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Cooking with whey

Cellucor Cake Batter Protein Buckwheat Waffles

Layered with PB2 and .5 serving Snicker Doodle select, banging. oh and nanner for that insulin spike bruh

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Cellucor Stuffed S’mored French Toast

[video=youtube;XyRHuhFDMU0]http://www.youtube.com/watch?v=XyRHuhFDMU0[/video]
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Recipe

Dry:

3 Slices Pepperidge Farm Light Whole Wheat Bread
8g SF/FF Pudding
3g Splenda
3g Baking Powder
1 Scoop S’mores Cor Performance Whey

Wet:
75g Almond Milk
125g Liquid Egg Whites or 4 Egg Whites


Filling:

120g Carbmaster Vanilla
20g Marshmallow Fluff

Topping:

16g Cocoa + 50g Carbmaster Yogurt (Vanilla)



Directions

Pre-heat a Skillet to a medium Heat

In a Magic Bullet add the wet first (Egg Whites + Almond milk) then add the dry (Whey, SF/FF Pudding Mix, Splenda, and Baking Powder) and mix until batter is formed.

Once batter is formed transfer to a bowl so you can dunk the bread before cooking on a skillet

Apply cooking spray to a skillet and then start cooking the bread (3 slices) one at a time.

Once all three slices are done you will then stack one slice on the bottom and apply the filling (below), another slice , then filling, then another slice , and lastly the drizzle (which is the last step).

For the Filling you will take 20g of Marshmallow Fluff and nearly ¾ of the Carbmaster and make a marshmallow cream filling that will be applied between each slice of bread

Take Cocoa Powder (1 Tablespoon or 16g) and apply to a small dish with the rest of the yogurt as a sludge/drizzle topping that will be applied once all the french Toast + Marshmallow Filling has been applied.

Top with the glaze and enjoy!

Macros

Calories ~ 575
Protein ~ 55g
Carbs ~ 70h
Fat ~ 10g

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Bomb.com... Cookies n cream blackberry cake with chocolate frosting! I'll post recipe in a bit

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PES Select 93g Carb Batter


Dry
• 15g Select
• 120g Pancake Mix
• 8g Pudding Mix
• Baking Powder

Wet
• 3 egg whites
• 25g Non-Fat Plain Greek Yogurt
• ½ Cup Unsweetened almond Milk
• ¼ Cup Water

Directions: 350 degrees, 18 minutes

Totals: 560 Calories; 5g Fat, 93g Carbs (13), 42.5g Protein


Frosting: 33g Select + 1/4 cup water, then refrigerated for 20 mins
 
Swolbraham said:
Bomb.com... Cookies n cream blackberry cake with chocolate frosting! I'll post recipe in a bit

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PES Select 93g Carb Batter


Dry
• 15g Select
• 120g Pancake Mix
• 8g Pudding Mix
• Baking Powder

Wet
• 3 egg whites
• 25g Non-Fat Plain Greek Yogurt
• ½ Cup Unsweetened almond Milk
• ¼ Cup Water

Directions: 350 degrees, 18 minutes

Totals: 560 Calories; 5g Fat, 93g Carbs (13), 42.5g Protein


Frosting: 33g Select + 1/4 cup water, then refrigerated for 20 mins
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You're starting to become my favorite poster in this section, next to Bob of course. No one beats Bob. I love bookmarking anything that looks appealing so I can make it.
 
Cellucor Peanut Butter Marshmallow PB & Jelly Loaf:

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Cellucor Chocolate Chip Cookie Dough Brownie Batter Bananan Muffins:

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Ok I definitely need a week off. My head just isn't in the game. In the last 48h, I have:
  • Overcooked a cheesecake by 7m and ruined the texture a bit
  • Forgot to put protein powder into pancakes and they came out as a watery undercooked mess. Didn't realize until it was too late and I'd cooked half
  • Burnt tapioca pudding. Rescued 90% of it but has a slight burnt taste

hashtag kitchenprobz
 
The Solution said:
Even if you did not put protein into pancakes, adjust your liquid ratio before mixing so you dont make it a soup.
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Well problem was I didn't notice until they were cooked, I put all the liquid in but not the protein, so they were a soup basically. I ended up putting in some in what was left of the batter which came out ok. I figured something was wrong when they were flipping like crap lol.
 
I am talking about before you even put them on the griddle or skillet. your batter should be on the thicker side with protein or not. Adjust the liquid amount based off mixing it. I always add some liquid , mix it up, add more liquid, mix it up etc after i add my eggs + Yogurt/Applesauce, always add the water/milk last and use as much as you need to make a batter like consistency, dont just dump it all in at once.

Baker Mistake 101!
 
The Solution said:
I am talking about before you even put them on the griddle or skillet. your batter should be on the thicker side with protein or not. Adjust the liquid amount based off mixing it. I always add some liquid , mix it up, add more liquid, mix it up etc after i add my eggs + Yogurt/Applesauce, always add the water/milk last and use as much as you need to make a batter like consistency, dont just dump it all in at once.

Baker Mistake 101!
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That's what I do 99% of the time. In this case I was in a hurry and since I make these often I know the ideal amount, so I did just dump.
 
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Dry
• 25g Iso-Smooth
• 60g Complete Mix

• 8g SF/FF Pudding Mix
• ½ TSP Baking Powder

Wet
• 2 egg white
• 25g Greek Yogurt
• 1/4 Unsweetened Almond Milk

Total: ~370 Calories; 3F, 50C, 6F, 38P

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I like them both, but have a preference for whatever mood I'm in. If I want something airy and fluffy, pancakes. If I want something with crunch, waffles.
 
