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Cooking with whey

Select Gourmet Vanilla Protein Muffins

Macros:

95 calories
2g fat
14g carbs
8g protein

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After much fine tuning I have finally got this down perfect.

Preheat oven to 350°

Medium mixing bowl combine following ingredients:

3 scoops Select Gourmet Vanilla
1/2 cup whole wheat flour
1/4 cup baking stevia
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla extract
1/4 cup almond milk (I use sweetened)
1/4 cup honey
1 egg
1/4 cup mashed sweet potatoes (I used canned yams and mash them)
1/4 cup Greek Yoghurt (I use Triple Zero Original)
2 tbsp favorite nut butter (I use Nutella)

Mix together with spoon. I do not use a mixer. Use a muffin pan and spray with baking spray. Spoon in evenly and put in oven for 20 min.

I love these muffins and the family each eats one a day for tea break.

Use a spread on top optional of your calories allow it.
 
Man that sounds great.
I might only do a single mod if I tried it (honey swapped for Waldens syrup, to drop the cals/sugars)

I'd also double up that cinnamon because it's the bomb with sweet potatoes.

Great recipe sir :)
Density looks A+ and you got 3 scoops of whey in, reps
 
I haven't thought about adding more cinnamon. Originally I did it with syrup but I didn't like the flavor. Honey didn't really add a significant amount of calories but really improved the taste.
 
dixonk said:
I haven't thought about adding more cinnamon. Originally I did it with syrup but I didn't like the flavor. Honey didn't really add a significant amount of calories but really improved the taste.
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Totally fair, the macros as they are should be feasible on almost any diet to add in anyways.
 
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Vanilla Protein Ombre Cookies.

58 calories Each:
3g protein, 6g carbs, 3g fat ?

Made with PEScience Select protein, you can grab your own here:
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Ingredients:
?2 scoops Gourmet Vanilla Select Protein
?1 2/3 cups all-purpose or dessert flour. It has to be white for decorating purposes, if you just want the cookies to eat then feel free to use others
?1 cup light margarine (you can sub for yogurt, but it will not yield the shortbread-like texture this has.
?1 tsp vanilla extract
?2 tsp stevia
Topping:
?Wilton food paint sprays

Directions:
?Preheat Oven to 325
?In a large bowl combine all ingredients (margarine at room temp.) and mix well.
?Roll out dough and use a cookie cutter (or just pull off chunks and flatten) transfer to a wax paper lined cookie sheet.
?Bake 18-20 minutes
?Spray if desired, for Ombre you coat 3+ times, shifting up paper gradually covering more of the cookie with each pass ?
?Devour

I also made some random designed sprays, these cookies are perfect little canvas'

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Be sure to follow along on Instagram or Facebook for all recipes :)
 
Driven2lift said:
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Vanilla Protein Ombre Cookies.

58 calories Each:
3g protein, 6g carbs, 3g fat

Made with PEScience Select protein, you can grab your own here:
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Ingredients:
2 scoops Gourmet Vanilla Select Protein
1 2/3 cups all-purpose or dessert flour. It has to be white for decorating purposes, if you just want the cookies to eat then feel free to use others
1 cup light margarine (you can sub for yogurt, but it will not yield the shortbread-like texture this has.
1 tsp vanilla extract
2 tsp stevia
Topping:
Wilton food paint sprays

Directions:
Preheat Oven to 325
In a large bowl combine all ingredients (margarine at room temp.) and mix well.
Roll out dough and use a cookie cutter (or just pull off chunks and flatten) transfer to a wax paper lined cookie sheet.
Bake 18-20 minutes
Spray if desired, for Ombre you coat 3+ times, shifting up paper gradually covering more of the cookie with each pass
Devour

I also made some random designed sprays, these cookies are perfect little canvas'

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Be sure to follow along on Instagram or Facebook for all recipes :)
Click to expand...

