Cooking with whey
- 05-23-2014, 03:15 PM
- 05-23-2014, 04:08 PM
Look great Sauce, what was recipe/macros?
05-23-2014, 04:14 PM
Looks like a knock off of mine Glad you like it.
You stiffen the egg whites?
05-23-2014, 04:32 PM
05-23-2014, 04:36 PM
05-23-2014, 07:55 PM
No hand mixer is must
05-26-2014, 02:24 PM
05-26-2014, 02:27 PM
that banana cake looks ridiculously delicious! i've just always been worried about heating the protein too much when cooking (denaturing). f it. totally going to try and make these right now!
05-26-2014, 02:41 PM
05-26-2014, 04:13 PM
05-26-2014, 07:14 PM
05-27-2014, 02:27 PM
So glad I am sitting at my desk, with no kitchen nearby!!!!!
Visit our website at finaflex.com
05-27-2014, 04:49 PM
Cellucor Peanut Butter Marshmallow FroYo
30g Cellucor PB Marshmallow Whey
8g SF/FF Pudding Mix (Vanilla/Cheesecake)
75g Pumpkin (Libby’s)
75g Greek Yogurt
75g Plain Yogurt
20g Fat Free Cream Cheese
Mix all Wet into a bowl
Add in the Dry
Mix with a spoon and throw in the freezer for an hour or 90 minutes until it hardens up to make a Fro-Yo like consistency!
Calories ~ 275
Protein ~ 40g
Carbs ~ 25g
Fat ~ 2g
05-28-2014, 08:28 AM
05-28-2014, 12:32 PM
No recipe no care
05-28-2014, 12:58 PM
10oz - Fat Free Philadelphia Cream Cheese
7oz - F age 0% Fat Free Greek Yogurt
2 whole eggs
3/4 Cup - Stevia in the raw
1/4 Cup - Almond Milk (or any milk)
2 Scoops - PES Select Snickerdoodle protein
1 tsp - Vanilla Extract
1/4 tsp - Kosher salt
1/2cup - 100% Pure Pumpkin
1 tsp - Ground Cinnamon
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 stevia - 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 40min. Turn oven off and crack open the oven door and let sit in the oven for 10 mins. Remove and let cool on the counter. Wrap and refrigerate overnight.
You can add less Pumpkin for a less intense pumpkin taste but I love pumpkin so I added 1/2 cup. Here is the link to the OG recipe with more modifications for those who are willing to try their hand at other variations
05-28-2014, 03:36 PM
Great job, that cheesecake looks great. Once I have some time I need to make one. I bought a spring form pan, I think it is called, that I have yet to use.
Performax Labs Product Specialist
Follow My Journey: http://anabolicminds.com/forum/workout-logs/269588-antms-lean-bulk.html
05-28-2014, 05:02 PM
Ah the thread on bb.co with the cheesecake! yeah that is a great one!!!
05-28-2014, 05:48 PM
05-28-2014, 08:08 PM
05-29-2014, 04:40 PM
Cellucor Peanut Butter Marshmallow Pumpkin Pancakes
20g Peanut Butter Marshmallow Whey
1 Tsp Baking Powder
Dash Cinnamon (2-3g)
Dash Splenda (2-3g)
28g Big Train Low-Carb Pancake Mix
8g SF/FF Pudding Mix
10g PB LEAN (pumpkin Spice)
1 Whole Egg
Add in Whey + Dry Ingredients... (Baking Powder + Cinnamon + Splenda, SF/FF Pudding Mix, Pancake Mix, and PB Lean) to a mixing bowl
Add in the Pumpkin + Egg and Stir to a batter like consistency.
Once batter is set, apply Cooking Spray on a Skillet and turn to medium heat
Cook on a skillet for a few minutes each side and flip with a spatula
Peanut Butter/Almond Butter/Cookie Butter
Walden Farm Syrups (Pancake/Chocolate/Caramel)
Protein Pudding/Sludge (for extra protein)
Kcals - 375
Pro ~ 38g
Carb ~ 37g
Fat ~ 8g
05-30-2014, 01:48 PM
Cellucor Cinnamon Swirl Pumpkin Microwave Protein Cake
35g Big Train Low-Carb Pancake Mix
20g Cellucor Cinnamon Swirl Whey
3g Baking Powder
8g SF/FF Pudding Mix
Dash of Trader Joes Pumpkin Pie Spice
10g PB Lean (Pumpkin Spice)
1 Whole Egg
Water to batter consistency
Take all your dry in a bowl and combine (Whey, Pancake Mix, Baking Powder, Splenda, Pudding Mix, Cinnamon, PB Lean, Trader Joes Pumpkin Spice) .
Slowly Add in the egg, pumpkin and then add a touch of water (eyeball this) to make a sludge/batter like consistency using a spoon. This will be perfect for making the protein cake.
Use Cooking Spray to Coat a 3-4 Cup Circular Tupperware Container, and transfer your batter from the bowl.
Microwave for 2.5-3 minutes (on Medium power to prevent overflowing) until the outside has a good firm edge and the middle is a touch gooey and transfer to a plate by flipping over. The center will harden up as it does cool.
Fat ~ 8g
06-02-2014, 06:49 PM
06-02-2014, 06:51 PM
06-05-2014, 08:42 PM
Cellucor Chocolate Chip Cookie Dough Cookies
1 Scoop Chocolate Chip Cookie Dough Cellucor Whey (35g)
40g Complete Pancake Mix
40g Oatmeal (Grinded into a powder)
3g of Splenda
3g of Baking Powder
8g SF/FF Vanilla Pudding Mix
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, Baking Powder, Splenda, and Pancake Mix)
Add Egg + 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, spoon, 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: ~ 12g
Carbs: ~ 70g
Protein: ~ 40g
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