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Who wants free Select? Protein recipe challenge!

Ok....

Things are coming:

Pancakes (High carb and low carb)
Waffles
French Toast
Microwave Cheesecake
Baked SnickerDoodle Oatmeal
Brownies
SnickerDoodle bread
Cinnamon SnickerDoodle Rolls

Thoughts?
 
Should we be emailing with each recipe post? The vibe I got from my first email to them is that they were getting them from the thread here as we go
 

PES Select Baked SnickerDoodle Oatmeal:

Ingredients

Dry:
3g Splenda
TSP of Baking Powder
30g PES Select SnickerDoodle Whey
½ cup oatmeal (40g)

Wet:
1 Tbsp Greek Yogurt
½ Cup Almond Mik
1 Egg White

Directions

Pre-Heat Oven to 350
In a large mixing bowl combine your dry ingredients: (Oats, Whey, Splenda, PB2, and Baking Powder)
Crack your egg white, add in the greek yogurt and then mix with milk
Mix everything together until dissolved
Grab a oven safe pyrex dish or a bowl that can be baked in the oven (Which I used) and coat with cooking spray.

Bake for 30 minutes uncovered at 350 and allow to cool after finished.
You can eat right away, or keep in the fridge for a future meal/snack!


Macros

Calories ~ 360
Protein ~ 35g
Carbs ~ 40g
Fat ~ 7g

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PES Select Chocolate Muffins:

Ingredients:

Dry:
1 Scoop PES Select Whey
10g PB2
85g Pancake Mix
8g SF/FF Pudding
3g Splenda
Tsp Baking Powder

Wet:
1 Egg
1 Egg White (Stiffened/Folded into mix)
25g Greek Yogurt
85g Almond Milk
Directions:

Pre-heat Oven to 350 degreese
Take a cupcake/muffin pan and spray with cooking spray
Mix all dry ingredients in a bowl and sift together (Whey, SF/FF Pudding Mix, PB2, Splenda, and baking powder)

Then in a seperate bowl stiffen an egg white (stiffen with a hand mixer for 3-5 minutes) and add the whole egg, greek yogurt, and almond milk into the bowl, and then fold in the egg white last.
Mix until a cake batter consistency and slowly put into the muffin treys and fill about half way full so therefore the product does not over cook/flow during the process.
Cook for 15-20 minutes until a toothpick comes out clean, therefore they are done and allow to cool on a cooling rack for 5-10 minutes.

Macros:

600 kcals
10g Fat
75g Carbs
50g Protein


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Those look great! I need to stay away from this thread this weekend while out of town or I may go crazy without my Select
 
my staple recipe, super easy, easy to change macros and really good!!!

CHEESECAKE

1 block Fat free cream cheese
1 cup fat free plain greek yogurt
1/2 cup splenda
1 scoop protein powder
3 egg whites

simply mix splenda and cream cheese ( room temp or hotter_ together, then add yogurt, then protein and then egg whites.

back at 325 for 37-45 minutes and let sit and cool and set in fridge overnight

What is so great in my opinion is how easy you can change the macros and flavoring. For more fat use 2 eggs instead of egg whites,use reduced fat or full fat cream cheese. You an also add PB2. I love adding walden farms caramel or chocolate syrups to different flavors.And you can even find a recipe for a crust and add that!


I can only dream of what a snickerdoodle cheesecake would taste like, and with some caramel syrup....yumm!!!!
 
mkretz said:
my staple recipe, super easy, easy to change macros and really good!!! CHEESECAKE 1 block Fat free cream cheese 1 cup fat free plain greek yogurt 1/2 cup splenda 1 scoop protein powder 3 egg whites simply mix splenda and cream cheese ( room temp or hotter_ together, then add yogurt, then protein and then egg whites. back at 325 for 37-45 minutes and let sit and cool and set in fridge overnight What is so great in my opinion is how easy you can change the macros and flavoring. For more fat use 2 eggs instead of egg whites,use reduced fat or full fat cream cheese. You an also add PB2. I love adding walden farms caramel or chocolate syrups to different flavors.And you can even find a recipe for a crust and add that! I can only dream of what a snickerdoodle cheesecake would taste like, and with some caramel syrup....yumm!!!!
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I love me some cheesecake! Which flavor would you be going with on the protein? Also you must add more protein!! Haha. Have you tasted this stuff? It will make anything taste heavenly!
 