Super fancy brother
 
Using our new Buttermilk Pancake Myofeed to make pancakes, or even better, waffles is amazing. I use Kodiak Protein Packed Pancake mix and you can dump a scoop or even 2 in and stuffs awesome. My non-supplement taking wife loves them. And she's particular. Great way to get a big protein punch.
 
Grambo said:
Using our new Buttermilk Pancake Myofeed to make pancakes, or even better, waffles is amazing. I use Kodiak Protein Packed Pancake mix and you can dump a scoop or even 2 in and stuffs awesome. My non-supplement taking wife loves them. And she's particular. Great way to get a big protein punch.
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That flavor would be BOMB Cinnamon Roll's with a homemade cream cheese frosting.

Speaking of that....
Pass the AP

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Snowball and cocoa-ball protein cookies!

72 calories Each: (snowball, makes 20)
3.5g protein, 7.5 carbs, 3.5 fat ��

Made with PEScience Select protein, you can grab your own here:
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Ingredients:
��2 scoops Gourmet Vanilla Select Protein
��1 2/3 cups all-purpose or whole wheat flour.
��1 cup light margarine (you can sub for butter, anything else you may have flat cookies)
��1 tsp vanilla extract
��2 tsp stevia
Topping:
��3/4 cup blended splenda (or roll in granulated sugar if you prefer) for cocoa, simply roll in cocoa powder!

Directions:
��Preheat Oven to 325
��In a large bowl combine all ingredients (margarine at room temp.) and mix well.
��Pull off chunks of dough in desired size and roll into balls, transfer to a wax paper lined cookie sheet.
��Bake 20-25 minutes, toothpick test.
��Roll in a coating if desired, while still warm is fine. Let cool.
��Devour

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Be sure to follow along on Instagram as well, page: driven2lift
 
Driven2lift said:
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Snowball and cocoa-ball protein cookies!

72 calories Each: (snowball, makes 20)
3.5g protein, 7.5 carbs, 3.5 fat í*½í¹Œ

Made with PEScience Select protein, you can grab your own here:
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Ingredients:
í*½í´¹2 scoops Gourmet Vanilla Select Protein
í*½í´¹1 2/3 cups all-purpose or whole wheat flour.
í*½í´¹1 cup light margarine (you can sub for butter, anything else you may have flat cookies)
í*½í´¹1 tsp vanilla extract
í*½í´¹2 tsp stevia
Topping:
í*½í´¹3/4 cup blended splenda (or roll in granulated sugar if you prefer) for cocoa, simply roll in cocoa powder!

Directions:
í*½í´¹Preheat Oven to 325
í*½í´¹In a large bowl combine all ingredients (margarine at room temp.) and mix well.
í*½í´¹Pull off chunks of dough in desired size and roll into balls, transfer to a wax paper lined cookie sheet.
í*½í´¹Bake 20-25 minutes, toothpick test.
í*½í´¹Roll in a coating if desired, while still warm is fine. Let cool.
í*½í´¹Devour

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Be sure to follow along on Instagram as well, page: driven2lift
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Amazing looking as always
 
Crap forgot to get my muffins posted up here, will get that up soon.

Who can guess?
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Still needs to be cut
 
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Lemon Vanilla Berry Protein Muffins!

99 calories Each:
5.5g protein, 12.5g carbs, 3g fat ?

Made with PEScience Select protein, you can grab your own here:
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Ingredients:
?2 scoops Select protein (any works)
?1 2/3 cups flour
?1/2 cup Splenda
?1/2 cup halved strawberries
?1/4 cup dried, unsweetened cranberries
?1 cup skim milk (can sub)
?1 tbsp strong lemon juice, + zest if desired
?3 tbsp oil (any)
?1/2 tsp salt
?2 tsp baking powder

Directions:
?Preheat oven to 350, grease a muffin tray or line with liners
?In a large bowl combine all dry ingredients, no berries yet.
?Combine wet in another bowl, add into dry and mix well.
?Depending how you want them, either dice or crush the berries, stir in cranberries and and diced sections and transfer into muffin tray. (If you opted to crush the berries, you can layer in a tbsp at a time 1-2 in each muffin as you pour your batter)
?Bake for 20 minutes, remove and let cool fully.
?Devour.

