Cooking with whey

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    Quote Originally Posted by 804 View Post
    Any good No/ Very low carb recipes? Fat/ protein content are welcomed in high volume
    Look above. add more Almond/Peanut Butter in the pudding.
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    In for more 'cooking with whey' ideas
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    Quote Originally Posted by The Solution View Post
    My pudding recipe i used in the USP Labs Reviews brother.


    http://www.youtube.com/watch?v=3yKbvDjwEnA


    What is low carb and low fat? That is different for everyone? that is too generic of a question.
    as low as possible.
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    Protein Bars

    1/4 cup Inulin

    1/3 cup Splenda
    1 and 1/2 cup of OEProtein
    2 egg whites
    1/4 cup fat free greek yogurt
    1 tsp vanilla extract




    Direction

    Mix wet ingredients in a small bowl. In a larger bowl mix dry ingredients. Add in the contents from the wet bowl and mix. Spread mixture into a pan and bake for about 10 mins at 350
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    protein pancakes


    Ingredients:


    3 egg whites
    3/4 scoop of OEProtein
    2 teaspoon of splenda
    2 teaspoon of low fat cottage cheese


    Mix and make pancakes. Cook at a very low temp. Top with sugar free jelly
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    Quote Originally Posted by JudoJosh View Post
    protein pancakes


    Ingredients:


    3 egg whites
    3/4 scoop of OEProtein
    2 teaspoon of splenda
    2 teaspoon of low fat cottage cheese


    Mix and make pancakes. Cook at a very low temp. Top with sugar free jelly
    Those are gonna taste like a dry cardboard, you have no leveling agent or anything to help a "Pancake" rise, its just whey and eggs basically and the CC will dry it out because there is no dry to level off your dry/wet ratio when cooking.

    Sometimes being lower calories does not = better because it will really throw off the taste, while making low kcal stuff is good if the taste will be off it will turn people away, sometimes we have to sacrafice some kcals for taste. ive run into way too many failures in cooking, using oats in rising recipes (Is a major one) that flattens things out and drys them oiut very fast.

    Using much more wet than dry also drys things out very bad because it doesnt bind very well..

    Just something i have noticed through years of trying and messing cooking with whey. Utilize WPI/WPH/WPC Blends to help bake or things to "Rise" if you try to make a pancake or a loaf in the oven witha casein it wont rise well because it will bind it down and clump it together.
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    Quote Originally Posted by The Solution View Post
    sometimes we have to sacrafice some kcals for taste.
    Sometimes we have to sacrifice taste in order for something to meet our macro needs/limits

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    BTW, I made them and they werent too bad. Not really pancake tasting and kinda eggy byt it satisfied my hunger and desire to chew womething rather then drink my calories.
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    Quote Originally Posted by The Solution View Post

    Cinnamon Swirl Waffles

    YouTube Link: http://www.youtube.com/watch?v=NguRZsMwl3E
    http://www.youtube.com/watch?v=NguRZsMwl3E

    Recipe

    100g Flour/Pancake Mix (Complete)?
    50g Cinnamon Swirl Whey?
    3g Splenda?
    Baking Powder (5g)?
    8g SF/FF Pudding Mix (Vanilla)?
    1 Egg?
    1 White (Stiffen this in a separate bowl by itself and fold into the mixture)?
    25g Greek Yogurt
    1/2 Cup Milk (I used almond)??

    Directions

    Pre-Heat Waffle Iron
    Combine all Dry?Then add in the whole egg and milk, and MIX?in a separate bowl mix the egg white by itself to a stiff peak (around 2-3 minutes) and SLOWLY fold into the mixture.
    This will help with moisture and overall texture and cook on a MEDIUM HEAT (low to medium is best) to prevent burning.
    Allow 2-3 minutes to cook and Enjoy

    Macros
    **Estimates based off brands **
    Kcals ~ 650
    Protein ~ 55g
    Carbs ~ 80g
    Fat ~ 12g
    I tweaked your recipe. I put in some pb2 and cookies and cream protien.
    Ditched the egg and egg white added 1 cup fat free milk. The batter is damn tasty and these came out with good texture/consistancy. Rest the same. Tweak the recipe if you need to people!
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    Quote Originally Posted by JudoJosh View Post
    Sometimes we have to sacrifice taste in order for something to meet our macro needs/limits