LiveToLift said:
I love me some cheesecake! Which flavor would you be going with on the protein? Also you must add more protein!! Haha. Have you tasted this stuff? It will make anything taste heavenly!
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CnC cheesecake was amazing. Chocolate would be great too, next batch I make will have Select chocolate and PB2 for a Reese' cheesecake
 




PES Select Low-Carb Pancake

Recipe

200g Liquid Egg Whites (About 6 Egg Whites)
2 Whole Eggs
1 TBSP Psylilum Husk Powder
1 Scoop PES Select Protein
1 Tsp Baking Powder

Directions

Blend the eggwhites + Eggs in a magic bullet for a minute or two until they start to foam up

Add in Whey + Dry Ingredients... (Baking Powder + Pysllium Husk Powder)

Cooking Spray on a Skillet

Cook on a skillet for a few minutes each side and flip with a spatula

Serve!!!


Macros

Kcals - 370
Pro ~ 55g
Carb ~ 15g
Fat ~ 10g

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Cookies and Cream Select Ice Cream

Low carb, high protein, healthy way to feed your sweet-tooth

1 1/2 cups unsweetened almond milk (or other)
1 scoop Select protein
3-4 g sweetener, stevia was used here
1/2 tsp xantham gum (or less liquid used)
1/4 tsp salt

Optional: extract/pudding mix/cocoa for a desired flavour. I used vanilla.

First step is to take half the almond milk and freeze in an ice cube tray, 5 hours or overnight.
Feel free to freeze more or less to fit how hard you want the ice cream.



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Add all ingredients to blender except frozen milk cubes. Blend and add cubes a few at a time until your preferred consistency.



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Simple as that!



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Top how you like and enjoy!



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PES Select SnickerDoodle Bread Pudding

Recipe:

8 Slices Bread (Wemans Lite)
8g SF/FF Pudding Mix
9g of Splenda
30g PES Select SnickerDoodle Whey (About 1 scoop)
TBSP Baking Powder

1 Egg
2 Whites (~60g Liquid Egg Whites)
400g Almond Milk (Almost 2 Cups)
Dash of Vanilla Extract.

Directions:

Take a 9x9 Pyrex Dish and coat with cooking spray
Pre-heat the oven to 350 degrees.
Take the Bread and pull apart with your hands into small pieces and slowly layer the 9x9 sheet with the torn pieces of bread
In a big mixing bowl sift together your dry ingredients (SF/FF Pudding Mix, Splenda, Whey, and Baking Powder ((You can also add pancake mix/flour to help the product rise if you wish))
Slolwy add in the almond milk (or regular milk) then crack the eggs in last and use a hand mixer or a kitchen aid mixer to stir together the batter for the bread pudding.

Slowly pour over top of the 9x9 Dish full of the shredded bread, and then push down with a fork and allow the bread to be submerged under the batter.

Bake at 350 for 35-45 minutes until tooth pick comes out clean.
Allow to cool for 45-60 minutes or allow to store in the fridge overnight to thicken up.

Macros:

Calories ~ 725
Protein ~ 55g
Carbs ~ 95g
Fat ~ 15g

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LiveToLift said:
I love me some cheesecake! Which flavor would you be going with on the protein? Also you must add more protein!! Haha. Have you tasted this stuff? It will make anything taste heavenly!
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O I would def do snickerdoddle, such a unique flavor, can u imagine snickerdoodle cheese cake omg!!... and with walden farms caramel syrup mixed in omg!!! Plus when I eat it ill usually put sum Almond butter of pb on it....that just sounds heavenly
 
The Solution said:
^^^ See you were on the PES FB/IG for your Cheesecake.?
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That made my day to see.
This contest was a great motivator to get me practising in the kitchen.

Family Christmas get together was tonight. My dessert was demolished and they all want the recipe, told them afterwards the secret ingredient, Select protein. Keeping my family anabolic lol.

