Cooking with whey

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  1. Quote Originally Posted by SauceMonkey22 View Post
    You got it my dude
    Saucemonkey what is your insta? And you want to do a shout for shout?

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    Quote Originally Posted by NattyForLife View Post
    Saucemonkey what is your insta? And you want to do a shout for shout?
    he was just featured on PES's main IG
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  3. Quote Originally Posted by SauceMonkey22 View Post
    Yeah man I'd def do that, I'm trying to get this page going. PES featuring me was pretty dope! Its StrongMind_StrongBody_
    Followed you and shouted you bruh!

  4. Quote Originally Posted by SauceMonkey22 View Post
    Damn that's sick. This is my first time cutting with a. coach. 3 weeks in, 3.5 lbs. Last year did it like a moron, lost 15 lbs but along with it 40 lbs of my bench and 50 on my Deadlift. This time through I'm still making PRs so I just gotta keep NY patience


    Ouch that sucks. I usually take a break from strength training aka 5/3/1 progression for a few weeks into my cut, then I re add in whatever type of training I want.

    If you time your carbs right you should be able to make some PRs still

  5. Quote Originally Posted by SauceMonkey22 View Post
    This cut im killing it 275x1 bench... 415 dead lift at 150. Loving this cut so far
    The real question is.... What do you skwwwwaaat?!
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    Holy **** that looks good Bob, I'm cleaner out of PB powders atm but will try this as soon as I get more!

    Finally off my low carb cut and can try more of your recipes
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    Quote Originally Posted by SauceMonkey22 View Post
    my baking game took a substantial hit this week down to only 225g of carbs and 2,000 kcals
    I was at 40 carbs for 2 months lol. Adds a challenge to recipe making
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    Quote Originally Posted by SauceMonkey22 View Post
    my baking game took a substantial hit this week down to only 225g of carbs and 2,000 kcals
    That was almost all my carbs for the day out of the 140 i had from the 110 i used in that recipe.

    Srs...
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  9. Quote Originally Posted by The Solution View Post
    Microwave protein Cake i diced up into 4 layers (after it was done cooking) topped with Protein Sludge and Strawberries 60g Pancake Mix 1 Scoop Whey 1 Egg Splenda Baking Powder 8g SF/FF Pudding Mix Touch of water to get thick consistency Trasnfer to a tupper ware container (that is sprayed with cooking spray) Cook and allow to cool (About 2.5-3 min in microwave until outside is cooked and inside is a touch gooey) Flip onto plate, then dice up into layers or eat whole!
    Made this yesterday. Was dry though.. Microwaved to long?
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    Quote Originally Posted by tyga tyga View Post
    Made this yesterday. Was dry though.. Microwaved to long?
    Most likely, how long did you do it for?
    did you use the exact recipe? Which brand of whey did you use?
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  11. Quote Originally Posted by The Solution View Post
    Most likely, how long did you do it for? did you use the exact recipe? Which brand of whey did you use?
    I used a buckwheat pancake & waffle mix, and Optimum nutritions cookies and cream protein. I think the dish I used wasn't wide enough either, sides cooked through but the center was gooey lol I'm trying it again today- post workout
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    Should be a bit gooey on the inside, when it cools a bit it will stay nice and moist.
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  13. Felt like posting this up!

    Ezekiel bread French toast:
    2 whole eggs
    4 egg whites
    Cinnamon
    Stevia (other sweetener )
    Ezekiel bread

    Mix, dip and cook to make some awesome French toast.

    Topped with 4 tbsp of PB2 + .5 cup of pb marshmallow cellucor whey.

    Ennnnjoy
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    LOVE french toast
    also for microwave cake do it on MEDIUM power.
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    Cellucor Cinnamon Swirl Low-Carb Banana Bread


    http://www.youtube.com/watch?v=judaW8Wy5cI

    Recipe

    Dry:
    50g Complete Pancake Mix (Extra Fluffy)
    28g Big Train Low-Carb Pancake Mix
    30g Cellucor Cinnamon Swirl Whey
    3g Splenda
    Baking Powder (3g)
    8g SF/FF Pudding Mix (Vanilla)

    Wet:
    1 Egg
    1 Egg White
    1/3 Cup Milk (I used almond) Around 50g
    50g Banana (Cut Up)



    Directions:

    Combine all Dry (Whey, Pancake Mix, Low Carb Big Train Mix, Baking Powder, SF/FF Pudding Mix, Cinnamon, and Splenda)

    in a separate bowl mix the egg white and egg by itself

    Then add in the Diced Banana, Almond milk to the dry mixture on top of the egg and egg white and use a hand mixer to stir the mixture together it should come out as a cake batter or thick consistency before being baked.

    Pre-heat oven to 350 degrees and then use cooking spray on your Loaf Pan to coat it and prevent sticking

    Transfer the mixture to the Loaf Pan and bake for 20-25 minutes, use a toothpick to check Banana Bread if it are finished (it will come out with no residue on the toothpick)

    Allow to cool for 5-10 minutes and then enjoy!