    What are your kcals and how much do you weigh?
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    That looks pretty damn good.
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    Quote Originally Posted by wasme View Post
    That looks pretty damn good.
    Ill take a video tomorrow for ya guys.
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    What's the taste/texture like on that last one? That's a huge chunk of food for the calories.
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    You can use whey in place of water or milk in recipes. This includes bread and other pastries and savory items. You can also use whey instead of water to boil pasta, rice, etc. Also add whey to smoothies.
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    Quote Originally Posted by blacklac View Post
    What's the taste/texture like on that last one? That's a huge chunk of food for the calories.
    Taste is fantastic. Cinnamon Swirl is divine. Ill get a video up.
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    Great thread idea! Borrowing a few recipes for sure!
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    Quote Originally Posted by pyrobatt View Post
    Also can add honey and/or pumpkin for your post workout super food
    Good idea on the honey, would go great on PB and throwing bananas on top
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    Cellucor Cinnamon Swirl Jello


    http://www.youtube.com/watch?v=DFCQmEI0WEE

    Recipe

    2 Cups Boiling Water
    45g Cellucor Cinnaomn Swirl Whey (1 Heaping Scoop)
    cup cold water (to make protein shake with)
    2 Unflavored Knox Gelatin Packets

    Other things to add:
    Pb2
    SF/FF Pudding Mix

    Directions

    Make a Protein Shake with 1 Heaping Scoop (45g) and 4oz of cold wter in a shaker/blender
    Bring 2 cups of water to a boil
    Pour the protein shake in a bowl
    Add 2 Gelatin Packets
    Add in Hot Water
    Stir until gelatin is dissolved
    Chill in fridge for 3-4 hours at minimum or overnight
    Enjoy!

    Macros

    Calories ~ 220
    Fat ~ 1g
    Carbs ~ 4g
    Protein ~ 50g

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    Cellucor Cinnamon Swirl Pumpkin Pie


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

    Ingredients:

    8oz Fat Free Cream Cheese
    1-15oz Can of LIbby's Pumpkin
    1 Egg
    2 Whites
    30g (1 Scoop) Cellucor Cinnamon Swirl Whey
    3g Cinnamon
    5g Baking Powder
    9g Splenda

    Directions:

    Pre-Heat Oven to 350 Degrees
    Beat Cream Cheese to firm and thick consistency
    Add in Dry Ingredients (Whey, Baking Powder, Cinnamon, Splenda)
    Add in Pumpkin
    Add in Eggs last and beat slowly

    Spray 9" Tin Pan or Pyrex Dish with Cooking Spray
    Heat in oven for 40-45 Minutes until it comes out clean with a toothpick (may crack a bit)

    Allow to cool for 30-45 minutes
    Sit in fridge for 6-8 hours or overnight.

    Macros:

    Calories ~ 630
    Protein ~ 75g
    Carbs ~ 65g
    Fat ~ 10g (mine was 8)




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    Holy shiz!! In for some eats
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    Cinnamon Swirl Waffles


    http://www.youtube.com/watch?v=NguRZsMwl3E

    Recipe

    100g Flour/Pancake Mix (Complete)

    50g Cinnamon Swirl Whey

    3g Splenda

    Baking Powder (5g)

    8g SF/FF Pudding Mix (Vanilla)

    1 Egg

    1 White (Stiffen this in a separate bowl by itself and fold into the mixture)

    25g Greek Yogurt
    1/2 Cup Milk (I used almond)



    Directions

    Pre-Heat Waffle Iron
    Combine all Dry
Then add in the whole egg and milk, and MIX
in a separate bowl mix the egg white by itself to a stiff peak (around 2-3 minutes) and SLOWLY fold into the mixture.
    This will help with moisture and overall texture and cook on a MEDIUM HEAT (low to medium is best) to prevent burning.
    Allow 2-3 minutes to cook and Enjoy

    Macros
    **Estimates based off brands **
    Kcals ~ 650
    Protein ~ 55g
    Carbs ~ 80g
    Fat ~ 12g

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    Strawberry Milkshake Shortcake


    http://www.youtube.com/watch?v=S6MeJKJx_gE

    Recipe:

    50g Complete Pancake Mix
    8g SF/FF Pudding Mix
    10g Whey
    3g Splenda
    Baking Powder

    30g Greek Yogurt
    1 Egg
    Vanilla Extract
    25g Cool Whip

    Pudding:

    170g Yogurt (Carbmaster)
    30g Whey
    Diced Strawberries

    Macros

    570 Calories
    9g Fat
    70g Carbs
    52g Protein

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    Mother of God. You are the mutha fukkin man. I need to get making some of these.
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    Cinnamon Swirl Protein Cheesecake


    http://www.youtube.com/watch?v=GS8UA594O2s

    Ingredients:

    1 Block of Cream Cheese / 8oz (Room Temperature)

    6oz Greek Yogurt
    2 Whole Eggs (Room Temperature)

    1 Scoop’s Cinnamon Swirl Whey (30g)
    1/8 cup Splenda, Truvia, Stevia
 (9-12g)
    Dash of Cinnamon
    8g SF/FF Pudding Mix (used vanilla)
    Dash of Milk (I use Almond)


    Directions:

    
Leave all ingredients out at room temperature;
    First beat the cream cheese until thick and smooth.