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Check out all recipes and follow along on Instagram as well, account: driven2lift
 
Driven2lift said:
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Lemon Vanilla Berry Protein Muffins!

99 calories Each:
5.5g protein, 12.5g carbs, 3g fat ��

Made with PEScience Select protein, you can grab your own here:
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Ingredients:
��2 scoops Select protein (any works)
��1 2/3 cups flour
��1/2 cup Splenda
��1/2 cup halved strawberries
��1/4 cup dried, unsweetened cranberries
��1 cup skim milk (can sub)
��1 tbsp strong lemon juice, + zest if desired
��3 tbsp oil (any)
��1/2 tsp salt
��2 tsp baking powder

Directions:
��Preheat oven to 350, grease a muffin tray or line with liners
��In a large bowl combine all dry ingredients, no berries yet.
��Combine wet in another bowl, add into dry and mix well.
��Depending how you want them, either dice or crush the berries, stir in cranberries and and diced sections and transfer into muffin tray. (If you opted to crush the berries, you can layer in a tbsp at a time 1-2 in each muffin as you pour your batter)
��Bake for 20 minutes, remove and let cool fully.
��Devour.

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Check out all recipes and follow along on Instagram as well, account: driven2lift
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very interesting flavor idea ... love the uniqueness.
 
Driven2lift said:
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Lemon Vanilla Berry Protein Muffins!

99 calories Each:
5.5g protein, 12.5g carbs, 3g fat

Made with PEScience Select protein, you can grab your own here:
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Ingredients:
2 scoops Select protein (any works)
1 2/3 cups flour
1/2 cup Splenda
1/2 cup halved strawberries
1/4 cup dried, unsweetened cranberries
1 cup skim milk (can sub)
1 tbsp strong lemon juice, + zest if desired
3 tbsp oil (any)
1/2 tsp salt
2 tsp baking powder

Directions:
Preheat oven to 350, grease a muffin tray or line with liners
In a large bowl combine all dry ingredients, no berries yet.
Combine wet in another bowl, add into dry and mix well.
Depending how you want them, either dice or crush the berries, stir in cranberries and and diced sections and transfer into muffin tray. (If you opted to crush the berries, you can layer in a tbsp at a time 1-2 in each muffin as you pour your batter)
Bake for 20 minutes, remove and let cool fully.
Devour.

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Check out all recipes and follow along on Instagram as well, account: driven2lift
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I like it. What would it do to the texture if you added another scoop of protein and took out an equal amount of flour to up the protein count?
 
dixonk said:
I like it. What would it do to the texture if you added another scoop of protein and took out an equal amount of flour to up the protein count?
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Not Driven, but in my experience, any time I have added more protein powder in lieu of flour, the finished product comes out much more dry.
 
gokix811 said:
Not Driven, but in my experience, any time I have added more protein powder in lieu of flour, the finished product comes out much more dry.
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This...
Protein powder is very dry. You will need to offset it with an equal amount of wet ingredients to get the proper consistency/texture.
 
The Solution said:
This...
Protein powder is very dry. You will need to offset it with an equal amount of wet ingredients to get the proper consistency/texture.
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^

You can often rectify it by adding a moistener, but the more you do this the more you are messing with the texture.

As this is, it is a semi-dense muffin texture,

If i added another scoop and some GY, it would start to get rubbery. If I was aiming for a leaner overall recipe I would add something in to fix that texture, like blend in some seeds/chia/flax so it regains some texture.

Or even psyllium husk for super low cal + fibre, I use this in low carb mixes for myself
 
Dylan or Bob, do either of you guys need a roommate or perhaps a live in butler? I'm a pretty easy going guy to get along with, and can make one hell of a mean omelet.
 
Dirty Dan said:
Dylan or Bob, do either of you guys need a roommate or perhaps a live in butler? I'm a pretty easy going guy to get along with, and can make one hell of a mean omelet.
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I do love omelettes.