Recipe coming later
 
Family destroyed my Chocolate Muffins, never had an idea the base was actually very healthy and caloric friendly, but the frosting
Different story :)
 
Select chocolate peanut butter fudge brownies:

Gluten free, no added sugars, low calorie, irresistible.

Per serving: 60 calories
4g protein, 7.5g carb, 0.8g fat


Ingredients: (for 16 servings)

3/4 cup plain greek yogurt
1/2 cup unsweetened cocoa powder
1/2 cup gluten free rolled oats
3/4 scoop Select milk chocolate protein
1 omega egg
1 egg white
1/3 cup unsweetened almond milk
1 cup sweetener (splenda was used)
1 tsp baking powder
Dash of salt
3/4 cup prepared PB2 powdered peanut butter

Using real peanut butter will make it creamier but adds 50 calories per serving.

Directions:

Super simple as long as you have a good blender/vita-mix/other.

Everything but peanut butter gets blended together. This will take some time depending on your blender as there are few wet ingredients, may need to shake/scrape sides and re blend a few times.

Pour into 10x10 cake pan or pyrex dish.

Melt PB in microwave and pour on top, swirl it in, I just used a knife. If using PB2 it wont melt as nicely so just have it runny enough to be pourable.



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Into an oven preheated to 350, for 22/23 minutes. Let it sit out, I prefer it best when a fudge-like consistency so I refrigerated it a couple hours.



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Enjoy!
 
Snickerdoodle softserve ice cream:

homemade vanilla ice cream 3 large scoops
2 scoops of PES Select
Broken nut pieces

Use a blender to properly mix for some good soft serve ice cream and may top it off with a cherry
 
Select Crepes (ultra low carb): 1scoop select flavor of choice 3 egg whites 3tbsp almond milk (or water if you really want to save a calorie or two ;) ) Grease a pan and heat until a drop of water will sizzle on impact (I like coconut oil best for this) Pour mixture into hot skillet and swirl around to coat evenly. Make sure to not get it too thick cook until batter is set and flip (should only take a couple minutes) Top as desired. Some suggestions: Snickerdoodle - cinnamon, powdered sugar, whipped cream Chocolate - berries, peanut butter, bananas Cookies N Cream - chocolate sauce, berries, powdered sugar Invalid Link Removed


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booneman77 said:
Select Crepes (ultra low carb):

1scoop select flavor of choice
3 egg whites
3tbsp almond milk (or water if you really want to save a calorie or two ;) )

Grease a pan and heat until a drop of water will sizzle on impact (I like coconut oil best for this)
Pour mixture into hot skillet and swirl around to coat evenly. Make sure to not get it too thick
cook until batter is set and flip (should only take a couple minutes)
Top as desired. Some suggestions:
Snickerdoodle - cinnamon, powdered sugar, whipped cream
Chocolate - berries, peanut butter, bananas
Cookies N Cream - chocolate sauce, berries, powdered sugar
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I don't even know how this works without something replacing the flour lol.

Have you got a photo?
 
That has no flour or bulking agent at all?

No psyllium, pancake mix, baking powder?
 


PES Select Microwave Cheesecake

Recipe:

Wet:

8oz Fat Free Cream Cheese (227g)
¼ Cup TBSP Greek Yogurt (50g)
1 Whole Egg (you can use an egg white)
Dash of Almond Milk (10g)
Dash of Vanilla Extract

Dry:

½ Scoop (15g) PES Select Cookies and Cream Whey
2 TBSP Pancake Mix (16g)
Dash of Splenda (3g)

Directions:

First beat the cream cheese with a hand mixer until a smooth blend, then add the rest of the wet (but the egg which will be added last). So add the GY and the almond milk

Then add in your dry and mix on a low speed (Whey, Pancake Mix, and splenda) then add in the egg last.

Take a small circular tupperware container and spray it with cooking spray, and then transfer the mixture into the tupperware contain and put in the microwave on a medium powder for 4-5 minutes.

You will notice the outside will look a little hard and the center a touch soft.
When done keep it in the tupperware container and put in the fridge for 6-8 hours overnight

Next day or 6-8 hours later flip over on a plate and enjoy!!!