    
Combine all Dry ingredients (Whey, Splenda, SF/FF Pudding, Cinnamon) into cream cheese and beat slowly into mixture.

    
Slowly add in wet (milk, Yogurt, and then add in eggs last one by one and continue to mix on a low setting for a few minutes until blended well.


    Place in a Spring form 6-7” pan (The best for cheesecakes) or use a generic pyrex dish for 30 minutes at 250 degrees, then 50 minutes at 300 until the middle can be picked with a toothpick and come out clean.


    Macros:
    





    Calories: 600
    Protein – 80g

    Carbs – 45g

    Fat – 10g


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    Quote Originally Posted by The Solution View Post
    Cinnamon Swirl Protein Cheesecake

    Ingredients:

    1 Block of Cream Cheese / 8oz (Room Temperature)?
    6oz Greek Yogurt
    2 Whole Eggs (Room Temperature)?
    1 Scoop's Cinnamon Swirl Whey (30g)
    1/8 cup Splenda, Truvia, Stevia? (9-12g)
    Dash of Cinnamon
    8g SF/FF Pudding Mix (used vanilla)
    Dash of Milk (I use Almond)?

    Directions:

    ?Leave all ingredients out at room temperature;
    First beat the cream cheese until thick and smooth.?
    ?Combine all Dry ingredients (Whey, Splenda, SF/FF Pudding, Cinnamon) into cream cheese and beat slowly into mixture.?
    ?Slowly add in wet (milk, Yogurt, and then add in eggs last one by one and continue to mix on a low setting for a few minutes until blended well.??
    Place in a Spring form 6-7" pan (The best for cheesecakes) or use a generic pyrex dish for 30 minutes at 250 degrees, then 50 minutes at 300 until the middle can be picked with a toothpick and come out clean.?

    Macros:
    ????

    Calories: 600
    Protein - 80g?
    Carbs - 45g?
    Fat - 10g?
    Made this cheesecake today. Came out pretty good. Awesome recipe!
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    Glad you enjoyed it brother. Destroyed mine today as well
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    Sounds Delicious
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    Quote Originally Posted by The Solution View Post
    1 Block of Cream Cheese / 8oz (Room Temperature)

    Could you swap the cream cheese with strained greek yogurt, or it just doesn't provide the right consistency?
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    Here's a quick and easy breakfast.


    Name:  oats2 (416x650).jpg
Views: 246
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    1 scoop Vanilla Ice Cream OxyELITE Protein
    1/2 cup gluten free rolled oats
    1/2 cup blueberries
    1 tbsp almond butter
    1 cup unsweetened vanilla almond milk

    Calories: 507
    Fat: 19g
    Carbs: 53g (13g fiber)
    Protein: 34
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    Quote Originally Posted by ricroc View Post
    Could you swap the cream cheese with strained greek yogurt, or it just doesn't provide the right consistency?
    Would not bake at all, Cream Cheese binds everything 100x better hence why its the premise for any cheesecake recipe you look up online.
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    Not my site, but I have found some awesome stuff on it, check it out!

    http://www.proteinpow.com/
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    Awesome looking recipes dude..
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    Quote Originally Posted by AntM1564 View Post
    Not my site, but I have found some awesome stuff on it, check it out!

    http://www.proteinpow.com/
    thats old school there brother!
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    Quote Originally Posted by The Solution View Post
    Would not bake at all, Cream Cheese binds everything 100x better hence why its the premise for any cheesecake recipe you look up online.
    Your cheesecake looks amazing man
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    Quote Originally Posted by The Solution View Post
    thats old school there brother!
    Is it? I came across it a few months ago when one of the supplement companies I follow on Facebook threw up a link.
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    Quote Originally Posted by AntM1564 View Post
    Is it? I came across it a few months ago when one of the supplement companies I follow on Facebook threw up a link.


    She has been around for a long time man!
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    Gains!!

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    That looks like a win to me!
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    Doesn't the heat required to cook this stuff denature the proteins?
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    Cooking at high heat does alter the structure of the protein (denature by definition) but the sequence of amino acids and nutritional value remain untainted. The body will break these peptide bonds regardless of the shape of the protein and use these aminos accordingly
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