Can you brave the Canadian winter?
 
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Protein Fig Bars!

111 cals each:
5.5g protein, 15.5g carbs, 3.5g fat ��

You can grab your own PEScience Select here:
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Ingredients:
��2 scoops Select protein
��1.5 cups AP flour
��3 tbsp oil (any, liquid)
��3 tbsp unsweetened almond milk
��1 tsp baking powder
��2 tsp stevia
��5 tbsp syrup (I used Waldens)
��1 tsp cinnamon (omit if not using Snickerdoodle)
��12 figs (directions included for dried as well)

Directions:
��Preheat oven to 375, line a 10x10 oven safe dish with wax paper, or less ideally coat with non-stick spray.
��In a mixing bowl combine and whisk all dry ingredients, not figs.
��In another bowl beat eggs, mix with all wet ingredients.
��Stir wet into dry, mix well. Let this sit in the fridge.
��Add figs into food processor or good blender, add 1 tbsp syrup and blend. *If using dried, add 2 tbsp syrup and 1 tbsp water.
��Spread half of dough over your lined bakeware, cover this with fig spread, then the rest of dough.
��Bake for 15-20 minutes, top will be firm.
��Let cool, cut into 16
��Devour

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Be sure to follow along on Instagram as well, account: driven2lift
 
Driven2lift said:
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Protein Fig Bars!

111 cals each:
5.5g protein, 15.5g carbs, 3.5g fat í*½í¹Œ

You can grab your own PEScience Select here:
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Ingredients:
í*½í´¹2 scoops Select protein
í*½í´¹1.5 cups AP flour
í*½í´¹3 tbsp oil (any, liquid)
í*½í´¹3 tbsp unsweetened almond milk
í*½í´¹1 tsp baking powder
í*½í´¹2 tsp stevia
í*½í´¹5 tbsp syrup (I used Waldens)
í*½í´¹1 tsp cinnamon (omit if not using Snickerdoodle)
í*½í´¹12 figs (directions included for dried as well)

Directions:
í*½í´¹Preheat oven to 375, line a 10x10 oven safe dish with wax paper, or less ideally coat with non-stick spray.
í*½í´¹In a mixing bowl combine and whisk all dry ingredients, not figs.
í*½í´¹In another bowl beat eggs, mix with all wet ingredients.
í*½í´¹Stir wet into dry, mix well. Let this sit in the fridge.
í*½í´¹Add figs into food processor or good blender, add 1 tbsp syrup and blend. *If using dried, add 2 tbsp syrup and 1 tbsp water.
í*½í´¹Spread half of dough over your lined bakeware, cover this with fig spread, then the rest of dough.
í*½í´¹Bake for 15-20 minutes, top will be firm.
í*½í´¹Let cool, cut into 16
í*½í´¹Devour

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Be sure to follow along on Instagram as well, account: driven2lift
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Wish you were in business of selling and shipping your recipes! I would be on these.
 
dixonk said:
Wish you were in business of selling and shipping your recipes! I would be on these.
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Thank you for the kind words :)

These keep pretty well, but I imagine would arrive anywhere as a box of crumbs
 
There are some good cyclist destination points around me, you'd pass through heading to Port Dover if you ever headed that way.
 
We were planning a Canada trip this summer. About to plop down a huge down payment on a new house so likely not doing anything this summer.
 
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Chocolate Blondie Protein Coffee Cakes with PBLean icing!

102 Cals Each:
10.55g protein, 11g carbs, 2g fat ?

You can grab your own Select protein here:
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Ingredients:
?1 scoop Select protein
?1 cup Kodiak Cakes power mix
?1 large egg
?1.5 tbsp unsweetened cocoa
?0.5 tbsp instant coffee granules
?1 serving PBLean (custom powdered PB, I used sweet icing flavour)
?1/2 cup Splenda

Directions:
?Preheat Oven to 350, grease a mini-cake pan or even some ramekins if you don't have one.
?In a large mixing bowl combine first 3 ingredients, add 1.2 cups water and mix well.
?Remove half into another bowl, stir cocoa and coffee into this.
?Transfer batters to bakeware, either bit by bit for a marbled look, or half/half as I did.
?Bake about 16 minutes, varies by pan, use a toothpick test!
?Let cool, meanwhile toss Splenda into a good blender and pulse until about icing sugar consistency.
?Mix Splenda, PBLean, and a bit if water until icing thickness, pour over cakes.
?Devour.

