Dez's Recipe Thread
- 03-15-2004, 01:20 AM
My girl had a batch of these waiting for me when I got home from work:
Chocolate & Peanut Butter Protein Bars
Need a boost after your workout? This wonderful combination of flavors and moistness make this recipe from Body Trends one you will return to again and again. Not only does this recipe taste great, but it is good for you.
• 2 Level scoops of chocolate soy or whey-based protein powder
• 1 Tablespoon of natural peanut butter
• 1/4 Cup steel cut oatmeal*
• 4 Egg whites
• 1/4 Teaspoon vanilla extract
• 1/2 Cup unsweetened applesauce
1. Preheat oven to 350 degrees F.
2. Mix egg whites & uncooked oatmeal. Add remaining ingredients.
3. Spray nonstick cooking spray in a 8"x8" baking dish. Spread mixture in an even layer, over the bottom of the dish. Bake for 20 minutes, or until the edge starts to pull away from the sides of the dish.
4. Let cool for 5 minutes and cut into bars.
Makes 9 bars
* Steel cut oats refers to the basic chopping of oats from their original form.
Rolled oats are actually processed and lose nutrients in the transition. Rolled oats are the most common form (think Quaker) found in the grocery store chains.
Steel cut oats are available at most health food stores. They are usually sold in bulk and are often called Irish oats.
An equal amount of regular rolled oats can be substituted.
They're really quite good. Hell of a lot cheaper than a storebought bar and similar nutrient breakdown...
- 03-15-2004, 01:39 AM
03-16-2004, 03:32 AM
This one is different, I think. I made Wardog's bars a little less than a year ago, and they were great, although kind of crumbly when made as directed. These bars are really moist and hold together well. Also, Wardog's bars had a higher caloric value, more of a straight up bulking bar.
I think wardog's went something like this:
Protien powder, 16 oz pb, 8 TB honey, 1 cup oats, and 6 scoops oatmeal to make 10 bars. (searched all over and couldnt find the thread!)
The bars from my post contain eggwhites and applesauce, and I think that's what gives them their consistency.
Give them a try, I was pretty impressed myself! They could definately be a bit sweeter, but I can do without the high GI carbs
03-22-2004, 02:32 PM
WD's is in this thread on page 1 or you could order them from Sheesh if he's still in buisness. I love that recipe and make them almost weekly. Gonna try this new recipe as well.Originally Posted by BigVrunga
I've been using buffalo sauce for my chicken breasts lately that's pretty damned easy and taste's awesome.
1-2 tbsp melted trans-free low-fat butter per every 1/4 cup Frank's Red Hot. Just mix it together and toss or dip your grilled/baked chicken breasts in it when they're done. I'm going to try it with a little vinegar next time, but it's not bad just as is. If you're worried about your chicken drying out while grilling without a marinade just baste with a little trans-free butter so as not to take from the flavor of the sauce.
05-23-2004, 03:41 AM
05-23-2004, 04:00 AM
05-23-2004, 04:03 AM
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05-23-2004, 04:21 AM
My own .02, try marinating the chicken in lemon juice and then grill it. Killer. Simply tits.Originally Posted by Draven
05-23-2004, 04:22 AM
05-23-2004, 04:23 AM
05-23-2004, 04:25 AM
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