Cooking with whey

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  1. Amazing Bob!




  2. Macros For the whole thing
    Calories- 910
    Fat-56g
    Carbohydrates- 53g
    Fiber-44g
    Sugars-18
    Protein-56g
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  3. AnabolicMinds Site Rep
    The Solution's Avatar

    that cookie exceeds my fat intake for the day LMAO
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  4. Quote Originally Posted by The Solution View Post
    that cookie exceeds my fat intake for the day LMAO
    LOL it's meant for two people. Could always replace the PB with PB2 or a sludge filling. But yes, very calorie dense!
  5. AnabolicMinds Site Rep
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    Quote Originally Posted by SauceMonkey22 View Post
    Same here lol 50g a day while I'm cutting and refeeds are 40-45. Speaking of refeeds... California pizza kitchen has my nae on it tonight
    45g total
    you really fit in a whole frozen pizza? LOL man your micros must hate you!
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  6. AnabolicMinds Site Rep
    The Solution's Avatar

    What your other meals look like?
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    Cellucor Chocolate Raspberry Truffle Fudge


    http://www.youtube.com/watch?v=Ef1L9-6CfQ0

    Recipe

    40g (Over 1 Scoop) Chocolate Raspberry Truffle Cellucor Whey
    16g Complete Pancake Mix
    16g SF/FF Pudding
    3g Splenda

    Wet:

    7g Coconut Oil
    170g Carbmaster Yogurt (Vanilla)
    50g Raspberries (Diced Up)

    Directions

    Combine All Dry Ingredients (Whey, Splenda, SF/FF Pudding Mix, PancakeMix) The pancake mix and SF/FF Pudding mix are to help thicken the final product.
    Melt the coconut oil and add to your dry as well as the Yogurt and mix together. Lastly dice up some raspberries into small pieces and throw into the mix and then mix everything together.

    Take a Small pan and you can either drop the batter right in or use parchment paper (either or), and freeze for about an hour. You want to make sure you spread your mixture out evenly into a square to make nice thick squares for the final product.
    After an hour take out of the freezer and cut into squares and your fudge is complete! Eat it before it melts!

    Macros

    Calories ~ 425
    Fat ~ 12g
    Carbs ~ 40g
    Protein ~ 40g



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    Cellucor Homemade Protein S’Mores


    http://www.youtube.com/watch?v=0mc3RGiaV3k

    Recipe

    4 Low-Fat HoneyMaid Graham Crackers (Broken in Half)
    30g Marshmallow (Cut up)

    Frosting:

    85g Carbmaster Yogurt
    8g SF/FF Pudding Mix
    3g Splenda
    1.25 Scoop Cellucor Whey (45g) S’mores

    Directions

    In a small bowl you will mix half a carbmaster yogurt with the S’mores Cor performance Whey, SF/FF Pudding Mix and Splenda to make a very thick paste/pudding that will be used as a spread on your graham crackers.

    Take the 4 graham crackers and crack them in half, and cut up the larger marshmallows to make them bitesize on the crackers.

    Take a cracker and apply the Protein Pudding and repeat this twice (for top and bottom) and then place marshmallow in between and squeeze together.

    Complete the process for all 4 halves of the graham crackers and then freeze for 15-20 minutes to help everything bind together (can skip this is optional).

    Enjoy!

    Macros

    Calories ~ 600
    Fat ~ 7g
    Carbs ~ 92g
    Protein ~ 42g



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  9. AnabolicMinds Site Rep
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    What was the macro's/recipe on that?
    had to be on the refeed day!
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  10. AnabolicMinds Site Rep
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    Basically very similar to my recipes but an added egg white
    I DIG!!!
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    Cinnamon Swirl Protein Pumpkin Squares


    http://www.youtube.com/watch?v=Kzr2uPr3ObI

    Recipe

    1 Serving (28g) Low-Carb Big Train Pancake Mix
    1 Scoop (34g) Cinnamon Swirl Cor Whey
    8g SF/FF Pudding
    10g PB Lean (SnickerDoodle Flavor)
    tsp Baking Powder
    2-3g Splenda
    Dash Trade Joes Pumpkin Spice
    Dash Salt

    Wet:
    1 Egg
    1 White
    80g Pumpkin
    25g Greek Yogurt
    25g Regular Plain Yogurt


    Directions

    Pre-heat Oven to 350 Degrees.
    Take a 9x9 Pan and spray with cooking spray to coat and prevent sticking.
    In a large mixing bowl mix all dry (Whey, Pancake Mix, PB Lean, Splenda, Pumpkin Spice, Baking Powder, SF/FF Pudding Mix and salt to enhance the flavor).
    Slowly add In the wet ingredients (Pumpkin, Greek and Plain Yogurt, then Eggs last) and mix with a hand mixer or a whisk to get a thick batter like consistency.
    Once everything is combined drop the mixture into the 9x9 sheet and spread among the baking pan (in a square fashion) and throw in the oven for around 20-25 minutes.
    After 20-25 minutes use a toothpick to see if it comes out clean (no wet residue) and this will state that the final product is done. This will be a bit on the soft side because of the amount of wet, but will solidify once it is left out for a while.
    Remove and allow to cool on a wire rack, and then cut into Squares and serve.
    You can even put them in the fridge for a bit to harden up before eating or freeze for a short time period.


    Macros

    Calories ~ 450
    Fat ~ 8g
    Carbs ~ 40g
    Protein ~ 55g



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    Driven2lift's Avatar

    Definitely trying that one looks good and fits my macros nicely, props Bob
    PEScience Representative; Use the code Driven for 30% off at pescience.com
  13. AnabolicMinds Site Rep
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    Quote Originally Posted by Driven2lift View Post
    Definitely trying that one looks good and fits my macros nicely, props Bob
    When calories get poverty
    Chef bob gets creative.
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    Quote Originally Posted by The Solution View Post
    When calories get poverty Chef bob gets creative.
    & us dieters get sweet recipes
    PEScience Representative; Use the code Driven for 30% off at pescience.com
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    Quote Originally Posted by SauceMonkey22 View Post
    I'm lucky to still be at 300g carbs lol soon I'll be swithcig to p28 flatbreads pizzas and burritos instead of delicious baked goods
    Try 160 daily....
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  16. Quote Originally Posted by The Solution View Post
    Try 160 daily....
    Try 120..

    Sunday is a different story though .
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    Quote Originally Posted by SauceMonkey22 View Post
    That's sounds awful

    What's the rest of your macros like right now? And how many weeks in dieting? I know you're at least 8 I think from your log?
    240P 45F
    17 weeks into dieting. down almost 20 pounds
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    Quote Originally Posted by SauceMonkey22 View Post
    Damn good stuff!! How much longer you think you got?
    Another 3-5 pounds (which my trainer stated) Jason Theobald.
    Hes doing Jr Nats this weekend as a welter weight.
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  19. AnabolicMinds Site Rep
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    Thanks for the shoutout on IG brother.
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  20. 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?
  21. AnabolicMinds Site Rep
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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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  22. 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!

  23. 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

  24. 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?!
  25. AnabolicMinds Site Rep
    Driven2lift's Avatar

    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
    PEScience Representative; Use the code Driven for 30% off at pescience.com
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