling them around some sausage and throwing in a ziplock bag in my bookbag for an afternoon breakfast burrito. I do think I made them a little too thick though, gonna try and get them thinner next time maybe
    A little water (and I mean A LITTLE) will go a long way to helping thin them out. This and whipping the "batter" a bit more will lighten and fluff them up.
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    Quote Originally Posted by pyrobatt View Post
    He's striving for 65g of fat so no high fat recipes.

    Sounds yummy though..oh and something I found to alter his recipes....


    I suggest full fat Greek yogurt. This is easy to fit in and taste great in recipes. Different flavors..for instance... okios banana cream would taste great in these muffins. Strawberry yogurt and strawberry cream cheese I used in Mr solutions recipe. Turned out fantastic. Also have used strawberry yogurt in sugar free brownie mix. Hint of strawberries. Fantastic.
    i wish 65
    you can add PB, but if they were dry adding more DRY wont help the product, try a bit more yogurt buddy.
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    Quote Originally Posted by The Solution View Post

    i wish 65
    you can add PB, but if they were dry adding more DRY wont help the product, try a bit more yogurt buddy.
    Oh I thought you said 65g somewhere.
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    Just finished mixing together this recipe PES Presents SELECT! from @Driven2lift about to put it in the oven.

    hopefully it comes out delicious


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    Quote Originally Posted by JudoJosh View Post
    Just finished mixing together this recipe PES Presents SELECT! from @Driven2lift <img src="http://anabolicminds.com/forum/attachment.php?attachmentid=96 113"/>
    What is it? A loaf of sorts with homemade icing?

    Looks good tho
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    It is the batter in the pan. Its in the oven now cooking. Click the link in the post for the recipe
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    Did you use all the coconut ingredients or did you sub it out? Sounds like a helluva coconut loaf
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    I left the coconut flakes & flaxseed
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    Quote Originally Posted by JudoJosh View Post
    I left the coconut flakes & flaxseed
    You do it in one large loaf? May change cooking time I've always done mini loaves.

    Let me know how it turns out for you

    I split into 4-5 which gives a 2x protein bar size just for portability


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    I'm sure it works as one just check it is cooked through
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    Yea at 30mins in the middle was still wet so I put back in for 20 more mins and it came out perfect
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    Quote Originally Posted by JudoJosh View Post
    Yea at 30mins in the middle was still wet so I put back in for 20 more mins and it came out perfect
    Glad to hear it, hope you like coconut lol
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    Finished

    (forgot to post last night)

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    Looks like it's not dry either. How was the taste/texture?

    I'm the @Thesolution recipe a try tonight
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    Quote Originally Posted by tyga tyga View Post
    Looks like it's not dry either. How was the taste/texture?

    I'm the @Thesolution recipe a try tonight
    Taste was delicious. And no it wasnt dry at all, if anything it was too wet. Texture reminded me of the layne norton cheesecake which I have made in the past. This doesnt look like something I can cut ibto bars and toss in a bookbag cuz it will get squished into mush. Maybe I did something wrong? Either way it was delicious! Matter of fact I have 2 more in my oven right now
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