The Solution said:
Just burn your pancakes then = easy crunch :)
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Lol no. Call me weird, but there are certain things that shouldn't be crunchy. I also think certain foods only go with others and will not pair them otherwise. I'm not picky with my food choices, but can be with my pairings and prep :)
 
Yep, love when pancakes are crisp around the edges. Cooking it with butter helps that. I like to use coconut butter.
 
kisaj said:
Yep, love when pancakes are crisp around the edges. Cooking it with butter helps that. I like to use coconut butter.
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Butter would enhance flavor in anything (as fat sources do that) but most people dont have the macros to easily add butter into all their recipes haha.
 


Cellucor Cookies and Cream Rice Pudding

[video=youtube;ZtzfuTYl5Vk]http://www.youtube.com/watch?v=ZtzfuTYl5Vk[/video]
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Recipe

Dry:
44g Dry White Rice (1/2 Cup Cooked)
34g Cor Performance Whey (Cookies and Cream)
8g SF/FF Pudding Mix (Vanilla)
3g Splenda

Wet:
6oz – 170g Carbmaster Yogurt (Vanilla)


Directions

Bring 1 cup of water to a boil in a small sauce pan, Once the water boils you will add ½ cup of dry white rice and cover with a lid and sit on a warmer until completed (should take 5 minutes)

While waiting for rice to finish cooking, in a small bowl place your dry ingredients (Whey, SF/FF Puding Mix, Splenda) Mix with your wet (Carb Master Yogurt) or you can use any regular yogurt or greek yogurt as a substitute.

Mix up and make a protein pudding/sludge and set aside

When rice is finished, use a strainer and rinse off with cold water, once rinsed apply the rice into the protein pudding/sludge bowl and mix together.

Simple and finished. Either consume right away, or place in fridge to let it soak up and thicken

Enjoy!

Macros

Calories ~ 350
Protein ~ 35g
Carbs ~ 45g
Fat ~ 4g

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I just watched the video for that on my phone Bob. I love you man. I think I will be using this recipe for a pre workout meal when I start student teaching in a few weeks!
 
AntM1564 said:
I just watched the video for that on my phone Bob. I love you man. I think I will be using this recipe for a pre workout meal when I start student teaching in a few weeks!
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Bingo
School is back, and this is something you can easily throw in the fridge and eat as an easy snack or meal while at school.

My next recipe is something similar but a lil carb heavier that is easy and portable

Teachers gotta stick together :)
 
The Solution said:
Bingo School is back, and this is something you can easily throw in the fridge and eat as an easy snack or meal while at school. My next recipe is something similar but a lil carb heavier that is easy and portable Teachers gotta stick together :)
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Yes we do!
 
The Solution said:
I have never used tapioca, no idea what it is haha.
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It's these starchy beeds that when cooked form a ok pudding, sorta like rice pudding. Quite tasty IMO. You can check your local grocery store, they probably carry it. Cozy shack makes a no sugar added one. Ultimately you'd want to make it yourself. There's a quick version (like quick oats) that takes 5m. Great source of pwo carbs, similar GI to white rice.
 
hewhoisripped said:
It's these starchy beeds that when cooked form a ok pudding, sorta like rice pudding. Quite tasty IMO. You can check your local grocery store, they probably carry it. Cozy shack makes a no sugar added one. Ultimately you'd want to make it yourself. There's a quick version (like quick oats) that takes 5m. Great source of pwo carbs, similar GI to white rice.
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GI does not bother me, because it means nothing when combined with protein or fat as it is basically reduced for all occasions as GI is based off the carb alone. None of us eat just rice at a meal ya know?
 
The Solution said:
GI does not bother me, because it means nothing when combined with protein or fat as it is basically reduced for all occasions as GI is based off the carb alone. None of us eat just rice at a meal ya know?
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Course. IMO it mostly doesn't matter. I know I wont be eating rice before bed and AllBran for my postworkout. If nothing else because of the amount of carbs/satiety ratio
 
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Here we got some vanilla dream pancakes layered with a cinnamon Greek yogurt frosting with chunks of apple in the frosting and batter.

I'm digging this vanilla dream everything comes out so cakey and moist. No recipe cause I got no laptop just eye balled this one.
 


Cellucor S’mores Protein Pudding

[video=youtube;IV5HVAVGbu0]http://www.youtube.com/watch?v=IV5HVAVGbu0[/video]
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Recipe

Dry:
34g Cor Performance Whey (S’mores)
8g SF/FF Pudding Mix (Vanilla)
3g Splenda

Wet:
170g / 6oz Greek Yogurt

Topping/Filling:
25g Marshmallow (Cut Up)
1 Graham Cracker (Cut into 4th’s)



Directions

Combine Dry in a bowl (Protein Powder, SF/FF Pudding Mix, and Splenda)

Add in Greek Yogurt and add extra water for desired consistency

When Mixed into batter consistency of liking, then dice up Marshmallows or use a smaller marshmallows and top, Crush up the graham crackers and add as decoration

Super Simple, mix up and enjoy!


Macros

Calories ~ 400
Protein ~ 40
Carbs ~ 50
Fat ~ 4

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The Solution said:
not really the recipes i use are all the protein powder i use in a day Mostly 1 scoop and i get in an easy 225-250g of protein a day so basically 200+G of whole food a day.
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I just meant because he said every recipe in this entire thread

We have quite the compilation lol

Looks like we are at the same protein intake on average then, I am using an average of 2 scoops whey though.
 
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