Macros:

Kcals ~ 430
Protein ~ 50g
Carbs ~ 40g
Fat ~ 7g

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Love crepes, too impatient to make them usually just pile in the batter for thicker pancakes.

If I ever want some great ones I hit my parents' house Sunday morning, whole crepe build station with toppings including freshly melted chocolates and I don't have to cook, mom is Belgian lol.
 
The Solution said:
Exactly the premise of a crepe. used for stuffing and to be thin, hence why you use 2x the amount of milk you would on a normal pancake recipe (or overall liquid/dry ratio)
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Thanks for the tip, Ive been wanting to do crepes but I've been too lazy to search them out. Overall they'd be better I get too full after 2 pancakes Id just make a bunch of crepes that way.
 
Driven2lift said:
Love crepes, too impatient to make them usually just pile in the batter for thicker pancakes.

If I ever want some great ones I hit my parents' house Sunday morning, whole crepe build station with toppings including freshly melted chocolates and I don't have to cook, mom is Belgian lol.
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Oh man.
she must use real buttermilk and butter in her batter. LOL i bet those are INSANE!!!
 
Protein infused cheat cookies (because even cheating can be cleaned up a little):

What you’ll need: a grinder, a large mixing bowl, a measuring cup, measuring spoons, an oven or good toaster-oven, baking sheet (I recommend foil to make cleanup easier and cooking faster)

Ingredients:

-1 bag of brownie mix (dealer’s choice, but I recommend going high-end)

-2 cups oats

-1 cup of chocolate Select protein (you can go up to 2 cups, but I prefer the taste with one)

-1/4 teaspoon baking soda

-up to ¼ cup brown sugar, depending on how sweet you like ‘em

-1/2 cup [extra] virgin coconut oil

-1 egg

-1/8-1/4 cup of water (as little as possible to get it all mixed so it is easier to work with, so start with 1/8 and add more only if necessary)

1. grind your oats into coarse oat flour

2. grind your brown sugar until it is the consistency of confectioner’s sugar

3. mix all dry ingredients (ground oats and sugar, baking soda, protein powder, and brownie mix) thoroughly.

4. heat coconut oil until it is liquid and moves easily

5. combine all wet ingredients (oil, egg, and water) in a bowl

6. Combine wet and dry ingredients. The easiest way to do this is to make a hold in the middle of the dry ingredients and pour the liquid in there, gradually mixing more powder into it until it becomes a giant PITA to mix . If you have to, add more water at this time, but only a tablespoon at a time. You DO NOT want this to get too gooey, or it will be awful to work with.

7. Enjoy sneaking a bit of dough

8. pre-heat oven to 170 degrees Celsius (I think that is about 375 degrees F, but double check)

9. use your tablespoon to measure out “generous” 1-Tbsp balls of dough onto a baking sheet (you can use foil to load up the next tray while your first tray is baking).

10. Cook for 8-10 min, depending on desired gooiness (I like 9-10, personally).

11. Let them cool for at least an hour before attempting to remove them from the tray or foil, or put them in the freezer for 10 min.

12. Enjoy! Are these healthy? Not really, BUT they are much healthier and MUCH more delicious than anything you would buy from the store to feed your sweet tooth (and are rich in whole grains, and MCTs).

When done right, these come out gooey from the brownie mix, chewy from the oats, coconutty from the oil, and super chocolaty from the protein and brownie mix. 1 Batch will yield 50-80 cookies, depending on how generous you are with your tablespoon portions. They store perfectly in the freezer for months in double ziplocks inside Tupperware (but they won’t last that long ).


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Lol i love the PES products snuck into the background of the picture. Nice timing for a bulk recipe my family wants me bringing desserts since they heard I've been baking.

This is without a doubt my favourite thread since I've joined AM, having extra food options for variation is great, and everything posted here is looking amazing
 
Reese Cups Select Style

No baking, no gluten, low carb, low calorie, low fat. Select tastes so good on its own that all of that is possible in the same recipe!

This is a layered freezing recipe and is 100% customizable to fit any diet or desired flavours.
I did the standard chocolate PB cups and also did a Cookies and Cream/chocolate stack.