    Macros:

    Calories -- 575
    Protein --50g
    Carbs -- 70g
    Fat -- 10g



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    BOOM!!!!
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  17. I'll drop this right here..
    Name:  image-1098550444.jpg
Views: 130
Size:  493.9 KB

    Thanks for the recipe bob!

    *addrd a tbsp SF chocolate chips to my cheesecake
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    Cellucor Chocolate Chip Cookie Dough and Banana Protein Cake


    http://www.youtube.com/watch?v=IGicSrjs-HY

    Recipe:

    Dry:
    50g Complete Pancake Mix (Extra Fluffy)
    40g Cellucor Chocolate Chip Cookie Dough Whey
    3g Splenda
    Baking Powder (5g)
    8g SF/FF Pudding Mix (Vanilla)

    Wet:
    1 Egg Whites
    Around 1/3 cup Water
    25g Greek Yogurt
    75g Diced Banana (used as a topping)

    Topping:
    50g Greek Yogurt
    20g Cellucor Molten Chocolate Whey


    Directions: :

    First Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix and Splenda) and then you will add in your wet on top

    Crack the egg white and throw into the bowl, add greek yogurt, then use enough water to make a very thick cake batter texture

    Take a circular Tupperware container and spray it with cooking spray and make sure it is coated well

    Take a spatula and transfer the mixture into the Tupperware container and microwave on a medium power for around 3 minutes (you should see the outside start to harden and the middle have a soft texture which will be perfect for when it cools)

    Flip the cake upside down on a plate and allow it to cool when done (you can check when done using a fork along the outside edges and poking it forward to see if any residue or liquid is leaking to the bottom.

    Allow to cool for a few minutes and then use a knife to cut it into portions.

    Take Frosting (Combine Whey + Greek Yogurt) and layer each piece of cake
    Slice up Banana and layer each piece of the cake with Frosting and Banana’s!

    Enjoy!


    Macros:

    Calories -- 575
    Protein --60g
    Carbs -- 70g
    Fat -- 6g



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  19. Subbed for the yummyness!

  20. @TheSolution

    Can you make a donut recipe?
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  21. Quote Originally Posted by tyga tyga View Post
    @TheSolution Can you make a donut recipe?
    @driven can
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  22. Ok @Driven2lift

    Make me a protein donut recipe!
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    Quote Originally Posted by tyga tyga View Post
    Ok @Driven2lift Make me a protein donut recipe!
    Do you have a donut maker or mould?

    I use a mould and pretty much any protein dough base you have used will work, for a more authentic "flaky" texture you will need to use oil and drop most if not all eggwhite.

    For a healthy version though any protein base into moulds filled 2/3 of the way, I would use a whey over a blend, or at least a blend with less casein.

    Dipped in chocolate or topped with sludge/walden's.

    I will throw a link to the recipe I submitted in my Select contest entry, or if you have some macros in mind I can work one out
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    Page 35 of the contest promo has my donuts

    Who wants free Select? Protein recipe challenge!

    Again if you have macro preferences O can tailor another for you
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    Quote Originally Posted by tyga tyga View Post
    Ok @Driven2lift

    Make me a protein donut recipe!
    use the recipe above in a donut maker
    they are 15$ at walmart
    or use any of my pancake recipes. its the same thing.
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    Quote Originally Posted by SauceMonkey22 View Post
    @Driven2lift I'm making waffles later and wanna make sludge with select or oep protein or whey. How much hot water do you use per scoop? And I'm assuming it'll only work with blends /casein not whey right?
    I go for about 1/4 cup hot water per scoop depending on the blend.
    Whey works as well but blends come out much better IMO
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  27. Quote Originally Posted by Driven2lift View Post
    Do you have a donut maker or mould? I use a mould and pretty much any protein dough base you have used will work, for a more authentic "flaky" texture you will need to use oil and drop most if not all eggwhite. For a healthy version though any protein base into moulds filled 2/3 of the way, I would use a whey over a blend, or at least a blend with less casein. Dipped in chocolate or topped with sludge/walden's. I will throw a link to the recipe I submitted in my Select contest entry, or if you have some macros in mind I can work one out
    your the man! Macros aren't too important since I shoot for a total at the end of the day. I get close to my macros though with my meals
    Per meal:
    Cho- 49
    Pro-34
    Fat- 11

    Quote Originally Posted by Driven2lift View Post
    Page 35 of the contest promo has my donuts Who wants free Select? Protein recipe challenge! Again if you have macro preferences O can tailor another for you
    Reps when I get to my laptop!
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  28. I made a white chocolate pound cake but used Betty crockers pound cake mix and it pushed my carbs up so high!

    Whole loaf is
    Carb-74g
    Protein- 44g
    Fat- 15g

    Guess that's why bob uses Dixie pound cake mix lol shoulda been around 50/50/10
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    Use yogurt + Cream cheese for sludge
    comes out EPIC thick.
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    Quote Originally Posted by SauceMonkey22 View Post
    yeah imma try that for dessert tomorrow. 1 scoop snicker doodle, 1 scoop choco, peanuts mixed in and .5 serving non fat greek yogrt
    Screw peanuts use PB
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