Cooking with whey

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    Quote Originally Posted by SauceMonkey22 View Post
    preach, aside from raspberries, i love berries and all fruit
    Raspberries are the best ones!
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  2. AnabolicMinds Site Rep
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    Look great Sauce, what was recipe/macros?
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  3. AnabolicMinds Site Rep
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    Looks like a knock off of mine Glad you like it.
    You stiffen the egg whites?
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    Quote Originally Posted by SauceMonkey22 View Post
    haha it's exactly a knock off of yours! word for word

    and no i never have, i don't know how to be honest. every time i go to youtube how to do it, i get too hungry and forget lol
    You have never watched my videos?
    Stiffen = Crack egg whites into a bowl and whip for 3-5 minutes on a high power
    they will foam up
    Fold into the dry + Wet last.
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    Quote Originally Posted by SauceMonkey22 View Post
    no ive watched it. just never had the patience to stiffen them. I'll try it tomorrow for cookies n cream waffles

    makes a huge difference i'm assuming?
    Major in overall texture/moistness. + they rise more.
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  6. AnabolicMinds Site Rep
    The Solution's Avatar

    No hand mixer is must
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  7. yum..that is all

  8. 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!

  9. Quote Originally Posted by SauceMonkey22 View Post
    dont worry about denaturing it, i think that's broscience to an extent. it's delicious just go for it!
    Denaturing doesn't necessarily mean bad
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    Quote Originally Posted by SauceMonkey22 View Post
    dont worry about denaturing it, i think that's broscience to an extent. it's delicious just go for it!

    Correct whey is denatured regardless no need to worry about it
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  11. Just saw thread again... and I'm hungry. lol

  12. So glad I am sitting at my desk, with no kitchen nearby!!!!!
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    Cellucor Peanut Butter Marshmallow FroYo


    http://www.youtube.com/watch?v=MNiPyK-ZnEY

    Ingredients:

    Dry:
    30g Cellucor PB Marshmallow Whey
    8g SF/FF Pudding Mix (Vanilla/Cheesecake)

    Wet:
    75g Pumpkin (Libby’s)
    75g Greek Yogurt
    75g Plain Yogurt
    20g Fat Free Cream Cheese

    Directions:

    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!

    Macros:

    Calories ~ 275
    Protein ~ 40g
    Carbs ~ 25g
    Fat ~ 2g



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  14. Pumpkin Snickerdoodle Protein Cheesecake









    Can't talk. Too good. Need more
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    No recipe no care
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  16. Quote Originally Posted by The Solution View Post
    No recipe no care
    For you ChefBob

    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

  17. 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.
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    Ah the thread on bb.co with the cheesecake! yeah that is a great one!!!
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  19. Quote Originally Posted by The Solution View Post
    I have a youtube with about 100+ Recipes with all directions and instructions
    Bkupniewski.
    These are life savers, everyone should try these outs

  20. Quote Originally Posted by The Solution View Post
    Ah the thread on bb.co with the cheesecake! yeah that is a great one!!!
    Yuppers!


    And yes, every recipe Bob posts on his youtube ends up being delicious. If I can cook with protein, anyone can...
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    Cellucor Peanut Butter Marshmallow Pumpkin Pancakes


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

    Recipe

    Dry:
    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)

    Wet:
    1 Whole Egg
    100g Pumpkin

    Directions

    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
    Serve!!!


    Top with:
    Peanut Butter/Almond Butter/Cookie Butter
    Walden Farm Syrups (Pancake/Chocolate/Caramel)
    Protein Pudding/Sludge (for extra protein)


    Macros

    Kcals - 375
    Pro ~ 38g
    Carb ~ 37g
    Fat ~ 8g



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    Cellucor Cinnamon Swirl Pumpkin Microwave Protein Cake


    http://www.youtube.com/watch?v=f0cpKfsbsV0

    Recipe

    Dry:
    35g Big Train Low-Carb Pancake Mix
    20g Cellucor Cinnamon Swirl Whey
    3g Baking Powder
    3g Splenda
    2g Cinnamon
    8g SF/FF Pudding Mix
    Dash of Trader Joes Pumpkin Pie Spice
    10g PB Lean (Pumpkin Spice)

    Wet:
    1 Whole Egg
    25g Pumpkin
    Water to batter consistency

    Directions

    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.

    Enjoy!

    Macros

    Calories: 400
    Fat ~ 8g
    Carbs ~40g
    Protein ~40g



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  23. Quote Originally Posted by SauceMonkey22 View Post
    Post Workout: Cellucor PB Marshmallow Cake with chocolate syrup and sliced banana

    Attachment 101773
    Marshmallow cake HOLLY-FUKIN-SMOKES!

  24. U guys are really pushing the envelope!
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    Cellucor Chocolate Chip Cookie Dough Cookies


    http://www.youtube.com/watch?v=syaeqr5-lMw


    Recipe

    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

    Wet:

    1 Egg
    25g Yogurt
    Water to Batter Consistency



    Directions


    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.


    Macros

    Calories: ~550

    Fat: ~ 12g

    Carbs: ~ 70g

    Protein: ~ 40g



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