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Be sure to follow along on Instagram as well, account: driven2lift
 
Driven2lift said:
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Chocolate Blondie Protein Coffee Cakes with PBLean icing!

102 Cals Each:
10.55g protein, 11g carbs, 2g fat ��

You can grab your own Select protein here:
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Ingredients:
��1 scoop Select protein
��1 cup Kodiak Cakes power mix
��1 large egg
��1.5 tbsp unsweetened cocoa
��0.5 tbsp instant coffee granules
��1 serving PBLean (custom powdered PB, I used sweet icing flavour)
��1/2 cup Splenda

Directions:
��Preheat Oven to 350, grease a mini-cake pan or even some ramekins if you don't have one.
��In a large mixing bowl combine first 3 ingredients, add 1.2 cups water and mix well.
��Remove half into another bowl, stir cocoa and coffee into this.
��Transfer batters to bakeware, either bit by bit for a marbled look, or half/half as I did.
��Bake about 16 minutes, varies by pan, use a toothpick test!
��Let cool, meanwhile toss Splenda into a good blender and pulse until about icing sugar consistency.
��Mix Splenda, PBLean, and a bit if water until icing thickness, pour over cakes.
��Devour.

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Be sure to follow along on Instagram as well, account: driven2lift
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Another stellar looking recipe Dylan!

Do you by chance ever weight the ingredients by mass on a scale instead of dry measure?

Looking to make a few of your recipes, but was hoping to use the gram equivalents if possible.
 
I keep meaning to write those up as well but keep doing it while in a rush, or I forget.

Online converters are easy to use, or if you let me know which recipe you wanted to try I can hook it up.

If you have a recipe request I will make it happen and list it all by mass ;)
 
Driven2lift said:
I keep meaning to write those up as well but keep doing it while in a rush, or I forget.

Online converters are easy to use, or if you let me know which recipe you wanted to try I can hook it up.

If you have a recipe request I will make it happen and list it all by mass ;)
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First one is the cinnamon roll recipe! I have a never ending obsession ver since I was a kid with those things.

I'll think of some others and PM you.

Thanks again!
 
Ok so I just baked a relatively basic chocolate/cherry cheesecake but I winged a new swirl pattern idea and thought I would share it for anyone interested.

Start with zig-zagged chocolate syrup on top of your batter,

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Then rake the surface in one direction with a fork,

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Then hold your fork at one angle only (don't turn it with the curves) and draw a spiral from the centre outwards.

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I will share the recipe tomorrow, baked it for my sister's 24th Bday

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AntM1564 said:
I can't wait for this recipe, I love cheesecake and I lost all of my bookmarks on Chrome :(
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117 cals per slice:
16g protein, 8g carbs, 2g fat ��
(Yields 8 slices)


Ingredients:
��500g FF cream cheese
��175g 0% Greek Yogurt
��1 scoop Select milk chocolate protein
��15g light cherry jam
��2g no sugar added cherry Jello powder
��2 large eggs
��5g stevia
��5 ml vanilla extract
��30 ml Walden Farms chocolate syrup

Directions:
��Leave ingredients out to reach room temperature before beginning.
��Preheat oven to 350, grease a 9" spring-form pan
��In a large mixing bowl beat together cream cheese and greek yogurt until smooth
��Mix in all other ingredients but syrup
��Transfer to spring-form
��Zig-zag chocolate syrup on top, rake with a fork, then swirl.
��Bake for 42 minutes, remove and let cool.
��Devour.
 
Haha Bob with the save there, nice

Here's a shot;

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