2 of each were made to show that it is possible with greek yogurt as a base or just almond milk for anyone lactose intolerant or super calorie restrictive.

Ingredients in each;

Greek Yogurt based:
1/4 cup greek yogurt
1 tbsp Select Protein
1g stevia packet

Almond milk based;
1/4 cup unsweetened almond milk
2 tbsp Select protein
1g stevia packet
1/2 tsp xantham gum. (Or more protein powder to thicken and add protein)

Filling Layer of choice: I used 1 serving PB2 in the peanut butter ones and almond milk/choc Select/calorie free chocolate syrup in the Cookies and Cream ones.

Make it your way! Real PB, more Select, dairy milk, different flavour combo.

Directions:
Put half of base mix into cupcake liners
Freeze 40 minutes
Add filling layer on top
Freeze 40 minutes
Add rest if base mix
Freeze 40 minutes

Mine all came out between 75-90 calories depending which one you make, all of them are pretty well pure protein.

CnC greek yogurt example: 89 calories;
16g protein, 4 carbs, 1g fat

Chocolate PB almond milk: 90 calories;
11g pro, 6g carbs, 2.5g fat

My base mixes for the Greek Yogurt batch:

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The 4 variations, almond milk ones are darker:

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Loved both kinds:

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Easy to make, healthy & enjoyable to eat
Ice-creamy Select style Reese cups



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Enjoy!
 
Driven2lift said:
Reese Cups Select Style

No baking, no gluten, low carb, low calorie, low fat. Select tastes so good on its own that all of that is possible in the same recipe!

This is a layered freezing recipe and is 100% customizable to fit any diet or desired flavours.
I did the standard chocolate PB cups and also did a Cookies and Cream/chocolate stack.

2 of each were made to show that it is possible with greek yogurt as a base or just almond milk for anyone lactose intolerant or super calorie restrictive.

Ingredients in each;

Greek Yogurt based:
1/4 cup greek yogurt
1 tbsp Select Protein
1g stevia packet

Almond milk based;
1/4 cup unsweetened almond milk
2 tbsp Select protein
1g stevia packet
1/2 tsp xantham gum. (Or more protein powder to thicken and add protein)

Filling Layer of choice: I used 1 serving PB2 in the peanut butter ones and almond milk/choc Select/calorie free chocolate syrup in the Cookies and Cream ones.

Make it your way! Real PB, more Select, dairy milk, different flavour combo.

Directions:
Put half of base mix into cupcake liners
Freeze 40 minutes
Add filling layer on top
Freeze 40 minutes
Add rest if base mix
Freeze 40 minutes

Mine all came out between 75-90 calories depending which one you make, all of them are pretty well pure protein.

My base mixes for the Greek Yogurt batch:

<img src="http://anabolicminds.com/forum/attachment.php?attachmentid=94302"/>

The 4 variations, almond milk ones are darker:

<img src="http://anabolicminds.com/forum/attachment.php?attachmentid=94303"/>

Loved both kinds:

<img src="http://anabolicminds.com/forum/attachment.php?attachmentid=94304"/>

Easy to make, healthy & enjoyable to eat
Ice-creamy Select style Reese cups

<img src="http://anabolicminds.com/forum/attachment.php?attachmentid=94305"/>

Enjoy!
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You are on a roll my friend!
 
The Solution said:
I see you got to my resse cup recipe before i did :)
You must be going through my youtube channel haha
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You do a freeze like this? lol I found this online in a few variations and tried it out. Ive got a folder of bookmarks as my to-do list now

I will check yours out too

I can't seem to find it on youtube unless I scrolled by it, do you have a link? Trying to perfect it and make a batch ready for new years
 
Should you want to increase your likelihood of us using your recipes and you winning a free tub of Select please feel free to add a macronutrient and caloric breakdown to your recipes.

I know some of you have done this already. We have already posted a lot of these recipes. :)
 
My family is trying to track down this forum for recipes now lol. I won't tell them the site though because when they figure out my username and can see all of my more personal posts and pictures it would be... Awkward.

Directed them to PES Facebook instead.
 
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