Protein Recipes Compilation
- 07-26-2012, 07:52 PM
- 07-26-2012, 07:53 PM
2 cups dry curd pressed cottage cheese (fat percentage optional)
4 scoops your fav whey. (VMS Protean is my fav.)
1/2 cup vanilla Greek yogurt
1 tbs honey
1 tsp. grated lemon peel
1-2 tsp. vanilla
Preheat oven to 350. Combine ingredients and process until smooth. Pour into loaf pan and bake 30 minutes or until edges are slightly browned. Cool and refrigerate for a couple hours. Fruit on top is optional
07-26-2012, 07:55 PM
Midwest Beast: Protein Pudding
- 1.5c plain Greek yogurt
- 3 tbsp natural peanut butter (and just a bit of the oil)
- 4 tbsp lite Cool Whip
- 2 scoops Protein to the Nth Degree chocolate egg protein (20g protein total)
The consistency is dead on to a pudding or soft-serve.
07-26-2012, 07:57 PM
Macro's: 834 calories; 123g Protein, 63g Carbs, 10g Fat
12oz - Fat Free Philadelphia Cream Cheese
10oz - 0% Fat Free Greek Yogurt
2 whole eggs
3/4 Cup - Granulated Splenda
1/4 Cup - 1% Milk
1.25 Scoop - RVC Protean
1 tsp - Vanilla Extract
1/4 tsp - Kosher salt
Directions: All ingredients at room temperature.
1. Preheat Oven to 325 - Prepare 6" cake pan with non-stick spray and parchment paper in the bottom.
2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
3. Add splenda - mix on medium until incorporated - scrape sides of bowl down.
4. Add eggs one at a time while on medium. Again...scrape.
5. Add the rest of the ingredients - mix on medium for 3 minutes.*
6. Pour in pan - extra batter in mouth - yum.
7. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.
07-26-2012, 08:00 PM
Ev52: Healthy Peanut Butter Chocolate Chip Cookies
¼ Cup Butter
2/3 Cup 0% Greek Yogurt
3 Tbsp Peanut Butter
1 Large Egg
20 Packets of Truvia
1 ¼ Cups of Peanut Flour
¼ cup of Skim Milk
1 Tsp Vanilla
½ Tsp Salt
½ Tsp Baking Soda
1 Cup Dark Chocolate Chips (grain-sweetened if possible)
Cream together: butter, yogurt, peanut butter and Truvia
Add egg and mix well
Add vanilla, salt and milk
Mix together peanut flour and baking soda. Add slowly to mixture
Add more milk if needed to make proper dough consistency
Bake at 350 for approximately 10 mins.
07-26-2012, 08:02 PM
Urban Monk: Blueberry Protein Donuts
Macros: Protein 83g/Carbs 257g/Fat 17g/ Fiber 4g/ Calories 1568
2 cups (240grams) all purpose flour
1 packet active dry yeast (about 2 1/4 teaspoons)
1/2 cup warm non fat milk
1 tablespoon (14g) unsalted butter
1/4 cup granulated sugar
1 large egg
2 scoops Casein Powder, Vanilla
1/2 teaspoon salt
about 1/2 cup blueberries
A pinch of cinnamon or nutmeg
1. Place ¼ cup of the warm milk in the bowl of a stand mixer. Sprinkle the yeast over the milk. Let sit for 5 minutes.
2. In a small bowl, combine the remaining 1/4 cup of milk with the sugar and butter. Add it to the yeast mixture. Stir to combine. Add the egg and stir until incorporated. Add the flour, nutmeg or cinnamon, casein and salt and stir until the dough starts to form. Change to the dough hook and knead for until the dough starts to become smooth. If the dough is too sticky, slowly add a tablespoon or two more flour until it is no longer sticky.
3. Transfer to the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball. Place the dough ball in a large lightly greased bowl, and cover with plastic wrap. Let sit in a warm place for about 1 hour, until doubled in size.
4. When the dough has risen, roll it out on a lightly floured surface until ½ thick. Using a doughnut cutter (if you don’t have a doughnut cutter, you can use 2 biscuit cutters – 1 that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left.
5. Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart. Press blueberries on top of donuts. Cover with a clean towel and let sit for about 45 minutes.
6. Preheat the oven 375 degrees F.
7. Place the baking sheets in the oven and bake for 7-10 minutes, until lightly golden brown. Be careful to not overbake these. You want them to be light and doughy inside.
07-26-2012, 08:04 PM
JewGold: Protein Pudding Pie
Can be used for a Bulk or a nice snack during a cut. Its pretty simple
1 Graham Cracker Crust
1-2[depending on how thick you want it) package of your favorite pudding...Sugar free or Original based on preference
2 Scoops Protein Powder (You want a flavor that would complement the pudding)
1. Mix the pudding according to the package....Use which ever milk you want..2%, 1%, Whole...Although with certain milks you'll get a heavier or softer mixture.
2. Add the protein powder...I found that 2 scoops per pudding box makes sure that the mixture will mix well with the milk.
More than 2 scoops, you'll get a runnier mixture.
3. Pour into pie crust evenly.....set in fridge for a few hours and its ready to eat.
Use whipping creme on top for a added taste.
07-26-2012, 08:06 PM
Colbicide: Candied Bacon
2 teaspoons vegetable oil
1 cup packed light brown sugar
3/4 teaspoon cayenne pepper
1 pound thinly sliced bacon
Preheat the oven to 350 degrees F. Line a broiler pan with aluminum foil, and position broiler rack on top of pan. Lightly coat the rack with the vegetable oil.
Combine the brown sugar and cayenne in a shallow dish, stirring to mix well. Press 1 side of each slice of bacon firmly into the spiced sugar to coat well. Arrange the slices of bacon on top of the broiler rack in a single layer, sugared-side up. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly. Bake until the bacon is crisp and the sugar is bubbly, 15 to 20 minutes. Transfer to paper towels to drain briefly, then to a plate or serving dish to cool. (Can be made several hours ahead) Serve warm or at room temperature.
07-27-2012, 11:27 AM
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